Best 20 Spicy Zucchini Recipes

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Spicy zucchini is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. With its slightly sweet and spicy flavor, it's sure to add a kick to your next meal. Whether you're looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, there's a spicy zucchini recipe out there for you.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY ZUCCHINI RELISH



Spicy Zucchini Relish image

I can't seem to make enough of this zippy, chunky relish. Zucchini creates a nice change of pace from the usual pickle relish, and the assortment of peppers adds a tongue-tingling bite.-Amy Martin, Bellefontaine, Ohio

Provided by Taste of Home

Time 1h15m

Yield 3 cups.

Number Of Ingredients 12

5 cups shredded zucchini
1 cup grated onion
4-1/2 teaspoons salt
1-1/2 teaspoons cornstarch
1-1/2 teaspoons ground mustard
1-1/2 teaspoons ground turmeric
1 teaspoon celery seed
3/4 teaspoon pepper
3/4 cup white vinegar
1/2 cup finely chopped sweet red pepper
4-1/2 teaspoons chopped seeded jalapeno pepper
1-1/4 teaspoons chopped seeded habanero pepper

Steps:

  • In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain. , In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SPICY ZUCCHINI OATMEAL COOKIES



Spicy Zucchini Oatmeal Cookies image

In my efforts to use the abundance of zucchini in my garden I concocted this little cookie. I prefer my oatmeal cookies to have a little jazz, so if you are not a fan of ground cloves, they can be omitted. It's a not too sweet cake-like cookie that is perfect with your cup of coffee or tea.

Provided by Deb C

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 30

Number Of Ingredients 11

1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
½ cup butter, softened
⅔ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
1 cup shredded zucchini
½ cup raisins

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
  • Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated.
  • Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 12.8 g, Cholesterol 14.3 mg, Fat 3.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 2 g, Sodium 47.5 mg, Sugar 6.3 g

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE



Capellini With Spicy Zucchini-Tomato Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1 28-ounce can whole San Marzano tomatoes
Kosher salt
1 medium zucchini, cut into small chunks
1/2 pound capellini
1/4 cup chopped fresh basil
Grated parmesan cheese, for topping

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
  • Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

SPICY ZUCCHINI QUESADILLAS



Spicy Zucchini Quesadillas image

My family loves Mexican food, so I created this easy recipe one summer when our garden was bursting with zucchini. For milder quesadillas, use Monterey Jack instead of pepper Jack cheese. If you want them spicier, add some red pepper flakes or chopped jalapenos. -Linda Taylor Lenexa, Kansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 large onion, chopped
1/2 cup chopped sweet red pepper
1 teaspoon plus 2 tablespoons butter, softened, divided
2 cups shredded zucchini
2 tablespoons taco seasoning
8 flour tortillas (8 inches)
8 ounces pepper Jack cheese, shredded
Salsa, sour cream and pickled jalapeno pepper slices

Steps:

  • In a large skillet, saute onion and red pepper in 1 teaspoon butter for 3 minutes. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat., Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and jalapenos.

Nutrition Facts : Calories 614 calories, Fat 31g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 1321mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

SPICY GARLIC POTATOES AND ZUCCHINI



Spicy Garlic Potatoes and Zucchini image

Categories     Garlic     Potato     Side     Sauté     Vegetarian     Zucchini     Summer     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 pounds small yellow-fleshed potatoes (preferably fingerling)
5 large garlic cloves, smashed with flat side of a large knife
3 1/2 tablespoons vegetable oil
3/4 teaspoon dried hot red pepper flakes
1 pound baby zucchini, halved lengthwise
1/2 teaspoon salt

Steps:

  • Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes. Peel potatoes and halve lengthwise.
  • Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.
  • While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander.
  • Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.

SPICY SHRIMP TORTILLA SOUP WITH ZUCCHINI NOODLES



Spicy Shrimp Tortilla Soup with Zucchini Noodles image

This shrimp soup comes together quickly and will warm your insides with spicy red pepper, diced tomatoes, and zucchini noodles. Top with your favorite taco toppings, like prepared tortilla strips, freshly chopped cilantro, lime wedges, diced avocado, sour cream, and crushed red pepper for additional heat.

