18 Creative Recipes to Enjoy Fresh Zucchini This Summer

Zucchini Pancakes

1. Using either a hand-held grater or a food processor fitted with the shredding blade, shred the zucchini.
2. Place the shredded zucchini in the center of a large, clean kitchen towel. Bring the sides up and twist hard to express all of the liquid. (You may have to do this a few times to get all the liquid out; the drier the zucchini, the crisper the pancakes will be.)
3. Place the shredded, drained zucchini in a large mixing bowl.
4. Add the egg white, almond meal, paprika, and salt and pepper to taste, tossing to blend in the seasonings.
5. Heat the clarified butter in a large frying pan over medium heat. When very hot but not smoking, spoon in the zucchini mixture to make individual circles about 3-½ inches in diameter (you will need to do this in batches).
6. Fry, turning once, until cooked through, golden brown, and crisp, about 5 minutes.
7. Using a spatula, transfer to a double layer of paper towels to drain. If necessary, place on a baking sheet in a low oven to keep warm until ready to serve.

Easy Hollandaise Sauce

1. Bring a few inches of water to a boil in the bottom half of a double boiler set over high heat.
2. Place the egg yolks, lemon juice, salt, and tabasco in a blender and process on medium speed for 45 seconds.
3. With the blender running, add the hot clarified butter through the hole in the lid in a slow, steady stream and process until the mixture is very smooth and slightly thickened.
4. Scrape the sauce from the blender into the top half of the double boiler and set it on the bottom half to keep warm until ready to use.

Eggs Benedict

1. Preheat the oven to 275 degrees F.
2. Heat about 3 inches of water in a large, shallow saucepan over medium heat until bubbles form around the edge. Add the vinegar.
3. In another saucepan of similar size, heat 3 inches of water to 130 degrees F on a candy thermometer. Remove from the heat and cover to keep warm.
4. Working quickly with one egg at a time, carefully break each egg into a small custard cup and then gently slide the egg from the cup into the barely simmering vinegar-water.
5. When all of the eggs have been added, cook until the whites are just set but the yolks are still very loose, about 2 minutes.
6. Using a slotted spoon, carefully lift the barely cooked eggs, one at a time, and place them into the 130 degrees F water. Cover and let rest for 15 minutes. (You should, from time to time, check the temperature of the water. If it falls below 130 degrees F, slowly add enough boiling water to bring the temperature back up.)
7. Place the Canadian bacon in a large nonstick frying pan over medium-high heat. Fry, turning occasionally, until just lightly browned around the edges, about 4 minutes.
8. Remove from the heat and place on a baking sheet in the preheated oven to keep warm if the eggs or pancakes aren’t done yet.
9. Place a warm pancake in the center of each plate and top with a slice of Canadian bacon. Using a slotted spoon, lift the poached eggs, one at a time, from the water and pat gently with a clean kitchen towel to remove excess water.
10. Place an egg on top of the bacon (if the edges of the eggs are a bit ragged, carefully trim them with a small knife or kitchen scissors).
11. Spoon about 3 tablespoons of the hollandaise sauce on top of each egg, sprinkle with chopped parsley, and serve immediately.

1. Preheat the oven to 350 degrees F.
2. Grease a 9-inch clay or glass pie dish with coconut oil.
3. Slice the sweet potatoes thinly using a knife or mandolin. In the dish, arrange the sliced potatoes along the bottom and up the sides until completely covered. The sweet potatoes will shrink when baked, so it’s OK if they overlap. Bake for 20 minutes.
4. Add the extra-virgin olive oil to a medium saucepan. Sauté the spinach, pepper, and zucchini over heat until tender.
5. In a bowl, whisk together the eggs, milk, salt, and pepper.
6. Once the sweet potato crust is done, add the cooked veggies to it. Pour the egg mixture over. Bake for 40 minutes. Use the refrigerated quiche within three to four days, or three to four months if frozen. (To reheat from frozen, cover with tin foil and bake at 350 degrees F for about 30 minutes.)

1. Preheat oven to 350 degrees F.
2. Oil a mini-muffin tin or line it with muffin papers.
3. In a large mixing bowl, mix together the almond meal, salt, pepper, and baking soda.
4. In a small bowl, whisk together the eggs, olive oil, lemon zest, lemon juice, water, and maple syrup.
5. Add the wet ingredients to the dry and stir well to combine. Then stir in the zucchini and olives.
6. Fill each muffin cup with about 2 tablespoons of batter. Bake for 13 to 15 minutes, until a toothpick comes out clean. Serve.

