Tower Garden Recipes With Zucchini
OK, let’s address the elephant in the room: Zucchinis aren’t everyone’s cup of tea (and that’s putting it generously). Can we blame the haters? They’re watery, arguably bland, and so often served under-seasoned at restaurants as part of a ‘vegetable medley,’ even though it’s a fruit. However, most people simply haven’t given zucchini a fair shot.
First off, zucchinis are full of important vitamins, minerals, antioxidants, and other nutrients our bodies need to perform at its highest level. Secondly, zucchinis grow like crazy, especially with Tower Garden. And there are tons of recipes out there from chefs, nutritionists, and home cooks alike that attempt to zhuzh up this crop.
With that, here are a couple recipes created by our in-house nutritionist, Robin Allen, to help you work zucchinis into your diet.
You likely don’t even need to head to the grocery store to try this delicious zucchini recipe. Using just a handful of basic ingredients, you can elevate your freshly harvested zucchini with tons of flavor and spice.
Serves 4 (serving size: about 1/2 cup)
2 medium-size zucchini, chopped (yellow or green)***
freshly squeezed lemon juice, 1/2 of a lemon
1/2 of a medium onion, sliced
3 garlic cloves, chopped
1/4 teaspoon thyme***
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/4 teaspoon of pepper
1 tablespoon of olive oil
***Clip fresh from your Tower Garden
In a large skillet, heat up olive oil.
Add zucchini, garlic, onion, and seasonings; cook until the zucchini is tender but still slightly crisp, about 5 minutes.
Drizzle with fresh squeezed lemon juice and cook for an additional 30 seconds.
Add more seasoning to taste, as needed.
Zoodles (Zucchini Noodles)
You may have seen them as a pricey alternative to pasta or as an option at a new, modern restaurant, but Zucchini noodles (also known as “zoodles“) are easy to make and truly tasty. The perfect gluten-free spaghetti alternative, zoodles offer a similar consistency to the real thing, but with an incredible amount of nutritional value.
Simply use a spiralizer or julienne peeler to turn your zucchini into thin, noodle-like strips.
How to Sauté Zucchini Noodles
Add one tablespoon of olive oil or avocado oil to a pan and sauté for 1-2 minutes.
How to Boil Zucchini Noodles
Boil a pot of water, toss in your zucchini noodles, and cook for one minute.
Once your noodles have cooked, drain the noodles in a colander and serve. If you’d like them super dry, blot them with a paper towel before serving.
How to Bake Zucchini Noodles
Preheat your oven to 200°F. Line a baking sheet with a paper towel and evenly distribute your noodles on top. Then sprinkle with sea salt. The sea salt helps to draw out the moisture while the paper towel soaks it up. Cook for 10-15 minutes, then remove from the oven and gently squeeze the noodles in the paper towel to wring out any additional water.
Looking For More Recipes?
Tower Garden helps growers live and eat cleaner. Discover more delicious and healthy recipes by downloading the official Tower Garden cookbook.
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