20 Zucchini Recipes: From Garden to Gourmet Delights
Zucchini, also known as courgette, is a versatile and abundant summer vegetable that deserves a starring role in your kitchen. Whether you’re looking for healthy side dishes, creative appetizers, or even delicious desserts, zucchini can do it all. This collection of 20 zucchini recipes offers something for everyone, from classic preparations to innovative culinary adventures. Get ready to transform your garden bounty into gourmet delights!
## Why Zucchini is a Kitchen Champion
Before we dive into the recipes, let’s appreciate why zucchini is such a fantastic ingredient:
* **Versatile Flavor:** Zucchini has a mild, subtly sweet flavor that pairs well with a wide range of ingredients, from herbs and spices to cheeses and meats.
* **Nutrient-Rich:** Zucchini is low in calories and carbohydrates but packed with vitamins, minerals, and antioxidants. It’s a good source of vitamin C, vitamin B6, potassium, and manganese.
* **Easy to Grow:** Zucchini plants are prolific producers, making them a favorite among home gardeners. One or two plants can easily yield a summer’s worth of zucchini.
* **Textural Variety:** Zucchini can be enjoyed raw, grilled, sautéed, baked, fried, or even spiralized into noodles, offering endless textural possibilities.
* **Adaptable:** It can be added to sweet and savory dishes seamlessly. Use it grated in muffins, cakes, and breads, or slice it for lasagna, gratins, and stir-fries.
## Recipe Index:
1. Classic Zucchini Bread
2. Grilled Zucchini with Lemon-Herb Marinade
3. Zucchini Fritters with Dill Yogurt Sauce
4. Zucchini Noodles with Pesto and Cherry Tomatoes
5. Zucchini and Corn Salad with Lime Vinaigrette
6. Stuffed Zucchini Boats with Quinoa and Vegetables
7. Zucchini and Ricotta Galette
8. Zucchini Blossoms Stuffed with Cheese
9. Zucchini and Potato Latkes
10. Zucchini and Chickpea Curry
11. Zucchini and Sausage Pasta
12. Zucchini Pizza Crust
13. Zucchini Brownies
14. Zucchini Cake with Cream Cheese Frosting
15. Zucchini and Goat Cheese Tartlets
16. Fried Zucchini with Spicy Aioli
17. Zucchini Soup with Parmesan Croutons
18. Zucchini Relish
19. Zucchini and Feta Skewers with Mint
20. Zucchini and Coconut Curry
## The Recipes in Detail:
### 1. Classic Zucchini Bread
Zucchini bread is a classic for a reason! It’s moist, flavorful, and a great way to use up excess zucchini.
**Ingredients:**
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 3 eggs
* 1 cup vegetable oil
* 1 3/4 cups granulated sugar
* 1 teaspoon vanilla extract
* 2 cups grated zucchini, excess moisture squeezed out
* 1 cup chopped walnuts or pecans (optional)
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat the eggs, oil, sugar, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the grated zucchini and nuts (if using).
6. Pour the batter into the prepared loaf pans.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
### 2. Grilled Zucchini with Lemon-Herb Marinade
This simple side dish is perfect for showcasing the fresh flavor of zucchini. The lemon-herb marinade adds brightness and depth.
**Ingredients:**
* 2 medium zucchini, sliced lengthwise into 1/4-inch thick planks
* 1/4 cup olive oil
* 2 tablespoons lemon juice
* 1 tablespoon chopped fresh herbs (such as parsley, thyme, rosemary, or oregano)
* 1 clove garlic, minced
* Salt and pepper to taste
**Instructions:**
1. In a shallow dish, whisk together the olive oil, lemon juice, herbs, garlic, salt, and pepper.
2. Add the zucchini slices to the marinade and toss to coat. Let marinate for at least 15 minutes, or up to 1 hour.
3. Preheat grill to medium heat.
4. Grill the zucchini slices for 2-3 minutes per side, or until tender and slightly charred.
5. Serve immediately.
### 3. Zucchini Fritters with Dill Yogurt Sauce
These crispy fritters are a delicious appetizer or side dish. The dill yogurt sauce provides a cool and refreshing contrast.
