It’s coming… local zucchini will soon be in season. Here are a few insanely delicious ways of using zucchini everyday!
I love zucchini. It’s so versatile… loaves, breads, side dishes, casseroles, and last but not least… zoodles!
In preparation for all the zucchini that you’ll soon have your garden or local markets, here are a few of my favourite ways to use up the late summer harvest including a great new recipe for Zucchini Walnut Dip!
RAINBOW ZUCCHINI NOODLE SALAD WITH BLUEBERRIES – The zucchini noodles can be eaten raw, but I like to toss them in a pan with a bit of canola oil and garlic. Sauté for just a couple of minutes and you’re ready to enjoy.
DOUBLE CHOCOLATE ZUCCHINI LOAF – Serve it warm, so the chips are gooey, with a big scoop of ice cream and fresh berries.
CRISPY VEGETABLE FRITTERS with AVOCADO YOGURT SAUCE – from Jessica Gavin – Perfect appetizers for a summer party.
HERBED ORZO with GRILED ZUCCHINI – from The Spice Train – I totally love the simplicity of this recipe, a must-try!
MOM’S AWESOME MEAT SAUCE – O.K. this is really about the meat sauce, but I served it over zoodles…
MINUTE STEAK WITH RATATOUILLE – What says summer better than a grilled steak topped with fresh local veggies… yum!
ZUCCHINI NOODLE RAMEN SOUP – from B. Britnell – OMG I have to try this, it looks and sounds amazing!
TURKEY ZUCCHINI POPPERS – from To Simply Inspire – Appetizer? Snack? Who cares, just start dipping!
EASY ZUCCHINI MUFFINS – With zucchini overflowing in our gardens in late August, why not whip up a batch of simple muffins the family will gobble up.
ZUCCHINI WALNUT DIP – Hey this is my new favourite summer dip! It came to me from a past contributor to EatInEatOut™ Magazine, Denise Vivaldo. It appears in her book: The Entertaining Encyclopedia and is truly an awesome recipe. Simple and flavourful, it whips up in minutes and is a real crowd pleaser. Enjoy!
Zucchini Walnut DipEMAIL Recipe Share on Facebook
- 2 zucchini, sliced thinly
- 1 tsp garlic, chopped
- 1/4 cup red onion, chopped
- 1/4 cup walnuts, chopped
- 1/4 cup plain greek yogurt or sour cream
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/2 tsp paprika
- Place zucchini in a microwave-safe dish, cover and cook on high for 2-4 minutes or until tender.
- Transfer to a food processor or blender, add remaining ingredients. Process until evenly ground, but still a bit chunky. Season to taste with salt.
- Serve with grilled flat bread or crackers.