How To Cook Zucchini : Zucchini

How to Cook Zucchini: 4 Easy Recipes + Tips

My family loves this lemon zucchini bread at all times of the year.—Field Editor Carol Funk, Richard, Saskatchewan.Go to Recipe Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread.Taste of Home Zucchini Pico de Gallo Salsa I love veggies and fresh ingredients this time of year.—Amy Gattuso, Madison Heights, Michigan Go to Recipe I love veggies and fresh ingredients this time of year.My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining.—Bonnie Landy, Castro Valley, California Go to Recipe Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats.My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining.Taste of Home Chicken Garden Medley After my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week!—Dohreen Winkler, Howell, Michigan Go to Recipe After my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week!—Felicity Wolf, Kansas City, Missouri Go to Recipe I learned how to make panzanella from my friend's grandmother.—Lynn Bernstetter, White Bear Lake, Minnesota Go to Recipe My husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year.The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice.The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice.No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine.—Danyelle Crum, Indian Trail, North Carolina Go to Recipe We enjoy the tart, peppery taste of capers.No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine.—Courtney Stultz, Weir, Kansas Go to Recipe We love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker!The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer.The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer.Sausage Ratatouille You’ll feel like a great chef when you serve this veggie-packed dish party guests will rave about.—Janine Freeman, Blaine, Washington Go to Recipe You’ll feel like a great chef when you serve this veggie-packed dish party guests will rave about.—Sarah Mercer, Wichita, Kansas Go to Recipe For scrumptious and super healthy party fare, these colorful, hearty fajitas packed with crisp-tender veggies are perfect.The zucchini makes the cake super moist but doesn’t get in the way of the chocolate and peanut butter goodness.The zucchini makes the cake super moist but doesn’t get in the way of the chocolate and peanut butter goodness.—Tina Butler, Royse City, Texas Go to Recipe Pickled zucchini is a great way to use up all those green beauties in your garden.—Mary Dixson, Catlin, Illinois Go to Recipe One day I wanted to serve zucchini as a side dish—but I didn't have the time to slice and deep-fry it.Eggplant Zucchini Bolognese I roast the veggies while the pasta cooks, making this a quick dish.—Trisha Kruse, Eagle, Idaho Go to Recipe I roast the veggies while the pasta cooks, making this a quick dish.—Regina Stock, Topeka, Kansas Go to Recipe Inspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake.—Sandi Guettler, Bay City, Michigan Go to Recipe You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious.—Kevin Bruckerhoff, Columbia, Missouri Go to Recipe Lighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use!Cheesy Zucchini Saute Although I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash.—Doris Biggs, Felton, Delaware Go to Recipe Although I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash.When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden.When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden.Pina Colada Zucchini Bread At my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place!Summer Squash Mushroom Casserole This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees.—Jennifer Wallace, Canal Winchester, Ohio Go to Recipe This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees.—Allyson Wilkins, Amherst, New Hampshire Go to Recipe A fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash.—Janet Pierce DeCori, Rockton, Illinois Go to Recipe Whenever I make these zucchini chocolate chip muffins, I freeze several.Taste of Home Zucchini Boats After working hard all our lives and raising a family, we're now enjoying a simpler life.Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats.C. Thon, Atlin, British Columbia Go to Recipe After working hard all our lives and raising a family, we're now enjoying a simpler life.Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats.My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone.My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone.Teriyaki Shish Kabobs When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific.—Suzanne Pelegrin, Ocala, Florida Go to Recipe When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific.—Harriet Stichter, Milford, Indiana Go to Recipe Shredded zucchini adds makes these walnutty muffins extra tender.Favorite Skillet Lasagna Whole wheat noodles and zucchini pump up nutrition in this delicious, family-friendly dinner.—Lorie Miner, Kamas, Utah Go to Recipe Whole wheat noodles and zucchini pump up nutrition in this delicious, family-friendly dinner.— Barbara Estabrook, Rhinelander, Wisconsin Go to Recipe A line forms quickly behind this quichelike torte at family gatherings.—Opal Shipman Levelland, Texas Go to Recipe This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash.Blueberry Zucchini Squares I saw a bar recipe using apple and lemon zest on a muffin mix.—Jacquelyn Smith, Carmel, Maine Go to Recipe Just a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil.—Tina Westover, La Mesa, California Go to Recipe My oldest daughter can't get enough of the tarragon sauce.Sausage Potato Supper One Saturday night a few years ago, I came up with this dish on the spur of the moment.—Nancy Russell, Englewood, Colorado Go to Recipe One Saturday night a few years ago, I came up with this dish on the spur of the moment.Cheesy Vegetable Egg Dish I'm a cook at a Bible camp, and this is one of my most popular recipes.—LeAnn Gray, Taylorsville, Utah Go to Recipe Gather zucchini from your garden or farmers market and start cooking.—Donna Marie Ryan, Topsfield, Massachusetts Go to Recipe I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves.—Donna Smith, Fairport, New York Go to Recipe This fresh-tasting minestrone soup gets its zesty flavor from Italian sausage.—Sally Maloney, Dallas, Georgia Go to Recipe I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch.—Matthew Hass, Franklin, Wisconsin Go to Recipe Tomato wedges give this salad a juicy bite.—Cathy Johnston, Ranchester, Wyoming Go to Recipe Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish.Southwestern Spaghetti Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper.—Beth Coffee, Hartford City, Indiana Go to Recipe Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper.—Julie Merriman, Seattle, Washington Go to Recipe I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas.Lemon Zucchini Drops When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies.—Barbara Franklin, Tucson, Arizona Go to Recipe When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies.—Rachelle Stratton, Rock Springs, Wyoming Go to Recipe My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish.—Sarah Smiley, Bangor, Maine Go to Recipe On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta.Taste of Home Skewerless Stovetop Kabobs My family loves this quick and easy recipe so much, we never have any leftovers.—Taste of Home Test Kitchen Go to Recipe Perk up gnocchi and vegetables with a flavorful pesto sauce.Healthy, Ohio Go to Recipe These colorful little drop biscuits are very easy to put together and yet are packed full of flavor.My husband, Robert, loved it and I have been making it ever since.—Lori Blevins, Douglasville, Georgia Go to Recipe I created this colorful rice and veggie side dish one night by combining a few ingredients I had on hand.Taste of Home Tortellini Bake One year I had so much summer squash, I was desperate for different ways to prepare it.—Donald Roberts, Amherst, New Hampshire Go to Recipe One year I had so much summer squash, I was desperate for different ways to prepare it.—Colleen Doucette, Truro, Nova Scotia Go to Recipe With the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have.—Janet Eckhoff, Woodland, California Go to Recipe When you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet.Blackened Tilapia with Zucchini Noodles I love quick and bright meals like this one-skillet wonder.The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour.—Tammy Brownlow, Dallas, Texas Go to Recipe I love quick and bright meals like this one-skillet wonder.The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour.Taste of Home Grilled Sausages with Summer Vegetables After 30 years of camping, we've come up with an arsenal of surefire recipes.Go to Recipe "We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona.Vegetable Strata We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy.—Doris Mancini, Port Orchard, Washington Go to Recipe We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy.—Laura Mast, Defiance, Ohio Go to Recipe My Italian-style grilled veggies have a wonderful sweet and sour dressing.—Taste of Home Test Kitchen Go to Recipe Just open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity.Though I love the taste of fresh-picked zucchini, the ones I've bought from the grocery store work great, too.—Susan Peterson, Blaine, Minnesota.Though I love the taste of fresh-picked zucchini, the ones I've bought from the grocery store work great, too.—Susan Peterson, Blaine, Minnesota.Balsamic Zucchini Saute This super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking.—Elizabeth Bramkamp, Gig Harbor, Washington Go to Recipe This super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking.Taste of Home Skillet Zucchini and Sausage I lived on the Oregon coast for 20 years and had plenty of guests dropping by.—LaBelle Doster, Vancouver, Washington Go to Recipe I lived on the Oregon coast for 20 years and had plenty of guests dropping by.—Diane Halferty, Corpus Christi, Texas Go to Recipe Pile on the veggies—the crisp, grilled crust can take it!—Jenn Tidwell, Fair Oaks, California Go to Recipe Growing up, I bonded with my dad over chorizo and eggs.—Stephanie Cotterman, West Alexandria, Ohio Go to Recipe When I worked in the school library, my co-workers were my taste testers.—Suzanne Banfield, Basking Ridge, New Jersey Go to Recipe The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories.—Heather Dezzutto, Raleigh, North Carolina Go to Recipe Orzo is a tiny pasta shaped like rice.—Nicole Ehlert, Burlington, Wisconsin Go to Recipe I've always heard that it’s important to eat a rainbow of colors to get all of the nutrients we need.Taste of Home Sauteed Squash with Tomatoes & Onions My favorite meals show a love of family and food.—Adan Franco, Milwaukee, Wisconsin Go to Recipe My favorite meals show a love of family and food.—Nancy Heishman, Las Vegas, Nevada Go to Recipe Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad.—Lynne Keast, Monte Sereno, California Go to Recipe My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day.Taste of Home Dark Chocolate Chip Zucchini Bread A colleague brought this in one day for someone’s birthday.Whole Wheat Veggie Pizza A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course.—Denise Warner, Red Lodge, Montana Go to Recipe A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. .