Provided by bd.weld

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 zucchini
2 (14.5 ounce) cans petite diced tomatoes
1 (14.5 ounce) can low-sodium chicken broth
2 teaspoons chili powder
1 teaspoon crushed red pepper flakes
½ teaspoon dried Mexican oregano
¼ teaspoon ground black pepper
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
  • Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
  • Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 10 g, Cholesterol 174.3 mg, Fat 1.6 g, Fiber 3 g, Protein 22.4 g, SaturatedFat 0.5 g, Sodium 583.3 mg, Sugar 6.4 g

SPICY LAMB SAUSAGE WITH GRILLED ONIONS AND ZUCCHINI



Spicy Lamb Sausage With Grilled Onions and Zucchini image

This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too. For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne). Garlic, cumin and coriander are strong supporting players.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 24 (2-ounce) sausages, 6 to 8 servings

Number Of Ingredients 29

3 pounds ground lamb, or a mixture of half lamb and half beef or veal
2 teaspoons toasted cumin seeds
2 teaspoons toasted coriander seeds
1 teaspoon black peppercorns
6 allspice berries
2 teaspoons salt, more as needed
1/2 teaspoon cayenne
Pinch cinnamon
4 tablespoons mild paprika
8 large garlic cloves, smashed to a paste
1/2 teaspoon toasted cumin seeds
1/2 teaspoon toasted coriander seeds
1/2 teaspoon toasted caraway seeds
1 teaspoon paprika
Cayenne, to taste
2 garlic cloves, smashed to a paste
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
4 tablespoons olive oil
2 sweet onions, such as Vidalia, in 1/2-inch crosswise slices
Olive oil
Salt and pepper
4 medium zucchini, in 1/2-inch lengthwise slices
2 heads bibb or other lettuce, washed
3 or 4 large ripe tomatoes, cut in wedges
2 tablespoons roughly chopped cilantro
2 tablespoons roughly chopped mint
Pita breads, optional

Steps:

  • To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Fry a little piece of the mixture in a small skillet. Taste for seasoning and adjust salt if necessary. Mix again and refrigerate at least 2 hours or, preferably, overnight. Form mixture into 24 two-ounce patties.
  • To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
  • Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. Keep at room temperature.
  • Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads, if desired.

SPICY ZUCCHINI SOUP



Spicy Zucchini Soup image

My files are overflowing with recipes I keep meaning to try. So when I encountered a bumper crop of zucchini, I finally reached for this recipe. We look forward to it each summer.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 15

1 pound bulk Italian sausage
3 cans (28 ounces each) diced tomatoes, undrained
3 cans (14-1/2 ounces each) beef broth
2 pounds zucchini, diced
2 medium green peppers, diced
2 cups thinly sliced celery
1 cup chopped onion
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon garlic powder
3 cups cooked macaroni

Steps:

  • In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through.

Nutrition Facts : Calories 109 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 449mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

SPICY TILAPIA WITH MUSHROOMS AND ZUCCHINI



Spicy Tilapia With Mushrooms and Zucchini image

I wanted to add more fish to my diet so one day I bought fresh Tilapia and looked online for an easy recipe to cook that evening because I never buy fresh fish and didn't know the first thing how to cook it. I found a recipe similar but I added my own special touch to it and pretty much changed the original. My husband and I loved it. Here's my version!

