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    Home / Recipe Roundups

    3 Ways To Use Fresh Zucchini That Your Family Will Love

    fresh zucchini with text 3 delicious ways to use an abundance of zucchini
    cooked linguini with sliced zucchini in a tomato sauce and text delicious zucchini recipes
    fresh zucchini with text zucchini recipes your family will love
    fresh zucchini with text Ideas to use zucchini that your family will love

    Versatile, prolific zucchini. It seems to grow slowly and just when you think it will never be ready, it explodes and overnight, you have more than you know what to do with. These delicious zucchini recipes will help you to use your abundance of zucchini in 3 very different ways.

    fresh zucchini with text Ideas to use zucchini that your family will love

    Although some produce is good for canning and freezing as it is, some loses firmness and consistency. Zucchini is best frozen after incorporated into recipes rather than by itself. Here are 3 fresh zucchini recipes—2 of which freeze well—to help you use up all of that zucchini that came in at once.

    Zucchini Recipes

    Zucchini Quiche

    Zucchini quiche with a slice missing

    Zucchini quiche with a slice missing

    Zucchini Quiche

    Our freezer-friendly savory Zucchini Quiche is a delicious way to use an abundance of zucchini. Loaded with zucchini and cheese and flavored with thinly sliced onion, it has just enough egg to bind it all together—it's the perfect quiche to try for family members who don't love eggs.
    4.91 from 11 votes
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    Prep Time 15 mins
    Cook Time 40 mins
    Resting time 10 mins
    Total Time 1 hr 5 mins
    Course Main Dish
    Cuisine French, Vegetarian
    Servings 6 servings
    Calories 357

    Ingredients
      

    • 4 cups zucchini, thinly sliced
    • 1 onion, thinly sliced
    • 2 tablespoon butter
    • 2 eggs
    • 2 teaspoon dried parsley flakes, or 2 Tbsp. fresh parsley
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon basil
    • ½ teaspoon oregano
    • ¼ teaspoon pepper
    • 2 cups Mozzarella cheese, shredded
    • 1 teaspoon dijon mustard
    • 1 uncooked pie crust, or use a purchased crust
    • non-stick cooking spray
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    Instructions

    • Preheat oven to 400°F.
    • If not using a pre-prepared crust, prepare a pie plate with non-stick cooking spray. Roll out pie crust and prepare it in the pie plate, fluting the edges.
    • Sauté zucchini and onion in melted butter in a large fry pan until tendercrisp but not soft.
    • In a large bowl, whisk eggs together with next six ingredients. Stir in cheese and sautéed vegetables.
    • Spread mustard over bottom of pie crust and pour egg mixture on top.
    • Bake uncovered for 35-40 minutes or until set (you can check by inserting a knife into the center—if it comes out clean, the quiche is done). Cover crust edges with foil after 25 minutes if they are starting to brown.
    • Let stand for 5-10 minutes before cutting to allow time to cool.

    Notes

    This quiche freezes well, so it is perfect for using up loads of zucchini. There are two ways to freeze this quiche—only freeze the filling, or freeze the whole pie:
    1. Prepare the sautéed vegetables and mix with the eggs and next six ingredients. Place in a freezer bag/container and label with the date and "Zucchini Quiche filling - Thaw in the refrigerator. Spread 1 tsp. dijon mustard in the bottom of an uncooked pie shell, add quiche filling, and bake at 400°F for 35-40 minutes or until set. Cover edges of crust with foil if they begin to get too brown."
    2. Prepare the entire recipe up to the baking part, then freeze the filling in the shell and label with the date and "Zucchini Quiche - Thaw in the refrigerator and bake at 400°F for 35-40 minutes or until set. Cover edges of crust with foil if they begin to get too brown."

