Recipe 1: Marinated Zucchini Salad

Created by: Hannah

This light, refreshing salad brings out the natural flavours of zucchini with a tangy marinade—perfect as a side or a light lunch.

Ingredients:

• 4 medium zucchinis, thinly sliced*
• 1/4 cup extra virgin olive oil
• 2 TBSP white wine vinegar
• 1 TBSP lemon juice
• 2 garlic cloves or green garlic*, minced
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Thinly slice zucchinis and place in a large bowl.
2. Whisk marinade ingredients together in a small bowl.
3. Pour over zucchini slices, toss well, cover, and refrigerate for at least 30 minutes.
4. Before serving, toss again and garnish with parsley. Serve chilled or at room temperature.

Recipe 2: Pesto Veggie Pasta

Created by: Alison Corey

A quick and flavourful 30-minute gluten-free meal packed with summer vegetables and fresh pesto.

Ingredients:

• 16 oz penne pasta (lentil, rice, or chickpea for gluten-free)
• 2 zucchini*
• 1 red/yellow/orange pepper*
• 1/2 cup grape or cherry tomatoes*
• 1/4 tsp salt & 1/4 tsp pepper
• Olive oil cooking spray

Cashew Pesto:

• 1 cup fresh basil leaves
• 1 cup arugula
• 1/3 cup raw cashews
• 1/4 cup extra virgin olive oil
• 1 tsp minced garlic or green garlic*
• 1/2 tsp salt & 1/4 tsp pepper

Instructions:

1. Cook pasta according to package directions.
2. Chop zucchini, pepper, and tomatoes. Sauté zucchini and pepper in a pan with oil, salt, and pepper for 5 minutes.
3. Blend pesto ingredients until smooth.
4. Toss cooked pasta with pesto, add sautéed vegetables and halved tomatoes. Mix well.
5. Tips: Add pasta water for creaminess, top with nutritional yeast or roasted veggies, and store in fridge up to 5 days.

Recipe 3: Skillet Lemon Parmesan Chicken with Zucchini & Squash

Created by: Cooking Classy

One-pan chicken and veggies with a bright, lemony twist—easy and flavourful for any night.

Ingredients:

• 1 1/4 lbs boneless skinless chicken breasts, diced*
• 2 TBSP olive oil, divided
• 2 TBSP butter*, divided (or more oil)
• Salt & pepper
• 3 tsp Italian seasoning, divided
• 1 tsp garlic powder*, divided
• 1/2 tsp onion powder
• 1 tsp lemon zest
• 3–4 small zucchini, sliced*
• 1/3 cup finely shredded parmesan
• 2 TBSP chopped parsley
• 2 TBSP fresh lemon juice

Instructions:

1. Season chicken with spices and zest. Sauté in skillet with oil and butter for 6 minutes. Remove and keep warm.
2. In same skillet, cook zucchini with remaining oil, butter, and seasonings for about 4 minutes.
3. Return chicken to pan. Drizzle with lemon juice, top with parmesan and parsley. Serve warm.

Recipe 4: Zucchini Muffins

Created by: Alison Corey

Enjoy zucchini from morning to night! These moist muffins are perfect for breakfast or dessert.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 ripe banana, mashed (or substitute with coconut oil)
• 1/3 cup maple syrup
• 1/3 cup unsweetened almond milk
• 1 TBSP apple cider vinegar
• 1 TBSP ground flax + 2.5 TBSP warm water (flax egg)
• 1 cup grated zucchini*
• 1/4 cup chocolate chips (optional)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F. Prepare flax egg and almond milk vinegar mix and let sit.
2. Grate zucchini and measure 1 packed cup.
3. In one bowl, sift dry ingredients. In another, mix mashed banana, flax egg, buttermilk, and maple syrup.
4. Combine wet and dry ingredients. Fold in zucchini and optional chocolate chips/nuts.
5. Divide batter into 12 muffin cups. Bake 30–35 minutes, cool completely before serving.
6. Storage tips: Store in airtight container at room temp 3–4 days or refrigerate up to 7 days.