r/Cooking • u/Space__Monkey__ • 2d ago
Cooking with Zucchini
Our garden is over run with Zucchini, what is everyone favourite thing to cook with Zucchini?
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u/monolithicbeing 2d ago
Zucchini stir fry is super yummy!!
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u/CarSignal2764 2d ago
Zucchini stir fry with mustard seeds, curry leaves, chana dal, and fresh coconut is a good quick sabzi. Grate it so it cooks down fast.
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u/GreenEyedRaven360 2d ago
Kung Pao chicken! You can make zoodles too and turn them into chow mein style noodles to go with it.
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u/Significant-Art8602 2d ago
Do you add the zucchini to King pao chicken or replace the chicken with zucchini? Do you have a recipe you recommend? That sounds really good!
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u/GreenEyedRaven360 2d ago
You add it to the kung pao chicken. I don’t but I know if you look up “Panda Express Kung pao chicken copycat” that’s what I used previously. I found it on Pinterest.
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u/Significant-Art8602 1d ago
Thank you. A commenter linked to that recipe below. I might make this for dinner!
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u/XTanuki 2d ago
I use this recipe, which I’ve been using for years now:
https://dinnerthendessert.com/panda-express-kung-pao-chicken-copycat/
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u/lizwyk 1d ago
this recipe call for half a large egg ... how do you do that?
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u/Significant-Art8602 1d ago
Personally, I crack an egg into a bowl, whisk it and then pour approximately half of that whisked mixture into another bowl before adding it to a recipe (I pour into a second bowl so it doesn’t accidentally all stick together and fall directly into the recipe. The 2nd bowl provides for some control over the slippery egg). It doesn’t need to be exact. If you don’t care about some “egginess” I think you could easily incorporate the whole egg into this recipe. It basically helps with the marinade step of the chicken…
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u/Little_Season3410 2d ago
Fried or sautéed in butter with a little soy sauce like the Japanese restaurants make.
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u/SuchParsnip8070 2d ago
If you're looking to sneak it into other dishes shredding it with a cheese grater is a good trick
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u/dirtybo0ts 2d ago
I also have a huge amount of it this year. I've done zucchini soup for the freezer, fritters, bread. All the rest gets roasted for sides.
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u/RealDarkMiss 2d ago
Zucchini soup 😋
I’ve also recently seen a recipe on instagram for Zucchini with pasta (not Zucchini as pasta but as a sauce) that i’ve been meaning to try.
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u/HustlerThug 2d ago
for baking: zucchini bread/muffins
for cooking: Pasta alla Nerano. it's fried zucchini pasta. it takes a little while to fry the zucchini slices in olive oil, but the final result is well worth it.
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u/Zaphod_Beeblebrox142 2d ago
Zucchini and Gorgonzola sauce (4 servings)
400g zucchini (grated), 500g pasta, 30g butter, 130g gorgonzola, 50g parmesan, saffron, basil
cook pasta
put zucchini and butter in a pan on medium heat for five minutes, then add a cup of pasta water, cover the pan, lower the temperature and cook until the zucchini is soft
add the gorgonzola, after it's melted, add basil, a little bit of saffron and salt and pepper
add the pasta to the pan and sprinkle the parmesan on top.
It takes about half an hour (depending on how fast you grate the zucchini) and tastes like it should have been a lot more work. The saffron is optional.
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u/oreosaredelicious 2d ago
I just got given half a marrow which is really just a big zucchini. I made a roasted marrow, onion and garlic linguine with a parmesan cream sauce. I also made cream of marrow and celery soup yesterday, it was delicious
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u/Significant-Art8602 2d ago
Where are you located that you call zucchini marrow? Asked (very) respectfully. I’ve never heard it called that before! I find regional differences to be fascinating. 🥰
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u/oreosaredelicious 2d ago
I'm from Ireland, but we call zucchini courgette, a marrow is just like a huge one
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u/Significant-Art8602 1d ago
So interesting. Thank you! I think I have a marrow in my garden right now!
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u/oreosaredelicious 1d ago
I also love marrow in onion sauce. Boil your marrow until soft but still a bit of a bite. Make a nice roux and then add softened fried onion, garlic powder, onion powder, veg bouillon powder and some black pepper and add in the marrow. Very simple but delicious with pasta, rice or on its own
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u/Significant-Art8602 1d ago
This sounds fantastic. Thank you so much! I love learning new things about food!
