No matter what time of day, zucchini is the perfect ingredient to take any dish from blah to bravo!
It’s easy to underestimate the humble zucchini. Mother Nature, in her infinite wisdom made growing zucchini about as easy as anything in a typical summer garden.
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But consider the versatility and benefits of this tasty summer treat. It’s low in calories – about 25 calories for an average sized zuke – and high in nutrients like vitamin C and potassium. A single serving supplies one third of your vitamin C requirements and has even more potassium than a banana!
I bet you thought that zucchini was a vegetable. Well so did I. But like its garden buddy the tomato, a zucchini is technically a fruit because it grows from a flower. And those zucchini blossoms are even edible. If you don’t believe me, try this yummy Squash Blossom & Egg Scramble from Cabot Cheese Board Bloggers, The Nutrition Twins.
Our farm families are all about growing and eating fresh, nutritious food from their gardens, so we’ve developed some seriously delicious dishes that feature our favorite squash.
Whether you grow your own or buy your zucchini at the farmers’ market or grocery store, try these farm family favorite recipes for zucchini & create healthy meals throughout the day.
We’ll be the first to tell you that zucchini is not just for dinner – or lunch – any more. We’ve got some outstanding breakfast recipes that feature zucchini in a bunch of wholesome, family-friendly ways.
Waffles are a breakfast treat at my house and these cheesy Savory Zucchini Cheddar Waffles are a crowd-pleaser every time I serve them. Topped with a pat of rich, creamy Cabot Butter and you have breakfast fit for royalty.
Why serve plain old veggie bread for breakfast when you can make this Zucchini Bread with Pumpkin Seeds? It’s slightly sweet and spiced with cinnamon and nutmeg, with the delicate crunch of pumpkin seeds. Serve it warm, cold, or even toasted with butter. It’s a great way to start the day.
This recipe for Summer Vegetable Home Fries is practically a meal in itself. Seriously, it’s just crying out to be served as a vegetarian main course any time of the day. But as a breakfast side dish, it’s just about perfect. Loaded with satisfying potatoes and lots of garden veggies, including the star – zucchini – this dish starts off ahead of the pack. When you add The World’s Best Cheddar, it takes it to a whole new level of yum!
Who doesn’t love eggs for breakfast? This recipe for a Vegetable Frittata with Cabot Alpine Cheddar Sauce features eggs, zucchini and other garden veggies and is topped with a creamy cheddar cheese sauce. Mark my words, eggs never tasted so good.
Main dishes for lunch and dinner are a great way to feature a few of our favorite zucchini recipes, like this one for Spaghetti and Zucchini in Creamy Parmesan Sauce. It has the old-world taste of Italy and features wholesome ingredients bathed in a light and creamy sauce that has Cabot Cottage Cheese as its secret ingredient.
You’ll never need to confess that this next dish, Cabot Skinny Zucchini Casserole, is light on calories and low in fat. It tastes so rich and creamy, no one will ever guess. It’s great for a family dinner at home or a get together with friends and family.
When is a noodle not a noodle? When it’s a Zoodle! Spaghetti shaped spiralized zucchini zoodles are the perfect way to cut carbs and calories without sacrificing taste. Smother them in this flavorful, creamy sauce and you have one of our very favorite summer recipes –Creamy Pesto Zoodles.
You can also make a succulent side dish with zucchini, like these amazing Baked Breaded Zucchini Sticks with Greek Yogurt Dip. The zucchini sticks are a healthy, delicious alternative to fries – crispy on the outside and creamy, hot, and tasty on the inside. The Greek Yogurt dipping sauce is fresh, tart, and totally tasty.
Nothing says summer quite like grillin’ and chillin’. And when you grill zucchini, magic happens. Try these Grilled Cheddar Zucchini Boats with Balsamic Leeks for a unique side dish that is succulent and sophisticated. The balsamic leeks take this dish to new heights of summer yum.
Looking for another great zucchini tip? Check out this delicious way to deal with an over-abundance of zukes – pickle ’em! Here’s a great recipe for Sweet & Spicy Zucchini Refrigerator Pickles from Cheese Board Blogger Michelle of The Brown Eyed Baker.
Be sure to visit the recipe section on the Cabot website for more great ideas for cooking from the summer garden!
If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,200 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!
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Candace Karu reports on all there is to discover and love about food and farming as well as communicating Cabot’s mission to support community, volunteerism, and sustainability. Whether online, on air, or in person, her job is to amplify the passion and commitment of the 1200 farm families who own Cabot. When Candace is not representing Cabot, she lives, cooks, and works out in Cape Elizabeth, Maine.