What To Do With Zucchini

Every year, I try to remember what I can make with all of the zucchini that Mike grows. Well, now you too have the benefit of this handy list of my favorites.

I know the typical recipe blog has pages upon pages of back-story that precedes their recipes. (Is that for more sidebar click-bait real estate?) I’m not going to do that. If I have a story to tell, I will either do it in the comments, or below the recipes.

Happy cooking!

Red Truck Zucchini Bowls

AuthorBlynda BarnettCategoryDifficultyBeginner

Yields4 Servings
Prep Time10 mins

Base
 1 cup Grain (rice, quinoa, farro, pearl couscous, etc.)
 2 cups broth (veggie, chicken or beef)
 1 tsp olive oil (optional)
 ½ onion (optional), minced
 2 garlic cloves (optional), minced
 1 tbsp lemon juice
 1 tbsp butter
 ¼ cup nuts, crushed (walnuts and pecans are best) Nut allergies? Garbonzos work too. Try tossing them with salt and pepper and roasting them until they're mildly crunchy.
 ¼ cup cheese, grated (parmesan or feta work great)
Topping
 1 zucchini (medium), sliced in half lengthwise and into 1/4" half circles
 1 tbsp lemon zest
 ¼ tsp Red Truck Homestead Rosemary Sea Salt
Optional Toppings
 1 asaragus (bunch), trimmed of woody bottoms
 1 pt mushrooms, sliced
 1 pt cherry tomatoes, halved

1

Wash and trim all veggies. Preheat oven to 450 degrees.

2

If using onion/garlic, add olive oil to pot and saute until fragrant/translucent.
Add grains and broth to pot (or instant pot/rice cooker). If using, add mushrooms, asparagus stems (chopped into 1/2-inch pieces). Follow these links for cooking your selected grain: farro, rice, quinoa, pearl couscous, other grains.

3

While your grains are cooking, toss your zucchini, asparagus tips and cherry tomatoes with olive oil, salt and pepper and spread onto a baking sheet.
Bake for 20 minutes, stirring/flipping after 10 minutes.

4

When your grains are finished cooking, stir in lemon juice, cheese, butter and nuts.

5

Dish up your base and layer your roasted veggies on top. Garnish with lemon zest and Red Truck Homestead Rosemary Sea Salt.

Ingredients

Base
 1 cup Grain (rice, quinoa, farro, pearl couscous, etc.)
 2 cups broth (veggie, chicken or beef)
 1 tsp olive oil (optional)
 ½ onion (optional), minced
 2 garlic cloves (optional), minced
 1 tbsp lemon juice
 1 tbsp butter
 ¼ cup nuts, crushed (walnuts and pecans are best) Nut allergies? Garbonzos work too. Try tossing them with salt and pepper and roasting them until they're mildly crunchy.
 ¼ cup cheese, grated (parmesan or feta work great)
Topping
 1 zucchini (medium), sliced in half lengthwise and into 1/4" half circles
 1 tbsp lemon zest
 ¼ tsp Red Truck Homestead Rosemary Sea Salt
Optional Toppings
 1 asaragus (bunch), trimmed of woody bottoms
 1 pt mushrooms, sliced
 1 pt cherry tomatoes, halved

Directions

1

Wash and trim all veggies. Preheat oven to 450 degrees.

2

If using onion/garlic, add olive oil to pot and saute until fragrant/translucent.
Add grains and broth to pot (or instant pot/rice cooker). If using, add mushrooms, asparagus stems (chopped into 1/2-inch pieces). Follow these links for cooking your selected grain: farro, rice, quinoa, pearl couscous, other grains.

3

While your grains are cooking, toss your zucchini, asparagus tips and cherry tomatoes with olive oil, salt and pepper and spread onto a baking sheet.
Bake for 20 minutes, stirring/flipping after 10 minutes.

4

When your grains are finished cooking, stir in lemon juice, cheese, butter and nuts.

5

Dish up your base and layer your roasted veggies on top. Garnish with lemon zest and Red Truck Homestead Rosemary Sea Salt.

Red Truck Zucchini Bowls

Baked Zucchini Fries

Yields4 Servings

 2 zucchini (medium)
 1 cup bread crumbs or panko
 2 egg
 ½ tsp Red Truck Rosemary Sea Salt
 ¼ tsp cayenne
 ¼ cup parmesan

1

Move oven rack to middle position and preheat to 425 degrees.

2

Wash zucchini and cut in half lengthwise, then widthwise,, resulting in 4 long quarters. Slice lengthwise into 1/4-inch thin strips.

3

Beat eggs in one wide bowl, and mix breadcrumbs/panko, parmesan, Red Truck Rosemary Sea Salt and cayenne in a second wide bowl.

4

Dip each zucchini slice separately in the egg, then transfer each slice into the breadcrumb bowl to coat all sides. Lay each breaded slice onto an oiled (or parchment-covered) baking sheet making sure they are spaced enough to not touch or overlap. When full, place baking sheet in oven.

5

Bake for 15-20 minutes or until golden.
The thinner your slices, the crispier they will be.

Enjoy!

Ingredients

 2 zucchini (medium)
 1 cup bread crumbs or panko
 2 egg
 ½ tsp Red Truck Rosemary Sea Salt
 ¼ tsp cayenne
 ¼ cup parmesan

Directions

1

Move oven rack to middle position and preheat to 425 degrees.

2

Wash zucchini and cut in half lengthwise, then widthwise,, resulting in 4 long quarters. Slice lengthwise into 1/4-inch thin strips.

3

Beat eggs in one wide bowl, and mix breadcrumbs/panko, parmesan, Red Truck Rosemary Sea Salt and cayenne in a second wide bowl.

4

Dip each zucchini slice separately in the egg, then transfer each slice into the breadcrumb bowl to coat all sides. Lay each breaded slice onto an oiled (or parchment-covered) baking sheet making sure they are spaced enough to not touch or overlap. When full, place baking sheet in oven.

5

Bake for 15-20 minutes or until golden.
The thinner your slices, the crispier they will be.

Enjoy!

Baked Zucchini Fries