Simple Meals from Zucchini

Zucchini is one of the most versatile vegetables in the kitchen—mild in flavor, quick to prepare, and perfect for light summer meals. Here are three different zucchini recipes to try: a creamy zucchini casserole, stuffed and baked zucchini boats, and a cheesy zucchini pie that’s great for any time of day.

Creamy Zucchini Casserole

Ingredients:

• 2 medium zucchinis
• 10 oz (280 g) cooked chicken breast or ground chicken
• 2 eggs
• ½ cup milk
• Fine cornmeal (polenta), for coating

Instructions:

1. Slice zucchinis into rounds and lightly coat each slice in cornmeal.
2. In a greased baking dish, layer zucchini slices and shredded or diced cooked chicken.
3. Beat the eggs with milk and pour the mixture evenly over the layered zucchini and chicken.
4. Bake at 375°F (190°C) for about 30–35 minutes, or until golden and set.

Baked Zucchini Boats

Ingredients:

• 3 medium zucchinis
• ½ lb (225 g) ground meat (beef or turkey)
• ¼ cup uncooked rice
• 1 small onion, finely chopped
• ¾ cup sour cream or plain cooking cream
• 1 egg
• Salt and pepper, to taste
• Oil, for sautéing

Instructions:

1. Cut zucchinis in half lengthwise and scoop out the centers. Set the centers aside.
2. In a skillet, sauté the onion, then add ground meat and rice. Cook until the meat is browned and rice is partially tender.
3. Fill the hollowed zucchini halves with the meat and rice mixture.
4. In a small bowl, mix the reserved zucchini centers with sour cream and an egg. Pour over the filled zucchinis.
5. Bake at 375°F (190°C) for 30–40 minutes until the top is golden.

Savory Zucchini Pie

Ingredients:

• 4–5 medium zucchinis
• 2 cups cheese (feta, ricotta, or a mix)
• 10 tablespoons semolina
• 2 tablespoons flour
• ½ cup sour cream
• ½ cup vegetable oil
• 1/3 cup plain yogurt (adjust if zucchini is very watery)
• 5 eggs
• Salt, to taste
• 1/3 teaspoon ground black pepper
• 1 packet (about 2 tsp) baking powder

Instructions:

1. Peel and grate the zucchinis, then let them sit for 15 minutes. Squeeze out excess water.
2. In a large bowl, whisk the eggs, then add cheese, semolina, flour mixed with baking powder, oil, yogurt, salt, and pepper. Mix well.
3. Fold in the grated zucchini last to keep the batter from becoming watery.
4. Pour into a greased and floured medium baking dish.
5. Bake in a preheated oven at 350°F (180°C) for 45–50 minutes until golden and firm.
6. Optional: Scoop the batter with a spoon and deep-fry as fritters instead of baking.