At this time of year, zucchini is so over-abundant it’s become a cliché. If your garden—or one of your sneaky neighbors—has left you with more zucchini than you know what to do with, and you’re sick of those same tired old recipes, don’t fret! These unique zucchini recipes will inspire you to use up those courgettes* in no time!
*Courgette is just French for zucchini — slip that word into your vocabulary when adding these recipes to your rotation, and your family will be none the wiser!
1 large zucchini
1 teaspoon salt
1 carrot, grated
1/3 cup chopped onion
Ground pepper to taste
1/4 cup whole wheat flour
1/4 cup crumbled feta
Grate the zucchini and add salt. Wait five minutes, then wrap the zucchini with cheesecloth or paper towels and squeeze out excess moisture. Add drained zucchini to a large bowl and combine with carrot, egg, onion, and pepper. Stir in whole wheat flour and fold in feta cheese until it is evenly distributed. Coat a frying pan with olive oil or nonstick spray. Divide the mixture into five patties (or 10 small “sliders,” if preferred). Cook over medium heat for 4-5 minutes per side, until golden brown.
6 cups zucchini, grated or diced, whichever you prefer
1 cups celery, sliced
1 med. onion, chopped
3 tablespoons vegetable oil
1 15-oz. can tomato sauce
2 cups water
1 28-oz. can whole tomatoes & juice
2-3 tablespoons chili powder
1 teaspoon garlic salt
3 teaspoon salt
2 tablespoons sugar
1 teaspoon black pepper
1/2 teaspoon red pepper
1/2 c. pitted ripe olives, sliced
1 15-oz. can kidney beans
1 c. fresh, sliced mushrooms
In a large saucepan, sauté grated zucchini, celery, and onion in hot oil for about 6 minutes, until celery is just tender. Add tomato sauce, water, tomatoes (with juice), chili powder, garlic salt, salt, sugar, and pepper. Simmer slowly, uncovered, for 90 minutes. Add olives, kidney beans, and mushrooms. Simmer for another 10 to 15 minutes and serve.
1/2 cup vegetable oil
1 1/2 cups white sugar
2 1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
1/4 cup butter
2 cups confectioners’ sugar
1/4 cup milk
Preheat oven to 350° F. Grease and flour a 9” x 13” baking pan. In a large bowl, combine the oil, sugar and 2 teaspoons vanilla and mix until well blended. Combine the flour, 1/2 cup cocoa, baking soda, and salt and add to the sugar mixture. Fold in the zucchini and walnuts. Note: Batter will seem dry, but don’t worry! The zucchini provides moisture when baking! If you want to add water, add by tablespoonfuls but batter should be dry.
Spread the batter evenly into the pan. Bake for 25 to 30 minutes, until brownies spring back when gently touched.
To make the frosting, melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture.
Spread over cooled brownies before cutting into squares.
Zoodles with Pesto
Zucchini, when “spiralized,” makes a great pasta alternative!
4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Sundried tomatoes, or cherry or grape tomatoes, optional
Create zoodles from the zucchini using your preferred method.
Combine the basil and garlic in a food processor and pulse until coarsely chopped. Using a steady stream, slowly add in the olive oil while the food processor is still on. Scrape the sides of the processor and add the lemon juice and Parmesan cheese and pulse until blended. Add salt and pepper to taste.
Toss zucchini noodles and pesto until well coated. Top with tomatoes.
What’s your favorite zucchini recipe? Tell us in the comments below!
Here’s a great way to spiralize your zucchini without a fancy machine!
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