Put your hand up if you are a lover of zucchini. Not only is this vegetable incredibly healthy for all of our body systems but it is also delicious and very versatile. That is why we have found 5 awesome and healthy zucchini recipes for yours truly. You will have to let us know which one was the favorite in your family!
Zucchini Tots from Good House Keeping
Total time: 30mins
- 2 medium zucchini
- 1 large egg
- ½ c grated pecorino
- ½ c panko
- 1 clove garlic, crushed with press
- salt and pepper to taste
- Preheat oven to 400°F. Coat one large baking sheet with non-stick cooking spray. Shred zucchini and squeeze dry with paper towels. Mix shredded zucchini with egg, pecorino, panko, garlic, and salt & pepper.
- Use a small cookie scoop to drop tablespoonful’s of mixture onto prepared baking sheet. Then, shape each into a small log. Bake in 200°C oven, turning halfway through, until golden brown, 20 to 22 minutes
Zucchini Latkes from Good House Keeping
Total time: 1 hour 5 minutes
- 2 large eggs
- 500g zucchini
- 500g potatoes, peeled
- 2 medium onions, peeled
- 1 ¼ c matzo meal
- ¾ c flat-leaf parsley, finely chopped
- 2 tsp. fresh thyme leaves
- ¼ c olive oil
- salt and pepper to taste
- In large bowl, whisk together eggs, 1 teaspoon salt, and 1/4 teaspoon pepper
- In food processor fitted with large grating disk, grate zucchini and transfer to separate bowl. Toss with ½ teaspoon salt and let sit in colander set over bowl 10 minutes. Squeeze out as much moisture as possible, and then transfer to bowl with egg mixture.
- Grate potatoes and onions, then add to bowl with eggs and toss to combine. Fold in matzo meal, parsley, and thyme.
- Heat 2 tablespoons oil in large skillet on medium-high. Gently drop 5 large spoonful’s of potato mixture into skillet (about 1/4 cup each), spreading to create even pancakes. Cook until browned, 4 to 6 minutes per side, adjusting heat as necessary to keep pancakes from burning; transfer to plate.
- Repeat with remaining potato mixture, adding more oil to skillet as necessary (when getting near end of potato mixture, strain and discard any liquid at bottom of bowl). Makes about 24.
Zucchini “Pasta” Caprese” from Good House Keeping
Total time: 25 minutes
- 3 tbsp. olive oil
- 1kg zucchini
- 340g ripe tomatoes
- 225g fresh mozzarella
- ½ c loosely packed fresh basil leaves
- 2 tbsp. capers
- 2 clove garlic
- ¼ c roasted salted almonds
- salt and pepper to taste
- In 12-inch skillet, heat oil on medium until hot. Add zucchini. Cook 1 to 2 minutes or until just beginning to soften, stirring. Remove from heat; transfer to large bowl
- To bowl with zucchini, add tomatoes, mozzarella, basil, garlic, and 1/2-teaspoon salt. Gently toss to combine. Serve immediately, topped with almonds.
Zucchini and Quinoa Vegetarian Enchiladas from Dishing out Health
Total time: 55 minutes
- 2 tbsp. extra virgin olive oil
- 2 medium zucchinis, chopped
- 1 cup diced yellow onion
- 1 red pepper, finely chopped
- 4 garlic cloves, minced
- 1 tsp. ground cumin
- ½ tsp. each salt and pepper
- ½ cup dry quinoa
- 1 ½ cups vegetable broth
- 1 can pinto beans, rinsed and drained
- 500g-enchilada sauce
- 8 tortillas
- 170g cheese
Optional toppings include: fresh lime wedges, fresh cilantro, sliced avocado, shaved radish, chopped onion, sliced jalapeno
- Preheat oven to 190 and lightly grease a dish
- Heat oil in a large skillet over medium heat. Add zucchini, onion, pepper and garlic; cook until softened, stirring occasionally, about 7 minutes.
- Add cumin, salt, pepper, and quinoa; cook 1 minute, stirring often, until quinoa is lightly toasted.
- Add broth bring mixture to a boil, reduce to a simmer, cover and cook until liquid is absorbed and quinoa is cooked, about 12 to 15 minutes. Remove from heat and stir in beans.
- Spread ¼ cup enchilada sauce in prepared baking dish. Pour remaining sauce into a shallow bowl. Working one at a time, dip tortilla into sauce to lightly coat both side. Transfer to a place, and then place a heaping ¼ cup filling into the top center.
- Roll up and place seam side down in baking dish. Repeat until you’ve used all 8 tortillas. Pour any remaining sauce overtop and sprinkle with cheese.
- Bake enchiladas until cheese is melted and bubbly, about 25 minutes. Broil for 2 minutes on HIGH, if desired, for a golden top. Garnish with toppings of choice.
Thyme-Scented Squash Gratin
Total time: 1 hour
- 1kg zucchini, trimmed and halved lengthwise
- 1kg yellow summer squash, trimmed and halved lengthwise
- 2 tbsp. olive oil
- 2tbsp. butter
- 2 cloves garlic, crushed
- 3 tbsp. all purpose flour
- 1-cup whole milk
- 1 tsp. fresh thyme leaves
- 1 c coarsely shredded cheese
- Heat outdoor grill on medium-high. Toss zucchini and squash with oil and 1/2 teaspoon each salt and pepper. Grill 12 minutes or until mostly tender, turning over once. Transfer to cutting board; let cool. Squash can be grilled up to 3 hours ahead.
- Meanwhile, in 3-quart saucepan, heat butter and garlic on medium until butter melts, stirring frequently. Sprinkle flour over butter. Cook 1 minute, stirring. Slowly whisk in milk until smooth, then add thyme and 1/4 teaspoon each salt and pepper. Heat to simmering on high, stirring occasionally. Reduce heat to maintain simmer; cook 1 minute or until thickened. Remove from heat. Sauce can be made up to 1 hour ahead and kept in bowl covered with plastic wrap. Reheat on medium-low until hot, whisking, before adding to squash.
- Preheat oven to 425 degrees F. Grease 3-quart broil-safe baking dish. Very thinly slice zucchini and squash; arrange half in prepared baking dish, pressing down gently. Top with half of white sauce. Repeat with remaining squash and white sauce. Top with cheese. Bake 15 minute or until cheese is beginning to brown. Broil on High 2 to 4 minutes or until top is deep golden brown. Let stand at least 5 minutes before serving.