Our Favorite Ways to Enjoy Zucchini

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Our garden is in full swing, and the zucchini plants are producing like crazy. While I’ve been exploring new ways to put it to use—like this Spaghetti with Crispy Zucchini or these Japanese Zucchini—here are my tried-and-true favorite recipes that incorporate zucchini.

Korean Beef Bowls with Spiralized Zucchini

One of the meals we have regularly around here are these Korean Beef Bowls with Spiralized Zucchini Noodles. It’s a favorite meal with our kids, and they ask for it often. I usually double the sauce and the amount of zucchini noodles. I have the Spiralizer attachment for my KitchenAid, which makes quick work of the job, and I highly recommend it!

Roasted with Garlic Salt

As a side dish, zucchini is perfect roasted with garlic salt. I toss it with olive oil, sprinkle with garlic salt, and pop it in the oven for 20 minutes at 425º. We usually grill brats or some sort of marinated chicken to go with it.

Cheesy Zucchini & Bacon Quiche

Inspired by our favorite Spinach, Bacon, Gouda Quiche, I decided to make Zucchini, Bacon, Gouda Quiche, and it was a big hit. It goes great with a Balsamic Side Salad (with lettuce from the garden) or Roasted Potatoes. I didn’t really use a recipe for my version, but I’d like to try this Caramelized Onion, Gruyere, and Zucchini Quiche or this Zucchini, Bacon, and Gruyere Quiche. (You could totally substitute gouda cheese in place of the gruyere in the latter recipe.)

Minestrone Soup

As the weather starts to turn chilly in the fall, I love to make Minestrone Soup. This is one of my favorite soup recipes in general, but I am definitely looking forward to it with fresh zucchini from our garden!

Zucchini Bread

If you are looking for a change from traditional Zucchini Bread, bake up a batch of Chocolate Zucchini Bread. It’s so decadent and a nice change from other ways to use up zucchini!

Now tell me, what are your favorite ways to eat zucchini?

Chocolate Zucchini Bread

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There are many varieties of zucchini bread out there, some better than others. I do enjoy a more traditional zucchini bread (like this Classic Zucchini Bread or this Old-Fashioned Zucchini Bread), but this one is a nice change when you want a bit of a treat. It’s moist and rich and chocolatey. It could be served as a dessert or as a decadent breakfast bread. I hope you enjoy!

Chocolate Zucchini Bread

Ingredients

  • 3/4 cup sugar

  • 3 tablespoons coconut oil, melted (+ a bit extra to grease the loaf pan)

  • 2 large eggs

  • 1 cup applesauce

  • 2 cups flour

  • 2 tablespoons unsweetened cocoa

  • 1 1/4 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 1/2 cups shredded zucchini

  • 1 cup semi-sweet chocolate chips

  • 9 x 5 in loaf pan

Directions

  • Preheat oven to 350º. Use a little of your coconut oil to grease your loaf pan.

  • Add sugar, coconut oil, and eggs into the bowl of a stand mixer. Beat at a low speed until well blended. Stir in applesauce.

  • Combine flour, cocoa, baking soda, cinnamon, and salt in a medium bowl. Stir well with a fork or whisk. Add flour mixture to the sugar mixture, gently mix until just moist. Stir in zucchini and chocolate chips.

  • Spoon batter into loaf pan. Bake for 1 hour, or until a wooden pick inserted into the center comes out almost clean. Cool in pan for 10 minutes and then turn out onto a wire rack to cool completely.

Recipe slightly adapted from the Cooking Light ‘Pick Fresh’ cookbook.

Summer Salsa

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We currently have a plethora of tomatoes—from our CSA and from our tomato plant on the patio—so salsa is in order. Here's an old favorite recipe that you can make with or without the corn.

Summer Salsa

Ingredients

3 ears of corn, husks removed {omit if not using corn}

1-2 teaspoons olive oil {omit if not using corn}

2 - 15 oz cans stewed tomatoes {or 3-4 cups of fresh tomatoes, diced}

4 oz tomato paste

1 green pepper

1-2 jalapeños {depending on how spicy you want it}

1/2 of a yellow onion

1/2 teaspoon garlic salt

Pinch of salt and pepper to taste

2 tablespoons fresh cilantro

Directions

Add tomatoes and tomato paste, green pepper, jalapeños, onion, garlic salt, salt and pepper, and cilantro to a food processor. Process until desired smoothness. If it seems a little thick, just add some water and re-blend until it is the right consistency for you.

If using corn...Heat a cast iron grill pan over medium-high heat. Remove the corn kernels from the cob into a small bowl; toss with the olive oil to lightly coat. Add the kernels to the grill pan, and cook until lightly charred. Set aside to cool.

Pour the salsa from the food processor into a bowl. If using corn...mix the corn into the bowl with the salsa and stir to combine.

Serve immediately or store in a jar in the refrigerator.