**Ingredients:**
* 2 medium zucchini, grated
* 1/2 teaspoon salt
* 1 egg, lightly beaten
* 1/4 cup all-purpose flour
* 1/4 cup grated Parmesan cheese
* 1 tablespoon chopped fresh dill
* Vegetable oil, for frying
**For the Dill Yogurt Sauce:**
* 1/2 cup plain Greek yogurt
* 1 tablespoon chopped fresh dill
* 1 tablespoon lemon juice
* Salt and pepper to taste
**Instructions:**
1. Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 15 minutes to drain excess moisture. Squeeze out any remaining moisture with your hands or a clean kitchen towel.
2. In a bowl, combine the grated zucchini, egg, flour, Parmesan cheese, and dill. Mix well.
3. Heat a thin layer of vegetable oil in a large skillet over medium heat.
4. Drop spoonfuls of the zucchini mixture into the hot oil and flatten slightly. Fry for 2-3 minutes per side, or until golden brown and crispy.
5. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. To make the dill yogurt sauce, combine the yogurt, dill, lemon juice, salt, and pepper in a small bowl. Mix well.
7. Serve the zucchini fritters with the dill yogurt sauce.
### 4. Zucchini Noodles with Pesto and Cherry Tomatoes
Spiralized zucchini, or zoodles, are a healthy and delicious alternative to traditional pasta. This recipe combines them with pesto and cherry tomatoes for a quick and easy meal.
**Ingredients:**
* 2 medium zucchini, spiralized into noodles
* 1/4 cup pesto
* 1 cup cherry tomatoes, halved
* 1/4 cup grated Parmesan cheese (optional)
* Salt and pepper to taste
**Instructions:**
1. If using a spiralizer, follow the manufacturer’s instructions to create zucchini noodles. Alternatively, use a vegetable peeler to create thin ribbons of zucchini.
2. Heat a large skillet over medium heat.
3. Add the zucchini noodles to the skillet and cook for 2-3 minutes, or until slightly softened. Be careful not to overcook them, or they will become mushy.
4. Remove the skillet from the heat and stir in the pesto and cherry tomatoes.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with Parmesan cheese (if using).
### 5. Zucchini and Corn Salad with Lime Vinaigrette
This vibrant salad is bursting with summer flavors. The lime vinaigrette adds a zesty touch.
**Ingredients:**
* 2 medium zucchini, diced
* 1 cup corn kernels (fresh or frozen)
* 1/2 red onion, thinly sliced
* 1/4 cup chopped fresh cilantro
* 1/4 cup crumbled feta cheese (optional)
**For the Lime Vinaigrette:**
* 3 tablespoons lime juice
* 2 tablespoons olive oil
* 1 tablespoon honey
* 1/2 teaspoon chili powder
* Salt and pepper to taste
**Instructions:**
1. In a large bowl, combine the zucchini, corn, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, honey, chili powder, salt, and pepper.
3. Pour the lime vinaigrette over the salad and toss to coat.
4. Refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, stir in the feta cheese (if using).
### 6. Stuffed Zucchini Boats with Quinoa and Vegetables
These zucchini boats are a fun and healthy way to enjoy a complete meal. The quinoa and vegetable filling is both nutritious and flavorful.
**Ingredients:**
* 2 medium zucchini, halved lengthwise
* 1 tablespoon olive oil
* 1/2 onion, chopped
* 1 clove garlic, minced
* 1 cup cooked quinoa
* 1/2 cup diced bell pepper
* 1/2 cup diced mushrooms
* 1/4 cup chopped fresh parsley
* 1/4 cup grated Parmesan cheese
* Salt and pepper to taste
**Instructions:**
1. Preheat oven to 375°F (190°C).
2. Scoop out the flesh from the zucchini halves, leaving a 1/4-inch border. Chop the scooped-out flesh and set aside.
3. Brush the zucchini boats with olive oil and place them on a baking sheet.
4. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and cook until softened. Add the garlic and cook for 1 minute more.
