I've never tried zucchini like this before! Now I cook this zucchini five times a week! TOP recipes
Recipes in this Video
Ingredients
- ●2 medium zucchinis, grated
- ●1 cup breadcrumbs
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup chopped fresh parsley
- ●2 cloves garlic, minced
- ●1 large egg
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp dried oregano
- ●1/4 tsp red pepper flakes (optional)
- ●Oil for frying
Instructions
- 1Grate the zucchinis and place them in a clean kitchen towel. Squeeze out excess moisture.
- 2In a large bowl, combine the grated zucchini, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, black pepper, oregano, and red pepper flakes (if using).
- 3Mix until all ingredients are well combined.
- 4Form the mixture into small balls, about 1 inch in diameter.
- 5Heat oil in a deep frying pan over medium heat.
- 6Once the oil is hot, carefully add the zucchini balls in batches, making sure not to overcrowd the pan.
- 7Fry the balls for about 3-4 minutes on each side, or until golden brown and crispy.
- 8Remove the balls from the oil and place them on a paper towel-lined plate to drain excess oil.
- 9Serve warm with garlic sauce on the side.
Equipment
Stuffed zucchini boats are a beloved dish in Mediterranean cuisine, particularly in Malta, where fresh vegetables are abundant. Traditionally, they reflect the resourcefulness of home cooks, transforming simple ingredients into a hearty meal. Today, variations abound, with fillings ranging from meat to vegetarian options, making them a versatile favorite across the globe.
Ingredients
- ●zucchini
- ●ground meat
- ●onion
- ●garlic
- ●tomato sauce
- ●cheese
- ●bread crumbs
- ●olive oil
- ●parsley
- ●oregano
- ●salt
- ●black pepper
- ●red pepper flakes
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Slice zucchinis in half lengthwise and scoop out the insides to create boats.
- 3Heat olive oil in a skillet over medium heat.
- 4Sauté chopped onion and minced garlic until translucent, about 3-4 minutes.
- 5Add ground meat to the skillet and cook until browned, about 5-7 minutes.
- 6Stir in tomato sauce, chopped zucchini insides, parsley, oregano, salt, and pepper; cook for 2-3 minutes.
- 7Remove from heat and mix in cheese and bread crumbs until well combined.
- 8Fill each zucchini boat with the meat mixture, pressing down gently.
- 9Place stuffed zucchinis on a baking sheet and drizzle with olive oil.
- 10Sprinkle with additional cheese if desired.
- 11Bake in the preheated oven for 25-30 minutes until zucchini is tender.
- 12Optionally, broil for 2-3 minutes until tops are golden brown.
Ingredient Alternatives
ground meat
Healthier: lean turkey
Cheaper: canned beans
Canned beans provide a vegetarian option and are cost-effective.
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast adds flavor without dairy.
bread crumbs
Healthier: oats
Cheaper: crushed crackers
Oats are a healthier whole grain alternative.
tomato sauce
Healthier: fresh tomatoes
Cheaper: canned tomatoes
Fresh tomatoes enhance flavor and reduce preservatives.
Techniques
Equipment
Also Known As
Ingredients
- ●4 medium zucchinis
- ●2 ripe pears, diced
- ●1 cup cooked quinoa
- ●1/2 cup feta cheese, crumbled
- ●1/4 cup walnuts, chopped
- ●1/4 cup fresh parsley, chopped
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cut the zucchinis in half lengthwise and scoop out the center to create boats.
- 3In a skillet, heat olive oil over medium heat. Add the diced pears and sauté for 3-4 minutes until slightly softened.
- 4In a large bowl, combine the cooked quinoa, sautéed pears, feta cheese, walnuts, parsley, salt, pepper, garlic powder, and onion powder. Mix well.
- 5Fill each zucchini boat with the quinoa and pear mixture, pressing down gently to pack it in.
- 6Place the stuffed zucchini boats on a baking sheet lined with parchment paper.
- 7Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the tops are golden.
- 8Remove from the oven and let cool for a few minutes before serving.
Equipment
Zucchini fritters, or 'Zucchini-Puffer', are a popular dish in Germany, especially during the summer when zucchini is in abundance. They are often enjoyed as a snack or side dish, showcasing the versatility of this vegetable. Today, variations can be found globally, with many adapting the recipe to include different herbs and spices.
Ingredients
- ●zucchini
- ●eggs
- ●all-purpose flour
- ●parmesan cheese
- ●green onions
- ●garlic
- ●salt
- ●black pepper
- ●olive oil
- ●baking powder
- ●fresh parsley
- ●lemon juice
Instructions
- 1Grate the zucchini and place it in a clean kitchen towel; squeeze to remove excess moisture.
- 2In a large bowl, combine the grated zucchini, eggs, and lemon juice.
- 3Add the all-purpose flour, baking powder, and parmesan cheese to the zucchini mixture.
- 4Finely chop the green onions, garlic, and parsley; add them to the bowl.
- 5Season the mixture with salt and black pepper; stir until well combined.
- 6Heat olive oil in a large skillet over medium heat until shimmering.
- 7Scoop spoonfuls of the zucchini mixture into the skillet, flattening them slightly.
- 8Cook the fritters for 3-4 minutes on each side until golden brown.
- 9Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
- 10Serve warm, garnished with additional parsley and a squeeze of lemon.
