NORTHWOODS COOKS: Creative ways to use up that zucchini - Park Rapids Enterprise

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Available at farmer’s markets and grocery stores, zucchini can be used in a variety of main dishes. Here are a few to sample from the many options at allrecipes.com.

Zucchini Noodle Shrimp Scampi

1-1/2 lbs. zucchini

1/4 cup unsalted butter

2 Tbsp. olive oil

1 shallot, minced

2 cloves garlic, minced

1/2 cup white wine

1/2 lemon, juiced

1 lb. large shrimp, peeled and deveined

salt and ground black pepper to taste

2 Tbsp. chopped fresh parsley, or to taste

2 Tbsp. grated parmesan cheese, or to taste (optional)

Make zucchini noodles using a spiralizer or julienne peeler. Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add the shallot. Cook and stir until tender, 4 to 5 minutes. Add minced garlic and cook until golden, about 2 minutes.

Stir in wine and lemon juice and cook until the sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to a serving plate.

Stir zucchini noodles into a skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.

Zucchini Boats on the Grill

2 medium zucchini

1 slice white bread, torn into small pieces

1/4 cup bacon bits

1 Tbsp. minced black olives

1 jalapeno pepper, minced

3 Tbsp. diced green chile peppers

1/4 cup minced onion

1/4 cup chopped tomato

6 Tbsp. shredded sharp Cheddar cheese

1 pinch dried basil

Salt and pepper to taste

Prepare the grill for indirect heat. Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook for 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.

In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. Season with basil, seasoned salt, and pepper.

Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil. Place foil packets on the prepared grill over indirect heat. Cook for 15 to 20 minutes, until tender.

Zucchini Patties

2 cups grated zucchini

2 eggs, beaten

1/4 cup chopped onion

1/2 cup all-purpose flour

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

salt to taste

2 Tbsp. vegetable oil

In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.

Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. Serve with a bit of tomato sauce or sour cream dabbed on top.

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NORTHWOODS COOKS: Creative ways to use up that zucchini - Park Rapids Enterprise
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