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The zucchinis are coming in big and fast this year, if you’ve been able to keep them properly watered in this summer heat.

Zucchini is such a versatile ingredient, whether you’re frying or grilling it as a side or snack, shredding it to make a sweet dessert, or making it the star of a casserole, it really can be used for anything! I’m going to share some of my favorite zucchini recipes here today, as I need a little reminder of everything that I’ll be cooking up over the next few weeks!

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This one is a happy medium with spiralized zucchini noodles that are mixed with regular spaghetti noodles! It gives you the more traditional noodle taste with the freshness and the health of some zoodles as well!

CREAMY CHICKEN & ZOODLE SPAGHETTI

8 oz. spaghetti

2 1/2 tbsp. olive oil, divided 

1 lb. boneless, skinless chicken breasts, cut into 2-inch pieces 

1/2 tsp. Italian seasoning 

Kosher salt and pepper

1 small shallot, finely chopped

1 clove garlic, finely chopped 

1/2 c. dry white wine

1/2 c. sour cream 

2 c. baby spinach

1 lb. zucchini, spiralized 

Grated lemon zest plus 1 tbsp. lemon juice 

Grated Parmesan, for serving

Cook pasta per package directions. Drain, reserving 1/2 cup pasta water.

Heat 1 tablespoon oil in large deep-sided skillet on medium-high. Season chicken with Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, turning occasionally, until golden brown all over, 5 to 7 minutes. Transfer to plate.

In same skillet, heat 1/2 tablespoon oil on medium. Add shallot and cook, stirring, until translucent, 1 minute. Stir in garlic and cook until fragrant, 30 seconds. Add wine and simmer until reduced by half, 2 minutes. Whisk in sour cream and 1/4 tsp salt.

Remove skillet from heat, add spaghetti, and toss, adding reserved pasta water 2 tablespoons at a time as needed, until saucy. Fold in spinach to wilt (return to heat as necessary).

Meanwhile, in large bowl, toss zoodles with lemon juice and remaining tablespoon oil until coated. Add pasta and toss to combine, then toss with chicken. Serve topped with lemon zest and Parmesan. 

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I love chorizo for the extra spices and seasonings you get with it as opposed to plain sausage. It works perfectly when stuffing veggies like zucchinis and peppers.

CHORIZO-STUFFED ZUCCHINI

4 zucchini (about 6 oz. each) 

3 tsp. oil, divided

2 small links fresh chorizo sausage (about 6 oz. total)

2 scallions, thinly sliced

3 oz. Monterey Jack cheese, coarsely grated

1/2 c. cilantro, chopped, plus more for sprinkling

Kosher salt and pepper

Place rimmed baking sheet in oven and heat to 450 degrees. Cut zucchini in half lengthwise and, using teaspoon, hollow out each zucchini half. Brush cut sides with 1 teaspoon oil, then place, cut sides down, on heated baking sheet. Roast 5 minutes.

Meanwhile, heat 2 teaspoons olive oil in large skillet on medium-high. Add sausage and cook, breaking up, until no longer pink, 3 to 4 minutes. Using slotted spoon, transfer to bowl.

Add scallions to chorizo and toss to combine.

Fold in Monterey Jack cheese and cilantro. Turn zucchini cut sides up and season with 1/4 teaspoon each salt and pepper. Divide chorizo mixture into zucchini halves (about 1/4 cup per half) and roast until zucchini are just tender, 8 to 10 minutes more. Sprinkle with cilantro if desired.

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This next one is a little non-traditional, especially when thinking of zucchini, but I can’t wait to try it!

                  

SHRIMP CURRY POTSTICKERS

1/2 lb. peeled and deveined shrimp, finely chopped

1 medium zucchini, coarsely grated (about ½ cup)

1 tbsp. green curry paste

1 tbsp. fish sauce

1/4 c. basil, chopped

2 scallions, thinly sliced

Kosher salt

Round dumpling wrappers (about 30)

2 tbsp. canola oil, optional, for frying

THAI LIME DIPPING SAUCE

1 tbsp. water

1 tbsp. lime juice

2 tsp. fish sauce

1 tsp. low sodium soy sauce

1 tsp. green curry paste

Stir together shrimp, zucchini, curry paste, fish sauce, basil, and scallions.

Place 1 rounded Tbsp filling in center of 1 wrapper. Using your fingers, lightly wet edges of wrapper with water. Fold in half and press to seal, pleating as desired. Transfer sealed dumpling to floured or parchment-lined baking sheet. Repeat with remaining filling and wrappers.

Add 1 tablespoon salt to large pot of simmering water. In 3 batches, cook dumplings, stirring, until filling is cooked through, 3 to 6 minutes. Using slotted spoon, transfer to paper-towel-lined plate.

Heat a large skillet on medium-high. Add canola oil and pan-fry boiled dumplings until golden brown and crisp, 1 to 2 minutes per side.

Make Thai Lime Dipping Sauce: Stir together water, lime juice, fish sauce, soy sauce and green curry paste. Serve with potstickers.

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Of course, I had to finish with a zucchini dessert!

                  

SWEET & SALTY ZUCCHINI BREAD COOKIES

3 1/3 c. all-purpose flour

1/3 c. cornstarch

1 1/2 tsp. baking powder

1 1/4 tsp. baking soda

1 1/2 tsp. Kosher salt

1 1/4 c. butter (2 1/2 sticks), room temperature

1 1/2 c. brown sugar

3/4 c. granulated sugar

2 large eggs

1 tbsp. vanilla extract

1 c. grated zucchini

3/4 c. Chopped peanuts

3/4 c. broken pretzels

Preheat oven to 350 degrees. In a medium bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.

In a large bowl, with mixer on medium speed, beat butter, brown sugar, and granulated sugar until creamy. Beat in eggs, 1 at a time. Beat in vanilla, followed by flour mixture. Fold in zucchini, chopped peanuts, and pretzels.

By scant 1/3-cup scoopfuls, scoop dough onto 2 large cookie sheets, spacing about 1" apart. Bake 20 to 25 minutes or until bottoms are golden brown. Cool on sheets on wire racks.

TFD: “It isn’t the mountains ahead to climb that wear you out; it’s the pebble in your shoe.” – Muhammad Ali

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