5 Must-Try Zucchini Recipes to Wow Your Tastebuds

Is zucchini a fruit or a vegetable? Well, whatever it is, it is a pretty awesome ingredient in many recipes. This Mesoamerican summer squash might be 94% water and mostly tasteless, but zucchini recipes are anything but bland.

Zucchini is high in antioxidants and fiber, making it good for your health and digestion. Our dried zucchini is an excellent alternative to your recipes. It retains up to 90% of its nutritional value, is kosher, non-GMO, and has no preservatives or additives. It has been packed carefully by hand to ensure optimum quality, care, and freshness. Save time and money by using dried zucchini in your meats, cakes, soups, salads, bread, and everything in between.

Follow these recipes and transform your meals with a little zucchini touch.

1. Zucchini Pasta with Pesto¹

Pasta and zucchini are a match made in the food heavens. This recipe will work best with tomatoes and a little cheese.

Time

Preparation – 20 minutes

Total time – 30 minutes

Ingredients

• 12 oz. fettuccine (You can substitute with any other pasta if you prefer)
• 1 ½ cups of fresh corn kernels
• 2 cups dehydrated dried zucchini
• 1 pt. (2 cups) cherry tomatoes
• 1 tablespoon olive oil
• 1 cup of pesto
• Salt
• Pepper (optional)
• 4 oz. bocconcini (small fresh mozzarella balls)
• Fresh basil leaves

Method

1. In a medium pot, cook the pasta according to package directions, taking note of the recommended cooking time. In the last two minutes of cooking, add the corn.
2. Drain the pasta and reserve ¾ cup of the cooking liquid and then return it to the pot.
3. In the meantime, grate the zucchini on the large holes of a box grater. Grate the outside first and discard the soft core.
4. Put the tomatoes, olive oil, 2 tablespoons pesto in a large bowl, and add the seasoning. Mix them gently. Next, fold in the mozzarella and the zucchini.
5. Throw in the pasta and the remaining pesto and ¼ cup of the reserved pasta water. Add more if the pasta is too dry.
6. Finally, fold in the tomato-zucchini mixture. Sprinkle some basil for aroma and flavor and serve hot

2. Zucchini Minestrone²

Zucchini recipes for minestrone are a must-have for every soup and minestrone lover. This particular recipe is perfect for a hot summer day when you need something light but filling.

Time

Preparation – 10 minutes

Total time – 30 minutes

Ingredients

• 1 cup dehydrated zucchini
• 1 tablespoon oil
• A large onion, finely chopped 
• Salt
• Pepper (optional)
• 2 cloves garlic, grated 
• 8 oz. red potatoes, chopped
• 4 oz. vegetable broth 
• 1 yellow squash, cut into ½ inch pieces
• 1 carrot, sliced into thin strips
• ½ cup Peas, frozen
• ¼ cup Parmesan, grated
• 1 cup fresh basil, roughly chopped
• Crusty bread, for serving 

Method

1. In a large saucepan, put the oil and heat it on medium heat. Add the chopped onion and season with salt and pepper and stir.
2. Cover and cook for 8 minutes, stirring occasionally.
3. Next, put in the garlic and stir. Cook for 1 minute. Stir in the chopped potatoes and the vegetable broth. Let it simmer 5 minutes.
4. Next, put the zucchini, carrot, and yellow squash and let it simmer for 3 minutes.
5. Throw in the frozen peas and let them simmer for about 3 minutes. Allow for the vegetables to get tender. 
6. Throw a dash of grated Parmesan and basil and serve with crusty bread. The minestrone can be eaten on its own if you so desire.

3. Baked Zucchini in Parmesan³

Baking vegetables is now a culinary fashion, and this zucchini recipe for that throws in Parmesan is the ultimate delicacy. Prepare to be hooked.

Time

Preparation – 10 minutes

Total time – 30 minutes

Ingredients

• 2 cups dehydrated dried zucchini
• ½ cup Parmesan, freshly grated
• 2 tablespoons olive oil
• ½ teaspoon thyme, dried
• ½ teaspoon oregano, dried
• 1/2 teaspoon basil, dried
• 1/4 teaspoon garlic powder
• 2 tablespoon chopped fresh parsley leaves
• Salt  
• Black pepper

Method

1. Preheat the oven to 350 degrees F.
2. Next, coat a cooling rack with nonstick spray and place it on a baking sheet and set it aside.
3. Mix the Parmesan, thyme, oregano, basil, garlic powder, and salt in a small bowl. Add pepper to your preference.
4. Line the zucchini bars on the prepared baking sheet. Pour the olive oil on them and scatter the Parmesan mixture. Put it in the oven and bake for 15 minutes until they are tender.
5. Next, bake for about 3 minutes. When they are crisp and golden brown, they are ready. Garnish with parsley and serve hot. 

4. Crunchy Zucchini strips⁴

These crunchy zucchini give onion rings a run for their savor.

Time

Preparation: 20 minutes

Total time: 40 minutes

 Ingredients

• 3 zucchinis, thick strip, seeded
• 2/3 cup flour
• 1 large egg
• 2/3 cups buttermilk
• 2 cups panko breadcrumbs
• 6 tablespoon canola oil, divided
• Salt
• Black pepper

Method

1. Pour the flour in a medium bowl.
2. In a separate dish, whisk the egg and the buttermilk.
3. In a third dish, toss the panko breadcrumbs together with 3 tablespoons of canola oil. Season with salt and pepper. Next, dip zucchini in the flour, then in the egg mixture, then in the breadcrumb mixture.
4. Apply the remaining canola oil on a large baking sheet on a pan.
5. Turn the oven on at 450 degrees and put the baking pans in the oven for 5 minutes.
6. Place the zucchini strips on the hot pans and bake for about 24 minutes. Turn them once to facilitate both sides cooking well.
7. When they are golden, remove from the oven and serve hot with a sauce of your choice.

5. Garlic Butter Sautéed Zucchini⁵

This zucchini recipe is perfect for a quick lunch or dinner when you’re feeling like relaxing your culinary muscles but still want good food.

Time

Preparation – 5 minutes

Total time – 10 minutes

Ingredients

• 2 cups dehydrated dried zucchinis
• 1 tablespoon butter
• 3 cloves of garlic, minced
• Salt
• Pepper
• 1 scallion, thinly sliced
• ¼ cup fresh grated Parmesan or pecorino cheese, optional
• 1 tablespoon fresh lemon juice or red wine vinegar (optional)

Method

1. In a wide pan, melt the butter over medium-high heat. Thrown in the zucchini and garlic and cook for 5 minutes, keep turning until the zucchini has patches of brown and is tender.
2. Add a pinch of salt and black pepper to your preference. Stir in the scallions and cheese, if you choose to. Serve immediately with a spritz of lemon juice.

Don’t be shy to experiment with zucchini. Whether you want to it to your bread dough or your stews, there are many wonderful zucchini recipes to give you excellent meals. Grab our dried zucchini and try out these recipes today.

References

1. https://www.countryliving.com/food-drinks/recipes/a34855/pasta-tomatoes-zucchini-pesto-recipe-wdy0814/
2. https://www.goodhousekeeping.com/food-recipes/g562/zucchini-recipes/?slide=2
3. https://damndelicious.net/2014/06/21/baked-parmesan-zucchini/
4. https://www.countryliving.com/food-drinks/recipes/a35840/crispy-zucchini-strips/
5. https://www.inspiredtaste.net/38045/sauteed-zucchini-recipe/

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