Served raw, zucchini is a pretty boring, tasteless vegetable. But cooked correctly, this garden-fresh glory can open up a bright, bold world of mouthwatering flavour.
If you are looking for an easy savoury idea for breakfast you might want to try the zucchini pancakes.This is my favorite way to prepare zucchini!
The setup is simple: grated zucchini, flour and eggs.
- Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
- In a large bowl, combine zucchini, flour, garlic and egg; season with salt and pepper,and mix until smooth.
- Heat a non-stick frying pan on medium. In batches, add ¼cup measures of mixture, flattening with a spatula, and cook until the underside is nicely golden brown, then flip and cook on the other side. Cook for 2 minutes each side
- Serve with a small dollop of sour cream. They go fast！
Creamy, Guilt-Free Zucchini Soup
This creamy (but cream-free!) zucchini soup is a great addition to any meal. Best of all, this is made in less than 30 min from start to finish, you will have your guests thinking that you have been cooking all day!
I love to top mine with a drizzle of olive oil and fresh herbs, but that’s completely optional. You can add fresh grated cheese, or whatever you wish! Serve this with some crusty bread and make it a meal, or serve this as a starter to any meal. Yummy!
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic and stir occasionally until tender (5-6 minutes). Add zucchini and stir occasionally until bright green (4-5 minutes), combine with chicken stock, increase heat to high and bring to the boil.
- Lower the heat to medium and simmer until zucchini is just tender (5-10 minutes)
- Remove from heat and process with food processor or blender until smooth and adjust seasonings to taste
- Divide soup among bowls, top with herbs and yoghurt, drizzle with extra-virgin olive oil and serve hot with lemon wedges and grilled flatbread.
- This velvety, creamy, rich and oh-so-delicious soup will be ready to serve.
On the Grill
Ready to get fired up? Grilled zucchini is an easy side for your next backyard cookout. Sometimes we need to go back to basics:
- Preheat the BBQ to medium-high, and lightly oil the plate or grill
- Trim the zucchini and cut it in half lengthwise (or into lengthwise slices for thicker vegetables).
- Melt butter with lemon juice concentrate, and mix with garlic, and parsley in a bowl. Season with salt and pepper.
- Brush seasoned butter on cut side of zucchini. Place zucchini on grill and cooked through, about 12 minutes.
- When the zucchini begin to soften, take the them off the grill as they get done and pile them up on a plate
Zucchini Noodles Pasta
This Zoodles is light, flavorful, and packs a lot of spice!
- Heat the butter and olive oil in a pan over medium-low heat.
- Add the garlic, red pepper flakes and zucchini noddles. Toss the zucchini noodles lightly with pasta tongs and cook for 3-5 minutes or until softened. Do not let the noodles cook any longer or else they will become mushy.
- Add as many tomatoes as you’d like, herbs and toss together.
- Embrace the crunch! If desired, drizzle with a little more olive oil and a sprinkle of Parmesan cheese.
Have doubt about how to get the zucchini noodles？
The easiest way to make zucchini noodles is to use a vegetable peeler. They make long, curly noodles in minutes. Once you’ve got zoodles, you’re ready to cook them. HURRY TO GET ONE!!! buy it here: https://www.joymadekitchen.com.au/product/durable-3-in-1-multi-function-vegetable-peeler/ It is a SMART tool to add to your kitchen.