Zucchini Recipes Round-Up

I’m sure I am not alone when I say I tried EVERYTHING to save a couple of bucks this summer as prices skyrocketed, especially when it came to groceries. A super common and delicious way to save is by planting a garden to grow your own produce, a trick either we have all tried our hand at or know someone who has. This is a great way to get some fresh fruits and veggies without paying the new supermarket-high prices that we’re seeing. It might take a lot of work, but it is definitely worth the reward when you’re enjoying a nice fresh tomato or zucchini from your own backyard.

Speaking of, zucchini is one of the most popular veggies to grow in a backyard garden, and starting in the early months of summer through the first frost is the best time to grow it. With the warm weather, we had all summer, I personally had a TON of zucchini grow and I know so many others experienced the same in their gardens. So, what do we do with all the leftover zucchini that we now have lying around? While there is always the option to simply grill or steam some cut-up zucchini, there are so many other creative ways to have zucchini. If you’re not too sure how to, don’t worry darling, we have a handful of mouthwatering recipes incorporating zucchini, so none of your hard work goes to waste this year.

If you have a favorite zucchini recipe or try one of ours, let us know on Facebook, Twitter, and Instagram @SharpHomeUSA.

Sweet Corn & Zucchini Pie

Ingredients

• 4 zucchini medium, very thinly sliced
• 1 tablespoon olive oil
• 1 onion minced
• 3 ears sweet corn, removed from the cob
• 1 teaspoon sea salt
• black pepper to taste
• 3 eggs beaten
• 1 teaspoon sea salt
• 1 cup cheddar cheese shredded

Instructions

1. Use a mandoline slicer, or very thinly slice zucchini and summer squash.
2. Season beaten eggs with 1 teaspoon sea salt and black pepper, to taste.
3. Add olive oil to a frying pan over medium heat, and then sauté onion for about 7 minutes, until it begins to brown. Add sweet corn, salt and pepper, and sauté for another 2-3 minutes.
4. Line an 8-inch springform pan with parchment paper. This helps the egg from seeping out through the bottom of your pan. If you don’t have something to line the pan, set your pan on a baking tray to catch the egg that comes out while cooking.
5. Add 2 layers of zucchini around the bottom of the springform pan. Top the layer with 1/3 of the corn mixture, and 1/3 of the cheese. Drizzle about 1/3 of the egg on the layer to help it hold together. Repeat until you have 4 layers of zucchini and 3 layers with corn, cheese, and egg.
6. Bake in the Sharp Superheated Steam Countertop Oven for 26 minutes on Bake/Reheat at 400º F.
7. If using a conventional oven, preheat the oven to 400º F and bake for 40 minutes, or until the top has crisped up and the eggs are fully cooked.
8. Allow to set for 20-30 minutes before cutting slices.

Anelletti Pasta al Forno

Ingredients

• 1 tablespoon olive oil
• 1/2 onion chopped
• 3 cloves garlic minced
• 1 pound Italian sausage
• 24 ounces marinara sauce
• 16 ounces anelletti pasta, cooked to package directions
• 2 cups mozzarella cheese shredded
• 1/4 cup parmesan cheese grated
• fresh parsley chopped, to garnish

Instructions

1. In a skillet, add olive oil, onions, and garlic, and saute over medium heat on your Sharp Cooktop for about 7 minutes, until the vegetables are fragrant.
2. Add the sausage, and use a spatula to break up the sausage as it begins to brown—Cook the sausage with the onions and garlic for about 10 minutes.
3. Add the zucchini, and allow it to soften for 3-4 minutes.
4. To the sausage and vegetable mixture, add the marinara sauce and cooked pasta. Mix to combine.
5. Set the Sharp Smart Combi Built-In Steam Oven to Convection/Bake at 350º.
6. Add the pasta to a 9×9 baking dish, and then top with half of the mozzarella cheese. Use a form to press the cheese into the pasta, mixing it slightly. Then, add the rest of the mozzarella cheese and the parmesan cheese.
7. Cover the baking dish with foil, and bake for 20 minutes.
8. Remove the foil, and add 15 minutes of additional baking time. Bake the pasta until the cheese is beginning to brown.

Lentil Soup from I Heart Vegetables

Ingredients:

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 1/2 teaspoon freshly grated ginger
• 1 teaspoon turmeric
• ½ teaspoon paprika
• 1 tablespoon lemon juice
• 1 large sweet potato (about 1/2 lb.) diced into ½” cubes
• 1 15oz can chickpeas, rinsed and drained
• 1 cup red lentils, uncooked and rinsed
• 5 cups vegetable broth
• 1/2 cup kale, destemmed and torn into 1” pieces
• Salt to taste

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat for 1 minute on your Sharp Cooktop.
2. Add the onion and cook over medium heat for 8 minutes, stirring occasionally.
3. Add the garlic and ginger and continue to cook for 1 minute until fragrant.
4. Add the turmeric and paprika and continue to cook for 1 minute.
5. Add the lemon juice, sweet potatoes, chickpeas, red lentils, and vegetable broth, and bring to a boil.
6. Once the soup begins to boil, reduce the heat to low and simmer for 15-20 minutes until the sweet potato is soft.
7. Add kale and continue to cook for 2-3 minutes until the kale has softened and wilted slightly.
8. Season with salt to taste.

Chilean Sea Bass

Ingredients
Garlic Compound Butter

• 4 tablespoons butter salted, softened
• 2 tablespoons Italian parsley finely chopped
• 1 1/2 tablespoons lemon juice
• 2 cloves garlic minced

Sea Bass and Mediterranean Vegetables

• 2 pounds Chilean Sea Bass filets cut into 4 pieces
• sea salt to taste, divided
• black pepper to taste, divided
• 1 fennel bulb thinly sliced
• 1 cup artichoke hearts cut in half
• 1 bell pepper chopped
• 1 cup cherry tomatoes
• 1 zucchini chopped
• 1/2 cup olives quartered
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar

Instructions

1. In a small bowl, mix together all the ingredients for the compound butter. Set aside.
2. Preheat the Sharp Smart Combi Built-In Wall Oven to Steam/Grill.
3. Add the sea bass fillets to a baking tray, and season with salt and pepper.
4. In a large mixing bowl, add the fennel, artichoke hearts, bell peppers, zucchini, cherry tomatoes, and olives. Drizzle with olive oil, red wine vinegar, and salt and pepper to taste, and mix together.
5. Add the vegetables to the baking tray, and arranged them around the pieces of fish.
6. Top each piece of fish with 1/4 of the compound butter.
7. Steam/Grill the fish for 20 minutes, until the fish is cooked through.

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