Best Zucchini recipes

Zucchini Noodles with Avocado Pesto

Ingredients:

3 medium zucchinis, spiralized

1 ripe avocado

2 cups of fresh basil leaves

1 garlic clove, minced

2 tbsp lemon juice

1/4 cup pine nuts

1/4 cup olive oil

Salt and pepper, to taste

Optional toppings: cherry tomatoes, Parmesan cheese, red pepper flakes

Instructions:

Spiralize the zucchinis and set aside.

In a food processor, combine the avocado, basil leaves, minced garlic, lemon juice, and pine nuts. Pulse until smooth.

With the food processor running, slowly pour in the olive oil until the pesto reaches your desired consistency.

Season the pesto with salt and pepper to taste.

In a large skillet over medium heat, add the zucchini noodles and cook for 2-3 minutes until they are heated through but still al dente.

Add the avocado pesto to the skillet and toss the noodles to coat evenly.

Serve the zucchini noodles with optional toppings like cherry tomatoes, Parmesan cheese, and red pepper flakes. Enjoy!

Zucchini Fritters

Ingredients:

2 medium zucchinis, grated

1/2 teaspoon salt

1/4 cup all-purpose flour

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 large egg, beaten

1 tablespoon olive oil

1/4 teaspoon black pepper

Sour cream and chopped fresh parsley, for serving

Instructions:

Place the grated zucchini in a colander and sprinkle with salt. Toss to coat and let sit for 10-15 minutes to allow excess moisture to drain.

After 15 minutes, use a clean kitchen towel to squeeze out any remaining moisture from the zucchini.

In a large mixing bowl, combine the drained zucchini with flour, Parmesan cheese, garlic, egg, olive oil, and black pepper. Mix until well combined.

Heat a non-stick skillet over medium heat and add enough oil to coat the bottom of the pan.

Using a spoon or your hands, form the zucchini mixture into small patties and place them onto the skillet.

Cook for 2-3 minutes on each side or until golden brown.

Remove from the skillet and place onto a paper towel-lined plate to absorb any excess oil.

Serve hot with a dollop of sour cream and sprinkle with fresh parsley.

Zucchini Lasagna

Ingredients:

3-4 medium zucchini, sliced lengthwise into thin strips

1 lb. ground beef

1 jar (24 oz.) marinara sauce

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Instructions:

Preheat the oven to 375°F.

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and garlic, and cook until browned and cooked through, stirring occasionally.

Add the marinara sauce to the skillet with the beef and stir to combine. Remove from heat and set aside.

In a medium bowl, whisk together the ricotta cheese, egg, 1/4 cup of Parmesan cheese, salt, and pepper.

Arrange a layer of zucchini slices on the bottom of a 9x13 inch baking dish. Spread a layer of the meat sauce over the zucchini. Then, spread a layer of the ricotta mixture over the meat sauce. Repeat the layers until all ingredients are used up, ending with a layer of zucchini.

Sprinkle the top with the shredded mozzarella cheese and the remaining Parmesan cheese.

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and golden brown.

Let the zucchini lasagna cool for a few minutes before serving. Enjoy!

Grilled Zucchini

Ingredients:

2 medium zucchinis

2 tablespoons of olive oil

2 cloves of minced garlic

Salt and pepper to taste

Instructions:

Preheat your grill to medium-high heat.

Cut the zucchinis lengthwise into slices that are about 1/4 inch thick.

In a small bowl, whisk together the olive oil, minced garlic, salt, and pepper.

Use a brush to coat both sides of the zucchini slices with the olive oil mixture.

Place the zucchini slices on the grill and cook for 3-4 minutes on each side, or until the zucchini is tender and has grill marks.

Serve immediately as a side dish.

Zucchini Soup

Ingredients:

4 medium zucchini, chopped

1 onion, chopped

3 garlic cloves, minced

4 cups chicken or vegetable broth

1 cup heavy cream

Salt and pepper to taste

Olive oil

Instructions:

In a large pot, heat olive oil over medium heat. Add the chopped onions and minced garlic, and cook until the onions are translucent.

Add the chopped zucchini to the pot, and stir to combine with the onions and garlic. Cook for 5-7 minutes until the zucchini is slightly softened.

Add the chicken or vegetable broth to the pot, and bring the mixture to a boil. Reduce heat to low, cover the pot, and let it simmer for 20-25 minutes until the zucchini is fully cooked and tender.

Remove the pot from heat, and use an immersion blender to puree the soup until it is smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup to a blender and puree it in batches.

Stir in the heavy cream until it is fully incorporated. Season the soup with salt and pepper to taste.

Serve the soup hot, garnished with fresh herbs, croutons, or a drizzle of olive oil if desired.