Zucchini: The garden gift that keeps on giving

More Zucchini Recipes

Here is another great idea from McKay.

It’s exactly what it sounds like — pizza made on a bed of shredded zucchini. Eggs, grated cheese and flour bind the crust together, and the pie can be topped with whatever you like — an assortment of chopped vegetables, mushrooms, cherry tomatoes, tomato sauce and cheese and/or a simple sprinkling of grated Parmesan.

She used gluten-free flour in this version, but has also used whole-wheat and all-purpose flour.

One tip: Be sure to grease the pizza pan or cookie sheet well, or line it with parchment paper. The thinner you spread the zucchini crust, the quicker it will bake.

zucchini Crust Pizza

2 cups grated zucchini (about 2 7-inchers)

2 eggs, beaten

1/4 cup whole wheat flour

1/2 cup shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

1/2 teaspoon basil

1/4 teaspoon oregano

2 tablespoons olive oil, divided

Topping suggestions: sliced tomato, extra mozzarella (sliced or grated), thinly sliced garlic or peppers, mushrooms and sliced olives

Preheat oven to 400 degrees F. Spray a 10-inch pie pan or baking sheet with nonstick spray or grease with oil and coat lightly with flour.

In a large mixing bowl, stir together zucchini, eggs, flour, mozzarella and Parmesan cheeses, basil, oregano and 1 tablespoon olive oil.

Press crust into a greased pie plate (for extra-thick pizza) or spread in a circle or square on a greased cookie sheet or pizza pan.

Bake for 20 minutes and then remove crust from oven.

Brush with remaining tablespoon olive oil. Top with your favorite pizza toppings and bake for another 15 to 20 minutes, or until the crust is lightly browned and crispy at the edges and the topping is heated through.

Makes 4 servings.

zucchini is combined with sirloin steak in these tasty grilled kabobs. Serve over rice.

Sirloin Skewers with zucchini, Mint, and Rice

1 cup short-grain brown rice

3 scallions, thinly sliced crosswise

8 ounces sirloin steak, cut into 1-1/2-inch cubes

2 medium zucchini, halved crosswise and cut into spears

Coarse salt and freshly ground black pepper

Extra-virgin olive oil, for grill and drizzling

1/2 cup fresh mint leaves

1/2 teaspoon red-pepper flakes

Lime wedges, for serving

Soak 4 wooden skewers, if using, in water 30 minutes.

Bring rice and 2 cups water to a boil. Reduce heat to a simmer and cover. Cook rice until tender and water is absorbed, about 45 minutes. Let stand, covered, 5 minutes. Fluff with a fork. Stir in scallions.

Heat grill to medium-high. Thread beef onto skewers. Season beef and zucchini with salt and black pepper; drizzle with oil. Lightly oil grates. Grill beef and zucchini, turning occasionally, until cooked through and blackened in parts, 6 to 8 minutes for each.

Transfer rice to a platter, and arrange beef and zucchini on top. Scatter with mint leaves and red-pepper flakes. Serve with lime wedges.

Makes 4 servings.

Recipe adapted by food writer Carole Kotkin from: “Martha Stewart’s Grilling by Editors of Martha Stewart Living,” Clarkson Potter, an imprint of Penguin Random House ($26)

Here is another tasty side dish. This recipe uses young summer zucchini to create a succulent side dish.

A smaller, young zucchini works best here so that you can slice it into uniform coins.

Lemony zucchini Coins with Brown Butter Breadcrumbs

2 tablespoons extra-virgin olive oil

2 large cloves garlic, sliced thin

1-1/2 pounds small zucchini, sliced into ¼-inch coins

2 teaspoons freshly grated lemon zest, divided

Kosher salt and fresh black pepper, to taste

2 tablespoons unsalted butter

3 tablespoons fresh breadcrumbs

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it’s fragrant and golden, 2 to 3 minutes. Add the zucchini and 1 teaspoon of lemon zest and cook over high heat, shaking the skillet to toss the coins until they’re colored on both sides. Season with salt and pepper.

Meanwhile, melt the butter in a small skillet over medium heat. Continue cooking it until it begins to brown and smell toasted, 3 minutes. Add the breadcrumbs and cook, stirring, until they are golden and toasted. Mix in the remaining 1 teaspoon of lemon zest, and season gently with salt and pepper. Add the breadcrumbs to the zucchini, toss and serve hot.

Makes 4 servings.

Recipe from: “The Vegetable Gardener’s Cookbook” by Danielle Majeika, Page Street Publishing Co.

Here is an easy Grilled zucchini Panini recipe that promises to keep your kitchen cool and your stomach satisfied!

Grilled zucchini Panini

1 medium zucchini, cut into 6 slices

4 teaspoons extra-virgin olive oil, divided

1 garlic clove, minced

2 teaspoons balsamic vinegar

1/8 teaspoon kosher salt

1/8 teaspoon black pepper

8 ounce ciabatta or sourdough loaf, sliced into 8 slices

1 medium tomato, thinly sliced

6 ounces provolone, thinly sliced

Heat a large grill pan or outdoor grill over medium-high heat. Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat. Arrange zucchini in grill pan or on grill; cook 2 minutes on each side or until grill marks appear.

Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.

Brush top of bread slices with the remaining 2 teaspoons oil. Top evenly with zucchini, tomatoes and provolone.

Heat the sandwiches on grill pan, grill or panini press until warm.

Makes 4 servings.

Recipe from: University of Missouri Extension

zucchini pesto is a bit looser than traditional pesto because of zucchini’s high water content, but some of the water will evaporate when you cook it, says food writer Susan Selasky. You can usually use any kind of nuts with a pesto, but creamy almonds work best with zucchini pesto. The almonds have a milder flavor than, say, walnuts, and also help with the zucchini texture.

Spaghetti with zucchini Pesto

3/4 cup blanched slivered almonds, divided

3 medium zucchini (about 1-1/2 pounds)

1 pound favorite dry spaghetti or other pasta

1/2 cup fruity olive oil, divided

1 garlic clove, peeled, thinly sliced

Generous pinch of crushed red pepper flakes

Salt and freshly ground black pepper to taste

1 tablespoon finely grated lemon zest

1-1/2 cups freshly grated pecorino Romano or good-quality Parmesan, plus more for serving

1/2 cup chopped mint, plus more for garnish

Preheat the oven to 350 degrees F.

Spread the almonds on a baking sheet and toast for about 8 minutes, until just golden. Be sure to keep an eye on the almonds because they can easily burn. Remove almonds from oven, let them cool and then coarsely chop them. Reserve 1/4 cup for garnish. (You can toast the almonds several days in advance.)

Meanwhile, run the zucchini under cool water. Cut one in half and cut the half into matchstick-size pieces. Chop the remaining zucchini into 1/2-inch pieces. Set aside.

Bring water for pasta to a boil and cook pasta until al dente, according to package directions.

In a large skillet, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, 1 minute. Add the chopped zucchini, season with salt and pepper and cook, stirring occasionally, until lightly golden, about 10 minutes. Scrape the zucchini into a food processor and add the remaining 1/2 cup of chopped almonds; pulse to combine. With the machine on, slowly add the remaining 6 tablespoons of oil until combined but still slightly chunky. Season the pesto with salt and pepper.

Scoop out 1 cup of the pasta water, then drain the pasta. Turn off the heat, return the pasta to the hot pot and about 1/2 cup of the hot reserved pasta water, the pesto, lemon zest, 1-1/2 cups of cheese and 1/2 cup of mint. Stir until well combined. Fold in the zucchini matchsticks, being careful not to break them up. Transfer the pasta to bowls. Garnish with mint and the reserved almonds.

Serve, passing additional cheese at the table.

Note: You can make the zucchini pesto one day ahead and refrigerate it.

Makes 6 servings.

Recipe adapted by Susan Selasky from: Food and Wine magazine, September 2015

In looking for different ways to prepare zucchini (aren’t we all), Daniel Neman, a food writer for the St. Louis Post-Dispatch, started with pickles.

“Restaurants have been pickling pretty much everything they can get their hands on for the past few years, and zucchini is a natural,” he says. “It goes well with salt, and it goes well with vinegar, the two main ingredients in a pickling brine. It even looks sort of like a cucumber.”

This version adds mustard seeds, dry mustard powder and turmeric. The mustard does not make it nearly so hot as you might think, and apple cider vinegar is used to temper the acidity.

These pickles need to sit only one night before they are ready to be served. The flip side of that speed, though, is that they only last about one week. On the other hand, you’ll probably finish them off long before then.

Bread-and-Butter zucchini Pickles

1 pound very firm medium zucchini, sliced crosswise 1/8-inch thick

1/2 cup thinly sliced onion

3 tablespoons kosher salt, divided

Ice water

1-1/2 cups apple cider vinegar

1/3 cup granulated sugar

2 teaspoons brown or yellow mustard seeds, crushed

1-1/2 teaspoons dry mustard powder

1 teaspoon ground turmeric

In a large bowl, toss the zucchini and onion with 2 tablespoons of the salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain the zucchini and onion well, and pat dry.

Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup water. Bring to a boil, stirring to dissolve the sugar; let cool completely.

Transfer the zucchini and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving. The pickles can be refrigerated in the brine for up to 1 week.

Makes 1 quart.

Recipe from: Food & Wine

zucchini Pad Thai “Zoodles”

About 2 medium zucchini

2 tablespoons olive oil, divided

1/2 pound firm tofu, sliced

3 large cloves garlic, minced or crushed

1/2 red bell pepper, seeded and sliced thin

3 green onions, sliced

1 large egg

About 2 cups bean sprouts

1/3 cup roasted peanuts

1/4 cup chopped cilantro (optional)

Few lime wedges for serving (optional)

Sauce:

2 tablespoons rice vinegar or distilled white vinegar

2 tablespoons fish sauce or to taste

3 tablespoons peanut butter

1 teaspoon packed brown sugar

1/2 teaspoon cayenne pepper or 1 small red chile, sliced

1 teaspoon chile garlic sauce, or to taste

Make the sauce: In a small bowl, combine the vinegar, fish sauce, peanut butter, brown sugar, cayenne pepper and chile garlic sauce. Set aside.

