As we’ve said before, zucchini might just be the most iconic component of summer’s lush, abundant crop. Not only is it hydrating and packed with Vitamin C, but it’s also a versatile workhorse in the kitchen. But when we’re not eating zucchini in a salad or sautéed with a bit of garlic and oil, we love to pair the seasonal staple with plenty of cheese — which transforms it into a wholly satisfying (yet still low-carb!) meal or snack. Below you’ll find 10 of our favorite ways to do just that.
1. Zucchini Lasagna
The low-carb lasagna is the ultimate comfort food. We swap traditional noodles for thinly sliced zucchini strips — baked, to reduce the moisture and keep it from getting watery — then coat them in a simple homemade sauce, three types of cheese, and fresh herbs.
2. Air Fryer Zucchini Fries from Gimme Delicious
To keep things keto-friendly, the “breading” here is a mixture of almond flour and grated Parmesan. (If you’re not gluten-free or keto, feel free to swap in panko breadcrumbs.)
3. Cheesy Zucchini Casserole from Diethood
Cooked zucchini can sometimes be finicky to slice when plating dishes like this. To make lifting out intact slices easier, let the casserole cool down for 15 to 20 minutes.
4. Veggie-Packed Frittata
This recipe is lovingly nicknamed “the fridge-clearing omelet.” It’s loaded with zucchini, bell peppers, spinach, goat cheese, and herbs, but you can toss in just about anything you’ve got on hand! It’s also just as good for dinner as it is for breakfast — just add a side salad.
5. Turkey-Stuffed Zucchini Boats from Fit Foodie Finds
Pile these high with your favorite meat-and-cheese combo — then toss everything right on the grill or in the oven. Serve with fresh pico de gallo or salsa verde.
6. Grilled Zucchini Salad
The trick for maximum flavor here is dressing the zucchini immediately after it comes off the hot grill. That way, the vinaigrette absorbs as effectively as possible.
7. Zoodles Marinara from Gimme Some Oven
This recipe calls for zucchini noodles made by hand with a spiralizer. To save time, you could swap in pre-packaged zoodles.
8. Ina Garten’s Parmesan-Roasted Zucchini
In true Ina fashion, the Barefoot Contessa keeps the preparation and ingredients simple — then delivers textbook perfect results. It’s easy enough for a night in, and pretty enough to bring to a party. Jeffrey would definitely approve.
9. Zucchini Shrimp Scampi from Damn Delicious
The Parmesan turns these zoodles into a feast. If you’ve got fresh shrimp on hand, this light and fresh dinner is a fantastic way to use them. (If not, frozen shrimp — which we highly recommend keeping stocked in your freezer — works perfectly well.)
10. Summer Vegetable Gratin
Zucchini, summer squash, and Roma tomatoes join forces here to make our new favorite seasonal gratin. Dig in for a centerpiece-worthy dinner, then turn any leftovers into a colorful breakfast frittata.
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