Zucchini Baby!

So much delicious zucchini in the garden, you will want to use it up! Here are three tasty recipes you can add to your zucchini files for a tasty dinner, salad or sweet treat!

Zucchini Ricotta Rolls

Take a spin on lasagna and try these zucchini rolls. With all the flavour of lasagna you can serve this up as a main course or side dish with some extra pasta sauce alongside.

 

Serves: 6 to 8

 

1 tub (475 g) ricotta cheese

1/2 cup (125 mL) seasoned breadcrumbs

2 eggs

1/4 cup (60 mL) each chopped fresh parsley and basil

2 cloves garlic, minced

1/4 tsp (1 mL) each salt and fresh ground pepper

1 cup (250 mL) tomato basil pasta sauce

3 zucchini, 7 inches (17.5 cm) long (about 1 1/4 lb/600 g)

1/4 cup (60 mL) grated Parmesan cheese

 

In a bowl, stir together ricotta cheese, eggs, parsley, basil, garlic, salt and pepper; set aside.

 

Spread sauce over bottom of 11 x 7 inch (2 L) greased baking dish.

 

Thinly slice zucchini lengthwise and spread about 2 tbsp (30 mL) of the ricotta mixture over each zucchini slice. Roll up and place in baking dish. Sprinkle with Parmesan cheese.

 

Bake, uncovered in 375 F (190 C) oven for 45 minutes or until zucchini is tender and top is golden.

 

 

Tip: You will have a couple of zucchini slices left so be sure to chop them up and use them in soups, stews, frittatas or omelettes.

 

 

 

Zucchini Pepper Slaw

Look for yellow zucchini or summer squash in season to change up the colour variety in this slaw. Be sure to toss the slaw just before serving for the best flavour and texture of the zucchini.

 

Serves: 8

 

1/4 cup (60 mL) light mayonnaise

2 tbsp (30 mL) plain 0% Greek yogurt

1 tbsp (15 mL) cider vinegar

1 tbsp (15 mL) canola oil

2 tsp (10 mL) packed brown sugar

1 tsp (5 mL) dry or ground mustard

1/4 tsp (1 mL) each salt and fresh ground pepper

2 zucchini (about 400 g total weight)

1 orange bell pepper

3 tbsp (45 mL) chopped fresh parsley

 

In a large bowl, whisk together mayonnaise, yogurt, sugar, vinegar, oil, mustard, salt and pepper.

 

Using a grater or vegetable slicer, grate zucchini and add to bowl. Thinly slice pepper and add to bowl with parsley.  Toss well to combine.

 

Tip: If you’re packing this for a picnic, simply pack the slaw ingredients and dressing ingredients separately then toss when you are ready to serve. If the slaw sits for awhile, be sure to toss it again to coat the ingredients evenly.

 

 

Chocolate Zucchini Muffins

Zucchini is a great vegetable to add to baking it adds some fibre and makes these muffins delicate and moist.

 

Yield: 12 muffins

 

1 1/2 cups (375 mL) all-purpose flour

1/2 cup (125 mL) unsweetened cocoa powder

2 tsp (10 mL) baking powder

1/2 tsp (2 mL) baking soda

1/4 tsp (1 mL) salt

½ cup (125 mL) butter, softened

1 cup (250 mL) packed brown sugar

2 large eggs

1/2 cup (125 mL) milk

1 tbsp (15 mL) vanilla

2 cups (500 mL) grated zucchini (about 1 medium)

1/2 cup (125 mL) mini chocolate chips

 

In a large bowl combine flour, cocoa powder, baking powder, soda and salt; set aside.

 

In another bowl, beat together butter and sugar until fluffy. Beat in eggs one at a time; add milk and vanilla. Pour over flour mixture. Add zucchini and chocolate chips; stir until dry ingredients are moistened.

 

Spoon into greased or paper lined muffin pan. Bake in 400 F (200 C) oven for about 20 minutes or until tops are firm to the touch.

 

Freezer Options: Wrap each muffin individually with plastic wrap and place in airtight container for up to 1 month. Defrost at room temperature or in the microwave.

 

Storage: Keep in container at room temperature for up to 3 days or refrigerate for up to 5 days.