Once Upon a Chef

This rich chocolate zucchini bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix. This double chocolate zucchini bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix. (Note: it’s important to stir the brown sugar into the melted butter before adding the eggs, as the hot butter alone could cook the eggs.) Next, whisk together the flour, cocoa powder, baking soda, baking powder and salt in a mixing bowl.

What you’ll need to make creamy zucchini soup Begin by heating 2 tablespoons of the olive oil in a large pot, then add the chopped onions and garlic. Add the sliced zucchini, chicken broth, salt and pepper to the pot and bring to a boil. Cover the pot and simmer for about ten minutes, or until the zucchini is tender. Add the toasted walnuts and chopped dill to the pot.

These crispy zucchini fritters make a wonderful starter or side dish, and they’re a delicious way to use up your summer zucchini. The word fritter usually conjures up something heavy and deep-fried, but these zucchini fritters are as light as can be. Serve them as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, or as a side dish to any Mediterranean-style fish, chicken or lamb dish. Let the shredded zucchini sit for about ten minutes, and then use your hands to squeeze out as much liquid as possible.

These zucchini noodles are peeled into wide ribbons to mimic pappardelle pasta, and pesto adds vibrant summer flavor. Here, peeling the zucchini into wide ribbons and discarding the seeds makes it less watery and creates more surface area for the sauce to coat, almost like pappardelle pasta. How To Make Zucchini Noodles with Pesto Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Add the pesto, Parmesan cheese, toasted nuts, 1/4 teaspoon salt, and a few grinds of pepper.