I love August in the garden. The backyard garden is bulging with produce. One of my favorite growing plants is zucchini. I think it is because they are easy to grow, hard to kill, and produce fruit with little effort. I’m not much of a gardener but I do get my hands dirty. Over the years I've collected many recipes using zucchini. Here are a few of my favorites.
Raw Zucchini Alfredo
- 1 cup raw unsalted Cashew nuts, chopped
- ¾ cup water
- ¼ cup Pine nuts
- ½ teaspoon thyme
- ½ tablespoon lemon juice
- ½ teaspoon salt
- 1 ½ cloves garlic
- 8 cups zucchini
Blend all ingredients except zucchini in a high power blender until smooth and starts to warm up from blender, about 5 minutes to make the Alfredo sauce.
Cut top and bottom off of zucchini. Using the julienne blade on a mandolin cut zucchini length wise to create noodles. Pour sauce over individual portions.
Since zucchini are prolific I wanted to share this recipe from Paulette W. These are one of our family’s favorites year round.
Zucchini Fritters (my absolute favorite when I have a bit of time in the kitchen)
- 5 medium zucchini, shredded (4 cups) with box grater or food processor
- 2 teaspoons sea salt
- 1/4 cup coconut flour (I used almond flour)
- 1 egg, beaten
- 1/2 teaspoon baking soda
- 1/4 teaspoon cayenne pepper, optional (but yummy) and 1 teaspoon black pepper
- coconut oil or ghee for cooking
Shred zucchini and put into large bowl. Sprinkle with the sea salt and toss well. Walk away for 10 min. Scoop up a generous handful of zucchini and squeeze the living daylights out of them. You want the zucchini dry - nobody likes soggy fritters. Place in a different bowl. Add flour, egg, pepper, and baking soda. Stir to combine Heat a large skillet over med-high heat. Melt a spoonful of oil or ghee in the pan. Pack a 1/4 cup of zucchini mixture out onto the pan and flatten until you get a patty. You can cook 4-5 patties at a time. Cook each side for 3-5 min or until brown. Cool on a cooling rack so they don't get soggy.
Coach Dean's sister gave me this recipe. It is a killer soup in the Fall. I freeze some zucchini just for this recipe.
Deb’s Zucchini Beef Soup
- 1/2 pound cooked ground beef or use left over steak or roast cut into bite size pieces
- 2 celery ribs, thinly sliced
- 1/3 cup chopped onion
- 2 Tablespoon coconut oil
- 1/3 cup chopped green pepper
- 1 can diced tomatoes, do not drain (28 ounce)
- 3-5 zucchini, cubed
- 2 cups water
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon salt
- Pepper to taste
- Chopped parsley as garnish (optional)
In large stock pot cook onion, celery, and green pepper in oil until tender. Stir in tomatoes, water, seasonings, and beef. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until zucchini is tender. Garnish with chopped parsley if desired. Serves 6
Chicken & Zucchini Poppers
- 1 pound ground chicken breast
- 2 cups grated zucchini (leave peel on)
- 2-3 green onions, sliced
- 3-4 Tablespoon cilantro, minced
- 1 clove garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- ¾ teaspoon cumin (optional)
- Coconut oil for cooking (or avocado oil or ghee)
Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
To cook on the stovetop:
Heat a drizzle of coconut oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
Drizzle a bit of coconut oil or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
Serve with guacamole, salsa, or your favorite dip.
Enjoy Good Food,