If you’ve planted a zucchini, you’re probably feeling like I am right now. One tiny seed planted in the spring has produced more zucchini than I can keep up with. So today I’m creating a Throwback Thursday post. Here, in one post are my zucchini recipes from the past, and a couple of new ones too. Enjoy–but PLEASE let me know in the Comments section what you do with your zucchini overload. I’d love some new ideas.
Baked (Not Fried) Zucchini Patties with Yogurt Dill Dip
Use up a lot of your zucchini in this recipe, make a tray full of patties and freeze them for fast suppers later on.
Mini Zucchini Cakes
Exact same recipe as above–just make ’em tiny and serve them like you would crab cakes as an appy. The Yogurt Dill Dip is low fat and delish.
Summer Veggie Gratin
Layer slices of zucchini, tomato, potato and onion and top it all of with a sprinkling of seasonings and cheese.
Or this one looks good too.
Here’s a new one I tried. Most of the Stuffed Zucchini recipes floating around seem to rely on filling a zucchini boat with meat and slathering it with cheese. In my mind, that just adds a lot of fat and hides the taste of the zucchini. If you pick your squash before they get too big, they have a mild flavour.
Greek Stuffed Zucchini
1 medium zucchini
1 medium tomato, diced (or 8-10 cherry tomatoes, halved)
1 green onion (scallion) sliced thinly
1 clove of garlic, minced
4 basil leaves, torn
6 Kalamata olives, pitted and chopped in half
1/2 cup feta cheese, crumbled
Preheat your barbecue or grill.
Cut a zucchini in half lengthwise and scoop out the seeds with a spoon. Brush with a little olive or grapeseed oil. Grill skin side up with the lid closed for about 8-10 minutes, depending on the size of your squash.
Meanwhile, dice the tomato and toss with the remaining ingredients.
Flip the zucchini boats over on the grill, fill with the tomato-cheese mixture and grill with the lid down for another 5-7 minutes until heated through. Carefully remove from the grill and slide onto serving plates.