26 Of The Best Zucchini Recipes To Make This Year (2024)

FAQs

What can I do with all my zucchini? ›

With any roasted vegetable, if you crowd the veggies too closely on the pan, the air won't circulate properly and the vegetables will steam instead of roast. Baking the zucchini on an elevated baking rack as this recipe suggests is very helpful in helping the air circulate and avoiding soggy zucchini too.

Sprinkle salt over top of the vegetables. Allow them to sit for at least 20 minutes, but up to 30-40 minutes if your vegetable pieces are thick. After 20 minutes, you'll notice beads of water appearing all over the surface of the veggies, this is exactly what you're looking for.

We're sometimes asked, "Can you freeze zucchini whole?" You certainly can, but it will be much more challenging to thaw and use later. (Imagine trying to shred a soggy, whole, thawed squash.) So, instead, we recommend tackling the shape in advance so you can quickly use the frozen zucchini when you're ready.

Zucchini is richer in vitamin B and vitamin C as compared to cucumbers. Both vegetables have relatively equal amounts of calcium but zucchini is richer than cucumbers in potassium and iron. Zucchini also has a higher amount of protein and fiber.

If you cook zucchini until it releases its moisture and keep cooking until that moisture evaporates, you're left with buttery-soft pulp, which can add creaminess and sweet vegetal flavor when stirred into pasta or rice dishes, like this Skillet Chicken, Zucchini, and Cheesy Rice.

There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.

You can season the oil before you add the zucchini with garlic, shallots, spices, or red pepper flakes, it's totally up to you. Once the oil, butter, or combination thereof is heated, add all of the zucchini. If the pan seems crowded at first, don't worry. Season with salt and toss to begin drawing out the moisture.

Verdict: Unless you have a magnesium deficiency in your garden, there is no need to add Epsom salts. Doing so could even be harmful to soil, plants and water. Find out more about healthy soil and getting a soil test.

Zucchini are similar; whenever I make a frittata or quiche with zucchini they have to be treated first to keep them from turning the whole thing into a soggy mess. Which brings me to this tip: when you are making a dish with cucumbers or zucchini, it really helps to salt and drain them first.

What organ is zucchini good for? ›

Carotenoids — such as lutein, zeaxanthin, and beta-carotene — are particularly plentiful in zucchini ( 3 ). These may benefit your eyes, skin, and heart, as well as offer some protection against certain types of cancer, such as prostate cancer ( 4 ).

Zucchini may also contribute to a gut-friendly diet, thanks to its fiber content. High-fiber foods may help improve your overall gut health, while also essentially cleaning it of buildup and bacteria by keeping bowel movements regular.

Boosts Bone Health

In addition, zucchini is rich in copper, which helps in alleviating joint pain and stiffness in rheumatoid arthritis.

Good ventilation is essential for keeping zucchini fresh. You can store zucchini in either a plastic or paper bag but make sure one end is open so air can circulate. Or, if you use a sealed plastic bag, poke a few holes to let air in and out.

What to Make with Giant Zucchini. Giant zucchinis can sometimes be bitter if raw, so they're best eaten cooked. They would be excellent in baked goods, like cake, bread, or brownies. You'll have plenty of zucchini, so double the recipe and freeze half for later or give some to a friend.

Whether you choose to buy seedlings or plant zucchini seeds directly in your garden, you should group two to three plants close together for best pollination. Plus, hilling allows you to dig compost in to the soil.

To store zucchini in the fridge, keep the squash whole, dry and unwashed. Store them in a plastic or paper bag with one end open to encourage air circulation, and pop them in the refrigerator crisper drawer. They'll keep there for 1 to 2 weeks, though you'll probably see the skin start to shrivel over time.