Nut and Zucchini Crackers with Cauliflower Green Pea Spread by G0lubka
Grilled Zucchini With Lemon Salt by The Pioneer Woman
Raw Corn And Zucchini Salad by Martha Stewart
Zucchini Bread French Toast by Spa Bettie
Chickpea, Zucchini and Carrot Salad with Tahini Sauce by Compassionate Cuisine
Zucchini Chips by Mouth-watering Foods
Vegetable Tian by Calm Mind Busy Body
Miso-Marinated Grilled Summer Squash by Oh My Veggies
Curry Zucchini Stir Fry by Aromatic Cooking
Raw Zucchini Pasta with Creamy Tomato Pesto by For The Love Of Food Blog
Barbecue Zucchini Fries by Joy The Baker
Zucchini Noodles with Arrabiata Chickpeas, by Cookie & Kate
Arrabiata sauce: The sauce takes longer than the noodles, so get the sauce on the stove before shredding your zucchini.
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons extra virgin olive oil
- 1/2 tsp dried red pepper flakes
- 1 red bell pepper, chopped
- 3 or 4 diced tomatoes, seeded, with juice
- 2 tablespoons chopped fresh basil
- 1 can chickpeas, rinsed and drained
- In a large pan, heat the oil over medium heat.
- Add the onions and garlic and sauté until the onion starts to caramelize, which will take about 10 minutes.
- Add the pepper flakes and red pepper and cook until the pepper softens, about 2 minutes.
- Add the tomatoes and heat until the sauce begins to simmer. Lower heat and cook (uncovered) until thickened, about 15 minutes. Stir frequently.
- Stir in the basil and chickpeas. Add salt and pepper, to taste.
- Cook about 5 more minutes, until everything is heated through.
**How to cook zucchini “noodles”: you’ll need two to three zucchinis, olive oil, and pepper.
- Preheat oven to 400 degrees.
- Slice the ends off two to three zucchinis.
- Use a vegetable peeler to shave off strips of zucchini. It’s easier than you think it’ll be.
- On a baking sheet, layer the zucchini a few layers deep, and drizzle with olive oil. Sprinkle some freshly ground black pepper on top.
- Bake for about ten minutes, until the zucchini has lost its crunch.
Super Bowl Zucchini Guacamole, by Happy Healthy Life
- 1 large avocado - about 1 1/2 cups cubes
- 1 1/2 cups raw zucchini, cubes
- 1 tbsp olive oil - for quick saute
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- pinch of sea salt to taste
- 1/2 cup white onion, diced
- 1/4 cup chopped parsley or cilantro
- 1/3 cup lemon juice
- 1 jalapeno, diced - or a few dashes of cayenne (optional)
1. I lightly saute the zucchini cubes in very hot oil for just about 1-2 minutes. Just to caramelize the edges. Salt to taste.
2. Toss zucchini with remaining ingredients. Chill. Serve!
- 1 zucchini
- half of a red onion
- 1 can black beans, drained and rinsed
- 1 cup whole wheat bread crumbs*
- 2 tbsp ground flax seed whisked with 3 tbsp warm water
- salt and cracked pepper to taste
- 2 tsp cumin
- 1/2 tsp chili powder
- fresh spinach
- pita bread cut into halves
- several tbsp roasted corn salsa
To make the patties:
1. Throw the black beans in a large bowl and with a potato masher or sturdy fork mash the black beans down until it forms a paste. Having some whole or partially uncrushed black beans is just fine.
2. In a food processor (or by hand if you want to go all natural!) shred the zucchini and red onion.
3. Add the shredded veggies, cup of breadcrumbs, whisked flaxseeds and spices to the black bean bowl. Use your hands to mix everything together well and then form the mixture into 8 patties.
4. Heat enough oil to coat the bottom of your skillet (cast iron! I can’t tell you enough how awesome cast iron is for this kind of stuff) over medium heat. Fry each patty until its brown and crisp on both sides then remove them to a plate.
5. Stuff each pita with fresh spinach or green of your choice. Place a patty on top of the spinach and serve with salsa.
To take the patties to go I found it better to slice them in half and then wrap them in a whole wheat wrap with the spinach, reserving the salsa on the side until you’re ready to eat the sandwich.
* To make breadcrumbs place several slices of stale whole grain bread in the food processor and then pulse until the bread is reduced to crumbs. Place on a baking sheet and bake for 15-20 minutes, or until toasted, at 400 degrees.
Zucchini Noodles with Pesto, by Rawdemption
- 3 medium sized zucchinis (approx 3 cups)
- 1 cup of loosely packed Sweet basil
- 3/4 pine nuts (or cashews or mix) (reserve a few for garnish if you like!)
- 50ml fresh lemon juice
- 1/3 cup coconut water
- 2 tbs olive oil
- 2 garlic cloves
- 1/2 tsp salt for pesto
- 1 tsp salt for noodles
Use a spiral cutter or vegetable peeler to make thin strips of zucchini and place in a strainer over a bowl. Toss the zucchini in salt and let stand for 30mins. After the zucchini has released some water rinse under warm water and let stand for 5-10mins (You can also let the zucchini stand for hours in advance).
Pesto: Combine all other ingredients in a blender or food processor and blend until smooth. Toss the pesto with the noodles and serve immediately.