Bitluxy

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pasta (Baked)

Ingredients

6 1/2 ounces ditalini
2 tablespoons butter
4 spring onions, thinly sliced
1 garlic clove, minced
2 zucchini, grated (medium)
4 eggs
1/2 cup cream (or half and half)
3 1/2 ounces ricotta cheese
2/3 cup mozzarella cheese, grated
3/4 cup parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch red pepper flakes (optional)
1 teaspoon parsley, chopped (or cilantro)

Instructions

Preheat oven to 350 degrees.
Grease a oven proof baking dish, (approx. 2 qt.) with cooking spray.
Grate zucchini, drain in colander removing excess water.
Cook pasta in large saucepan, until al dente, drain well and set aside.
Heat butter in frying pan, add spring onion and cook one minute.
Add garlic and saute' for 1 minute.
Add drained zucchini to pan, and cook for 4 minutes, or until soft. Cool slightly.
Place eggs, cream, ricotta, mozzarella, ditalini, and half the Parmesan in a bowl and mix together well.
Stir in zucchini mixture, adding salt, pepper, and red pepper flakes if using.
Place this mixture in dish, (be careful not to fill to brim) add sprinkle rest of Parmesan.
Bake 25-30 minutes, or until firm and golden.
Add chopped parsley or cilantro for garnish after removing from oven.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pasta (Baked)

Ingredients

6 1/2 ounces ditalini
2 tablespoons butter
4 spring onions, thinly sliced
1 garlic clove, minced
2 zucchini, grated (medium)
4 eggs
1/2 cup cream (or half and half)
3 1/2 ounces ricotta cheese
2/3 cup mozzarella cheese, grated
3/4 cup parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch red pepper flakes (optional)
1 teaspoon parsley, chopped (or cilantro)

Instructions

Preheat oven to 350 degrees.
Grease a oven proof baking dish, (approx. 2 qt.) with cooking spray.
Grate zucchini, drain in colander removing excess water.
Cook pasta in large saucepan, until al dente, drain well and set aside.
Heat butter in frying pan, add spring onion and cook one minute.
Add garlic and saute' for 1 minute.
Add drained zucchini to pan, and cook for 4 minutes, or until soft. Cool slightly.
Place eggs, cream, ricotta, mozzarella, ditalini, and half the Parmesan in a bowl and mix together well.
Stir in zucchini mixture, adding salt, pepper, and red pepper flakes if using.
Place this mixture in dish, (be careful not to fill to brim) add sprinkle rest of Parmesan.
Bake 25-30 minutes, or until firm and golden.
Add chopped parsley or cilantro for garnish after removing from oven.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pasta (Baked)

Ingredients

6 1/2 ounces ditalini
2 tablespoons butter
4 spring onions, thinly sliced
1 garlic clove, minced
2 zucchini, grated (medium)
4 eggs
1/2 cup cream (or half and half)
3 1/2 ounces ricotta cheese
2/3 cup mozzarella cheese, grated
3/4 cup parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch red pepper flakes (optional)
1 teaspoon parsley, chopped (or cilantro)

Instructions

Preheat oven to 350 degrees.
Grease a oven proof baking dish, (approx. 2 qt.) with cooking spray.
Grate zucchini, drain in colander removing excess water.
Cook pasta in large saucepan, until al dente, drain well and set aside.
Heat butter in frying pan, add spring onion and cook one minute.
Add garlic and saute' for 1 minute.
Add drained zucchini to pan, and cook for 4 minutes, or until soft. Cool slightly.
Place eggs, cream, ricotta, mozzarella, ditalini, and half the Parmesan in a bowl and mix together well.
Stir in zucchini mixture, adding salt, pepper, and red pepper flakes if using.
Place this mixture in dish, (be careful not to fill to brim) add sprinkle rest of Parmesan.
Bake 25-30 minutes, or until firm and golden.
Add chopped parsley or cilantro for garnish after removing from oven.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pasta (Baked)

Ingredients

6 1/2 ounces ditalini
2 tablespoons butter
4 spring onions, thinly sliced
1 garlic clove, minced
2 zucchini, grated (medium)
4 eggs
1/2 cup cream (or half and half)
3 1/2 ounces ricotta cheese
2/3 cup mozzarella cheese, grated
3/4 cup parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch red pepper flakes (optional)
1 teaspoon parsley, chopped (or cilantro)

Instructions

Preheat oven to 350 degrees.
Grease a oven proof baking dish, (approx. 2 qt.) with cooking spray.
Grate zucchini, drain in colander removing excess water.
Cook pasta in large saucepan, until al dente, drain well and set aside.
Heat butter in frying pan, add spring onion and cook one minute.
Add garlic and saute' for 1 minute.
Add drained zucchini to pan, and cook for 4 minutes, or until soft. Cool slightly.
Place eggs, cream, ricotta, mozzarella, ditalini, and half the Parmesan in a bowl and mix together well.
Stir in zucchini mixture, adding salt, pepper, and red pepper flakes if using.
Place this mixture in dish, (be careful not to fill to brim) add sprinkle rest of Parmesan.
Bake 25-30 minutes, or until firm and golden.
Add chopped parsley or cilantro for garnish after removing from oven.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pub Style Recipe

Ingredients

2 zucchini
2 cloves garlic, pressed
1 cup flour
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1 cup olive oil or 1 cup peanut oil
1 cup soy sauce

Instructions

Slice the zucchini into uniform size pieces suitable for finger food.
Wash the slices in cold water and dry.
Mix the garlic, oil, and soy sauce.
Place the zucchini into the marinade and allow to sit for at least 30 minutes.
Remove zucchini from marinade, dredge in the flour, and then dip into the beaten eggs.
Roll zucchini in the breadcrumbs, making sure that each piece is fully coated with breadcrumbs.
Deep fry until golden brown.
Drain on paper towels and serve with your favorite dip.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pub Style Recipe

Ingredients

2 zucchini
2 cloves garlic, pressed
1 cup flour
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1 cup olive oil or 1 cup peanut oil
1 cup soy sauce

Instructions

Slice the zucchini into uniform size pieces suitable for finger food.
Wash the slices in cold water and dry.
Mix the garlic, oil, and soy sauce.
Place the zucchini into the marinade and allow to sit for at least 30 minutes.
Remove zucchini from marinade, dredge in the flour, and then dip into the beaten eggs.
Roll zucchini in the breadcrumbs, making sure that each piece is fully coated with breadcrumbs.
Deep fry until golden brown.
Drain on paper towels and serve with your favorite dip.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pub Style Recipe

Ingredients

2 zucchini
2 cloves garlic, pressed
1 cup flour
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1 cup olive oil or 1 cup peanut oil
1 cup soy sauce

Instructions

Slice the zucchini into uniform size pieces suitable for finger food.
Wash the slices in cold water and dry.
Mix the garlic, oil, and soy sauce.
Place the zucchini into the marinade and allow to sit for at least 30 minutes.
Remove zucchini from marinade, dredge in the flour, and then dip into the beaten eggs.
Roll zucchini in the breadcrumbs, making sure that each piece is fully coated with breadcrumbs.
Deep fry until golden brown.
Drain on paper towels and serve with your favorite dip.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pub Style Recipe

Ingredients

2 zucchini
2 cloves garlic, pressed
1 cup flour
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1 cup olive oil or 1 cup peanut oil
1 cup soy sauce

Instructions

Slice the zucchini into uniform size pieces suitable for finger food.
Wash the slices in cold water and dry.
Mix the garlic, oil, and soy sauce.
Place the zucchini into the marinade and allow to sit for at least 30 minutes.
Remove zucchini from marinade, dredge in the flour, and then dip into the beaten eggs.
Roll zucchini in the breadcrumbs, making sure that each piece is fully coated with breadcrumbs.
Deep fry until golden brown.
Drain on paper towels and serve with your favorite dip.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Ham Cheddar Cheese Torte

Ingredients

2 tb Chopped fresh basil or
4 oz Cheddar cheese, chilled,
2 1/2 tb Ice water
1 c Cooked ham,diced
1 ts Salt
2 cl Garlic
2 tb Butter
4 oz Cheddar cheese, cut in 1"
Pieces
Salt and pepper
6 Eggs
1 Cheddar Cheese Pastry
1 sm Celery stalk,cut in 1"
Cut in 6 pieces
2 tb Butter
1 ts Salt
Tarragon
1 c Plain yogurt
1/4 lb Butter, chilled, cut in 6
Pieces
16 oz Peeled tomatoes,drained
Taste
Pieces
1 tb Tomato paste
Freshly ground pepper to
1 1/2 c Flour
1 md Onion,quartered
1 lb Zucchini
1/2 Recipe Concassee
3 lg Shallots

Instructions

Concassee: Mince celery,garlic and shallots.Heat butter in medium skillet and saute vegetables 2 to 3 minutes,stirring occasionally.Chop tomatoes and add to skillet and bring to boil.Lower flame and simmer mixture until liquid has evaporated,about 20 to 25 minutes.Add remaining ingredients,stir through and cool.Refrigerate. Cheddar Cheese Pastry Butter 8" springform pan.Measure flour and salt in bowl.Cut in butter and cheese until coarse meal.Gradually,add ice water and process until pastry begins to form a ball.Turn out dough on lightly floured board and roll out into a circle to fit pan.Press pastry so it is slightly higher than pan.Refrigerate until ready to use. Tart: Process cheese,grating coarsely.Reserve.Chop onion fine.Melt butter in large skillet and over moderate flame,saute onion until browned. Slice zucchini.Add to onion and cook about 5 minutes,stirring frequently.Add Concassee and salt and pepper to taste and cook 1 to 2 minutes longer.Correct seasoning to taste.Cool slightly.Clean work bowl.Beat together eggs and yogurt.Remove to large mixing bowl and add cheese and zucchini mixture,blending with spatula.Add diced ham. Remove pastry from refrigerator and fill with egg,distributing the zucchini,decoratively,throughout and on top of the torte.Bake 10 minutes,lower oven temperature from 400 degrees to 350 degrees and bake 40 minutes longer until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Ham Cheddar Cheese Torte

Ingredients

2 tb Chopped fresh basil or
4 oz Cheddar cheese, chilled,
2 1/2 tb Ice water
1 c Cooked ham,diced
1 ts Salt
2 cl Garlic
2 tb Butter
4 oz Cheddar cheese, cut in 1"
Pieces
Salt and pepper
6 Eggs
1 Cheddar Cheese Pastry
1 sm Celery stalk,cut in 1"
Cut in 6 pieces
2 tb Butter
1 ts Salt
Tarragon
1 c Plain yogurt
1/4 lb Butter, chilled, cut in 6
Pieces
16 oz Peeled tomatoes,drained
Taste
Pieces
1 tb Tomato paste
Freshly ground pepper to
1 1/2 c Flour
1 md Onion,quartered
1 lb Zucchini
1/2 Recipe Concassee
3 lg Shallots

Instructions

Concassee: Mince celery,garlic and shallots.Heat butter in medium skillet and saute vegetables 2 to 3 minutes,stirring occasionally.Chop tomatoes and add to skillet and bring to boil.Lower flame and simmer mixture until liquid has evaporated,about 20 to 25 minutes.Add remaining ingredients,stir through and cool.Refrigerate. Cheddar Cheese Pastry Butter 8" springform pan.Measure flour and salt in bowl.Cut in butter and cheese until coarse meal.Gradually,add ice water and process until pastry begins to form a ball.Turn out dough on lightly floured board and roll out into a circle to fit pan.Press pastry so it is slightly higher than pan.Refrigerate until ready to use. Tart: Process cheese,grating coarsely.Reserve.Chop onion fine.Melt butter in large skillet and over moderate flame,saute onion until browned. Slice zucchini.Add to onion and cook about 5 minutes,stirring frequently.Add Concassee and salt and pepper to taste and cook 1 to 2 minutes longer.Correct seasoning to taste.Cool slightly.Clean work bowl.Beat together eggs and yogurt.Remove to large mixing bowl and add cheese and zucchini mixture,blending with spatula.Add diced ham. Remove pastry from refrigerator and fill with egg,distributing the zucchini,decoratively,throughout and on top of the torte.Bake 10 minutes,lower oven temperature from 400 degrees to 350 degrees and bake 40 minutes longer until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Ham Cheddar Cheese Torte

Ingredients

2 tb Chopped fresh basil or
4 oz Cheddar cheese, chilled,
2 1/2 tb Ice water
1 c Cooked ham,diced
1 ts Salt
2 cl Garlic
2 tb Butter
4 oz Cheddar cheese, cut in 1"
Pieces
Salt and pepper
6 Eggs
1 Cheddar Cheese Pastry
1 sm Celery stalk,cut in 1"
Cut in 6 pieces
2 tb Butter
1 ts Salt
Tarragon
1 c Plain yogurt
1/4 lb Butter, chilled, cut in 6
Pieces
16 oz Peeled tomatoes,drained
Taste
Pieces
1 tb Tomato paste
Freshly ground pepper to
1 1/2 c Flour
1 md Onion,quartered
1 lb Zucchini
1/2 Recipe Concassee
3 lg Shallots

Instructions

Concassee: Mince celery,garlic and shallots.Heat butter in medium skillet and saute vegetables 2 to 3 minutes,stirring occasionally.Chop tomatoes and add to skillet and bring to boil.Lower flame and simmer mixture until liquid has evaporated,about 20 to 25 minutes.Add remaining ingredients,stir through and cool.Refrigerate. Cheddar Cheese Pastry Butter 8" springform pan.Measure flour and salt in bowl.Cut in butter and cheese until coarse meal.Gradually,add ice water and process until pastry begins to form a ball.Turn out dough on lightly floured board and roll out into a circle to fit pan.Press pastry so it is slightly higher than pan.Refrigerate until ready to use. Tart: Process cheese,grating coarsely.Reserve.Chop onion fine.Melt butter in large skillet and over moderate flame,saute onion until browned. Slice zucchini.Add to onion and cook about 5 minutes,stirring frequently.Add Concassee and salt and pepper to taste and cook 1 to 2 minutes longer.Correct seasoning to taste.Cool slightly.Clean work bowl.Beat together eggs and yogurt.Remove to large mixing bowl and add cheese and zucchini mixture,blending with spatula.Add diced ham. Remove pastry from refrigerator and fill with egg,distributing the zucchini,decoratively,throughout and on top of the torte.Bake 10 minutes,lower oven temperature from 400 degrees to 350 degrees and bake 40 minutes longer until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Ham Cheddar Cheese Torte

Ingredients

2 tb Chopped fresh basil or
4 oz Cheddar cheese, chilled,
2 1/2 tb Ice water
1 c Cooked ham,diced
1 ts Salt
2 cl Garlic
2 tb Butter
4 oz Cheddar cheese, cut in 1"
Pieces
Salt and pepper
6 Eggs
1 Cheddar Cheese Pastry
1 sm Celery stalk,cut in 1"
Cut in 6 pieces
2 tb Butter
1 ts Salt
Tarragon
1 c Plain yogurt
1/4 lb Butter, chilled, cut in 6
Pieces
16 oz Peeled tomatoes,drained
Taste
Pieces
1 tb Tomato paste
Freshly ground pepper to
1 1/2 c Flour
1 md Onion,quartered
1 lb Zucchini
1/2 Recipe Concassee
3 lg Shallots

Instructions

Concassee: Mince celery,garlic and shallots.Heat butter in medium skillet and saute vegetables 2 to 3 minutes,stirring occasionally.Chop tomatoes and add to skillet and bring to boil.Lower flame and simmer mixture until liquid has evaporated,about 20 to 25 minutes.Add remaining ingredients,stir through and cool.Refrigerate. Cheddar Cheese Pastry Butter 8" springform pan.Measure flour and salt in bowl.Cut in butter and cheese until coarse meal.Gradually,add ice water and process until pastry begins to form a ball.Turn out dough on lightly floured board and roll out into a circle to fit pan.Press pastry so it is slightly higher than pan.Refrigerate until ready to use. Tart: Process cheese,grating coarsely.Reserve.Chop onion fine.Melt butter in large skillet and over moderate flame,saute onion until browned. Slice zucchini.Add to onion and cook about 5 minutes,stirring frequently.Add Concassee and salt and pepper to taste and cook 1 to 2 minutes longer.Correct seasoning to taste.Cool slightly.Clean work bowl.Beat together eggs and yogurt.Remove to large mixing bowl and add cheese and zucchini mixture,blending with spatula.Add diced ham. Remove pastry from refrigerator and fill with egg,distributing the zucchini,decoratively,throughout and on top of the torte.Bake 10 minutes,lower oven temperature from 400 degrees to 350 degrees and bake 40 minutes longer until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Ricotta Cheesecake

Ingredients

2 cups zucchini (unpeeled & grated)
1 teaspoon fine grain sea salt
2 1/2 cups ricotta cheese
1/2 cup Parmesan cheese (freshly shredded )
2 shallots (chopped)
2 cloves garlic (chopped)
1/4 cup fresh dill (chopped)
zest of one lemon
2 large eggs (well beaten)
1/3 cup goat cheese (crumbled)
1/2 tsp olive oil (drizzle)

Instructions

Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.
In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Then squeeze some more. Set aside.
In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 to 30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Ricotta Cheesecake

Ingredients

2 cups zucchini (unpeeled & grated)
1 teaspoon fine grain sea salt
2 1/2 cups ricotta cheese
1/2 cup Parmesan cheese (freshly shredded )
2 shallots (chopped)
2 cloves garlic (chopped)
1/4 cup fresh dill (chopped)
zest of one lemon
2 large eggs (well beaten)
1/3 cup goat cheese (crumbled)
1/2 tsp olive oil (drizzle)

Instructions

Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.
In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Then squeeze some more. Set aside.
In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 to 30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Ricotta Cheesecake

Ingredients

2 cups zucchini (unpeeled & grated)
1 teaspoon fine grain sea salt
2 1/2 cups ricotta cheese
1/2 cup Parmesan cheese (freshly shredded )
2 shallots (chopped)
2 cloves garlic (chopped)
1/4 cup fresh dill (chopped)
zest of one lemon
2 large eggs (well beaten)
1/3 cup goat cheese (crumbled)
1/2 tsp olive oil (drizzle)

Instructions

Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.
In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Then squeeze some more. Set aside.
In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 to 30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Ricotta Cheesecake

Ingredients

2 cups zucchini (unpeeled & grated)
1 teaspoon fine grain sea salt
2 1/2 cups ricotta cheese
1/2 cup Parmesan cheese (freshly shredded )
2 shallots (chopped)
2 cloves garlic (chopped)
1/4 cup fresh dill (chopped)
zest of one lemon
2 large eggs (well beaten)
1/3 cup goat cheese (crumbled)
1/2 tsp olive oil (drizzle)

Instructions

Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.
In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Then squeeze some more. Set aside.
In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 to 30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini wraps

Ingredients

4 cups zucchini shredded
1 egg, beaten
1/2 cup grated reduced fat parmesan cheese
1/4 cup + 1/2 tbsp almond flour which counts as 3 Healthy
1/2 tsp black pepper ~ I used 1/4 tsp
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp cumin

Instructions

Preheat oven to 425 degrees.
Line a baking sheet with parchment paper and lightly spray with cooking spray. Combine shredded zucchini, egg, grated parmesan cheese, grinded Optavia fueling of choice (or almond flour), and spices in a large bowl until mixed thoroughly. Drop 1 cup of mixture on prepared parchment paper. Spread mixture as thin as possible while forming a large circle for a tortilla wrap or two smaller circles (1/2 cup of mixture for each circle) for soft taco shells. The entire mix should make 4 large shells or 8 small shells.
Bake for 25 minutes for the larger circles. The smaller circles may need a few minutes less.
Let cool completely.
Peel the shells from the parchment paper very carefully. Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini wraps

Ingredients

4 cups zucchini shredded
1 egg, beaten
1/2 cup grated reduced fat parmesan cheese
1/4 cup + 1/2 tbsp almond flour which counts as 3 Healthy
1/2 tsp black pepper ~ I used 1/4 tsp
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp cumin

Instructions

Preheat oven to 425 degrees.
Line a baking sheet with parchment paper and lightly spray with cooking spray. Combine shredded zucchini, egg, grated parmesan cheese, grinded Optavia fueling of choice (or almond flour), and spices in a large bowl until mixed thoroughly. Drop 1 cup of mixture on prepared parchment paper. Spread mixture as thin as possible while forming a large circle for a tortilla wrap or two smaller circles (1/2 cup of mixture for each circle) for soft taco shells. The entire mix should make 4 large shells or 8 small shells.
Bake for 25 minutes for the larger circles. The smaller circles may need a few minutes less.
Let cool completely.
Peel the shells from the parchment paper very carefully. Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini wraps

Ingredients

4 cups zucchini shredded
1 egg, beaten
1/2 cup grated reduced fat parmesan cheese
1/4 cup + 1/2 tbsp almond flour which counts as 3 Healthy
1/2 tsp black pepper ~ I used 1/4 tsp
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp cumin

Instructions

Preheat oven to 425 degrees.
Line a baking sheet with parchment paper and lightly spray with cooking spray. Combine shredded zucchini, egg, grated parmesan cheese, grinded Optavia fueling of choice (or almond flour), and spices in a large bowl until mixed thoroughly. Drop 1 cup of mixture on prepared parchment paper. Spread mixture as thin as possible while forming a large circle for a tortilla wrap or two smaller circles (1/2 cup of mixture for each circle) for soft taco shells. The entire mix should make 4 large shells or 8 small shells.
Bake for 25 minutes for the larger circles. The smaller circles may need a few minutes less.
Let cool completely.
Peel the shells from the parchment paper very carefully. Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini wraps

Ingredients

4 cups zucchini shredded
1 egg, beaten
1/2 cup grated reduced fat parmesan cheese
1/4 cup + 1/2 tbsp almond flour which counts as 3 Healthy
1/2 tsp black pepper ~ I used 1/4 tsp
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp cumin

Instructions

Preheat oven to 425 degrees.
Line a baking sheet with parchment paper and lightly spray with cooking spray. Combine shredded zucchini, egg, grated parmesan cheese, grinded Optavia fueling of choice (or almond flour), and spices in a large bowl until mixed thoroughly. Drop 1 cup of mixture on prepared parchment paper. Spread mixture as thin as possible while forming a large circle for a tortilla wrap or two smaller circles (1/2 cup of mixture for each circle) for soft taco shells. The entire mix should make 4 large shells or 8 small shells.
Bake for 25 minutes for the larger circles. The smaller circles may need a few minutes less.
Let cool completely.
Peel the shells from the parchment paper very carefully. Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizers Recipe

Ingredients

3 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquick mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

Instructions

Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
Stir together all ingredients. Spread in pan.
Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizers Recipe

Ingredients

3 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquick mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

Instructions

Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
Stir together all ingredients. Spread in pan.
Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizers Recipe

Ingredients

3 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquick mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

Instructions

Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
Stir together all ingredients. Spread in pan.
Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizers Recipe

Ingredients

3 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquick mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

Instructions

Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
Stir together all ingredients. Spread in pan.
Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Sun, 05 Jul 2026 00:00:00 GMT

Italian Style Baked Zucchini with Panko, Tomatoes and Parmesan

Ingredients

3 Zucchini Halved lengthwise
2 teaspoons Olive oil
1 cup Panko
1 1/4 teaspoon Garlic salt
1 1/4 teaspoon Oregano
1/2 cup Parmesan cheese
1 cup Cherry tomatoes Sliced
Salt & pepper To taste

Instructions

Preheat oven to 425 degrees.
Place zucchini on baking pan skin side down and brush with olive oil.
Mix panko, garlic salt, oregano and parmesan in bowl.
Sprinkle panko mixture over zucchini.
Spread sliced cherry tomatoes on top of zucchini.
Bake for 15-20 minutes, until browned.

Sun, 05 Jul 2026 00:00:00 GMT

Italian Style Baked Zucchini with Panko, Tomatoes and Parmesan

Ingredients

3 Zucchini Halved lengthwise
2 teaspoons Olive oil
1 cup Panko
1 1/4 teaspoon Garlic salt
1 1/4 teaspoon Oregano
1/2 cup Parmesan cheese
1 cup Cherry tomatoes Sliced
Salt & pepper To taste

Instructions

Preheat oven to 425 degrees.
Place zucchini on baking pan skin side down and brush with olive oil.
Mix panko, garlic salt, oregano and parmesan in bowl.
Sprinkle panko mixture over zucchini.
Spread sliced cherry tomatoes on top of zucchini.
Bake for 15-20 minutes, until browned.

Sun, 05 Jul 2026 00:00:00 GMT

Italian Style Baked Zucchini with Panko, Tomatoes and Parmesan

Ingredients

3 Zucchini Halved lengthwise
2 teaspoons Olive oil
1 cup Panko
1 1/4 teaspoon Garlic salt
1 1/4 teaspoon Oregano
1/2 cup Parmesan cheese
1 cup Cherry tomatoes Sliced
Salt & pepper To taste

Instructions

Preheat oven to 425 degrees.
Place zucchini on baking pan skin side down and brush with olive oil.
Mix panko, garlic salt, oregano and parmesan in bowl.
Sprinkle panko mixture over zucchini.
Spread sliced cherry tomatoes on top of zucchini.
Bake for 15-20 minutes, until browned.

Sun, 05 Jul 2026 00:00:00 GMT

Italian Style Baked Zucchini with Panko, Tomatoes and Parmesan

Ingredients

3 Zucchini Halved lengthwise
2 teaspoons Olive oil
1 cup Panko
1 1/4 teaspoon Garlic salt
1 1/4 teaspoon Oregano
1/2 cup Parmesan cheese
1 cup Cherry tomatoes Sliced
Salt & pepper To taste

Instructions

Preheat oven to 425 degrees.
Place zucchini on baking pan skin side down and brush with olive oil.
Mix panko, garlic salt, oregano and parmesan in bowl.
Sprinkle panko mixture over zucchini.
Spread sliced cherry tomatoes on top of zucchini.
Bake for 15-20 minutes, until browned.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

3 zucchini cook halfway in microwave
1/2 large Onion chopped fine
1 tbsp Butter
5 to 6 slices Bacon fried crisp and chopped
1 tbsp Sour cream
1/2 tsp Salt
1/4 tsp seasoned salt
1 Roma Tomatoes seeded and chopped
1 tsp Thyme fresh leaves
Asiago cheese shredded to top
Freshly ground pepper

Instructions

Give the zucchini a quick wash. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out he flesh with a mellon baller or a spoon.
Leave a ledge of zucchini around the edges. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.
Finely chop half a sweet onion. Chop up bacon. Cook the onions in bacon grease until soft. Add the sour cream to chopped zucchini. Can use dried thyme but cut the amount in half. Mix the onion and bacon with other ingredients. Taste and adjust seasoning.
Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. Refill the zucchini shells with the filling mixture.
Sprinkle cheese on top and sprinkle with black pepper. Bake uncovered at 375 F. for 30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

3 zucchini cook halfway in microwave
1/2 large Onion chopped fine
1 tbsp Butter
5 to 6 slices Bacon fried crisp and chopped
1 tbsp Sour cream
1/2 tsp Salt
1/4 tsp seasoned salt
1 Roma Tomatoes seeded and chopped
1 tsp Thyme fresh leaves
Asiago cheese shredded to top
Freshly ground pepper

Instructions

Give the zucchini a quick wash. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out he flesh with a mellon baller or a spoon.
Leave a ledge of zucchini around the edges. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.
Finely chop half a sweet onion. Chop up bacon. Cook the onions in bacon grease until soft. Add the sour cream to chopped zucchini. Can use dried thyme but cut the amount in half. Mix the onion and bacon with other ingredients. Taste and adjust seasoning.
Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. Refill the zucchini shells with the filling mixture.
Sprinkle cheese on top and sprinkle with black pepper. Bake uncovered at 375 F. for 30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

3 zucchini cook halfway in microwave
1/2 large Onion chopped fine
1 tbsp Butter
5 to 6 slices Bacon fried crisp and chopped
1 tbsp Sour cream
1/2 tsp Salt
1/4 tsp seasoned salt
1 Roma Tomatoes seeded and chopped
1 tsp Thyme fresh leaves
Asiago cheese shredded to top
Freshly ground pepper

Instructions

Give the zucchini a quick wash. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out he flesh with a mellon baller or a spoon.
Leave a ledge of zucchini around the edges. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.
Finely chop half a sweet onion. Chop up bacon. Cook the onions in bacon grease until soft. Add the sour cream to chopped zucchini. Can use dried thyme but cut the amount in half. Mix the onion and bacon with other ingredients. Taste and adjust seasoning.
Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. Refill the zucchini shells with the filling mixture.
Sprinkle cheese on top and sprinkle with black pepper. Bake uncovered at 375 F. for 30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

3 zucchini cook halfway in microwave
1/2 large Onion chopped fine
1 tbsp Butter
5 to 6 slices Bacon fried crisp and chopped
1 tbsp Sour cream
1/2 tsp Salt
1/4 tsp seasoned salt
1 Roma Tomatoes seeded and chopped
1 tsp Thyme fresh leaves
Asiago cheese shredded to top
Freshly ground pepper

Instructions

Give the zucchini a quick wash. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out he flesh with a mellon baller or a spoon.
Leave a ledge of zucchini around the edges. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.
Finely chop half a sweet onion. Chop up bacon. Cook the onions in bacon grease until soft. Add the sour cream to chopped zucchini. Can use dried thyme but cut the amount in half. Mix the onion and bacon with other ingredients. Taste and adjust seasoning.
Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. Refill the zucchini shells with the filling mixture.
Sprinkle cheese on top and sprinkle with black pepper. Bake uncovered at 375 F. for 30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Buttermilk Soup

Ingredients

1 3/4 pounds zucchini plus 1 small (4-ounce) zucchini, divided
2 cups buttermilk
1 tablespoon kosher salt, divided
6 large hard-boiled eggs, peeled
5 tablespoons sunflower or extra-virgin olive oil, divided
1 pound Yukon Gold potatoes, cut into 1/4-inch cubes (about 2 1/2 cups)
6 ounces pickled pattypan squash, cut into 1/4-inch cubes (about 1 cup)
1/4 cup thinly sliced fresh chives
1 tablespoon finely chopped fresh dill
6 ounces trout roe or salmon roe
Fresh dill leaves, for garnish

Instructions

Fill a steamer pot with 1 inch of water; add steamer insert (water should not touch bottom of basket). Bring water to a boil over medium-high; reduce heat to medium to maintain a simmer.
Meanwhile, peel 1 3/4 pounds zucchini, and cut into 2-inch-thick pieces. Lay zucchini pieces flat in steamer basket. Cover and cook until zucchini is tender when pierced with a paring knife, about 15 minutes. Transfer zucchini to a medium bowl; let cool 10 minutes.
Transfer zucchini (including any liquid from zucchini accumulated in bowl) to a blender; add buttermilk. Process until smooth, about 25 seconds. Using the bottom of a ladle, push squash mixture through a fine wire-mesh strainer into a large bowl; discard any solids. Repeat straining procedure a second time until soup is very smooth. Stir in 13/4 teaspoons salt. Refrigerate, uncovered, until chilled, about 2 hours.
Cut 5 eggs into 1/4-inch pieces; transfer to a small bowl, and gently stir in 1/4 teaspoon salt. Slice remaining egg lengthwise into 6 slices. Set egg slices aside.
Cut remaining small zucchini into 1/4-inch cubes to equal 1/2 cup. (Reserve any remaining zucchini for another use.) Heat a large cast-iron skillet over high until very hot, about 4 minutes. Add 1 tablespoon oil; swirl to coat. Add zucchini cubes; cook, stirring often, until crisp-tender, about 2 minutes. Transfer to a medium bowl. Add 3 tablespoons oil and potatoes to skillet. Cook, stirring occasionally, until potatoes are tender and browned, 12 to 14 minutes. Let cool 15 minutes. Transfer potatoes to bowl with zucchini, and stir in pickled pattypan squash cubes, chives, dill, remaining 1 tablespoon oil, and remaining 1 teaspoon salt.
Ladle about 3/4 cup chilled zucchini soup into each of 6 shallow bowls. Top servings evenly with potato mixture, chopped eggs, egg slices, and roe. Garnish with dill leaves.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Buttermilk Soup

Ingredients

1 3/4 pounds zucchini plus 1 small (4-ounce) zucchini, divided
2 cups buttermilk
1 tablespoon kosher salt, divided
6 large hard-boiled eggs, peeled
5 tablespoons sunflower or extra-virgin olive oil, divided
1 pound Yukon Gold potatoes, cut into 1/4-inch cubes (about 2 1/2 cups)
6 ounces pickled pattypan squash, cut into 1/4-inch cubes (about 1 cup)
1/4 cup thinly sliced fresh chives
1 tablespoon finely chopped fresh dill
6 ounces trout roe or salmon roe
Fresh dill leaves, for garnish

Instructions

Fill a steamer pot with 1 inch of water; add steamer insert (water should not touch bottom of basket). Bring water to a boil over medium-high; reduce heat to medium to maintain a simmer.
Meanwhile, peel 1 3/4 pounds zucchini, and cut into 2-inch-thick pieces. Lay zucchini pieces flat in steamer basket. Cover and cook until zucchini is tender when pierced with a paring knife, about 15 minutes. Transfer zucchini to a medium bowl; let cool 10 minutes.
Transfer zucchini (including any liquid from zucchini accumulated in bowl) to a blender; add buttermilk. Process until smooth, about 25 seconds. Using the bottom of a ladle, push squash mixture through a fine wire-mesh strainer into a large bowl; discard any solids. Repeat straining procedure a second time until soup is very smooth. Stir in 13/4 teaspoons salt. Refrigerate, uncovered, until chilled, about 2 hours.
Cut 5 eggs into 1/4-inch pieces; transfer to a small bowl, and gently stir in 1/4 teaspoon salt. Slice remaining egg lengthwise into 6 slices. Set egg slices aside.
Cut remaining small zucchini into 1/4-inch cubes to equal 1/2 cup. (Reserve any remaining zucchini for another use.) Heat a large cast-iron skillet over high until very hot, about 4 minutes. Add 1 tablespoon oil; swirl to coat. Add zucchini cubes; cook, stirring often, until crisp-tender, about 2 minutes. Transfer to a medium bowl. Add 3 tablespoons oil and potatoes to skillet. Cook, stirring occasionally, until potatoes are tender and browned, 12 to 14 minutes. Let cool 15 minutes. Transfer potatoes to bowl with zucchini, and stir in pickled pattypan squash cubes, chives, dill, remaining 1 tablespoon oil, and remaining 1 teaspoon salt.
Ladle about 3/4 cup chilled zucchini soup into each of 6 shallow bowls. Top servings evenly with potato mixture, chopped eggs, egg slices, and roe. Garnish with dill leaves.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Buttermilk Soup

Ingredients

1 3/4 pounds zucchini plus 1 small (4-ounce) zucchini, divided
2 cups buttermilk
1 tablespoon kosher salt, divided
6 large hard-boiled eggs, peeled
5 tablespoons sunflower or extra-virgin olive oil, divided
1 pound Yukon Gold potatoes, cut into 1/4-inch cubes (about 2 1/2 cups)
6 ounces pickled pattypan squash, cut into 1/4-inch cubes (about 1 cup)
1/4 cup thinly sliced fresh chives
1 tablespoon finely chopped fresh dill
6 ounces trout roe or salmon roe
Fresh dill leaves, for garnish

Instructions

Fill a steamer pot with 1 inch of water; add steamer insert (water should not touch bottom of basket). Bring water to a boil over medium-high; reduce heat to medium to maintain a simmer.
Meanwhile, peel 1 3/4 pounds zucchini, and cut into 2-inch-thick pieces. Lay zucchini pieces flat in steamer basket. Cover and cook until zucchini is tender when pierced with a paring knife, about 15 minutes. Transfer zucchini to a medium bowl; let cool 10 minutes.
Transfer zucchini (including any liquid from zucchini accumulated in bowl) to a blender; add buttermilk. Process until smooth, about 25 seconds. Using the bottom of a ladle, push squash mixture through a fine wire-mesh strainer into a large bowl; discard any solids. Repeat straining procedure a second time until soup is very smooth. Stir in 13/4 teaspoons salt. Refrigerate, uncovered, until chilled, about 2 hours.
Cut 5 eggs into 1/4-inch pieces; transfer to a small bowl, and gently stir in 1/4 teaspoon salt. Slice remaining egg lengthwise into 6 slices. Set egg slices aside.
Cut remaining small zucchini into 1/4-inch cubes to equal 1/2 cup. (Reserve any remaining zucchini for another use.) Heat a large cast-iron skillet over high until very hot, about 4 minutes. Add 1 tablespoon oil; swirl to coat. Add zucchini cubes; cook, stirring often, until crisp-tender, about 2 minutes. Transfer to a medium bowl. Add 3 tablespoons oil and potatoes to skillet. Cook, stirring occasionally, until potatoes are tender and browned, 12 to 14 minutes. Let cool 15 minutes. Transfer potatoes to bowl with zucchini, and stir in pickled pattypan squash cubes, chives, dill, remaining 1 tablespoon oil, and remaining 1 teaspoon salt.
Ladle about 3/4 cup chilled zucchini soup into each of 6 shallow bowls. Top servings evenly with potato mixture, chopped eggs, egg slices, and roe. Garnish with dill leaves.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Buttermilk Soup

Ingredients

1 3/4 pounds zucchini plus 1 small (4-ounce) zucchini, divided
2 cups buttermilk
1 tablespoon kosher salt, divided
6 large hard-boiled eggs, peeled
5 tablespoons sunflower or extra-virgin olive oil, divided
1 pound Yukon Gold potatoes, cut into 1/4-inch cubes (about 2 1/2 cups)
6 ounces pickled pattypan squash, cut into 1/4-inch cubes (about 1 cup)
1/4 cup thinly sliced fresh chives
1 tablespoon finely chopped fresh dill
6 ounces trout roe or salmon roe
Fresh dill leaves, for garnish

Instructions

Fill a steamer pot with 1 inch of water; add steamer insert (water should not touch bottom of basket). Bring water to a boil over medium-high; reduce heat to medium to maintain a simmer.
Meanwhile, peel 1 3/4 pounds zucchini, and cut into 2-inch-thick pieces. Lay zucchini pieces flat in steamer basket. Cover and cook until zucchini is tender when pierced with a paring knife, about 15 minutes. Transfer zucchini to a medium bowl; let cool 10 minutes.
Transfer zucchini (including any liquid from zucchini accumulated in bowl) to a blender; add buttermilk. Process until smooth, about 25 seconds. Using the bottom of a ladle, push squash mixture through a fine wire-mesh strainer into a large bowl; discard any solids. Repeat straining procedure a second time until soup is very smooth. Stir in 13/4 teaspoons salt. Refrigerate, uncovered, until chilled, about 2 hours.
Cut 5 eggs into 1/4-inch pieces; transfer to a small bowl, and gently stir in 1/4 teaspoon salt. Slice remaining egg lengthwise into 6 slices. Set egg slices aside.
Cut remaining small zucchini into 1/4-inch cubes to equal 1/2 cup. (Reserve any remaining zucchini for another use.) Heat a large cast-iron skillet over high until very hot, about 4 minutes. Add 1 tablespoon oil; swirl to coat. Add zucchini cubes; cook, stirring often, until crisp-tender, about 2 minutes. Transfer to a medium bowl. Add 3 tablespoons oil and potatoes to skillet. Cook, stirring occasionally, until potatoes are tender and browned, 12 to 14 minutes. Let cool 15 minutes. Transfer potatoes to bowl with zucchini, and stir in pickled pattypan squash cubes, chives, dill, remaining 1 tablespoon oil, and remaining 1 teaspoon salt.
Ladle about 3/4 cup chilled zucchini soup into each of 6 shallow bowls. Top servings evenly with potato mixture, chopped eggs, egg slices, and roe. Garnish with dill leaves.

Sun, 05 Jul 2026 00:00:00 GMT

Caramelized Lemon And Zucchini Pasta

Ingredients

2 lemons, 1 thinly sliced and seeds removed, 1 zested and juiced
1 lb. short pasta (such as gemelli)
Kosher salt
1/4 c. extra-virgin olive oil
2 medium zucchini, cut into half-moons
1 shallot, thinly sliced
3 cloves garlic, minced
2 tsp. fresh thyme leaves
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper
1/4 c. dry white wine
1 c. heavy cream
1/2 c. finely grated Parmesan, plus more for serving

Instructions

Bring a large pot of water to a boil over high heat. Add lemon slices and cook 2 minutes. Using a slotted spoon, transfer lemons to a paper towel-lined plate. Pat dry.
In same pot over high heat, cook pasta in boiling salted water until al dente according to package directions. Reserve 1/4 cup pasta water before draining.
In a large high-sided skillet over medium heat, heat oil. Add lemon slices and cook, stirring occasionally, until golden and caramelized, about 5 minutes. Transfer to a cutting board, then cut each slice into quarters.
In same skillet over medium heat, cook zucchini and shallots, stirring occasionally, until golden and most of the water from zucchini is evaporated, about 10 minutes. Add garlic, thyme, and red pepper flakes and cook, stirring, until fragrant, about 1 minute more; season with salt and black pepper. Add wine and scrape any browned bits on bottom of pan with a wooden spoon. Cook, stirring occasionally, until wine is evaporated, about 2 minutes.
Add cream, cheese, and lemon zest and juice. Simmer until cheese is melted and combined, about 2 minutes; season with salt and black pepper. Add pasta, reserved pasta water, and lemon slices to skillet and toss to coat.
Divide pasta among bowls. Top with more Parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

Caramelized Lemon And Zucchini Pasta

Ingredients

2 lemons, 1 thinly sliced and seeds removed, 1 zested and juiced
1 lb. short pasta (such as gemelli)
Kosher salt
1/4 c. extra-virgin olive oil
2 medium zucchini, cut into half-moons
1 shallot, thinly sliced
3 cloves garlic, minced
2 tsp. fresh thyme leaves
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper
1/4 c. dry white wine
1 c. heavy cream
1/2 c. finely grated Parmesan, plus more for serving

Instructions

Bring a large pot of water to a boil over high heat. Add lemon slices and cook 2 minutes. Using a slotted spoon, transfer lemons to a paper towel-lined plate. Pat dry.
In same pot over high heat, cook pasta in boiling salted water until al dente according to package directions. Reserve 1/4 cup pasta water before draining.
In a large high-sided skillet over medium heat, heat oil. Add lemon slices and cook, stirring occasionally, until golden and caramelized, about 5 minutes. Transfer to a cutting board, then cut each slice into quarters.
In same skillet over medium heat, cook zucchini and shallots, stirring occasionally, until golden and most of the water from zucchini is evaporated, about 10 minutes. Add garlic, thyme, and red pepper flakes and cook, stirring, until fragrant, about 1 minute more; season with salt and black pepper. Add wine and scrape any browned bits on bottom of pan with a wooden spoon. Cook, stirring occasionally, until wine is evaporated, about 2 minutes.
Add cream, cheese, and lemon zest and juice. Simmer until cheese is melted and combined, about 2 minutes; season with salt and black pepper. Add pasta, reserved pasta water, and lemon slices to skillet and toss to coat.
Divide pasta among bowls. Top with more Parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

Caramelized Lemon And Zucchini Pasta

Ingredients

2 lemons, 1 thinly sliced and seeds removed, 1 zested and juiced
1 lb. short pasta (such as gemelli)
Kosher salt
1/4 c. extra-virgin olive oil
2 medium zucchini, cut into half-moons
1 shallot, thinly sliced
3 cloves garlic, minced
2 tsp. fresh thyme leaves
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper
1/4 c. dry white wine
1 c. heavy cream
1/2 c. finely grated Parmesan, plus more for serving

Instructions

Bring a large pot of water to a boil over high heat. Add lemon slices and cook 2 minutes. Using a slotted spoon, transfer lemons to a paper towel-lined plate. Pat dry.
In same pot over high heat, cook pasta in boiling salted water until al dente according to package directions. Reserve 1/4 cup pasta water before draining.
In a large high-sided skillet over medium heat, heat oil. Add lemon slices and cook, stirring occasionally, until golden and caramelized, about 5 minutes. Transfer to a cutting board, then cut each slice into quarters.
In same skillet over medium heat, cook zucchini and shallots, stirring occasionally, until golden and most of the water from zucchini is evaporated, about 10 minutes. Add garlic, thyme, and red pepper flakes and cook, stirring, until fragrant, about 1 minute more; season with salt and black pepper. Add wine and scrape any browned bits on bottom of pan with a wooden spoon. Cook, stirring occasionally, until wine is evaporated, about 2 minutes.
Add cream, cheese, and lemon zest and juice. Simmer until cheese is melted and combined, about 2 minutes; season with salt and black pepper. Add pasta, reserved pasta water, and lemon slices to skillet and toss to coat.
Divide pasta among bowls. Top with more Parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

Caramelized Lemon And Zucchini Pasta

Ingredients

2 lemons, 1 thinly sliced and seeds removed, 1 zested and juiced
1 lb. short pasta (such as gemelli)
Kosher salt
1/4 c. extra-virgin olive oil
2 medium zucchini, cut into half-moons
1 shallot, thinly sliced
3 cloves garlic, minced
2 tsp. fresh thyme leaves
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper
1/4 c. dry white wine
1 c. heavy cream
1/2 c. finely grated Parmesan, plus more for serving

Instructions

Bring a large pot of water to a boil over high heat. Add lemon slices and cook 2 minutes. Using a slotted spoon, transfer lemons to a paper towel-lined plate. Pat dry.
In same pot over high heat, cook pasta in boiling salted water until al dente according to package directions. Reserve 1/4 cup pasta water before draining.
In a large high-sided skillet over medium heat, heat oil. Add lemon slices and cook, stirring occasionally, until golden and caramelized, about 5 minutes. Transfer to a cutting board, then cut each slice into quarters.
In same skillet over medium heat, cook zucchini and shallots, stirring occasionally, until golden and most of the water from zucchini is evaporated, about 10 minutes. Add garlic, thyme, and red pepper flakes and cook, stirring, until fragrant, about 1 minute more; season with salt and black pepper. Add wine and scrape any browned bits on bottom of pan with a wooden spoon. Cook, stirring occasionally, until wine is evaporated, about 2 minutes.
Add cream, cheese, and lemon zest and juice. Simmer until cheese is melted and combined, about 2 minutes; season with salt and black pepper. Add pasta, reserved pasta water, and lemon slices to skillet and toss to coat.
Divide pasta among bowls. Top with more Parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

Best Baked Zucchini

Ingredients

4 zucchini, quartered lengthwise
1 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
2 tsp. fresh thyme, chopped
Pinch red pepper flakes
Kosher salt
Freshly ground black pepper
Zest of 1 lemon
Lemon wedges, for serving

Instructions

Preheat the oven to 375°. Combine zucchini, oil, garlic, thyme, and red pepper flakes on a large sheet tray. Season with salt and pepper and use your hands to toss zucchini until they are coated in oil and spices.
Roast until zucchini is tender and slightly golden, 13-15 minutes.
When zucchini is tender, toss with lemon zest and serve with lemon wedges on the side.

Sun, 05 Jul 2026 00:00:00 GMT

Best Baked Zucchini

Ingredients

4 zucchini, quartered lengthwise
1 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
2 tsp. fresh thyme, chopped
Pinch red pepper flakes
Kosher salt
Freshly ground black pepper
Zest of 1 lemon
Lemon wedges, for serving

Instructions

Preheat the oven to 375°. Combine zucchini, oil, garlic, thyme, and red pepper flakes on a large sheet tray. Season with salt and pepper and use your hands to toss zucchini until they are coated in oil and spices.
Roast until zucchini is tender and slightly golden, 13-15 minutes.
When zucchini is tender, toss with lemon zest and serve with lemon wedges on the side.

Sun, 05 Jul 2026 00:00:00 GMT

Best Baked Zucchini

Ingredients

4 zucchini, quartered lengthwise
1 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
2 tsp. fresh thyme, chopped
Pinch red pepper flakes
Kosher salt
Freshly ground black pepper
Zest of 1 lemon
Lemon wedges, for serving

Instructions

Preheat the oven to 375°. Combine zucchini, oil, garlic, thyme, and red pepper flakes on a large sheet tray. Season with salt and pepper and use your hands to toss zucchini until they are coated in oil and spices.
Roast until zucchini is tender and slightly golden, 13-15 minutes.
When zucchini is tender, toss with lemon zest and serve with lemon wedges on the side.

Sun, 05 Jul 2026 00:00:00 GMT

Best Baked Zucchini

Ingredients

4 zucchini, quartered lengthwise
1 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
2 tsp. fresh thyme, chopped
Pinch red pepper flakes
Kosher salt
Freshly ground black pepper
Zest of 1 lemon
Lemon wedges, for serving

Instructions

Preheat the oven to 375°. Combine zucchini, oil, garlic, thyme, and red pepper flakes on a large sheet tray. Season with salt and pepper and use your hands to toss zucchini until they are coated in oil and spices.
Roast until zucchini is tender and slightly golden, 13-15 minutes.
When zucchini is tender, toss with lemon zest and serve with lemon wedges on the side.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodle "Pasta" Salad

Ingredients

5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
2 tablespoons chopped fresh oregano
2 teaspoons Dijon mustard
0.25 teaspoon crushed red pepper
1 small shallot, chopped
1 clove garlic, grated
16 ounces spiralized zucchini noodles (see Tip)
3 cups halved cherry tomatoes
0.33333334326744 cup pitted Kalamata olives
0.75 cup shaved Parmesan cheese, divided

Instructions

Whisk oil, vinegar, oregano, mustard, crushed red pepper, shallot and garlic in a large bowl. Add zucchini noodles, tomatoes, olives and half the Parmesan; toss gently to coat. Divide evenly among 4 bowls; sprinkle with the remaining Parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodle "Pasta" Salad

Ingredients

5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
2 tablespoons chopped fresh oregano
2 teaspoons Dijon mustard
0.25 teaspoon crushed red pepper
1 small shallot, chopped
1 clove garlic, grated
16 ounces spiralized zucchini noodles (see Tip)
3 cups halved cherry tomatoes
0.33333334326744 cup pitted Kalamata olives
0.75 cup shaved Parmesan cheese, divided

Instructions

Whisk oil, vinegar, oregano, mustard, crushed red pepper, shallot and garlic in a large bowl. Add zucchini noodles, tomatoes, olives and half the Parmesan; toss gently to coat. Divide evenly among 4 bowls; sprinkle with the remaining Parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodle "Pasta" Salad

Ingredients

5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
2 tablespoons chopped fresh oregano
2 teaspoons Dijon mustard
0.25 teaspoon crushed red pepper
1 small shallot, chopped
1 clove garlic, grated
16 ounces spiralized zucchini noodles (see Tip)
3 cups halved cherry tomatoes
0.33333334326744 cup pitted Kalamata olives
0.75 cup shaved Parmesan cheese, divided

Instructions

Whisk oil, vinegar, oregano, mustard, crushed red pepper, shallot and garlic in a large bowl. Add zucchini noodles, tomatoes, olives and half the Parmesan; toss gently to coat. Divide evenly among 4 bowls; sprinkle with the remaining Parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodle "Pasta" Salad

Ingredients

5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
2 tablespoons chopped fresh oregano
2 teaspoons Dijon mustard
0.25 teaspoon crushed red pepper
1 small shallot, chopped
1 clove garlic, grated
16 ounces spiralized zucchini noodles (see Tip)
3 cups halved cherry tomatoes
0.33333334326744 cup pitted Kalamata olives
0.75 cup shaved Parmesan cheese, divided

Instructions

Whisk oil, vinegar, oregano, mustard, crushed red pepper, shallot and garlic in a large bowl. Add zucchini noodles, tomatoes, olives and half the Parmesan; toss gently to coat. Divide evenly among 4 bowls; sprinkle with the remaining Parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizer Recipe

Ingredients

3 cups tiny sliced unpeeled Zucchini (4 small)
1 cup Original Bisquick® mix
1/2 cup finely chopped onion
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1 garlic clove, finely chopped
1/2 cup vegetable oil
1/8 teaspoon pepper
1/2 cup vegetable oil
4 eggs, slightly beaten

Instructions

Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
Stir together all ingredients. Spread in pan.
Bake for about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizer Recipe

Ingredients

3 cups tiny sliced unpeeled Zucchini (4 small)
1 cup Original Bisquick® mix
1/2 cup finely chopped onion
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1 garlic clove, finely chopped
1/2 cup vegetable oil
1/8 teaspoon pepper
1/2 cup vegetable oil
4 eggs, slightly beaten

Instructions

Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
Stir together all ingredients. Spread in pan.
Bake for about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizer Recipe

Ingredients

3 cups tiny sliced unpeeled Zucchini (4 small)
1 cup Original Bisquick® mix
1/2 cup finely chopped onion
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1 garlic clove, finely chopped
1/2 cup vegetable oil
1/8 teaspoon pepper
1/2 cup vegetable oil
4 eggs, slightly beaten

Instructions

Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
Stir together all ingredients. Spread in pan.
Bake for about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizer Recipe

Ingredients

3 cups tiny sliced unpeeled Zucchini (4 small)
1 cup Original Bisquick® mix
1/2 cup finely chopped onion
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1 garlic clove, finely chopped
1/2 cup vegetable oil
1/8 teaspoon pepper
1/2 cup vegetable oil
4 eggs, slightly beaten

Instructions

Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
Stir together all ingredients. Spread in pan.
Bake for about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Squares

Ingredients

3 cups Zucchini thinly sliced
1 1/2 cups Bisquick mix
1/2 cup Onions finely chopped
1/2 cup Parmesan cheese grated
2 tablespoons Fresh parsley chopped
1/2 teaspoon Salt
1/2 teaspoon Seasoned Salt
1/2 teaspoon Fresh Oregano
1/8 teaspoon Black Pepper
1 clove Fresh Garlic minced
1/2 cup Vegetable oil
4 Eggs beaten
1 pound Ground Italian Sausage cooked
1 cup Mozzarella Cheese shredded

Instructions

1) Preheat oven to 350 degrees. Grease bottom & sides of a 13x9x2 pan.
2) Stir all ingredients, except mozzarella, together to form a batter and spread in the pan.
3) Bake about 25 minutes or until lightly browned. Remove and top with mozzarella shreds and return to oven for a few minutes longer to melt and brown.
4) Remove from oven and let cool 5 minutes. Cut into 12 squares.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Squares

Ingredients

3 cups Zucchini thinly sliced
1 1/2 cups Bisquick mix
1/2 cup Onions finely chopped
1/2 cup Parmesan cheese grated
2 tablespoons Fresh parsley chopped
1/2 teaspoon Salt
1/2 teaspoon Seasoned Salt
1/2 teaspoon Fresh Oregano
1/8 teaspoon Black Pepper
1 clove Fresh Garlic minced
1/2 cup Vegetable oil
4 Eggs beaten
1 pound Ground Italian Sausage cooked
1 cup Mozzarella Cheese shredded

Instructions

1) Preheat oven to 350 degrees. Grease bottom & sides of a 13x9x2 pan.
2) Stir all ingredients, except mozzarella, together to form a batter and spread in the pan.
3) Bake about 25 minutes or until lightly browned. Remove and top with mozzarella shreds and return to oven for a few minutes longer to melt and brown.
4) Remove from oven and let cool 5 minutes. Cut into 12 squares.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Squares

Ingredients

3 cups Zucchini thinly sliced
1 1/2 cups Bisquick mix
1/2 cup Onions finely chopped
1/2 cup Parmesan cheese grated
2 tablespoons Fresh parsley chopped
1/2 teaspoon Salt
1/2 teaspoon Seasoned Salt
1/2 teaspoon Fresh Oregano
1/8 teaspoon Black Pepper
1 clove Fresh Garlic minced
1/2 cup Vegetable oil
4 Eggs beaten
1 pound Ground Italian Sausage cooked
1 cup Mozzarella Cheese shredded

Instructions

1) Preheat oven to 350 degrees. Grease bottom & sides of a 13x9x2 pan.
2) Stir all ingredients, except mozzarella, together to form a batter and spread in the pan.
3) Bake about 25 minutes or until lightly browned. Remove and top with mozzarella shreds and return to oven for a few minutes longer to melt and brown.
4) Remove from oven and let cool 5 minutes. Cut into 12 squares.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Squares

Ingredients

3 cups Zucchini thinly sliced
1 1/2 cups Bisquick mix
1/2 cup Onions finely chopped
1/2 cup Parmesan cheese grated
2 tablespoons Fresh parsley chopped
1/2 teaspoon Salt
1/2 teaspoon Seasoned Salt
1/2 teaspoon Fresh Oregano
1/8 teaspoon Black Pepper
1 clove Fresh Garlic minced
1/2 cup Vegetable oil
4 Eggs beaten
1 pound Ground Italian Sausage cooked
1 cup Mozzarella Cheese shredded

Instructions

1) Preheat oven to 350 degrees. Grease bottom & sides of a 13x9x2 pan.
2) Stir all ingredients, except mozzarella, together to form a batter and spread in the pan.
3) Bake about 25 minutes or until lightly browned. Remove and top with mozzarella shreds and return to oven for a few minutes longer to melt and brown.
4) Remove from oven and let cool 5 minutes. Cut into 12 squares.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Casserole

Ingredients

2 Zucchini
3 Tomatoes
2 cloves Fresh garlic, peeled minced
1/4 cup Extra virgin olive oil
Basil fresh
1/2 cup cheese, parmesan

Instructions

Slice zucchini and place in casserole dish.
Mix garlic with oil.
Brush oil over zucchini.
Top with tomatoes, also brushed with garlic oil.
Sprinkle with cheese.
Bake at 400 for 30 minutes.
Top with basil before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Casserole

Ingredients

2 Zucchini
3 Tomatoes
2 cloves Fresh garlic, peeled minced
1/4 cup Extra virgin olive oil
Basil fresh
1/2 cup cheese, parmesan

Instructions

Slice zucchini and place in casserole dish.
Mix garlic with oil.
Brush oil over zucchini.
Top with tomatoes, also brushed with garlic oil.
Sprinkle with cheese.
Bake at 400 for 30 minutes.
Top with basil before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Casserole

Ingredients

2 Zucchini
3 Tomatoes
2 cloves Fresh garlic, peeled minced
1/4 cup Extra virgin olive oil
Basil fresh
1/2 cup cheese, parmesan

Instructions

Slice zucchini and place in casserole dish.
Mix garlic with oil.
Brush oil over zucchini.
Top with tomatoes, also brushed with garlic oil.
Sprinkle with cheese.
Bake at 400 for 30 minutes.
Top with basil before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Casserole

Ingredients

2 Zucchini
3 Tomatoes
2 cloves Fresh garlic, peeled minced
1/4 cup Extra virgin olive oil
Basil fresh
1/2 cup cheese, parmesan

Instructions

Slice zucchini and place in casserole dish.
Mix garlic with oil.
Brush oil over zucchini.
Top with tomatoes, also brushed with garlic oil.
Sprinkle with cheese.
Bake at 400 for 30 minutes.
Top with basil before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizers

Ingredients

3 cups thinly sliced (or grated) unpeeled zucchini (about 4 small zucchini)
1 cup Bisquick baking mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 T parsley, finely chopped
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. oregano
dash black pepper
1/2 cup vegetable oil
1 clove garlic, finely chopped
4 eggs, slightly beaten

Instructions

Preheat oven-350.
Grease a 9x13 pan.
Mix all ingredients together. Pour and spread into pan.
Bake until golden brown, approximately 25 minutes. Cool and cut into pieces.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizers

Ingredients

3 cups thinly sliced (or grated) unpeeled zucchini (about 4 small zucchini)
1 cup Bisquick baking mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 T parsley, finely chopped
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. oregano
dash black pepper
1/2 cup vegetable oil
1 clove garlic, finely chopped
4 eggs, slightly beaten

Instructions

Preheat oven-350.
Grease a 9x13 pan.
Mix all ingredients together. Pour and spread into pan.
Bake until golden brown, approximately 25 minutes. Cool and cut into pieces.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizers

Ingredients

3 cups thinly sliced (or grated) unpeeled zucchini (about 4 small zucchini)
1 cup Bisquick baking mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 T parsley, finely chopped
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. oregano
dash black pepper
1/2 cup vegetable oil
1 clove garlic, finely chopped
4 eggs, slightly beaten

Instructions

Preheat oven-350.
Grease a 9x13 pan.
Mix all ingredients together. Pour and spread into pan.
Bake until golden brown, approximately 25 minutes. Cool and cut into pieces.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizers

Ingredients

3 cups thinly sliced (or grated) unpeeled zucchini (about 4 small zucchini)
1 cup Bisquick baking mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 T parsley, finely chopped
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. oregano
dash black pepper
1/2 cup vegetable oil
1 clove garlic, finely chopped
4 eggs, slightly beaten

Instructions

Preheat oven-350.
Grease a 9x13 pan.
Mix all ingredients together. Pour and spread into pan.
Bake until golden brown, approximately 25 minutes. Cool and cut into pieces.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini bake recipe

Ingredients

3 zucchini, grated
1 red onion finely diced
1 large carrot grated
4 slices shortcut bacon diced
1 cup tasty cheese grated
1/2 cup plain flour
3 eggs, lightly beaten
salt and pepper
canola spray

Instructions

Preheat oven to 180°C. Spray a quiche dish with canola spray.
Place all ingredients into a large bowl. Mix together until well combined.
Pour into quiche dish and spread evenly with a spoon.
Bake for 50-60 minutes until top is golden and the centre is set.
If using to make muffins, spoon into a greased muffin tray and bake for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini bake recipe

Ingredients

3 zucchini, grated
1 red onion finely diced
1 large carrot grated
4 slices shortcut bacon diced
1 cup tasty cheese grated
1/2 cup plain flour
3 eggs, lightly beaten
salt and pepper
canola spray

Instructions

Preheat oven to 180°C. Spray a quiche dish with canola spray.
Place all ingredients into a large bowl. Mix together until well combined.
Pour into quiche dish and spread evenly with a spoon.
Bake for 50-60 minutes until top is golden and the centre is set.
If using to make muffins, spoon into a greased muffin tray and bake for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini bake recipe

Ingredients

3 zucchini, grated
1 red onion finely diced
1 large carrot grated
4 slices shortcut bacon diced
1 cup tasty cheese grated
1/2 cup plain flour
3 eggs, lightly beaten
salt and pepper
canola spray

Instructions

Preheat oven to 180°C. Spray a quiche dish with canola spray.
Place all ingredients into a large bowl. Mix together until well combined.
Pour into quiche dish and spread evenly with a spoon.
Bake for 50-60 minutes until top is golden and the centre is set.
If using to make muffins, spoon into a greased muffin tray and bake for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini bake recipe

Ingredients

3 zucchini, grated
1 red onion finely diced
1 large carrot grated
4 slices shortcut bacon diced
1 cup tasty cheese grated
1/2 cup plain flour
3 eggs, lightly beaten
salt and pepper
canola spray

Instructions

Preheat oven to 180°C. Spray a quiche dish with canola spray.
Place all ingredients into a large bowl. Mix together until well combined.
Pour into quiche dish and spread evenly with a spoon.
Bake for 50-60 minutes until top is golden and the centre is set.
If using to make muffins, spoon into a greased muffin tray and bake for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Empanadas

Ingredients

1 large poblano chile
1 tablespoon extra-virgin olive oil
½ cup finely chopped onion
½ cup finely chopped red bell pepper
1 large garlic clove, finely minced
1 cup finely chopped zucchini
1 cup finely chopped yellow squash
1 cup fresh or frozen corn kernels, thawed
1 teaspoon ground cumin
1 fresh thyme sprig
2 tablespoons mascarpone cheese, softened
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 ounces Cotija cheese, crumbled (about 1/2 cup)
2 ounces queso fresco, crumbled (about 1/2 cup)
1 teaspoon water
1 large egg
15 Whole-Wheat Empanada Dough disks
½ teaspoon cumin seeds (optional)

Instructions

Preheat broiler to high.
Cut chile in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap chile in foil; let stand 10 minutes. Peel and chop chile.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 2 minutes or until onion begins to soften. Add garlic; sauté 30 seconds or until fragrant. Add zucchini, squash, corn, cumin, and thyme; sauté 2 minutes or just until vegetables are bright and crisp-tender. Remove pan from heat. Stir in poblano, mascarpone, salt, and pepper; spread mixture evenly on a large baking sheet. Cool. Remove and discard thyme, and stir in Cotija cheese and queso fresco; cover and chill at least 2 hours or up to overnight.
Preheat oven to 400°. Line 2 large baking sheets with parchment paper.
Combine 1 teaspoon water and egg in a small bowl. Divide cold filling into 15 equal portions (about 3 generous tablespoons each). Keep filling chilled while making each empanada. Moisten edges of 1 Whole-Wheat Empanada Dough disk with egg mixture; place 1 portion of cold filling in center. Fold dough over filling to form a half-moon shape. Gently press edges between thumb and index finger to form a border; crimp along border using fork tines to seal. Place empanada on prepared pan. Repeat procedure with remaining dough disks and filling portions. Lightly brush tops of empanadas with egg mixture; sprinkle with cumin seeds, if desired. Bake at 400° for 23 minutes or until tops are golden brown, rotating pans in oven halfway through baking.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Empanadas

Ingredients

1 large poblano chile
1 tablespoon extra-virgin olive oil
½ cup finely chopped onion
½ cup finely chopped red bell pepper
1 large garlic clove, finely minced
1 cup finely chopped zucchini
1 cup finely chopped yellow squash
1 cup fresh or frozen corn kernels, thawed
1 teaspoon ground cumin
1 fresh thyme sprig
2 tablespoons mascarpone cheese, softened
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 ounces Cotija cheese, crumbled (about 1/2 cup)
2 ounces queso fresco, crumbled (about 1/2 cup)
1 teaspoon water
1 large egg
15 Whole-Wheat Empanada Dough disks
½ teaspoon cumin seeds (optional)

Instructions

Preheat broiler to high.
Cut chile in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap chile in foil; let stand 10 minutes. Peel and chop chile.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 2 minutes or until onion begins to soften. Add garlic; sauté 30 seconds or until fragrant. Add zucchini, squash, corn, cumin, and thyme; sauté 2 minutes or just until vegetables are bright and crisp-tender. Remove pan from heat. Stir in poblano, mascarpone, salt, and pepper; spread mixture evenly on a large baking sheet. Cool. Remove and discard thyme, and stir in Cotija cheese and queso fresco; cover and chill at least 2 hours or up to overnight.
Preheat oven to 400°. Line 2 large baking sheets with parchment paper.
Combine 1 teaspoon water and egg in a small bowl. Divide cold filling into 15 equal portions (about 3 generous tablespoons each). Keep filling chilled while making each empanada. Moisten edges of 1 Whole-Wheat Empanada Dough disk with egg mixture; place 1 portion of cold filling in center. Fold dough over filling to form a half-moon shape. Gently press edges between thumb and index finger to form a border; crimp along border using fork tines to seal. Place empanada on prepared pan. Repeat procedure with remaining dough disks and filling portions. Lightly brush tops of empanadas with egg mixture; sprinkle with cumin seeds, if desired. Bake at 400° for 23 minutes or until tops are golden brown, rotating pans in oven halfway through baking.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Empanadas

Ingredients

1 large poblano chile
1 tablespoon extra-virgin olive oil
½ cup finely chopped onion
½ cup finely chopped red bell pepper
1 large garlic clove, finely minced
1 cup finely chopped zucchini
1 cup finely chopped yellow squash
1 cup fresh or frozen corn kernels, thawed
1 teaspoon ground cumin
1 fresh thyme sprig
2 tablespoons mascarpone cheese, softened
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 ounces Cotija cheese, crumbled (about 1/2 cup)
2 ounces queso fresco, crumbled (about 1/2 cup)
1 teaspoon water
1 large egg
15 Whole-Wheat Empanada Dough disks
½ teaspoon cumin seeds (optional)

Instructions

Preheat broiler to high.
Cut chile in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap chile in foil; let stand 10 minutes. Peel and chop chile.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 2 minutes or until onion begins to soften. Add garlic; sauté 30 seconds or until fragrant. Add zucchini, squash, corn, cumin, and thyme; sauté 2 minutes or just until vegetables are bright and crisp-tender. Remove pan from heat. Stir in poblano, mascarpone, salt, and pepper; spread mixture evenly on a large baking sheet. Cool. Remove and discard thyme, and stir in Cotija cheese and queso fresco; cover and chill at least 2 hours or up to overnight.
Preheat oven to 400°. Line 2 large baking sheets with parchment paper.
Combine 1 teaspoon water and egg in a small bowl. Divide cold filling into 15 equal portions (about 3 generous tablespoons each). Keep filling chilled while making each empanada. Moisten edges of 1 Whole-Wheat Empanada Dough disk with egg mixture; place 1 portion of cold filling in center. Fold dough over filling to form a half-moon shape. Gently press edges between thumb and index finger to form a border; crimp along border using fork tines to seal. Place empanada on prepared pan. Repeat procedure with remaining dough disks and filling portions. Lightly brush tops of empanadas with egg mixture; sprinkle with cumin seeds, if desired. Bake at 400° for 23 minutes or until tops are golden brown, rotating pans in oven halfway through baking.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Empanadas

Ingredients

1 large poblano chile
1 tablespoon extra-virgin olive oil
½ cup finely chopped onion
½ cup finely chopped red bell pepper
1 large garlic clove, finely minced
1 cup finely chopped zucchini
1 cup finely chopped yellow squash
1 cup fresh or frozen corn kernels, thawed
1 teaspoon ground cumin
1 fresh thyme sprig
2 tablespoons mascarpone cheese, softened
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 ounces Cotija cheese, crumbled (about 1/2 cup)
2 ounces queso fresco, crumbled (about 1/2 cup)
1 teaspoon water
1 large egg
15 Whole-Wheat Empanada Dough disks
½ teaspoon cumin seeds (optional)

Instructions

Preheat broiler to high.
Cut chile in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap chile in foil; let stand 10 minutes. Peel and chop chile.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 2 minutes or until onion begins to soften. Add garlic; sauté 30 seconds or until fragrant. Add zucchini, squash, corn, cumin, and thyme; sauté 2 minutes or just until vegetables are bright and crisp-tender. Remove pan from heat. Stir in poblano, mascarpone, salt, and pepper; spread mixture evenly on a large baking sheet. Cool. Remove and discard thyme, and stir in Cotija cheese and queso fresco; cover and chill at least 2 hours or up to overnight.
Preheat oven to 400°. Line 2 large baking sheets with parchment paper.
Combine 1 teaspoon water and egg in a small bowl. Divide cold filling into 15 equal portions (about 3 generous tablespoons each). Keep filling chilled while making each empanada. Moisten edges of 1 Whole-Wheat Empanada Dough disk with egg mixture; place 1 portion of cold filling in center. Fold dough over filling to form a half-moon shape. Gently press edges between thumb and index finger to form a border; crimp along border using fork tines to seal. Place empanada on prepared pan. Repeat procedure with remaining dough disks and filling portions. Lightly brush tops of empanadas with egg mixture; sprinkle with cumin seeds, if desired. Bake at 400° for 23 minutes or until tops are golden brown, rotating pans in oven halfway through baking.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

4 Zucchinis firm and healthy
1 tb olive oil
3 tb Parmesan or cooking cheese
1/4 ts Garlic crushed
1 Onion grated
Pepper to taste; (fresh
Salt to taste
5 tb Bread crumbs
1 Tomato large peeled &

Instructions

Scrape zucchini skins and wash. Make a slit lengthwise and scrape out fleshy part. Place plenty of water to boil. Add some salt. Put in the zucchini and boil 2-3 minutes. Drain them and keep aside. In a pan heat oil, fry onions and garlic for a minute. Add tomato, scraped pulp, 2 tablespoon bread crumbs, salt, pepper. Transfer to a baking dish. Sprinkle the remaining crumbs and cheese over the zucchini. Bake in a hot oven for 10-12 minutes. Serve hot with pita or other bread. Making time: 30 minutes Makes: 4 servings

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

4 Zucchinis firm and healthy
1 tb olive oil
3 tb Parmesan or cooking cheese
1/4 ts Garlic crushed
1 Onion grated
Pepper to taste; (fresh
Salt to taste
5 tb Bread crumbs
1 Tomato large peeled &

Instructions

Scrape zucchini skins and wash. Make a slit lengthwise and scrape out fleshy part. Place plenty of water to boil. Add some salt. Put in the zucchini and boil 2-3 minutes. Drain them and keep aside. In a pan heat oil, fry onions and garlic for a minute. Add tomato, scraped pulp, 2 tablespoon bread crumbs, salt, pepper. Transfer to a baking dish. Sprinkle the remaining crumbs and cheese over the zucchini. Bake in a hot oven for 10-12 minutes. Serve hot with pita or other bread. Making time: 30 minutes Makes: 4 servings

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

4 Zucchinis firm and healthy
1 tb olive oil
3 tb Parmesan or cooking cheese
1/4 ts Garlic crushed
1 Onion grated
Pepper to taste; (fresh
Salt to taste
5 tb Bread crumbs
1 Tomato large peeled &

Instructions

Scrape zucchini skins and wash. Make a slit lengthwise and scrape out fleshy part. Place plenty of water to boil. Add some salt. Put in the zucchini and boil 2-3 minutes. Drain them and keep aside. In a pan heat oil, fry onions and garlic for a minute. Add tomato, scraped pulp, 2 tablespoon bread crumbs, salt, pepper. Transfer to a baking dish. Sprinkle the remaining crumbs and cheese over the zucchini. Bake in a hot oven for 10-12 minutes. Serve hot with pita or other bread. Making time: 30 minutes Makes: 4 servings

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

4 Zucchinis firm and healthy
1 tb olive oil
3 tb Parmesan or cooking cheese
1/4 ts Garlic crushed
1 Onion grated
Pepper to taste; (fresh
Salt to taste
5 tb Bread crumbs
1 Tomato large peeled &

Instructions

Scrape zucchini skins and wash. Make a slit lengthwise and scrape out fleshy part. Place plenty of water to boil. Add some salt. Put in the zucchini and boil 2-3 minutes. Drain them and keep aside. In a pan heat oil, fry onions and garlic for a minute. Add tomato, scraped pulp, 2 tablespoon bread crumbs, salt, pepper. Transfer to a baking dish. Sprinkle the remaining crumbs and cheese over the zucchini. Bake in a hot oven for 10-12 minutes. Serve hot with pita or other bread. Making time: 30 minutes Makes: 4 servings

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup

Ingredients

1 small Onion Diced
2 med Zucchini chopped
1 tsp Parsley chopped
1/4 cup butter
2 cups milk
2 cups water
1/4 tsp garlic salt
1/4 tsp celery salt
1 tsp seasoning salt

Instructions

Add onion, zucchini and parsley in a sauce pan with 2 cups of water and 3 chicken bouillon cubes until tender. Pour into a blender and blend until smooth,
In the meantime:
Melt 1/4 cup butter, add one cup of flour, blend well, heat until bubbly, then add 2 cups of milk. Heat on Med. heat, stirring well Until thick. Add the mixture to the blended Zucchini mixture then add:
1/4 tsp garlic salt
1/4 tsp celery salt
1 tsp seasoning salt

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup

Ingredients

1 small Onion Diced
2 med Zucchini chopped
1 tsp Parsley chopped
1/4 cup butter
2 cups milk
2 cups water
1/4 tsp garlic salt
1/4 tsp celery salt
1 tsp seasoning salt

Instructions

Add onion, zucchini and parsley in a sauce pan with 2 cups of water and 3 chicken bouillon cubes until tender. Pour into a blender and blend until smooth,
In the meantime:
Melt 1/4 cup butter, add one cup of flour, blend well, heat until bubbly, then add 2 cups of milk. Heat on Med. heat, stirring well Until thick. Add the mixture to the blended Zucchini mixture then add:
1/4 tsp garlic salt
1/4 tsp celery salt
1 tsp seasoning salt

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup

Ingredients

1 small Onion Diced
2 med Zucchini chopped
1 tsp Parsley chopped
1/4 cup butter
2 cups milk
2 cups water
1/4 tsp garlic salt
1/4 tsp celery salt
1 tsp seasoning salt

Instructions

Add onion, zucchini and parsley in a sauce pan with 2 cups of water and 3 chicken bouillon cubes until tender. Pour into a blender and blend until smooth,
In the meantime:
Melt 1/4 cup butter, add one cup of flour, blend well, heat until bubbly, then add 2 cups of milk. Heat on Med. heat, stirring well Until thick. Add the mixture to the blended Zucchini mixture then add:
1/4 tsp garlic salt
1/4 tsp celery salt
1 tsp seasoning salt

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup

Ingredients

1 small Onion Diced
2 med Zucchini chopped
1 tsp Parsley chopped
1/4 cup butter
2 cups milk
2 cups water
1/4 tsp garlic salt
1/4 tsp celery salt
1 tsp seasoning salt

Instructions

Add onion, zucchini and parsley in a sauce pan with 2 cups of water and 3 chicken bouillon cubes until tender. Pour into a blender and blend until smooth,
In the meantime:
Melt 1/4 cup butter, add one cup of flour, blend well, heat until bubbly, then add 2 cups of milk. Heat on Med. heat, stirring well Until thick. Add the mixture to the blended Zucchini mixture then add:
1/4 tsp garlic salt
1/4 tsp celery salt
1 tsp seasoning salt

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Squash Casserole

Ingredients

2 each Zucchini thinly sliced in rounds
2 each Yellow Squash thinly sliced in rounds
3 each Tomatoes quartered then quartered again
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1 1/2 cups Sharp Cheddar cheese shredded and divided
2 ounces Goat Cheese crumbled
2 teaspoons White wine vinegar
1/4 cup Panko bread crumbs
1 tablespoon Extra virgin olive oil
1/2 teaspoon Paprika
1 3/4 cups Lowfat Milk divided
3 tablespoons Flour
1 tablespoon Tarragon dried
2 ears Corn kernals removed
3 tablespoons Butter
1 each Onion chopped

Instructions

1. Lightly oil casserole dish.
2. In a large pan, melt butter and sauté onion and corn until onion softens. Then add squash and zucchini and continue to cook until vegetables soften slightly, about 5 minutes.
3. Heat 1 1/2 cups milk in a large pan over medium high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, salt and pepper in a small bowl until combined. Add the flour mix to the simmering milk; reduce heat to medium-low and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in Cheddar, goat cheese, vinegar and tarragon until the cheese is melted.
4. Arrange 1/2 of the cooked vegetables evenly in casserole dish.
5. Pour 1/2 cheese mixture over vegetables, then add another layer of vegetables and another layer of cheese.
6. Arrange tomatoes on the top.
7. Sprinkle remaining 1/2 cup cheddar over that.
8. Combine breadcrumbs, oil and paprika in a small bowl. Sprinkle over the top of the casserole.
9. Bake at 400 for 30 minutes. Then broil until breadcrumbs are golden brown, 1-3 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Squash Casserole

Ingredients

2 each Zucchini thinly sliced in rounds
2 each Yellow Squash thinly sliced in rounds
3 each Tomatoes quartered then quartered again
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1 1/2 cups Sharp Cheddar cheese shredded and divided
2 ounces Goat Cheese crumbled
2 teaspoons White wine vinegar
1/4 cup Panko bread crumbs
1 tablespoon Extra virgin olive oil
1/2 teaspoon Paprika
1 3/4 cups Lowfat Milk divided
3 tablespoons Flour
1 tablespoon Tarragon dried
2 ears Corn kernals removed
3 tablespoons Butter
1 each Onion chopped

Instructions

1. Lightly oil casserole dish.
2. In a large pan, melt butter and sauté onion and corn until onion softens. Then add squash and zucchini and continue to cook until vegetables soften slightly, about 5 minutes.
3. Heat 1 1/2 cups milk in a large pan over medium high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, salt and pepper in a small bowl until combined. Add the flour mix to the simmering milk; reduce heat to medium-low and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in Cheddar, goat cheese, vinegar and tarragon until the cheese is melted.
4. Arrange 1/2 of the cooked vegetables evenly in casserole dish.
5. Pour 1/2 cheese mixture over vegetables, then add another layer of vegetables and another layer of cheese.
6. Arrange tomatoes on the top.
7. Sprinkle remaining 1/2 cup cheddar over that.
8. Combine breadcrumbs, oil and paprika in a small bowl. Sprinkle over the top of the casserole.
9. Bake at 400 for 30 minutes. Then broil until breadcrumbs are golden brown, 1-3 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Squash Casserole

Ingredients

2 each Zucchini thinly sliced in rounds
2 each Yellow Squash thinly sliced in rounds
3 each Tomatoes quartered then quartered again
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1 1/2 cups Sharp Cheddar cheese shredded and divided
2 ounces Goat Cheese crumbled
2 teaspoons White wine vinegar
1/4 cup Panko bread crumbs
1 tablespoon Extra virgin olive oil
1/2 teaspoon Paprika
1 3/4 cups Lowfat Milk divided
3 tablespoons Flour
1 tablespoon Tarragon dried
2 ears Corn kernals removed
3 tablespoons Butter
1 each Onion chopped

Instructions

1. Lightly oil casserole dish.
2. In a large pan, melt butter and sauté onion and corn until onion softens. Then add squash and zucchini and continue to cook until vegetables soften slightly, about 5 minutes.
3. Heat 1 1/2 cups milk in a large pan over medium high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, salt and pepper in a small bowl until combined. Add the flour mix to the simmering milk; reduce heat to medium-low and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in Cheddar, goat cheese, vinegar and tarragon until the cheese is melted.
4. Arrange 1/2 of the cooked vegetables evenly in casserole dish.
5. Pour 1/2 cheese mixture over vegetables, then add another layer of vegetables and another layer of cheese.
6. Arrange tomatoes on the top.
7. Sprinkle remaining 1/2 cup cheddar over that.
8. Combine breadcrumbs, oil and paprika in a small bowl. Sprinkle over the top of the casserole.
9. Bake at 400 for 30 minutes. Then broil until breadcrumbs are golden brown, 1-3 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Squash Casserole

Ingredients

2 each Zucchini thinly sliced in rounds
2 each Yellow Squash thinly sliced in rounds
3 each Tomatoes quartered then quartered again
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1 1/2 cups Sharp Cheddar cheese shredded and divided
2 ounces Goat Cheese crumbled
2 teaspoons White wine vinegar
1/4 cup Panko bread crumbs
1 tablespoon Extra virgin olive oil
1/2 teaspoon Paprika
1 3/4 cups Lowfat Milk divided
3 tablespoons Flour
1 tablespoon Tarragon dried
2 ears Corn kernals removed
3 tablespoons Butter
1 each Onion chopped

Instructions

1. Lightly oil casserole dish.
2. In a large pan, melt butter and sauté onion and corn until onion softens. Then add squash and zucchini and continue to cook until vegetables soften slightly, about 5 minutes.
3. Heat 1 1/2 cups milk in a large pan over medium high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, salt and pepper in a small bowl until combined. Add the flour mix to the simmering milk; reduce heat to medium-low and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in Cheddar, goat cheese, vinegar and tarragon until the cheese is melted.
4. Arrange 1/2 of the cooked vegetables evenly in casserole dish.
5. Pour 1/2 cheese mixture over vegetables, then add another layer of vegetables and another layer of cheese.
6. Arrange tomatoes on the top.
7. Sprinkle remaining 1/2 cup cheddar over that.
8. Combine breadcrumbs, oil and paprika in a small bowl. Sprinkle over the top of the casserole.
9. Bake at 400 for 30 minutes. Then broil until breadcrumbs are golden brown, 1-3 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Zucchini with Fresh Mozzarella

Ingredients

3 zucchini (about 1 pound), cut lengthwise into 1/4-inch slices
2 tablespoons olive oil
Salt
Fresh-ground black pepper
1/4 teaspoon wine vinegar
1 clove garlic, minced
1 tablespoon chopped flat-leaf parsley
1/2 pound salted fresh mozzarella, cut into thick slices

Instructions

Light the grill or heat the broiler. In a large glass or stainless-steel bowl, toss the zucchini with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill or broil the zucchini, turning once, until tender and golden, about 5 minutes per side. Put the zucchini back in the bowl.
Toss the zucchini with 1/2 tablespoon of the oil, 1/8 teaspoon salt, the vinegar, garlic, and parsley. Let cool.
Put the mozzarella slices on a serving plate, fanning them out to form a circle. Drizzle them with the remaining 1/2 tablespoon oil and sprinkle them with a pinch of pepper. Fold the zucchini slices in half and tuck them between the pieces of cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Zucchini with Fresh Mozzarella

Ingredients

3 zucchini (about 1 pound), cut lengthwise into 1/4-inch slices
2 tablespoons olive oil
Salt
Fresh-ground black pepper
1/4 teaspoon wine vinegar
1 clove garlic, minced
1 tablespoon chopped flat-leaf parsley
1/2 pound salted fresh mozzarella, cut into thick slices

Instructions

Light the grill or heat the broiler. In a large glass or stainless-steel bowl, toss the zucchini with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill or broil the zucchini, turning once, until tender and golden, about 5 minutes per side. Put the zucchini back in the bowl.
Toss the zucchini with 1/2 tablespoon of the oil, 1/8 teaspoon salt, the vinegar, garlic, and parsley. Let cool.
Put the mozzarella slices on a serving plate, fanning them out to form a circle. Drizzle them with the remaining 1/2 tablespoon oil and sprinkle them with a pinch of pepper. Fold the zucchini slices in half and tuck them between the pieces of cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Zucchini with Fresh Mozzarella

Ingredients

3 zucchini (about 1 pound), cut lengthwise into 1/4-inch slices
2 tablespoons olive oil
Salt
Fresh-ground black pepper
1/4 teaspoon wine vinegar
1 clove garlic, minced
1 tablespoon chopped flat-leaf parsley
1/2 pound salted fresh mozzarella, cut into thick slices

Instructions

Light the grill or heat the broiler. In a large glass or stainless-steel bowl, toss the zucchini with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill or broil the zucchini, turning once, until tender and golden, about 5 minutes per side. Put the zucchini back in the bowl.
Toss the zucchini with 1/2 tablespoon of the oil, 1/8 teaspoon salt, the vinegar, garlic, and parsley. Let cool.
Put the mozzarella slices on a serving plate, fanning them out to form a circle. Drizzle them with the remaining 1/2 tablespoon oil and sprinkle them with a pinch of pepper. Fold the zucchini slices in half and tuck them between the pieces of cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Zucchini with Fresh Mozzarella

Ingredients

3 zucchini (about 1 pound), cut lengthwise into 1/4-inch slices
2 tablespoons olive oil
Salt
Fresh-ground black pepper
1/4 teaspoon wine vinegar
1 clove garlic, minced
1 tablespoon chopped flat-leaf parsley
1/2 pound salted fresh mozzarella, cut into thick slices

Instructions

Light the grill or heat the broiler. In a large glass or stainless-steel bowl, toss the zucchini with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill or broil the zucchini, turning once, until tender and golden, about 5 minutes per side. Put the zucchini back in the bowl.
Toss the zucchini with 1/2 tablespoon of the oil, 1/8 teaspoon salt, the vinegar, garlic, and parsley. Let cool.
Put the mozzarella slices on a serving plate, fanning them out to form a circle. Drizzle them with the remaining 1/2 tablespoon oil and sprinkle them with a pinch of pepper. Fold the zucchini slices in half and tuck them between the pieces of cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

4 small Zucchini
2 tablespoons Extra virgin olive oil
12 medium Fresh mushrooms chopped
1 small Shallot chopped
3-4 small Garlic cloves grated or chopped
2 medium Roma Tomatoes seeded and chopped
1 handful Fresh parsley chopped
1 handful Fresh basil chopped
3/4 chup Parmesan shredded
1 medium egg beaten

Instructions

Heat the oven to 425 degrees F.
Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.
Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/stuffed-young-zucchini-recipe/index.html?oc=linkback

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

4 small Zucchini
2 tablespoons Extra virgin olive oil
12 medium Fresh mushrooms chopped
1 small Shallot chopped
3-4 small Garlic cloves grated or chopped
2 medium Roma Tomatoes seeded and chopped
1 handful Fresh parsley chopped
1 handful Fresh basil chopped
3/4 chup Parmesan shredded
1 medium egg beaten

Instructions

Heat the oven to 425 degrees F.
Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.
Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/stuffed-young-zucchini-recipe/index.html?oc=linkback

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

4 small Zucchini
2 tablespoons Extra virgin olive oil
12 medium Fresh mushrooms chopped
1 small Shallot chopped
3-4 small Garlic cloves grated or chopped
2 medium Roma Tomatoes seeded and chopped
1 handful Fresh parsley chopped
1 handful Fresh basil chopped
3/4 chup Parmesan shredded
1 medium egg beaten

Instructions

Heat the oven to 425 degrees F.
Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.
Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/stuffed-young-zucchini-recipe/index.html?oc=linkback

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

4 small Zucchini
2 tablespoons Extra virgin olive oil
12 medium Fresh mushrooms chopped
1 small Shallot chopped
3-4 small Garlic cloves grated or chopped
2 medium Roma Tomatoes seeded and chopped
1 handful Fresh parsley chopped
1 handful Fresh basil chopped
3/4 chup Parmesan shredded
1 medium egg beaten

Instructions

Heat the oven to 425 degrees F.
Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.
Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/stuffed-young-zucchini-recipe/index.html?oc=linkback

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pasta

Ingredients

8 ounces uncooked linguine
4 cups coarsely shredded zucchini (about 3 medium)
4 teaspoons Extra Virgin Olive Oil
2 garlic cloves thinly sliced
1/4 cup fat-free plain yogurt
3/4 cup shredded reduced-fat cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pasta

Ingredients

8 ounces uncooked linguine
4 cups coarsely shredded zucchini (about 3 medium)
4 teaspoons Extra Virgin Olive Oil
2 garlic cloves thinly sliced
1/4 cup fat-free plain yogurt
3/4 cup shredded reduced-fat cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pasta

Ingredients

8 ounces uncooked linguine
4 cups coarsely shredded zucchini (about 3 medium)
4 teaspoons Extra Virgin Olive Oil
2 garlic cloves thinly sliced
1/4 cup fat-free plain yogurt
3/4 cup shredded reduced-fat cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pasta

Ingredients

8 ounces uncooked linguine
4 cups coarsely shredded zucchini (about 3 medium)
4 teaspoons Extra Virgin Olive Oil
2 garlic cloves thinly sliced
1/4 cup fat-free plain yogurt
3/4 cup shredded reduced-fat cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.