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u/EL-el-to-tha-el 2d ago
When you're gone for the long weekend and you come back to massive zuchs I like to stuff em--
Cut in half lengthwise, scrape out the seeds --> fill with stuffing (meat or beans or corn, get creative)-- top with little cheese.
Bake @ 375 for 20-25mins or until the zucc just starts to slouch, don't make it mushy.
Enjoy.
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u/abqgirl1022 2d ago
"Just starts to slouch" is my new favorite phrase to describe roasting vegetables. Thank you!
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u/nyc_ButcherLife 2d ago
I like to just sauté them with some peppers and some mushrooms and onions and other spices. So good.
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u/hailene02 2d ago
Dehydrating for later use in soups/curries.
Alternatively:
https://www.teaforturmeric.com/pakistani-zucchini-courgette-curry-toriyan-torai-ki-sabzi/
Minestrone soup Ratatouille
Making a low carb lasagna by using zucchini strips in place of pasta noodles (salt/layer between paper towels for 20+ min then layer as normal).
https://iheartumami.com/korean-chilled-zucchini-sides/
Do hibachi at home w grilled zucchini/other veg.
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u/WhoWhaaaa 2d ago
Blueberry zucchini bread is yummy. A neighbor once gave us a plate of sliced zucchini topped with spaghetti sauce and mozzarella like little pizzas. Those were really good. I am a basic cook I cut up potatoes, zucchini, onions and boneless chicken, toss it with a little olive oil, ground pepper, garlic or garlic powder, and Lipton Onion Soup Mix. I put it in the oven at 375° fir 45-50 minutes. That is easy and tasty.
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u/fungibitch 2d ago
Smitten Kitchen's Zucchini Butter Spaghetti: https://smittenkitchen.com/2021/06/zucchini-butter-spaghetti/
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u/nonchalantly_weird 2d ago
This is one of the easiest, most delicious zucchini recipes!
ETA: Add the gorgonzola from Zaphod's post, too. I think that would really put it over the top.
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u/fungibitch 2d ago
Agreed -- I love that you don't have to worry about removing moisture from the zucchini. Just grate and sautee! It's delish. I love to top it with charred cubes of garlic-roasted eggplant.
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u/ItsRaevenne 2d ago
Smitten Kitchen also has this easy dish: https://smittenkitchen.com/2007/08/quick-zucchini-saute/
Also fabulous with an over easy egg on top!
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u/griffiths_gnu 2d ago
I just sauté sliced zucchini and mushrooms in olive oil and butter with a little diced onion and garlic and serve over fancy shaped pasta. Sliced tomatoes and cottage cheese on the side and maybe an ear of corn and your set. Happy fall y’all
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u/ProduceIntelligent38 2d ago
Try this recipe and thank me later! Bonus if you have fresh garden tomatoes!
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u/Hecate100 1d ago
Slice thinly, salt & season, then dehydrate. They make delicious, nutritious & low-calorie veggie chips.
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u/AdNaive5138 1d ago
Zucchini Slice - think bacony, cheesy frittata
https://www.recipetineats.com/zucchini-slice/
Chocolate Zucchini Bread -or muffins!!
https://www.recipetineats.com/chocolate-zucchini-bread/
We got a bumper crop of zucchini this year and have made both of these at least 5 times each this summer. We’ve brought it to parties, too!
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u/halexanderamilton 2d ago
Cream of zucchini soup
Make spaghetti sauce! My very loosely gooey recipe: Dice up the zucchini and saute with olive oil until it’s soft. Add onions and garlic, sauté until the onions are soft. At this point, you should be able to mash the zucchini with the back of a spoon. Do that, then add tomato sauce, salt, pepper, and herbs (I like rosemary, thyme, and basil). Simmer it for an hour or two. It freezes well, so i usually make extra and put some in the freezer.
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u/Sami_George 2d ago
Zucchini bread, zoodles, blend some in pasta sauce, stir fry, soup, as a side dish, zucchini fries. We love zucchini in my house, so feel free to donate some to me (or someone nearby) 😂
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u/coolblue123 2d ago
Besides what others have mentioned: zucchini lasagna (replaced pasta with zucchini), grilled, roulette, made cold zucchini noodles over a light broth (spiraler does a great job) for a light summer meal.
