3 Interesting Zucchini Side Dishes To Liven Up Your Meals

3 Interesting Zucchini Side Dishes To Liven Up Your Meals

I have noticed that deciding on main dishes for a meal is harder than choosing side dishes. Usually, I always serve veggies as a side dish to compliment the meats for the main dishes.

Here are some of my zucchini side dish ideas that will surely dazzle your guests. Have fun!

ZUCCHINI & FRESH HERB FRITTERS

Salt
Freshly milled pepper
2 pounds green zucchini, coarsely grated
2 eggs, beaten
2 scallions, including an inch of the greens, thinly sliced
1 cup dried bread crumbs
2 garlic cloves, finely chopped
1/4 cup chopped parsley
1 tablespoon chopped basil
1 teaspoon chopped mint
Olive oil as needed

Lightly salt the zucchini and set it aside in a colander to drain for 30 mins.. Mix the remaining ingredients together except the oil & pepper. Rinse the squash quickly and squeeze out the excess water, then stir it into the batter. Taste then season well with some salt & pepper.

Heat oil in a large skillet. When hot, drop about 1/4 cup of batter and cook over medium heat until golden on the bottom. Flip and cook the second side. Serve hot with seasoned mayonnaise, yogurt sauce, or salsa Verde.

ZUCCHINI & THYME

2 Tbsp olive oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
1 beef bouillon cube, crumbled (use vegetarian bouillon for vegetarian option)
1 teaspoon dried thyme or 1 Tbsp fresh thyme, chopped
Salt
Freshly ground pepper

In a large skillet, heat the olive oil & butter on medium heat. Add the onion & parsley then cook until soft, but not browned.

Add the zucchini sticks, crumbled bouillon cube, thyme and a pinch of salt & pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.

Serves 4.

ZUCCHINI AND MUSHROOM SALAD

1 lb Button Mushrooms
8 Small Zucchini (Courgettes)
1/4 cup Wine Vinegar
2 tablespoons Olive Oil
1 teaspoon Salt
1/4 cup Water
2 sprigs fresh Tarragon
1/4 cup Dry White Wine

Clean the mushrooms, and cut the zucchini into 1 inch lengths. Place all the ingredients into a pot. Simmer until the zucchinis are just tender. Turn off heat. Place lid on pot and leave for 15 minutes. Place the drained vegetables in a bowl, reserving the cooking liquid. Place this liquid back into your pot and cook until reduced to about 1/3 cup. Discard the tarragon. Pour over the vegetables and lightly chill.

HINTS: Don’t over-chill or it will kill the flavors before serving. Scatter some finely chopped parsley on top before serving