Sun, 05 Jul 2026 00:00:00 GMT

How To Make Zucchini Noodles

Ingredients

2 small zucchini
1 tbsp. olive oil
Kosher salt
Freshly ground black pepper

Instructions

Cut both ends off each zucchini. Secure in spiralizer and twist to create noodles. Continue twisting until entire zucchini is spiralized, then discard core. Repeat with second zucchini.
Heat oil in a large skillet over medium heat. Add zoodles and cook, stirring occasionally, until tender (but still al dente!), about 5 minutes. Season with salt and pepper and serve with sauce or cheese of your choice.

Sun, 05 Jul 2026 00:00:00 GMT

How To Make Zucchini Noodles

Ingredients

2 small zucchini
1 tbsp. olive oil
Kosher salt
Freshly ground black pepper

Instructions

Cut both ends off each zucchini. Secure in spiralizer and twist to create noodles. Continue twisting until entire zucchini is spiralized, then discard core. Repeat with second zucchini.
Heat oil in a large skillet over medium heat. Add zoodles and cook, stirring occasionally, until tender (but still al dente!), about 5 minutes. Season with salt and pepper and serve with sauce or cheese of your choice.

Sun, 05 Jul 2026 00:00:00 GMT

How To Make Zucchini Noodles

Ingredients

2 small zucchini
1 tbsp. olive oil
Kosher salt
Freshly ground black pepper

Instructions

Cut both ends off each zucchini. Secure in spiralizer and twist to create noodles. Continue twisting until entire zucchini is spiralized, then discard core. Repeat with second zucchini.
Heat oil in a large skillet over medium heat. Add zoodles and cook, stirring occasionally, until tender (but still al dente!), about 5 minutes. Season with salt and pepper and serve with sauce or cheese of your choice.

Sun, 05 Jul 2026 00:00:00 GMT

How To Make Zucchini Noodles

Ingredients

2 small zucchini
1 tbsp. olive oil
Kosher salt
Freshly ground black pepper

Instructions

Cut both ends off each zucchini. Secure in spiralizer and twist to create noodles. Continue twisting until entire zucchini is spiralized, then discard core. Repeat with second zucchini.
Heat oil in a large skillet over medium heat. Add zoodles and cook, stirring occasionally, until tender (but still al dente!), about 5 minutes. Season with salt and pepper and serve with sauce or cheese of your choice.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Dinner Rolls

Ingredients

1 cup shredded peeled zucchini
1 teaspoon salt, divided
3 1/2 cups all-purpose flour, divided
1 (1/4 ounce) package fast rise yeast
5 tablespoons grated parmesan cheese, divided
1 teaspoon sugar
1 cup warm water (120° to 130°)
1/4 cup butter, softened

Instructions

Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain.
Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Divide dough in half; shape each portion into 12 balls. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Dinner Rolls

Ingredients

1 cup shredded peeled zucchini
1 teaspoon salt, divided
3 1/2 cups all-purpose flour, divided
1 (1/4 ounce) package fast rise yeast
5 tablespoons grated parmesan cheese, divided
1 teaspoon sugar
1 cup warm water (120° to 130°)
1/4 cup butter, softened

Instructions

Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain.
Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Divide dough in half; shape each portion into 12 balls. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Dinner Rolls

Ingredients

1 cup shredded peeled zucchini
1 teaspoon salt, divided
3 1/2 cups all-purpose flour, divided
1 (1/4 ounce) package fast rise yeast
5 tablespoons grated parmesan cheese, divided
1 teaspoon sugar
1 cup warm water (120° to 130°)
1/4 cup butter, softened

Instructions

Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain.
Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Divide dough in half; shape each portion into 12 balls. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Dinner Rolls

Ingredients

1 cup shredded peeled zucchini
1 teaspoon salt, divided
3 1/2 cups all-purpose flour, divided
1 (1/4 ounce) package fast rise yeast
5 tablespoons grated parmesan cheese, divided
1 teaspoon sugar
1 cup warm water (120° to 130°)
1/4 cup butter, softened

Instructions

Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain.
Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Divide dough in half; shape each portion into 12 balls. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Cheese Soup

Ingredients

1 tablespoon butter (or oil)
1 cup onion, diced
2 cloves garlic, chopped
1/2 teaspoon thyme (optional)
3 cups chicken broth (or vegetable broth)
2 pounds zucchini, sliced
1 pound russet potatoes, peeled and sliced
1 pinch nutmeg (optional)
1/2 cup heavy cream (or milk)
2 cups sharp/old/aged cheddar cheese, shredded
salt and pepper to taste

Instructions

Melt the butter in a large saucepan over medium heat, add the onions and cook until tender, about 5-7 minutes.
Add the garlic and thyme, mix, and cook until fragrant, about 30 seconds.
Add the broth, zucchini, and potato, bring to a boil, reduce the heat and simmer, covered, until tender, about 15 minutes.
Puree with a stick blender, in a blender, or in a food processor, to the desired consistency.
Add nutmeg, cream, and cheese and let the cheese melt, about 2-3 minutes.
Season with salt and pepper to taste and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Cheese Soup

Ingredients

1 tablespoon butter (or oil)
1 cup onion, diced
2 cloves garlic, chopped
1/2 teaspoon thyme (optional)
3 cups chicken broth (or vegetable broth)
2 pounds zucchini, sliced
1 pound russet potatoes, peeled and sliced
1 pinch nutmeg (optional)
1/2 cup heavy cream (or milk)
2 cups sharp/old/aged cheddar cheese, shredded
salt and pepper to taste

Instructions

Melt the butter in a large saucepan over medium heat, add the onions and cook until tender, about 5-7 minutes.
Add the garlic and thyme, mix, and cook until fragrant, about 30 seconds.
Add the broth, zucchini, and potato, bring to a boil, reduce the heat and simmer, covered, until tender, about 15 minutes.
Puree with a stick blender, in a blender, or in a food processor, to the desired consistency.
Add nutmeg, cream, and cheese and let the cheese melt, about 2-3 minutes.
Season with salt and pepper to taste and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Cheese Soup

Ingredients

1 tablespoon butter (or oil)
1 cup onion, diced
2 cloves garlic, chopped
1/2 teaspoon thyme (optional)
3 cups chicken broth (or vegetable broth)
2 pounds zucchini, sliced
1 pound russet potatoes, peeled and sliced
1 pinch nutmeg (optional)
1/2 cup heavy cream (or milk)
2 cups sharp/old/aged cheddar cheese, shredded
salt and pepper to taste

Instructions

Melt the butter in a large saucepan over medium heat, add the onions and cook until tender, about 5-7 minutes.
Add the garlic and thyme, mix, and cook until fragrant, about 30 seconds.
Add the broth, zucchini, and potato, bring to a boil, reduce the heat and simmer, covered, until tender, about 15 minutes.
Puree with a stick blender, in a blender, or in a food processor, to the desired consistency.
Add nutmeg, cream, and cheese and let the cheese melt, about 2-3 minutes.
Season with salt and pepper to taste and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Cheese Soup

Ingredients

1 tablespoon butter (or oil)
1 cup onion, diced
2 cloves garlic, chopped
1/2 teaspoon thyme (optional)
3 cups chicken broth (or vegetable broth)
2 pounds zucchini, sliced
1 pound russet potatoes, peeled and sliced
1 pinch nutmeg (optional)
1/2 cup heavy cream (or milk)
2 cups sharp/old/aged cheddar cheese, shredded
salt and pepper to taste

Instructions

Melt the butter in a large saucepan over medium heat, add the onions and cook until tender, about 5-7 minutes.
Add the garlic and thyme, mix, and cook until fragrant, about 30 seconds.
Add the broth, zucchini, and potato, bring to a boil, reduce the heat and simmer, covered, until tender, about 15 minutes.
Puree with a stick blender, in a blender, or in a food processor, to the desired consistency.
Add nutmeg, cream, and cheese and let the cheese melt, about 2-3 minutes.
Season with salt and pepper to taste and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizers

Ingredients

3 cups Zucchini Shredded
1 1/4 cups Bisquik
1/2 cup Onion Diced
1/2 cup Parmesan Grated
1/2 teaspoon Salt
1/2 teaspoon Seasoned salt
1 teaspoon Italian seasoning
Dash Garlic powder
Dash Pepper
1/2 Cup Vegetable oil
3 Eggs Slightly beaten

Instructions

Mix all together and bake in greased 13x9 for 25 min at 350

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizers

Ingredients

3 cups Zucchini Shredded
1 1/4 cups Bisquik
1/2 cup Onion Diced
1/2 cup Parmesan Grated
1/2 teaspoon Salt
1/2 teaspoon Seasoned salt
1 teaspoon Italian seasoning
Dash Garlic powder
Dash Pepper
1/2 Cup Vegetable oil
3 Eggs Slightly beaten

Instructions

Mix all together and bake in greased 13x9 for 25 min at 350

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizers

Ingredients

3 cups Zucchini Shredded
1 1/4 cups Bisquik
1/2 cup Onion Diced
1/2 cup Parmesan Grated
1/2 teaspoon Salt
1/2 teaspoon Seasoned salt
1 teaspoon Italian seasoning
Dash Garlic powder
Dash Pepper
1/2 Cup Vegetable oil
3 Eggs Slightly beaten

Instructions

Mix all together and bake in greased 13x9 for 25 min at 350

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Appetizers

Ingredients

3 cups Zucchini Shredded
1 1/4 cups Bisquik
1/2 cup Onion Diced
1/2 cup Parmesan Grated
1/2 teaspoon Salt
1/2 teaspoon Seasoned salt
1 teaspoon Italian seasoning
Dash Garlic powder
Dash Pepper
1/2 Cup Vegetable oil
3 Eggs Slightly beaten

Instructions

Mix all together and bake in greased 13x9 for 25 min at 350

Sun, 05 Jul 2026 00:00:00 GMT

Tomato-zucchini tart

Ingredients

1 1/2 Cups All purpose flour
1 teaspoon Salt
1 1/2 teaspoons Coarsest ground black pepper Divided
1/2 Cup Chilled butter Cut into peices
2 Large Egg yolks Divided
1 Zucchini Thinly sliced
1/3 Cup Mayonnaise
1/2 Cup Freshly grated Parmesan cheese
1/2 teaspoon Salt
3 tablespoons Chopped fresh basil
5 (About 1 1/2 pound) Tomato Sliced in seated
Fresh basil leaves For garnish

Instructions

1. Combine flour, salt and 1 teaspoon pepper in a food processor. Gradually add butter, pulsing until a course meal forms. Add one egg yolk and 2 tablespoons water; process until dough sticks together when pressed. Presto in a 9 inch square or round tart pan. pierce dough all over with fork; brush with remaining egg yolk and chill for one hour.
2. Preheat oven to 375°F. Bake crossed 15 minutes; set aside.
3. Steam or microwave zucchini 3 to 5 minutes or until tender but still holding it shape. Drain on paper towel's.
4. Combine remaining 1/2 teaspoon pepper, mayonnaise, and next three ingredients in a bowl. Layer half of zucchini, half of tomato slices, and half of mayonnaise mixture in reserved crust. Repeat with remaining zucchini, tomatoes, and mayonnaise sure.
5. Baked tart 25 minutes or until filling is hot and bubbly and crust is golden. Garnish, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Tomato-zucchini tart

Ingredients

1 1/2 Cups All purpose flour
1 teaspoon Salt
1 1/2 teaspoons Coarsest ground black pepper Divided
1/2 Cup Chilled butter Cut into peices
2 Large Egg yolks Divided
1 Zucchini Thinly sliced
1/3 Cup Mayonnaise
1/2 Cup Freshly grated Parmesan cheese
1/2 teaspoon Salt
3 tablespoons Chopped fresh basil
5 (About 1 1/2 pound) Tomato Sliced in seated
Fresh basil leaves For garnish

Instructions

1. Combine flour, salt and 1 teaspoon pepper in a food processor. Gradually add butter, pulsing until a course meal forms. Add one egg yolk and 2 tablespoons water; process until dough sticks together when pressed. Presto in a 9 inch square or round tart pan. pierce dough all over with fork; brush with remaining egg yolk and chill for one hour.
2. Preheat oven to 375°F. Bake crossed 15 minutes; set aside.
3. Steam or microwave zucchini 3 to 5 minutes or until tender but still holding it shape. Drain on paper towel's.
4. Combine remaining 1/2 teaspoon pepper, mayonnaise, and next three ingredients in a bowl. Layer half of zucchini, half of tomato slices, and half of mayonnaise mixture in reserved crust. Repeat with remaining zucchini, tomatoes, and mayonnaise sure.
5. Baked tart 25 minutes or until filling is hot and bubbly and crust is golden. Garnish, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Tomato-zucchini tart

Ingredients

1 1/2 Cups All purpose flour
1 teaspoon Salt
1 1/2 teaspoons Coarsest ground black pepper Divided
1/2 Cup Chilled butter Cut into peices
2 Large Egg yolks Divided
1 Zucchini Thinly sliced
1/3 Cup Mayonnaise
1/2 Cup Freshly grated Parmesan cheese
1/2 teaspoon Salt
3 tablespoons Chopped fresh basil
5 (About 1 1/2 pound) Tomato Sliced in seated
Fresh basil leaves For garnish

Instructions

1. Combine flour, salt and 1 teaspoon pepper in a food processor. Gradually add butter, pulsing until a course meal forms. Add one egg yolk and 2 tablespoons water; process until dough sticks together when pressed. Presto in a 9 inch square or round tart pan. pierce dough all over with fork; brush with remaining egg yolk and chill for one hour.
2. Preheat oven to 375°F. Bake crossed 15 minutes; set aside.
3. Steam or microwave zucchini 3 to 5 minutes or until tender but still holding it shape. Drain on paper towel's.
4. Combine remaining 1/2 teaspoon pepper, mayonnaise, and next three ingredients in a bowl. Layer half of zucchini, half of tomato slices, and half of mayonnaise mixture in reserved crust. Repeat with remaining zucchini, tomatoes, and mayonnaise sure.
5. Baked tart 25 minutes or until filling is hot and bubbly and crust is golden. Garnish, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Tomato-zucchini tart

Ingredients

1 1/2 Cups All purpose flour
1 teaspoon Salt
1 1/2 teaspoons Coarsest ground black pepper Divided
1/2 Cup Chilled butter Cut into peices
2 Large Egg yolks Divided
1 Zucchini Thinly sliced
1/3 Cup Mayonnaise
1/2 Cup Freshly grated Parmesan cheese
1/2 teaspoon Salt
3 tablespoons Chopped fresh basil
5 (About 1 1/2 pound) Tomato Sliced in seated
Fresh basil leaves For garnish

Instructions

1. Combine flour, salt and 1 teaspoon pepper in a food processor. Gradually add butter, pulsing until a course meal forms. Add one egg yolk and 2 tablespoons water; process until dough sticks together when pressed. Presto in a 9 inch square or round tart pan. pierce dough all over with fork; brush with remaining egg yolk and chill for one hour.
2. Preheat oven to 375°F. Bake crossed 15 minutes; set aside.
3. Steam or microwave zucchini 3 to 5 minutes or until tender but still holding it shape. Drain on paper towel's.
4. Combine remaining 1/2 teaspoon pepper, mayonnaise, and next three ingredients in a bowl. Layer half of zucchini, half of tomato slices, and half of mayonnaise mixture in reserved crust. Repeat with remaining zucchini, tomatoes, and mayonnaise sure.
5. Baked tart 25 minutes or until filling is hot and bubbly and crust is golden. Garnish, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

The 4-Ingredient Zucchini Dip My Whole Family Loves

Ingredients

1 pound zucchini (about 2 medium)
2 1/2 teaspoons kosher salt, divided
2 tablespoons olive oil, divided
1/2 teaspoon freshly ground black pepper
3 cloves garlic
1/2 cup Greek yogurt
1 lemon, juiced
Chopped fresh herbs, such as parsley, dill, and/or mint (optional, for garnish)

Instructions

Prepare the zucchini: Trim the stem end from the zucchini and slice in half lengthwise. Sprinkle all over with 2 teaspoons salt, then allow to drain in a colander for 20 minutes.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Dry and roast the zucchini: Gently squeeze the excess water from the zucchini and pat it dry with paper towels. Place on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast until the zucchini is soft and golden brown, 15 to 20 minutes. Allow to cool for 5 minutes.
Mix up the dip: In a food processor, pulse the garlic until chopped. Add the yogurt and lemon juice and process to combine. Add the zucchini and run the processor until the mixture is smooth (or, if you prefer a coarser texture, pulse a few times to just combine).
Garnish and serve: Taste and adjust seasoning as necessary. Pour into a bowl and top with 1 tablespoon olive oil and chopped herbs, if using. Serve with crackers, pita, or crudité. Dip can be prepared up to 2 days ahead of time. Store in a sealed container in the refrigerator for up to 5 days. Love the recipe? Leave us stars and a comment below!

Sun, 05 Jul 2026 00:00:00 GMT

The 4-Ingredient Zucchini Dip My Whole Family Loves

Ingredients

1 pound zucchini (about 2 medium)
2 1/2 teaspoons kosher salt, divided
2 tablespoons olive oil, divided
1/2 teaspoon freshly ground black pepper
3 cloves garlic
1/2 cup Greek yogurt
1 lemon, juiced
Chopped fresh herbs, such as parsley, dill, and/or mint (optional, for garnish)

Instructions

Prepare the zucchini: Trim the stem end from the zucchini and slice in half lengthwise. Sprinkle all over with 2 teaspoons salt, then allow to drain in a colander for 20 minutes.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Dry and roast the zucchini: Gently squeeze the excess water from the zucchini and pat it dry with paper towels. Place on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast until the zucchini is soft and golden brown, 15 to 20 minutes. Allow to cool for 5 minutes.
Mix up the dip: In a food processor, pulse the garlic until chopped. Add the yogurt and lemon juice and process to combine. Add the zucchini and run the processor until the mixture is smooth (or, if you prefer a coarser texture, pulse a few times to just combine).
Garnish and serve: Taste and adjust seasoning as necessary. Pour into a bowl and top with 1 tablespoon olive oil and chopped herbs, if using. Serve with crackers, pita, or crudité. Dip can be prepared up to 2 days ahead of time. Store in a sealed container in the refrigerator for up to 5 days. Love the recipe? Leave us stars and a comment below!

Sun, 05 Jul 2026 00:00:00 GMT

The 4-Ingredient Zucchini Dip My Whole Family Loves

Ingredients

1 pound zucchini (about 2 medium)
2 1/2 teaspoons kosher salt, divided
2 tablespoons olive oil, divided
1/2 teaspoon freshly ground black pepper
3 cloves garlic
1/2 cup Greek yogurt
1 lemon, juiced
Chopped fresh herbs, such as parsley, dill, and/or mint (optional, for garnish)

Instructions

Prepare the zucchini: Trim the stem end from the zucchini and slice in half lengthwise. Sprinkle all over with 2 teaspoons salt, then allow to drain in a colander for 20 minutes.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Dry and roast the zucchini: Gently squeeze the excess water from the zucchini and pat it dry with paper towels. Place on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast until the zucchini is soft and golden brown, 15 to 20 minutes. Allow to cool for 5 minutes.
Mix up the dip: In a food processor, pulse the garlic until chopped. Add the yogurt and lemon juice and process to combine. Add the zucchini and run the processor until the mixture is smooth (or, if you prefer a coarser texture, pulse a few times to just combine).
Garnish and serve: Taste and adjust seasoning as necessary. Pour into a bowl and top with 1 tablespoon olive oil and chopped herbs, if using. Serve with crackers, pita, or crudité. Dip can be prepared up to 2 days ahead of time. Store in a sealed container in the refrigerator for up to 5 days. Love the recipe? Leave us stars and a comment below!

Sun, 05 Jul 2026 00:00:00 GMT

The 4-Ingredient Zucchini Dip My Whole Family Loves

Ingredients

1 pound zucchini (about 2 medium)
2 1/2 teaspoons kosher salt, divided
2 tablespoons olive oil, divided
1/2 teaspoon freshly ground black pepper
3 cloves garlic
1/2 cup Greek yogurt
1 lemon, juiced
Chopped fresh herbs, such as parsley, dill, and/or mint (optional, for garnish)

Instructions

Prepare the zucchini: Trim the stem end from the zucchini and slice in half lengthwise. Sprinkle all over with 2 teaspoons salt, then allow to drain in a colander for 20 minutes.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Dry and roast the zucchini: Gently squeeze the excess water from the zucchini and pat it dry with paper towels. Place on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast until the zucchini is soft and golden brown, 15 to 20 minutes. Allow to cool for 5 minutes.
Mix up the dip: In a food processor, pulse the garlic until chopped. Add the yogurt and lemon juice and process to combine. Add the zucchini and run the processor until the mixture is smooth (or, if you prefer a coarser texture, pulse a few times to just combine).
Garnish and serve: Taste and adjust seasoning as necessary. Pour into a bowl and top with 1 tablespoon olive oil and chopped herbs, if using. Serve with crackers, pita, or crudité. Dip can be prepared up to 2 days ahead of time. Store in a sealed container in the refrigerator for up to 5 days. Love the recipe? Leave us stars and a comment below!

Sun, 05 Jul 2026 00:00:00 GMT

Baked Stuffed Zucchini

Ingredients

1/2 c Walnuts chopped
4 Eggs
4 1/2-pound Zucchinis
1 tb Fresh basil chopped
2 Scallions chopped
1 c Soft bread crumbs
Salt to taste
2 tb Margarine
2 tb Fresh parsley minced
1/2 lb Mushrooms chopped
Black pepper to taste
1/2 c Grated Parmesan cheese

Instructions

1. Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4-inch thick. 2. Drop shells into boiling water and boil for 5 minutes. 3. Chop pulp and saute in margarine. Add scallion (or green onions) and mushrooms; saute 3 minutes longer. Add nuts and remove from heat. 4. Beat eggs with parsley, basil, salt and pepper to taste. 5. Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini shells which have been drained. Top with grated cheese. Use your choice of cheese; Parmesan is only one suggestion. 6. Place into a baking dish which has been greased with margarine. Add 1/2 inch of water and bake, uncovered, in preheated 350-degree oven for about 30 minutes. Let stand 5 minutes, then serve. Recipe by: Jo Anne Merrill Posted to recipelu-digest by "Valerie Whittle" on Feb 4, 1998

Sun, 05 Jul 2026 00:00:00 GMT

Baked Stuffed Zucchini

Ingredients

1/2 c Walnuts chopped
4 Eggs
4 1/2-pound Zucchinis
1 tb Fresh basil chopped
2 Scallions chopped
1 c Soft bread crumbs
Salt to taste
2 tb Margarine
2 tb Fresh parsley minced
1/2 lb Mushrooms chopped
Black pepper to taste
1/2 c Grated Parmesan cheese

Instructions

1. Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4-inch thick. 2. Drop shells into boiling water and boil for 5 minutes. 3. Chop pulp and saute in margarine. Add scallion (or green onions) and mushrooms; saute 3 minutes longer. Add nuts and remove from heat. 4. Beat eggs with parsley, basil, salt and pepper to taste. 5. Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini shells which have been drained. Top with grated cheese. Use your choice of cheese; Parmesan is only one suggestion. 6. Place into a baking dish which has been greased with margarine. Add 1/2 inch of water and bake, uncovered, in preheated 350-degree oven for about 30 minutes. Let stand 5 minutes, then serve. Recipe by: Jo Anne Merrill Posted to recipelu-digest by "Valerie Whittle" on Feb 4, 1998

Sun, 05 Jul 2026 00:00:00 GMT

Baked Stuffed Zucchini

Ingredients

1/2 c Walnuts chopped
4 Eggs
4 1/2-pound Zucchinis
1 tb Fresh basil chopped
2 Scallions chopped
1 c Soft bread crumbs
Salt to taste
2 tb Margarine
2 tb Fresh parsley minced
1/2 lb Mushrooms chopped
Black pepper to taste
1/2 c Grated Parmesan cheese

Instructions

1. Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4-inch thick. 2. Drop shells into boiling water and boil for 5 minutes. 3. Chop pulp and saute in margarine. Add scallion (or green onions) and mushrooms; saute 3 minutes longer. Add nuts and remove from heat. 4. Beat eggs with parsley, basil, salt and pepper to taste. 5. Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini shells which have been drained. Top with grated cheese. Use your choice of cheese; Parmesan is only one suggestion. 6. Place into a baking dish which has been greased with margarine. Add 1/2 inch of water and bake, uncovered, in preheated 350-degree oven for about 30 minutes. Let stand 5 minutes, then serve. Recipe by: Jo Anne Merrill Posted to recipelu-digest by "Valerie Whittle" on Feb 4, 1998

Sun, 05 Jul 2026 00:00:00 GMT

Baked Stuffed Zucchini

Ingredients

1/2 c Walnuts chopped
4 Eggs
4 1/2-pound Zucchinis
1 tb Fresh basil chopped
2 Scallions chopped
1 c Soft bread crumbs
Salt to taste
2 tb Margarine
2 tb Fresh parsley minced
1/2 lb Mushrooms chopped
Black pepper to taste
1/2 c Grated Parmesan cheese

Instructions

1. Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4-inch thick. 2. Drop shells into boiling water and boil for 5 minutes. 3. Chop pulp and saute in margarine. Add scallion (or green onions) and mushrooms; saute 3 minutes longer. Add nuts and remove from heat. 4. Beat eggs with parsley, basil, salt and pepper to taste. 5. Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini shells which have been drained. Top with grated cheese. Use your choice of cheese; Parmesan is only one suggestion. 6. Place into a baking dish which has been greased with margarine. Add 1/2 inch of water and bake, uncovered, in preheated 350-degree oven for about 30 minutes. Let stand 5 minutes, then serve. Recipe by: Jo Anne Merrill Posted to recipelu-digest by "Valerie Whittle" on Feb 4, 1998

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Greek-Style Zucchini

Ingredients

4 small zucchini, thinly sliced
1 medium tomatoes, seeded and chopped
1/4 cup pitted ripe olives, halved
2 tablespoons green onions, chopped
4 teaspoons olive oil or 4 teaspoons canola oil
2 teaspoons lemon juice
1/2 teaspoon oregano, dried
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons parmesan cheese, grated

Instructions

Combine zucchini, tomato, olives, and onion in a bowl.
Combine oil, lemon juice, oregano, garlic salt, and pepper.
Pour over vegetables and toss to coat.
Place on a double thickness of heavy-duty foil(about 23 inx 18in).
Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender.
Sprinkle with Parmesan Cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Greek-Style Zucchini

Ingredients

4 small zucchini, thinly sliced
1 medium tomatoes, seeded and chopped
1/4 cup pitted ripe olives, halved
2 tablespoons green onions, chopped
4 teaspoons olive oil or 4 teaspoons canola oil
2 teaspoons lemon juice
1/2 teaspoon oregano, dried
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons parmesan cheese, grated

Instructions

Combine zucchini, tomato, olives, and onion in a bowl.
Combine oil, lemon juice, oregano, garlic salt, and pepper.
Pour over vegetables and toss to coat.
Place on a double thickness of heavy-duty foil(about 23 inx 18in).
Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender.
Sprinkle with Parmesan Cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Greek-Style Zucchini

Ingredients

4 small zucchini, thinly sliced
1 medium tomatoes, seeded and chopped
1/4 cup pitted ripe olives, halved
2 tablespoons green onions, chopped
4 teaspoons olive oil or 4 teaspoons canola oil
2 teaspoons lemon juice
1/2 teaspoon oregano, dried
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons parmesan cheese, grated

Instructions

Combine zucchini, tomato, olives, and onion in a bowl.
Combine oil, lemon juice, oregano, garlic salt, and pepper.
Pour over vegetables and toss to coat.
Place on a double thickness of heavy-duty foil(about 23 inx 18in).
Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender.
Sprinkle with Parmesan Cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Greek-Style Zucchini

Ingredients

4 small zucchini, thinly sliced
1 medium tomatoes, seeded and chopped
1/4 cup pitted ripe olives, halved
2 tablespoons green onions, chopped
4 teaspoons olive oil or 4 teaspoons canola oil
2 teaspoons lemon juice
1/2 teaspoon oregano, dried
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons parmesan cheese, grated

Instructions

Combine zucchini, tomato, olives, and onion in a bowl.
Combine oil, lemon juice, oregano, garlic salt, and pepper.
Pour over vegetables and toss to coat.
Place on a double thickness of heavy-duty foil(about 23 inx 18in).
Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender.
Sprinkle with Parmesan Cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Tart With Gruyere Cheese and Herbs

Ingredients

2 lbs fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups)
1 cup chopped onion
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon herbes de provence (or Herbes De Napa)
salt & freshly ground black pepper, to taste
1/2 cup fresh flat-leaf parsley, chopped
2 tablespoons pesto sauce
2 eggs, beaten
1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping
1 (8 ounce) package crescent roll dough (or use your favorite shortcrust pastry recipe, see note)

Instructions

Preheat oven to 400F degrees.
TO MAKE CRUST:.
Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
TO MAKE FILLING:.
In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 F until set and crust is golden, about 16 to 19 minutes.
Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
Good served warm, cold or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Tart With Gruyere Cheese and Herbs

Ingredients

2 lbs fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups)
1 cup chopped onion
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon herbes de provence (or Herbes De Napa)
salt & freshly ground black pepper, to taste
1/2 cup fresh flat-leaf parsley, chopped
2 tablespoons pesto sauce
2 eggs, beaten
1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping
1 (8 ounce) package crescent roll dough (or use your favorite shortcrust pastry recipe, see note)

Instructions

Preheat oven to 400F degrees.
TO MAKE CRUST:.
Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
TO MAKE FILLING:.
In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 F until set and crust is golden, about 16 to 19 minutes.
Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
Good served warm, cold or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Tart With Gruyere Cheese and Herbs

Ingredients

2 lbs fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups)
1 cup chopped onion
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon herbes de provence (or Herbes De Napa)
salt & freshly ground black pepper, to taste
1/2 cup fresh flat-leaf parsley, chopped
2 tablespoons pesto sauce
2 eggs, beaten
1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping
1 (8 ounce) package crescent roll dough (or use your favorite shortcrust pastry recipe, see note)

Instructions

Preheat oven to 400F degrees.
TO MAKE CRUST:.
Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
TO MAKE FILLING:.
In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 F until set and crust is golden, about 16 to 19 minutes.
Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
Good served warm, cold or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Tart With Gruyere Cheese and Herbs

Ingredients

2 lbs fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups)
1 cup chopped onion
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon herbes de provence (or Herbes De Napa)
salt & freshly ground black pepper, to taste
1/2 cup fresh flat-leaf parsley, chopped
2 tablespoons pesto sauce
2 eggs, beaten
1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping
1 (8 ounce) package crescent roll dough (or use your favorite shortcrust pastry recipe, see note)

Instructions

Preheat oven to 400F degrees.
TO MAKE CRUST:.
Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
TO MAKE FILLING:.
In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 F until set and crust is golden, about 16 to 19 minutes.
Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
Good served warm, cold or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Sticks

Ingredients

4 medium Zucchini Cut into Sticks
3 large Egg whites
1/4 teaspoon Kosher Salt
Freshly ground pepper
1 cup Whole Wheat Bread Crumbs
2 tablespoons Pecorino Romano Cheese grated
1/4 Teaspoon Garlic powder

Instructions

Preheat the oven to 425°F. Spray 2 large baking sheets with oil.
Cut each zucchini into 16 sticks about 4 inches long and about 1/2-inch thick for a total of 64 sticks. Put them on paper towels to blot excess moisture.
In a small bowl, season the egg whites with the salt and black pepper to taste; beat well.
In a medium-sized shallow bowl, combine the bread crumbs, cheese and garlic powder. Dip the zucchini sticks into the egg whites, and then into the bread crumbs, turning to coat well.
Place the breaded zucchini sticks in a single layer on the prepared baking sheets and spray the tops with more oil.
Bake until golden brown and tender in the center, 23 to 25 minutes.
Note: For best results, bread the zucchini in two batches so the crumbs don’t clump up. Divide the bread crumbs in half. Bread the first two zucchinis, then dump the crumbs and use the remaining crumbs to finish breading the last two.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Sticks

Ingredients

4 medium Zucchini Cut into Sticks
3 large Egg whites
1/4 teaspoon Kosher Salt
Freshly ground pepper
1 cup Whole Wheat Bread Crumbs
2 tablespoons Pecorino Romano Cheese grated
1/4 Teaspoon Garlic powder

Instructions

Preheat the oven to 425°F. Spray 2 large baking sheets with oil.
Cut each zucchini into 16 sticks about 4 inches long and about 1/2-inch thick for a total of 64 sticks. Put them on paper towels to blot excess moisture.
In a small bowl, season the egg whites with the salt and black pepper to taste; beat well.
In a medium-sized shallow bowl, combine the bread crumbs, cheese and garlic powder. Dip the zucchini sticks into the egg whites, and then into the bread crumbs, turning to coat well.
Place the breaded zucchini sticks in a single layer on the prepared baking sheets and spray the tops with more oil.
Bake until golden brown and tender in the center, 23 to 25 minutes.
Note: For best results, bread the zucchini in two batches so the crumbs don’t clump up. Divide the bread crumbs in half. Bread the first two zucchinis, then dump the crumbs and use the remaining crumbs to finish breading the last two.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Sticks

Ingredients

4 medium Zucchini Cut into Sticks
3 large Egg whites
1/4 teaspoon Kosher Salt
Freshly ground pepper
1 cup Whole Wheat Bread Crumbs
2 tablespoons Pecorino Romano Cheese grated
1/4 Teaspoon Garlic powder

Instructions

Preheat the oven to 425°F. Spray 2 large baking sheets with oil.
Cut each zucchini into 16 sticks about 4 inches long and about 1/2-inch thick for a total of 64 sticks. Put them on paper towels to blot excess moisture.
In a small bowl, season the egg whites with the salt and black pepper to taste; beat well.
In a medium-sized shallow bowl, combine the bread crumbs, cheese and garlic powder. Dip the zucchini sticks into the egg whites, and then into the bread crumbs, turning to coat well.
Place the breaded zucchini sticks in a single layer on the prepared baking sheets and spray the tops with more oil.
Bake until golden brown and tender in the center, 23 to 25 minutes.
Note: For best results, bread the zucchini in two batches so the crumbs don’t clump up. Divide the bread crumbs in half. Bread the first two zucchinis, then dump the crumbs and use the remaining crumbs to finish breading the last two.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Sticks

Ingredients

4 medium Zucchini Cut into Sticks
3 large Egg whites
1/4 teaspoon Kosher Salt
Freshly ground pepper
1 cup Whole Wheat Bread Crumbs
2 tablespoons Pecorino Romano Cheese grated
1/4 Teaspoon Garlic powder

Instructions

Preheat the oven to 425°F. Spray 2 large baking sheets with oil.
Cut each zucchini into 16 sticks about 4 inches long and about 1/2-inch thick for a total of 64 sticks. Put them on paper towels to blot excess moisture.
In a small bowl, season the egg whites with the salt and black pepper to taste; beat well.
In a medium-sized shallow bowl, combine the bread crumbs, cheese and garlic powder. Dip the zucchini sticks into the egg whites, and then into the bread crumbs, turning to coat well.
Place the breaded zucchini sticks in a single layer on the prepared baking sheets and spray the tops with more oil.
Bake until golden brown and tender in the center, 23 to 25 minutes.
Note: For best results, bread the zucchini in two batches so the crumbs don’t clump up. Divide the bread crumbs in half. Bread the first two zucchinis, then dump the crumbs and use the remaining crumbs to finish breading the last two.

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Zucchini Rounds With Dip

Ingredients

1 medium zucchini, cut into 1/4-inch slices
1/2 cup cornmeal
1 chicken bouillon cube, crushed
1 egg
1/4 cup milk
1 cup Italian seasoned breadcrumbs
1 teaspoon black pepper, freshly ground
oil, for frying (vegetable, canola, sunflower)
1/2 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons honey
1 teaspoon garlic powder

Instructions

Heat oil in frying pan over medium heat.
Place 3 shallow dishes out. In the first one, stir cornmeal and crushed bouillon together. In next dish, mix egg and milk. In the last dish, mix breadcrumbs and black pepper together.
Place a few zucchini disks in the corneal and shake to coat. Add zucchini to egg mixture and flip over to coat. Lastly, place zucchini in breadcrumb mixture and shake to coat. NOTE - It’s best to use a fork to lift the rounds out of the cornmeal and breadcrumbs so your fingers don’t get coated or remove the coating from the zucchini.
Add zucchini to hot oil and cook for 2 minutes on each side or until golden brown. Remove rounds and place on paper towels on a dish.
While you are waiting for zucchini to fry, mix together dip and set aside in a small dish.

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Zucchini Rounds With Dip

Ingredients

1 medium zucchini, cut into 1/4-inch slices
1/2 cup cornmeal
1 chicken bouillon cube, crushed
1 egg
1/4 cup milk
1 cup Italian seasoned breadcrumbs
1 teaspoon black pepper, freshly ground
oil, for frying (vegetable, canola, sunflower)
1/2 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons honey
1 teaspoon garlic powder

Instructions

Heat oil in frying pan over medium heat.
Place 3 shallow dishes out. In the first one, stir cornmeal and crushed bouillon together. In next dish, mix egg and milk. In the last dish, mix breadcrumbs and black pepper together.
Place a few zucchini disks in the corneal and shake to coat. Add zucchini to egg mixture and flip over to coat. Lastly, place zucchini in breadcrumb mixture and shake to coat. NOTE - It’s best to use a fork to lift the rounds out of the cornmeal and breadcrumbs so your fingers don’t get coated or remove the coating from the zucchini.
Add zucchini to hot oil and cook for 2 minutes on each side or until golden brown. Remove rounds and place on paper towels on a dish.
While you are waiting for zucchini to fry, mix together dip and set aside in a small dish.

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Zucchini Rounds With Dip

Ingredients

1 medium zucchini, cut into 1/4-inch slices
1/2 cup cornmeal
1 chicken bouillon cube, crushed
1 egg
1/4 cup milk
1 cup Italian seasoned breadcrumbs
1 teaspoon black pepper, freshly ground
oil, for frying (vegetable, canola, sunflower)
1/2 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons honey
1 teaspoon garlic powder

Instructions

Heat oil in frying pan over medium heat.
Place 3 shallow dishes out. In the first one, stir cornmeal and crushed bouillon together. In next dish, mix egg and milk. In the last dish, mix breadcrumbs and black pepper together.
Place a few zucchini disks in the corneal and shake to coat. Add zucchini to egg mixture and flip over to coat. Lastly, place zucchini in breadcrumb mixture and shake to coat. NOTE - It’s best to use a fork to lift the rounds out of the cornmeal and breadcrumbs so your fingers don’t get coated or remove the coating from the zucchini.
Add zucchini to hot oil and cook for 2 minutes on each side or until golden brown. Remove rounds and place on paper towels on a dish.
While you are waiting for zucchini to fry, mix together dip and set aside in a small dish.

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Zucchini Rounds With Dip

Ingredients

1 medium zucchini, cut into 1/4-inch slices
1/2 cup cornmeal
1 chicken bouillon cube, crushed
1 egg
1/4 cup milk
1 cup Italian seasoned breadcrumbs
1 teaspoon black pepper, freshly ground
oil, for frying (vegetable, canola, sunflower)
1/2 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons honey
1 teaspoon garlic powder

Instructions

Heat oil in frying pan over medium heat.
Place 3 shallow dishes out. In the first one, stir cornmeal and crushed bouillon together. In next dish, mix egg and milk. In the last dish, mix breadcrumbs and black pepper together.
Place a few zucchini disks in the corneal and shake to coat. Add zucchini to egg mixture and flip over to coat. Lastly, place zucchini in breadcrumb mixture and shake to coat. NOTE - It’s best to use a fork to lift the rounds out of the cornmeal and breadcrumbs so your fingers don’t get coated or remove the coating from the zucchini.
Add zucchini to hot oil and cook for 2 minutes on each side or until golden brown. Remove rounds and place on paper towels on a dish.
While you are waiting for zucchini to fry, mix together dip and set aside in a small dish.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Rounds

Ingredients

1/3 cup Bisquick baking mix
2 eggs, beaten
1/4 cup parmesan cheese
2 cups shredded zucchini
salt and pepper

Instructions

Combine Bisquick, cheese, salt and pepper.
Add eggs.
Fold in zucchini.
Drop into a skillet with a few T. oil
Fry a couple minutes on each side.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Rounds

Ingredients

1/3 cup Bisquick baking mix
2 eggs, beaten
1/4 cup parmesan cheese
2 cups shredded zucchini
salt and pepper

Instructions

Combine Bisquick, cheese, salt and pepper.
Add eggs.
Fold in zucchini.
Drop into a skillet with a few T. oil
Fry a couple minutes on each side.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Rounds

Ingredients

1/3 cup Bisquick baking mix
2 eggs, beaten
1/4 cup parmesan cheese
2 cups shredded zucchini
salt and pepper

Instructions

Combine Bisquick, cheese, salt and pepper.
Add eggs.
Fold in zucchini.
Drop into a skillet with a few T. oil
Fry a couple minutes on each side.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Rounds

Ingredients

1/3 cup Bisquick baking mix
2 eggs, beaten
1/4 cup parmesan cheese
2 cups shredded zucchini
salt and pepper

Instructions

Combine Bisquick, cheese, salt and pepper.
Add eggs.
Fold in zucchini.
Drop into a skillet with a few T. oil
Fry a couple minutes on each side.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Bread

Ingredients

1 1/2 cups Whole wheat pastry flour OR 3/4 c whole wheat flour & 3/4 cup all purpose white flour
1/2 cup Wheat germ toasted
1/2 cup Light brown sugar
1/4 cup Ground flax seed
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 large Egg (or 2 egg whites, or . cup cholesterol-free egg substitute)
1/4 cup Canola oil
1/4 cup Milk
1 teaspoon Vanilla extract
1 1/2 cups Zucchini, grated unpeeled
1/3 cup Raisins

Instructions

1. Preheat oven to 325? F. Spray a 9-inch x 5-inch glass loaf pan with cooking spray or lightly oil it.
2. In a large bowl, gently whisk together the dry ingredients (flour through cinnamon) in a large bowl.
3. In a medium bowl, combine remaining ingredients. Add to dry mixture and stir gently until all ingredients are moistened. Batter will be thick. Spread batter into prepared loaf pan.
4. Bake at 325? F for 50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack for about 10 minutes, then remove loaf and cool completely. Wrap in foil to store at room temperature for up to three days or freeze wrapped loaf in zip-lock freezer bag.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Bread

Ingredients

1 1/2 cups Whole wheat pastry flour OR 3/4 c whole wheat flour & 3/4 cup all purpose white flour
1/2 cup Wheat germ toasted
1/2 cup Light brown sugar
1/4 cup Ground flax seed
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 large Egg (or 2 egg whites, or . cup cholesterol-free egg substitute)
1/4 cup Canola oil
1/4 cup Milk
1 teaspoon Vanilla extract
1 1/2 cups Zucchini, grated unpeeled
1/3 cup Raisins

Instructions

1. Preheat oven to 325? F. Spray a 9-inch x 5-inch glass loaf pan with cooking spray or lightly oil it.
2. In a large bowl, gently whisk together the dry ingredients (flour through cinnamon) in a large bowl.
3. In a medium bowl, combine remaining ingredients. Add to dry mixture and stir gently until all ingredients are moistened. Batter will be thick. Spread batter into prepared loaf pan.
4. Bake at 325? F for 50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack for about 10 minutes, then remove loaf and cool completely. Wrap in foil to store at room temperature for up to three days or freeze wrapped loaf in zip-lock freezer bag.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Bread

Ingredients

1 1/2 cups Whole wheat pastry flour OR 3/4 c whole wheat flour & 3/4 cup all purpose white flour
1/2 cup Wheat germ toasted
1/2 cup Light brown sugar
1/4 cup Ground flax seed
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 large Egg (or 2 egg whites, or . cup cholesterol-free egg substitute)
1/4 cup Canola oil
1/4 cup Milk
1 teaspoon Vanilla extract
1 1/2 cups Zucchini, grated unpeeled
1/3 cup Raisins

Instructions

1. Preheat oven to 325? F. Spray a 9-inch x 5-inch glass loaf pan with cooking spray or lightly oil it.
2. In a large bowl, gently whisk together the dry ingredients (flour through cinnamon) in a large bowl.
3. In a medium bowl, combine remaining ingredients. Add to dry mixture and stir gently until all ingredients are moistened. Batter will be thick. Spread batter into prepared loaf pan.
4. Bake at 325? F for 50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack for about 10 minutes, then remove loaf and cool completely. Wrap in foil to store at room temperature for up to three days or freeze wrapped loaf in zip-lock freezer bag.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Bread

Ingredients

1 1/2 cups Whole wheat pastry flour OR 3/4 c whole wheat flour & 3/4 cup all purpose white flour
1/2 cup Wheat germ toasted
1/2 cup Light brown sugar
1/4 cup Ground flax seed
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 large Egg (or 2 egg whites, or . cup cholesterol-free egg substitute)
1/4 cup Canola oil
1/4 cup Milk
1 teaspoon Vanilla extract
1 1/2 cups Zucchini, grated unpeeled
1/3 cup Raisins

Instructions

1. Preheat oven to 325? F. Spray a 9-inch x 5-inch glass loaf pan with cooking spray or lightly oil it.
2. In a large bowl, gently whisk together the dry ingredients (flour through cinnamon) in a large bowl.
3. In a medium bowl, combine remaining ingredients. Add to dry mixture and stir gently until all ingredients are moistened. Batter will be thick. Spread batter into prepared loaf pan.
4. Bake at 325? F for 50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack for about 10 minutes, then remove loaf and cool completely. Wrap in foil to store at room temperature for up to three days or freeze wrapped loaf in zip-lock freezer bag.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Casserole

Ingredients

4 cups zucchini sliced
1 1/2 cups mozzerella shredded
1 cup onion chopped
1 1/2 cup Bisquick
1/2 cup Vegetable oil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1 can crab or tuna optional

Instructions

Pre-heat oven to 400F
Mix all ingredients together.
Spread in a greased dish.
Bake for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Casserole

Ingredients

4 cups zucchini sliced
1 1/2 cups mozzerella shredded
1 cup onion chopped
1 1/2 cup Bisquick
1/2 cup Vegetable oil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1 can crab or tuna optional

Instructions

Pre-heat oven to 400F
Mix all ingredients together.
Spread in a greased dish.
Bake for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Casserole

Ingredients

4 cups zucchini sliced
1 1/2 cups mozzerella shredded
1 cup onion chopped
1 1/2 cup Bisquick
1/2 cup Vegetable oil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1 can crab or tuna optional

Instructions

Pre-heat oven to 400F
Mix all ingredients together.
Spread in a greased dish.
Bake for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Casserole

Ingredients

4 cups zucchini sliced
1 1/2 cups mozzerella shredded
1 cup onion chopped
1 1/2 cup Bisquick
1/2 cup Vegetable oil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1 can crab or tuna optional

Instructions

Pre-heat oven to 400F
Mix all ingredients together.
Spread in a greased dish.
Bake for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Homestyle Zucchini & Tomatoes

Ingredients

2 tablespoons oil
1 clove garlic, finely chopped
4 1/2 cups zucchini, thinly sliced
1 (14 1/2 ounce) can tomatoes (Tomatoes should be whole peeled tomatoes, drained and chopped.)
1 envelope onion soup mix
1 1/4 teaspoons basil leaves

Instructions

In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes.
Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil.
Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.
NOTE: You can use 1/4 t garlic powder for clove of garlic.
MICROWAVE DIRECTIONS:
In 2-quart casserole, combine zucchini with tomatoes.
Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil.
Heat covered at HIGH (Full Power) 5 minutes, stirring once.
Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once.
Let stand covered 2 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Homestyle Zucchini & Tomatoes

Ingredients

2 tablespoons oil
1 clove garlic, finely chopped
4 1/2 cups zucchini, thinly sliced
1 (14 1/2 ounce) can tomatoes (Tomatoes should be whole peeled tomatoes, drained and chopped.)
1 envelope onion soup mix
1 1/4 teaspoons basil leaves

Instructions

In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes.
Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil.
Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.
NOTE: You can use 1/4 t garlic powder for clove of garlic.
MICROWAVE DIRECTIONS:
In 2-quart casserole, combine zucchini with tomatoes.
Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil.
Heat covered at HIGH (Full Power) 5 minutes, stirring once.
Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once.
Let stand covered 2 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Homestyle Zucchini & Tomatoes

Ingredients

2 tablespoons oil
1 clove garlic, finely chopped
4 1/2 cups zucchini, thinly sliced
1 (14 1/2 ounce) can tomatoes (Tomatoes should be whole peeled tomatoes, drained and chopped.)
1 envelope onion soup mix
1 1/4 teaspoons basil leaves

Instructions

In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes.
Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil.
Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.
NOTE: You can use 1/4 t garlic powder for clove of garlic.
MICROWAVE DIRECTIONS:
In 2-quart casserole, combine zucchini with tomatoes.
Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil.
Heat covered at HIGH (Full Power) 5 minutes, stirring once.
Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once.
Let stand covered 2 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Homestyle Zucchini & Tomatoes

Ingredients

2 tablespoons oil
1 clove garlic, finely chopped
4 1/2 cups zucchini, thinly sliced
1 (14 1/2 ounce) can tomatoes (Tomatoes should be whole peeled tomatoes, drained and chopped.)
1 envelope onion soup mix
1 1/4 teaspoons basil leaves

Instructions

In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes.
Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil.
Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.
NOTE: You can use 1/4 t garlic powder for clove of garlic.
MICROWAVE DIRECTIONS:
In 2-quart casserole, combine zucchini with tomatoes.
Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil.
Heat covered at HIGH (Full Power) 5 minutes, stirring once.
Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once.
Let stand covered 2 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Cheese

Ingredients

1 Zucchini large
1 cup mild Cheddar cheese grated
1 cup sharp Cheddar cheese grated
3 tablespoons Butter
1 tablespoon garlic minced
1 Jalapeno pepper finely chopped
Salt & pepper to taste
1 tablespoon onion flakes

Instructions

Melt butter in a large frying pan. Grate zucchini into pan and cook at a medium temperature until it is soft. Stirring occasionally.
Add the cheese and stir until melted.
Add the jalapeno, garlic, onion flakes and salt and pepper. Cook for about 5 more minutes, stirring often to keep the cheese from sticking to the bottom.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Cheese

Ingredients

1 Zucchini large
1 cup mild Cheddar cheese grated
1 cup sharp Cheddar cheese grated
3 tablespoons Butter
1 tablespoon garlic minced
1 Jalapeno pepper finely chopped
Salt & pepper to taste
1 tablespoon onion flakes

Instructions

Melt butter in a large frying pan. Grate zucchini into pan and cook at a medium temperature until it is soft. Stirring occasionally.
Add the cheese and stir until melted.
Add the jalapeno, garlic, onion flakes and salt and pepper. Cook for about 5 more minutes, stirring often to keep the cheese from sticking to the bottom.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Cheese

Ingredients

1 Zucchini large
1 cup mild Cheddar cheese grated
1 cup sharp Cheddar cheese grated
3 tablespoons Butter
1 tablespoon garlic minced
1 Jalapeno pepper finely chopped
Salt & pepper to taste
1 tablespoon onion flakes

Instructions

Melt butter in a large frying pan. Grate zucchini into pan and cook at a medium temperature until it is soft. Stirring occasionally.
Add the cheese and stir until melted.
Add the jalapeno, garlic, onion flakes and salt and pepper. Cook for about 5 more minutes, stirring often to keep the cheese from sticking to the bottom.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Cheese

Ingredients

1 Zucchini large
1 cup mild Cheddar cheese grated
1 cup sharp Cheddar cheese grated
3 tablespoons Butter
1 tablespoon garlic minced
1 Jalapeno pepper finely chopped
Salt & pepper to taste
1 tablespoon onion flakes

Instructions

Melt butter in a large frying pan. Grate zucchini into pan and cook at a medium temperature until it is soft. Stirring occasionally.
Add the cheese and stir until melted.
Add the jalapeno, garlic, onion flakes and salt and pepper. Cook for about 5 more minutes, stirring often to keep the cheese from sticking to the bottom.

Sun, 05 Jul 2026 00:00:00 GMT

Sheet-Pan Zucchini Pizza

Ingredients

1 (8-ounce) zucchini, thinly sliced crosswise (2 cups)
0.125 teaspoon salt
1 pound whole-wheat pizza dough, at room temperature
2 tablespoons extra-virgin olive oil, divided
0.5 teaspoon ground pepper, divided
4 ounces fresh ovolini mozzarella cheese, thinly sliced
1 small thin-skinned lemon, ends trimmed, seeded and very thinly sliced
0.25 cup crumbled feta cheese
2 cloves garlic, thinly sliced
0.25 cup chopped fresh basil leaves

Instructions

Place a large rimmed baking sheet in cold oven; preheat to 450°F.
Toss zucchini and salt in a large colander set over a large bowl; let stand for about 10 minutes.
Meanwhile, stretch pizza dough into a 15-by-10-inch rectangle on a large cutting board covered with parchment paper. Brush the dough evenly with 1 tablespoon oil and sprinkle with 1/4 teaspoon pepper.
Pat the zucchini dry (discard liquid). Top the dough evenly with mozzarella slices, lemon slices, zucchini slices, feta, garlic and the remaining 1/4 teaspoon pepper. Drizzle with the remaining 1 tablespoon oil. Remove the hot baking sheet from the oven. Quickly slide the parchment paper and pizza onto the baking sheet. Bake at 450°F until the crust is browned and the cheese is melted, 12 to 13 minutes. Sprinkle with basil.

Sun, 05 Jul 2026 00:00:00 GMT

Sheet-Pan Zucchini Pizza

Ingredients

1 (8-ounce) zucchini, thinly sliced crosswise (2 cups)
0.125 teaspoon salt
1 pound whole-wheat pizza dough, at room temperature
2 tablespoons extra-virgin olive oil, divided
0.5 teaspoon ground pepper, divided
4 ounces fresh ovolini mozzarella cheese, thinly sliced
1 small thin-skinned lemon, ends trimmed, seeded and very thinly sliced
0.25 cup crumbled feta cheese
2 cloves garlic, thinly sliced
0.25 cup chopped fresh basil leaves

Instructions

Place a large rimmed baking sheet in cold oven; preheat to 450°F.
Toss zucchini and salt in a large colander set over a large bowl; let stand for about 10 minutes.
Meanwhile, stretch pizza dough into a 15-by-10-inch rectangle on a large cutting board covered with parchment paper. Brush the dough evenly with 1 tablespoon oil and sprinkle with 1/4 teaspoon pepper.
Pat the zucchini dry (discard liquid). Top the dough evenly with mozzarella slices, lemon slices, zucchini slices, feta, garlic and the remaining 1/4 teaspoon pepper. Drizzle with the remaining 1 tablespoon oil. Remove the hot baking sheet from the oven. Quickly slide the parchment paper and pizza onto the baking sheet. Bake at 450°F until the crust is browned and the cheese is melted, 12 to 13 minutes. Sprinkle with basil.

Sun, 05 Jul 2026 00:00:00 GMT

Sheet-Pan Zucchini Pizza

Ingredients

1 (8-ounce) zucchini, thinly sliced crosswise (2 cups)
0.125 teaspoon salt
1 pound whole-wheat pizza dough, at room temperature
2 tablespoons extra-virgin olive oil, divided
0.5 teaspoon ground pepper, divided
4 ounces fresh ovolini mozzarella cheese, thinly sliced
1 small thin-skinned lemon, ends trimmed, seeded and very thinly sliced
0.25 cup crumbled feta cheese
2 cloves garlic, thinly sliced
0.25 cup chopped fresh basil leaves

Instructions

Place a large rimmed baking sheet in cold oven; preheat to 450°F.
Toss zucchini and salt in a large colander set over a large bowl; let stand for about 10 minutes.
Meanwhile, stretch pizza dough into a 15-by-10-inch rectangle on a large cutting board covered with parchment paper. Brush the dough evenly with 1 tablespoon oil and sprinkle with 1/4 teaspoon pepper.
Pat the zucchini dry (discard liquid). Top the dough evenly with mozzarella slices, lemon slices, zucchini slices, feta, garlic and the remaining 1/4 teaspoon pepper. Drizzle with the remaining 1 tablespoon oil. Remove the hot baking sheet from the oven. Quickly slide the parchment paper and pizza onto the baking sheet. Bake at 450°F until the crust is browned and the cheese is melted, 12 to 13 minutes. Sprinkle with basil.

Sun, 05 Jul 2026 00:00:00 GMT

Sheet-Pan Zucchini Pizza

Ingredients

1 (8-ounce) zucchini, thinly sliced crosswise (2 cups)
0.125 teaspoon salt
1 pound whole-wheat pizza dough, at room temperature
2 tablespoons extra-virgin olive oil, divided
0.5 teaspoon ground pepper, divided
4 ounces fresh ovolini mozzarella cheese, thinly sliced
1 small thin-skinned lemon, ends trimmed, seeded and very thinly sliced
0.25 cup crumbled feta cheese
2 cloves garlic, thinly sliced
0.25 cup chopped fresh basil leaves

Instructions

Place a large rimmed baking sheet in cold oven; preheat to 450°F.
Toss zucchini and salt in a large colander set over a large bowl; let stand for about 10 minutes.
Meanwhile, stretch pizza dough into a 15-by-10-inch rectangle on a large cutting board covered with parchment paper. Brush the dough evenly with 1 tablespoon oil and sprinkle with 1/4 teaspoon pepper.
Pat the zucchini dry (discard liquid). Top the dough evenly with mozzarella slices, lemon slices, zucchini slices, feta, garlic and the remaining 1/4 teaspoon pepper. Drizzle with the remaining 1 tablespoon oil. Remove the hot baking sheet from the oven. Quickly slide the parchment paper and pizza onto the baking sheet. Bake at 450°F until the crust is browned and the cheese is melted, 12 to 13 minutes. Sprinkle with basil.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Blossoms with Goat Cheese And Zucchini Pesto

Ingredients

6 oz Extra Virgin Olive Oil
Sea salt and freshly cracked pepper to taste
1/2 c Goat cheese
1 c All-purpose flour
1 1/2 qt olive oil
2 c Chilled seltzer water or ice
24 Zucchini blossoms
Cayenne pepper
30 Basil leaves (approximately cup loosely packed)
1/4 ts garlic Finely chopped
1 md Zucchini (about 8 ounces)
Sea salt to taste
2 tb Parmesan cheese grated
2 tb Pine nuts

Instructions

For the Blossoms: Carefully stuff each zucchini blossom with 1 teaspoon of the goat cheese. Fold over the petals to form an envelope. In a deep skillet or deep fryer, heat the oil to 375 degrees. Meanwhile put the flour in a mixing bowl. Pour in the seltzer a little at a time, whisking constantly to ensure a smooth batter. Season with salt and cayenne. When the oil is properly heated, dip a stuffed blossom into the batter to coat it evenly, scraping off any excess. Fry until crisp and golden, about 30 seconds per side. Remove to paper towels to drain. Repeat process with all blossoms, being careful not to overcrowd the skillet and maintaining the proper oil temperature. For the Pesto: Quarter zucchini and cut into 1 inch pieces. Blanch zucchini for 2 minutes in salted boiling water, and then shock in ice bath to preserve color. Drain well and pat dry with cloth. Place blanched zucchini, Parmesan cheese, pine nuts, basil leaves, garlic, in food processor and start to puree. With the motor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto emulsifies. Season with salt and pepper taste. Per serving: 13845 Calories (kcal); 1499g Total Fat; (95% calories from fat); 41g Protein; 106g Carbohydrate; 67mg Cholesterol; 393mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 297 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKINGLIVE PRIMETIME SHOW #CPOOO3 Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Blossoms with Goat Cheese And Zucchini Pesto

Ingredients

6 oz Extra Virgin Olive Oil
Sea salt and freshly cracked pepper to taste
1/2 c Goat cheese
1 c All-purpose flour
1 1/2 qt olive oil
2 c Chilled seltzer water or ice
24 Zucchini blossoms
Cayenne pepper
30 Basil leaves (approximately cup loosely packed)
1/4 ts garlic Finely chopped
1 md Zucchini (about 8 ounces)
Sea salt to taste
2 tb Parmesan cheese grated
2 tb Pine nuts

Instructions

For the Blossoms: Carefully stuff each zucchini blossom with 1 teaspoon of the goat cheese. Fold over the petals to form an envelope. In a deep skillet or deep fryer, heat the oil to 375 degrees. Meanwhile put the flour in a mixing bowl. Pour in the seltzer a little at a time, whisking constantly to ensure a smooth batter. Season with salt and cayenne. When the oil is properly heated, dip a stuffed blossom into the batter to coat it evenly, scraping off any excess. Fry until crisp and golden, about 30 seconds per side. Remove to paper towels to drain. Repeat process with all blossoms, being careful not to overcrowd the skillet and maintaining the proper oil temperature. For the Pesto: Quarter zucchini and cut into 1 inch pieces. Blanch zucchini for 2 minutes in salted boiling water, and then shock in ice bath to preserve color. Drain well and pat dry with cloth. Place blanched zucchini, Parmesan cheese, pine nuts, basil leaves, garlic, in food processor and start to puree. With the motor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto emulsifies. Season with salt and pepper taste. Per serving: 13845 Calories (kcal); 1499g Total Fat; (95% calories from fat); 41g Protein; 106g Carbohydrate; 67mg Cholesterol; 393mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 297 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKINGLIVE PRIMETIME SHOW #CPOOO3 Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Blossoms with Goat Cheese And Zucchini Pesto

Ingredients

6 oz Extra Virgin Olive Oil
Sea salt and freshly cracked pepper to taste
1/2 c Goat cheese
1 c All-purpose flour
1 1/2 qt olive oil
2 c Chilled seltzer water or ice
24 Zucchini blossoms
Cayenne pepper
30 Basil leaves (approximately cup loosely packed)
1/4 ts garlic Finely chopped
1 md Zucchini (about 8 ounces)
Sea salt to taste
2 tb Parmesan cheese grated
2 tb Pine nuts

Instructions

For the Blossoms: Carefully stuff each zucchini blossom with 1 teaspoon of the goat cheese. Fold over the petals to form an envelope. In a deep skillet or deep fryer, heat the oil to 375 degrees. Meanwhile put the flour in a mixing bowl. Pour in the seltzer a little at a time, whisking constantly to ensure a smooth batter. Season with salt and cayenne. When the oil is properly heated, dip a stuffed blossom into the batter to coat it evenly, scraping off any excess. Fry until crisp and golden, about 30 seconds per side. Remove to paper towels to drain. Repeat process with all blossoms, being careful not to overcrowd the skillet and maintaining the proper oil temperature. For the Pesto: Quarter zucchini and cut into 1 inch pieces. Blanch zucchini for 2 minutes in salted boiling water, and then shock in ice bath to preserve color. Drain well and pat dry with cloth. Place blanched zucchini, Parmesan cheese, pine nuts, basil leaves, garlic, in food processor and start to puree. With the motor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto emulsifies. Season with salt and pepper taste. Per serving: 13845 Calories (kcal); 1499g Total Fat; (95% calories from fat); 41g Protein; 106g Carbohydrate; 67mg Cholesterol; 393mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 297 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKINGLIVE PRIMETIME SHOW #CPOOO3 Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Blossoms with Goat Cheese And Zucchini Pesto

Ingredients

6 oz Extra Virgin Olive Oil
Sea salt and freshly cracked pepper to taste
1/2 c Goat cheese
1 c All-purpose flour
1 1/2 qt olive oil
2 c Chilled seltzer water or ice
24 Zucchini blossoms
Cayenne pepper
30 Basil leaves (approximately cup loosely packed)
1/4 ts garlic Finely chopped
1 md Zucchini (about 8 ounces)
Sea salt to taste
2 tb Parmesan cheese grated
2 tb Pine nuts

Instructions

For the Blossoms: Carefully stuff each zucchini blossom with 1 teaspoon of the goat cheese. Fold over the petals to form an envelope. In a deep skillet or deep fryer, heat the oil to 375 degrees. Meanwhile put the flour in a mixing bowl. Pour in the seltzer a little at a time, whisking constantly to ensure a smooth batter. Season with salt and cayenne. When the oil is properly heated, dip a stuffed blossom into the batter to coat it evenly, scraping off any excess. Fry until crisp and golden, about 30 seconds per side. Remove to paper towels to drain. Repeat process with all blossoms, being careful not to overcrowd the skillet and maintaining the proper oil temperature. For the Pesto: Quarter zucchini and cut into 1 inch pieces. Blanch zucchini for 2 minutes in salted boiling water, and then shock in ice bath to preserve color. Drain well and pat dry with cloth. Place blanched zucchini, Parmesan cheese, pine nuts, basil leaves, garlic, in food processor and start to puree. With the motor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto emulsifies. Season with salt and pepper taste. Per serving: 13845 Calories (kcal); 1499g Total Fat; (95% calories from fat); 41g Protein; 106g Carbohydrate; 67mg Cholesterol; 393mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 297 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKINGLIVE PRIMETIME SHOW #CPOOO3 Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

Heirloom Tomatoes and Zucchini Pie

Ingredients

1 frozen pie crust (thawed)
2 1/2 cups zucchini (cut into thin rounds, about 2 large zucchini)
3 heirloom tomatoes (I like to use a mix of purple, orange and red, thin sliced)
1 onion (small and cut in half and thin sliced)
3 ounces parmesan cheese, grated
4 ounces mozzarella cheese, shredded
4 ounces mayonnaise
1 cup dried breadcrumbs
1 tablespoon butter
2 tablespoons fresh parsley
1 teaspoon dried thyme
1 tablespoon olive oil, to cook the zucchini
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Instructions

Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Heirloom Tomatoes and Zucchini Pie

Ingredients

1 frozen pie crust (thawed)
2 1/2 cups zucchini (cut into thin rounds, about 2 large zucchini)
3 heirloom tomatoes (I like to use a mix of purple, orange and red, thin sliced)
1 onion (small and cut in half and thin sliced)
3 ounces parmesan cheese, grated
4 ounces mozzarella cheese, shredded
4 ounces mayonnaise
1 cup dried breadcrumbs
1 tablespoon butter
2 tablespoons fresh parsley
1 teaspoon dried thyme
1 tablespoon olive oil, to cook the zucchini
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Instructions

Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Heirloom Tomatoes and Zucchini Pie

Ingredients

1 frozen pie crust (thawed)
2 1/2 cups zucchini (cut into thin rounds, about 2 large zucchini)
3 heirloom tomatoes (I like to use a mix of purple, orange and red, thin sliced)
1 onion (small and cut in half and thin sliced)
3 ounces parmesan cheese, grated
4 ounces mozzarella cheese, shredded
4 ounces mayonnaise
1 cup dried breadcrumbs
1 tablespoon butter
2 tablespoons fresh parsley
1 teaspoon dried thyme
1 tablespoon olive oil, to cook the zucchini
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Instructions

Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Heirloom Tomatoes and Zucchini Pie

Ingredients

1 frozen pie crust (thawed)
2 1/2 cups zucchini (cut into thin rounds, about 2 large zucchini)
3 heirloom tomatoes (I like to use a mix of purple, orange and red, thin sliced)
1 onion (small and cut in half and thin sliced)
3 ounces parmesan cheese, grated
4 ounces mozzarella cheese, shredded
4 ounces mayonnaise
1 cup dried breadcrumbs
1 tablespoon butter
2 tablespoons fresh parsley
1 teaspoon dried thyme
1 tablespoon olive oil, to cook the zucchini
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Instructions

Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini Recipe

Ingredients

2 large zucchini
2 tablespoons olive oil
2 garlic cloves (, minced)
1/4 teaspoon salt
1/2 teaspoon italian seasoning
1/2 cup crumbled feta ((optional))

Instructions

Wash zucchini and trim off ends. Cut in half lengthwise, and slice into 1/3" half moons.
Place a large sauté pan (12") over medium heat. Add in oil, then zucchini in an even layer if possible. Cook for 2 minutes, then flip/stir zucchini. Cook for another minute, then add in garlic, salt, and italian seasoning. Cook for one additional minute, then remove from heat. Serve immediately, topped with the feta if using.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini Recipe

Ingredients

2 large zucchini
2 tablespoons olive oil
2 garlic cloves (, minced)
1/4 teaspoon salt
1/2 teaspoon italian seasoning
1/2 cup crumbled feta ((optional))

Instructions

Wash zucchini and trim off ends. Cut in half lengthwise, and slice into 1/3" half moons.
Place a large sauté pan (12") over medium heat. Add in oil, then zucchini in an even layer if possible. Cook for 2 minutes, then flip/stir zucchini. Cook for another minute, then add in garlic, salt, and italian seasoning. Cook for one additional minute, then remove from heat. Serve immediately, topped with the feta if using.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini Recipe

Ingredients

2 large zucchini
2 tablespoons olive oil
2 garlic cloves (, minced)
1/4 teaspoon salt
1/2 teaspoon italian seasoning
1/2 cup crumbled feta ((optional))

Instructions

Wash zucchini and trim off ends. Cut in half lengthwise, and slice into 1/3" half moons.
Place a large sauté pan (12") over medium heat. Add in oil, then zucchini in an even layer if possible. Cook for 2 minutes, then flip/stir zucchini. Cook for another minute, then add in garlic, salt, and italian seasoning. Cook for one additional minute, then remove from heat. Serve immediately, topped with the feta if using.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini Recipe

Ingredients

2 large zucchini
2 tablespoons olive oil
2 garlic cloves (, minced)
1/4 teaspoon salt
1/2 teaspoon italian seasoning
1/2 cup crumbled feta ((optional))

Instructions

Wash zucchini and trim off ends. Cut in half lengthwise, and slice into 1/3" half moons.
Place a large sauté pan (12") over medium heat. Add in oil, then zucchini in an even layer if possible. Cook for 2 minutes, then flip/stir zucchini. Cook for another minute, then add in garlic, salt, and italian seasoning. Cook for one additional minute, then remove from heat. Serve immediately, topped with the feta if using.

Sun, 05 Jul 2026 00:00:00 GMT

Charred Zucchini Salad

Ingredients

3 ½ ounces diced lardo (see note above)
¼ cup plus 2 tsp. extra-virgin olive oil, divided
¼ cup champagne vinegar
2 tablespoons finely diced celery
6 whole pickled teardrop chiles plus 1 1/2 Tbsp. chopped (see note above), divided
1 teaspoon brown sugar
1 teaspoon chopped preserved lemon
¾ teaspoon kosher salt, divided
3 medium zucchini, sliced crosswise 1/8 inch thick (about 8 oz.)
12 fresh oregano leaves
12 fresh parsley leaves
2 teaspoons thinly sliced fresh chives
1 teaspoon fresh thyme leaves
¼ teaspoon freshly ground black pepper
¼ ounce Parmesan cheese, shaved

Instructions

Combine lardo and 1/4 cup olive oil in a medium skillet over medium-low heat. Cook until fat is melted and any meat bits are crisp and brown, about 10 minutes. Add vinegar, celery, 6 chiles, sugar, and lemon. Stir in 1/2 teaspoon salt. Reserve 6 tablespoons vinaigrette (store remaining vinaigrette refrigerated in an airtight container up to 2 weeks).
Heat 1 teaspoon oil in a large skillet over high heat until shimmering. Add half of zucchini; cook, without stirring, 4 minutes or until zucchini is charred. Toss gently; cook 30 more seconds. Transfer to a large bowl. Repeat with remaining oil and zucchini.
Reheat reserved 6 tablespoons vinaigrette over medium heat; pour over zucchini. Add oregano, next 4 ingredients (through pepper), and remaining 1/4 teaspoon salt; toss. Transfer to a serving dish; top with Parmesan and remaining 1 1/2 tablespoons chopped chiles.

