Best 12 Zesty Zucchini Recipes

ZESTY ZUCCHINI AND SQUASH

Steps:

• In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
• Reduce heat to low and cook until tender-crisp.

ZESTY PARMESAN-BREADCRUMB-CRUSTED ZUCCHINI

Steps:

• Preheat oven to 350 F. Spray an 8-inch or 9-inch round pie dish with pan spray.
• Slice the zucchini into 1/8- to 1/4-inch slices. Arrange slices in a shingle fashion from the outside edge of the dish to the center.
• Mix together the salt, spices, breadcrumbs, and Parmesan cheese. Stir in the oil to coat all the breadcrumbs.
• Sprinkle the breadcrumb mixture over the zucchini. Make sure you get all the nooks and crannies of the zucchini slices.
• Place in the oven for 30 to 35 minutes or until the breadcrumbs are golden brown and the zucchini is cooked through.

ZESTY ZUCCHINI CORN CAKES

Steps:

• In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
• Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
• Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

LEMON-ZESTY ZUCCHINI WITH PINE NUTS

Steps:

• Preheat oven to 425 degrees F.
• Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
• Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
• Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.

ZESTY ZUCCHINI

Steps:

• In a large bowl, whisk together the first six ingredients. Add zucchini and toss. Chill until ready to serve.

ZESTY ZUCCHINI PICKLES

Steps:

• In a large stainless steel bowl layer the first 3 ingredients sprinkle all the salt on the veggies. Top with cold water and set aside for 2-3 hours.
• Drain into a colander and rinse well under running cold water.Drain well.
• In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes. Cover and let infuse for 1 hour.
• Prep your jars I used 6 - 8 ounce jars. And prepare the water bath.
• Bring the infused vinegar to a boil.
• Add the drained veggies bring to a boil and for 5 minutes.
• Pack into jars leaving 1/2 head space.
• Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.
• Wipe rims clean and top with lids and bands. screw to finger tip tight.
• Place jars in boiling water bath with at least 1 inch covering the jars.
• Bring back to a boil , cover and boil for 15 minutes.
• Turn of flame remove lid and rest for 5 minutes.
• Remove jars without tipping and place in a draft free place till cool.
• Remove bands and store in a cool dark place.

ZESTY ZUCCHINI STICKS

Steps:

• Mix crumbs and parmesan.
• Dip zucchini strips in beaten egg, then in crumb mixture.
• Spray baking sheet with cooking spray.
• Place strips on sheet.
• Bake at 425* for 20-25 minutes, or until golden.

ZESTY ZUCCHINI CARROT BREAD

Steps:

• pre heat oven 350.
• in first bowl, mix dry ingredients.
• in second bowl, whisk/mix eggs and applesauce.
• combine bowl 2 with bowl 1 and mix until all dry ingredients are well incorporated. (will appear very dry like dough).
• add zucchini, carrot puree, citrus rind, and ginger, mix well.
• Spray oil or grease baking pan. I chose a large bread pan.
• pour ingredients into bread pan.
• Bake at 350 degrees for 1 hour 30 minutes. until done in center.

ZESTY ZUCCHINI SKILLET

Steps:

• In a skillet, heat oil over medium. Cook and stir the next six ingredients until vegetables are crisp-tender. Combine basil, oregano, salt, pepper, picante sauce and mustard; pour into skillet. Cook and stir for 3 minutes. Gently stir in tomatoes; heat through. Sprinkle with cheese and serve immediately.

ZESTY ZUCCHINI SAUTé

Steps:

• Wash Zucchini, but, do not peel.
• Slice in rounds about 1/4-inch thick.
• Mix together remaining ingredients except olive oil.
• Sprinkle over zucchini and toss until seasonings is well distributed.
• Heat oil in skillet.
• Add zucchini and sauté until browned on both sides, about 10 minutes.

ZESTY GRILLED ZUCCHINI PASTA SALAD

Steps:

• Place zucchini, onion, red bell pepper and vinaigrette in a large resealable bag. Seal bag and refrigerate 4-8 hours, turning occasionally.
• Boil 4 quarts of water and cook Penne pasta to al dente, about 8-10 minutes (according to package directions).
• Preheat grill to medium (300-350F/150-180C). Remove veggies from marinade and reserve marinade. Place veggies on a veggie grill rack and grill covered for 8-10 minutes, turning once. Remove from grill and cut into bite-size pieces.
• Drain pasta, transfer to a deep serving platter/dish. Spoon veggies over pasta and drizzle with reserved marinade. (I heated the marinade for a bit in the microwave to warm before drizzling over the pasta & veggies).
• Season dish with salt & pepper to taste (I used McCormick's Garlic Pepper Grinder instead) and sprinkle with parsley and Parmesan. Serve immediately.

ZESTY ZUCCHINI AND SQUASH SIDE DISH

Steps:

• 1. In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
• 2. Reduce heat to low and cook until tender-crisp.