Ah, zucchini. That lovable, tender summer squash is the joy and the bane of any kitchen garden. Why? Because they’re the definition of a high-yield vegetable. A single zucchini plant can produce up to nine pounds of fruit, meaning you’ve got to eat zucchini nearly every day. Don’t let those zukes drive you bonkers, though: Embrace the bounty… and find new ways to sneak them into every meal!
Brunch: Zucchini Shirred Eggs
This is an original, creative recipe for low-fat shirred eggs, baked with cheese and plain yogurt in small soufflé dishes. According to the creator, adding a thin slice of zucchini cradles the egg and adds delicate flavor to a decadent dish. Try these zucchini shirred eggs as a Sunday brunch showstopper!
Lunch: Zucchini Parmesan Crisps
If you’re tired of soft steamed squash, try adding a little crunch. Slice zucchinis into 1/4-inch rounds, coat with olive oil and dip both sides into a mixture of Parmesan and bread crumbs. Bake the rounds until they’re crunchy, and eat ’em like cheesy crackers. Here’s the full zucchini parmesan crisps recipe from Ellie Kreiger.
Dinner: Zucchini Crust Pizza
Here’s to a delicious, low-carb, gluten-free, totally cheesy zucchini pizza crust. Shred three zucchinis (if they’re large, scoop out the seeds first) and wring out all the water into a towel. Mix with two eggs and two cups of shredded cheese, spread evenly in a greased and floured cookie sheet, and bake for 12 to 15 minutes at 450 degrees. Once it’s cooled, you can top this crust as if it were a normal pizza.
Dessert: Zucchini Cupcakes
You really can’t go wrong with this one. If you’ve tasted zucchini bread, you know what I’m talking about. Bring that zucchini deliciousness to a moist, tender spiced cupcake… and then top it with creamy caramel frosting. This zucchini cupcake recipe comes straight from grandma’s kitchen, and it’s headed straight to your hips.
Intrigued? Here are some more vegetable cupcake ideas to try.