Provided by Ginivee

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1/4 cup chopped onion
1 garlic clove, minced
1/4 cup green bell pepper, thin slices
1 medium zucchini, thin slices
4 ounces fresh large mushrooms, thin slices
2 -6 ounces tilapia fillets
cajun seasoning
powdered cayenne pepper
1 lime, cut in half
olive oil flavored cooking spray (optional)
marjoram (optional)

Steps:

  • Instructions.
  • Heat oil in large skillet over medium heat. Stir-fry onion, garlic clove and pepper until crisp-tender, then add zucchini and continue to cook for a short time. Finally add mushrooms. Push veggies off to the side. Sprinkle one side of Tilapia with Cajun seasoning. Add to skillet. Cook about three minutes and turn.
  • Cut lime in half and squeeze lime juice on tilapia from one half of the lime. Use the other half for serving if you like to squeeze it fresh on your fish. Sprinkle cayenne pepper according to taste. Then cover and continue to cook until fish is done, about another three minutes. Serve.
  • Pan may dry after sautéing veggies, so I spray some olive oil spray before I place tilapia in pan to keep it from sticking. I also like to add a sprinkle of Marjoram on fish.
  • I like to serve it with Steamed Jasmine Rice.

Nutrition Facts : Calories 120.1, Fat 5.6, SaturatedFat 0.9, Cholesterol 14.2, Sodium 27.8, Carbohydrate 11.7, Fiber 3.2, Sugar 5.5, Protein 9.3

SPICY GRILLED ZUCCHINI



Spicy Grilled Zucchini image

This mildly spicy dish from southern Italy can serve as an appetizer or side. Cut the zucchini on the diagonal into long, thin slices, or cut it lengthwise.

Provided by Martha Rose Shulman

Categories     quick, weekday, side dish

Time 5m

Yield Serves four

Number Of Ingredients 7

1 pound zucchini, cut on the diagonal or lengthwise in thin slices
2 tablespoons extra virgin olive oil, as needed
Salt
freshly ground pepper
1/2 teaspoon red pepper flakes (more to taste)
1 tablespoon slivered fresh mint or basil
1 lemon, cut in half

Steps:

  • Prepare a medium-hot grill. Season the zucchini with salt and pepper, and toss with the olive oil. Grill on each side until the slices are tender and there are light marks on the sides. Transfer to a platter, and sprinkle with the red pepper flakes and the herbs. Douse with lemon juice if desired, and serve.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 318 milligrams, Sugar 3 grams

SPICY ZUCCHINI



Spicy Zucchini image

This was so good last night, I don't want to forget what I did! This was a great side dish for cheese enchiladas. Adjust the seasonings according to your tastes and the age of your kids. I used the lower end for my 6yo (who ate it without protest) and 20mo (who was not so fond of it). If I were to cook this for just the adults at my house, I would use the upper end. I used really small zucchini for this, less than an inch in diameter and about 5-6 inches long.

Provided by CraftScout

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
1/4 onion, thinly sliced
4 small zucchini
1 -3 teaspoon garlic powder
1 -3 teaspoon chili powder
1 teaspoon salt

Steps:

  • Place oil in a large, heavy non-stick skillet and begin heating over medium high heat.
  • Meanwhile, slice onion and cut zucchini into 1/4" rounds.
  • Once oil is nice and hot, saute onion until it is starting to carmelize (about 2 minutes).
  • Add zucchini and seasonings. Turn heat down slightly (to medium), and cook for about 5 minutes, stirring occasionally.
  • Zucchini should be yellow with some brown spots, slightly transparent looking and soft without being mushy. Onions should be thoroughly carmelized and yummy. :).

5-INGREDIENT ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE RECIPE BY TASTY



5-Ingredient Zucchini Noodles With Spicy Peanut Sauce Recipe by Tasty image

Here's what you need: peanut butter, siracha, lime, water, medium zucchinis, green onions, kosher salt

Provided by Alix Traeger

Categories     Dinner

Time 15m

Yield 2 servings

Number Of Ingredients 7

½ cup peanut butter, chunky
1 tablespoon siracha, to taste, plus more for serving
½ lime, juiced
¼ cup water
4 medium zucchinis, or 2 large
4 green onions, chopped, light and dark parts divided
kosher salt, to taste

Steps:

  • In a large bowl, combine the peanut butter, Sriracha, lime juice, and water. Use a fork or whisk to mix until smooth.
  • Using a vegetable peeler, shave the zucchini into wide ribbons. You should have about 8 cups (990 grams) of zucchini ribbons total.
  • Add the zucchini ribbons and light parts of the green onions to the sauce and toss until coated. The sauce may seem thick at first, but the zucchini will release some water and thin the sauce a bit. Season with salt to taste.
  • Divide the noodles between serving bowls. Garnish with the dark scallion parts.
  • Enjoy!

