Let me paint you a picture…
It’s a beautiful August morning, Édith Piaf is filling my house with the best soundtrack, and my kids are playing in the sunroom. I wonder around my kitchen feeling the need to make something when I see a massive zucchini on my counter. I pour myself a glass of rosé and look through my fridge. I decide I’m going to make as many things from this giant zucchini as I can. Things that aren’t Zoodles. I really hate food waste so I look to see if there is anything about to go. I spot some fresh Pesto that I made, fresh mozzarella, and fresh tomatoes from my Dad’s garden (a sin to let go to waste). All of these needed made into something. One thing I always have in my freezer is Phyllo Dough. Simply because it is so very versatile.
This isn’t a fast post per say but each recipes is pretty fast and easy…and of course and elegant way to use all the zucchini that’s around right now.
what you do:
Lay out 6-8 pieces of dough all facing different ways.
Spread the pesto on the bottom leaving about 2 inches to fold over.
Add zucchini and then layer tomatoes and fresh mozzarella.
Fold the edges over and brush with an egg wash.
Top with fresh basil.
Bake in the oven on 375 degrees for 20 minutes or until the adages are golden brown.
It’s hard to pick but this one may be my favorite zucchini recipe that I’ve made. It’s the perfect breakfast or Brunch. So easy but still quite fancy.
what you do:
This recipe is made for two small ramekins.
Preheat the oven to 375 degrees and grease the ramekins.
Add 1/2 cup zucchini, 1/4 cup mozzarella, and 1 tablespoon cream to each. Then top with an egg, followed by breadcrumbs, fresh chives, and Parmesan cheese.
Bake for about 15 minutes or until your eggs are set (I still like mine with the yoke runny because I love me a dippy egg.)
Serve with a carb of your choice. I used wheat toast.
In my house is just isn’t Summer unless zucchini bread is made at least five times throughout the season. Theo loves to cook and bake with me and making this delicious bread has become quite the tradition!
*this recipe is adapted from “Butter with a side of Bread”
what you do:
Grease a bread pan and preheat oven to 325 degrees.
In one bowl, mix your dry ingredients (flour, salt, baking powder, nutmeg, and cinnamon) in a bowl.
In another bowl mix eggs, oil, vanilla, and sugar together.
Add dry ingredients to egg mixture until well combined.
Mix in zucchini and then chips.
I usually bake this for an hour and a half but I start watching it at about an hour.
This one is a perfect summer recipe when you need to throw together a quick appetizer and don’t have a ton of time. Can you tell I’m using all the fresh things? I pretty much cover my life in tomatoes and basil this time of year.
what you do:
Slice zucchini into chips and simply bread and fry (or bake) them as you would anything else.
Once they are done, spread ricotta, sprinkle tomatoes and basil, and drizzle with balsamic.
Call this final one a labor of love because that is just what it takes to get this crust right. I’m not going to lie zucchini crusts are hard and take some patience.
Zucchini Breakfast Pizza
what you do:
Set your oven to broil.
In a large bowl combine everything but make sure you get out as much moisture as you can from the zucchini. Don’t skip this.
Next press the mixture down and mold to make the edges. Bake for 10 minutes and remove from oven.
what you do:
Lower the heat to 400 degrees.
Toss asparagus and tomatoes in oil and some salt.
Spread pizza sauce on your crust.
Add tomatoes, asparagus, and then gently crack eggs on top.
Keep an eye on the eggs and once they’re set take your pizza out. I would say this takes maybe ten minutes.
Remove from oven and sprinkle parm cheese and you guessed it, fresh basil on top and let cool before slicing.
If you’ve made it this far you must love zucchini as much as me. And thank you for following along!
