Got zucchini? This time of year local squash of all shapes and sizes starts to crop up at local farm markets, road side stands, and even supermarkets. Here are fourteen delicious (and sometimes unique) ways to serve summer squash for breakfast, lunch, dinner, and – yes – even dessert! Wishing you a happy, healthy August!
Farm fresh zucchini or summer squash is tossed with a few flavorings and roasted in the oven makes for a simple side dish for an easy supper.
These little vegan quiche cups will wake up any meal of the day! If you’re craving the taste of a classic quiche paired with an easy-to-prepare crispy crust, then this delicious plant-based recipe is for you! Serve these cute cups with a simple side dish and you have an excellent family meal.
This pasta-licious Zucchini Fettuccine Alfredo recipe is a true pasta impostor. My husband says it tastes just like a rich, cream-laden spaghetti dish. When I served it recently to my mom and stepdad, they both insisted there was wheat spaghetti mixed in with the zucchini “fettuccine!” I must say: I love this dish, and I think you and your family will, too!
The combination of roasted squash smothered in a hearty, homemade marinara sauce makes a delicious entrée. Lighter in calories than traditional pasta but super satisfying, give Spaghetti Squash “Capellini” with Sweet Pepper Marinara a try when you want to serve an impressive alternative to the classic dish. (This is the only way I can get my husband to eat spaghetti squash!)
This tasty “sushi-like” roll uses zucchini in place of seaweed for the wrapper and is easy to prepare. The dipping sauce is super quick, too, but don’t be fooled: the roll (once dipped in the sauce) is full of umami flavor.
Ever come home from the farmers’ market with a HUGE zucchini and can’t figure out what to do with it? Elegant, but easy this Zucchini Napoleon with Tahini-Nut Cheeze recipe uses large zucchini to create a stunning entrée.
When you need a tasty and satisfying vegan meatless loaf, this easy-to-prepare Really Yummy Pecan, Sunflower Seed, and Zucchini Loaf will truly please! It has quite a few steps, but is very tasty and well-worth the extra time
I love the combination of baked tofu combined with colorful veggies like zucchini, mushrooms, onions, peppers and summer tomatoes, all slathered in a sweet homemade teriyaki sauce. The presentation of these enticing Tofu-Teriyaki Kebabs is supremely delightful, sure to please both omnivores and vegans alike.
I used to love crab cakes and creating a vegan version has been high on my “to-do” list for quite a while. So imagine my happy dance when I came up with this authentic-tasting adaptation that is so easy to prepare! These Not-So-Crabby Cakes with Classic Cocktail Sauce make an appetizing first course or main dish for any special meal, served with a zingy sauce on the side.
A last-minute appetizer can be fancy, flavorful and impressive. Here, everyday veggies are threaded onto mini skewers to give them a new look for a festive first course or out-of-the-ordinary hors d’oeuvres. You can make these Raw Veggie Kebabs with your choice of veggies, like cucumber slices in place of zucchini or canned artichoke hearts in place of the peppers.
A gluten-free, vegan Zucchini Summer Quiche makes a delicious brunch entrée.
Kid pleasing Zucchini-Orange Cupcakes with Vegan Vanilla Cream Cheese Frosting are moist and delicious.
These Black Bean-Zucchini Burritos with Almond Crème Fraîche are cheese-less burritos that get their zing from shredded zucchini and spicy salsa. Topped with a vegan almond cream, these burritos are super satisfying to serve any day of the week.
Bathed in a quick-to-make delicious mushroom marinara sauce, zucchini “noodles,” otherwise known as “zoodles,” flawlessly take the place of classic spaghetti marinara. Try it. You’re gonna love it!
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