How to Cook with Zucchini

A creative and delicious way to enjoy zucchini, stuffed with a hearty filling of your choice.

Ingredients:

• 4 small zucchinis
• 1/2 cup cooked quinoa or rice
• 1/2 cup grated cheese (cheddar or mozzarella)
• 1/2 cup chopped tomatoes
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Preheat the oven to 180°C.
2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
3. Heat olive oil in a pan and sauté the onions and garlic for 3-4 minutes until softened.
4. Add the chopped tomatoes, cooked quinoa or rice, and season with salt and pepper. Cook for another 2-3 minutes.
5. Spoon the mixture into the zucchini boats, then top with grated cheese.
6. Place the stuffed zucchinis on a baking sheet and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted.
7. Garnish with fresh parsley and serve hot.

Crispy, savoury fritters made with zucchini, perfect as a snack or side dish.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1/2 tsp cumin (optional)
• Salt and pepper to taste
• Olive oil for frying
• Sour cream or yogurt for dipping (optional)

Method:

1. Grate the zucchinis and place them in a clean towel. Squeeze out excess moisture.
2. In a bowl, combine the grated zucchini, flour, Parmesan cheese, egg, garlic powder, cumin, salt, and pepper. Mix until well combined.
3. Heat olive oil in a frying pan over medium heat. Scoop spoonfuls of the zucchini mixture into the pan and flatten them into patties.
4. Fry for 3-4 minutes per side, or until golden and crispy.
5. Serve with a dollop of sour cream or yogurt for dipping.

A delicious and fresh twist on tacos, with sautéed zucchini and sweet corn as the base.

Ingredients:

• 2 medium zucchinis, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Soft corn tortillas
• Toppings: Salsa, avocado, cilantro, lime wedges, and sour cream

Method:

1. Heat olive oil in a pan over medium heat. Add the diced zucchini and cook for 4-5 minutes until tender.
2. Add the corn, cumin, paprika, salt, and pepper, and cook for an additional 2-3 minutes.
3. Warm the tortillas and fill them with the zucchini and corn mixture.
4. Top with salsa, avocado, cilantro, a squeeze of lime, and a dollop of sour cream.