Zucchini everywhere!

Heather Goddard
Posted 8/17/22

Every year I muse to my husband that “maybe this year we only need one zucchini plant”

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Zucchini everywhere!

Posted

Every year I muse to my husband that “maybe this year we only need one zucchini plant” and every year he scoffs at this notion and by mid-August I have piles of zucchini sitting in my kitchen awaiting dicing, chopping, shredding, baking, cooking and canning. You would think “we” would learn. 

This year I have been trying new recipes out trying to find fresh and fun ways to use up the zucchini in a 30-minutes-or-less type way without heating up my house too much. A couple of these have become favorites of my family for a quick, healthy lunch. They make the most of other fresh ingredients coming out of my garden as well as pantry staples I usually have on hand.

Garden/Pantry lunch skillet

1lb smoked sausage (turkey, pork or beef all work) split and cut into 1/2 inch slices This can also be left out for a vegetarian/vegan option.

3 medium to small zucchini cut into 1/2 inch pieces

1 medium onion diced

2 garlic cloves minced

1 15 oz can garbanzo beans, drained

1-15 oz can navy beans or other white bean of preference, drained

1-15 oz can diced tomatoes with oregano and garlic

1/4 cup fresh basil, minced

Olive oil for pan

After heating olive oil in non-stick or cast iron pan for a minute over medium-high heat add sausage and onion. Saute until onion is translucent and sausage begins to show brown spots. Add in garlic and zucchini. Season with salt and pepper and saute for just about a minute. Add in beans and tomatoes and simmer stirring often until zucchini is softening but not mushy and everything is heated through. Stir in basil and serve. I like it plain but it is also good over fresh pasta and with parmesan cheese on top.

Zucchini and Red Lentil Dal

This is an Indian dish that will feed 4-6 people. Serve it over hot cooked rice (we like Jasmine or Basmati) with fresh cilantro if you have it. I have made this with 1 teaspoon of ground dried ginger when I couldn’t get my hands on fresh and it was good like that as well. Hearty and filling, this doesn’t take long to prepare. 

2 teaspoons mustard seeds

1 teaspoon cumin seeds

1 teaspoon ground turmeric

2 - 3 tablespoon oil

1 large onion, quartered and thinly sliced

1 fresh jalapeño pepper, thinly sliced, seeds removed if desired

2 tablespoons finely chopped peeled fresh ginger

3 cloves garlic, finely chopped

3 cups water

1 13.5- to 14-ounce can unsweetened coconut milk

1 ½ cups red lentils, rinsed and drained

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon ground coriander

2 - 3 small zucchini, halved lengthwise and sliced into 1/2-inch-thick half-moons (2 1/2 cups)

1 lemon, halved

In a small bowl, combine mustard seeds, cumin and turmeric. Heat oil in a 4-quart Dutch oven over medium-high. Add combined spices; cook and stir until fragrant and mustard seeds begin to pop, about 1 minute. Add onion. Cook, stirring occasionally, until very tender and beginning to brown, 8 to 10 minutes. Add jalapeño, ginger and garlic; cook and stir until fragrant, about 1 minute more. Transfer half the onion mixture to a small bowl.

To the remaining onion mixture in the pot, add the water, coconut milk, lentils, salt, pepper and coriander. Bring to a boil; reduce heat. Simmer, uncovered, stirring occasionally, until lentils are nearly cooked but still retain some bite, about 15 minutes. Stir in zucchini; continue to simmer until lentils are cooked and zucchini is tender, 5 to 10 minutes more. Squeeze one lemon half over dal and stir in; taste for salt. Cut remaining lemon half into wedges.

Serve dal over rice. Top with reserved onion mixture and desired toppers. Serve with lemon wedges.

Fresh Zucchini Salad

This is a great throw-together for a quick side or a light main dish. If you are eating it as your main dish I suggest adding in a can of garbanzo beans or a cup or two of quinoa for some protein

3 small to medium zucchini sliced into thin rounds

1.5 cups fresh corn or fresh-frozen corn thawed

1 garlic clove pressed or minced fine

1/4 cup parmesan cheese

3 tablespoons extra virgin olive oil

1/2 teaspoon dried italian seasoning

1/4 - 1/2 teaspoon crushed red pepper

3 teaspoons lemon juice

1/2 cup chopped raw walnuts

3/4 teaspoon salt or to taste

1/2 teaspoon black pepper or to taste

Combine all ingredients in a bowl and toss to season and coat. Eat immediately or store in refrigerator until ready to serve. Remove from fridge and let sit at room temperature for about 10 minutes before serve and then stir again.