Zucchini is one of the most versatile vegetables out there, and it hits its peak season in August. If you’re stuck with more zucchini than you know what to do with, use these suggestions for tons of delicious dinner ideas to get you through the end of summer.
Weeknight dinners don’t get much easier than stuffed zucchini. Simply slice zucchini lengthwise, scoop out the filling and stuff with a mix of sautéed onions, tomato sauce, parmesan cheese, rice and your choice of meat; Italian sausage, ground chicken, ground beef and ground turkey all work great. Try it with beans for a protein-filled vegetarian option.
Zucchini is the perfect veggie to use if you’re watching your carb intake. When it’s peeled into thin slices, you can use zucchini to replace noodles in all kinds of pasta dishes and casseroles, such as lasagna. It also holds up to sauces and toppings well, making it perfect for side dishes and bakes. Try replacing potatoes with zucchini in your bakes and casseroles for lower carb, leaner options.
Baked & Roasted
For a healthier alternative to French fries, try roasting or baking zucchini. Drizzle sliced zucchini circles with olive oil, salt and pepper for a delicious roasted side dish, or dredge zucchini in milk, breadcrumbs and parmesan cheese for baked zucchini chips or fries, depending on how your slices are cut. You’ll have crispy, flavorful side dishes that are much better for you than deep fried potatoes.
Just because zucchini is a vegetable doesn’t mean you shouldn’t be eating it for dessert! Zucchini bread, zucchini muffins and even zucchini cake are all delicious summer dessert options that are likely a little healthier than your average ice cream cone. Zucchini goes surprisingly well with chocolate, and nothing tops off a zucchini cake like sweet cream cheese frosting.
Zucchini makes an unexpected addition to all kinds of easy pasta salad recipes, whether they’re hot, cold, or made with an expected grain like barley. Or, make zucchini the star of the show by featuring it as the salad base instead of lettuce. The recipe below is a great, easy way to enjoy zucchini’s freshest flavors; for a fancier presentation, try peeling the zucchini into ribbons instead of slicing lengthwise.
- 4 small zucchini sliced (about 4 cups)
- ½ cup sliced red onion
- ¼ cup shredded parmesan cheese
- 1 tablespoon Pure Wesson® Canola Oil
- 1 tablespoon lemon juice
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- Toss all ingredients in a medium bowl.
- Chill or serve immediately.
Author Bio: This is a guest post by Meredith K. on behalf of ReadySetEat®. For more end-of-summer easy recipes for dinner, visit www.readyseteat.com.