From A to Zucchini
By Hannah Kaminsky
Legend has it that if you live near an avid gardener and happen to leave your gate open, you're liable to discover bundles of zucchini on your front porch come harvest time. Though beloved and perennially popular, zucchini grows in such abundance that even the most fervent fans find themselves at a loss for how to consume such overwhelming bounty. Those without green thumbs often find ourselves in the same situation, with grocery store sales tempting bulk purchases. Luckily, the humble squash is one of the most versatile vegetables around, satisfying from dawn to dusk in both sweet and savory delights.
Much praise has been sung for spiralized zucchini noodles in recent years, but that's not the only way to enjoy raw zucchini. Sliced into paper-thin rounds and tenderized with tangy red wine vinegar and bright herbs, Zucchini Carpaccio takes on Greek inspiration.
America's favorite potato chip seasoning can spice up far more than just spuds, as BBQ Zucchini Chips prove. These crisp rounds are baked rather than fried, which makes for smart snacking. It's no struggle convincing picky eaters to make room for veggies when these smoky, subtly sweet flavors beckon. Shockingly simple to whip up, the hardest part of the recipe is waiting while they bake low and slow for the perfect crunchy texture all the way through.
For the main event, rotund eight-ball (aka globe) zucchini cradle hearty chickpea stuffing that tastes like deconstructed falafel. For these Falafel-Stuffed Zucchini, mashed chickpeas make the feat possible, baked right inside their own edible containers, perfect for potlucks, packed lunches, family meals, or even a romantic dinner date.
Though the classic Middle Eastern street food is typically stuffed into fluffy pita, you'll never miss the bread with this alternative edible vessel. Get the full effect by lavishing extra tahini on top of each golden-brown bundle and serving alongside a chopped salad of cucumbers and tomatoes.
Plant-based Zucchini Pâté may not sound like much on paper, but this appetizer is greater than the sum of its parts. Caramelized shallot and garlic take the lead through each buttery, silky strand, bound together via sheer brute force. Better than a dip or a spread, this starter is good enough to eat with a fork.
Don't forget to save room for dessert! Zucchini bread is a time-honored staple, ideal for using up massive quantities of the green stuff while creating a good excuse for taking a second helping of the sweet stuff. But there's more to love than just the loaf. Take that same idea and turn it into bite-sized chewy cookies, Zucchini Bread Thumbprints, enlivened with handfuls of toothsome raisins and walnuts, bolstered by the warm, nostalgic taste of toasted cinnamon.
That alone would be a treat, but don't stop there. Making them into thumbprint cookies creates an indentation that begs to be filled with luscious vegan cream cheese frosting, blended with maple syrup for woodsy sweetness.
Is there really such a thing as "too much zucchini?" Given the incredible range of flavors this unassuming squash can create, zucchini should always be on your grocery list. Soon, neighbors will be begging you for an extra offering.
Greek Zucchini Carpaccio
(Serves 4)
1 large or 2 medium zucchini (12 ounces total)
1/4 cup thinly sliced red onion
3 Tablespoons red wine vinegar
1 Tablespoon minced parsley
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup pitted and sliced kalamata olives
2 Tablespoons toasted pine nuts
1/4 cup julienned sundried tomatoes
1 Tablespoon extra-virgin olive oil
Use a mandoline or very sharp knife to cut the zucchini into paper-thin rounds no more than 1mm thick.
Place slices in a large bowl along with the red onion, and toss with vinegar, parsley, oregano, black pepper, and salt. Be gentle and use your hands if needed to be make sure all the slices are evenly seasoned without breaking the vegetables into pieces.
Arrange in overlapping slices on a large platter, or for an easier, more casual presentation, simply transfer the mixture to a plate. Top with olives, pine nuts, and sundried tomatoes. Just prior to serving, drizzle with olive oil, to taste.
