Zucchni Recipes

Tomato Zucchini Pasta

Servings: 1
Total Time: 30 minutes

Ingredients

• 2 cups cherry tomatoes
• 2 medium zucchini, chopped
• 2 tablespoons olive oil
• 2 to 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes, optional
• 1 teaspoon Italian seasoning, or fresh herbs
• Salt and black pepper to taste
• 8 ounces rotini or pasta of choice, whole wheat or gluten-free both work
• 1/3 cup grated Parmesan
• Fresh basil or parsley, optional

Directions

1. Heat olive oil in a large skillet.
2. Cook zucchini for 5 to 6 minutes until golden. Do not overcrowd the pan.
3. Push the zucchini aside, then sauté garlic and red pepper flakes for 30 seconds.
4. Stir in tomatoes and Italian seasoning.
5. Cook for 5 to 7 minutes until the tomatoes burst.
6. Cook pasta until done. Reserve 1/4 cup pasta water, then drain.
7. Add pasta to the skillet and toss with the vegetables.
8. Add reserved pasta water as needed for a silky sauce.
9. Remove the skillet from the heat and stir in Parmesan.
10. Garnish with herbs if using, then taste and adjust seasoning.

Nutrition Information
Each serving provides approximately 320 calories, 10 grams of fat, 45 grams of carbohydrates, 5 grams of fiber, and 10 to 12 grams of protein.

Zucchini Fritters

Servings: 2
Total Time: 26 minutes
Serving Size: 2 fritters with sauce

Ingredients

Fritters

• 3 cups shredded zucchini, about 2 medium zucchini or 3/4 to 1 pound
• 1/3 cup finely chopped yellow onion
• 1 1/2 teaspoons salt, divided
• 1 large egg
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup fine cornmeal
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 3 tablespoons neutral oil

Yogurt Sauce

• 1/2 cup plain Greek or regular yogurt, or sour cream
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh dill
• 1 tablespoon fresh lemon juice
• 1 tablespoon neutral oil
• 1 teaspoon honey
• 1/4 teaspoon garlic powder
• Salt and fresh ground black pepper, to taste

Directions

1. Make the yogurt sauce by whisking all sauce ingredients together except the salt and pepper. Add salt and pepper to taste. Cover and refrigerate until ready to serve.
2. To make the fritters, line a large bowl with a few paper towels or a clean, thin kitchen towel.
3. Place the shredded zucchini and onion in the bowl. Add 1 teaspoon salt and gently mix.
4. Top with another paper towel and press down so the towels begin to absorb the liquid.
5. Lift everything up using the bottom towel and, over the sink, wring out as much liquid as possible. The goal is to remove as much moisture as you can from the zucchini.
6. In a large bowl, whisk together the egg, remaining 1/2 teaspoon salt, garlic, parsley, mint, dill, and black pepper until well combined.
7. Fold in the zucchini and onion mixture.
8. Whisk in the cornmeal, cornstarch, and baking powder until everything is combined.
9. Heat the oil in a large skillet over medium heat.
10. Once the skillet is hot, scoop about 2 tablespoons of the zucchini mixture into the pan and gently flatten with a spatula. Repeat with a few more fritters, making sure not to overcrowd the skillet.
11. Cook until golden brown, about 3 minutes.
12. Flip and cook for another 3 minutes on the other side.
13. Transfer to a paper towel-lined plate and repeat with the remaining zucchini mixture.
14. Serve warm with the yogurt sauce.

Nutrition Information
Each serving provides approximately 147 calories, 2 grams of sugar, 219 milligrams of sodium, 10.5 grams of fat, 11 grams of carbohydrates, 4 grams of protein, and 32 milligrams of cholesterol.