3 Delicious Recipes Featuring Zucchini

Sunrise Senior Living  |  September 22, 2015

September is your last chance to get the best zucchini, which is a welcome addition to any senior meal because of its high levels of vitamin C and magnesium. Enjoy the late-season offerings with these three tasty recipes.

1. Grilled Zucchini And Marinated Squash Salad

This dish is a perfect appetizer, or it can work on its own as a light entree.


  • Salt
  • 1/2 cup cider vinegar
  • 4 tsp. sugar
  • 2 medium yellow squashes
  • 2 medium zucchinis
  • Olive oil
  • Pepper
  • Dried basil
  • Lemon juice


The night before, combine 1/4 tsp. salt, vinegar and sugar in a bowl. Cut the squash into thin slices, submerge them in the mixture and chill overnight. The next day, cut zucchini into flat strips, brush them with olive oil and season with salt and pepper. Grill for about 10 minutes or until the zucchini is soft and browned. Meanwhile, drain the squash. In a small bowl, stir together olive oil with dried basil to taste and add a dash of lemon juice.

After the zucchini is cooled, divide it and the squash between the plates. Serve with basil oil on the side.

2. Zucchini Spaghetti

Zucchini strips add flavor and color to your regular pasta night.


  • 12 oz. spaghetti
  • 1 medium zucchini
  • 1 Tbsp. olive oil
  • 3 Tbsp. Parmesan cheese
  • Salt and pepper to taste


Cook the spaghetti noodles according to the directions on the box, then drain and set aside.

With a vegetable peeler, slice your zucchini into thin strips, then cut these to resemble spaghetti noodles. In a skillet, heat the olive oil and cook the zucchini for 1 minute while stirring constantly to avoid burning. Add water and cook for 5 minutes or until tender.

Toss the noodles and zucchini together and top with cheese, salt and pepper.

3. Grilled Zucchini Rolls

Here's an appetizer that's visually impressive, yet easy to make.


  • 2 large zucchini
  • Olive oil
  • Salt and pepper
  • 1/2 tsp. lemon juice
  • 1 1/2 oz. goat cheese
  • 1/4 cup chopped basil
  • 2 Tbsp. chopped mint


Slice your zucchini into strips with a 1/4-inch thickness. Brush the strips with olive oil, season with salt and pepper, then place on the grill for 2 minutes per side or until tender. Let the strips cool on a baking sheet, then transfer them to the refrigerator.

In a bowl, combine lemon juice, goat cheese, basil and mint with a dash of salt and pepper each. Stir until it becomes a consistent mixture. At this point, you can either begin to assemble your rolls or put the cheese in the refrigerator for later use.

To finish, spread a 1/2 tsp. of the mixture onto 3/4 of a zucchini strip and roll it up.