Zucchini is one of those things that literally can be thrown into everything and it’s delicious.
Zucchini is also known as “courgette and is a variety of the marrow squash. It has more potassium than a banana and is about 95% water!
Smaller zucchinis that are between 6-8 inches are the most flavorful – so don’t always look for the biggest!
I curated some simple and delicious ways to use it below:
When zucchini is especially fresh (when it’s in season), eating it raw is a delicious way to have it.
Zucchini Ribbon Salad by Heart Healthy Greek
You can use a “Y” peeler like this one to make the ribbons if you’re nervous about the mandoline
Roasted Ratatouille By Alexandra’s Kitchen
Zucchini Soup by The Cozy Cook
It has dairy but you can use veggie broth and a potato to keep it creamy and dairy free
Sweet Corn Zucchini Pie by Pinch Of Yum
Zucchini Relish By Attainable Sustainable
Garlic Sesame Chicken Zucchini Boats By Swanky Recipes
Marinated Make-Ahead Zucchini By Food52
This zucchini stir fry By Feasting At Home has tofu and makes a great vegan meal
Zucchini brownies by I am Baker
Spinach Zucchini Banana Muffins By Plantains and Challah (That’s me! these are so versatile and one bowl!)
Don’t forget about the blossoms! They are delicious as well. Ricotta Stuffed Squash Blossoms by Little Ferraro Kitchen