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Whether you’ve been growing zucchini in your garden, received a bunch from your neighbor (Beware: August 8 is National Sneak Some Zucchini Onto Your Neighbor's Porch Day), or picked some up at the farmers’ market or grocery store, zucchini never seems to be in short supply. The good news: There’s so much more you can do with this summer staple than just sautéing, grilling, or roasting it. Here are six ways to use up all that zucchini this summer.
Zucchini Bread
This classic quick bread packs roughly 2 medium-size zucchini into one loaf and also welcomes add-ins like fresh blueberries, chopped walnuts, or chocolate chips.
Grease a 9-by-5-inch loaf pan and preheat the oven to 350°F. In a large bowl whisk together 1¾ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1½ teaspoons cinnamon until combined. Set aside. In a medium bowl, whisk together ½ cup melted coconut oil, ¾ cup brown sugar, ¼ cup granulated sugar, 2 eggs, ¼ cup plain Greek yogurt, and 2 teaspoons vanilla until combined. Mix in 1½ cups shredded zucchini, and if desired, 1 cup add-ins. Pour the wet ingredients into the dry ingredients and stir until combined. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool. Cover and store at room temperature for 3 days, in the refrigerator for 1 week, or in the freezer for up to 6 months.
Cold Zoodle Salads
I think zoodles get a bad rap because they’re supposed to be replacements for noodles, and — let’s be honest — they’re not. But where I’ve found zoodles shine is as a pasta replacement in cold pasta salads. Simply replace the pasta with zoodles in any cold pasta salad recipe, call it a spiralized zucchini salad instead, and no one will be disappointed. Some of my favorites include an Asian-inspired cold zoodle salad with peanut sauce, shredded cabbage and carrots, and edamame; as well as an Italian-inspired version with pesto, sun-dried tomatoes, mozzarella pearls, and toasted pine nuts. Using a spiralizer is the quickest way to make zoodles, but you can also use a julienne peeler or mandoline to turn your zucchini haul into oodles of zoodles.
Zucchini Fritters
I’ve been making bland zucchini fritters for years, until recently, when my well-traveled great aunt introduced me to Greek zucchini fritters known as kolokithokeftedes. As it turns out, fresh herbs and high-quality feta (one that comes in block form and brine) is the secret to flavorful zucchini fritters. Here’s her recipe:
Shred 4 medium zucchini and place them into a large bowl. Sprinkle in 1 teaspoon salt and let sit for 15-20 minutes. Using a cheesecloth or colander, squeeze the excess moisture from the zucchini and place back into the bowl. Add 3 tablespoons chopped chives, 2 tablespoons chopped dill, 1 tablespoon chopped mint, and 1 cup crumbled feta cheese and mix until combined. Add 2 beaten eggs and 1½ cups flour and mix again until combined. Place a large cast iron or non-stick skillet over medium heat and add 2 tablespoons olive oil. Once the oil is hot, add the zucchini mixture, a heaping tablespoon at a time, and flatten. Sauté for 3 minutes per side or until golden brown. Continue the process with remaining zucchini mixture. Serve warm with tzatziki.
Zucchini Parmesan
This riff on eggplant Parmesan is the perfect use case for all of those overgrown zukes that rival the size of eggplants. To make zucchini Parm, simply substitute zucchini for eggplant in any eggplant Parm recipe. Pro tip: Don’t skip the salting step! Many recipes will call for salting the eggplant to remove excess moisture first. The same goes for zucchini. This step makes a huge difference between firm, defined layers of zucchini and a soggy, watery mess.
Zucchini Boats
Zucchini boats are easy to get on board with for so many reasons. They’re a great way to use up a lot of zucchini, they’re easy to make, and they’re endlessly customizable — fillings can be meaty or veggie-packed, carb-loaded (hi, mac and cheese zucchini boats) or low-carb. My favorite filling is burrito-inspired with black beans, rice, corn, onions, peppers, salsa, and cheese.
Line a baking sheet with parchment paper and preheat the oven to 475°F. Use a knife to halve zucchini lengthwise then use a small spoon to scoop out the flesh. Place zucchini halves cut side-up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Spoon in your pre-cooked filling of choice, stuffing the entire hollowed out part, and bake for 15 minutes.
Quick Zucchini Pickles
This zucchini recipe idea uses a quick-pickle method that only requires a mason jar and some basic ingredients (no canning equipment necessary!). To make zucchini pickles, slice 1 pound of zucchini into thin coins and pack into a quart-sized jar along with ¼ cup chopped dill and 1 tablespoon mustard seeds. In a small saucepan, bring 1 cup white vinegar, ½ cup water, 2 tablespoons sugar, and 1 tablespoon salt to a boil over high heat. Boil until the salt and sugar is dissolved. Remove brine from heat and carefully pour into the jar. Screw on the lid and let cool at room temperature for 1 hour. Refrigerate and enjoy for 1-2 weeks.
PHOTO CREDIT:
Photographer: Paul Quitotiano
Food Stylist: Brett Statman
Art Direction: Sarah Ceniceros Gomez
