Tag Archives: what to do with zucchini

Stuffed Zucchini Boats


With the end of summer and onset of fall, summer fruits and vegetables begin to close down shop. The last of the tomatoes are ripening on the vine, the peppers are turning red, and the final enormous baseball bat sized zucchini are finally the last of the crop with no more flowers in sight. If you’ve exhausted the number of times you can make stir fry, or latkes, or zoodles, and have bags full of shredded zucchini in the freezer for later, here is a great recipe to make zucchini taste brand new to close out the season!

This recipe has a lovely presentation, and will make people think you’re a master chef who spent hours in the kitchen. In truth this takes about 10 minutes of prep and assembly, then you simply bake it until ready. You can easily make this vegetarian by omitting the ground turkey and using tofu or lentils or some other kind of bean / meat substitute.



  • 1 large or 2 smaller zucchini, cored
  • 1 egg
  • 1 pound ground turkey
  • 1/2 cup cooked rice
  • 1/2 cup bread crumbs
  • 1/2 cup salsa (optional but recommended)
  • Optional: spices to taste


Step 1: Cut the zucchini in half length wise, and use a knife or spoon to scrape out the inside core. Make sure you remove all the seeds, but you can save the pulp to add to the stuffing.


Step 2: In a bowl, mix the cooked rice and meat (or beans, tofu, etc) with the pieces of zucchini pulp and salsa. Add the eggs and bread crumbs and any spices you want and mix well.


Step 3: Spoon the stuffing mixture back into the hollowed out zucchini boats.


Step 4: Bake face-up on a baking sheet in an oven set to 350 for about 25-30 minutes, until zucchini is soft enough to pierce with a fork and stuffing is slightly crunchy on top.


That’s all there is to it! You can sprinkle on a bit of Parmesan cheese or garlic salt right before serving, or add extra salsa on top. You can sneak extra veggies in there too, I added a few bites of some roasted beets I had in the refrigerator, as you can see by the lovely pink color.







Chicken Piccata with Zoodles


Ask any gardener, and they will tell you that by mid-to-late summer zucchini plants are going bananas, and you can’t give the stuff away fast enough! This is an awesome time of year, when zucchini can be had cheaply at the super markets and farmers markets (or maybe your neighbor, just ask nicely).

photo 2
My striped zucchini

Be prepared, there may be lots of zucchini recipes in the near future, especially since I planted 8 plants this year! Here’s an article with a dozen recipe ideas, I’m sure at least a few will find their way to my test kitchen in the upcoming months.

photo 1
The regular and grey zucchini

This recipe was my first experience with the new food craze of “zoodles”, the cute name for noodles made from zucchini. You can try to hand-julienne them, but a mandoline slicer makes the job far easier. Bascially, the whole zucchini gets shredded into thin noodle-like strands and cooked, then treated like pasta. But way healthier! You’ll get loads of vitamins, plus fiber.

This chicken piccata recipe makes enough for 4. You could easily cut this in half, or double it and freeze some, depending on your mood. I mixed half regular pasta and half zoodles for my first taste, but you can feel free to go all-in, or even use spaghetti squash pasta instead.


  • 4 half chicken breasts
  • 1 pound pasta
  • 1 huge ripe zucchini
  • 3-4 garlic cloves
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 4-6 tbsp capers
  • Sea salt to taste


Step 1: In a frying pan, heat up 1 tbsp oil. Dice the garlic into tiny pieces, and cut the ends off the zucchini. Add the garlic and chicken to the oil, and cover the pan. Cook on medium heat for 7-10 minutes, then flip and cook another 4-5 minutes, or until chicken is no longer pink at all.


Step 2: Boil your pasta noodles 8-10 minutes. While pasta is boiling, take out the mandoline and slice the zucchini into thin strands*. Add the zoodles in the last 2-3 minutes of cooking with the pasta.

*See bottom of post for full instructions


Step 3: Drain the pasta and zoodles. Add to the pan with the chicken, and pour in the oil, lemon juice, and capers. Cover, and steam cook 5-7 minutes.


Once everything is heated through, place on plate, season to your liking, and serve! This is a double-portion, because my fiancee eats like a racehorse who just finished the Triple Crown.


The capers and lemon juice give this dish a nice tangy flavor, while the zoodles add a mellow vegetal taste.  You could also use shrimp here, or broil or boil the chicken instead of pan-frying. Go forth and get your servings of sneaky veggies!


To make zoodles:

1. Set your mandoline to the thinnest setting. This will make long thin sheets. Add the comb to slice into noodles.

2. Place the zucchini flat on the mandoline top-to-bottom (lengthwise) and push down the mandoline face. This will cut the first layer. Move the zoodles from  underneath the mandoline to a plate.

3. Put the zucchini back to the top of the mandoline, now flat side down, and push down again. Continue until you have a very thin layer left. Hand-slice this layer, or be very very careful to not slice off your thumb!