Written by Jacqui Campbell MS, RD, CDN
If you garden and have planted any zucchini plants you’re likely starting to get a harvest of at least one or two zucchini. If you’re like any of us at Bordeaux Nutrition you’ve already got zucchini coming out of your ears. Since zucchini tends to be abundant and last throughout much of the summer we’ve put together some recipes (all paleo approved or easily adapted) to help you from getting bored.
First zucchini from Jacqui and Jackie’s gardens (with a side of baby bump and spinach)
Simply grill, saute, or roast/bake – My go-to is to slice zucchini thinly lengthwise or into coins, toss with olive oil and herbs (or oil based salad dressing) and grill or saute in a pan. You can also roast in the oven at 450° for about 15 minutes, flipping half way.
“Zoodles” – a simple and quick substitute for spaghetti/noodles in any dish. You can use a spiralizer for spaghetti-like noodles or a simple vegetable peeler or mandolin for long, flat noodles for lasagna.
- Spicy Thai Zoodles
- Zoodles with Turkey Meatballs & Roasted Red Pepper Sauce
- Zoodles with Creamy Avocado Pesto
- Zoodle Shrimp Scampi
Fritters/latkes – Zucchini can be shredded and made into fritters very similar to potato latkes. Just be sure to drain the shredded zucchini well or they will come out soggy. Paleo Zucchini Fritters recipe.
Zucchini Boats – Slice zucchini in half length wise and hollow out the inside. Fill with ground/shredded meat, spices and other veggies. Bake for about 20-25 minutes at 375 degrees or until the boat is soft enough to cut through.
Zucchini Meatballs to go with your zoodles. This recipe adds zucchini to traditional meatballs, while this recipe from Skinny Taste is for vegetarian “meatballs” made with mainly zucchini. Make them paleo by swapping out parm and breadcrumbs for almond flour or gluten free bread crumbs.
One Pot Meals
Sweet Treats (all Paleo!)
No matter how you slice it (haha!), there are tons of ways to utilize zucchini from your garden or CSA. If you’re really sick of it, try freezing it. Cut into bite-size chunks, blanch in boiling water before freezing to lock in the freshness. Store in single-serve bags. You can freeze the chunks on a cookie tray to keep them from sticking together. Once frozen, scrape them off with a spatula and store in a freezer bag. Do this quickly so they don’t thaw. With this method, you can store a large batch in a 1-gallon freezer bag, but makes it easier to pour out a small portion out at a time.