As the summer sun graces us with its warmth, gardens flourish with a bountiful harvest of zucchini, one of the most versatile and abundant vegetables of the season. From light and refreshing dishes to hearty comfort foods, zucchini takes center stage in a multitude of recipes that celebrate its vibrant flavors and nutritional benefits. In this article, we explore a collection of zucchini season recipes that showcase the endless possibilities of this humble yet extraordinary vegetable.
7 Zucchini Season Recipes
1. Ultimate Low-Carb Zucchini Lasagna
Ultimate Low-Carb Zucchini Lasagna
Materials
For the zucchini layers:
- 3 large zucchinis
- Olive oil for brushing
- Salt and pepper to taste
For the meat sauce:
- 1 pound lean ground beef or ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the ricotta mixture:
- 1 1/2 cups ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- Salt and pepper to taste
For layering:
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Wash the zucchinis and slice them lengthwise into thin strips, about 1/4 inch thick. You can use a knife or a mandoline slicer.
- Lay the zucchini slices on paper towels, sprinkle with a little salt, and let them sit for about 15 minutes. This helps draw out excess moisture. Pat them dry with paper towels.
- In a large skillet, cook the ground meat over medium heat until browned. Break it up into crumbles as it cooks.
- Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
- Stir in the crushed tomatoes, tomato sauce, dried basil, dried oregano, salt, and pepper. Let the sauce simmer for about 15-20 minutes, allowing the flavors to meld.
- In a bowl, combine the ricotta cheese, egg, grated Parmesan cheese, chopped basil, salt, and pepper. Mix well.
- In a baking dish, start by spreading a thin layer of the meat sauce at the bottom.
- Place a layer of zucchini slices over the sauce.
- Spread a layer of the ricotta mixture over the zucchini.
- Sprinkle a layer of shredded mozzarella cheese over the ricotta mixture.
- Repeat the layers until you've used up all the ingredients, finishing with a layer of meat sauce and a generous amount of mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Serve:
Allow the zucchini lasagna to cool slightly before slicing and serving.
Garnish with fresh basil leaves, if desired.
This low-carb zucchini lasagna is a healthier alternative to traditional lasagna, without sacrificing flavor. It’s a great option for those who are watching their carbohydrate intake or looking for a creative way to incorporate more vegetables into their meals. Enjoy!
2. Slow Cooker Zucchini Soup
Slow Cooker Zucchini Soup
Materials
- 4 medium zucchinis, washed and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk (for a dairy-free option)
- Fresh herbs (such as chopped parsley or chives) for garnish
Instructions
- Wash the zucchinis and dice them into pieces. Chop the onion and mince the garlic. Peel and dice the potatoes.
- Place the diced zucchinis, chopped onion, minced garlic, diced potatoes, dried thyme, dried oregano, and ground cumin into the slow cooker.
- Pour in the vegetable or chicken broth to cover the vegetables.
- Season with salt and pepper to taste.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The vegetables should become tender.
- Once the vegetables are soft, use an immersion blender to carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender, blend, and then return it to the slow cooker.
- Stir in the heavy cream or coconut milk to the blended soup. Mix well to combine.
- Taste the soup and adjust the seasoning if needed, adding more salt, pepper, or herbs to your preference.
Serve and Enjoy:
Ladle the creamy zucchini soup into bowls.
Garnish with fresh herbs, such as chopped parsley or chives.
Serve the slow cooker zucchini soup as a comforting and delicious appetizer or main course. You can pair it with crusty bread or a side salad for a complete meal.
This slow cooker zucchini soup is not only easy to prepare but also a great way to enjoy the flavors of fresh zucchini. The slow cooking process allows the ingredients to develop rich flavors, resulting in a satisfying and creamy soup.
3. Stuffed Zucchini
Stuffed Zucchini
Materials
- 4 medium zucchinis
- 1 cup cooked protein (such as ground meat, cooked quinoa, or beans)
- 1/2 cup diced vegetables (bell peppers, tomatoes, onions, etc.)
- 1/2 cup shredded cheese (mozzarella, cheddar, or your choice)
- 2 cloves garlic, minced
- 1 teaspoon dried herbs (such as basil, oregano, or thyme)
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Wash the zucchinis and cut them in half lengthwise. Use a spoon to carefully scoop out the center flesh of each zucchini half, leaving about a 1/4-inch border around the edges. Save the scooped-out flesh for the filling.
- In a mixing bowl, combine the cooked protein, diced vegetables, shredded cheese, minced garlic, dried herbs, salt, and pepper. Mix well to combine.
- Chop the scooped-out zucchini flesh into small pieces. In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped zucchini flesh and sauté for a few minutes until it's softened.