Nutrition Facts : Calories 515 calories, Carbohydrate 36 grams, Fat 37 grams, Fiber 10 grams, Protein 21 grams, Sugar 15 grams

SPICY MEXICAN STYLE ZUCCHINI CASSEROLE



Spicy Mexican Style Zucchini Casserole image

This spicy dish combines fresh zucchini, rice, beans and cayenne pepper to really spice up your summer. You may wish to adjust the spices to your taste- we like it hot! Serve with tortillas on the side to scoop up all of the goodies.

Provided by Leah IL

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
3 pounds zucchini, cubed
1 cup chopped onion
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon cayenne pepper, or to taste
1 cup cooked long-grain rice
1 cup cooked pinto beans
2 ½ cups salsa
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano and cayenne pepper, and continue cooking and stirring until fragrant. Mix in the rice, beans and salsa and cook just until heated through. Mix in 1 cup of Cheddar cheese until well blended. Transfer to a 9x13 inch baking dish and top with remaining Cheddar cheese. Cover the dish with a lid or aluminum foil.
  • Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 24.6 g, Cholesterol 27.2 mg, Fat 12.7 g, Fiber 5.8 g, Protein 12.5 g, SaturatedFat 6.1 g, Sodium 941.9 mg, Sugar 6.5 g

SPICY ZUCCHINI SOUP



Spicy Zucchini Soup image

Mild red chili powder and pan-browned garlic give flavor to this simple vegetable soup. Quick to make, it's ideal for a light lunch! For a variation, instead of rice use rice-shaped pasta, such as orzo or semone de melone, or very thin pasta known as fideo. Or, use yellow summer squash instead of zucchini and add cooked pinto beans in place of the rice. Diced tomatoes also make a tasty addition!

Provided by BeccaB3c

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
4 garlic cloves, thinly sliced
1 -2 tablespoon mild red chili powder
1/4-1/2 teaspoon ground cumin
6 1/3 cups vegetable broth or 6 1/3 cups beef broth
2 medium zucchini, cut into bite-size chunks
4 tablespoons long-grain rice
salt and pepper
1 sprig fresh oregano, to garnish
lime wedge, to serve (optional)

Steps:

  • Heat the oil in a heavy-bottomed pan, add the garlic, and cook, stirring frequently, for about 2 minutes or until softened and just beginning to change color.
  • Stir in the chili powder and cumin and cook over medium-low heat, stirring constantly, for a minute.
  • Stir in the bouillon, zucchini, and rice, then cook over medium-high heat for about 15 minutes, until the zucchini are just tender and the rice is cooked through.
  • Season the soup with salt and pepper to taste.
  • Ladle into warmed soup bowls, garnish with oregano, and serve with lime wedges if using.

CORN FRITTERS WITH SPICY ZUCCHINI SALSA



Corn Fritters with Spicy Zucchini Salsa image

Provided by Andrea Bemis

Categories     Tomato     Appetizer     Side     Bake     Vegetarian     Lunch     Corn     Zucchini     Fall     Summer     Healthy     Cilantro     Self     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

1 1/2 cups cherry tomatoes, halved lengthwise
1 1/2 cups diced zucchini
1 medium red onion, diced, divided
3 large cloves garlic, finely chopped
1 jalapeño chile, seeded and diced
1/2 teaspoon sea salt, divided
1 1/2 tablespoons extra-virgin olive oil
Olive oil cooking spray
1/2 cup chopped cilantro, divided
2 tablespoons fresh lime juice, divided
1 cup all-purpose flour
1/2 teaspoon ground cumin
1/4 teaspoon baking powder
1 egg
2 cups corn kernels (thawed if frozen)

Steps:

  • Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.

