Zucchini

Chicken Zoodle Soup

Hi, my name is Shawnda and I am on day 20-ish of my Whole30-ish.

I’m alive. Ish.

Chicken Zoodle Soup

Actually, I’m completely alive. Totally fine. Skin looks ah-mazing. And am at that point where I’m like Bring on the glitter, the cape, and the leggings, bitches, because I am super woman and I can do anything!!!

Well, anything but pull-off leggings as pants. But really, who among us can?

Chicken Zoodle Soup

A couple of weeks ago, I waved my magic laptop and turned a Christmas giftcard into a Spiralizer. I eagerly awaited the arrival of a trendy kitchen gadget that I couldn’t wait to use four times and then shove it in the back of a cabinet. But I have since turned countless zucchini into countless yards of zucchini noodles – zoodles! – for fake pastas and it still sits on my counter.

Zucchini noodles from the spiralizer

I love that thing. But I also really love zucchini (and that’s the extent of plants that I’ve tested on the spiralizer thus far). I grow zucchini every year, until the vine borers get it, mostly because I like coating it in bacon and cheesy goodness. And this will happen with zoodles. Very soon.

It’s already made it into mac & cheese. I’ll have to show you that one soon.

Chicken Zoodle Soup

But for soup & sandwich night (or for me, soup and soup night), I simmered some chicken stock from the freezer with sliced onions, carrots, and minced garlic. During the last 5 minutes, I dropped zoodles and shredded rotisserie chicken into the broth to heat.

Each serving has 3 oz of chicken, an entire zucchini, and 1.5 cups of soup. Hearty, filling, and simple. And another couple of servings of plants checked off for the day!

Chicken Zoodle Soup

Homemade hearty chicken "zoodle" soup made with zucchini noodles.

Ingredients

  • 6 cups chicken broth or stock
  • 2 medium onions, sliced in very thin half-rounds
  • Handful of baby carrots, sliced into ~1/2-inch pieces
  • 2 cloves minced garlic
  • Salt
  • Pepper
  • Handful of chopped parsley
  • 2 Chicken breasts, cooked and shredded (I aim for ~3 oz per serving)
  • 4 medium zucchini, ends trimmed and cut in half vertically

Instructions

  1. Heat chicken stock over medium heat with onions, carrots, and garlic for ~30 minutes, or until the veggies are fork-tender.
  2. Season soup with salt and pepper and parsley.
  3. Run the zucchini halves through the spiralizer to make "noodles." Then give the pile of noodles a couple of chops with a knife so they aren't all 4 feet long.
  4. Add chicken and zucchini to the broth and heat through.

Notes

Yields: 4 generous servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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Grilled Zucchini and Herbed Ricotta Sandwiches

I planted a second round of tomatoes in the garden last week. And while I was at it, I went ahead and stuck a new zucchini plant in.

Because this is the first year I haven’t wanted to wretch at the mere sound of “zucchini” before the 4th of July. I seriously cannot get enough of it. And I haven’t even made zucchini bread, the sure sign that Zucchini Fatigue has set in, once.

(Muffins are a different story. For next week.)

But this dish. Pure zucchini amazingness. I took my favorite summer side dish (that has already gotten the sandwich treatment plenty this summer) and gave it the Annie’s Eats sandwich treatment: served on some crusty ciabatta with a beautifully simple and creamy herbed ricotta.

I made my own ricotta. You don’t have to. But I highly recommend it. Because it takes like 20 minutes, a candy thermometer, and some $3 cheesecloth.

And your 4 year old will look at you with complete wide-eyed amazement because she just helped you make cheese. “Real cheese but it’s cheese that we eat with a spoon.” (And eat with a spoon she will until you take it away.)

Grilled Zucchini and Herbed Ricotta Sandwiches

Creamy herbed ricotta and grilled vegetables served on crusty, grilled ciabatta bread.

Ingredients

  • 1 lb zucchini, sliced into 1/3-inch rounds
  • 1 red onion, sliced into 1/2-inch rounds
  • 1/4 cup olive oil + more for spraying/brushing
  • Salt
  • Pepper
  • 1 1/2 cup ricotta
  • Zest and juice from 1 lemon
  • 1 clove garlic, minced
  • 3-4 large basil leaves, minced
  • 1 lb loaf of ciabatta

Instructions

  1. Heat grill to medium.
  2. Carefully thread the onion rounds onto skewers (this will keep them in tact as rounds while grilling), making sure the skewer goes through every onion ring.
  3. Brush onions and zucchini rounds with 1/4 cup olive oil and season liberally with salt and pepper.
  4. Grill vegetables 9-10 minutes each side, until nicely caramelized.
  5. Cut the ciabatta loaf in half horizontally and lightly spray/brush with olive oil - transfer to the grill for 1-2 minutes until crisped.
  6. Stir the ricotta with the lemon juice and zest, garlic, and basil leaves in a small bowl. Add salt and pepper to taste.
  7. Spread ricotta over the bottom half and top with zucchini and red onion slices.
  8. Spread any remaining ricotta on the top half of the bread, place on top, and then cut into serving sizes (smaller for appetizer; larger for entree).

