Got zucchini? The common answer to that question this time of year is yes…then comes the question, “what else can I do with it?” I thought you’d never ask.
Here is a zucchini recipe round up full of my favorites that include salads, zucchini patties, lo mein and chocolate muffins. These family friendly recipes are all grain, dairy, refined sugar free and super delicious. Other favorite zucchini recipes in my archives include low carb Zucchini Pizza Crust, Zoodles Red Curry Bowl with Cod, and Zoodle Sausage Soup.
To make zucchini into noodles (zoodles) I use the paderno 3 blade spiralizer. There are other excellent spiralizers on the market including OXO brand and the Inspiralizer. They are all available on Amazon.
Okay..let’s get on with these recipes. Then I’m off to make some of those yummy chocolate muffins (last recipe ⇓) with an over done zucchini I found in the garden.
Spinach, Basil and Zucchini Noodle Salad (serves 6)
2 medium sized zucchini, spiraled on the thinnest setting (2 -21/2 cups)
6 cups fresh spinach
1 cup fresh basil, cut chiffonade style (thin strips)
4 tablespoons of roasted walnut oil
6 cloves fresh garlic, smashed, peeled and halved lengthwise
4 thin slices prosciutto, torn into 2 inch pieces
2 tablespoons red wine vinegar
1/4 teaspoon crushed red pepper
1/2 teaspoon sea salt
1/2 cup roasted and chopped walnuts*
1/4 cup shredded parmesan cheese
Place zucchini noodles in a large bowl. With kitchen scissors, cut through the strands to trim noodles. Toss in spinach leaves and prepped basil. Set aside.
Heat walnut oil in a large skillet on medium heat. Add the garlic. Saute and stir for 2 minutes until garlic softens and starts to brown. Add the prosciutto, stirring to bring the meat to a crisp. This should take 1 – 2 minutes. Add the vinegar, salt, and red pepper flakes and bring to a simmer. Remove from heat.
Pour warm vinaigrette over zucchini noodles, and spinach mixture. Toss well.
Arrange salad on a serving platter. Sprinkle with parmesan cheese and chopped toasted walnuts. Serve soon after it’s dressed.
* To roast walnuts: preheat oven to 350 degrees. Spread walnuts on a baking sheet and place in 350 degree oven on middle rack. Set timer for 8 minutes. If walnuts are done, they will have a wonderful fragrant smell and have a slightly golden color. If not done yet, give them another 2 minutes. They burn easily so err on the side of caution.
Pan Seared Zucchini Salmon Cakes (makes 8-10/ 4 inch cakes)
2 cups packed zucchini noodles, trimmed
1 / 6 oz can wild caught salmon (drained)
1/2 jalapeno, minced
1/4 cup red onion, minced
zest from 1 lemon
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning (sub in other spices if you don’t have this)
1/2 teaspoon sea salt
1/2 cup almond flour
2 tablespoons arrowroot powder
1 tablespoon fresh lemon juice
pinches of dill, garlic powder and sea salt
In a large bowl, combine the trimmed zucchini noodles and drained salmon, making sure the salmon is well-distributed. Add the jalapeno, onion, lemon zest, spices, sea salt arrowroot and almond flour. Mix well.
In a small bowl beat 2 eggs and add to salmon mixture. Mix well.
Heat 2 tablespoons of avocado oil in a shallow skillet. When oil is heated, add batter in heaping spoonfuls to the skillet. Press mounds to form 3-4 inch cakes. Cook on medium high heat for 4 minutes on each side.
Mix all sauce ingredients together in a small bowl. Adjust seasonings to taste.
Serve these delicious patties and sauce for brunch or dinner, add your favorite breakfast protein (bacon?), a green salad and fresh fruit.
Skillet Shrimp Lo Mein with Zucchini Noodles (serves 4)
4 medium zucchini spiraled on the smallest setting and trimmed
2 tablespoons olive oil, divided
2 tablespoons finely chopped scallions (white and light green parts only)
2 tablespoons minced peeled ginger
3 cloves garlic, minced
1 pound medium shrimp, peeled and deveined
4 cups broccoli, separate florets and chop small, stems peeled and diced small
1 small red pepper, sliced in 1/4 inch crescents
1 cup of vegetable or chicken broth
1 tablespoon arrowroot powder
2 tablespoons coconut amino’s
2 teaspoons toasted sesame oil
finely chopped scallions or cilantro for garnish.
Directions: Line a large colander with a few layers of paper towels. Place zucchini noodles in lined colander and trim noodles by snipping here and there with kitchen shears. Toss noodles with 1/2 teaspoon of sea salt and allow to sit while cooking the stir fry.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil then add half of each the scallions, ginger and garlic. Season with salt and pepper. Stir-fry until the scallions are wilted, 1 to 2 minutes. Add the shrimp and stir fry until just cooked through, about 5 minutes. Transfer the shrimp mixture to a plate using a slotted spoon.
Heat the remaining 1 tablespoon of olive oil on medium heat using the same skillet. Add the remaining scallions, ginger and garlic; stir fry 1 to 2 minutes, then add red pepper and broccoli. Toss to coat vegetables while keeping the heat on medium. Add 1/2 teaspoon sea salt, and a 1/2 cup of the broth. Cover, bring to a simmer, and turn heat to medium – low. Cook until the broccoli is just tender about 5 to 7 minutes.
Remove zucchini noodles from colander a handful at a time and wring out excess liquid into the sink. Place in a bowl and set aside.
In a large bowl, whisk together the arrowroot and remaining 1/2 cup of broth, coconut amino’s and toasted sesame oil. Set aside.
Return the shrimp to the skillet with the broth mixture. Bring to a simmer and cook while stirring until mixture thickens. Add zucchini noodles, mixing gently. Cook just a few more minutes to warm the noodles. Remove from stove. Serve topped with finely chopped scallions or cilantro for garnish.
Chocolate Zucchini Muffins (makes 1 dozen large muffins)
1 3/4 cups almond flour (fine ground from Costco)
1/4 cup coconut flour
1/4 cup arrowroot powder
6 tablespoons cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 tablespoons ground chia seeds (grind in a vita mix or coffee grinder)
1/4 cup warm water
2 cups grated zucchini
3/4 cup coconut sugar
1/2 cup melted coconut oil
2 teaspoons vanilla
1/2 cup enjoy life chocolate chips
Preheat oven to 325 degrees.
In a medium sized bowl combine almond and coconut flours, arrowroot powder, cocoa powder, baking powder, baking soda and sea salt. Mix well, then rub between hands to break up lumps until mixture is smooth.
In another bowl place the ground chia seeds and warm water. Whisk together immediately to keep the chia seeds from clumping up. Whisk in the eggs, oil, coconut sugar, grated zucchini and vanilla.
Combine the liquid and flour mixture together and mix well. Stir in the chocolate chips.
Line muffin tin with liners. Distribute batter evenly into muffin cups.
Bake for 30 minutes or until toothpick inserted comes out clean. Let cool in muffin tin on wire rack for 15 minutes, or longer. These freeze well.