Boats: Rinse then cut the squash in half lengthwise and scoop out the seeds, creating a “zucchini boat.” Drizzle the zucchini with olive oil and season to taste with salt and paper. Roast cut side down at 400 degrees until a fork inserts easily, about 30 to 60 minutes. Alternately, cook in boiling water. Fill with your favorite stuffing, such as hot dish, taco meat or stuffing and bake at 350 F until heated through.
Meatloaf or meatballs: Add grated zucchini to meat loaf or meatballs to keep the recipe moist. Use about 1 cup of grated zucchini per pound of ground meat.
Steamed: Steam zucchini in the microwave. Cut the squash into bite-size pieces and place them into a microwave-safe bowl. Add 1 to 2 tablespoons of water. Cover the bowl with a lid, but leave one corner of the lid slightly open. Cook the zucchini on high for four to five minutes, until soft.
Sauteed: Enhance the flavor of zucchini by sautéing on a stovetop. Slice the squash into bite-size pieces or make “zoodles” (zucchini noodles) by slicing into thin strips with a knife or vegetable peeler, or using a “vegetable spiralizer.” Next, mix the zucchini with 1 to 2 teaspoons of olive oil in a pan and cook over medium heat. The zucchini should be tender and lightly brown. Season to taste.
Grilled: To cook zucchini on the grill, slice it into ½-inch-thick pieces. Place in a bowl, then add a small amount of olive oil and sprinkle with seasoning. Place the zucchini on a grill pan or wrap in aluminum foil. If you want grill marks, slice the zucchini lengthwise and place over the grates. Grill zucchini over medium-low heat for three to four minutes per side.
Chips: For a crunchy texture, consider using an air-fryer. An air-fryer commonly is used to create “zucchini chips.” Start by thinly slicing the zucchini, then pat dry with a paper towel to get rid of excess moisture. Next, drizzle the zucchini with olive oil, salt and pepper. Place the slices of zucchini in the basket of the air-fryer. Cook at 350 degrees for eight minutes. The cook time may vary, depending on the thickness of the zucchini slices.
Try the blossoms. Zucchini blossoms can be added to soup, salads, quesadillas and many other foods. If you eat the blossoms, they won’t
form more zucchini!