7 Ways To Prepare Zucchini

You heard it here first. Zucchini is a summer squash vegetable, extremely resilient and easy to grow. Because of its mild flavor and high water content, this veggie can be turned into pancakes, soufflé, bread, fries, spaghetti or a delicious sauté.

1. Zucchini Pancakes

pinchofyum.com / Via Pinch of Yum

Zucchini Pancakes are super easy and absolutely delicious, not to mention much healthier with the added fiber and low sugar content.

INGREDIENTS

1 cup flour

¾ teaspoon baking soda

¼ teaspoon salt

2 eggs, separated

1 cup buttermilk

1 tablespoon honey

2 tablespoons melted butter

1 cup coarsely shredded zucchini

2 tablespoons flaxmeal

INSTRUCTIONS

Whisk the flour, baking soda, and salt together in a mixing bowl. Beat the egg yolks.

Add the egg yolks and buttermilk to the dry ingredients in the bowl and stir until just combined. Add the honey, melted butter, zucchini, and flaxmeal. Stir to combine.

Vigorously whisk the egg whites and fold them into the batter. Heat a griddle to medium heat (the best setting on the stove was medium, and the best setting on my electric griddle was close to 400 degrees).

Pour the batter onto the hot griddle and wait until bubbles form on the top of the pancakes and the edges look dry. Flip once, cook for another few minutes, and remove from heat. Top the pancakes with syrup and butter or my personal favorite: cottage cheese, blueberries, and honey.

NOTES

If the pancakes look too thin or crooked around the outside, add 1-2 tablespoons of flour. I found this to be helpful in keeping the shape of the pancakes more uniform.

2. Zucchini Soufflé

Zucchini Soufflé is a delicacy in many countries, and its time it earned its proper fame. Below is a recipe from the New York Times. Prep time is only 1 hour. Wow your next guests at a dinner party with this special treat.

1 tablespoon butter

1/4 cup olive oil

1 large onion, chopped

1 teaspoon minced garlic

2 to 3 medium zucchini, grated

Salt and freshly ground black pepper

6 eggs, separated

8 ounces Gruyère cheese, grated

1/4 cup parsley, chopped.

1. Butter four 1 1/2 -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it's hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool.

2. In a large bowl, beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much.

3. Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately.

http://www.nytimes.com/2011/01/05/dining/05minirex.html

3. Zucchini Bread

Simply Recipes / Via simplyrecipes.com

INGREDIENTS

2 eggs, beaten

1 1/3 cup sugar

2 teaspoons vanilla

3 cups grated fresh zucchini

2/3 cup melted unsalted butter

2 teaspoons baking soda

Pinch salt

3 cups all-purpose flour

1/2 teaspoon nutmeg

2 teaspoons cinnamon

1 cup chopped pecans or walnuts (optional)

1 cup dried cranberries or raisins (optional)

METHOD

1 Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.

2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.

3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.

4 Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

4. Zucchini Fries

Via Health.com

Not the healthiest of ways to eat zucchini, but still delicious nonetheless. Indulge in this crunchy treat every now and then for the ultimate mouth watering snack alongside your cheeseburger (organic, of course!)

Ingredients

2 zucchini

1 egg white

1/4 cup milk

1/2 cup shredded Parmesan cheese

1/2 cup seasoned breadcrumbs

Vegetable cooking spray

Preparation

Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.

5. Zucchini Spaghetti

rawfoodrecipes.com / Via Raw Food Recipes

This recipe is delicious and probably the healthiest. Raw zucchini spaghetti is so good for you because you don't cook out the vitamins and minerals in the vegetable, and your body finds it much easier to digest that way. You need a spiral slicer in order to get the zucchini to a spaghetti-like consistency, though. You can find one of these online or at your local health food retailer.

6. Sautéed Zucchini

Via realsimple.com

Sautéed Zucchini is my favorite way to eat this special summer squash. It's fast, easy, and really delicious. I pair it with some quinoa to make a hearty lunch for work. You can also use the leftovers to make an omelette the next day!

Ingredients

2 tablespoons olive oil

4 medium zucchini, thinly sliced

2 cloves garlic, finely chopped

1 tablespoon fresh oregano or marjoram, chopped

Kosher salt and black pepper

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half the zucchini and cook, stirring twice, until golden brown, 10 to 12 minutes. Transfer to a plate and repeat with the remaining tablespoon of oil and zucchini.

2. Return the first batch of zucchini to the skillet along with the garlic to the skillet along with the garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing gently, until the garlic is fragrant, 1 to 2 minutes.

7. Marinated Zucchini Salad

Via Health.com

This way of preparing zucchini is healthy and easy. The colors and textures make this the perfect summer salad recipe.

Ingredients

1/2 cup cider vinegar

4 teaspoons sugar

1/2 teaspoon salt, divided

3 zucchini (about 1 1/2 pounds)

2 yellow squash (about 3/4 pound)

1 garlic clove, peeled

1/2 cup packed fresh basil leaves

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

3 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes

Preparation

1. Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.

2. Bring a small pan of water to a boil; add garlic. Remove with a slotted spoon after 1 minute. Rinse under cold water; set aside. Add basil to boiling water; immediately remove and rinse under cold water. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.

3. Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with basil oil.