I absolutely love zucchini but sadly I am the only one in my family who does. My children try to avoid it at all possible costs and my husband only will eat it in select recipes. But it’s so easy to grow! And prolific too! So I am determined to convert my family to be zucchini lovers.
The first recipe, a salad, tastes just like summer. It’s refreshingly crunchy and the bright lemon flavor balances the plain zucchini and the rich hazelnuts. You could use another type of nut but hazelnuts grow locally here and they are soooo yummy.
Hazelnuts are a great energy source high in fiber, protein, folate, calcium, manganese, B vitamins and many more so they really up the nutrient count in this salad. They are also known as Filberts. Zucchini is super low calorie (21 calories per cup!) but full of water and fiber to make you feel full and is also full of vitamins like C, B6, Manganese and K, just make sure you leave the skin on because that’s where most of the vitamins are. Like the hazelnuts, zucchini also have an alias or two-courgette and summer squash. So in addition to being just plain delicious, this salad is really good for you!
The second recipe is a quick pizza topped with fresh shaved zucchini. I was craving a barely cooked texture and decided on a simple pizza which cooked the zucchini a little but didn’t turn it to mush. I also love zucchini blossoms so I picked a few, gently tore them into 5 or 6 pieces each and topped my just cooked pizza with them. They add a light fresh flavor and texture and don’t you think they are just gorgeous?!
The pizza dough is a fast recipe for when you haven’t thought ahead and made your dough in the morning or even the day before (longer fermented dough has the best flavor) but it’s still a yeast risen dough and a great basic to have in the toolbox for weeknights.
For another great way to cook with zucchini, try this kid-friendly recipe I made recently, Cheddar Zucchini Fritters . These are easy, fast and perfect to dip into a healthy yogurt dip or marinara sauce.
Enjoy the rest of zucchini season and let me know if you try any of these recipes or if you have a recipes that will convert my non-zucchini loving family!
Amazon has a selection of veggie spiralizers but I like this one by OXO because it is sturdy and has a suction cup base to hold it steady.
If you need a new pizza pan, this one from Amazon Basics is non-stick and perforated to help cook the crust right through without burning the top. I use a perforated pan and put it right on top of my preheated pizza stone so it’s easy to get in and out of the oven.
Zucchini Hazelnut Salad
- 1 Large Zucchini, cut into thin ribbons with a vegetable peeler or mandoline (or 2 small zucchini)
- 1/2 c Hazelnuts
- 1/2 c Crumbled Feta Cheese
- 1 tsp Lemon Zest
- 2 tbsp Lemon Juice
- 4 tbsp Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1/4 tsp Fresh Pepper
- Optional: Basil, Mint or Parsley For Garnish
Make The Dressing
Mix together lemon juice, zest, oil, S+P and sugar and set aside.
In a wide bowl add zucchini, nuts and feta.
When ready to serve, in a large bowl gently toss the dressing with the zucchini, cheese and nuts.
Garnish with basil, mint or parsley if using.
Serve right away. (Do not toss until just before eating, this will wilt fast and while it's still delicious the next day for lunch, it won't look as pretty)
Top this pizza dough recipe with shaved zucchini, zucchini blossoms, shredded cheddar and fresh basil.
Basic Pizza Dough And Easy Zucchini Pizza
A perfect pizza dough recipe! This pizza is so yummy in the summer and it's a fun and pretty way to use zucchini and zucchini blossoms (or of course your favourite pie toppings). This is also good at room temperature and would be a really great dish to bring on a picnic. The pizza dough is fast and easy for when you haven't made your dough in the morning or the day before. Quick rising, traditional ingredients and super fast to put together.
- 2 tsp Traditional Yeast
- 1/2 tsp Sugar
- 1 1/2 c Warm Water
- 3 c Flour
- 1 tsp Salt
- 2 tbsp Olive Oil To coat bowl and drizzle over
- 1 Zucchini, sliced in thin rounds (Small or medium)
- 4 Zucchini Blossoms, torn into
- 1/4 c Tomato Sauce (or pizza sauce)
- 1 clove Garlic (minced)
- 2 c Cheddar Cheese Shredded
Turn your oven on the warm setting and let preheat.
Into a large bowl or stand mixer bowl, add yeast and sugar. Then add water. (you want this quite warm but not hot as you don't want to kill the yeast) Stir and let sit for 10 minutes to get foamy (activate) while you assemble other ingredients.
In large measuring cup add flour and salt and stir to combine well and then pour into wet ingredients.
Stir together or turn mixer with paddle attachment on low until it comes into a ball and then knead (or mix) for about 5 minutes or so then lightly oil bowl, put dough back in and drizzle lightly with oil on top. Cover bowl loosely with plastic wrap (leave air escape hole) or a clean tea towel. Turn off your oven and pop the dough inside to rise. Once it's doubled in size (approx 1 hour) take it out, preheat oven to 500' F and form it into 1 large or 2 small pizzas on a cookie sheet or pizza pan. I like to put these on parchment paper so I have no mess and they don't stick.
Topping and Baking
Put your pizza in the oven and bake 12-15 min. Once it's bubbly and lightly browned, it's done. Take it out and slide it onto cooling racks for 5-10 minutes before slicing.