Zucchini is an interesting food. Green or yellow zucchini (also known as courgette) is a summer squash, and although commonly referred to and used as a vegetable, it is botanically considered a fruit.

People usually either love Zucchini or hate it. However, no matter your preference, these three recipes will definitely help you fall in love with zucchini.

Here are three easy ways that you can incorporate this “fruit” into every course of your meal:

 

Zucchini Appetizer/Snack

 

Zucchini Dip Recipe

 

 

zucchini dip
culinairemagazine.ca

 

This delicious zucchini dip makes the best appetizer or snack to keep your hunger at bay.

Please note: With this Zucchini recipe, you can add as much or as little roasted garlic as you like.

 

Ingredients For Zucchini Dip Recipe

3 medium zucchini, cut in half lengthwise
7 cloves garlic, roasted
1 Tbs (15 mL) lemon juice
1 Tbs (15 mL) olive oil
40 g pine nuts, toasted
1 lemon, zested
To Taste: sea salt and pepper
Garnish parsley, finely chopped
Garnish chilli flakes (optional)

 

How To Make Zucchini Dip

  1. Cover a baking sheet with foil. Place zucchini and garlic on foil, and season with salt and pepper. Drizzle with olive oil.
  2. Roast the zucchini for 1 hour, the garlic may take 10 minutes longer. Remove tray from the oven and let rest until cool enough to handle.
  3. Scoop out the roasted zucchini flesh and set in a strainer placed above a bowl, so the zucchini can drain off its extra liquid (about 15-20 minutes). Squeeze out any remaining liquid.
  4. Place zucchini in a medium bowl along with the roasted garlic, and mash with a fork. Season with more salt, pepper and/or roasted garlic, to taste.
  5. Place in serving bowl and top with olive oil, lemon zest, parsley and pine nuts. Serve with your favourite crackers or bread.

Note: this would also make a tasty and healthy spread for sandwiches.

Serves 2-3

 


Zucchini Dip Wine Pairing:

This Zucchini Dip Recipe pairs beautifully with a Sancerre

A Wine We Recommend:
Domaine Vacheron Sancerre


 

Zucchini Entrée/Main Course:

 

Greek Stuffed Zucchini Recipe

This stuffed zucchini main course recipe is a quick and easy meal idea. You can add chorizo to the recipe for more deliciousness!

 

Ingredients For Stuffed Zucchini

4 zucchini, cut in half lengthwise
250 g cooked rice
1 small onion, chopped small
2 cloves garlic, chopped small
80 g sweet picante peppers (like pepadew), roughly chopped
60 g olives, pitted and roughly chopped (your favourite kind)
60 g sundried tomatoes, roughly chopped
½ tsp oregano
½ tsp thyme
2 cups (500 mL) stock
60 g feta, crumbled
To Taste: salt and pepper parsley, chopped fine to garnish
1 lemon, zested

 

How To Make Stuffed Zucchini

  1. Preheat oven to 350º F.
  2. Place cooked rice in a medium bowl.
  3. Set a sauté pan on medium heat with a dash of olive oil. Add the chopped onions and cook, stirring occasionally for 5 minutes. Add the garlic and continue cooking another 5 minutes. Remove from heat and add to rice.
  4. Add peppers and olives to the rice and stir to combine. Add the oregano, thyme, salt and pepper, adjust seasoning to taste.
  5. Place the hollowed-out zucchini in a baking dish, and top with the rice mixture. Pour the stock into the pan (not on the zucchini), and cover the dish with foil.
  6. Bake for 40 minutes.
  7. Remove the foil and add the feta. Place back into the oven and turn the oven to broil for a few minutes until the feta starts to change colour.
  8. Remove and garnish the stuffed zucchinis with chopped parsley and grated lemon zest as desired.
  9. Serve using a long spatula, as zucchini will have become softer and not as sturdy.

Serves 2 – 3


Stuffed Zucchini Wine Pairing:

This Greek Stuffed Zucchini Recipe pairs beautifully with Gamay

A Wine We Recommend:
JoieFarm Gamay


 

Zucchini Dessert

 

Chocolate Zucchini Cake with Cream Cheese Icing Recipe

 

Chocolate Zucchini Loaf
culinairemagazine.ca

 

The versatile zucchini does not disappoint in the dessert area either. This delicious zucchini loaf cake is a favourite at any time of day, and a healthier option!

 

Ingredients For Zucchini Cake

400 g all-purpose flour
200 g sugar
125 g brown sugar
175 g cocoa
1 tsp baking soda
1½ tsp baking powder
pinch salt
pinch nutmeg
1½ tsp cinnamon
2 eggs
1 Tbs (15 mL) vanilla extract
1¼ cups (300 mL) vegetable oil
2 small zucchini, grated

 

How To Make Zucchini Cake

  1. Preheat oven to 350º F
  2. Butter and flour a 9×5 loaf pan.
  3. In a medium bowl, add dry ingredients.
  4. In another medium bowl,add the eggs and oil and whisk to combine. Add the egg mixture to the dry ingredients and mix to combine by hand or with a mixer.
  5. Stir in the zucchini until incorporated and pour into pan, bake for 45 minutes or until a toothpick comes out clean. Let cool 5 minutes.
  6. Remove from pan and cool completely.

 

Cream Cheese Icing Recipe For Zucchini Cake

Icing to frost 2 loaves

 

Ingredients For Cream Cheese Icing

225 g cream cheese, room temperature
60 g butter, room temperature
250 g icing sugar, sifted
½ vanilla bean, scraped
½ orange, zested
candied walnuts, for garnish (optional)

 

How To Make Cream Cheese Icing

  1. Place the cream cheese in a medium bowl and beat with and electric mixer until smooth.
  2. Add the butter and beat until smooth.
  3. Add the icing sugar in 2 batches and beat until smooth.
  4. Scrape ½ a vanilla bean and add the orange zest and add into the icing, mix until incorporated.
  5. Refrigerate until ready to spread unto cake.
  6. Spread icing on loaf, grate over some extra orange zest and garnish with candied walnuts.

Serves 6-8

 


Stuffed Zucchini Cake Pairing:

This Zucchini Cake with Cream Cheese Icing Recipe pairs beautifully with a great Canadian Icewine

A Wine We Recommend:
Stoneboat Pinotage Icewine



Hungry For More Food & Wine Recipes? Check out our delicious recipes paired with awesome wines below: