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.
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
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.
Ingredients
- 4 cups zucchini, thinly sliced
- 1 onion, thinly sliced
- 2 Tbsp butter
- 2 eggs
- 2 tsp dried parsley flakes, or 2 Tbsp. fresh parsley
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp basil
- ½ tsp oregano
- ¼ tsp pepper
- 2 cups Mozzarella cheese, shredded
- 1 tsp dijon mustard
- 1 uncooked pie crust, or use a purchased crust
- non-stick cooking spray
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:
- 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."
- 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
Serving: 1slice | Calories: 357kcal | Carbohydrates: 21g | Protein: 14g | Fat: 24g | Sodium: 696mg | Fiber: 2g | Sugar: 3g | Net Carbs: 19g
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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.
Ingredients
- 4 zucchini, thinly sliced lengthwise
- ½ tsp 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
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
Calories: 389kcal | Carbohydrates: 15g | Protein: 32g | Fat: 23g | Sodium: 1005mg | Fiber: 4g | Sugar: 8g | Net Carbs: 11g
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Zucchini Linguini
Zucchini Linguini
Ingredients
- 2 Tbsp olive oil
- ½ red onion, sliced
- salt and pepper to taste
- 1 large zucchini, halved and sliced
- 14.5 oz. can diced tomato, basil, garlic & oregano; slightly drained
- 2 tsp garlic cloves, minced
- 1 tsp Italian seasoning
- 8 oz. linguini, cooked according to pkg. directions
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
Calories: 307kcal | Carbohydrates: 50g | Protein: 9g | Fat: 8g | Sodium: 155mg | Fiber: 4g | Sugar: 6g | Net Carbs: 46g
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