Peak season for fresh zucchini is June–August, so you’ll see lots of great deals on Flipp for this versatile summer squash (If you haven’t already!). If you want to take advantage of abundant zucchini, we’ve gathered our top six savory and sweet recipes for you to try. Ready to sneak this nutritious veggie into your diet in delicious and cost-effective ways? Let’s cook!
Credit: Taste of Home
If you love potato pancakes but are looking for a lighter alternative, you need to try these zucchini pancakes! They’re crispy on the edges and soft on the inside — best of both worlds!
- 1 ½ cups shredded zucchini
- 1 large egg, beaten
- 3 tablespoons grated parmesan cheese
- 2 tablespoons all-purpose flour
- Dash of pepper
- 1 tablespoon vegetable oil
- Sour cream (optional)
- Place the shredded zucchini in a colander over a plate and let stand to drain. Squeeze and blot dry with paper towels.
- In a bowl, mix egg, cheese, baking mix, and pepper. Add zucchini and toss to coat.
- In a large skillet, heat oil over medium heat. Drop four pancakes into skillet, pressing lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.
Shrimp Scampi Over Zucchini Noodles
Credit: Cooking Light
This is the fastest, fancy-looking noodle dish you’ll ever make. With a bright and citrusy sauce that’s light and flavorful, this shrimp scampi recipe is the depiction of summer on a plate.
- 3 tablespoons olive oil, divided
- 1 pound medium peeled, deveined raw shrimp
- 1 teaspoon kosher salt, divided
- 3 tablespoons cold unsalted butter, cubed
- 2 pounds fresh zucchini spirals
- 3 medium garlic cloves, thinly sliced
- ¼ teaspoon crushed red pepper
- ½ cup dry white wine
- 1 tablespoon fresh lemon juice, divided
- 2 tablespoons chopped fresh flat-leaf parsley, divided
- 1 teaspoon lemon zest
- Heat 2 tablespoons oil in a large skillet over high. Add shrimp and salt to taste. Cook, stirring occasionally until the shrimp are browned on both sides and cooked through, about 3 to 4 minutes.
- Transfer shrimp to a large bowl. Reduce skillet heat to medium-high. Add 1 tablespoon butter, stirring until butter melts. Add zucchini and cook, stirring occasionally, until just starting to become tender, 1 to 2 minutes. Add zucchini to shrimp in large bowl, and set aside. Do not wipe skillet clean.
- Add 1 tablespoon oil to skillet, and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring constantly, until garlic is golden brown but not burned, about 1 minute. Add wine; cook, occasionally stirring until reduced by three-fourths, about 3 minutes. Stir in lemon juice and remaining ½ teaspoon salt. Remove from heat. Gradually swirl in 2 tablespoons butter until mixture is emulsified and creamy.
- To the skillet, add the cooked shrimp and zucchini spirals and 1 tablespoon parsley. Toss to coat. Spoon mixture into bowls, sprinkle with lemon zest and remaining parsley. Serve immediately.
Sausage and Quinoa Stuffed Zucchini
Credit: Eating Well
The zucchini boats trend is still alive and thriving, and this version uses a “hack” you won’t want to skip. By cooking your zucchini in the microwave instead of boiling it, you’ll save time and water. Then, stuff the cooked zucchini and broil them in the oven for that desired golden glow.
- 1 tablespoon extra-virgin olive oil
- 3 links sweet or hot turkey sausage, casings removed
- 1 small onion, chopped
- ½ cup quinoa
- 1 cup water
- 1 cup quartered grape or cherry tomatoes
- 1 tablespoon chopped fresh mint or 1 teaspoon dried
- 4 medium zucchini
- Salt and pepper
- ⅓ cup finely shredded parmesan cheese
- Heat oil in a large saucepan over medium-high heat. Add sausage and onion and cook, breaking the sausage into small pieces, until no longer pink, about 5 minutes. Add quinoa and water and bring to a boil. Reduce heat to maintain a simmer, cover, and cook, stirring once or twice until the water is absorbed and the quinoa is tender, about 15 to 20 minutes. Remove from heat and stir in tomatoes and marjoram.
