23 Unexpected Ways To Cook With Zucchini

Zoodles, or zucchini noodles, are all the rage, with many people opting for low-carb alternatives to items like pasta. However, there are some pitfalls to avoid. First, make zoodles yourself rather than purchasing pre-made ones at the store. Spiralizers are readily available and inexpensive to add to your kitchen arsenal. When you make zoodles, dry them thoroughly before using them to avoid them becoming soggy. And never overcook them, or they will disintegrate. They only require a few seconds of heat to warm them through. Whether you use them cold in a salad or warm in a mock pasta dish, always incorporate plenty of acidic ingredients, and opt for lighter dressings or sauces that won't drown the zoodles. And for a hint of umami flavor, consider garnishing with a strongly flavored cheese like feta or freshly grated parmesan.

In another variation of creating a low-carb solution to one of the ultimate comfort foods — lasagna — the zucchini comes to the rescue as a mock noodle. When making a zucchini lasagna, you will want to utilize zucchini that are about 1 ½ inches in diameter for the ideal texture that both holds together and becomes tender. We recommend grilling or roasting the sliced zucchini before adding it to your lasagna. Doing so will remove the excess moisture that would drown the dish and caramelize the natural sugars, giving them a delightful nutty flavor. And while many lasagna dishes use ground beef as the star, consider shaking things up by combining meats. In so doing is an opportunity to use game meats, like ground venison, combined with a mild Italian sausage for added flavor and fat.

When thinking of fritters, what comes to mind is a crab cake or potato latkes. However, shredded zucchini yields a delicious variation. The key is curbing the moisture of the zucchini, which can easily make the fritters soggy, causing them to fall apart when fried. Regardless of what kind of binder you use, you will need binding. Flour or bread crumbs will work, but you may consider using alternatives like cornmeal or nut flour. These will give fritters a nice flavor, and they are gluten-free. Another way to reduce the moisture is to place the shredded zucchini into a colander set over a bowl, toss it with a teaspoon of salt, and allow it to sit for approximately 30 minutes. Dry the shredded zucchini with paper towels before mixing your fritter batter.

Get creative with your meals by stuffing zucchini with a myriad of fillings. We recommend using teenage zucchini an inch and a half in diameter. To hollow out the zucchini, use a melon baller to scoop out the seeds. We also recommend slicing a thin layer of the skin off the bottom half of each zucchini boat to create a flat surface that prevents rolling around in your baking dish. Our favorite recipe is a play on a classic Imam Bayildi, which translates to "the imam fainted." The story goes that the Imam fainted when he tasted this dish because it was so delicious. Typically it is made with eggplant, but zucchini works just as well. The squash gets filled with caramelized onions and tomatoes seasoned with copious quantities of garlic, herbs, and spices.

We know carrot cake is controversial. You either love it or hate it. We love it, particularly when topped with copious amounts of real cream cheese frosting. The carrots in carrot cake add moisture and sweetness like zucchini does in a quick bread. The next time you have a bumper crop of zucchini that is getting a bit large, consider using them instead of carrots in a classic carrot cake recipe. Just remember that the zucchini may make the cake take a bit longer to bake through, so you will want to test it with a skewer or toothpick regularly to ensure it has fully cooked. And make sure you cool the cake before it is frosted, which will melt the cream cheese and tear the cake.

It's hard to argue with the deliciousness of frying virtually anything, which is no less true for the humble zucchini. We recommend using a zucchini approximately 1 ½ inches in diameter, which should be quartered lengthwise and then cut into two-inch-long segments. For flavoring, batter in flour seasoned with garlic powder, smoked paprika, salt, and pepper. Next, don't forget to season your egg batter with salt and pepper. And finally, give your bread crumbs some extra jive by incorporating a bit of freshly grated parmesan, salt, pepper, garlic powder, and smoked paprika. Always fry in oil suitable for high temperatures, like grapeseed, canola, or coconut oils. And make sure you use a thermometer to ensure the oil is at a consistent temperature. Once fried, drain your zucchini on paper towels to remove excess fat, and serve hot with lemon aioli.