- Add the sautéed zucchini flesh to the filling mixture and stir to combine. This mixture will be the stuffing for the zucchini boats.
- Preheat the oven to 375°F (190°C).
- Place the hollowed zucchini halves on a baking sheet.
- Fill each zucchini half with the stuffing mixture, pressing it down gently.
- Bake the stuffed zucchinis in the preheated oven for about 20-25 minutes, or until the zucchini is tender and the filling is heated through.
Serve:
Once the stuffed zucchinis are cooked, remove them from the oven.
Serve the stuffed zucchinis as a main dish or a side dish. You can garnish them with additional herbs or grated cheese if desired.
Variations:
Feel free to get creative and customize the stuffed zucchini recipe to your liking. Here are a few ideas for variations:
Mediterranean Stuffed Zucchini: Fill the zucchinis with a mixture of cooked ground lamb or beef, diced tomatoes, red onion, feta cheese, and Mediterranean herbs like oregano and parsley.
Vegetarian Stuffed Zucchini: Use cooked quinoa or a mixture of beans as the protein, and fill the zucchinis with a combination of sautéed spinach, mushrooms, and shredded cheese.
Tex-Mex Stuffed Zucchini: Fill the zucchinis with a mixture of cooked shredded chicken, black beans, corn, diced bell peppers, and shredded cheddar cheese. Season with chili powder and cumin.
Enjoy experimenting with different fillings to create stuffed zucchini that suits your palate and dietary preferences!
4. Zucchini Patties
Zucchini Patties
Materials
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1/2 cup grated cheese (such as Parmesan or feta)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh herbs (such as parsley, dill, or mint)
- 1/2 cup breadcrumbs
- 2 large eggs, beaten
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Grate the zucchinis using a box grater or a food processor. Place the grated zucchini in a bowl and sprinkle with 1 teaspoon of salt. Let it sit for about 10 minutes to allow excess moisture to be released.
- After 10 minutes, use your hands or a clean kitchen towel to squeeze out the excess moisture from the grated zucchini. This step is important to prevent soggy patties.
- In a large mixing bowl, combine the squeezed zucchini, grated cheese, chopped onion, minced garlic, chopped herbs, breadcrumbs, beaten eggs, salt, and pepper. Mix everything together until well combined.
- Take a portion of the mixture and shape it into a patty using your hands. The size of the patties can vary based on your preference, but they are typically about 2 to 3 inches in diameter.
- Heat a skillet over medium heat and add a generous drizzle of olive oil. Once the oil is hot, carefully place the zucchini patties in the skillet. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
Notes
Serve:
Once the zucchini patties are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
Serve the patties hot, either as a standalone snack or appetizer, or with a dipping sauce like yogurt-based tzatziki or a simple tomato salsa.
Variations:
Feel free to customize your zucchini patties with additional ingredients or flavors:
Add grated carrots or sweet potatoes for extra color and sweetness.
Incorporate different types of cheese, such as cheddar, mozzarella, or goat cheese.
Experiment with various herbs and spices to suit your taste preferences.
Zucchini patties are a great way to enjoy the flavors of fresh zucchini and are perfect for using up an abundance of zucchinis during the growing season.
5. Baked Zucchini Fries
Baked Zucchini Fries
Materials
- 2 medium zucchinis
- 1/2 cup breadcrumbs (regular or panko)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 large eggs, beaten
- Cooking spray or olive oil
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Wash the zucchinis and cut them into matchstick-sized pieces, resembling the shape of fries. Try to make them as uniform in size as possible for even baking.
- In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper. Mix well to create the coating mixture.
- Dip the zucchini sticks into the beaten eggs, allowing any excess to drip off.
- Roll the egg-coated zucchini sticks in the breadcrumb mixture, pressing gently to adhere the coating to all sides.
- Place the coated zucchini fries on the prepared baking sheet in a single layer, making sure they're not touching each other.
- Lightly spray the zucchini fries with cooking spray or drizzle them with a bit of olive oil. This will help them crisp up in the oven.
- Bake in the preheated oven for about 20-25 minutes, flipping them halfway through, until they are golden brown and crispy.
Serve:
Once the zucchini fries are baked to your desired level of crispiness, remove them from the oven.
Serve the baked zucchini fries immediately with your favorite dipping sauce, such as marinara sauce, ranch dressing, or a yogurt-based dip.
Variations:
Feel free to get creative with your baked zucchini fries by trying different seasonings and coatings:
Add a pinch of cayenne pepper or chili powder for a spicy kick.
Experiment with different cheeses, like cheddar, mozzarella, or a blend of cheeses.
For a gluten-free option, use gluten-free breadcrumbs or almond flour.