    Nutrition per serving

    Serving: 1 sliceCalories: 357 calCarbohydrates: 21 gProtein: 14 gFat: 24 gSodium: 696 mgFiber: 2 gSugar: 3 g
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    Zucchini Lasagna

    slice of baked zucchini lasagna

    slice of baked zucchini lasagna

    Zucchini Lasagna

    This lasagna will freeze well so you can divide it into 2- 8x8” pans and freeze one for later use or you can double the ingredients and make two pans, using one for tonight’s meal and freezing one for later use.
    5 from 5 votes
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    Prep Time 25 mins
    Cook Time 55 mins
    Total Time 1 hr 20 mins
    Course Main Dish
    Servings 8 servings
    Calories 389

    Ingredients
      

    • 4 zucchini, thinly sliced lengthwise
    • ½ teaspoon salt
    • 1 lb cooked ground beef
    • 1 small onion, diced
    • 2 cups broccoli, chopped into bite-sized pieces
    • 2 cups cauliflower, chopped into bite-sized pieces
    • 2 cups spinach, chopped
    • 2 cloves garlic, minced
    • salt and pepper to taste
    • 24 oz. jar marinara sauce
    • 2 cups ricotta cheese
    • 1 cup Parmesan cheese, grated
    • 1 cup mozzarella cheese, shredded
    • non-stick cooking spray
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    Instructions

    • Preheat oven to 425°F.
    • On a parchment lined cookie sheet, line prepared zucchini slices in a single layer and sprink lightly with salt. Bake for 10 minutes, turning once half way through bake time. Remove zucchini from oven; reduce oven temperature to 375°F.
    • Combine cooked ground beef, onion, broccoli, cauliflower, spinach, garlic, salt, and pepper in a large skillet and sauté for about five minutes. Add spaghetti sauce to meat/vegetable mixture and simmer for 10 minutes, stirring occasionally.
    • In a lightly sprayed 9x13" baking dish, assemble lasagna as follows: layer ⅓ of sauce mixture followed by a layer of ⅓ of zucchini, a layer of ½ of the ricotta, a layer of ⅓ of the Parmesan, and a layer of ⅓ of the mozzarella. Repeat all layers: ⅓ of meat, ⅓ of zucchini, remainder of ricotta, ⅓ of Parmesan, and ⅓ of Mozzarella. For final layer, use remainder of sauce mix, remainder of zucchini, and the rest of the Parmesan and mozzarella cheeses.
    • Cover with foil and bake 45 minutes. Remove foil and bake 10 minutes longer. Remove from oven and let sit for 10 minutes before serving.

    Notes

    Omit the ground beef for a vegetarian version.

    Nutrition per serving

    Calories: 389 calCarbohydrates: 15 gProtein: 32 gFat: 23 gSodium: 1005 mgFiber: 4 gSugar: 8 g
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    Zucchini Linguini

    Linguini in a tomato sauce with sliced zucchini

    Linguini in a tomato sauce with sliced zucchini

    Zucchini Linguini

    Zucchini Linguini is a quick and easy stovetop meal that the whole family will love. You’ll love how quickly it comes together, and you can even use the same pot for cooking the linguini and preparing the rest of the dish.
    5 from 2 votes
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    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 4 servings
    Calories 307

    Ingredients
      

    • 2 tablespoon olive oil
    • ½ red onion, sliced
    • salt and pepper to taste
    • 1 large zucchini, halved and sliced
    • 14.5 oz. can diced tomatoes, basil, garlic & oregano; slightly drained
    • 2 teaspoon garlic cloves, minced
    • 1 teaspoon Italian seasoning
    • 8 oz. linguini, cooked according to pkg. directions
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    Instructions

    • Toss cooked, drained pasta with 1 tablespoon oil and set aside.
    • In a large skillet, sauté onions in heated oil. Season with salt and pepper.
    • Stir in prepared zucchini. Cook until zucchini begins to soften; add tomatoes, garlic, and Italian seasoning and heat through.
    • Toss in cooked linguini. Serve warm or cold.

    Nutrition per serving

    Calories: 307 calCarbohydrates: 50 gProtein: 9 gFat: 8 gSodium: 155 mgFiber: 4 gSugar: 6 g
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    3 Ways To Use Fresh Zucchini That Your Family Will Love
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    Posted by Mary Ann on June 27, 2014; Updated on November 8, 2020Filed Under: Recipe Roundups

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