3 Delicious Dishes You Can Make with Zucchini, Right Now!

The abundance of fresh vegetables at the markets right now are brimming with gorgeous produce at this time of year.

Tomatoes, squashes, zucchini and peaches are everywhere in the markets and super delicious!

Having access to tomatoes year round is a luxury imported from other places and a treat (if hydroponic).  Right now all of these amazing foods are in season with the most delicious and sweet flavours, in your local stores in your city, town, or region.

Buy fresh whole foods as much as possible without increasing the carbon footprint that we do year round. It synchronizes with your body and seasons.

Some of you maybe growing these beautiful vegetables in your garden or buying them on a country road when visiting friends or family at a cottage.

It’s also a great time to think about preserving foods. Take the Basil that you’ve been growing all summer and make a large batch of pesto, freeze it in ice cube trays so you can enjoy it during the winter.

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Make plum jam or apple sauce from fresh plums or apples you pick off the tree so you can enjoy them throughout the year. I love beets and so I will ferment and can, pickle some carrots and green beans and make cucumber pickles.

The zucchinis are looking fantastic at the farmer markets and so I started to think about other ways to eat them. Zucchini is so versatile; enjoyed as a vegetable on its own, it can also be incorporated into muffins, cakes or quick breads. A member of the squash family, it is rich in antioxidants and vitamins A and C, and is good for the eyes, skin and lungs.

I am going to share with you three recipes you can make with Zucchini and those cute mini zucchini’s called “Patty Pans”

Before I share with you these recipes, I want to tell you about this amazing gadget you must have in your kitchen. It’s called a  spiraller! It spirals vegetables to look like spaghetti and curly shapes. You can use it like a mandolin for slicing thin pieces or grate it in varying sizes. I use it throughout the year and love it. It makes food look for interesting and guests love it!

Spiraled zucchini spaghetti is a great way to eat zucchini and mix it with different sauces such as pesto or a simple oil and lemon dressing.

I also bake a Zucchini cake on occasion that is super moist made with a good olive oil rather than butter.

I discovered the cute “patty pan” in bright yellow and green colours which I stuff with lentils, or grains mixed with vegetables and topped with chopped herbs or feta.

Spiralled Zucchini with Beets, Carrots and Pesto

I love this dish because it tastes so fresh and light to eat. You can just use Zucchini on its own or add carrots and beets for colour and texture. You can buy a spiraller at most kitchen supply stores or health food stores. Its a great way to eat vegetables raw that look like spaghetti noodles. Add pesto or your favouritesauce.

Zucchini Cake with Apricot  Glaze

This cake is moist from the watery consistency of zucchini and the use of oil rather than butter. The apricot glaze and candied pistachios add a delightful sweetness making it a nice light dessert.  You can add the pistachios or lightly dust with grated dark chocolate.

Patty Pans Stuffed with Lentils and Feta

Patty Pans are these beautiful little zucchini/squashes that often get missed at the markets. They are delicious on their own (buy the smaller ones) which you can steam or bake with some butter or coconut oil or stuff the slightly larger ones with grains or legumes. They can be used as a side dish or as a main with a mixed green salad.




Enjoy these recipes and share how you liked them!

All the best in health and great food,


P.S. Download the 7 Tips for Enjoying Better Health Every Day!