Sun, 05 Jul 2026 00:00:00 GMT

Charred Zucchini Salad

Ingredients

3 ½ ounces diced lardo (see note above)
¼ cup plus 2 tsp. extra-virgin olive oil, divided
¼ cup champagne vinegar
2 tablespoons finely diced celery
6 whole pickled teardrop chiles plus 1 1/2 Tbsp. chopped (see note above), divided
1 teaspoon brown sugar
1 teaspoon chopped preserved lemon
¾ teaspoon kosher salt, divided
3 medium zucchini, sliced crosswise 1/8 inch thick (about 8 oz.)
12 fresh oregano leaves
12 fresh parsley leaves
2 teaspoons thinly sliced fresh chives
1 teaspoon fresh thyme leaves
¼ teaspoon freshly ground black pepper
¼ ounce Parmesan cheese, shaved

Instructions

Combine lardo and 1/4 cup olive oil in a medium skillet over medium-low heat. Cook until fat is melted and any meat bits are crisp and brown, about 10 minutes. Add vinegar, celery, 6 chiles, sugar, and lemon. Stir in 1/2 teaspoon salt. Reserve 6 tablespoons vinaigrette (store remaining vinaigrette refrigerated in an airtight container up to 2 weeks).
Heat 1 teaspoon oil in a large skillet over high heat until shimmering. Add half of zucchini; cook, without stirring, 4 minutes or until zucchini is charred. Toss gently; cook 30 more seconds. Transfer to a large bowl. Repeat with remaining oil and zucchini.
Reheat reserved 6 tablespoons vinaigrette over medium heat; pour over zucchini. Add oregano, next 4 ingredients (through pepper), and remaining 1/4 teaspoon salt; toss. Transfer to a serving dish; top with Parmesan and remaining 1 1/2 tablespoons chopped chiles.

Sun, 05 Jul 2026 00:00:00 GMT

Charred Zucchini Salad

Ingredients

3 ½ ounces diced lardo (see note above)
¼ cup plus 2 tsp. extra-virgin olive oil, divided
¼ cup champagne vinegar
2 tablespoons finely diced celery
6 whole pickled teardrop chiles plus 1 1/2 Tbsp. chopped (see note above), divided
1 teaspoon brown sugar
1 teaspoon chopped preserved lemon
¾ teaspoon kosher salt, divided
3 medium zucchini, sliced crosswise 1/8 inch thick (about 8 oz.)
12 fresh oregano leaves
12 fresh parsley leaves
2 teaspoons thinly sliced fresh chives
1 teaspoon fresh thyme leaves
¼ teaspoon freshly ground black pepper
¼ ounce Parmesan cheese, shaved

Instructions

Combine lardo and 1/4 cup olive oil in a medium skillet over medium-low heat. Cook until fat is melted and any meat bits are crisp and brown, about 10 minutes. Add vinegar, celery, 6 chiles, sugar, and lemon. Stir in 1/2 teaspoon salt. Reserve 6 tablespoons vinaigrette (store remaining vinaigrette refrigerated in an airtight container up to 2 weeks).
Heat 1 teaspoon oil in a large skillet over high heat until shimmering. Add half of zucchini; cook, without stirring, 4 minutes or until zucchini is charred. Toss gently; cook 30 more seconds. Transfer to a large bowl. Repeat with remaining oil and zucchini.
Reheat reserved 6 tablespoons vinaigrette over medium heat; pour over zucchini. Add oregano, next 4 ingredients (through pepper), and remaining 1/4 teaspoon salt; toss. Transfer to a serving dish; top with Parmesan and remaining 1 1/2 tablespoons chopped chiles.

Sun, 05 Jul 2026 00:00:00 GMT

Charred Zucchini Salad

Ingredients

3 ½ ounces diced lardo (see note above)
¼ cup plus 2 tsp. extra-virgin olive oil, divided
¼ cup champagne vinegar
2 tablespoons finely diced celery
6 whole pickled teardrop chiles plus 1 1/2 Tbsp. chopped (see note above), divided
1 teaspoon brown sugar
1 teaspoon chopped preserved lemon
¾ teaspoon kosher salt, divided
3 medium zucchini, sliced crosswise 1/8 inch thick (about 8 oz.)
12 fresh oregano leaves
12 fresh parsley leaves
2 teaspoons thinly sliced fresh chives
1 teaspoon fresh thyme leaves
¼ teaspoon freshly ground black pepper
¼ ounce Parmesan cheese, shaved

Instructions

Combine lardo and 1/4 cup olive oil in a medium skillet over medium-low heat. Cook until fat is melted and any meat bits are crisp and brown, about 10 minutes. Add vinegar, celery, 6 chiles, sugar, and lemon. Stir in 1/2 teaspoon salt. Reserve 6 tablespoons vinaigrette (store remaining vinaigrette refrigerated in an airtight container up to 2 weeks).
Heat 1 teaspoon oil in a large skillet over high heat until shimmering. Add half of zucchini; cook, without stirring, 4 minutes or until zucchini is charred. Toss gently; cook 30 more seconds. Transfer to a large bowl. Repeat with remaining oil and zucchini.
Reheat reserved 6 tablespoons vinaigrette over medium heat; pour over zucchini. Add oregano, next 4 ingredients (through pepper), and remaining 1/4 teaspoon salt; toss. Transfer to a serving dish; top with Parmesan and remaining 1 1/2 tablespoons chopped chiles.

Sun, 05 Jul 2026 00:00:00 GMT

Simple Zucchini Planks Recipe

Ingredients

Zucchinis (3 or 4)
Grape or cherry tomatoes (any topping of choice works with this, really! It's a very diverse recipe.)
Olive oil
Salt and pepper
Garlic powder or fresh minced garlic
Basil (dried or fresh/chopped)
Shredded mozzarella cheese
Grated parmasan cheese

Instructions

Preheat oven to 375.
Slice zucchinis in half, length-wise.
Sliver a bit of the green off the bottom to keep them from tipping over.
Brush the tops with olive oil and garlic/garlic powder.
Slice tomatoes and lay them in rows across tops.
Top with the cheeses, basil, salt and pepper.
Bake for 20-30 minutes or until fork tender.

Sun, 05 Jul 2026 00:00:00 GMT

Simple Zucchini Planks Recipe

Ingredients

Zucchinis (3 or 4)
Grape or cherry tomatoes (any topping of choice works with this, really! It's a very diverse recipe.)
Olive oil
Salt and pepper
Garlic powder or fresh minced garlic
Basil (dried or fresh/chopped)
Shredded mozzarella cheese
Grated parmasan cheese

Instructions

Preheat oven to 375.
Slice zucchinis in half, length-wise.
Sliver a bit of the green off the bottom to keep them from tipping over.
Brush the tops with olive oil and garlic/garlic powder.
Slice tomatoes and lay them in rows across tops.
Top with the cheeses, basil, salt and pepper.
Bake for 20-30 minutes or until fork tender.

Sun, 05 Jul 2026 00:00:00 GMT

Simple Zucchini Planks Recipe

Ingredients

Zucchinis (3 or 4)
Grape or cherry tomatoes (any topping of choice works with this, really! It's a very diverse recipe.)
Olive oil
Salt and pepper
Garlic powder or fresh minced garlic
Basil (dried or fresh/chopped)
Shredded mozzarella cheese
Grated parmasan cheese

Instructions

Preheat oven to 375.
Slice zucchinis in half, length-wise.
Sliver a bit of the green off the bottom to keep them from tipping over.
Brush the tops with olive oil and garlic/garlic powder.
Slice tomatoes and lay them in rows across tops.
Top with the cheeses, basil, salt and pepper.
Bake for 20-30 minutes or until fork tender.

Sun, 05 Jul 2026 00:00:00 GMT

Simple Zucchini Planks Recipe

Ingredients

Zucchinis (3 or 4)
Grape or cherry tomatoes (any topping of choice works with this, really! It's a very diverse recipe.)
Olive oil
Salt and pepper
Garlic powder or fresh minced garlic
Basil (dried or fresh/chopped)
Shredded mozzarella cheese
Grated parmasan cheese

Instructions

Preheat oven to 375.
Slice zucchinis in half, length-wise.
Sliver a bit of the green off the bottom to keep them from tipping over.
Brush the tops with olive oil and garlic/garlic powder.
Slice tomatoes and lay them in rows across tops.
Top with the cheeses, basil, salt and pepper.
Bake for 20-30 minutes or until fork tender.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters With Parsley Recipe

Ingredients

4 medium zucchini, grated
1 finely chopped yellow onion
1 1/2 teaspoons salt
3/4 cup chopped fresh Italian parsley
3/4 cup freshly grated parmesan cheese
1 cup (toasted) panko breadcrumbs*can be found at the asian grocer
2 large eggs, lightly beaten
1 Tbsp chopped fresh basil
Vegetable oil (for frying)
salt

Instructions

Toss zucchini, onion and salt in large colander.
Let stand at least 1 hour.
Toast bread crumbs in a small dry pan. Set aside.
Put zucchini in a dishtowel and wring it out, squeezing as DRY as possible.
Transfer to a large bowl.
Mix in next 5 ingredients, including bread crumbs.
Pour 1 inch vegetable oil into a heavy large saute pan.
Heat oil and keep on medium to LOW heat.
Shape zucchini mixture into small patties, squeezing out any excess moisture you can. The smaller and drier the patty, the easier it is to keep them from breaking apart.
Fry in batches until fritters are brown, turning once, about 3 minutes total. *do not crowd in pan...*note-use a slotted spoon to gently place the patties in the oil.
Using a slotted spoon, transfer the patties to paper towels to drain.
Sprinkle liberally with salt while still warm.
*May be served with a yoghurt dipping sauce...but very tasty on their own...
Just pick up and munch away. Can be frozen.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters With Parsley Recipe

Ingredients

4 medium zucchini, grated
1 finely chopped yellow onion
1 1/2 teaspoons salt
3/4 cup chopped fresh Italian parsley
3/4 cup freshly grated parmesan cheese
1 cup (toasted) panko breadcrumbs*can be found at the asian grocer
2 large eggs, lightly beaten
1 Tbsp chopped fresh basil
Vegetable oil (for frying)
salt

Instructions

Toss zucchini, onion and salt in large colander.
Let stand at least 1 hour.
Toast bread crumbs in a small dry pan. Set aside.
Put zucchini in a dishtowel and wring it out, squeezing as DRY as possible.
Transfer to a large bowl.
Mix in next 5 ingredients, including bread crumbs.
Pour 1 inch vegetable oil into a heavy large saute pan.
Heat oil and keep on medium to LOW heat.
Shape zucchini mixture into small patties, squeezing out any excess moisture you can. The smaller and drier the patty, the easier it is to keep them from breaking apart.
Fry in batches until fritters are brown, turning once, about 3 minutes total. *do not crowd in pan...*note-use a slotted spoon to gently place the patties in the oil.
Using a slotted spoon, transfer the patties to paper towels to drain.
Sprinkle liberally with salt while still warm.
*May be served with a yoghurt dipping sauce...but very tasty on their own...
Just pick up and munch away. Can be frozen.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters With Parsley Recipe

Ingredients

4 medium zucchini, grated
1 finely chopped yellow onion
1 1/2 teaspoons salt
3/4 cup chopped fresh Italian parsley
3/4 cup freshly grated parmesan cheese
1 cup (toasted) panko breadcrumbs*can be found at the asian grocer
2 large eggs, lightly beaten
1 Tbsp chopped fresh basil
Vegetable oil (for frying)
salt

Instructions

Toss zucchini, onion and salt in large colander.
Let stand at least 1 hour.
Toast bread crumbs in a small dry pan. Set aside.
Put zucchini in a dishtowel and wring it out, squeezing as DRY as possible.
Transfer to a large bowl.
Mix in next 5 ingredients, including bread crumbs.
Pour 1 inch vegetable oil into a heavy large saute pan.
Heat oil and keep on medium to LOW heat.
Shape zucchini mixture into small patties, squeezing out any excess moisture you can. The smaller and drier the patty, the easier it is to keep them from breaking apart.
Fry in batches until fritters are brown, turning once, about 3 minutes total. *do not crowd in pan...*note-use a slotted spoon to gently place the patties in the oil.
Using a slotted spoon, transfer the patties to paper towels to drain.
Sprinkle liberally with salt while still warm.
*May be served with a yoghurt dipping sauce...but very tasty on their own...
Just pick up and munch away. Can be frozen.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters With Parsley Recipe

Ingredients

4 medium zucchini, grated
1 finely chopped yellow onion
1 1/2 teaspoons salt
3/4 cup chopped fresh Italian parsley
3/4 cup freshly grated parmesan cheese
1 cup (toasted) panko breadcrumbs*can be found at the asian grocer
2 large eggs, lightly beaten
1 Tbsp chopped fresh basil
Vegetable oil (for frying)
salt

Instructions

Toss zucchini, onion and salt in large colander.
Let stand at least 1 hour.
Toast bread crumbs in a small dry pan. Set aside.
Put zucchini in a dishtowel and wring it out, squeezing as DRY as possible.
Transfer to a large bowl.
Mix in next 5 ingredients, including bread crumbs.
Pour 1 inch vegetable oil into a heavy large saute pan.
Heat oil and keep on medium to LOW heat.
Shape zucchini mixture into small patties, squeezing out any excess moisture you can. The smaller and drier the patty, the easier it is to keep them from breaking apart.
Fry in batches until fritters are brown, turning once, about 3 minutes total. *do not crowd in pan...*note-use a slotted spoon to gently place the patties in the oil.
Using a slotted spoon, transfer the patties to paper towels to drain.
Sprinkle liberally with salt while still warm.
*May be served with a yoghurt dipping sauce...but very tasty on their own...
Just pick up and munch away. Can be frozen.

Sun, 05 Jul 2026 00:00:00 GMT

Cheesy Zucchini Sticks Recipe by Tasty

Ingredients

4 zucchinis
⅓ cup grated parmesan cheese
1 tablespoon garlic powder
1 teaspoon pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 egg
⅓ cup cheddar cheese
½ cup mozzarella cheese

Instructions

Preheat oven to 400ºF (220ºC).
Grate zucchini into a medium bowl.
Transfer grated zucchini into a large bowl and add parmesan cheese, garlic powder, pepper, red pepper flakes, salt, and egg. Mix together.
Pour the mixture onto a small towel and wring the excess fluid from mix.
Place a piece of parchment paper on a baking sheet and spread mixture evenly into a square about a ½-inch (1cm) thick.
Bake for 35-40 minutes or until middle has thickened.
Remove from oven and spread cheddar and mozzarella cheese over top .
Place back in the oven at 350ºF (180ºC) for 10 more minutes or until cheese melts and is bubbling.
Let cool for 5 minutes, then cut.
Serve with marinara, ranch, or any sauce of your choosing!
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Cheesy Zucchini Sticks Recipe by Tasty

Ingredients

4 zucchinis
⅓ cup grated parmesan cheese
1 tablespoon garlic powder
1 teaspoon pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 egg
⅓ cup cheddar cheese
½ cup mozzarella cheese

Instructions

Preheat oven to 400ºF (220ºC).
Grate zucchini into a medium bowl.
Transfer grated zucchini into a large bowl and add parmesan cheese, garlic powder, pepper, red pepper flakes, salt, and egg. Mix together.
Pour the mixture onto a small towel and wring the excess fluid from mix.
Place a piece of parchment paper on a baking sheet and spread mixture evenly into a square about a ½-inch (1cm) thick.
Bake for 35-40 minutes or until middle has thickened.
Remove from oven and spread cheddar and mozzarella cheese over top .
Place back in the oven at 350ºF (180ºC) for 10 more minutes or until cheese melts and is bubbling.
Let cool for 5 minutes, then cut.
Serve with marinara, ranch, or any sauce of your choosing!
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Cheesy Zucchini Sticks Recipe by Tasty

Ingredients

4 zucchinis
⅓ cup grated parmesan cheese
1 tablespoon garlic powder
1 teaspoon pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 egg
⅓ cup cheddar cheese
½ cup mozzarella cheese

Instructions

Preheat oven to 400ºF (220ºC).
Grate zucchini into a medium bowl.
Transfer grated zucchini into a large bowl and add parmesan cheese, garlic powder, pepper, red pepper flakes, salt, and egg. Mix together.
Pour the mixture onto a small towel and wring the excess fluid from mix.
Place a piece of parchment paper on a baking sheet and spread mixture evenly into a square about a ½-inch (1cm) thick.
Bake for 35-40 minutes or until middle has thickened.
Remove from oven and spread cheddar and mozzarella cheese over top .
Place back in the oven at 350ºF (180ºC) for 10 more minutes or until cheese melts and is bubbling.
Let cool for 5 minutes, then cut.
Serve with marinara, ranch, or any sauce of your choosing!
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Cheesy Zucchini Sticks Recipe by Tasty

Ingredients

4 zucchinis
⅓ cup grated parmesan cheese
1 tablespoon garlic powder
1 teaspoon pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 egg
⅓ cup cheddar cheese
½ cup mozzarella cheese

Instructions

Preheat oven to 400ºF (220ºC).
Grate zucchini into a medium bowl.
Transfer grated zucchini into a large bowl and add parmesan cheese, garlic powder, pepper, red pepper flakes, salt, and egg. Mix together.
Pour the mixture onto a small towel and wring the excess fluid from mix.
Place a piece of parchment paper on a baking sheet and spread mixture evenly into a square about a ½-inch (1cm) thick.
Bake for 35-40 minutes or until middle has thickened.
Remove from oven and spread cheddar and mozzarella cheese over top .
Place back in the oven at 350ºF (180ºC) for 10 more minutes or until cheese melts and is bubbling.
Let cool for 5 minutes, then cut.
Serve with marinara, ranch, or any sauce of your choosing!
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Two-Cheese Moussaka with Sautéed Mushrooms and Zucchini

Ingredients

1/2 cup extra-virgin olive oil
2 large onions, coarsely chopped
1 large garlic clove, minced
One 28-ounce can whole tomatoes, chopped, juices reserved
2 tablespoons tomato paste
2 cups water
2 tablespoons finely chopped basil
Salt and freshly ground pepper
2 pounds cremini mushrooms, thinly sliced
1/2 cup dry white wine
2 tablespoons tamari soy sauce
2 tablespoons finely chopped dill
2 pounds zucchini, sliced crosswise 1/2 inch thick
2/3 pound dried lasagna noodles (about 15 noodles)
6 large eggs, beaten
1 pound feta cheese, crumbled
1/4 pound provolone cheese, shredded

Instructions

Preheat the oven to 450°. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add one-fourth of the onions and the garlic and cook over moderately high heat, stirring occasionally, until softened. Add the tomatoes and their juices, the tomato paste and water and bring to a boil. Simmer the sauce over moderate heat until reduced to 4 cups, about 20 minutes. Stir in the basil; season with salt and pepper.
In a large, deep skillet, heat 1/4 cup of the olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until the mushrooms begin to brown, about 8 minutes. Add the remaining chopped onions and cook, stirring occasionally, until softened, about 5 minutes longer. Add the wine and tamari and boil until the liquid has reduced, about 5 minutes. Add the dill.
Toss the zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the zucchini on a baking sheet and roast for about 10 minutes, until golden on the bottom and softened. Lower the oven to 350°.
Spread 1/2 cup of the tomato sauce in a 10 1/2-by-14-inch baking dish. Arrange one-third of the uncooked noodles on the sauce, overlapping them slightly. Top with another 1/2 cup of sauce, one-third of the mushrooms and half of the zucchini; season with salt and pepper. Repeat with another 1/2 cup of sauce, another layer of noodles, 1/2 cup of sauce, one-third of the mushrooms and the remaining zucchini; season again. Top with 1/2 cup of sauce and the remaining noodles, then cover with the remaining sauce and mushrooms. Press the moussaka down slightly.
In a bowl, whisk the eggs with the feta; pour over the mushrooms. Season with pepper and sprinkle with the provolone. Bake the moussaka for about 45 minutes, until the top is golden. Cover with foil and bake for 25 minutes longer, or until piping hot in the center. Uncover and let rest for 20 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Two-Cheese Moussaka with Sautéed Mushrooms and Zucchini

Ingredients

1/2 cup extra-virgin olive oil
2 large onions, coarsely chopped
1 large garlic clove, minced
One 28-ounce can whole tomatoes, chopped, juices reserved
2 tablespoons tomato paste
2 cups water
2 tablespoons finely chopped basil
Salt and freshly ground pepper
2 pounds cremini mushrooms, thinly sliced
1/2 cup dry white wine
2 tablespoons tamari soy sauce
2 tablespoons finely chopped dill
2 pounds zucchini, sliced crosswise 1/2 inch thick
2/3 pound dried lasagna noodles (about 15 noodles)
6 large eggs, beaten
1 pound feta cheese, crumbled
1/4 pound provolone cheese, shredded

Instructions

Preheat the oven to 450°. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add one-fourth of the onions and the garlic and cook over moderately high heat, stirring occasionally, until softened. Add the tomatoes and their juices, the tomato paste and water and bring to a boil. Simmer the sauce over moderate heat until reduced to 4 cups, about 20 minutes. Stir in the basil; season with salt and pepper.
In a large, deep skillet, heat 1/4 cup of the olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until the mushrooms begin to brown, about 8 minutes. Add the remaining chopped onions and cook, stirring occasionally, until softened, about 5 minutes longer. Add the wine and tamari and boil until the liquid has reduced, about 5 minutes. Add the dill.
Toss the zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the zucchini on a baking sheet and roast for about 10 minutes, until golden on the bottom and softened. Lower the oven to 350°.
Spread 1/2 cup of the tomato sauce in a 10 1/2-by-14-inch baking dish. Arrange one-third of the uncooked noodles on the sauce, overlapping them slightly. Top with another 1/2 cup of sauce, one-third of the mushrooms and half of the zucchini; season with salt and pepper. Repeat with another 1/2 cup of sauce, another layer of noodles, 1/2 cup of sauce, one-third of the mushrooms and the remaining zucchini; season again. Top with 1/2 cup of sauce and the remaining noodles, then cover with the remaining sauce and mushrooms. Press the moussaka down slightly.
In a bowl, whisk the eggs with the feta; pour over the mushrooms. Season with pepper and sprinkle with the provolone. Bake the moussaka for about 45 minutes, until the top is golden. Cover with foil and bake for 25 minutes longer, or until piping hot in the center. Uncover and let rest for 20 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Two-Cheese Moussaka with Sautéed Mushrooms and Zucchini

Ingredients

1/2 cup extra-virgin olive oil
2 large onions, coarsely chopped
1 large garlic clove, minced
One 28-ounce can whole tomatoes, chopped, juices reserved
2 tablespoons tomato paste
2 cups water
2 tablespoons finely chopped basil
Salt and freshly ground pepper
2 pounds cremini mushrooms, thinly sliced
1/2 cup dry white wine
2 tablespoons tamari soy sauce
2 tablespoons finely chopped dill
2 pounds zucchini, sliced crosswise 1/2 inch thick
2/3 pound dried lasagna noodles (about 15 noodles)
6 large eggs, beaten
1 pound feta cheese, crumbled
1/4 pound provolone cheese, shredded

Instructions

Preheat the oven to 450°. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add one-fourth of the onions and the garlic and cook over moderately high heat, stirring occasionally, until softened. Add the tomatoes and their juices, the tomato paste and water and bring to a boil. Simmer the sauce over moderate heat until reduced to 4 cups, about 20 minutes. Stir in the basil; season with salt and pepper.
In a large, deep skillet, heat 1/4 cup of the olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until the mushrooms begin to brown, about 8 minutes. Add the remaining chopped onions and cook, stirring occasionally, until softened, about 5 minutes longer. Add the wine and tamari and boil until the liquid has reduced, about 5 minutes. Add the dill.
Toss the zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the zucchini on a baking sheet and roast for about 10 minutes, until golden on the bottom and softened. Lower the oven to 350°.
Spread 1/2 cup of the tomato sauce in a 10 1/2-by-14-inch baking dish. Arrange one-third of the uncooked noodles on the sauce, overlapping them slightly. Top with another 1/2 cup of sauce, one-third of the mushrooms and half of the zucchini; season with salt and pepper. Repeat with another 1/2 cup of sauce, another layer of noodles, 1/2 cup of sauce, one-third of the mushrooms and the remaining zucchini; season again. Top with 1/2 cup of sauce and the remaining noodles, then cover with the remaining sauce and mushrooms. Press the moussaka down slightly.
In a bowl, whisk the eggs with the feta; pour over the mushrooms. Season with pepper and sprinkle with the provolone. Bake the moussaka for about 45 minutes, until the top is golden. Cover with foil and bake for 25 minutes longer, or until piping hot in the center. Uncover and let rest for 20 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Two-Cheese Moussaka with Sautéed Mushrooms and Zucchini

Ingredients

1/2 cup extra-virgin olive oil
2 large onions, coarsely chopped
1 large garlic clove, minced
One 28-ounce can whole tomatoes, chopped, juices reserved
2 tablespoons tomato paste
2 cups water
2 tablespoons finely chopped basil
Salt and freshly ground pepper
2 pounds cremini mushrooms, thinly sliced
1/2 cup dry white wine
2 tablespoons tamari soy sauce
2 tablespoons finely chopped dill
2 pounds zucchini, sliced crosswise 1/2 inch thick
2/3 pound dried lasagna noodles (about 15 noodles)
6 large eggs, beaten
1 pound feta cheese, crumbled
1/4 pound provolone cheese, shredded

Instructions

Preheat the oven to 450°. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add one-fourth of the onions and the garlic and cook over moderately high heat, stirring occasionally, until softened. Add the tomatoes and their juices, the tomato paste and water and bring to a boil. Simmer the sauce over moderate heat until reduced to 4 cups, about 20 minutes. Stir in the basil; season with salt and pepper.
In a large, deep skillet, heat 1/4 cup of the olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until the mushrooms begin to brown, about 8 minutes. Add the remaining chopped onions and cook, stirring occasionally, until softened, about 5 minutes longer. Add the wine and tamari and boil until the liquid has reduced, about 5 minutes. Add the dill.
Toss the zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the zucchini on a baking sheet and roast for about 10 minutes, until golden on the bottom and softened. Lower the oven to 350°.
Spread 1/2 cup of the tomato sauce in a 10 1/2-by-14-inch baking dish. Arrange one-third of the uncooked noodles on the sauce, overlapping them slightly. Top with another 1/2 cup of sauce, one-third of the mushrooms and half of the zucchini; season with salt and pepper. Repeat with another 1/2 cup of sauce, another layer of noodles, 1/2 cup of sauce, one-third of the mushrooms and the remaining zucchini; season again. Top with 1/2 cup of sauce and the remaining noodles, then cover with the remaining sauce and mushrooms. Press the moussaka down slightly.
In a bowl, whisk the eggs with the feta; pour over the mushrooms. Season with pepper and sprinkle with the provolone. Bake the moussaka for about 45 minutes, until the top is golden. Cover with foil and bake for 25 minutes longer, or until piping hot in the center. Uncover and let rest for 20 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Cheese Soup (Everyday Gourmet pg. 194)

Ingredients

2 medium zucchini, chopped
1 medium onion, chopped
1/2 Tbsp. dried parsley or 1 Tbsp. fresh parsley minced
1 tsp. dried basil
1/3 cup butter
1/3 cup flour
1 tsp. salt
1/2 tsp. pepper
3 cups water
3 cubes chicken bouillon Mexican tomato-based bouillon is good sub
1 tsp. lemon juice
4 large Roma tomatoes finely diced
1 4 oz. can mild green chilies
1 12 oz. can evaporated milk
1 15 oz. can corn, drained
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese

Instructions

In a large soup pot, saute zucchini, onion, parsley, and basil in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well and bring to a boil; cook and stir for 2 minutes. Add tomatoes, green chilies, milk, and corn; return mixture to a boil. Reduce heat; cover and simmer for 10 minutes. Add cheeses just before serving, and stir until cheeses are melted.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Cheese Soup (Everyday Gourmet pg. 194)

Ingredients

2 medium zucchini, chopped
1 medium onion, chopped
1/2 Tbsp. dried parsley or 1 Tbsp. fresh parsley minced
1 tsp. dried basil
1/3 cup butter
1/3 cup flour
1 tsp. salt
1/2 tsp. pepper
3 cups water
3 cubes chicken bouillon Mexican tomato-based bouillon is good sub
1 tsp. lemon juice
4 large Roma tomatoes finely diced
1 4 oz. can mild green chilies
1 12 oz. can evaporated milk
1 15 oz. can corn, drained
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese

Instructions

In a large soup pot, saute zucchini, onion, parsley, and basil in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well and bring to a boil; cook and stir for 2 minutes. Add tomatoes, green chilies, milk, and corn; return mixture to a boil. Reduce heat; cover and simmer for 10 minutes. Add cheeses just before serving, and stir until cheeses are melted.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Cheese Soup (Everyday Gourmet pg. 194)

Ingredients

2 medium zucchini, chopped
1 medium onion, chopped
1/2 Tbsp. dried parsley or 1 Tbsp. fresh parsley minced
1 tsp. dried basil
1/3 cup butter
1/3 cup flour
1 tsp. salt
1/2 tsp. pepper
3 cups water
3 cubes chicken bouillon Mexican tomato-based bouillon is good sub
1 tsp. lemon juice
4 large Roma tomatoes finely diced
1 4 oz. can mild green chilies
1 12 oz. can evaporated milk
1 15 oz. can corn, drained
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese

Instructions

In a large soup pot, saute zucchini, onion, parsley, and basil in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well and bring to a boil; cook and stir for 2 minutes. Add tomatoes, green chilies, milk, and corn; return mixture to a boil. Reduce heat; cover and simmer for 10 minutes. Add cheeses just before serving, and stir until cheeses are melted.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Cheese Soup (Everyday Gourmet pg. 194)

Ingredients

2 medium zucchini, chopped
1 medium onion, chopped
1/2 Tbsp. dried parsley or 1 Tbsp. fresh parsley minced
1 tsp. dried basil
1/3 cup butter
1/3 cup flour
1 tsp. salt
1/2 tsp. pepper
3 cups water
3 cubes chicken bouillon Mexican tomato-based bouillon is good sub
1 tsp. lemon juice
4 large Roma tomatoes finely diced
1 4 oz. can mild green chilies
1 12 oz. can evaporated milk
1 15 oz. can corn, drained
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese

Instructions

In a large soup pot, saute zucchini, onion, parsley, and basil in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well and bring to a boil; cook and stir for 2 minutes. Add tomatoes, green chilies, milk, and corn; return mixture to a boil. Reduce heat; cover and simmer for 10 minutes. Add cheeses just before serving, and stir until cheeses are melted.

Sun, 05 Jul 2026 00:00:00 GMT

Greek Stuffed Zucchini

Ingredients

2 medium onions, chopped
1 -2 minced garlic clove
3/4 lb ground beef, mixed is good too (your preference)
1/4 cup dry wine (red or white)
1 tomatoes, peeled and chopped
1/4 cup unseasoned breadcrumbs
1/4 cup olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dry oregano
3/4 teaspoon salt
2 egg whites
8 zucchini, approximately 4 inches in length
2 tablespoons olive oil or 2 tablespoons butter
1/2 cup breadcrumbs
1/2 cup grated feta or 1/2 cup parmesan cheese

Instructions

Slightly brown the meat, drain if needed.
Add the seasonings.
Cook onions and the garlic in the olive oil.
Add wine and tomato then cook your mixture 30 minute.
Let it cool slightly, then quickly stir in the egg whites and bread crumbs.
Set aside while preparing the zucchini.
Trim both ends of the zucchini and slice in halves lengthwise.
Parboil them for 3 minutes in salted water.
Carefully, remove onto paper towels and drain.
Place into an oiled, flat roasting pan.
Scoop out the centers discarding the pulp.
Spoon the meat filling into the shells.
Top each with bread crumbs, moistened with oil or butter.
Sprinkle with the grated cheese over all.
Bake at 350°F for 40 minutes or until crumbs are golden and the zucchini are very tender.

Sun, 05 Jul 2026 00:00:00 GMT

Greek Stuffed Zucchini

Ingredients

2 medium onions, chopped
1 -2 minced garlic clove
3/4 lb ground beef, mixed is good too (your preference)
1/4 cup dry wine (red or white)
1 tomatoes, peeled and chopped
1/4 cup unseasoned breadcrumbs
1/4 cup olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dry oregano
3/4 teaspoon salt
2 egg whites
8 zucchini, approximately 4 inches in length
2 tablespoons olive oil or 2 tablespoons butter
1/2 cup breadcrumbs
1/2 cup grated feta or 1/2 cup parmesan cheese

Instructions

Slightly brown the meat, drain if needed.
Add the seasonings.
Cook onions and the garlic in the olive oil.
Add wine and tomato then cook your mixture 30 minute.
Let it cool slightly, then quickly stir in the egg whites and bread crumbs.
Set aside while preparing the zucchini.
Trim both ends of the zucchini and slice in halves lengthwise.
Parboil them for 3 minutes in salted water.
Carefully, remove onto paper towels and drain.
Place into an oiled, flat roasting pan.
Scoop out the centers discarding the pulp.
Spoon the meat filling into the shells.
Top each with bread crumbs, moistened with oil or butter.
Sprinkle with the grated cheese over all.
Bake at 350°F for 40 minutes or until crumbs are golden and the zucchini are very tender.

Sun, 05 Jul 2026 00:00:00 GMT

Greek Stuffed Zucchini

Ingredients

2 medium onions, chopped
1 -2 minced garlic clove
3/4 lb ground beef, mixed is good too (your preference)
1/4 cup dry wine (red or white)
1 tomatoes, peeled and chopped
1/4 cup unseasoned breadcrumbs
1/4 cup olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dry oregano
3/4 teaspoon salt
2 egg whites
8 zucchini, approximately 4 inches in length
2 tablespoons olive oil or 2 tablespoons butter
1/2 cup breadcrumbs
1/2 cup grated feta or 1/2 cup parmesan cheese

Instructions

Slightly brown the meat, drain if needed.
Add the seasonings.
Cook onions and the garlic in the olive oil.
Add wine and tomato then cook your mixture 30 minute.
Let it cool slightly, then quickly stir in the egg whites and bread crumbs.
Set aside while preparing the zucchini.
Trim both ends of the zucchini and slice in halves lengthwise.
Parboil them for 3 minutes in salted water.
Carefully, remove onto paper towels and drain.
Place into an oiled, flat roasting pan.
Scoop out the centers discarding the pulp.
Spoon the meat filling into the shells.
Top each with bread crumbs, moistened with oil or butter.
Sprinkle with the grated cheese over all.
Bake at 350°F for 40 minutes or until crumbs are golden and the zucchini are very tender.

Sun, 05 Jul 2026 00:00:00 GMT

Greek Stuffed Zucchini

Ingredients

2 medium onions, chopped
1 -2 minced garlic clove
3/4 lb ground beef, mixed is good too (your preference)
1/4 cup dry wine (red or white)
1 tomatoes, peeled and chopped
1/4 cup unseasoned breadcrumbs
1/4 cup olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dry oregano
3/4 teaspoon salt
2 egg whites
8 zucchini, approximately 4 inches in length
2 tablespoons olive oil or 2 tablespoons butter
1/2 cup breadcrumbs
1/2 cup grated feta or 1/2 cup parmesan cheese

Instructions

Slightly brown the meat, drain if needed.
Add the seasonings.
Cook onions and the garlic in the olive oil.
Add wine and tomato then cook your mixture 30 minute.
Let it cool slightly, then quickly stir in the egg whites and bread crumbs.
Set aside while preparing the zucchini.
Trim both ends of the zucchini and slice in halves lengthwise.
Parboil them for 3 minutes in salted water.
Carefully, remove onto paper towels and drain.
Place into an oiled, flat roasting pan.
Scoop out the centers discarding the pulp.
Spoon the meat filling into the shells.
Top each with bread crumbs, moistened with oil or butter.
Sprinkle with the grated cheese over all.
Bake at 350°F for 40 minutes or until crumbs are golden and the zucchini are very tender.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Penne Toss

Ingredients

2 tablespoons oil
1/4 teaspoon pepper
salt
4 garlic cloves, slivered
1 teaspoon Italian herb seasoning
1 red bell pepper
1 orange bell pepper, chopped
3 zucchini, coarsly grated
1/2 cup parmesan cheese or 1/2 cup feta, grated
4 cups penne pasta, cooked

Instructions

Over medium heat, saute the garlic along with the herb seasoning and pepper in the oil for 4 minutes.
Add the peppers and saute another 4 minutes stirring occasionally.
Increase heat to medium high, add the shredded zucchini and saute until heated through.
Season with salt to taste.
Toss the mixture with the warm pasta and cheese of choice.
Serve warm or cold.
Note: If using Feta it does not need to be grated just crumbled to the size you like.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Penne Toss

Ingredients

2 tablespoons oil
1/4 teaspoon pepper
salt
4 garlic cloves, slivered
1 teaspoon Italian herb seasoning
1 red bell pepper
1 orange bell pepper, chopped
3 zucchini, coarsly grated
1/2 cup parmesan cheese or 1/2 cup feta, grated
4 cups penne pasta, cooked

Instructions

Over medium heat, saute the garlic along with the herb seasoning and pepper in the oil for 4 minutes.
Add the peppers and saute another 4 minutes stirring occasionally.
Increase heat to medium high, add the shredded zucchini and saute until heated through.
Season with salt to taste.
Toss the mixture with the warm pasta and cheese of choice.
Serve warm or cold.
Note: If using Feta it does not need to be grated just crumbled to the size you like.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Penne Toss

Ingredients

2 tablespoons oil
1/4 teaspoon pepper
salt
4 garlic cloves, slivered
1 teaspoon Italian herb seasoning
1 red bell pepper
1 orange bell pepper, chopped
3 zucchini, coarsly grated
1/2 cup parmesan cheese or 1/2 cup feta, grated
4 cups penne pasta, cooked

Instructions

Over medium heat, saute the garlic along with the herb seasoning and pepper in the oil for 4 minutes.
Add the peppers and saute another 4 minutes stirring occasionally.
Increase heat to medium high, add the shredded zucchini and saute until heated through.
Season with salt to taste.
Toss the mixture with the warm pasta and cheese of choice.
Serve warm or cold.
Note: If using Feta it does not need to be grated just crumbled to the size you like.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Penne Toss

Ingredients

2 tablespoons oil
1/4 teaspoon pepper
salt
4 garlic cloves, slivered
1 teaspoon Italian herb seasoning
1 red bell pepper
1 orange bell pepper, chopped
3 zucchini, coarsly grated
1/2 cup parmesan cheese or 1/2 cup feta, grated
4 cups penne pasta, cooked

Instructions

Over medium heat, saute the garlic along with the herb seasoning and pepper in the oil for 4 minutes.
Add the peppers and saute another 4 minutes stirring occasionally.
Increase heat to medium high, add the shredded zucchini and saute until heated through.
Season with salt to taste.
Toss the mixture with the warm pasta and cheese of choice.
Serve warm or cold.
Note: If using Feta it does not need to be grated just crumbled to the size you like.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-And-Pepper Gratin with Herbs and Cheese

Ingredients

3 large Zucchini (1 1/2-pounds each) 1 finely diced, 2 left whole
1 teaspoon Kosher salt
2 tablespoon EVOO
1/4 small onion finely diced
1 clover garlic minced
1 teaspoon tomato paste
1 medium red bell pepper finely diced
1 medium yellow bell pepper finely diced
1 large tomato peeled, seeded, finely diced
1 pinch Cayenne pepper
1 tablespoon chopped mint
1 tablespoon chopped oregano
1 tablespoon chopped basil
2 ounce Parmigiano freshly grated

Instructions

Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry.
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and cayenne. Stir in the mint, oregano, and basil.
Grill zucchini slices, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-And-Pepper Gratin with Herbs and Cheese

Ingredients

3 large Zucchini (1 1/2-pounds each) 1 finely diced, 2 left whole
1 teaspoon Kosher salt
2 tablespoon EVOO
1/4 small onion finely diced
1 clover garlic minced
1 teaspoon tomato paste
1 medium red bell pepper finely diced
1 medium yellow bell pepper finely diced
1 large tomato peeled, seeded, finely diced
1 pinch Cayenne pepper
1 tablespoon chopped mint
1 tablespoon chopped oregano
1 tablespoon chopped basil
2 ounce Parmigiano freshly grated

Instructions

Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry.
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and cayenne. Stir in the mint, oregano, and basil.
Grill zucchini slices, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-And-Pepper Gratin with Herbs and Cheese

Ingredients

3 large Zucchini (1 1/2-pounds each) 1 finely diced, 2 left whole
1 teaspoon Kosher salt
2 tablespoon EVOO
1/4 small onion finely diced
1 clover garlic minced
1 teaspoon tomato paste
1 medium red bell pepper finely diced
1 medium yellow bell pepper finely diced
1 large tomato peeled, seeded, finely diced
1 pinch Cayenne pepper
1 tablespoon chopped mint
1 tablespoon chopped oregano
1 tablespoon chopped basil
2 ounce Parmigiano freshly grated

Instructions

Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry.
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and cayenne. Stir in the mint, oregano, and basil.
Grill zucchini slices, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-And-Pepper Gratin with Herbs and Cheese

Ingredients

3 large Zucchini (1 1/2-pounds each) 1 finely diced, 2 left whole
1 teaspoon Kosher salt
2 tablespoon EVOO
1/4 small onion finely diced
1 clover garlic minced
1 teaspoon tomato paste
1 medium red bell pepper finely diced
1 medium yellow bell pepper finely diced
1 large tomato peeled, seeded, finely diced
1 pinch Cayenne pepper
1 tablespoon chopped mint
1 tablespoon chopped oregano
1 tablespoon chopped basil
2 ounce Parmigiano freshly grated

Instructions

Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry.
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and cayenne. Stir in the mint, oregano, and basil.
Grill zucchini slices, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-And-Pepper Gratin with Herbs and Cheese

Ingredients

3 large Zucchini (1 1/2-pounds each) 1 finely diced, 2 left whole
1 teaspoon Kosher salt
2 tablespoon EVOO
1/4 small onion finely diced
1 clover garlic minced
1 teaspoon tomato paste
1 medium red bell pepper finely diced
1 medium yellow bell pepper finely diced
1 large tomato peeled, seeded, finely diced
1 pinch Cayenne pepper
1 tablespoon chopped mint
1 tablespoon chopped oregano
1 tablespoon chopped basil
2 ounce Parmigiano freshly grated

Instructions

Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry.
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and cayenne. Stir in the mint, oregano, and basil.
Grill zucchini slices, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-And-Pepper Gratin with Herbs and Cheese

Ingredients

3 large Zucchini (1 1/2-pounds each) 1 finely diced, 2 left whole
1 teaspoon Kosher salt
2 tablespoon EVOO
1/4 small onion finely diced
1 clover garlic minced
1 teaspoon tomato paste
1 medium red bell pepper finely diced
1 medium yellow bell pepper finely diced
1 large tomato peeled, seeded, finely diced
1 pinch Cayenne pepper
1 tablespoon chopped mint
1 tablespoon chopped oregano
1 tablespoon chopped basil
2 ounce Parmigiano freshly grated

Instructions

Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry.
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and cayenne. Stir in the mint, oregano, and basil.
Grill zucchini slices, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-And-Pepper Gratin with Herbs and Cheese

Ingredients

3 large Zucchini (1 1/2-pounds each) 1 finely diced, 2 left whole
1 teaspoon Kosher salt
2 tablespoon EVOO
1/4 small onion finely diced
1 clover garlic minced
1 teaspoon tomato paste
1 medium red bell pepper finely diced
1 medium yellow bell pepper finely diced
1 large tomato peeled, seeded, finely diced
1 pinch Cayenne pepper
1 tablespoon chopped mint
1 tablespoon chopped oregano
1 tablespoon chopped basil
2 ounce Parmigiano freshly grated

Instructions

Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry.
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and cayenne. Stir in the mint, oregano, and basil.
Grill zucchini slices, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-And-Pepper Gratin with Herbs and Cheese

Ingredients

3 large Zucchini (1 1/2-pounds each) 1 finely diced, 2 left whole
1 teaspoon Kosher salt
2 tablespoon EVOO
1/4 small onion finely diced
1 clover garlic minced
1 teaspoon tomato paste
1 medium red bell pepper finely diced
1 medium yellow bell pepper finely diced
1 large tomato peeled, seeded, finely diced
1 pinch Cayenne pepper
1 tablespoon chopped mint
1 tablespoon chopped oregano
1 tablespoon chopped basil
2 ounce Parmigiano freshly grated

Instructions

Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry.
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and cayenne. Stir in the mint, oregano, and basil.
Grill zucchini slices, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Straws

Ingredients

2 cups all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon kosher salt, divided
4 large eggs, lightly beaten
4 cups panko (Japanese breadcrumbs)
4 tablespoons all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
2 medium zucchini (about 1 lb.), cut into 1/4-inch-thick strips
Canola oil
1 cup grated Parmesan cheese

Instructions

Combine 2 cups flour, next 2 ingredients, and 1 tsp. salt in a shallow dish. Whisk together eggs and 3 Tbsp. water in another dish.
Process breadcrumbs in a food processor 10 to 15 seconds or until finely ground. Combine breadcrumbs, 4 Tbsp. flour, oregano, pepper, and remaining 2 tsp. salt in a third shallow dish.
Dredge zucchini, in batches, in flour mixture; dip in egg mixture, and dredge in breadcrumb mixture.
Pour oil to depth of 2 inches into a Dutch oven; heat over medium heat to 325°. Fry zucchini, in batches, 1 to 2 minutes or until golden. Drain on a wire rack over paper towels. Sprinkle with Parmesan cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Straws

Ingredients

2 cups all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon kosher salt, divided
4 large eggs, lightly beaten
4 cups panko (Japanese breadcrumbs)
4 tablespoons all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
2 medium zucchini (about 1 lb.), cut into 1/4-inch-thick strips
Canola oil
1 cup grated Parmesan cheese

Instructions

Combine 2 cups flour, next 2 ingredients, and 1 tsp. salt in a shallow dish. Whisk together eggs and 3 Tbsp. water in another dish.
Process breadcrumbs in a food processor 10 to 15 seconds or until finely ground. Combine breadcrumbs, 4 Tbsp. flour, oregano, pepper, and remaining 2 tsp. salt in a third shallow dish.
Dredge zucchini, in batches, in flour mixture; dip in egg mixture, and dredge in breadcrumb mixture.
Pour oil to depth of 2 inches into a Dutch oven; heat over medium heat to 325°. Fry zucchini, in batches, 1 to 2 minutes or until golden. Drain on a wire rack over paper towels. Sprinkle with Parmesan cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Straws

Ingredients

2 cups all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon kosher salt, divided
4 large eggs, lightly beaten
4 cups panko (Japanese breadcrumbs)
4 tablespoons all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
2 medium zucchini (about 1 lb.), cut into 1/4-inch-thick strips
Canola oil
1 cup grated Parmesan cheese

Instructions

Combine 2 cups flour, next 2 ingredients, and 1 tsp. salt in a shallow dish. Whisk together eggs and 3 Tbsp. water in another dish.
Process breadcrumbs in a food processor 10 to 15 seconds or until finely ground. Combine breadcrumbs, 4 Tbsp. flour, oregano, pepper, and remaining 2 tsp. salt in a third shallow dish.
Dredge zucchini, in batches, in flour mixture; dip in egg mixture, and dredge in breadcrumb mixture.
Pour oil to depth of 2 inches into a Dutch oven; heat over medium heat to 325°. Fry zucchini, in batches, 1 to 2 minutes or until golden. Drain on a wire rack over paper towels. Sprinkle with Parmesan cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Straws

Ingredients

2 cups all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon kosher salt, divided
4 large eggs, lightly beaten
4 cups panko (Japanese breadcrumbs)
4 tablespoons all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
2 medium zucchini (about 1 lb.), cut into 1/4-inch-thick strips
Canola oil
1 cup grated Parmesan cheese

Instructions

Combine 2 cups flour, next 2 ingredients, and 1 tsp. salt in a shallow dish. Whisk together eggs and 3 Tbsp. water in another dish.
Process breadcrumbs in a food processor 10 to 15 seconds or until finely ground. Combine breadcrumbs, 4 Tbsp. flour, oregano, pepper, and remaining 2 tsp. salt in a third shallow dish.
Dredge zucchini, in batches, in flour mixture; dip in egg mixture, and dredge in breadcrumb mixture.
Pour oil to depth of 2 inches into a Dutch oven; heat over medium heat to 325°. Fry zucchini, in batches, 1 to 2 minutes or until golden. Drain on a wire rack over paper towels. Sprinkle with Parmesan cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Egg Bake

Ingredients

1 tbsp nut oil of choice
2 cloves garlic minced
½ cup onion (white or yellow) diced
1 jar marinara sauce
1 large zucchini thinly sliced
6 large eggs
salt & pepper to taste
1 tsp dried basil
¾ cup ricotta cheese
1 cups quinoa uncooked
2 cups low-sodium vegetable broth or water

Instructions

Preheat oven to 350°F.
Heat 1 tablespoon of nut oil in a skillet, and sauté garlic and diced onions until the onions are soft and translucent.
Remove from heat.
Move to an oven-safe baking dish round or square. Pour in the sauce, then top with thinly sliced zucchini.
Gently crack each egg on top of the zucchini, season with salt and pepper and add the basil. Spoon on the ricotta and place the baking dish in the oven.
Bake for 35 to 40 minutes or until the eggs are cooked to your liking. You may use the broil setting on low for five minutes in the end if required.
Meanwhile, cook your quinoa. Put one cup of quinoa and 2 cups of vegetable broth or water in a medium saucepan. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes covered or until water absorbs.
Plate up the quinoa and top with your cheesy zucchini and egg bake. Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Egg Bake

Ingredients

1 tbsp nut oil of choice
2 cloves garlic minced
½ cup onion (white or yellow) diced
1 jar marinara sauce
1 large zucchini thinly sliced
6 large eggs
salt & pepper to taste
1 tsp dried basil
¾ cup ricotta cheese
1 cups quinoa uncooked
2 cups low-sodium vegetable broth or water

Instructions

Preheat oven to 350°F.
Heat 1 tablespoon of nut oil in a skillet, and sauté garlic and diced onions until the onions are soft and translucent.
Remove from heat.
Move to an oven-safe baking dish round or square. Pour in the sauce, then top with thinly sliced zucchini.
Gently crack each egg on top of the zucchini, season with salt and pepper and add the basil. Spoon on the ricotta and place the baking dish in the oven.
Bake for 35 to 40 minutes or until the eggs are cooked to your liking. You may use the broil setting on low for five minutes in the end if required.
Meanwhile, cook your quinoa. Put one cup of quinoa and 2 cups of vegetable broth or water in a medium saucepan. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes covered or until water absorbs.
Plate up the quinoa and top with your cheesy zucchini and egg bake. Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Egg Bake

Ingredients

1 tbsp nut oil of choice
2 cloves garlic minced
½ cup onion (white or yellow) diced
1 jar marinara sauce
1 large zucchini thinly sliced
6 large eggs
salt & pepper to taste
1 tsp dried basil
¾ cup ricotta cheese
1 cups quinoa uncooked
2 cups low-sodium vegetable broth or water

Instructions

Preheat oven to 350°F.
Heat 1 tablespoon of nut oil in a skillet, and sauté garlic and diced onions until the onions are soft and translucent.
Remove from heat.
Move to an oven-safe baking dish round or square. Pour in the sauce, then top with thinly sliced zucchini.
Gently crack each egg on top of the zucchini, season with salt and pepper and add the basil. Spoon on the ricotta and place the baking dish in the oven.
Bake for 35 to 40 minutes or until the eggs are cooked to your liking. You may use the broil setting on low for five minutes in the end if required.
Meanwhile, cook your quinoa. Put one cup of quinoa and 2 cups of vegetable broth or water in a medium saucepan. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes covered or until water absorbs.
Plate up the quinoa and top with your cheesy zucchini and egg bake. Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Egg Bake

Ingredients

1 tbsp nut oil of choice
2 cloves garlic minced
½ cup onion (white or yellow) diced
1 jar marinara sauce
1 large zucchini thinly sliced
6 large eggs
salt & pepper to taste
1 tsp dried basil
¾ cup ricotta cheese
1 cups quinoa uncooked
2 cups low-sodium vegetable broth or water

Instructions

Preheat oven to 350°F.
Heat 1 tablespoon of nut oil in a skillet, and sauté garlic and diced onions until the onions are soft and translucent.
Remove from heat.
Move to an oven-safe baking dish round or square. Pour in the sauce, then top with thinly sliced zucchini.
Gently crack each egg on top of the zucchini, season with salt and pepper and add the basil. Spoon on the ricotta and place the baking dish in the oven.
Bake for 35 to 40 minutes or until the eggs are cooked to your liking. You may use the broil setting on low for five minutes in the end if required.
Meanwhile, cook your quinoa. Put one cup of quinoa and 2 cups of vegetable broth or water in a medium saucepan. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes covered or until water absorbs.
Plate up the quinoa and top with your cheesy zucchini and egg bake. Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Sautéed Zucchini

Ingredients

2 tablespoons olive oil
2 pounds zucchini, sliced into 1/4-inch-thick rounds
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese

Instructions

Gather the ingredients.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced zucchini, salt, pepper, and garlic powder.
Cook, tossing the zucchini occasionally until it is crisp-tender. Taste and adjust the seasonings (add more salt and pepper, if necessary).
Sprinkle with Parmesan cheese. Cook another 30 seconds or so, just until cheese melts. Remove from the heat and serve immediately. Enjoy.

Sun, 05 Jul 2026 00:00:00 GMT

Sautéed Zucchini

Ingredients

2 tablespoons olive oil
2 pounds zucchini, sliced into 1/4-inch-thick rounds
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese

Instructions

Gather the ingredients.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced zucchini, salt, pepper, and garlic powder.
Cook, tossing the zucchini occasionally until it is crisp-tender. Taste and adjust the seasonings (add more salt and pepper, if necessary).
Sprinkle with Parmesan cheese. Cook another 30 seconds or so, just until cheese melts. Remove from the heat and serve immediately. Enjoy.

Sun, 05 Jul 2026 00:00:00 GMT

Sautéed Zucchini

Ingredients

2 tablespoons olive oil
2 pounds zucchini, sliced into 1/4-inch-thick rounds
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese

Instructions

Gather the ingredients.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced zucchini, salt, pepper, and garlic powder.
Cook, tossing the zucchini occasionally until it is crisp-tender. Taste and adjust the seasonings (add more salt and pepper, if necessary).
Sprinkle with Parmesan cheese. Cook another 30 seconds or so, just until cheese melts. Remove from the heat and serve immediately. Enjoy.

Sun, 05 Jul 2026 00:00:00 GMT

Sautéed Zucchini

Ingredients

2 tablespoons olive oil
2 pounds zucchini, sliced into 1/4-inch-thick rounds
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese

Instructions

Gather the ingredients.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced zucchini, salt, pepper, and garlic powder.
Cook, tossing the zucchini occasionally until it is crisp-tender. Taste and adjust the seasonings (add more salt and pepper, if necessary).
Sprinkle with Parmesan cheese. Cook another 30 seconds or so, just until cheese melts. Remove from the heat and serve immediately. Enjoy.

Sun, 05 Jul 2026 00:00:00 GMT

The Crisper Whisperer: Zucchini Pancakes Recipe

Ingredients

2 medium zucchini
1/2 medium yellow onion
1/2 teaspoon salt
2 eggs
1 clove garlic, finely minced
1/4 cup parmesan cheese
1/4 teaspoon minced fresh thyme or oregano
1/4 teaspoon grated lemon zest
1/8 teaspoon freshly ground black pepper
6 tablespoons flour
1 teaspoon baking powder
2 tablespoons olive oil, plus more if needed

Instructions

Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Place on a kitchen towel or double layer of paper towels.
In a medium bowl, combine the eggs, garlic, cheese, herbs, lemon zest, and pepper. Beat well with a fork. Add the drained zucchini mixture and mix together. Sprinkle the flour and baking powder on top and mix with a fork just until well combined.
Heat one tablespoon of the olive oil over medium-high heat in a wide, heavy pan. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more. Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter. Serve with a dollop of Greek yogurt, sour cream, tzatziki or applesauce.

Sun, 05 Jul 2026 00:00:00 GMT

The Crisper Whisperer: Zucchini Pancakes Recipe

Ingredients

2 medium zucchini
1/2 medium yellow onion
1/2 teaspoon salt
2 eggs
1 clove garlic, finely minced
1/4 cup parmesan cheese
1/4 teaspoon minced fresh thyme or oregano
1/4 teaspoon grated lemon zest
1/8 teaspoon freshly ground black pepper
6 tablespoons flour
1 teaspoon baking powder
2 tablespoons olive oil, plus more if needed

Instructions

Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Place on a kitchen towel or double layer of paper towels.
In a medium bowl, combine the eggs, garlic, cheese, herbs, lemon zest, and pepper. Beat well with a fork. Add the drained zucchini mixture and mix together. Sprinkle the flour and baking powder on top and mix with a fork just until well combined.
Heat one tablespoon of the olive oil over medium-high heat in a wide, heavy pan. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more. Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter. Serve with a dollop of Greek yogurt, sour cream, tzatziki or applesauce.

Sun, 05 Jul 2026 00:00:00 GMT

The Crisper Whisperer: Zucchini Pancakes Recipe

Ingredients

2 medium zucchini
1/2 medium yellow onion
1/2 teaspoon salt
2 eggs
1 clove garlic, finely minced
1/4 cup parmesan cheese
1/4 teaspoon minced fresh thyme or oregano
1/4 teaspoon grated lemon zest
1/8 teaspoon freshly ground black pepper
6 tablespoons flour
1 teaspoon baking powder
2 tablespoons olive oil, plus more if needed

Instructions

Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Place on a kitchen towel or double layer of paper towels.
In a medium bowl, combine the eggs, garlic, cheese, herbs, lemon zest, and pepper. Beat well with a fork. Add the drained zucchini mixture and mix together. Sprinkle the flour and baking powder on top and mix with a fork just until well combined.
Heat one tablespoon of the olive oil over medium-high heat in a wide, heavy pan. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more. Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter. Serve with a dollop of Greek yogurt, sour cream, tzatziki or applesauce.

Sun, 05 Jul 2026 00:00:00 GMT

The Crisper Whisperer: Zucchini Pancakes Recipe

Ingredients

2 medium zucchini
1/2 medium yellow onion
1/2 teaspoon salt
2 eggs
1 clove garlic, finely minced
1/4 cup parmesan cheese
1/4 teaspoon minced fresh thyme or oregano
1/4 teaspoon grated lemon zest
1/8 teaspoon freshly ground black pepper
6 tablespoons flour
1 teaspoon baking powder
2 tablespoons olive oil, plus more if needed

Instructions

Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Place on a kitchen towel or double layer of paper towels.
In a medium bowl, combine the eggs, garlic, cheese, herbs, lemon zest, and pepper. Beat well with a fork. Add the drained zucchini mixture and mix together. Sprinkle the flour and baking powder on top and mix with a fork just until well combined.
Heat one tablespoon of the olive oil over medium-high heat in a wide, heavy pan. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more. Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter. Serve with a dollop of Greek yogurt, sour cream, tzatziki or applesauce.

Sun, 05 Jul 2026 00:00:00 GMT

Savory Zucchini Pancakes (Low-Carb)

Ingredients

4 cups zucchini (grated, skin on)
1/2 cup onion (chopped)
2 eggs
1/4 cup soy flour (can use regular flour if you're not low carbing it!)
1 teaspoon garlic powder (or less depending on your love of garlic)
1/4 cup parmesan cheese (grated)
1/8 teaspoon pepper

Instructions

Grate Zucchini.
Put in colander in sink and let sit for about 30 minutes to drain.
Squeeze out remaining liquid.
Transfer grated zucchini to a large bowl.
Chop onion and add to zucchini.
Add beaten eggs, soy flour, parmesan cheese, garlic powder, salt and pepper.
Mix well.
Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula.
Cook (flipping once) on Medium/medium-low until golden brown on each side.
Keep warm in 250 degree oven (on a plate) until all are finished.
Serve with sour cream as main dish or side dish.
We warmed up some sliced ham in the frying pan and served with the pancakes for a tasty and filling low carb meal!

Sun, 05 Jul 2026 00:00:00 GMT

Savory Zucchini Pancakes (Low-Carb)

Ingredients

4 cups zucchini (grated, skin on)
1/2 cup onion (chopped)
2 eggs
1/4 cup soy flour (can use regular flour if you're not low carbing it!)
1 teaspoon garlic powder (or less depending on your love of garlic)
1/4 cup parmesan cheese (grated)
1/8 teaspoon pepper

Instructions

Grate Zucchini.
Put in colander in sink and let sit for about 30 minutes to drain.
Squeeze out remaining liquid.
Transfer grated zucchini to a large bowl.
Chop onion and add to zucchini.
Add beaten eggs, soy flour, parmesan cheese, garlic powder, salt and pepper.
Mix well.
Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula.
Cook (flipping once) on Medium/medium-low until golden brown on each side.
Keep warm in 250 degree oven (on a plate) until all are finished.
Serve with sour cream as main dish or side dish.
We warmed up some sliced ham in the frying pan and served with the pancakes for a tasty and filling low carb meal!

Sun, 05 Jul 2026 00:00:00 GMT

Savory Zucchini Pancakes (Low-Carb)

Ingredients

4 cups zucchini (grated, skin on)
1/2 cup onion (chopped)
2 eggs
1/4 cup soy flour (can use regular flour if you're not low carbing it!)
1 teaspoon garlic powder (or less depending on your love of garlic)
1/4 cup parmesan cheese (grated)
1/8 teaspoon pepper

Instructions

Grate Zucchini.
Put in colander in sink and let sit for about 30 minutes to drain.
Squeeze out remaining liquid.
Transfer grated zucchini to a large bowl.
Chop onion and add to zucchini.
Add beaten eggs, soy flour, parmesan cheese, garlic powder, salt and pepper.
Mix well.
Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula.
Cook (flipping once) on Medium/medium-low until golden brown on each side.
Keep warm in 250 degree oven (on a plate) until all are finished.
Serve with sour cream as main dish or side dish.
We warmed up some sliced ham in the frying pan and served with the pancakes for a tasty and filling low carb meal!

Sun, 05 Jul 2026 00:00:00 GMT

Savory Zucchini Pancakes (Low-Carb)

Ingredients

4 cups zucchini (grated, skin on)
1/2 cup onion (chopped)
2 eggs
1/4 cup soy flour (can use regular flour if you're not low carbing it!)
1 teaspoon garlic powder (or less depending on your love of garlic)
1/4 cup parmesan cheese (grated)
1/8 teaspoon pepper

Instructions

Grate Zucchini.
Put in colander in sink and let sit for about 30 minutes to drain.
Squeeze out remaining liquid.
Transfer grated zucchini to a large bowl.
Chop onion and add to zucchini.
Add beaten eggs, soy flour, parmesan cheese, garlic powder, salt and pepper.
Mix well.
Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula.
Cook (flipping once) on Medium/medium-low until golden brown on each side.
Keep warm in 250 degree oven (on a plate) until all are finished.
Serve with sour cream as main dish or side dish.
We warmed up some sliced ham in the frying pan and served with the pancakes for a tasty and filling low carb meal!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini with tomato

Ingredients

2 pounds Zucchini sliced
1 15oz can diced tomatoes
1 large Onion sliced
1 tsp Cinnamon
1 tsp Garlic minced
Salt and pepper
1.5 cups Mozzarella shredded
2 tablespoons Olive oil

Instructions

Heat olive oil in pan. Saute onions till soft. Add garlic and cook for 30 sec. Add zucchini and cook till softened. Season with cinnamon and salt and pepper. Add tomatoes and simmer for approx 15 min. Taste for seasoning, Turn off heat, add cheese and cover till melted.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini with tomato

Ingredients

2 pounds Zucchini sliced
1 15oz can diced tomatoes
1 large Onion sliced
1 tsp Cinnamon
1 tsp Garlic minced
Salt and pepper
1.5 cups Mozzarella shredded
2 tablespoons Olive oil

Instructions

Heat olive oil in pan. Saute onions till soft. Add garlic and cook for 30 sec. Add zucchini and cook till softened. Season with cinnamon and salt and pepper. Add tomatoes and simmer for approx 15 min. Taste for seasoning, Turn off heat, add cheese and cover till melted.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini with tomato

Ingredients

2 pounds Zucchini sliced
1 15oz can diced tomatoes
1 large Onion sliced
1 tsp Cinnamon
1 tsp Garlic minced
Salt and pepper
1.5 cups Mozzarella shredded
2 tablespoons Olive oil

Instructions

Heat olive oil in pan. Saute onions till soft. Add garlic and cook for 30 sec. Add zucchini and cook till softened. Season with cinnamon and salt and pepper. Add tomatoes and simmer for approx 15 min. Taste for seasoning, Turn off heat, add cheese and cover till melted.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini with tomato

Ingredients

2 pounds Zucchini sliced
1 15oz can diced tomatoes
1 large Onion sliced
1 tsp Cinnamon
1 tsp Garlic minced
Salt and pepper
1.5 cups Mozzarella shredded
2 tablespoons Olive oil

Instructions

Heat olive oil in pan. Saute onions till soft. Add garlic and cook for 30 sec. Add zucchini and cook till softened. Season with cinnamon and salt and pepper. Add tomatoes and simmer for approx 15 min. Taste for seasoning, Turn off heat, add cheese and cover till melted.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Stewed Zucchini With Feta

Ingredients

5 -6 zucchini (slice lengthwise in fours and then cut into nice size bite sized chunks, I keep the skin on)
1 -2 tablespoon olive oil
2 teaspoons garlic (I used jarred)
salt and pepper (to taste)
1 (16 ounce) jar chunky salsa (I use medium spiced)
8 ounces sliced mushrooms (I used presliced)
3/4 cup feta (medium size crumbles)

Instructions

Wash and cut zucchini (see above).
Heat a large fry pan with olive oil and garlic.
Add zucchini and cook over med/high heat just long enough to toss to coat with oil and add salt and pepper to taste.
Add jar of salsa, stir, cover and heat on medium/low until just crisp.
Add mush and feta and cook until heated through but still crispy.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Stewed Zucchini With Feta

Ingredients

5 -6 zucchini (slice lengthwise in fours and then cut into nice size bite sized chunks, I keep the skin on)
1 -2 tablespoon olive oil
2 teaspoons garlic (I used jarred)
salt and pepper (to taste)
1 (16 ounce) jar chunky salsa (I use medium spiced)
8 ounces sliced mushrooms (I used presliced)
3/4 cup feta (medium size crumbles)

Instructions

Wash and cut zucchini (see above).
Heat a large fry pan with olive oil and garlic.
Add zucchini and cook over med/high heat just long enough to toss to coat with oil and add salt and pepper to taste.
Add jar of salsa, stir, cover and heat on medium/low until just crisp.
Add mush and feta and cook until heated through but still crispy.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Stewed Zucchini With Feta

Ingredients

5 -6 zucchini (slice lengthwise in fours and then cut into nice size bite sized chunks, I keep the skin on)
1 -2 tablespoon olive oil
2 teaspoons garlic (I used jarred)
salt and pepper (to taste)
1 (16 ounce) jar chunky salsa (I use medium spiced)
8 ounces sliced mushrooms (I used presliced)
3/4 cup feta (medium size crumbles)

Instructions

Wash and cut zucchini (see above).
Heat a large fry pan with olive oil and garlic.
Add zucchini and cook over med/high heat just long enough to toss to coat with oil and add salt and pepper to taste.
Add jar of salsa, stir, cover and heat on medium/low until just crisp.
Add mush and feta and cook until heated through but still crispy.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Stewed Zucchini With Feta

Ingredients

5 -6 zucchini (slice lengthwise in fours and then cut into nice size bite sized chunks, I keep the skin on)
1 -2 tablespoon olive oil
2 teaspoons garlic (I used jarred)
salt and pepper (to taste)
1 (16 ounce) jar chunky salsa (I use medium spiced)
8 ounces sliced mushrooms (I used presliced)
3/4 cup feta (medium size crumbles)

Instructions

Wash and cut zucchini (see above).
Heat a large fry pan with olive oil and garlic.
Add zucchini and cook over med/high heat just long enough to toss to coat with oil and add salt and pepper to taste.
Add jar of salsa, stir, cover and heat on medium/low until just crisp.
Add mush and feta and cook until heated through but still crispy.

Sun, 05 Jul 2026 00:00:00 GMT

Chilled Zucchini Soup

Ingredients

Soup
2 tablespoons olive oil
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
1 medium leek, white and light green parts only, trimmed and thinly sliced (about 1 1/4 cups)
5 small shallots, thinly sliced (about 1 cup)
3 large garlic cloves, thinly sliced (about 1 tablespoon)
5 fresh lemon thyme sprigs
6 cups good-quality vegetable broth (such as Zoup!)
4 medium zucchini, halved lengthwise, seeded, and sliced (about 6 cups)
2 teaspoons kosher salt, plus more to taste
3 cups packed baby spinach (about 3 ounces)
1/2 cup lightly packed fresh flat-leaf parsley leaves
1/4 cup fresh basil leaves
Garnish
4 small hakurei turnips, thinly sliced (about 2 1/2 ounces)
3/4 cup thinly sliced yellow and/or green summer squash
Fresh lemon juice, to taste
Salt and black pepper, to taste
Extra-virgin olive oil, for drizzling

Instructions

Make the soup Fill an extra-large bowl with ice and water, and place a large bowl over top; set aside. Heat olive oil in a large pot over medium. Add onion, leek, shallots, and garlic; cook, stirring occasionally, until vegetables are softened, about 6 minutes.
Add lemon thyme to pot; cook, stirring constantly, 1 minute. Add broth, and bring to a simmer over medium-high. Add zucchini and salt; increase heat to high, and bring to a gentle boil. Let boil until zucchini is tender, about 3 minutes.
Add spinach, parsley, and basil to pot. As soon as greens are wilted, pour mixture into prepared bowl in ice bath. Stir mixture constantly to cool quickly and preserve color, about 5 minutes. Remove and discard lemon thyme. Working in 2 to 3 batches, transfer solids to a blender using a slotted spoon, and process until very smooth and creamy, adding enough liquid from bowl to blender to achieve a thin consistency, about 1 minute per batch.
Pour soup through a fine wire-mesh strainer into an airtight container. Season with additional salt to taste. Cover soup and remaining greens cooking liquid in bowl, and refrigerate until chilled, about 1 hour, or until ready to serve.
Make the garnish Just before serving, bring a medium pot of water to a boil over high. Meanwhile, prepare a bowl of ice-cold water; set aside. Add turnip and squash slices to boiling water; cook 1 minute. Transfer to prepared bowl of cold water using a slotted spoon; let cool slightly, about 30 seconds. Drain and pat slices dry; wipe bowl dry. Season turnips and squash to taste with lemon juice, salt, and pepper. Set aside.
Taste and adjust soup seasoning as needed. If needed, stir in up to 1/2 cup reserved greens cooking liquid, 1/4 cup at a time, to thin soup until it is just thin enough to coat the back of a spoon. Serve soup garnished with turnip and squash slices and drizzled with extra-virgin olive oil.

Sun, 05 Jul 2026 00:00:00 GMT

Chilled Zucchini Soup

Ingredients

Soup
2 tablespoons olive oil
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
1 medium leek, white and light green parts only, trimmed and thinly sliced (about 1 1/4 cups)
5 small shallots, thinly sliced (about 1 cup)
3 large garlic cloves, thinly sliced (about 1 tablespoon)
5 fresh lemon thyme sprigs
6 cups good-quality vegetable broth (such as Zoup!)
4 medium zucchini, halved lengthwise, seeded, and sliced (about 6 cups)
2 teaspoons kosher salt, plus more to taste
3 cups packed baby spinach (about 3 ounces)
1/2 cup lightly packed fresh flat-leaf parsley leaves
1/4 cup fresh basil leaves
Garnish
4 small hakurei turnips, thinly sliced (about 2 1/2 ounces)
3/4 cup thinly sliced yellow and/or green summer squash
Fresh lemon juice, to taste
Salt and black pepper, to taste
Extra-virgin olive oil, for drizzling

Instructions

Make the soup Fill an extra-large bowl with ice and water, and place a large bowl over top; set aside. Heat olive oil in a large pot over medium. Add onion, leek, shallots, and garlic; cook, stirring occasionally, until vegetables are softened, about 6 minutes.
Add lemon thyme to pot; cook, stirring constantly, 1 minute. Add broth, and bring to a simmer over medium-high. Add zucchini and salt; increase heat to high, and bring to a gentle boil. Let boil until zucchini is tender, about 3 minutes.
Add spinach, parsley, and basil to pot. As soon as greens are wilted, pour mixture into prepared bowl in ice bath. Stir mixture constantly to cool quickly and preserve color, about 5 minutes. Remove and discard lemon thyme. Working in 2 to 3 batches, transfer solids to a blender using a slotted spoon, and process until very smooth and creamy, adding enough liquid from bowl to blender to achieve a thin consistency, about 1 minute per batch.
Pour soup through a fine wire-mesh strainer into an airtight container. Season with additional salt to taste. Cover soup and remaining greens cooking liquid in bowl, and refrigerate until chilled, about 1 hour, or until ready to serve.
Make the garnish Just before serving, bring a medium pot of water to a boil over high. Meanwhile, prepare a bowl of ice-cold water; set aside. Add turnip and squash slices to boiling water; cook 1 minute. Transfer to prepared bowl of cold water using a slotted spoon; let cool slightly, about 30 seconds. Drain and pat slices dry; wipe bowl dry. Season turnips and squash to taste with lemon juice, salt, and pepper. Set aside.
Taste and adjust soup seasoning as needed. If needed, stir in up to 1/2 cup reserved greens cooking liquid, 1/4 cup at a time, to thin soup until it is just thin enough to coat the back of a spoon. Serve soup garnished with turnip and squash slices and drizzled with extra-virgin olive oil.

Sun, 05 Jul 2026 00:00:00 GMT

Chilled Zucchini Soup

Ingredients

Soup
2 tablespoons olive oil
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
1 medium leek, white and light green parts only, trimmed and thinly sliced (about 1 1/4 cups)
5 small shallots, thinly sliced (about 1 cup)
3 large garlic cloves, thinly sliced (about 1 tablespoon)
5 fresh lemon thyme sprigs
6 cups good-quality vegetable broth (such as Zoup!)
4 medium zucchini, halved lengthwise, seeded, and sliced (about 6 cups)
2 teaspoons kosher salt, plus more to taste
3 cups packed baby spinach (about 3 ounces)
1/2 cup lightly packed fresh flat-leaf parsley leaves
1/4 cup fresh basil leaves
Garnish
4 small hakurei turnips, thinly sliced (about 2 1/2 ounces)
3/4 cup thinly sliced yellow and/or green summer squash
Fresh lemon juice, to taste
Salt and black pepper, to taste
Extra-virgin olive oil, for drizzling

Instructions

Make the soup Fill an extra-large bowl with ice and water, and place a large bowl over top; set aside. Heat olive oil in a large pot over medium. Add onion, leek, shallots, and garlic; cook, stirring occasionally, until vegetables are softened, about 6 minutes.
Add lemon thyme to pot; cook, stirring constantly, 1 minute. Add broth, and bring to a simmer over medium-high. Add zucchini and salt; increase heat to high, and bring to a gentle boil. Let boil until zucchini is tender, about 3 minutes.
Add spinach, parsley, and basil to pot. As soon as greens are wilted, pour mixture into prepared bowl in ice bath. Stir mixture constantly to cool quickly and preserve color, about 5 minutes. Remove and discard lemon thyme. Working in 2 to 3 batches, transfer solids to a blender using a slotted spoon, and process until very smooth and creamy, adding enough liquid from bowl to blender to achieve a thin consistency, about 1 minute per batch.
Pour soup through a fine wire-mesh strainer into an airtight container. Season with additional salt to taste. Cover soup and remaining greens cooking liquid in bowl, and refrigerate until chilled, about 1 hour, or until ready to serve.
Make the garnish Just before serving, bring a medium pot of water to a boil over high. Meanwhile, prepare a bowl of ice-cold water; set aside. Add turnip and squash slices to boiling water; cook 1 minute. Transfer to prepared bowl of cold water using a slotted spoon; let cool slightly, about 30 seconds. Drain and pat slices dry; wipe bowl dry. Season turnips and squash to taste with lemon juice, salt, and pepper. Set aside.
Taste and adjust soup seasoning as needed. If needed, stir in up to 1/2 cup reserved greens cooking liquid, 1/4 cup at a time, to thin soup until it is just thin enough to coat the back of a spoon. Serve soup garnished with turnip and squash slices and drizzled with extra-virgin olive oil.

Sun, 05 Jul 2026 00:00:00 GMT

Chilled Zucchini Soup

Ingredients

Soup
2 tablespoons olive oil
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
1 medium leek, white and light green parts only, trimmed and thinly sliced (about 1 1/4 cups)
5 small shallots, thinly sliced (about 1 cup)
3 large garlic cloves, thinly sliced (about 1 tablespoon)
5 fresh lemon thyme sprigs
6 cups good-quality vegetable broth (such as Zoup!)
4 medium zucchini, halved lengthwise, seeded, and sliced (about 6 cups)
2 teaspoons kosher salt, plus more to taste
3 cups packed baby spinach (about 3 ounces)
1/2 cup lightly packed fresh flat-leaf parsley leaves
1/4 cup fresh basil leaves
Garnish
4 small hakurei turnips, thinly sliced (about 2 1/2 ounces)
3/4 cup thinly sliced yellow and/or green summer squash
Fresh lemon juice, to taste
Salt and black pepper, to taste
Extra-virgin olive oil, for drizzling

Instructions

Make the soup Fill an extra-large bowl with ice and water, and place a large bowl over top; set aside. Heat olive oil in a large pot over medium. Add onion, leek, shallots, and garlic; cook, stirring occasionally, until vegetables are softened, about 6 minutes.
Add lemon thyme to pot; cook, stirring constantly, 1 minute. Add broth, and bring to a simmer over medium-high. Add zucchini and salt; increase heat to high, and bring to a gentle boil. Let boil until zucchini is tender, about 3 minutes.
Add spinach, parsley, and basil to pot. As soon as greens are wilted, pour mixture into prepared bowl in ice bath. Stir mixture constantly to cool quickly and preserve color, about 5 minutes. Remove and discard lemon thyme. Working in 2 to 3 batches, transfer solids to a blender using a slotted spoon, and process until very smooth and creamy, adding enough liquid from bowl to blender to achieve a thin consistency, about 1 minute per batch.
Pour soup through a fine wire-mesh strainer into an airtight container. Season with additional salt to taste. Cover soup and remaining greens cooking liquid in bowl, and refrigerate until chilled, about 1 hour, or until ready to serve.
Make the garnish Just before serving, bring a medium pot of water to a boil over high. Meanwhile, prepare a bowl of ice-cold water; set aside. Add turnip and squash slices to boiling water; cook 1 minute. Transfer to prepared bowl of cold water using a slotted spoon; let cool slightly, about 30 seconds. Drain and pat slices dry; wipe bowl dry. Season turnips and squash to taste with lemon juice, salt, and pepper. Set aside.
Taste and adjust soup seasoning as needed. If needed, stir in up to 1/2 cup reserved greens cooking liquid, 1/4 cup at a time, to thin soup until it is just thin enough to coat the back of a spoon. Serve soup garnished with turnip and squash slices and drizzled with extra-virgin olive oil.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Puff

Ingredients

1/2 c Green pepper, chopped
6 Eggs
1 md Onion chopped
1/2 c Seasoned bread crumbs
1/4 ts Black pepper
1/4 c Butter melted
1/3 ts Seasoned salt
2 c Raw zucchini, grated
1 c Sharp cheddar cheese, grated

Instructions

Saute onion and green pepper in butter. Add the zucchini and cheese, seasoned salt and pepper. Cool. Beat eggs until lemon colored and frothy. Fold zucchini, cheese, onion and green pepper into the eggs. Pour into a 2 quart ungreased casserole dish and top with seasoned bread crumbs. Bake in 375 degree oven about 30 minutes or until a knife inserted comes out clean. Serve. Recipe by: Robin Posted to EAT-L Digest by "Iris E. Dunaway" on Jul 5, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Puff

Ingredients

1/2 c Green pepper, chopped
6 Eggs
1 md Onion chopped
1/2 c Seasoned bread crumbs
1/4 ts Black pepper
1/4 c Butter melted
1/3 ts Seasoned salt
2 c Raw zucchini, grated
1 c Sharp cheddar cheese, grated

Instructions

Saute onion and green pepper in butter. Add the zucchini and cheese, seasoned salt and pepper. Cool. Beat eggs until lemon colored and frothy. Fold zucchini, cheese, onion and green pepper into the eggs. Pour into a 2 quart ungreased casserole dish and top with seasoned bread crumbs. Bake in 375 degree oven about 30 minutes or until a knife inserted comes out clean. Serve. Recipe by: Robin Posted to EAT-L Digest by "Iris E. Dunaway" on Jul 5, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Puff

Ingredients

1/2 c Green pepper, chopped
6 Eggs
1 md Onion chopped
1/2 c Seasoned bread crumbs
1/4 ts Black pepper
1/4 c Butter melted
1/3 ts Seasoned salt
2 c Raw zucchini, grated
1 c Sharp cheddar cheese, grated

Instructions

Saute onion and green pepper in butter. Add the zucchini and cheese, seasoned salt and pepper. Cool. Beat eggs until lemon colored and frothy. Fold zucchini, cheese, onion and green pepper into the eggs. Pour into a 2 quart ungreased casserole dish and top with seasoned bread crumbs. Bake in 375 degree oven about 30 minutes or until a knife inserted comes out clean. Serve. Recipe by: Robin Posted to EAT-L Digest by "Iris E. Dunaway" on Jul 5, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Puff

Ingredients

1/2 c Green pepper, chopped
6 Eggs
1 md Onion chopped
1/2 c Seasoned bread crumbs
1/4 ts Black pepper
1/4 c Butter melted
1/3 ts Seasoned salt
2 c Raw zucchini, grated
1 c Sharp cheddar cheese, grated

Instructions

Saute onion and green pepper in butter. Add the zucchini and cheese, seasoned salt and pepper. Cool. Beat eggs until lemon colored and frothy. Fold zucchini, cheese, onion and green pepper into the eggs. Pour into a 2 quart ungreased casserole dish and top with seasoned bread crumbs. Bake in 375 degree oven about 30 minutes or until a knife inserted comes out clean. Serve. Recipe by: Robin Posted to EAT-L Digest by "Iris E. Dunaway" on Jul 5, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini/Potato Soup

Ingredients

1 tablespoon olive oil
1 medium chopped onion (3/4 cup)
1 tablespoon salt
2 minced garlic cloves
2 teaspoons curry powder
1 1/2 lbs zucchini, sliced 1 inch thick (3 zucchini)
1 baking potato, peeled and cut into 1 inch chunks
4 cups water

Instructions

In a big pot, heat the oil on medium heat.
Add onion and salt.
Cook until onion is tender and translucent (4-5 minutes, stirring occasionally).
Add garlic and curry.
Cook 0.5-1 minute, stirring constantly, until fragrant.
Add zucchini, potato, water.
Increase heat.
Once it boils, turn heat to medium-low.
Cook 10-15 minutes, until veggies are tender.
Puree soup in blender.