Baked zucchini fries are a delightful way to enjoy the flavors and texture of zucchini in a healthier form. They’re a hit with both kids and adults and can be enjoyed guilt-free as a snack or side dish.
6. Connie’s Zucchini “Crab” Cakes
Connie's Zucchini "Crab" Cakes
Materials
For the "Crab" Cakes:
- 2 cups grated zucchini, squeezed to remove excess moisture
- 1/2 cup breadcrumbs (regular or panko)
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onion
- 1/4 cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Old Bay seasoning (or a blend of your favorite spices)
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce (vegan if desired)
- Salt and pepper to taste
- Olive oil for cooking
For the Remoulade Sauce:
- 1/2 cup vegan mayonnaise
- 2 tablespoons finely chopped pickles or capers
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large mixing bowl, combine the squeezed zucchini, breadcrumbs, chopped red bell pepper, chopped green onion, vegan mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, salt, and pepper. Mix until well combined.
- Take a portion of the mixture and shape it into a patty, resembling the shape of crab cakes. Make sure the patties are firm and hold together.
- Heat a skillet over medium heat and add a drizzle of olive oil.
- Once the oil is hot, carefully place the "crab" cakes in the skillet. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
- In a small bowl, whisk together the vegan mayonnaise, chopped pickles or capers, Dijon mustard, chopped parsley, lemon juice, salt, and pepper. Adjust the flavors to your taste.
Serve:
Once the “crab” cakes are cooked and golden brown, remove them from the skillet.
Serve the “crab” cakes with the prepared remoulade sauce on the side for dipping.
Variations:
Feel free to customize Connie’s Zucchini “Crab” Cakes to your liking:
Add diced celery or carrots for extra crunch and flavor.
Experiment with different seasonings and spices to create your preferred flavor profile.
Serve the “crab” cakes on a bed of greens, as a sandwich filling, or as a topping for salads.
These zucchini-based “crab” cakes are a fantastic way to enjoy the flavors of crab cakes in a plant-based form. They’re perfect for vegans, vegetarians, and anyone looking to try a creative and tasty alternative.
7. Zucchini Risotto
Zucchini Risotto
Materials
- 2 cups arborio rice
- 2 medium zucchinis, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (approximately)
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese (or a vegan alternative)
- 2 tablespoons butter (or olive oil for a dairy-free option)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chopped herbs (such as parsley or basil) for garnish
Instructions
- Wash the zucchinis, trim the ends, and dice them into small pieces.
- In a saucepan, heat the vegetable broth over low heat. Keep it warm while you prepare the risotto.
- In a large skillet or wide pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced zucchinis and sauté for a few minutes until they are slightly tender and lightly golden. Remove the zucchinis from the skillet and set them aside.
- In the same skillet, add the chopped onion and cook until it becomes translucent, about 2-3 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the arborio rice to the skillet and cook for 1-2 minutes, stirring frequently, until the rice grains are lightly toasted.
- If using wine, pour the dry white wine into the skillet and stir until the liquid is mostly absorbed by the rice.
- Begin adding the warm vegetable broth to the skillet, one ladleful at a time. Stir the rice constantly and allow the liquid to be absorbed before adding more broth. Continue this process until the rice is cooked to your desired level of tenderness (usually about 18-20 minutes).
- About halfway through cooking the risotto, stir in the sautéed zucchinis.
- Once the rice is cooked and creamy, remove the skillet from the heat. Stir in the grated Parmesan cheese and butter (or olive oil). Mix until the cheese and butter are melted and the risotto is creamy.
Season and Serve:
Season the risotto with salt and pepper to taste. If needed, you can add a bit more warm broth to achieve the desired consistency.
Garnish the zucchini risotto with fresh chopped herbs, such as parsley or basil.
Zucchini risotto is best enjoyed immediately while it’s still creamy and flavorful.
Variations:
Feel free to experiment with zucchini risotto by adding your own twists:
Add a splash of lemon juice or zest for a refreshing citrusy flavor.
Incorporate other vegetables, such as cherry tomatoes or sautéed mushrooms, for additional texture and taste.
Customize the herbs and seasonings to match your preferences.
Zucchini risotto is a wonderful way to showcase the flavors of zucchini while creating a comforting and satisfying dish.
Whether served as a main course or a side dish, it’s sure to be a hit at your table.
Conclusion
As zucchini season sweeps us into its embrace, these recipes highlight the incredible versatility and flavors that this remarkable vegetable brings to the table. From light and refreshing salads to comforting casseroles, zucchini proves its ability to shine in a variety of dishes, showcasing its adaptability, nutritional value, and culinary charm. This season, let your kitchen become a canvas for zucchini’s culinary journey, inviting you to explore its many facets and savor its delightful presence in every bite.