Zucchini recipe roundup

Fresh new ways to prepare this nutritious vegetable!

Zucchini’s a bit of an odd one. It’s got a terrific colour on the outside, but it’s pale on the inside. It’s got some crunch when eaten raw, but can turn to mush when cooked.  In the U.K., it’s called marrow, which might be rather off-putting to non-meat eaters. Despite these potential shortcomings, it’s a great low-calorie vegetable that’s also packed with minerals, including calcium, iron, magnesium, phosphorus, and plenty of potassium. I’m a big fan and I use a lot of zucchini in my cooking. It’s a favourite ingredient in soups and stir-fries; I love to include it in grilled vegetable medleys too. Here are a few recipes in case you’re looking for some fresh zucchini inspiration (click on the title to jump to the recipe).

Crispy baked zucchini sticks  

Raw zucchini noodles with spicy peanut sauce

Cheesy Zucchini-Apple Tian


Chicken soup with spiralized zucchini noodles  

gluten-free chicken soup

Zucchini Salad with Lemon-Thyme Vinaigrette


Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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