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini/Potato Soup

Ingredients

1 tablespoon olive oil
1 medium chopped onion (3/4 cup)
1 tablespoon salt
2 minced garlic cloves
2 teaspoons curry powder
1 1/2 lbs zucchini, sliced 1 inch thick (3 zucchini)
1 baking potato, peeled and cut into 1 inch chunks
4 cups water

Instructions

In a big pot, heat the oil on medium heat.
Add onion and salt.
Cook until onion is tender and translucent (4-5 minutes, stirring occasionally).
Add garlic and curry.
Cook 0.5-1 minute, stirring constantly, until fragrant.
Add zucchini, potato, water.
Increase heat.
Once it boils, turn heat to medium-low.
Cook 10-15 minutes, until veggies are tender.
Puree soup in blender.

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini/Potato Soup

Ingredients

1 tablespoon olive oil
1 medium chopped onion (3/4 cup)
1 tablespoon salt
2 minced garlic cloves
2 teaspoons curry powder
1 1/2 lbs zucchini, sliced 1 inch thick (3 zucchini)
1 baking potato, peeled and cut into 1 inch chunks
4 cups water

Instructions

In a big pot, heat the oil on medium heat.
Add onion and salt.
Cook until onion is tender and translucent (4-5 minutes, stirring occasionally).
Add garlic and curry.
Cook 0.5-1 minute, stirring constantly, until fragrant.
Add zucchini, potato, water.
Increase heat.
Once it boils, turn heat to medium-low.
Cook 10-15 minutes, until veggies are tender.
Puree soup in blender.

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini/Potato Soup

Ingredients

1 tablespoon olive oil
1 medium chopped onion (3/4 cup)
1 tablespoon salt
2 minced garlic cloves
2 teaspoons curry powder
1 1/2 lbs zucchini, sliced 1 inch thick (3 zucchini)
1 baking potato, peeled and cut into 1 inch chunks
4 cups water

Instructions

In a big pot, heat the oil on medium heat.
Add onion and salt.
Cook until onion is tender and translucent (4-5 minutes, stirring occasionally).
Add garlic and curry.
Cook 0.5-1 minute, stirring constantly, until fragrant.
Add zucchini, potato, water.
Increase heat.
Once it boils, turn heat to medium-low.
Cook 10-15 minutes, until veggies are tender.
Puree soup in blender.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini

Ingredients

1 Zucchini

Instructions

Slice
Boil/steam 10 min

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini

Ingredients

1 Zucchini

Instructions

Slice
Boil/steam 10 min

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini

Ingredients

1 Zucchini

Instructions

Slice
Boil/steam 10 min

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini

Ingredients

1 Zucchini

Instructions

Slice
Boil/steam 10 min

Sun, 05 Jul 2026 00:00:00 GMT

Simple Sautéed Zucchini

Ingredients

2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of dill and/or scallions, chopped
1/4 cup Marcona almonds or toasted almond slices

Instructions

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes.
Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.

Sun, 05 Jul 2026 00:00:00 GMT

Simple Sautéed Zucchini

Ingredients

2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of dill and/or scallions, chopped
1/4 cup Marcona almonds or toasted almond slices

Instructions

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes.
Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.

Sun, 05 Jul 2026 00:00:00 GMT

Simple Sautéed Zucchini

Ingredients

2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of dill and/or scallions, chopped
1/4 cup Marcona almonds or toasted almond slices

Instructions

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes.
Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.

Sun, 05 Jul 2026 00:00:00 GMT

Simple Sautéed Zucchini

Ingredients

2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of dill and/or scallions, chopped
1/4 cup Marcona almonds or toasted almond slices

Instructions

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes.
Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini With Yogurt Sauce Recipe

Ingredients

4 medium zucchini
1/4 cup red lentils
1/2 cup bulgur
3 tablespoons olive oil
1 onion chopped
1/2 tomato minced
1 clove garlic mashed
1 teaspoon salt
4 teaspoons lemon juice
1/4 cup fresh parsley
2 teaspoons cornstarch
2-1/2 cups plain yogurt
1 clove garlic mashed
1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Instructions

Wash zucchini well.
Do not trim ends.
Cut each zucchini in half lengthwise.
Scoop out all seeded portion of zucchini flesh.
Sprinkle a tiny amount of salt into each shell then set aside for one hour.
Wash and drain lentils then simmer in 2 cups water for 2 minutes.
Allow to sit covered for 45 minutes.
In a bowl cover bulgur with 3 cups water and let sit for one hour.
When lentils have sat for 45 minutes bring to simmer again.
Lower heat and simmer for 10 minutes or until tender then drain and put in a bowl.
Drain bulgur and squeeze out as much liquid as possible.
Put bulgur in same bowl as lentils.
Heat olive oil in skillet over medium flame then sauté onion for 2 minutes.
Add tomato then sauté for another 2 minutes.
Mix sauté with lentils and bulgur.
Add garlic, salt, lemon juice and parsley then mix well.
Arrange a steamer by setting a colander on top of a large pot with an inch or so of water.
Stuff zucchini with lentil bulgur mixture.
Place stuffed zucchini in colander and cover then steam 15 minutes until just tender.
Mix cornstarch and 1 tablespoon water in a bowl then add yogurt and whisk until creamy.
Put yogurt in heavy saucepan and bring to simmer over medium low heat stirring constantly.
When yogurt begins to bubble lower heat and cook for 5 minutes stirring gently.
Add remaining sauce ingredients and mix well.
Put cooked stuffed zucchini on plates and top with sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini With Yogurt Sauce Recipe

Ingredients

4 medium zucchini
1/4 cup red lentils
1/2 cup bulgur
3 tablespoons olive oil
1 onion chopped
1/2 tomato minced
1 clove garlic mashed
1 teaspoon salt
4 teaspoons lemon juice
1/4 cup fresh parsley
2 teaspoons cornstarch
2-1/2 cups plain yogurt
1 clove garlic mashed
1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Instructions

Wash zucchini well.
Do not trim ends.
Cut each zucchini in half lengthwise.
Scoop out all seeded portion of zucchini flesh.
Sprinkle a tiny amount of salt into each shell then set aside for one hour.
Wash and drain lentils then simmer in 2 cups water for 2 minutes.
Allow to sit covered for 45 minutes.
In a bowl cover bulgur with 3 cups water and let sit for one hour.
When lentils have sat for 45 minutes bring to simmer again.
Lower heat and simmer for 10 minutes or until tender then drain and put in a bowl.
Drain bulgur and squeeze out as much liquid as possible.
Put bulgur in same bowl as lentils.
Heat olive oil in skillet over medium flame then sauté onion for 2 minutes.
Add tomato then sauté for another 2 minutes.
Mix sauté with lentils and bulgur.
Add garlic, salt, lemon juice and parsley then mix well.
Arrange a steamer by setting a colander on top of a large pot with an inch or so of water.
Stuff zucchini with lentil bulgur mixture.
Place stuffed zucchini in colander and cover then steam 15 minutes until just tender.
Mix cornstarch and 1 tablespoon water in a bowl then add yogurt and whisk until creamy.
Put yogurt in heavy saucepan and bring to simmer over medium low heat stirring constantly.
When yogurt begins to bubble lower heat and cook for 5 minutes stirring gently.
Add remaining sauce ingredients and mix well.
Put cooked stuffed zucchini on plates and top with sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini With Yogurt Sauce Recipe

Ingredients

4 medium zucchini
1/4 cup red lentils
1/2 cup bulgur
3 tablespoons olive oil
1 onion chopped
1/2 tomato minced
1 clove garlic mashed
1 teaspoon salt
4 teaspoons lemon juice
1/4 cup fresh parsley
2 teaspoons cornstarch
2-1/2 cups plain yogurt
1 clove garlic mashed
1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Instructions

Wash zucchini well.
Do not trim ends.
Cut each zucchini in half lengthwise.
Scoop out all seeded portion of zucchini flesh.
Sprinkle a tiny amount of salt into each shell then set aside for one hour.
Wash and drain lentils then simmer in 2 cups water for 2 minutes.
Allow to sit covered for 45 minutes.
In a bowl cover bulgur with 3 cups water and let sit for one hour.
When lentils have sat for 45 minutes bring to simmer again.
Lower heat and simmer for 10 minutes or until tender then drain and put in a bowl.
Drain bulgur and squeeze out as much liquid as possible.
Put bulgur in same bowl as lentils.
Heat olive oil in skillet over medium flame then sauté onion for 2 minutes.
Add tomato then sauté for another 2 minutes.
Mix sauté with lentils and bulgur.
Add garlic, salt, lemon juice and parsley then mix well.
Arrange a steamer by setting a colander on top of a large pot with an inch or so of water.
Stuff zucchini with lentil bulgur mixture.
Place stuffed zucchini in colander and cover then steam 15 minutes until just tender.
Mix cornstarch and 1 tablespoon water in a bowl then add yogurt and whisk until creamy.
Put yogurt in heavy saucepan and bring to simmer over medium low heat stirring constantly.
When yogurt begins to bubble lower heat and cook for 5 minutes stirring gently.
Add remaining sauce ingredients and mix well.
Put cooked stuffed zucchini on plates and top with sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini With Yogurt Sauce Recipe

Ingredients

4 medium zucchini
1/4 cup red lentils
1/2 cup bulgur
3 tablespoons olive oil
1 onion chopped
1/2 tomato minced
1 clove garlic mashed
1 teaspoon salt
4 teaspoons lemon juice
1/4 cup fresh parsley
2 teaspoons cornstarch
2-1/2 cups plain yogurt
1 clove garlic mashed
1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Instructions

Wash zucchini well.
Do not trim ends.
Cut each zucchini in half lengthwise.
Scoop out all seeded portion of zucchini flesh.
Sprinkle a tiny amount of salt into each shell then set aside for one hour.
Wash and drain lentils then simmer in 2 cups water for 2 minutes.
Allow to sit covered for 45 minutes.
In a bowl cover bulgur with 3 cups water and let sit for one hour.
When lentils have sat for 45 minutes bring to simmer again.
Lower heat and simmer for 10 minutes or until tender then drain and put in a bowl.
Drain bulgur and squeeze out as much liquid as possible.
Put bulgur in same bowl as lentils.
Heat olive oil in skillet over medium flame then sauté onion for 2 minutes.
Add tomato then sauté for another 2 minutes.
Mix sauté with lentils and bulgur.
Add garlic, salt, lemon juice and parsley then mix well.
Arrange a steamer by setting a colander on top of a large pot with an inch or so of water.
Stuff zucchini with lentil bulgur mixture.
Place stuffed zucchini in colander and cover then steam 15 minutes until just tender.
Mix cornstarch and 1 tablespoon water in a bowl then add yogurt and whisk until creamy.
Put yogurt in heavy saucepan and bring to simmer over medium low heat stirring constantly.
When yogurt begins to bubble lower heat and cook for 5 minutes stirring gently.
Add remaining sauce ingredients and mix well.
Put cooked stuffed zucchini on plates and top with sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Recipe

Ingredients

CREAMY GARLIC DIP:
1 cup buttermilk
1 cup mayonnaise
1 package Ranch salad dressing
2 cloves minced garlic
1/4 teaspoon oregano
DEEP FRIED ZUCCHINI:
1 or 2 medium unpeeled zucchini, thinly sliced in circles
1/2 cup flour
2 eggs, beaten
1 to 2 cups canned Italian seasoned bread crumbs

Instructions

Combine all Creamy Garlic Dip ingredients by hand, not a blender, at least one day before using and refrigerate.
Right before serving, coat zucchini slices with flour, then egg, then bread crumbs and deep fry at 375 degrees until golden. Serve with Creamy Garlic Dip.
Can use dip after making but try to wait at least an hour for the flavors to blend.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Recipe

Ingredients

CREAMY GARLIC DIP:
1 cup buttermilk
1 cup mayonnaise
1 package Ranch salad dressing
2 cloves minced garlic
1/4 teaspoon oregano
DEEP FRIED ZUCCHINI:
1 or 2 medium unpeeled zucchini, thinly sliced in circles
1/2 cup flour
2 eggs, beaten
1 to 2 cups canned Italian seasoned bread crumbs

Instructions

Combine all Creamy Garlic Dip ingredients by hand, not a blender, at least one day before using and refrigerate.
Right before serving, coat zucchini slices with flour, then egg, then bread crumbs and deep fry at 375 degrees until golden. Serve with Creamy Garlic Dip.
Can use dip after making but try to wait at least an hour for the flavors to blend.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Recipe

Ingredients

CREAMY GARLIC DIP:
1 cup buttermilk
1 cup mayonnaise
1 package Ranch salad dressing
2 cloves minced garlic
1/4 teaspoon oregano
DEEP FRIED ZUCCHINI:
1 or 2 medium unpeeled zucchini, thinly sliced in circles
1/2 cup flour
2 eggs, beaten
1 to 2 cups canned Italian seasoned bread crumbs

Instructions

Combine all Creamy Garlic Dip ingredients by hand, not a blender, at least one day before using and refrigerate.
Right before serving, coat zucchini slices with flour, then egg, then bread crumbs and deep fry at 375 degrees until golden. Serve with Creamy Garlic Dip.
Can use dip after making but try to wait at least an hour for the flavors to blend.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Recipe

Ingredients

CREAMY GARLIC DIP:
1 cup buttermilk
1 cup mayonnaise
1 package Ranch salad dressing
2 cloves minced garlic
1/4 teaspoon oregano
DEEP FRIED ZUCCHINI:
1 or 2 medium unpeeled zucchini, thinly sliced in circles
1/2 cup flour
2 eggs, beaten
1 to 2 cups canned Italian seasoned bread crumbs

Instructions

Combine all Creamy Garlic Dip ingredients by hand, not a blender, at least one day before using and refrigerate.
Right before serving, coat zucchini slices with flour, then egg, then bread crumbs and deep fry at 375 degrees until golden. Serve with Creamy Garlic Dip.
Can use dip after making but try to wait at least an hour for the flavors to blend.

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini Soup

Ingredients

2 cups diced onions
1 tablespoon canola oil
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
2 teaspoons curry powder
2 1/2 cups water (or stock)
2 cups potatoes, peeled and cubed
5 cups zucchini, cubed
1 -1 1/2 teaspoon salt (less if using stock)
2 tablespoons fresh cilantro, chopped
1 cup milk
3/4 cup plain yogurt
1 tablespoon cider vinegar
plain yogurt
scallions or chives, minced

Instructions

In a covered soup pot on medium heat, saute onions in oil until translucent, about 10 minutes.
Add garlic, ginger and curry powder. Saute for 1 minute, stirring constantly to avoid burning the garlic and spice.
Add water or stock, potatoes, zucchini and salt. It will look like not enough liquid, don't worry. Bring to a boil, reduce to a simmer and cover. Simmer covered for 10 minutes.
Add cilantro. Simmer until vegetables are very tender, 5-10 minutes more.
Remove from heat. Stir in milk, yogurt and vinegar.
Puree until very smooth using an immersion blender, regular blender (in batches) or food processor (in batches).
Reheat gently or refrigerate for 30 minutes for a chilled soup.
Garnish with a dollop of yogurt and sprinkled fresh herbs.

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini Soup

Ingredients

2 cups diced onions
1 tablespoon canola oil
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
2 teaspoons curry powder
2 1/2 cups water (or stock)
2 cups potatoes, peeled and cubed
5 cups zucchini, cubed
1 -1 1/2 teaspoon salt (less if using stock)
2 tablespoons fresh cilantro, chopped
1 cup milk
3/4 cup plain yogurt
1 tablespoon cider vinegar
plain yogurt
scallions or chives, minced

Instructions

In a covered soup pot on medium heat, saute onions in oil until translucent, about 10 minutes.
Add garlic, ginger and curry powder. Saute for 1 minute, stirring constantly to avoid burning the garlic and spice.
Add water or stock, potatoes, zucchini and salt. It will look like not enough liquid, don't worry. Bring to a boil, reduce to a simmer and cover. Simmer covered for 10 minutes.
Add cilantro. Simmer until vegetables are very tender, 5-10 minutes more.
Remove from heat. Stir in milk, yogurt and vinegar.
Puree until very smooth using an immersion blender, regular blender (in batches) or food processor (in batches).
Reheat gently or refrigerate for 30 minutes for a chilled soup.
Garnish with a dollop of yogurt and sprinkled fresh herbs.

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini Soup

Ingredients

2 cups diced onions
1 tablespoon canola oil
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
2 teaspoons curry powder
2 1/2 cups water (or stock)
2 cups potatoes, peeled and cubed
5 cups zucchini, cubed
1 -1 1/2 teaspoon salt (less if using stock)
2 tablespoons fresh cilantro, chopped
1 cup milk
3/4 cup plain yogurt
1 tablespoon cider vinegar
plain yogurt
scallions or chives, minced

Instructions

In a covered soup pot on medium heat, saute onions in oil until translucent, about 10 minutes.
Add garlic, ginger and curry powder. Saute for 1 minute, stirring constantly to avoid burning the garlic and spice.
Add water or stock, potatoes, zucchini and salt. It will look like not enough liquid, don't worry. Bring to a boil, reduce to a simmer and cover. Simmer covered for 10 minutes.
Add cilantro. Simmer until vegetables are very tender, 5-10 minutes more.
Remove from heat. Stir in milk, yogurt and vinegar.
Puree until very smooth using an immersion blender, regular blender (in batches) or food processor (in batches).
Reheat gently or refrigerate for 30 minutes for a chilled soup.
Garnish with a dollop of yogurt and sprinkled fresh herbs.

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini Soup

Ingredients

2 cups diced onions
1 tablespoon canola oil
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
2 teaspoons curry powder
2 1/2 cups water (or stock)
2 cups potatoes, peeled and cubed
5 cups zucchini, cubed
1 -1 1/2 teaspoon salt (less if using stock)
2 tablespoons fresh cilantro, chopped
1 cup milk
3/4 cup plain yogurt
1 tablespoon cider vinegar
plain yogurt
scallions or chives, minced

Instructions

In a covered soup pot on medium heat, saute onions in oil until translucent, about 10 minutes.
Add garlic, ginger and curry powder. Saute for 1 minute, stirring constantly to avoid burning the garlic and spice.
Add water or stock, potatoes, zucchini and salt. It will look like not enough liquid, don't worry. Bring to a boil, reduce to a simmer and cover. Simmer covered for 10 minutes.
Add cilantro. Simmer until vegetables are very tender, 5-10 minutes more.
Remove from heat. Stir in milk, yogurt and vinegar.
Puree until very smooth using an immersion blender, regular blender (in batches) or food processor (in batches).
Reheat gently or refrigerate for 30 minutes for a chilled soup.
Garnish with a dollop of yogurt and sprinkled fresh herbs.

Sun, 05 Jul 2026 00:00:00 GMT

Summer Veggie Pasta

Ingredients

½ pound uncooked whole-grain linguine
½ pound zucchini
½ pound yellow squash
1 pound tomatoes, finely chopped (3 medium tomatoes)
⅔ cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons champagne or white wine vinegar
1 teaspoon sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 garlic cloves, minced
3 tablespoons panko (Japanese breadcrumbs), toasted
8 small basil leaves
4 radishes, thinly sliced
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Instructions

Cook pasta according to package directions, omitting salt and fat. Drain.
While the pasta cooks, shave zucchini and squash into thin ribbons using a vegetable peeler; place in a large bowl. Add tomatoes and next 7 ingredients (through garlic) to bowl; toss to combine. Let stand 15 minutes, stirring occasionally to coat.
Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Summer Veggie Pasta

Ingredients

½ pound uncooked whole-grain linguine
½ pound zucchini
½ pound yellow squash
1 pound tomatoes, finely chopped (3 medium tomatoes)
⅔ cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons champagne or white wine vinegar
1 teaspoon sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 garlic cloves, minced
3 tablespoons panko (Japanese breadcrumbs), toasted
8 small basil leaves
4 radishes, thinly sliced
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Instructions

Cook pasta according to package directions, omitting salt and fat. Drain.
While the pasta cooks, shave zucchini and squash into thin ribbons using a vegetable peeler; place in a large bowl. Add tomatoes and next 7 ingredients (through garlic) to bowl; toss to combine. Let stand 15 minutes, stirring occasionally to coat.
Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Summer Veggie Pasta

Ingredients

½ pound uncooked whole-grain linguine
½ pound zucchini
½ pound yellow squash
1 pound tomatoes, finely chopped (3 medium tomatoes)
⅔ cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons champagne or white wine vinegar
1 teaspoon sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 garlic cloves, minced
3 tablespoons panko (Japanese breadcrumbs), toasted
8 small basil leaves
4 radishes, thinly sliced
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Instructions

Cook pasta according to package directions, omitting salt and fat. Drain.
While the pasta cooks, shave zucchini and squash into thin ribbons using a vegetable peeler; place in a large bowl. Add tomatoes and next 7 ingredients (through garlic) to bowl; toss to combine. Let stand 15 minutes, stirring occasionally to coat.
Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Summer Veggie Pasta

Ingredients

½ pound uncooked whole-grain linguine
½ pound zucchini
½ pound yellow squash
1 pound tomatoes, finely chopped (3 medium tomatoes)
⅔ cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons champagne or white wine vinegar
1 teaspoon sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 garlic cloves, minced
3 tablespoons panko (Japanese breadcrumbs), toasted
8 small basil leaves
4 radishes, thinly sliced
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Instructions

Cook pasta according to package directions, omitting salt and fat. Drain.
While the pasta cooks, shave zucchini and squash into thin ribbons using a vegetable peeler; place in a large bowl. Add tomatoes and next 7 ingredients (through garlic) to bowl; toss to combine. Let stand 15 minutes, stirring occasionally to coat.
Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Rice Casserole

Ingredients

2 lbs zucchini, thickly shredded
2 tablespoons olive oil
1 medium vidalia onion, chopped
2 -4 garlic cloves, minced (based on your personal tastes)
2 tablespoons flour
2 1/2 cups low-fat milk
1/2 cup uncooked long-grain white rice
3/4 cup parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried thyme
1 cup lowfat mozzarella cheese, shredded
1 teaspoon salt
1 teaspoon pepper

Instructions

Preheat the oven to 425F and grease or spray a 9x13" glass baking dish.
Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes.
Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt.
Sprinkle with the flour and cook, stirring until the flour is absorbed.
Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper.
Remove from heat and pour into prepared casserole dish then sprinkle the top with the 1/4 cup leftover parmesan cheese.
Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated.
Remove from the oven and let sit for 10-20 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Rice Casserole

Ingredients

2 lbs zucchini, thickly shredded
2 tablespoons olive oil
1 medium vidalia onion, chopped
2 -4 garlic cloves, minced (based on your personal tastes)
2 tablespoons flour
2 1/2 cups low-fat milk
1/2 cup uncooked long-grain white rice
3/4 cup parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried thyme
1 cup lowfat mozzarella cheese, shredded
1 teaspoon salt
1 teaspoon pepper

Instructions

Preheat the oven to 425F and grease or spray a 9x13" glass baking dish.
Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes.
Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt.
Sprinkle with the flour and cook, stirring until the flour is absorbed.
Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper.
Remove from heat and pour into prepared casserole dish then sprinkle the top with the 1/4 cup leftover parmesan cheese.
Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated.
Remove from the oven and let sit for 10-20 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Rice Casserole

Ingredients

2 lbs zucchini, thickly shredded
2 tablespoons olive oil
1 medium vidalia onion, chopped
2 -4 garlic cloves, minced (based on your personal tastes)
2 tablespoons flour
2 1/2 cups low-fat milk
1/2 cup uncooked long-grain white rice
3/4 cup parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried thyme
1 cup lowfat mozzarella cheese, shredded
1 teaspoon salt
1 teaspoon pepper

Instructions

Preheat the oven to 425F and grease or spray a 9x13" glass baking dish.
Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes.
Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt.
Sprinkle with the flour and cook, stirring until the flour is absorbed.
Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper.
Remove from heat and pour into prepared casserole dish then sprinkle the top with the 1/4 cup leftover parmesan cheese.
Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated.
Remove from the oven and let sit for 10-20 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Rice Casserole

Ingredients

2 lbs zucchini, thickly shredded
2 tablespoons olive oil
1 medium vidalia onion, chopped
2 -4 garlic cloves, minced (based on your personal tastes)
2 tablespoons flour
2 1/2 cups low-fat milk
1/2 cup uncooked long-grain white rice
3/4 cup parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried thyme
1 cup lowfat mozzarella cheese, shredded
1 teaspoon salt
1 teaspoon pepper

Instructions

Preheat the oven to 425F and grease or spray a 9x13" glass baking dish.
Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes.
Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt.
Sprinkle with the flour and cook, stirring until the flour is absorbed.
Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper.
Remove from heat and pour into prepared casserole dish then sprinkle the top with the 1/4 cup leftover parmesan cheese.
Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated.
Remove from the oven and let sit for 10-20 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Low-Fat Zucchini & Rice Casserole

Ingredients

1 cup fat-free ricotta cheese
2/3 cup grated parmesan cheese
1/2 cup fat-free mayonnaise
1 whole egg, plus
1 egg white
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
3 cups cooked long-grain white rice
3 cups shredded zucchini or 2 medium squash
1/2 cup chopped scallion, about 4,green and white parts
2 tablespoons dry breadcrumbs

Instructions

Preheat the oven to 375 degrees.
Spray a 2-quart casserole with cooking spray.
In a large bowl, combine the ricotta, one-half cup of the parmesan cheese, the mayonnaise, whole egg and egg white, salt and pepper.
Add the rice, zucchini, and scallions and stir into the cheese until evenly blended.
Spread the mixture into the prepared casserole.
Sprinkle the bread crumbs over the rice mixture, followed by the remaining parmesan.
Bake the casserole, uncovered, 30 minutes, until it is hot and lightly browned on top.

Sun, 05 Jul 2026 00:00:00 GMT

Low-Fat Zucchini & Rice Casserole

Ingredients

1 cup fat-free ricotta cheese
2/3 cup grated parmesan cheese
1/2 cup fat-free mayonnaise
1 whole egg, plus
1 egg white
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
3 cups cooked long-grain white rice
3 cups shredded zucchini or 2 medium squash
1/2 cup chopped scallion, about 4,green and white parts
2 tablespoons dry breadcrumbs

Instructions

Preheat the oven to 375 degrees.
Spray a 2-quart casserole with cooking spray.
In a large bowl, combine the ricotta, one-half cup of the parmesan cheese, the mayonnaise, whole egg and egg white, salt and pepper.
Add the rice, zucchini, and scallions and stir into the cheese until evenly blended.
Spread the mixture into the prepared casserole.
Sprinkle the bread crumbs over the rice mixture, followed by the remaining parmesan.
Bake the casserole, uncovered, 30 minutes, until it is hot and lightly browned on top.

Sun, 05 Jul 2026 00:00:00 GMT

Low-Fat Zucchini & Rice Casserole

Ingredients

1 cup fat-free ricotta cheese
2/3 cup grated parmesan cheese
1/2 cup fat-free mayonnaise
1 whole egg, plus
1 egg white
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
3 cups cooked long-grain white rice
3 cups shredded zucchini or 2 medium squash
1/2 cup chopped scallion, about 4,green and white parts
2 tablespoons dry breadcrumbs

Instructions

Preheat the oven to 375 degrees.
Spray a 2-quart casserole with cooking spray.
In a large bowl, combine the ricotta, one-half cup of the parmesan cheese, the mayonnaise, whole egg and egg white, salt and pepper.
Add the rice, zucchini, and scallions and stir into the cheese until evenly blended.
Spread the mixture into the prepared casserole.
Sprinkle the bread crumbs over the rice mixture, followed by the remaining parmesan.
Bake the casserole, uncovered, 30 minutes, until it is hot and lightly browned on top.

Sun, 05 Jul 2026 00:00:00 GMT

Low-Fat Zucchini & Rice Casserole

Ingredients

1 cup fat-free ricotta cheese
2/3 cup grated parmesan cheese
1/2 cup fat-free mayonnaise
1 whole egg, plus
1 egg white
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
3 cups cooked long-grain white rice
3 cups shredded zucchini or 2 medium squash
1/2 cup chopped scallion, about 4,green and white parts
2 tablespoons dry breadcrumbs

Instructions

Preheat the oven to 375 degrees.
Spray a 2-quart casserole with cooking spray.
In a large bowl, combine the ricotta, one-half cup of the parmesan cheese, the mayonnaise, whole egg and egg white, salt and pepper.
Add the rice, zucchini, and scallions and stir into the cheese until evenly blended.
Spread the mixture into the prepared casserole.
Sprinkle the bread crumbs over the rice mixture, followed by the remaining parmesan.
Bake the casserole, uncovered, 30 minutes, until it is hot and lightly browned on top.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup with Crème Fraîche and Cilantro

Ingredients

1/4 cup extra-virgin olive oil
1 large leek, white and tender green parts only, thinly sliced
1 large poblano—cored, seeded and thinly sliced
5 medium zucchini (2 1/4 pounds), cut into 1-inch rounds
2 large garlic cloves, thinly sliced
Kosher salt
Freshly ground pepper
1 quart low-sodium chicken broth
1 small Parmesan cheese rind (optional)
One 6-ounce bunch cilantro, stemmed and coarsely chopped, plus whole leaves for garnish
1 cup crème fraîche

Instructions

In a large pot, heat the olive oil until shimmering. Add the leek and poblano and cook over moderate heat, stirring, until softened, about 8 minutes. Add the zucchini and garlic, season with salt and pepper and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes. Add the chicken broth and Parmesan rind and bring to a boil. Simmer over moderate heat until the zucchini is very tender and no longer bright green, about 15 minutes. Discard the Parmesan rind and add the chopped cilantro.
Working in batches, puree the soup in a blender or food processor until very smooth. Return the soup to the pot, whisk in the crème fraîche and reheat gently if necessary. Season the soup with salt and pepper and ladle into bowls. Garnish the soup with cilantro leaves and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup with Crème Fraîche and Cilantro

Ingredients

1/4 cup extra-virgin olive oil
1 large leek, white and tender green parts only, thinly sliced
1 large poblano—cored, seeded and thinly sliced
5 medium zucchini (2 1/4 pounds), cut into 1-inch rounds
2 large garlic cloves, thinly sliced
Kosher salt
Freshly ground pepper
1 quart low-sodium chicken broth
1 small Parmesan cheese rind (optional)
One 6-ounce bunch cilantro, stemmed and coarsely chopped, plus whole leaves for garnish
1 cup crème fraîche

Instructions

In a large pot, heat the olive oil until shimmering. Add the leek and poblano and cook over moderate heat, stirring, until softened, about 8 minutes. Add the zucchini and garlic, season with salt and pepper and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes. Add the chicken broth and Parmesan rind and bring to a boil. Simmer over moderate heat until the zucchini is very tender and no longer bright green, about 15 minutes. Discard the Parmesan rind and add the chopped cilantro.
Working in batches, puree the soup in a blender or food processor until very smooth. Return the soup to the pot, whisk in the crème fraîche and reheat gently if necessary. Season the soup with salt and pepper and ladle into bowls. Garnish the soup with cilantro leaves and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup with Crème Fraîche and Cilantro

Ingredients

1/4 cup extra-virgin olive oil
1 large leek, white and tender green parts only, thinly sliced
1 large poblano—cored, seeded and thinly sliced
5 medium zucchini (2 1/4 pounds), cut into 1-inch rounds
2 large garlic cloves, thinly sliced
Kosher salt
Freshly ground pepper
1 quart low-sodium chicken broth
1 small Parmesan cheese rind (optional)
One 6-ounce bunch cilantro, stemmed and coarsely chopped, plus whole leaves for garnish
1 cup crème fraîche

Instructions

In a large pot, heat the olive oil until shimmering. Add the leek and poblano and cook over moderate heat, stirring, until softened, about 8 minutes. Add the zucchini and garlic, season with salt and pepper and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes. Add the chicken broth and Parmesan rind and bring to a boil. Simmer over moderate heat until the zucchini is very tender and no longer bright green, about 15 minutes. Discard the Parmesan rind and add the chopped cilantro.
Working in batches, puree the soup in a blender or food processor until very smooth. Return the soup to the pot, whisk in the crème fraîche and reheat gently if necessary. Season the soup with salt and pepper and ladle into bowls. Garnish the soup with cilantro leaves and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup with Crème Fraîche and Cilantro

Ingredients

1/4 cup extra-virgin olive oil
1 large leek, white and tender green parts only, thinly sliced
1 large poblano—cored, seeded and thinly sliced
5 medium zucchini (2 1/4 pounds), cut into 1-inch rounds
2 large garlic cloves, thinly sliced
Kosher salt
Freshly ground pepper
1 quart low-sodium chicken broth
1 small Parmesan cheese rind (optional)
One 6-ounce bunch cilantro, stemmed and coarsely chopped, plus whole leaves for garnish
1 cup crème fraîche

Instructions

In a large pot, heat the olive oil until shimmering. Add the leek and poblano and cook over moderate heat, stirring, until softened, about 8 minutes. Add the zucchini and garlic, season with salt and pepper and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes. Add the chicken broth and Parmesan rind and bring to a boil. Simmer over moderate heat until the zucchini is very tender and no longer bright green, about 15 minutes. Discard the Parmesan rind and add the chopped cilantro.
Working in batches, puree the soup in a blender or food processor until very smooth. Return the soup to the pot, whisk in the crème fraîche and reheat gently if necessary. Season the soup with salt and pepper and ladle into bowls. Garnish the soup with cilantro leaves and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Zucchini Soup

Ingredients

2 tablespoons Unsalted butter
2 cups celery chopped
2 medium onions chopped
2 medium zucchini chopped
2 cups vegetable broth
1 teaspoon salt
1 1/2 cup milk
1 tablespoon cornstarch
1/2 cup Parmesan grated
1/4 teaspoon black pepper

Instructions

In a 6-qt saucepan, heat the butter over medium high heat. Add the celery and onions and sauté until soft, 12 min. Add the zucchini, vegetable broth and salt to pan, bring to a simmer and cook for 10 minutes.
Meanwhile, whisk together the milk and cornstarch; blend into soup. Bring soup back to a simmer, stirring, then add parmesan and pepper. Stir until combined and serve hot.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Zucchini Soup

Ingredients

2 tablespoons Unsalted butter
2 cups celery chopped
2 medium onions chopped
2 medium zucchini chopped
2 cups vegetable broth
1 teaspoon salt
1 1/2 cup milk
1 tablespoon cornstarch
1/2 cup Parmesan grated
1/4 teaspoon black pepper

Instructions

In a 6-qt saucepan, heat the butter over medium high heat. Add the celery and onions and sauté until soft, 12 min. Add the zucchini, vegetable broth and salt to pan, bring to a simmer and cook for 10 minutes.
Meanwhile, whisk together the milk and cornstarch; blend into soup. Bring soup back to a simmer, stirring, then add parmesan and pepper. Stir until combined and serve hot.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Zucchini Soup

Ingredients

2 tablespoons Unsalted butter
2 cups celery chopped
2 medium onions chopped
2 medium zucchini chopped
2 cups vegetable broth
1 teaspoon salt
1 1/2 cup milk
1 tablespoon cornstarch
1/2 cup Parmesan grated
1/4 teaspoon black pepper

Instructions

In a 6-qt saucepan, heat the butter over medium high heat. Add the celery and onions and sauté until soft, 12 min. Add the zucchini, vegetable broth and salt to pan, bring to a simmer and cook for 10 minutes.
Meanwhile, whisk together the milk and cornstarch; blend into soup. Bring soup back to a simmer, stirring, then add parmesan and pepper. Stir until combined and serve hot.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Zucchini Soup

Ingredients

2 tablespoons Unsalted butter
2 cups celery chopped
2 medium onions chopped
2 medium zucchini chopped
2 cups vegetable broth
1 teaspoon salt
1 1/2 cup milk
1 tablespoon cornstarch
1/2 cup Parmesan grated
1/4 teaspoon black pepper

Instructions

In a 6-qt saucepan, heat the butter over medium high heat. Add the celery and onions and sauté until soft, 12 min. Add the zucchini, vegetable broth and salt to pan, bring to a simmer and cook for 10 minutes.
Meanwhile, whisk together the milk and cornstarch; blend into soup. Bring soup back to a simmer, stirring, then add parmesan and pepper. Stir until combined and serve hot.

Sun, 05 Jul 2026 00:00:00 GMT

Kittencal's Fried Parmesan Zucchini Sticks

Ingredients

1/2 cup dry breadcrumbs
1/4 cup all-purpose flour
1/4 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
1 tablespoon dried parsley
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 teaspoons garlic powder
1 pinch cayenne pepper (optional)
2 medium zucchini, unpeeled, sliced lengthwise then cut into sticks (or cut into 1/2 to 3/4-inch rounds)
2 eggs, beaten
1 tablespoon water (might need another egg)
olive oil (for frying)

Instructions

In a shallow bowl whisk the eggs with water.
In another shallow dish combine dry bread crumbs, flour, Parmesan cheese, Italian seasoning, dried parsley, seasoned salt, black pepper, garlic powder and cayenne pepper (if using).
Dip the zucchini sticks in egg/water mixture (allowing any excess to drip off) then coat into the breadcrumb mixture.
Heat oil in a skillet until hot.
Fry zucchini in hot oil until golden brown and crispy, turning occasionally.
Transfer to a paper towel-lined plate.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Kittencal's Fried Parmesan Zucchini Sticks

Ingredients

1/2 cup dry breadcrumbs
1/4 cup all-purpose flour
1/4 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
1 tablespoon dried parsley
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 teaspoons garlic powder
1 pinch cayenne pepper (optional)
2 medium zucchini, unpeeled, sliced lengthwise then cut into sticks (or cut into 1/2 to 3/4-inch rounds)
2 eggs, beaten
1 tablespoon water (might need another egg)
olive oil (for frying)

Instructions

In a shallow bowl whisk the eggs with water.
In another shallow dish combine dry bread crumbs, flour, Parmesan cheese, Italian seasoning, dried parsley, seasoned salt, black pepper, garlic powder and cayenne pepper (if using).
Dip the zucchini sticks in egg/water mixture (allowing any excess to drip off) then coat into the breadcrumb mixture.
Heat oil in a skillet until hot.
Fry zucchini in hot oil until golden brown and crispy, turning occasionally.
Transfer to a paper towel-lined plate.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Kittencal's Fried Parmesan Zucchini Sticks

Ingredients

1/2 cup dry breadcrumbs
1/4 cup all-purpose flour
1/4 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
1 tablespoon dried parsley
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 teaspoons garlic powder
1 pinch cayenne pepper (optional)
2 medium zucchini, unpeeled, sliced lengthwise then cut into sticks (or cut into 1/2 to 3/4-inch rounds)
2 eggs, beaten
1 tablespoon water (might need another egg)
olive oil (for frying)

Instructions

In a shallow bowl whisk the eggs with water.
In another shallow dish combine dry bread crumbs, flour, Parmesan cheese, Italian seasoning, dried parsley, seasoned salt, black pepper, garlic powder and cayenne pepper (if using).
Dip the zucchini sticks in egg/water mixture (allowing any excess to drip off) then coat into the breadcrumb mixture.
Heat oil in a skillet until hot.
Fry zucchini in hot oil until golden brown and crispy, turning occasionally.
Transfer to a paper towel-lined plate.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Kittencal's Fried Parmesan Zucchini Sticks

Ingredients

1/2 cup dry breadcrumbs
1/4 cup all-purpose flour
1/4 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
1 tablespoon dried parsley
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 teaspoons garlic powder
1 pinch cayenne pepper (optional)
2 medium zucchini, unpeeled, sliced lengthwise then cut into sticks (or cut into 1/2 to 3/4-inch rounds)
2 eggs, beaten
1 tablespoon water (might need another egg)
olive oil (for frying)

Instructions

In a shallow bowl whisk the eggs with water.
In another shallow dish combine dry bread crumbs, flour, Parmesan cheese, Italian seasoning, dried parsley, seasoned salt, black pepper, garlic powder and cayenne pepper (if using).
Dip the zucchini sticks in egg/water mixture (allowing any excess to drip off) then coat into the breadcrumb mixture.
Heat oil in a skillet until hot.
Fry zucchini in hot oil until golden brown and crispy, turning occasionally.
Transfer to a paper towel-lined plate.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodle Cacio e Pepe

Ingredients

4 medium zucchini (2 1/2 pounds), trimmed
Pinch of salt
2 tablespoons extra-virgin olive oil
0.75 cup grated Parmesan cheese
0.75 teaspoon ground pepper, plus more to taste

Instructions

Using a vegetable spiralizer, cut zucchini into long strips. Chop the long strands once or twice so they're not too long. Place the zucchini in a colander and sprinkle with salt. Let drain for at least 15 minutes. Wrap in a large clean kitchen towel and squeeze to remove excess moisture.
Heat oil in a large skillet over medium high heat. Add the zucchini noodles and cook, stirring, until heated through, about 3 minutes. Transfer to a bowl and stir in Parmesan and pepper. Serve with more pepper, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodle Cacio e Pepe

Ingredients

4 medium zucchini (2 1/2 pounds), trimmed
Pinch of salt
2 tablespoons extra-virgin olive oil
0.75 cup grated Parmesan cheese
0.75 teaspoon ground pepper, plus more to taste

Instructions

Using a vegetable spiralizer, cut zucchini into long strips. Chop the long strands once or twice so they're not too long. Place the zucchini in a colander and sprinkle with salt. Let drain for at least 15 minutes. Wrap in a large clean kitchen towel and squeeze to remove excess moisture.
Heat oil in a large skillet over medium high heat. Add the zucchini noodles and cook, stirring, until heated through, about 3 minutes. Transfer to a bowl and stir in Parmesan and pepper. Serve with more pepper, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodle Cacio e Pepe

Ingredients

4 medium zucchini (2 1/2 pounds), trimmed
Pinch of salt
2 tablespoons extra-virgin olive oil
0.75 cup grated Parmesan cheese
0.75 teaspoon ground pepper, plus more to taste

Instructions

Using a vegetable spiralizer, cut zucchini into long strips. Chop the long strands once or twice so they're not too long. Place the zucchini in a colander and sprinkle with salt. Let drain for at least 15 minutes. Wrap in a large clean kitchen towel and squeeze to remove excess moisture.
Heat oil in a large skillet over medium high heat. Add the zucchini noodles and cook, stirring, until heated through, about 3 minutes. Transfer to a bowl and stir in Parmesan and pepper. Serve with more pepper, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodle Cacio e Pepe

Ingredients

4 medium zucchini (2 1/2 pounds), trimmed
Pinch of salt
2 tablespoons extra-virgin olive oil
0.75 cup grated Parmesan cheese
0.75 teaspoon ground pepper, plus more to taste

Instructions

Using a vegetable spiralizer, cut zucchini into long strips. Chop the long strands once or twice so they're not too long. Place the zucchini in a colander and sprinkle with salt. Let drain for at least 15 minutes. Wrap in a large clean kitchen towel and squeeze to remove excess moisture.
Heat oil in a large skillet over medium high heat. Add the zucchini noodles and cook, stirring, until heated through, about 3 minutes. Transfer to a bowl and stir in Parmesan and pepper. Serve with more pepper, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Squares

Ingredients

3 c Zucchini diced
1 c Bisquick
1 1/2 C. Parmesan cheese grated
1/2 tsp Oregano dried
1/2 C. Vegetable oil
4 Eggs beaten
1 c Pepperoni diced
1/2 tsp. Salt
1/2 C. Onion chopped
2 tb Parsley dried
1 clove garlic crushed or pressed
1/2 c Green pepper chopped/optional

Instructions

Preheat oven to 350 degrees F. Combine everything in a large bowl but the eggs and the oil. Beat the eggs and add them to the oil in a small bowl. Stir to mix. Add the eggs and oil to the other ingredients and stir until blended. Spread evenly into a lightly greased 9" x 13" pan. Bake for 30 - 35 minutes at 350 degrees F. Cut into squares and serve hot or cold. Makes 12 large squares. Tastes a lot like pizza.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Squares

Ingredients

3 c Zucchini diced
1 c Bisquick
1 1/2 C. Parmesan cheese grated
1/2 tsp Oregano dried
1/2 C. Vegetable oil
4 Eggs beaten
1 c Pepperoni diced
1/2 tsp. Salt
1/2 C. Onion chopped
2 tb Parsley dried
1 clove garlic crushed or pressed
1/2 c Green pepper chopped/optional

Instructions

Preheat oven to 350 degrees F. Combine everything in a large bowl but the eggs and the oil. Beat the eggs and add them to the oil in a small bowl. Stir to mix. Add the eggs and oil to the other ingredients and stir until blended. Spread evenly into a lightly greased 9" x 13" pan. Bake for 30 - 35 minutes at 350 degrees F. Cut into squares and serve hot or cold. Makes 12 large squares. Tastes a lot like pizza.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Squares

Ingredients

3 c Zucchini diced
1 c Bisquick
1 1/2 C. Parmesan cheese grated
1/2 tsp Oregano dried
1/2 C. Vegetable oil
4 Eggs beaten
1 c Pepperoni diced
1/2 tsp. Salt
1/2 C. Onion chopped
2 tb Parsley dried
1 clove garlic crushed or pressed
1/2 c Green pepper chopped/optional

Instructions

Preheat oven to 350 degrees F. Combine everything in a large bowl but the eggs and the oil. Beat the eggs and add them to the oil in a small bowl. Stir to mix. Add the eggs and oil to the other ingredients and stir until blended. Spread evenly into a lightly greased 9" x 13" pan. Bake for 30 - 35 minutes at 350 degrees F. Cut into squares and serve hot or cold. Makes 12 large squares. Tastes a lot like pizza.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Squares

Ingredients

3 c Zucchini diced
1 c Bisquick
1 1/2 C. Parmesan cheese grated
1/2 tsp Oregano dried
1/2 C. Vegetable oil
4 Eggs beaten
1 c Pepperoni diced
1/2 tsp. Salt
1/2 C. Onion chopped
2 tb Parsley dried
1 clove garlic crushed or pressed
1/2 c Green pepper chopped/optional

Instructions

Preheat oven to 350 degrees F. Combine everything in a large bowl but the eggs and the oil. Beat the eggs and add them to the oil in a small bowl. Stir to mix. Add the eggs and oil to the other ingredients and stir until blended. Spread evenly into a lightly greased 9" x 13" pan. Bake for 30 - 35 minutes at 350 degrees F. Cut into squares and serve hot or cold. Makes 12 large squares. Tastes a lot like pizza.

Sun, 05 Jul 2026 00:00:00 GMT

Zesty Zucchini Boats Recipe

Ingredients

• 200 g (7 oz) white button mushrooms, cleaned and ends trimmed
• 6 medium-sized zucchinis
• 1 tablespoon olive oil
• 1/2-pound ground turkey
• 1 onion, diced
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 cup corn kernels
• Juice of 1 lime
• 1 chipotle pepper, finely diced
• 1 tablespoon adobo sauce
• 1.5 cups shredded cheese

Instructions

1. Pre-heat oven to 350°F.
2. Add mushrooms to a large food processor and pulse until they are small uniform pieces.
3. Slice zucchinis in half lengthwise. Using a teaspoon, scoop the insides out, leaving about half a centimeter around the skin. Chop zucchini insides into small pieces and set aside.
4. In a large pan, heat olive oil over medium heat. Add onions and ground turkey and cook for about 5 minutes, until no pink remains in the turkey.
5. Add mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for about 5 minutes, until mushrooms are cooked through.
6. Add corn kernels, lime juice, adobo sauce and chipotle pepper. Stir to combine. Remove pan from heat.
7. In a 9×13-inch baking dish, arrange scooped-out zucchinis.
8. Spoon the turkey and mushroom mixture in. Top with cheese.
9. Bake uncovered for 30 to 35 minutes, until cheese is bubbly, and zucchinis are cooked through.

Sun, 05 Jul 2026 00:00:00 GMT

Zesty Zucchini Boats Recipe

Ingredients

• 200 g (7 oz) white button mushrooms, cleaned and ends trimmed
• 6 medium-sized zucchinis
• 1 tablespoon olive oil
• 1/2-pound ground turkey
• 1 onion, diced
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 cup corn kernels
• Juice of 1 lime
• 1 chipotle pepper, finely diced
• 1 tablespoon adobo sauce
• 1.5 cups shredded cheese

Instructions

1. Pre-heat oven to 350°F.
2. Add mushrooms to a large food processor and pulse until they are small uniform pieces.
3. Slice zucchinis in half lengthwise. Using a teaspoon, scoop the insides out, leaving about half a centimeter around the skin. Chop zucchini insides into small pieces and set aside.
4. In a large pan, heat olive oil over medium heat. Add onions and ground turkey and cook for about 5 minutes, until no pink remains in the turkey.
5. Add mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for about 5 minutes, until mushrooms are cooked through.
6. Add corn kernels, lime juice, adobo sauce and chipotle pepper. Stir to combine. Remove pan from heat.
7. In a 9×13-inch baking dish, arrange scooped-out zucchinis.
8. Spoon the turkey and mushroom mixture in. Top with cheese.
9. Bake uncovered for 30 to 35 minutes, until cheese is bubbly, and zucchinis are cooked through.

Sun, 05 Jul 2026 00:00:00 GMT

Zesty Zucchini Boats Recipe

Ingredients

• 200 g (7 oz) white button mushrooms, cleaned and ends trimmed
• 6 medium-sized zucchinis
• 1 tablespoon olive oil
• 1/2-pound ground turkey
• 1 onion, diced
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 cup corn kernels
• Juice of 1 lime
• 1 chipotle pepper, finely diced
• 1 tablespoon adobo sauce
• 1.5 cups shredded cheese

Instructions

1. Pre-heat oven to 350°F.
2. Add mushrooms to a large food processor and pulse until they are small uniform pieces.
3. Slice zucchinis in half lengthwise. Using a teaspoon, scoop the insides out, leaving about half a centimeter around the skin. Chop zucchini insides into small pieces and set aside.
4. In a large pan, heat olive oil over medium heat. Add onions and ground turkey and cook for about 5 minutes, until no pink remains in the turkey.
5. Add mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for about 5 minutes, until mushrooms are cooked through.
6. Add corn kernels, lime juice, adobo sauce and chipotle pepper. Stir to combine. Remove pan from heat.
7. In a 9×13-inch baking dish, arrange scooped-out zucchinis.
8. Spoon the turkey and mushroom mixture in. Top with cheese.
9. Bake uncovered for 30 to 35 minutes, until cheese is bubbly, and zucchinis are cooked through.

Sun, 05 Jul 2026 00:00:00 GMT

Zesty Zucchini Boats Recipe

Ingredients

• 200 g (7 oz) white button mushrooms, cleaned and ends trimmed
• 6 medium-sized zucchinis
• 1 tablespoon olive oil
• 1/2-pound ground turkey
• 1 onion, diced
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 cup corn kernels
• Juice of 1 lime
• 1 chipotle pepper, finely diced
• 1 tablespoon adobo sauce
• 1.5 cups shredded cheese

Instructions

1. Pre-heat oven to 350°F.
2. Add mushrooms to a large food processor and pulse until they are small uniform pieces.
3. Slice zucchinis in half lengthwise. Using a teaspoon, scoop the insides out, leaving about half a centimeter around the skin. Chop zucchini insides into small pieces and set aside.
4. In a large pan, heat olive oil over medium heat. Add onions and ground turkey and cook for about 5 minutes, until no pink remains in the turkey.
5. Add mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for about 5 minutes, until mushrooms are cooked through.
6. Add corn kernels, lime juice, adobo sauce and chipotle pepper. Stir to combine. Remove pan from heat.
7. In a 9×13-inch baking dish, arrange scooped-out zucchinis.
8. Spoon the turkey and mushroom mixture in. Top with cheese.
9. Bake uncovered for 30 to 35 minutes, until cheese is bubbly, and zucchinis are cooked through.

Sun, 05 Jul 2026 00:00:00 GMT

Oven-Baked Crispy Zucchini Rounds

Ingredients

2 medium zucchini (sliced into 1/4-inch slices)
3/4 cup panko breadcrumbs
1 teaspoon seasoning salt (or to taste)
1/2 teaspoon black pepper
1/2-1 teaspoon garlic powder
1 pinch cayenne pepper (optional and to taste)
3 tablespoons parmesan cheese
2 egg whites, slightly beaten
cheddar cheese, finely shredded (optional)

Instructions

Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
Place the egg whites into a shallow bowl.
Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
Place on a greased baking sheet.
Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
Delicious!

Sun, 05 Jul 2026 00:00:00 GMT

Oven-Baked Crispy Zucchini Rounds

Ingredients

2 medium zucchini (sliced into 1/4-inch slices)
3/4 cup panko breadcrumbs
1 teaspoon seasoning salt (or to taste)
1/2 teaspoon black pepper
1/2-1 teaspoon garlic powder
1 pinch cayenne pepper (optional and to taste)
3 tablespoons parmesan cheese
2 egg whites, slightly beaten
cheddar cheese, finely shredded (optional)

Instructions

Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
Place the egg whites into a shallow bowl.
Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
Place on a greased baking sheet.
Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
Delicious!

Sun, 05 Jul 2026 00:00:00 GMT

Oven-Baked Crispy Zucchini Rounds

Ingredients

2 medium zucchini (sliced into 1/4-inch slices)
3/4 cup panko breadcrumbs
1 teaspoon seasoning salt (or to taste)
1/2 teaspoon black pepper
1/2-1 teaspoon garlic powder
1 pinch cayenne pepper (optional and to taste)
3 tablespoons parmesan cheese
2 egg whites, slightly beaten
cheddar cheese, finely shredded (optional)

Instructions

Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
Place the egg whites into a shallow bowl.
Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
Place on a greased baking sheet.
Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
Delicious!

Sun, 05 Jul 2026 00:00:00 GMT

Oven-Baked Crispy Zucchini Rounds

Ingredients

2 medium zucchini (sliced into 1/4-inch slices)
3/4 cup panko breadcrumbs
1 teaspoon seasoning salt (or to taste)
1/2 teaspoon black pepper
1/2-1 teaspoon garlic powder
1 pinch cayenne pepper (optional and to taste)
3 tablespoons parmesan cheese
2 egg whites, slightly beaten
cheddar cheese, finely shredded (optional)

Instructions

Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
Place the egg whites into a shallow bowl.
Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
Place on a greased baking sheet.
Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
Delicious!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters

Ingredients

2 cups zucchini grated
1 medium onion grated
1 egg
1/2 cup flour
1 tsp. baking powder
3/4 tsp. salt (or less)
1/4 cup parmesan cheese

Instructions

Place grated zucchini and onion in 3-4 layers of paper towels to remove moisture.
Mix zucchini and onion with rest of ingredients.
Fry in oil. Keep turning repeatedly until crispy. Remove from pan and blot with paper towels.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters

Ingredients

2 cups zucchini grated
1 medium onion grated
1 egg
1/2 cup flour
1 tsp. baking powder
3/4 tsp. salt (or less)
1/4 cup parmesan cheese

Instructions

Place grated zucchini and onion in 3-4 layers of paper towels to remove moisture.
Mix zucchini and onion with rest of ingredients.
Fry in oil. Keep turning repeatedly until crispy. Remove from pan and blot with paper towels.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters

Ingredients

2 cups zucchini grated
1 medium onion grated
1 egg
1/2 cup flour
1 tsp. baking powder
3/4 tsp. salt (or less)
1/4 cup parmesan cheese

Instructions

Place grated zucchini and onion in 3-4 layers of paper towels to remove moisture.
Mix zucchini and onion with rest of ingredients.
Fry in oil. Keep turning repeatedly until crispy. Remove from pan and blot with paper towels.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters

Ingredients

2 cups zucchini grated
1 medium onion grated
1 egg
1/2 cup flour
1 tsp. baking powder
3/4 tsp. salt (or less)
1/4 cup parmesan cheese

Instructions

Place grated zucchini and onion in 3-4 layers of paper towels to remove moisture.
Mix zucchini and onion with rest of ingredients.
Fry in oil. Keep turning repeatedly until crispy. Remove from pan and blot with paper towels.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Cupcakes

Ingredients

3 Eggs
1 1/3 cup sugar
1/2 cup canola oil
1/2 cup Orange juice
1 teaspoon almond extract
2 1/2 cups All purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1/2 teaspoon ground cloves
1 1/2 cups Zucchini shredded
1 cup Brown sugar packed
1/2 cup butter
1/4 cup 2% Milk
1 teaspoon Vanilla extract
1 1/2 cup Confectioners Sugar up to 2 cups
Maple syrup

Instructions

In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Fold in zucchini.
Fill paper-lined muffin cups two thirds full. bake at 350 degrees for 20-25 mins (I went 20) or until a toothpick inserted near center comes out clean. cool for 10 minutes before removing to wire rack.
For frosting, combine brown sugar, butter and milk in saucepan. bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat, stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners sugaruntil frosting reaches spreading consistency. Frost cupcakes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Cupcakes

Ingredients

3 Eggs
1 1/3 cup sugar
1/2 cup canola oil
1/2 cup Orange juice
1 teaspoon almond extract
2 1/2 cups All purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1/2 teaspoon ground cloves
1 1/2 cups Zucchini shredded
1 cup Brown sugar packed
1/2 cup butter
1/4 cup 2% Milk
1 teaspoon Vanilla extract
1 1/2 cup Confectioners Sugar up to 2 cups
Maple syrup

Instructions

In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Fold in zucchini.
Fill paper-lined muffin cups two thirds full. bake at 350 degrees for 20-25 mins (I went 20) or until a toothpick inserted near center comes out clean. cool for 10 minutes before removing to wire rack.
For frosting, combine brown sugar, butter and milk in saucepan. bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat, stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners sugaruntil frosting reaches spreading consistency. Frost cupcakes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Cupcakes

Ingredients

3 Eggs
1 1/3 cup sugar
1/2 cup canola oil
1/2 cup Orange juice
1 teaspoon almond extract
2 1/2 cups All purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1/2 teaspoon ground cloves
1 1/2 cups Zucchini shredded
1 cup Brown sugar packed
1/2 cup butter
1/4 cup 2% Milk
1 teaspoon Vanilla extract
1 1/2 cup Confectioners Sugar up to 2 cups
Maple syrup

Instructions

In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Fold in zucchini.
Fill paper-lined muffin cups two thirds full. bake at 350 degrees for 20-25 mins (I went 20) or until a toothpick inserted near center comes out clean. cool for 10 minutes before removing to wire rack.
For frosting, combine brown sugar, butter and milk in saucepan. bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat, stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners sugaruntil frosting reaches spreading consistency. Frost cupcakes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Cupcakes

Ingredients

3 Eggs
1 1/3 cup sugar
1/2 cup canola oil
1/2 cup Orange juice
1 teaspoon almond extract
2 1/2 cups All purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1/2 teaspoon ground cloves
1 1/2 cups Zucchini shredded
1 cup Brown sugar packed
1/2 cup butter
1/4 cup 2% Milk
1 teaspoon Vanilla extract
1 1/2 cup Confectioners Sugar up to 2 cups
Maple syrup

Instructions

In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Fold in zucchini.
Fill paper-lined muffin cups two thirds full. bake at 350 degrees for 20-25 mins (I went 20) or until a toothpick inserted near center comes out clean. cool for 10 minutes before removing to wire rack.
For frosting, combine brown sugar, butter and milk in saucepan. bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat, stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners sugaruntil frosting reaches spreading consistency. Frost cupcakes.

Sun, 05 Jul 2026 00:00:00 GMT

Hot Baked Zucchini with Cheese

Ingredients

1/8 ts Ground white pepper; or to
1 Green onion sliced thin
2 md Zucchini or yellow crookneck
1 ts Prepared mustard;
1/8 ts Ground nutmeg
1 Egg
Chopped serranos or
1/2 c Swiss cheese; grated

Instructions

Put the zucchini in a colander or on towels to drain off the moisture. Combine the remaining ingredients. Add the zucchini and mix well. Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to 45 minutes. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 via Elizabeth Rodier, Nov 93 Posted to CHILE-HEADS DIGEST by rain@wwbbs.otherside.com (Rain) on Dec 30, 1998,

Sun, 05 Jul 2026 00:00:00 GMT

Hot Baked Zucchini with Cheese

Ingredients

1/8 ts Ground white pepper; or to
1 Green onion sliced thin
2 md Zucchini or yellow crookneck
1 ts Prepared mustard;
1/8 ts Ground nutmeg
1 Egg
Chopped serranos or
1/2 c Swiss cheese; grated

Instructions

Put the zucchini in a colander or on towels to drain off the moisture. Combine the remaining ingredients. Add the zucchini and mix well. Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to 45 minutes. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 via Elizabeth Rodier, Nov 93 Posted to CHILE-HEADS DIGEST by rain@wwbbs.otherside.com (Rain) on Dec 30, 1998,

Sun, 05 Jul 2026 00:00:00 GMT

Hot Baked Zucchini with Cheese

Ingredients

1/8 ts Ground white pepper; or to
1 Green onion sliced thin
2 md Zucchini or yellow crookneck
1 ts Prepared mustard;
1/8 ts Ground nutmeg
1 Egg
Chopped serranos or
1/2 c Swiss cheese; grated

Instructions

Put the zucchini in a colander or on towels to drain off the moisture. Combine the remaining ingredients. Add the zucchini and mix well. Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to 45 minutes. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 via Elizabeth Rodier, Nov 93 Posted to CHILE-HEADS DIGEST by rain@wwbbs.otherside.com (Rain) on Dec 30, 1998,

Sun, 05 Jul 2026 00:00:00 GMT

Hot Baked Zucchini with Cheese

Ingredients

1/8 ts Ground white pepper; or to
1 Green onion sliced thin
2 md Zucchini or yellow crookneck
1 ts Prepared mustard;
1/8 ts Ground nutmeg
1 Egg
Chopped serranos or
1/2 c Swiss cheese; grated

Instructions

Put the zucchini in a colander or on towels to drain off the moisture. Combine the remaining ingredients. Add the zucchini and mix well. Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to 45 minutes. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 via Elizabeth Rodier, Nov 93 Posted to CHILE-HEADS DIGEST by rain@wwbbs.otherside.com (Rain) on Dec 30, 1998,

Sun, 05 Jul 2026 00:00:00 GMT

Barbecued Zucchini

Ingredients

6 md Zucchini
1 c Italian salad dressing
Salt and pepper to taste

Instructions

SERVES 6-8 I like vegetables as much as I do meat, perhaps more. There is no reason why you cannot put something into your barbecue cooker other than potatoes and meat. Try this one. Even your children will eat their vegetables. Trim the ends of the squash and cut each lengthwise in half and then each piece into quarters. Marinate in the salad dressing for 1/2 hour before cooking. Place on the charcoal grill and add salt and pepper to taste. These pieces should cook in very little time, so watch them. Nobody likes soggy zucchini! From . Downloaded from Glens MM Recipe Archive, G Internet.

Sun, 05 Jul 2026 00:00:00 GMT

Barbecued Zucchini

Ingredients

6 md Zucchini
1 c Italian salad dressing
Salt and pepper to taste

Instructions

SERVES 6-8 I like vegetables as much as I do meat, perhaps more. There is no reason why you cannot put something into your barbecue cooker other than potatoes and meat. Try this one. Even your children will eat their vegetables. Trim the ends of the squash and cut each lengthwise in half and then each piece into quarters. Marinate in the salad dressing for 1/2 hour before cooking. Place on the charcoal grill and add salt and pepper to taste. These pieces should cook in very little time, so watch them. Nobody likes soggy zucchini! From . Downloaded from Glens MM Recipe Archive, G Internet.

Sun, 05 Jul 2026 00:00:00 GMT

Barbecued Zucchini

Ingredients

6 md Zucchini
1 c Italian salad dressing
Salt and pepper to taste

Instructions

SERVES 6-8 I like vegetables as much as I do meat, perhaps more. There is no reason why you cannot put something into your barbecue cooker other than potatoes and meat. Try this one. Even your children will eat their vegetables. Trim the ends of the squash and cut each lengthwise in half and then each piece into quarters. Marinate in the salad dressing for 1/2 hour before cooking. Place on the charcoal grill and add salt and pepper to taste. These pieces should cook in very little time, so watch them. Nobody likes soggy zucchini! From . Downloaded from Glens MM Recipe Archive, G Internet.

Sun, 05 Jul 2026 00:00:00 GMT

Barbecued Zucchini

Ingredients

6 md Zucchini
1 c Italian salad dressing
Salt and pepper to taste

Instructions

SERVES 6-8 I like vegetables as much as I do meat, perhaps more. There is no reason why you cannot put something into your barbecue cooker other than potatoes and meat. Try this one. Even your children will eat their vegetables. Trim the ends of the squash and cut each lengthwise in half and then each piece into quarters. Marinate in the salad dressing for 1/2 hour before cooking. Place on the charcoal grill and add salt and pepper to taste. These pieces should cook in very little time, so watch them. Nobody likes soggy zucchini! From . Downloaded from Glens MM Recipe Archive, G Internet.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini, Corn & Egg Casserole

Ingredients

5 cups shredded zucchini and/or summer squash (about 3 medium)
2 tablespoons butter
1 cup finely chopped onion
Pinch of salt, plus 1/4 teaspoon, divided
1.5 cups corn kernels, fresh or frozen (thawed)
1.25 cups no-salt-added cottage cheese (see Tips)
1 cup crumbled feta cheese
0.5 cup chopped red bell pepper
0.25 cup chopped fresh dill
2 tablespoons all-purpose flour
1 teaspoon baking powder
0.25 teaspoon ground pepper
10 large eggs, lightly beaten

Instructions

Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray.
Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.
Heat butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 8 minutes. Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more.
Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining 1/4 teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish.
Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini, Corn & Egg Casserole

Ingredients

5 cups shredded zucchini and/or summer squash (about 3 medium)
2 tablespoons butter
1 cup finely chopped onion
Pinch of salt, plus 1/4 teaspoon, divided
1.5 cups corn kernels, fresh or frozen (thawed)
1.25 cups no-salt-added cottage cheese (see Tips)
1 cup crumbled feta cheese
0.5 cup chopped red bell pepper
0.25 cup chopped fresh dill
2 tablespoons all-purpose flour
1 teaspoon baking powder
0.25 teaspoon ground pepper
10 large eggs, lightly beaten

Instructions

Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray.
Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.
Heat butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 8 minutes. Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more.
Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining 1/4 teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish.
Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini, Corn & Egg Casserole

Ingredients

5 cups shredded zucchini and/or summer squash (about 3 medium)
2 tablespoons butter
1 cup finely chopped onion
Pinch of salt, plus 1/4 teaspoon, divided
1.5 cups corn kernels, fresh or frozen (thawed)
1.25 cups no-salt-added cottage cheese (see Tips)
1 cup crumbled feta cheese
0.5 cup chopped red bell pepper
0.25 cup chopped fresh dill
2 tablespoons all-purpose flour
1 teaspoon baking powder
0.25 teaspoon ground pepper
10 large eggs, lightly beaten

Instructions

Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray.
Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.
Heat butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 8 minutes. Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more.
Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining 1/4 teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish.
Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini, Corn & Egg Casserole

Ingredients

5 cups shredded zucchini and/or summer squash (about 3 medium)
2 tablespoons butter
1 cup finely chopped onion
Pinch of salt, plus 1/4 teaspoon, divided
1.5 cups corn kernels, fresh or frozen (thawed)
1.25 cups no-salt-added cottage cheese (see Tips)
1 cup crumbled feta cheese
0.5 cup chopped red bell pepper
0.25 cup chopped fresh dill
2 tablespoons all-purpose flour
1 teaspoon baking powder
0.25 teaspoon ground pepper
10 large eggs, lightly beaten

Instructions

Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray.
Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.
Heat butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 8 minutes. Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more.
Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining 1/4 teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish.
Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Cheesy Zucchini Sticks

Ingredients

4 zucchini medium
⅓ cup parmesan cheese grated
1 tablespoon garlic powder
1 teaspoon pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 egg
⅓ cup cheddar cheese
½ cup mozzarella cheese

Instructions

1. Preheat oven to 400ºF/220ºC.
2. Grate zucchini into a medium bowl.
3. Transfer grated zucchini into a large bowl and add garlic powder, parmesan cheese, salt, pepper, red pepper flakes, and egg. Mix together.
4. Pour the mixture onto a small towel and wring the excess fluid from mix.
4. Place a piece of parchment paper on a baking sheet and spread mixture evenly into a square about a ½-inch thick.
5. Bake for 35-40 minutes or until middle has thickened.
6. Remove from oven and spread cheddar and mozzarella cheese over top .
7. Place back in the oven at 350ºF/175ºC for 10 more minutes or until cheese melts and is bubbling.
8. Let cool for 5 minutes, and enjoy with marinara, ranch, or any sauce of your choosing!

Sun, 05 Jul 2026 00:00:00 GMT

Cheesy Zucchini Sticks

Ingredients

4 zucchini medium
⅓ cup parmesan cheese grated
1 tablespoon garlic powder
1 teaspoon pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 egg
⅓ cup cheddar cheese
½ cup mozzarella cheese

Instructions

1. Preheat oven to 400ºF/220ºC.
2. Grate zucchini into a medium bowl.
3. Transfer grated zucchini into a large bowl and add garlic powder, parmesan cheese, salt, pepper, red pepper flakes, and egg. Mix together.
4. Pour the mixture onto a small towel and wring the excess fluid from mix.
4. Place a piece of parchment paper on a baking sheet and spread mixture evenly into a square about a ½-inch thick.
5. Bake for 35-40 minutes or until middle has thickened.
6. Remove from oven and spread cheddar and mozzarella cheese over top .
7. Place back in the oven at 350ºF/175ºC for 10 more minutes or until cheese melts and is bubbling.
8. Let cool for 5 minutes, and enjoy with marinara, ranch, or any sauce of your choosing!

Sun, 05 Jul 2026 00:00:00 GMT

Cheesy Zucchini Sticks

Ingredients

4 zucchini medium
⅓ cup parmesan cheese grated
1 tablespoon garlic powder
1 teaspoon pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 egg
⅓ cup cheddar cheese
½ cup mozzarella cheese

Instructions

1. Preheat oven to 400ºF/220ºC.
2. Grate zucchini into a medium bowl.
3. Transfer grated zucchini into a large bowl and add garlic powder, parmesan cheese, salt, pepper, red pepper flakes, and egg. Mix together.
4. Pour the mixture onto a small towel and wring the excess fluid from mix.
4. Place a piece of parchment paper on a baking sheet and spread mixture evenly into a square about a ½-inch thick.
5. Bake for 35-40 minutes or until middle has thickened.
6. Remove from oven and spread cheddar and mozzarella cheese over top .
7. Place back in the oven at 350ºF/175ºC for 10 more minutes or until cheese melts and is bubbling.
8. Let cool for 5 minutes, and enjoy with marinara, ranch, or any sauce of your choosing!

Sun, 05 Jul 2026 00:00:00 GMT

Cheesy Zucchini Sticks

Ingredients

4 zucchini medium
⅓ cup parmesan cheese grated
1 tablespoon garlic powder
1 teaspoon pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 egg
⅓ cup cheddar cheese
½ cup mozzarella cheese

Instructions

1. Preheat oven to 400ºF/220ºC.
2. Grate zucchini into a medium bowl.
3. Transfer grated zucchini into a large bowl and add garlic powder, parmesan cheese, salt, pepper, red pepper flakes, and egg. Mix together.
4. Pour the mixture onto a small towel and wring the excess fluid from mix.
4. Place a piece of parchment paper on a baking sheet and spread mixture evenly into a square about a ½-inch thick.
5. Bake for 35-40 minutes or until middle has thickened.
6. Remove from oven and spread cheddar and mozzarella cheese over top .
7. Place back in the oven at 350ºF/175ºC for 10 more minutes or until cheese melts and is bubbling.
8. Let cool for 5 minutes, and enjoy with marinara, ranch, or any sauce of your choosing!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Casserole

Ingredients

6 cups sliced zucchini cut in half long way, cut in 1/2" squares
1/2 cup onion chopped medium fine
1 cup sour cream
1 (10-3/4 ounce) can condensed cream of chicken soup
2 (6 ounce) packages Stove Top Stuffing Mix
1/2 cup margarine or butter melted

Instructions

Bring water to a boil. Add zucchini and onion. Boil about 5 minutes. Drain. Combine sour cream and cream of chicken soup; fold in zucchini and onion mixture. Set aside.
Pour margarine over crumbs. Spread 1/2 of crumb mixture in bottom of 13 x 9 x 2-inch pan. Pour zucchini mixture on crumbs. Top with remaining crumbs. Bake at 350F. for 30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Casserole

Ingredients

6 cups sliced zucchini cut in half long way, cut in 1/2" squares
1/2 cup onion chopped medium fine
1 cup sour cream
1 (10-3/4 ounce) can condensed cream of chicken soup
2 (6 ounce) packages Stove Top Stuffing Mix
1/2 cup margarine or butter melted

Instructions

Bring water to a boil. Add zucchini and onion. Boil about 5 minutes. Drain. Combine sour cream and cream of chicken soup; fold in zucchini and onion mixture. Set aside.
Pour margarine over crumbs. Spread 1/2 of crumb mixture in bottom of 13 x 9 x 2-inch pan. Pour zucchini mixture on crumbs. Top with remaining crumbs. Bake at 350F. for 30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Casserole

Ingredients

6 cups sliced zucchini cut in half long way, cut in 1/2" squares
1/2 cup onion chopped medium fine
1 cup sour cream
1 (10-3/4 ounce) can condensed cream of chicken soup
2 (6 ounce) packages Stove Top Stuffing Mix
1/2 cup margarine or butter melted

Instructions

Bring water to a boil. Add zucchini and onion. Boil about 5 minutes. Drain. Combine sour cream and cream of chicken soup; fold in zucchini and onion mixture. Set aside.
Pour margarine over crumbs. Spread 1/2 of crumb mixture in bottom of 13 x 9 x 2-inch pan. Pour zucchini mixture on crumbs. Top with remaining crumbs. Bake at 350F. for 30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Casserole

Ingredients

6 cups sliced zucchini cut in half long way, cut in 1/2" squares
1/2 cup onion chopped medium fine
1 cup sour cream
1 (10-3/4 ounce) can condensed cream of chicken soup
2 (6 ounce) packages Stove Top Stuffing Mix
1/2 cup margarine or butter melted

Instructions

Bring water to a boil. Add zucchini and onion. Boil about 5 minutes. Drain. Combine sour cream and cream of chicken soup; fold in zucchini and onion mixture. Set aside.
Pour margarine over crumbs. Spread 1/2 of crumb mixture in bottom of 13 x 9 x 2-inch pan. Pour zucchini mixture on crumbs. Top with remaining crumbs. Bake at 350F. for 30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

"Buttery" Zucchini and Rice Casserole

Ingredients

2 Tsp Salt
2 Tbsp Herbs Any combination (try Italian seasoning)
1 Cup Cheddar cheese Shredded
1 Egg Beaten
2 Tsp Black pepper
1 Cup Brown rice, cooked
1 Cup Cottage cheese
3 Zucchini Small dice
1 Onion Small dice

Instructions

Mix all ingredients in a large bowl until uniform. Prepare 9 x 9 casserole dish by spraying with Pam. Press mixture into casserole dish. Bake at 350 F for 45 minutes. Allow to sit at room temperature for 10 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

"Buttery" Zucchini and Rice Casserole

Ingredients

2 Tsp Salt
2 Tbsp Herbs Any combination (try Italian seasoning)
1 Cup Cheddar cheese Shredded
1 Egg Beaten
2 Tsp Black pepper
1 Cup Brown rice, cooked
1 Cup Cottage cheese
3 Zucchini Small dice
1 Onion Small dice

Instructions

Mix all ingredients in a large bowl until uniform. Prepare 9 x 9 casserole dish by spraying with Pam. Press mixture into casserole dish. Bake at 350 F for 45 minutes. Allow to sit at room temperature for 10 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

"Buttery" Zucchini and Rice Casserole

Ingredients

2 Tsp Salt
2 Tbsp Herbs Any combination (try Italian seasoning)
1 Cup Cheddar cheese Shredded
1 Egg Beaten
2 Tsp Black pepper
1 Cup Brown rice, cooked
1 Cup Cottage cheese
3 Zucchini Small dice
1 Onion Small dice

Instructions

Mix all ingredients in a large bowl until uniform. Prepare 9 x 9 casserole dish by spraying with Pam. Press mixture into casserole dish. Bake at 350 F for 45 minutes. Allow to sit at room temperature for 10 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

"Buttery" Zucchini and Rice Casserole

Ingredients

2 Tsp Salt
2 Tbsp Herbs Any combination (try Italian seasoning)
1 Cup Cheddar cheese Shredded
1 Egg Beaten
2 Tsp Black pepper
1 Cup Brown rice, cooked
1 Cup Cottage cheese
3 Zucchini Small dice
1 Onion Small dice

Instructions

Mix all ingredients in a large bowl until uniform. Prepare 9 x 9 casserole dish by spraying with Pam. Press mixture into casserole dish. Bake at 350 F for 45 minutes. Allow to sit at room temperature for 10 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Noodle Slice

Ingredients

50 g vermicelli, dried
1 small onion, finely chopped
3 slices bacon, chopped
3 medium zucchini, grated
1 medium carrot, peeled & grated
2 (125 g) cans corn kernels, well drained
2 spring onions, thinly sliced
1 medium red capsicum, finely chopped
1 cup self raising flour
3/4 cup cheddar cheese
4 eggs
1/2 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce
mixed salad green, to serve (optional)

Instructions

Preheat oven to 180 dg & grease a 20cm x 30cm lamington pan.
Line the base and sides of the pan with baking paper, allowing 2cm overhang at the long ends of the pan.
Place noodles in heatproof bowl & cover with boiling water, set aside for 10mins. Drain noodles, and cut into 5cm lengths using kitchen scissors.
Finely chop onion and cook with bacon for a few minutes in the microwave.
Squeeze the excess liquid from zucchini & carrot and combine the noodles, zucchini, carrot, corn, onion, capsicum, flour & cheese in a large bowl. Place eggs, milk, oil & oyster sauce in a jug. Whisk to combine then stir through noodle mixture.
Spread the mixture into tray & cook for 20-25 mins or until golden & just set.
Stand for 20 mins to set & serve with mixed salad leaves. (If using).

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Noodle Slice

Ingredients

50 g vermicelli, dried
1 small onion, finely chopped
3 slices bacon, chopped
3 medium zucchini, grated
1 medium carrot, peeled & grated
2 (125 g) cans corn kernels, well drained
2 spring onions, thinly sliced
1 medium red capsicum, finely chopped
1 cup self raising flour
3/4 cup cheddar cheese
4 eggs
1/2 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce
mixed salad green, to serve (optional)

Instructions

Preheat oven to 180 dg & grease a 20cm x 30cm lamington pan.
Line the base and sides of the pan with baking paper, allowing 2cm overhang at the long ends of the pan.
Place noodles in heatproof bowl & cover with boiling water, set aside for 10mins. Drain noodles, and cut into 5cm lengths using kitchen scissors.
Finely chop onion and cook with bacon for a few minutes in the microwave.
Squeeze the excess liquid from zucchini & carrot and combine the noodles, zucchini, carrot, corn, onion, capsicum, flour & cheese in a large bowl. Place eggs, milk, oil & oyster sauce in a jug. Whisk to combine then stir through noodle mixture.
Spread the mixture into tray & cook for 20-25 mins or until golden & just set.
Stand for 20 mins to set & serve with mixed salad leaves. (If using).

