Whether you're in the mood for a savory side, a sweet snack or a healthy soup, these easy recipes have you covered.
Sautéed Zucchini and Cherry Tomatoes
This side dish of crisp zucchini, burst cherry tomatoes and meltingly sweet red onions sautéed in olive oil is one of those dishes where the whole is far greater than the sum of its parts. Pair it with grilled salmon and orzo doused with lemon and olive oil for a light and easy weeknight meal.
Double Chocolate Zucchini Bread
Double Chocolate Zucchini Bread makes the perfect afternoon snack whenever you're in need of a chocolate fix. It has a deep chocolate flavor from unsweetened cocoa powder and bittersweet chocolate chips, yet it's not so sweet that it tastes like dessert. It's also loaded with zucchini, so there's some virtue in it.
Zucchini “Noodles” with Pesto & Pine Nuts
Zucchini masquerading as noodles with a garlicky pesto sauce...what could be better?
Zucchini Fritters with Feta and Dill
The word fritter usually conjures up something heavy and deep-fried, but these zucchini pancakes are as light and delicate as can be. I like them best as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, but they're also delicious as a side to any Mediterranean-style fish, chicken or lamb dish.
Creamy Zucchini, Walnut and Dill Soup
This silky puréed soup is surprisingly healthy: there's no heavy cream or dairy in it, just a handful of toasted walnuts to thicken it up.
Kids love this quick bread because it tastes absolutely nothing like zucchini. But for the teeny-tiny green flecks, you would never even know a vegetable is involved.
Pistou, Provence’s version of pesto, is traditionally made with olive oil, garlic and basil but this ingenious version also incorporates zucchini. The recipe comes from renowned chef, Thomas Keller — whose famed restaurants include The French Laundry, Per Se, Ad Hoc and Bouchon — and was featured in Food & Wine.
Zucchini with Feta, Walnuts and Dill
Raw zucchini is wonderful when sliced very thin, carpaccio-thin. In this recipe it’s topped with feta, dill, and walnuts for a Greek spin, but it would be equally delicious with shaved Parmigiano-Reggiano, basil, and pine nuts.
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