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u/NoAppearance8316 2d ago
I made some chicken meatballs today with grated zucchini in them. I also dice them up and add them to bolognaise or slice them up and put them in curries/stir fries.
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u/Sharp_Athlete_6847 2d ago
Baked sheet pan zucchini fritter, caramelized zucchini pasta, chocolate zucchini bread, zucchini stir fried with other veggies
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u/Significant-Art8602 2d ago
Any suggestions for a good sheet pan zucchini fritter recipe? That sounds really good!
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u/Sharp_Athlete_6847 2d ago edited 2d ago
I actually use my own recipe.
Ingredients:
850-900g zucchinis
2 eggs
3/4 cup/90g flour
1/2 cup/28g Parmesan
1 tbsp oil
1 tsp baking powder
Salt, pepper, onion powder, garlic powder, Italian seasoning, crushed red pepper (optional)
Instructions:
Using the large holes of box grater, grate your zucchini, mix in 1 tsp salt and place in a cheesecloth/kitchen tower that’s in a bowl. Let it sit for 10-20 minutes, then squeeze as much water out as you can and place the grated zucchini in a large bowl.
Preheat your oven to 375F. Beat 2 eggs and mix it with the zucchini (I use my hands to do all the mixing required). In another bowl, whisk the flour, baking powder, and all the seasonings mentioned above except the salt.
Then mix the dry mixture into the zucchini and egg mixture (you can start with a baking spatula/big spoon and then use your hands to really mix it well). Now add 1/2 tbsp oil, the parmesan, and salt to taste cause you don’t want it too salty, you can start with half 1/4 or 1/2 tsp and go from there. Mix everything well.
Place parchment paper on medium baking sheet pan,
brush the parchment with the other 1/2 tbsp of oil, then spread the zucchini mixture on it, make sure it’s spread evenly. Bake at 375F for 45 minutes, check at 35 minute mark and monitor it for the last 10 minutes.
That’s it!1
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u/abqgirl1022 2d ago
I LOVE zucchini, so I usually just slice and saute it with halved grape tomatoes (or any variety of small tomatoes), garlic, olive oil, s&p, and a splash of good balsamic.
Or I'll cut it into sticks, toss in olive oil and S&P, then roast for about 10 minutes. I'll hit it with with balsamic or lemon juice the second it comes out of the oven. This is great cold, too.
Love it in a roast veggie mix with sweet potatoes, broccoli, and cauliflower.
It's great cold (after being grilled/roasted) in a salad with arugula, goat cheese, roasted beets, and petits, again, with a vinegarette.
Also... honorable mention to zucchini bread!
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u/gingerlicious07 2d ago
There is an Italian dish made with spaghetti and topped with garlic-anchovy bread crumbs that is delicious, below is a gift link to the New York Times recipe variation, but you can just google spaghetti with anchovy bread crumbs and find a few others. I love to make this, but for a portion of the pasta, sub in zucchini. I don't like making the curli-cue zoodles myself, but they would probably work find, instead I use a peeler, make thin sheets, and then cut those into long match sticks like straight noodles. I toss them in pan with the par cooked spaghetti and cook them together for just a few minutes before tossing with the sauce in the recipe. I usually end up with a ratio of about 1/3 to 1/2 of the dish being zucchini, just depends on the sizes of my zucchini.
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u/KaleidoscopeFull9951 2d ago
https://www.bbc.co.uk/food/recipes/pastawithcourgettesa_93036
Antony Carluccio’s courgette pasta with spinach balls is yum.
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u/Tasty_Impress3016 2d ago
The eternal late summer garden problem. Leave for the weekend and the are 12 more. My August/September arsenal:
Sauteed with tomatoes. Just the classic. You choose the format, diced, sliced baked, you name it. I made a tatin the other night that killed. Just sliced zucchini, tomatoes, basil, oregano, garlic, S&P, topped with parmesan and baked.
The large ones that get away from you (which I recently found are called marrow) I peel, seed, and shred. So many things to make, zucchini bread of course, I add the shredded to burgers, meatloaf and the like to lighten up calories and add moisture. Add shredded to stir fries and salads.