- Meanwhile, cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. (Save the pulp for another recipe!) Place the zucchini in a microwave-safe dish and sprinkle with pepper and salt. Cover and microwave on High until tender-crisp, 3 to 4 minutes. Uncover.
- Position rack in the upper third of oven; preheat broiler to high.
- Transfer zucchini to a broiler-safe pan (or pans). Fill with the quinoa mixture and sprinkle with cheese. Broil on the upper rack until the cheese is melted, about 2 minutes.
Parmesan Zucchini Fries
Credit: Kathryn’s Kitchen Blog
This recipe for zucchini fries is keto-friendly, low carb, and gluten-free! Plus, they’re baked in the oven and coated in parmesan cheese, resulting in a much healthier, crunchy and flavorful alternative to regular fries.
- 1 ½ pounds zucchini, cut lengthwise into wedges (about 4 medium-large zucchini)
- ½ cup freshly grated parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1-2 tablespoons fresh parsley, chopped
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
- In a shallow dish or bowl, combine the parmesan cheese, herbs, salt, and pepper.
- Place the zucchini wedges in a large ziplock bag or large bowl and evenly coat with olive oil.
- Roll each zucchini wedge in the parmesan herb mixture to coat all sides. Place the coated zucchini onto the prepared baking sheet and sprinkle with any leftover parmesan herb mixture.
- Bake for 15 minutes, then flip the zucchini fries and BROIL for 3-4 minutes until golden brown and crispy. Garnish with fresh parsley and serve immediately. Enjoy fries with ranch dressing, ketchup, or just as they are!
Credit: Taste of Home
Did you know that adding zucchini to baked goods adds texture and moisture? If you love nice, moist banana bread, then you’re going to love this version that includes nutritious zucchini.
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- 4 large eggs, room temperature
- 2 medium ripe bananas, mashed (about 1 cup)
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 ½ cups shredded unpeeled zucchini
- 1 cup chopped pecans
- Preheat oven to 350 degrees F. In a large bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk eggs, bananas, sugar, and oil. Add to flour mixture; stir just until moistened. Fold in shredded zucchini and pecans.
- Pour into 2 greased 9×5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, about 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
Zucchini Lemon Drop Cookies
Credit: Tina Zaccardi
These drop cookies are fluffy like a cake and include a lemon glaze that’s perfect and bright for the summer. Add some chopped, toasted walnuts for a bit of crunch and you’ve got yourself a winning treat.
- 1 ¼ cups all-purpose flour (150 grams)
- 1 ½ teaspoon baking powder
- ¼ teaspoon Kosher salt
- 1 ¼ cups of zucchini, finely grated
- 6 tablespoons granulated sugar
- 3 tablespoons packed light brown sugar
- 1 ½ teaspoons lemon zest
- 4 ounces unsalted butter
- 1 large egg
- ¾ cup of chopped toasted walnuts
- 1 cup powdered sugar
- 2-3 teaspoons lemon juice
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk together the flour, baking powder, and salt in a medium bowl and set aside. Press the grated zucchini in a sieve to remove as much liquid as possible; set aside.
- Place the sugars and the lemon zest in the bowl of an electric mixer and mix on medium for about 1 minute. Add the butter and mix on medium for 2-3 minutes until light and fluffy.
- Scrape down the bowl and add the egg, beating for 1-2 minutes or until the mixture is smooth.
- Add the zucchini and walnuts on low until combined. Add the flour mixture, mixing on low until just combined.
- Scoop 12 portions onto the prepared pan leaving about 2 inches between each muffin top/cookie.
- Bake for 15-18 minutes or until they are a light golden brown and the tops spring back when lightly pressed. Remove from the oven and let cool in the pan for 10 minutes before transferring the cookies to a rack to cool completely.
- Whisk together the powdered sugar and enough lemon juice to bring the glaze to a consistency that can be drizzled. Drizzle the glaze over the muffin tops.
We hope you’ve enjoyed these on-trend recipes using seasonal zucchini. Now that you don’t have to worry about what to cook with all that zucchini, head over to the Flipp app to find the latest deals on all the ingredients you’ll need!