Zucchini: The Most Versatile Veggie

From Appetizers to Desserts, Zucchini Can Be a Star

© Brenda Neugent

Jun 19, 2009

But no matter how many zucchini you ultimately find in your kitchen this summer, you'll likely wish there were more with a few hints for creating innovative, delicious dishes where zucchini is the star.

Appetizer

Instead of chips and dip or deep-fried cheese sticks, try this tasty zucchini recipe, which cooks up in minutes and results in a flavorful, vitamin-packed treat.

Zucchini Chips

• Three medium-sized zucchini
• Two tablespoons olive oil
• 1/4 cup Italian-seasoned bread crumbs
• 1/4 cup Parmesan cheese
• Salt and pepper to taste

Preheat oven to 450 degrees.

1. Slice zucchini in quarter-inch rounds and pat dry. Drizzle olive oil over the zucchini slices in a bowl and toss until well coated.
2. Blend bread crumbs and cheese in another bowl and dip each slice of zucchini in the mixture, coating evenly.
3. Place slices on a non-stick baking sheet and bake for 25 to 30 minutes, until coating is browned and crunchy.

Salad

This colorful salad can be served hot topped with a bit of Parmesan cheese, or cold, and tastes best the next day after the flavors have had a chance to meld.

Zucchini Pasta Salad

• 1 box tri-colored rotini pasta
• 1 green bell pepper, diced
• 1 purple onion, diced
• 2 medium zucchini, diced
• 2 14.5-ounce cans Italian-style chunk tomatoes

Directions:

1. Cook pasta according to package instructions, set aside.
2. Saute onion and bell pepper until almost tender, add zucchini and cook, covered, until zucchini chunks are tender but still firm.
3. Mix pasta and veggies together, then toss with tomatoes.
4. Serve as a side dish with burgers and brats, or with crusty garlic bread as a cool lunch on a hot day.

Main dish

This one-dish recipe is one you'll want to make often.

Zucchini Casserole

• 1 pound ground venison or turkey
• 1 yellow onion, chopped
• 1 green bell pepper, diced
• 2 medium zucchini, sliced into thin rounds
• 1 14.5 ounce can Italian-seasoned tomato sauce
• 1 8-ounce package shredded mozzarella cheese

Directions:

1. Brown ground venison or turkey breast along with onion and bell pepper in a little bit of olive oil until meat is no longer pink.
2. Add tomato sauce and zucchini slices, and cover, cooking until zucchini slices are tender, about 30 minutes.
3. Top with cheese and cook until cheese is melted and bubbly.

Serves four.

Dessert

These chewy, chocolate-infused cookies celebrate zucchini's sweet side.

Zucchini Cookies

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 cup grated zucchini
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

Preheat oven to 375 degrees.

1. In a medium bowl, cream together butter and sugar. Add the egg and beat with mixer until well blended, then stir in the zucchini.
2. Blend the dry ingredients then add to zucchini mixture.
3. Grease cookie sheets, then drop dough by the teaspoonful onto the prepared sheets.
4. Bake in preheated oven for 8 to 10 minutes, allowing cookies to cool slightly on the cookie sheet before removing them to a towel or wire rack to cool completely.

Makes about three dozen cookies.

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