If you have zucchini overflowing in your garden and coming out of your ears, these recipes are for you! Even if you aren’t growing any at home, it is the perfect time of year to buy them at the store or farmer’s market since they are in season and generally inexpensive. If you’ve stayed away from buying zucchini because you heard it is GMO, just make sure to buy organic. Organically grown zucchini is not permitted to be GMO and isn’t grown with synthetic pesticides. 

I love making a simple side dish with sautéed zucchini or layering it into this Vegetable Lasagna, but it’s so versatile that I sometimes forget how many other ways I could use it! Zucchini is one of my favorite vegetables – you can spiralize it into noodles, make baked goodies, and even make chips out of it!

Here are three delicious new ways to prepare zucchini that you may have never tried before! 

1. Easy Coconut Zucchini Chips – Here’s the stainless steel mandolin I use to make super thin chips.

Food Babe's Coconut Zucchini Chips

Prep Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins

Serves:  4

Ingredients:

• 1 large zucchini, thinly sliced
• ½ cup shredded unsweetened coconut
• ½ cup coconut milk
• 1 pinch sea salt, to taste
• 1 pinch fresh ground pepper, to taste

Instructions:

1. Preheat the oven to 400° F.
2. Place the coconut flakes and milk in separate bowls. Take a slice of the zucchini and dip it in the milk and then in the coconut flakes, rolling around so the flakes stick. Place each coated zucchini slice on a baking sheet. Sprinkle with salt and pepper.
3. Bake for 7-8 minutes on each side or until golden brown and crispy. Let cool. Enjoy!

Notes:

• Please choose all organic ingredients if possible.

2. Zucchini Noodles with Arugula Pesto and Cherry Tomatoes – I use this spiralizer to make the noodles.

Food Babe's Zucchini Noodles with Arugula Pesto and Cherry Tomatoes

Prep Time:

10 mins

Cook Time:

5 mins

Total Time:

15 mins

Serves:  4

Ingredients:

• 2 large zucchinis
• 2 tablespoons extra virgin olive oil
• 1 cup cherry tomatoes
• 1 pinch sea salt, to taste
• 1 pinch fresh ground pepper, to taste

Arugula Pesto:

• 2 cups baby arugula
• ½ cup fresh basil
• 2 teaspoons garlic cloves, peeled
• 1 teaspoon fresh lemon juice
• ½ cup walnuts, lightly toasted
• ½ cup extra virgin olive oil

Instructions:

1. To make the pesto, place all of the ingredients in a food processor except the oil. With the food processor running, slowly pour in the oil until a thick paste has formed.
2. Using a spiralizer or hand peeler, make zucchini noodles. If you are using a hand peeler, hold the zucchini vertically and make long strokes with the peeler to create a noodle shape.
3. Heat the oil in a saute pan over medium high heat. Add the cherry tomatoes and cook for 1-2 minutes to soften. Season with salt and pepper. Add the zucchini noodles and cook 2-3 minutes to slightly soften. Take the pan off of the heat and stir in some of the arugula pesto, adding more to your desired likeness. Mix to combine the tomatoes and pesto with the noodles. This dish is great served with a touch of parmesan cheese on top. Enjoy!

Notes:

• Please choose all organic ingredients if possible.

3. Baked Zucchini Boats

Food Babe's Baked Zucchini Boats

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Serves:  4

Ingredients:

• 2 large zucchinis
• 1 tablespoon extra virgin olive oil
• ½ yellow onion, diced
• ½ red bell pepper, diced
• 1 small yellow squash, diced
• ½ pound ground turkey
• ½ teaspoon dried oregano
• ½ teaspoon dried sage
• ¼ teaspoon sea salt
• 1 egg, beaten

Instructions:

1. Preheat the oven to 400° F.
2. Slice each zucchini in half and scoop out the insides, making room for the filling.
3. Heat the oil in a saute pan over medium heat. Add the onion, pepper and squash and cook for 2-3 minutes. Add the turkey, oregano, sage and salt and cook, 4-5 minutes or until the turkey is cooked through. Take off the heat and let cool a bit.
4. When cool, add the egg and mix to combine. Stuff each zucchini with the filling and place in a baking pan. Bake for 20-25 minutes or until the zucchini is tender. These are great served with a little fresh marinara drizzled over the top. Enjoy!

Notes:

• Please choose all organic ingredients if possible.

If you know someone else who has zucchini overflowing in their garden or would love some new and healthy recipes like this, please share this post with them! 

Xo,

Vani