3 Delish Zucchini Recipes For A Wonderful Family Dinner

3 Delish Zucchini Recipes For A Wonderful Family Dinner

During the summer months we’ve always enjoyed tending to our garden and 1 of those plants that we love to plant are zucchinis. They’re fairly easy to tend to and require only a bit of work. When harvesting time comes, I always love to cook with zucchinis because I think they’re a very versatile vegetable. If we have lots of zucchinis, I always store them inside the freezer for use later on.

Just peel them then take out seeds, bad spots and strings. Slice them into chunks then shred them before measuring them out in 2 to 3 cup portions then freezing them inside ziploc bags.

Below are 3 really easy and most-loved zucchini family meal recipes that I’d love to share with you.

ZUCCHINI FRITTATAS

2 cups zucchini; shredded
1 cup shredded carrots
2 eggs, beaten
2 Tablespoons grated cheese (Parmesan)
2 teaspoons minced garlic
6 cherry tomatoes or yellow pear tomatoes, halved

Oil a 6-inch cast iron skillet well and preheat the skillet over medium heat. While the skillet is warming up, squeeze excess liquid from the shredded zucchini then combine zucchini & carrots. Add in eggs & garlic and toss to coat.

Pour the egg and vegetable mixture into your prepared skillet. Spread into an even layer, but do not stir once the egg begins to set. Arrange the tomato halves skin-side down atop of frittata, pressing the halves to the egg mix.. Cook over medium 10 mins. or until egg is mostly set.

Preheat the broiler. When the egg mix is about 3/4 set, sprinkle with parmesan and transfer from the stovetop to the broiler to finish cooking. The frittata is done when the eggs are set and the top is slightly browned. Cut into wedges and serve warm or cold.

ZUCCHINI HERB CASSEROLE

1/3 cup uncooked long grain white rice
2/3 cup water
2 tablespoons vegetable oil
1.5 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1/2 teaspoon basil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1.5 cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

Combine the rice and water into a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 mins., until rice is tender.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish. Heat the oil in your skillet over medium heat, and cook zucchini, green onions, and garlic 5 minutes, or until tender.

Season with garlic salt, basil, paprika, and oregano. Mix in cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

ZUCCHINI CRAB CAKES
(Actually no crabmeat is involved here)

1 egg
1.5 teaspoon Old Bay seasoning
1 tablespoon onion flakes
2 tablespoons melted butter
2.5 cup zucchini; peeled & grated
1 cup plain breadcrumbs
1/2 cup flour
Oil for frying

Combine egg, seasoning, onion flakes, butter, and zucchini. Add in breadcrumbs. Shape into cakes and roll in flour. Fry in oil until golden brown on both sides. Serve with cocktail sauce or tartar sauce if you like.