Zucchini Recipes Downshiftology

Zucchini is a versatile summer squash that can be used in many delicious recipes. If you are looking for some inspiration on how to cook or preserve zucchini, you have come to the right place! In this article, we will share two amazing zucchini recipes and a tip on how to freeze this vegetable for later use.

Zucchini Pasta with Lemon Garlic Shrimp

If you are a fan of pasta but want a lighter and healthier version, try making zucchini pasta! This recipe is simple and quick, yet so flavorful and satisfying. Here’s what you’ll need:

2 zucchinis, spiralized
1/2 pound of shrimp, peeled and deveined
3 cloves of garlic, minced
2 tablespoons of olive oil
1 tablespoon of butter (optional)
1 lemon, juiced and zested
Salt and pepper to taste

Instructions:

Heat the olive oil in a pan over medium heat. Add the minced garlic and cook for 30 seconds, or until fragrant.
Add the shrimp and cook for 2-3 minutes on each side, or until pink and cooked through. Remove from the pan and set aside.
Add the zucchini noodles to the same pan and cook for 2-3 minutes, or until tender but not mushy. If you like your noodles more al dente, cook them for less time.
Turn off the heat and add the butter (if using), lemon juice, and lemon zest to the pan. Toss everything together until well combined.
Season with salt and pepper to taste. Add the shrimp back to the pan and give everything a final toss.
Divide the pasta between two plates and enjoy!

How to Freeze Zucchini

Zucchini is abundant during the summer months, but what do you do with all that produce when it starts to pile up? You can freeze it! Freezing zucchini is a great way to preserve it for later use in soups, stews, sauces, and baked goods. Here’s how you can freeze zucchini:

Wash the zucchini and cut off both ends.
Using a mandoline or a sharp knife, slice the zucchini into rounds or half-moon shapes. You can also grate it or spiralize it if you prefer.
Blanch the zucchini in boiling water for 1-2 minutes, or until slightly tender.
Drain the zucchini and plunge it into ice-cold water to stop the cooking process.
Pat the zucchini dry with a clean towel or paper towel.
Divide the zucchini into freezer-safe bags or containers. Label them with the date and the amount of zucchini.
Freeze the zucchini for up to 6 months.

Now you have a stash of zucchini that you can use anytime you want! Simply thaw it in the fridge overnight before using it in your favorite recipe. Whether it’s zucchini bread, zucchini fritters, or zucchini lasagna, you’ll be glad you froze some of that summer goodness for a rainy day.

We hope you enjoyed these two zucchini recipes and learned something new about this amazing vegetable. Get creative with your cooking and don’t be afraid to experiment with different flavors and techniques. Happy cooking!

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