I love fresh vegetables from garden, especially zucchini from the garden!
It’s fun to watch them grow and I don’t think you can eat much more local than that.
This year three little zucchini plants have really done well and I anticipate I’ll be making zucchini quite a bit later this summer. I’ve asked some friends in the Becoming Elli group to share their recipes me with because it’s easy to get too repetitious with a recipe.
If you’ve ever grown zucchini, you probably know that it all ripens at once! Although some of the ends of my baby zucchini have been nibbled by a deer, I don’t think they liked it because it wasn’t gone. The deer have really feasted on the cucumbers, but I’m hoping the zucchini make it thru during the next few weeks. If they do, I will probably have between 15 and 20 zucchinis to make into something.
My usual way of eating zucchini when it comes in by the boat load:
- zucchini bread (delicious, but of course, my recipe is with flour and sugar, so not the most healthy)
- sliced rounds roasted in the oven with a little olive oil
- zucchini spears diced in my favorite salad with vinegar, olive oil, dill and basil
- shredded zucchini
I’ve heard of zucchini lasagna, but I’m not sure I’ve ever made it. It’s probably much like eggplant lasagna. Basically, you substitute sliced vegetables for the pasta noodles.
Please leave a comment below with a zucchini recipe that you enjoy. I appreciate it!
Marcia:
You left this comment just about an hour ago and you must have realized that my zukes are coming on strong. I sliced up 3 of them last week into spears and roasted them in the over with a little olive oil.
I baked them about 25 minutes totaled (flipped once) and just sprinkled a little lemon pepper and salt on them. Easy peasy and delicious.
Your Zuchinni Casserole recipe came at the right moment because I have two very ripe zuchinni’s that I picked just this morning and was wondering about what to do with them. I’ll take photos and post!
Thanks again!!
Chris
Not sure if your zucchini is all gone. Ours is still going strong. We grow the Italian variety which has vertical white stripes. I find it a little sweeter than regular zucchini. We eat it nearly every day. Here are my two go to favorites! — Marcia
Zucchini in the Air Fryer
Cut zucchini into sticks – maybe 3-4″ long and maybe somewhere around a 1/2″ thickness.
Spray Air Fryer tray with Olive Oil (I use a Misto)
Lay the zucchini sticks in a single layer skin side down. Sprinkle with whatever spices you like (I always use pepper, garlic powder, and oregano, but sometimes add chili powder and/or cayanne for zip. Spray with olive oil again.
Cook in Air Fryer at 400 for maybe 5 minutes. Toss or turn and cook for a few more minutes (3-5 depending on your Air Fryer).
When the zucchini is almost done, pull them out and sprinkle them with freshly grated Parmesan cheese.
Cook until cheese is melted and they are slightly browned.
Zucchini Casserole (a much lighter and quick version of Zucchini Parmesan) — No frying or oil.
Ingredients:
Cover the bottom of a round casserole dish with a layer of marinara – maybe 1/4-1/2 cup (I don’t measure).
Add a layer of zucchini rounds – I usually double up on the zucchini layer if I have a lot.
Top with a layer of the peppers and onion (use 1/2 of them)
Top with 1 small handful of cheese (I just use it for a little for flavor – you don’t need too much.)
Repeat with another layer of all ingredients. After the peppers and onion in the second layer, add an extra layer of sauce before topping the casserole with the remaining cheese.
Bake for about 45 minutes at 350. Use a fork to determine if it is cooked enough. I do not cover it.
It can be a little watery when it comes out of the oven, so I put a cover on it and drain off the excess liquid after it is cooked.
Let it sit for maybe 10 minutes before serving.
It makes great leftovers – hot or cold!