5 Easy Zucchini Recipes
Zucchini, a delicious and healthy summer squash, is everywhere this summer. Try these five easy zucchini recipes to add some extra vitamin A to your summer diet!
5 Easy Zucchini Recipes
It’s summer… which probably means that you have zucchini in your refrigerator or your garden. If you don’t, just hop over to your local farmer’s market or grocery store and you’ll find plenty of zucchini waiting for you. This delicious summer squash is easy to grow and even easier to eat. Its mild flavor, high vitamin A content, and low calorie count make it a great addition to your dinner table. Make zucchini a staple in your diet this summer by trying these three simple zucchini recipes.
Stuffed Zucchini Boats-
Grab four zucchini and cut them in half, lengthwise. Scoop out the middle and toss half of it in a medium pot. Add frozen corn, canned chopped green chiles, Romano cheese, monterey jack cheese, and salt and pepper to taste. Heat up the mixture and then scoop it back into the zucchini halves. If you like lots of cheese, go ahead and add some more monterey jack cheese on top. Set the oven to 350 degrees and let the stuffed zucchini boats cook for 10-15 minutes or when the zucchini softens slightly. Serve immediately.
Grilled Zucchini Roll-ups-
If you tend to fire up the grill during the summer, this recipe is perfect for you. Slice your zucchini thinly, lengthwise, with a mandoline slicer. Toss them lightly in olive oil, add salt and pepper to taste, and then throw them on the grill. Let cook for a few minutes on each side until they get nice brown grill marks and then take them out. Put a scoop of pesto or herbed goat cheese on the bottom of a grilled zucchini slice and roll it up. Secure it with a toothpick. You can experiment with different fillings to find your favorite roll-up.
(Not) Fried Zucchini Chips-
Fried zucchini chips, the kind you get at Italian restaurants, are so good and so bad for you. Try a healthier version at home by baking your zucchini chips instead. Start by thinly slicing your zucchini into rounds with a mandoline slicer. A thickness of around 1/4 to 1/8 inch is ideal. Toss the zucchini rounds with olive oil and season with salt and pepper to taste. Spread the zucchini on a cookie sheet lined with parchment paper and pop it into the oven at 275 degrees. Bake for around 30 minutes and then turn over the zucchini rounds. Bake for another 30 minutes or when the zucchini chips are browned and crisp.
Zucchini Kabobs-
This is another easy zucchini recipe for you to try out on your grill. Soak bamboo skewers in water for at least 15 minutes to reduce their flammability. Meanwhile, slice your zucchini into ½-inch rounds and toss them with your favorite marinade or a simple olive oil, lemon juice, salt, and pepper mixture. Thread the zucchini slices on the bamboo skewers (through the skin, so the cut sides will be on the grill) and cook them on your grill for a few minutes until they’re golden and cooked through.
Zucchini and Shrimp Quesadillas-
Start with a large whole-wheat flour tortilla and heat it up in a cast iron pan. Spread chopped zucchini over half of the tortilla and add cooked shrimp, Monterrey jack cheese, and your favorite quesadilla ingredients. Try including avocado, green onions, black beans, cilantro, and/or corn in your zucchini and shrimp quesadillas. Yum!
Check out these other great Zucchini recipes: Zucchini lasagna, zucchini pancakes, coconut zucchini yogurt bread and much more…. For more easy cooking tips, check out 5 Tips for Cooking Great Eggs.
Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.
Do you have the recipe for the zucchini pasta that is pictured above ?
thanks
lesley
Sorry Leslie, it was an istockphoto!