If you have an overabundance of zucchini in your garden, you’re probably thinking “what the heck am I going to do with it all?” Yeah, I’ve been there and I know from experience that if you don’t pick them soon enough, your zucchini will turn into overripe, torpedo-size gourds!
Sure, we joke about leaving bags of the green stuff on neighbors’ doorsteps and using giant zucchini as door stops, but the truth is there are so many wonderful ways to prepare summer squash, you’ll wish you had more!
Let’s start with these amazing recipes!
Zucchini Shrimp Scampi (Serves 4)
2 tbsp. unsalted butter
1 lb. medium shrimp, peeled and deveined
3 cloves garlic, minced
1/2 tsp. red pepper flakes, or more, to taste
1/4 cup chicken stock
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1-1/2 lbs. (4 medium-size) zucchini, spiralized
2 tbsp. freshly grated Parmesan
2 tbsp. chopped fresh parsley flakes
Directions: Melt butter in large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in chicken stock and lemon juice, season with salt & pepper. Bring to simmer. Stir in zucchini noodles until well combined, about 1-2 minutes. Serve immediately, garnished with Parmesan and parsley, if desired.
Recipe and photo courtesy of Damn Delicious.
Baked Parmesan Zucchini Crisps
1 cup all-purpose flour
2 cups Panko breadcrumbs
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to about 1/4 inch-thick rounds
3 large eggs, beaten
1 tsp. dried oregano
Salt & pepper
1. Lay out paper towels and place zucchini slices on the paper towels. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down. Leave for 20 minutes. Paper towels should be wet and zucchini slices fairly dry.
2. Preheat oven to 400° F. Line large baking sheet with parchment paper.
3. In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano, salt & pepper; set aside.
4. In a 2nd shallow plate, add flour seasoned with salt & pepper.
5. In a 3rd plate, beat eggs with salt & pepper.
6. Dredge zucchini slices in flour, dip into eggs then dredge in Panko mixture, pressing to coat.
7. Place zucchini slices on prepared baking sheet. Repeat until all zucchini rounds are done. Bake for 20 to 30 minutes, or until zucchini rounds are golden and crispy. Serve with your favorite dip. (We like it with ranch dressing.)
Recipe from jocooks.com.
Zucchini Bacon Quiche (Serves 6-8)
1 tube (8 oz.) refrigerated crescent rolls
2 tsp. prepared mustard
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1-1/4 lbs.)
1 medium onion, chopped
2 eggs, lightly beaten*
2 cups (8 oz.) shredded mozzarella cheese*
2 tbsp. dried parsley flakes
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried oregano*
1/4 tsp. dried basil*
1. Separate crescent dough into eight triangles; place in a greased 10” pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons of drippings. Sauté zucchini and onion in drippings until tender. In a large bowl, combine eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust.
3. Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if pastry browns too quickly.
*I changed this Taste of Home recipe by adding an extra egg and replacing mozzarella with Colby Jack cheese and dried basil/oregano with Adobo seasoning. My husband devoured it!
Southwest Zucchini Boats (Serves 4)
4 medium zucchini
1 lb. ground beef
3/4 cup salsa
1/4 cup dry bread crumbs
1/4 cup minced fresh cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. pepper
1 cup (4 oz.) shredded Monterey Jack cheese, divided
1. Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4″ shells.
2. Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
3. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Remove from heat; stir in salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and 1/2 cup cheese. Spoon into zucchini shells.
4. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until cheese is melted and zucchini are tender. Serve with sour cream if desired.
Photo and recipe from Taste of Home.
Looking for something on the sweeter side? Check out these recipes for Chocolate Zucchini Bread and Cake from my 8/4/15 blog post.
You’ll find tons more zucchini recipes on Pinterest too!
Smart Perks blogger Catherine B. is hoping these recipes will entice her husband to eat more vegetables.