By the looks of so many of my favorite foodie blogs, everyone is searching—and providing—amazing zucchini recipes this week. And with the plethora of veggie madness these plants provide, I say the more recipes the better.
So in an attempt to utilize my excessive zucchini jungle (how does one squash manage to explode into a super-hero size veggie in 24 hours anyway?) I’m discovering as many recipes as possible to incorporate/mask/hide/add zucchini into.
And this is one of my new favorites. It’s a a chameleon of a recipe: serve as a meatless option for a vegetarian main dish or toss in some grilled chicken or canned white tuna for even more extra added protein.
- Lemony Zucchini and Bean Pasta Salad
- adapted from Donna Hay
- Serves 4 as main course, 8-10 as a side dish
- 1 lb. orecchiette pasta (penne or farfalle would would work as well)
- 3 medium size zucchini, diced into ¼" pieces
- 1 15 oz. can organic garbanzo beans, drained (I like Westbrae brand)
- ½ lb fresh green beans, trimmed and chopped into 1" pieces
- ¼ cup fruity olive oil, the best you can afford
- ¼ cup freshly squeezed lemon juice
- Lemon zest from one lemon
- 1½ tsp kosher or sea salt
- 1 tsp cracked fresh pepper
- ¼ cup fresh dill, chopped
- 1 cup or 10 oz package queso fresco cheese, crumbled (you can also use any dry, white cheese such as feta)
- Cook the pasta in a saucepan of salted boiling water according to package directions or until al dente. Drain, rinse and set aside in a large bowl.
- Blanche the green beans in a saucepan of simmering water for 1 minute. Remove and rinse with cold water, add to pasta. Add zucchini, garbanzo beans, olive oil, lemon juice and zest, salt, pepper and dill to pasta and beans and toss well to combine. Top with crumbled queso fresco or feta cheese. Refrigerate for one hour for flavors to marry. Add more salt and pepper to taste.
And for those of you with the need to fill your ever-growing zucchini fantasies beyond zucchini bread or recipes of the stuffed squash variety, check out the tasty veggie vittles below.
Expanding on Adrianna’s ever-growing list of veggies-turned-into-fries, A Cozy Kitchen‘s Zucchini Fries are crunchy on the outside, creamy in the middle and by baking instead of frying, prep is way easier than trudging out your once-a-year-oily-mess of a Fry Daddy. Oh, and did we mention she serves them with Garlic Aioli and Sriracha Mayo? Helloooo breath mints! In the best way of course.
Nothing makes zucchini more palatable—and kid-pleasing—than mixing it up with some hazelnut-ty Nutella goodness from A Spicy Perspective. Sommer’s Zucchini Nutella Swirl Muffins look especially drool-worthy, and since she’s done the testing for us, there’s no need to tweak this recipe. Trust the process or you’ll be making it 4 times over like Sommer did.
In 101 Cookbooks‘ savory version of traditional cheesecake, Heidi suggests using a box grater or microplane for best zuch texture (best to avoid the potential for zucchini mush) and if so inclined you could drain the ricotta for an even lighter and fluffier Zucchini Ricotta Cheesecake. If that were possible. Delicious!
I was intrigued by the roasted walnuts in this dish, a nut I hadn’t thought to pair with zucchini. Dishing the Divine keeps Zucchini with Walnuts a quick and light side dish thanks to an assortment of fresh herbs. But be sure to heed Paula’s sage advice and don’t let the zuchs get too browned when cooking or you’ll be eating a zucchini pureé.
Still in need some inspiration? Head over to Kalyn’s for her top 20 zucchini recipe list