Zucchini bread is fine and all, but when you’re staring down a mountain of summer abundance, how much of it can you really eat?
Convinced we could find more – and more creative – ways to use up a bounty of zucchini, we decided to explore out-of-the-box ideas for summer’s most notorious love-hate vegetable. The result? Some delicious ideas that will have you if not embracing then at least better tolerating your zucchini. Plus: one recipe for your sweet tooth!
All things zucchini
Grab yourself one of those veggie spiral cutting gizmos, which let you render produce into pastalike ribbons. Zucchini does particularly well. Toss the zucchini spirals in a hot skillet with a splash of oil for a minute or two, then dress with sauce and cheese as you would pasta. Or boil up real pasta, then add the zucchini for the last minute. Drain and dress.
Slice a zucchini in half and toss it on a medium hot grill. Cook until lightly browned and tender, then pop it into a food processor. Add tahini, garlic, salt, pepper and a splash of lemon juice, then process until very smooth. Use as a dip for vegetables and chips, or as a sandwich spread.
Dice and toss together 1 medium zucchini, 1 large tomatillo and 1/2 red or orange bell pepper. Add 1 tablespoon balsamic vinegar, a pinch of red pepper flakes, 1 tablespoon chopped pickled jalapeños and a splash of hot sauce. Season with salt and pepper.
Cut the zucchini into 1/2-inch-thick sticks, then toss them first in a beaten egg, then in seasoned breadcrumbs. Arrange in a single layer on a baking sheet, then bake until crisp outside and just tender inside. As soon as they come out of the oven, sprinkle them with grated Parmesan cheese.
Slice a zucchini in half, then use a melon baller to scoop out the insides of each half. Mix together loose sausage meat, grated cheese and chopped sun-dried tomatoes. Pack the mixture into the hollowed-out zucchini halves, then bake or grill (over low heat) until cooked through.
Use a mandoline or food processor to slice the zucchini as thinly as possible. Whisk 6 or so eggs, then pour them into an oiled pan and cook over medium-high until the bottom is just set. Scatter the zucchini slices evenly over the top of the egg, then crumble feta over it. Broil until lightly browned and the center is set.
Toss finely diced raw zucchini with cooked and cooled farro or barley, halved cherry tomatoes, diced red onion and crumbled soft goat cheese. Dress with lemon juice, olive oil, salt and pepper.
Use a mandoline or food processor to slice the zucchini as thinly as possible. Unfold a sheet of puff pastry (thawed). Run a paring knife along the outside of the pastry about 1 inch from the edge and cutting only halfway down. Arrange the zucchini slices in the center, then sprinkle with grated Parmesan. Bake at 400 F until puffed and lightly browned.
Use a mandoline or food processor to slice the zucchini as thinly as possible. Arrange the slices on a baking sheet, mist with cooking spray, then season with herbs, spices, salt and pepper, whatever you like. Bake at 375 degrees until the chips are nicely browned.
Cut a whole mess of zucchini into 1/2-inch rounds. Arrange several layers of them in an oiled casserole dish. Top them with a bit of marinara and some ricotta cheese. Repeat this layering until you fill the casserole dish about three-quarters of the way. Bake at 350 degrees until tender, lightly browned and bubbling at the edges.
Prep time: 25 minutes
Cook time: 1 hour
Serves 12 to 15
If you don’t tell folks this contains zucchini, they might not even guess.
8 cups peeled, seeded and chopped zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter
1 teaspoon ground cinnamon
In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15 to 20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from heat and set aside. Preheat oven to 375 degrees.
For crust, combine the flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of the crust mixture into a greased 15-by-10-by-1-inch baking pan. Spread zucchini over the top; crumble remaining crust mixture over it. Sprinkle with cinnamon. Bake 35 to 40 minutes until golden brown and bubbly.