50 Zucchini Recipes

Food Network Magazine came up with dozens of smart ways to use all that summer squash.

Categories:
Zucchini, Summer

Lemon-Ricotta Zucchini Pancakes (No. 3)

1. Zucchini Bacon-Egg-and-Cheese Saute 1 1/2 cups grated zucchini in butter over medium heat until dry. Add 3 beaten egg whites; scramble. Add 1/4 cup shredded pepper Jack cheese; cook until melted. Serve in a toasted, buttered roll with cooked bacon.

2. Zucchini Frittata Saute 1 medium sliced zucchini and 1 large peeled, sliced potato in olive oil in a medium nonstick ovenproof skillet until tender; season with salt and pepper. Whisk 8 eggs with 1/2 cup grated Parmesan, 1/4 cup cream, 1/2 teaspoon kosher salt and a few grinds of pepper. Pour over the vegetables. Bake at 400 degrees F until set, about 15 minutes.

3. Lemon-Ricotta Zucchini Pancakes Mix 1 cup grated zucchini, 3/4 cup ricotta and the zest of 1 lemon into 2 cups prepared pancake batter before cooking. Serve with butter and honey.

4. Zucchini-Cheddar Scones Pulse 2 1/2 cups flour, 2 teaspoons baking powder and 1 teaspoon salt in a food processor. Add 1 stick diced cold butter; pulse until the mixture resembles coarse crumbs. Pulse in 1 egg and 1/3 cup cream. Add 1 cup each grated zucchini and shredded cheddar, and 2 tablespoons chopped chives. Pulse until clumps form. Pat into a 1-inch-thick round on a parchment-lined baking sheet; cut into 12 wedges and pull apart. Bake at 400 degrees F until golden, 20 to 25 minutes.

5. Zucchini Smoothies Puree 3 cups each chopped zucchini and coconut water, 2 cups each cubed pineapple and baby kale or spinach, 1 cup frozen cubed mango and one 2-inch piece peeled, sliced ginger.

6. Zucchini Lemon-Poppy Seed Muffins Whisk 2 cups flour, 3/4 cup sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Whisk 3/4 cup each milk and vegetable oil, 2 eggs, 1 1/2 cups grated zucchini, 2 tablespoons poppy seeds, 2 teaspoons grated lemon zest and 1 teaspoon vanilla. Stir the wet ingredients into the dry ingredients. Divide among 12 lined muffin cups. Bake at 350 degrees F until a toothpick inserted into the centers comes out clean, about 20 minutes.

7. Skillet Zucchini Cornbread Whisk 2 cups flour, 1 cup sugar, 2/3 cup cornmeal, 2 teaspoons baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 1 cup each grated zucchini and milk, 2 sticks melted butter and 2 eggs. Stir the wet ingredients into the dry ingredients. Butter a 10-inch cast-iron skillet. Pour in the batter and smooth the top; bake at 375 degrees F until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

8. Zucchini Focaccia Stretch 1 pound room-temperature pizza dough into a 9-by-12-inch oval (about 1/4 inch thick) on an oiled baking sheet. Top with 6 chopped squash blossoms and 1 teaspoon chopped rosemary. Layer with 1 each small thinly sliced zucchini and yellow squash, overlapping slightly. Drizzle with olive oil and sprinkle with flaky sea salt. Bake at 450 degrees F until golden, 25 to 30 minutes

9. Zucchini Ricotta Toasts Mix 1 1/2 cups grated zucchini, 1 cup ricotta and 1 tablespoon chopped mint; season with salt and pepper. Spread on grilled bread; drizzle with olive oil and sprinkle with flaky sea salt and chopped squash blossoms.

10. Grilled Zucchini-Wrapped Halloumi Slice 8 ounces halloumi cheese crosswise into 8 rectangles. Shave 8 long slices from 1 medium zucchini on a mandoline; tightly wrap around each halloumi piece and secure with a toothpick or small wooden skewer (soaked in water). Brush with olive oil. Grill over medium heat, turning, until charred, 4 to 5 minutes. Serve with lemon wedges.