No-bake Zucchini Lasagna
- 1 large zucchini, sliced 1/4 in. thick
- 1 pint cherry tomatoes
- ricotta cheese (16 oz. container should be plenty, just depends on how much you like ricotta!)
- olive oil
- salt and pepper
- Chiffonade of basil as garnish (about 3-5 leaves)
In a large pan, heat 1 Tbsp olive oil. Season zucchini medallions with salt and pepper, add to pan and cook over high heat. Flip when they become browned and slightly softened on one side. Repeat on second side. Once all zucchini is cooked, remove the last batch and add tomatoes over high heat, adding 1/2-1 Tbsp olive oil if necessary; stirring occasionally. While tomatoes are cooking down (5-6 minutes), place one zucchini medallion on large serving dish, add one dollup (or tsp.) of ricotta on top. Place another medallion on top, at an angle and repeat. When tomatoes are soft and bursting, pour over zucchini and ricotta. Sprinkle your basil on top and serve warm.
Lemon Zucchini Cake
We like to use yellow zucchinis for this recipe, but green or zephyr work just as well.
- 1 cup granulated sugar or ½ cup Angell’s Farmstead honey
- Zest of 2 large lemons
- 1 cup coconut oil
- 3 large eggs
- ¼ cup lemon juice
- 2 tsp vanilla extract
- 2 cups all purpose flour
- ½ tsp baking poweder
- 2 tsp baking soda
- ¾ tsp salt
- 2 cups finely grated yellow zucchini or zephyr squash
- 3 Tbsp unsalted butter, melted
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 2 Tbsp lemon juice
Preheat over to 350F. Spray bundt pan with non-stick cooking spray.
In a large bowl, mix together sugar or honey with lemon zest. Add oil, eggs, lemon juice and vanilla extract and mix until all ingredients are incorporated. In a separate bowl, whisk flour, baking powder, baking soda and salt. Gradually add the flour mixture to wet ingredients and mix until combined. Add zucchini. Spoon batter into bundt pan and bake for 45-50 min or until knife comes out clean. Let cake cool for 10 minutes before removing from pan. Flip onto rack to cool completely.
For the glaze, in a medium bowl mix together melted butter, powdered sugar, vanilla and lemon juice. Drizzle over cooled cake.
*Adapted from mybakingaddiction.com
Zucchini Pizza Crust
- 4 cups grated zucchini, yellow zucchini, patty-pan or zephyr squash
- 2 eggs
- 2 garlic cloves, diced (or 1 tsp garlic powder)
- ½ tsp dried oregano
- 2 cups shredded mozzarella
- ½ cup shredded parmesan
- ¼ cup cornstarch
- Salt/pepper to taste
- Red pepper (optional)
Preheat oven to 425F.
Grate zucchini and squeeze out moisture using cheesecloth or clean dish towel. Place in bowl and add eggs, garlic, oregano, 1 cup mozzarella, parmesan, corn starch, salt, pepper and red pepper. Mix well, then pat onto parchment lined baking sheet into round pizza shape. Bake for 25 min or until golden.
Remove from oven and top with marinara, additional 1 cup mozzarella and whatever pizza toppings you like. Place back in oven and bake for 10 minutes. We like to top our pizzas with our fresh basil and bell peppers, garlic sautéed mushrooms, sundried tomatoes and uncured pepperoni!
*Recipe credit goes to a genuis on the internet. Feel free to let us know if you come across it so we can give credit where it’s due.
Zucchini Tator Tots
- 1 large zucchini, shredded
- 1 Large russet potato, peeled
- 1 tsp kosher salt
- 1 tsp oregano
- *2 Tbsp avocado or coconut oil
Preheat oven to 350F.
Place potato in steaming basket and steam until semi fork tender. Let cool and grate. Place grated zucchini in cheesecloth, clean dishtowel or nut milk beg and squeeze out as much liquid as possible. Add potato and zucchini to bowl with salt and oregano. Mix well and then shape into small cylinders. Place on a baking sheet covered with parchment paper. Bake for 20-30 minutes flipping halfway through.
*Alternatively, you can skip the oven and fry tots in a nonstick skillet. Heat 2 Tbsp avocado or coconut oil and pan fry tots until crispy and browned.
*Adapted from medicalmedium.com