Today, because it’s July 27, and because zucchini is currently filling counter tops, fireplace mantels, and bedside tables throughout the nation, I thought I should share my best zucchini recipes! All of ’em are guaranteed to please:
How I Freeze Zucchini. Wanna enjoy the taste of summer squash all winter long? Then do what I do, and shred, salt, squeeze, and bag your zukes. This method works well for yellow squash, too. Here’s the step-by-step:
Angelic Zucchini Fritters. These fritters are so delicious I could marry them. They are crunchy on the outside, and soft and voluptuous within. Here’s the recipe:
Veggie Tian. This is the famous “tian” of vegetables, where zucchini, yellow squash, and red potatoes are thinly sliced and arranged in a swirling pattern. For a chic and delicious side dish or vegetarian main course, I like to bake the veggies above a bed of caramelized onions and garlic, and below a blanket of Gruyere cheese. It’s an easy dish to make! Here’s the step-by-step:
Zoodles and Yoodles with Garlic. Pasta without carbs? You bet! Use a julienne peeler to make thin strips of zucchini (‘zoodles”) and yellow squash (“yoodles”), and saute them with garlic for just 60 seconds. Fast, easy, and super-duper delicious. My step-by-step recipe:
And speaking of fast…have you tried my Summer Squash Pizza? You can make and bake this colorful meal in just 15 minutes. Here’s the step-by-step:
Grilled Zucchini with Arugula Pesto. This is the kind of side dish (or even main course) that I could eat every day while zucchini is in season. Grilling brings out the sweetness of squash, and who doesn’t love garlicky arugula pesto? The recipe.
No-Cook Zucchini Appetizers. Too hot to turn on the oven? Slice up a zucchini, and use a melon baller to carve out an opening in each slice. Then fill the openings with…anything and everything you like! For cocktail appetizers or a quick low-carb lunch, I fill mine with store-bought chicken salad, egg salad, herbed cream cheese, and more. Here’s the how-to:
I’ll stop there, before you beat me with an overgrown zucchini. Just let me know if any of these recipes “speak” to you!
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