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Noodle Slice

Ingredients

50 g vermicelli, dried
1 small onion, finely chopped
3 slices bacon, chopped
3 medium zucchini, grated
1 medium carrot, peeled & grated
2 (125 g) cans corn kernels, well drained
2 spring onions, thinly sliced
1 medium red capsicum, finely chopped
1 cup self raising flour
3/4 cup cheddar cheese
4 eggs
1/2 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce
mixed salad green, to serve (optional)

Instructions

Preheat oven to 180 dg & grease a 20cm x 30cm lamington pan.
Line the base and sides of the pan with baking paper, allowing 2cm overhang at the long ends of the pan.
Place noodles in heatproof bowl & cover with boiling water, set aside for 10mins. Drain noodles, and cut into 5cm lengths using kitchen scissors.
Finely chop onion and cook with bacon for a few minutes in the microwave.
Squeeze the excess liquid from zucchini & carrot and combine the noodles, zucchini, carrot, corn, onion, capsicum, flour & cheese in a large bowl. Place eggs, milk, oil & oyster sauce in a jug. Whisk to combine then stir through noodle mixture.
Spread the mixture into tray & cook for 20-25 mins or until golden & just set.
Stand for 20 mins to set & serve with mixed salad leaves. (If using).

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Noodle Slice

Ingredients

50 g vermicelli, dried
1 small onion, finely chopped
3 slices bacon, chopped
3 medium zucchini, grated
1 medium carrot, peeled & grated
2 (125 g) cans corn kernels, well drained
2 spring onions, thinly sliced
1 medium red capsicum, finely chopped
1 cup self raising flour
3/4 cup cheddar cheese
4 eggs
1/2 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce
mixed salad green, to serve (optional)

Instructions

Preheat oven to 180 dg & grease a 20cm x 30cm lamington pan.
Line the base and sides of the pan with baking paper, allowing 2cm overhang at the long ends of the pan.
Place noodles in heatproof bowl & cover with boiling water, set aside for 10mins. Drain noodles, and cut into 5cm lengths using kitchen scissors.
Finely chop onion and cook with bacon for a few minutes in the microwave.
Squeeze the excess liquid from zucchini & carrot and combine the noodles, zucchini, carrot, corn, onion, capsicum, flour & cheese in a large bowl. Place eggs, milk, oil & oyster sauce in a jug. Whisk to combine then stir through noodle mixture.
Spread the mixture into tray & cook for 20-25 mins or until golden & just set.
Stand for 20 mins to set & serve with mixed salad leaves. (If using).

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Crisp

Ingredients

1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work well)
1/4 cup breadcrumbs
salt
pepper

Instructions

Preheat oven to 400°F
Grate zucchini. Wring it out in a clean cotten towel, so it will get crisp.
Combine the zucchini, egg, onion, cheese, bread crumbs, salt and pepper in a bowl.
Eiher fill mini muffin cups to the top or spread it out on a silpat lined pan.
Bake for 15-18 minutes, or until the top is browned and set.
You will get 12 mini muffins or 1 nice flat batch.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Crisp

Ingredients

1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work well)
1/4 cup breadcrumbs
salt
pepper

Instructions

Preheat oven to 400°F
Grate zucchini. Wring it out in a clean cotten towel, so it will get crisp.
Combine the zucchini, egg, onion, cheese, bread crumbs, salt and pepper in a bowl.
Eiher fill mini muffin cups to the top or spread it out on a silpat lined pan.
Bake for 15-18 minutes, or until the top is browned and set.
You will get 12 mini muffins or 1 nice flat batch.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Crisp

Ingredients

1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work well)
1/4 cup breadcrumbs
salt
pepper

Instructions

Preheat oven to 400°F
Grate zucchini. Wring it out in a clean cotten towel, so it will get crisp.
Combine the zucchini, egg, onion, cheese, bread crumbs, salt and pepper in a bowl.
Eiher fill mini muffin cups to the top or spread it out on a silpat lined pan.
Bake for 15-18 minutes, or until the top is browned and set.
You will get 12 mini muffins or 1 nice flat batch.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Crisp

Ingredients

1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work well)
1/4 cup breadcrumbs
salt
pepper

Instructions

Preheat oven to 400°F
Grate zucchini. Wring it out in a clean cotten towel, so it will get crisp.
Combine the zucchini, egg, onion, cheese, bread crumbs, salt and pepper in a bowl.
Eiher fill mini muffin cups to the top or spread it out on a silpat lined pan.
Bake for 15-18 minutes, or until the top is browned and set.
You will get 12 mini muffins or 1 nice flat batch.

Sun, 05 Jul 2026 00:00:00 GMT

Asian Zucchini Noodle Salad

Ingredients

3 to 4 zucchinis (1 1/2 pounds total)
1/2 teaspoon salt
1 1/2 cups thinly sliced and roughly chopped red cabbage
1 large carrot, grated (about 1 cup)
1/2 large red bell pepper, thinly sliced then cut into 1-inch segments
2 green onions, thinly sliced on the diagonal
1/2 bunch cilantro, chopped, leaves and tender stems (about 1/2 cup)
Dressing:
1/3 cup seasoned rice vinegar*
2 tablespoons extra virgin olive oil
1 1/2 teaspoons dark roasted sesame oil
1 clove garlic, minced (about 1 teaspoon)
Pinch of red pepper flakes

Instructions

Spiralize zucchini noodles: Using a spiralizer or other spiral vegetable slicing tool, use the zucchini to make the zucchini noodles following manufacturer's directions. You should have 5 to 6 cups of "zoodles". Place in a colander set over a bowl and toss with salt. Let the noodles drain a bit of their excess moisture while you prep the other vegetables. Many of the noodles are quite long, so you'll want to cut them up a bit with scissors to make them easier to toss with the other vegetables.
Combine zucchini noodles with cabbage, carrot, bell pepper, onions, cilantro: In a large bowl.
Make dressing: Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
Pour the dressing over the zucchini noodles and vegetables: Gently toss to combine. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Asian Zucchini Noodle Salad

Ingredients

3 to 4 zucchinis (1 1/2 pounds total)
1/2 teaspoon salt
1 1/2 cups thinly sliced and roughly chopped red cabbage
1 large carrot, grated (about 1 cup)
1/2 large red bell pepper, thinly sliced then cut into 1-inch segments
2 green onions, thinly sliced on the diagonal
1/2 bunch cilantro, chopped, leaves and tender stems (about 1/2 cup)
Dressing:
1/3 cup seasoned rice vinegar*
2 tablespoons extra virgin olive oil
1 1/2 teaspoons dark roasted sesame oil
1 clove garlic, minced (about 1 teaspoon)
Pinch of red pepper flakes

Instructions

Spiralize zucchini noodles: Using a spiralizer or other spiral vegetable slicing tool, use the zucchini to make the zucchini noodles following manufacturer's directions. You should have 5 to 6 cups of "zoodles". Place in a colander set over a bowl and toss with salt. Let the noodles drain a bit of their excess moisture while you prep the other vegetables. Many of the noodles are quite long, so you'll want to cut them up a bit with scissors to make them easier to toss with the other vegetables.
Combine zucchini noodles with cabbage, carrot, bell pepper, onions, cilantro: In a large bowl.
Make dressing: Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
Pour the dressing over the zucchini noodles and vegetables: Gently toss to combine. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Asian Zucchini Noodle Salad

Ingredients

3 to 4 zucchinis (1 1/2 pounds total)
1/2 teaspoon salt
1 1/2 cups thinly sliced and roughly chopped red cabbage
1 large carrot, grated (about 1 cup)
1/2 large red bell pepper, thinly sliced then cut into 1-inch segments
2 green onions, thinly sliced on the diagonal
1/2 bunch cilantro, chopped, leaves and tender stems (about 1/2 cup)
Dressing:
1/3 cup seasoned rice vinegar*
2 tablespoons extra virgin olive oil
1 1/2 teaspoons dark roasted sesame oil
1 clove garlic, minced (about 1 teaspoon)
Pinch of red pepper flakes

Instructions

Spiralize zucchini noodles: Using a spiralizer or other spiral vegetable slicing tool, use the zucchini to make the zucchini noodles following manufacturer's directions. You should have 5 to 6 cups of "zoodles". Place in a colander set over a bowl and toss with salt. Let the noodles drain a bit of their excess moisture while you prep the other vegetables. Many of the noodles are quite long, so you'll want to cut them up a bit with scissors to make them easier to toss with the other vegetables.
Combine zucchini noodles with cabbage, carrot, bell pepper, onions, cilantro: In a large bowl.
Make dressing: Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
Pour the dressing over the zucchini noodles and vegetables: Gently toss to combine. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Asian Zucchini Noodle Salad

Ingredients

3 to 4 zucchinis (1 1/2 pounds total)
1/2 teaspoon salt
1 1/2 cups thinly sliced and roughly chopped red cabbage
1 large carrot, grated (about 1 cup)
1/2 large red bell pepper, thinly sliced then cut into 1-inch segments
2 green onions, thinly sliced on the diagonal
1/2 bunch cilantro, chopped, leaves and tender stems (about 1/2 cup)
Dressing:
1/3 cup seasoned rice vinegar*
2 tablespoons extra virgin olive oil
1 1/2 teaspoons dark roasted sesame oil
1 clove garlic, minced (about 1 teaspoon)
Pinch of red pepper flakes

Instructions

Spiralize zucchini noodles: Using a spiralizer or other spiral vegetable slicing tool, use the zucchini to make the zucchini noodles following manufacturer's directions. You should have 5 to 6 cups of "zoodles". Place in a colander set over a bowl and toss with salt. Let the noodles drain a bit of their excess moisture while you prep the other vegetables. Many of the noodles are quite long, so you'll want to cut them up a bit with scissors to make them easier to toss with the other vegetables.
Combine zucchini noodles with cabbage, carrot, bell pepper, onions, cilantro: In a large bowl.
Make dressing: Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
Pour the dressing over the zucchini noodles and vegetables: Gently toss to combine. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Indian Zucchini And Rice Recipe

Ingredients

1 cup rice
2 cups water
1 cup shredded zucchini (with skin)
1 tablespoon of oil
1 teaspoon of butter
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon black mustard seed (rai)
4 red peppers whole
2 Bay leaves (tajpat)
1/2 teaspoon of salt
Small piece of cinnamon stick about 1/2 inch (dal chini)
1 teaspoon of lemon juice

Instructions

Heat the oil and butter in a heavy saucepan over medium high heat.
Test the heat by adding one cumin seed to oil; if the cumin cracks right away oil is ready.
Add cumin seeds and mustard seeds to the oil.
After seeds crack add red pepper and bay leaves.
Add rice and stir-fry for about 2 minutes.
Add water, zucchini, salt and lemon juice.
Stir and bring to boil.
After rice comes to a boil turn the heat down to low and cover the pan.
Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.
Serve as is, with soup, yogurt, and pickle.

Sun, 05 Jul 2026 00:00:00 GMT

Indian Zucchini And Rice Recipe

Ingredients

1 cup rice
2 cups water
1 cup shredded zucchini (with skin)
1 tablespoon of oil
1 teaspoon of butter
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon black mustard seed (rai)
4 red peppers whole
2 Bay leaves (tajpat)
1/2 teaspoon of salt
Small piece of cinnamon stick about 1/2 inch (dal chini)
1 teaspoon of lemon juice

Instructions

Heat the oil and butter in a heavy saucepan over medium high heat.
Test the heat by adding one cumin seed to oil; if the cumin cracks right away oil is ready.
Add cumin seeds and mustard seeds to the oil.
After seeds crack add red pepper and bay leaves.
Add rice and stir-fry for about 2 minutes.
Add water, zucchini, salt and lemon juice.
Stir and bring to boil.
After rice comes to a boil turn the heat down to low and cover the pan.
Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.
Serve as is, with soup, yogurt, and pickle.

Sun, 05 Jul 2026 00:00:00 GMT

Indian Zucchini And Rice Recipe

Ingredients

1 cup rice
2 cups water
1 cup shredded zucchini (with skin)
1 tablespoon of oil
1 teaspoon of butter
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon black mustard seed (rai)
4 red peppers whole
2 Bay leaves (tajpat)
1/2 teaspoon of salt
Small piece of cinnamon stick about 1/2 inch (dal chini)
1 teaspoon of lemon juice

Instructions

Heat the oil and butter in a heavy saucepan over medium high heat.
Test the heat by adding one cumin seed to oil; if the cumin cracks right away oil is ready.
Add cumin seeds and mustard seeds to the oil.
After seeds crack add red pepper and bay leaves.
Add rice and stir-fry for about 2 minutes.
Add water, zucchini, salt and lemon juice.
Stir and bring to boil.
After rice comes to a boil turn the heat down to low and cover the pan.
Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.
Serve as is, with soup, yogurt, and pickle.

Sun, 05 Jul 2026 00:00:00 GMT

Indian Zucchini And Rice Recipe

Ingredients

1 cup rice
2 cups water
1 cup shredded zucchini (with skin)
1 tablespoon of oil
1 teaspoon of butter
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon black mustard seed (rai)
4 red peppers whole
2 Bay leaves (tajpat)
1/2 teaspoon of salt
Small piece of cinnamon stick about 1/2 inch (dal chini)
1 teaspoon of lemon juice

Instructions

Heat the oil and butter in a heavy saucepan over medium high heat.
Test the heat by adding one cumin seed to oil; if the cumin cracks right away oil is ready.
Add cumin seeds and mustard seeds to the oil.
After seeds crack add red pepper and bay leaves.
Add rice and stir-fry for about 2 minutes.
Add water, zucchini, salt and lemon juice.
Stir and bring to boil.
After rice comes to a boil turn the heat down to low and cover the pan.
Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.
Serve as is, with soup, yogurt, and pickle.

Sun, 05 Jul 2026 00:00:00 GMT

Low-Carb Zucchini "Ravioli" Recipe by Tasty

Ingredients

2 medium zucchinis
olive oil, to taste
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup ricotta cheese
2 tablespoons fresh basil, finely sliced
salt, to taste
pepper, to taste
1 cup marinara sauce
½ cup shredded mozzarella cheese

Instructions

Preheat oven to 425°F (220°C).
Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
Heat a pan over medium-high heat.
Add olive oil then garlic and sauté for 30 seconds to 1 minute.
Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.
Remove from heat and allow to cool for 10 minutes.
In a large bowl, add the spinach and garlic. Add the ricotta, basil, salt, and pepper. Mix until well combined.
Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
In a baking dish pour the marinara sauce then smooth with a spatula.
Evenly place the zucchini raviolis then top with mozzarella cheese.
Bake for 15-20 minutes.
Serve with fresh basil.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Low-Carb Zucchini "Ravioli" Recipe by Tasty

Ingredients

2 medium zucchinis
olive oil, to taste
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup ricotta cheese
2 tablespoons fresh basil, finely sliced
salt, to taste
pepper, to taste
1 cup marinara sauce
½ cup shredded mozzarella cheese

Instructions

Preheat oven to 425°F (220°C).
Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
Heat a pan over medium-high heat.
Add olive oil then garlic and sauté for 30 seconds to 1 minute.
Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.
Remove from heat and allow to cool for 10 minutes.
In a large bowl, add the spinach and garlic. Add the ricotta, basil, salt, and pepper. Mix until well combined.
Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
In a baking dish pour the marinara sauce then smooth with a spatula.
Evenly place the zucchini raviolis then top with mozzarella cheese.
Bake for 15-20 minutes.
Serve with fresh basil.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Low-Carb Zucchini "Ravioli" Recipe by Tasty

Ingredients

2 medium zucchinis
olive oil, to taste
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup ricotta cheese
2 tablespoons fresh basil, finely sliced
salt, to taste
pepper, to taste
1 cup marinara sauce
½ cup shredded mozzarella cheese

Instructions

Preheat oven to 425°F (220°C).
Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
Heat a pan over medium-high heat.
Add olive oil then garlic and sauté for 30 seconds to 1 minute.
Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.
Remove from heat and allow to cool for 10 minutes.
In a large bowl, add the spinach and garlic. Add the ricotta, basil, salt, and pepper. Mix until well combined.
Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
In a baking dish pour the marinara sauce then smooth with a spatula.
Evenly place the zucchini raviolis then top with mozzarella cheese.
Bake for 15-20 minutes.
Serve with fresh basil.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Low-Carb Zucchini "Ravioli" Recipe by Tasty

Ingredients

2 medium zucchinis
olive oil, to taste
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup ricotta cheese
2 tablespoons fresh basil, finely sliced
salt, to taste
pepper, to taste
1 cup marinara sauce
½ cup shredded mozzarella cheese

Instructions

Preheat oven to 425°F (220°C).
Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
Heat a pan over medium-high heat.
Add olive oil then garlic and sauté for 30 seconds to 1 minute.
Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.
Remove from heat and allow to cool for 10 minutes.
In a large bowl, add the spinach and garlic. Add the ricotta, basil, salt, and pepper. Mix until well combined.
Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
In a baking dish pour the marinara sauce then smooth with a spatula.
Evenly place the zucchini raviolis then top with mozzarella cheese.
Bake for 15-20 minutes.
Serve with fresh basil.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Garden Zucchini with Cheese

Ingredients

1 1/2 lb Zucchini
1/2 c Grated Parmesan cheese
1 1/2 ts Dried Oregano Leaves
Vegetable oil
1 c Sour Cream
1 1/2 ts Salt
1/4 ts Pepper
1/4 c All-purpose flour
2 md Tomatoes -- sliced
1/4 c Olive Oil -- or

Instructions

Preheat oven ot 350. Lightly grease 8-by-8-by-2-inch baking dish. With = stiff brush, scrub zucchini well. Cut crosswise in 1/4 inch slices. In medium bowl, combine flour with 1/2 teaspoon salt and 1/2 teaspoon=20 oregano and 1/8 teaspoon pepper. Toss zucchini slices in seasoned flour = to=20 coat them well. Slowly heat oil in large, heavy skillet. Saute zucchini until golden brown, about 4 minutes on each side. Drain Cover bottom of baking dish with zucchini. Top with tomato slices.=20 Combine sour cream, rest of salt, oregano, and pepper, and spread evenly = over tomato slices. Then sprinkle with grated cheese. Bake 30-35 minutes, or until cheese is melted and zucchini is tender. Recipe By : Hammond Times newspaper, 93/08/11 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Sun, 05 Jul 2026 00:00:00 GMT

Garden Zucchini with Cheese

Ingredients

1 1/2 lb Zucchini
1/2 c Grated Parmesan cheese
1 1/2 ts Dried Oregano Leaves
Vegetable oil
1 c Sour Cream
1 1/2 ts Salt
1/4 ts Pepper
1/4 c All-purpose flour
2 md Tomatoes -- sliced
1/4 c Olive Oil -- or

Instructions

Preheat oven ot 350. Lightly grease 8-by-8-by-2-inch baking dish. With = stiff brush, scrub zucchini well. Cut crosswise in 1/4 inch slices. In medium bowl, combine flour with 1/2 teaspoon salt and 1/2 teaspoon=20 oregano and 1/8 teaspoon pepper. Toss zucchini slices in seasoned flour = to=20 coat them well. Slowly heat oil in large, heavy skillet. Saute zucchini until golden brown, about 4 minutes on each side. Drain Cover bottom of baking dish with zucchini. Top with tomato slices.=20 Combine sour cream, rest of salt, oregano, and pepper, and spread evenly = over tomato slices. Then sprinkle with grated cheese. Bake 30-35 minutes, or until cheese is melted and zucchini is tender. Recipe By : Hammond Times newspaper, 93/08/11 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Sun, 05 Jul 2026 00:00:00 GMT

Garden Zucchini with Cheese

Ingredients

1 1/2 lb Zucchini
1/2 c Grated Parmesan cheese
1 1/2 ts Dried Oregano Leaves
Vegetable oil
1 c Sour Cream
1 1/2 ts Salt
1/4 ts Pepper
1/4 c All-purpose flour
2 md Tomatoes -- sliced
1/4 c Olive Oil -- or

Instructions

Preheat oven ot 350. Lightly grease 8-by-8-by-2-inch baking dish. With = stiff brush, scrub zucchini well. Cut crosswise in 1/4 inch slices. In medium bowl, combine flour with 1/2 teaspoon salt and 1/2 teaspoon=20 oregano and 1/8 teaspoon pepper. Toss zucchini slices in seasoned flour = to=20 coat them well. Slowly heat oil in large, heavy skillet. Saute zucchini until golden brown, about 4 minutes on each side. Drain Cover bottom of baking dish with zucchini. Top with tomato slices.=20 Combine sour cream, rest of salt, oregano, and pepper, and spread evenly = over tomato slices. Then sprinkle with grated cheese. Bake 30-35 minutes, or until cheese is melted and zucchini is tender. Recipe By : Hammond Times newspaper, 93/08/11 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Sun, 05 Jul 2026 00:00:00 GMT

Garden Zucchini with Cheese

Ingredients

1 1/2 lb Zucchini
1/2 c Grated Parmesan cheese
1 1/2 ts Dried Oregano Leaves
Vegetable oil
1 c Sour Cream
1 1/2 ts Salt
1/4 ts Pepper
1/4 c All-purpose flour
2 md Tomatoes -- sliced
1/4 c Olive Oil -- or

Instructions

Preheat oven ot 350. Lightly grease 8-by-8-by-2-inch baking dish. With = stiff brush, scrub zucchini well. Cut crosswise in 1/4 inch slices. In medium bowl, combine flour with 1/2 teaspoon salt and 1/2 teaspoon=20 oregano and 1/8 teaspoon pepper. Toss zucchini slices in seasoned flour = to=20 coat them well. Slowly heat oil in large, heavy skillet. Saute zucchini until golden brown, about 4 minutes on each side. Drain Cover bottom of baking dish with zucchini. Top with tomato slices.=20 Combine sour cream, rest of salt, oregano, and pepper, and spread evenly = over tomato slices. Then sprinkle with grated cheese. Bake 30-35 minutes, or until cheese is melted and zucchini is tender. Recipe By : Hammond Times newspaper, 93/08/11 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pancake

Ingredients

1 lb Small zucchini,; coarsely
1/2 c Flour
About 1/2 cup olive oil
2 Eggs
Salt and pepper
3 Lemon wedges,; for garnish
1 tb Freshly-chopped parsley
2 ts Chopped lemon zest
1/2 ts Garlic chopped

Instructions

In a bowl combine grated zucchini, parsley, lemon zest and garlic. Season with salt and pepper. Stir in eggs and flour. In a skillet heat 1/4-inch olive oil until it ripples. Spoon batter by tablespoons into skillet and flatten each mound into a 3-inch pancake. Cook pancakes for 1 minute on each side. Remove with a slotted spatula to a paper-towel lined baking sheet. Keep warm in a 250 degree oven while you continue to prepare remaining batter. Arrange pancakes on a platter, sprinkle with salt, garnish with lemon wedges and serve immediately. Yield: 4 to 6 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2147 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:06:23 -0500 From: Meg Antczak

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pancake

Ingredients

1 lb Small zucchini,; coarsely
1/2 c Flour
About 1/2 cup olive oil
2 Eggs
Salt and pepper
3 Lemon wedges,; for garnish
1 tb Freshly-chopped parsley
2 ts Chopped lemon zest
1/2 ts Garlic chopped

Instructions

In a bowl combine grated zucchini, parsley, lemon zest and garlic. Season with salt and pepper. Stir in eggs and flour. In a skillet heat 1/4-inch olive oil until it ripples. Spoon batter by tablespoons into skillet and flatten each mound into a 3-inch pancake. Cook pancakes for 1 minute on each side. Remove with a slotted spatula to a paper-towel lined baking sheet. Keep warm in a 250 degree oven while you continue to prepare remaining batter. Arrange pancakes on a platter, sprinkle with salt, garnish with lemon wedges and serve immediately. Yield: 4 to 6 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2147 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:06:23 -0500 From: Meg Antczak

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pancake

Ingredients

1 lb Small zucchini,; coarsely
1/2 c Flour
About 1/2 cup olive oil
2 Eggs
Salt and pepper
3 Lemon wedges,; for garnish
1 tb Freshly-chopped parsley
2 ts Chopped lemon zest
1/2 ts Garlic chopped

Instructions

In a bowl combine grated zucchini, parsley, lemon zest and garlic. Season with salt and pepper. Stir in eggs and flour. In a skillet heat 1/4-inch olive oil until it ripples. Spoon batter by tablespoons into skillet and flatten each mound into a 3-inch pancake. Cook pancakes for 1 minute on each side. Remove with a slotted spatula to a paper-towel lined baking sheet. Keep warm in a 250 degree oven while you continue to prepare remaining batter. Arrange pancakes on a platter, sprinkle with salt, garnish with lemon wedges and serve immediately. Yield: 4 to 6 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2147 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:06:23 -0500 From: Meg Antczak

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pancake

Ingredients

1 lb Small zucchini,; coarsely
1/2 c Flour
About 1/2 cup olive oil
2 Eggs
Salt and pepper
3 Lemon wedges,; for garnish
1 tb Freshly-chopped parsley
2 ts Chopped lemon zest
1/2 ts Garlic chopped

Instructions

In a bowl combine grated zucchini, parsley, lemon zest and garlic. Season with salt and pepper. Stir in eggs and flour. In a skillet heat 1/4-inch olive oil until it ripples. Spoon batter by tablespoons into skillet and flatten each mound into a 3-inch pancake. Cook pancakes for 1 minute on each side. Remove with a slotted spatula to a paper-towel lined baking sheet. Keep warm in a 250 degree oven while you continue to prepare remaining batter. Arrange pancakes on a platter, sprinkle with salt, garnish with lemon wedges and serve immediately. Yield: 4 to 6 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2147 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:06:23 -0500 From: Meg Antczak

Sun, 05 Jul 2026 00:00:00 GMT

Weeknight Pasta with Zucchini, Eggplant, and Peppers

Ingredients

1/2 pound fusilli pasta
2 tablespoons extra virgin olive oil
1 carrot, peeled and cut into 2x1/2-inch strips
1/2 red onion, sliced into 1/4-inch slices
1 medium zucchini, quartered lengthwise, then sliced into 1/4-inch thick slices
1/2 small eggplant, sliced into 1/4-inch by 1-inch slices
1/2 bell pepper, any color, cut into thin strips
Kosher salt
1 clove garlic, minced (about 1 teaspoon)
1/2 cup of tomato sauce (or prepared spaghetti or marinara sauce)
1 teaspoon Italian seasoning (dried thyme, oregano, basil)
1/8 teaspoon freshly ground black pepper
1 pint of cherry tomatoes, halved
6 basil leaves, thinly sliced
Grated Parmesan optional (omit for vegan version)

Instructions

Cook the pasta in boiling salted water: Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). While the water is heating, prep the vegetables. Once the water is boiling, add the pasta to the water. The pasta should take about 10 minutes to cook (check the package). Cook uncovered at a vigorous boil. You'll cook the vegetables while the pasta is cooking so they get done about the same time.
Sauté carrots and onions: Heat 2 Tbsp of the olive oil in a large skillet on medium high heat. Add the carrots and onions. Cook for about 5 minutes, until the onions begin to soften.
Add zucchini, eggplant, bell pepper, garlic: Add the zucchini, eggplant, and bell pepper to the pan with the onions and carrots. Cook for another 3 to 4 minutes on medium high to high heat, until the vegetables are just barely cooked through. Sprinkle with vegetables with a little salt while cooking. Add the garlic and cook another 30 seconds. Turn off the heat, but let pan stay on the burner.
Add thinned tomato sauce into vegetables, add seasoning: Thin 1/2 cup of tomato sauce (or spaghetti or marinara sauce) with 1/2 cup of the pasta water in a small bowl. Stir the sauce into the vegetables. Stir in the Italian seasoning and pepper. (If you are using prepared spaghetti or marinara sauce that is already well seasoned, you may not need as much additional seasoning, perhaps only 1/2 teaspoon of the Italian seasoning.) Add salt to taste.
Add cooked pasta, stir in cherry tomatoes, basil, Parmesan: Once the pasta is ready—cooked but still a bit firm, or al dente—drain the pasta and put it directly into the skillet with the vegetables. Adjust seasoning. Add more sauce if needed. Gently mix in the cherry tomatoes and thinly sliced basil. Serve with some freshly grated Parmesan, if you like.

Sun, 05 Jul 2026 00:00:00 GMT

Weeknight Pasta with Zucchini, Eggplant, and Peppers

Ingredients

1/2 pound fusilli pasta
2 tablespoons extra virgin olive oil
1 carrot, peeled and cut into 2x1/2-inch strips
1/2 red onion, sliced into 1/4-inch slices
1 medium zucchini, quartered lengthwise, then sliced into 1/4-inch thick slices
1/2 small eggplant, sliced into 1/4-inch by 1-inch slices
1/2 bell pepper, any color, cut into thin strips
Kosher salt
1 clove garlic, minced (about 1 teaspoon)
1/2 cup of tomato sauce (or prepared spaghetti or marinara sauce)
1 teaspoon Italian seasoning (dried thyme, oregano, basil)
1/8 teaspoon freshly ground black pepper
1 pint of cherry tomatoes, halved
6 basil leaves, thinly sliced
Grated Parmesan optional (omit for vegan version)

Instructions

Cook the pasta in boiling salted water: Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). While the water is heating, prep the vegetables. Once the water is boiling, add the pasta to the water. The pasta should take about 10 minutes to cook (check the package). Cook uncovered at a vigorous boil. You'll cook the vegetables while the pasta is cooking so they get done about the same time.
Sauté carrots and onions: Heat 2 Tbsp of the olive oil in a large skillet on medium high heat. Add the carrots and onions. Cook for about 5 minutes, until the onions begin to soften.
Add zucchini, eggplant, bell pepper, garlic: Add the zucchini, eggplant, and bell pepper to the pan with the onions and carrots. Cook for another 3 to 4 minutes on medium high to high heat, until the vegetables are just barely cooked through. Sprinkle with vegetables with a little salt while cooking. Add the garlic and cook another 30 seconds. Turn off the heat, but let pan stay on the burner.
Add thinned tomato sauce into vegetables, add seasoning: Thin 1/2 cup of tomato sauce (or spaghetti or marinara sauce) with 1/2 cup of the pasta water in a small bowl. Stir the sauce into the vegetables. Stir in the Italian seasoning and pepper. (If you are using prepared spaghetti or marinara sauce that is already well seasoned, you may not need as much additional seasoning, perhaps only 1/2 teaspoon of the Italian seasoning.) Add salt to taste.
Add cooked pasta, stir in cherry tomatoes, basil, Parmesan: Once the pasta is ready—cooked but still a bit firm, or al dente—drain the pasta and put it directly into the skillet with the vegetables. Adjust seasoning. Add more sauce if needed. Gently mix in the cherry tomatoes and thinly sliced basil. Serve with some freshly grated Parmesan, if you like.

Sun, 05 Jul 2026 00:00:00 GMT

Weeknight Pasta with Zucchini, Eggplant, and Peppers

Ingredients

1/2 pound fusilli pasta
2 tablespoons extra virgin olive oil
1 carrot, peeled and cut into 2x1/2-inch strips
1/2 red onion, sliced into 1/4-inch slices
1 medium zucchini, quartered lengthwise, then sliced into 1/4-inch thick slices
1/2 small eggplant, sliced into 1/4-inch by 1-inch slices
1/2 bell pepper, any color, cut into thin strips
Kosher salt
1 clove garlic, minced (about 1 teaspoon)
1/2 cup of tomato sauce (or prepared spaghetti or marinara sauce)
1 teaspoon Italian seasoning (dried thyme, oregano, basil)
1/8 teaspoon freshly ground black pepper
1 pint of cherry tomatoes, halved
6 basil leaves, thinly sliced
Grated Parmesan optional (omit for vegan version)

Instructions

Cook the pasta in boiling salted water: Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). While the water is heating, prep the vegetables. Once the water is boiling, add the pasta to the water. The pasta should take about 10 minutes to cook (check the package). Cook uncovered at a vigorous boil. You'll cook the vegetables while the pasta is cooking so they get done about the same time.
Sauté carrots and onions: Heat 2 Tbsp of the olive oil in a large skillet on medium high heat. Add the carrots and onions. Cook for about 5 minutes, until the onions begin to soften.
Add zucchini, eggplant, bell pepper, garlic: Add the zucchini, eggplant, and bell pepper to the pan with the onions and carrots. Cook for another 3 to 4 minutes on medium high to high heat, until the vegetables are just barely cooked through. Sprinkle with vegetables with a little salt while cooking. Add the garlic and cook another 30 seconds. Turn off the heat, but let pan stay on the burner.
Add thinned tomato sauce into vegetables, add seasoning: Thin 1/2 cup of tomato sauce (or spaghetti or marinara sauce) with 1/2 cup of the pasta water in a small bowl. Stir the sauce into the vegetables. Stir in the Italian seasoning and pepper. (If you are using prepared spaghetti or marinara sauce that is already well seasoned, you may not need as much additional seasoning, perhaps only 1/2 teaspoon of the Italian seasoning.) Add salt to taste.
Add cooked pasta, stir in cherry tomatoes, basil, Parmesan: Once the pasta is ready—cooked but still a bit firm, or al dente—drain the pasta and put it directly into the skillet with the vegetables. Adjust seasoning. Add more sauce if needed. Gently mix in the cherry tomatoes and thinly sliced basil. Serve with some freshly grated Parmesan, if you like.

Sun, 05 Jul 2026 00:00:00 GMT

Weeknight Pasta with Zucchini, Eggplant, and Peppers

Ingredients

1/2 pound fusilli pasta
2 tablespoons extra virgin olive oil
1 carrot, peeled and cut into 2x1/2-inch strips
1/2 red onion, sliced into 1/4-inch slices
1 medium zucchini, quartered lengthwise, then sliced into 1/4-inch thick slices
1/2 small eggplant, sliced into 1/4-inch by 1-inch slices
1/2 bell pepper, any color, cut into thin strips
Kosher salt
1 clove garlic, minced (about 1 teaspoon)
1/2 cup of tomato sauce (or prepared spaghetti or marinara sauce)
1 teaspoon Italian seasoning (dried thyme, oregano, basil)
1/8 teaspoon freshly ground black pepper
1 pint of cherry tomatoes, halved
6 basil leaves, thinly sliced
Grated Parmesan optional (omit for vegan version)

Instructions

Cook the pasta in boiling salted water: Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). While the water is heating, prep the vegetables. Once the water is boiling, add the pasta to the water. The pasta should take about 10 minutes to cook (check the package). Cook uncovered at a vigorous boil. You'll cook the vegetables while the pasta is cooking so they get done about the same time.
Sauté carrots and onions: Heat 2 Tbsp of the olive oil in a large skillet on medium high heat. Add the carrots and onions. Cook for about 5 minutes, until the onions begin to soften.
Add zucchini, eggplant, bell pepper, garlic: Add the zucchini, eggplant, and bell pepper to the pan with the onions and carrots. Cook for another 3 to 4 minutes on medium high to high heat, until the vegetables are just barely cooked through. Sprinkle with vegetables with a little salt while cooking. Add the garlic and cook another 30 seconds. Turn off the heat, but let pan stay on the burner.
Add thinned tomato sauce into vegetables, add seasoning: Thin 1/2 cup of tomato sauce (or spaghetti or marinara sauce) with 1/2 cup of the pasta water in a small bowl. Stir the sauce into the vegetables. Stir in the Italian seasoning and pepper. (If you are using prepared spaghetti or marinara sauce that is already well seasoned, you may not need as much additional seasoning, perhaps only 1/2 teaspoon of the Italian seasoning.) Add salt to taste.
Add cooked pasta, stir in cherry tomatoes, basil, Parmesan: Once the pasta is ready—cooked but still a bit firm, or al dente—drain the pasta and put it directly into the skillet with the vegetables. Adjust seasoning. Add more sauce if needed. Gently mix in the cherry tomatoes and thinly sliced basil. Serve with some freshly grated Parmesan, if you like.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Casserole

Ingredients

3 ea Zucchini sliced
3 tablespoon Butter
1/2 cup Onion chopped
1 teaspoon Basil dried
1 teaspoon Tarragon dried
3 tablespoon White wine
1/2 cup Half-and-half cream
1/3 cup Sour cream
1 pinch Salt, pepper, nutmeg
3 tablespoon Parsley chopped

Instructions

Blanch sliced zucchini in boiling water for 10 seconds. Drain well.
In saucepan, melt butter, saute onions. Add basil, tarragon, wine and half and half. Whisk in sour cream and remaining spices. Stir in parsley. Toss in zucchini.
Heat quickly and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Casserole

Ingredients

3 ea Zucchini sliced
3 tablespoon Butter
1/2 cup Onion chopped
1 teaspoon Basil dried
1 teaspoon Tarragon dried
3 tablespoon White wine
1/2 cup Half-and-half cream
1/3 cup Sour cream
1 pinch Salt, pepper, nutmeg
3 tablespoon Parsley chopped

Instructions

Blanch sliced zucchini in boiling water for 10 seconds. Drain well.
In saucepan, melt butter, saute onions. Add basil, tarragon, wine and half and half. Whisk in sour cream and remaining spices. Stir in parsley. Toss in zucchini.
Heat quickly and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Casserole

Ingredients

3 ea Zucchini sliced
3 tablespoon Butter
1/2 cup Onion chopped
1 teaspoon Basil dried
1 teaspoon Tarragon dried
3 tablespoon White wine
1/2 cup Half-and-half cream
1/3 cup Sour cream
1 pinch Salt, pepper, nutmeg
3 tablespoon Parsley chopped

Instructions

Blanch sliced zucchini in boiling water for 10 seconds. Drain well.
In saucepan, melt butter, saute onions. Add basil, tarragon, wine and half and half. Whisk in sour cream and remaining spices. Stir in parsley. Toss in zucchini.
Heat quickly and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Casserole

Ingredients

3 ea Zucchini sliced
3 tablespoon Butter
1/2 cup Onion chopped
1 teaspoon Basil dried
1 teaspoon Tarragon dried
3 tablespoon White wine
1/2 cup Half-and-half cream
1/3 cup Sour cream
1 pinch Salt, pepper, nutmeg
3 tablespoon Parsley chopped

Instructions

Blanch sliced zucchini in boiling water for 10 seconds. Drain well.
In saucepan, melt butter, saute onions. Add basil, tarragon, wine and half and half. Whisk in sour cream and remaining spices. Stir in parsley. Toss in zucchini.
Heat quickly and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Zucchini Carbonara

Ingredients

2 large zucchini (about 10 oz. each), cut into 1/4" rounds
2 tbsp. extra-virgin olive oil
Kosher salt
12 oz. spaghetti
6 large egg yolks
1 large egg
1 c. finely grated Pecorino (about 3 oz.), plus more for serving
1/4 c. coarsely chopped fresh basil
1 tbsp. unsalted butter
1 tbsp. white miso
2 tsp. finely grated lemon zest
Freshly ground black pepper

Instructions

Prepare a grill for medium-high heat (or heat a large grill pan over medium-high heat); preheat 5 minutes. In a medium bowl, toss zucchini, oil, and 1 teaspoon salt. Let rest 5 to 10 minutes while grill heats up.
Working in batches if needed, grill zucchini, turning halfway through, until charred and softened, 5 to 6 minutes per side.
In a large pot of boiling salted water, cook pasta, stirring occasionally, until just al dente or a little white still appears once bitten into, about 10 minutes.
Meanwhile, in a large bowl, mix egg yolks, egg, Pecorino, basil, butter, miso, and lemon zest; season with pepper. Set aside away from heat.
Add pasta and zucchini to egg mixture, gently but quickly tossing to incorporate hot pasta and egg mixture, until sauce is glossy and coats pasta.
Divide pasta among bowls. Top with Pecorino; season with pepper.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Zucchini Carbonara

Ingredients

2 large zucchini (about 10 oz. each), cut into 1/4" rounds
2 tbsp. extra-virgin olive oil
Kosher salt
12 oz. spaghetti
6 large egg yolks
1 large egg
1 c. finely grated Pecorino (about 3 oz.), plus more for serving
1/4 c. coarsely chopped fresh basil
1 tbsp. unsalted butter
1 tbsp. white miso
2 tsp. finely grated lemon zest
Freshly ground black pepper

Instructions

Prepare a grill for medium-high heat (or heat a large grill pan over medium-high heat); preheat 5 minutes. In a medium bowl, toss zucchini, oil, and 1 teaspoon salt. Let rest 5 to 10 minutes while grill heats up.
Working in batches if needed, grill zucchini, turning halfway through, until charred and softened, 5 to 6 minutes per side.
In a large pot of boiling salted water, cook pasta, stirring occasionally, until just al dente or a little white still appears once bitten into, about 10 minutes.
Meanwhile, in a large bowl, mix egg yolks, egg, Pecorino, basil, butter, miso, and lemon zest; season with pepper. Set aside away from heat.
Add pasta and zucchini to egg mixture, gently but quickly tossing to incorporate hot pasta and egg mixture, until sauce is glossy and coats pasta.
Divide pasta among bowls. Top with Pecorino; season with pepper.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Zucchini Carbonara

Ingredients

2 large zucchini (about 10 oz. each), cut into 1/4" rounds
2 tbsp. extra-virgin olive oil
Kosher salt
12 oz. spaghetti
6 large egg yolks
1 large egg
1 c. finely grated Pecorino (about 3 oz.), plus more for serving
1/4 c. coarsely chopped fresh basil
1 tbsp. unsalted butter
1 tbsp. white miso
2 tsp. finely grated lemon zest
Freshly ground black pepper

Instructions

Prepare a grill for medium-high heat (or heat a large grill pan over medium-high heat); preheat 5 minutes. In a medium bowl, toss zucchini, oil, and 1 teaspoon salt. Let rest 5 to 10 minutes while grill heats up.
Working in batches if needed, grill zucchini, turning halfway through, until charred and softened, 5 to 6 minutes per side.
In a large pot of boiling salted water, cook pasta, stirring occasionally, until just al dente or a little white still appears once bitten into, about 10 minutes.
Meanwhile, in a large bowl, mix egg yolks, egg, Pecorino, basil, butter, miso, and lemon zest; season with pepper. Set aside away from heat.
Add pasta and zucchini to egg mixture, gently but quickly tossing to incorporate hot pasta and egg mixture, until sauce is glossy and coats pasta.
Divide pasta among bowls. Top with Pecorino; season with pepper.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Zucchini Carbonara

Ingredients

2 large zucchini (about 10 oz. each), cut into 1/4" rounds
2 tbsp. extra-virgin olive oil
Kosher salt
12 oz. spaghetti
6 large egg yolks
1 large egg
1 c. finely grated Pecorino (about 3 oz.), plus more for serving
1/4 c. coarsely chopped fresh basil
1 tbsp. unsalted butter
1 tbsp. white miso
2 tsp. finely grated lemon zest
Freshly ground black pepper

Instructions

Prepare a grill for medium-high heat (or heat a large grill pan over medium-high heat); preheat 5 minutes. In a medium bowl, toss zucchini, oil, and 1 teaspoon salt. Let rest 5 to 10 minutes while grill heats up.
Working in batches if needed, grill zucchini, turning halfway through, until charred and softened, 5 to 6 minutes per side.
In a large pot of boiling salted water, cook pasta, stirring occasionally, until just al dente or a little white still appears once bitten into, about 10 minutes.
Meanwhile, in a large bowl, mix egg yolks, egg, Pecorino, basil, butter, miso, and lemon zest; season with pepper. Set aside away from heat.
Add pasta and zucchini to egg mixture, gently but quickly tossing to incorporate hot pasta and egg mixture, until sauce is glossy and coats pasta.
Divide pasta among bowls. Top with Pecorino; season with pepper.

Sun, 05 Jul 2026 00:00:00 GMT

Orecchiette Pasta With Broiled Feta Cheese

Ingredients

3 pints cherry tomatoes, halved
1/4 cup extra virgin olive oil, plus more
extra virgin olive oil, to brush on feta
1/3 cup of fresh mint, chopped in a chiffonade
1 tablespoon dried oregano
salt and pepper
2 (16 ounce) jars roasted red peppers, chopped into bite-sized pieces
3/4 lb feta
1 lb sweet Italian sausage, grilled or broiled
1 lb hot Italian sausage, grilled or broiled
2 lbs orecchiette, cooked al dente, reserve
1 cup pasta cooking water, if needed to toss with pasta

Instructions

Toss tomatoes, mint, and oil together.
Preheat broiler.
Brush feta with oil and sprinkle with oregano.
Broil feta, til browned.
Toss together tomato mixture, cooked pasta, roasted peppers, sausages and pasta.
Add pasta water til perfect sauciness is achieved.
Crack pepper and season with salt.
Crumble broiled feta cheese over top.
Crack more pepper on top.
yummy.

Sun, 05 Jul 2026 00:00:00 GMT

Orecchiette Pasta With Broiled Feta Cheese

Ingredients

3 pints cherry tomatoes, halved
1/4 cup extra virgin olive oil, plus more
extra virgin olive oil, to brush on feta
1/3 cup of fresh mint, chopped in a chiffonade
1 tablespoon dried oregano
salt and pepper
2 (16 ounce) jars roasted red peppers, chopped into bite-sized pieces
3/4 lb feta
1 lb sweet Italian sausage, grilled or broiled
1 lb hot Italian sausage, grilled or broiled
2 lbs orecchiette, cooked al dente, reserve
1 cup pasta cooking water, if needed to toss with pasta

Instructions

Toss tomatoes, mint, and oil together.
Preheat broiler.
Brush feta with oil and sprinkle with oregano.
Broil feta, til browned.
Toss together tomato mixture, cooked pasta, roasted peppers, sausages and pasta.
Add pasta water til perfect sauciness is achieved.
Crack pepper and season with salt.
Crumble broiled feta cheese over top.
Crack more pepper on top.
yummy.

Sun, 05 Jul 2026 00:00:00 GMT

Orecchiette Pasta With Broiled Feta Cheese

Ingredients

3 pints cherry tomatoes, halved
1/4 cup extra virgin olive oil, plus more
extra virgin olive oil, to brush on feta
1/3 cup of fresh mint, chopped in a chiffonade
1 tablespoon dried oregano
salt and pepper
2 (16 ounce) jars roasted red peppers, chopped into bite-sized pieces
3/4 lb feta
1 lb sweet Italian sausage, grilled or broiled
1 lb hot Italian sausage, grilled or broiled
2 lbs orecchiette, cooked al dente, reserve
1 cup pasta cooking water, if needed to toss with pasta

Instructions

Toss tomatoes, mint, and oil together.
Preheat broiler.
Brush feta with oil and sprinkle with oregano.
Broil feta, til browned.
Toss together tomato mixture, cooked pasta, roasted peppers, sausages and pasta.
Add pasta water til perfect sauciness is achieved.
Crack pepper and season with salt.
Crumble broiled feta cheese over top.
Crack more pepper on top.
yummy.

Sun, 05 Jul 2026 00:00:00 GMT

Orecchiette Pasta With Broiled Feta Cheese

Ingredients

3 pints cherry tomatoes, halved
1/4 cup extra virgin olive oil, plus more
extra virgin olive oil, to brush on feta
1/3 cup of fresh mint, chopped in a chiffonade
1 tablespoon dried oregano
salt and pepper
2 (16 ounce) jars roasted red peppers, chopped into bite-sized pieces
3/4 lb feta
1 lb sweet Italian sausage, grilled or broiled
1 lb hot Italian sausage, grilled or broiled
2 lbs orecchiette, cooked al dente, reserve
1 cup pasta cooking water, if needed to toss with pasta

Instructions

Toss tomatoes, mint, and oil together.
Preheat broiler.
Brush feta with oil and sprinkle with oregano.
Broil feta, til browned.
Toss together tomato mixture, cooked pasta, roasted peppers, sausages and pasta.
Add pasta water til perfect sauciness is achieved.
Crack pepper and season with salt.
Crumble broiled feta cheese over top.
Crack more pepper on top.
yummy.

Sun, 05 Jul 2026 00:00:00 GMT

Buckwheat Pasta with Summer Squash, Tomatoes and Ricotta

Ingredients

0.25 cup plus 2 tablespoons extra-virgin olive oil
1 pound mixed yellow summer squash and zucchini
1 medium red onion
1 pint grape tomatoes
crushed red pepper
Sea salt
0.25 cup dry white wine
1.5 pounds dried buckwheat pasta
4 cups baby spinach
1 cup fresh ricotta

Instructions

In a large, deep skillet, heat 1/4 cup of the oil until nearly smoking. Add the squash mix and onion and cook over high heat, stirring, until lightly charred in spots and crisp-tender, about 8 minutes. Add the tomatoes, crushing them lightly with your hands as you add them. Add the crushed red pepper, season with salt and cook over high heat, stirring occasionally, until softened, about 5 minutes. Add the wine and cook until nearly evaporated.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
Add the pasta to the skillet along with the spinach, ricotta and the reserved cooking water. Toss over moderately high heat until the spinach is wilted and the sauce is thickened and clings to the pasta. Transfer the pasta to a platter and drizzle with the remaining 2 tablespoons of olive oil.

Sun, 05 Jul 2026 00:00:00 GMT

Buckwheat Pasta with Summer Squash, Tomatoes and Ricotta

Ingredients

0.25 cup plus 2 tablespoons extra-virgin olive oil
1 pound mixed yellow summer squash and zucchini
1 medium red onion
1 pint grape tomatoes
crushed red pepper
Sea salt
0.25 cup dry white wine
1.5 pounds dried buckwheat pasta
4 cups baby spinach
1 cup fresh ricotta

Instructions

In a large, deep skillet, heat 1/4 cup of the oil until nearly smoking. Add the squash mix and onion and cook over high heat, stirring, until lightly charred in spots and crisp-tender, about 8 minutes. Add the tomatoes, crushing them lightly with your hands as you add them. Add the crushed red pepper, season with salt and cook over high heat, stirring occasionally, until softened, about 5 minutes. Add the wine and cook until nearly evaporated.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
Add the pasta to the skillet along with the spinach, ricotta and the reserved cooking water. Toss over moderately high heat until the spinach is wilted and the sauce is thickened and clings to the pasta. Transfer the pasta to a platter and drizzle with the remaining 2 tablespoons of olive oil.

Sun, 05 Jul 2026 00:00:00 GMT

Buckwheat Pasta with Summer Squash, Tomatoes and Ricotta

Ingredients

0.25 cup plus 2 tablespoons extra-virgin olive oil
1 pound mixed yellow summer squash and zucchini
1 medium red onion
1 pint grape tomatoes
crushed red pepper
Sea salt
0.25 cup dry white wine
1.5 pounds dried buckwheat pasta
4 cups baby spinach
1 cup fresh ricotta

Instructions

In a large, deep skillet, heat 1/4 cup of the oil until nearly smoking. Add the squash mix and onion and cook over high heat, stirring, until lightly charred in spots and crisp-tender, about 8 minutes. Add the tomatoes, crushing them lightly with your hands as you add them. Add the crushed red pepper, season with salt and cook over high heat, stirring occasionally, until softened, about 5 minutes. Add the wine and cook until nearly evaporated.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
Add the pasta to the skillet along with the spinach, ricotta and the reserved cooking water. Toss over moderately high heat until the spinach is wilted and the sauce is thickened and clings to the pasta. Transfer the pasta to a platter and drizzle with the remaining 2 tablespoons of olive oil.

Sun, 05 Jul 2026 00:00:00 GMT

Buckwheat Pasta with Summer Squash, Tomatoes and Ricotta

Ingredients

0.25 cup plus 2 tablespoons extra-virgin olive oil
1 pound mixed yellow summer squash and zucchini
1 medium red onion
1 pint grape tomatoes
crushed red pepper
Sea salt
0.25 cup dry white wine
1.5 pounds dried buckwheat pasta
4 cups baby spinach
1 cup fresh ricotta

Instructions

In a large, deep skillet, heat 1/4 cup of the oil until nearly smoking. Add the squash mix and onion and cook over high heat, stirring, until lightly charred in spots and crisp-tender, about 8 minutes. Add the tomatoes, crushing them lightly with your hands as you add them. Add the crushed red pepper, season with salt and cook over high heat, stirring occasionally, until softened, about 5 minutes. Add the wine and cook until nearly evaporated.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
Add the pasta to the skillet along with the spinach, ricotta and the reserved cooking water. Toss over moderately high heat until the spinach is wilted and the sauce is thickened and clings to the pasta. Transfer the pasta to a platter and drizzle with the remaining 2 tablespoons of olive oil.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini noodles with goat cheese

Ingredients

I large Red bell pepper Chopped
1 Pkg Mushrooms Sliced then half
2 Cloves Garlic Minced
5 ounces Goat cheese
Shake White wine vinegar
3 medium Zucchini Peeled

Instructions

Peel zucchini then with a peeler slice it until you come to seeds. Pour salt over the noodles placed in a colander and let drain for 4 to 12 hours. Rinse off noodles and pat with a paper towel and use as noodles.
Sauté in oil the peppers, mushrooms ( you can use shiitake mushrooms for a more meaty taste). Garlic and a splash of vinegar. At the end of sautéing add goat cheese. Until it melts and becomes creamy. Add noodles just to warm and serve

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini noodles with goat cheese

Ingredients

I large Red bell pepper Chopped
1 Pkg Mushrooms Sliced then half
2 Cloves Garlic Minced
5 ounces Goat cheese
Shake White wine vinegar
3 medium Zucchini Peeled

Instructions

Peel zucchini then with a peeler slice it until you come to seeds. Pour salt over the noodles placed in a colander and let drain for 4 to 12 hours. Rinse off noodles and pat with a paper towel and use as noodles.
Sauté in oil the peppers, mushrooms ( you can use shiitake mushrooms for a more meaty taste). Garlic and a splash of vinegar. At the end of sautéing add goat cheese. Until it melts and becomes creamy. Add noodles just to warm and serve

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini noodles with goat cheese

Ingredients

I large Red bell pepper Chopped
1 Pkg Mushrooms Sliced then half
2 Cloves Garlic Minced
5 ounces Goat cheese
Shake White wine vinegar
3 medium Zucchini Peeled

Instructions

Peel zucchini then with a peeler slice it until you come to seeds. Pour salt over the noodles placed in a colander and let drain for 4 to 12 hours. Rinse off noodles and pat with a paper towel and use as noodles.
Sauté in oil the peppers, mushrooms ( you can use shiitake mushrooms for a more meaty taste). Garlic and a splash of vinegar. At the end of sautéing add goat cheese. Until it melts and becomes creamy. Add noodles just to warm and serve

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini noodles with goat cheese

Ingredients

I large Red bell pepper Chopped
1 Pkg Mushrooms Sliced then half
2 Cloves Garlic Minced
5 ounces Goat cheese
Shake White wine vinegar
3 medium Zucchini Peeled

Instructions

Peel zucchini then with a peeler slice it until you come to seeds. Pour salt over the noodles placed in a colander and let drain for 4 to 12 hours. Rinse off noodles and pat with a paper towel and use as noodles.
Sauté in oil the peppers, mushrooms ( you can use shiitake mushrooms for a more meaty taste). Garlic and a splash of vinegar. At the end of sautéing add goat cheese. Until it melts and becomes creamy. Add noodles just to warm and serve

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Zucchini Pasta

Ingredients

2 lb. zucchini or summer squash (4–6 medium zucchini)
1 large shallot or ½ small onion
4 large garlic cloves
3 Tbsp. extra-virgin olive oil
¼ tsp. crushed red pepper flakes
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
Freshly ground black pepper
12 oz. spaghetti, linguine, bucatini, or other long pasta
1 lemon
½ oz. Parmesan, plus more for serving
½ cup (lightly packed) basil or mint leaves (or a combination!)
½ cup heavy cream

Instructions

Bring a large pot of water to a boil and salt heavily.
Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Trim 2 lb. zucchini or summer squash (4–6), then grate on the large holes of a box grater directly into towel. Peel 1 large shallot and grate on the large holes of grater into towel. Peel 4 large garlic cloves and grate on the small holes of grater into towel.
Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it’s hard to get out any more liquid. You should have extracted about ⅔ cup zucchini liquid, just FYI; discard.
Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add zucchini mixture (unwrap the balled-up towel over the pot for easiest transfer) and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir to coat. Season generously with freshly ground black pepper. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes.
When the zucchini has been cooking 5–10 minutes, add 12 oz. spaghetti, linguine, bucatini, or other long pasta to pot of boiling water and cook until al dente.
Meanwhile, juice 1 lemon into a small bowl. Grate ½ oz. Parmesan on the small holes of grater (you should have about ¼ cup; you can also use ¼ cup pre-grated Parmesan). Very coarsely tear or chop ½ cup (lightly packed) basil or mint leaves.
Scoop out 2 cups pasta cooking water and set aside. Using tongs, transfer pasta to pot with zucchini—it’s okay if some water clings to it. Reduce heat to medium-low, add ½ cup pasta cooking liquid and ½ cup heavy cream, and stir to combine. Add cheese, pour another ½ cup pasta cooking liquid over top, and cook, stirring vigorously with tongs or a wooden spoon and add more pasta cooking liquid if needed, until a creamy sauce that coats pasta forms, 2–3 minutes.
Remove pasta from heat and stir in 2 Tbsp. lemon juice. Taste and season with more salt and black pepper and add more lemon juice (you may want to add an additional 1 Tbsp.). Stir in most of the herbs.
Serve pasta topped with more grated Parmesan and remaining herbs. Editor’s note: This zucchini pasta recipe was first printed online in August 2020. Head this way for more of our best pasta recipes →

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Zucchini Pasta

Ingredients

2 lb. zucchini or summer squash (4–6 medium zucchini)
1 large shallot or ½ small onion
4 large garlic cloves
3 Tbsp. extra-virgin olive oil
¼ tsp. crushed red pepper flakes
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
Freshly ground black pepper
12 oz. spaghetti, linguine, bucatini, or other long pasta
1 lemon
½ oz. Parmesan, plus more for serving
½ cup (lightly packed) basil or mint leaves (or a combination!)
½ cup heavy cream

Instructions

Bring a large pot of water to a boil and salt heavily.
Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Trim 2 lb. zucchini or summer squash (4–6), then grate on the large holes of a box grater directly into towel. Peel 1 large shallot and grate on the large holes of grater into towel. Peel 4 large garlic cloves and grate on the small holes of grater into towel.
Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it’s hard to get out any more liquid. You should have extracted about ⅔ cup zucchini liquid, just FYI; discard.
Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add zucchini mixture (unwrap the balled-up towel over the pot for easiest transfer) and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir to coat. Season generously with freshly ground black pepper. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes.
When the zucchini has been cooking 5–10 minutes, add 12 oz. spaghetti, linguine, bucatini, or other long pasta to pot of boiling water and cook until al dente.
Meanwhile, juice 1 lemon into a small bowl. Grate ½ oz. Parmesan on the small holes of grater (you should have about ¼ cup; you can also use ¼ cup pre-grated Parmesan). Very coarsely tear or chop ½ cup (lightly packed) basil or mint leaves.
Scoop out 2 cups pasta cooking water and set aside. Using tongs, transfer pasta to pot with zucchini—it’s okay if some water clings to it. Reduce heat to medium-low, add ½ cup pasta cooking liquid and ½ cup heavy cream, and stir to combine. Add cheese, pour another ½ cup pasta cooking liquid over top, and cook, stirring vigorously with tongs or a wooden spoon and add more pasta cooking liquid if needed, until a creamy sauce that coats pasta forms, 2–3 minutes.
Remove pasta from heat and stir in 2 Tbsp. lemon juice. Taste and season with more salt and black pepper and add more lemon juice (you may want to add an additional 1 Tbsp.). Stir in most of the herbs.
Serve pasta topped with more grated Parmesan and remaining herbs. Editor’s note: This zucchini pasta recipe was first printed online in August 2020. Head this way for more of our best pasta recipes →

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Zucchini Pasta

Ingredients

2 lb. zucchini or summer squash (4–6 medium zucchini)
1 large shallot or ½ small onion
4 large garlic cloves
3 Tbsp. extra-virgin olive oil
¼ tsp. crushed red pepper flakes
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
Freshly ground black pepper
12 oz. spaghetti, linguine, bucatini, or other long pasta
1 lemon
½ oz. Parmesan, plus more for serving
½ cup (lightly packed) basil or mint leaves (or a combination!)
½ cup heavy cream

Instructions

Bring a large pot of water to a boil and salt heavily.
Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Trim 2 lb. zucchini or summer squash (4–6), then grate on the large holes of a box grater directly into towel. Peel 1 large shallot and grate on the large holes of grater into towel. Peel 4 large garlic cloves and grate on the small holes of grater into towel.
Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it’s hard to get out any more liquid. You should have extracted about ⅔ cup zucchini liquid, just FYI; discard.
Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add zucchini mixture (unwrap the balled-up towel over the pot for easiest transfer) and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir to coat. Season generously with freshly ground black pepper. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes.
When the zucchini has been cooking 5–10 minutes, add 12 oz. spaghetti, linguine, bucatini, or other long pasta to pot of boiling water and cook until al dente.
Meanwhile, juice 1 lemon into a small bowl. Grate ½ oz. Parmesan on the small holes of grater (you should have about ¼ cup; you can also use ¼ cup pre-grated Parmesan). Very coarsely tear or chop ½ cup (lightly packed) basil or mint leaves.
Scoop out 2 cups pasta cooking water and set aside. Using tongs, transfer pasta to pot with zucchini—it’s okay if some water clings to it. Reduce heat to medium-low, add ½ cup pasta cooking liquid and ½ cup heavy cream, and stir to combine. Add cheese, pour another ½ cup pasta cooking liquid over top, and cook, stirring vigorously with tongs or a wooden spoon and add more pasta cooking liquid if needed, until a creamy sauce that coats pasta forms, 2–3 minutes.
Remove pasta from heat and stir in 2 Tbsp. lemon juice. Taste and season with more salt and black pepper and add more lemon juice (you may want to add an additional 1 Tbsp.). Stir in most of the herbs.
Serve pasta topped with more grated Parmesan and remaining herbs. Editor’s note: This zucchini pasta recipe was first printed online in August 2020. Head this way for more of our best pasta recipes →

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Zucchini Pasta

Ingredients

2 lb. zucchini or summer squash (4–6 medium zucchini)
1 large shallot or ½ small onion
4 large garlic cloves
3 Tbsp. extra-virgin olive oil
¼ tsp. crushed red pepper flakes
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
Freshly ground black pepper
12 oz. spaghetti, linguine, bucatini, or other long pasta
1 lemon
½ oz. Parmesan, plus more for serving
½ cup (lightly packed) basil or mint leaves (or a combination!)
½ cup heavy cream

Instructions

Bring a large pot of water to a boil and salt heavily.
Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Trim 2 lb. zucchini or summer squash (4–6), then grate on the large holes of a box grater directly into towel. Peel 1 large shallot and grate on the large holes of grater into towel. Peel 4 large garlic cloves and grate on the small holes of grater into towel.
Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it’s hard to get out any more liquid. You should have extracted about ⅔ cup zucchini liquid, just FYI; discard.
Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add zucchini mixture (unwrap the balled-up towel over the pot for easiest transfer) and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir to coat. Season generously with freshly ground black pepper. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes.
When the zucchini has been cooking 5–10 minutes, add 12 oz. spaghetti, linguine, bucatini, or other long pasta to pot of boiling water and cook until al dente.
Meanwhile, juice 1 lemon into a small bowl. Grate ½ oz. Parmesan on the small holes of grater (you should have about ¼ cup; you can also use ¼ cup pre-grated Parmesan). Very coarsely tear or chop ½ cup (lightly packed) basil or mint leaves.
Scoop out 2 cups pasta cooking water and set aside. Using tongs, transfer pasta to pot with zucchini—it’s okay if some water clings to it. Reduce heat to medium-low, add ½ cup pasta cooking liquid and ½ cup heavy cream, and stir to combine. Add cheese, pour another ½ cup pasta cooking liquid over top, and cook, stirring vigorously with tongs or a wooden spoon and add more pasta cooking liquid if needed, until a creamy sauce that coats pasta forms, 2–3 minutes.
Remove pasta from heat and stir in 2 Tbsp. lemon juice. Taste and season with more salt and black pepper and add more lemon juice (you may want to add an additional 1 Tbsp.). Stir in most of the herbs.
Serve pasta topped with more grated Parmesan and remaining herbs. Editor’s note: This zucchini pasta recipe was first printed online in August 2020. Head this way for more of our best pasta recipes →

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini with Goat Cheese

Ingredients

8 medium Zucchini
1 tablespoon Extra virgin olive oil
4 ounces Fresh or aged goat cheese
1 bunch leaves of fresh mint chopped
Ground black pepper

Instructions

Preheat oven to 350°F or prepare a grill for medium-high heat cooking. Cut 8 squares of foil, each big enough to completely wrap a zucchini, and line foil with parchment paper. Brush each square lightly with some of the oil. Cut a slit along the length of each zucchini; crumble or slice cheese and press into slits. Press some chopped mint into slits and sprinkle zucchini with olive oil and pepper. Wrap each zucchini in foil and bake or grill until tender, turning zucchini frequently, about 15 minutes on the grill or 25 minutes in the oven.
Per serving: 90 calories (45 from fat), 5g total fat, 2.5g saturated fat, 5mg cholesterol, 85mg sodium, 8g total carbohydrate (3g dietary fiber, 3g sugar), 5g protein

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini with Goat Cheese

Ingredients

8 medium Zucchini
1 tablespoon Extra virgin olive oil
4 ounces Fresh or aged goat cheese
1 bunch leaves of fresh mint chopped
Ground black pepper

Instructions

Preheat oven to 350°F or prepare a grill for medium-high heat cooking. Cut 8 squares of foil, each big enough to completely wrap a zucchini, and line foil with parchment paper. Brush each square lightly with some of the oil. Cut a slit along the length of each zucchini; crumble or slice cheese and press into slits. Press some chopped mint into slits and sprinkle zucchini with olive oil and pepper. Wrap each zucchini in foil and bake or grill until tender, turning zucchini frequently, about 15 minutes on the grill or 25 minutes in the oven.
Per serving: 90 calories (45 from fat), 5g total fat, 2.5g saturated fat, 5mg cholesterol, 85mg sodium, 8g total carbohydrate (3g dietary fiber, 3g sugar), 5g protein

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini with Goat Cheese

Ingredients

8 medium Zucchini
1 tablespoon Extra virgin olive oil
4 ounces Fresh or aged goat cheese
1 bunch leaves of fresh mint chopped
Ground black pepper

Instructions

Preheat oven to 350°F or prepare a grill for medium-high heat cooking. Cut 8 squares of foil, each big enough to completely wrap a zucchini, and line foil with parchment paper. Brush each square lightly with some of the oil. Cut a slit along the length of each zucchini; crumble or slice cheese and press into slits. Press some chopped mint into slits and sprinkle zucchini with olive oil and pepper. Wrap each zucchini in foil and bake or grill until tender, turning zucchini frequently, about 15 minutes on the grill or 25 minutes in the oven.
Per serving: 90 calories (45 from fat), 5g total fat, 2.5g saturated fat, 5mg cholesterol, 85mg sodium, 8g total carbohydrate (3g dietary fiber, 3g sugar), 5g protein

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini with Goat Cheese

Ingredients

8 medium Zucchini
1 tablespoon Extra virgin olive oil
4 ounces Fresh or aged goat cheese
1 bunch leaves of fresh mint chopped
Ground black pepper

Instructions

Preheat oven to 350°F or prepare a grill for medium-high heat cooking. Cut 8 squares of foil, each big enough to completely wrap a zucchini, and line foil with parchment paper. Brush each square lightly with some of the oil. Cut a slit along the length of each zucchini; crumble or slice cheese and press into slits. Press some chopped mint into slits and sprinkle zucchini with olive oil and pepper. Wrap each zucchini in foil and bake or grill until tender, turning zucchini frequently, about 15 minutes on the grill or 25 minutes in the oven.
Per serving: 90 calories (45 from fat), 5g total fat, 2.5g saturated fat, 5mg cholesterol, 85mg sodium, 8g total carbohydrate (3g dietary fiber, 3g sugar), 5g protein

Sun, 05 Jul 2026 00:00:00 GMT

Healthy Low-Fat Banana Zucchini Bread

Ingredients

1 cup white flour
1 cup wheat flour
1 cup rolled oat (Quaker Old Fashioned Oats)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt
2 Eggs (or Egg Beaters to cut some calories)
2 tblspns ground flaxseed mixed with 6 tblspns water
1/2 cups white sugar
1/2 cup brown sugar
1/4 cup oil
1/2 cup applesauce
2 medium overripe bananas mashed (the riper, the sweeter)
1 teaspoon vanilla
2 cups shredded zucchini
1 cup raisins (or dates or walnuts)

Instructions

Whisk together white flour, wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
In a separate bowl, beat the eggs.
Add the sugar, oil, applesauce, and mashed bananas to the eggs; mix well.
Add the vanilla.
Combine the wet and dry mixtures. Stir until just combined.
Fold in the zucchini and raisins.
Pour into 2 lightly greased loaf pans (9x5-inch).
Bake for 45-50 minutes or until a knife comes out clean

Sun, 05 Jul 2026 00:00:00 GMT

Healthy Low-Fat Banana Zucchini Bread

Ingredients

1 cup white flour
1 cup wheat flour
1 cup rolled oat (Quaker Old Fashioned Oats)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt
2 Eggs (or Egg Beaters to cut some calories)
2 tblspns ground flaxseed mixed with 6 tblspns water
1/2 cups white sugar
1/2 cup brown sugar
1/4 cup oil
1/2 cup applesauce
2 medium overripe bananas mashed (the riper, the sweeter)
1 teaspoon vanilla
2 cups shredded zucchini
1 cup raisins (or dates or walnuts)

Instructions

Whisk together white flour, wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
In a separate bowl, beat the eggs.
Add the sugar, oil, applesauce, and mashed bananas to the eggs; mix well.
Add the vanilla.
Combine the wet and dry mixtures. Stir until just combined.
Fold in the zucchini and raisins.
Pour into 2 lightly greased loaf pans (9x5-inch).
Bake for 45-50 minutes or until a knife comes out clean

Sun, 05 Jul 2026 00:00:00 GMT

Healthy Low-Fat Banana Zucchini Bread

Ingredients

1 cup white flour
1 cup wheat flour
1 cup rolled oat (Quaker Old Fashioned Oats)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt
2 Eggs (or Egg Beaters to cut some calories)
2 tblspns ground flaxseed mixed with 6 tblspns water
1/2 cups white sugar
1/2 cup brown sugar
1/4 cup oil
1/2 cup applesauce
2 medium overripe bananas mashed (the riper, the sweeter)
1 teaspoon vanilla
2 cups shredded zucchini
1 cup raisins (or dates or walnuts)

Instructions

Whisk together white flour, wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
In a separate bowl, beat the eggs.
Add the sugar, oil, applesauce, and mashed bananas to the eggs; mix well.
Add the vanilla.
Combine the wet and dry mixtures. Stir until just combined.
Fold in the zucchini and raisins.
Pour into 2 lightly greased loaf pans (9x5-inch).
Bake for 45-50 minutes or until a knife comes out clean

Sun, 05 Jul 2026 00:00:00 GMT

Healthy Low-Fat Banana Zucchini Bread

Ingredients

1 cup white flour
1 cup wheat flour
1 cup rolled oat (Quaker Old Fashioned Oats)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt
2 Eggs (or Egg Beaters to cut some calories)
2 tblspns ground flaxseed mixed with 6 tblspns water
1/2 cups white sugar
1/2 cup brown sugar
1/4 cup oil
1/2 cup applesauce
2 medium overripe bananas mashed (the riper, the sweeter)
1 teaspoon vanilla
2 cups shredded zucchini
1 cup raisins (or dates or walnuts)

Instructions

Whisk together white flour, wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
In a separate bowl, beat the eggs.
Add the sugar, oil, applesauce, and mashed bananas to the eggs; mix well.
Add the vanilla.
Combine the wet and dry mixtures. Stir until just combined.
Fold in the zucchini and raisins.
Pour into 2 lightly greased loaf pans (9x5-inch).
Bake for 45-50 minutes or until a knife comes out clean

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-Oat Bread

Ingredients

Non-stick cooking spray
1 1/2 cups Sugar
2 1/4 teaspoons Ground cinnamon
2 1/2 cups All-purpose flour try mixing part whole wheat flour
1 cup Rolled oats
1 teaspoon Baking powder
3/4 teaspoon Salt
1/2 teaspoon Baking soda
3 Eggs
1 cup Applesauce
1/4 cup Butter melted
1 teaspoon Vanilla
2 cups Zucchini unpeeled, shredded
1 cup Walnuts or pecans chopped
3/4 cup Raisins

Instructions

Preheat oven to 350F.
Lightly coat a 9”x5”x3” loaf pan with cooking spray; set aside. Combine 1 tbsp of the sugar and ¼ tsp of the cinnamon set aside. Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside. In a large mixing bowl beat eggs with electric mixer on medium speed for 2 min or until foamy. Add remaining sugar, the applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts and raisins. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
Bake for 1 hour and 20 min or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 min. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Freezes well.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-Oat Bread

Ingredients

Non-stick cooking spray
1 1/2 cups Sugar
2 1/4 teaspoons Ground cinnamon
2 1/2 cups All-purpose flour try mixing part whole wheat flour
1 cup Rolled oats
1 teaspoon Baking powder
3/4 teaspoon Salt
1/2 teaspoon Baking soda
3 Eggs
1 cup Applesauce
1/4 cup Butter melted
1 teaspoon Vanilla
2 cups Zucchini unpeeled, shredded
1 cup Walnuts or pecans chopped
3/4 cup Raisins

Instructions

Preheat oven to 350F.
Lightly coat a 9”x5”x3” loaf pan with cooking spray; set aside. Combine 1 tbsp of the sugar and ¼ tsp of the cinnamon set aside. Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside. In a large mixing bowl beat eggs with electric mixer on medium speed for 2 min or until foamy. Add remaining sugar, the applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts and raisins. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
Bake for 1 hour and 20 min or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 min. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Freezes well.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-Oat Bread

Ingredients

Non-stick cooking spray
1 1/2 cups Sugar
2 1/4 teaspoons Ground cinnamon
2 1/2 cups All-purpose flour try mixing part whole wheat flour
1 cup Rolled oats
1 teaspoon Baking powder
3/4 teaspoon Salt
1/2 teaspoon Baking soda
3 Eggs
1 cup Applesauce
1/4 cup Butter melted
1 teaspoon Vanilla
2 cups Zucchini unpeeled, shredded
1 cup Walnuts or pecans chopped
3/4 cup Raisins

Instructions

Preheat oven to 350F.
Lightly coat a 9”x5”x3” loaf pan with cooking spray; set aside. Combine 1 tbsp of the sugar and ¼ tsp of the cinnamon set aside. Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside. In a large mixing bowl beat eggs with electric mixer on medium speed for 2 min or until foamy. Add remaining sugar, the applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts and raisins. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
Bake for 1 hour and 20 min or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 min. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Freezes well.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-Oat Bread

Ingredients

Non-stick cooking spray
1 1/2 cups Sugar
2 1/4 teaspoons Ground cinnamon
2 1/2 cups All-purpose flour try mixing part whole wheat flour
1 cup Rolled oats
1 teaspoon Baking powder
3/4 teaspoon Salt
1/2 teaspoon Baking soda
3 Eggs
1 cup Applesauce
1/4 cup Butter melted
1 teaspoon Vanilla
2 cups Zucchini unpeeled, shredded
1 cup Walnuts or pecans chopped
3/4 cup Raisins

Instructions

Preheat oven to 350F.
Lightly coat a 9”x5”x3” loaf pan with cooking spray; set aside. Combine 1 tbsp of the sugar and ¼ tsp of the cinnamon set aside. Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside. In a large mixing bowl beat eggs with electric mixer on medium speed for 2 min or until foamy. Add remaining sugar, the applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts and raisins. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
Bake for 1 hour and 20 min or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 min. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Freezes well.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Zucchini-Chickpea Soup with Spinach

Ingredients

1 tablespoon olive oil
1 large onion, sliced (2 cups)
2 medium zucchini (1 pound), cut into 3/4-inch chunks (3 cups)
3 cloves garlic, minced
1 tablespoon ground cumin
1 bay leaf
2.75 cups low-sodium chicken or vegetable broth
1 (15 ounce) can no-salt-added chickpeas, rinsed
6 cups baby spinach
2 tablespoons lemon juice
1 tablespoon tahini
0.25 teaspoon salt
0.25 teaspoon ground pepper
6 tablespoons low-fat plain yogurt
1 tablespoon chopped fresh herbs, such as parsley and/or chives, for garnish

Instructions

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Add zucchini, garlic, cumin and bay leaf; cook, stirring often, until fragrant, about 1 minute. Add broth and chickpeas; bring to a simmer over high heat. Reduce heat to maintain a lively simmer and cook, covered, until the zucchini is tender, 15 to 20 minutes. Discard the bay leaf. Add spinach and stir until it has wilted.
In batches, puree the soup in a blender or food processor. (Use caution when blending hot liquids.) Return the soup to the pot. Add lemon juice, tahini, salt and pepper; whisk until the tahini is incorporated.
Ladle the soup into bowls. Add a dollop of yogurt to each one and swirl it into the soup. Sprinkle with herbs, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Zucchini-Chickpea Soup with Spinach

Ingredients

1 tablespoon olive oil
1 large onion, sliced (2 cups)
2 medium zucchini (1 pound), cut into 3/4-inch chunks (3 cups)
3 cloves garlic, minced
1 tablespoon ground cumin
1 bay leaf
2.75 cups low-sodium chicken or vegetable broth
1 (15 ounce) can no-salt-added chickpeas, rinsed
6 cups baby spinach
2 tablespoons lemon juice
1 tablespoon tahini
0.25 teaspoon salt
0.25 teaspoon ground pepper
6 tablespoons low-fat plain yogurt
1 tablespoon chopped fresh herbs, such as parsley and/or chives, for garnish

Instructions

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Add zucchini, garlic, cumin and bay leaf; cook, stirring often, until fragrant, about 1 minute. Add broth and chickpeas; bring to a simmer over high heat. Reduce heat to maintain a lively simmer and cook, covered, until the zucchini is tender, 15 to 20 minutes. Discard the bay leaf. Add spinach and stir until it has wilted.
In batches, puree the soup in a blender or food processor. (Use caution when blending hot liquids.) Return the soup to the pot. Add lemon juice, tahini, salt and pepper; whisk until the tahini is incorporated.
Ladle the soup into bowls. Add a dollop of yogurt to each one and swirl it into the soup. Sprinkle with herbs, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Zucchini-Chickpea Soup with Spinach

Ingredients

1 tablespoon olive oil
1 large onion, sliced (2 cups)
2 medium zucchini (1 pound), cut into 3/4-inch chunks (3 cups)
3 cloves garlic, minced
1 tablespoon ground cumin
1 bay leaf
2.75 cups low-sodium chicken or vegetable broth
1 (15 ounce) can no-salt-added chickpeas, rinsed
6 cups baby spinach
2 tablespoons lemon juice
1 tablespoon tahini
0.25 teaspoon salt
0.25 teaspoon ground pepper
6 tablespoons low-fat plain yogurt
1 tablespoon chopped fresh herbs, such as parsley and/or chives, for garnish

Instructions

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Add zucchini, garlic, cumin and bay leaf; cook, stirring often, until fragrant, about 1 minute. Add broth and chickpeas; bring to a simmer over high heat. Reduce heat to maintain a lively simmer and cook, covered, until the zucchini is tender, 15 to 20 minutes. Discard the bay leaf. Add spinach and stir until it has wilted.
In batches, puree the soup in a blender or food processor. (Use caution when blending hot liquids.) Return the soup to the pot. Add lemon juice, tahini, salt and pepper; whisk until the tahini is incorporated.
Ladle the soup into bowls. Add a dollop of yogurt to each one and swirl it into the soup. Sprinkle with herbs, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Zucchini-Chickpea Soup with Spinach

Ingredients

1 tablespoon olive oil
1 large onion, sliced (2 cups)
2 medium zucchini (1 pound), cut into 3/4-inch chunks (3 cups)
3 cloves garlic, minced
1 tablespoon ground cumin
1 bay leaf
2.75 cups low-sodium chicken or vegetable broth
1 (15 ounce) can no-salt-added chickpeas, rinsed
6 cups baby spinach
2 tablespoons lemon juice
1 tablespoon tahini
0.25 teaspoon salt
0.25 teaspoon ground pepper
6 tablespoons low-fat plain yogurt
1 tablespoon chopped fresh herbs, such as parsley and/or chives, for garnish

Instructions

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Add zucchini, garlic, cumin and bay leaf; cook, stirring often, until fragrant, about 1 minute. Add broth and chickpeas; bring to a simmer over high heat. Reduce heat to maintain a lively simmer and cook, covered, until the zucchini is tender, 15 to 20 minutes. Discard the bay leaf. Add spinach and stir until it has wilted.
In batches, puree the soup in a blender or food processor. (Use caution when blending hot liquids.) Return the soup to the pot. Add lemon juice, tahini, salt and pepper; whisk until the tahini is incorporated.
Ladle the soup into bowls. Add a dollop of yogurt to each one and swirl it into the soup. Sprinkle with herbs, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Mac & Cheese Stuffed Zucchini

Ingredients

4 large zucchini, halved lengthwise
3 tbsp. butter, melted, divided
Kosher salt
Freshly ground black pepper
1 small yellow onion, finely chopped
4 cloves garlic, minced
3/4 tsp. smoked paprika
1/2 tsp. ground mustard
1/4 tsp. cayenne
1/4 tsp. freshly ground nutmeg
6 oz. elbow macaroni
2 1/4 c. whole milk
1/4 c. heavy cream
2 c. shredded sharp yellow cheddar
1 c. pepper jack
Hot sauce, for serving (optional)

Instructions

Using a paring knife, score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Finely chop zucchini pulp and set aside.
Preheat oven to 375°. Transfer zucchini boats to a large baking sheet. Brush generously with half the butter and season with salt and pepper. Bake until just tender, about 15 minutes.
Meanwhile, in a large pot over medium-high heat, heat remaining butter. Add reserved zucchini pulp, onion, garlic, 1 teaspoon salt, ½ teaspoon pepper, paprika, mustard, cayenne, and nutmeg, and cook, stirring frequently, until soft and creamy, 10 to 12 minutes.
Add macaroni, milk, and cream, and bring to a simmer. Lower heat to medium and cook, stirring frequently, until nearly al dente, about 6 minutes. Remove from heat. Gradually fold in cheeses.
Transfer zucchini boats to a 9”-x-13” baking dish and spoon mac into zucchini. Bake until zucchini is tender, 15 to 18 minutes.
Top with hot sauce before serving, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Mac & Cheese Stuffed Zucchini

Ingredients

4 large zucchini, halved lengthwise
3 tbsp. butter, melted, divided
Kosher salt
Freshly ground black pepper
1 small yellow onion, finely chopped
4 cloves garlic, minced
3/4 tsp. smoked paprika
1/2 tsp. ground mustard
1/4 tsp. cayenne
1/4 tsp. freshly ground nutmeg
6 oz. elbow macaroni
2 1/4 c. whole milk
1/4 c. heavy cream
2 c. shredded sharp yellow cheddar
1 c. pepper jack
Hot sauce, for serving (optional)

Instructions

Using a paring knife, score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Finely chop zucchini pulp and set aside.
Preheat oven to 375°. Transfer zucchini boats to a large baking sheet. Brush generously with half the butter and season with salt and pepper. Bake until just tender, about 15 minutes.
Meanwhile, in a large pot over medium-high heat, heat remaining butter. Add reserved zucchini pulp, onion, garlic, 1 teaspoon salt, ½ teaspoon pepper, paprika, mustard, cayenne, and nutmeg, and cook, stirring frequently, until soft and creamy, 10 to 12 minutes.
Add macaroni, milk, and cream, and bring to a simmer. Lower heat to medium and cook, stirring frequently, until nearly al dente, about 6 minutes. Remove from heat. Gradually fold in cheeses.
Transfer zucchini boats to a 9”-x-13” baking dish and spoon mac into zucchini. Bake until zucchini is tender, 15 to 18 minutes.
Top with hot sauce before serving, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Mac & Cheese Stuffed Zucchini

Ingredients

4 large zucchini, halved lengthwise
3 tbsp. butter, melted, divided
Kosher salt
Freshly ground black pepper
1 small yellow onion, finely chopped
4 cloves garlic, minced
3/4 tsp. smoked paprika
1/2 tsp. ground mustard
1/4 tsp. cayenne
1/4 tsp. freshly ground nutmeg
6 oz. elbow macaroni
2 1/4 c. whole milk
1/4 c. heavy cream
2 c. shredded sharp yellow cheddar
1 c. pepper jack
Hot sauce, for serving (optional)

Instructions

Using a paring knife, score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Finely chop zucchini pulp and set aside.
Preheat oven to 375°. Transfer zucchini boats to a large baking sheet. Brush generously with half the butter and season with salt and pepper. Bake until just tender, about 15 minutes.
Meanwhile, in a large pot over medium-high heat, heat remaining butter. Add reserved zucchini pulp, onion, garlic, 1 teaspoon salt, ½ teaspoon pepper, paprika, mustard, cayenne, and nutmeg, and cook, stirring frequently, until soft and creamy, 10 to 12 minutes.
Add macaroni, milk, and cream, and bring to a simmer. Lower heat to medium and cook, stirring frequently, until nearly al dente, about 6 minutes. Remove from heat. Gradually fold in cheeses.
Transfer zucchini boats to a 9”-x-13” baking dish and spoon mac into zucchini. Bake until zucchini is tender, 15 to 18 minutes.
Top with hot sauce before serving, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Mac & Cheese Stuffed Zucchini

Ingredients

4 large zucchini, halved lengthwise
3 tbsp. butter, melted, divided
Kosher salt
Freshly ground black pepper
1 small yellow onion, finely chopped
4 cloves garlic, minced
3/4 tsp. smoked paprika
1/2 tsp. ground mustard
1/4 tsp. cayenne
1/4 tsp. freshly ground nutmeg
6 oz. elbow macaroni
2 1/4 c. whole milk
1/4 c. heavy cream
2 c. shredded sharp yellow cheddar
1 c. pepper jack
Hot sauce, for serving (optional)

Instructions

Using a paring knife, score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Finely chop zucchini pulp and set aside.
Preheat oven to 375°. Transfer zucchini boats to a large baking sheet. Brush generously with half the butter and season with salt and pepper. Bake until just tender, about 15 minutes.
Meanwhile, in a large pot over medium-high heat, heat remaining butter. Add reserved zucchini pulp, onion, garlic, 1 teaspoon salt, ½ teaspoon pepper, paprika, mustard, cayenne, and nutmeg, and cook, stirring frequently, until soft and creamy, 10 to 12 minutes.
Add macaroni, milk, and cream, and bring to a simmer. Lower heat to medium and cook, stirring frequently, until nearly al dente, about 6 minutes. Remove from heat. Gradually fold in cheeses.
Transfer zucchini boats to a 9”-x-13” baking dish and spoon mac into zucchini. Bake until zucchini is tender, 15 to 18 minutes.
Top with hot sauce before serving, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Noodle Slice

Ingredients

62 1/2 g vermicelli rice noodles
3 medium zucchini, grated
1 medium carrot, peeled and grated
2 (125 g) canned corn kernels, drained
4 green onions (shallots)
1 garlic clove, crushed
1 medium red capsicum, finely chopped
1 cup self-raising flour
3/4 cup tasty cheese, grated
4 eggs
1/3 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce

Instructions

1. Preheat oven to 180 degrees celcius (160 degrees celcius for a fan-forced oven). Grease a 20cm x 30cm lamingon pan. Line base and sides with baking paper, allowing 2cm overhang at long ends.
2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Return to bowl. Using kitchen scissors, cut noodles into 5cm lengths. Set aside to cool.
3. Squeeze excess liquid from zucchini and carrot. Combine noodles, zucchini, carrot, corn, onion, garlic, capsicum, flour and cheese in a bowl. Place eggs, milk, oil, flour and cheese in a jug. Whisk to combine. Stir through noodle mixture and then spread the mixture into the prepared pan. Bake for 20 to 25 minutes or until golden brown and just set. Stand for 20 minutes to set. Serve.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Noodle Slice

Ingredients

62 1/2 g vermicelli rice noodles
3 medium zucchini, grated
1 medium carrot, peeled and grated
2 (125 g) canned corn kernels, drained
4 green onions (shallots)
1 garlic clove, crushed
1 medium red capsicum, finely chopped
1 cup self-raising flour
3/4 cup tasty cheese, grated
4 eggs
1/3 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce

Instructions

1. Preheat oven to 180 degrees celcius (160 degrees celcius for a fan-forced oven). Grease a 20cm x 30cm lamingon pan. Line base and sides with baking paper, allowing 2cm overhang at long ends.
2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Return to bowl. Using kitchen scissors, cut noodles into 5cm lengths. Set aside to cool.
3. Squeeze excess liquid from zucchini and carrot. Combine noodles, zucchini, carrot, corn, onion, garlic, capsicum, flour and cheese in a bowl. Place eggs, milk, oil, flour and cheese in a jug. Whisk to combine. Stir through noodle mixture and then spread the mixture into the prepared pan. Bake for 20 to 25 minutes or until golden brown and just set. Stand for 20 minutes to set. Serve.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Noodle Slice

Ingredients

62 1/2 g vermicelli rice noodles
3 medium zucchini, grated
1 medium carrot, peeled and grated
2 (125 g) canned corn kernels, drained
4 green onions (shallots)
1 garlic clove, crushed
1 medium red capsicum, finely chopped
1 cup self-raising flour
3/4 cup tasty cheese, grated
4 eggs
1/3 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce

Instructions

1. Preheat oven to 180 degrees celcius (160 degrees celcius for a fan-forced oven). Grease a 20cm x 30cm lamingon pan. Line base and sides with baking paper, allowing 2cm overhang at long ends.
2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Return to bowl. Using kitchen scissors, cut noodles into 5cm lengths. Set aside to cool.
3. Squeeze excess liquid from zucchini and carrot. Combine noodles, zucchini, carrot, corn, onion, garlic, capsicum, flour and cheese in a bowl. Place eggs, milk, oil, flour and cheese in a jug. Whisk to combine. Stir through noodle mixture and then spread the mixture into the prepared pan. Bake for 20 to 25 minutes or until golden brown and just set. Stand for 20 minutes to set. Serve.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Noodle Slice

Ingredients

62 1/2 g vermicelli rice noodles
3 medium zucchini, grated
1 medium carrot, peeled and grated
2 (125 g) canned corn kernels, drained
4 green onions (shallots)
1 garlic clove, crushed
1 medium red capsicum, finely chopped
1 cup self-raising flour
3/4 cup tasty cheese, grated
4 eggs
1/3 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce

Instructions

1. Preheat oven to 180 degrees celcius (160 degrees celcius for a fan-forced oven). Grease a 20cm x 30cm lamingon pan. Line base and sides with baking paper, allowing 2cm overhang at long ends.
2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Return to bowl. Using kitchen scissors, cut noodles into 5cm lengths. Set aside to cool.
3. Squeeze excess liquid from zucchini and carrot. Combine noodles, zucchini, carrot, corn, onion, garlic, capsicum, flour and cheese in a bowl. Place eggs, milk, oil, flour and cheese in a jug. Whisk to combine. Stir through noodle mixture and then spread the mixture into the prepared pan. Bake for 20 to 25 minutes or until golden brown and just set. Stand for 20 minutes to set. Serve.

