DIY With Rebecca Kolls: Easy Zucchini Recipes

Rebecca Kolls shared these Zucchini recipes with WCCO Mid-Morning viewers.

Easy refrigerator pickles

First Prepare brine.

Brine:

-- 5 cups waters
-- 2 cups white vinegar
-- ¼ sugar
-- 2 T sea salt

Mix all ingredients and heat on med-high to boil.

While that is warming up. Prepare the jars.

-- Whole mustard seeds
-- Peppercorn
-- Dill seed
-- Chopped garlic
-- Fresh dill
-- Pack jar with zucchini Cut about ¼" thick
-- Fill jar with brine ½ below top jar

Pour brine over zucchini. Tighten lids and allow to cool to room temperature, then refrigerate 24 hours keep 2-3 weeks.

Pesto Zoodles

-- Zucchini
-- Cherry tomatoes cut in half
-- Black olives cut in half
-- Parmesan
-- Fresh pesto or store bought

Sprialize zucchini sprinkle with salt and place in a colander let drain for 15 minutes.

Meanwhile, prepare the veggies:

Cut cherry tomatoes and large black olives in half, grate parm cheese.

Quickly Dunk into boiling water to barely soften zoodles. Mix in pesto, tomatoes & black olives. Continue adding pesto to taste. Add salt and papper.

Top with parm.

Zwaffles

-- 1-2 med Zucchini spiralized¼
-- ½ onion chopped fine
-- 1- 2 egg
--½ cup mozzarella
-- ¼ parmesan cheese
--Seasoning: everything bagel

Mix well.

Add mixture into hot waffle iron and cook until golden brown.