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Our collection of delicious recipes made from fresh, natural ingredients. Find a wide variety of appetizers, salads, entree dishes, baked goods, and more.
Adding fresh corn to the batter gives these zucchini fritters a special, summery twist.
Ingredients: 2 zucchini, 1/2 t salt, 3 T butter, 1/2 onion, 2 clv garlic, 1 1/2 c corn kernels, 1/2 c all-purpose flour, 1/2 c cornmeal, 1/2 t baking powder, 1 egg, 1 c milk, 1/2 c grated Parmesan, sour cream, minced chives, lemon
Zucchini and ricotta are nestled in a deliciously flaky and soft free-form crust in this straightforward galette. Good served hot out of the oven or at room temperature.
Ingredients: 1 zucchini, 1/4 c ice water, 2 T lemon juice, 1/4 c sour cream, 8 T butter, 3/4 t salt, 1 1/4 c all-purpose flour, 1/4 c mozzarella, 1/2 c parmesan cheese, 1/2 c ricotta, 1 clv garlic, 1 T olive oil, 1 T basil leaves, 1 egg yolk
Ingredients: garlic, 1 T olive oil, 1 zucchini, 1 loaf italian bread, parmesan cheese, rosemary leaves
"Get ready to turn plain old zucchini into something fabulous!" - 100 Days of Real Food
Ingredients: 2 zucchini, 3 eggs, 1 1/2 c breadcrumbs, 1/2 c parmesan cheese, olive oil, salt, pepper
Serve this alongside soup or salad or as a garden-fresh appetizer.
Ingredients: 6 plum tomatoes, 2 T olive oil, 2 clv garlic, 2 zucchini, 1 onion, 1 t thyme, 1/4 c white wine, 1 baguette, 1/4 lb provolone cheese
Zucchini and onions layered over an herb Bulgar crust, topped with a custard of cream, eggs and crumbled feta
Ingredients: 6 c zucchini, 2 c bulgur, 1 yellow onion, 3 clv garlic, 1 t marjoram, 1/2 t oregano, 8 oz feta cheese, 4 eggs, 1 c half and half, 1/2 c cheddar cheese, 8 T tomato paste, 1/4 c tamari, 1 T olive oil, 1/2 c parsley, 1 tomato, salt and pepper
This warm weather dish is the perfect reason to break out your spiralizer.
Ingredients: 4 zucchini, 2 ears sweet corn, 1 pt cherry tomatoes, 1/4 c champagne vinegar, 1/4 c olive oil, 1/4 c sunflower oil, 1 clv garlic, 1/2 t salt, 1/4 t sugar, 1/2 c basil leaves, 1/2 c shaved Parmesan
Zucchini is stuffed with za’atar-seasoned lamb and summer vegetables, then baked and served with creamy garlic yogurt.
Ingredients: 2 c plain Greek-style yogurt, 2 clv garlic, salt, 4 zucchini, 1 T sunflower oil, 1/2 lb lamb skirt steak, 1 T sherry vinegar, 2 T olive oil, 1 onion, 1 red pepper, 1 poblano pepper, 2 T za'atar, 2 tomatoes, 1 ear of corn, 1 c cooked brown rice, 1/2 c grated Asiago cheese
Ingredients: 1/4 c whole-wheat or rye bread crumbs, 1 1/2 T olive oil, plus a little more for topping, 1 medium onion, chopped, 2 clv garlic, minced, 2 tomatoes, diced or 1-14.5oz can, drained, 3 medium zucchini or summer squash, quartered and thinly sliced, 1/2 t fennel seed, crushed, 1/4 t salt and freshly ground black pepper or to taste, 3 eggs, 1/3 c milk, 1 1/2 c grated Swiss or gruyere cheese, 3 T freshly grated parmesan cheese, 1 T butter, optional
These hearty little fritters use chickpeas and chickpeas flour as a binder instead of egg to great effect. The red onion jam is quick to make and so delicious, you won’t want to skip this extra step
Ingredients: 1 T olive oil, 1 red onion, salt, 1 c water, 2 T red wine vinegar, 2 T sugar, 15 oz chickpeas, 1/2 yellow onion, 3 c shredded zucchini, 1/2 c chickpea flour, vegetable oil
Plentiful throughout the summer, zucchini are a prime candidate for pickling. You'll be rewarded with brilliantly-flavored and -colored pickles.
Ingredients: 1 lb zucchini, 1 onion, 2 T kosher salt, 2 c cider vinegar, 1 c sugar, 1 1/2 t dry mustard, 1 1/2 t mustard seeds, 1 t turmeric