Zucchini appetizer post?

[InBetweenDays]

I swear a month or so ago someone posted looking for suggestions for appetizers or side dishes using zucchini. I thought I even replied to it. But I can't find it anywhere (I searched both the board and my posts). 

I now have a ton of zucchini from our garden so I'm trying to find that post. Or if I'm making things up and there was no such post I'm looking for zucchini recipes if anyone has recipes to share (vegetarian/pescatarian preferred). 

[keweenawlove]

I've got this bookmarked to try
somethingnutritiousblog.com/basil-whipped-feta-with-pan-seared-zucchini/

[heygrey]

I didn't reply in that post because my favourite zucchini recipe didn't fit the criteria of being served cold, but I make this all year round. I will happily eat them cold the next day in my lunch, too.

www.iheartkitchen.com/feta-stuffed-zucchini-boats/

[lindyanne]

It was side dishes

pandce.proboards.com/thread/642405/zucchini-side-dish

[InBetweenDays]

Jul 25, 2024 11:27:49 GMT -5 lindyanne said:

It was side dishes

pandce.proboards.com/thread/642405/zucchini-side-dish

Thank you! I don't know why that didn't show up even when I searched my own posts.

[taffy]

I made these the other night and they were a hit. growagoodlife.com/zucchini-garlic-bites/

[bex1973]

I sauté in either olive oil or butter with garlic and lemon pepper. If I have it I top with parm cheese.

[glw]

InBetweenDays, that was my post and I ended up making the cold salad-- it was a hit!

www.lifesambrosia.com/cold-zucchini-salad/

[Wallflower]

I use this as fill for tortillas, topped with sour cream and avocado (or guacamole if I'm feeling up to making it):

Calabacitas
• Olive oil
• 1 c onion
• 3 cloves garlic, minced
• 2 yellow squash, cubed
• 2 zucchini, cubed
• Salt
• 2 small cans of corn (in season, I'll cook up 5-6 ears fresh and strip it)
• 4-6 roma tomatoes, chopped (picked because they have less liquid)
• Green chili (amount not specified but I use ~1 lb. roasted Hatch chilis)
• Splash of heavy cream (I used half & half last time and it was just fine)
• 8 oz Sharp cheddar cheese


1. Optional: I've started using salt to draw the liquid out of the squashes and tomatoes about 30 minutes before I start cooking.
2. Sauté onion in oil until softened.
3. Add garlic and sauté briefly.
4. Add squash and zucchini and sauté briefly.
5. Add salt to taste.
6. Cover and let cook 10-15 minutes.
7. Add corn.
8. Add tomatoes.
9. Add green chili.
10. Add cream.
11. Mix in cheese.
12. Serve.

[InBetweenDays]

Jul 25, 2024 13:58:06 GMT -5 Wallflower said:

I use this as fill for tortillas, topped with sour cream and avocado (or guacamole if I'm feeling up to making it):

Calabacitas
• Olive oil
• 1 c onion
• 3 cloves garlic, minced
• 2 yellow squash, cubed
• 2 zucchini, cubed
• Salt
• 2 small cans of corn (in season, I'll cook up 5-6 ears fresh and strip it)
• 4-6 roma tomatoes, chopped (picked because they have less liquid)
• Green chili (amount not specified but I use ~1 lb. roasted Hatch chilis)
• Splash of heavy cream (I used half & half last time and it was just fine)
• 8 oz Sharp cheddar cheese


1. Optional: I've started using salt to draw the liquid out of the squashes and tomatoes about 30 minutes before I start cooking.
2. Sauté onion in oil until softened.
3. Add garlic and sauté briefly.
4. Add squash and zucchini and sauté briefly.
5. Add salt to taste.
6. Cover and let cook 10-15 minutes.
7. Add corn.
8. Add tomatoes.
9. Add green chili.
10. Add cream.
11. Mix in cheese.
12. Serve.

Thank you! I often order this at our local Mexican restaurant and am excited to try and make it!

[Wallflower]

Jul 25, 2024 14:23:29 GMT -5 InBetweenDays said:

Jul 25, 2024 13:58:06 GMT -5 Wallflower said:

I use this as fill for tortillas, topped with sour cream and avocado (or guacamole if I'm feeling up to making it):

Calabacitas
• Olive oil
• 1 c onion
• 3 cloves garlic, minced
• 2 yellow squash, cubed
• 2 zucchini, cubed
• Salt
• 2 small cans of corn (in season, I'll cook up 5-6 ears fresh and strip it)
• 4-6 roma tomatoes, chopped (picked because they have less liquid)
• Green chili (amount not specified but I use ~1 lb. roasted Hatch chilis)
• Splash of heavy cream (I used half & half last time and it was just fine)
• 8 oz Sharp cheddar cheese


1. Optional: I've started using salt to draw the liquid out of the squashes and tomatoes about 30 minutes before I start cooking.
2. Sauté onion in oil until softened.
3. Add garlic and sauté briefly.
4. Add squash and zucchini and sauté briefly.
5. Add salt to taste.
6. Cover and let cook 10-15 minutes.
7. Add corn.
8. Add tomatoes.
9. Add green chili.
10. Add cream.
11. Mix in cheese.
12. Serve.

Thank you! I often order this at our local Mexican restaurant and am excited to try and make it!

Same! I used to love this at a local restaurant and they've since stopped offering it. I pieced this recipe together from a video I found on FB. They don't use tomatoes so that's my addition. And I find it's a really forgiving recipe for amounts - more cheese? Sure. Less squash and more chilis? Why not.

[basilosaurus]

I don't have a precise recipe, but I do a vegetarian stuffed. My filling is couscous (use whichever stock you prefer for flavoring), golden raisins, feta at minimum. Oregano, tomato, onion, garlic. Herbs if I have them. I had a roommate with a garden overflowing with zucchini and tomatoes, so that's how that developed.

In an opposite fashion, I did something similar with stuff peppers and grated zucchini in the couscous mix for the filling. Other ingredients were basically the same.

ETA these would be my main. They work as app though which is why I mentioned them

[mrsukyankee]

www.budgetbytes.com/baked-zucchini-fries/

[bsp36]

Not an appetizer, but made for dinner last night. It was a hit. I added some diced onion otherwise made as is.

theclevermeal.com/wprm_print/pasta-with-zucchini

[chpmnk1015]

We make zuchinni cookies all the time

[basilosaurus]

I just remembered that growing up, not as an app or main but as our veg, would roast slices with oregano and Parmesan for the veg. I went from hating that veg to asking for it regularly. I was old enough to inwardly laugh at our please sir can I have another roast courgette

[expectantsteelerfan]

I always share this, but it's so easy and yummy that I don't care. My fav. zucchini recipe is to take a box of spice cake mix, add a can of pumpkin puree, and shred in a zucchini or two. Mix and bake in muffin tin (full size or mini). It is the only way my kids will eat zucchini, but they eat a bunch of them. Def. more of a fall flavor, but I make them year round when we have kids over in the mornings.