Our 4 Favorite Zucchini Recipes

Zucchini ribbons with mint and pomegranate

Ingredients:

• 1/3 cup pistachios
• 3 medium zucchini
• 1 1/2 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon kosher salt
• 2 tablespoons finely chopped fresh mint
• 1/3 cup pomegranate seeds

Instructions:

1. Preheat oven to 350F. Spread the pistachios on a rimmed baking sheet and toast 5-6 minutes, until golden. Transfer them to a plate to cool off.
2. Place the zucchini on a cutting board and slice off the ends. Use a vegetable peeler to shave the zucchini into ribbons, then transfer them to a medium bowl.
3. In a small bowl, whisk together the olive oil, lime juice and salt. Drizzle it over the zucchini and toss to combine. Add the mint and toss again. Transfer to a serving bowl, and use your fingers to fluff the ribbons. Sprinkle with the pistachios and pomegranate seeds and serve!

 

Roasted Zucchini with Parmesan

Ingredients:

• 2 medium sized zucchini, cut into 1/2 inch thick rounds or strips
• 1/2 cup grated parmesan cheese
• 1 tsp garlic powder
• 2 tbsp olive oil
• 3/4 tsp sea salt
• 1/2 tsp pepper

Instructions:

1. Preheat oven to 450F
2. In a large bowl toss the zucchini with olive oil, salt, pepper and garlic powder.
3. Arrange on a baking sheet, top with grated parmesan cheese and bake on center rack for 5 minutes, next broil the zucchini for 2-3 minutes or until cheese is golden brown.
4. Serve and enjoy!

Zucchini noodles with pesto and pine nuts

Ingredients:

• 3 large zucchini (or buy prepackaged zucchini noodles)
• 3 tablespoons store bought or homemade pesto
• 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
• 2 tablespoons pine nuts, toasted until golden
• Salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Instructions:

1. Using a vegetable spiralizer, form noodles out of the zucchini.
2. Heat the oil in a large non-stick pan over medium-high heat . Add the zucchini noodles to the pan and cook, stirring gently with tongs, for about 2 minutes, until just softened. Try not to overcook noodles.
3. Add the pesto, Parmigiano-Reggiano, toasted nuts, 1/4 teaspoon of salt, and a few grinds of pepper. Toss well, and taste to adjust seasoning. Add more as needed. Transfer the zucchini noodles to a serving bowl and top with more cheese, if desired. Serve and enjoy!
4. *To toast the pine nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.

 

Zucchini and fresh basil soup

Ingredients:

• 4 cups low sodium vegetable broth
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1/2 medium onion, diced
• 1 medium carrot, peeled and diced
• 1 small celery stalk
• 7 medium zucchini, ends trimmed, seeded and diced
• Sea salt and freshly ground pepper
• 1/2 cup finely chopped fresh basil

Instructions:

1. In a medium saucepan, bring the broth to a boil over high heat. Turn off the heat and set aside.
2. In a large pot, heat the oil over medium-high heat. Add the onion, carrot and celery and cook until tender, about 4 minutes. Add one-third of the zucchini to the pot and season with salt and pepper to taste. Cook for 2 minutes, and repeat with the remaining zucchini.
3. Add the broth to the pot, cover, and bring to a low boil. Cook until the zucchini is tender, about 8 minutes. Add the basil, and cook until just wilted.
4. Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth. Taste and season with salt and pepper. Portion into serving bowls and garnish with croutons or crumbled crackers. Drizzle with oil, and serve!