30 August 2013

Zucchini recipe roundup


It’s high time one of the most maligned – and prolific- vegetables in the garden gets rebranded.

The zucchini is the butt of many a gardener’s joke:

“One zucchini plant is half a zucchini plant too many.”

Yes. This is really a wheelbarrow full of zucchini.
Yes. This is really a wheelbarrow full of zucchini.

But what if, the zucchini was rebranded as a ‘courgette’?

Yes, the lowly zucchini becomes far less mundane when you say it en francais...Give something a french name, and it becomes sexy. Then, far from being something you roll your eyes at, it would be sought after…. Maybe even clamoured for…

You would be looking for all kinds of recipes to make this exotic delicacy for your next dinner party 😉

Courgette or zucchini- whatever your preference- here are some great ideas to get you started….

Recipe roundup

  1. Have your canning equipment out? How about trying this zucchini sweet pepper relish
  2. And a nearby friend and homesteader swears this is one of her fave ways to process the courgette: Zucchini and tomato chutney.
  3. A lovely farm girl I know loves this zucchini chocolate cake rendered with LARD instead of oil.
  4. Zucchini and veg meet up with cheese in this simple summer vegetable bake.
  5. I love that someone took the time to give a recipe they thought looked interesting, a MAKEOVER (you can do that too!). Here’s her Madeover & Healthified Zucchini Bread.
  6. One of Kris’s favourites: Zucchini fritters.
  7. And from Paleo Parents– an absolutely lovely family:
  8. ZuSketti with bacon roasted tomatoes (the paleos eat bacon with darn near everything!)
  9. Easy Veggie Chips recipe from Donna Gates at Body Ecology (these look fantastic!)
  10. Paleo chocolate zucchini bread from Elena’s Pantry (a great resource for gluten free cooking).

And here’s one of my favourites…

Simple zucchini chips

  • Zucchini (any size but works great with the med-large)
  • Lime
  • Coconut or extra virgin olive oil
  • Unrefined salt
  1. Slice zucchini thinly.
  2. Toss with lime juice, a smidge of extra virgin olive oil or coconut oil *and* unrefined sea salt.
  3. Lay on dehydrator trays or in oven on lowest setting.
  4. Dehydrate until cripsy-ish.
Vacuum pack for longer term storage and freshness.

Zucchini hummus

Check out this bean free hummus recipe. It’s bit spicy so feel free to use less cayenne. Adding a bit of leftover ferment brine can give this a nice tang and make it probiotic!


  • 1 zucchini (large)
  • 1/8 cup of extra virgin olive oil
  • 3 large cloves of garlic
  • 1 tsp of sea salt
  • juice from 1 freshly squeezed lemon
  • 3/4 cup sesame seeds (soaked & dehydrated) or sub tahini
  • 1/2 tsp each of cayenne, paprika, cumin


  1. Chop the zucchini.
  2. Put everything in the vita mix and gave it a good blend 🙂
  3. Serve!

Zucchini Fritters

*This recipe was circulated in my food coop email and it has *delish* written all over it! 


  • 3 very large zucchini (also use petals of flowers if available)
  • Unrefined salt (to remove juice from zucchini)
  • 2 jumbo Spanish onions, sliced
  • 3 med tomatoes, thinly sliced
  • 1 cup kernel corn
  • 2 or 3 cloves garlic, finely chopped
  • 4 peppers, green and red, sliced
  • 3 or more tsp dry basil (wonderful aroma and taste)
  • 2 Tbsp dry parsley
  • 1 cup parm cheese
  • 3 or 4 pastured eggs
  • 4 or more cups flour such as spelt (can use other to be gluten free)
  • ½ cup or less milk (if needed)

Traditional oil – like I talk about in this skill building tutorial– such as lard, tallow or coconut oil (for frying)


Prepare the day before large gatherings, picnics, barbeques, etc.

Wash zucchini but do not peel. Remove 2 end pieces, Cut in half lengthwise and remove seeds/pulp. Cut flesh of zucchini into 1/4X1 inch pieces. Place pieces in very large mixing bowl. Sprinkle with salt to mix in and touch all zucchini. Let sit for more than ½ hour while preparing other vegetables. Drain juice from zucchini. Mix in all other veggies, herbs, cheese and eggs. Add enough flour to form a batter (will be lumpy) Add milk only if it’s impossible to stir. Proper texture is when batter just holds the veggies together so they can be dropped from spoon into hot oil.

Drop 2 heaping Tbsp batter into hot oil (1/2 inch deep) to form each fritter. Fry until top is no longer glossy and veggies and batter look done. Then turn and fry on second side until golden. Place finished fritters on plate, in layers, between paper towels to absorb excess oil.

Refrigerate to store. Serve warm or cold. Great with salsa!


Other ways to use your zucchini:

  • In soups
  • Blended in smoothies (reader idea- thanks Jamie!)
  • Ferment it as you would a pickle.

And don’t forget to preserve your zucchini harvest for the winter months. I find the easiest way is to simply shred and bag it and throw it into the freezer or to chop and blend zucchini, onions, tomatoes and herbs then throw them into a freezer bag- uncooked- for sauces and soups. YUMTASTIC!


What’s your favourite way to eat and preserve zucchini? Share your ideas!
*With contributions from Kris. 

Filed under:BlogNourished Pantry

  • Summer Hansell

    We made different flavours of zucchini chips last year, and the “Spicy BBQ” and “Ketchup” ones were a great hit! I just threw things in the food processor until they tasted good, and of course have no recipe, but encourage others to try the same thing. I remember starting with some of our dried veggie stores from the previous year: dehydrated tomatoes, onions and herbs. Just make a dry mix, and then dip the zuke slices in it before laying on dehydrator trays. Or, if you use fresh and juicier ingredients, then just brush it on the slices. Thanks for a great post, Adrienne!

    31 August, 2013 09:16 || Reply

    1. Adrienne Percy

      That sounds awesome Summer. Experimentation often leads to some wonderful results doesn’t it?

      05 September, 2013 00:32 || Reply

      1. Saru

        When I was a kid my mom had a huge garden and we alywas had zucchini coming out our ears! She would make zucchini cakes, cookies, breads and she even put it in stuff like marinara sauces and casseroles… My brother and I hated zucchini (or so we thought). She only told us when we were older that all that mystery green stuff we use to chow down on was zucchini…I now will do the same type of torture to my kids. 🙂 The recipe looks great.Thanks!My blog ( I can never get it to link on blogger)www.jillradley.typepad.com

        30 August, 2014 18:30 || Reply

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    1. Evaline

      It’s a plrusaee to find someone who can identify the issues so clearly

      30 August, 2014 19:03 || Reply

    2. Maisyn

      Yeah that’s what I’m talking about babny–ice work!

      01 September, 2014 08:54 || Reply

    3. Mahmoud

      how long can you keep them in the fridge after baikng? ..because it’s just me eating paleo in my household, so i wouldn’t want to make too much. would you say you have 2 for bfast?

      03 September, 2014 12:47 || Reply

    4. Mahalia

      I’m not easily imssreped. . . but that’s impressing me! 🙂

      06 May, 2016 13:48 || Reply

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