Recipes that use Zucchini and taste great!

In my search for new recipes I have decided to post the links or book titles of where I find recipes that use zucchini. Since my vegetable garden, and most likely many others, have a lot of zucchini to cook with this summer. Here is an ongoing list as we try them. Of course I am only listing the recipes that the kids have declared tasty. I asked the kids to rate the recipes from 1-5, with 5 being the best tasting.

1. Asparagus-Zucchini Frittata (also uses fresh dill from your herb garden) ~ 4 star
The adults loved this dish, but the kids thought the fresh dill was over powering, so consider cutting the dill back just a bit.

Note:  I now add zucchini to almost any frittata.

2. Zucchini Bread (Mayo Clinic), rated 5 star
This bread recipe does not hold a real sweet flavor. If you are used to chocolate chips in your bread, you may be rating this lower. However, we really enjoyed this healthy recipe.

3. Zucchini-Banana Squares, definitely rated a 5 star overall - Yum!
4. Zucchini Linguini with Walnuts, from The New American Heart Association Cookbook, 7th edition, ISBN: 1-4000-4826-5, page 349 - 5 stars all around! This was a very inexpensive dish to make because we had oregano from the herb garden, and zucchini from the vegetable garden. Next year will will be growing large onions as well. This also tastes good with spaghetti noodles if you don't have linguine. We used whole wheat.

I found a link on-line for this, but they eliminate the mushrooms in the recipe. We do not leave the mushrooms out and we love it. Of course we double or tripe the recipe and add loads of zucchini to it. YUM!

Link to Zucchini Linguini with Walnuts


5. Eggplant-Zucchini Casserole, 5-star! This is also from the New American Heart Association Cookbook, 7th edition. I also found the exact same recipe on the Internet (click on the highlighted recipe title to get there).

I like this recipe, because you put the dry spaghetti noodles right into the pan and bake it. You don't have to boil the noodles in advance. Yum!


6. A variation of Quick Eggplant and Zucchini Casserole, I made this variation, however I did not use the wine, doubled everything but the cheese, and added cooked sliced potatoes to it. I also added basil and oregano and freshly grated Parmesan cheese. I did not have tomato paste on hand so I used one can of Healthy Request Tomato Soup. One of the kids had thirds! What a creamy dinner!


7. Zucchini Brownies, 5 star! Yum! The family devoured these. It took everything to save one for my Mom.

8. "Casual" Vegan Zucchini Pancakes, 5 stars definitely! I did not have Soy milk on hand so we used fat free milk and the texture and taste was delicious! We even added fresh blueberries! You have to make these if you grow zucchini!

9. Zucchini Salsa

10. Zucchini- Corn Saute

11.  Blueberry Zucchini Snack Cake

12.  Zucchini Muffins.  I personally make my own homemade baking mix, and use a recipe from a fellow blogger - Lazy J Bar C (baking mix recipe is on her blog as well).

13.  Chicken Teriyaki.  I simply cook up a mass of vegetables, including zucchini and yellow squash, add cooked, diced chicken, and top it over rice with homemade teriyaki sauce.

14.  Roasted Vegetables. Simply add the vegetables herbs and spices you want.  



Freeze sliced zucchini - I like to blanch mine for 2 minutes in boiling water, drain, and place in an ice bath for 2 minutes.  Drain well and freeze.  I do this with slices and dices of zucchini.

Freeze shredded zucchini - simply shred and freeze.  I measure out by the cup and label it for future use.  I have never blanched my shredded zucchini, and have never had a problem with it.