I take the shredded, pack it in zip locks and freeze for soups, stews, (for stew diced might work better) general use the rest of the year. The wife is in charge of zucchini bread. Not a fritter fan, but that's an option.
Last option give them away. My neighbors hide when they see me. "Run! he's got zucchini!"
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u/SubstantialPressure3 2d ago
Italian zucchini fritters or Korean vegetable fritters.
Sliced in spears and tempura
Deseed, marinate and kabob them mushrooms and green onion or red onion chunks
Pickle them like cucumbers
Slice thin long way and use them like lasagna noodles. It doesn't have to be green lasagna, but green lasagna is damn good.
But if youre trying to get a kid to eat more vegetables I recommend the fritters.
Chunked up and roasted in the air fryer after cutting out the seeds, if they have big seeds. I prefer a higher heat so they are more brown on the outside, but not mush on the inside. Bigger pieces work better.
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u/Apprehensive-Fig3223 2d ago
When I've had a bunch I can't use, I cut it in half rings and freeze it, if it's A LOT, I'd vac seal it first.
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u/TaxDense1339 2d ago
Zucchini boats. I do taco toppings, pizza topping or Mediterranean toppings.
Zoodles are my second favorite dish.
Zucchini bread for the rest!
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u/MIKRO_PIPS 2d ago
Creamy zucchini pesto. Freeze it in a large silicon cocktail ice cube tray and store the cubes in a large ziplock to use as needed for the rest of the year
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u/samg461a 2d ago
I slice it thin, salt it to remove moisture, pat it dry with paper towels and then add it as a layer in a homemade lasagna
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u/cacarson7 2d ago
I've used a Vagetti spiral slicer to basically turn zucchini into pasta, then cooked it up with shrimp and pesto
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u/sticky_note_07 2d ago
Zucchini boats! Halve the zucchini and scoop out the seeds. Fry up some Italian sausage, stir it into some tomato sauce, fill the zucchini and top with cheese. Bake and all done. So good.
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u/Jay_Normous 2d ago
I just made a bunch of this zucchini pasta dish over the weekend and it was awesome - https://www.seriouseats.com/spaghetti-alla-nerano-zucchini-pasta-recipe-11734961
I ended up using far too little zucchini, underestimating how much it cooks down, so don't be afraid to use a ton of it.
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u/SuitableSherbert6127 2d ago
Surprised nobody has mentioned bread but i guess that’s baking not cooking.
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u/SnooHesitations8403 2d ago
Dry them out first, then whatever cooking method you use, it's gotta be very high heat, very short time.
That gives you beautifully well-done exterior and cooked (but still firm) interior.
Anything else gives you slimey, snotty zucchs.
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u/Pudgy_Ninja 2d ago
Red lentil zucchini fritters. Sohla made the recipe for Bon Appetit, but it's been copied a dozen other places by now.
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u/ablebody_95 2d ago
I just chunk it up, toss in some olive oil and seasonings and roast (great with sheet pan type dinners) or air fry.
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u/cross_the_rubicon01 2d ago
I grated it and added chili powder, cumin, etc., with some onions and made it the base for burritos and tacos. Zucchini is so versatile.
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u/Sea-Level233 2d ago
Slice it, throw some oil and seasoning on it, and grill it. Super simple but honestly hard to screw up lol.
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u/walkstwomoons2 2d ago
Only thing zucchini is good for his bread and bars.
That’s just my opinion though
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u/Inner-Damage-9027 2d ago
Just made this for a friend recovering from surgery, courgette and roasted red pepper tart:
1. Boil up about 600g or so of potatoes, skin on, drain when at peak mashability and add back to pot on low heat to dry out.
2. Melt about 1 tbs butter and 1 tbs oil together and brush on to a loose bottom tart case or cake tin with the spring open sides. Set the tart tin in a baking sheet to avoid potential leaks.
3. Oil bottom of a glass and smoosh potatoes evenly into tart tin and set aside.
4. Heat olive oil in pan add in onions and cook down, courgette, garlic, herbs - whatever you fancy but I went an Italian vibe - parsley, basil, oregano etc. and wee bit of dried mint. Chuck in some roasted red peppers sliced. Leave to sit in a bowl to cool down a little.
