As summer approaches, many of us have gone out and dusted off the gardening gloves. As we prepare our gardens and watch the seedlings grow, we also have to figure out what to do with our vegetables once they are harvested. This is especially true with zucchini, as you can get nearly a bushel by the end of the summer.
Below are five new zucchini recipes to try, ranging from easy to hard. So take off your gardening gloves and replace them with oven mitts and take a look at the list of recipes to try.
Grilled Balsamic Zucchini Slices
- Ingredients: Zucchini, balsamic vinaigrette dressing, salt and pepper (optional)
- Cook time: 15-20 minutes
- Prep time: 5-10 minutes
The first of the zucchini recipes only requires two ingredients – zucchini and balsamic vinaigrette dressing. This can be prepared either the night before cooking, or the morning of. First, you want to slice the zucchini into 1⁄4 inch circles and place them into a container that can be sealed. Next, you want to pour the balsamic vinaigrette dressing over the slices, making sure they are all covered. Afterwards, you can place the container in the fridge to sit until grilling.
Once it’s time to cook the slices, open up the container and lay them out on the grill. At this point you can add salt and pepper if you want more seasoning on the zucchini. Lightly brown each side of the zucchini slices before taking them off and enjoying them with your meal. This recipe is sure to use up some of that zucchini and takes minimal time.
Salt & Vinegar Zucchini Chips
- Ingredients: Zucchini, white balsamic vinegar, olive oil, coarse sea salt
- Cook Time: Dehydrator, 8-14 hours Oven, 2-3 hours
- Prep Time: 10-15 minutes
Potato chips are always a favorite during the summer months, especially at barbeques and parties, but there is a healthier option – zucchini chips! With a few simple ingredients and steps, you can make a healthier version of the chips you love.
First, you need to get your ingredients – zucchini, white balsamic vinegar, olive oil, and coarse sea salt. Next, slice the zucchini as thinly as possible so that it takes less time to dehydrate the slices. Once you have all your zucchini prepared, mix 2 tablespoons of white balsamic vinegar and 2 tablespoons of olive oil together in a bowl. Toss the sliced zucchini in the mixture, making sure they are all covered. Then you can either cook them in a dehydrator or the oven.
Dehydrator – Place the zucchini in one single layer on each row of your dehydrator, make sure they are not touching each other, as to prevent parts of the zucchini not drying. Sprinkle coarse sea salt onto the slices, then turn on the dehydrator to around 135 degrees, or whichever temperature you prefer and let them sit. It should take about 8-14 hours, but this is all dependent on what temperature you set the dehydrator at. You will know they are done when there is no moisture left in the zucchini.
Oven – If using the oven spread the zucchini slices onto a pan lined with parchment paper, again making sure to keep them separate. Sprinkle the sea salt onto the zucchini, and bake at 200 degrees for 2-3 hours, rotating the pan halfway through.
After you take them out of the oven or the dehydrator, your zucchini chips are ready to eat!
Zucchini Cheddar Biscuits
- Ingredients: Butter, onions, biscuit/baking mix, parsley, basil, thyme, eggs, milk, zucchini, cheddar cheese
- Cook Time: 10-14 minutes
- Prep Time: 5-10 minutes
Normal biscuits are always fun to have for dinner, but sometimes they get a little boring. Now, you can add two extra ingredients to the mix and get a yummy biscuit that even has a vegetable in it!
This recipe has a few more steps and ingredients, but it is not too hard to make. For ingredients, you will need butter, onions, biscuit/baking mix, parsley, basil, thyme, eggs, milk, zucchini, and cheddar cheese.
In a large skillet melt ¼ cup of butter, adding 1 large chopped onion and sauteing until tender. In a bowl, combine 2 ½ cups of biscuit mix, 1 tablespoon of minced parsley, ½ teaspoon of dried basil, ½ teaspoon of dried thyme, and the onion mixture. In a separate bowl, whisk together three eggs and ¼ cup of milk. Combine both of these bowls together, and afterwards fold in 1 ½ cups of shredded zucchini and 1 cup of cheddar cheese.
Once all the ingredients are combined, put ¼ cupfuls 2 inches apart on greased baking pans. Bake them at 400 degrees for 10-14 minutes until they are golden brown. This recipe is not only great for upgrading regular biscuits, but it can also be used to get family members to try zucchini in a different form!
Chocolate Chip Zucchini Muffins
- Ingredients: Eggs, vegetable oil, milk, lemon juice, vanilla, flour, sugar, baking soda, cinnamon, salt, shredded zucchini, chocolate chips, walnuts
- Cook Time: 20-25 minutes
- Prep Time: 10-15 minutes
Most people have probably eaten a chocolate chip muffin before. But, there is a more delicious alternative – chocolate chip zucchini muffins! These are super moist and great to make for breakfasts or snacks. They can even be placed in freezer bags and kept for months after being baked.
First you will need to add all your wet ingredients into the mixing bowl – 1 egg, ½ cup vegetable oil, ¼ cup milk, 1 tablespoon of lemon juice, and 1 teaspoon vanilla. Next, add in your dry ingredients – 1 ½ cups flour, ¾ cup sugar, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt. Once all the ingredients are mixed together, then fold in 1 cup of shredded zucchini and ½ cup of chocolate chips. You may also add ½ cup chopped walnuts to the mixture.
Next, place muffin papers into your muffin tins and fill each 2/3 of the way full with the mixture. Once they are all full, place in your oven and bake them at 350 degrees for 20 to 25 minutes, or when the middle of the muffins are done. Now you have a delicious and healthy breakfast item!
Zucchini Mock Apple Pie
- Ingredients: Zucchini, granulated sugar, brown sugar, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch/flour, salt, vinegar, butter, pie crusts
- Cook Time: 15 + 45; 1 hour total
- Prep Time: 10-15 minutes
Last but certainly not least on this list of zucchini recipes is the most interesting. This “apple” pie is delicious, but there is not one apple in it! Rather the apples are actually pieces of zucchini, making this a slightly healthier version of an apple pie, but a great substitute if you do not have any apples in the house.
For this recipe, you will need 6-8 cups of zucchini (peeled, seedless, and sliced), ¾ cup granulated sugar, ½ cup brown sugar, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cardamom, 1 ½ teaspoons cream of tartar, 2 tablespoons cornstarch or flour, ½ teaspoon salt, 1 teaspoon vinegar, 1 tablespoon butter, and 2 ready pie crusts.
First, you want to cook the zucchini slices in boiling water for about 2 minutes, then remove them and drain very well. Remove as much moisture after they are cooled with paper towels. In a mixing bowl, toss the zucchini slices with the sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch/flour, and salt until covered.
Place the first crust into a 9 inch pan and fill with the zucchini mixture. Dot the mixture with butter and drizzle with the vinegar. Place the second crust on the top, making sure to crimp the sides closed and dotting the top with air holes. Bake for 15 minutes at 425 degrees, and then for 45 minutes at 350 degrees. Afterwards you can either serve it warm or chilled, and have a great dessert to trick your friends!
By implementing even just one of these new zucchini recipes into your summer cookbook, you can add freshness to your menu and tastebuds, while using up zucchini at the same time!