For those of you who have summer gardens, by now, you might have so much zucchini that you are practically giving it away! But if you love it, why not just eat every day and invite the neighbors over to enjoy some homegrown goodness!
Zucchini is a very popular summer vegetable that can be used in many ways! Not only can you make healthy noodle alternatives, but they can be made into sweet bread, added to soups and salads, and are delicious in stir-fries.
But another popular way to use up that delicious zucchini is making zucchini boats. This is a creative way of getting the kiddos to eat their vegetables and providing a delicious meal.
- Philly Cheesesteak Boats – zucchini, butter, onions, bell peppers, ground beef, provolone cheese, Worcestershire sauce,
- Chicken Broccoli Cheese Boats – zucchini, chicken, broccoli, sour cream, cheddar cheese, butter, salt and pepper, green onions
- Italian Sausage Boats – zucchini, olive oil, Italian sausage, garlic, breadcrumbs, Italian cheese blend, marinara sauce, salt and pepper
- Taco Stuffed Boats – zucchini, avocado, onions, ground turkey or beef, garlic, salt and pepper, cumin, tomatoes, black beans, corn, lime juice, cilantro, Mexican cheese blend, chili powder
- Greek Boats – zucchini, avocado oil, baby spinach, salt and pepper, garlic powder, mozzarella cheese, ricotta cheese, feta cheese, nutmeg
- Chicken Bacon Ranch Boats – zucchini, chicken, bacon, ranch dressing, garlic, Mexican blend cheese, salt and pepper
- Pizza Boats – zucchini, garlic, olive oil, salt and pepper, marinara sauce, mozzarella cheese, parmesan cheese, oregano
For the recipes that call for a marinara sauce, try this one:
Here’s an extra one that I like to make. This one is raw and uncooked and is more like a salad than a main dish, but the kids love it and eat this up. It’s also dairy-free and vegan for those with dietary restrictions.
Cucumber “Pasta” Zucchini Boat
- 4 medium zucchini
- one medium cucumber
- one garlic clove
- salt and pepper
- 1/4 cup pumpkin seeds
- olive oil
How To Make It:
First, spiralize your cucumbers into a “pasta.” You can also cut them into small strips. I do this first to drain off excess water. Cut the zucchinis in half the long way and scrape out the pulp. Put the pumpkin seeds and garlic clove in a blender. Add olive oil to emulsify and water to thin to your liking. Blend and add salt and pepper to taste. Put the blended pumpkin seed “sauce” on the cucumber pasta and mix well. Use a spoon and put in the zucchini. You can salt and pepper the zucchini first if you like. I find the kids eat more of the zucchini if you let this sit for an hour or so in the fridge and let the sauce flavor the zucchini. You can top with parmesan cheese for those who can have dairy, but we use nutritional yeast instead.
It’s that easy!
What are some ways you use up your zucchini? Share your delicious zucchini recipes with Ready Nutrition readers in the comments!