Sun, 05 Jul 2026 00:00:00 GMT

Francos Pasta with Winter Squash and Potatoes

Ingredients

5 qt Water (to 6)
Into 3/4-inch cubes; about 2
2 tb Chopped Italian parsley
14 oz Spaghetti (to 16)
1 sm Of hot red pepper or chili
2 tb Extra virgin olive oil (to
And cut into 3/4-inch cubes
3/4 lb Squash; peeled and cut
2 tb Salt plus coarse sea salt
1/2 c Grated Parmigiano-Reggiano;
1 Garlic cloves (to 2);
1 lg Yellow-fleshed potato;

Instructions

Bring water to a rolling boil. Add the squash, potato and the salt. Cook for 2 minutes, add the pasta, and cook until it offers considerable resistance to the tooth, about three quarters the recommended cooking time. While the pasta is cooking, put the garlic, hot pepper, and parsley in a large non-stick skillet and drizzle with 1 tablespoon extra virgin olive oil. Place the skillet over moderate heat and when the garlic begins to sizzle remove from heat. Drain the pasta and the vegetables, reserving 2 cups of the cooking water. Put the drained pasta and vegetables in the skillet with the garlic and add 1 cup pasta cooking water. Cook over highest heat, stirring until the pasta is cooked, surrounded by a creamy sauce. Add more cooking water if the sauce dries out. Serve the pasta on bowls, topped with a drizzle of olive oil and cheese. Yield: 4-6 serving Recipe By : COOKING LIVE SHOW #CL8731 Posted to MC-Recipe Digest V1 #238 Date: Wed, 9 Oct 1996 11:37:01 -0500 From: "Jon and Angele Freeman"

Sun, 05 Jul 2026 00:00:00 GMT

Francos Pasta with Winter Squash and Potatoes

Ingredients

5 qt Water (to 6)
Into 3/4-inch cubes; about 2
2 tb Chopped Italian parsley
14 oz Spaghetti (to 16)
1 sm Of hot red pepper or chili
2 tb Extra virgin olive oil (to
And cut into 3/4-inch cubes
3/4 lb Squash; peeled and cut
2 tb Salt plus coarse sea salt
1/2 c Grated Parmigiano-Reggiano;
1 Garlic cloves (to 2);
1 lg Yellow-fleshed potato;

Instructions

Bring water to a rolling boil. Add the squash, potato and the salt. Cook for 2 minutes, add the pasta, and cook until it offers considerable resistance to the tooth, about three quarters the recommended cooking time. While the pasta is cooking, put the garlic, hot pepper, and parsley in a large non-stick skillet and drizzle with 1 tablespoon extra virgin olive oil. Place the skillet over moderate heat and when the garlic begins to sizzle remove from heat. Drain the pasta and the vegetables, reserving 2 cups of the cooking water. Put the drained pasta and vegetables in the skillet with the garlic and add 1 cup pasta cooking water. Cook over highest heat, stirring until the pasta is cooked, surrounded by a creamy sauce. Add more cooking water if the sauce dries out. Serve the pasta on bowls, topped with a drizzle of olive oil and cheese. Yield: 4-6 serving Recipe By : COOKING LIVE SHOW #CL8731 Posted to MC-Recipe Digest V1 #238 Date: Wed, 9 Oct 1996 11:37:01 -0500 From: "Jon and Angele Freeman"

Sun, 05 Jul 2026 00:00:00 GMT

Francos Pasta with Winter Squash and Potatoes

Ingredients

5 qt Water (to 6)
Into 3/4-inch cubes; about 2
2 tb Chopped Italian parsley
14 oz Spaghetti (to 16)
1 sm Of hot red pepper or chili
2 tb Extra virgin olive oil (to
And cut into 3/4-inch cubes
3/4 lb Squash; peeled and cut
2 tb Salt plus coarse sea salt
1/2 c Grated Parmigiano-Reggiano;
1 Garlic cloves (to 2);
1 lg Yellow-fleshed potato;

Instructions

Bring water to a rolling boil. Add the squash, potato and the salt. Cook for 2 minutes, add the pasta, and cook until it offers considerable resistance to the tooth, about three quarters the recommended cooking time. While the pasta is cooking, put the garlic, hot pepper, and parsley in a large non-stick skillet and drizzle with 1 tablespoon extra virgin olive oil. Place the skillet over moderate heat and when the garlic begins to sizzle remove from heat. Drain the pasta and the vegetables, reserving 2 cups of the cooking water. Put the drained pasta and vegetables in the skillet with the garlic and add 1 cup pasta cooking water. Cook over highest heat, stirring until the pasta is cooked, surrounded by a creamy sauce. Add more cooking water if the sauce dries out. Serve the pasta on bowls, topped with a drizzle of olive oil and cheese. Yield: 4-6 serving Recipe By : COOKING LIVE SHOW #CL8731 Posted to MC-Recipe Digest V1 #238 Date: Wed, 9 Oct 1996 11:37:01 -0500 From: "Jon and Angele Freeman"

Sun, 05 Jul 2026 00:00:00 GMT

Francos Pasta with Winter Squash and Potatoes

Ingredients

5 qt Water (to 6)
Into 3/4-inch cubes; about 2
2 tb Chopped Italian parsley
14 oz Spaghetti (to 16)
1 sm Of hot red pepper or chili
2 tb Extra virgin olive oil (to
And cut into 3/4-inch cubes
3/4 lb Squash; peeled and cut
2 tb Salt plus coarse sea salt
1/2 c Grated Parmigiano-Reggiano;
1 Garlic cloves (to 2);
1 lg Yellow-fleshed potato;

Instructions

Bring water to a rolling boil. Add the squash, potato and the salt. Cook for 2 minutes, add the pasta, and cook until it offers considerable resistance to the tooth, about three quarters the recommended cooking time. While the pasta is cooking, put the garlic, hot pepper, and parsley in a large non-stick skillet and drizzle with 1 tablespoon extra virgin olive oil. Place the skillet over moderate heat and when the garlic begins to sizzle remove from heat. Drain the pasta and the vegetables, reserving 2 cups of the cooking water. Put the drained pasta and vegetables in the skillet with the garlic and add 1 cup pasta cooking water. Cook over highest heat, stirring until the pasta is cooked, surrounded by a creamy sauce. Add more cooking water if the sauce dries out. Serve the pasta on bowls, topped with a drizzle of olive oil and cheese. Yield: 4-6 serving Recipe By : COOKING LIVE SHOW #CL8731 Posted to MC-Recipe Digest V1 #238 Date: Wed, 9 Oct 1996 11:37:01 -0500 From: "Jon and Angele Freeman"

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Carpaccio Recipe

Ingredients

2 zucchini
1/4 cup chopped nuts (walnuts, pecan, pine nuts, slivered almonds)
1/4 cup crumbled or shaved cheese (feta, parmesan, goat cheese, smoked gouda )
1 tablespoon minced fresh herb (basil, tarragon, dill, oregano, mint, chives)
2 tablespoons extra virgin olive oil
1/2 lemon
sea salt & freshly ground black pepper

Instructions

Thinly slice the zucchini into paper-thin slices with a mandoline slicer. Arrange the zucchini slices slightly overlapping on a large platter.
Nuts are best toasted, but you can skip this step if you're short on time. Heat a skillet over medium heat. Add the nuts, and gently toast until fragrant and lightly golden. Immediately remove from heat and sprinkle on the zucchini.
Sprinkle on the crumbled cheese and fresh herbs. Drizzle on the olive oil, squeeze the lemon all over and season with salt and pepper.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Carpaccio Recipe

Ingredients

2 zucchini
1/4 cup chopped nuts (walnuts, pecan, pine nuts, slivered almonds)
1/4 cup crumbled or shaved cheese (feta, parmesan, goat cheese, smoked gouda )
1 tablespoon minced fresh herb (basil, tarragon, dill, oregano, mint, chives)
2 tablespoons extra virgin olive oil
1/2 lemon
sea salt & freshly ground black pepper

Instructions

Thinly slice the zucchini into paper-thin slices with a mandoline slicer. Arrange the zucchini slices slightly overlapping on a large platter.
Nuts are best toasted, but you can skip this step if you're short on time. Heat a skillet over medium heat. Add the nuts, and gently toast until fragrant and lightly golden. Immediately remove from heat and sprinkle on the zucchini.
Sprinkle on the crumbled cheese and fresh herbs. Drizzle on the olive oil, squeeze the lemon all over and season with salt and pepper.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Carpaccio Recipe

Ingredients

2 zucchini
1/4 cup chopped nuts (walnuts, pecan, pine nuts, slivered almonds)
1/4 cup crumbled or shaved cheese (feta, parmesan, goat cheese, smoked gouda )
1 tablespoon minced fresh herb (basil, tarragon, dill, oregano, mint, chives)
2 tablespoons extra virgin olive oil
1/2 lemon
sea salt & freshly ground black pepper

Instructions

Thinly slice the zucchini into paper-thin slices with a mandoline slicer. Arrange the zucchini slices slightly overlapping on a large platter.
Nuts are best toasted, but you can skip this step if you're short on time. Heat a skillet over medium heat. Add the nuts, and gently toast until fragrant and lightly golden. Immediately remove from heat and sprinkle on the zucchini.
Sprinkle on the crumbled cheese and fresh herbs. Drizzle on the olive oil, squeeze the lemon all over and season with salt and pepper.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Carpaccio Recipe

Ingredients

2 zucchini
1/4 cup chopped nuts (walnuts, pecan, pine nuts, slivered almonds)
1/4 cup crumbled or shaved cheese (feta, parmesan, goat cheese, smoked gouda )
1 tablespoon minced fresh herb (basil, tarragon, dill, oregano, mint, chives)
2 tablespoons extra virgin olive oil
1/2 lemon
sea salt & freshly ground black pepper

Instructions

Thinly slice the zucchini into paper-thin slices with a mandoline slicer. Arrange the zucchini slices slightly overlapping on a large platter.
Nuts are best toasted, but you can skip this step if you're short on time. Heat a skillet over medium heat. Add the nuts, and gently toast until fragrant and lightly golden. Immediately remove from heat and sprinkle on the zucchini.
Sprinkle on the crumbled cheese and fresh herbs. Drizzle on the olive oil, squeeze the lemon all over and season with salt and pepper.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Crisp

Ingredients

5 cups zucchini, peeled, seeded & sliced
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup lemon juice
3/4 cup water
6 tablespoons butter
1 cup flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt

Instructions

Cook first five ingredients for 10 minutes. Place in a 9" square ungreased pan.
Mix topping ingredients until crumbly. Sprinkle over zucchini and bake at 350 degrees for 45 minutes.
Serves warm with vanilla ice cream or whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Crisp

Ingredients

5 cups zucchini, peeled, seeded & sliced
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup lemon juice
3/4 cup water
6 tablespoons butter
1 cup flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt

Instructions

Cook first five ingredients for 10 minutes. Place in a 9" square ungreased pan.
Mix topping ingredients until crumbly. Sprinkle over zucchini and bake at 350 degrees for 45 minutes.
Serves warm with vanilla ice cream or whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Crisp

Ingredients

5 cups zucchini, peeled, seeded & sliced
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup lemon juice
3/4 cup water
6 tablespoons butter
1 cup flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt

Instructions

Cook first five ingredients for 10 minutes. Place in a 9" square ungreased pan.
Mix topping ingredients until crumbly. Sprinkle over zucchini and bake at 350 degrees for 45 minutes.
Serves warm with vanilla ice cream or whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Crisp

Ingredients

5 cups zucchini, peeled, seeded & sliced
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup lemon juice
3/4 cup water
6 tablespoons butter
1 cup flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt

Instructions

Cook first five ingredients for 10 minutes. Place in a 9" square ungreased pan.
Mix topping ingredients until crumbly. Sprinkle over zucchini and bake at 350 degrees for 45 minutes.
Serves warm with vanilla ice cream or whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodles with Avocado Pesto & Shrimp

Ingredients

5-6 medium zucchini (2 1/4-2 1/2 pounds total), trimmed
0.75 teaspoon salt, divided
1 ripe avocado
1 cup packed fresh basil leaves
0.25 cup unsalted shelled pistachios
2 tablespoons lemon juice
0.25 teaspoon ground pepper
0.25 cup extra-virgin olive oil plus 2 tablespoons, divided
3 cloves garlic, minced
1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
1-2 teaspoons Old Bay seasoning

Instructions

Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with 1/2 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodles with Avocado Pesto & Shrimp

Ingredients

5-6 medium zucchini (2 1/4-2 1/2 pounds total), trimmed
0.75 teaspoon salt, divided
1 ripe avocado
1 cup packed fresh basil leaves
0.25 cup unsalted shelled pistachios
2 tablespoons lemon juice
0.25 teaspoon ground pepper
0.25 cup extra-virgin olive oil plus 2 tablespoons, divided
3 cloves garlic, minced
1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
1-2 teaspoons Old Bay seasoning

Instructions

Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with 1/2 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodles with Avocado Pesto & Shrimp

Ingredients

5-6 medium zucchini (2 1/4-2 1/2 pounds total), trimmed
0.75 teaspoon salt, divided
1 ripe avocado
1 cup packed fresh basil leaves
0.25 cup unsalted shelled pistachios
2 tablespoons lemon juice
0.25 teaspoon ground pepper
0.25 cup extra-virgin olive oil plus 2 tablespoons, divided
3 cloves garlic, minced
1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
1-2 teaspoons Old Bay seasoning

Instructions

Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with 1/2 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodles with Avocado Pesto & Shrimp

Ingredients

5-6 medium zucchini (2 1/4-2 1/2 pounds total), trimmed
0.75 teaspoon salt, divided
1 ripe avocado
1 cup packed fresh basil leaves
0.25 cup unsalted shelled pistachios
2 tablespoons lemon juice
0.25 teaspoon ground pepper
0.25 cup extra-virgin olive oil plus 2 tablespoons, divided
3 cloves garlic, minced
1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
1-2 teaspoons Old Bay seasoning

Instructions

Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with 1/2 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy One Pot Pasta with Zucchini

Ingredients

1/4 cup olive oil
4 large or 5 medium zucchini (2 pounds), coarsely grated
2 1/2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 1/4 cups water
1 pound dry rigatoni or penne pasta
6 ounces cream cheese, softened
1 lemon, zested and juiced (about 2 tablespoons juice)
1/4 chopped toasted walnuts

Instructions

Cook the zucchini: Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the zucchini and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook the zucchini, stirring occasionally, until it expels liquid, the liquid cooks off, and the zucchini caramelizes into a jam-like, spreadable consistency, 10 to 12 minutes. If you start to notice any browning at the bottom of your pot, reduce the heat to medium. Once jammy, transfer the zucchini into a medium bowl and set it aside. Simply Recipes / Alison Bickel
Cook the pasta: In the same pot (don’t worry about wiping off any browned bits or pieces of zucchini that might be left in the pot), add 3 1/4 cups water and bring it to a boil over high heat. Season the water with the remaining 1 1/2 teaspoons salt. Once water is boiling, add the pasta and cream cheese, and reduce the heat to medium-high. Break up the cream cheese with the back of a wooden spoon to disperse throughout. It’s okay if the pasta isn’t completely submerged in liquid. Cook, stirring frequently until the pasta is al dente and liquid is reduced and creamy, 11 to 13 minutes. If all the moisture cooks off and the pasta is still undercooked, add a splash of water. Simply Recipes / Alison BickelSimply Recipes / Alison Bickel
Add the zucchini back in: Add the cooked zucchini, lemon zest, and lemon juice and cook until warmed through, 2 minutes. Add a splash of water to create a thin, glossy sauce, if needed. Season to taste with salt and pepper, if needed. Divide between bowls and top with toasted walnuts. Serve. Though it’s best enjoyed immediately, you can always refrigerate leftovers in an airtight container for up to 3 days and reheat it in the microwave or in a saucepan with a splash of water. Did you love the recipe? Leave us stars below! Simply Recipes / Alison BickelSimply Recipes / Alison Bickel

Sun, 05 Jul 2026 00:00:00 GMT

Creamy One Pot Pasta with Zucchini

Ingredients

1/4 cup olive oil
4 large or 5 medium zucchini (2 pounds), coarsely grated
2 1/2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 1/4 cups water
1 pound dry rigatoni or penne pasta
6 ounces cream cheese, softened
1 lemon, zested and juiced (about 2 tablespoons juice)
1/4 chopped toasted walnuts

Instructions

Cook the zucchini: Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the zucchini and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook the zucchini, stirring occasionally, until it expels liquid, the liquid cooks off, and the zucchini caramelizes into a jam-like, spreadable consistency, 10 to 12 minutes. If you start to notice any browning at the bottom of your pot, reduce the heat to medium. Once jammy, transfer the zucchini into a medium bowl and set it aside. Simply Recipes / Alison Bickel
Cook the pasta: In the same pot (don’t worry about wiping off any browned bits or pieces of zucchini that might be left in the pot), add 3 1/4 cups water and bring it to a boil over high heat. Season the water with the remaining 1 1/2 teaspoons salt. Once water is boiling, add the pasta and cream cheese, and reduce the heat to medium-high. Break up the cream cheese with the back of a wooden spoon to disperse throughout. It’s okay if the pasta isn’t completely submerged in liquid. Cook, stirring frequently until the pasta is al dente and liquid is reduced and creamy, 11 to 13 minutes. If all the moisture cooks off and the pasta is still undercooked, add a splash of water. Simply Recipes / Alison BickelSimply Recipes / Alison Bickel
Add the zucchini back in: Add the cooked zucchini, lemon zest, and lemon juice and cook until warmed through, 2 minutes. Add a splash of water to create a thin, glossy sauce, if needed. Season to taste with salt and pepper, if needed. Divide between bowls and top with toasted walnuts. Serve. Though it’s best enjoyed immediately, you can always refrigerate leftovers in an airtight container for up to 3 days and reheat it in the microwave or in a saucepan with a splash of water. Did you love the recipe? Leave us stars below! Simply Recipes / Alison BickelSimply Recipes / Alison Bickel

Sun, 05 Jul 2026 00:00:00 GMT

Creamy One Pot Pasta with Zucchini

Ingredients

1/4 cup olive oil
4 large or 5 medium zucchini (2 pounds), coarsely grated
2 1/2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 1/4 cups water
1 pound dry rigatoni or penne pasta
6 ounces cream cheese, softened
1 lemon, zested and juiced (about 2 tablespoons juice)
1/4 chopped toasted walnuts

Instructions

Cook the zucchini: Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the zucchini and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook the zucchini, stirring occasionally, until it expels liquid, the liquid cooks off, and the zucchini caramelizes into a jam-like, spreadable consistency, 10 to 12 minutes. If you start to notice any browning at the bottom of your pot, reduce the heat to medium. Once jammy, transfer the zucchini into a medium bowl and set it aside. Simply Recipes / Alison Bickel
Cook the pasta: In the same pot (don’t worry about wiping off any browned bits or pieces of zucchini that might be left in the pot), add 3 1/4 cups water and bring it to a boil over high heat. Season the water with the remaining 1 1/2 teaspoons salt. Once water is boiling, add the pasta and cream cheese, and reduce the heat to medium-high. Break up the cream cheese with the back of a wooden spoon to disperse throughout. It’s okay if the pasta isn’t completely submerged in liquid. Cook, stirring frequently until the pasta is al dente and liquid is reduced and creamy, 11 to 13 minutes. If all the moisture cooks off and the pasta is still undercooked, add a splash of water. Simply Recipes / Alison BickelSimply Recipes / Alison Bickel
Add the zucchini back in: Add the cooked zucchini, lemon zest, and lemon juice and cook until warmed through, 2 minutes. Add a splash of water to create a thin, glossy sauce, if needed. Season to taste with salt and pepper, if needed. Divide between bowls and top with toasted walnuts. Serve. Though it’s best enjoyed immediately, you can always refrigerate leftovers in an airtight container for up to 3 days and reheat it in the microwave or in a saucepan with a splash of water. Did you love the recipe? Leave us stars below! Simply Recipes / Alison BickelSimply Recipes / Alison Bickel

Sun, 05 Jul 2026 00:00:00 GMT

Creamy One Pot Pasta with Zucchini

Ingredients

1/4 cup olive oil
4 large or 5 medium zucchini (2 pounds), coarsely grated
2 1/2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 1/4 cups water
1 pound dry rigatoni or penne pasta
6 ounces cream cheese, softened
1 lemon, zested and juiced (about 2 tablespoons juice)
1/4 chopped toasted walnuts

Instructions

Cook the zucchini: Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the zucchini and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook the zucchini, stirring occasionally, until it expels liquid, the liquid cooks off, and the zucchini caramelizes into a jam-like, spreadable consistency, 10 to 12 minutes. If you start to notice any browning at the bottom of your pot, reduce the heat to medium. Once jammy, transfer the zucchini into a medium bowl and set it aside. Simply Recipes / Alison Bickel
Cook the pasta: In the same pot (don’t worry about wiping off any browned bits or pieces of zucchini that might be left in the pot), add 3 1/4 cups water and bring it to a boil over high heat. Season the water with the remaining 1 1/2 teaspoons salt. Once water is boiling, add the pasta and cream cheese, and reduce the heat to medium-high. Break up the cream cheese with the back of a wooden spoon to disperse throughout. It’s okay if the pasta isn’t completely submerged in liquid. Cook, stirring frequently until the pasta is al dente and liquid is reduced and creamy, 11 to 13 minutes. If all the moisture cooks off and the pasta is still undercooked, add a splash of water. Simply Recipes / Alison BickelSimply Recipes / Alison Bickel
Add the zucchini back in: Add the cooked zucchini, lemon zest, and lemon juice and cook until warmed through, 2 minutes. Add a splash of water to create a thin, glossy sauce, if needed. Season to taste with salt and pepper, if needed. Divide between bowls and top with toasted walnuts. Serve. Though it’s best enjoyed immediately, you can always refrigerate leftovers in an airtight container for up to 3 days and reheat it in the microwave or in a saucepan with a splash of water. Did you love the recipe? Leave us stars below! Simply Recipes / Alison BickelSimply Recipes / Alison Bickel

Sun, 05 Jul 2026 00:00:00 GMT

The 5-Ingredient Tuscan Zucchini I Make at Least Once a Week

Ingredients

2 large zucchini (little over 1 pound), sliced into 1/4-inch thick rounds
1/2 medium red onion, thinly sliced
1 1/2 teaspoons salt, divided
3/4 cup medium grind cornmeal, plus more for finishing
1/3 cup rice flour
Olive oil, for drizzling

Instructions

Salt and drain the zucchini and onion: Place the zucchini and onion in a large colander, sprinkle with 1 teaspoon of salt, and toss to combine. Place the colander over a large bowl to collect any liquid (you'll use it later when you make the batter). Weigh down the zucchini mixture with a plate or bowl that fits inside the colander and something heavy, like a couple of cans or jars. Set aside for at least 1 hour and up to 3 hours. Play with your kids, go to the park, or finish the laundry.
Preheat the oven to 400°F. When you're ready to cook, preheat the oven. Line a rimmed quarter sheet pan (9x13-inch) with parchment paper and generously drizzle it with olive oil.
Dry the zucchini: Remove the weights and plate from the zucchini and squeeze the excess water out, pressing the zucchini into the colander over the bowl below. Pour the zucchini water into a measuring cup. Measure out 1/2 cup, discarding any extra or adding water if you don’t have enough, and add back to the bowl. For an extra crispy crust, place the zucchini and onions in a piece of cheesecloth and squeeze out even more liquid.
Make the batter: Add the cornmeal, rice flour, and the remaining 1/2 teaspoon of salt to the bowl with the 1/2 cup of zucchini water and whisk everything together to form a crumbly batter. Transfer the squeezed zucchini and onions to the batter and stir with a rubber spatula until the zucchini is well-coated.
Transfer to the pan: Transfer the mixture to the well-oiled sheet pan and press everything down with your hands until evenly spread out. Drizzle generously with olive oil, and sprinkle with a final dusting of cornmeal.
Bake: Bake until golden brown and crispy, rotating the pan halfway through, 30 to 40 minutes. Set aside to cool for 10 or so minutes, then carefully transfer the tart to a cutting board, using the parchment as handles, and cut into desired serving size. Serve immediately. Store leftovers in the fridge in a tightly sealed container in even layers with parchment in between. It’ll keep for up to 4 days. Love the recipe? Leave us stars and a comment below!

Sun, 05 Jul 2026 00:00:00 GMT

The 5-Ingredient Tuscan Zucchini I Make at Least Once a Week

Ingredients

2 large zucchini (little over 1 pound), sliced into 1/4-inch thick rounds
1/2 medium red onion, thinly sliced
1 1/2 teaspoons salt, divided
3/4 cup medium grind cornmeal, plus more for finishing
1/3 cup rice flour
Olive oil, for drizzling

Instructions

Salt and drain the zucchini and onion: Place the zucchini and onion in a large colander, sprinkle with 1 teaspoon of salt, and toss to combine. Place the colander over a large bowl to collect any liquid (you'll use it later when you make the batter). Weigh down the zucchini mixture with a plate or bowl that fits inside the colander and something heavy, like a couple of cans or jars. Set aside for at least 1 hour and up to 3 hours. Play with your kids, go to the park, or finish the laundry.
Preheat the oven to 400°F. When you're ready to cook, preheat the oven. Line a rimmed quarter sheet pan (9x13-inch) with parchment paper and generously drizzle it with olive oil.
Dry the zucchini: Remove the weights and plate from the zucchini and squeeze the excess water out, pressing the zucchini into the colander over the bowl below. Pour the zucchini water into a measuring cup. Measure out 1/2 cup, discarding any extra or adding water if you don’t have enough, and add back to the bowl. For an extra crispy crust, place the zucchini and onions in a piece of cheesecloth and squeeze out even more liquid.
Make the batter: Add the cornmeal, rice flour, and the remaining 1/2 teaspoon of salt to the bowl with the 1/2 cup of zucchini water and whisk everything together to form a crumbly batter. Transfer the squeezed zucchini and onions to the batter and stir with a rubber spatula until the zucchini is well-coated.
Transfer to the pan: Transfer the mixture to the well-oiled sheet pan and press everything down with your hands until evenly spread out. Drizzle generously with olive oil, and sprinkle with a final dusting of cornmeal.
Bake: Bake until golden brown and crispy, rotating the pan halfway through, 30 to 40 minutes. Set aside to cool for 10 or so minutes, then carefully transfer the tart to a cutting board, using the parchment as handles, and cut into desired serving size. Serve immediately. Store leftovers in the fridge in a tightly sealed container in even layers with parchment in between. It’ll keep for up to 4 days. Love the recipe? Leave us stars and a comment below!

Sun, 05 Jul 2026 00:00:00 GMT

The 5-Ingredient Tuscan Zucchini I Make at Least Once a Week

Ingredients

2 large zucchini (little over 1 pound), sliced into 1/4-inch thick rounds
1/2 medium red onion, thinly sliced
1 1/2 teaspoons salt, divided
3/4 cup medium grind cornmeal, plus more for finishing
1/3 cup rice flour
Olive oil, for drizzling

Instructions

Salt and drain the zucchini and onion: Place the zucchini and onion in a large colander, sprinkle with 1 teaspoon of salt, and toss to combine. Place the colander over a large bowl to collect any liquid (you'll use it later when you make the batter). Weigh down the zucchini mixture with a plate or bowl that fits inside the colander and something heavy, like a couple of cans or jars. Set aside for at least 1 hour and up to 3 hours. Play with your kids, go to the park, or finish the laundry.
Preheat the oven to 400°F. When you're ready to cook, preheat the oven. Line a rimmed quarter sheet pan (9x13-inch) with parchment paper and generously drizzle it with olive oil.
Dry the zucchini: Remove the weights and plate from the zucchini and squeeze the excess water out, pressing the zucchini into the colander over the bowl below. Pour the zucchini water into a measuring cup. Measure out 1/2 cup, discarding any extra or adding water if you don’t have enough, and add back to the bowl. For an extra crispy crust, place the zucchini and onions in a piece of cheesecloth and squeeze out even more liquid.
Make the batter: Add the cornmeal, rice flour, and the remaining 1/2 teaspoon of salt to the bowl with the 1/2 cup of zucchini water and whisk everything together to form a crumbly batter. Transfer the squeezed zucchini and onions to the batter and stir with a rubber spatula until the zucchini is well-coated.
Transfer to the pan: Transfer the mixture to the well-oiled sheet pan and press everything down with your hands until evenly spread out. Drizzle generously with olive oil, and sprinkle with a final dusting of cornmeal.
Bake: Bake until golden brown and crispy, rotating the pan halfway through, 30 to 40 minutes. Set aside to cool for 10 or so minutes, then carefully transfer the tart to a cutting board, using the parchment as handles, and cut into desired serving size. Serve immediately. Store leftovers in the fridge in a tightly sealed container in even layers with parchment in between. It’ll keep for up to 4 days. Love the recipe? Leave us stars and a comment below!

Sun, 05 Jul 2026 00:00:00 GMT

The 5-Ingredient Tuscan Zucchini I Make at Least Once a Week

Ingredients

2 large zucchini (little over 1 pound), sliced into 1/4-inch thick rounds
1/2 medium red onion, thinly sliced
1 1/2 teaspoons salt, divided
3/4 cup medium grind cornmeal, plus more for finishing
1/3 cup rice flour
Olive oil, for drizzling

Instructions

Salt and drain the zucchini and onion: Place the zucchini and onion in a large colander, sprinkle with 1 teaspoon of salt, and toss to combine. Place the colander over a large bowl to collect any liquid (you'll use it later when you make the batter). Weigh down the zucchini mixture with a plate or bowl that fits inside the colander and something heavy, like a couple of cans or jars. Set aside for at least 1 hour and up to 3 hours. Play with your kids, go to the park, or finish the laundry.
Preheat the oven to 400°F. When you're ready to cook, preheat the oven. Line a rimmed quarter sheet pan (9x13-inch) with parchment paper and generously drizzle it with olive oil.
Dry the zucchini: Remove the weights and plate from the zucchini and squeeze the excess water out, pressing the zucchini into the colander over the bowl below. Pour the zucchini water into a measuring cup. Measure out 1/2 cup, discarding any extra or adding water if you don’t have enough, and add back to the bowl. For an extra crispy crust, place the zucchini and onions in a piece of cheesecloth and squeeze out even more liquid.
Make the batter: Add the cornmeal, rice flour, and the remaining 1/2 teaspoon of salt to the bowl with the 1/2 cup of zucchini water and whisk everything together to form a crumbly batter. Transfer the squeezed zucchini and onions to the batter and stir with a rubber spatula until the zucchini is well-coated.
Transfer to the pan: Transfer the mixture to the well-oiled sheet pan and press everything down with your hands until evenly spread out. Drizzle generously with olive oil, and sprinkle with a final dusting of cornmeal.
Bake: Bake until golden brown and crispy, rotating the pan halfway through, 30 to 40 minutes. Set aside to cool for 10 or so minutes, then carefully transfer the tart to a cutting board, using the parchment as handles, and cut into desired serving size. Serve immediately. Store leftovers in the fridge in a tightly sealed container in even layers with parchment in between. It’ll keep for up to 4 days. Love the recipe? Leave us stars and a comment below!

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Sticks

Ingredients

1 c Bread crumbs
3/4 tb Salt
3 c Vegetable oil
2 Garlic
6 Fresh basil leaves (or 1 tspn dried basil)
4 Zucchini
1 c Flour
1/2 tb Black Pepper freshly ground
2 Eggs

Instructions

Slice zucchini lengthwise into quarters; cut each piece in half crosswise and set aside. Place flour in small brown paper bag and set aside. Blend bread crumbs, garlic and basil in food processor or blender just to combine. Season to taste with salt and pepper. Place seasoned bread crumbs in second small brown paper bag and set aside. Beat eggs well in bowl and set aside. Drop 6 to 8 zucchini sticks into bag of flour, close bag and shake to coat zucchini. Transfer floured zucchini sticks to metal strainer and shake off excess flour. Dip flour-coated zucchini into beaten eggs, then drop into bag of seasoned bread crumbs. Close bag and shake to coat zucchini. Transfer coated zucchini sticks to baking sheet lined with paper towels. Repeat with remaining zucchini sticks. (You can hold them at this point for at least 1 hour.) Heat oil in deep-fryer or wok to 375 degrees or until hot enough to fry (without thermometer, test temperature by dropping small piece of bread into oil; its ready when it sizzles and browns without burning). Drop 6 to 8 coated zucchini sticks into hot oil and fry until golden brown, about 7 minutes. Drain on paper towels and transfer to napkin-covered platter. Repeat with remaining zucchini sticks. Sprinkle zucchini with salt. Serve immediately. Yields 8 servings. Each serving: 176 calories; 774 mg sodium; 54 mg cholesterol; 7 grams fat; 23 grams carbohydrates; 5 grams protein; 0.41 gram fiber Recipe Source: Los Angeles Times - 12-09-1998 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Sticks

Ingredients

1 c Bread crumbs
3/4 tb Salt
3 c Vegetable oil
2 Garlic
6 Fresh basil leaves (or 1 tspn dried basil)
4 Zucchini
1 c Flour
1/2 tb Black Pepper freshly ground
2 Eggs

Instructions

Slice zucchini lengthwise into quarters; cut each piece in half crosswise and set aside. Place flour in small brown paper bag and set aside. Blend bread crumbs, garlic and basil in food processor or blender just to combine. Season to taste with salt and pepper. Place seasoned bread crumbs in second small brown paper bag and set aside. Beat eggs well in bowl and set aside. Drop 6 to 8 zucchini sticks into bag of flour, close bag and shake to coat zucchini. Transfer floured zucchini sticks to metal strainer and shake off excess flour. Dip flour-coated zucchini into beaten eggs, then drop into bag of seasoned bread crumbs. Close bag and shake to coat zucchini. Transfer coated zucchini sticks to baking sheet lined with paper towels. Repeat with remaining zucchini sticks. (You can hold them at this point for at least 1 hour.) Heat oil in deep-fryer or wok to 375 degrees or until hot enough to fry (without thermometer, test temperature by dropping small piece of bread into oil; its ready when it sizzles and browns without burning). Drop 6 to 8 coated zucchini sticks into hot oil and fry until golden brown, about 7 minutes. Drain on paper towels and transfer to napkin-covered platter. Repeat with remaining zucchini sticks. Sprinkle zucchini with salt. Serve immediately. Yields 8 servings. Each serving: 176 calories; 774 mg sodium; 54 mg cholesterol; 7 grams fat; 23 grams carbohydrates; 5 grams protein; 0.41 gram fiber Recipe Source: Los Angeles Times - 12-09-1998 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Sticks

Ingredients

1 c Bread crumbs
3/4 tb Salt
3 c Vegetable oil
2 Garlic
6 Fresh basil leaves (or 1 tspn dried basil)
4 Zucchini
1 c Flour
1/2 tb Black Pepper freshly ground
2 Eggs

Instructions

Slice zucchini lengthwise into quarters; cut each piece in half crosswise and set aside. Place flour in small brown paper bag and set aside. Blend bread crumbs, garlic and basil in food processor or blender just to combine. Season to taste with salt and pepper. Place seasoned bread crumbs in second small brown paper bag and set aside. Beat eggs well in bowl and set aside. Drop 6 to 8 zucchini sticks into bag of flour, close bag and shake to coat zucchini. Transfer floured zucchini sticks to metal strainer and shake off excess flour. Dip flour-coated zucchini into beaten eggs, then drop into bag of seasoned bread crumbs. Close bag and shake to coat zucchini. Transfer coated zucchini sticks to baking sheet lined with paper towels. Repeat with remaining zucchini sticks. (You can hold them at this point for at least 1 hour.) Heat oil in deep-fryer or wok to 375 degrees or until hot enough to fry (without thermometer, test temperature by dropping small piece of bread into oil; its ready when it sizzles and browns without burning). Drop 6 to 8 coated zucchini sticks into hot oil and fry until golden brown, about 7 minutes. Drain on paper towels and transfer to napkin-covered platter. Repeat with remaining zucchini sticks. Sprinkle zucchini with salt. Serve immediately. Yields 8 servings. Each serving: 176 calories; 774 mg sodium; 54 mg cholesterol; 7 grams fat; 23 grams carbohydrates; 5 grams protein; 0.41 gram fiber Recipe Source: Los Angeles Times - 12-09-1998 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Sticks

Ingredients

1 c Bread crumbs
3/4 tb Salt
3 c Vegetable oil
2 Garlic
6 Fresh basil leaves (or 1 tspn dried basil)
4 Zucchini
1 c Flour
1/2 tb Black Pepper freshly ground
2 Eggs

Instructions

Slice zucchini lengthwise into quarters; cut each piece in half crosswise and set aside. Place flour in small brown paper bag and set aside. Blend bread crumbs, garlic and basil in food processor or blender just to combine. Season to taste with salt and pepper. Place seasoned bread crumbs in second small brown paper bag and set aside. Beat eggs well in bowl and set aside. Drop 6 to 8 zucchini sticks into bag of flour, close bag and shake to coat zucchini. Transfer floured zucchini sticks to metal strainer and shake off excess flour. Dip flour-coated zucchini into beaten eggs, then drop into bag of seasoned bread crumbs. Close bag and shake to coat zucchini. Transfer coated zucchini sticks to baking sheet lined with paper towels. Repeat with remaining zucchini sticks. (You can hold them at this point for at least 1 hour.) Heat oil in deep-fryer or wok to 375 degrees or until hot enough to fry (without thermometer, test temperature by dropping small piece of bread into oil; its ready when it sizzles and browns without burning). Drop 6 to 8 coated zucchini sticks into hot oil and fry until golden brown, about 7 minutes. Drain on paper towels and transfer to napkin-covered platter. Repeat with remaining zucchini sticks. Sprinkle zucchini with salt. Serve immediately. Yields 8 servings. Each serving: 176 calories; 774 mg sodium; 54 mg cholesterol; 7 grams fat; 23 grams carbohydrates; 5 grams protein; 0.41 gram fiber Recipe Source: Los Angeles Times - 12-09-1998 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters with Fresh Mozzarella and Tomato

Ingredients

3 cups shredded zucchini
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
4 large Eggs
1/2 cup buttermilk
3 tablespoons vegetable oil or as needed
3 tablespoons olive oil or as needed
1 pound fresh mozzarella cheese sliced
2 large ripe fresh tomatoes sliced
sea salt

Instructions

Place the zucchini, flour, baking soda, Parmesan cheese, garlic powder, oregano, marjoram, basil, black pepper, and kosher salt into a large bowl, and stir to thoroughly mix. In a separate bowl, beat the eggs with buttermilk, and stir the egg mixture into the zucchini mixture to make a batter.
Heat the vegetable oil and olive oil in a large skillet over medium heat until the oil shimmers with heat, and gently spoon about 1/4 cup of zucchini batter per fritter into the hot oil. Fry the fritters in batches until golden brown on both sides, about 3 minutes per side; drain on paper towels, and set the fritters aside to keep warm.
To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter; sprinkle with sea salt.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters with Fresh Mozzarella and Tomato

Ingredients

3 cups shredded zucchini
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
4 large Eggs
1/2 cup buttermilk
3 tablespoons vegetable oil or as needed
3 tablespoons olive oil or as needed
1 pound fresh mozzarella cheese sliced
2 large ripe fresh tomatoes sliced
sea salt

Instructions

Place the zucchini, flour, baking soda, Parmesan cheese, garlic powder, oregano, marjoram, basil, black pepper, and kosher salt into a large bowl, and stir to thoroughly mix. In a separate bowl, beat the eggs with buttermilk, and stir the egg mixture into the zucchini mixture to make a batter.
Heat the vegetable oil and olive oil in a large skillet over medium heat until the oil shimmers with heat, and gently spoon about 1/4 cup of zucchini batter per fritter into the hot oil. Fry the fritters in batches until golden brown on both sides, about 3 minutes per side; drain on paper towels, and set the fritters aside to keep warm.
To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter; sprinkle with sea salt.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters with Fresh Mozzarella and Tomato

Ingredients

3 cups shredded zucchini
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
4 large Eggs
1/2 cup buttermilk
3 tablespoons vegetable oil or as needed
3 tablespoons olive oil or as needed
1 pound fresh mozzarella cheese sliced
2 large ripe fresh tomatoes sliced
sea salt

Instructions

Place the zucchini, flour, baking soda, Parmesan cheese, garlic powder, oregano, marjoram, basil, black pepper, and kosher salt into a large bowl, and stir to thoroughly mix. In a separate bowl, beat the eggs with buttermilk, and stir the egg mixture into the zucchini mixture to make a batter.
Heat the vegetable oil and olive oil in a large skillet over medium heat until the oil shimmers with heat, and gently spoon about 1/4 cup of zucchini batter per fritter into the hot oil. Fry the fritters in batches until golden brown on both sides, about 3 minutes per side; drain on paper towels, and set the fritters aside to keep warm.
To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter; sprinkle with sea salt.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters with Fresh Mozzarella and Tomato

Ingredients

3 cups shredded zucchini
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
4 large Eggs
1/2 cup buttermilk
3 tablespoons vegetable oil or as needed
3 tablespoons olive oil or as needed
1 pound fresh mozzarella cheese sliced
2 large ripe fresh tomatoes sliced
sea salt

Instructions

Place the zucchini, flour, baking soda, Parmesan cheese, garlic powder, oregano, marjoram, basil, black pepper, and kosher salt into a large bowl, and stir to thoroughly mix. In a separate bowl, beat the eggs with buttermilk, and stir the egg mixture into the zucchini mixture to make a batter.
Heat the vegetable oil and olive oil in a large skillet over medium heat until the oil shimmers with heat, and gently spoon about 1/4 cup of zucchini batter per fritter into the hot oil. Fry the fritters in batches until golden brown on both sides, about 3 minutes per side; drain on paper towels, and set the fritters aside to keep warm.
To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter; sprinkle with sea salt.

Sun, 05 Jul 2026 00:00:00 GMT

Super Bomb Zucchini Quiche Recipe

Ingredients

-6 cups of grated or fine chopped skinless zucchini.
-1 cup of fresh chopped basil
-1 cup of fresh chopped parsley
-1.5 cups shredded sharp chedder cheese
-1.5 cups of Bisquick or similar
-1/3 cup of Veg oil
-1 cup of authentic Italian FINE grated Romano cheese
-6 Eggs
-1 Tsp of garlic powder or granulated garlic (not salt)
-Season with salt/pep sprinkle if desired

Instructions

Mix Zucchini, basil, parsley & chedder in one bowl.
In a seperate bowl combine the Bisquick, oil, Romano, 6 eggs & garlic powder
and salt & pep to taste. Beat this mixture very well fully incorporating all.
Pour this egg mix over Zucchini mixture in the separate bowl, then fold everything together
Fully. Don't over stir, but do fold in well.
Grease, spray or butter a 9x13" or similar size square baking panpan (Around 2" deep) if you want to serve square pieces, or grease a round pie pan type if you want to serve pie type wedges.
Pour mix into greased pan evenly, smooth out top.
Bake at 360-375 degrees for one hour. Oven temps may vary.
Check often after 40 minutes.
Let cool fully before cutting!!
This is made to serve room temp.
Enjoy!
Thank Nana!

Sun, 05 Jul 2026 00:00:00 GMT

Super Bomb Zucchini Quiche Recipe

Ingredients

-6 cups of grated or fine chopped skinless zucchini.
-1 cup of fresh chopped basil
-1 cup of fresh chopped parsley
-1.5 cups shredded sharp chedder cheese
-1.5 cups of Bisquick or similar
-1/3 cup of Veg oil
-1 cup of authentic Italian FINE grated Romano cheese
-6 Eggs
-1 Tsp of garlic powder or granulated garlic (not salt)
-Season with salt/pep sprinkle if desired

Instructions

Mix Zucchini, basil, parsley & chedder in one bowl.
In a seperate bowl combine the Bisquick, oil, Romano, 6 eggs & garlic powder
and salt & pep to taste. Beat this mixture very well fully incorporating all.
Pour this egg mix over Zucchini mixture in the separate bowl, then fold everything together
Fully. Don't over stir, but do fold in well.
Grease, spray or butter a 9x13" or similar size square baking panpan (Around 2" deep) if you want to serve square pieces, or grease a round pie pan type if you want to serve pie type wedges.
Pour mix into greased pan evenly, smooth out top.
Bake at 360-375 degrees for one hour. Oven temps may vary.
Check often after 40 minutes.
Let cool fully before cutting!!
This is made to serve room temp.
Enjoy!
Thank Nana!

Sun, 05 Jul 2026 00:00:00 GMT

Super Bomb Zucchini Quiche Recipe

Ingredients

-6 cups of grated or fine chopped skinless zucchini.
-1 cup of fresh chopped basil
-1 cup of fresh chopped parsley
-1.5 cups shredded sharp chedder cheese
-1.5 cups of Bisquick or similar
-1/3 cup of Veg oil
-1 cup of authentic Italian FINE grated Romano cheese
-6 Eggs
-1 Tsp of garlic powder or granulated garlic (not salt)
-Season with salt/pep sprinkle if desired

Instructions

Mix Zucchini, basil, parsley & chedder in one bowl.
In a seperate bowl combine the Bisquick, oil, Romano, 6 eggs & garlic powder
and salt & pep to taste. Beat this mixture very well fully incorporating all.
Pour this egg mix over Zucchini mixture in the separate bowl, then fold everything together
Fully. Don't over stir, but do fold in well.
Grease, spray or butter a 9x13" or similar size square baking panpan (Around 2" deep) if you want to serve square pieces, or grease a round pie pan type if you want to serve pie type wedges.
Pour mix into greased pan evenly, smooth out top.
Bake at 360-375 degrees for one hour. Oven temps may vary.
Check often after 40 minutes.
Let cool fully before cutting!!
This is made to serve room temp.
Enjoy!
Thank Nana!

Sun, 05 Jul 2026 00:00:00 GMT

Super Bomb Zucchini Quiche Recipe

Ingredients

-6 cups of grated or fine chopped skinless zucchini.
-1 cup of fresh chopped basil
-1 cup of fresh chopped parsley
-1.5 cups shredded sharp chedder cheese
-1.5 cups of Bisquick or similar
-1/3 cup of Veg oil
-1 cup of authentic Italian FINE grated Romano cheese
-6 Eggs
-1 Tsp of garlic powder or granulated garlic (not salt)
-Season with salt/pep sprinkle if desired

Instructions

Mix Zucchini, basil, parsley & chedder in one bowl.
In a seperate bowl combine the Bisquick, oil, Romano, 6 eggs & garlic powder
and salt & pep to taste. Beat this mixture very well fully incorporating all.
Pour this egg mix over Zucchini mixture in the separate bowl, then fold everything together
Fully. Don't over stir, but do fold in well.
Grease, spray or butter a 9x13" or similar size square baking panpan (Around 2" deep) if you want to serve square pieces, or grease a round pie pan type if you want to serve pie type wedges.
Pour mix into greased pan evenly, smooth out top.
Bake at 360-375 degrees for one hour. Oven temps may vary.
Check often after 40 minutes.
Let cool fully before cutting!!
This is made to serve room temp.
Enjoy!
Thank Nana!

Sun, 05 Jul 2026 00:00:00 GMT

Pepper Chicken with Braised Zucchini Recipe

Ingredients

400 gm halved chicken breasts
3 tablespoon virgin olive oil
1/2 teaspoon salt
30 ml white wine
30 gm broccoli
20 ml red wine
3 tablespoon chopped thyme
1 1/4 teaspoon minced garlic
1 pinch powdered black pepper
2 stick blanched asparagus
40 gm barbeque sauce
1 medium sliced thick zucchini

Instructions

Get the grill started on medium high heat. While the grill is heating up, whisk together half of the thyme, oil and 1/4 teaspoon of the minced garlic in a shallow dish.
Sprinkle salt and pepper on the chicken and add it to thyme mixture. Leave it for ten minutes.
Saute garlic in a large heavy-bottomed pan. Add zucchini and handful of chopped thyme. Let it cook uncovered on low flame.
Heat a new skillet and add white wine. Reduce it to half and add zucchini. Cook for a minute and remove the pan.
Grill chicken until brown for approx 5 minutes on each side.
Blanch the broccoli and asparagus in hot water and keep them aside.
Take barbecue sauce and dilute it with red wine, and add black pepper.
Place the chicken on the bed of braised zucchini. Pour barbecue sauce and top it with broccoli and sauteed asparagus.

Sun, 05 Jul 2026 00:00:00 GMT

Pepper Chicken with Braised Zucchini Recipe

Ingredients

400 gm halved chicken breasts
3 tablespoon virgin olive oil
1/2 teaspoon salt
30 ml white wine
30 gm broccoli
20 ml red wine
3 tablespoon chopped thyme
1 1/4 teaspoon minced garlic
1 pinch powdered black pepper
2 stick blanched asparagus
40 gm barbeque sauce
1 medium sliced thick zucchini

Instructions

Get the grill started on medium high heat. While the grill is heating up, whisk together half of the thyme, oil and 1/4 teaspoon of the minced garlic in a shallow dish.
Sprinkle salt and pepper on the chicken and add it to thyme mixture. Leave it for ten minutes.
Saute garlic in a large heavy-bottomed pan. Add zucchini and handful of chopped thyme. Let it cook uncovered on low flame.
Heat a new skillet and add white wine. Reduce it to half and add zucchini. Cook for a minute and remove the pan.
Grill chicken until brown for approx 5 minutes on each side.
Blanch the broccoli and asparagus in hot water and keep them aside.
Take barbecue sauce and dilute it with red wine, and add black pepper.
Place the chicken on the bed of braised zucchini. Pour barbecue sauce and top it with broccoli and sauteed asparagus.

Sun, 05 Jul 2026 00:00:00 GMT

Pepper Chicken with Braised Zucchini Recipe

Ingredients

400 gm halved chicken breasts
3 tablespoon virgin olive oil
1/2 teaspoon salt
30 ml white wine
30 gm broccoli
20 ml red wine
3 tablespoon chopped thyme
1 1/4 teaspoon minced garlic
1 pinch powdered black pepper
2 stick blanched asparagus
40 gm barbeque sauce
1 medium sliced thick zucchini

Instructions

Get the grill started on medium high heat. While the grill is heating up, whisk together half of the thyme, oil and 1/4 teaspoon of the minced garlic in a shallow dish.
Sprinkle salt and pepper on the chicken and add it to thyme mixture. Leave it for ten minutes.
Saute garlic in a large heavy-bottomed pan. Add zucchini and handful of chopped thyme. Let it cook uncovered on low flame.
Heat a new skillet and add white wine. Reduce it to half and add zucchini. Cook for a minute and remove the pan.
Grill chicken until brown for approx 5 minutes on each side.
Blanch the broccoli and asparagus in hot water and keep them aside.
Take barbecue sauce and dilute it with red wine, and add black pepper.
Place the chicken on the bed of braised zucchini. Pour barbecue sauce and top it with broccoli and sauteed asparagus.

Sun, 05 Jul 2026 00:00:00 GMT

Pepper Chicken with Braised Zucchini Recipe

Ingredients

400 gm halved chicken breasts
3 tablespoon virgin olive oil
1/2 teaspoon salt
30 ml white wine
30 gm broccoli
20 ml red wine
3 tablespoon chopped thyme
1 1/4 teaspoon minced garlic
1 pinch powdered black pepper
2 stick blanched asparagus
40 gm barbeque sauce
1 medium sliced thick zucchini

Instructions

Get the grill started on medium high heat. While the grill is heating up, whisk together half of the thyme, oil and 1/4 teaspoon of the minced garlic in a shallow dish.
Sprinkle salt and pepper on the chicken and add it to thyme mixture. Leave it for ten minutes.
Saute garlic in a large heavy-bottomed pan. Add zucchini and handful of chopped thyme. Let it cook uncovered on low flame.
Heat a new skillet and add white wine. Reduce it to half and add zucchini. Cook for a minute and remove the pan.
Grill chicken until brown for approx 5 minutes on each side.
Blanch the broccoli and asparagus in hot water and keep them aside.
Take barbecue sauce and dilute it with red wine, and add black pepper.
Place the chicken on the bed of braised zucchini. Pour barbecue sauce and top it with broccoli and sauteed asparagus.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Carrot Casserole

Ingredients

4 cups zucchini, sliced
3 cups carrots, sliced
1 tablespoon butter
1 large onion, diced
2 cups mushrooms, sliced
2 (10 ounce) cans cream of chicken soup
8 ounces sour cream
4 cups herb stuffing cubes
1/2 cup milk
1/2 cup butter, melted
2 cups cheddar cheese, shredded

Instructions

Preheat oven to 350 degrees.
Saute onion, zucchini, carrots and mushrooms in 1 Tablespoon butter until just tender. Do not overcook.
Mix together, in large bowl, zucchini, carrots, onion, mushrooms, and stuffing cubes.
In separate bowl, mix together chicken soup, sour cream, milk and melted butter.
Stir soup mixture into vegetables and mix well.
Add 1 cup of the cheese.
Place in a 9x13 casserole dish. (I usually spray it with PAM first.).
Top with remaining cheese.
Bake in 350 degree oven for about 30 minutes.
**You can substitute cream of mushroom soup for the cream of chicken to make this vegetarian.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Carrot Casserole

Ingredients

4 cups zucchini, sliced
3 cups carrots, sliced
1 tablespoon butter
1 large onion, diced
2 cups mushrooms, sliced
2 (10 ounce) cans cream of chicken soup
8 ounces sour cream
4 cups herb stuffing cubes
1/2 cup milk
1/2 cup butter, melted
2 cups cheddar cheese, shredded

Instructions

Preheat oven to 350 degrees.
Saute onion, zucchini, carrots and mushrooms in 1 Tablespoon butter until just tender. Do not overcook.
Mix together, in large bowl, zucchini, carrots, onion, mushrooms, and stuffing cubes.
In separate bowl, mix together chicken soup, sour cream, milk and melted butter.
Stir soup mixture into vegetables and mix well.
Add 1 cup of the cheese.
Place in a 9x13 casserole dish. (I usually spray it with PAM first.).
Top with remaining cheese.
Bake in 350 degree oven for about 30 minutes.
**You can substitute cream of mushroom soup for the cream of chicken to make this vegetarian.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Carrot Casserole

Ingredients

4 cups zucchini, sliced
3 cups carrots, sliced
1 tablespoon butter
1 large onion, diced
2 cups mushrooms, sliced
2 (10 ounce) cans cream of chicken soup
8 ounces sour cream
4 cups herb stuffing cubes
1/2 cup milk
1/2 cup butter, melted
2 cups cheddar cheese, shredded

Instructions

Preheat oven to 350 degrees.
Saute onion, zucchini, carrots and mushrooms in 1 Tablespoon butter until just tender. Do not overcook.
Mix together, in large bowl, zucchini, carrots, onion, mushrooms, and stuffing cubes.
In separate bowl, mix together chicken soup, sour cream, milk and melted butter.
Stir soup mixture into vegetables and mix well.
Add 1 cup of the cheese.
Place in a 9x13 casserole dish. (I usually spray it with PAM first.).
Top with remaining cheese.
Bake in 350 degree oven for about 30 minutes.
**You can substitute cream of mushroom soup for the cream of chicken to make this vegetarian.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Carrot Casserole

Ingredients

4 cups zucchini, sliced
3 cups carrots, sliced
1 tablespoon butter
1 large onion, diced
2 cups mushrooms, sliced
2 (10 ounce) cans cream of chicken soup
8 ounces sour cream
4 cups herb stuffing cubes
1/2 cup milk
1/2 cup butter, melted
2 cups cheddar cheese, shredded

Instructions

Preheat oven to 350 degrees.
Saute onion, zucchini, carrots and mushrooms in 1 Tablespoon butter until just tender. Do not overcook.
Mix together, in large bowl, zucchini, carrots, onion, mushrooms, and stuffing cubes.
In separate bowl, mix together chicken soup, sour cream, milk and melted butter.
Stir soup mixture into vegetables and mix well.
Add 1 cup of the cheese.
Place in a 9x13 casserole dish. (I usually spray it with PAM first.).
Top with remaining cheese.
Bake in 350 degree oven for about 30 minutes.
**You can substitute cream of mushroom soup for the cream of chicken to make this vegetarian.

Sun, 05 Jul 2026 00:00:00 GMT

Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs

Ingredients

4 medium zucchini (and/or yellow summer squash about 2 - 2½ lbs. total)
6 green onions (thinly sliced, white and green parts (one bunch))
¼ cup chopped fresh dill (or 1 tablespoon dried)
¼ cup chopped fresh parsley
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 tablespoon chopped fresh mint (or 1 teaspoon dried, see notes on herbs)
6 large eggs
¼ cup whole milk (optional, see notes)
6 oz. feta cheese (crumbled (about 1 ½ cups))
1 large tomato (cut into 6 slices (optional))
extra-virgin olive oil (4 tablespoons, divided, plus more for greasing pan)
kosher salt (1 teaspoon, divided)
¼ teaspoon black pepper

Instructions

Preheat oven to 375 degrees and grease a 13 x 9 inch baking dish with extra-virgin olive oil.
Using the large holes of a box grater, grate the 4 medium zucchini and place in a colander set over a bowl. Sprinkle with ½ teaspoon kosher salt and stir to coat. Set aside for about 10 minutes.
In a large skillet, heat 2 tablespoons of the extra-virgin olive oil over medium heat. Add the sliced 6 green onions and cook for 2-3 minutes, until soft but not too browned (adjust heat to lower if browning too fast).
Once the zucchini has sat in the colander for about 10 minutes, use a wooden spoon to squeeze out as much extra liquid as possible from the squash through the colander into the bowl.
Transfer zucchini to the skillet with the onions and sauté for 2-3 more minutes, stirring occasionally, until there is no more liquid being released from the vegetables. Turn off the heat and let cool slightly.
Beat together the 6 large eggs, ¼ cup whole milk, ½ teaspoon of the kosher salt, ¼ teaspoon black pepper, and another 2 tablespoons of extra-virgin olive oil in a large bowl, using a fork or whisk, until very well combined.
Add the cooked zucchini and onion mixture to the egg mixture, as well as the ¼ cup chopped fresh dill, ¼ cup chopped fresh parsley, 1 tablespoon chopped fresh oregano, 1 tablespoon chopped fresh mint, and crumbled 6 oz. feta cheese. Stir together.
Transfer mixture to the prepared baking dish. If using the six slices of 1 large tomato, pat them dry a bit and place the slices on top of the casserole in two rows of three.
Bake at 375 degrees F for about 30 minutes, or until eggs are just set and edges are just beginning to brown (you can shake the pan gently to see if the eggs are set - they can wiggle a little but shouldn't be runny). Allow to cool in pan for at least 10 minutes for best results. Cut into six slices. Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs

Ingredients

4 medium zucchini (and/or yellow summer squash about 2 - 2½ lbs. total)
6 green onions (thinly sliced, white and green parts (one bunch))
¼ cup chopped fresh dill (or 1 tablespoon dried)
¼ cup chopped fresh parsley
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 tablespoon chopped fresh mint (or 1 teaspoon dried, see notes on herbs)
6 large eggs
¼ cup whole milk (optional, see notes)
6 oz. feta cheese (crumbled (about 1 ½ cups))
1 large tomato (cut into 6 slices (optional))
extra-virgin olive oil (4 tablespoons, divided, plus more for greasing pan)
kosher salt (1 teaspoon, divided)
¼ teaspoon black pepper

Instructions

Preheat oven to 375 degrees and grease a 13 x 9 inch baking dish with extra-virgin olive oil.
Using the large holes of a box grater, grate the 4 medium zucchini and place in a colander set over a bowl. Sprinkle with ½ teaspoon kosher salt and stir to coat. Set aside for about 10 minutes.
In a large skillet, heat 2 tablespoons of the extra-virgin olive oil over medium heat. Add the sliced 6 green onions and cook for 2-3 minutes, until soft but not too browned (adjust heat to lower if browning too fast).
Once the zucchini has sat in the colander for about 10 minutes, use a wooden spoon to squeeze out as much extra liquid as possible from the squash through the colander into the bowl.
Transfer zucchini to the skillet with the onions and sauté for 2-3 more minutes, stirring occasionally, until there is no more liquid being released from the vegetables. Turn off the heat and let cool slightly.
Beat together the 6 large eggs, ¼ cup whole milk, ½ teaspoon of the kosher salt, ¼ teaspoon black pepper, and another 2 tablespoons of extra-virgin olive oil in a large bowl, using a fork or whisk, until very well combined.
Add the cooked zucchini and onion mixture to the egg mixture, as well as the ¼ cup chopped fresh dill, ¼ cup chopped fresh parsley, 1 tablespoon chopped fresh oregano, 1 tablespoon chopped fresh mint, and crumbled 6 oz. feta cheese. Stir together.
Transfer mixture to the prepared baking dish. If using the six slices of 1 large tomato, pat them dry a bit and place the slices on top of the casserole in two rows of three.
Bake at 375 degrees F for about 30 minutes, or until eggs are just set and edges are just beginning to brown (you can shake the pan gently to see if the eggs are set - they can wiggle a little but shouldn't be runny). Allow to cool in pan for at least 10 minutes for best results. Cut into six slices. Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs

Ingredients

4 medium zucchini (and/or yellow summer squash about 2 - 2½ lbs. total)
6 green onions (thinly sliced, white and green parts (one bunch))
¼ cup chopped fresh dill (or 1 tablespoon dried)
¼ cup chopped fresh parsley
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 tablespoon chopped fresh mint (or 1 teaspoon dried, see notes on herbs)
6 large eggs
¼ cup whole milk (optional, see notes)
6 oz. feta cheese (crumbled (about 1 ½ cups))
1 large tomato (cut into 6 slices (optional))
extra-virgin olive oil (4 tablespoons, divided, plus more for greasing pan)
kosher salt (1 teaspoon, divided)
¼ teaspoon black pepper

Instructions

Preheat oven to 375 degrees and grease a 13 x 9 inch baking dish with extra-virgin olive oil.
Using the large holes of a box grater, grate the 4 medium zucchini and place in a colander set over a bowl. Sprinkle with ½ teaspoon kosher salt and stir to coat. Set aside for about 10 minutes.
In a large skillet, heat 2 tablespoons of the extra-virgin olive oil over medium heat. Add the sliced 6 green onions and cook for 2-3 minutes, until soft but not too browned (adjust heat to lower if browning too fast).
Once the zucchini has sat in the colander for about 10 minutes, use a wooden spoon to squeeze out as much extra liquid as possible from the squash through the colander into the bowl.
Transfer zucchini to the skillet with the onions and sauté for 2-3 more minutes, stirring occasionally, until there is no more liquid being released from the vegetables. Turn off the heat and let cool slightly.
Beat together the 6 large eggs, ¼ cup whole milk, ½ teaspoon of the kosher salt, ¼ teaspoon black pepper, and another 2 tablespoons of extra-virgin olive oil in a large bowl, using a fork or whisk, until very well combined.
Add the cooked zucchini and onion mixture to the egg mixture, as well as the ¼ cup chopped fresh dill, ¼ cup chopped fresh parsley, 1 tablespoon chopped fresh oregano, 1 tablespoon chopped fresh mint, and crumbled 6 oz. feta cheese. Stir together.
Transfer mixture to the prepared baking dish. If using the six slices of 1 large tomato, pat them dry a bit and place the slices on top of the casserole in two rows of three.
Bake at 375 degrees F for about 30 minutes, or until eggs are just set and edges are just beginning to brown (you can shake the pan gently to see if the eggs are set - they can wiggle a little but shouldn't be runny). Allow to cool in pan for at least 10 minutes for best results. Cut into six slices. Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs

Ingredients

4 medium zucchini (and/or yellow summer squash about 2 - 2½ lbs. total)
6 green onions (thinly sliced, white and green parts (one bunch))
¼ cup chopped fresh dill (or 1 tablespoon dried)
¼ cup chopped fresh parsley
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 tablespoon chopped fresh mint (or 1 teaspoon dried, see notes on herbs)
6 large eggs
¼ cup whole milk (optional, see notes)
6 oz. feta cheese (crumbled (about 1 ½ cups))
1 large tomato (cut into 6 slices (optional))
extra-virgin olive oil (4 tablespoons, divided, plus more for greasing pan)
kosher salt (1 teaspoon, divided)
¼ teaspoon black pepper

Instructions

Preheat oven to 375 degrees and grease a 13 x 9 inch baking dish with extra-virgin olive oil.
Using the large holes of a box grater, grate the 4 medium zucchini and place in a colander set over a bowl. Sprinkle with ½ teaspoon kosher salt and stir to coat. Set aside for about 10 minutes.
In a large skillet, heat 2 tablespoons of the extra-virgin olive oil over medium heat. Add the sliced 6 green onions and cook for 2-3 minutes, until soft but not too browned (adjust heat to lower if browning too fast).
Once the zucchini has sat in the colander for about 10 minutes, use a wooden spoon to squeeze out as much extra liquid as possible from the squash through the colander into the bowl.
Transfer zucchini to the skillet with the onions and sauté for 2-3 more minutes, stirring occasionally, until there is no more liquid being released from the vegetables. Turn off the heat and let cool slightly.
Beat together the 6 large eggs, ¼ cup whole milk, ½ teaspoon of the kosher salt, ¼ teaspoon black pepper, and another 2 tablespoons of extra-virgin olive oil in a large bowl, using a fork or whisk, until very well combined.
Add the cooked zucchini and onion mixture to the egg mixture, as well as the ¼ cup chopped fresh dill, ¼ cup chopped fresh parsley, 1 tablespoon chopped fresh oregano, 1 tablespoon chopped fresh mint, and crumbled 6 oz. feta cheese. Stir together.
Transfer mixture to the prepared baking dish. If using the six slices of 1 large tomato, pat them dry a bit and place the slices on top of the casserole in two rows of three.
Bake at 375 degrees F for about 30 minutes, or until eggs are just set and edges are just beginning to brown (you can shake the pan gently to see if the eggs are set - they can wiggle a little but shouldn't be runny). Allow to cool in pan for at least 10 minutes for best results. Cut into six slices. Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pizza Boats

Ingredients

6 small zucchini (2 1/2 lbs)
1 tablespoon olive oil
1 garlic clove, finely minced
salt and black pepper
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese (6oz)
1/3 cup parmesan cheese, finely shredded
1/3 cup mini pepperoni slice
2 tablespoons chopped fresh oregano

Instructions

Preheat oven to 400°F.
Line a large rimmed baking sheet with parchment paper or a Silpat liner.
Cut each zucchini into halves through the length; pat insides dry with paper towel.
Align the sliced zucchinis on the prepared baking sheet.
In a bowl, stir olive oil and garlic; brush lightly over the tops of the zucchini.
sprinkle with salt and black pepper.
Brush or spoon on a heaping 1 tbsp of marinara sauce over each zucchini; leave a small rim near the edges uncoated.
Sprinkle tops evenly with mozzarella cheese then some parmesan cheese.
top with pepperoni slices, placing them more on the center as the cheese will melt and spread.
Bake in preheated oven 12-18 minutes; bake time will vary depending on thickness of the zucchini and how crisp or tender you prefer.
Remove from the oven and sprinkle with chopped fresh oregano.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pizza Boats

Ingredients

6 small zucchini (2 1/2 lbs)
1 tablespoon olive oil
1 garlic clove, finely minced
salt and black pepper
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese (6oz)
1/3 cup parmesan cheese, finely shredded
1/3 cup mini pepperoni slice
2 tablespoons chopped fresh oregano

Instructions

Preheat oven to 400°F.
Line a large rimmed baking sheet with parchment paper or a Silpat liner.
Cut each zucchini into halves through the length; pat insides dry with paper towel.
Align the sliced zucchinis on the prepared baking sheet.
In a bowl, stir olive oil and garlic; brush lightly over the tops of the zucchini.
sprinkle with salt and black pepper.
Brush or spoon on a heaping 1 tbsp of marinara sauce over each zucchini; leave a small rim near the edges uncoated.
Sprinkle tops evenly with mozzarella cheese then some parmesan cheese.
top with pepperoni slices, placing them more on the center as the cheese will melt and spread.
Bake in preheated oven 12-18 minutes; bake time will vary depending on thickness of the zucchini and how crisp or tender you prefer.
Remove from the oven and sprinkle with chopped fresh oregano.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pizza Boats

Ingredients

6 small zucchini (2 1/2 lbs)
1 tablespoon olive oil
1 garlic clove, finely minced
salt and black pepper
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese (6oz)
1/3 cup parmesan cheese, finely shredded
1/3 cup mini pepperoni slice
2 tablespoons chopped fresh oregano

Instructions

Preheat oven to 400°F.
Line a large rimmed baking sheet with parchment paper or a Silpat liner.
Cut each zucchini into halves through the length; pat insides dry with paper towel.
Align the sliced zucchinis on the prepared baking sheet.
In a bowl, stir olive oil and garlic; brush lightly over the tops of the zucchini.
sprinkle with salt and black pepper.
Brush or spoon on a heaping 1 tbsp of marinara sauce over each zucchini; leave a small rim near the edges uncoated.
Sprinkle tops evenly with mozzarella cheese then some parmesan cheese.
top with pepperoni slices, placing them more on the center as the cheese will melt and spread.
Bake in preheated oven 12-18 minutes; bake time will vary depending on thickness of the zucchini and how crisp or tender you prefer.
Remove from the oven and sprinkle with chopped fresh oregano.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pizza Boats

Ingredients

6 small zucchini (2 1/2 lbs)
1 tablespoon olive oil
1 garlic clove, finely minced
salt and black pepper
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese (6oz)
1/3 cup parmesan cheese, finely shredded
1/3 cup mini pepperoni slice
2 tablespoons chopped fresh oregano

Instructions

Preheat oven to 400°F.
Line a large rimmed baking sheet with parchment paper or a Silpat liner.
Cut each zucchini into halves through the length; pat insides dry with paper towel.
Align the sliced zucchinis on the prepared baking sheet.
In a bowl, stir olive oil and garlic; brush lightly over the tops of the zucchini.
sprinkle with salt and black pepper.
Brush or spoon on a heaping 1 tbsp of marinara sauce over each zucchini; leave a small rim near the edges uncoated.
Sprinkle tops evenly with mozzarella cheese then some parmesan cheese.
top with pepperoni slices, placing them more on the center as the cheese will melt and spread.
Bake in preheated oven 12-18 minutes; bake time will vary depending on thickness of the zucchini and how crisp or tender you prefer.
Remove from the oven and sprinkle with chopped fresh oregano.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Meatballs Recipe by Tasty

Ingredients

4 zucchinis
1 tablespoon salt
1 large egg
1 cup ricotta cheese
1 cup bread crumbs
1 tablespoon italian seasoning
3 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon pepper
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, chopped
4 cups cooked pasta
marinara sauce

Instructions

Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
Preheat the oven to 375˚F (190˚C).
Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
Bake for 30-40 minutes, or until browned, flipping halfway through.
Serve over pasta with marinara sauce.
Enoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Meatballs Recipe by Tasty

Ingredients

4 zucchinis
1 tablespoon salt
1 large egg
1 cup ricotta cheese
1 cup bread crumbs
1 tablespoon italian seasoning
3 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon pepper
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, chopped
4 cups cooked pasta
marinara sauce

Instructions

Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
Preheat the oven to 375˚F (190˚C).
Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
Bake for 30-40 minutes, or until browned, flipping halfway through.
Serve over pasta with marinara sauce.
Enoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Meatballs Recipe by Tasty

Ingredients

4 zucchinis
1 tablespoon salt
1 large egg
1 cup ricotta cheese
1 cup bread crumbs
1 tablespoon italian seasoning
3 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon pepper
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, chopped
4 cups cooked pasta
marinara sauce

Instructions

Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
Preheat the oven to 375˚F (190˚C).
Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
Bake for 30-40 minutes, or until browned, flipping halfway through.
Serve over pasta with marinara sauce.
Enoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Meatballs Recipe by Tasty

Ingredients

4 zucchinis
1 tablespoon salt
1 large egg
1 cup ricotta cheese
1 cup bread crumbs
1 tablespoon italian seasoning
3 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon pepper
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, chopped
4 cups cooked pasta
marinara sauce

Instructions

Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
Preheat the oven to 375˚F (190˚C).
Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
Bake for 30-40 minutes, or until browned, flipping halfway through.
Serve over pasta with marinara sauce.
Enoy!