Cook’s Note: To prevent the muffins from sticking to the pan if you don’t use paper liners, make sure to grease the cups well. Allow the muffins to cool completely before removing them from the tin.

1. Whisk together the lemon juice, Dijon mustard, and vinegar until combined. Slowly drizzle in the olive oil, whisking constantly, until the vinaigrette is smooth and thick. Stir in the chopped dill, lemon zest and a pinch of salt. Set aside.
2. Toss the zucchini peels, tomatoes, and avocado in a bowl. Drizzle with 1/4 cup of the dressing.
3. Chill in the refrigerator for 30 minutes before serving.

1. Heat a grill pan or broiler.
2. Brush zucchini with olive oil and season with salt and pepper.
3. Broil the zucchini on each side until tender.
4. Mix the ricotta together with the parsley and season to taste with salt and pepper.
5. Spread 1 tablespoon of the mixture on each zucchini slice, roll up, and secure with a toothpick. Chill until ready to serve.

1. Slice zucchini into thin strips with a mandoline or vegetable peeler, setting aside any seed-filled slices for the sauce. Toss the zucchini “noodles” with the salt and allow to sit in a bowl for about 10 minutes to release any excess water.
2. Move the zucchini to a colander, and while the strips drain, blend the sauce: In the blender, add the seedy strips of zucchini, the avocado, lemon zest and juice, vegetable stock, black pepper, parsley, garlic, and olive oil.
3. Blend until smooth.
4. Arrange zucchini noodles in a bowl, pour the sauce over the zucchini, and sprinkle with pine nuts before serving.

1. Heat the oil in a large skillet over medium-high heat. Add the garlic, zucchini, red-pepper flakes, oregano, basil, salt, and pepper. Cook until the zucchini is tender, about five minutes.
2. Add the favas, goat cheese, and basil. Toss and serve warm. (Also delicious cooled.)

1. Bring a large pot of water to a boil and prepare noodles according to the package instructions.
2. In a small bowl, whisk together the sauce ingredients.
3. Heat a skillet or wok to medium-high heat, and add coconut oil and onion. Sauté for five minutes, then add garlic and gingerroot and stir for three minutes.
4. Toss cooked, rinsed, and drained noodles, zucchini, yellow squash, and the sauce into the skillet. Fold together, but allow the noodles to sear a bit. Remove from heat after three to five minutes and serve warm topped with cilantro, toasted sesame seeds, and extra green onion.

1. Mix the dressing ingredients together in a bowl. Season to taste and set aside.
2. Arrange a layer of some of the zucchini slices, tomatoes, and peppers on one large serving plate or on individual dishes. Pour on a little dressing. Add the remaining sliced vegetables on top, followed by the remaining dressing. (At this point you can place the salad in the fridge for a few hours if you want to serve it later.)
3. Just before serving, scatter the basil leaves and melon balls over the salad, and top with teaspoon-size dollops of ricotta. Grate a little extra lemon zest on top and finish with a grind of black pepper.

1. Preheat oven to 375 degrees F.
2. When oven is hot, place the carrots on a lightly oiled baking sheet. Roast until they are tender, about 25 minutes.
3. Meanwhile, prepare the lasagna ingredients. Roast the zucchini slices on a lightly oiled sheet until just tender, about 10 minutes. Season the zucchini with salt and pepper. Remove the roasted zucchini from the sheet, replace with the arugula, and return the pan to the oven to wilt the greens, about five to seven minutes.
4. Mix the ricotta cheese with the garlic, eggs, and lemon zest, and season with salt and pepper.
5. When the carrots are roasted, add to a blender with the vegetable stock and blend until smooth. Season with chopped fresh dill, salt, and pepper.
6. Reduce oven temperature to 350 degrees F. Pour half of the carrot-dill sauce in the bottom of a 9-by-9-inch pan.
7. Line the bottom of the pan with a single layer of the zucchini slices, then cover with half of the roasted greens. Top with the ricotta-cheese mixture, sprinkle with the remaining greens, and layer with the zucchini slices. Pour the rest of the carrot sauce on top and sprinkle with the Parmesan cheese.
8. Bake for 30 to 35 minutes, and serve.

