Zucchinis are a diverse and delicious vegetable that isn’t tough on the waistline. It can be a side or the main dish, it just depends on how you dress it up. Here are our five favorite summer squash vegetables:
5 Delicious Zucchini Recipes
1. Marinated and Grilled Zucchini
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
Mix together the vinegar, lemon juice, garlic and thyme. Add salt and pepper. Add the oil, gradually. Slice zucchini and yellow squash. Lay the vegetables in a baking dish at least two inches deep. Cover with marinade. Let sit at room temperature for a minimum of three hours (overnight preferred).
Grill vegetables about eight minutes.
2. Penne Pasta with Zucchini and Yellow Squash
1/4 cup olive oil
1 red onion, minced
1 small zucchini, halved lengthwise cut crosswise into 1/4-inch thick slices
Salt and pepper
1 pint (16 ounces) cherry tomatoes
1 tablespoon minced garlic
1/2 pound penne, cooked and drained
2 tablespoons minced fresh basil
Cook onion over medium heat until softened, roughly three minutes. Add zucchini, salt and pepper and cook for three minutes. Add cherry tomatoes for additional three minutes. Combine mixture with pasta and basil.
3. Sautéed Zucchini
2 tablespoons olive oil
4 medium zucchini, thinly sliced
2 cloves garlic, finely chopped
1 tablespoon fresh oregano or marjoram, chopped
Kosher salt and black pepper
Heat olive oil over medium heat. Add zucchini and cook for eight minutes. Add garlic, oregano, salt and pepper and cook for another two to four minutes.
4. Sweet Corn and Zucchini Pie
4 tablespoons butter
1 yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced thin (about 4 cups)
8 ounces sliced mushrooms
1 tablespoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
12 ounces shredded cheese (I used both Mozzarella and Swiss)
3 eggs, beaten
Preheat oven to 375 degrees. Melt butter over medium heat. Add onions, zucchini and mushrooms. Cut corns kernels off the cob. Add corn to the mixture and saute for five to 10 minutes. Remove from heat. Add basil, oregano and salt. Add cheese and beaten egg.
Grease pie pan. Transfer mixture to the pan. Zucchini slices so they lay flat on top. Top with cheese and cover with greased foil and bake for 20 minutes. Remove foil and cook for an additional five minutes. Let stand for 10-15 minutes.
5. Chicken Zoodle Soup
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
4 cups chicken stock
1 bay leaf
1 pound (3 medium-sized) zucchini, spiralized*
2 tablespoons freshly squeezed lemon juice
1 sprig rosemary
2 tablespoons chopped fresh parsley leaves
Heat olive oil at medium heat. Season chicken with salt and pepper. Cook chicken for two to three minutes on each side. Add garlic, carrots and celery. Cook until vegetables are tender, three to four minutes. Add thyme and rosemary. Cook for another minute.
Add chicken stock, bay leaf and two cups of water, bring to a boil. Add zucchini noodles and chicken. Reduce heat and simmer for five minutes. Add lemon juice and salt and pepper.