Summer’s Fresh Zucchini Makes Great Recipes
When coworkers and relatives share surplus summer garden harvests, there’s usually a glut of those big, dark-green vegetables that everyone grows – but not everyone knows what to do with.
Zucchini is healthy and abundant, packed with fiber and surprisingly versatile. So grab a few, try these recipes and gain some appreciation for this seasonal staple.
Zucchini Power Bowl
Serves 4
Ingredients
- 2 large zucchini
- ½ cucumber (cubed)
- 1 cup cooked quinoa
- 1 cup chickpeas (garbanzo beans)
- ½ cup roasted red peppers
- ½ cup olives (Kalamata olives are preferred but black olives are fine)
- ½ cup feta cheese
For the dressing
- ¼ cup olive oil
- ¼ cup tahini
- 1 tablespoon lemon juice
- 2 tablespoons champagne vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup
- Chopped parsley for garnish
Directions
- Spiralize zucchini into “noodles” using a spiralizer or apple peeler. In a small bowl, blend dressing ingredients to create an emulsified vinaigrette.
- Arrange the “pasta” salad with the zucchini noodles on the bottom, and all other ingredients arranged on top as garnishes. Drizzle with tahini vinaigrette and garnish with fresh chopped parsley.
Source: Chef Nicholas Skajewski, Avera Food Service Recipes
Zucchini Bourbon Coffee Cake
Serves 4
Ingredients
For the cake
Note: ingredients should be mixed in order
- 1⅓ cups brown sugar
- ⅓ cup oil
- 1 egg
- 1 cup buttermilk
- 1 tablespoon baking soda
- 2 tablespoons bourbon
- 1 tablespoon vanilla
- ¼ teaspoon salt
- 2½ cups all-purpose flour
- 1½ cups grated zucchini
- 1 tablespoon orange zest
For the topping
- 1 cup sugar
- 1½ teaspoons cinnamon
- 2 tablespoons butter
Directions
- Preheat oven to 325 degrees F.
- Squeeze excess moisture from zucchini. In a large bowl, mix the cake ingredients in the order above.
- Combine the topping ingredients in a small bowl. You can use your fingers (or a food processor) and mix until crumbly topping forms. Divide into two halves.
- Grease a 9-by-13-inch cake pan, and then pour half of the cake batter into pan. Cover with half of the crumbs. Repeat with the remaining batter and topping.
- Bake for 40-45 minutes.
Source: Chef Nicholas Skajewski, Avera Food Service Recipes
Zucchini Fries
Serves 4
Ingredients
For the fries
- 2 large zucchini
- 1 cup plain breadcrumbs
- ½ cup grated Parmesan cheese
- 3 tablespoons Italian seasoning
- 2 eggs, beaten
For the dip
- 1 cup plain Greek yogurt
- 2 tablespoons chipotle peppers in adobo sauce, pureed
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon chopped cilantro
Directions
Note: You can bake this recipe at 425 degrees F for 15-20 minutes or prepare it in an air fryer at the same temperature. Your baking time may vary due to differences in ovens and appliances. They are done when fries are golden brown, crisp and the zucchini is tender.
- Cut zucchini into ¼-inch “fries” shaped pieces, approximately 3-4 inches in length.
- Toss together breadcrumbs, parmesan cheese and Italian seasoning in a bowl. In another bowl, beat eggs.
- To assemble, dip zucchini fries first into eggs, then gently toss in breadcrumb mixture, then bake or air-fry as described above.
- While cooking, stir together the second set of ingredients to make a cilantro/lime chipotle dip.
Source: Chef Nicholas Skajewski, Avera Food Service Recipes
