Zucchini Recipes for You AND Your Toddler

It’s zucchini season! That time of year when the pride of having your first ripe zuchinni from the garden soon turns to horror when you discover five new baseball-bat-sized zucchinis waiting outside for you every morning.

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This year I’m growing yellow zucchini, often called summer squash, which is essentially the exact same thing as green zucchini just in a bright yellow color.

Here are 3 zucchini recipes that I love because they do “double duty” – my toddler Beatrice loves them and so do I, which means less cooking for me.

1. Italian Zucchini Frittata

You’ll need:

  • 8 beaten eggs
  • 1 chopped scallion
  • 6 ounces veggie sausage, or my favorite thing to use is frozen Quorn brand crumbles. You also could use real sausage if you’re not a vegetarian
  • 1/2 teaspoon Italian herb blend
  • 1 TB olive oil
  • 2 ounces shredded cheese of your choice (I do 1/2 parmesan and 1/2 cheddar)
  • 1 medium/large zucchini

To make: Preheat oven to 400 degrees F. Cook the scallion and sausage in the olive oil over medium heat in a large oven-safe skillet for about 5 minutes. Add the zucchini and cook for another 8 minutes or so. Remove from heat and stir in the eggs and cheese, plus the seasoning and a pinch of salt and pepper (or add the salt/pepper separately at the table for adults.) Move pan to preheated oven and cook for 10-15 minutes, until set.

If you don’t have an oven-safe skillet, you can pour the mixture into a oiled pie pan and put that in the oven, increasing the cook time to about 25-30 minutes.

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2. Healthier Zucchini Banana Bread

This not-too-sweet, super moist bread is much lower in sugar than traditional zucchini bread plus it’s made with healthy coconut oil, which adds a sweet distinct flavor of its own. This recipe makes one 5 X 8 loaf pan PLUS 6 muffins. I like making the extra muffins because they pack/travel nicely as snacks for Beatrice, and also freeze well.

You’ll need:

  • 2 cups shredded Zucchini (approximately 1 medium-large zucchini)
  • 1/2 cup sugar (or maple syrup/your favorite sugar alternative)
  • 2 mashed medium/large bananas
  • 3 cups flour
  • 3/4 cup coconut oil
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder

To Make:

Preheat oven to 350 degreed F. Mix all the wet ingredients (including the zucchini) in one bowl, and all the dry ingredients in another bowl. Then gently fold the wet ingredients into the dry ingredients until mixed (don’t over mix.) Pour into greased loaf pans and lined muffins cups. The muffins will need to cook for 12-15 minutes, the loaf stays in about 45 minutes. Both are done when a knife inserted into their centers comes out dough-free.

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3. Pan-seared Zucchini (with optional sharp cheddar)

This is such a simple way to prepare zucchini that I can barely call it a recipe. I grew up eating zucchini this way when our garden started producing it’s annual squash overabundance every July. It’s still my favorite way to eat them, and I’m happy to say that it’s become Beatrice’s favorite zucchini recipe too! The zucchini is soft enough when prepared this way that she can safely eat the whole rounds as a finger food.

 

You’ll need

  • 1 medium zucchini
  • pat of butter or olive oil
  • sharp cheddar (optional)
  • salt/pepper

 

To make:

Slice the zucchini about 1/8 inch thick and sear in a pat of butter on medium heat until it just starts to turn golden around the edges.

You can add a sprinkle of salt and pepper. If you need a bit more zing, a thin shaving of sharp cheddar melted on top is a wonderful addition.

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What are your favorite kid-friendly ways to use up zucchini and summer squash?

7 Responses

  1. Debbie says:

    You are way ahead of me, my zucchini are just now blooming , cant wait to harvest some and try these wonderful recipes! Especially the frittata, I will triple the cheese though. :○)

  2. Shawna Olsen says:

    http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/courgette-polpette-recipe

    Are you familiar with Hugh Fearnley Whittingstall and his River Cottage adventures? He did this recipe on a show specifically to be kid-friendly.

    It’s a fave in our house.

  3. Esther says:

    That frittata looks DELICIOUS!! I’m definitely going to try that. I bet my whole family will eat it. Thanks for the great recipes.

  4. Brigitte says:

    @shawna Olsen I have a River Cottage cookbook that I absolutely LOVE! But I hadn’t seen that recipe yet- thank you so much! Can’t wait to try it.

  5. Marie M.C. says:

    I am so impressed with your beautiful yellow squash. Wow. What else are you growing? Love to see a photo of your garden. When you mention an oven safe pan I immediately think of my beloved 10″ Lodge iron skillet. The perfect pan for everything. Everything. Yes, they are heavy but Lodge now makes them with a helper handle. You can use both hands so it’s easier to use and not break your wrists. Your pie looks easy and yummy.

  6. Charles says:

    Chimichangas and Burritos are a huge hit around our house. It used to be that I would cook up a big pot of beans and make butrrio kits, assembling a pint of cooked pintos, a bag of shredded cheese, precooked taco meat, and a package of tortillas. I would freeze this kit for later use in the month when we’d have a butrrio bar or chimichangas for lunch or dinner.

  7. Udin says:

    moonswordMy favorite rcepie is my Dad’s super delicious MPT sandwiches made with marinated & grilled portobello Mushrooms, his homemade Pesto and a big Tomato slice, tucked in between 2 thick slabs of homemade whole grain bread. Seriously, I could live on these.

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