1. Turn the oven to the broil setting. Slice the zucchini into disks.
2. Top the zucchini disks with a small piece of tomato, basil, and mozzarella.
3. Broil for about 3 minutes, or until the cheese is nice and melty.

1. Using a spiralizer, turn the zucchini into spaghetti-like noodles. Or use a vegetable peeler to create long, thin zucchini ribbons. Set aside in a bowl.
2. In a large pot, melt the coconut oil over medium heat and sauté the onion and carrot for five minutes. Add the bell pepper and asparagus, and sauté until all the veggies are tender, about eight minutes more. Add the garlic and sauté until fragrant, about one minute.
3. Add the zucchini noodles, tomatoes, salt, basil, oregano, and red-pepper flakes, and sauté until the zucchini is tender, five to eight minutes.
4. Remove the pot from the heat. Sprinkle the cheese over the top and adjust the seasonings, if needed.
5. Serve warm. Store leftovers in an airtight container in the refrigerator for up to three days.

Tip: When asparagus isn’t in season, use chopped broccoli instead.

Tip: Enjoy your favorite high-quality meat in this dish. Just add it while cooking the peppers and asparagus.

• Place a large skillet over medium heat and add the olive oil. Once the oil heats, add onions, sea salt, garlic, and red-pepper flakes, and sauté for two to three minutes, or until onions are translucent.
• Add the tomatoes, capers, and olives, and cook for two more minutes.
• Place the zucchini spirals into the skillet, and toss for two minutes or until the zucchini is al dente, or still slightly firm. Add the ¼ cup Parmesan cheese and toss until well combined, then add the chopped basil.
• Transfer to bowls or a platter, and garnish with the remaining Parmesan. Serve.

Tip: Many handheld spiralizers are inexpensive and easy to use.

1. Place a medium saucepan over medium-high heat and add vegetable broth, then crumble tempeh by hand into the pan. Bring to a boil, then cover and reduce heat to simmer for eight to 10 minutes, until lightened in color and slightly soft.
2. Prepare pesto by adding fresh basil, Parmesan, garlic, cashews, and salt to a food processor. Pulse until ingredients are roughly chopped, then add olive oil and blend to form a paste.
3. Prepare meatballs by draining the cooked tempeh and adding it to a blender or food processor along with the egg, oats, salt, pepper, fresh basil, and 2 tablespoons of pesto. Blend until the mixture sticks together when pressed between your fingers. Be careful not to overmix.
4. Use your hands to form the tempeh mixture into balls, about 2 tablespoons each.
5. Place a large skillet over medium heat, then add olive oil and heat until shimmering. Add meatballs to the skillet four at a time and cook until lightly crisped and golden, about three minutes per side. Remove from pan and set aside, then repeat with remaining meatballs.
6. Remove the last batch of meatballs from the pan and set aside. Add grape tomatoes to the pan and cook until softened, about five minutes, stirring occasionally.
7. Add spiralized zucchini to the pan with the remaining pesto and gently toss until coated. Cook zucchini until just heated through, about two to three minutes. Be careful not to overcook.
8. To each plate, add zucchini, then top with meatballs and fresh mozzarella. Garnish with fresh basil and serve warm.

1. Preheat a large stockpot to medium heat, then add oil. Add onion and cook until softened and translucent, about five to seven minutes. Add garlic and cook until fragrant, about one minute.
2. Add tomato paste, basil, oregano, red-pepper flakes, and salt. Cook, stirring constantly, until tomato paste has darkened in color, about one to two minutes. Add wine, and allow to simmer until halved in volume, about three to four minutes.
3. Add canned tomatoes and crush with a wooden spoon. Stir in beans, zucchini, and kale. Bring to a simmer, cover, and cook until zucchini is tender but not mushy, about 10 to 15 minutes. Add more salt to taste, let cool, then transfer to an airtight container for delivery.
4. Enjoy within five days.

1. Combine the marinade ingredients in small mixing bowl.
2. Thread one tempeh cube, one mushroom, one slice zucchini, one tempeh, one sliced red pepper. Repeat until skewers are loaded.
3. Arrange kebabs in 13-by-9-inch pan and pour the marinade over them. Cover and marinate in the refrigerator for one hour. Ladle marinade over kebabs a few times while marinating.
4. Preheat a grill or broiler over medium heat. Add the kebabs and cook on each side for about four minutes. Baste kebabs with the remaining marinade as they are cooking. The vegetables and tempeh should have grill marks and still be tender-crisp.