My Favorite Zucchini Recipes
A Tasty Journey Through Summer’s Star Veggie & My Favorite Zucchini Recipes
If there’s one thing I look forward to every summer, it’s the abundance of zucchini and summer squash that fills the garden. There’s something about these vibrant, versatile vegetables that makes them a staple in my kitchen, and I’m always on the hunt for new ways to enjoy them. Over the years, I’ve experimented with countless zucchini recipes, and I’m excited to share some of my all-time favorites with you.
Summer Squash Blossoms: A Culinary Gem
The first time I had stuffed squash blossoms I was in a little restaurant outside of Rome. My life was changed forever. If you’ve never tried cooking with summer squash blossoms, you’re in for a treat. These delicate flowers are not only beautiful but also incredibly delicious. They can be stuffed, battered, and fried, making them a standout appetizer or snack. I was introduced to summer squash blossoms at a local farmer’s market, and I’ve been obsessed ever since. They’re perfect for impressing guests or simply enjoying a special treat at home.
Air Fryer Summer Squash Blossoms- photo by leisurefanclub
Zucchini pasta with a no-cook sauce
Zucchini pasta with a no-cook sauce is the ultimate summer dish, combining the lightness of zucchini with the vibrant flavors of fresh ingredients. This dish is all about simplicity, letting the natural flavors of the ingredients shine without the need for any cooking. It’s a refreshing, healthy option that's as satisfying as it is easy to prepare, making it a go-to for hot days when you want something light and delicious.
No cook sauce zucchini pasta
The Best Zucchini Cake: Sweet and Simple
If you're searching for the best zucchini cake, look no further, Ree Drummond has you covered! This cake is everything you could want in a dessert—moist, tender, and bursting with flavor. What makes this zucchini cake stand out is the perfect balance of sweetness from the sugar and natural moisture from the zucchini. The secret to its incredible texture is grating the zucchini finely, which blends seamlessly into the batter, leaving no trace of vegetable bits, only a rich, flavorful cake. Top it with a creamy frosting, like classic cream cheese or a zesty lemon glaze, and you have a dessert that’s sure to become a favorite. It’s one of those cakes that’s perfect for any occasion, whether it’s a family gathering or just a weeknight treat.
Best Zucchini Cake
Summer Squash Bread: A Morning Delight
I was skeptical when I first discovered summer squash bread by Love and Lemons. How could zucchini or any summer squash make a fabulous bread? But after my first bite, I was hooked. This bread is moist, flavorful, and slightly sweet—a perfect morning treat with a cup of coffee. The recipe I’ve found combines the subtle flavor of summer squash with warm spices, creating a loaf that’s impossible to resist. Whether you’re using zucchini or its yellow cousin, summer squash, this bread is sure to become a family favorite.
Zucchini Summer Squash Casserole: Comfort in a Dish
When it comes to comfort food, zucchini summer squash casserole is at the top of my list. This is actually a gratin dish by Ina Gartin, but it is hearty, cheesy, and full of flavor just like your favorite casserole.. It’s the perfect way to use up a bumper crop of zucchini and summer squash, and it makes for an easy weeknight dinner. I love how versatile this casserole is—you can add in other vegetables, swap out the cheese, or even top it with breadcrumbs for some extra crunch. It’s comfort food at its finest.
Squash Casserole or Gratin
Zucchini and Parmesan: A match made in heaven
Zucchini roasted with parmesan, and it’s just as delicious. This is another recipe by queen Ina herself, but it’s been an easy classic for ever. Zucchini is sliced in half and topped with garlic, parsley, basil, and Parmesan. Baked until bubbly, it’s a dish that’s sure to please everyone!
Cheesy Chicken Enchilada
This Cheesy Chicken Enchilada recipe is low in carbs, easy to make, and ridiculously tasty! Skip the tortilla and slice up some zucchini instead to make this comforting low-carb dinner that the entire family will enjoy.
Sausage Stuffed Zucchini Boats
Nothing to say about sausage-stuffed zucchini boats except…yum!
Zucchini Recipes Relish Addition: A Flavorful Condiment
Last but not least, let’s talk about zucchini relish. If you’ve never made relish before, zucchini is a great place to start. This relish is tangy, sweet, and full of flavor, making it the perfect condiment for sandwiches, burgers, or even as a dip. It’s also a great way to preserve zucchini when you have more than you can handle. I love making a big batch and canning it so I can enjoy that fresh summer flavor all year round.
Zucchini Corn Patties
There you have it—my favorite zucchini recipes that highlight the versatility and deliciousness of this summer staple. From sweet treats like summer squash bread and zucchini recipes cake to savory dishes like zucchini summer squash casserole and zucchini recipes parmesan, there’s something here for everyone. Whether you’re cooking for yourself, your family, or friends, these recipes are sure to impress.
I hope you’ve enjoyed this roundup of my favorite zucchini recipes. I’d love to hear from you—what’s your go-to zucchini dish? Do you have a favorite way to use summer squash? Leave a comment below and let’s swap some recipes! Happy cooking!
Ravioli with Lobster Sauce & other seafood pasta ideas
Ingredients
Instructions
- In a large deep skillet, add 4 tablespoons olive oil and garlic slices on medium heat.
- When hot, add the lobster tails, face down. Toss in the 3 tablespoons of butter. Cook the lobsters for about 2 minutes, then flip them over. And continue to cook them for an additional 5 minutes, turning them often.
- Add the white wine, cover with a lid and simmer for about 1 to 2 minutes. The shells of the tails will start to turn bright red, and the flesh will turn translucent to white-ish color. Turn off the heat.
- Use tongs to remove the lobster tails and transfer them to a cutting board to cool a little.
- Open the shells (kitchen scissors can be helpful) and remove the lobster meat from their shells, and discard them. Cut the lobster meat into bite-size pieces. Set them aside.
- Make the Sauce:
- C ook ravioli according ot package instructions, drain, and set aside. Don't over cook!
- In the same skillet the chopped tomato, parsley and kosher salt. Turn on the heat. Stir and cook the tomato, for about 1 to 2 minutes.
- Add the 2 tablespoons of butter, 2 tablespoons of extra virgin olive oil, cayenne pepper, and paprika. Pour in 1/4 cup of broth, cream if using, and the tomato paste. Stir to combine.
- Cover with a lid, and simmer on low heat for about 2 to 3 minutes.
- Toss in the chunks of lobster meat and simmer for 2 minutes, or until the lobster meat is fully cooked and turned white. (don't overcook the lobster) Turn off the heat.
- Taste the sauce, and adjust the seasonings with salt and cayenne to your preference. Serve over your favorite ravioli, pasta or rice or seafood.
Notes
- See the blog post for all the tips and variations!
- If your lobster tails are smaller add more accordingly.
- If you'd like a lobster/crab sauce, add lump crab meat at the end and warm through.
