Zucchini Recipes 

Sautéed Zucchini 

  • 2 lb. zucchini
  • 2 Tbsp olive oil 
  • ¼ cup fresh parsley, diced
  • 1 clove garlic, diced 
  • 1 small onion, diced
  • ½ teas dried oregano 
  • 1 teas grated Parmesan cheese
  • salt and pepper to taste 

Wash the zucchini, remove the ends and slice the zucchini into ½ inch slices. Heat olive oil in skillet over medium heat.  Add the onion and garlic and sauté.  Add the zucchini and sauté until lightly browned and just tender.  Sprinkle with the parsley, oregano, salt & pepper and Parmesan cheese.  Remove from heat and serve. 

Zucchini Fritters

  • 2 cups grated zucchini
  • 1 ¾ cup sifted flour 
  • ½ tsp salt
  • 1 cup milk 
  • 3 tsp baking powder
  • 1 egg, lightly beaten 
  • 1 Tbsp melted butteroil for frying 

In mixing bowl add the baking powder and salt to the sifted flour and sift the three ingredients together.  In another dish combine the slightly beaten egg, the milk and the melted butter.  Slowly add the flour mixture to the liquid mixture and stir until smooth.  Stir in the grated zucchini.  In a large skillet heat oil.  Drop rounded tablespoon amounts of the batter into the hot oil and fry for 3 to 5 minutes.  Be sure to turn fritters to they are well browned on both sides. 

Zucchini and fresh corn sauté 

  • 3 small zucchini
  • 3 ears corn 
  • ½ sweet onion, diced
  • ¼ cup butter or margarine 
  • Salt & pepper to taste
  • ½ teas Italian seasoning 

Remove husks and silk from the corn.  Cut the kernels from the ears of corn.  Wash the zucchini.  Remove the ends and dice the zucchini.  Heat the butter in a skillet over medium heat.  Sauté the onion in the melted butter until tender.  Add the zucchini and corn to the onion and butter in the skillet and cook until tender, about 8 minutes, stirring frequently.     Sprinkle with salt, pepper and Italian seasonings. 

Baked zucchini casserole 

  • 4 cups zucchini sliced thin
  • 2 Tbsp butter or margarine 
  • ½ cup onion, chopped
  • 2 large tomatoes, diced, optional 
  • 2 Tbsp fresh parsley
  • 1 teas garlic powder 
  • ½ tsp oregano
  • ¼ tsp basil 
  • 2 eggs, lightly beaten
  • 8 oz shredded mozzarella cheese 
  • 1 tsp Dijon mustard
  • salt & pepper to taste 
  • Parmesan cheese. optional 

Heat oven to 350 degrees F.  In large skillet melt the butter and sauté the onions.  Add the parsley, garlic powder, oregano, salt and pepper and basil and stir.  Stir in the zucchini, Dijon mustard, slightly beaten eggs, tomatoes and mozzarella cheese.  Mix well.  Spray a baking dish with cooking spray. 

Pour zucchini mixture into baking dish.  Bake in preheated oven for approximately 35 minutes.  Sprinkle parmesan cheese over top of casserole, if desired. 

Stuffed Zucchini 

  • 3 medium zucchini
  • 1 32 oz jar marinara sauce 
  • 1 glove garlic minced
  • 4 oz grated Parmesan cheese 
  • 4 oz shredded mozzarella cheese
  • 1 cup sliced mushrooms 

Preheat oven to 350 degrees F.  Wash zucchini.  Bring a large pot of water to a boil and add the zucchini and cook until tender, about 15 minutes.  Drain zucchini, cool. Slice zucchini in half lengthwise.  Scoop out the inside flesh of the zucchini gently and leave about ¼ inch of the flesh inside the zucchini skin.  Pat the inside of the zucchini dry.  Spray a 9 x 13 baking dish with cooking spray. Dice the zucchini flesh.  Combine the zucchini, garlic, mushrooms and Parmesan cheese.  Stuff this mixture into the zucchini.  Place zucchini in prepared baking dish.  Pour the marinara sauce over the stuffed zucchini, cover the pan with foil and bake in preheated oven for approximately 45 minutes.  Remove the foil and top each stuffed zucchini with the mozzarella cheese.  Bake until cheese is melted.