Zucchini

Stuffed Zucchini

Any size of zucchini will work, they are just prepared a little differently. For a large zucchini, I slice the zucchini in half length-wise. For medium or small zucchini, you can either slice a small layer lengthwise to make a boat, or cut in half lengthwise and just let the filling spill over! If your zucchini is wobbly, cut a very thin slice off the bottom to make it stable.

The amounts of each stuffing ingredient is very flexible, it depends on what you like. Just pick and choose a few of your favorite options from the suggestions below, or make your own list. For me, I vary the vegetables each time, but will always include meat crumbles, onion, black beans, spinach and edamame. And I always love a little cashew sour cream on the side!

Select some of these ingredients for the filling:

• Couscous or quinoa, cooked; flavor with cumin
• Plant-based meat crumbles
• Onions, finely chopped
• Red/orange/yellow peppers, chopped
• Butternut squash, finely cubed
• Finely diced carrots
• Mushrooms, finely chopped
• Frozen shelled edamame
• Black beans
• Corn
• Spinach, chopped
• Cherry tomatoes, sliced in half
• Golden raisin or finely chopped raw cranberries – this adds a great sweet touch
• Feta cheese or grated parmesan

1. Preheat oven to 350°.
2. Cut the ends off the zucchini and prepare it as described above. Hollow out to remove the seeds, making sure you don't cut through the bottom.
3. Spray lightly with oil and sprinkle on salt, pepper and any desired seasonings. Bake for 10-15 minutes, until zucchini is beginning to soften.
4. While the zucchini is baking, prepare the filling ingredients you've selected, cooking or sautéing as needed. Drain thoroughly and mix in your remaining ingredients. Add in spices, such as salt and pepper, garlic, chili, cumin, smoke paprika, Italian seasoning, etc.
5. Fill the zucchini to overflowing. I spray the top with PAM before baking, but this is optional.
6. Bake at 350° for about 15 more minutes, until the filling is hot and browned. If stuffing starts getting too crispy, loosely lay a piece of foil over the top.

BBQ'd Zucchini

One of my favorite ways to eat zucchini is to slice the zucchini lengthwise and marinade it in a balsamic vinaigrette or ginger sesame seed dressing, then give to dad to BBQ!

Zucchini-Tomato-Corn Bake

I added amounts for the ingredients, though I never really measure anything. Slice enough zucchini to cover the pan twice, and same for the tomatoes.

For this photo, I did add the black beans, and replaced the top layer of bread crumbs with broken tortilla chips.

Ingredients:

• 1 lb. sliced zucchini
• 1 ½ cups corn (or 1 can, drained)
• 1 can black beans (optional)
• Chopped onion
• 4+ tomatoes, sliced
• Herb seasoning blend
• ½ cup flavored bread crumbs, or more as needed
• ¼ cup grated parmesan (optional)

1. Layer the zucchini and tomato in a 9X13 baking pan sprayed with cooking spray. Add a layer of corn and onion, plus the black beans if using.
2. Sprinkle with spices, breadcrumbs and parmesan.
3. Repeat layers.
4. Bake at 400° for 30 – 40 minutes until vegetables are tender and the top is browned and crispy.

Zucchini Fritters

This recipe isn’t quite vegan since it contains an egg. But feel free to use an egg substitute. In either case, it’s delicious and filling!

• 1 lb zucchini (about 2 medium)
• 1 tsp salt or more
• 2 green onions, sliced
• 1 large egg, slightly beaten
• Freshly ground black pepper
• 1/2 cup flour
• 1/2 tsp baking powder
• Olive oil

1. Preheat oven to 200°.
2. Trim and grate zucchini. Toss with salt, let sit 10 minutes.
3. Wring zucchini, either with hands or with a cheese cloth.
4. Add spices. Stir in onions, egg, pepper, flour and baking powder.
5. Heat the oil in a fry pan. Drop spoonfuls of the mixture into the pan. Fry 3 minutes on medium high, flip and cook until nicely browned. Drain on paper towels. Keep in warm oven while cooking the rest.

Zucchini Frittata

This frittata is the perfect dish for brunch, or for dinner along with a salad and/or garlic bread. It's a great recipe when you have too much zucchini, but you can actually throw in whatever vegetables you have on hand. And I always like to add some frozen peas!

The nice thing about this recipe is that you can make as little or as much of this as you want, in any size pan. I typically make this in a 9X13 casserole dish, which serves at least 4 people. Then add however many whisked eggs to just cover. I also included a vegan option below using tofu.

• 1 TBSP olive oil
• 1/2 onion, diced
• 2 garlic cloves, chopped
• Zucchini & squash, diced, plus any leftover veggies you have on hand
• 1-1/2 cups corn
• Salt and spices
• Add desired combination of mushrooms, black beans, peppers, chopped spinach, etc.
• Eggs, whisked, enough to barely cover vegetables

1. Sauté onion and garlic in the olive oil.
2. Add remaining veggies and spices, and cook for about 5 minutes. Place in casserole dish.
3. Add whisked eggs to barely cover (about 6 for 9X13 pan).
4. Bake at 400° for 20 minutes, until egg is set and slightly browned.

Follow steps 1 & 2 above. Omit the eggs, and use this tofu topping instead:

• 1 14-oz package extra firm tofu, drained and pressed
• 1/4 cup unsweetened, plain non-dairy milk
• 3 TBSP nutritional yeast
• 1 TBSP cornstarch
• 1/2 tsp dried basil
• 1/4 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

3. Place all ingredients into a food processor, and process until smooth.
4. Add the tofu mixture to the casserole dish, and fold in the vegetables.
5. Bake at 325°F for 40-45 minutes, until the frittata is firm and golden brown.
6. Allow it to rest for about 5 minutes before slicing and serving.

Zucchini Chili

Ingredients:

• 2 medium zucchini, chopped
• 1 medium onion
• 1 cup green pepper, chopped
• 1 cup red pepper, chopped
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 2 28-oz can Italian stewed tomatoes, cut up
• 1 15-oz can tomato sauce
• 1 15-oz can pinto beans, drained
• 1 15-ox can black beans, drained
• 1/4 cup fresh cilantro
• 1/4 cup fresh parsley
• 3 tbsp chili powder
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp cumin

1. Sauté first 6 ingredients.
2. Stir in remaining ingredients, simmer for 30 minutes.