Last updated on July 27th, 2019
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!
Hungry for more? Get my email updates.
JoAnne P Walker says
Kevin,
Glad you are healing from your surgery.
I make the zucchini fritters often for breakfast.
Then, I tried 1/2 recipe of Veggie Tian in a loaf pan.
I will also use that recipe again.
Thanks.
JoAnne
Gail L says
Great zuke recipes, but surely you must have a fabulous cake or zucchini bread recipe to share also? I can justify them as “health food” due to the extra fiber!
Cynthia Horn says
Loving your blog and all these fantastic zucchini recipes! I’ve been trying to figure out new ways to utilize my huge crop of summer squash.
Grani Frani says
Glad your surgery went well. Love all your zucchini recipes. Have too many??
August 8th is National sneak some zucchini on to your neighbors porch day!!
Kate Russell says
Congratulations on your successful surgery! My 85 year old neighbor had it a few months ago and he ran around the neighborhood like a little kid at Christmas, he was so happy and excited.
For you and your readers who prefer a little sweetness in their zucchini recipes, here’s a longtime family favorite from my GastriKate food blog: Chocolate Zucchini Cake (http://brcfairygodmother.blogspot.com/2011/05/chocolate-zucchini-cake.html)
Enjoy!
Lynn says
Glad to hear your surgery went well.
I also make zucchini slice. 4 zucchini (not too huge) or 3 big ones, grated; 5 eggs; 1/2 cup each flour and oil; 4 rashers bacon; 1 cup cheese (I use cheddar but Aussie cheddar is like the British one, not the American so I don’t know what would work best – a hard, unprocessed cheese); 1 onion. Mix it all together and bake till golden. I’ve made with gluten free flour too. Delicious.
Dominique says
Glad your surgery is behind you now Kevin. It is always a bit of an anxious time beforehand . Shame on that grumpy nurse though… They are the ones who should make you feel more at ease.. Good luck on your convalscence and follow doctors advices!! No doubt the Silver Fox will make sure you do !! Re Zuchinis, thank you for those wonderful recipes . Living on the other side of the world ( Christchurch .New Zealand ) I have to wait a few months to get my glut of it but I did buy some yesterday to make the fritters. Delicious… I can’t wait to do the little cups too… Might try a few next week …. What a wonderful idea for our summer pre Xmas parties with a glass of Procecco !! Thank you again and take care.
Lew says
The recipes look wonderful and would really like to try them. HOWEVER, the squash bugs think they need them worse than us humans. Anybody have a GOOD ORGANIC recipe to kill them or keep them off??? Thanks for your help.
Denise says
I have tried and failed to grow zucchini for three years. It is squash bugs or squash vine borers that kill my plants every year. I was so vigilant this year trying to inspect the plant and nip any problem in the bud, but the borers got it. Oh well. There is always the farmer’s market.
Cate says
Zoodles are my favorite way to keep flavorful tomato sauces in my life without so many carbs from pasta, which I like to make up for with a nice chocolate zucchini bread!
Carla Afrika Sitar says
LoLa will love these Zucchini Fritters when I make them for her when she visits on the week-end. Thanks Kevin. Hugs for you, LiLy, Camille & Tiger from LoLa GEorGE & I, in breezy Melbourne, DownUnder XxX