Low Carb Zucchini Ideas?

azulvioleta6 · July 2015

So, I have a garden which is currently producing a lot of zucchini. I have standard zucchini, Latino squash and tatume squash ripe at the moment.

I am trying to use them fresh as I still have zucchini in the freezer from last year. In the past, I have made zucchini bread and zucchini brownies, but I just can't handle the sugar/carbs in those kinds of dishes anymore.

So I have been eating zoodles. A LOT of zoodles. Sauteed zoodles, boiled zoodles, zoodles with pesto sauce, etc. I love zoodles, but one woman can only eat so many.

I've also been making Lebanese zucchini pancakes. I love these, but they have a little bit of flour in them, so I really shouldn't make them a habit.

What else can be done with zucchini that is low-to-moderate in carb content?

Faithful_Chosen · July 2015

Soup. Spicy zuccini soup is a staple in our household. Also, cutting them in half lengthwise, hollowing them out, and filling them with vegetable sause (with meat, maybe) is a great way to go through a lot in one sitting. Simply having them raw as a slad base with tomato, and some form of low cal cheese is also nice as a (side) dish. How about a veggie omelette with it?

Queenmunchy · July 2015

Grate them and add them into meatballs (2 large per lb of meat), add into burgers or meatloaf, make zucchini fries with Parmesan crusts, stuff into chicken, add into chili (I add instead of beans).

foreverslim1111 · July 2015

We have zucs coming out of our ears (garden) too right now. I slice them up with the skin on, and sauté them with chopped tomatoes (also out of our garden), onions and garlic in a medium to hot fry pan in EVOO. I preheat the pan and oil then sauté for about 8 minutes or until brown on the edges. I usually throw the tomatoes in the last 2 minutes so they don't over cook. Then sprinkle parmesan cheese on top. Everyone loves this and we never have leftovers.

jcow84 · July 2015

We are also experiencing a zucchini glut! Try this link: Gina at Skinnytaste has amazing healthy recipes that always work out!
http://www.skinnytaste.com/2014/07/35-skinny-zucchini-recipes.html

azulvioleta6 · July 2015

Good tips!

No soup for me right now...the weather has been in the 100-degree range where I am and I don't have air conditioning. It's starting to cool down a little bit, but it's not soup weather just yet.

Now I am thinking about a Mexican soup with sour cream and grated zucchini. I could do squash blossoms in something like a tortilla soup too...

azulvioleta6 · July 2015

jcow84 wrote: »

We are also experiencing a zucchini glut! Try this link: Gina at Skinnytaste has amazing healthy recipes that always work out!
http://www.skinnytaste.com/2014/07/35-skinny-zucchini-recipes.html

Lots of good ideas! Thank you!

I want to try the pizza bites...perhaps on the grill.

goaliesmate · July 2015

Just grate and use raw in salads with other grated ingredients.

azulvioleta6 · July 2015

goaliesmate wrote: »

Just grate and use raw in salads with other grated ingredients.

For some reason, that does not appeal...maybe it's the slightly slimy texture? I don't like raw zucchini I guess.

I should try putting some in a quiche or a frittata.

fattymcrunnerpants · July 2015

We got three huge ones from a friend. So tonight I cut them lengthwise, seeded them and added sausage mixed with egg and parmesan cheese and baked them and topped them with provolone. It was so good even my picky kiddletts are them!

azulvioleta6 · July 2015

fattymcrunnerpants wrote: »

We got three huge ones from a friend. So tonight I cut them lengthwise, seeded them and added sausage mixed with egg and parmesan cheese and baked them and topped them with provolone. It was so good even my picky kiddletts are them!

That sounds nice!

I am going to try the zucchini pizzas tonight. I also found several recipes in an old Community Garden cookbook from Smith and Hawkin.

If any of those turn out well, I will share them.

Plus I now have enough zoodles to feed a small nation.

Andiknits · July 2015

Zucchini is great in blended sauces to give them a "creamy" texture! It is really amazing! I blended one up with some salsa to make a creamy southwestern dressing - delicious! Make baked fritters by using flax or chia seeds in place of the egg to bind and use garbanzo bean or coconut flour instead of white - more protein and less carbs!

azulvioleta6 · July 2015

Garbanzo flour is intriguing. That would go well with my Lebanese dishes.

Do you make it yourself or is it a commercial product?

chandramiller68 · July 2015

I like making Zucchini Boats. Here's the recipe I used as a base. http://www.tasteofhome.com/recipes/zucchini-boats
You can change it up as you prefer.

Andiknits · July 2015

azulvioleta6 wrote: »

Garbanzo flour is intriguing. That would go well with my Lebanese dishes.

Do you make it yourself or is it a commercial product?

