Put good use to your zucchini harvest! 3 flavorful recipes to use it in

It’s time for the zucchini harvest!

If you’ve peeked at the produce section lately, you know we’re in peak zucchini season. Put that garden-fresh zucchini to good use. This humble summer squash can star in so many ways, and these recipes are here to prove it!

Suzy Robertson shared three healthy recipes to use up your zucchini bounty: a veggie-packed pasta (all made in the pressure cooker), a healthier zucchini bread, and parmesan zucchini crisps.

One Pot Veggie Protein Pasta

serving size: appx. eight

INGREDIENTS

• 3 c. marinara sauce
• 1 small zucchini (or ½ large)
• 1 small yellow squash
• ½ yellow onion
• 1 red bell pepper
• 2-3 medium carrots, peeled
• 1 c. cottage cheese, full fat
• 1 Tbsp. minced garlic or 3 cloves
• 1 Tbsp. Italian seasonings
• 1 Tbsp. Real salt or Himalayan sea salt
• ¼-½ tsp. red pepper flakes (optional but good for heat)
• 2 ½ c. water
• 1 lb. Rigatoni or penne pasta

Add after pasta is cooked

• 2 c. mozzarella cheese
• ½- 1 c. parmesan cheese (on top)
• 1-2 c. chopped spinach (opt.)

METHOD

1. If you have a food processor or blender, add the first 10 ingredients to the blender and puree until smooth or your desired texture.
2. Put pasta and water into a pressure cooker. Pour blended vegetable marinara mixture into the pressure cooker as well.
3. Set to high pressure for 4-5 minutes. The general rule is take the amount of time to cook the noodles from the box & divide it in half and -2 min. When the timer is up, do a quick release of all the pressure.
4. After it’s cooked, add mozzarella cheese & top with parmesan. You can add chopped spinach if your family will eat it & ground meat for extra protein too!

Notes

• To add more protein you can cook 1 lb. of ground beef, turkey or italian sausage and add it to the dish.

Zucchini Parmesan Rounds

serving size: four to six

INGREDIENTS

• 1 large garden zucchini or two medium size zucchinis
• ½ c. wheat flour
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 1 tsp. salt
• 1 c. panko bread crumbs
• ½ c. grated parmesan cheese
• marinara sauce (look for clean ingredients like EVOO & low sugar with no preservatives)
• brown rice noodles or wheat pasta (if using for a meal instead of appetizer or side)

METHOD

5. Wash zucchini and cut into rounds that are about ¼-½“ thick. If you want the crisps to be more crunchy then cut them thinner. If you want more zucchini then cut thicker. Kids usually enjoy them when they are thinner because of the texture.
6. Lay out three bowls. Add the flour, garlic powder, onion powder & salt to one bowl.
7. Whisk the eggs in another bowl.
8. Add the breadcrumbs and parmesan cheese to the third bowl.
9. Dip the zucchini fry in the flour mixture, then the egg mixture, and then the breadcrumb mixture. Make sure to press the panko crumbs onto the zucchini so you have a nice layer. Add to the air fryer basket. Repeat until the basket is full.
10. Cook at 400F for 8-10 minutes until they’re crispy & the zucchini is cooked through. They should have a browned crispy exterior. If they aren’t done, continue to air fry for another minute or two. Repeat with the second batch.
11. If you don’t have an air fryer or you’re cooking for a large crowd, cook zucchini rounds for 30-40 minutes in a 400 degree oven until crisp.
12. Warm marinara sauce in a pan or in the microwave until warmed through.
13. If you want to serve this for a meal, cook the noodles according to package directions & serve zucchini rounds on top with marinara sauce & a sprinkle of parmesan cheese!

Notes

• If using zucchini crisps as an appetizer or a side dish, serve them warm with marinara sauce. Enjoy!

“Healthier” Zucchini Bread

serving size: eight

INGREDIENTS

• ½ c. melted coconut oil
• ¼ c. agave
• 2 large egg, room temp
• ½ c. plain Greek yogurt or buttermilk
• ½ c. sugar
• 2-3 drops of wild orange essential oil or 2 tsp. orange zest
• 1 ½ tsp. vanilla extract
• 1 c. whole grain flour (wheat, spelt, kamut)
• ¾ c. white flour (or use all whole grain flour instead of white)
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 tsp. ground cinnamon
• 1 c. shredded zucchini
• ¾ c. chopped walnuts (optional)

METHOD

14. Preheat the oven to 350 degrees & grease a 9 x 5 loaf pan.
15. Shred zucchini & wrap in a paper towel or clean kitchen towel and set over the strainer in the sink. Before using, squeeze out excess liquid.
16. Whisk or put in a mixer with whisk attachment, oil, agave, egg, yogurt, sugar, orange zest or orange oil, and vanilla together in a bowl until combined.
17. In a separate large bowl, mix the flours, baking powder, soda, salt & cinnamon.
18. Pour the dry ingredients into the wet ingredients and mix until just barely combined and you don’t see dry flour anymore. Avoid overmixing or your bread won’t be as light. Then fold in the zucchini & walnuts (if using).
19. Spread the batter into the prepared 8” loaf pan. Bake for 40-50 minutes or until a toothpick comes out clean in the middle. If it is browning too quickly in your oven, then place a piece of aluminum foil lightly over the top. If baking mini loaves, bake for 30 minutes and muffins bake for 20 minutes or until done.
20. Remove from the oven and let cool for a couple minutes. Then turn it onto a wire cooling rack to cool completely. Let it cool before slicing and serving. Cover and store leftovers bread room temperature for 3 days or in the refrigerator for longer preservation.

Find more from Suzy on Instagram, @cook_healthy_with_suzy, or on her website, learntocookhealthy.com.