Zucchini (also called courgette) is a type of squash that's generally firm and dark green in color — though some are golden, per Food Network. .
6 Ways To Use Zucchini When You Don't Like The Taste
This post may contain affiliate links which won’t change your price but will share some commission.While my family generally enjoys a good zucchini now and again, it’s hard to find uses for fresh zucchini when you’ve already exhausted your family’s patience – and Pinterest – trying to find yet another creative way to serve this super vegetable.Apparently people search for this all the time… So here is what the community said about zucchini to help those poor, lonely taste buds out!I love zucchini because it’s so versatile and so easy to hide in recipes!This desperation led to a great discovery: zucchini disappears in spaghetti sauce.The key is to shred it finely, using either a box grater or a food processor.Add 1/2 cup to ground beef, like when making “cheeseburger helper” (click here for the recipe from the eBook Better Than A Box!).Which leads to a problem… how do you save time using shredded zucchini when you only use a small amount?Please – don’t envision me huddled over a blender, carefully shaving off a few spoonfuls of zucchini into my mango-blueberry smoothie.Thanks to the wisdom of Wardeh from Traditional Cooking School, I discovered the secret of always having shredded zucchini instantly on hand — DEHYDRATION.Suddenly, 15 cups of shredded zucchini could be dehydrated down into a quart jar that was shelf-stable in my pantry.Simply pull out a few tablespoons or half a cup and cook away!Dehydrate them when they’re plentiful and cheap at the farmers market, and use them all year long in smoothies, soups, and more.Make sure to lay down parchment paper or the solid tray that comes with your dehydrator.If you plan to add it to a drier dish (like stuffed peppers), consider rehydrating it with warm water for a few minutes in a bowl so it doesn’t accidentally stay crunchy.If you’re worried about the zucchini being detectable, crush it in your hands before you dump it in the pot.While I used to happily freeze my zucchini each summer, I have become a solid convert to dehydration.(It costs money to run the freezer and I can use that space for other things!).(I’m a little forgetful… anyone notice how frozen zucchini faintly resembles a cement block when you need to chisel out half a cup??).Check out Traditional Cooking School’s excellent and comprehensive dehydration class! .
Cucumber vs Zucchini: What Is the Difference?
When you compare a cucumber vs zucchini, they both have a green skin and a cylindrical shape, however, there are many differences between the two.A fun fact to start off, cucumbers and zucchini are technically fruits because they develop from a flower and have seeds in the middle.When eating cucumbers or zucchini raw, they have different textures and flavors.A cucumber is typically crisp and juicy while zucchini are 'heartier' and tend to be a little bitter.Zucchini are also about 95 percent water and contain roughly the same amount of vitamins and minerals as cucumbers.Cucumbers originated in India and are found between the northern part of the Bay of Bengal and the Himalayan Mountains.Some explorers planted cucumbers on islands while others found them growing throughout Haiti, what is now Montreal, and Florida during the 15th and 16th centuries.They can be used as a pasta substitute and made into noodles, baked into crispy chips, and several other tasty ways.Unlike cucumbers, zucchini grow to form a small bush and not vine. .
What Does Zucchini Taste Like? Does Zucchini Taste Good?
Searching for a versatile vegetable option that youcan cook with your daily healthy diet recipe?So what does zucchini actually taste like?What is Zucchini?The golden zucchini is often confused with the yellow squash.What Does Zucchini Taste Like?However, the bland texture makes it a perfect veggie to mix with almost any other type of flavourful ingredients as they do not overpower the taste.Like any other type of vegetables, zucchini, too comes with its fair share of health benefits.Due to its mild taste, it blends perfectly with any other flavorful veggies and integrates the texture beautifully.Hence, unlike cucumber, zucchini is best consumed only after cooking.Owing to its mild flavor, it is the best way to preserve the delicious taste of your recipe and still get your kids to eat green veggies without throwing tantrums. .
