Recently I have rediscovered zucchinis and thought you might be interested in how to cook them.
1. Breakfast Bake – I often make like a frittata/quiche kind of thing and grate a whole zucchini into it. I kind of make it up as I go based on the ingredients I have in the fridge but you must have eggs obviously. I cook at 180 degrees for about 45 minutes or until there’s no runny bits on top. I make a large baking dish of it and have breakfast for the hubby and I for about 4 days. You can put it in wraps, breaky sandwiches or just as is. I usually have toast or oats on the side.
2. Zoats – You may have heard of Proats, which is Protein Oats. Well it's gone in a different direction again and added grated zucchini to it as well. I am yet to discover the perfect method of cooking them but I usually add about ¼ cup grated zucchini to my 1/3 cup of dry oats, add water and cook in the microwave or the stove. Then you can add protein, egg whites and other flavourings at the end and stir well. It’s extremely filling and you may not finish it all. (Pic by Quaker Oats)
3. Zucchini Boats – I’d never heard of these until I lived on a farm in Canada and they grew MASSIVE zucchini’s. the best way to use these up is to slice them length-ways, scoop out the seedy middle bit. Then lay them in a tray, skin down and top them with spaghetti sauce and bake at 150 degrees for about 30mins. You don’t want the zucchini to go super soggy otherwise you won’t be able to get them out and onto a plate. (Pic from Table for Two Blog)
4. Side – my favourite way to cook these as a side is just sliced up and sautéed in a pan with some coconut oil and liquid aminos. It adds a nice saltiness to it without making you reach for water. Don’t overcook them – stay close by, to make sure they don’t turn to mush. You want them to still hold their shape and even crisp up a little on the outside. (Pic from Simply Recipes)
5. Zucchini and cauliflower soup – I have a recipe for this but as I’m developing a recipe book, I don’t want to give it away just yet. Basically, I take cooked, riced cauliflower, sliced and sautéed zucchinis, cooked onion and add them to a blender with garlic, cottage cheese, chicken stock, salt and pepper and wiz it up. It’s absolutely delish and stores in the fridge or freezer for quick lunches or dinners.
Hope this gave you some new ideas!
Comment below if you have ever tried these or a version of them.