View this post on Instagram

A post shared by Miryam (@tempura42)

Ingredients:

• 1 sheet of puff pastry, thawed
• 2 medium zucchinis, thinly sliced
• 1 cup of shredded mozzarella cheese
• 1/4 cup of grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh basil leaves, for garnish (optional)

View this post on Instagram

A post shared by ☆RazyKitchen☆ (@razykitchen)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the thawed puff pastry sheet onto the prepared baking sheet.
2. In a small bowl, mix together the olive oil, minced garlic, dried thyme, salt, and black pepper. Brush the olive oil mixture evenly over the puff pastry sheet.
3. Sprinkle the shredded mozzarella cheese evenly over the pastry. Arrange the thinly sliced zucchini on top of the cheese in a single layer, slightly overlapping each slice.
4. Sprinkle the grated Parmesan cheese over the zucchini slices. Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the zucchini is tender.
5. Once baked, remove the tart from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil leaves if desired, and serve the delicious zucchini tart warm or at room temperature.

View this post on Instagram

A post shared by Jennifer Emilson | Cooking, Gluten Free (@thelemonapron)

The post This Zucchini Tart is Delicious appeared first on thedancingcucumber.com.

Vegetable Rostis

Grate a selection of vegetables (as well as zucchini, carrots, beetroot, and onion work well) until you have 2 cups. In a large mixing bowl, whisk 2 tbsp of plain flour with 3 eggs. Add 2 tbsp of oil and stir well. Add the grated vegetables to the bowl, make sure all of the vegetables are coated in the batter. Heat 2 tbsp of oil in a heavy-based saucepan, shape the rostis into palm-sized discs, and fry on each side until golden.

View this post on Instagram

A post shared by Better Homes and Gardens (@bhgaus)

Zucchini Hummus

Ingredients:

• 2 zucchini
• 1 cup of chickpeas
• 2 tbsp tahini
• 3 tbsp olive oil
• Juice of 1 lemon
• Salt

Instructions:

Roast the zucchini in a hot oven for at least 20 minutes, until they have softened and are beginning to char. In a food processor, blend the zucchini with the other ingredients until it has reached the desired texture.

View this post on Instagram

A post shared by Anna Jones (@we_are_food)

Chocolate Zucchini Cake

Ingredients:

• 1 zucchini
• 1 cup of plain flour
• 3/4 cup of sugar
• 3/4 cup of butter
• 2 tbsp of cocoa powder
• 1 tsp baking powder
• 2 eggs

Instructions:

1. Cream the butter and sugar together.
2. Sift in the flour, baking powder, and cocoa powder, mix well.
3. Break in the eggs and whisk them into the mix. Grate the zucchini and add that into the batter, mix through.
4. Pour into a lined cake tin and bake in an oven heated to 350°F for 25 – 30 minutes.

View this post on Instagram

A post shared by BBC Good Food (@bbcgoodfood)

The post What to do With Your Zucchini Glut appeared first on thedancingcucumber.com.

Cucumber

Cucumbers are packed with vitamins, minerals, fiber, and antioxidants—but you should leave the skin on to reap all these benefits. Just remember to wash their waxy layer well.

Zucchini

Zucchini contains more than 90% water and most of its nutrients are packed in their skin. The same goes for eggplant, so you should really consider eating them as they are.

Potatoes

Potato skin is much more nutritious than the interior of the potato. It’s packed with vitamins, minerals, and fiber—and that’s why you shouldn’t peel your potatoes off before cooking them and thoroughly wash them instead.

Raw Beets

Just like potatoes, raw beets can be eaten with their skin on, as long as you give them a good scrub before adding them to your salads and other dishes.

Tomatoes

You’re probably eating fresh tomatoes with their skin on already, but you don’t even have to peel them off when you’re cooking them because they’ll be much more nutritious this way.

The post 5 Vegetables You Can Eat Without Peeling appeared first on thedancingcucumber.com.

Zucchini Corn Fritters

Zucchini fritters are one of the dishes every vegan should learn how to make. Adding extra veggies to your fritters will make them even tastier, and corn happens to be Zapatka’s favorite.

Zucchini Fritter & Mushroom Burger

After learning how to make your own zucchini fritters, it’s time to give vegan burgers a try. Zucchini fritters and mushrooms are truly an irresistible combo, but you can also add other ingredients, such as barbeque sauce, roasted onions, tomatoes, and lettuce, to the mix.

Zucchini Rolls

Zucchini rolls are one of the most refreshing dishes you can make with zucchini and the delicious tomato sauce with cashew ricotta really brings out the best in theme.

