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Help with Zucchini

After a slow start, the garden is starting to yield a bounty of perfect zucchini and smaller delicious summer squash (Papaya Pear and Scallopini). In addition to grilled and stir fried, some of our favorites are :

Baked Zucchini stuffed with sausage, diced walnuts, and feta
Zucchini Bread, and
Zucchini Relish

Can anyone help with other creative uses or tasty salad recipes with zucchini ?

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  1. I just made ratatouille last night. Delish!
    Leftover zuchinni prompts me to think of minestrone, but not this time of year ;-)

    1. Calabacitas! Don't steam the zucchini, just throw the slices in a dry skillet until about 3/4 done.

      1. Zucchini cakes with egg, bread crumbs, garlic, and parmesan.

        I like making a chunky pasta sauce with it too.

        3 Replies
        1. re: LaureltQ

          i make the cakes too, but with feta, and serve with a yogurt sauce.

          1. re: LaureltQ

            I assume you shred the zucchini first. I make a similar recipe but use equal parts shredded zucchini & parsnips, and omit the garlic. Add a bit of flour & some milk too.

            1. re: masha

              shred and wring it as dry as humanly possible.

          2. I saw a wonderful bread and butter pickle recipe using zucchini in the paper today that I can't wait to try.

            1. Try this...kind of a zucchini pesto

              Cut up you zucchini into thin rounds and saute in evoo with garlic, chile, parsley, S&P until soft.
              Hit it with a stick blender until somewhat smooth. Toss in a handful of pecorino, stir in and you're good.

              This is delicious slathered on bread, fish, chicken, or tossed with pasta as a sauce (just add a little of the boiling water when cooking to thin a bit).

              But usually if I have waaay too many zucchinis picked, I can them with mint, chile, oil and rosemary or sun dry them to re-hydrate later in the year when needed for a meal.

              1. There's a lot of great recipes out there. Among my favorites:
                zucchini chocolate chip cookies - everyone loves them and can't tell what's in them
                zucchini pancakes that taste a little like carrot cake
                zucchini muffins
                I'm planning to try a grilled zucchini, red onion and portobello salad.
                Zuni Cafe pickles (refrigerator kind)
                I also want to try zucchini pizza. The crust is made from shredded zucchini.
                There's a Thai zucchini fritter with green curry that's pretty spicy but tasty.
                Last year I ran out to buy a mandolin for making zucchini and potato gratin with fresh oregano. It's on the menu for this weekend.

                2 Replies
                1. re: dfrostnh

                  That gratin sounds great! Wouldn't have thought of that combo, thanks. Do you add other things? I am thinking of caramelized onions and a layer or two of tomatoes. On my weekend menu now too.

                  1. re: rabaja

                    I just follow the recipe (zucchini gratin from 101cookbooks.com) except last night I used swiss cheese instead of gruyere. I think gruyere was better. Because of salting the zucchini, the dish tends to be a little salty. Caramelized onions would be great. Tomatoes would probably be good but might steal the show from the zukes.

                2. Ooh. So many delicious sounding ideas. My favorite way is pan-fried until brown with sauteed onions and tomato sauce.

                  1. Stuffed zucchini with goats cheese and red pepper or sundried tomato.
                    Zucchini spaghetti. (Use a mandolin to create pasta using carrot, zucchini, etc. instead of pasta)
                    Zucchini Roll Ups make a great party food. Grill Zucchini and roll up with goats cheese and chipotle pepper or cream cheese with herbs and a basil leaf and a squirt of lime or lemon juice.
                    You can also decorate with the blossoms and they are safe to eat.

                    2 Replies
                    1. re: 02putt

                      I make zucchini pasta all the time in the summer. It's a great alternative when you want something a little lighter.

                      1. re: piccola

                        I also really like zucchini pasta! It has been a boon to me this summer. :)

                    2. Chop it into medium chunks and saute in two tablespoons or so of butter until getting soft, add a couple of tablespoons of flour and stir, add a cup or so of milk and stir over heat until it starts to thicken, season with seasonings of your choice, add a cup or so of grated parmesan or asiago and pour into a casserole dish. Bake at 350F for a half hour or so.

                      Sorry, I don't really cook from recipes much and rarely write things down.

                      Anyhow, it's delicious!

                      1. Super-spicy Thai stirfry with ground pork!

                        1. Zucchini coins. Slice the zucs into approximately 1/8 inch rounds. Brush both sides with a bit of olive oil and season with salt and pepper. Place the "coins" on a parchment paper covered cookie sheet, then grate fresh parmigano on top of each coin. Bake in a 425 degree oven until the cheese melts and browns a bit, then serve. Our wine tasting group gobbles these up each time someone makes them.

                          1 Reply
                          1. re: Niki in Dayton

                            Add some sliced garlic and pepper flakes before baking, lower the heat to 375 and cook until really soft and brown and you have one of my favourite pasta toppings.

