How to use zucchini

It is that time of year and the zucchini is flowing. Do you have a basket full of this bumper crop? Tired of the same old zucchini bread? I think it is time for some inspiration!

Check out my top 3 zucchini recipes, made easy.

#1 Zucchini Ribbons with Almond Pesto from The Smitten Kitchen Cookbook

This is a new family favorite – delish and takes 10 minutes to make. No cooking required. Plus, there is a chance you have all these ingredients sitting in your kitchen right now. DSC_0019

Ingredients
1/2 cup almonds, toasted and cooled – I just bought roasted almonds
1/4 cup grated Parmesan cheese
1 small garlic clove, peeled and crushed – I added a few more
Pinch of red pepper flakes
2 tablespoons lemon juice
1/4 teaspoon salt
1/3 cup olive oil
2 pounds medium zucchini, trimmed (about 4 medium, thin and longer if you can find them) – I just used a 10″ zucchini
*I added tomatoes because I have a bunch ready to harvest!

Directions 
Grind almonds, Parmesan, garlic and red pepper flakes in a food processor until they are finely chopped. Add the lemon juice, salt and olive oil and pulse a few times until incorporated.

Peel the zucchini with a vegetable peeler and place zucchini ribbons in the dressing-coated bowl. Toss the ribbons gently (your hands work best) attempting to coat the zucchini as evenly as possible. Serve at room temperature.

#2 Zucchini + Egg Muffins from the Simply Real Health Cookbook 

Perfect for entertaining or grabbing breakfast while you run out the door! A great dose of protein and veggies. And once again, you may already have all these ingredients in your kitchen. DSC_0019

Ingredients
10 organic cage-free eggs
1 zucchini, grated or shredded with excess moisture squeezed out (use a paper towel)
1/2 onion, finely chopped
1/4 cup goat cheese, grated parmesan, or other artisan cheese of your choice (optional)
1 tablespoon freshly chopped herbs – I used chives, basil, and parsley straight from the backyard
Sea salt and pepper to taste

Directions 
Preheat oven to 400 degrees fahrenheit. Line a muffin tin with baking cups or grease the pan.

In a bowl, whisk all ingredients together. Pour batter into muffin tins and bake until cooked through for approximately 20 minutes. Broil for the last minute to get a nice brown crust.

#3 Greek Yogurt Zucchini Bread from Sally’s Baking Addiction

I know, I said “the same old zucchini bread recipe”, BUT this is definitely NOT the same old zucchini bread recipe.

It is flavorful (can anyone say orange zest?), moist (greek yogurt to the rescue), and healthy (at least I feel no shame enjoying a couple of slices of this deliciousness).

Check out the recipe here.

A few notes:

  • I highly recommend adding the walnuts and raisins. If you have a sweet tooth, add dark chocolate chips.
  • I did not have agave on hand, so I used 1/2 cup sugar.
  • I used coconut oil and it was perfect.
  • Definitely add the orange zest and don’t be afraid to pile it on.
  • I baked two loaves for 40 minutes on convection bake and they turned out just right.

Go get those zukes out of the garden or gladly accept one offered to you and enjoy every bite.

Extra! Just before sitting down to write this blog post, a friend sent me an email with a bunch of tips and ideas for using zucchini. I guess this is top of mind for everyone?! Check out these helpful articles:

How to turn 11 Zucchini into a Week of Meals 
Put That Cucumber Down – Pickle This Instead 
The Most Flavorful Zucchini is Also the Simplest Make-Ahead Side 

What are you making with your zukes?

 

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