SPICY ZUCCHINI FRITTATA



Spicy Zucchini Frittata image

Put away the hot sauce: This Southwestern take on an Italian favorite packs its own heat. Corn kernels add sweetness and textural flair.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
1 zucchini, thinly sliced
1 cup fresh corn kernels
Coarse salt
8 large eggs

Steps:

  • Heat broiler. In a medium ovenproof (preferably cast-iron) skillet, heat oil over medium heat and cook onion and jalapeno, stirring, until tender, about 5 minutes. Add zucchini and corn and cook until tender, about 7 minutes more. Season with salt.
  • In a bowl, whisk eggs with 1/2 teaspoon salt and pour into skillet with vegetables. Cook until sides are just beginning to set, 2 to 3 minutes.
  • Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes.

Nutrition Facts : Calories 252 g, Cholesterol 423 g, Fat 18 g, Fiber 2 g, Protein 15 g, SaturatedFat 4 g, Sodium 196 g

SPICY ZUCCHINI REFRIGERATOR PICKLES



Spicy Zucchini Refrigerator Pickles image

These kicky pickles are the perfect way to use up some of summer's zucchini bounty. Garlicky, dill-y, and a good touch of heat thanks to red pepper flakes. Plus, they're so easy. SO. Easy.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 9

1 1/2 pounds medium zucchini
4 cloves garlic (peeled and halved)
3/4 cup white vinegar
1/4 cup granulated sugar
1/4 teaspoon crushed red pepper flakes (or more to taste (we like up to 1/2 teaspoon))
6 black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon kosher salt
1 head dill (or a few sprigs)

Steps:

  • Wash and dry a pint-sized glass jar with airtight lid. I used a Weck jar.
  • Cut the zucchini into 1/4-inch slices. Place in jar along with the cloves of garlic. You might have to do a little squeezing and pushing to get them all in there.
  • Add the vinegar, sugar, red pepper flakes, peppercorns, mustard seeds, and salt to a small saucepan. Set it over medium heat and bring just to a boil.
  • Remove from heat and carefully pour over zucchinis and garlic in the jar. Top with dill, immersing it as much as possible. Place the lid on the jar and refrigerate for 24 hours.
  • Open and serve.
  • These keep 7-10 days in the fridge (that's as long as I've had them before they were all gone); but some sources say refrigerator pickles can last up to a month or more.

HOT AND SPICY ZUCCHINI PICKLES



Hot and Spicy Zucchini Pickles image

From yahoo group files "These perky pickles are crisp and tangy, with a little punch. Add them to a crudités platter to liven up the party, or serve alongside a simple sandwich."

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 6 pints

Number Of Ingredients 9

4 lbs zucchini (no larger than 2-inch in diameter)
4 cups ice cubes
1/4 cup pickling salt
1 cup granulated sugar
4 1/2 cups white vinegar
2 cups water
6 long hot red oranges or 6 yellow chiles, peppers cut lengthwise into strips
6 bay leaves
mustard seeds

Steps:

  • Trim ends from zucchini and cut into 4 x 1/2 x 1/2" sticks, or the length that will fit in jars allowing for 1" headspace, discarding any pieces that are just the interior seed portion.
  • In a large non reactive bowl, layer zucchini, ice cubes and salt, using about 1/3 of each layer. Add cold water to cover by about 1". Place a plate on top to weigh down zucchini. Cover and let stand at a cool room temperature for 3 hours.
  • Meanwhile prepare jars, lids and bands.
  • In a colander, working in batches, drain zucchini well and set aside.
  • In a saucepan, combine sugar, vinegar and 2 cups water. Bring to a boil over medium heat, stirring often until sugar is dissolved. Boil for 1 minute. Reduce heat to low and keep liquid hot.
  • Working with one jar at a time, pack zucchini and 1/6 of the hot pepper strips into each prepared jar, leaving 1" headspace.
  • Add 1 bay leaf and 1/2 tsp mustard seeds. Pour in hot pickling liquid, leaving a 1/2" headspace. Check for air bubbles and adjust headspace if needed by adding more pickling liquid.
  • Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.

