Being able to walk out into the garden and pick zucchini for dinner is great. Last year my plants went crazy and I had zucchinis galore as well as lots of squash blossoms. My plants are slower this year (I tried a different spot in the garden) and I don’t have nearly the production I did last year. But I do still get some at least. I pulled out the spiralizer I’d bought last year and played with some new-to-me ways to cook with the spiralized zucchini.
My boyfriend’s mother mentioned cooking slice zucchini in chicken broth. The first time I tried that I added julienned carrots to the zucchini and added salt, pepper and grated Parmesan after they were cooked. Mmmm! The second time I skipped the carrots. That was still good but not as pretty.
I also took some spiralized zucchini and cut the pieces in half or thirds so they weren’t too long. I dipped them in flour, then egg, then breadcrumbs and fried them, then served with a little Ranch dressing.
If you’re looking for more zucchini ideas, try some of these:
- zucchini pickles
- zucchini and corn chalupas/tostados
- poached zucchini (I might try that recipe in chicken broth next time)
- spaghetti with zucchini
- zucchini and rice tart
- raw zucchini salad