                          2. If you are a fan of mussels, I really recommend this recipe, Mussels in Zucchini Basil Broth, though I replace a third to half the water in the zucchini mixture with white wine or dry vermouth.

                            http://www.epicurious.com/recipes/foo...

                            1. Had a Zucchini Lasagne this weekend with the noodle layers replaced by long slices of green and yellow zucchini and it was amazing.

                              Slightly more tender than a traditional lasagne, but still had the usual meat and ricotta. Didn't get the recipe but just replace the noodles with zucchini. I might try frying the sliced zucchini first to dry them out a touch and give them a firmer caramelized surface.

                              1 Reply
                              1. re: PoppiYYZ

                                This is one of my favorites and requested by DW. Just made some last night.

                              2. Zucchini salad is my personal favorite. Use your veggie peeler and peel the zucchini down into long thin strips. Add some chopped red onion and some strips of Parmesan cheese. Make a dressing with lemon juice, olive oil, salt and pepper. Include the lemon zest in the dressing for good measure. Pour the dressing over the veggies and cheese and let it sit in the fridge for at least 30 minutes. YUM!

                                1. cut the zucchini into ribbons with a veg peeler, then squeeze out all the excess water. sautee in butter til soft, finish with some fresh mint and top with chopped almonds. quick and delish.

                                  1. Last weekend we made Mario Batali's zucchini and ricotta fritters from Food and Wine Mag. Yumm...

                                    http://www.foodandwine.com/recipes/zu...

                                    1 Reply
                                    1. re: centralpadiner

                                      Thanks for the link. Going to make these tomorrow!

                                    2. Growing up we always had bundles of zucchini, and usually had to pawn some off on unsuspecting neighbors, friends and family. My favorites that we made were: zucchini bread, zucchini drop cookies, chocolate chip zucchini cake (no one ever knows there's zucchini it), and zucchini crescent pie (which has a biscuit crust, onions, cheese).

                                      1. Eat the blossoms before they become zukes! My friend's mom in Calabria used them in a vegetable soup. You can batter and fry them. You can stuff them. Zucchini problem: solved.

                                        1 Reply
                                        1. re: pdxgastro

                                          Here's a fairly good recipe/tutorial. I haven't followed it exactly, but the basic instructions might help.
                                          http://greenlinglocal.wordpress.com/2...

                                        2. Raw Zucchini Salad:

                                          Use a mandolin (best) or a vegetable peeler (a bit to thin) to make ribbons. Lightly salt ribbons and set in a colander over a bowl for 10 minutes. Then rinse the ribbons and pat dry.

                                          Chop mint and parsley and add to ribbons along with some sliced green olives (use good ones).

                                          Dress with lemon juice and olive oil (about 1:2). Top with shaved pecorino cheese (here the vegetable peeler is perfect).

                                          1. Zucchini fritters. Grate and salt zucchini, let sit for 20 minutes and then squeeze out water. Add an egg, feta cheese, chopped mint/parsley/scallions and a few tablespoons of flour. Shallow fry and pat off the excess oil. Dip the cooked fritters in a sauce made from plain yoghurt, crushed garlic, lemon juice and sea salt. Serve with a salad as a nice, light meal or a great side dish with grilled lamb or pretty much anything. My kids love these too.

                                            2 Replies
                                            1. re: peppermint pate

                                              That's one of my favourite ways to use zucchini. Sometimes we'll go with a korean pancake version instead to mix it up (yachaejeon from maangchi.com)

                                              1. re: Underdog Rally

                                                Thanks UR,

                                                The Yachaejeon looks amazing. I love any Korean food and that is a winner. Good website too.

                                            2. Just plain is best: slice it, saute it in a little olive oil until just done, and eat it with grated Parmesan cheese and a squeeze of fresh lemon or lime. Good hot or at room temp.

                                              1. Last night I made baked zucchini sticks (in panko and Parmesan) with a caramelized onion dip. Very yummy. The recipe is on the KAF site.

                                                3 Replies
                                                1. re: Chocolatechipkt

                                                  Sounds good Chocolatechipkt,

                                                  I'd like to see the caramelized onion dip recipe. Do you have a link to the KAF site, I'm googling a blank.

                                                  1. re: PoppiYYZ

                                                    Here you go: http://www.kingarthurflour.com/recipe...

                                                    I cut the recipe in half, except for the onion, and I just chopped the cooked onion fine, as I don't have a food processor on vacation.

                                                    1. re: Chocolatechipkt

                                                      Thanks C, Looks great, might try these tonight.

                                                2. Cool Zucchini Soup.
                                                  I use Martha Stewart's "method" from her Cooking School book.
                                                  Saute onion in oil (or butter) and when they are soft, add flour to make a roux. Then add chicken stock and cook the zucchini in the stock til tender. Blend and if you would like, finish with a little cream. It actually freezes well too!
                                                  I have been making this soup with my surplus and then just heat it up ever so slightly. It is really delicious.