How to Cook Zucchini: 4 Easy Recipes + Tips
Taste of Home Zucchini Onion Pie We get a lot of zucchini when it's in season.Taste of Home Zucchini Pico de Gallo Salsa I love veggies and fresh ingredients this time of year.I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful.—Amy Gattuso, Madison Heights, Michigan Go to Recipe I love veggies and fresh ingredients this time of year.I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful.This creamy sauce combines all our favorite foods!This creamy sauce combines all our favorite foods!It's fantastic to make for a potluck supper or to serve to a crowd.It's fantastic to make for a potluck supper or to serve to a crowd.It's also a great way to use day-old bread and your garden's bounty of zucchini.—Felicity Wolf, Kansas City, Missouri Go to Recipe I learned how to make panzanella from my friend's grandmother.It's also a great way to use day-old bread and your garden's bounty of zucchini.—Felicity Wolf, Kansas City, Missouri.Zucchini Pizza Casserole 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.Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer!Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer!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.—Robert Deskin, Plantation, Florida Go to Recipe Low-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs.Taste of Home Zucchini Roll-Ups We love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker!Using zucchini "pasta" also makes the dish gluten- and grain-free.Using zucchini "pasta" also makes the dish gluten- and grain-free.—Janine Freeman, Blaine, Washington Go to Recipe You’ll feel like’s great chef Remy when you serve this veggie-packed dish party guests will rave about.Taste of Home Peanut Butter Chocolate Chip Zucchini Cake Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try it with a cake.Summer Breakfast Skillet Sizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning.—Andrea Rivera, Westbury, New York Go to Recipe Sizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning.Zucchini Fritters One day I wanted to serve zucchini as a side dish—but I didn't have the time to slice and deep-fry it.—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.Thymed Zucchini Saute Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden.—Bobby Taylor, Ulster Park, New York Go to Recipe Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden.—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.My favorite time to make it is when the zucchini is fresh out of the garden.—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.My favorite time to make it is when the zucchini is fresh out of the garden.Zucchini Nut Bread Lighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use!—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!It's quick, easy and oh, so tasty!It's quick, easy and oh, so tasty!I really don't know the origin of this bread, but I do know it's been one of my favorites for many years.I really don't know the origin of this bread, but I do know it's been one of my favorites for many years.Taste of Home Chicken Zucchini Casserole A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's.When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden.—Bev Dutro, Dayton, Ohio Go to Recipe A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's.When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden.—Sharon Rydbom, Tipton, Pennsylvania Go to Recipe 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.—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.Taste of Home Zucchini Dessert Squares We planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year.—Karen Howard, Lakeville, Massachusetts Go to Recipe A few years ago, I found this zucchini quiche recipe that's quick to prepare and freezes well, too.Try this colorful pasta dish.Try this colorful pasta dish.If you have lots of zucchini in summer as many of us do, this is a good way to use some of it.—Harriet Stichter, Milford, Indiana Go to Recipe Shredded zucchini adds makes these walnutty muffins extra tender.If you have lots of zucchini in summer as many of us do, this is a good way to use some of it.Taste of Home Sweet & Sour Squash Salad This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash.—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.—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.Cheesy Vegetable Egg Dish I'm a cook at a Bible camp, and this is one of my most popular recipes.Taste of Home Dilly Zucchini Casserole Whenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe.Italian Sausage-Stuffed Zucchini 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.We like to include sausage for a main dish but it could be a meatless side dish, too.—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.We like to include sausage for a main dish but it could be a meatless side dish, too.When you want to use up your garden bounty of zucchini, try this recipe.When you want to use up your garden bounty of zucchini, try this recipe.—Sally Maloney, Dallas, Georgia Go to Recipe I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch.Taste of Home Heirloom Tomato & Zucchini Salad Tomato wedges give this salad a juicy bite.—Matthew Hass, Franklin, Wisconsin Go to Recipe Tomato wedges give this salad a juicy bite.Zucchini Tomato Casserole Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish.—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.