4 Deliciously Different Things to Do with Zucchini

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

This savory shrimp scampi uses spiralized zucchini in place of pasta and has only 214.3 calories per serving! 

Zucchini Shrimp Scampi (Serves 4)
Ingredients:
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.

Watch this video on how to spiralize zucchini.
Don’t have a spiralizer? Shop for one now at Amazon.com.

20160807_150344

Try this good-tasting, good-for-you snack with your favorite dip!

Baked Parmesan Zucchini Crisps   
Ingredients:
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
Directions:
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.

20160808_165612

This yummy zucchini quiche is easy to make and there’s bacon in it… need I say more?

Zucchini Bacon Quiche (Serves 6-8)
Ingredients:
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*

Directions:
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

These fun zucchini boats are packed with flavor and they’re healthy, too!

Southwest Zucchini Boats (Serves 4)
Ingredients:
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

Directions:
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. 

From Garden to Table: Time to Get Your Zucchini On!

I love vegetables, especially if they’re fresh from the garden. This year, I can actually say we’ll be enjoying zucchini, cucumbers, green peppers, tomatoes, and sweet corn from our very own garden!

After 20 some years without one, it’s about time.

I have to give my husband all the credit as he did the tilling, planting and tending. In my defense, he’s semi-retired so he has the time to do it. I don’t.

325474_273424722683706_2794191_o

San Marzano tomatoes from blogger Mel B.’s garden last summer. She blanched, peeled, and froze these in Zip-Loc freezer bags to use in sauces throughout the fall and winter.

The tomatoes aren’t quite ripe yet (I can’t wait for BLTs! I also like them sliced with a bit of salt & pepper – my mouth is watering just thinking about it!)

The zucchini and cucumbers, on the other hand, are growing like crazy! In fact, my husband brought in a giant, blimp of a zucchini the other day. My first thought was, what the heck am I going to do with this?! Since I couldn’t exactly use it as a door stopper, I had to come up with other uses for this humongous summer squash. So, I searched online for recipes featuring zucchini as one of the main ingredients, and found the perfect recipe for Chocolate Zucchini Bread on allrecipes.com (see recipe below). I figured as long as there’s chocolate in it, my husband and son will eat it (make that devour it!).

Because I had a surplus of the green stuff, I made a double batch. I kept one cake-size pan of it at home and brought a loaf in to work to share. I must admit I’m not much of a baker (I don’t have the patience and usually make a huge mess in the kitchen), but I’m proud to say my zucchini bread was a big hit with both my family and co-workers.

1033249144001_2041395212001_th-1990533675001

Chocolate Zucchini Bread

Ingredients
2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

ALL RIGHTS RESERVED © 2015 Allrecipes.com

This is my own recipe for a super-easy side dish you can whip up using fresh zucchini and tomatoes.

Zucchini & Tomato Parmesan

Ingredients:
3 medium-size zucchini, sliced
2 large tomatoes, chopped or 2 cans stewed tomatoes
1/2 cup diced onions
1/4 cup grated Parmesan cheese
1 tbsp. olive oil
Italian seasoning (basil & oregano) to taste

Directions: In large skillet, sauté zucchini, tomatoes and onions in hot olive oil for 5 minutes. Add Parmesan cheese and seasoning. Stir to coat well. Serve hot.

Chocolate Zucchini Cake

This is a recipe that Smart Perks blogger Mel B. has been enjoying since she was a little girl. It was her grandmother’s recipe.

Ingredients:

1/2 cup margarine
1/2 cup oil
1/2 cup buttermilk or sour milk (milk w/lemon juice or vinegar 1/2 tbsp for 1/2 cup milk)
2 eggs
1 tbsp vanilla
1 3/4 cup sugar
2 1/2 cup flour
1 tbsp. baking soda
1/2 tsp salt
5 tbsp. cocoa powder
1/2 tsp cinnamon
1/2 tsp salt
2 cups grated zucchini

Topping: 1/3 cup chocolate chips, 1/3 cup brown sugar, 1/3 cup chopped walnuts

Directions: Combine dry ingredients with wet ingredients. Pour into 13 x 9 greased and floured cake pan. Sprinkle topping over all. Bake at 325 degrees for 45 minutes.

Even if you don’t have a garden of your own, you can find fresh zucchini and other healthy, delicious and home-grown produce at your local farmer’s market.

Whether your veggies are the fruits of your labor, or your local grower, enjoy the fresh taste of summer!

lg_1170062_1312331645

Little dog, big zucchini. Home office dog, Beanie.

Smart Perks Blogger, Catherine B, a Smart Perks employee.