Zucchini -a quintessential staple of summer squash. Known for their mild flavor, zucchini are one of the most versatile veggies, easily meshing or blending with other flavors. It's prime growing season and now is the time to enjoy abundant selection of locally grown zucchini from our many local family farms. Try something new with three of our favorite simple and fast zucchini dishes. Watch the video recipe, then save them here.
What you need:
1 cup Panko
½ cup Parmesan cheese, freshly grated
1 tsp. Italian seasoning
Kosher salt
Black pepper, freshly ground
4 zucchini, quartered lengthwise
½ cup all-purpose flour
2 large eggs, beaten
2 Tbsp. parsley leaves, chopped fresh
What to do:
1. Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2. In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.
3. Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
5. Serve immediately, garnished with parsley, if desired.
What you need:
1 Tbsp. olive oil
3 zucchini, cut into ¼” thick rounds
Kosher Salt
Black pepper, freshly ground
⅓ cup marinara sauce
½ cup finely grated mozzarella
¼ cup Hormel pepperoni minis
1 Tbsp. Italian seasoning
What to do:
1. Preheat oven to broil. Heat olive oil in a large skillet over medium high heat.
2. Working in batches, add zucchini and cook, flipping once until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
3. Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella and pepperoni minis.
4. Place into oven and cook until the cheese has melted, about 1-2 minutes.
4. Serve immediately, sprinkled with Italian seasoning, if desired.
What you need:
2 medium zucchini
½ cup mayonnaise
3 Tbsp. rice vinegar
2 tsp. Sugar
2 tsp. Sriracha
1 cup carrots, shredded
½ red onion, thinly sliced
½ tsp. Kosher salt
What to do:
Slice 2 medium zucchini into matchsticks or spiralize. Whisk ½ cup mayonnaise, 3 tablespoons rice vinegar and 2 teaspoons sugar plus 2 teaspoons Sriracha; toss with the zucchini, 1 cup shredded carrots, ½ thinly sliced red onion and ½ teaspoon Kosher salt.
