While Memorial Day is the unofficial beginning of summer, for me it really starts when I see store shelves full of zucchini. One reason I love zucchini so much is the health benefits. They’re low in carbs, high in fiber, and filled with essential vitamins. But, another reason – and it’s the main one – is because zucchini is just so tasty. It doesn’t have a strong flavor so it’s a great base for tons of recipes.
“Even zucchini haters love this very easy to make, delicious quiche,” thinks Anita Hoffman (Holland, PA) of her Crustless Zucchini Quiche.
Anita’s recipe has all the yum and none of the hassle of a crust. Store-bought pancake mix, along with eggs, holds the quiche together. Filled with onion flavor, this is cheesy and delicious. Perfect for breakfast, brunch, or even dinner.
When you grill hot dogs this summer, top them with Lynda Kolbinskie’s (Hancock, NY) Favorite Zucchini Hot Dog Relish. I was very intrigued when I first saw this recipe.
“Hands down, my all-time favorite hot dog relish,” says Lynda. “Once you try it, pickle relish won’t taste as good!”
I absolutely loved this relish. The flavors are tasty and it really gives the hot dog an extra zing. A bit sweet and a tad tangy, it will be great on grilled hamburgers too.
If you’re looking to cut back on pasta, try Dawn Ballou’s (Dade City, FL) Zoodles (Zucchini Noodles) this summer.
“My new favorite way to enjoy pasta night with the family,” explains Dawn. “I can twirl my zoodles while they slurp their noodles.”
The zoodles have a lovely, slightly crunchy texture. Serve with your favorite pasta sauce, with a little olive oil, or melted butter. A great way to enjoy a lower-carb spaghetti night.
If you’re not watching carbs, Heather Chrane-Dejarnett (Bellevue, NE) shared her Zucchini Pesto recipe that’s quite delectable.
“I serve this hot or cold with several variations,” reveals Heather. “It’s a great meatless meal that even satisfies my carnivore husband.”
Using pesto in pasta salad is fantastic and it’s even better in this recipe with fresh grape tomatoes and blanched zucchini. An additional dusting of fresh Parmesan makes this pasta even better.
It’s a nice, brightly flavored salad that’s made in a snap. Green pesto and colorful tomatoes make for a pretty presentation. A delightful dish that could be a light dinner or a summer side.
Patricia Martin’s (Navarre, FL) Chocolate Zucchini Muffins are quite interesting. They’re actually vegan, but you’d never know.
“You know you have a good recipe when your hubby asks you to make it and share it with others,” jokes Patricia. “A healthy recipe that, to me, tastes better every day after you make it.”
Super moist and soft, the flavors blend wonderfully. I opted for the sweeter options with walnuts, and they were similar to a cupcake. You can even try adding chocolate chips (they have vegan ones) in them … it would be fantastic.
There are so many ways to cook and bake with zucchini and I have shared just a few ideas. How do you enjoy zucchini in the summer? Share a link to your favorite recipe below and Happy Pinching!