                                                  2 Replies
                                                  1. re: icey

                                                    I made hot soup over the weekend. Sauteed shredded zuke with green onion and garlic and an Italian seasoning blend, then dumped in a mini-bottle of Chardonnay and let that cook for a while with a few bay leaves. Then I dumped in chicken broth and let that cook for a while. Finished it off with the juice from about a quarter of a lemon. I serve it with a handful of whole-grain orzo and a spoonful of parmesan sprinkled over.

                                                    1. re: icey

                                                      Ever tried roasting the Zucchini beforehand? It, like cauliflower, takes on a whole new dimension when it is roasted.

                                                    2. Does anyone have any savoury zucchini recipes they'd like to share that freeze well? I realize I could freeze zucchini bread and muffins, pre-cooked zucchini soups, and pre-cooked stuffed zucchini, but would love some other ideas.

                                                      3 Replies
                                                      1. re: prima

                                                        We shred the zucchini and freeze pre-measured amounts in ziplock bags. It is much nicer to make a fresh zucchini bread or muffin using the frozen zucchini and it takes up less freezer space.

                                                        1. re: PoppiYYZ

                                                          I disagree. I think raw zucchini tastes BAD when it comes out of the freezer.

                                                          1. re: jvanderh

                                                            But when cooked into breads or muffins it is very good. The slathered butter and honey also helps ;-)

                                                            Really though, frozen shredded is also great to add to spaghetti sauces, chili, meat loaf, etc. Great way to add invisible vegetables if kids are involved and it gives the dish a lighter consistency.

                                                      2. Here's two of my favorites. Toss zukes (and whatever other veggies) in olive oil with a sprinkle of granulated garlic, sea salt, cracked black pepper. Put in basket on grill, stirring every four or five minutes until crisp tender. Yum! Next one, saute some onion and garlic in olive oil. Add a few slices of pickled jalapeno and a medium deseeded tomato. Cut a large (or three small) deseeded zuke into matchsticks saute until crisp tender. Dice up three ounces of cream cheese and melt in pan stirring constantly. Excellent!

                                                        1. I just made the zuch bread pancakes from smitten kitchen. They were delightful, thick, tasty, and they freeze beautifully. I can't recommend tham too highly.

                                                          I used white whole wheat flour and 2.5 rather than 2 c. of squash.
                                                          http://smittenkitchen.com/blog/2012/0...

                                                          1. Zucchini with Summer Savory

                                                            Made this yesterday with 6-8 inch small zucchini. My MIL clipped the recipe out of a German magazine years ago and we always make it at Thanksgiving...

                                                            3 six inch, unpeeled zucchini, cut into 1/3" rounds
                                                            1 cup chicken stock
                                                            1/4 cup white wine
                                                            1 Tbsp salted butter
                                                            1 Tbsp flour
                                                            1 tsp summer savory (dried is OK)
                                                            pinch nutmeg
                                                            2-4 Tbsp heavy cream
                                                            1/4 cup grated Emmentaler or Parmesan cheese

                                                            Place zucchini, stock, wine, and cream into a skillet large enough to hold zucchini in one layer. Bring to a gentle simmer, meanwhile blend the butter, flour, and spices until well mixed and add that to the liquid. Simmer uncovered until zucchini are tender to your liking. (Note: you may have to add more liquid if the zucchini are very young, or less liquid if they are getting large and watery.) Off-heat add the cheese, (and I usually give it one more Tbsp white wine), S&P to taste.

                                                            Full disclosure: my kids think this recipe is gross. I can eat the whole skillet. :-)

                                                            1. Sliced and quartered (or halved if they're thin) and cooked in a quick sauté with chunks of onions, red bell pepper and corn kernels, sprinkled with some fresh thyme, salt, and Aleppo pepper.

                                                              1. Thought I'd add one more that I'm dying to try. It was in either Food and Wine or Bon Appetit, and it was a pizza with hummus and grilled zucchini. I'm thinking some feta wouldn't hurt, either!

                                                                1. This is an old NY Times article on coping with zucchini, including freezing:

                                                                  http://www.nytimes.com/1998/08/19/din...

                                                                  1. Check out this website:
                                                                    http://www.skinnytaste.com/

                                                                    She has terrific recipes, & I've saved all of her recent zucchini ones - "Sausage-Stuffed Zucchini", "Chicken Enchilada Stuffed Zucchini", "Zucchini Tots" etc., etc.

                                                                    1. Sliced thick (~ 1 inch), hollow out the slices into a cup shape. Brush with oil and bake upright until 3/4 done. Fill with fave cheese/cheese combination and continue baking until done and cheese melts and bubbles. Broil for a minute or so if you so desire. I do mine with Gorgonzola.,

                                                                      1. 1/4/ inch slice, flour/egg/flavored (home made, of course. I prefer heavy on the oregano) bread crumbs...bake until done.

                                                                        1. I love making zucchini carpaccio with zucchs fresh and sweet from the garden. It's a Tyler Florence recipe and google should bring it right up.