5. Add the chopped zucchini flesh, bell pepper, and mushrooms to the skillet and cook until tender.
6. Stir in the cooked quinoa, parsley, Parmesan cheese, salt, and pepper.
7. Spoon the quinoa mixture into the zucchini boats.
8. Bake for 20-25 minutes, or until the zucchini is tender and the filling is heated through.
### 7. Zucchini and Ricotta Galette
This rustic galette is a perfect way to showcase the beauty and flavor of zucchini. The ricotta cheese adds a creamy richness.
**Ingredients:**
* 1 sheet (14.1 ounces) refrigerated pie crust
* 1 cup whole milk ricotta cheese
* 1/4 cup grated Parmesan cheese
* 1 egg, lightly beaten
* 2 medium zucchini, thinly sliced
* 1 tablespoon olive oil
* 1 clove garlic, minced
* Salt and pepper to taste
**Instructions:**
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. On a lightly floured surface, roll out the pie crust into a 12-inch circle.
4. Transfer the pie crust to the prepared baking sheet.
5. In a bowl, combine the ricotta cheese, Parmesan cheese, and egg. Mix well.
6. Spread the ricotta mixture evenly over the pie crust, leaving a 2-inch border.
7. Arrange the zucchini slices in a circular pattern over the ricotta mixture.
8. In a small bowl, whisk together the olive oil, garlic, salt, and pepper.
9. Brush the zucchini slices with the olive oil mixture.
10. Fold the edges of the pie crust over the zucchini filling, pleating as needed.
11. Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
### 8. Zucchini Blossoms Stuffed with Cheese
This elegant appetizer is a treat for the eyes and the palate. Stuffed zucchini blossoms are delicate and flavorful.
**Ingredients:**
* 12 zucchini blossoms
* 1/2 cup ricotta cheese
* 1/4 cup grated Parmesan cheese
* 1 egg yolk
* 1 tablespoon chopped fresh basil
* Salt and pepper to taste
* Olive oil, for frying
**For the Battering (Optional):**
* 1/2 cup all-purpose flour
* 1/4 cup cornstarch
* 1/2 teaspoon baking powder
* 1/2 cup cold sparkling water
* Salt and pepper to taste
**Instructions:**
1. Gently rinse the zucchini blossoms and pat them dry. Carefully remove the pistils from the center of each blossom.
2. In a bowl, combine the ricotta cheese, Parmesan cheese, egg yolk, basil, salt, and pepper. Mix well.
3. Spoon the cheese mixture into each zucchini blossom.
4. **If using the batter:** In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually add the sparkling water, whisking until smooth.
5. Heat about 1 inch of olive oil in a large skillet over medium heat.
6. Dip each stuffed zucchini blossom in the batter (if using), or simply fry them directly.
7. Fry for 2-3 minutes per side, or until golden brown and crispy.
8. Remove the blossoms from the skillet and place them on a paper towel-lined plate to drain excess oil.
9. Serve immediately.
### 9. Zucchini and Potato Latkes
Latkes are traditionally made with potatoes, but adding zucchini adds a subtle sweetness and extra moisture. These latkes are perfect for breakfast, lunch, or dinner.
**Ingredients:**
* 2 medium potatoes, peeled and grated
* 2 medium zucchini, grated
* 1/2 onion, grated
* 1 egg, lightly beaten
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Vegetable oil, for frying
* Sour cream or applesauce, for serving (optional)
**Instructions:**
1. Grate the potatoes and zucchini and place them in a colander. Squeeze out any excess moisture with your hands or a clean kitchen towel.
2. In a bowl, combine the grated potatoes, zucchini, onion, egg, flour, salt, and pepper. Mix well.
3. Heat a thin layer of vegetable oil in a large skillet over medium heat.
4. Drop spoonfuls of the potato mixture into the hot oil and flatten slightly. Fry for 3-4 minutes per side, or until golden brown and crispy.
5. Remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. Serve immediately with sour cream or applesauce, if desired.
### 10. Zucchini and Chickpea Curry
This vegetarian curry is a flavorful and satisfying meal. The zucchini and chickpeas provide a hearty and nutritious base.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon chili powder (optional)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (15 ounce) can chickpeas, drained and rinsed
* 2 medium zucchini, diced
* 1/2 cup vegetable broth
* 1/4 cup chopped fresh cilantro
* Salt and pepper to taste
* Cooked rice, for serving
**Instructions:**
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened. Add the garlic and ginger and cook for 1 minute more.
2. Stir in the cumin, coriander, turmeric powder, and chili powder (if using). Cook for 1 minute more, stirring constantly.
3. Add the diced tomatoes, chickpeas, zucchini, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the zucchini is tender.
4. Stir in the cilantro and season with salt and pepper to taste.
5. Serve hot over cooked rice.
### 11. Zucchini and Sausage Pasta
This quick and easy pasta dish is perfect for a weeknight meal. The zucchini and sausage add flavor and texture.
**Ingredients:**
* 1 pound pasta (such as penne, rigatoni, or fusilli)
* 1 tablespoon olive oil
* 1 pound Italian sausage, removed from casings
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 medium zucchini, diced
* 1/2 cup chicken broth
* 1/4 cup grated Parmesan cheese
* Salt and pepper to taste
**Instructions:**
1. Cook the pasta according to package directions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned.
3. Add the onion and garlic to the skillet and cook until softened. Add the zucchini and cook until tender.
4. Stir in the chicken broth and bring to a simmer. Cook for 5 minutes, or until the sauce has thickened slightly.
5. Drain the pasta and add it to the skillet with the sausage and zucchini sauce. Toss to coat.
6. Stir in the Parmesan cheese and season with salt and pepper to taste.
7. Serve immediately.
### 12. Zucchini Pizza Crust
This innovative pizza crust is a great way to sneak in extra vegetables. It’s gluten-free and lower in carbs than traditional pizza crust.
**Ingredients:**
* 2 medium zucchini, grated
* 1/2 teaspoon salt
* 1 egg, lightly beaten
* 1/2 cup grated Parmesan cheese
* 1/4 cup almond flour
* 1 teaspoon dried oregano
* Pizza toppings of your choice
**Instructions:**
1. Preheat oven to 400°F (200°C).
2. Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 15 minutes to drain excess moisture. Squeeze out any remaining moisture with your hands or a clean kitchen towel.
3. In a bowl, combine the grated zucchini, egg, Parmesan cheese, almond flour, and oregano. Mix well.
4. Line a baking sheet with parchment paper.
5. Spread the zucchini mixture evenly over the parchment paper, forming a 12-inch circle.
6. Bake for 20-25 minutes, or until the crust is golden brown and set.
7. Remove the crust from the oven and add your favorite pizza toppings.
8. Bake for another 5-10 minutes, or until the toppings are heated through and the cheese is melted.
### 13. Zucchini Brownies
These brownies are surprisingly moist and fudgy, thanks to the addition of zucchini. You won’t even taste the vegetable!
**Ingredients:**
* 1 cup all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup vegetable oil
* 2 eggs
* 1 teaspoon vanilla extract
* 1 cup grated zucchini, excess moisture squeezed out
* 1/2 cup chocolate chips
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Mix well.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the grated zucchini and chocolate chips.
6. Pour the batter into the prepared baking pan.
7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
8. Let cool completely before cutting into squares.
### 14. Zucchini Cake with Cream Cheese Frosting
This moist and delicious cake is perfect for any occasion. The cream cheese frosting adds a tangy sweetness.
**Ingredients:**
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 3 eggs
* 1 1/2 cups granulated sugar
* 3/4 cup vegetable oil
* 1 teaspoon vanilla extract
* 2 cups grated zucchini, excess moisture squeezed out
* 1 cup chopped walnuts or pecans (optional)
**For the Cream Cheese Frosting:**
* 8 ounces cream cheese, softened
* 1/2 cup unsalted butter, softened
* 4 cups powdered sugar
* 1 teaspoon vanilla extract
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat the eggs, sugar, oil, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the grated zucchini and nuts (if using).