Its pretty widely available! Bob's Red Mill makes the one I find most frequently. There is usually a place in the flour aisle or where grains are sold that has Bob's packages. Otherwise, look in the Gluten Free section of the store. It is staple in Indian and West Europe cooking cooking (Socca is the French version of Lebanese pancakes and uses garbanzo flour!), so I can find it in store sections that carry ethnic ingredients, or multicultural groceries. It gives a really nice crunch when used to flour something for browning, as well!

MegWaymire · July 2015

If you like to grill, a favorite of ours is to slice them thin on a diagonal, brush with a little bit of oil, give a spritz of lemon juice and a dash of salt and pepper and throw them on the grill.

Alternately, maybe put them on skewers with other veggies and meats (if you're into that) for kebabs?

Both go great on top of quinoa.

debnat73 · July 2015

There's a recipe for "zucchini tots" that is good! I subbed the egg for egg whites and whole wheat bread crumbs (couldn't find them) for organic bread crumbs. http://www.skinnytaste.com/2012/07/zucchini-tots.html?m=1

azulvioleta6 · July 2015

Andiknits wrote: »

azulvioleta6 wrote: »

Garbanzo flour is intriguing. That would go well with my Lebanese dishes.

Do you make it yourself or is it a commercial product?

Its pretty widely available! Bob's Red Mill makes the one I find most frequently. There is usually a place in the flour aisle or where grains are sold that has Bob's packages. Otherwise, look in the Gluten Free section of the store. It is staple in Indian and West Europe cooking cooking (Socca is the French version of Lebanese pancakes and uses garbanzo flour!), so I can find it in store sections that carry ethnic ingredients, or multicultural groceries. It gives a really nice crunch when used to flour something for browning, as well!

Thank you! I figured that Bob's Red Mill might make it. The company is local to me, so their products are widely available.

Socca eh? Off to google...

azulvioleta6 · July 2015

I tried the pizza bites, or in my case, mini-pizzas, since I used a really large zucchini.

Not bad, but I might want to experiment a bit with getting the zucchini dryer/crisper. It did help assuage my pizza craving, in any case.

sunshyncatra · July 2015

Sauteed zucchini is yummy by itself. You can also grate zucchini into scrambled eggs for breakfast.

ShinyFuture · July 2015

I get a lot of recipes from EatingWell- their Eggs Italiano is a hit with the whole family - http://www.eatingwell.com/recipes/eggs_italiano.html

Also, A Veggie Venture is a great site for any kind of vegetable you want to eat.

azulvioleta6 · July 2015

Thanks Shiny!

I made the Skinny Taste Cream of Zucchini Soup. Stupid-easy to make and it tastes AMAZING. Put fancy garnishes on it and serve it at a dinner party kind of amazing.

It's too hot for soup, but I still enjoyed it.

amr32r · July 2015

Zucchini boats dont have link but i got the idea from pinterest ...yummy!!!

lemmie177 · July 2015

Really jealous of your zucchini harvest!

I didn't like raw zoodles much either, EXCEPT mixed with a cold peanut-sesame sauce. It is AWESOME. Just google peanut-sesame noodles and there are lots of recipes out there. Great for hot summer days.

acorneredbaby · July 2015

I like to use a mandolin slicer and slice them into very thin pieces lengthwise then fry with a bit of olive oil or butter. Add salt and pepper and cayenne (which is of course optional). So good.

cosmichvoyager · July 2015

I like them sautéed with onions and taco seasoning like cumin and chile pepper as a taco or enchilada filling.

Josalinn · July 2015

we slice them in half and grill them. yummy!

Josalinn · July 2015

acorneredbaby wrote: »

I like to use a mandolin slicer and slice them into very thin pieces lengthwise then fry with a bit of olive oil or butter. Add salt and pepper and cayenne (which is of course optional). So good.

You made me think of the movie Ratatouille when they made the ratatouille with thin slices at the end

azulvioleta6 · July 2015

I hope that I still have zucs when my tomatoes and eggplant start ripening!

Well, I do have tomatoes right now, but not nearly enough for ratatouille.

canary_girl · July 2015

I slice them thin on a mandolin, and marinate them (with peppers and mushrooms) with balsamic vinegar, soy sauce, fresh grated ginger, and olive oil. I bag them up and let them sit overnight (often make several bags, they keep for quite a few days) then grill them on the bbq (I bought a special grilling pan).

klmnumbers · July 2015

i'm a big fan of grilled zucchini, squash, and onions as a side dish to most major protein main courses. Then, I borrowed a recipe from someone on MFP actually for a very low cal frittata. 4 eggs, 4 zucchini, about 50g of cheese, pepper, breakfast!

Low Carb Zucchini Ideas?

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