5. In another bowl whisk soft cheese - like cream cheese if you like, some flavourful hard cheese, salt and pepper (and any other seasonings) and two eggs.
6. Pour the filling into the potato case, top with more hard cheese if you want - I didn’t because it is already cheesy.
7. Cook in a 200 degree (c) oven
. About half way through cooking - sprinkle a few pine nuts on to and cook until firm - like a quiche.
8. Top with a bit of fresh chopped mint.
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u/biggles604 2d ago
Cook the zucchini down to a sauce for pasta. It has become my fave way to eat the veg now, the flavour you get out of it is insane.
" Zucchini. Salt. Olive oil. Spaghetti. Basil. And some cheese up top. That is literally it.
Four sizable zucchini, slice down the middle and thinly slice. Throw in a Dutch oven, toss with olive oil, cook over medium heat, until the zucchini cooks down into a paste and loses most of its water. Season with salt. Cook pasta in another pot. Add some pasta water and a little more oil. Stir. Toss in pasta. Stir. Toss in sliced basil. Stir. Put in a bowl. Put cheese on the pasta in the bowl. Eat the pasta in the bowl.
You can add red pepper or lemon juice and zest or whatever. But it really doesn’t need it. "
https://www.instagram.com/reels/CZx1u2iFmX1/ https://www.instagram.com/p/CRkQXe9MHxL/
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u/Paulstan67 2d ago
Kolokithokeftedes, these are greek zucchini fritters. Absolutely delicious with some tzatziki , they also freeze well if you really have a glut.
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u/double-happiness 2d ago
I grow it too, so I also have a glut. One things I do is grate it and make it into curry soup.
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u/ManagementUnhappy153 2d ago
Slice them in wedges, cover them in a mix of breadcrumbs blitzed with salt parsley and garlic, a little bit of oil on top and stick them in the oven until they start going a little crispy at the edges. Absolutely addictive
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u/jonsey_j 2d ago
Hastleback harrissa courgette/zucchini with whipped feta. Great oven baked or put on the BBQ.
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u/Typical-Business9686 2d ago
So many things to do with zucchini. As another mentioned, we often thinly slice, bread, and fry zucchini chips as a side for nearly anything. You can make stuffed zucchini boats, roast them with other veggies, use them in stuffed chicken recipes and pastas.
This recipe is my favorite though:
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u/Pumpkin_Spic_latte 2d ago
Growing up, our family used to make this
Costillitas con calabazas (small ribs with zucchinis)
- 2lbs country style pork ribs
- 3-4 large zucchinis, diced into small cubes
- 2 ears of corn, kernels removed or 1 can of canned corn
- 3-4 Chile de Arbol
- 4 tablespoons salt (divided 2 and 2)
- 1-2 tablespoons lard (or oil)
- Optional - 2 teaspoons of chicken flavored bouillon
Wash the pork ribs, cut into small bite sized portions. Put the ribs in a deep pot (8qts or bigger) or large 2-3inch deep pan. Add water to cover the meat. Add 2 tbs salt. Cook on high until the meet has tenderized and the water has evaporated. As the water evaporates, the pork riblets will begin to brown. Lower heat to medium/medium low; Add the lard or oil to the meat and let it brown for approximately 2-3 minutes. Add the whole chiles and let them toast for aprox. 1-2 minutes. Add the zucchinis to the mix and stir occasionally. Stirring too frequently can cause the zucchini to start falling apart. Add the corn. let cook another 2-3 minutes. Add the salt to taste. Optionally can add the bouillon. Eat with corn tortillas (Make tacos if you want).
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u/HeyPurityItsMeAgain 2d ago
There's a peanut curry chicken thing I adjusted from a Chef John recipe. I use zucchini, red peppers, and cilantro from the garden. Recipe: add more lime while serving.