Cook's Notes: In keeping with the theme, lightly briny, herbaceous cubes of tofu feta would make an excellent addition and can turn this side salad into more of an entrée. Combine 1/2 cup apple cider vinegar, 2 Tablespoons nutritional yeast, and 1 teaspoon each dried basil, dried oregano, and salt to make a marinade. Add 1 pound cubed extra-firm tofu and let sit for at least 4 hours or overnight. Drain thoroughly before using.
| Total calories per serving: 171 | Fat: 15 grams |
| Carbohydrates: 8 grams | Protein: 2 grams |
| Sodium: 523 milligrams | Fiber: 4 grams |
Falafel-Stuffed Zucchini
(Makes 6)
6 medium eight-ball or globe zucchini (see note)
2 Tablespoons olive oil, divided
1 shallot, finely diced
2 cloves garlic, minced
One 14-ounce can chickpeas, drained and rinsed
2 Tablespoons lemon juice
1 Tablespoon tahini
1 Tablespoon ground cumin
1-1/2 teaspoons ground coriander
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup fresh parsley, minced
1/4 cup fresh cilantro, minced
Preheat your oven to 375 degrees and set out either a baking sheet lined with parchment paper or a silicon baking mat.
Slice the stems off the zucchini about half an inch from the top and set aside. Using a pointed teaspoon, grapefruit spoon, or melon baller, hollow out the insides, leaving about a 1/4-inch thick wall on the sides and bottoms. Discard innards or reserve for another recipe. (It's great in vegetable soups or even hidden in smoothies!)
Brush the zucchini shells lightly with olive oil, inside and out. Place the squash shells and tops on prepared baking sheet. Bake for 10-15 minutes, until fork-tender but still firm.
Meanwhile, prepare the filling. Begin by heating 1 Tablespoon of oil in a medium saucepan over medium heat and sautéing the shallot and garlic. When softened and aromatic, add the chickpeas and lemon juice, cooking for another 5 minutes. Roughly mash the chickpeas, leaving some whole, to achieve a coarse but creamy texture.
Stir in the remaining ingredients, mixing well to incorporate. Spoon the chickpea filling into the parbaked zucchini, packing it lightly and mounding it just beyond the top of the squashes.
Return the baking sheet to the oven and bake until the exposed filling is lightly browned, about 30-35 minutes. Serve right away while piping hot or let cool to enjoy at room temperature.
Cook's Note: Standard zucchini can be used instead of eight-ball or globe zucchini. Simply slice them in half, scoop out the innards, and proceed with the recipe.
Not a fan of cilantro? Use more parsley instead.
| Total calories per serving: 158 | Fat: 7 grams |
| Carbohydrates: 20 grams | Protein: 7 grams |
| Sodium: 317 milligrams | Fiber: 6 grams |
BBQ Zucchini Chips
(Serves 4)
1 very large or 2 medium-large zucchini (1 pound total)
1 Tablespoon apple cider vinegar
2 teaspoons olive oil
1-1/2 teaspoons smoked paprika
1 teaspoon nutritional yeast
1 teaspoon onion powder
1 teaspoon coconut sugar
1/4 teaspoon chili powder
1/2 teaspoon salt
Preheat oven to 300 degrees and set out two baking sheets lined with parchment paper or silicon baking mats.
Use a mandoline or very sharp knife to cut the zucchini into 1mm-thick slices, keeping them as consistent as possible. This will allow them to cook more evenly, ensuring crispness throughout.
Place slices in a large bowl and toss with all remaining ingredients, distributing the spices and coating the pieces well.
Place the zucchini on prepared baking sheets, spreading them out so that none overlap. Bake for about 1 hour, rotating the sheets every 15 minutes, until golden brown and dry to the touch.
Let cool completely before serving or storing in an airtight container for up to 3 days. They may lose crispness over time but will still taste just as good.
Cook's Note: Prefer to take it low and slow? Use a dehydrator for a raw preparation. Allow 8-12 hours at 125 degrees for the zucchini to properly dry to an optimal, perfectly crisp texture.