—Julie Merriman, Seattle, Washington Go to Recipe I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas.Zucchini and Cheese Casserole My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish.For extra color, I add fresh diced tomatoes.For extra color, I add fresh diced tomatoes.Add extra fresh grated Parmesan for a Sunday touch.Add extra fresh grated Parmesan for a Sunday touch.—Jennifer Mitchell, Altoona, Pennsylvania Go to Recipe My family loves this quick and easy recipe so much, we never have any leftovers.Healthy, Ohio Go to Recipe These colorful little drop biscuits are very easy to put together and yet are packed full of flavor.Veggie-Packed Strata This is a wonderful, colorful casserole that everyone enjoys.Taste of Home Zucchini Rice Pilaf I created this colorful rice and veggie side dish one night by combining a few ingredients I had on hand.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.That's when I came up with this recipe.Serve it as a side dish or on its own as a light meal.That's when I came up with this recipe.Serve it as a side dish or on its own as a light meal.—Tammy Brownlow, Dallas, Texas Go to Recipe I love quick and bright meals like this one-skillet wonder.Taste of Home Grilled Sausages with Summer Vegetables After 30 years of camping, we've come up with an arsenal of surefire recipes.Taste of Home Fiesta Chopped Salad "We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona.—Laura Mast, Defiance, Ohio Go to Recipe My Italian-style grilled veggies have a wonderful sweet and sour dressing.—Courtney Stultz, Weir, Kansas Go to Recipe We had an abundance of arugula in our garden, so I turned it into pesto.Taste of Home Skillet Zucchini and Sausage I lived on the Oregon coast for 20 years and had plenty of guests dropping by.I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread.—LaBelle Doster, Vancouver, Washington Go to Recipe I lived on the Oregon coast for 20 years and had plenty of guests dropping by.I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread.This colorful, healthy pizza looks as fresh as it tastes.This colorful, healthy pizza looks as fresh as it tastes.Taste of Home Turkey Sausage Zucchini Boats When I worked in the school library, my co-workers were my taste testers.Now I make them because we love the flavor and texture they bring to dishes.This dish is just as delicious if you substitute shrimp for the chicken.Now I make them because we love the flavor and texture they bring to dishes.This dish is just as delicious if you substitute shrimp for the chicken.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.My mother-in-law loves it, and not just because it's pretty good for you!My mother-in-law loves it, and not just because it's pretty good for you!It's become a favorite among my friends and family, and a staple in my recipe book.—Melissa Rosenthal, Vista, California Go to Recipe I was cooking for a health-conscious friend and wanted to serve a frittata.It's become a favorite among my friends and family, and a staple in my recipe book. .
Easy Sautéed Zucchini with Parmesan and Onions
This Easy Sautéed Zucchini with Parmesan celebrates summer’s most ubiquitous squash in all its green glory.It’s simple, tasty, and even better re-crisped lightly on the stove the next day, so you can make a big batch tonight and enjoy the leftovers as the week goes on.Bonus: if you reheat the leftovers in a skillet the way I suggest in the recipe notes, the sliced onion becomes extra crispy.Bonus: if you reheat the leftovers in a skillet the way I suggest in the recipe notes, the sliced onion becomes extra crispy.One of the many beautiful things about this sautéed zucchini parmesan recipe is that deep frying is not needed for a rich and satisfying result.I added a little bit of olive oil to the pan for its higher burning temperature which helps the outsides of the zucchini brown, then the butter boost the sauté and provide mega flavor and the right amount of indulgence.Give the zucchini slices a light pan fry, stopping as soon as the outsides begin to turn golden.You’ll be left with a nice, lightly crisp exterior, without the interior becoming soggy.For sautéed zucchini ribbons or noodles: follow the recipe as directed through Step 1.In Step 2, add the ribbons or noodles to the pan, then lightly sauté, using tongs to toss them with the butter and seasoning for a few short minutes, just until the zucchini is warmed through. .
Baked Parmesan Zucchini Recipe
Crisp, tender parmesan zucchini sticks oven-roasted to absolute perfection.Simply cut your zucchini into quarters lengthwise, sprinkle on that Parmesan goodness and throw into the oven to let it get nice and crisp.I like to let mine broil the last couple of minutes to get that nice golden brown crust.Kosher salt and freshly ground black pepper, to taste.2 tablespoon chopped fresh parsley leaves Directions: Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Zucchini Boats Recipe: How to Make It
In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain.Add 1/2 cup cheese, ketchup, salt and pepper; mix well.Let cool completely, and then freeze in a single layer in an airtight container for up to 3 months.When ready to make, thaw the boats and pulp in the fridge overnight.Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant You can freeze zucchini boats by following these instructions: Freeze the chopped pulp in a flat layer in a reusable plastic bag.Let cool completely, and then freeze in a single layer in an airtight container for up to 3 months. .