7 Zucchini Season Recipes – Simple & Delicious!

Preheat the oven to 375°F (190°C).

Wash the zucchinis and slice them lengthwise into thin strips, about 1/4 inch thick. You can use a knife or a mandoline slicer.

Lay the zucchini slices on paper towels, sprinkle with a little salt, and let them sit for about 15 minutes. This helps draw out excess moisture. Pat them dry with paper towels.

In a large skillet, cook the ground meat over medium heat until browned. Break it up into crumbles as it cooks.

Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.

Stir in the crushed tomatoes, tomato sauce, dried basil, dried oregano, salt, and pepper. Let the sauce simmer for about 15-20 minutes, allowing the flavors to meld.

In a bowl, combine the ricotta cheese, egg, grated Parmesan cheese, chopped basil, salt, and pepper. Mix well.

In a baking dish, start by spreading a thin layer of the meat sauce at the bottom.

Place a layer of zucchini slices over the sauce.

Spread a layer of the ricotta mixture over the zucchini.

Sprinkle a layer of shredded mozzarella cheese over the ricotta mixture.

Repeat the layers until you've used up all the ingredients, finishing with a layer of meat sauce and a generous amount of mozzarella cheese on top.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes.

Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Wash the zucchinis and dice them into pieces. Chop the onion and mince the garlic. Peel and dice the potatoes.

Place the diced zucchinis, chopped onion, minced garlic, diced potatoes, dried thyme, dried oregano, and ground cumin into the slow cooker.

Pour in the vegetable or chicken broth to cover the vegetables.

Season with salt and pepper to taste.

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The vegetables should become tender.

Once the vegetables are soft, use an immersion blender to carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender, blend, and then return it to the slow cooker.

Stir in the heavy cream or coconut milk to the blended soup. Mix well to combine.

Taste the soup and adjust the seasoning if needed, adding more salt, pepper, or herbs to your preference.

Wash the zucchinis and cut them in half lengthwise. Use a spoon to carefully scoop out the center flesh of each zucchini half, leaving about a 1/4-inch border around the edges. Save the scooped-out flesh for the filling.

In a mixing bowl, combine the cooked protein, diced vegetables, shredded cheese, minced garlic, dried herbs, salt, and pepper. Mix well to combine.

Chop the scooped-out zucchini flesh into small pieces. In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped zucchini flesh and sauté for a few minutes until it's softened.

Add the sautéed zucchini flesh to the filling mixture and stir to combine. This mixture will be the stuffing for the zucchini boats.

Preheat the oven to 375°F (190°C).

Place the hollowed zucchini halves on a baking sheet.

Fill each zucchini half with the stuffing mixture, pressing it down gently.

Bake the stuffed zucchinis in the preheated oven for about 20-25 minutes, or until the zucchini is tender and the filling is heated through.

Grate the zucchinis using a box grater or a food processor. Place the grated zucchini in a bowl and sprinkle with 1 teaspoon of salt. Let it sit for about 10 minutes to allow excess moisture to be released.

After 10 minutes, use your hands or a clean kitchen towel to squeeze out the excess moisture from the grated zucchini. This step is important to prevent soggy patties.

In a large mixing bowl, combine the squeezed zucchini, grated cheese, chopped onion, minced garlic, chopped herbs, breadcrumbs, beaten eggs, salt, and pepper. Mix everything together until well combined.

Take a portion of the mixture and shape it into a patty using your hands. The size of the patties can vary based on your preference, but they are typically about 2 to 3 inches in diameter.

Heat a skillet over medium heat and add a generous drizzle of olive oil. Once the oil is hot, carefully place the zucchini patties in the skillet. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Wash the zucchinis and cut them into matchstick-sized pieces, resembling the shape of fries. Try to make them as uniform in size as possible for even baking.

In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper. Mix well to create the coating mixture.

Dip the zucchini sticks into the beaten eggs, allowing any excess to drip off.

Roll the egg-coated zucchini sticks in the breadcrumb mixture, pressing gently to adhere the coating to all sides.

Place the coated zucchini fries on the prepared baking sheet in a single layer, making sure they're not touching each other.

Lightly spray the zucchini fries with cooking spray or drizzle them with a bit of olive oil. This will help them crisp up in the oven.

Bake in the preheated oven for about 20-25 minutes, flipping them halfway through, until they are golden brown and crispy.

Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.

In a large mixing bowl, combine the squeezed zucchini, breadcrumbs, chopped red bell pepper, chopped green onion, vegan mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, salt, and pepper. Mix until well combined.

Take a portion of the mixture and shape it into a patty, resembling the shape of crab cakes. Make sure the patties are firm and hold together.

Heat a skillet over medium heat and add a drizzle of olive oil.

Once the oil is hot, carefully place the "crab" cakes in the skillet. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.

In a small bowl, whisk together the vegan mayonnaise, chopped pickles or capers, Dijon mustard, chopped parsley, lemon juice, salt, and pepper. Adjust the flavors to your taste.

Wash the zucchinis, trim the ends, and dice them into small pieces.

In a saucepan, heat the vegetable broth over low heat. Keep it warm while you prepare the risotto.

In a large skillet or wide pot, heat 2 tablespoons of olive oil over medium heat.

Add the diced zucchinis and sauté for a few minutes until they are slightly tender and lightly golden. Remove the zucchinis from the skillet and set them aside.

In the same skillet, add the chopped onion and cook until it becomes translucent, about 2-3 minutes.

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Add the arborio rice to the skillet and cook for 1-2 minutes, stirring frequently, until the rice grains are lightly toasted.

If using wine, pour the dry white wine into the skillet and stir until the liquid is mostly absorbed by the rice.

Begin adding the warm vegetable broth to the skillet, one ladleful at a time. Stir the rice constantly and allow the liquid to be absorbed before adding more broth. Continue this process until the rice is cooked to your desired level of tenderness (usually about 18-20 minutes).

About halfway through cooking the risotto, stir in the sautéed zucchinis.

Once the rice is cooked and creamy, remove the skillet from the heat. Stir in the grated Parmesan cheese and butter (or olive oil). Mix until the cheese and butter are melted and the risotto is creamy.