Do you have boat load of zucchini right now, too? We’ve been getting tons of zucchini and yellow squash with our CSA share from Porter Farms each week and I don’t mind one bit. I absolutely love zucchini so much, so I have been making zucchini noodles a ton, plus I’ve just been grilling them up with yellow squash, throwing them into breakfast hash with sweet potatoes, etc etc. I have been having so much fun getting creative with recipes and I’ve even been freezing some to use up later in the year when I can’t get them so easily. I have a few new recipes that I plan to try out later this week to share with you, so look for those soon.
Assuming that many of you also have gardens or CSA shares, I am sure you have lots of zucchini too, so I thought I would take a moment to share some Tasty Yummies zucchini recipes with you. Hope you enjoy.
Grain-Free Zucchini Chocolate Chip Cookies – Gluten-free + Dairy-free with Vegan Option
Zucchini Socca with Caramelized Onions – Gluten-free + Vegan
Zucchini Noodles – Gluten-free, Vegan + Raw Option
Crispy Zucchini Rounds – Gluten-Free + Dairy-free Option
Summer Squash Salad Recipe – Gluten-free, Vegan + Raw
(this can be made with zucchini and/or yellow squash)
Red Quinoa Salad with Currants, Dill, Zucchini and Sunflower Seeds – Gluten-free + Vegan Option
Fettucine Alfredo with Zucchini, Yellow Squash and Carrots – Gluten-Free + Vegan
(This recipe would be great with zucchini noodles in place of the pasta)
Zucchini Muffins with Almond Flour – Gluten-Free + Dairy-free
Quinoa Salad with Zucchini, Yellow Squash & Toasted Almonds – Gluten-Free + Vegan
Zucchini Pie – Gluten-free + Dairy-free Option
Penne with Deconstructed Zucchini Pistou – Gluten-free + Dairy-free Option
8 Responses
I made a great zucchini recipe the other night. I cut some large zucchini’s (from our garden) lengthwise right down the middle. Then I scooped out the middle of each one, removing all of the seeds. I stuffed the zucchini with cooked brown rice, fresh tomatoes and onions. I drizzled a little olive oil and balsamic vinegar over them and then baked them in the oven at 350 degrees for 45 minutes or until the zucchini gets soft. They were really great!!
Yum, Renee. This sounds delicious and super simple. The oil and vinegar drizzled overtop sounds amazing. My dad makes a delicious stuffed zucchini similarly, but in addition he adds loads of garlic and he usually adds some of the local grass-fed ground beef we get from our farmer. Soo delicious. Thanks so much for sharing.
You’re welcome! I love simple:). I bet garlic would be great with this. I will add that next time. Thanks for all of your hard work and all you do.
Well thank you Renee and thank you so much for reading and commenting, means more to me than you know! 🙂
Oh I LOVE zucchini…. I love it grated up in salads as a change from green leaves…. it truly is such a versatile veggie (plus you can make chocolate cake with it!!) Your recipes all look wonderful, I’m going to have to replenish my zucchini supply and try some out 🙂
what delicious recipes! I’m making zucchini tonight! Your recipes look fabulous!
Oh my gosh, these all look SO delicious! Especially that quinoa! Must make that asap!
Thanks Raechel! Yeh I have been obsessed with quinoa recipes, I made something similar to this a week or so ago, tons of veggies, lots of garlic – it was yummy!