How to Use Up Zucchini
By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
You can watch the video on this here.
Zucchini is a very abundant and versatile vegetable. (Well, technically it’s a fruit, but that’s ok.) Everyone’s got their own favorite recipe or two. But at this point in the year, you might be getting a little sick of having the same roasted veggies or zucchini bread everyday. Not to worry – we’ve got a ton of great ideas for you!
10+ ways to use up zucchini:
- Layer slices in a casserole. (Very young zucchinis can be quite juicy, so it’s a good idea to dredge them in flour before layering.)
- Use thinly sliced zucchini in fajitas.
- Put them in a quiche.
- Chopped and marinated in a cold bean or lentil salad.
- Sliced on Pizza.
- Made into zoodles, serve raw or cooked.
- Breaded and baked for fries or chips.
- Chopped and sautéed with pretty much anything.
- Sliced thick, marinated, and grilled.
- Roast them up.
- Use up to a half cup shredded to add moisture to baked goods.
- Shred and combine with hash browns to make savory vegetable pancakes.
- Make zucchini boats.
This quick and easy recipe is a fun way to use zucchini without ever turning on the oven or the stove:
Zucchini Corn “Salsa”
- 1 med. Zucchini, cut into 1/2 inch cubes
- 1 cob sweet corn, kernels removed
- 1 Tbsp lime juice
- 1/2 Tbsp olive oil
- 2 tsp taco seasoning
- Salt to taste
Combine all ingredients in a bowl and toss until well combined. Chill 2 hours to overnight to let flavors blend. (Tip: If you want to serve the salsa right away, try pulsing the zucchini in a food processor until pieces are the size of rice grains. The seasonings will absorb much faster.) For a sweeter salsa, sauté zucchini and corn to lightly caramelize before mixing and chilling.
This salsa is great for people who get heartburn from tomatoes, and has a much lower fat content than guacamole. It can easily be tweaked to fit your palate. Don’t like the flavor of taco seasoning? Use a little garlic and some fresh cilantro instead. Like your salsa spicier? Throw in some crushed red pepper flakes. This recipe also makes a great topping for tacos, nachos, scrambled eggs, and grilled fish!