Chocolate Zucchini Bread

If you still haven’t used zucchini in any sweet recipes, this mouth-watering chocolate bread is a good place to start.

The post Bianca Zapatka Will Make You Fall in Love with Zucchini All Over Again appeared first on thedancingcucumber.com.

This recipe is a perfect fit for all the cheese lovers out there, because zucchinis are filled with crumbled feta and cream cheese this time around. Once you master this recipe, the sky is the limit, because you’ll know how to fill zucchini rolls with other ingredients of your choosing.

Ingredients

• 1 bell pepper
• 30 g crumbled feta
• 100 g cream cheese
• 400 g zucchini
• salt and pepper
• olive oil
• chopped parsley

Instructions

1. Cut two medium-sized zucchini lengthwise into thin slices and set them aside to release excess water.
2. Coat the zucchini slices with olive oil and grill them for about two minutes on both sides until golden brown. Drizzle some salt and pepper to taste and set them aside to cool down.
3. Cut the bell pepper into tiny cubes and whisk them with your cream cheese and crumbled feta.
4. Fill the zucchini slices with feta mixture on one side, and assemble them into rolls. Pierce a toothpick through the middle of zucchini rolls to keep them in shape.
5. Garnish your rolls with some chopped parsley and serve while fresh.

The post Zucchini Feta Rolls are Healthy and Refreshing Appetizer appeared first on thedancingcucumber.com.

Ingredients:

You will need:
2 zucchini
some Kosher salt
2 teaspoons dried oregano
1 tablespoon extra virgin olive oil
freshly ground black pepper
1 tablespoon ranch seasoning

To prepare the ranch zucchini chips you have to cut the vegetable in very small slices that actually look like chips.

Instructions:

The first thing you need to do is prepare the oven. Set it on 225 C degrees, and make sure you have your baking sheet ready. After you’ve cut the zucchini chips, place them on a paper. This should remove any moisture that is present.

It is now time to mix the zucchini chips with olive oil, oregano, ranch seasoning, pepper, and salt. You can do that in a bowl. Once you’re done, you can place them on the baking sheet, which is previously sprayed with cooking spray. Bake them for around 1 hour and 20 minutes until the ranch zucchini chips are crispy. So simple and fast.

The post Fast Snack: Ranch Zucchini Chips appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Miryam (@tempura42)

Ingredients:

• 1 sheet of puff pastry, thawed
• 2 medium zucchinis, thinly sliced
• 1 cup of shredded mozzarella cheese
• 1/4 cup of grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh basil leaves, for garnish (optional)

View this post on Instagram

A post shared by ☆RazyKitchen☆ (@razykitchen)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the thawed puff pastry sheet onto the prepared baking sheet.
2. In a small bowl, mix together the olive oil, minced garlic, dried thyme, salt, and black pepper. Brush the olive oil mixture evenly over the puff pastry sheet.
3. Sprinkle the shredded mozzarella cheese evenly over the pastry. Arrange the thinly sliced zucchini on top of the cheese in a single layer, slightly overlapping each slice.
4. Sprinkle the grated Parmesan cheese over the zucchini slices. Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the zucchini is tender.
5. Once baked, remove the tart from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil leaves if desired, and serve the delicious zucchini tart warm or at room temperature.

View this post on Instagram

A post shared by Jennifer Emilson | Cooking, Gluten Free (@thelemonapron)

The post This Zucchini Tart is Delicious appeared first on thedancingcucumber.com.

Vegetable Rostis

Grate a selection of vegetables (as well as zucchini, carrots, beetroot, and onion work well) until you have 2 cups. In a large mixing bowl, whisk 2 tbsp of plain flour with 3 eggs. Add 2 tbsp of oil and stir well. Add the grated vegetables to the bowl, make sure all of the vegetables are coated in the batter. Heat 2 tbsp of oil in a heavy-based saucepan, shape the rostis into palm-sized discs, and fry on each side until golden.

View this post on Instagram

A post shared by Better Homes and Gardens (@bhgaus)

Zucchini Hummus

Ingredients:

• 2 zucchini
• 1 cup of chickpeas
• 2 tbsp tahini
• 3 tbsp olive oil
• Juice of 1 lemon
• Salt

Instructions:

Roast the zucchini in a hot oven for at least 20 minutes, until they have softened and are beginning to char. In a food processor, blend the zucchini with the other ingredients until it has reached the desired texture.

