When the garden provides an abundance of zucchini it can be difficult to find uses for it beyond the usual nut bread and greasy breaded appetizers. Zucchini can be used for much more than desserts and greasy fried side dishes. Try these delicious new ways to make zucchini, and enjoy the bounty of the summer harvest. Do not give all of the extras away. This versatile green squash can be used for unique new side dishes with eggs, fresh mushrooms, and much more.
Make Tasty New Zucchini Egg Omelets
Omelets that include zucchini are absolutely delicious and very filling, and this is one of the very best ways to use large amounts. Shred one cup of zucchini, including the skin, and combine it with six scrambled eggs and two tablespoons of milk. Preheat a skillet with a heat-resistant handle, and coat it with cooking spray. Pour the scrambled mixture into the pan over medium heat. When the bottom sets, place the zucchini and eggs beneath the broiler until the top is golden brown. Top it with shredded mozzarella cheese, freshly ground pepper and sea salt to taste. Flip one side over before removing it from the pan, and cut it into serving-size sections. This is one of my favorite new ways to enjoy zucchini. It makes a complete and filling meal when served with buttered toasted bread.
Fast and Easy Broiled Zucchini Wedges
This is a very simple way to use a large amount of zucchini without spending a lot of time in the kitchen. Clean and halve a few small squash, and cover the cut sides with genuine
unsalted butter. Preheat the broiler to 500 degrees, and season it with sea salt and freshly ground black pepper to taste. Place it about six to seven inches away from the heat, and allow it to broil until it is tender. This simple way to make zucchini squash will taste fantastic, and it will compliment almost any main dish selection. It is a fresh new change from the usual fried zucchini or bland canned veggies.
Make Easy Mushroom Zucchini Quiche
For a complete meal in a pie pan, make this easy zucchini quiche. This is another one of my favorite new ways to make zucchini squash since it uses large amounts. Required are three cups of finely grated zucchini, four large scrambled eggs, one-quarter cup of thinly sliced fresh white button mushrooms, one-quarter cup of canola oil, one-half teaspoon of finely cut fresh parsley, one-eighth teaspoon of white pepper, one-quarter cup of finely chopped sweet white onion, one-half cup of baking mix such as Bisquick, one-half cup of freshly grated parmesan cheese, and one-eighth of a teaspoon of sea salt. Combine all of the ingredients, and pour the mixture into a well-greased ten-inch pie pan or quiche pan. Bake if at 350 degrees for about sixty minutes or until it is set and brown on top. If desired, top it with a little more grated parmesan cheese and a sprig of fresh parsley before serving.
Think beyond the frying pan and the usual nut bread batter when developing new ways to make zucchini squash. It can be diced or grated and used to enhance soups, vegetable dishes, and much more. Since the taste is mild, this tasty squash can be seasoned to go well with virtually any dish.