Got Lots of Zucchini? Fun Recipes to Use It All Up

Healthiest zucchini recipesFew vegetables grow as crazy in a garden as zucchini—especially this time of year. The good news is that it’s incredibly healthy (zucchini is a great source of potassium, fiber, iron, zinc and antioxidants) and versatile in the kitchen. Here are some easy ways to incorporate zucchini into a healthy diet:

 

The Best Healthy Zucchini Bread (from Foodie Fiasco)

Serves 8

1¾ cup white whole wheat flour
½ cup plus two tablespoons cane sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
3 eggs
½ cup unsweetened applesauce
2 teaspoons vanilla extract
1 teaspoon molasses
1½ cups grated zucchini
6 tablespoons unsweetened almond milk

Preheat oven to 350 degrees. Coat an 8-by-4-inch loaf pan with nonstick spray. In a bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Blend in eggs, applesauce, vanilla extract, molasses, and grated zucchini. Gradually pour in almond milk until batter is fairly thick. Pour batter into loaf pan and bake for 40 minutes. Time will vary with oven, so to make sure it’s finished, put a toothpick in the center and pull it out. If the toothpick is clean, your bread is baked!

 

Baked Parmesan Zucchini Rounds (from Five Heart Home)

Serves 4

2 zucchini
½ cup freshly grated parmesan cheese
Garlic salt and freshly ground black pepper

Place oven rack in center position and preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper. Cut the zucchini into slices (1/4-inch thick) and place the rounds on the baking sheet. Sprinkle with garlic salt and pepper, then use a small spoon to spread each round with a thin layer of parmesan cheese. Bake until golden brown (15 to 20 minutes) and serve them right out of the oven.

 

Grilled Zucchini Rollswith Goat Cheese, Roasted Peppers & Capers (fromCookin Canuck)

Serves 6

2 zucchini
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ ounces herbed goat cheese at room temperature
½ roasted red bell pepper, diced
2 teaspoons capers

Preheat grill to high heat. Cut zucchini lengthwise into ½-inch-thick strips. Brush both sides of each strip with olive oil and season with salt and pepper. Grill the strips until zucchini is tender, but not mushy (about three minutes/ per side). Once tender, remove from grill and set on wire cooling rack. Spread about 1 teaspoon of goat cheese on each strip, then divide red peppers and capers evenly on the strips. Gently roll each piece up and serve immediately.
Photo credit: Nikol Lohr

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