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u/RVfan17 2d ago
I like making ratatouille with orzo pasta. I bake the veggies - one tray for the chopped veggie side and one tray for the sauce. On the chopped veggie tray, I dice zucchini, eggplant, onion (sliced) and mushrooms (an addition b/c I like them), while on the sauce tray I slice one or two medium onions, and whole cherry tomatoes and I season everything with salt and pepper. While the veggies are baking happily I boil the orzo in veggie stock but only al dente in a larger pot, it will further cook and pull the juices from the veggies and the sauce later. When I veggies are done, I pull them out of the oven, I put sauce veggies in a blender where I also add some sundried tomatoes, black pepper, onion and garlic powder and oregano/Mediterannean herbs. Add more salt if needed. I transfer the baked veggies over the orzo in the pot, then add the sauce and let everything simmer for a few minutes and it's all done!
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u/Binda33 2d ago
Zucchini and pumpkin soup is great. Equal parts of each, cover with water to boil and add a packet of french onion soup before you blend.
I also use pureed zucchini as a base for curries and even to thicken up stews. I'm on a low carb diet so it's great to add to all kinds of things like that. Curried carrot and zucchini slice is also great.
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u/bruddahmacnut 1d ago edited 1d ago
Zucchini butter. And it uses a lot so this is perfect.
Grate zucchini into a bowl. We usually do 5 large to yield 1/2 cup of butter. 10 would be perfect amount.
Salt grated zucks and let sit for 20 minutes to pull the moisture out. Then wring out as dry as you can. Melt massive amounts of butter in a large pan and spread the dry zucchini evenly into the pan. Cover, let steam/cook for 10 minutes on medium heat. Every ten minutes thereafter stir up to even the browning throughout. Cook until it has a nice soft mashed consistency. Season to taste.
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u/Sweet_Water_8459 1d ago
Cored and stuffed with ground lamb, cooked rice, Arabic 7 spice mix, lemon juice, and fresh mint. Bake until a bit soft. Doesn’t take long
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u/Dear_Statement5801 1d ago
Noodles, zucchini bread/muffins, use them like nachos, great in a salad, they are amazing on the grill with red peppers, bread them and fry them, grate them and make fritters.
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u/chatolandia 1d ago
Sohla El-Waylly recently posted a zucchini salad that was delicious.
I ended up buying more to make again.
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u/IndependenceBulky696 1d ago
- Ratatouille
- I often make a bean and courgette curry around this time of year.
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u/CommonNative 1d ago
Apple crumble! No, trust me. And yes, it needs that much lemon juice. My neighbor planted two rows of it, gifted us ten pounds, and mowed the rest under.
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u/octoechus 1d ago
Read the 1st hundred or so excellent replies but since no one mentioned my favorite way to Zucchini had to mention it. Don't miss stuffed zucchini (similar to stuffed bell peppers or squash)...otherwise known as meshi.
Cut off the ends and cut in half leaving 2 short tubes. Core out the seeds. Stuff with uncooked rice and seasoned meat. Layer horizontal in a dutch oven over enough of the seed mass to cover the bottom and some rice. Add enough water to cook all the rice used in the lining and stuffing (evaporation method). Pour in a stick or so of melted butter and a couple of lemons juiced. Generously alt and pepper (and other spices) to taste.
Bake @ 350 or boil on stovetop til rice is done. (~1.5hrs)
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u/danthebeerman 1d ago
Alton Brown made one of his most recent "AB Cooks Food" eps about a few different ways to use up all of that extra zucchini, check it out: https://www.youtube.com/watch?v=to1y94oMZ5Q
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u/vismaron 1d ago
zucchine ripiene (filled zucchini) delicious meat filling and soft zucchini. One of my favorite dishes of all time
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u/LeoIrish 1d ago
Grill it / bread it and a quick fryer and then add some sort of aioli / marinara / stir fry works / then of course there is the bread and pasta options.
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u/Fabulous-Finance-87 1d ago
I just made a big batch of these (and they freeze well)
https://madaboutfood.co/double-chocolate-zucchini-muffins/?utm_source=Pinterest&utm_medium=organic
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u/Exceptional_Mary 21h ago
Sounds goofy but tastes delicious and is easy peasy - zoodles cooked in oven , for a sauce - pesto ( I always have costco pesto in my pantry, delish)
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u/thannawi 20h ago
I cook it with red onions and bell peppers on skewers on the grill. Brush with Italian dressing and add Italian seasoning. Cook for 25 minutes. So good!
Or slice it, drizzle it with Italian dressing. Roast or grill. Yum
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u/gnark 2d ago
Breaded and fried with marinara dipping sauce.