Too Many Zucchini!! Now what?
We have had some fun in our garden this year, planting some new things and some of the old standards…one of the being zucchini. Even with the lack of rain this Summer, we still have LOTS of these green gems. So, we have decided to put together the The Johnston Family Top Five “What to do with your Zucchini” recipes.
Get Educated! Get Inspired! Take Action! (Start Cooking!)
From The Johnston Family
1.Summer Zucchini Tian
- 1 medium yellow onion $0.42
- 2 cloves garlic, minced $0.16
- 1 Tbsp olive oil $0.11
- 1 medium zucchini $0.75
- 1 medium yellow squash $0.56
- 1 medium potato $0.77
- 1 medium tomato $0.71
- 1 tsp dried thyme $0.10
- Salt & pepper $0.05
- 1 cup shredded Italian blend cheese $1.40
- 1 Tbsp chopped parsley (optional garnish) $0.08
- Preheat the oven to 400ºF. Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).
- While the onion and garlic are sautéing, slice the zucchini, yellow squash, tomato, and potato thinly (1/4-inch slices). Make sure the potatoes are very thin so that they soften quickly while in the oven.
- Coat the inside of an 8×8″ casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generously with salt, pepper, and dried thyme.
- Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil, top with the shredded cheese, and bake without the foil for an additional 15-20 minutes, or until the cheese is golden brown. Top with chopped fresh parsley for garnish, if desired.
- 1 lb mild or hot Italian sausage, casings removed (we used hot)
- 1/2 lb grass-fed ground beef
- 1/2 cup onion, chopped small
- (1) 28-oz can San Marzano peeled tomatoes and sauce
- (1) 15-oz can of tomato sauce
- (1) 6-oz can of tomato paste
- (2) 8-oz pkgs of sliced mushrooms
- (2) 10-oz pkgs of frozen spinach (thawed)
- 4-5 medium-sized zucchini
- 1 1/2 cup of cashews
- 1/2 cup unsweetened almond milk
- 3 cloves of garlic pressed or minced
- 1 tsp of dried basil
- 1 tsp or dried thyme
- 1 tsp of dried oregano
- 1/2 tsp of salt
- 1/4 ground black pepper
- 1-2 Tbsp of fresh parsley
- Optional: Add red pepper flakes as desired
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp dried onion
- 1/4 tsp dried garlic
- 1/4 tsp ground black pepper
- Day before: Soak cashews in water (no need to refrigerate)
- In a large pot, add 2 tsp of olive oil and sauté onion and garlic over medium heat, or until onions are tender
- Add Italian sausage and beef in pot, cook until meat is browned
- Drain fat
- Add tomatoes, tomato sauce, and tomato paste
- Add remaining lasagna sauce spices
- Allow sauce to simmer in pot while continuing below (best if simmered 30 mins to 1 hour)
- In a frying pan with a little olive oil, sauté mushrooms (with any kind of seasonings or parsley if you like)
- Set sautéed mushrooms aside
- Place thawed spinach in bowl, squeeze as much water out of it as possible
- Set spinach aside
- Drain water from the soaking cashews, and pour cashews into a food processor
- Add almond milk and spices to the food processor
- Pulse or blend until cashews become a smooth and creamy consistency (something like ricotta cheese)
- Add 2 cups of the cashew “cheese” into the bowl with spinach and blend together
- Preheat oven to 350-degrees F
- Slice zucchini lengthwise, (first trim two opposite sides so it doesn’t roll around on the board) Slice noodles about 1/4 inch thick (works by hand with a knife) don’t worry about them all being the exact same thickness
- Get out a 9 x12 pan
- Smooth a little bit of the lasagna sauce along the bottom of the pan
- Place one layer of zucchini noodles lengthwise across the bottom of the pan
- Add about half of cashew cheese and spinach mixture along the top of the zucchini noodles layer
- On top of that, add half of the pan of sautéed mushrooms
- Top with lasagna sauce enough to cover the top (don’t skimp, there’ll be plenty)
- Repeat the above steps with a second layer of zucchini noodles, cashew cheese and spinach, and again the sautéed mushrooms and lasanga sauce
- Now bake uncovered for about 50-60 minutes (or until it starts to bubble around the edges)
- Remove from oven, let stand a few minutes, and serve
3. Zucchini Parmesan Foil Packages (perfect for the BBQ and Camping)
- 1/4 cup unsalted butter, melted
- 1/4 cup freshly grated Parmesan
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 4 zucchini, cut into 1/4-inch thick rounds
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh parsley leaves
- PREHEAT a gas or charcoal grill over high heat.
- WHISK together butter, Parmesan, basil and oregano; season with salt and pepper, to taste.
- CENTER zucchini on a sheet of Reynolds Wrap® Heavy Duty Foil. Spoon butter mixture over zucchini. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
- PLACE foil packets on the grill and cook until just cooked through, about 15-20 minutes.
- SERVE immediately, garnished with red pepper flakes and parsley, if desired.
4.Cheesy Zucchini Bread sticks
- 3 cups shredded zucchini (about 3 medium)
- 3 eggs
- 1/3 cup flour
- 1 teaspoon salt
- 2 cups shredded mozzarella (or any) cheese
- Italian seasoning
- Preheat oven to 450 degrees F.
- Sprinkle the shredded zucchini with salt to release some of its moisture. Let sit 10-15 minutes, then squeeze zucchini in a clean cheese towel to release most or all of the liquid.
- Mix zucchini, eggs and flour in a medium bowl. Spray a baking sheet with cooking spray and spread the zucchini mixture into a large thin rectangle.
- Bake for about 25 minutes or until the edges are nicely brown. Make sure it’s nice and golden on the sides and top so the crust isn’t mushy.
- Reduce the oven to 350 degrees F, sprinkle the crust with cheese and Italian seasoning, and continue baking until the cheese is just melted.
- Let cool a few minutes, then cut into sticks. Serve with marinara or ranch or garlic butter or any sauce your heart desires.
ZUCCHINI PAD THAI
- 1 tablespoon plus 1 teaspoon vegetable or coconut oil
- 1 large egg
- 1 garlic clove, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon low sodium soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon honey or light brown sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon all-purpose flour, dissolved in 1 tablespoon of water (or can use cornstarch)
- 2 medium zucchini, spiralized
- 1/3 cup chopped peanuts
- cilantro or sliced green onion (for garnish)
- In a skillet, heat 1 teaspoon of the vegetable oil (or coconut oil) over medium low heat. Add the egg to the pan and scramble until cooked. Remove the cooked egg and set aside.
- In a bowl, whisk together the garlic, lime juice, soy sauce, chili sauce, honey (or brown sugar), and the hoisin sauce. Turn the heat up to medium and place the pan back on the burner. Add the remaining 1 tablespoon of oil to the pan. Pour in the sauce and cook for 2 minutes. Then stir in the flour and water mixture. Stir to combine and let the sauce cook for about 3 minutes until thickened and slightly reduced.
- Add in the zucchini noodles. Toss to coat in the sauce and cook for an additional 2-3 minutes until the zucchini is tender. Garnish with chopped peanuts, cilantro or green onion. Serve.
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