6. Pour the batter into the prepared baking pan.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let cool completely before frosting.
9. To make the cream cheese frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth.
10. Frost the cooled cake with the cream cheese frosting.
### 15. Zucchini and Goat Cheese Tartlets
These elegant tartlets are a perfect appetizer or light lunch. The combination of zucchini and goat cheese is both savory and flavorful.
**Ingredients:**
* 1 sheet (14.1 ounces) refrigerated puff pastry
* 4 ounces goat cheese, softened
* 1/4 cup heavy cream
* 2 medium zucchini, thinly sliced
* 1 tablespoon olive oil
* 1 clove garlic, minced
* Salt and pepper to taste
* Fresh thyme sprigs, for garnish (optional)
**Instructions:**
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. On a lightly floured surface, roll out the puff pastry sheet. Cut into 12 equal squares.
4. Transfer the puff pastry squares to the prepared baking sheet.
5. In a bowl, combine the goat cheese and heavy cream. Mix well.
6. Spread the goat cheese mixture evenly over the puff pastry squares.
7. Arrange the zucchini slices over the goat cheese mixture.
8. In a small bowl, whisk together the olive oil, garlic, salt, and pepper.
9. Brush the zucchini slices with the olive oil mixture.
10. Bake for 15-20 minutes, or until the puff pastry is golden brown and the zucchini is tender.
11. Garnish with fresh thyme sprigs (if using) and serve immediately.
### 16. Fried Zucchini with Spicy Aioli
This crispy and flavorful appetizer is perfect for sharing. The spicy aioli adds a kick of heat.
**Ingredients:**
* 2 medium zucchini, sliced into 1/4-inch thick rounds
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 egg, lightly beaten
* 1/4 cup milk
* Vegetable oil, for frying
**For the Spicy Aioli:**
* 1/2 cup mayonnaise
* 1 tablespoon sriracha sauce
* 1 clove garlic, minced
* 1 tablespoon lemon juice
**Instructions:**
1. In a shallow dish, combine the flour, salt, and pepper.
2. In a separate bowl, whisk together the egg and milk.
3. Heat about 1 inch of vegetable oil in a large skillet over medium heat.
4. Dip each zucchini slice in the flour mixture, then in the egg mixture, and then back in the flour mixture, making sure to coat both sides.
5. Fry the zucchini slices in the hot oil for 2-3 minutes per side, or until golden brown and crispy.
6. Remove the zucchini slices from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. To make the spicy aioli, combine the mayonnaise, sriracha sauce, garlic, and lemon juice in a small bowl. Mix well.
8. Serve the fried zucchini with the spicy aioli.
### 17. Zucchini Soup with Parmesan Croutons
This creamy and comforting soup is perfect for a chilly day. The Parmesan croutons add a crunchy and flavorful topping.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 4 cups chicken broth
* 3 medium zucchini, diced
* 1/2 cup heavy cream
* Salt and pepper to taste
**For the Parmesan Croutons:**
* 4 slices bread, crusts removed and cubed
* 2 tablespoons olive oil
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon garlic powder
**Instructions:**
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened. Add the garlic and cook for 1 minute more.
2. Add the chicken broth and zucchini. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the zucchini is tender.
3. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
4. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
5. To make the Parmesan croutons, preheat oven to 375°F (190°C).
6. In a bowl, toss the bread cubes with the olive oil, Parmesan cheese, and garlic powder.
7. Spread the bread cubes in a single layer on a baking sheet.
8. Bake for 8-10 minutes, or until golden brown and crispy.
9. Serve the soup hot, topped with the Parmesan croutons.
### 18. Zucchini Relish
This tangy and flavorful relish is a great way to preserve zucchini and enjoy it all year long. It’s perfect for topping burgers, hot dogs, or sandwiches.
