Our Top Five Zucchini Recipes We’re Making This Summer

In the spring, we Vermonters get overly ambitious about our zucchinis, planting extra seeds to ensure a bountiful harvest. Then, as mid-to-late summer rolls around, we find our kitchen counters covered in squash from our own gardens, neighbors, and local farms. This year, our mission is to avoid letting zucchinis go to waste! Check out our favorite zucchini recipes, from breakfast to dinner and snacks for in-between. 

Basil and Garlic Zoodles

Once you taste these fresh zoodles, you’ll want to make them for dinner every night! Keep in mind that zoodles can replace pasta in almost any recipe, so feel free to experiment with the sauces you like best. 

Makes 4 servings

Ingredients:

• 4 zucchinis
• 3 tablespoons olive oil
• 4 cloves garlic
• 1/2 cup fresh basil leaves, roughly chopped
• 1/3 cup cherry tomatoes, halved
• Juice from 1/2 lemon (about 1 tablespoon)
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon Italian seasoning (dried basil, oregano, rosemary, marjoram, and thyme)
• Salt and pepper to taste
• Optional: grated parmesan cheese

Instructions:

1. Use a spiralizer to create your zoodles. If you don’t have a spiralizer, you can also use a vegetable peeler or the julienne blade on your mandoline. Set your zucchini aside in a strainer to let some water drain.
2. Heat the olive oil in a large skillet over medium heat. 
3. Add minced garlic and sauté 1-2 minutes until fragrant. 
4. Add the zoodles and cook for about five minutes. The zoodles should be tender with a slight crunch. 
5. Stir in your chopped basil, cherry tomatoes, lemon juice, and spices and remove from heat after 1 – 2 minutes. 
6. Plate the zoodles and top with grated parmesan cheese, if desired. 

Zucchini Cake

This recipe is one of our favorite ways to use zucchini for breakfast or as an afternoon treat. Grab your mixing bowl and bundt pan, and let’s get to work!

Ingredients:

• 3 egg whites
• 2 cups sugar
• 3/4 cup olive oil
• 1 tablespoon vanilla extract
• 2 cups zucchini, shredded
• 2 cups flour
• 1 tablespoon cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• Optional: 1/2 cup walnuts

Instructions: 

1. Preheat your oven to 325 degrees Fahrenheit.
2. Shred your zucchini and let it sit in a strainer to let some water drain.
3. Add your three egg whites to a medium bowl and beat with a hand mixer until frothy. 
4. Add your sugar, olive oil, and vanilla and mix until combined.
5. Stir in your shredded zucchini, flour, cinnamon, baking soda, salt, and baking powder until you have a cake-batter-like consistency.
6. Optional: Fold in 1/2 cup of chopped walnuts.
7. Grab your bundt pan and coat it in a nonstick spray, butter, or oil. 
8. Pour your batter into the bundt pan and bake for one hour.
9. Once baked, remove the cake from your bundt pan to cool on a wire rack.
10. Slice and serve!

Maple Glazed Zucchini

Everyone knows Vermonters love maple syrup— use it in this delicious snack for the perfect balance of sweet and savory.

Ingredients:

• 1 teaspoon olive oil
• 2 cloves garlic
• 1 red onion
• 2 zucchinis
• 1 tablespoon ginger
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 1/8 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• Squeeze of fresh lemon juice

Instructions:

1. Cube your zucchini into 1-inch pieces. 
2. Set your air fryer to 400 degrees Fahrenheit. Toss the zucchini in a teaspoon of olive oil and add to your air fryer. Air fry for 5 to 6 minutes.
3. In the meantime, create your glaze. Add all of your ingredients to a small saucepan and cook on low on your stove. When your glaze thickens, remove it from the heat. 
4. Remove your zucchini from the air fryer and toss it in the sauce, adding it back to the air fryer for another 5 to 6 minutes. Air fry until the zucchini is tender and crispy.
5. Serve and enjoy!

Recipe adapted from: Opti Cook

Zucchini Cheddar Waffles

This recipe features fresh zucchinis and cheddar cheese, topped with our favorite Vermont maple syrup. What better way to switch up your typical breakfast? Check out this recipe from Cabot Creamery and try our twist on the toppings!

Makes 6 servings

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 large eggs
• 1 1/4 cup shredded zucchini
• 1 cup buttermilk
• 4 tablespoons unsalted butter, melted
• 3/4 cups sharp cheddar cheese, shredded
• Oil for waffle iron

Instructions:

1. Preheat waffle iron. 
2. Shred your zucchini and let it sit in a strainer to let some water drain.
3. Whisk the dry ingredients (flour, whole-wheat flour, baking powder, salt, pepper) in a medium bowl.
4. Beat the eggs in a large bowl and add shredded zucchini and buttermilk. Add the dry mixture and stir. Add the cheese and stir until combined.
5. Oil your waffle iron and cook batter according to the manufacturer’s instructions.

Toppings:

Try out these delicious toppings to add an extra level of flavor to your zucchini cheddar waffles.

• Add crispy bacon and an over-easy egg to your waffle for a well-rounded, protein-filled breakfast.
• Air fry chicken tenders and lay them on top of your waffles with a drizzle of Vermont maple syrup. 
• Place sausage patties, your favorite style of eggs, and cheddar cheese between two waffles for a twist on a classic breakfast sandwich.

Ratatouille

Looking to pair your zucchini with other vegetables and herbs from your summer garden? Try this delicious ratatouille, the perfect vegetarian meal with tons of flavor. 

Ingredients: 

• 1 eggplant
• 1 zucchini
• 1 yellow squash
• 1 red bell pepper
• 1 yellow bell pepper
• 1 yellow onion
• 2 roma tomatoes
• 3 cloves garlic, minced
• 1-6 oz can tomato paste
• 1 tablespoon olive oil (and more for topping)
• 1/2 cup water
• 2 teaspoons fresh thyme
• 3 tablespoons fresh basil
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375 degrees Fahrenheit.
2. Grab a 10-inch baking dish (square or circular works best). 
3. Add your tomato paste to the bottom of your baking dish. Chop your onion and garlic and sprinkle them on top of the tomato paste. Add your water and olive oil and stir until thoroughly combined. Stir until you have a sauce-like consistency at the bottom of your baking dish. Season with salt and pepper, to taste.
4. Slice your eggplant, zucchini, yellow squash, bell peppers, and roma tomatoes into thin slices, about 1/4 inch or smaller. This is easiest with a mandolin, although you can also achieve thin slices with a sharp knife. 
5. Place the vegetables in an alternating pattern to ensure an even distribution. Start at the outer edge of the dish and work your way into the center. Continue until the bottom of the dish is completely covered. 
6. In a separate dish, mix 3 tablespoons of olive oil with your chopped fresh thyme, basil, salt, pepper, and optional red pepper flakes. Drizzle the oil mixture over the vegetables in your baking dish.
7. Cover the dish and bake for 45 minutes until vegetables are roasted and tender.
8. Serve on its own, with a side of couscous, or French bread. 

Follow our Instagram and Facebook pages to see us making these delicious recipes, and be sure to tag us if you try any out for yourself!