Perfect Sauteed Zucchini (Fast & Easy!) – A Couple Cooks

Oregano and garlic make a pop of savory flavor, and grated Parmesan cheese takes it over the top.But when we made this zucchini recipe, I could not stop sneaking bites of the stuff.Growing up, my mom used to make a sauteed zucchini recipe that the entire family loved.Many sauteed zucchini recipes use onion, but who wants to spend time cutting and sauteing one?Making sauteed zucchini is easy, and takes only 10 minutes in a hot pan.With zucchini you will have to babysit the pan for the entire time, because you’ll want to make sure the layers of rounds cook evenly.Even in your largest skillet, the zucchini will have to be stacked in a few layers when cooking.Even in your largest skillet, the zucchini will have to be stacked in a few layers when cooking.The zucchini at the bottom of the pan cooks the quickest and will brown quickly.Because there are layers of zucchini, continue to flip and move rounds to the bottom of pan so they can brown evenly.The zucchini at the bottom of the pan cooks the quickest and will brown quickly.Because there are layers of zucchini, continue to flip and move rounds to the bottom of pan so they can brown evenly.pounds zucchini (2 medium large or to small) 2 tablespoons olive oil or butter.Cover again for 1 minute and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned.Serve immediately, topped with Parmesan cheese and fresh basil if desired.Turns out, sauteing vegetables is one of the quickest, tastiest ways to get food on the table! .

