Perhaps it is the warm weather that is causing us to flirt with lighter fare, or perhaps it’s simply the season for veggies. One thing is for sure, however, zucchini squash is definitely seeing its 15 minutes in the spotlight — all for good reason.
The almost ridiculously versatile vegetable has been a long standing favorite of mine in everyday cooking. Not only is it insanely healthy — with only 20 calories per cup it’s almost FREE — it has light sweetness to it that keeps me coming back. It also helps that zucchini squash is easy to prepare, not like that pesky butternut squash I had to deal with all winter.
Lately, I’ve been seeing zucchini pop up in the most creative and innovative preparations. From pasta to cookies (Zukies?) We can’t seem to get enough of this healthy indulgence.
Check out these recipes and get inspired to feature this summertime squash on tonight’s table.
What better way to start off Food Trend Friday than with breakfast — I’ve made no attempts to keep my affinity for breaki a secret. This recipe from Rachel Ray, whose recipes have stolen a lot of my attention lately, looks too good not to try.
With a generous helping of eggs this recipe provides ample protein to get the morning started. The zucchini, chilies, and peppers are wonderfully healthy but can also be substituted for almost anything you want. The ricotta spikes these omelet cakes with a creamy sweetness that makes the dish seem far more indulgent than it actually is.
What an easy and fun looking recipe to try. To prep the zucchini all you need to do is cut it lengthwise and hollow it out. Then fill your boat with as much of the called-for-guts you desire and bake! The walnuts play nice with the zucchini’s subtle flavor while the breadcrumbs, garlic, and tomato give the dish a substantial savory side. You can also switch out the toppings; try a red onion with tomato or even add mushrooms. The possibilities are endless!
For the frying fanatic — this healthier alternative is the perfect substitute for your usual potato chips. With a buttermilk batter, amped up with oregano and thyme, these panko plated zucchini chips are light enough to let your inner snack monster take the reigns. If you’re having friends over, gain some Guy Fieri cred and serve the cool Garlic Aioli dip as well and finish the plate with a shower of Parmesan or white cheddar shavings.
This side had my eye immediately. It calls for zucchini — my fav — and breadcrumbs — which are carbs and are also my fav — but also Hungarian paprika: a gentle but pronounced spicy kick in the mouth. If you aren’t one for fire but need something to stir up this veggie dish, I suggest smoked paprika which will give the zucchini a more robust profile sans the burning sensation.
This recipe screams summer — it’s super light and gives you an excuse to light up the grill. Grilling is such a fun pass time for me and I can’t wait to try this at my next patio party. A great gluten free and diet friendly option as it doesn’t require breadcrumbs (for any of the other recipes simply opt for GF breadcrumbs) or a heavy dressing. But don’t think that means that these veggies will be plain — the feta and herbs pack a powerful punch.
Finally! What I have had you guys clawing at the edge of your chairs for since I started this post: cookies! With just a hair more then 65 calories apiece, these are worth trying. Trust me. The warm spices pair seamlessly with the brightness of the orange to hint at fall flavor while keeping to the current season. Take my advise and add carob chips.
If you’re a dedicated zucchini lover like myself, these recipes might give you some new spins and updates on your existing repertoire. However, if you’re a novice at this particular vegetable, these recipes are easy as pie and taste just as good. Try them all, or just try one (Zukies!) but be sure to tell us how it turned out.
If you’re planning a barbecue, try this simple Zucchini-babes recipe!