What can I make with Zucchini (courgette, squash)?

I made a fabulous dip with them at the weekend. Based on Baba Ganoush, but using courgette instead of aubergine (eggplant).


Slice them thickly and roast in the oven, OR cut into halves and griddle. I added salt and pepper to them during this stage. Once they're soft, blitz with some crushed garlic and a tablespoon of tahini.

That's it! Good with crackers, on toast, carrot sticks....

Use them instead of pasta. I always make "courgette spaghetti".

Also, I'm probably not allowed to do this, but I posted as link to courgette brownies on my blog > http://rachphillips.com/low-carb-flourless-chocolate-brownies-with-courgettes/ you could have an experiment with those?

OR (sorry)

Chop up a load of veg - courgette, red onion, yellow peppers, mushrooms etc - pop over some herbs, olive oil and bung in the oven for about 20 mins

Ratatouille

My roommate loves zucchini pizzas! Slice them into think rounds, top with marinara sauce, shredded cheese & any italian herbs and spices (oregano, basil, black pepper). Put in the oven until cheese has melted and zucchinis are a bit soft! I believe around 350 for 20 minutes, give or take.

My favorite is zucchini spaghetti, think someone else mentioned this too. I use a kitchen tool off of Amazon that cuts zucchinis into thin pasta-like strands and saute it on the stove. I add mushrooms, tomatoes, avocados and then vegan sausage to the dish with rosemary/sea salt/pepper/basil, it's delicious!

Soup!! Blend it, or add it to a vegetable broth.

I usually have courgette with most my home made meals.

Spag bol- I usally top it up with courgettes and peppers so I can cut down the amount of spaghetti.

Weirdly good with currys as well especially those that are tomato based.

Grill courgettes with peppers, onions and carrots, and have it with chicken.

Tasty with a strong cheese too. (Just melt the cheese on top!)

Do you have a cooking stone? This is what I LOVE to do with the big zucchini my parents give me:

Panko bread crumbs, seasoned with salt, pepper, oregano, garlic powder
Vegetable Spray
One egg beaten with two tablespoons of light Daisy sour cream
Zucchini medalions (sliced about 1/4 inch each)
Freshly shredded parmesan

Preheat oven to 425
Spray your stone with vegetable oil
Dredge each slice of zucchini in the egg wash and shake off excess
Press into breadcrumb mixture
Place on stone. Repeat with all the slices
Spritz each one with vegetable oil
Bake for 10 minutes, till you see the edges are golden brown.
Carefully flip and top each with a pinch of cheese
Bake another ten minutes, or until golden brown/cheese is bubbly and golden

Serve with marinara sauce and a small side of thin spaghetti.

YUM!!

grill, saute or oven roast all kinds of summer veggies for a colorful mixture of heaven:
<<zucchini, summer squash, carrots, small cherry tomatoes, onion or scallions, red or yellow pepper.>>
marinate with just a little really good olive oil, salt, pepper and any other fresh herbs you have from the garden.

Keep a container always in the fridge, and you'd be amazed at what it makes better:
omeletes
bruschetta or pizza
pasta - served hot, or pasta salad
add to a greek salad, for a dinner entree
add to a turkey wrap or make a veggie wrap
add to rice for a wonderful, colorful "side"
wrap leftover veggies and rice into eggroll wrappers and bake for crispy low fat eggrolls

The possibilities are endless. Good eating.

I like slicing or dicing zucchini, mushrooms, yellow squash, onion, tomatoes and sautéing them in very little olive oil then I add a can of pizza sauce and let them simmer for a little bit. Just before removing I grate a little parmesan on top. You can add or remove what ingredients you want. Once in a while I will treat myself and add a little turkey pepperoni.

If they are small enough slice them in circles or chunk them put them in a baggie splash some olive oil on them, get them all covered

I do this and then sprinkle them with parmesan cheese and bake them. Yummy