3 tasty zucchini recipes to try this summer
Growing zucchini can feel like a curse.
WHAT’S YOUR FAVORITE WAY TO COOK ZUCCHINI? LET US KNOW IN THE COMMENTS.
Once you start harvesting, an unending stream of fresh produce manifests itself on the plant on a nearly daily basis. Zucchini starts to pile up on your kitchen counter and you desperately try to pawn some off on your neighbors, only to find out they’re squashed under a pile of the fruit.
The heck of it is that we all do it every year. Why? Because zucchini is delicious.
Making loaf after loaf of zucchini bread can feel you leaving a little stale, so we’ve got three zucchini recipes for you to try that will give you some versatility this summer. Plus, we have a few zucchini recipes from last year that you can check out as well.
From Damn Delicious
Total time: 25 minutes
- 1 1/2 pounds zucchini, grated
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 1 large egg, beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- In a colander, add the grated zucchini and place in the sink. Add the salt and combine by tossing the mix. Let sit for 10 minutes.
- With a clean dish towel or cheese cloth, drain any remaining moisture that’s been pulled out of the zucchini.
- In a large bowl, mix the zucchini, flour, Parmesan, garlic and egg. Season with salt and pepper to taste.
- In a large skillet, heat olive oil over medium-high heat. Scoop tablespoons of the batter for each fritter, flattening with a spatula. Cook until the underside is golden brown, about 2 minutes.
- Flip and cook the other side, about 1 to 2 more minutes.
- Serve immediately.
TOMATO ZUCCHINI SOUP
Total time: 1 hour 10 minutes
- 2 1/2 tablespoons olive oil
- 1 medium zucchini, cubed
- 1 clove garlic, minced
- 8 large tomatoes, cored
- 1 small sweet onion, chopped
- 1 tablespoon chopped fresh red chili pepper
- 1 can (14 ounces) vegetable broth
- 1 tablespoon dried tarragon
- 2 teaspoons dried dill weed
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- In a skillet, heat the olive oil over medium heat.
- Add in the zucchini and garlic. Cook and stir until lightly browned. Remove from heat and set aside.
- In a blender or food processor, puree the tomatoes, onion and chili peppers, leaving a few small chunks.
- In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper.
- Bring to a boil, reduce heat to low, and mix in the zucchini and garlic.
- Cover and cook 45 minutes.
From Real Simple
Total time: 1 hour 20 minutes
- 3 cups grated zucchini
- 1 small onion, chopped
- 1 cup all-purpose flour
- 1 cup grated provolone cheese
- 3 eggs, beaten
- 1/4 cup vegetable oil
- 4 tablespoons grated Parmesan
- 2 teaspoons chopped fresh basil
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 350 F.
- In a large bowl, combine all ingredients, reserving 1 tablespoon of Parmesan.
- Coat a 10-inch round glass pie plate with vegetable cooking spray. A metal pie pan may also be used.
- Spoon the zucchini mixture into the pie plate.
- Bake for 45 to 50 minutes, or until golden brown. Sprinkle with the leftover Parmesan.
- Cool for 10 to 15 minutes before slicing.