Sun, 05 Jul 2026 00:00:00 GMT

Soba and Zucchini Noodle Salad

Ingredients

8 ounces uncooked soba noodles
3 tablespoons gochujang (see Note)
3 tablespoons rice vinegar
2 tablespoons gochugaru
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
0.5 teaspoon kosher salt
1 large garlic clove, grated (about 1/2 teaspoon)
3 cups zucchini spirals (about 10 ounces) (from 2 small [6-ounce] zucchini)
2 cups thinly sliced red cabbage (from 1 small [2-pound] head cabbage)
0.5 cup matchstick-cut carrots
1 small yellow bell pepper (about 7 ounces), cut into thin strips

Instructions

Bring a large pot of water to a boil over high. Add noodles, and cook according to package directions, being careful not to overcook. Drain and rinse with cold water until noodles are cool. Drain well.
Whisk together gochujang, vinegar, gochugaru, brown sugar, sesame oil, salt, and garlic in a large bowl. Add noodles, zucchini, cabbage, carrots, and bell pepper; toss well to coat. Serve chilled or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Soba and Zucchini Noodle Salad

Ingredients

8 ounces uncooked soba noodles
3 tablespoons gochujang (see Note)
3 tablespoons rice vinegar
2 tablespoons gochugaru
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
0.5 teaspoon kosher salt
1 large garlic clove, grated (about 1/2 teaspoon)
3 cups zucchini spirals (about 10 ounces) (from 2 small [6-ounce] zucchini)
2 cups thinly sliced red cabbage (from 1 small [2-pound] head cabbage)
0.5 cup matchstick-cut carrots
1 small yellow bell pepper (about 7 ounces), cut into thin strips

Instructions

Bring a large pot of water to a boil over high. Add noodles, and cook according to package directions, being careful not to overcook. Drain and rinse with cold water until noodles are cool. Drain well.
Whisk together gochujang, vinegar, gochugaru, brown sugar, sesame oil, salt, and garlic in a large bowl. Add noodles, zucchini, cabbage, carrots, and bell pepper; toss well to coat. Serve chilled or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Soba and Zucchini Noodle Salad

Ingredients

8 ounces uncooked soba noodles
3 tablespoons gochujang (see Note)
3 tablespoons rice vinegar
2 tablespoons gochugaru
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
0.5 teaspoon kosher salt
1 large garlic clove, grated (about 1/2 teaspoon)
3 cups zucchini spirals (about 10 ounces) (from 2 small [6-ounce] zucchini)
2 cups thinly sliced red cabbage (from 1 small [2-pound] head cabbage)
0.5 cup matchstick-cut carrots
1 small yellow bell pepper (about 7 ounces), cut into thin strips

Instructions

Bring a large pot of water to a boil over high. Add noodles, and cook according to package directions, being careful not to overcook. Drain and rinse with cold water until noodles are cool. Drain well.
Whisk together gochujang, vinegar, gochugaru, brown sugar, sesame oil, salt, and garlic in a large bowl. Add noodles, zucchini, cabbage, carrots, and bell pepper; toss well to coat. Serve chilled or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Soba and Zucchini Noodle Salad

Ingredients

8 ounces uncooked soba noodles
3 tablespoons gochujang (see Note)
3 tablespoons rice vinegar
2 tablespoons gochugaru
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
0.5 teaspoon kosher salt
1 large garlic clove, grated (about 1/2 teaspoon)
3 cups zucchini spirals (about 10 ounces) (from 2 small [6-ounce] zucchini)
2 cups thinly sliced red cabbage (from 1 small [2-pound] head cabbage)
0.5 cup matchstick-cut carrots
1 small yellow bell pepper (about 7 ounces), cut into thin strips

Instructions

Bring a large pot of water to a boil over high. Add noodles, and cook according to package directions, being careful not to overcook. Drain and rinse with cold water until noodles are cool. Drain well.
Whisk together gochujang, vinegar, gochugaru, brown sugar, sesame oil, salt, and garlic in a large bowl. Add noodles, zucchini, cabbage, carrots, and bell pepper; toss well to coat. Serve chilled or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Chicken Pesto And Zucchini “Pasta” Recipe by Tasty

Ingredients

4 cups fresh basil
1 cup grated parmesan cheese
½ cup pine nuts
2 cloves garlic
½ lemon, juiced
salt, to taste
pepper, to taste
½ cup olive oil
oil
3 zucchinis
1 cup cherry tomato
2 boneless, skinless chicken breasts, chopped

Instructions

In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
Slice the cherry tomatoes and set aside.
Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Chicken Pesto And Zucchini “Pasta” Recipe by Tasty

Ingredients

4 cups fresh basil
1 cup grated parmesan cheese
½ cup pine nuts
2 cloves garlic
½ lemon, juiced
salt, to taste
pepper, to taste
½ cup olive oil
oil
3 zucchinis
1 cup cherry tomato
2 boneless, skinless chicken breasts, chopped

Instructions

In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
Slice the cherry tomatoes and set aside.
Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Chicken Pesto And Zucchini “Pasta” Recipe by Tasty

Ingredients

4 cups fresh basil
1 cup grated parmesan cheese
½ cup pine nuts
2 cloves garlic
½ lemon, juiced
salt, to taste
pepper, to taste
½ cup olive oil
oil
3 zucchinis
1 cup cherry tomato
2 boneless, skinless chicken breasts, chopped

Instructions

In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
Slice the cherry tomatoes and set aside.
Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Chicken Pesto And Zucchini “Pasta” Recipe by Tasty

Ingredients

4 cups fresh basil
1 cup grated parmesan cheese
½ cup pine nuts
2 cloves garlic
½ lemon, juiced
salt, to taste
pepper, to taste
½ cup olive oil
oil
3 zucchinis
1 cup cherry tomato
2 boneless, skinless chicken breasts, chopped

Instructions

In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
Slice the cherry tomatoes and set aside.
Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini With Garlic Yogurt

Ingredients

4 large garlic cloves, pressed
1 teaspoon salt
2 cups plain yogurt
vegetable oil (for deep frying)
1 1/2 cups all-purpose flour
1 cup all-purpose flour
1 2/3-1 3/4 cups water
4 large zucchini, thinly sliced on diagonal

Instructions

Combine garlic and 1 teaspoon salt in small bowl. Mix in yogurt. (Can be prepared 3 hours ahead. Cover and refrigerate.)
Pour oil into heavy medium saucepan to depth of 1 1/2 inches and heat to 350°F
Place 1 1/2 cups flour in medium bowl. Whisk in enough water to form smooth medium-thin batter. Place remaining 1 cup flour in large bowl. Working in batches, add zucchini to flour in bowl and toss, separating slices to coat well. Dip zucchini into batter and fry until golden, about 3 minutes per side. Transfer to paper towels and drain.
Place yogurt in center of large platter. Surround with zucchini and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini With Garlic Yogurt

Ingredients

4 large garlic cloves, pressed
1 teaspoon salt
2 cups plain yogurt
vegetable oil (for deep frying)
1 1/2 cups all-purpose flour
1 cup all-purpose flour
1 2/3-1 3/4 cups water
4 large zucchini, thinly sliced on diagonal

Instructions

Combine garlic and 1 teaspoon salt in small bowl. Mix in yogurt. (Can be prepared 3 hours ahead. Cover and refrigerate.)
Pour oil into heavy medium saucepan to depth of 1 1/2 inches and heat to 350°F
Place 1 1/2 cups flour in medium bowl. Whisk in enough water to form smooth medium-thin batter. Place remaining 1 cup flour in large bowl. Working in batches, add zucchini to flour in bowl and toss, separating slices to coat well. Dip zucchini into batter and fry until golden, about 3 minutes per side. Transfer to paper towels and drain.
Place yogurt in center of large platter. Surround with zucchini and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini With Garlic Yogurt

Ingredients

4 large garlic cloves, pressed
1 teaspoon salt
2 cups plain yogurt
vegetable oil (for deep frying)
1 1/2 cups all-purpose flour
1 cup all-purpose flour
1 2/3-1 3/4 cups water
4 large zucchini, thinly sliced on diagonal

Instructions

Combine garlic and 1 teaspoon salt in small bowl. Mix in yogurt. (Can be prepared 3 hours ahead. Cover and refrigerate.)
Pour oil into heavy medium saucepan to depth of 1 1/2 inches and heat to 350°F
Place 1 1/2 cups flour in medium bowl. Whisk in enough water to form smooth medium-thin batter. Place remaining 1 cup flour in large bowl. Working in batches, add zucchini to flour in bowl and toss, separating slices to coat well. Dip zucchini into batter and fry until golden, about 3 minutes per side. Transfer to paper towels and drain.
Place yogurt in center of large platter. Surround with zucchini and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini With Garlic Yogurt

Ingredients

4 large garlic cloves, pressed
1 teaspoon salt
2 cups plain yogurt
vegetable oil (for deep frying)
1 1/2 cups all-purpose flour
1 cup all-purpose flour
1 2/3-1 3/4 cups water
4 large zucchini, thinly sliced on diagonal

Instructions

Combine garlic and 1 teaspoon salt in small bowl. Mix in yogurt. (Can be prepared 3 hours ahead. Cover and refrigerate.)
Pour oil into heavy medium saucepan to depth of 1 1/2 inches and heat to 350°F
Place 1 1/2 cups flour in medium bowl. Whisk in enough water to form smooth medium-thin batter. Place remaining 1 cup flour in large bowl. Working in batches, add zucchini to flour in bowl and toss, separating slices to coat well. Dip zucchini into batter and fry until golden, about 3 minutes per side. Transfer to paper towels and drain.
Place yogurt in center of large platter. Surround with zucchini and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Boats

Ingredients

4 large zucchini
8 cups Water
1 teaspoon Salt
1/2 cup red onion chopped
1 tablespoon olive oil
1 16-oz can pinto beans rinsed and drained
1 11-oz can Mexicorn drained
1 can (8 ounce) Tomato sauce
1/2 cup chili sauce
1 teaspoon dried cilantro flakes
1/2 teaspoon Ground cumin
3 ounces Gouda cheese shredded
1/2 cup tomato chopped

Instructions

* Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell.
* Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook for 5-8 minutes or until crisp-tender. Drain and set aside.
In a large skillet
* Saute the onion and zucchini pulp in oil until crisp-tender.
* Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin.
* Cook over medium heat for 5 minutes or until heated through.
* Sprinkle with cheese;
cover and cook for 1 minute or until cheese is melted.
Spoon into zucchini shells;
sprinkle with tomato.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Boats

Ingredients

4 large zucchini
8 cups Water
1 teaspoon Salt
1/2 cup red onion chopped
1 tablespoon olive oil
1 16-oz can pinto beans rinsed and drained
1 11-oz can Mexicorn drained
1 can (8 ounce) Tomato sauce
1/2 cup chili sauce
1 teaspoon dried cilantro flakes
1/2 teaspoon Ground cumin
3 ounces Gouda cheese shredded
1/2 cup tomato chopped

Instructions

* Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell.
* Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook for 5-8 minutes or until crisp-tender. Drain and set aside.
In a large skillet
* Saute the onion and zucchini pulp in oil until crisp-tender.
* Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin.
* Cook over medium heat for 5 minutes or until heated through.
* Sprinkle with cheese;
cover and cook for 1 minute or until cheese is melted.
Spoon into zucchini shells;
sprinkle with tomato.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Boats

Ingredients

4 large zucchini
8 cups Water
1 teaspoon Salt
1/2 cup red onion chopped
1 tablespoon olive oil
1 16-oz can pinto beans rinsed and drained
1 11-oz can Mexicorn drained
1 can (8 ounce) Tomato sauce
1/2 cup chili sauce
1 teaspoon dried cilantro flakes
1/2 teaspoon Ground cumin
3 ounces Gouda cheese shredded
1/2 cup tomato chopped

Instructions

* Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell.
* Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook for 5-8 minutes or until crisp-tender. Drain and set aside.
In a large skillet
* Saute the onion and zucchini pulp in oil until crisp-tender.
* Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin.
* Cook over medium heat for 5 minutes or until heated through.
* Sprinkle with cheese;
cover and cook for 1 minute or until cheese is melted.
Spoon into zucchini shells;
sprinkle with tomato.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Boats

Ingredients

4 large zucchini
8 cups Water
1 teaspoon Salt
1/2 cup red onion chopped
1 tablespoon olive oil
1 16-oz can pinto beans rinsed and drained
1 11-oz can Mexicorn drained
1 can (8 ounce) Tomato sauce
1/2 cup chili sauce
1 teaspoon dried cilantro flakes
1/2 teaspoon Ground cumin
3 ounces Gouda cheese shredded
1/2 cup tomato chopped

Instructions

* Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell.
* Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook for 5-8 minutes or until crisp-tender. Drain and set aside.
In a large skillet
* Saute the onion and zucchini pulp in oil until crisp-tender.
* Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin.
* Cook over medium heat for 5 minutes or until heated through.
* Sprinkle with cheese;
cover and cook for 1 minute or until cheese is melted.
Spoon into zucchini shells;
sprinkle with tomato.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini

Ingredients

1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
1 cup water
1 egg
2 cups breadcrumbs
1/2 cup grated pecorino
2 large Zucchini
Mayonnaise
lemon juice
parsley

Instructions

Whisk 1/2 cup each flour and cornstarch, 1/2 teaspoon kosher salt, 1 cup water and 1 egg in a bowl. Combine 2 cups breadcrumbs and 1/2 cup grated pecorino in another bowl. Slice 2 large zucchini 1/4 inch thick; dip in the batter, then dredge in the breadcrumb mixture. Fry in 1/2 inch of 350 degrees F vegetable oil until golden, 3 minutes per side. Drain on paper towels and season with salt and pepper. Serve with mayonnaise mixed with chopped parsley and lemon juice.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini

Ingredients

1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
1 cup water
1 egg
2 cups breadcrumbs
1/2 cup grated pecorino
2 large Zucchini
Mayonnaise
lemon juice
parsley

Instructions

Whisk 1/2 cup each flour and cornstarch, 1/2 teaspoon kosher salt, 1 cup water and 1 egg in a bowl. Combine 2 cups breadcrumbs and 1/2 cup grated pecorino in another bowl. Slice 2 large zucchini 1/4 inch thick; dip in the batter, then dredge in the breadcrumb mixture. Fry in 1/2 inch of 350 degrees F vegetable oil until golden, 3 minutes per side. Drain on paper towels and season with salt and pepper. Serve with mayonnaise mixed with chopped parsley and lemon juice.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini

Ingredients

1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
1 cup water
1 egg
2 cups breadcrumbs
1/2 cup grated pecorino
2 large Zucchini
Mayonnaise
lemon juice
parsley

Instructions

Whisk 1/2 cup each flour and cornstarch, 1/2 teaspoon kosher salt, 1 cup water and 1 egg in a bowl. Combine 2 cups breadcrumbs and 1/2 cup grated pecorino in another bowl. Slice 2 large zucchini 1/4 inch thick; dip in the batter, then dredge in the breadcrumb mixture. Fry in 1/2 inch of 350 degrees F vegetable oil until golden, 3 minutes per side. Drain on paper towels and season with salt and pepper. Serve with mayonnaise mixed with chopped parsley and lemon juice.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini

Ingredients

1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
1 cup water
1 egg
2 cups breadcrumbs
1/2 cup grated pecorino
2 large Zucchini
Mayonnaise
lemon juice
parsley

Instructions

Whisk 1/2 cup each flour and cornstarch, 1/2 teaspoon kosher salt, 1 cup water and 1 egg in a bowl. Combine 2 cups breadcrumbs and 1/2 cup grated pecorino in another bowl. Slice 2 large zucchini 1/4 inch thick; dip in the batter, then dredge in the breadcrumb mixture. Fry in 1/2 inch of 350 degrees F vegetable oil until golden, 3 minutes per side. Drain on paper towels and season with salt and pepper. Serve with mayonnaise mixed with chopped parsley and lemon juice.

Sun, 05 Jul 2026 00:00:00 GMT

Tomato-Zucchini Salsa

Ingredients

1 1/2 cups chopped seeded tomato
1 cup finely chopped zucchini
1/2 cup finely chopped bottled roasted red bell peppers
2 Tbsp. finely chopped red onion
1 Tbsp. finely chopped fresh basil
1 Tbsp. finely chopped fresh parsley
2 tsp. fresh lemon juice
2 tsp. extra-virgin olive oil
1 1/2 tsp. capers, drained
1/4 tsp. salt
1/8 tsp. black pepper
1 garlic clove, minced

Instructions

Combine tomato, zucchini, red bell peppers, red onion, basil, parsley, lemon juice, oil, capers, salt, black pepper and garlic together in a bowl. Serve immediately or refrigerate in an airtight container up to 2 days.

Sun, 05 Jul 2026 00:00:00 GMT

Tomato-Zucchini Salsa

Ingredients

1 1/2 cups chopped seeded tomato
1 cup finely chopped zucchini
1/2 cup finely chopped bottled roasted red bell peppers
2 Tbsp. finely chopped red onion
1 Tbsp. finely chopped fresh basil
1 Tbsp. finely chopped fresh parsley
2 tsp. fresh lemon juice
2 tsp. extra-virgin olive oil
1 1/2 tsp. capers, drained
1/4 tsp. salt
1/8 tsp. black pepper
1 garlic clove, minced

Instructions

Combine tomato, zucchini, red bell peppers, red onion, basil, parsley, lemon juice, oil, capers, salt, black pepper and garlic together in a bowl. Serve immediately or refrigerate in an airtight container up to 2 days.

Sun, 05 Jul 2026 00:00:00 GMT

Tomato-Zucchini Salsa

Ingredients

1 1/2 cups chopped seeded tomato
1 cup finely chopped zucchini
1/2 cup finely chopped bottled roasted red bell peppers
2 Tbsp. finely chopped red onion
1 Tbsp. finely chopped fresh basil
1 Tbsp. finely chopped fresh parsley
2 tsp. fresh lemon juice
2 tsp. extra-virgin olive oil
1 1/2 tsp. capers, drained
1/4 tsp. salt
1/8 tsp. black pepper
1 garlic clove, minced

Instructions

Combine tomato, zucchini, red bell peppers, red onion, basil, parsley, lemon juice, oil, capers, salt, black pepper and garlic together in a bowl. Serve immediately or refrigerate in an airtight container up to 2 days.

Sun, 05 Jul 2026 00:00:00 GMT

Tomato-Zucchini Salsa

Ingredients

1 1/2 cups chopped seeded tomato
1 cup finely chopped zucchini
1/2 cup finely chopped bottled roasted red bell peppers
2 Tbsp. finely chopped red onion
1 Tbsp. finely chopped fresh basil
1 Tbsp. finely chopped fresh parsley
2 tsp. fresh lemon juice
2 tsp. extra-virgin olive oil
1 1/2 tsp. capers, drained
1/4 tsp. salt
1/8 tsp. black pepper
1 garlic clove, minced

Instructions

Combine tomato, zucchini, red bell peppers, red onion, basil, parsley, lemon juice, oil, capers, salt, black pepper and garlic together in a bowl. Serve immediately or refrigerate in an airtight container up to 2 days.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-Cheese Casserole

Ingredients

2 tb Flour
1/2 c Sour cream
1/2 c Cheddar cheese shredded
1 clove garlic mashed
1 ts Salt
2/3 c Evaporated milk
4 c Cubed zucchini
2 tb Butter
1/2 c Onions chopped

Instructions

Cook zucchini, onion and garlic in butter until crisp-tender, stirring frequently. Remove from heat. Sprinkle with flour and salt and toss well. Stir in evaporated milk, sour cream and cheese. Turn into a shallow 1-quart casserole. Bake at 375F for 20 minutes. Recipe by: Mom Posted to EAT-L Digest by Nancy Pallotta on Jul 5, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-Cheese Casserole

Ingredients

2 tb Flour
1/2 c Sour cream
1/2 c Cheddar cheese shredded
1 clove garlic mashed
1 ts Salt
2/3 c Evaporated milk
4 c Cubed zucchini
2 tb Butter
1/2 c Onions chopped

Instructions

Cook zucchini, onion and garlic in butter until crisp-tender, stirring frequently. Remove from heat. Sprinkle with flour and salt and toss well. Stir in evaporated milk, sour cream and cheese. Turn into a shallow 1-quart casserole. Bake at 375F for 20 minutes. Recipe by: Mom Posted to EAT-L Digest by Nancy Pallotta on Jul 5, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-Cheese Casserole

Ingredients

2 tb Flour
1/2 c Sour cream
1/2 c Cheddar cheese shredded
1 clove garlic mashed
1 ts Salt
2/3 c Evaporated milk
4 c Cubed zucchini
2 tb Butter
1/2 c Onions chopped

Instructions

Cook zucchini, onion and garlic in butter until crisp-tender, stirring frequently. Remove from heat. Sprinkle with flour and salt and toss well. Stir in evaporated milk, sour cream and cheese. Turn into a shallow 1-quart casserole. Bake at 375F for 20 minutes. Recipe by: Mom Posted to EAT-L Digest by Nancy Pallotta on Jul 5, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini-Cheese Casserole

Ingredients

2 tb Flour
1/2 c Sour cream
1/2 c Cheddar cheese shredded
1 clove garlic mashed
1 ts Salt
2/3 c Evaporated milk
4 c Cubed zucchini
2 tb Butter
1/2 c Onions chopped

Instructions

Cook zucchini, onion and garlic in butter until crisp-tender, stirring frequently. Remove from heat. Sprinkle with flour and salt and toss well. Stir in evaporated milk, sour cream and cheese. Turn into a shallow 1-quart casserole. Bake at 375F for 20 minutes. Recipe by: Mom Posted to EAT-L Digest by Nancy Pallotta on Jul 5, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini

Ingredients

1 egg, beaten
2 tablespoons water
1/3 cup plain breadcrumbs
1 pinch basil
1 1/2 teaspoons garlic powder (or more to taste)
1 large zucchini, cut into 3/8 inch diagonal slices
2 tablespoons olive oil

Instructions

Combine egg and water in a shallow dish.
Combine breadcrumbs, basil and garlic powder in another shallow dish.
Dip zucchini slices first into egg mixture, then in crumb mixture to coat evenly.
Let set on cooling rack.
Heat oil in a large nonstick skillet over medium heat.
Fry zucchini in hot oil for 3 minutes or until lightly browned.
Turn zucchini over and cook for 3 minutes or until tender and lightly browned.
(Or deep fry 3 minutes in vegetable or canola oil.) Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini

Ingredients

1 egg, beaten
2 tablespoons water
1/3 cup plain breadcrumbs
1 pinch basil
1 1/2 teaspoons garlic powder (or more to taste)
1 large zucchini, cut into 3/8 inch diagonal slices
2 tablespoons olive oil

Instructions

Combine egg and water in a shallow dish.
Combine breadcrumbs, basil and garlic powder in another shallow dish.
Dip zucchini slices first into egg mixture, then in crumb mixture to coat evenly.
Let set on cooling rack.
Heat oil in a large nonstick skillet over medium heat.
Fry zucchini in hot oil for 3 minutes or until lightly browned.
Turn zucchini over and cook for 3 minutes or until tender and lightly browned.
(Or deep fry 3 minutes in vegetable or canola oil.) Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini

Ingredients

1 egg, beaten
2 tablespoons water
1/3 cup plain breadcrumbs
1 pinch basil
1 1/2 teaspoons garlic powder (or more to taste)
1 large zucchini, cut into 3/8 inch diagonal slices
2 tablespoons olive oil

Instructions

Combine egg and water in a shallow dish.
Combine breadcrumbs, basil and garlic powder in another shallow dish.
Dip zucchini slices first into egg mixture, then in crumb mixture to coat evenly.
Let set on cooling rack.
Heat oil in a large nonstick skillet over medium heat.
Fry zucchini in hot oil for 3 minutes or until lightly browned.
Turn zucchini over and cook for 3 minutes or until tender and lightly browned.
(Or deep fry 3 minutes in vegetable or canola oil.) Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini

Ingredients

1 egg, beaten
2 tablespoons water
1/3 cup plain breadcrumbs
1 pinch basil
1 1/2 teaspoons garlic powder (or more to taste)
1 large zucchini, cut into 3/8 inch diagonal slices
2 tablespoons olive oil

Instructions

Combine egg and water in a shallow dish.
Combine breadcrumbs, basil and garlic powder in another shallow dish.
Dip zucchini slices first into egg mixture, then in crumb mixture to coat evenly.
Let set on cooling rack.
Heat oil in a large nonstick skillet over medium heat.
Fry zucchini in hot oil for 3 minutes or until lightly browned.
Turn zucchini over and cook for 3 minutes or until tender and lightly browned.
(Or deep fry 3 minutes in vegetable or canola oil.) Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

My Best Zucchini Appetizer Recipe

Ingredients

3 cups sliced zucchini
1 cup all-purpose baking mix
1/2 cup chopped onion
1/2 teaspoon salt
4 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup vegetable oil
1 clove garlic, minced

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish.
In a Large all-purpose baking, mix zucchini, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic.
Spread zucchini mixture in to the baking dish.
Bake it in the preheated oven 25 minutes, or until bubbly and lightly browned.
Cut in to bite-sized pieces to serve.

Sun, 05 Jul 2026 00:00:00 GMT

My Best Zucchini Appetizer Recipe

Ingredients

3 cups sliced zucchini
1 cup all-purpose baking mix
1/2 cup chopped onion
1/2 teaspoon salt
4 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup vegetable oil
1 clove garlic, minced

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish.
In a Large all-purpose baking, mix zucchini, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic.
Spread zucchini mixture in to the baking dish.
Bake it in the preheated oven 25 minutes, or until bubbly and lightly browned.
Cut in to bite-sized pieces to serve.

Sun, 05 Jul 2026 00:00:00 GMT

My Best Zucchini Appetizer Recipe

Ingredients

3 cups sliced zucchini
1 cup all-purpose baking mix
1/2 cup chopped onion
1/2 teaspoon salt
4 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup vegetable oil
1 clove garlic, minced

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish.
In a Large all-purpose baking, mix zucchini, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic.
Spread zucchini mixture in to the baking dish.
Bake it in the preheated oven 25 minutes, or until bubbly and lightly browned.
Cut in to bite-sized pieces to serve.

Sun, 05 Jul 2026 00:00:00 GMT

My Best Zucchini Appetizer Recipe

Ingredients

3 cups sliced zucchini
1 cup all-purpose baking mix
1/2 cup chopped onion
1/2 teaspoon salt
4 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup vegetable oil
1 clove garlic, minced

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish.
In a Large all-purpose baking, mix zucchini, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic.
Spread zucchini mixture in to the baking dish.
Bake it in the preheated oven 25 minutes, or until bubbly and lightly browned.
Cut in to bite-sized pieces to serve.

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini Soup

Ingredients

1 tablespoon olive or canola oil
1 yellow onion chopped
2 garlic cloves finely chopped
1 teaspoon peeled finely chopped fresh ginger root
2 - 2 1/2 pounds zucchini (about 3), sliced or diced
1 -11/2 tablespoons curry powder (sweet or hot, depending on your taste)
1/2 cup brown rice
6 cups chicken or vegetable stock
2 tablespoons chopped fresh basil or cilantro leaves
1 cup Oikos Organic Greek yogurt

Instructions

Place a medium size soup pot over medium low heat and when it is hot, add the oil. Add the onion, garlic, ginger and zucchini and cook until the onion is golden and the zucchini is almost tender, 10- 15 minutes.
Stir well, add the curry and rice and cook 10 minutes. Add the stock and bring to a boil. Lower the heat to low and cook, covered, until the rice is tender, about 30 minutes.
Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding remaining broth, basil or cilantro and yogurt.
Serve immediately, or cover and refrigerate up to three days. Serve hot or chilled.

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini Soup

Ingredients

1 tablespoon olive or canola oil
1 yellow onion chopped
2 garlic cloves finely chopped
1 teaspoon peeled finely chopped fresh ginger root
2 - 2 1/2 pounds zucchini (about 3), sliced or diced
1 -11/2 tablespoons curry powder (sweet or hot, depending on your taste)
1/2 cup brown rice
6 cups chicken or vegetable stock
2 tablespoons chopped fresh basil or cilantro leaves
1 cup Oikos Organic Greek yogurt

Instructions

Place a medium size soup pot over medium low heat and when it is hot, add the oil. Add the onion, garlic, ginger and zucchini and cook until the onion is golden and the zucchini is almost tender, 10- 15 minutes.
Stir well, add the curry and rice and cook 10 minutes. Add the stock and bring to a boil. Lower the heat to low and cook, covered, until the rice is tender, about 30 minutes.
Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding remaining broth, basil or cilantro and yogurt.
Serve immediately, or cover and refrigerate up to three days. Serve hot or chilled.

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini Soup

Ingredients

1 tablespoon olive or canola oil
1 yellow onion chopped
2 garlic cloves finely chopped
1 teaspoon peeled finely chopped fresh ginger root
2 - 2 1/2 pounds zucchini (about 3), sliced or diced
1 -11/2 tablespoons curry powder (sweet or hot, depending on your taste)
1/2 cup brown rice
6 cups chicken or vegetable stock
2 tablespoons chopped fresh basil or cilantro leaves
1 cup Oikos Organic Greek yogurt

Instructions

Place a medium size soup pot over medium low heat and when it is hot, add the oil. Add the onion, garlic, ginger and zucchini and cook until the onion is golden and the zucchini is almost tender, 10- 15 minutes.
Stir well, add the curry and rice and cook 10 minutes. Add the stock and bring to a boil. Lower the heat to low and cook, covered, until the rice is tender, about 30 minutes.
Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding remaining broth, basil or cilantro and yogurt.
Serve immediately, or cover and refrigerate up to three days. Serve hot or chilled.

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini Soup

Ingredients

1 tablespoon olive or canola oil
1 yellow onion chopped
2 garlic cloves finely chopped
1 teaspoon peeled finely chopped fresh ginger root
2 - 2 1/2 pounds zucchini (about 3), sliced or diced
1 -11/2 tablespoons curry powder (sweet or hot, depending on your taste)
1/2 cup brown rice
6 cups chicken or vegetable stock
2 tablespoons chopped fresh basil or cilantro leaves
1 cup Oikos Organic Greek yogurt

Instructions

Place a medium size soup pot over medium low heat and when it is hot, add the oil. Add the onion, garlic, ginger and zucchini and cook until the onion is golden and the zucchini is almost tender, 10- 15 minutes.
Stir well, add the curry and rice and cook 10 minutes. Add the stock and bring to a boil. Lower the heat to low and cook, covered, until the rice is tender, about 30 minutes.
Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding remaining broth, basil or cilantro and yogurt.
Serve immediately, or cover and refrigerate up to three days. Serve hot or chilled.

Sun, 05 Jul 2026 00:00:00 GMT

Italian Style Zucchini

Ingredients

3 tb olive oil
1/2 ts Dried oregano leaves
2 ts Salt
3 tb Butter or margarine
1/2 ts Dried basil leaves
6 lg Zucchini
1/4 c Water
2 ts Chopped parsley

Instructions

1. Wash zucchini but do not peel. Cut zucchini into 1/4-inch slices. Place zucchini and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, covered, in Microwave Oven 7 minutes or until zucchini is crisp-tender. 2. Drain water. Add butter or margarine and olive oil to zucchini, Heat, uncovered, in Microwave Oven 1 minute. 3. Add remaining ingredients and toss gently to combine. Heat, uncovered, 2 to 3 minutes in Microwave Oven until zucchini has reached desired degree of doneness.

Sun, 05 Jul 2026 00:00:00 GMT

Italian Style Zucchini

Ingredients

3 tb olive oil
1/2 ts Dried oregano leaves
2 ts Salt
3 tb Butter or margarine
1/2 ts Dried basil leaves
6 lg Zucchini
1/4 c Water
2 ts Chopped parsley

Instructions

1. Wash zucchini but do not peel. Cut zucchini into 1/4-inch slices. Place zucchini and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, covered, in Microwave Oven 7 minutes or until zucchini is crisp-tender. 2. Drain water. Add butter or margarine and olive oil to zucchini, Heat, uncovered, in Microwave Oven 1 minute. 3. Add remaining ingredients and toss gently to combine. Heat, uncovered, 2 to 3 minutes in Microwave Oven until zucchini has reached desired degree of doneness.

Sun, 05 Jul 2026 00:00:00 GMT

Italian Style Zucchini

Ingredients

3 tb olive oil
1/2 ts Dried oregano leaves
2 ts Salt
3 tb Butter or margarine
1/2 ts Dried basil leaves
6 lg Zucchini
1/4 c Water
2 ts Chopped parsley

Instructions

1. Wash zucchini but do not peel. Cut zucchini into 1/4-inch slices. Place zucchini and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, covered, in Microwave Oven 7 minutes or until zucchini is crisp-tender. 2. Drain water. Add butter or margarine and olive oil to zucchini, Heat, uncovered, in Microwave Oven 1 minute. 3. Add remaining ingredients and toss gently to combine. Heat, uncovered, 2 to 3 minutes in Microwave Oven until zucchini has reached desired degree of doneness.

Sun, 05 Jul 2026 00:00:00 GMT

Italian Style Zucchini

Ingredients

3 tb olive oil
1/2 ts Dried oregano leaves
2 ts Salt
3 tb Butter or margarine
1/2 ts Dried basil leaves
6 lg Zucchini
1/4 c Water
2 ts Chopped parsley

Instructions

1. Wash zucchini but do not peel. Cut zucchini into 1/4-inch slices. Place zucchini and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, covered, in Microwave Oven 7 minutes or until zucchini is crisp-tender. 2. Drain water. Add butter or margarine and olive oil to zucchini, Heat, uncovered, in Microwave Oven 1 minute. 3. Add remaining ingredients and toss gently to combine. Heat, uncovered, 2 to 3 minutes in Microwave Oven until zucchini has reached desired degree of doneness.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini With Oregano and Feta (Ww 1 Point)

Ingredients

2 teaspoons olive oil
2 medium zucchini, cut into 2-inch chunks
1 teaspoon dried oregano
2 tablespoons parsley, fresh, chopped
1/8 teaspoon table salt
1/8 teaspoon black pepper, freshly ground
1/4 cup crumbled feta cheese

Instructions

Heat oil in a large skillet over medium heat. Add zucchini and oregano; sauté until zucchini is golden brown, about 4 to 6 minutes.
Remove skillet from heat and add parsley; toss to combine. Season to taste with salt and pepper. Sprinkle feta cheese over top just before serving. Yields about 1/2 cup per serving.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini With Oregano and Feta (Ww 1 Point)

Ingredients

2 teaspoons olive oil
2 medium zucchini, cut into 2-inch chunks
1 teaspoon dried oregano
2 tablespoons parsley, fresh, chopped
1/8 teaspoon table salt
1/8 teaspoon black pepper, freshly ground
1/4 cup crumbled feta cheese

Instructions

Heat oil in a large skillet over medium heat. Add zucchini and oregano; sauté until zucchini is golden brown, about 4 to 6 minutes.
Remove skillet from heat and add parsley; toss to combine. Season to taste with salt and pepper. Sprinkle feta cheese over top just before serving. Yields about 1/2 cup per serving.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini With Oregano and Feta (Ww 1 Point)

Ingredients

2 teaspoons olive oil
2 medium zucchini, cut into 2-inch chunks
1 teaspoon dried oregano
2 tablespoons parsley, fresh, chopped
1/8 teaspoon table salt
1/8 teaspoon black pepper, freshly ground
1/4 cup crumbled feta cheese

Instructions

Heat oil in a large skillet over medium heat. Add zucchini and oregano; sauté until zucchini is golden brown, about 4 to 6 minutes.
Remove skillet from heat and add parsley; toss to combine. Season to taste with salt and pepper. Sprinkle feta cheese over top just before serving. Yields about 1/2 cup per serving.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini With Oregano and Feta (Ww 1 Point)

Ingredients

2 teaspoons olive oil
2 medium zucchini, cut into 2-inch chunks
1 teaspoon dried oregano
2 tablespoons parsley, fresh, chopped
1/8 teaspoon table salt
1/8 teaspoon black pepper, freshly ground
1/4 cup crumbled feta cheese

Instructions

Heat oil in a large skillet over medium heat. Add zucchini and oregano; sauté until zucchini is golden brown, about 4 to 6 minutes.
Remove skillet from heat and add parsley; toss to combine. Season to taste with salt and pepper. Sprinkle feta cheese over top just before serving. Yields about 1/2 cup per serving.

Sun, 05 Jul 2026 00:00:00 GMT

Spaghetti with Fresh Zucchini Pesto

Ingredients

3/4 cup blanched almonds (4 1/2 ounces)
1/2 cup extra-virgin olive oil
1 garlic clove, thinly sliced
Pinch of crushed red pepper
3 medium zucchini (1 1/2 pounds), half of 1 zucchini cut into matchsticks and the remainder chopped into 1/2-inch pieces
Salt
Black pepper
1 pound spaghetti
2 teaspoons finely grated lemon zest
1 1/2 cups freshly grated Pecorino Romano (4 ounces), plus more for serving
1/2 cup chopped mint, plus more for garnish

Instructions

Preheat the oven to 375°. Spread the almonds on a baking sheet and toast for about 8 minutes, until golden. Let cool, then coarsely chop. Reserve 1/4 cup for garnish.
In a large skillet, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, 1 minute. Add the chopped zucchini, season with salt and pepper and cook, stirring occasionally, until lightly golden, about 10 minutes. Scrape the zucchini into a food processor and add the remaining 1/2 cup of chopped almonds; pulse to combine. With the machine on, slowly add the remaining 6 tablespoons of oil until combined but still slightly chunky. Season the pesto with salt and pepper.
In a pot of salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta water, then drain. Off the heat, return the pasta to the hot pot and add the reserved pasta water, the pesto, zucchini matchsticks, lemon zest, 1 1/2 cups of cheese and 1/2 cup of mint. Stir until well combined and saucy. Transfer the pasta to bowls. Garnish with mint and the reserved almonds.
Serve, passing cheese at the table.

Sun, 05 Jul 2026 00:00:00 GMT

Spaghetti with Fresh Zucchini Pesto

Ingredients

3/4 cup blanched almonds (4 1/2 ounces)
1/2 cup extra-virgin olive oil
1 garlic clove, thinly sliced
Pinch of crushed red pepper
3 medium zucchini (1 1/2 pounds), half of 1 zucchini cut into matchsticks and the remainder chopped into 1/2-inch pieces
Salt
Black pepper
1 pound spaghetti
2 teaspoons finely grated lemon zest
1 1/2 cups freshly grated Pecorino Romano (4 ounces), plus more for serving
1/2 cup chopped mint, plus more for garnish

Instructions

Preheat the oven to 375°. Spread the almonds on a baking sheet and toast for about 8 minutes, until golden. Let cool, then coarsely chop. Reserve 1/4 cup for garnish.
In a large skillet, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, 1 minute. Add the chopped zucchini, season with salt and pepper and cook, stirring occasionally, until lightly golden, about 10 minutes. Scrape the zucchini into a food processor and add the remaining 1/2 cup of chopped almonds; pulse to combine. With the machine on, slowly add the remaining 6 tablespoons of oil until combined but still slightly chunky. Season the pesto with salt and pepper.
In a pot of salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta water, then drain. Off the heat, return the pasta to the hot pot and add the reserved pasta water, the pesto, zucchini matchsticks, lemon zest, 1 1/2 cups of cheese and 1/2 cup of mint. Stir until well combined and saucy. Transfer the pasta to bowls. Garnish with mint and the reserved almonds.
Serve, passing cheese at the table.

Sun, 05 Jul 2026 00:00:00 GMT

Spaghetti with Fresh Zucchini Pesto

Ingredients

3/4 cup blanched almonds (4 1/2 ounces)
1/2 cup extra-virgin olive oil
1 garlic clove, thinly sliced
Pinch of crushed red pepper
3 medium zucchini (1 1/2 pounds), half of 1 zucchini cut into matchsticks and the remainder chopped into 1/2-inch pieces
Salt
Black pepper
1 pound spaghetti
2 teaspoons finely grated lemon zest
1 1/2 cups freshly grated Pecorino Romano (4 ounces), plus more for serving
1/2 cup chopped mint, plus more for garnish

Instructions

Preheat the oven to 375°. Spread the almonds on a baking sheet and toast for about 8 minutes, until golden. Let cool, then coarsely chop. Reserve 1/4 cup for garnish.
In a large skillet, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, 1 minute. Add the chopped zucchini, season with salt and pepper and cook, stirring occasionally, until lightly golden, about 10 minutes. Scrape the zucchini into a food processor and add the remaining 1/2 cup of chopped almonds; pulse to combine. With the machine on, slowly add the remaining 6 tablespoons of oil until combined but still slightly chunky. Season the pesto with salt and pepper.
In a pot of salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta water, then drain. Off the heat, return the pasta to the hot pot and add the reserved pasta water, the pesto, zucchini matchsticks, lemon zest, 1 1/2 cups of cheese and 1/2 cup of mint. Stir until well combined and saucy. Transfer the pasta to bowls. Garnish with mint and the reserved almonds.
Serve, passing cheese at the table.

Sun, 05 Jul 2026 00:00:00 GMT

Spaghetti with Fresh Zucchini Pesto

Ingredients

3/4 cup blanched almonds (4 1/2 ounces)
1/2 cup extra-virgin olive oil
1 garlic clove, thinly sliced
Pinch of crushed red pepper
3 medium zucchini (1 1/2 pounds), half of 1 zucchini cut into matchsticks and the remainder chopped into 1/2-inch pieces
Salt
Black pepper
1 pound spaghetti
2 teaspoons finely grated lemon zest
1 1/2 cups freshly grated Pecorino Romano (4 ounces), plus more for serving
1/2 cup chopped mint, plus more for garnish

Instructions

Preheat the oven to 375°. Spread the almonds on a baking sheet and toast for about 8 minutes, until golden. Let cool, then coarsely chop. Reserve 1/4 cup for garnish.
In a large skillet, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, 1 minute. Add the chopped zucchini, season with salt and pepper and cook, stirring occasionally, until lightly golden, about 10 minutes. Scrape the zucchini into a food processor and add the remaining 1/2 cup of chopped almonds; pulse to combine. With the machine on, slowly add the remaining 6 tablespoons of oil until combined but still slightly chunky. Season the pesto with salt and pepper.
In a pot of salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta water, then drain. Off the heat, return the pasta to the hot pot and add the reserved pasta water, the pesto, zucchini matchsticks, lemon zest, 1 1/2 cups of cheese and 1/2 cup of mint. Stir until well combined and saucy. Transfer the pasta to bowls. Garnish with mint and the reserved almonds.
Serve, passing cheese at the table.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pasta with Ricotta

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds zucchini, thinly sliced lengthwise
Coarse salt and ground pepper
1 pound linguine
Finely grated zest of 1 lemon
0.5 cup ricotta

Instructions

Preheat oven to 450 degrees. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.
Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pasta with Ricotta

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds zucchini, thinly sliced lengthwise
Coarse salt and ground pepper
1 pound linguine
Finely grated zest of 1 lemon
0.5 cup ricotta

Instructions

Preheat oven to 450 degrees. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.
Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pasta with Ricotta

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds zucchini, thinly sliced lengthwise
Coarse salt and ground pepper
1 pound linguine
Finely grated zest of 1 lemon
0.5 cup ricotta

Instructions

Preheat oven to 450 degrees. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.
Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pasta with Ricotta

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds zucchini, thinly sliced lengthwise
Coarse salt and ground pepper
1 pound linguine
Finely grated zest of 1 lemon
0.5 cup ricotta

Instructions

Preheat oven to 450 degrees. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.
Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.

Sun, 05 Jul 2026 00:00:00 GMT

Super Easy: Zucchini Side Dish

Ingredients

2 tablespoons butter
1/2 cup vidalia onion (sliced or diced)
1 zucchini (medium sized)
3 tablespoons dill weed (freeze dried or fresh)
1 dash salt (to taste)
1 dash black pepper (to taste)

Instructions

Slice up zucchini cross wise in thin slices about 1/8" thick.(Does not have to be precise). Set aside.
In skillet on medium low heat, add 1 tablespoon butter and saute onion, stirring frequently until tender about 3-5 minutes.
Add zucchini stirring frequently to lightly saute for 2 minutes.
Add 1 tablespoon butter and then sprinkle dill weed. Stir the dill evenly throughout.
Remove from heat and serve. Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Super Easy: Zucchini Side Dish

Ingredients

2 tablespoons butter
1/2 cup vidalia onion (sliced or diced)
1 zucchini (medium sized)
3 tablespoons dill weed (freeze dried or fresh)
1 dash salt (to taste)
1 dash black pepper (to taste)

Instructions

Slice up zucchini cross wise in thin slices about 1/8" thick.(Does not have to be precise). Set aside.
In skillet on medium low heat, add 1 tablespoon butter and saute onion, stirring frequently until tender about 3-5 minutes.
Add zucchini stirring frequently to lightly saute for 2 minutes.
Add 1 tablespoon butter and then sprinkle dill weed. Stir the dill evenly throughout.
Remove from heat and serve. Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Super Easy: Zucchini Side Dish

Ingredients

2 tablespoons butter
1/2 cup vidalia onion (sliced or diced)
1 zucchini (medium sized)
3 tablespoons dill weed (freeze dried or fresh)
1 dash salt (to taste)
1 dash black pepper (to taste)

Instructions

Slice up zucchini cross wise in thin slices about 1/8" thick.(Does not have to be precise). Set aside.
In skillet on medium low heat, add 1 tablespoon butter and saute onion, stirring frequently until tender about 3-5 minutes.
Add zucchini stirring frequently to lightly saute for 2 minutes.
Add 1 tablespoon butter and then sprinkle dill weed. Stir the dill evenly throughout.
Remove from heat and serve. Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Super Easy: Zucchini Side Dish

Ingredients

2 tablespoons butter
1/2 cup vidalia onion (sliced or diced)
1 zucchini (medium sized)
3 tablespoons dill weed (freeze dried or fresh)
1 dash salt (to taste)
1 dash black pepper (to taste)

Instructions

Slice up zucchini cross wise in thin slices about 1/8" thick.(Does not have to be precise). Set aside.
In skillet on medium low heat, add 1 tablespoon butter and saute onion, stirring frequently until tender about 3-5 minutes.
Add zucchini stirring frequently to lightly saute for 2 minutes.
Add 1 tablespoon butter and then sprinkle dill weed. Stir the dill evenly throughout.
Remove from heat and serve. Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Italian Zucchini Squash

Ingredients

6 cups sliced zucchini
1 green pepper (sliced)
2 onions (sliced)
1 tablespoon water
1 (8 ounce) can tomato sauce
1 cup shredded sharp cheddar cheese

Instructions

Slice zucchini, green pepper, and onion and put in a large pot.
Add the water (yes, very little--only enough to steam--the veggies will make their own steam.
Cook covered on very low heat till all the veggies are done.
Drain liquid as best you can.
Add the tomato sauce and mix gently but well.
Sprinkle cheese on top; cover till cheese melts.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Italian Zucchini Squash

Ingredients

6 cups sliced zucchini
1 green pepper (sliced)
2 onions (sliced)
1 tablespoon water
1 (8 ounce) can tomato sauce
1 cup shredded sharp cheddar cheese

Instructions

Slice zucchini, green pepper, and onion and put in a large pot.
Add the water (yes, very little--only enough to steam--the veggies will make their own steam.
Cook covered on very low heat till all the veggies are done.
Drain liquid as best you can.
Add the tomato sauce and mix gently but well.
Sprinkle cheese on top; cover till cheese melts.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Italian Zucchini Squash

Ingredients

6 cups sliced zucchini
1 green pepper (sliced)
2 onions (sliced)
1 tablespoon water
1 (8 ounce) can tomato sauce
1 cup shredded sharp cheddar cheese

Instructions

Slice zucchini, green pepper, and onion and put in a large pot.
Add the water (yes, very little--only enough to steam--the veggies will make their own steam.
Cook covered on very low heat till all the veggies are done.
Drain liquid as best you can.
Add the tomato sauce and mix gently but well.
Sprinkle cheese on top; cover till cheese melts.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Italian Zucchini Squash

Ingredients

6 cups sliced zucchini
1 green pepper (sliced)
2 onions (sliced)
1 tablespoon water
1 (8 ounce) can tomato sauce
1 cup shredded sharp cheddar cheese

Instructions

Slice zucchini, green pepper, and onion and put in a large pot.
Add the water (yes, very little--only enough to steam--the veggies will make their own steam.
Cook covered on very low heat till all the veggies are done.
Drain liquid as best you can.
Add the tomato sauce and mix gently but well.
Sprinkle cheese on top; cover till cheese melts.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Roasted Zucchini with Herby Whipped Ricotta Is the Most Delicious Way to Eat Your Vegetables

Ingredients

2 medium (8 to 10 ounces) zucchini, trimmed and cut lengthwise into 1/2-inch-thick slabs
4 teaspoons extra-virgin olive oil, divided
1 cup part-skim ricotta
3 tablespoons chopped soft herbs such as dill, basil, parsley and/or mint
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon ground pepper
Lemon wedges for serving (optional)

Instructions

Place a large rimmed baking sheet on the middle oven rack. Preheat to 450°F.
Toss zucchini with 2 teaspoons oil in a medium bowl. Carefully arrange the zucchini on the preheated baking sheet in a single layer (set the bowl aside for Step 4). Roast until beginning to brown, about 10 minutes.
Meanwhile, place ricotta in a separate medium bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes.
When the zucchini has finished roasting, return it to the empty bowl. Add herbs, lemon zest, salt, pepper and the remaining 2 teaspoons oil; stir gently until combined.
Divide the whipped ricotta among 4 small plates; top with the zucchini mixture. Serve with lemon wedges, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Roasted Zucchini with Herby Whipped Ricotta Is the Most Delicious Way to Eat Your Vegetables

Ingredients

2 medium (8 to 10 ounces) zucchini, trimmed and cut lengthwise into 1/2-inch-thick slabs
4 teaspoons extra-virgin olive oil, divided
1 cup part-skim ricotta
3 tablespoons chopped soft herbs such as dill, basil, parsley and/or mint
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon ground pepper
Lemon wedges for serving (optional)

Instructions

Place a large rimmed baking sheet on the middle oven rack. Preheat to 450°F.
Toss zucchini with 2 teaspoons oil in a medium bowl. Carefully arrange the zucchini on the preheated baking sheet in a single layer (set the bowl aside for Step 4). Roast until beginning to brown, about 10 minutes.
Meanwhile, place ricotta in a separate medium bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes.
When the zucchini has finished roasting, return it to the empty bowl. Add herbs, lemon zest, salt, pepper and the remaining 2 teaspoons oil; stir gently until combined.
Divide the whipped ricotta among 4 small plates; top with the zucchini mixture. Serve with lemon wedges, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Roasted Zucchini with Herby Whipped Ricotta Is the Most Delicious Way to Eat Your Vegetables

Ingredients

2 medium (8 to 10 ounces) zucchini, trimmed and cut lengthwise into 1/2-inch-thick slabs
4 teaspoons extra-virgin olive oil, divided
1 cup part-skim ricotta
3 tablespoons chopped soft herbs such as dill, basil, parsley and/or mint
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon ground pepper
Lemon wedges for serving (optional)

Instructions

Place a large rimmed baking sheet on the middle oven rack. Preheat to 450°F.
Toss zucchini with 2 teaspoons oil in a medium bowl. Carefully arrange the zucchini on the preheated baking sheet in a single layer (set the bowl aside for Step 4). Roast until beginning to brown, about 10 minutes.
Meanwhile, place ricotta in a separate medium bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes.
When the zucchini has finished roasting, return it to the empty bowl. Add herbs, lemon zest, salt, pepper and the remaining 2 teaspoons oil; stir gently until combined.
Divide the whipped ricotta among 4 small plates; top with the zucchini mixture. Serve with lemon wedges, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Roasted Zucchini with Herby Whipped Ricotta Is the Most Delicious Way to Eat Your Vegetables

Ingredients

2 medium (8 to 10 ounces) zucchini, trimmed and cut lengthwise into 1/2-inch-thick slabs
4 teaspoons extra-virgin olive oil, divided
1 cup part-skim ricotta
3 tablespoons chopped soft herbs such as dill, basil, parsley and/or mint
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon ground pepper
Lemon wedges for serving (optional)

Instructions

Place a large rimmed baking sheet on the middle oven rack. Preheat to 450°F.
Toss zucchini with 2 teaspoons oil in a medium bowl. Carefully arrange the zucchini on the preheated baking sheet in a single layer (set the bowl aside for Step 4). Roast until beginning to brown, about 10 minutes.
Meanwhile, place ricotta in a separate medium bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes.
When the zucchini has finished roasting, return it to the empty bowl. Add herbs, lemon zest, salt, pepper and the remaining 2 teaspoons oil; stir gently until combined.
Divide the whipped ricotta among 4 small plates; top with the zucchini mixture. Serve with lemon wedges, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pie

Ingredients

3 cups zucchini, cut in quarters & sliced thin
1 small onion, chopped
1 cup Bisquick baking mix
1/2 cup parmesan cheese (I use dry)
1/4 teaspoon dried basil
1/2 teaspoon oregano
4 large eggs
1/2 cup vegetable oil or 1/2 cup olive oil
1 dash garlic powder or 1 clove garlic, minced
salt & pepper

Instructions

Heat oven to 350 degrees F.
Mix zucchini, onion,bisquit mix, cheese, basil, oregano, salt, pepper and garlic.
Combine oil and eggs.
Add to the zucchini mix, turning until the zucchini mix is evenly coated.
Pour into a buttered 10x6 or 9x9 baking dish.
Bake for 30 minutes or until golden.
You can test it by placing a butter knife in the center.
If it comes out clean, it is done.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pie

Ingredients

3 cups zucchini, cut in quarters & sliced thin
1 small onion, chopped
1 cup Bisquick baking mix
1/2 cup parmesan cheese (I use dry)
1/4 teaspoon dried basil
1/2 teaspoon oregano
4 large eggs
1/2 cup vegetable oil or 1/2 cup olive oil
1 dash garlic powder or 1 clove garlic, minced
salt & pepper

Instructions

Heat oven to 350 degrees F.
Mix zucchini, onion,bisquit mix, cheese, basil, oregano, salt, pepper and garlic.
Combine oil and eggs.
Add to the zucchini mix, turning until the zucchini mix is evenly coated.
Pour into a buttered 10x6 or 9x9 baking dish.
Bake for 30 minutes or until golden.
You can test it by placing a butter knife in the center.
If it comes out clean, it is done.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pie

Ingredients

3 cups zucchini, cut in quarters & sliced thin
1 small onion, chopped
1 cup Bisquick baking mix
1/2 cup parmesan cheese (I use dry)
1/4 teaspoon dried basil
1/2 teaspoon oregano
4 large eggs
1/2 cup vegetable oil or 1/2 cup olive oil
1 dash garlic powder or 1 clove garlic, minced
salt & pepper

Instructions

Heat oven to 350 degrees F.
Mix zucchini, onion,bisquit mix, cheese, basil, oregano, salt, pepper and garlic.
Combine oil and eggs.
Add to the zucchini mix, turning until the zucchini mix is evenly coated.
Pour into a buttered 10x6 or 9x9 baking dish.
Bake for 30 minutes or until golden.
You can test it by placing a butter knife in the center.
If it comes out clean, it is done.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Pie

Ingredients

3 cups zucchini, cut in quarters & sliced thin
1 small onion, chopped
1 cup Bisquick baking mix
1/2 cup parmesan cheese (I use dry)
1/4 teaspoon dried basil
1/2 teaspoon oregano
4 large eggs
1/2 cup vegetable oil or 1/2 cup olive oil
1 dash garlic powder or 1 clove garlic, minced
salt & pepper

Instructions

Heat oven to 350 degrees F.
Mix zucchini, onion,bisquit mix, cheese, basil, oregano, salt, pepper and garlic.
Combine oil and eggs.
Add to the zucchini mix, turning until the zucchini mix is evenly coated.
Pour into a buttered 10x6 or 9x9 baking dish.
Bake for 30 minutes or until golden.
You can test it by placing a butter knife in the center.
If it comes out clean, it is done.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini With Oregano and Feta

Ingredients

2 teaspoons olive oil
2 medium uncooked zucchini, cut into 2-inch chuncks
1 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
1/8 teaspoon salt (to taste)
1/8 teaspoon black pepper (to taste)
1/4 cup crumbled feta cheese

Instructions

Heat oil in a large skillet over medium heat. Add zucchini and oregano; saute until zucchini is golden brown, about 4-6 minutes.
Remove skillet from heat and add parsley; toss to combine. Season to taste with salt and pepper. (some feta cheeses are salty so remember when adding salt). Sprinkle feta cheese over top just before serving.
Yields about 1/2 cup per serving.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini With Oregano and Feta

Ingredients

2 teaspoons olive oil
2 medium uncooked zucchini, cut into 2-inch chuncks
1 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
1/8 teaspoon salt (to taste)
1/8 teaspoon black pepper (to taste)
1/4 cup crumbled feta cheese

Instructions

Heat oil in a large skillet over medium heat. Add zucchini and oregano; saute until zucchini is golden brown, about 4-6 minutes.
Remove skillet from heat and add parsley; toss to combine. Season to taste with salt and pepper. (some feta cheeses are salty so remember when adding salt). Sprinkle feta cheese over top just before serving.
Yields about 1/2 cup per serving.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini With Oregano and Feta

Ingredients

2 teaspoons olive oil
2 medium uncooked zucchini, cut into 2-inch chuncks
1 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
1/8 teaspoon salt (to taste)
1/8 teaspoon black pepper (to taste)
1/4 cup crumbled feta cheese

Instructions

Heat oil in a large skillet over medium heat. Add zucchini and oregano; saute until zucchini is golden brown, about 4-6 minutes.
Remove skillet from heat and add parsley; toss to combine. Season to taste with salt and pepper. (some feta cheeses are salty so remember when adding salt). Sprinkle feta cheese over top just before serving.
Yields about 1/2 cup per serving.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini With Oregano and Feta

Ingredients

2 teaspoons olive oil
2 medium uncooked zucchini, cut into 2-inch chuncks
1 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
1/8 teaspoon salt (to taste)
1/8 teaspoon black pepper (to taste)
1/4 cup crumbled feta cheese

Instructions

Heat oil in a large skillet over medium heat. Add zucchini and oregano; saute until zucchini is golden brown, about 4-6 minutes.
Remove skillet from heat and add parsley; toss to combine. Season to taste with salt and pepper. (some feta cheeses are salty so remember when adding salt). Sprinkle feta cheese over top just before serving.
Yields about 1/2 cup per serving.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Sticks

Ingredients

1/2 Cup Flour
1/2 Teaspoon Salt
2 Eggs
1/4 Cup Milk
1-1/4 Cups Bread crumbs
1-1/2 Pounds Zucchini

Instructions

Combine flour and salt on wax paper. Combine eggs and milk in bowl.put bread crumbs on another sheet of wax paper.
Coat zucchini in flour mix, dip in egg, coat with bread crumbs.
Place on baking sheet and put in freezer for 10 minutes.
Heat 1-1/2" oil in pan, add zucchini, turning until golden brown.
Remove to paper towel to drain.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Sticks

Ingredients

1/2 Cup Flour
1/2 Teaspoon Salt
2 Eggs
1/4 Cup Milk
1-1/4 Cups Bread crumbs
1-1/2 Pounds Zucchini

Instructions

Combine flour and salt on wax paper. Combine eggs and milk in bowl.put bread crumbs on another sheet of wax paper.
Coat zucchini in flour mix, dip in egg, coat with bread crumbs.
Place on baking sheet and put in freezer for 10 minutes.
Heat 1-1/2" oil in pan, add zucchini, turning until golden brown.
Remove to paper towel to drain.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Sticks

Ingredients

1/2 Cup Flour
1/2 Teaspoon Salt
2 Eggs
1/4 Cup Milk
1-1/4 Cups Bread crumbs
1-1/2 Pounds Zucchini

Instructions

Combine flour and salt on wax paper. Combine eggs and milk in bowl.put bread crumbs on another sheet of wax paper.
Coat zucchini in flour mix, dip in egg, coat with bread crumbs.
Place on baking sheet and put in freezer for 10 minutes.
Heat 1-1/2" oil in pan, add zucchini, turning until golden brown.
Remove to paper towel to drain.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini Sticks

Ingredients

1/2 Cup Flour
1/2 Teaspoon Salt
2 Eggs
1/4 Cup Milk
1-1/4 Cups Bread crumbs
1-1/2 Pounds Zucchini

Instructions

Combine flour and salt on wax paper. Combine eggs and milk in bowl.put bread crumbs on another sheet of wax paper.
Coat zucchini in flour mix, dip in egg, coat with bread crumbs.
Place on baking sheet and put in freezer for 10 minutes.
Heat 1-1/2" oil in pan, add zucchini, turning until golden brown.
Remove to paper towel to drain.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Cauliflower & Zucchini Soup

Ingredients

2 tablespoons unsalted butter
2 cups chopped leek
1 cup chopped yellow onion
3 cups chopped zucchini
8 cups chopped cauliflower
3.5 cups lower-sodium vegetable broth
1 cup reduced-fat milk
2 large cloves garlic
0.75 teaspoon onion powder
0.5 teaspoon salt
0.5 teaspoon ground pepper
0.125 teaspoon crushed red pepper
Pinch of ground nutmeg
1 cup grated sharp Cheddar cheese
0.5 cup half-and-half
0.5 cup crispy fried shallots (see Tip)
0.25 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives

Instructions

Melt butter in a large saucepan or Dutch oven over medium-high heat. Add leek and onion; cook, stirring occasionally, until tender and starting to brown, 6 to 8 minutes. Stir in zucchini; cook, stirring occasionally, until tender and starting to brown, about 4 minutes. Add cauliflower, broth, milk, garlic, onion powder, salt, pepper, crushed red pepper and nutmeg; bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer and cook, uncovered and stirring occasionally, until the vegetables are tender, about 15 minutes.
Working in 2 batches, transfer the mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.) Pour into a large bowl. Add Cheddar; stir until melted, about 1 minute. Stir in half-and-half.
Divide the soup among 6 bowls. Top with fried shallots, parsley and chives.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Cauliflower & Zucchini Soup

Ingredients

2 tablespoons unsalted butter
2 cups chopped leek
1 cup chopped yellow onion
3 cups chopped zucchini
8 cups chopped cauliflower
3.5 cups lower-sodium vegetable broth
1 cup reduced-fat milk
2 large cloves garlic
0.75 teaspoon onion powder
0.5 teaspoon salt
0.5 teaspoon ground pepper
0.125 teaspoon crushed red pepper
Pinch of ground nutmeg
1 cup grated sharp Cheddar cheese
0.5 cup half-and-half
0.5 cup crispy fried shallots (see Tip)
0.25 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives

Instructions

Melt butter in a large saucepan or Dutch oven over medium-high heat. Add leek and onion; cook, stirring occasionally, until tender and starting to brown, 6 to 8 minutes. Stir in zucchini; cook, stirring occasionally, until tender and starting to brown, about 4 minutes. Add cauliflower, broth, milk, garlic, onion powder, salt, pepper, crushed red pepper and nutmeg; bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer and cook, uncovered and stirring occasionally, until the vegetables are tender, about 15 minutes.
Working in 2 batches, transfer the mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.) Pour into a large bowl. Add Cheddar; stir until melted, about 1 minute. Stir in half-and-half.
Divide the soup among 6 bowls. Top with fried shallots, parsley and chives.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Cauliflower & Zucchini Soup

Ingredients

2 tablespoons unsalted butter
2 cups chopped leek
1 cup chopped yellow onion
3 cups chopped zucchini
8 cups chopped cauliflower
3.5 cups lower-sodium vegetable broth
1 cup reduced-fat milk
2 large cloves garlic
0.75 teaspoon onion powder
0.5 teaspoon salt
0.5 teaspoon ground pepper
0.125 teaspoon crushed red pepper
Pinch of ground nutmeg
1 cup grated sharp Cheddar cheese
0.5 cup half-and-half
0.5 cup crispy fried shallots (see Tip)
0.25 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives

Instructions

Melt butter in a large saucepan or Dutch oven over medium-high heat. Add leek and onion; cook, stirring occasionally, until tender and starting to brown, 6 to 8 minutes. Stir in zucchini; cook, stirring occasionally, until tender and starting to brown, about 4 minutes. Add cauliflower, broth, milk, garlic, onion powder, salt, pepper, crushed red pepper and nutmeg; bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer and cook, uncovered and stirring occasionally, until the vegetables are tender, about 15 minutes.
Working in 2 batches, transfer the mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.) Pour into a large bowl. Add Cheddar; stir until melted, about 1 minute. Stir in half-and-half.
Divide the soup among 6 bowls. Top with fried shallots, parsley and chives.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Cauliflower & Zucchini Soup

Ingredients

2 tablespoons unsalted butter
2 cups chopped leek
1 cup chopped yellow onion
3 cups chopped zucchini
8 cups chopped cauliflower
3.5 cups lower-sodium vegetable broth
1 cup reduced-fat milk
2 large cloves garlic
0.75 teaspoon onion powder
0.5 teaspoon salt
0.5 teaspoon ground pepper
0.125 teaspoon crushed red pepper
Pinch of ground nutmeg
1 cup grated sharp Cheddar cheese
0.5 cup half-and-half
0.5 cup crispy fried shallots (see Tip)
0.25 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives

Instructions

Melt butter in a large saucepan or Dutch oven over medium-high heat. Add leek and onion; cook, stirring occasionally, until tender and starting to brown, 6 to 8 minutes. Stir in zucchini; cook, stirring occasionally, until tender and starting to brown, about 4 minutes. Add cauliflower, broth, milk, garlic, onion powder, salt, pepper, crushed red pepper and nutmeg; bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer and cook, uncovered and stirring occasionally, until the vegetables are tender, about 15 minutes.
Working in 2 batches, transfer the mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.) Pour into a large bowl. Add Cheddar; stir until melted, about 1 minute. Stir in half-and-half.
Divide the soup among 6 bowls. Top with fried shallots, parsley and chives.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Garlic-marinated Baby Zucchini Recipe

Ingredients

1/2 cup olive oil
4 garlic cloves, peeled
1/2 teaspoon coarse kosher salt plus additional for sprinkling
1/4 teaspoon ground black pepper
1 pound baby zucchini, trimmed

Instructions

Blend oil, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper in blender until almost smooth. Using fork or wooden skewer, pierce zucchini all over. Place in medium bowl. Pour garlic oil over zucchini and let stand at room temperature at least 30 minutes and up to 1 hour, tossing occasionally.
Prepare barbecue (medium-high heat). Grill zucchini until tender and golden in spots, turning occasionally, about 6 minutes. Transfer to plate, sprinkle with additional salt, and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Garlic-marinated Baby Zucchini Recipe

Ingredients

1/2 cup olive oil
4 garlic cloves, peeled
1/2 teaspoon coarse kosher salt plus additional for sprinkling
1/4 teaspoon ground black pepper
1 pound baby zucchini, trimmed

Instructions

Blend oil, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper in blender until almost smooth. Using fork or wooden skewer, pierce zucchini all over. Place in medium bowl. Pour garlic oil over zucchini and let stand at room temperature at least 30 minutes and up to 1 hour, tossing occasionally.
Prepare barbecue (medium-high heat). Grill zucchini until tender and golden in spots, turning occasionally, about 6 minutes. Transfer to plate, sprinkle with additional salt, and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Garlic-marinated Baby Zucchini Recipe

Ingredients

1/2 cup olive oil
4 garlic cloves, peeled
1/2 teaspoon coarse kosher salt plus additional for sprinkling
1/4 teaspoon ground black pepper
1 pound baby zucchini, trimmed

Instructions

Blend oil, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper in blender until almost smooth. Using fork or wooden skewer, pierce zucchini all over. Place in medium bowl. Pour garlic oil over zucchini and let stand at room temperature at least 30 minutes and up to 1 hour, tossing occasionally.
Prepare barbecue (medium-high heat). Grill zucchini until tender and golden in spots, turning occasionally, about 6 minutes. Transfer to plate, sprinkle with additional salt, and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Garlic-marinated Baby Zucchini Recipe

Ingredients

1/2 cup olive oil
4 garlic cloves, peeled
1/2 teaspoon coarse kosher salt plus additional for sprinkling
1/4 teaspoon ground black pepper
1 pound baby zucchini, trimmed

Instructions

Blend oil, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper in blender until almost smooth. Using fork or wooden skewer, pierce zucchini all over. Place in medium bowl. Pour garlic oil over zucchini and let stand at room temperature at least 30 minutes and up to 1 hour, tossing occasionally.
Prepare barbecue (medium-high heat). Grill zucchini until tender and golden in spots, turning occasionally, about 6 minutes. Transfer to plate, sprinkle with additional salt, and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Spread

Ingredients

3 1/2 cups zucchini, unpeeled, shredded (equiv. to 1 pound)
1/4 cup fresh parsley, finely snipped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 medium garlic clove, minced
1/4 teaspoon salt
pepper
2 tablespoons finely chopped pecans, dry roasted

Instructions

Squeeze the zucchini to remove excess water.
In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed.
Spoon the mixture into a serving bowl.
Fold in the nuts.
Cover and refrigerate before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Spread

Ingredients

3 1/2 cups zucchini, unpeeled, shredded (equiv. to 1 pound)
1/4 cup fresh parsley, finely snipped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 medium garlic clove, minced
1/4 teaspoon salt
pepper
2 tablespoons finely chopped pecans, dry roasted

Instructions

Squeeze the zucchini to remove excess water.
In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed.
Spoon the mixture into a serving bowl.
Fold in the nuts.
Cover and refrigerate before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Spread

Ingredients

3 1/2 cups zucchini, unpeeled, shredded (equiv. to 1 pound)
1/4 cup fresh parsley, finely snipped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 medium garlic clove, minced
1/4 teaspoon salt
pepper
2 tablespoons finely chopped pecans, dry roasted

Instructions

Squeeze the zucchini to remove excess water.
In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed.
Spoon the mixture into a serving bowl.
Fold in the nuts.
Cover and refrigerate before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Spread

Ingredients

3 1/2 cups zucchini, unpeeled, shredded (equiv. to 1 pound)
1/4 cup fresh parsley, finely snipped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 medium garlic clove, minced
1/4 teaspoon salt
pepper
2 tablespoons finely chopped pecans, dry roasted

Instructions

Squeeze the zucchini to remove excess water.
In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed.
Spoon the mixture into a serving bowl.
Fold in the nuts.
Cover and refrigerate before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Zucchini Coins

Ingredients

3 cup zucchini - thinly sliced (about 1 lb.)
1/2 cup Bread crumbs - seasoned Italian
3 tablespoon Parmesan cheese - grated
1/4 teaspoon Pepper
2 each egg whites lightly beaten
cooking spray

Instructions

Preheat oven to 450 degrees. Combine bread crumbs, Parmesan, and pepper; mix well. Dip the zucchini slices in egg whites; dredge in bread crumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 minutes. Turn zucchini over; bake an additional 10-15 minutes or until outside is crispy and browned.
Note: Baking time might be a bit long check after 8-10 minutes on first side, second side may only need about 5 more minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Zucchini Coins

Ingredients

3 cup zucchini - thinly sliced (about 1 lb.)
1/2 cup Bread crumbs - seasoned Italian
3 tablespoon Parmesan cheese - grated
1/4 teaspoon Pepper
2 each egg whites lightly beaten
cooking spray

Instructions

Preheat oven to 450 degrees. Combine bread crumbs, Parmesan, and pepper; mix well. Dip the zucchini slices in egg whites; dredge in bread crumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 minutes. Turn zucchini over; bake an additional 10-15 minutes or until outside is crispy and browned.
Note: Baking time might be a bit long check after 8-10 minutes on first side, second side may only need about 5 more minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Zucchini Coins

Ingredients

3 cup zucchini - thinly sliced (about 1 lb.)
1/2 cup Bread crumbs - seasoned Italian
3 tablespoon Parmesan cheese - grated
1/4 teaspoon Pepper
2 each egg whites lightly beaten
cooking spray

Instructions

Preheat oven to 450 degrees. Combine bread crumbs, Parmesan, and pepper; mix well. Dip the zucchini slices in egg whites; dredge in bread crumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 minutes. Turn zucchini over; bake an additional 10-15 minutes or until outside is crispy and browned.
Note: Baking time might be a bit long check after 8-10 minutes on first side, second side may only need about 5 more minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Zucchini Coins

Ingredients

3 cup zucchini - thinly sliced (about 1 lb.)
1/2 cup Bread crumbs - seasoned Italian
3 tablespoon Parmesan cheese - grated
1/4 teaspoon Pepper
2 each egg whites lightly beaten
cooking spray

Instructions

Preheat oven to 450 degrees. Combine bread crumbs, Parmesan, and pepper; mix well. Dip the zucchini slices in egg whites; dredge in bread crumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 minutes. Turn zucchini over; bake an additional 10-15 minutes or until outside is crispy and browned.
Note: Baking time might be a bit long check after 8-10 minutes on first side, second side may only need about 5 more minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Pasta with Smashed Zucchini Cream

Ingredients

8 ounces dried pasta
3-4 medium zucchini (2 lbs), washed
2 tablespoons extra virgin olive oil
6-8 medium cloves garlic, grated on microplane
1/2 teaspoon fine grain sea salt
1 1/2 cups grated Parmesan or pecorino cheese (fluffy, not packed)
1 cup basil, thinly sliced
black pepper
toasted almond slices

Instructions

Bring a large pot of water to a boil. Salt the water well, and boil pasta per package instructions. Drain, reserving some pasta water, and set aside.
In the meantime, slice the zucchini in half lengthwise and use a spoon to remove most of the seeds. Cut into 1/4-inch pieces. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, a minute or so. Stir in the chopped zucchini and 1 1/3 cups water, cover, and simmer until the zucchini absorbs most of the water and softens, roughly 8-10 minutes. Remove from heat, and carefully, with a fork or (even better) a potato masher, smash the zucchini until creamy.
Transfer the zucchini to a large serving bowl. Add most of the cheese and most of the basil, and lots of pepper. Stir in the pasta, and a splash of the pasta water if you want to thin it out at all. Taste, and add salt if needed. Finish by topping with lots of toasted almonds, and the remaining cheese and basil.

Sun, 05 Jul 2026 00:00:00 GMT

Pasta with Smashed Zucchini Cream

Ingredients

8 ounces dried pasta
3-4 medium zucchini (2 lbs), washed
2 tablespoons extra virgin olive oil
6-8 medium cloves garlic, grated on microplane
1/2 teaspoon fine grain sea salt
1 1/2 cups grated Parmesan or pecorino cheese (fluffy, not packed)
1 cup basil, thinly sliced
black pepper
toasted almond slices

Instructions

Bring a large pot of water to a boil. Salt the water well, and boil pasta per package instructions. Drain, reserving some pasta water, and set aside.
In the meantime, slice the zucchini in half lengthwise and use a spoon to remove most of the seeds. Cut into 1/4-inch pieces. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, a minute or so. Stir in the chopped zucchini and 1 1/3 cups water, cover, and simmer until the zucchini absorbs most of the water and softens, roughly 8-10 minutes. Remove from heat, and carefully, with a fork or (even better) a potato masher, smash the zucchini until creamy.
Transfer the zucchini to a large serving bowl. Add most of the cheese and most of the basil, and lots of pepper. Stir in the pasta, and a splash of the pasta water if you want to thin it out at all. Taste, and add salt if needed. Finish by topping with lots of toasted almonds, and the remaining cheese and basil.

Sun, 05 Jul 2026 00:00:00 GMT

Pasta with Smashed Zucchini Cream

Ingredients

8 ounces dried pasta
3-4 medium zucchini (2 lbs), washed
2 tablespoons extra virgin olive oil
6-8 medium cloves garlic, grated on microplane
1/2 teaspoon fine grain sea salt
1 1/2 cups grated Parmesan or pecorino cheese (fluffy, not packed)
1 cup basil, thinly sliced
black pepper
toasted almond slices

Instructions

Bring a large pot of water to a boil. Salt the water well, and boil pasta per package instructions. Drain, reserving some pasta water, and set aside.
In the meantime, slice the zucchini in half lengthwise and use a spoon to remove most of the seeds. Cut into 1/4-inch pieces. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, a minute or so. Stir in the chopped zucchini and 1 1/3 cups water, cover, and simmer until the zucchini absorbs most of the water and softens, roughly 8-10 minutes. Remove from heat, and carefully, with a fork or (even better) a potato masher, smash the zucchini until creamy.
Transfer the zucchini to a large serving bowl. Add most of the cheese and most of the basil, and lots of pepper. Stir in the pasta, and a splash of the pasta water if you want to thin it out at all. Taste, and add salt if needed. Finish by topping with lots of toasted almonds, and the remaining cheese and basil.

Sun, 05 Jul 2026 00:00:00 GMT

Pasta with Smashed Zucchini Cream

Ingredients

8 ounces dried pasta
3-4 medium zucchini (2 lbs), washed
2 tablespoons extra virgin olive oil
6-8 medium cloves garlic, grated on microplane
1/2 teaspoon fine grain sea salt
1 1/2 cups grated Parmesan or pecorino cheese (fluffy, not packed)
1 cup basil, thinly sliced
black pepper
toasted almond slices

Instructions

Bring a large pot of water to a boil. Salt the water well, and boil pasta per package instructions. Drain, reserving some pasta water, and set aside.
In the meantime, slice the zucchini in half lengthwise and use a spoon to remove most of the seeds. Cut into 1/4-inch pieces. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, a minute or so. Stir in the chopped zucchini and 1 1/3 cups water, cover, and simmer until the zucchini absorbs most of the water and softens, roughly 8-10 minutes. Remove from heat, and carefully, with a fork or (even better) a potato masher, smash the zucchini until creamy.
Transfer the zucchini to a large serving bowl. Add most of the cheese and most of the basil, and lots of pepper. Stir in the pasta, and a splash of the pasta water if you want to thin it out at all. Taste, and add salt if needed. Finish by topping with lots of toasted almonds, and the remaining cheese and basil.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Bread

Ingredients

Cooking spray
2 1/2 c. (300 g.) all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. kosher salt
1/2 tsp. baking soda
3/4 c. (150 g.) packed light brown sugar
1/2 c. (100 g.) granulated sugar
1/2 c. (1 stick) unsalted butter, melted, cooled
1/2 c. vegetable oil
3 large eggs
1 tsp. pure vanilla extract
3 1/2 c. (315 g.) grated zucchini (from about 2 large or 3 medium)

Instructions

Preheat oven to 350°. Grease a 9" x 5" loaf pan with cooking spray. In a medium bowl, whisk flour, baking powder, cinnamon, salt, and baking soda.
In a large bowl, whisk brown sugar, granulated sugar, butter, and oil until combined. Add eggs and vanilla and mix until smooth. Add dry ingredients and fold until just a few streaks remain. Add zucchini and mix until just combined. Pour batter into prepared pan; smooth top.
Bake bread until a tester inserted into the center comes out clean, about 1 hour 15 minutes. Let cool completely before slicing.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Bread

Ingredients

Cooking spray
2 1/2 c. (300 g.) all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. kosher salt
1/2 tsp. baking soda
3/4 c. (150 g.) packed light brown sugar
1/2 c. (100 g.) granulated sugar
1/2 c. (1 stick) unsalted butter, melted, cooled
1/2 c. vegetable oil
3 large eggs
1 tsp. pure vanilla extract
3 1/2 c. (315 g.) grated zucchini (from about 2 large or 3 medium)

Instructions

Preheat oven to 350°. Grease a 9" x 5" loaf pan with cooking spray. In a medium bowl, whisk flour, baking powder, cinnamon, salt, and baking soda.
In a large bowl, whisk brown sugar, granulated sugar, butter, and oil until combined. Add eggs and vanilla and mix until smooth. Add dry ingredients and fold until just a few streaks remain. Add zucchini and mix until just combined. Pour batter into prepared pan; smooth top.
Bake bread until a tester inserted into the center comes out clean, about 1 hour 15 minutes. Let cool completely before slicing.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Bread

Ingredients

Cooking spray
2 1/2 c. (300 g.) all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. kosher salt
1/2 tsp. baking soda
3/4 c. (150 g.) packed light brown sugar
1/2 c. (100 g.) granulated sugar
1/2 c. (1 stick) unsalted butter, melted, cooled
1/2 c. vegetable oil
3 large eggs
1 tsp. pure vanilla extract
3 1/2 c. (315 g.) grated zucchini (from about 2 large or 3 medium)

Instructions

Preheat oven to 350°. Grease a 9" x 5" loaf pan with cooking spray. In a medium bowl, whisk flour, baking powder, cinnamon, salt, and baking soda.
In a large bowl, whisk brown sugar, granulated sugar, butter, and oil until combined. Add eggs and vanilla and mix until smooth. Add dry ingredients and fold until just a few streaks remain. Add zucchini and mix until just combined. Pour batter into prepared pan; smooth top.
Bake bread until a tester inserted into the center comes out clean, about 1 hour 15 minutes. Let cool completely before slicing.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Bread

Ingredients

Cooking spray
2 1/2 c. (300 g.) all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. kosher salt
1/2 tsp. baking soda
3/4 c. (150 g.) packed light brown sugar
1/2 c. (100 g.) granulated sugar
1/2 c. (1 stick) unsalted butter, melted, cooled
1/2 c. vegetable oil
3 large eggs
1 tsp. pure vanilla extract
3 1/2 c. (315 g.) grated zucchini (from about 2 large or 3 medium)

Instructions

Preheat oven to 350°. Grease a 9" x 5" loaf pan with cooking spray. In a medium bowl, whisk flour, baking powder, cinnamon, salt, and baking soda.
In a large bowl, whisk brown sugar, granulated sugar, butter, and oil until combined. Add eggs and vanilla and mix until smooth. Add dry ingredients and fold until just a few streaks remain. Add zucchini and mix until just combined. Pour batter into prepared pan; smooth top.
Bake bread until a tester inserted into the center comes out clean, about 1 hour 15 minutes. Let cool completely before slicing.

