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
Easy Cheesy Zucchini Quiche
Our freezer-friendly Zucchini Quiche is filled with zucchini, onion, cheese, and a savory herb blend. Easy and delicious, it is perfect for serving for dinner or prepping for the freezer.
Ingredients
- 4 cups zucchini
- 1 onion
- 2 tablespoons butter
- 2 large eggs
- 2 teaspoons dried parsley flakes, or 2 tablespoons fresh parsley
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon basil
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- 2 cups Mozzarella cheese, shredded
- 1 teaspoon dijon mustard
- 1 uncooked pie crust, or use a purchased crust
- non-stick cooking spray
Instructions
- Preheat oven to 400°F.
- If you are using a frozen prepared crust in a pie plate, thaw it in your refrigerator overnight. For refrigerated prepared pie crusts, bring to room temperature for 15 minutes before rolling into a pie plate.
- 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.
- Thinly slice zucchini and onion.
- Sauté zucchini and onion in melted butter in a large fry pan until tender-crisp but not soft.
- In a large bowl, whisk eggs together with next six ingredients.
- Gently stir in cheese and sautéed zucchini and onion.
- Spread dijon mustard over bottom of pie crust.
- Pour mixture of zucchini, onion, cheese, herbs, and eggs into pie crust prepared with dijon mustard.
- Bake uncovered for 35-40 minutes or until set (if a knife inserted into the center comes out clean, the quiche is done). The crust should be golden brown; if it begins to brown too early, cover the crust edges with aluminum foil or a pie crust shield.
- Let stand for 5-10 minutes before cutting to allow time to cool.
Video
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 per serving
Serving: 1 sliceCalories: 357 calCarbohydrates: 21 gProtein: 14 gFat: 24 gSodium: 696 mgFiber: 2 gSugar: 3 g
Easy Cheesy Zucchini Quiche Permalink
Zucchini Lasagna
Freezer Zucchini Lasagna
This delicious zucchini lasagna is full of nutrient-rich vegetables and freezes well. It's a great way to preserve a bountiful zucchini harvest!
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
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.
Video
Notes
Vegetarian version: Omit the ground beef for a vegetarian version.
To freeze: 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.
Nutrition per serving
Calories: 389 calCarbohydrates: 15 gProtein: 32 gFat: 23 gSodium: 1005 mgFiber: 4 gSugar: 8 g
Freezer Zucchini Lasagna Permalink
Zucchini Linguini
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.
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
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
Zucchini Linguini Permalink
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