If you have a garden and you grow zucchini, then you’re probably in the midst of craziness! I absolutely LOVE growing zucchini, because it makes me feel like I’m an accomplished gardener, with all the produce I get. Of course, if I’m honest with myself, well…let’s not go there. I’m gonna pretend I’m accomplished and leave it at that.
There is always the question of, “what now?” that occurs when we start harvesting those zucchini. I am prepared this year with a handful of different tried-and-true recipes, as well as a ton of new recipes that I’m excited to experiment with. This is the perfect place to put them, so I’ll always have them for reference, and so will you! Enjoy:
Fried Zucchini Chips – This is the way my great grandma would cook her zucchini, I’m told. Because it’s related to family history, I justify the frying and enjoy these to the fullest when we make them!
1/2 zucchini, peeled and sliced thin
1 egg, beaten
1/2 cup flour ( I use a gluten-free flour blend)
1/4 cup butter
1/4 cup oil (I use olive oil)
Salt and pepper to taste
Put the egg in a bowl and beat it. Put the flour in another bowl. Heat the butter and oil in a large skillet over medium heat. Dip each zucchini slice into the egg, and then into the flour. When the oil is hot, put the floured zucchini slices in the pan and fry until golden brown on both sides, turning once. Drain on paper towels and salt to taste.
Simple Grilled Zucchini
1 zucchini, peeled
salt/pepper to taste
Peel the zucchini and slice it fairly thin. Heat a grill pan on your stove over medium heat and brush with olive oil. When hot, place the zucchini slices in a single layer on the pan and grill for a couple of minutes on each side. Salt and pepper to taste.
Zucchini Crisp (adapted from Taste of Home)
6 cups cubed peeled zucchini
3/4 cup lemon juice
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup packed brown sugar
3/4 cup old-fashioned oats
3/4 cup gluten free flour
1/2 cup cold butter, cubed
In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. baking dish. For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375° for 45-50 minutes or until bubbly and the zucchini is tender.
Spaghetti Sauce (Adapted from Jeanne’s Slow Cooker at All-Recipes)
2 quarts peeled, diced tomatoes (I used about 9 large ones)
1 (6-oz) can tomato paste
3 Tbsp olive oil
1 onion, chopped
2 medium yellow squash, peeled and diced
2 small zucchini, peeled and diced
1 small green pepper, minced
3 cloves minced garlic
1 tsp ground black pepper
1 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
1 tsp dried rosemary
In a slow cooker combine tomatoes and tomato paste. Turn slow cooker on high. Heat olive oil in a large skillet over medium heat. Add the onion, squash, zucchini, bell pepper and garlicin oil until onions are translucent. Optionally, puree the vegetables (my family doesn’t like chunks). Add to the slow cooker along with remaining ingredients to season. Cover and cook on high for 2 hours.
Gluten Free Zucchini Muffins – I haven’t made these yet, but I’m looking forward to trying them, and the fact that they’re gluten free ensures that I will eat them and so they won’t go to waste! I can’t make that claim when it’s food I can’t eat – my husband and kids are terrible about wasting food!
Sweet Corn and Zucchini Fritters – This is another new recipe I will try, and adapt to make it gluten free.
Lemon-Zucchini Loaf with Lemon Glaze
Zucchini Brownies – I’ve made these before, and I love them. Very rich and chocolatey! Of course, I substituted the flour with a gluten-free version.
Grilled Zucchini Pizzas – I can’t wait to try these with some homemade pizza sauce!
Beautiful Zucchini Carbonara –
I shared this recipe on the blog last year as well. From the mastermind cook Jamie Oliver comes this fantastic recipe/idea for carbonara. It calls for 6 medium zucchini, so it’s gonna make you a nice, big batch of pasta goodness! It looks like a pretty easy recipe as well, which is always a plus!
Zucchini and Apple Bread.
This recipe, from the Food Network, uses 1 cup of finely grated zucchini along with 1 cup of apple. I have not tried it, but boy, it looks so delicious! It has great reviews too, which is something I always look for.
There are so many ways to prepare Zucchini Boats, but this is one of my favorites. You can really get creative with this recipe and make the flavors your own!