Shown in photo served with vegan BBQ sauce for dipping.
| Total calories per serving: 45 | Fat: 3 grams |
| Carbohydrates: 5 grams | Protein: 2 grams |
| Sodium: 303 milligrams | Fiber: 1 gram |
Zucchini Pâté
(Serves 8-10)
1 Tablespoon olive oil
4 cloves garlic, minced
3-4 large zucchini (2 pounds total), shredded
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 Tablespoons lemon juice
1 Tablespoon fresh thyme
1 teaspoon lemon zest
Cooking spray, to grease the ramekins
Heat the oil in a large skillet over medium heat. Add garlic, zucchini, salt, and pepper. Cook for 10 minutes before adding in the lemon juice, thyme, and lemon zest. Reduce heat to medium-low, and cook, stirring occasionally, until liquid evaporates, and mixture is silky, tender, and lightly caramelized, about 1 hour.
While still hot, pack the mixture firmly into two pre-sprayed 4-ounce ramekins, pressing it firmly with a spatula to compact the strands. Chill thoroughly in the fridge, for at least 2-4 hours, before serving.
To unmold, run a thin knife around the edges of the ramekin before inverting it onto a plate. Tap the bottom hard and allow gravity to do the rest of the work. Serve with crackers, toast, or chips.
Covered with plastic or stored in an airtight container in the fridge, the pâté will keep for up to one week.
| Total calories per serving: 36 | Fat: 2 grams |
| Carbohydrates: 5 grams | Protein: 1 gram |
| Sodium: 230 milligrams | Fiber: 1 gram |
Zucchini Bread Thumbprints
(Makes about 16 cookies)
1 cup shredded zucchini
1/4 teaspoon salt
1/2 cup vegan margarine, at room temperature
1/2 cup organic brown sugar, firmly packed
1/3 cup organic granulated sugar
1 Tablespoon ground flaxseeds
1 Tablespoon aquafaba (liquid found in a can of chickpeas)
1-3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 cup unsweetened, shredded coconut
1/4 cup raisins, roughly chopped
1/4 cup walnuts, roughly chopped
1/2 cup vegan cream cheese, at room temperature
2 Tablespoons maple syrup
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees and set out a baking sheet lined with parchment paper or a silicon baking mat.
Spread the zucchini out on a clean dish towel and sprinkle with salt. Toss, and let sit for 10-15 minutes. Press firmly to blot away the excess liquid; set aside.
In the bowl of a stand mixer, cream together the vegan margarine and both sugars. When smooth, add the flaxseeds and aquafaba, beating once more.
In a separate bowl, stir together the flour, cinnamon, baking soda, coconut, raisins, and walnuts. Make sure everything is evenly distributed. Slowly add the dry mixture along with the shredded zucchini into stand mixer bowl. Pause as needed to scrape down the sides of the bowl with a spatula.
If the mixture is particularly sticky, chill for at least 30 minutes before proceeding.
Scoop out about 2 Tablespoons of dough for each cookie, rounding the balls between the palms of your hands. Moisten your hands lightly to make smoother spheres. Use your thumbs to press a deep indentation into the center of each cookie.
Bake for 12 minutes, pull the sheet out of the oven, and use a melon baller or spoon to press the centers back down again, as they will likely rise and spread lightly in the baking process. Return the cookies to the oven for an additional 5-8 minutes, until lightly browned on the bottoms. Let cool completely.
Meanwhile, prepare the filling by beating together the vegan cream cheese, maple syrup, and vanilla extract until completely smooth. Spoon into the indentations.
Filled cookies will keep in an airtight container at room temperature for up to three days or in the fridge for up to a week. If filling and cookies are kept separately, they can be kept in the freezer for up to a month.
Cook's Note: Eat these cookies as a treat!
| Total calories per serving: 204 | Fat: 10 grams |
| Carbohydrates: 27 grams | Protein: 2 grams |
| Sodium: 150 milligrams | Fiber: 1 gram |
Hannah is the author of the cookbooks Easy as a Vegan Pie, Sweet Vegan Treats, Vegan á la Mode, and Vegan Desserts. She is a baker, writer, and photographer and is currently working towards her BFA in photography.