Notes

Yields: Servings vary

Adapted from Annie's Eats

Estimated time: 30 minutes

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Grilled Zucchini and Red Onion Sandwich

You can do a lot of amazing things with zucchini. You can bread it and bake it for the faux-fry treatment. And then dip in ranch. Because the answer is always ranch (when it’s not margarita).

Crispy Baked Zucchini Fries

You can caramelize it in some bacon grease [swoon] and toss it into a peppery, velvety smooth carbonara for what is quite possibly the best pasta dish you’ll make all summer.

Zucchini Carbonara

But my all-time favorite for the last few years? Grilling it with red onions and topping with a simple, insanely versatile, you-have-all-these-ingredients-already vinaigrette.

Grillzed Zucchini & Red Onions

I make the grilled zucchini twice a week and eat it most nights as our veggie side. And most days, I pile the leftovers onto a chunk of baguette with a smear of mayo and a dizzle of vinaigrette, pop it under the broiler with some cheese, and call it lunch.

It’s my favorite summer lunch. My favorite summer sandwich.

And it’s pretty close to the best thing that could ever happen to zucchini.

Grilled Zucchini & Red Onion Sandwich

Summery sandwich made with grilled zucchini and red onions, topped with a lemon basil vinaigrette.

Ingredients

Instructions

  1. Preheat the broiler.
  2. Spread mayo on the bread and pile high with zucchini and red onions.
  3. Take a spoonful or two of leftover vinaigrette from the bowl and spoon over top.
  4. Top with cheese and broil for 1-2 minutes until cheese is melted.
  5. Cut in half to make 2 sandwiches; serve hot.

Notes

Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

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Crispy Baked Zucchini Fries

I’m sad to report that our two rockstar zucchini plants fell victim to their nemisis: the vine borer. I’ve started a couple of new seedlings in hopes of being run over by zucchini again soon. Because I really do want more zucchini. But prior to their demise, they teamed-up and tested my love for zucchini. We were harvesting 5-7 gigantic zucchini a week.

When you’re over-run with zucchini, you have few other options than to get creative and deal with it. Or give them to friends and family, when they aren’t avoiding you and your mutant zucchini. We’ve eaten it for breakfast (the Foodie Toddler’s favorite), grilled (my favorite), in pasta (The Foodie Groom’s favorite), and zucchini parmesan (a house favorite). We repurposed that last dish into baked zucchini fries.

The coating on the zucchini fries gets very crispy in the oven while the insides get soft. You know, kinda like a real french fry… only not. Everyone in this house loves them! I prefer them dipped in a little ranch dressing, The Foodie Groom wants a bowl of marinara, and the kiddo? She just wants more. “Muh. Muh! MUUHHH!!!!”

What’s your favorite way to eat zucchini?

Crispy Baked Zucchini Fries

A fun way to serve zucchini - as crispy zucchini fries!

Ingredients

  • 1/4 cup whole wheat flour
  • 2 eggs
  • 2 cups Panko breadcrumbs
  • Salt
  • Pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 lb zucchini, cut into 4-5-inch sticks

Instructions

  1. Preheat oven to 425 and line a baking sheet with parchment (or whatever non-stick method you prefer).
  2. Place flour in a large zipper bag.
  3. Whisk eggs with 2 Tbsp water and place in a shallow dish.
  4. Place Panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and mix to combine.
  5. Place zucchini in the bag with the flour and shake until well coated. Dip the zucchini into the egg and then into the panko, turning to coat well.
  6. Place breaded zucchini on the baking sheet.
  7. Bake 18-20 minutes, until golden brown.
  8. Serve with your favorite dipping sauce (we like ranch... and barbecue sauce).
  9. They're best the first day, but to store leftovers, store in a single layer on a plate, wrapped with ziploc. Reheat at 375 degrees for 5-7 minutes, until heathed through.

Notes

Yields: 6 servings (8 pieces)

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

Nutritional Information
Calories: 108.8 | Fat: 2.4 | Fiber 1.7 | Protein 5.2 | Carbs 16.3
Weight Watchers Points Plus: 3

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