VIDEO: When PA Hands You Zucchini…Smile, and Use it 3 Different Ways

July 5, 2018

We’ve all been there. Whether we grow it, receive a CSA box, or purchase it from our local markets, there’s rarely a Pennsylvania growing season that passes without dumping an abundance of zucchini into our lives.

Preserving is always an option but not practical for every consumer’s lifestyle. Even if you are a master at prepping veggies for enjoying in the off-season, it’s understandable if you get the itch to mix things up now and then. This way, when you reach into your freezer for a taste of the season, you’re always pulling out something new and exciting.

Zucchini is incredibly versatile (did you know it’s even great to enjoy raw) and exploring the versatility of PA’s summer squash just got a little easier thanks to these three delicious recipes. Each variation utilizes entirely different cookings methods and delivers a unique finished product. So, smile, enjoy the homegrown happiness, and get ready to bring new life into your kitchen.

Download video HERE.

Chocolate Muffins

Decadent chocolate muffins, made moist and extra-delicious by the unexpected addition of zucchini… move over pumpkin bread!

What You’ll Need:
  • 1 1/2 cups zucchini, grated, with stems and bottoms removed
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup canola or vegetable oil
  • 1/4 cup Greek yogurt, non-fat, plain
  • Large mixing bowl
  • Medium mixing bowl
  • Muffin tin
  • Butter or vegetable oil spray
How to Make:
  1. Preheat oven to 375°F and set oven rack in the middle position.
  2. Grease muffin tin with butter or vegetable oil spray.
  3. In a large mixing bowl, combine flour, baking powder, baking soda, cocoa powder and salt.
  4. In a medium mixing bowl, combine eggs, vanilla, sugar, oil and yogurt, whisking to incorporate.
  5. Add the egg and yogurt mixture to the dry ingredients and gently combine with a fork until all the dry ingredients are wet.
  6. Press the zucchini between paper towels to remove excess moisture and then discard the paper towels.
  7. Add the zucchini to ingredients in bowl, and fold to combine.
  8. Distribute mixture in muffin pan and then sprinkle the chocolate chips evenly over each muffin.
  9. Bake for 20 minutes at 375°F and then remove from oven to cool on a rack.
  10. Remove muffins from pan when cool to the touch.
Expert Tips:
  1. Garnish with pumpkin seeds before baking.
  2. Grate zucchini with a food processor to speed things up.
  3. Add a 1/4 teaspoon of cinnamon or pumpkin pie spice to the batter before baking.
  4. Top with cream cheese frosting and serve like cupcakes.

Zucchini Noodles

Change the way you think about pasta, and lower the carb count, with this delicious vegetable alternative!

What You’ll Need:
  • Vegetable spiralizer
  • 2 large zucchini, stems and bottoms removed
  • 2 tablespoons olive oil
  • 2 cloves garlic, peeled and minced
  • Zest from 1/2 a lemon
  • 4 teaspoons grated Parmesan cheese
  • 1 tablespoon mint leaves, cut into thin strips (chiffonade)
How to Make:
  1. Spiralize the zucchini into thin noodles.
  2. Heat oil in a medium-sized skillet over medium heat.
  3. Add garlic and lemon zest to the olive oil.
  4. Sauté until fragrant, being careful not to brown the garlic.
  5. Add the zucchini to the skillet and toss while heating.
  6. Don’t overcook! Just heat the zucchini through.
  7. Top with Parmesan and mint. Serve and enjoy!
Expert Tips:
  1. Add chili flakes or sun-dried tomatoes.
  2. Substitute spiralized carrots for half of the zucchini.
  3. Garnish with bread crumbs and paprika.

Pan-Fried Fritters

Find tastebud happiness with these crispy summer squash fritters!

What You’ll Need:
  • 4 cups zucchini, shredded, stem end removed
  • 2/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/3 cup sliced scallions (green and white parts)
  • 1/4 teaspoon salt + extra for removing water from zucchini
  • 1/8 teaspoon pepper
  • Vegetable oil
  • Sour cream (optional, for serving)
  • Large mixing bowl
  • Large sauté pan
How to Make:
  1. Lightly sprinkle salt on the shredded zucchini and press zucchini with paper towels to remove as much liquid as possible. Discard the paper towels.
  2. Place the zucchini in a large mixing bowl.
  3. Add the flour, egg, scallions, salt and pepper. Mix thoroughly.
  4. Heat a large sauté pan over medium-high heat and coat the bottom with the vegetable oil.
  5. Once oil is hot (it should simmer when the pan is gently rocked), add the zucchini mixture to the pan in 1/4-cup mounds. Flatten mounds with a spatula, and be sure to space them about 2” apart.
  6. Flip when browned (after a few minutes) and press lightly to cook the other side.
  7. Remove from pan when browned on both sides, then place on a plate lined with paper towels to drain.
  8. Repeat with all the remaining mixture.
  9. Serve with sour cream and scallions. Enjoy!
Expert Tips:
  1. Dredge the zucchini mixture with panko bread crumbs before frying for extra crunch.
  2. Top with Cajun seasoning or Old Bay seasoning for added flavor.
  3. Add a handful of corn kernels to the zucchini mixture for something different.