Risotto is a classic Italian favorite featuring Arborio or Carnaroli rice. This rice has a uniquely high starch content only coaxed out through the slow fastidious addition of warm stock accompanied by constant stirring. It is the ultimate exercise in patience and the health of joints in your wrist and elbow. You can add virtually any vegetable to a risotto, but since zucchini is a quintessentially Italian vegetable, it is the perfect ingredient to join this luxurious dish. We suggest sautéing chopped zucchini along with the onions and garlic at the beginning of the cooking process so that most of the moisture in the zucchini has cooked off before adding the rice. Don't forget to garnish this dish with freshly grated parmesan cheese.

Grilling vegetables is a fantastic way to transform their flavor and texture. The high heat enables the natural sugars in vegetables to caramelize, resulting in a nutty flavor and meat-like texture. With zucchini, we recommend two ways of grilling. You can slice them into circles about ½ inch wide, throw them onto the grill, and then season them for a quick side dish. Alternately slice the zucchini vertically into approximately ¼-inch-thick sheets that can be lightly grilled and used as wrappers for a quick appetizer. Our favorite filling is herbed goat cheese seasoned with salt, pepper, lemon zest, and an assortment of finely chopped herbs. Serve these at a party for the ultimate one-bite amuse-bouche that is sure to please your guests.

Chefs often use zucchini to create vegetarian or vegan burger and meatball recipes. It also can be used in a classic full-meat variation of a burger or meatball. Why corrupt a good beef patty or pork meatball with shredded zucchini? It's simple — moisture. Ground beef and pork can dry out when not cooked medium rare, which is typically ill-advised with ground meat of any kind. Adding shredded zucchini into the ground meat can help release much-needed water, tenderizing it as the hamburger patties or meatballs cook. The key is not overdoing it and starting your burgers or meatballs on high heat so that you sear the exterior well, ensuring they hold their shape without falling apart.

While most people think of tomatoes when they think of salsa, there's no reason that salsa cannot contain other vegetables. Adding corn or black beans to salsa is quite common. Why not expand your definition of salsa by adding grilled or roasted zucchini? Start with a zucchini that is between one and two inches in diameter. Quarter the zucchini lengthwise and cut it into two-inch pieces. Drizzle liberally with olive oil and season with salt and pepper. These can either be thrown onto the grill for a quick char or placed on a baking sheet and roasted for approximately 20 minutes at 425 degrees or until tender and caramelized. You can chop the cooled zucchini and add it straight into a traditional salsa or combine it with tomatillos for a zesty salsa verde.

Whether making an Italian frittata or a French quiche, zucchini is the perfect summer vegetable to include in your recipe. You can either use shredded zucchini or diced zucchini but always sauté it along with onions and any other vegetables that you are using to eliminate any excess moisture from the zucchini before adding the eggs. This process is even more critical with quiche, as the excessive liquid makes your crust soggy. We also recommend utilizing a cheese that melts well in our frittata or quiche, like shredded swiss, asiago, or Gruyère. Don't forget to season your eggs adequately. We typically add salt, pepper, garlic powder, smoked paprika, herbes de Provence, and freshly grated nutmeg. It's an extra step that will make all the difference between a good dish and a transcendent one.

We would be remiss in discussing cooking zucchini without addressing the use of squash blossoms in recipes. They are typically picked fresh in the morning and used that day. To clean them, gently reach into the center of the flower and pinch out the stamen or pistil to remove them. In Italy, squash blossoms get stuffed with ricotta cheese, freshly grated parmesan, lemon zest, garlic, and fresh herbs. They are then lightly breaded or dipped in a tempura-like batter before being fried. They can also be used as a topping on pizza, in frittatas, as a filling for a quesadilla, or as an addition to stews. Even though they are a flower, their flavor isn't overly floral. It has a mild, delicate sweetness redolent of a mature zucchini.