If your garden is successful this year, you’re likely to have an abundance of zucchini, the vegetable that keeps growing, and growing . . . and growing. By summer’s end, you’ll be tempted to sneak it onto your neighbors’ porches in the middle of the night.
If you still have zucchini from the garden for yourself, treat your family to one of the best flavors of summer. Here are four ways to turn zucchini into a scrumptious summer side dish for dinner tonight.
Stuffed Zucchini Boats
- 1 ½ pounds zucchini, ends trimmed and halved lengthwise
- 1½ cups bread crumbs
- ½ cup parmesan cheese
- ¼ cup minced onion
- 3 tablespoons chopped fresh parsley
- ½ teaspoon oregano
- Salt and pepper to taste
- 2 eggs, beaten
Steam zucchini in a large steamer pot for about 10 minutes, to slightly soften. Using a spoon, carefully scoop out center of inside flesh of zucchini, leaving a rim around the edge. In a medium bowl, combine the zucchini flesh, bread crumbs, parmesan cheese, onion, parsley, oregano, salt and pepper. Stir to mix and break up zucchini flesh. Add beaten egg and mix well. Fill zucchini shells with mixture. Sprinkle tops with parmesan cheese. Take in a 350 degree oven for 30 minutes.
Cheesy Baked Zucchini
- 3 large zucchini, thinly sliced
- About 8 ounces cheddar cheese, grated or thinly sliced
- 3 large tomatoes, thinly sliced
- Parmesan cheese
- About 8 ounces white cheddar or Monterey jack cheese, grated or thinly sliced
- Butter
Place pats of butter in an oblong baking dish. Make layers of zucchini slices, white cheese, tomato, parmesan, yellow cheese; then repeat zucchini slices, white cheese, tomato, parmesan and yellow cheese. Put pats of butter on top and set aside until 1 hour before serving. Bake in a 350 degree oven for an hour. Serves 4-6.
Easy Grilled Zucchini
- 3 large zucchini
- Olive oil
- Salt and pepper
- Garlic powder
Trim ends from zucchini and cut in half lengthwise. Pour a little olive oil onto your hands and rub it on the zucchini. Sprinkle with salt, pepper and garlic powder. Place on grill and cook until crisp-tender, turning once, about 10 minutes.
Tomato Zucchini Sauté
- 1 pound zucchini, sliced into ½-inch rounds
- 1 tablespoon minced onion
- 2 tablespoons butter
- 2 medium tomatoes, diced
- ½ teaspoon garlic salt
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
Sauté zucchini with minced onion and butter. Add tomatoes, garlic salt, oregano and pepper and continue to sauté for 5 minutes.
Tips:
- You never need to peel a zucchini, but you will need to scrub it. A mere rinse sometimes leaves a bitter taste on the outer skin of the zucchini. Use a vegetable brush and give it a good scrub while under cold running water.
- Zucchini is a fast cooker. It will begin to soften after only a few minutes of cooking. It’s the perfect fresh vegetable for a last-minute meal.
Add some of your zucchini to other fresh vegetables from your garden in this Vegetarian Lasagna.