SPICY SAUTEED ZUCCHINI



Spicy Sauteed Zucchini image

My husband, who loves spicy foods, came up with this one night to combat his dislike of zucchini. He's changed his mind about zucchini, now. ;)

Provided by Julesong

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 teaspoon oil
1 teaspoon butter
2 small zucchini, sliced
3 cloves garlic, minced
2 green onions, chopped
3 small Thai red chili peppers, seeded and cut into strips or 1 teaspoon minced jalapeno
1 teaspoon lemon juice
1 -2 teaspoon fish sauce, to taste

Steps:

  • Heat oil and butter in pan.
  • Toss in remaining ingredients and sauté until it's to your desired doneness.
  • Eat and enjoy!
  • Both the Thai chiles and the jalapeno are good, but the dish tastes different depending on which you use; try it both ways!

HOT AND SPICY ZUCCHINI PICKLES



Hot and Spicy Zucchini Pickles image

Make and share this Hot and Spicy Zucchini Pickles recipe from Food.com.

Provided by Coppercloud

Categories     Vegetable

Time 19m

Yield 6 Pint

Number Of Ingredients 12

4 lbs zucchini, 3 inch spears 3/4 thick (about 16 cups)
4 cups ice, crushed
1/4 cup pickling salt
4 cups white vinegar
1 2/3 cups water
1 1/2 cups sugar
1 -1 1/2 teaspoon red pepper, crushed
6 small red serrano peppers or 6 small Thai red chili peppers
6 small green serrano chilies or 6 small jalapeno peppers
6 bay leaves
6 teaspoons whole black peppercorns
3 teaspoons mustard seeds

Steps:

  • In large bowl layer 1/3 zucchini, 1/3 ice, 1/3 salt. Repeat layering two more times. Weight down with heavy plate. Allow to sit at room temperature for 3 hours.
  • Remove any of the remaining ice, and drain zucchini in colander.
  • In large pot combine vinegar, water, sugar and crushed red pepper. Bring to a boil over medium heat. Boil for 1 minute. Reduce heat to low to keep warm.
  • To each hot sterlized pint jars add one red chilie pepper, one green chilie pepper, one bay leaf, 1 teaspoon black peppercorns, and 1/2 teaspoon mustard seed. Pack zucchini into jars leaving 1/2 headspace.
  • Pot hot vinegar mixture into jars, leaving 1/2" headspace. Remove any bubbles. Wipe rims and add lids.
  • Process in water bath for 10 minute, start timing once water is boiling.

Tips:

  • Choose the right zucchini: Look for small to medium-sized zucchini that are firm and heavy for their size. Avoid zucchini that are too large, as they tend to be seedy and less flavorful.
  • Slice the zucchini evenly: This will help them cook evenly. If you are using a mandoline, be sure to use the guard to protect your fingers.
  • Don't overcrowd the pan: When pan-frying or grilling zucchini, be sure to give them enough space so that they can brown properly. Otherwise, they will steam instead of fry and will be less flavorful.
  • Add some spices: Zucchini is a mild-flavored vegetable, so it can easily be spiced up with a variety of herbs and spices. Some good options include garlic powder, onion powder, paprika, cumin, and chili powder.
  • Don't overcook the zucchini: Zucchini cooks quickly, so be careful not to overcook it. Otherwise, it will become mushy and lose its flavor.

Conclusion:

Zucchini is a versatile vegetable that can be used in a variety of dishes. Its mild flavor makes it a good choice for pairing with other, more flavorful ingredients. When cooked properly, zucchini is tender and slightly crispy, with a slightly sweet flavor. With its high water content, zucchini is also a good source of hydration. So next time you're looking for a healthy and delicious vegetable to add to your meal, be sure to give zucchini a try.

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