Ingredients
- ●3 medium zucchinis
- ●2 cups ricotta cheese
- ●2 cups shredded mozzarella cheese
- ●1 cup grated Parmesan cheese
- ●1 egg
- ●2 cups marinara sauce
- ●1 tsp dried oregano
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup fresh basil, chopped
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Slice the zucchinis lengthwise into thin strips using a mandoline or a sharp knife.
- 3Sprinkle salt on the zucchini slices and let them sit for about 15 minutes to draw out moisture. Pat them dry with paper towels.
- 4In a mixing bowl, combine ricotta cheese, egg, oregano, garlic powder, salt, and black pepper. Mix well until smooth.
- 5Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- 6Layer zucchini slices over the sauce, followed by half of the ricotta mixture, a third of the mozzarella, and a sprinkle of Parmesan cheese.
- 7Repeat the layering process: marinara sauce, zucchini, ricotta mixture, mozzarella, and Parmesan until all ingredients are used, finishing with marinara sauce and the remaining mozzarella and Parmesan on top.
- 8Cover the baking dish with aluminum foil and bake for 30 minutes.
- 9Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- 10Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil before serving.
Equipment
Ingredients
- ●2 cups mixed vegetables (carrots, peas, corn)
- ●1 cup mashed potatoes
- ●1/2 cup breadcrumbs
- ●1/4 cup chopped onion
- ●2 cloves garlic, minced
- ●1 tsp cumin powder
- ●1 tsp coriander powder
- ●1/2 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp chopped fresh cilantro
- ●2 tbsp oil (for frying)
Instructions
- 1In a large bowl, combine the mixed vegetables, mashed potatoes, breadcrumbs, chopped onion, and minced garlic.
- 2Add the cumin powder, coriander powder, chili powder, salt, black pepper, and chopped cilantro to the mixture.
- 3Mix all the ingredients thoroughly until well combined.
- 4Shape the mixture into small patties, about 2 inches in diameter.
- 5Heat oil in a frying pan over medium heat.
- 6Once the oil is hot, add the patties to the pan, making sure not to overcrowd them.
- 7Fry the patties for about 4-5 minutes on each side, or until they are golden brown and crispy.
- 8Remove the patties from the pan and place them on a paper towel to drain excess oil.
- 9Serve hot with your choice of chutney or sauce.
Equipment
Zucchini bread has its roots in North America, particularly popularized during the summer months when zucchinis are in abundance. This moist, sweet bread is often enjoyed as a snack or dessert, making it a beloved staple in many households. Today, variations abound, with some adding chocolate chips or spices, reflecting a global embrace of this versatile recipe.
Ingredients
- ●zucchini
- ●all-purpose flour
- ●sugar
- ●eggs
- ●vegetable oil
- ●baking powder
- ●baking soda
- ●cinnamon
- ●vanilla extract
- ●salt
- ●nuts
- ●raisins
- ●coconut
- ●pumpkin spice
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease and flour a loaf pan.
- 3Grate the zucchini and set aside to drain.
- 4In a large bowl, mix the eggs and sugar until well combined.
- 5Add the vegetable oil and vanilla extract to the egg mixture and stir until smooth.
- 6In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- 7Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- 8Fold in the grated zucchini, nuts, and raisins or coconut if using.
- 9Pour the batter into the prepared loaf pan.
- 10Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- 11Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
- 12Slice and serve once completely cooled.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: oat flour
Whole wheat flour adds fiber and nutrients.
sugar
Healthier: honey
Cheaper: brown sugar
Honey provides natural sweetness with a distinct flavor.
vegetable oil
Healthier: applesauce
Cheaper: canola oil
Applesauce reduces fat while keeping moisture.
nuts
Healthier: seeds
Cheaper: chopped oats
Seeds are nut-free and add crunch.
Techniques
Equipment
Also Known As
Zucchini pancakes, or fritters, have their roots in Eastern European cuisine, particularly in Ukraine, where summer harvests inspire light, vegetable-based dishes. Traditionally enjoyed as a side or a light main, these pancakes celebrate the abundant zucchini found in gardens during the warmer months. Today, variations exist globally, with many cultures adding their unique twist, making these pancakes a versatile dish loved by many.
Ingredients
- ●zucchini
- ●eggs
- ●flour
- ●green onions
- ●garlic
- ●cheese
- ●parsley
- ●baking powder
- ●salt
- ●black pepper
- ●oil
Instructions
- 1Grate zucchini using a box grater or food processor.
- 2Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
- 3In a mixing bowl, combine zucchini, eggs, flour, baking powder, salt, and pepper.
- 4Add chopped green onions, minced garlic, and parsley to the mixture.
- 5Mix until well combined and a batter forms.
- 6Heat oil in a skillet over medium heat until shimmering.
- 7Spoon dollops of the batter into the skillet, flattening slightly.
- 8Cook until golden brown, about 3-4 minutes per side.
- 9Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
- 10Serve warm, optionally with sour cream or yogurt.
Ingredient Alternatives
cheese
Healthier: nutritional yeast
Cheaper: omit
Nutritional yeast adds a cheesy flavor without dairy.
flour
Healthier: almond flour
Cheaper: all-purpose flour
Almond flour is gluten-free and adds a nutty flavor.
eggs
Healthier: flaxseed meal
Cheaper: egg substitute
Flaxseed meal binds ingredients and is vegan.
green onions
Healthier: chives
Cheaper: onion
Chives provide a similar mild onion flavor.
Techniques
Equipment
Also Known As
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