Easy & Simple Zucchini Recipes
Reading Time: 2 minutes
Make any of these easy, simple zucchini recipes for a healthy and fresh addition to your meal.
by Karin Deneke
Sautéed Zucchini and Chickpeas
- 1 can of chickpeas drained and rinsed
- 2 young medium-sized zucchini about 8 inches long, washed and coarsely grated
- Salt and freshly ground black pepper
- Butter and/or olive oil
- Heat the oil and butter in a deep pan over medium heat until it foams.
- Add zucchini and stir occasionally for 5 minutes or until slightly browned.
- Add the chickpeas and sauté on medium-low heat for about 8 minutes.
- Season with salt and pepper to taste.
I prefer using butter only for this recipe, as it enhances the flavor of the zucchini. In addition, I like to sprinkle freshly minced parsley over the finished meal. You could also add a little Parmesan cheese.
Fried Sliced Zucchini
Select 6- to 10-inch zucchini. Slice into 1/4 inch thick rounds, leaving the skin on. Fill a plastic bag with 1/2 cup of Italian-style bread crumbs, add the zucchini rounds, and toss until covered.
- Heat olive oil at medium heat in a large frying pan.
- Add zucchini rounds and fry until brown on each side.
- Sprinkle with Parmesan cheese if desired.
You could slice the zucchini lengthwise to cut down on the preparation time.
Zucchini Cake
- 2-1/4 cups sugar
- 3 cups flour
- 1 tablespoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking soda
- 3 cups finely grated zucchini*
- 1/2 cup of chopped nuts — optional
- 3 large eggs
- 1 cup of shortening
- 2 teaspoon vanilla
- Blend and pour into 8″x12″ pan.
- Bake at 325 degrees Fahrenheit or until a toothpick comes out clean.
- Top with the icing flavor of your choice. I use vanilla icing.
* I prefer using younger zucchini with fewer seeds.
Dehydrating Zucchini Chips
Slice medium-sized zucchini into rounds 1/4″ thick and pack onto dehydrator trays. Follow the unit’s directions for drying. Season for snacks or freeze for later use in soups or stews.
Squash crops are relatively easy to raise and can be a nutritious addition to your meals. Summer squash is rich in B vitamins and vitamin C. Winter squash, which are high in fiber, add vitamin A and potassium to your diet.
Try these other delicious side recipes at home:
Karin Deneke recently relocated to rural Ohio from the mountains of Colorado. Her articles deal with a variety of subjects, from production agriculture to gardening to soil science, just to name a few.
Originally published in the July/August 2024 issue of Countryside and Small Stock Journal and regularly vetted for accuracy.