How to Cook Zucchini (4 Ways!)

Summer’s sweetest green treat is here and gone in a flash so take full advantage of Fresh Zucchini Four Ways with these simple preparations.Always tender, mild, and buttery, this summer squash gets next level with just a touch of char from roasting, grilling, sautéing, or even your air fryer!Much like the potato, once cooked, zucchini (or “courgette” if you’re fancy) takes on magical properties that make your eyes roll back in your head and your butt melt into your chair.While I think this non-sweet summer treat is best enjoyed ripe, fresh and simply seasoned during the summer months, zucchini definitely has a growing cult following thanks to its outstanding ability to double as a healthy, low-calorie, low-carb stand-in.Zucchini boats take a stuffing as well as any pepper, and you can even use thin-sliced “sheets” instead of pasta in lasagne.However you prepare it, the trick is handling this delicate (and easily overwrought) vegetable with a gentle hand to bring out its best qualities during the cooking process.Bottom line – absolutely Whole30 and paleo friendly, but low-carb and keto eaters can enjoy this particular squash guilt-free.While certainly still edible, zucchini really should be harvested while they’re still relatively young and ≤8″ – these will yield tender flesh that’s mild and slightly sweet.Once you’ve got your perfect zucchini in hand, store it as-is up to 5 days in the fridge in a loose plastic bag (let it breathe!).This classic combo is the perfect herby addition for basic zucchini dishes.This classic combo is the perfect herby addition for basic zucchini dishes.It’s a great way to continue using up bits of that fresh herb bundle you bought for a different use.we almost always reach for a sprinkle of fresh herbs, just before serving, to enhance cooked vegetables.It’s a great way to continue using up bits of that fresh herb bundle you bought for a different use.Toasted Walnuts and/or Pecans: go for just a sprinkle of chopped nuts just before serving, or get more creative.Roasted Zucchini is about as close to comfort food as a simple veggie side can get.Basil, garlic, and just a bit of caramelization from the oven add depth to this veggie’s buttery, rich flavor.Toss sliced zucchini with oil and seasonings, and arrange in a single layer on your baking sheet, with room to breathe between each piece.Lightly seasoned, perfectly grilled zucchini during peak summer is a thing of beauty, but for many, it’s also a limited-time-only preparation.These “steaks” are great as a side dish but also make for a show-stopping grilled veggie sandwich or salad.– don’t use aerosol spray in your air fryer basket; if you need to add a bit more oil while cooking, use a mister instead.Some overlap is fine, but don’t fill the basket more than halfway full.Some overlap is fine, but don’t fill the basket more than halfway full.In less time than it even takes to get your grill fired up, Sautéed Zucchini – with the perfect amount of seared crust – can be on your plate.Mild-mannered squash transforms into a super easy side with help from sidekicks like fresh basil and garlic in just about 15 minutes!Add the zucchini to the hot skillet, toss once to coat in the fat, then cook undisturbed for 3 minutes.The key to perfectly charred zucchini is to sustained contact with high heat .The natural sugars in zucchini will char over high heat and create delicious flavor.The natural sugars in zucchini will char over high heat and create delicious flavor.More fat means more moisture and that’s not always a good thing, especially when you’re sautéing vegetables with a high water content like zucchini. .

Baked Zucchini

Easy Baked Zucchini – fresh summer zucchini is sliced into coins and tossed with olive oil, garlic, and herbs then sprinkled with parmesan cheese and oven baked.And briefly broiling it also helps add some browned depth.Simple, fresh ingredients that together easily create something worthy of the quick weeknight dinner rotation.Mix oil and seasoning: In a small mixing bowl stir together olive oil, garlic, Italian seasoning, salt and pepper (I use about 3/4 to 1 tsp salt and 1/2 tsp pepper).Pour oil mixture over zucchini and toss well until evenly coated.The roasting time of zucchini will vary based on the way its cut (halved, quartered into sticks, or sliced).For this recipe; using 1/2-inch thick slices, baking it at 350 degrees and finishing it with a broil it will take about 12 minutes.If needed substitute garlic powder in place of fresh.Finish it with some lemon juice and or zest for another pop of flavor.On the other hand ensure it’s cooked long enough or it will remain crisp. .

Zucchini Tots

For breakfast you can try this Chocolate Chip Zucchini Bread, even the pickiest of kids will enjoy them!I shared this recipe a few years ago, and we all loved them, but the only issue was I made them in a mini muffin tin, and they stuck to the pan.So last night I decided to try it out with this recipe, and the results were zucchini tot perfection – no more sticking to the pan! .