OK, this zucchini salad is now officially my favorite way to enjoy zucchini (close second is these baked zucchini fries). Who knew that raw zucchini can taste so good? But when seasoned with olive oil, lemon juice and spices and left to soften a little, it’s an amazing, simple, fresh-tasting dish. The perfect summer side dish! Click for the recipe
Zucchini slices replace the noodles in this low-carb, gluten-free zucchini lasagna. Of course, zucchini slices don’t work as well as noodles in terms of keeping the lasagna’s shape, so this zucchini lasagna is flimsier than traditional lasagna, but in terms of flavor, it’s another victory to low carb and another proof that the starches in many recipes merely absorb other flavors. This lasagna tastes amazing, so good in fact that I don’t plan on making it too often, since I found myself having THREE, yes three slices instead of the one I was planning to have – yes, it is that good.
Zucchini is very watery, so do go through the (admittedly annoying) extra step of grilling the zucchini slices before assembling the lasagna. Grilling will help dry them off and remove some of the water. Otherwise, they will release their water into the lasagna as it bakes – not good.
Needless to say, the flavor of your lasagna will greatly depend on the marinara sauce you use. I always use sugar-free spaghetti sauce, and my favorite is Rao’s – it has a clean list of ingredients and the spicy Arrabbiata sauce is especially amazing – this is the one I used in this recipe. Rao’s used to only be available at Whole Foods, but lately I’ve been seeing it in my supermarket too. Of course, just like everything else on earth, it’s also available on Amazon. Click for the recipe
This tasty, cheesy zucchini casserole gives you a delicious pizza-like experience, without the grains, gluten and extra calories. I have a very picky eater at home who has a hard time with many vegetables, zucchini included. This zucchini casserole is the only way to get her to eat zucchini, and do so willingly while asking for seconds. Click for the recipe
The idea for this zucchini pizza came to me after I found some extra-large zucchinis at the farmer’s market, and was wondering what to do with them. I grilled one of them just the way I usually grill eggplants, brushing it first with a mixture of olive oil and balsamic vinegar. It turned out wonderful, and then it occurred to me that a large zucchini does resemble eggplant, and since eggplant pizza is a big hit around here, I could try making zucchini pizza.
Success! These zucchini pizza rounds are delicious and so easy to make. They make a great appetizer, or a delicious side dish. Don’t skip the step of salting the zucchini prior to roasting, to get rid of some of the water. I used Spanish chorizo as my topping, but pepperoni will work too, obviously, as would any other topping you like. Click for the recipe
Crisp, delicious baked zucchini chips, seasoned with garlic and Parmesan. Not all of them will turn out crisp, but even the softer ones are excellent. Salting the zucchini chips before baking them is an annoying extra step, but it removes water from the zucchini, which helps achieve crispiness. Click for the recipe
These baked zucchini fries are so good, crisp and delicious, I can’t imagine why anyone would want to prepare zucchini any other way. The high-heat baking removes the wateriness and bitterness from the zucchini, the egg white/almond meal coating adds a delightful crunch, and the olive oil/spices add tons of flavor. Delicious! Click for the recipe