Zucchini plants are like barn cats. Just as barn cats multiply quickly and exponentially, zucchini plants tend to yield far more fruit as your frustration level increases. One zucchini plant is generally enough for several neighbors to collectively eat from – is there a cultivar that yields only one zucchini per week? I need that one, or I guess I need to be a crappier gardener.
So I have no idea why I planted three of them. No freaking clue.
Abound with zucchini, I have decided to share four easy zucchini recipes with you because a) I hate to throw them out (speaking of waste, have you heard of the Food Waste Challenge?) and b) these were so tasty it actually surprised me (I only tried three, tbh). I present you with four easy zucchini recipes to help you rid yourself of the devilish veggie…until three days from now when the plant will have produced another bucket-full of zucchini (friends, please don’t let me plant zucchini next spring. Please!).
Garlic Parmesan Zucchini Chips
- – one zucchini
- – 2 eggs
- – 1 T garlic powder
- – 3/4 cup freshly grated parmesan
- – 2 c. bread crumbs
- – 1 1/2 tsp red pepper flakes
- – 1 tsp each salt & pepper
Preheat oven to 450 degrees and coat a baking sheet with cooking spray.
Mix all dry ingredients together. Slice zucchini into 1/4 thick rounds – dip into egg and then into dry ingredient mixture – coat evenly. Place on greased baking sheet and bake for 15-20 minutes, flip halfway (I baked for closer to 20 to get them more crispy). Serve warm with ranch dressing.
* The Ninja LOVED these – I think the kick of red pepper flakes really sealed the deal for him. Disclaimer: this is the only one I didn’t try.
Triple Chocolate Zucchini Cookies
– 2/3 c. semisweet or bittersweet chocolate chips
– 2 c. all-purpose flour
– 1/4 c. unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 c. butter, softened
– 1/4 c. granulated sugar
– 1/2 c. packed light brown sugar
– 1 egg
– 1 tsp vanilla
– 4 oz. shredded and drained zucchini (should equal 4 oz *after* draining)
– 1 c. semisweet, bittersweet or milk chocolate chips
Preheat oven to 325 degrees F. Spray baking sheets with nonstick cooking spray.
Melt the 2/3 c. chocolate chips in microwave (50% power for 1-minute intervals, stirring in between). Set aside to cool to warm room temperature.
Whisk together flour, cocoa, baking soda and salt – set aside.
In a different large bowl, whip together butter, granulated and brown sugars until light and creamy (~2 minutes). Add in egg and vanilla and mix another minute. Stir in zucchini. Pour in the melted chocolate and mix until well-combined. Add the dry ingredients and mix on low speed until a few streaks of flour remain – stir in the chocolate chips until everything is just incorporated.
Scoop dough onto sheets in tablespoon or a bit bigger sized spoonfuls, 2 inches apart. Bake for 10-11 minutes.
* I generally can tell when there is a vegetable in my food. It’s my sixth sense. I honestly can’t tell with these cookies, they were that good. I even snuck one by my veggie hating dad and he said they were good. They are addicting but not healthy; you’ve been warned!
One Pot Cheesy Zucchini Rice
– 1 small diced onion
– 1 clove minced garlic
– 4 T butter or margarine
– 1 c. long grain rice
– 2 c. chicken broth
– 1 – 1.5 c. shredded zucchini, to your liking (drained)
– 1 c. shredded cheddar cheese
– 1/3 c. grated parmesan cheese
– 1/2 tsp salt
Over medium/hight heat, saute onions and garlic in 2 T butter until onions are translucent (~ 2-3 minutes). Add in rice, stirring continuously, until slightly toasted. Pour in chicken broth and bring to a boil. Cover and reduce heat to low. Simmer 15-20 minutes until liquid is absorbed. Stir in shredded zucchini, cheeses, 2 T of butter and salt. Stir until well combined and cheese is melted.
* I ate this one and it was good! Hurrah for vegetables!
And now for the one you knew was coming…
Classic Zucchini Bread
– 3 eggs
– 1 c. vegetable oil
– 2 c. sugar
– 3 tsp. vanilla
– 2 c. zucchini
– 3 c. flour
– 1 tsp baking soda
– 1/2 tsp. baking powder
– 1 tsp salt
– 3 tsp cinnamon
– 1 c. nuts (I used walnuts)
Beat eggs until light and fluffy. Add oil, sugar and vanilla and mix. Add squash and mix. Add dry ingredients and mix together, then add nuts. Bake 1 hr at 350 degrees F.
* Who doesn’t love a sweet bread? This ranks up there with pumpkin and banana bread in my book!
Hope you enjoyed these recipes and I hope that you are soon relishing in your zucchini goodness instead of drowning in sorrow from an excessive amount of green squash.
Do you have an easy, fool-proof recipe for zucchini that is yummy? Because I’d love to hear/read it.
Until next time (over here drowning in zucchini),
~ Buzzard ~