This week’s veggie box features getting creative with Zucchini   

Happy 1st day of November!  

Hard to believe we are already welcoming in the second last month of 2024 but isn’t it wonderful that we are still being treated to many colours and varieties of fresh local vegetables?! 
 
This week’s vegetable blog feature, think outside of the box when it comes to using and enjoying this week’s Zucchini!  Some of these recipes may even have you saying “WOW really, I can do that with Zucchini?!”   

Zucchini isn’t just for roasting or dinner and can be enjoyed for both sweet and savoury uses. I hope this week’s recipes help you expand your culinary knowledge and taste buds. 

Enjoy and happy creating! 

Recipes 

 
Zucchini Breakfast Pancakes 
Created by: Zucchini Zone 

 
A green and delicious spin on a favourite breakfast food! Give it a try you may just discover a new favourite breakfast! They taste just like your favorite zucchini bread in pancake form. 
 

Ingredients: 
1 cup all-purpose flour 
2 TBSP granulated sugar 
2 tsp baking powder 
1 tsp cinnamon 
¼ tsp salt 
1 cup (135 g) finely shredded zucchini, measured before squeezing liquid out 
1 large egg 
¾ cup (180 g) whole milk 
1 tsp vanilla extract 
 
 
Instructions:  
1. In a bowl, add flour, sugar, baking powder, cinnamon, and salt. Whisk to combine and remove clumps. 

2. Wrap shredded zucchini in a paper towel or tea towel and gently squeeze over the sink to remove as much excess moisture as possible. (Do not skip this step, pancakes will turn out gummy).
3. Add zucchini, egg, milk, and vanilla to dry ingredients and stir until just combined. Do not overmix.
4. Heat up a nonstick skillet or griddle of medium to medium-low heat and melt butter in pan.
5. Measure about ⅓ cup of batter for each pancake into hot skillet. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over (this will take around 2 minutes depending on the heat of your skillet). Cook the second side until lightly browned and cooked through in the middle. Repeat with remaining batter.
6. If the outside of your pancakes are browning too quickly and centers are not cooked through, turn the heat down slightly.

Breakfast Hash 
Created by: Zucchini Zone 
 

This vegan breakfast hash is the perfect way to start your day. It's filled with nutritious vegetables like zucchini, onion, bell pepper, and potatoes, plus plenty of savory spices. 

Added bonus of this recipe it will help you use a few of this week’s bundle vegetables. 
 
Ingredients: 
2 large yukon gold potatoes 
1 medium zucchini 
1 bell pepper, any color 
1 small onion 
2 TBSP olive oil 
½ tsp salt 
½ tsp paprika 
½ tsp cumin 
¼ tsp pepper 

Instructions: 
1. Scrub potatoes and pat dry (and optionally peel, if desired). Dice potatoes into small, bite size pieces. Smaller pieces will cook faster. Dice zucchini, bell pepper, and onion into similar small, bite size pieces. 

2.In a large, nonstick skillet over medium heat, add olive oil. When hot, add diced potatoes. Cook for about 10 minutes, flipping as needed when bottom side is golden brown. 

Add zucchini, bell pepper, onion, salt, paprika, cumin, and pepper, tossing to combine. Cook for another 8 to 10 minutes, or until vegetables are softened to your liking and potatoes are cooked through. 

Note: Leftover breakfast hash will keep for 3-4 days in a tightly sealed container in the refrigerator and reheats well, but potatoes will lose their crispy texture. 
 

Zucchini Jam 
Created by: Teaspoon of Spice 
 
Think zucchini bread flavors in this spreadable chutney like condiment that’s super easy to make and a great way to use up zucchini! 

Ingredients: 
5 cups peeled, shredded zucchini (about 3 medium) 
1 cup brown sugar 
½ lemon, seeded and sliced thickly 
1 tsp ground cinnamon 
¼ tsp ground ginger 
Pinch of salt 

Instructions 
1. In a medium size saucepan, mix all ingredients together. Bring to a boil; stirring frequently (the zucchini mixture will becoming runny). Boil for 2 minutes and then reduce to a slow simmer, stirring occasionally for 40 – 45 minutes until liquid is almost gone. Remove from stove and discard lemon slices. 

