Megan Ostler Zucchini
Zucchini is my husbands favorite vegetables. So I grow a lot of it in my garden. Normally in the summer this abundant vegetable sneaks it’s way into our breakfasts, lunches, dinners, and even desserts.
The mild taste and soft skin, make it incredible versatile and although super light on calories, it packs a nutrition punch with vitamins and minerals including vitamin A and C both which are important for immune health. The potassium and antioxidants also make it a great choice for your heart. It also has small amounts of other vitamins, minerals, and of course fiber. I put this into all sorts of dishes when it’s available. One because the taste and texture work with almost everything and two, because my family doesn’t notice/care.
Here are a few of the zucchini centric recipes we have been enjoying lately.
Parmesan Zucchini Rounds
Ingredients
- 1 zucchini
- 1/2 cup parmesan cheese
- salt and pepper to taste
Instructions
- Slice the zucchini into very thin rounds, about 1/2 inch or less.
- Place the zucchini slices on a cookie sheet, sprinkle with parmesan and sprinkle with salt and pepper.
- Broil on high until the parmesan starts to brown and get crispy, eat warm
- Serve on repeat until zucchini is not longer in season. 😉 (At least that's my plan)
Chicken Ranch Zucchini Boats
Ingredients
- 2 medium zucchinis
- 1/3 cup light sour cream
- 12 oz shredded chicken
- 1.5 teaspoons ranch seasoning
- 1 cup shredded pepper jack cheese
- black pepper to taste
Instructions
- Slice zucchinis in halve length wise, scoop out the middle.
- Mix sour cream, chicken, and seasoning together.
- Fill zucchinis and top with cheese. Sprinkle with pepper if desired.
- Bake at 400 for 15-20 minutes or until cheese is golden brown.
Zucchini Breakfast Burritos
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons minced onion
- 1.5 cups chopped zucchini
- salt and pepper to taste
- 4 eggs
- 1 cup shredded pepper jack cheese
- 4 flour tortillas
Instructions
- Saute onions and zucchini in olive oil until tender, add salt and pepper to taste.
- Add eggs to zucchini mixture and scramble as usual.
- Add zucchini egg mixture to tortillas and top with cheese.
- Fold up and brown (heat in a skillet) the burritos to help the cheese melt and help them stay closed. It also gets the outside crispy which pairs nicely with the soft gooey middle.
Notes
Triple Pepper Rice and Bean Bake
Ingredients
- 1 tablespoon olive oil
- 3 small bell peppers
- 1/2 white oinion
- 1 cup zucchini, chopped
- 1 tablespoon fajita seasoning
- 1 can diced green chilies 4 ounces
- 1 can kidney beans, drained and rinsed 15 ounces
- 2 cups cooked rice
- 1 cup pepper jack cheese
Instructions
- Heat olive oil in a large skillet, add peppers, onion, zucchini and fajita seasoning and saute until just tender.
- Toss the cooked veggies, chilies, beans and rice together in a casserole dish.
- Top with cheese and bake.
- Bake at 350 for 20 minutes or until the cheese is melted and middle is warm.
