The late days of summer can mean an influx of zucchini whether gifted, found inexpensive at a farmers market/grocery store, or from your own garden. Zucchini is endlessly diverse in what it can be used in – from sweet breads to savory main dishes it can add it’s subtle flavor to a dish or shine as the main event. Here are just a few ways to use it up that are sure to make your whole family happy!
Baked Zucchini Fries
One medium zucchini cut in ‘fries’ lengthwise
Garlic and herb seasoning (or garlic powder)
Grated Parmesan cheese
Olive Oil
Salt/Pepper
It’s not often you see a recipe with no amounts listed with the ingredient list but that is just how easy this recipe is!
Preheat your oven to 450 degrees. Slice ends off of the zucchini, cut it in half lengthwise, and cut each half into fries. Put fries into a medium bowl and add about 1 TBS oil with seasoning to taste: toss to coat. Arrange the fries on a sheet pan covered in parchment paper – push the fries right up next to each other to ‘catch’ the cheese. Sprinkle the fries with about 4 TBS parmesan cheese. Bake at 450 for about 10 minutes or until the fries are softened some, then cook under the broiler for about about 3/5 minutes until the fries are golden brown. Watch closely to prevent burning. Try serving the crowd pleaser with marinara dipping sauce!
Zucchini and Potato Casserole
One medium zucchini sliced thin
Two medium potatoes sliced thin
One small onion sliced thin
2/3 Cup heavy cream or thinned sour cream
2 cloves minced garlic
1 TSP dried oregano
1 TSP dried basil
Salt/Pepper
2/3 cup shredded mozzarella cheese
This is enough for a 12 inch by 12 inch pan; recipe can be scaled up for larger quantities.
Preheat oven to 350. Slice as thin as possible (or use a mandolin) the zucchini, potato, and onion – set aside. Mix the garlic and herbs into the heavy cream and mix it well. Grease your pan and layer in ingredients as such: one layer zucchini slices, one layer onion slices, one layer potato slices, salt/pepper to taste, drizzle about a quarter of the cream mixture over the layers. Repeat until ingredients are gone and pan is mostly full. Top with the grated cheese. Bake covered about 30 minutes or until a fork pierces the vegetables easily all the way to the bottom. You can remove the cover and turn heat up to 450 until the cheese is browned if desired. Delicious served warm or at room temperature.
Try adding in layers of sweet potatoes, eggplant, shredded carrot, or finely dices peppers to change the flavor of this wonderful dish.
Zucchini Cookies
2 Cups grated zucchini
1 Cup quick cooking oats
1 Cup whole wheat flour (or all purpose flour)
2 TBS Cornstarch
1 TSP Baking soda
1/2 TSP salt
1/2 Cup melted butter
1/2 Cup Honey or maple syrup
2 Eggs
1 TBSP water
1 TSP Cinnamon
1/2 Cup chocolate chips (or rasins)
Preheat oven to 350. Squeeze as much moisture out of the grated zucchini as you can. Mix zucchini, flour, oats, cornstarch, cinnamon, salt, and baking soda – stir well. Stir in all the wet ingredients and mix well. Fold in the chocolate chips. Drop by rounded tablespoon onto parchment paper covered cookie sheet and flatten slightly. Bake for about 12 minutes and let stand 2 minutes before removing to a cooling rack. We suggest making a double recipe of these as they go FAST! Great for a treat or as breakfast on the run.
