We end this zucchini list with a simple, quick, and healthylunchidea with a tangy mustard dressing.
If you're looking for a colorful and satiating meal that is also lunchbox-friendly, this is it.
How to Cook Zucchini
When in season, from May through late August, we eat fresh zucchini in all kinds of ways. There are numerous simple and easy ways of preparing them.
You can serve them as a side dish, for a quick lunch, or a wholesome dinner; basically, anytime you want to make your meals a little healthier.
Remember to cleanandrinse the zucchini before cooking it.
Leave the skin on and rinse the zucchini or squash under running water, but you don’t need to peel the skin off since it’s highly nutritious and edible.
Cutoffthestem and the woody part on the top of the zucchini. In most cases, there is no need to remove the zucchini seeds unless your squash is so big that it has fully formed seeds. In this case, spoon them out.
Dry the zucchini before cooking it because zucchini already has high water content, and we don’t want to add more water to it. It will get soggy.
Dry it also if you’re not using it right away. Moisture can significantly shortenzucchini’sshelflife, so pad it dry before storing it in the fridge.
A raw zucchini keeps well for 4-5 days in the fridge.
How to Store Zucchini Recipes
You can generally store cooked zucchini in the fridge in an airtight container for 3 to 4 days.
You can eat these recipes cold, at room temperature, or reheat them in the microwave.
What goes well with Zucchini
Zucchini (sauteed, grilled, air-fried, baked) is a healthy side dish that pairs perfectly with most sauces and maindishes:
Get green and fresh dinner inspiration from these easy and healthyzucchinirecipes. Zucchini pasta, as in pasta with zucchini, is a creamy and easy one-pot recipe to have as a tasty weeknight dinner for the whole family.
6cups (27 oz)zucchinigrated with the large holes of a box grater
1teaspoonsaltor more to taste
12ouncespastarotini, fusilli, farfalle, penne, or other
3cupsvegetable brothstart with 2 cups or 500 g and add more if necessary
½cupparmesan cheesegrated, or dairy-free cheese
½cupgreek yogurtor dairy-free yogurt
¼packed cupbasil leaves
1mediumlemonthe grated zest
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Grate the zucchini with the large holes of a box grater.
6 cups (27 oz) zucchini
Warm up olive oil in a large skillet, then add finely chopped onion and fry it for 3 minutes.Add grated garlic and fry for one more minute.Add the shredded zucchini, season them with salt and pepper, and cook on high heat for 5 minutes, stirring occasionally.
2 tablespoons extra virgin olive oil, 1 yellow onion, 4 cloves garlic, 1 teaspoon salt, ½ teaspoon black pepper
Add pasta, vegetable broth, and oregano, and cook on medium-low heat for about 10 to 12 minutes or until the pasta is creamy and al dente.
Stir occasionally to prevent the pasta from sticking to the bottom of the dish.If the pot dries, add more liquid until the pasta is ready.
Turn the heat off, taste, and adjust for salt.Add grated parmesan cheese (or dairy-free cheese), greek yogurt (or non-dairy yogurt), and a handful of chopped fresh basil.
½ cup parmesan cheese, ½ cup greek yogurt, ¼ packed cup basil leaves
Stir gently until cheese and yogurt melt into the zucchini pasta.
Serve immediately with grated lemon zest and optionally toasted pine nuts.
1 medium lemon, 2 tablespoons pinenuts
20-minute Zucchini Pasta
Nutritional information is an estimate for 1 large serving of zucchini pasta out of 4 servings.SUBSTITUTIONSGreen zucchini: sub globe zucchini, yellow crookneck, yellow squash, grey zucchini, or other.Pasta: you can use any pasta shape.Extra virgin olive oil: sub another vegetable oil.Oregano: sub dried oregano, fresh or dried thyme, or Italian seasoning.Vegetable broth: sub water and more salt.Parmesan: sub pecorino romano or a non-dairy cheese.Greek yogurt: sub non-dairy yogurt, butter, or non-dairy butter.Pine nuts: sub pistachios, chopped almonds, or walnuts.MAKE AHEAD & STORAGEMake ahead: this one’s not a good recipe to make ahead as the pasta loses its oomph soon after it’s cooked.Refrigerator: let the pasta cool down completely at room temperature, then transfer it into an airtight container and store it in the fridge for two days.Reheat: warm leftovers in the microwave. Do not reheat multiple times, as the pasta will overcook.Freezer: this recipe is not suitable for freezing.