2. Use as spread or topping for waffles, toast, pancakes or yogurt. Store in canning jars or other glass containers. The jam will keep in your refrigerator for about 2 weeks.

Zucchini Lasagna 
Created by: Haether – The Toasty Kitchen 
 
Zucchini lasagna rolls are lasagna noodles filled with a zucchini cheese filling that's rolled up and baked to perfection in the oven. They're perfectly portioned for dinners and meal prep for the week! 

Ingredients: 
12 lasagna noodles 
1.5 cups (200 g) finely grated zucchini, extra liquid squeezed out 
15 ounces (425 g) ricotta cheese 
2 cups (226 g) shredded mozzarella cheese, divided 
½ cup parmesan 
1 large egg 
1 tsp Italian seasoning 
½ tsp salt 
¼ tsp pepper 
24 ounces (680 g) marinara sauce 

Instructions: 
1. Preheat oven to 350℉. Lightly grease a 9x13 casserole dish and set aside. 

2. In a pot of salted boiling water, cook lasagna noodles to 1 minute shy of al dente according to package directions. Drain and rinse with cold water until lasagna noodles are easy to handle.
3. While noodles are cooking, prepare filling. To a bowl, add zucchini (squeeze as much liquid out as possible before adding), ricotta, half of the mozzarella cheese, parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until combined.
4. Pour about 1 cup of the marinara sauce into your prepared 9x13 dish and spread into an even layer. Set aside.
5. Pat lasagna noodles dry with a paper towel and lay out on a flat surface. Add about ¼ cup of your cheese mixture to each noodle and spread it edge to edge. Roll the noodles up and place into the prepared casserole dish.
6. Pour remaining marinara sauce on top. Sprinkle with reserved mozzarella cheese.
7. Bake, uncovered, for 30 minutes, or until cheese is melted across the top and casserole is bubbling around the edges.

Chicken Zucchini Stir-Fry 
Created by:Skinny Taste 
 
This quick recipe is made with chicken breast, zucchini and an easy stir fry sauce. A delicious lunch or dinner option for busy days! 
 
Ingredients: 
1/4 cup low sodium soy sauce or use gf soy sauce 
1 cup chicken broth 
1 TBSP cornstarch 
2 TBSP mirin 
1 TBSP sugar 
2 tsp sesame oil 
1 TBSP canola oil or vegetable oil of choice divided 
1 TBSP minced garlic 
1 TBSP minced ginger 
1 pound chicken breast (sliced very thinly) 
2 cups zucchini (cut 1/4 inch thick half moons (from 1 large zucchini)) 
sesame seeds and scallion for garnish (if desired) 

Instructions: 
1. In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved. 

2. In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
3. Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
4. Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
5. Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.

Best Ever Healthy Zucchini Brownies 
Created by:Olena 
 
Yes brownies can be enjoyed for dessert! Rich and delicious brownies made with shredded zucchini, whole wheat flour, and no refined sugar. Super moist and fudgy! 

Ingredients: 
2 cups zucchini large size hole shredded (not tightly packed) 
1 large egg 
1/2 cup coconut oil melted 
1/2 cup maple syrup, honey or any liquid sweetener 
1 tsp pure vanilla extract 
1/2 cup cacao or cocoa powder 
1/2 tsp baking soda 
1/4 tsp salt 
1 cup whole wheat or spelt flour 

Instructions: 
1. Place zucchini in a colander while you are getting other ingredients ready. 

2. Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper.
3. In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine.
4. Add cacao powder, baking soda and salt; whisk until well mixed.
5. Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir.
6. Add flour and mix gently until combined.
7. Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more – ovens vary.
8. Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely. Then cut into 16 squares and enjoy!

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