Published on September 30th, 2016 | by Sumerlyn Kendrick


On a Zucchini Kick

Camille has been on a zucchini kick over the past few weeks and we’ve tried out a lot of different ways to use them.  Here are just a few we tried.  I hope y’all enjoy!

Asian Zucchini Noodles

Serves 2


For the sauce:

¼ cup dark soy sauce

1 teaspoon sriracha

1 tablespoon dark brown sugar

1 teaspoon oil

¼ cup minced onion

2 cloves garlic minced

1 teaspoon of lemongrass paste

1 teaspoon of ginger, freshly grated

2 large zucchini, spiralized


  1. In a small mixing bowl, whisk together the soy sauce, sriracha, and brown sugar; set aside.
  2. To a large skillet, add 1 teaspoon oil (any type) and onions.  Cook onions down for 2 minutes or until tender. Add garlic, lemongrass, and ginger.  Then cook for 30 seconds.  Next, add the sauce to the skillet and cook for about 1 minute.  Now add the spiraled zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce.  Serve immediately!

Chicken Zoodle Soup


1 tablespoon coconut oil

1/2 cup of chopped celery

1 cup sliced carrots

1/2 cup diced yellow onions

8 cups of chicken broth

2 lbs boneless chicken breasts, cubed

2 sprigs fresh thyme

8 black peppercorns

1 clove garlic, crushed

1 bay leaf

1 teaspoon sea salt

1 teaspoon parsley

1/2 teaspoon oregano

2 pounds of zucchini*


1. Place oil in skillet over medium heat.  Add the onion, celery, and carrots and sauté for 6 minutes.

2. Place the vegetables in, and the remaining ingredients, other than the zucchini in a crock pot/slow cooker and cook for 6 hours on low.

*Zucchini Pasta Noodles
Cut off the ends and peel the zucchinis. Then use a spiral slicer to make the zucchini noodles (I got mine at Publix) and then add the zucchini noodles to crock pot 30 mins before it’s done.

Zucchini Chips

Serves 6


4 medium zucchini

2 tbsp. olive oil

2 tbsp. apple cider vinegar (red wine or white vinegar would also work)

1/2 tsp. salt

1/4 tsp. ground black pepper


  1. Preheat oven to 225 degrees F.  Line 2 large (17 x 11 inch) baking sheets with parchment paper or silicone baking mats.
  2. Cut off the ends of the zucchini and slice them very thin (about ⅛ inch thick), making about 5 cups of zucchini slices.  To make it easy and consistent, use a mandolin or the slicing attachment on a food processor.
  3. In a large bowl, add the oil, vinegar, salt and pepper.  Whisk until well combined.
  4. Add the zucchini to the bowl.  Use your hands to very gently coat the zucchini in the vinaigrette.
  5. Pull zucchini slices from the bottom of the bowl (to ensure even vinaigrette distribution) and lay them on the baking sheets.  Spread them out into an even layer, not overlapping.
  6. Bake until the zucchini is brown and crisp.  When you lift the zucchini from the baking sheet, it should not bend.  This will take between 2 and 3 hours, depending on how thin your slices are and the color of your pan.  If some chips seem done while others still seem a little soft and soggy, remove the chips that are done and return the baking sheet to the oven until all the chips are crisp.
  7. Cool completely.  Store in an airtight container.

Note: These are quite salty and tart to mimic the taste of salt and vinegar potato chips.  If you don’t like things too salty or tart, use half the salt and vinegar in this recipe.

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