---

We are ripe and bountiful in our zucchini season, and it’s one of my favorite vegetables to grow because it’s so hearty, comes in quick and is very versatile. 

I’ve gotten lost in zucchini recipes a few nights this week (I know, I’m officially old!) and I’m excited to keep trying new ones to add to the collection. 

Here’s a few of my favorite zucchini dishes for the year!

+ + + +

ZUCCHINI BREAD WAFFLES

2 c. grated zucchini, squeezed with paper towels

2 carrots, peeled and grated 

3 c. all-purpose flour 

4 tsp. baking powder 

1 tsp. ground cinnamon 

1/2 tsp. grated nutmeg 

1/2 tsp. kosher salt 

2 1/2 c. buttermilk, at room temperature

4 tbsp. butter, melted

1/4 c. granulated sugar 

1 tbsp. vanilla extract 

3 large eggs, at room temperature

Nonstick cooking spray, for spraying the waffle iron

SYRUP

8 oz. cream cheese, softened

1 c. powdered sugar 

1 tbsp. maple syrup 

1 tbsp. vanilla extract 

About 1/2 c. milk, at room temperature

Preheat the waffle iron to the regular setting.

For the waffles: Toss together the zucchini and carrots in a bowl. Mix the flour, baking powder, cinnamon, nutmeg and salt in a separate bowl, then toss with the zucchini and carrots to coat.

In a separate pitcher, mix the buttermilk, melted butter, granulated sugar, vanilla and eggs. Pour the buttermilk mixture over the zucchini mixture, stirring gently.

For the syrup: Mix together the cream cheese, powdered sugar, maple syrup and vanilla in a bowl. Add enough milk to thin it to a syrup texture. Set aside. (If your syrup is lumpy, you can strain it to smooth.)

Spray the waffle iron with nonstick cooking spray and scoop in the batter. Cook until golden, about 5 minutes depending on your waffle iron. Repeat with the remaining batter.

+ + + +

ZUCCHINI CASSEROLE

6 tbsp. (3/4 stick) unsalted butter, plus extra for topping

1 lb. yellow onions, cut in 1/2 and sliced (3 large)

2 lbs. zucchini, sliced 1/4-inch thick (4 zucchini)

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1/4 tsp. ground nutmeg

2 tbsp. all-purpose flour

1 c. hot milk

3/4 c. fresh bread crumbs

3/4 c. grated Gruyere cheese

Preheat the oven to 400.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

+ + + +

FRIED ZUCCHINI

Olive oil, for frying

1 3/4 c. freshly grated Parmesan

1 1/2 c. panko (Japanese breadcrumbs)

3/4 tsp. salt

2 large eggs

3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Pour enough 2 inches of oil in a frying pan. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees.

Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

Fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

+ + + +

TORTELLINI PASTA SALAD

20 oz. refrigerated or frozen cheese tortellini 

2/3 c. plus 2 tbsp. olive oil, divided

1/3 c. white wine vinegar

1/4 c. sundried tomatoes in oil, finely chopped

1/4 c. finely grated parmesan cheese 

1 Tbsp. honey

1/2 tsp. salt

1/4 tsp. ground black pepper

2 c. cherry tomatoes, halved

8 oz. fresh mozzarella, cut into 1/2-inch pieces

1 c. sliced salami

1 c. sliced black olives

1 c. thinly sliced zucchini

1 c. thinly sliced yellow or green bell pepper

1/2 c. sliced pepperoncini peppers

1/4 medium red onion, thinly sliced 

1/2 c. chopped fresh basil

Cook the tortellini according to package directions. Drain, rinse with cold water. Return pasta to the pot and toss with two tablespoons oil. Set aside.

In a large bowl, whisk together the remaining 2/3 cup olive oil, vinegar, sun-dried tomatoes, Parmesan, honey, salt and pepper until combined.

Add the cooked pasta, tomatoes, mozzarella, salami, olives, zucchini, bell pepper, pepperoncini, and onion to the dressing in the large bowl; toss to combine. Cover and refrigerate at least one hour and up to 3 days.

Just before serving, add the basil, and stir gently to recombine all the ingredients. Garnish with more parmesan, if you like.

ZUCCHINI-TINI

ZUCCHINI WATER

1 large zucchini

kosher salt

ZUCCHINI-TINI

2 tbsp. simple syrup, recipe follows

2 tbsp. zucchini water

1/2 cup unfiltered sake, cold

1/4 cup ginger

2 thin round slices zucchini per drink, for garnish

Simple syrup

To make the zucchini water, grate the zucchini on large holes of box grater and pit in fine mesh sieve over bowl. Sprinkle with a pinch of salt and let stand for 15 minutes. Press zucchini to extract as much water as possible.

Put the simple syrup, zucchini water, sake, and gin into a cocktail shaker filled with ice. Shake well and strain into two chilled martini glasses. Put the thinly sliced zucchini rounds on top as garnish and serve. Makes 2 cocktails.

TFD: Life is short, and it’s up to you to make it sweet.

---