Tasty Tuesday: 5 Ways to Use Zucchini

zucchini

It seems like all anyone knows how to do with zucchini is make bread. Which is fine, but some zucchini bread recipes are really unhealthy with lots of added sugar and oil. If you’re looking for some healthier ways to use your garden zucchini, try these 5 healthy, clean eating recipes:

  1. zucchini-pizza-boats6+srgb.
    Photo Via

    Zucchini Pizza Boats

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 12 boats, about 6 servings

Ingredients
  • 6 small zucchini (2 1/2 lbs)
  • 1 Tbsp olive oil
  • 1 clove garlic, finely minced
  • Salt and freshly ground black pepper
  • 1 cup marinara sauce (I used Classico Four Cheese)
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 1/3 cup finely shredded parmesan cheese (1.4 oz)
  • 1/2 cup mini pepperoni slices
  • 2 Tbsp chopped fresh oregano
  • Directions
  • Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.
  • Cut each zucchini into halves through the length (if they don’t lie flat trim a thin portion from bottoms so that they will lie mostly flat. I only had to do this with one of them). Pat insides dry with paper towels (cut portion). Align on prepared baking sheet. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated. Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with pepperoni slices (placing them more near centers as the cheese will melt and spread). Bake in preheated oven 12 – 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).
  • Remove from oven and sprinkle with chopped fresh oregano. Serve warm.
  • Recipe Source: The Comfort of Cooking

2. Crispy Baked Zucchini Fries

Ingredients

  • 3-4 large zucchini
  • 1 cup bread crumbs (panko or itlian or a mixture of both)
  • ¼ cup grated Parmesan cheese (optional)
  • 2 eggs
  • 2 tablespoons olive oil
  • ½ tsp garlic powder (optional)
  • salt and pepper to taste

Instructions

  1. Pre-heat oven to 425F. Line a baking sheet with aluminium foil or parchment paper and lightly grease with oil. Set aside.
  2. Combine 2 eggs in a small shallow bowl and set aside. Combine the breadcrumbs and parmesan cheese in another bowl and set aside. Pre-pare zucchini by trimming the ends and cutting into ½ inch strips or slices.
  3. Dip zucchini strips into egg mixture then in breadcrumb mixture and transfer to pre-greased baking sheet. Repeat until all the zucchini strips are coated with egg and breadcrumbs.
  4. Seasoning with salt, pepper and garlic powder then drizzle with olive oil or generously spray with cooking spray.
  5. Bake in preheated oven, turning once, until golden and crisp, 30 to 35 minutes or until golden and crispy. Enjoy hot with chipotle sauce, ketchup or your favorite dipping sauce!

3. Zucchini Salsazucchinisalsa

4. Zucchini Tots

Ingredients:

  • cooking spray
  • 1 packed cup grated zucchini
  • 1 large egg
  • 1/4 medium onion, minced
  • 1/4 cup grated reduced fat sharp cheddar cheese
  • 1/3 cup seasoned breadcrumbs
  • 1/4 tsp kosher salt and black pepper to taste

Directions:

  1. Preheat oven to 400°F.  Spray a baking sheet with cooking spray.
  2. Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  3. Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 16.

5. Kung Pao Chicken Zoodles (Thanks to Jackie, one of my challengers for sharing this with me!)

Kung-Pao-Chicken-Zoodles-For-Two-550x825
Photo Via

Ingredients:

  • 2 medium zucchini, about 8 oz each, ends trimmed
  • 1 teaspoon grapeseed or canola oil
  • 6 oz skinless chicken breasts, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 red bell pepper, cut into 1/2-inch pieces
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger
  • 2 tbsp crushed dry roasted peanuts
  • 2 tbsp thinly sliced scallions along diagonal

For the sauce:

  • 1 1/2 tbsp reduced soy sauce (tamari for gluten free)
  • 1 tbsp balsamic vinegar
  • 1 tsp hoisin sauce
  • 2 1/2 tbsp water
  • 1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)
  • 2 tsp sugar
  • 2 tsp cornstarch

Directions:

Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.

In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.

Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.

Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.
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