Recently I have found myself loving zucchini in everything. From having it as part of my salad to being added to literally every dinner I’ve made the past two week, I’ve learned that zucchini is super versatile and amazing!!
I feel like this is something everyone should know about, so I have compiled some of my favorite zucchini recipes for you all to try! I’ve gotten all of these recipes from Pinterest’s wonderful collection of veggie snacks and I hope you’ll all like them as much as I do.
My first tried and true zucchini recipe is for zucchini cheesy bread. I know what you’re thinking, “omg no, not zucchini as bread!” But it is actually amazing and when you want to cut back on some carbs, it’s my go to.
Zucchini Cheesy Bread
What you’ll need:
- 2 medium zucchini
- 1 large eggs
- 2 cloves garlic, minced
- 3 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan
- 1/4 c. cornstarch
- kosher salt
- pinch of crushed red pepper flakes (optional)
Instructions:
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Preheat oven to 425º and line a baking sheet with parchment. (You do really want to do this or your cheesy bread will be stuck!)
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Grate zucchini, it can be really fine or larger, but you’ll be making it your “dough” so do whichever works for you.
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Using some type of small towel (I use a dish towel because hey we’re all broke college kids) wring out zucchini to get excess water out.
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Mix zucchini with eggs, garlic, 1 cup mozzarella, Parmesan, cornstarch, and add a smidgen of salt. Mix together really REALLY well!
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Transfer “dough” to baking sheet and flatten in to whatever dough shape you want.
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Bake until golden and dried out (this can be anywhere from 25 to 40 minutes)
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Top with the remaining mozzarella and bake for another 8-10 minutes until it’s golden brown and the cheese is melted.
Baked Cheesy Zucchini Bites
What you’ll need:
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2 medium zucchini (shredded/grated)
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1 large egg
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½ cup of your favorite meltable cheese
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1/4 cup (.75 ounce) panko or regular bread crumbs
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1/4 teaspoon dried basil (or 1-2 teaspoons fresh)
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1/4 teaspoon garlic powder
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1/8 teaspoon salt
Instructions:
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Preheat oven to 425 degrees, line baking sheet with parchment paper.
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Wring out zucchini to get rid of extra moisture.
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Mix zucchini and all other ingredients together in a large bowl.
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Scoop out mix and pat into a small mound on the parchment paper.
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Bake for 20-30 minutes until golden brown.
Oven Baked Zucchini Chips (this one does take longer than the others but is so worth it!)
What you’ll need:
- 2 medium zucchini
- 1 tbsp olive oil
- 1 tsp salt
Instructions:
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Slice zucchini into thin rounds.
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Put zucchini slices on paper towel and cover with paper towel, let sit in refrigerator for 2 hours to get rid of excess moisture.
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Preheat oven to 225 degrees.
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Place slices in a bowl and add in olive oil and salt. Mix so everything is coated.
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Put zucchini slices on a baking sheet lined with parchment paper.
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Bake 2-3 hours or until zucchini slices have reached desired crispness.
One thing that I like to do when I’m feeling bougy is to use infused olive oil in this recipe. My favorites are garlic infused or pesto infused!
I hope that you all will like these as much as I did. Using Zucchini as an alternative to whatever snack you’re craving is super fun and yummy, and before long you’ll be craving even more veggie snacks!