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Twenty Zucchini Recipes

Updated on December 9, 2014

Is there anything more versatile than a zucchini?

To me it's zucchini, to others courgette. No matter what it's called, the action-packed zucchini can be cooked in a hundred wholesome and tasty ways.

Zucchini can be steamed, boiled, grilled, stuffed and baked, barbecued, fried or shredded raw for salads. Made into pancakes, baked into a bread, added to cake mix, cooked up in soup, deep fried as tempura or used as a filling for quesadillas.

And how do you fancy Zucchini with Chocolate? How versatile can you get?

What's in a Zucchini?

The zucchini fruit is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate, potassium, vitamin A and manganese.

Zucchini with Cheese and Paprika

So simple. So tasty. So popular.

Prep time: 5 min
Cook time: 40 min
Ready in: 45 min
Yields: 4 -6

Ingredients

  • 3 medium zucchini sliced
  • 1/2 teaspoon salt
  • 3/4 teaspoon paprika
  • 1/2 cup mozzarella cheese
  • shredded

Instructions

  1. Toss the sliced zucchini into the salt and 1/2 teaspoon paprika. Place in a baking dish
  2. Bake 30 - 35 minutes until zucchini is tender
  3. Sprinkle cheese and remaining paprika over top
  4. Bake 3 - 4 minutes until cheese is melted
Cast your vote for Baked Zucchini with Cheese and Paprika

Elegant Baking Dish

Cherry red (10-1/2 by 7 ins) Easy to clean and completely nonporous.

Transfers confidently to the table with sure-grip handles. So it looks good on the table too

Oven-, broiler-, and microwave-safe. From freezer to microwave to table.

Ribbon Zucchini and Ricotta Open Pie

You need a prepared pie shell from the bakers or the supermarket.

Ingredients

  • 1 small zucchini
  • 1/2 cup ricotta cheese
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/4 cup Kalamata olives
  • Two teaspoons lemon zest
  • salt and pepper
  • 1/2 cup grated Romano or Parmesan cheese

Instructions

  1. Take the zucchini and, with a vegetable peeler, lightly peel strips lengthwise to make thin ribbons. You don't have to remove the zucchini skin first. but keep it on for a green 'look'.
  2. Chop the olives and remove stones
  3. In a medium-sized bowl, combine the zucchini ribbons, olive oil, garlic, lemon zest and salt and pepper. Toss to combine well.
  4. Drop the ricotta in dollops onto the pie shell and spread it out slightly.
  5. Mound the zucchini over the ricotta, then place the olives evenly over the zucchini.
  6. Sprinkle the Romano or Parmesan cheese over
  7. Bake about 20 - 30 minutes. Check a couple of times to see when the cheese is melted and everything looks crispy.

The Unofficial World Cup of Food 2010 - My entry in The Cup

susanna duffy

My entry into the Unofficial World Cup of Food 2010, run by Gordon Hamilton, is this zucchini, cheese and bacon family favourite, Zucchini Pie

Cream of Zucchini Soup

Cook Time

Prep Time: 5

Total Time: 30

Serves: 2

Ingredients

  • 3 small zucchini with the skin on cut in large chunks
  • 1/2 small onion
  • quarter ed
  • 2 cloves garlic
  • 4 cups fat free chicken stock
  • 2 tbsp light sour cream
  • salt & pepper

Instructions

  1. Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat.
  2. Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat.
  3. Purée: Add the sour cream. Using an immersion blender, purée till smooth.
  4. Stir in remaining ingredients, and adjust seasonings to taste. Serve hot.

Zucchini Flowers are edible too!

Zucchini flowers are edible and, while often used to garnish a meal, can be cooked in delightfull ways themselves.

The flowers may be deep fried as fritters or tempura (after dipping in a light tempura batter), stuffed, sauteed, baked, or used in soups.

Zucchini Bread - Video Demonstration

Ratatouille Recipe
Another simple yet exciting meal with zucchini..

Ratatouille

If you asked me what was for dinner and I answered 'vegetarian stew' would it sound as impressive as Ratatouille? Does 'French Vegetable Pot' sound better?

French cooking conjures up images of white-coated chefs and blue-ribboned haute cuisine, but Ratatouille is a peasant dish from Provence. It's a traditional and tasty dish, said to originate from Nice - ratatouille nicoise.

Zucchini Ideas from Readers

  • Cook zucchini on the grill with olive oil and spices

    Mandy

  • Cut the zucchini into thin strips with a potato peeler then pan fry them with a griddle pan. While they are still hot, drop them into balsamic vinegar

    magicshine

  • Pan sear zucchini along with some chicken strips with soy sauce. It makes for a delicious, quick, stir-fry type meal

    Freelancin' Fran

  • Mix grated zucchinis and red onions with crushed green chillis, lime leaves and lemon juice. Serve as an accompaniment to meat dishes

    Pitaya

© 2010 Susanna Duffy

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