Cut the zucchini into noodles or long pasta using a vegetable spiralizer or sharp vegetable peeler.

Heat a large pan on medium high heat. Add 1 tablespoon olive oil. Add zucchini noodles and cook 2-3 minutes or until tender. (Don’t overcook. The zucchini should be slightly crunchy.) Let the noodles rest for about 3 minutes to allow as much moisture as possible to release. Remove the noodles from the pan and drain.

In a small skillet, heat about 2 teaspoons of oil over medium-high heat. Add the tofu slices and cook about 4 minutes, until it’s brown and releases from the skillet. Turn over and cook on the other side. Remove to a plate, cut into cubes and let stand.

Wipe out the pan you used for the zucchini, then reheat on medium high heat. Add the remaining olive oil and garlic. Cook the garlic until soft, about 30 seconds. Add the tofu and cook, turning, until crisp on both sides.

Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.

Return the zucchini noodles to the pan, stir in the cooked tofu and add the sauce. Cook about 1 minute, until heated through. Stir in bean sprouts.

Serve topped with roasted peanuts, cilantro and lime wedges.

Makes 2 servings.

Recipe adapted from: whiteonricecouple.com

zucchini flowers are perfect for stuffing. In the following recipe from chef Sara Moulton, the flowers are filled with cheese before frying. The result is a creamy, flavorful filling and a supercrisp crust.

“You’ll want to mix the batter just before using it to prevent the bubbles from evaporating,” Moulton says, “Combine the dry ingredients and park them on the counter while you prep the blossoms and begin to heat the oil. When the oil is almost up to temperature, add the liquid ingredients to the dry ingredients and mix the batter quickly. Take care not to rip the petals while stuffing the flower with cheese, then close the open end of the flower by twisting the petals like a New Year’s Eve party popper. The cheese should stay put and not leak into the oil.”

Choose a pan with deep sides and fill it with no more than 1-1/2 or 2 inches of oil, she advises. Make sure the oil has a high smoke point. Use a deep-fat thermometer to keep track of the temperature and try to maintain it at a constant 365 degrees F. Depending on the size of your pan, fry no more than three or four stuffed blossoms at a time. This will ensure that the temperature of the oil neither drops nor bubbles over the top. If the temperature begins to creep up, pull the pan off the flame and/or add a little cool oil. Transfer each batch of fried blossoms to a paper towel-lined sheet pan, sprinkle lightly with salt and keep warm in the oven while you fry the rest.

Cheese-Stuffed zucchini Blossoms

Start to finish: 30 minutes

12 squash blossoms

1/2 ounce coarsely grated Parmigiano-Reggiano

1 ounce mozzarella, cut into 12 cubes

1/2 cup plus 2 tablespoons all-purpose flour (2 3/8 ounces)

1/2 cup plus 2 tablespoons cornstarch

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup ice-cold beer

1/2 cup ice-cold seltzer

Vegetable oil for deep frying

1 cup marinara sauce (homemade or your favorite store brand), heated

Basil sprigs for garnish

Preheat oven to 200 degrees F. Line a rimmed sheet pan with a double layer of paper towels.

Working with one blossom at a time, carefully separate the petals to expose the inside of the flower and the central stamen (on a male plant) or pistil (on a female plant). Using small sharp scissors cut out as much of the stamen or pistil as possible to make room for the cheese. Put about 1 teaspoon of the Parmigiano-Reggiano in the cavity; top with a chunk of mozzarella. Twist the petals gently to enclose the filling; set aside the stuffed blossoms.

In a medium bowl combine the flour, cornstarch, soda and salt. In a large, deep saucepan heat 1-1/2 to 2 inches of oil over medium high heat to 365 degrees F. When the oil is at around 325 degrees F, combine the dry ingredients in the bowl with the beer and the seltzer; stir the mixture until it is combined well but with a few lumps remaining.

Working with three or four blossoms at a time, dip them in the batter, coating them well and letting the excess drip off. Add them gently to the 365 degree F oil; let cook for 30 seconds. Using tongs, gently turn them over. Cook until they are golden, about 1 to 1-1/2 minutes, turning them once again. Transfer the blossoms to the rimmed sheet pan using a slotted spoon, sprinkle with kosher salt and keep warm in the oven while you batter and fry the remaining zucchini blossoms.

To serve: Spoon one-fourth of the marinara sauce into the bottom of each of four soup bowls, arrange three fried blossoms on top and garnish with a basil sprig.

Makes 4 servings.

Recipe from: Sara Moulton