**Ingredients:**
* 6 cups grated zucchini
* 1 cup chopped onion
* 1 cup chopped red bell pepper
* 1 cup chopped green bell pepper
* 1/4 cup salt
* 4 cups white vinegar
* 2 cups granulated sugar
* 1 teaspoon celery seed
* 1 teaspoon mustard seed
* 1/2 teaspoon turmeric
**Instructions:**
1. In a large bowl, combine the grated zucchini, onion, and bell peppers. Sprinkle with salt and let it sit for 1-2 hours to drain excess moisture.
2. Rinse the zucchini mixture thoroughly with cold water and drain well.
3. In a large pot, combine the vinegar, sugar, celery seed, mustard seed, and turmeric. Bring to a boil over medium heat, stirring until the sugar is dissolved.
4. Add the zucchini mixture to the pot and return to a boil. Reduce heat and simmer for 30-40 minutes, or until the relish has thickened to your desired consistency.
5. Ladle the hot relish into sterilized jars, leaving 1/2 inch headspace.
6. Remove any air bubbles and wipe the rims of the jars clean.
7. Process the jars in a boiling water bath for 15 minutes.
8. Let the jars cool completely before checking the seals. Store in a cool, dark place.
### 19. Zucchini and Feta Skewers with Mint
These simple and refreshing skewers are a perfect appetizer for a summer gathering. The combination of zucchini, feta, and mint is light and flavorful.
**Ingredients:**
* 2 medium zucchini, sliced into 1/2-inch thick rounds
* 4 ounces feta cheese, cubed
* 1/4 cup fresh mint leaves
* 2 tablespoons olive oil
* 1 tablespoon lemon juice
* Salt and pepper to taste
* Wooden skewers
**Instructions:**
1. Preheat grill to medium heat.
2. Thread the zucchini rounds, feta cubes, and mint leaves onto the wooden skewers, alternating the ingredients.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Brush the skewers with the olive oil mixture.
5. Grill the skewers for 2-3 minutes per side, or until the zucchini is slightly tender and the feta is warmed through.
6. Serve immediately.
### 20. Zucchini and Coconut Curry
This creamy and fragrant curry is a delicious vegetarian option. The coconut milk adds richness and sweetness, while the zucchini provides a mild and tender base.
**Ingredients:**
* 1 tablespoon coconut oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon chili powder (optional)
* 1 (13.5 ounce) can coconut milk
* 2 medium zucchini, diced
* 1/2 cup vegetable broth
* 1/4 cup chopped fresh cilantro
* Salt and pepper to taste
* Cooked rice, for serving
**Instructions:**
1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened. Add the garlic and ginger and cook for 1 minute more.
2. Stir in the cumin, coriander, turmeric powder, and chili powder (if using). Cook for 1 minute more, stirring constantly.
3. Add the coconut milk, zucchini, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the zucchini is tender.
4. Stir in the cilantro and season with salt and pepper to taste.
5. Serve hot over cooked rice.
## Tips for Cooking with Zucchini
* **Choose the Right Size:** Smaller zucchini tend to be more tender and flavorful than larger ones. Look for zucchini that are about 6-8 inches long.
* **Don’t Peel It:** Zucchini skin is edible and adds texture and nutrients to your dishes. Just wash it well before using.
* **Remove Excess Moisture:** If you’re using grated zucchini in recipes like bread, fritters, or latkes, be sure to squeeze out any excess moisture to prevent the final product from being soggy.
* **Don’t Overcook:** Zucchini can become mushy if overcooked. Cook it until it’s just tender-crisp.
* **Store Properly:** Store zucchini in the refrigerator for up to a week. Wrap it loosely in a plastic bag.
## Conclusion
With its mild flavor, versatility, and abundance, zucchini is a true kitchen champion. These 20 recipes offer a diverse range of ways to enjoy this summer squash, from classic favorites to innovative culinary creations. So, head to your garden or local farmers market, grab some zucchini, and get cooking! You’re sure to discover new and delicious ways to savor this summer staple.