View this post on Instagram

A post shared by Anna Jones (@we_are_food)

Chocolate Zucchini Cake

Ingredients:

• 1 zucchini
• 1 cup of plain flour
• 3/4 cup of sugar
• 3/4 cup of butter
• 2 tbsp of cocoa powder
• 1 tsp baking powder
• 2 eggs

Instructions:

1. Cream the butter and sugar together.
2. Sift in the flour, baking powder, and cocoa powder, mix well.
3. Break in the eggs and whisk them into the mix. Grate the zucchini and add that into the batter, mix through.
4. Pour into a lined cake tin and bake in an oven heated to 350°F for 25 – 30 minutes.

View this post on Instagram

A post shared by BBC Good Food (@bbcgoodfood)

The post What to do With Your Zucchini Glut appeared first on thedancingcucumber.com.

Cucumber

Cucumbers are packed with vitamins, minerals, fiber, and antioxidants—but you should leave the skin on to reap all these benefits. Just remember to wash their waxy layer well.

Zucchini

Zucchini contains more than 90% water and most of its nutrients are packed in their skin. The same goes for eggplant, so you should really consider eating them as they are.

Potatoes

Potato skin is much more nutritious than the interior of the potato. It’s packed with vitamins, minerals, and fiber—and that’s why you shouldn’t peel your potatoes off before cooking them and thoroughly wash them instead.

Raw Beets

Just like potatoes, raw beets can be eaten with their skin on, as long as you give them a good scrub before adding them to your salads and other dishes.

Tomatoes

You’re probably eating fresh tomatoes with their skin on already, but you don’t even have to peel them off when you’re cooking them because they’ll be much more nutritious this way.

The post 5 Vegetables You Can Eat Without Peeling appeared first on thedancingcucumber.com.

Zucchini Corn Fritters

Zucchini fritters are one of the dishes every vegan should learn how to make. Adding extra veggies to your fritters will make them even tastier, and corn happens to be Zapatka’s favorite.

Zucchini Fritter & Mushroom Burger

After learning how to make your own zucchini fritters, it’s time to give vegan burgers a try. Zucchini fritters and mushrooms are truly an irresistible combo, but you can also add other ingredients, such as barbeque sauce, roasted onions, tomatoes, and lettuce, to the mix.

Zucchini Rolls

Zucchini rolls are one of the most refreshing dishes you can make with zucchini and the delicious tomato sauce with cashew ricotta really brings out the best in theme.

Chocolate Zucchini Bread

If you still haven’t used zucchini in any sweet recipes, this mouth-watering chocolate bread is a good place to start.

The post Bianca Zapatka Will Make You Fall in Love with Zucchini All Over Again appeared first on thedancingcucumber.com.

This recipe is a perfect fit for all the cheese lovers out there, because zucchinis are filled with crumbled feta and cream cheese this time around. Once you master this recipe, the sky is the limit, because you’ll know how to fill zucchini rolls with other ingredients of your choosing.

Ingredients

• 1 bell pepper
• 30 g crumbled feta
• 100 g cream cheese
• 400 g zucchini
• salt and pepper
• olive oil
• chopped parsley

Instructions

1. Cut two medium-sized zucchini lengthwise into thin slices and set them aside to release excess water.
2. Coat the zucchini slices with olive oil and grill them for about two minutes on both sides until golden brown. Drizzle some salt and pepper to taste and set them aside to cool down.
3. Cut the bell pepper into tiny cubes and whisk them with your cream cheese and crumbled feta.
4. Fill the zucchini slices with feta mixture on one side, and assemble them into rolls. Pierce a toothpick through the middle of zucchini rolls to keep them in shape.
5. Garnish your rolls with some chopped parsley and serve while fresh.

The post Zucchini Feta Rolls are Healthy and Refreshing Appetizer appeared first on thedancingcucumber.com.

Ingredients:

You will need:
2 zucchini
some Kosher salt
2 teaspoons dried oregano
1 tablespoon extra virgin olive oil
freshly ground black pepper
1 tablespoon ranch seasoning

To prepare the ranch zucchini chips you have to cut the vegetable in very small slices that actually look like chips.

Instructions:

The first thing you need to do is prepare the oven. Set it on 225 C degrees, and make sure you have your baking sheet ready. After you’ve cut the zucchini chips, place them on a paper. This should remove any moisture that is present.

It is now time to mix the zucchini chips with olive oil, oregano, ranch seasoning, pepper, and salt. You can do that in a bowl. Once you’re done, you can place them on the baking sheet, which is previously sprayed with cooking spray. Bake them for around 1 hour and 20 minutes until the ranch zucchini chips are crispy. So simple and fast.

The post Fast Snack: Ranch Zucchini Chips appeared first on thedancingcucumber.com.