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  • When corn is in season, we’ll do whatever we can to enjoy it in as many meals as possible, which is why we love this Crustless, Cheesy Corn Quiche Recipe. Enjoy more #paveggies ideas and #homegrownhappiness at paveggies.org. 
4 Ears of Corn – large, fresh, husked and cut off (or 3 c. frozen com, thawed)
1/3 c. Onion – chopped
1 T Butter
3 Eggs
2 c. Light Cream
1 c. Flour
1-1/2 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic – fresh, minced
2 T. Parsley – dried (or 1/4 c. fresh)
1/4 c. Parmesan Cheese- grated
2 c. Sharp Cheddar Cheese – shredded
2 oz. jar Pimentos – chopped, drained
2 tsp. Parsley – dried – for top
1 tsp. Paprika – for top
Preheat oven to 375 degrees F. Spray 10 in. quiche dish with cooking spray. Saute onions in butter and set aside. In large mixing bowl, beat eggs, cream, and flour until completely mixed. Add onion, garlic, salt, pepper, parsley, parmesan cheese, and 1-1/2 c. cheddar cheese. Mix well. Blend in corn and pimentos. Pour into prepared quiche dish and sprinkle the top with the rest of the cheddar cheese, parsley, and paprika. Bake at 375 degrees F for about 35 to 40 minutes. Remove from oven and let rest for 10 minutes. Cut and serve. Optional – Garnish with fresh parsley and fresh orange slice.

Serves 8

Recipe by: Connie Shuff, York

First Place

2005 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest
  • It’s official. Local #broccoli has been spotted at roadside stands and markets in #Pennsylvania. We’re having fun pulling unique recipes from our “contest vault” and thought this broccoli bread especially fit the bill. Have you ever tried baking broccoli into bread? Head to paveggies.org for more #paveggies inspiration, facts, and fun!

10 oz. Broccoli, fresh or frozen
4 oz Butter
1 Onion, small, chopped fine
1 c Cottage Cheese, small curd
3 Eggs
1 box Jiffy Corn Muffin Mix
Yields 1 Loaf

Cut butter into small pieces. Break broccoli in the small pieces. Mix all ingredients and put in a 9” x 5” greased and floured pan. Bake at 400ºF for 30 minutes or until done.

Recipe by: Dorothy Martin, Conestoga

Finalist – Desserts/Breads

2004 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest
  • Holy veggies! It’s already broccoli time?! PA Produce Month is just around the corner. August is the perfect time to celebrate and it’s easy to join in on the fun. We’ll be coming at you with ways to get in on the PA Produce Month action. Stay tuned for more #homegrown happiness ...and eat your local PA veggies for gosh sakes! 🌽 🍅 🥦 #repost @rt174roadside
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We are loving the #paveggies that are starting to come into season! They're delicious and make the best close-up shots! ⠀
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#rt174roadsidemarket #rt174roadside #mechanicsburgpa #papreferred #paveggies #paproduce #farmersmarket #buylocal #shoplocal #supportsmall #shopsmall #veggies #veggieseason
  • Remember to pick up dill from your local farmer if you plan to preserve this year’s bounty with pickling methods! #paveggies #pennsylvania #vegetables #veggies #homegrownhappiness #buyfreshbuylocal #bfbl #augustispaproducemonth #produce #preserve #pickle #dill #local #localfood #farmtotable #supportlocal #knowyourfarmer
  • This gingered zucchini recipe comes from our 2006 contest but a good recipe never goes out of style. Consider garnishing with a little fresh ginger too for an extra kick. Enjoy!

2 c. Zucchini – peeled and sliced
1 c. Onion – sliced
1 c. Tomatoes – chopped
2 T. Canola Oil
1/2 tsp. Ginger Powder
Salt – to taste

In a skillet, heat oil on medium heat. Add onions. Stir and cook until lightly brown. Add tomatoes. Stir and cook about 7 minutes. Add ginger powder and salt. Add zucchini. Stir and cook on medium to low heat until tender, about 12 to 15 minutes. Serve over rice or spread over toast.#paveggies #produce #homegrownhappiness #pennsylvania #veggies #vegetables #augustispaproducemonth #buyfreshbuylocal #bfbl #seasonal #eatwiththeseasons #farmtotable #zucchini #ginger #recipe
  • Kale is great but let’s not forget the original super green - spinach! It is a great source of protein, iron, and antioxidants. Spinach is quite easy to incorporate into recipes to give that meal an extra healthy boost. Bonus: it’s super easy to preserve too! Load up now from your local farmer and store some for winter when your body is craving extra nutrition. #paveggies #produce #homegrownhappiness #pennsylvania #veggies #vegetables #augustispaproducemonth #buyfreshbuylocal #bfbl #seasonal #eatwiththeseasons #farmtotable #spinach #healthy #antioxidants #iron #protein #preserve #freeze #superfood #sorrynotsorrykale
  • Too busy for veggies? A little meal prep goes a long way. Buy a little extra from your local farmer next time and make yourself some mason jar salads for the weekdays. The additional veggie intake will have you feeling great! #paveggies #produce #homegrownhappiness #pennsylvania #veggies #vegetables #salad #romaine #lettuce #tomato #onion #cucumber #healthy #mealprep #augustispaproducemonth #seasonal #eatwiththeseasons #farmtotable
  • Many recipes will call for just the white portion of a spring onion but we suggest finely chopping the green part to make a delightful garnish too. Our favorite prep tip for the spring onion? Roast the entire vegetable in the oven with a little olive oil, salt, and pepper. #paveggies #springonion #pennsylvania #vegetables #homegrownhappiness #produce #simplydelicious #onions #eatwiththeseasons #spring #veggies #augustispaproducemonth
  • We’ve already got beans on the mind. Which dish would you pick: bean salad with a homemade vinaigrette or sautéed beans with an aioli sauce? #paveggies #beans #homegrownhappiness #pennsylvania #vegetables

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