These recipes offer a more flavorful unique approach to zucchini! Forget zucchini bread and grilling it, try these! Your family and guests will be shocked at the flavorful new meals you can provide!
Zucchini Salad
Serves 4
- 4 zucchinis, sliced thin
- 5 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 clove garlic, crushed
- Fresh ground pepper, to taste
- Arugula
- 2 tablespoons capers
- Parmesan, shaved
Directions:
- Toss zucchini with olive oil, lemon zest, lemon juice, garlic and pepper.
- Allow to marinate for a minimum of 30 minutes, or overnight.
- Add capers and arugula and toss.
- Serve topped with shaved parmesan.
Nutrition Information per serving: 260 calories; 210 calories from fat; 10g protein; 5g carbs; 2g sugar; 24g total fat; 6g saturated fat; 20mg cholesterol; 1g dietary fiber; 320mg sodium; 30% Daily Value calcium; 6% Daily Value iron
Zucchini Brownies
Serves 18
- ½ cup vegetable oil
- 1½ cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- ½ cup chopped walnuts
Directions:
- Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan.
- In a large bowl, mix together the oil, sugar and vanilla until well blended.
- Combine the flour, cocoa, baking soda and salt; stir into the sugar mixture.
- Fold in the zucchini and walnuts.
- Spread evenly in the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
Nutrition Information per serving: 200 calories; 80 calories from fat; 2g protein; 29g carbs; 17g sugar; 9g total fat; 1.5g saturated fat; 0mg cholesterol; 1g dietary fiber; 230mg sodium; 0% Daily Value calcium; 6% Daily Value iron
Stuffed Zucchini Boats
Serves 6 as a main dish, or 12 as an appetizer
- 6 zucchinis
- ¼ cup mushrooms, chopped
- ¼ cup onion, minced
- 4 slices bacon, chopped
- 1 cup fresh bread, cubed
- ¼ cup milk
- 2 eggs
- ¼ cup parsley, chopped
- Salt and pepper, to taste
- ½ cup cheddar cheese, shredded
Directions:
- Preheat oven to 350 degrees.
- Boil zucchini whole for 3 minutes. Remove from the water and dry. Cut off the ends of the zucchini and slice lengthwise. Use a spoon to remove the pulp.
- Sauté bacon, onions and mushrooms in a skillet over medium-low heat. When the bacon is crisp and the onions are translucent, remove from heat.
- Mix the mushrooms, onions, bacon, zucchini pulp, bread, milk, eggs, parsley, salt and pepper together.
- Place zucchini shells into a greased baking dish. Spoon the mixture into each shell and top with cheese.
- Bake 15 minutes until heated through and the cheese melts.
Nutrition Information per serving: 140 calories; 70 calories from fat; 8g protein; 8g carbs; 2g sugar; 8g total
fat; 3.5g saturated fat; 85mg cholesterol; less than 1g dietary fiber; 250mg sodium; 10% Daily Value calcium; 6% Daily Value iron
For more zucchini recipe ideas: Baked Zucchini Chips, Zucchini Soup, Zucchini Pizza, Zucchini Quiche and Zucchini Carpaccio.
