Type what you have

Ingredients

• ✓ green zucchini
• sea salt
• parmigiano-reggiano cheese
• bread crumb
• egg
• black pepper
• garlic powder
• shallot
• jalapeno pepper
• bread crumb
• olive oil

Instructions

1. 1 Grate zucchini using large teeth of a grater. Toss zucchini with salt in a large colander placed in the sink; drain for 10 minutes.
2. 2 Place zucchini in center of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze out as much liquid as possible.
3. 3 Combine Parmigiano-Reggiano cheese, 3 tablespoons bread crumbs, egg, black pepper, and garlic powder in a large bowl; stir in zucchini, shallot, and jalapeño until combined.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
5. 5 Place ½ cup bread crumbs in a shallow plate or pie plate; set aside. Divide zucchini mixture into 7 equal portions; gently roll each portion into a ball using oiled hands (the mixture will be very wet). Gently roll each ball in bread crumbs to cover all sides; tap gently so excess bread crumbs fall off.
6. 6 Air fry fritters, in 2 batches, until browned, about 15 minutes per batch.

By Buckwheat Queen

Ingredients

• ✓ green zucchini
• olive oil
• plant-based meatball
• olive oil
• grape tomato
• kosher salt
• basil pesto
• almond
• parmesan cheese

Instructions

1. 1 Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, then the meatballs. Cook, turning frequently, until even golden brown and heated through the center, 8 to 10 minutes total. Remove from skillet to a paper towel-lined plate. Once skillet is cool enough to handle, wipe clean with paper towel.
2. 2 Return skillet to medium heat. Add 1 teaspoon olive oil, tomatoes, and 1/2 teaspoon salt. Cook for 2 to 3 minutes, until slightly golden and just tender (but not burst). Remove to a plate.
3. 3 Add the remaining 1 teaspoon olive oil, then zucchini noodles. Season with remaining 1/2 teaspoon salt and stir very gently to combine. Cook, stirring occasionally, for about 3 minutes or until zoodles are slightly tender. Add the pesto and stir gently to combine.
4. 4 Transfer to a large serving platter and top with meatballs, tomatoes, roasted almonds, and Parmesan cheese, if desired. Serve immediately.

By Pure Farmland

Ingredients

• ✓ green zucchini
• sunflower oil
• spaghetti
• olive oil
• salt
• basil
• butter
• pecorino romano cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
2. 2 Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
3. 3 Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
4. 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
5. 5 As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
6. 6 Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
7. 7 Serve with more grated cheese and fresh basil.

By John Mitzewich