Sun, 05 Jul 2026 00:00:00 GMT

Nat's Oven Baked Zucchini Sticks

Ingredients

3 medium zucchini
3/4 cup whole wheat breadcrumbs (any kind will do)
1/4 cup freshly grated parmesan cheese
1 tablespoon chopped fresh oregano (or 1 tsp dried)
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt (sometimes use celery salt)
1 tablespoon extra virgin olive oil
horseradish cream, dip Creamy Horseradish Dip

Instructions

Preheat oven to 450 F.
Spray large baking sheet with oil cooking spray.
Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
Toss zucchini in a bowl with the olive oil.
Mix dry ingredients in a plastic bag.
Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
Bake 20 minutes.
Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.

Sun, 05 Jul 2026 00:00:00 GMT

Nat's Oven Baked Zucchini Sticks

Ingredients

3 medium zucchini
3/4 cup whole wheat breadcrumbs (any kind will do)
1/4 cup freshly grated parmesan cheese
1 tablespoon chopped fresh oregano (or 1 tsp dried)
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt (sometimes use celery salt)
1 tablespoon extra virgin olive oil
horseradish cream, dip Creamy Horseradish Dip

Instructions

Preheat oven to 450 F.
Spray large baking sheet with oil cooking spray.
Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
Toss zucchini in a bowl with the olive oil.
Mix dry ingredients in a plastic bag.
Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
Bake 20 minutes.
Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.

Sun, 05 Jul 2026 00:00:00 GMT

Nat's Oven Baked Zucchini Sticks

Ingredients

3 medium zucchini
3/4 cup whole wheat breadcrumbs (any kind will do)
1/4 cup freshly grated parmesan cheese
1 tablespoon chopped fresh oregano (or 1 tsp dried)
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt (sometimes use celery salt)
1 tablespoon extra virgin olive oil
horseradish cream, dip Creamy Horseradish Dip

Instructions

Preheat oven to 450 F.
Spray large baking sheet with oil cooking spray.
Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
Toss zucchini in a bowl with the olive oil.
Mix dry ingredients in a plastic bag.
Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
Bake 20 minutes.
Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.

Sun, 05 Jul 2026 00:00:00 GMT

Nat's Oven Baked Zucchini Sticks

Ingredients

3 medium zucchini
3/4 cup whole wheat breadcrumbs (any kind will do)
1/4 cup freshly grated parmesan cheese
1 tablespoon chopped fresh oregano (or 1 tsp dried)
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt (sometimes use celery salt)
1 tablespoon extra virgin olive oil
horseradish cream, dip Creamy Horseradish Dip

Instructions

Preheat oven to 450 F.
Spray large baking sheet with oil cooking spray.
Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
Toss zucchini in a bowl with the olive oil.
Mix dry ingredients in a plastic bag.
Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
Bake 20 minutes.
Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.

Sun, 05 Jul 2026 00:00:00 GMT

Yummy Zucchini Bake

Ingredients

1/2 c Gruyere cheese, grated
1 ts Salt
1/2 ts Paprika
Parmesan cheese to taste
1 c Bread crumbs
8 Zucchini
1 c Cheddar cheese, grated
1 c Sour cream
1/2 c Onion chopped
1/2 c Water

Instructions

Contributed to the echo by: Janice Norman Originally from: "The Mayors Cookbook" Yummy Zucchini Bake (Mayor Eugene B. Kunk, Springfield, Ohio) Wash and boil zucchini about 10 minutes. Cut off ends and halve lengthwise. Arrange in shallow, buttered casserole. Saute onion in butter; add remaining ingredients and spread over zucchini. Top with bread crumbs mixed with parmesan cheese. Bake at 350 for 45 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Yummy Zucchini Bake

Ingredients

1/2 c Gruyere cheese, grated
1 ts Salt
1/2 ts Paprika
Parmesan cheese to taste
1 c Bread crumbs
8 Zucchini
1 c Cheddar cheese, grated
1 c Sour cream
1/2 c Onion chopped
1/2 c Water

Instructions

Contributed to the echo by: Janice Norman Originally from: "The Mayors Cookbook" Yummy Zucchini Bake (Mayor Eugene B. Kunk, Springfield, Ohio) Wash and boil zucchini about 10 minutes. Cut off ends and halve lengthwise. Arrange in shallow, buttered casserole. Saute onion in butter; add remaining ingredients and spread over zucchini. Top with bread crumbs mixed with parmesan cheese. Bake at 350 for 45 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Yummy Zucchini Bake

Ingredients

1/2 c Gruyere cheese, grated
1 ts Salt
1/2 ts Paprika
Parmesan cheese to taste
1 c Bread crumbs
8 Zucchini
1 c Cheddar cheese, grated
1 c Sour cream
1/2 c Onion chopped
1/2 c Water

Instructions

Contributed to the echo by: Janice Norman Originally from: "The Mayors Cookbook" Yummy Zucchini Bake (Mayor Eugene B. Kunk, Springfield, Ohio) Wash and boil zucchini about 10 minutes. Cut off ends and halve lengthwise. Arrange in shallow, buttered casserole. Saute onion in butter; add remaining ingredients and spread over zucchini. Top with bread crumbs mixed with parmesan cheese. Bake at 350 for 45 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Yummy Zucchini Bake

Ingredients

1/2 c Gruyere cheese, grated
1 ts Salt
1/2 ts Paprika
Parmesan cheese to taste
1 c Bread crumbs
8 Zucchini
1 c Cheddar cheese, grated
1 c Sour cream
1/2 c Onion chopped
1/2 c Water

Instructions

Contributed to the echo by: Janice Norman Originally from: "The Mayors Cookbook" Yummy Zucchini Bake (Mayor Eugene B. Kunk, Springfield, Ohio) Wash and boil zucchini about 10 minutes. Cut off ends and halve lengthwise. Arrange in shallow, buttered casserole. Saute onion in butter; add remaining ingredients and spread over zucchini. Top with bread crumbs mixed with parmesan cheese. Bake at 350 for 45 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled and Marinated Zucchini and Yellow Squash Recipe

Ingredients

2 medium zucchini, halved lengthwise
2 medium yellow squash, halved lengthwise
1/4 cup olive oil
1 tablespoon olive oil
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh coarse ground black pepper, divided
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
1 pinch red pepper flakes
2 tablespoons finely chopped fresh basil

Instructions

Heat grill to high.
Brush zucchini and yellow squash with 1 tablespoon oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill cut side down until light golden brown, 3 to 4 minutes. Flip and continue grilling until just thoroughly cooked, 4 to 5 minutes longer. Remove from grill and cut crosswise into 1/2-inch thick slices.
Whisk together remaining 1/4 cup oil, lemon juice, lemon rind, red pepper flakes and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add zucchini, yellow squash and basil; toss to coat. Cover and let sit at room temperature at least 30 minutes and up to 2 hours before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled and Marinated Zucchini and Yellow Squash Recipe

Ingredients

2 medium zucchini, halved lengthwise
2 medium yellow squash, halved lengthwise
1/4 cup olive oil
1 tablespoon olive oil
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh coarse ground black pepper, divided
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
1 pinch red pepper flakes
2 tablespoons finely chopped fresh basil

Instructions

Heat grill to high.
Brush zucchini and yellow squash with 1 tablespoon oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill cut side down until light golden brown, 3 to 4 minutes. Flip and continue grilling until just thoroughly cooked, 4 to 5 minutes longer. Remove from grill and cut crosswise into 1/2-inch thick slices.
Whisk together remaining 1/4 cup oil, lemon juice, lemon rind, red pepper flakes and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add zucchini, yellow squash and basil; toss to coat. Cover and let sit at room temperature at least 30 minutes and up to 2 hours before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled and Marinated Zucchini and Yellow Squash Recipe

Ingredients

2 medium zucchini, halved lengthwise
2 medium yellow squash, halved lengthwise
1/4 cup olive oil
1 tablespoon olive oil
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh coarse ground black pepper, divided
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
1 pinch red pepper flakes
2 tablespoons finely chopped fresh basil

Instructions

Heat grill to high.
Brush zucchini and yellow squash with 1 tablespoon oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill cut side down until light golden brown, 3 to 4 minutes. Flip and continue grilling until just thoroughly cooked, 4 to 5 minutes longer. Remove from grill and cut crosswise into 1/2-inch thick slices.
Whisk together remaining 1/4 cup oil, lemon juice, lemon rind, red pepper flakes and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add zucchini, yellow squash and basil; toss to coat. Cover and let sit at room temperature at least 30 minutes and up to 2 hours before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled and Marinated Zucchini and Yellow Squash Recipe

Ingredients

2 medium zucchini, halved lengthwise
2 medium yellow squash, halved lengthwise
1/4 cup olive oil
1 tablespoon olive oil
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh coarse ground black pepper, divided
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
1 pinch red pepper flakes
2 tablespoons finely chopped fresh basil

Instructions

Heat grill to high.
Brush zucchini and yellow squash with 1 tablespoon oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill cut side down until light golden brown, 3 to 4 minutes. Flip and continue grilling until just thoroughly cooked, 4 to 5 minutes longer. Remove from grill and cut crosswise into 1/2-inch thick slices.
Whisk together remaining 1/4 cup oil, lemon juice, lemon rind, red pepper flakes and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add zucchini, yellow squash and basil; toss to coat. Cover and let sit at room temperature at least 30 minutes and up to 2 hours before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fries Baked

Ingredients

1 cup Panko
1/2 cup grated parmesan cheese
1 tsp italian seasoning
kosher salt and ground pepper
4 zucchini
1/2 cup flour
2 large eggs beaten

Instructions

Preheat oven to 425 degrees. Coat a cooling rack with nonstick spray and place on a baking sheet.
In a large bowl combined Panko, Parmesan, and Italian seasonings and season with salt and pepper.
Working in batches, dredge zucchini in flour, dip in eggs, and dredge in Panko mixture, pressing to coat, and place on cookie sheet. Bake for 20-22 min until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fries Baked

Ingredients

1 cup Panko
1/2 cup grated parmesan cheese
1 tsp italian seasoning
kosher salt and ground pepper
4 zucchini
1/2 cup flour
2 large eggs beaten

Instructions

Preheat oven to 425 degrees. Coat a cooling rack with nonstick spray and place on a baking sheet.
In a large bowl combined Panko, Parmesan, and Italian seasonings and season with salt and pepper.
Working in batches, dredge zucchini in flour, dip in eggs, and dredge in Panko mixture, pressing to coat, and place on cookie sheet. Bake for 20-22 min until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fries Baked

Ingredients

1 cup Panko
1/2 cup grated parmesan cheese
1 tsp italian seasoning
kosher salt and ground pepper
4 zucchini
1/2 cup flour
2 large eggs beaten

Instructions

Preheat oven to 425 degrees. Coat a cooling rack with nonstick spray and place on a baking sheet.
In a large bowl combined Panko, Parmesan, and Italian seasonings and season with salt and pepper.
Working in batches, dredge zucchini in flour, dip in eggs, and dredge in Panko mixture, pressing to coat, and place on cookie sheet. Bake for 20-22 min until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fries Baked

Ingredients

1 cup Panko
1/2 cup grated parmesan cheese
1 tsp italian seasoning
kosher salt and ground pepper
4 zucchini
1/2 cup flour
2 large eggs beaten

Instructions

Preheat oven to 425 degrees. Coat a cooling rack with nonstick spray and place on a baking sheet.
In a large bowl combined Panko, Parmesan, and Italian seasonings and season with salt and pepper.
Working in batches, dredge zucchini in flour, dip in eggs, and dredge in Panko mixture, pressing to coat, and place on cookie sheet. Bake for 20-22 min until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini Flowers Recipe

Ingredients

1 egg white
8 kalamata olives, halved
3 1/2 anchovies
6 small basil leaves
200g fresh ricotta
light olive oil, for deep-frying
18 Zucchini flowers
Lemon wedges, to serve
6 small basil leaves
Batter
100g plain flour
1 tbs olive oil
150ml chilled light beer

Instructions

Gently discard yellow stamens in centre of flowers.
Finely chop olives, anchovies and basil.
Place in a bowl with ricotta and season to taste with pepper. Spoon a teaspoonful of ricotta mixture into center of each flower, then twist petal ends to enclose.
For batter, place flour and 1/2 tsp salt in a bowl. Add oil and beer then whisk until a smooth batter forms. In another bowl, whisk egg white until soft peaks form then gently fold into batter.
heat deep oil to medium heat until 180ºC, dip flowers, 1 at a time, into batter, allowing excess to drain off, then deep-fry for 2 minutes or until golden. Scatter with salt and serve with lemon wedges.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini Flowers Recipe

Ingredients

1 egg white
8 kalamata olives, halved
3 1/2 anchovies
6 small basil leaves
200g fresh ricotta
light olive oil, for deep-frying
18 Zucchini flowers
Lemon wedges, to serve
6 small basil leaves
Batter
100g plain flour
1 tbs olive oil
150ml chilled light beer

Instructions

Gently discard yellow stamens in centre of flowers.
Finely chop olives, anchovies and basil.
Place in a bowl with ricotta and season to taste with pepper. Spoon a teaspoonful of ricotta mixture into center of each flower, then twist petal ends to enclose.
For batter, place flour and 1/2 tsp salt in a bowl. Add oil and beer then whisk until a smooth batter forms. In another bowl, whisk egg white until soft peaks form then gently fold into batter.
heat deep oil to medium heat until 180ºC, dip flowers, 1 at a time, into batter, allowing excess to drain off, then deep-fry for 2 minutes or until golden. Scatter with salt and serve with lemon wedges.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini Flowers Recipe

Ingredients

1 egg white
8 kalamata olives, halved
3 1/2 anchovies
6 small basil leaves
200g fresh ricotta
light olive oil, for deep-frying
18 Zucchini flowers
Lemon wedges, to serve
6 small basil leaves
Batter
100g plain flour
1 tbs olive oil
150ml chilled light beer

Instructions

Gently discard yellow stamens in centre of flowers.
Finely chop olives, anchovies and basil.
Place in a bowl with ricotta and season to taste with pepper. Spoon a teaspoonful of ricotta mixture into center of each flower, then twist petal ends to enclose.
For batter, place flour and 1/2 tsp salt in a bowl. Add oil and beer then whisk until a smooth batter forms. In another bowl, whisk egg white until soft peaks form then gently fold into batter.
heat deep oil to medium heat until 180ºC, dip flowers, 1 at a time, into batter, allowing excess to drain off, then deep-fry for 2 minutes or until golden. Scatter with salt and serve with lemon wedges.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini Flowers Recipe

Ingredients

1 egg white
8 kalamata olives, halved
3 1/2 anchovies
6 small basil leaves
200g fresh ricotta
light olive oil, for deep-frying
18 Zucchini flowers
Lemon wedges, to serve
6 small basil leaves
Batter
100g plain flour
1 tbs olive oil
150ml chilled light beer

Instructions

Gently discard yellow stamens in centre of flowers.
Finely chop olives, anchovies and basil.
Place in a bowl with ricotta and season to taste with pepper. Spoon a teaspoonful of ricotta mixture into center of each flower, then twist petal ends to enclose.
For batter, place flour and 1/2 tsp salt in a bowl. Add oil and beer then whisk until a smooth batter forms. In another bowl, whisk egg white until soft peaks form then gently fold into batter.
heat deep oil to medium heat until 180ºC, dip flowers, 1 at a time, into batter, allowing excess to drain off, then deep-fry for 2 minutes or until golden. Scatter with salt and serve with lemon wedges.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Fries

Ingredients

For the zucchini and batter
Cooking spray
2 medium to large zucchinis, about 1 1/2 pounds
3/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup plus 1 to 2 tablespoons whole milk
For the breadcrumb mixture
1 1/2 cups panko breadcrumbs
1/2 cup finely grated Parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 lemon, zested, optional
For serving
Lemon wedges
1/2 cup marinara sauce, optional

Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper and spray it with cooking spray. Simply Recipes / Ciara Kehoe
Prep the zucchini: Cut each zucchini into thirds and then cut each piece in half lengthwise. Cut each of those pieces into 3 or 4 strips, cutting at an angle towards the center so they have a triangular shape. They should be between 2 and 3 inches long and 1/2 to 3/4 inch thick. Simply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe
Make the batter and breadcrumb mixture: In a shallow bowl or baking dish, whisk together the flour, salt, and 3/4 cup of whole milk. The consistency should be slightly thinner than pancake batter, so add up to 2 tablespoons of milk as needed. In a separate shallow baking dish, whisk together the panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, salt, pepper, red pepper flakes, and lemon zest (if using). Simply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe
Dredge and place zucchini on the baking sheet: Using one hand for the wet and one for the dry, dunk the zucchini strips one at a time into the batter, shaking off any excess, and then into the breadcrumb mixture. Use your hand or a fork to gently press the breadcrumbs onto the zucchini. Line them on the baking sheet in rows, leaving visible space in between. Spray the tops of the zucchini fries with cooking spray. If you run out of room on the baking sheet, use two pans and rotate them halfway through baking.Simply Recipes / Ciara KehoeSimply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe
Bake and serve: Bake until crisp on the bottom, 14 to 15 minutes. Use tongs to gently flip each fry. If any appear to be sticking, gently wiggle them before grabbing with tongs. Cook until light golden brown and crispy on both sides, 12 to 15 minutes more. Serve immediately with lemon and warm marinara. Baked zucchini fries are best served immediately. You can store them in the fridge for 3 to 4 days, then reheat in the oven for about 10 minutes at 425°F or for a few minutes in an air fryer. Love the recipe? Leave us stars and a comment below! Simply Recipes / Ciara KehoeSimply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Fries

Ingredients

For the zucchini and batter
Cooking spray
2 medium to large zucchinis, about 1 1/2 pounds
3/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup plus 1 to 2 tablespoons whole milk
For the breadcrumb mixture
1 1/2 cups panko breadcrumbs
1/2 cup finely grated Parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 lemon, zested, optional
For serving
Lemon wedges
1/2 cup marinara sauce, optional

Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper and spray it with cooking spray. Simply Recipes / Ciara Kehoe
Prep the zucchini: Cut each zucchini into thirds and then cut each piece in half lengthwise. Cut each of those pieces into 3 or 4 strips, cutting at an angle towards the center so they have a triangular shape. They should be between 2 and 3 inches long and 1/2 to 3/4 inch thick. Simply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe
Make the batter and breadcrumb mixture: In a shallow bowl or baking dish, whisk together the flour, salt, and 3/4 cup of whole milk. The consistency should be slightly thinner than pancake batter, so add up to 2 tablespoons of milk as needed. In a separate shallow baking dish, whisk together the panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, salt, pepper, red pepper flakes, and lemon zest (if using). Simply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe
Dredge and place zucchini on the baking sheet: Using one hand for the wet and one for the dry, dunk the zucchini strips one at a time into the batter, shaking off any excess, and then into the breadcrumb mixture. Use your hand or a fork to gently press the breadcrumbs onto the zucchini. Line them on the baking sheet in rows, leaving visible space in between. Spray the tops of the zucchini fries with cooking spray. If you run out of room on the baking sheet, use two pans and rotate them halfway through baking.Simply Recipes / Ciara KehoeSimply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe
Bake and serve: Bake until crisp on the bottom, 14 to 15 minutes. Use tongs to gently flip each fry. If any appear to be sticking, gently wiggle them before grabbing with tongs. Cook until light golden brown and crispy on both sides, 12 to 15 minutes more. Serve immediately with lemon and warm marinara. Baked zucchini fries are best served immediately. You can store them in the fridge for 3 to 4 days, then reheat in the oven for about 10 minutes at 425°F or for a few minutes in an air fryer. Love the recipe? Leave us stars and a comment below! Simply Recipes / Ciara KehoeSimply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Fries

Ingredients

For the zucchini and batter
Cooking spray
2 medium to large zucchinis, about 1 1/2 pounds
3/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup plus 1 to 2 tablespoons whole milk
For the breadcrumb mixture
1 1/2 cups panko breadcrumbs
1/2 cup finely grated Parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 lemon, zested, optional
For serving
Lemon wedges
1/2 cup marinara sauce, optional

Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper and spray it with cooking spray. Simply Recipes / Ciara Kehoe
Prep the zucchini: Cut each zucchini into thirds and then cut each piece in half lengthwise. Cut each of those pieces into 3 or 4 strips, cutting at an angle towards the center so they have a triangular shape. They should be between 2 and 3 inches long and 1/2 to 3/4 inch thick. Simply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe
Make the batter and breadcrumb mixture: In a shallow bowl or baking dish, whisk together the flour, salt, and 3/4 cup of whole milk. The consistency should be slightly thinner than pancake batter, so add up to 2 tablespoons of milk as needed. In a separate shallow baking dish, whisk together the panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, salt, pepper, red pepper flakes, and lemon zest (if using). Simply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe
Dredge and place zucchini on the baking sheet: Using one hand for the wet and one for the dry, dunk the zucchini strips one at a time into the batter, shaking off any excess, and then into the breadcrumb mixture. Use your hand or a fork to gently press the breadcrumbs onto the zucchini. Line them on the baking sheet in rows, leaving visible space in between. Spray the tops of the zucchini fries with cooking spray. If you run out of room on the baking sheet, use two pans and rotate them halfway through baking.Simply Recipes / Ciara KehoeSimply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe
Bake and serve: Bake until crisp on the bottom, 14 to 15 minutes. Use tongs to gently flip each fry. If any appear to be sticking, gently wiggle them before grabbing with tongs. Cook until light golden brown and crispy on both sides, 12 to 15 minutes more. Serve immediately with lemon and warm marinara. Baked zucchini fries are best served immediately. You can store them in the fridge for 3 to 4 days, then reheat in the oven for about 10 minutes at 425°F or for a few minutes in an air fryer. Love the recipe? Leave us stars and a comment below! Simply Recipes / Ciara KehoeSimply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini Fries

Ingredients

For the zucchini and batter
Cooking spray
2 medium to large zucchinis, about 1 1/2 pounds
3/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup plus 1 to 2 tablespoons whole milk
For the breadcrumb mixture
1 1/2 cups panko breadcrumbs
1/2 cup finely grated Parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 lemon, zested, optional
For serving
Lemon wedges
1/2 cup marinara sauce, optional

Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper and spray it with cooking spray. Simply Recipes / Ciara Kehoe
Prep the zucchini: Cut each zucchini into thirds and then cut each piece in half lengthwise. Cut each of those pieces into 3 or 4 strips, cutting at an angle towards the center so they have a triangular shape. They should be between 2 and 3 inches long and 1/2 to 3/4 inch thick. Simply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe
Make the batter and breadcrumb mixture: In a shallow bowl or baking dish, whisk together the flour, salt, and 3/4 cup of whole milk. The consistency should be slightly thinner than pancake batter, so add up to 2 tablespoons of milk as needed. In a separate shallow baking dish, whisk together the panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, salt, pepper, red pepper flakes, and lemon zest (if using). Simply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe
Dredge and place zucchini on the baking sheet: Using one hand for the wet and one for the dry, dunk the zucchini strips one at a time into the batter, shaking off any excess, and then into the breadcrumb mixture. Use your hand or a fork to gently press the breadcrumbs onto the zucchini. Line them on the baking sheet in rows, leaving visible space in between. Spray the tops of the zucchini fries with cooking spray. If you run out of room on the baking sheet, use two pans and rotate them halfway through baking.Simply Recipes / Ciara KehoeSimply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe
Bake and serve: Bake until crisp on the bottom, 14 to 15 minutes. Use tongs to gently flip each fry. If any appear to be sticking, gently wiggle them before grabbing with tongs. Cook until light golden brown and crispy on both sides, 12 to 15 minutes more. Serve immediately with lemon and warm marinara. Baked zucchini fries are best served immediately. You can store them in the fridge for 3 to 4 days, then reheat in the oven for about 10 minutes at 425°F or for a few minutes in an air fryer. Love the recipe? Leave us stars and a comment below! Simply Recipes / Ciara KehoeSimply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Tian (Naturally Healthy)

Ingredients

1 kg (2 lb) zucchini
1 brown onion (, finely diced (1 cup))
2 garlic cloves (, minced)
3 tbsp olive oil (, separated)
2 1/2 cups warm liquid: zucchini juices plus milk (, heated in a pan (see directions))
2/3 cups parmesan cheese (, grated)
1/2 cup medium grain white rice (, uncooked (Note 6))
2 tbsp flour
2 tsp salt
Black pepper

Instructions

Prepare the Zucchini
Grate the zucchini and place in a large bowl. Sprinkle with 2 tsp salt and use your hands to mix through well.
Place zucchini in a colander over a bowl to collect the juices that sweat out. Leave for at least 20 minutes.
Squeeze the liquid out of the zucchini, straining the liquid through the colander to add to the zucchini juices collected.
Rinse the zucchini under cold water for 15 seconds, then squeeze out excess water, but this time do not save the water that is squeezed out.
Pat the zucchini with paper towels to mostly dry.
To Prepare Gratin
Top up the zucchini juices with milk to make a total of 2 1/2 cups of liquid. Warm liquid in microwave or on the stove.
Heat 2 tbsp olive oil in a large heavy base pan over medium heat. Add garlic and onion and sauté for 8 minutes until translucent and starting to turn golden.
Turn heat up to medium high, add the zucchini and cook for 5 minutes, stirring frequently.
Add flour and cook for 2 minutes, stirring constantly.
Remove from heat. Add all but 2 tbsp of the parmesan cheese and stir quickly to combine.
Do a taste test to check for seasoning. Add more salt if desired, and a good grind of black pepper. I do not add more salt as I don't think it is required.
Add rice and liquid. If making ahead, stop here, then proceed with the next step on the day of serving.
To Bake
Preheat oven to 220C/425F
Return pan to heat and bring to simmer.
If the pan you are using is not ovenproof, pour the contents into a buttered baking dish.
Sprinkle over the remaining 2 tbsp of parmesan cheese and drizzle over the remaining 1 tbsp of olive oil.
Cover with lid or foil, then place in the top 1/3 of the oven.
Bake for 15 minutes, then remove the lid/foil and bake for a further 10 to 15 minutes until the top is golden and the liquid appears to have been absorbed. (Tilt the dish slightly. If liquid pools then return to the oven for 5 minutes at a time.)
Rest for 10 minutes. While resting, any residual liquid will be absorbed.
Best served immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Tian (Naturally Healthy)

Ingredients

1 kg (2 lb) zucchini
1 brown onion (, finely diced (1 cup))
2 garlic cloves (, minced)
3 tbsp olive oil (, separated)
2 1/2 cups warm liquid: zucchini juices plus milk (, heated in a pan (see directions))
2/3 cups parmesan cheese (, grated)
1/2 cup medium grain white rice (, uncooked (Note 6))
2 tbsp flour
2 tsp salt
Black pepper

Instructions

Prepare the Zucchini
Grate the zucchini and place in a large bowl. Sprinkle with 2 tsp salt and use your hands to mix through well.
Place zucchini in a colander over a bowl to collect the juices that sweat out. Leave for at least 20 minutes.
Squeeze the liquid out of the zucchini, straining the liquid through the colander to add to the zucchini juices collected.
Rinse the zucchini under cold water for 15 seconds, then squeeze out excess water, but this time do not save the water that is squeezed out.
Pat the zucchini with paper towels to mostly dry.
To Prepare Gratin
Top up the zucchini juices with milk to make a total of 2 1/2 cups of liquid. Warm liquid in microwave or on the stove.
Heat 2 tbsp olive oil in a large heavy base pan over medium heat. Add garlic and onion and sauté for 8 minutes until translucent and starting to turn golden.
Turn heat up to medium high, add the zucchini and cook for 5 minutes, stirring frequently.
Add flour and cook for 2 minutes, stirring constantly.
Remove from heat. Add all but 2 tbsp of the parmesan cheese and stir quickly to combine.
Do a taste test to check for seasoning. Add more salt if desired, and a good grind of black pepper. I do not add more salt as I don't think it is required.
Add rice and liquid. If making ahead, stop here, then proceed with the next step on the day of serving.
To Bake
Preheat oven to 220C/425F
Return pan to heat and bring to simmer.
If the pan you are using is not ovenproof, pour the contents into a buttered baking dish.
Sprinkle over the remaining 2 tbsp of parmesan cheese and drizzle over the remaining 1 tbsp of olive oil.
Cover with lid or foil, then place in the top 1/3 of the oven.
Bake for 15 minutes, then remove the lid/foil and bake for a further 10 to 15 minutes until the top is golden and the liquid appears to have been absorbed. (Tilt the dish slightly. If liquid pools then return to the oven for 5 minutes at a time.)
Rest for 10 minutes. While resting, any residual liquid will be absorbed.
Best served immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Tian (Naturally Healthy)

Ingredients

1 kg (2 lb) zucchini
1 brown onion (, finely diced (1 cup))
2 garlic cloves (, minced)
3 tbsp olive oil (, separated)
2 1/2 cups warm liquid: zucchini juices plus milk (, heated in a pan (see directions))
2/3 cups parmesan cheese (, grated)
1/2 cup medium grain white rice (, uncooked (Note 6))
2 tbsp flour
2 tsp salt
Black pepper

Instructions

Prepare the Zucchini
Grate the zucchini and place in a large bowl. Sprinkle with 2 tsp salt and use your hands to mix through well.
Place zucchini in a colander over a bowl to collect the juices that sweat out. Leave for at least 20 minutes.
Squeeze the liquid out of the zucchini, straining the liquid through the colander to add to the zucchini juices collected.
Rinse the zucchini under cold water for 15 seconds, then squeeze out excess water, but this time do not save the water that is squeezed out.
Pat the zucchini with paper towels to mostly dry.
To Prepare Gratin
Top up the zucchini juices with milk to make a total of 2 1/2 cups of liquid. Warm liquid in microwave or on the stove.
Heat 2 tbsp olive oil in a large heavy base pan over medium heat. Add garlic and onion and sauté for 8 minutes until translucent and starting to turn golden.
Turn heat up to medium high, add the zucchini and cook for 5 minutes, stirring frequently.
Add flour and cook for 2 minutes, stirring constantly.
Remove from heat. Add all but 2 tbsp of the parmesan cheese and stir quickly to combine.
Do a taste test to check for seasoning. Add more salt if desired, and a good grind of black pepper. I do not add more salt as I don't think it is required.
Add rice and liquid. If making ahead, stop here, then proceed with the next step on the day of serving.
To Bake
Preheat oven to 220C/425F
Return pan to heat and bring to simmer.
If the pan you are using is not ovenproof, pour the contents into a buttered baking dish.
Sprinkle over the remaining 2 tbsp of parmesan cheese and drizzle over the remaining 1 tbsp of olive oil.
Cover with lid or foil, then place in the top 1/3 of the oven.
Bake for 15 minutes, then remove the lid/foil and bake for a further 10 to 15 minutes until the top is golden and the liquid appears to have been absorbed. (Tilt the dish slightly. If liquid pools then return to the oven for 5 minutes at a time.)
Rest for 10 minutes. While resting, any residual liquid will be absorbed.
Best served immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Tian (Naturally Healthy)

Ingredients

1 kg (2 lb) zucchini
1 brown onion (, finely diced (1 cup))
2 garlic cloves (, minced)
3 tbsp olive oil (, separated)
2 1/2 cups warm liquid: zucchini juices plus milk (, heated in a pan (see directions))
2/3 cups parmesan cheese (, grated)
1/2 cup medium grain white rice (, uncooked (Note 6))
2 tbsp flour
2 tsp salt
Black pepper

Instructions

Prepare the Zucchini
Grate the zucchini and place in a large bowl. Sprinkle with 2 tsp salt and use your hands to mix through well.
Place zucchini in a colander over a bowl to collect the juices that sweat out. Leave for at least 20 minutes.
Squeeze the liquid out of the zucchini, straining the liquid through the colander to add to the zucchini juices collected.
Rinse the zucchini under cold water for 15 seconds, then squeeze out excess water, but this time do not save the water that is squeezed out.
Pat the zucchini with paper towels to mostly dry.
To Prepare Gratin
Top up the zucchini juices with milk to make a total of 2 1/2 cups of liquid. Warm liquid in microwave or on the stove.
Heat 2 tbsp olive oil in a large heavy base pan over medium heat. Add garlic and onion and sauté for 8 minutes until translucent and starting to turn golden.
Turn heat up to medium high, add the zucchini and cook for 5 minutes, stirring frequently.
Add flour and cook for 2 minutes, stirring constantly.
Remove from heat. Add all but 2 tbsp of the parmesan cheese and stir quickly to combine.
Do a taste test to check for seasoning. Add more salt if desired, and a good grind of black pepper. I do not add more salt as I don't think it is required.
Add rice and liquid. If making ahead, stop here, then proceed with the next step on the day of serving.
To Bake
Preheat oven to 220C/425F
Return pan to heat and bring to simmer.
If the pan you are using is not ovenproof, pour the contents into a buttered baking dish.
Sprinkle over the remaining 2 tbsp of parmesan cheese and drizzle over the remaining 1 tbsp of olive oil.
Cover with lid or foil, then place in the top 1/3 of the oven.
Bake for 15 minutes, then remove the lid/foil and bake for a further 10 to 15 minutes until the top is golden and the liquid appears to have been absorbed. (Tilt the dish slightly. If liquid pools then return to the oven for 5 minutes at a time.)
Rest for 10 minutes. While resting, any residual liquid will be absorbed.
Best served immediately.

Sun, 05 Jul 2026 00:00:00 GMT

World's Best Fried Zucchini

Ingredients

1 large zucchini (1/4-inch slices)
2 eggs
1/2 cup milk
1 cup flour
salt and pepper, as needed
butter, as needed

Instructions

Heat electric fry pan to 250°F.
Mix eggs and milk in bowl.
Soak handful of zucchini slices in mixture.
Lightly shake them off and coat them with flour.
Place each slice in the fry pan with plenty of butter.
Repeat until all slices are in the pan.
Cook until each side is dark brown.
Salt and pepper slices to taste.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

World's Best Fried Zucchini

Ingredients

1 large zucchini (1/4-inch slices)
2 eggs
1/2 cup milk
1 cup flour
salt and pepper, as needed
butter, as needed

Instructions

Heat electric fry pan to 250°F.
Mix eggs and milk in bowl.
Soak handful of zucchini slices in mixture.
Lightly shake them off and coat them with flour.
Place each slice in the fry pan with plenty of butter.
Repeat until all slices are in the pan.
Cook until each side is dark brown.
Salt and pepper slices to taste.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

World's Best Fried Zucchini

Ingredients

1 large zucchini (1/4-inch slices)
2 eggs
1/2 cup milk
1 cup flour
salt and pepper, as needed
butter, as needed

Instructions

Heat electric fry pan to 250°F.
Mix eggs and milk in bowl.
Soak handful of zucchini slices in mixture.
Lightly shake them off and coat them with flour.
Place each slice in the fry pan with plenty of butter.
Repeat until all slices are in the pan.
Cook until each side is dark brown.
Salt and pepper slices to taste.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

World's Best Fried Zucchini

Ingredients

1 large zucchini (1/4-inch slices)
2 eggs
1/2 cup milk
1 cup flour
salt and pepper, as needed
butter, as needed

Instructions

Heat electric fry pan to 250°F.
Mix eggs and milk in bowl.
Soak handful of zucchini slices in mixture.
Lightly shake them off and coat them with flour.
Place each slice in the fry pan with plenty of butter.
Repeat until all slices are in the pan.
Cook until each side is dark brown.
Salt and pepper slices to taste.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini and Bell Pepers

Ingredients

2 tablespoons olive oil
1 small onion grated
1/4 cup fresh Italian parsley leaves chopped
1 large Egg
3 cloves garlic minced
1 teaspoon Salt
1/4 teaspoon Black Pepper freshly ground
1/3 cup Pecorino Romano grated
1/4 cup dried plain bread crumbs
3 Cups Brown and Wild Rice Mixture cooked per package directions 2 zucchini, ends removed, halved
1 orange bell pepper halved and seeded
1 red bell pepper halved and seeded
1 yellow bell pepper halved and seeded
1 1/2 cups marinara sauce

Instructions

. Preheat the oven to 400 degrees F.
. Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and breadcnunbs. Mix in the Wild rice. Cover and refrigerate. Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving l/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the rice mixture, dividing equally and molding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables. Top with additional Cheese if desired. Bake uncovered until the vegetables are tender and begilming to brown and they are bubbling on top. This will take approximately 20 minutes. Transfer the stuffed vegetables to a platter and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini and Bell Pepers

Ingredients

2 tablespoons olive oil
1 small onion grated
1/4 cup fresh Italian parsley leaves chopped
1 large Egg
3 cloves garlic minced
1 teaspoon Salt
1/4 teaspoon Black Pepper freshly ground
1/3 cup Pecorino Romano grated
1/4 cup dried plain bread crumbs
3 Cups Brown and Wild Rice Mixture cooked per package directions 2 zucchini, ends removed, halved
1 orange bell pepper halved and seeded
1 red bell pepper halved and seeded
1 yellow bell pepper halved and seeded
1 1/2 cups marinara sauce

Instructions

. Preheat the oven to 400 degrees F.
. Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and breadcnunbs. Mix in the Wild rice. Cover and refrigerate. Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving l/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the rice mixture, dividing equally and molding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables. Top with additional Cheese if desired. Bake uncovered until the vegetables are tender and begilming to brown and they are bubbling on top. This will take approximately 20 minutes. Transfer the stuffed vegetables to a platter and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini and Bell Pepers

Ingredients

2 tablespoons olive oil
1 small onion grated
1/4 cup fresh Italian parsley leaves chopped
1 large Egg
3 cloves garlic minced
1 teaspoon Salt
1/4 teaspoon Black Pepper freshly ground
1/3 cup Pecorino Romano grated
1/4 cup dried plain bread crumbs
3 Cups Brown and Wild Rice Mixture cooked per package directions 2 zucchini, ends removed, halved
1 orange bell pepper halved and seeded
1 red bell pepper halved and seeded
1 yellow bell pepper halved and seeded
1 1/2 cups marinara sauce

Instructions

. Preheat the oven to 400 degrees F.
. Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and breadcnunbs. Mix in the Wild rice. Cover and refrigerate. Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving l/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the rice mixture, dividing equally and molding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables. Top with additional Cheese if desired. Bake uncovered until the vegetables are tender and begilming to brown and they are bubbling on top. This will take approximately 20 minutes. Transfer the stuffed vegetables to a platter and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini and Bell Pepers

Ingredients

2 tablespoons olive oil
1 small onion grated
1/4 cup fresh Italian parsley leaves chopped
1 large Egg
3 cloves garlic minced
1 teaspoon Salt
1/4 teaspoon Black Pepper freshly ground
1/3 cup Pecorino Romano grated
1/4 cup dried plain bread crumbs
3 Cups Brown and Wild Rice Mixture cooked per package directions 2 zucchini, ends removed, halved
1 orange bell pepper halved and seeded
1 red bell pepper halved and seeded
1 yellow bell pepper halved and seeded
1 1/2 cups marinara sauce

Instructions

. Preheat the oven to 400 degrees F.
. Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and breadcnunbs. Mix in the Wild rice. Cover and refrigerate. Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving l/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the rice mixture, dividing equally and molding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables. Top with additional Cheese if desired. Bake uncovered until the vegetables are tender and begilming to brown and they are bubbling on top. This will take approximately 20 minutes. Transfer the stuffed vegetables to a platter and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini with Cheese

Ingredients

1 Egg
1/8 ts Ground white pepper
1/8 ts Ground nutmeg
2 md Zucchini sliced very thin
1/2 c Lowfat Swiss cheese grated
1 Green onion sliced thin
1 ts Prepared mustard

Instructions

Put the zucchini in a colander or on towels to drain off the moisture. Combine the remaining ingredients. Add the zucchini and mix well. Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to 45 minutes. 1/3 recipe - 72 calories, 1/2 med-fat meat exchange, 1 vegetable 3 grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg potassium, 100 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini with Cheese

Ingredients

1 Egg
1/8 ts Ground white pepper
1/8 ts Ground nutmeg
2 md Zucchini sliced very thin
1/2 c Lowfat Swiss cheese grated
1 Green onion sliced thin
1 ts Prepared mustard

Instructions

Put the zucchini in a colander or on towels to drain off the moisture. Combine the remaining ingredients. Add the zucchini and mix well. Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to 45 minutes. 1/3 recipe - 72 calories, 1/2 med-fat meat exchange, 1 vegetable 3 grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg potassium, 100 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini with Cheese

Ingredients

1 Egg
1/8 ts Ground white pepper
1/8 ts Ground nutmeg
2 md Zucchini sliced very thin
1/2 c Lowfat Swiss cheese grated
1 Green onion sliced thin
1 ts Prepared mustard

Instructions

Put the zucchini in a colander or on towels to drain off the moisture. Combine the remaining ingredients. Add the zucchini and mix well. Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to 45 minutes. 1/3 recipe - 72 calories, 1/2 med-fat meat exchange, 1 vegetable 3 grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg potassium, 100 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Sun, 05 Jul 2026 00:00:00 GMT

Baked Zucchini with Cheese

Ingredients

1 Egg
1/8 ts Ground white pepper
1/8 ts Ground nutmeg
2 md Zucchini sliced very thin
1/2 c Lowfat Swiss cheese grated
1 Green onion sliced thin
1 ts Prepared mustard

Instructions

Put the zucchini in a colander or on towels to drain off the moisture. Combine the remaining ingredients. Add the zucchini and mix well. Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to 45 minutes. 1/3 recipe - 72 calories, 1/2 med-fat meat exchange, 1 vegetable 3 grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg potassium, 100 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Sun, 05 Jul 2026 00:00:00 GMT

Corn and Zucchini Bake

Ingredients

1 Red bell pepper; chopped
1 1/2 ts Chili powder
1/2 md Onion chopped
1 Garlic minced
2 md Zucchini; cut into 1/4"
5 Ears freshly shucked corn;
1 1/2 c Shredded sharp cheddar
1/2 ts Fresh black pepper
1 1/2 c (about) seeded; chopped
1 tb olive oil
3 -(up to)
1 tb Butter
1 ts Salt

Instructions

From: Patricia Williams Date: Fri, 28 Jun 1996 11:32:44 +0000 In a large skillet saute onions and garlic until softened in mixture of butter melted with olive oil over medium high heat. Add zucchini and bell pepper and saute about 3-5 minutes. Add corn, tomatoes and seasonings and saute for another 2-3 minutes. Place vegetable mixture in a greased casserole dish and bake at 350 covered with foil for about 20 minutes. Remove foil, top with cheese and bake until cheese is melted and just beginning to brown. EAT-L Digest 27 June 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

Sun, 05 Jul 2026 00:00:00 GMT

Corn and Zucchini Bake

Ingredients

1 Red bell pepper; chopped
1 1/2 ts Chili powder
1/2 md Onion chopped
1 Garlic minced
2 md Zucchini; cut into 1/4"
5 Ears freshly shucked corn;
1 1/2 c Shredded sharp cheddar
1/2 ts Fresh black pepper
1 1/2 c (about) seeded; chopped
1 tb olive oil
3 -(up to)
1 tb Butter
1 ts Salt

Instructions

From: Patricia Williams Date: Fri, 28 Jun 1996 11:32:44 +0000 In a large skillet saute onions and garlic until softened in mixture of butter melted with olive oil over medium high heat. Add zucchini and bell pepper and saute about 3-5 minutes. Add corn, tomatoes and seasonings and saute for another 2-3 minutes. Place vegetable mixture in a greased casserole dish and bake at 350 covered with foil for about 20 minutes. Remove foil, top with cheese and bake until cheese is melted and just beginning to brown. EAT-L Digest 27 June 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

Sun, 05 Jul 2026 00:00:00 GMT

Corn and Zucchini Bake

Ingredients

1 Red bell pepper; chopped
1 1/2 ts Chili powder
1/2 md Onion chopped
1 Garlic minced
2 md Zucchini; cut into 1/4"
5 Ears freshly shucked corn;
1 1/2 c Shredded sharp cheddar
1/2 ts Fresh black pepper
1 1/2 c (about) seeded; chopped
1 tb olive oil
3 -(up to)
1 tb Butter
1 ts Salt

Instructions

From: Patricia Williams Date: Fri, 28 Jun 1996 11:32:44 +0000 In a large skillet saute onions and garlic until softened in mixture of butter melted with olive oil over medium high heat. Add zucchini and bell pepper and saute about 3-5 minutes. Add corn, tomatoes and seasonings and saute for another 2-3 minutes. Place vegetable mixture in a greased casserole dish and bake at 350 covered with foil for about 20 minutes. Remove foil, top with cheese and bake until cheese is melted and just beginning to brown. EAT-L Digest 27 June 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

Sun, 05 Jul 2026 00:00:00 GMT

Corn and Zucchini Bake

Ingredients

1 Red bell pepper; chopped
1 1/2 ts Chili powder
1/2 md Onion chopped
1 Garlic minced
2 md Zucchini; cut into 1/4"
5 Ears freshly shucked corn;
1 1/2 c Shredded sharp cheddar
1/2 ts Fresh black pepper
1 1/2 c (about) seeded; chopped
1 tb olive oil
3 -(up to)
1 tb Butter
1 ts Salt

Instructions

From: Patricia Williams Date: Fri, 28 Jun 1996 11:32:44 +0000 In a large skillet saute onions and garlic until softened in mixture of butter melted with olive oil over medium high heat. Add zucchini and bell pepper and saute about 3-5 minutes. Add corn, tomatoes and seasonings and saute for another 2-3 minutes. Place vegetable mixture in a greased casserole dish and bake at 350 covered with foil for about 20 minutes. Remove foil, top with cheese and bake until cheese is melted and just beginning to brown. EAT-L Digest 27 June 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Stir-Fry

Ingredients

1/4 cup soy sauce
2 tablespoons water
2 tablespoons toasted sesame oil, divided
2 teaspoons rice wine vinegar
2 teaspoons sugar
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1 (1-inch) piece fresh ginger, minced (1 tablespoon)
3 cloves garlic, minced (2 tablespoons)
1/2 medium yellow onion, thinly sliced
2 medium zucchini, cut into 1/4-inch half moons
White and/or black sesame seeds, for garnish

Instructions

Make the sauce: In a small bowl, whisk the soy sauce, 2 tablespoons water, 1 tablespoon sesame oil, vinegar, sugar, cornstarch, red pepper flakes, ginger, and garlic. Set aside. Simply Recipes / Alison Bickel
Cook the zucchini: Heat the remaining 1 tablespoon sesame oil in a large skillet or wok over medium heat. Sauté the onions until fragrant and softened, 3 to 4 minutes. Increase the heat to medium-high and add zucchini and prepared sauce. Toss with a rubber spatula and cook, stirring occasionally, until the sauce is thickened and the zucchini is softened, about 7 minutes. If you notice any deep browning on the bottom of the skillet, turn your heat down slightly and add a splash of water to help deglaze those browned bits. Simply Recipes / Alison BickelSimply Recipes / Alison Bickel
Serve: Transfer the zucchini onto a platter, top with sesame seeds, and serve. While this dish is best served immediately, you can throw your leftovers in an airtight container and refrigerate them for up to 3 days. Reheat on the stove top or in the microwave when you’re ready to dig in for round two. Did you love the recipe? Leave us stars below! Simply Recipes / Alison Bickel

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Stir-Fry

Ingredients

1/4 cup soy sauce
2 tablespoons water
2 tablespoons toasted sesame oil, divided
2 teaspoons rice wine vinegar
2 teaspoons sugar
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1 (1-inch) piece fresh ginger, minced (1 tablespoon)
3 cloves garlic, minced (2 tablespoons)
1/2 medium yellow onion, thinly sliced
2 medium zucchini, cut into 1/4-inch half moons
White and/or black sesame seeds, for garnish

Instructions

Make the sauce: In a small bowl, whisk the soy sauce, 2 tablespoons water, 1 tablespoon sesame oil, vinegar, sugar, cornstarch, red pepper flakes, ginger, and garlic. Set aside. Simply Recipes / Alison Bickel
Cook the zucchini: Heat the remaining 1 tablespoon sesame oil in a large skillet or wok over medium heat. Sauté the onions until fragrant and softened, 3 to 4 minutes. Increase the heat to medium-high and add zucchini and prepared sauce. Toss with a rubber spatula and cook, stirring occasionally, until the sauce is thickened and the zucchini is softened, about 7 minutes. If you notice any deep browning on the bottom of the skillet, turn your heat down slightly and add a splash of water to help deglaze those browned bits. Simply Recipes / Alison BickelSimply Recipes / Alison Bickel
Serve: Transfer the zucchini onto a platter, top with sesame seeds, and serve. While this dish is best served immediately, you can throw your leftovers in an airtight container and refrigerate them for up to 3 days. Reheat on the stove top or in the microwave when you’re ready to dig in for round two. Did you love the recipe? Leave us stars below! Simply Recipes / Alison Bickel

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Stir-Fry

Ingredients

1/4 cup soy sauce
2 tablespoons water
2 tablespoons toasted sesame oil, divided
2 teaspoons rice wine vinegar
2 teaspoons sugar
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1 (1-inch) piece fresh ginger, minced (1 tablespoon)
3 cloves garlic, minced (2 tablespoons)
1/2 medium yellow onion, thinly sliced
2 medium zucchini, cut into 1/4-inch half moons
White and/or black sesame seeds, for garnish

Instructions

Make the sauce: In a small bowl, whisk the soy sauce, 2 tablespoons water, 1 tablespoon sesame oil, vinegar, sugar, cornstarch, red pepper flakes, ginger, and garlic. Set aside. Simply Recipes / Alison Bickel
Cook the zucchini: Heat the remaining 1 tablespoon sesame oil in a large skillet or wok over medium heat. Sauté the onions until fragrant and softened, 3 to 4 minutes. Increase the heat to medium-high and add zucchini and prepared sauce. Toss with a rubber spatula and cook, stirring occasionally, until the sauce is thickened and the zucchini is softened, about 7 minutes. If you notice any deep browning on the bottom of the skillet, turn your heat down slightly and add a splash of water to help deglaze those browned bits. Simply Recipes / Alison BickelSimply Recipes / Alison Bickel
Serve: Transfer the zucchini onto a platter, top with sesame seeds, and serve. While this dish is best served immediately, you can throw your leftovers in an airtight container and refrigerate them for up to 3 days. Reheat on the stove top or in the microwave when you’re ready to dig in for round two. Did you love the recipe? Leave us stars below! Simply Recipes / Alison Bickel

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Stir-Fry

Ingredients

1/4 cup soy sauce
2 tablespoons water
2 tablespoons toasted sesame oil, divided
2 teaspoons rice wine vinegar
2 teaspoons sugar
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1 (1-inch) piece fresh ginger, minced (1 tablespoon)
3 cloves garlic, minced (2 tablespoons)
1/2 medium yellow onion, thinly sliced
2 medium zucchini, cut into 1/4-inch half moons
White and/or black sesame seeds, for garnish

Instructions

Make the sauce: In a small bowl, whisk the soy sauce, 2 tablespoons water, 1 tablespoon sesame oil, vinegar, sugar, cornstarch, red pepper flakes, ginger, and garlic. Set aside. Simply Recipes / Alison Bickel
Cook the zucchini: Heat the remaining 1 tablespoon sesame oil in a large skillet or wok over medium heat. Sauté the onions until fragrant and softened, 3 to 4 minutes. Increase the heat to medium-high and add zucchini and prepared sauce. Toss with a rubber spatula and cook, stirring occasionally, until the sauce is thickened and the zucchini is softened, about 7 minutes. If you notice any deep browning on the bottom of the skillet, turn your heat down slightly and add a splash of water to help deglaze those browned bits. Simply Recipes / Alison BickelSimply Recipes / Alison Bickel
Serve: Transfer the zucchini onto a platter, top with sesame seeds, and serve. While this dish is best served immediately, you can throw your leftovers in an airtight container and refrigerate them for up to 3 days. Reheat on the stove top or in the microwave when you’re ready to dig in for round two. Did you love the recipe? Leave us stars below! Simply Recipes / Alison Bickel

Sun, 05 Jul 2026 00:00:00 GMT

Sarasota's Broccoli, Zucchini and Potato Soup

Ingredients

1 large head broccoli (I use about 3/4 of the tops, but some of the tender stems too, not the very ends)
1 cup broccoli, to finish off the soup just the tops chopped well
3 zucchini, skins on (large and chopped)
3 russet potatoes, peeled and diced
1 potato, to finish off the soup fine chopped also peeled
1 cup onion, chopped
1 leek, chopped (maybe 2 if they are small, depending on the size)
4 teaspoons garlic, minced
1 cup romano cheese (Parmesan is ok if that is what you have on hand)
6 cups chicken broth (you can also use vegetable broth if you want)
1 bay leaf
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon fresh parsley
1 tablespoon fresh basil
1 teaspoon olive oil
4 tomatoes, slices
1/4 cup italian dried breadcrumbs
1 tablespoon olive oil
olive oil to drizzle over the soup

Instructions

The Start -- In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
Veggies -- Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth. Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
NOTE: Remove the bay leaf before you puree.
Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
Finishing -- Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
NOTE: If you like it thicker, you can mix a little corn starch with some water to make a slurry and then add to the soup (just 1 tablespoon of each) and bring the soup to medium boil and it will thicken. For me -- I don't think it needs any thickening. But you can add that if you want.
My touch -- I love to serve this with a tomato I just roasted in the oven topped with olive oil and bread crumbs. Simply on a piece of foil. 10 minutes as the soup was finishing up. It is just the perfect finish. I used just a light drizzle of olive oil and then dredged in Italian dried bread crumbs. Roast at 425F for 10 minutes is all.
Drizzle a little olive oil as a garnish.

Sun, 05 Jul 2026 00:00:00 GMT

Sarasota's Broccoli, Zucchini and Potato Soup

Ingredients

1 large head broccoli (I use about 3/4 of the tops, but some of the tender stems too, not the very ends)
1 cup broccoli, to finish off the soup just the tops chopped well
3 zucchini, skins on (large and chopped)
3 russet potatoes, peeled and diced
1 potato, to finish off the soup fine chopped also peeled
1 cup onion, chopped
1 leek, chopped (maybe 2 if they are small, depending on the size)
4 teaspoons garlic, minced
1 cup romano cheese (Parmesan is ok if that is what you have on hand)
6 cups chicken broth (you can also use vegetable broth if you want)
1 bay leaf
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon fresh parsley
1 tablespoon fresh basil
1 teaspoon olive oil
4 tomatoes, slices
1/4 cup italian dried breadcrumbs
1 tablespoon olive oil
olive oil to drizzle over the soup

Instructions

The Start -- In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
Veggies -- Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth. Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
NOTE: Remove the bay leaf before you puree.
Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
Finishing -- Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
NOTE: If you like it thicker, you can mix a little corn starch with some water to make a slurry and then add to the soup (just 1 tablespoon of each) and bring the soup to medium boil and it will thicken. For me -- I don't think it needs any thickening. But you can add that if you want.
My touch -- I love to serve this with a tomato I just roasted in the oven topped with olive oil and bread crumbs. Simply on a piece of foil. 10 minutes as the soup was finishing up. It is just the perfect finish. I used just a light drizzle of olive oil and then dredged in Italian dried bread crumbs. Roast at 425F for 10 minutes is all.
Drizzle a little olive oil as a garnish.

Sun, 05 Jul 2026 00:00:00 GMT

Sarasota's Broccoli, Zucchini and Potato Soup

Ingredients

1 large head broccoli (I use about 3/4 of the tops, but some of the tender stems too, not the very ends)
1 cup broccoli, to finish off the soup just the tops chopped well
3 zucchini, skins on (large and chopped)
3 russet potatoes, peeled and diced
1 potato, to finish off the soup fine chopped also peeled
1 cup onion, chopped
1 leek, chopped (maybe 2 if they are small, depending on the size)
4 teaspoons garlic, minced
1 cup romano cheese (Parmesan is ok if that is what you have on hand)
6 cups chicken broth (you can also use vegetable broth if you want)
1 bay leaf
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon fresh parsley
1 tablespoon fresh basil
1 teaspoon olive oil
4 tomatoes, slices
1/4 cup italian dried breadcrumbs
1 tablespoon olive oil
olive oil to drizzle over the soup

Instructions

The Start -- In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
Veggies -- Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth. Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
NOTE: Remove the bay leaf before you puree.
Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
Finishing -- Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
NOTE: If you like it thicker, you can mix a little corn starch with some water to make a slurry and then add to the soup (just 1 tablespoon of each) and bring the soup to medium boil and it will thicken. For me -- I don't think it needs any thickening. But you can add that if you want.
My touch -- I love to serve this with a tomato I just roasted in the oven topped with olive oil and bread crumbs. Simply on a piece of foil. 10 minutes as the soup was finishing up. It is just the perfect finish. I used just a light drizzle of olive oil and then dredged in Italian dried bread crumbs. Roast at 425F for 10 minutes is all.
Drizzle a little olive oil as a garnish.

Sun, 05 Jul 2026 00:00:00 GMT

Sarasota's Broccoli, Zucchini and Potato Soup

Ingredients

1 large head broccoli (I use about 3/4 of the tops, but some of the tender stems too, not the very ends)
1 cup broccoli, to finish off the soup just the tops chopped well
3 zucchini, skins on (large and chopped)
3 russet potatoes, peeled and diced
1 potato, to finish off the soup fine chopped also peeled
1 cup onion, chopped
1 leek, chopped (maybe 2 if they are small, depending on the size)
4 teaspoons garlic, minced
1 cup romano cheese (Parmesan is ok if that is what you have on hand)
6 cups chicken broth (you can also use vegetable broth if you want)
1 bay leaf
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon fresh parsley
1 tablespoon fresh basil
1 teaspoon olive oil
4 tomatoes, slices
1/4 cup italian dried breadcrumbs
1 tablespoon olive oil
olive oil to drizzle over the soup

Instructions

The Start -- In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
Veggies -- Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth. Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
NOTE: Remove the bay leaf before you puree.
Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
Finishing -- Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
NOTE: If you like it thicker, you can mix a little corn starch with some water to make a slurry and then add to the soup (just 1 tablespoon of each) and bring the soup to medium boil and it will thicken. For me -- I don't think it needs any thickening. But you can add that if you want.
My touch -- I love to serve this with a tomato I just roasted in the oven topped with olive oil and bread crumbs. Simply on a piece of foil. 10 minutes as the soup was finishing up. It is just the perfect finish. I used just a light drizzle of olive oil and then dredged in Italian dried bread crumbs. Roast at 425F for 10 minutes is all.
Drizzle a little olive oil as a garnish.

Sun, 05 Jul 2026 00:00:00 GMT

Aunt Chickie's Zucchini Cupcakes

Ingredients

1/2 cup butter 1 stick
1/2 cup canola oil
1 3/4 cups sugar
1 tsp. vanilla
1/2 tsp salt
1/2 cup sour milk add 1 tsp vinegar to 1/2 cup milk and let stand 5 min
2 1/2 cups unsifted flour
1/2 tsp salt
1/4 cup cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
2 cups zucchini shredded

Instructions

Use a large zucchini. Remove center pulp and seeds. Shred with grater or food processor. Pat dry with paper towel. Cream butter, oil, sugar. Add eggs, one at a time, vanilla and sour milk. Beat with mixer until blended. Mix together dry ingredients and add to creamed mixture. Mix thoroughly, Stir in zucchini and chocolate chips. Spoon batter into paper-lined cupcake pans and bake at 350 degrees for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Aunt Chickie's Zucchini Cupcakes

Ingredients

1/2 cup butter 1 stick
1/2 cup canola oil
1 3/4 cups sugar
1 tsp. vanilla
1/2 tsp salt
1/2 cup sour milk add 1 tsp vinegar to 1/2 cup milk and let stand 5 min
2 1/2 cups unsifted flour
1/2 tsp salt
1/4 cup cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
2 cups zucchini shredded

Instructions

Use a large zucchini. Remove center pulp and seeds. Shred with grater or food processor. Pat dry with paper towel. Cream butter, oil, sugar. Add eggs, one at a time, vanilla and sour milk. Beat with mixer until blended. Mix together dry ingredients and add to creamed mixture. Mix thoroughly, Stir in zucchini and chocolate chips. Spoon batter into paper-lined cupcake pans and bake at 350 degrees for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Aunt Chickie's Zucchini Cupcakes

Ingredients

1/2 cup butter 1 stick
1/2 cup canola oil
1 3/4 cups sugar
1 tsp. vanilla
1/2 tsp salt
1/2 cup sour milk add 1 tsp vinegar to 1/2 cup milk and let stand 5 min
2 1/2 cups unsifted flour
1/2 tsp salt
1/4 cup cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
2 cups zucchini shredded

Instructions

Use a large zucchini. Remove center pulp and seeds. Shred with grater or food processor. Pat dry with paper towel. Cream butter, oil, sugar. Add eggs, one at a time, vanilla and sour milk. Beat with mixer until blended. Mix together dry ingredients and add to creamed mixture. Mix thoroughly, Stir in zucchini and chocolate chips. Spoon batter into paper-lined cupcake pans and bake at 350 degrees for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Aunt Chickie's Zucchini Cupcakes

Ingredients

1/2 cup butter 1 stick
1/2 cup canola oil
1 3/4 cups sugar
1 tsp. vanilla
1/2 tsp salt
1/2 cup sour milk add 1 tsp vinegar to 1/2 cup milk and let stand 5 min
2 1/2 cups unsifted flour
1/2 tsp salt
1/4 cup cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
2 cups zucchini shredded

Instructions

Use a large zucchini. Remove center pulp and seeds. Shred with grater or food processor. Pat dry with paper towel. Cream butter, oil, sugar. Add eggs, one at a time, vanilla and sour milk. Beat with mixer until blended. Mix together dry ingredients and add to creamed mixture. Mix thoroughly, Stir in zucchini and chocolate chips. Spoon batter into paper-lined cupcake pans and bake at 350 degrees for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Vegetable Slice

Ingredients

1 large zucchini, grated
2 carrots, washed, peeled and grated
1 onion, peeled and chopped
1 sweet potato, peeled and grated
1 bunch parsley, chopped
1 cup self-raising flour
1 cup grated low-fat cheese
5 eggs
1/2 cup olive oil
salt and pepper
1/4 cup grated cheese

Instructions

Place grated and chopped vegetables into a large basin together with flour and 2/3 cup grated cheese.
Reserve 1/3 cup for top.
Beat eggs until frothy with olive oil and add to bowl. Mix well and season with salt and pepper.
Spread mixture over bottom of an oven proof dish, sprinkle reserved cheese on top.
Bake in a preheated 350°F oven for 45 to 50 minutes.
This slice is delicious served hot and accompanied by salad, or cold with hot vegetables for a snack meal.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Vegetable Slice

Ingredients

1 large zucchini, grated
2 carrots, washed, peeled and grated
1 onion, peeled and chopped
1 sweet potato, peeled and grated
1 bunch parsley, chopped
1 cup self-raising flour
1 cup grated low-fat cheese
5 eggs
1/2 cup olive oil
salt and pepper
1/4 cup grated cheese

Instructions

Place grated and chopped vegetables into a large basin together with flour and 2/3 cup grated cheese.
Reserve 1/3 cup for top.
Beat eggs until frothy with olive oil and add to bowl. Mix well and season with salt and pepper.
Spread mixture over bottom of an oven proof dish, sprinkle reserved cheese on top.
Bake in a preheated 350°F oven for 45 to 50 minutes.
This slice is delicious served hot and accompanied by salad, or cold with hot vegetables for a snack meal.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Vegetable Slice

Ingredients

1 large zucchini, grated
2 carrots, washed, peeled and grated
1 onion, peeled and chopped
1 sweet potato, peeled and grated
1 bunch parsley, chopped
1 cup self-raising flour
1 cup grated low-fat cheese
5 eggs
1/2 cup olive oil
salt and pepper
1/4 cup grated cheese

Instructions

Place grated and chopped vegetables into a large basin together with flour and 2/3 cup grated cheese.
Reserve 1/3 cup for top.
Beat eggs until frothy with olive oil and add to bowl. Mix well and season with salt and pepper.
Spread mixture over bottom of an oven proof dish, sprinkle reserved cheese on top.
Bake in a preheated 350°F oven for 45 to 50 minutes.
This slice is delicious served hot and accompanied by salad, or cold with hot vegetables for a snack meal.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini & Vegetable Slice

Ingredients

1 large zucchini, grated
2 carrots, washed, peeled and grated
1 onion, peeled and chopped
1 sweet potato, peeled and grated
1 bunch parsley, chopped
1 cup self-raising flour
1 cup grated low-fat cheese
5 eggs
1/2 cup olive oil
salt and pepper
1/4 cup grated cheese

Instructions

Place grated and chopped vegetables into a large basin together with flour and 2/3 cup grated cheese.
Reserve 1/3 cup for top.
Beat eggs until frothy with olive oil and add to bowl. Mix well and season with salt and pepper.
Spread mixture over bottom of an oven proof dish, sprinkle reserved cheese on top.
Bake in a preheated 350°F oven for 45 to 50 minutes.
This slice is delicious served hot and accompanied by salad, or cold with hot vegetables for a snack meal.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini hotcakes

Ingredients

1 1/2 cup Zucchini grated and pressed dry
2 tbsp onion grated
1/4 cup parmesan cheese grated
1/4 cup flour
2 Eggs
2 tbsp mayonnaise
1/4 tsp oregano
salt and pepper to taste

Instructions

Melt 1 tablespoon of butter in a skillet. Spoon batter into skillet - 2 tbsp makes a good size. Flatten with spatula and cook on both sides until browned. Top with applesauce, sour cream or tomato sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini hotcakes

Ingredients

1 1/2 cup Zucchini grated and pressed dry
2 tbsp onion grated
1/4 cup parmesan cheese grated
1/4 cup flour
2 Eggs
2 tbsp mayonnaise
1/4 tsp oregano
salt and pepper to taste

Instructions

Melt 1 tablespoon of butter in a skillet. Spoon batter into skillet - 2 tbsp makes a good size. Flatten with spatula and cook on both sides until browned. Top with applesauce, sour cream or tomato sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini hotcakes

Ingredients

1 1/2 cup Zucchini grated and pressed dry
2 tbsp onion grated
1/4 cup parmesan cheese grated
1/4 cup flour
2 Eggs
2 tbsp mayonnaise
1/4 tsp oregano
salt and pepper to taste

Instructions

Melt 1 tablespoon of butter in a skillet. Spoon batter into skillet - 2 tbsp makes a good size. Flatten with spatula and cook on both sides until browned. Top with applesauce, sour cream or tomato sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini hotcakes

Ingredients

1 1/2 cup Zucchini grated and pressed dry
2 tbsp onion grated
1/4 cup parmesan cheese grated
1/4 cup flour
2 Eggs
2 tbsp mayonnaise
1/4 tsp oregano
salt and pepper to taste

Instructions

Melt 1 tablespoon of butter in a skillet. Spoon batter into skillet - 2 tbsp makes a good size. Flatten with spatula and cook on both sides until browned. Top with applesauce, sour cream or tomato sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup with Crème Fraîche

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, coarsely chopped
1 3/4 pounds medium zucchini, quartered lengthwise and cut crosswise 1/2 inch thick
3 cups vegetable stock
Salt and freshly ground pepper
3 tablespoons crème fraîche
Sherry vinegar, for drizzling

Instructions

In a saucepan, heat the oil. Add the onions and cook over moderate heat, stirring, until softened, about 5 minutes. Add the zucchini and cook, stirring, until sizzling, about 2 minutes. Add the vegetable stock and bring to a boil. Simmer over moderate heat until the zucchini is tender, about 10 minutes.
Working in batches, puree the soup in a blender. Rewarm the soup in the saucepan, season with salt and pepper and whisk in the crème fraîche. Ladle the soup into bowls and garnish with a little sherry vinegar.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup with Crème Fraîche

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, coarsely chopped
1 3/4 pounds medium zucchini, quartered lengthwise and cut crosswise 1/2 inch thick
3 cups vegetable stock
Salt and freshly ground pepper
3 tablespoons crème fraîche
Sherry vinegar, for drizzling

Instructions

In a saucepan, heat the oil. Add the onions and cook over moderate heat, stirring, until softened, about 5 minutes. Add the zucchini and cook, stirring, until sizzling, about 2 minutes. Add the vegetable stock and bring to a boil. Simmer over moderate heat until the zucchini is tender, about 10 minutes.
Working in batches, puree the soup in a blender. Rewarm the soup in the saucepan, season with salt and pepper and whisk in the crème fraîche. Ladle the soup into bowls and garnish with a little sherry vinegar.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup with Crème Fraîche

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, coarsely chopped
1 3/4 pounds medium zucchini, quartered lengthwise and cut crosswise 1/2 inch thick
3 cups vegetable stock
Salt and freshly ground pepper
3 tablespoons crème fraîche
Sherry vinegar, for drizzling

Instructions

In a saucepan, heat the oil. Add the onions and cook over moderate heat, stirring, until softened, about 5 minutes. Add the zucchini and cook, stirring, until sizzling, about 2 minutes. Add the vegetable stock and bring to a boil. Simmer over moderate heat until the zucchini is tender, about 10 minutes.
Working in batches, puree the soup in a blender. Rewarm the soup in the saucepan, season with salt and pepper and whisk in the crème fraîche. Ladle the soup into bowls and garnish with a little sherry vinegar.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup with Crème Fraîche

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, coarsely chopped
1 3/4 pounds medium zucchini, quartered lengthwise and cut crosswise 1/2 inch thick
3 cups vegetable stock
Salt and freshly ground pepper
3 tablespoons crème fraîche
Sherry vinegar, for drizzling

Instructions

In a saucepan, heat the oil. Add the onions and cook over moderate heat, stirring, until softened, about 5 minutes. Add the zucchini and cook, stirring, until sizzling, about 2 minutes. Add the vegetable stock and bring to a boil. Simmer over moderate heat until the zucchini is tender, about 10 minutes.
Working in batches, puree the soup in a blender. Rewarm the soup in the saucepan, season with salt and pepper and whisk in the crème fraîche. Ladle the soup into bowls and garnish with a little sherry vinegar.

Sun, 05 Jul 2026 00:00:00 GMT

Hash Browned Zucchini

Ingredients

1 1/2 pounds Zucchini
1/2 teaspoon Salt
2 Eggs
6 tablespoon Parmesan cheese, grated
1 Garlic clove, minced and pressed
1/4 cup Butter

Instructions

Coarsely shred zucchini and combine with salt in a medium size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture.
Stir in eggs, cheese and garlic.
Melt 2 T. butter in a wide frying pan over medium high heat. Mound 2 T. zucchini mixture in pan; flatten slightly to make a patty. Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden on both sides.
Lift out and arrange on a warm platter;keep warm. Repeat to cook remaining zucchini mixture, adding more butter as needed.
Calories 213

Sun, 05 Jul 2026 00:00:00 GMT

Hash Browned Zucchini

Ingredients

1 1/2 pounds Zucchini
1/2 teaspoon Salt
2 Eggs
6 tablespoon Parmesan cheese, grated
1 Garlic clove, minced and pressed
1/4 cup Butter

Instructions

Coarsely shred zucchini and combine with salt in a medium size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture.
Stir in eggs, cheese and garlic.
Melt 2 T. butter in a wide frying pan over medium high heat. Mound 2 T. zucchini mixture in pan; flatten slightly to make a patty. Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden on both sides.
Lift out and arrange on a warm platter;keep warm. Repeat to cook remaining zucchini mixture, adding more butter as needed.
Calories 213

Sun, 05 Jul 2026 00:00:00 GMT

Hash Browned Zucchini

Ingredients

1 1/2 pounds Zucchini
1/2 teaspoon Salt
2 Eggs
6 tablespoon Parmesan cheese, grated
1 Garlic clove, minced and pressed
1/4 cup Butter

Instructions

Coarsely shred zucchini and combine with salt in a medium size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture.
Stir in eggs, cheese and garlic.
Melt 2 T. butter in a wide frying pan over medium high heat. Mound 2 T. zucchini mixture in pan; flatten slightly to make a patty. Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden on both sides.
Lift out and arrange on a warm platter;keep warm. Repeat to cook remaining zucchini mixture, adding more butter as needed.
Calories 213

Sun, 05 Jul 2026 00:00:00 GMT

Hash Browned Zucchini

Ingredients

1 1/2 pounds Zucchini
1/2 teaspoon Salt
2 Eggs
6 tablespoon Parmesan cheese, grated
1 Garlic clove, minced and pressed
1/4 cup Butter

Instructions

Coarsely shred zucchini and combine with salt in a medium size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture.
Stir in eggs, cheese and garlic.
Melt 2 T. butter in a wide frying pan over medium high heat. Mound 2 T. zucchini mixture in pan; flatten slightly to make a patty. Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden on both sides.
Lift out and arrange on a warm platter;keep warm. Repeat to cook remaining zucchini mixture, adding more butter as needed.
Calories 213

Sun, 05 Jul 2026 00:00:00 GMT

Chicken Zucchini Soup Recipe

Ingredients

1/2 cup virgin olive oil
1/2 cup celery
700 ml chicken broth
400 gm chicken breasts
oregano as required
powdered black pepper as required
1 1/2 cup onion
1 cloves garlic
1 1/2 cup carrot
1 teaspoon basil
salt as required
2 1/2 zucchini

Instructions

Place a large pan over medium flame and heat oil in it. Once the oil is hot enough add chopped onions to it along with garlic cloves and celery. Saute till the onions turns translucent and golden brown in color.
After the onions appear cooked, pour chicken broth to the pan. Stir well over medium flame. After a minute add carrot slices to it along with chicken breasts, oregano, salt, basil leaves and black pepper powder. Stir well and bring it to boil for another 15 minutes or till the vegetables appear tender over the low flame.
Meanwhile, divide the zucchini into the soup bowls and keep it aside. Check for the soup now and if the vegetables appear tender turn off the gas knob and pour this mixture into these serving bowls and serve hot.

Sun, 05 Jul 2026 00:00:00 GMT

Chicken Zucchini Soup Recipe

Ingredients

1/2 cup virgin olive oil
1/2 cup celery
700 ml chicken broth
400 gm chicken breasts
oregano as required
powdered black pepper as required
1 1/2 cup onion
1 cloves garlic
1 1/2 cup carrot
1 teaspoon basil
salt as required
2 1/2 zucchini

Instructions

Place a large pan over medium flame and heat oil in it. Once the oil is hot enough add chopped onions to it along with garlic cloves and celery. Saute till the onions turns translucent and golden brown in color.
After the onions appear cooked, pour chicken broth to the pan. Stir well over medium flame. After a minute add carrot slices to it along with chicken breasts, oregano, salt, basil leaves and black pepper powder. Stir well and bring it to boil for another 15 minutes or till the vegetables appear tender over the low flame.
Meanwhile, divide the zucchini into the soup bowls and keep it aside. Check for the soup now and if the vegetables appear tender turn off the gas knob and pour this mixture into these serving bowls and serve hot.

Sun, 05 Jul 2026 00:00:00 GMT

Chicken Zucchini Soup Recipe

Ingredients

1/2 cup virgin olive oil
1/2 cup celery
700 ml chicken broth
400 gm chicken breasts
oregano as required
powdered black pepper as required
1 1/2 cup onion
1 cloves garlic
1 1/2 cup carrot
1 teaspoon basil
salt as required
2 1/2 zucchini

Instructions

Place a large pan over medium flame and heat oil in it. Once the oil is hot enough add chopped onions to it along with garlic cloves and celery. Saute till the onions turns translucent and golden brown in color.
After the onions appear cooked, pour chicken broth to the pan. Stir well over medium flame. After a minute add carrot slices to it along with chicken breasts, oregano, salt, basil leaves and black pepper powder. Stir well and bring it to boil for another 15 minutes or till the vegetables appear tender over the low flame.
Meanwhile, divide the zucchini into the soup bowls and keep it aside. Check for the soup now and if the vegetables appear tender turn off the gas knob and pour this mixture into these serving bowls and serve hot.

Sun, 05 Jul 2026 00:00:00 GMT

Chicken Zucchini Soup Recipe

Ingredients

1/2 cup virgin olive oil
1/2 cup celery
700 ml chicken broth
400 gm chicken breasts
oregano as required
powdered black pepper as required
1 1/2 cup onion
1 cloves garlic
1 1/2 cup carrot
1 teaspoon basil
salt as required
2 1/2 zucchini

Instructions

Place a large pan over medium flame and heat oil in it. Once the oil is hot enough add chopped onions to it along with garlic cloves and celery. Saute till the onions turns translucent and golden brown in color.
After the onions appear cooked, pour chicken broth to the pan. Stir well over medium flame. After a minute add carrot slices to it along with chicken breasts, oregano, salt, basil leaves and black pepper powder. Stir well and bring it to boil for another 15 minutes or till the vegetables appear tender over the low flame.
Meanwhile, divide the zucchini into the soup bowls and keep it aside. Check for the soup now and if the vegetables appear tender turn off the gas knob and pour this mixture into these serving bowls and serve hot.

Sun, 05 Jul 2026 00:00:00 GMT

Chili-Stuffed Zucchini

Ingredients

Salt and black pepper
1/3 c Store-bought salsa
2 Garlic minced
1 1/2 c Cooked pinto or black beans;
1/4 c Finely chopped fresh
3/4 c Grated fatfree cheddar
4 md Zucchini

Instructions

SERVES 4 TO 8 Grilling with the lid down gives the zucchini just a little extra smoke flavor, which enhances this dish. However, if you are grilling something else alongside the zucchini and want the lid up, dont worry about it. Just make sure the zucchini is fork tender before removing it from the grill. 1. Prepare a medium-hot fire in the grill. 2. Slice the zucchini in half lengthwise. Scoop out the centers, leaving about 1/4 inch of flesh in the shells. (Discard the zucchini flesh or reserve for another use, such as making vegetable stock.) Generously sprinkle the zucchini with salt and pepper and spray with Pam. 3. Combine the beans, 1/2 cup of the cheese, the salsa, and cilantro. Season with salt and pepper, if needed. Stuff the mixture into the zucchini shells. Sprinkle the remaining 1/4 cup cheese on top. 4. Grill with the lid down until the zucchini is tender and the stuffing is hot, 10 to 12 minutes. Carefully remove from the grill with a spatula. Serve at once. Variations: Any leftover chili can be used as a filling for the zucchini. Recipe by: Vegetarian Grill by Chesman, adapted to be fatfree Posted to fatfree digest by Kathleen on Aug 30, 1999,

Sun, 05 Jul 2026 00:00:00 GMT

Chili-Stuffed Zucchini

Ingredients

Salt and black pepper
1/3 c Store-bought salsa
2 Garlic minced
1 1/2 c Cooked pinto or black beans;
1/4 c Finely chopped fresh
3/4 c Grated fatfree cheddar
4 md Zucchini

Instructions

SERVES 4 TO 8 Grilling with the lid down gives the zucchini just a little extra smoke flavor, which enhances this dish. However, if you are grilling something else alongside the zucchini and want the lid up, dont worry about it. Just make sure the zucchini is fork tender before removing it from the grill. 1. Prepare a medium-hot fire in the grill. 2. Slice the zucchini in half lengthwise. Scoop out the centers, leaving about 1/4 inch of flesh in the shells. (Discard the zucchini flesh or reserve for another use, such as making vegetable stock.) Generously sprinkle the zucchini with salt and pepper and spray with Pam. 3. Combine the beans, 1/2 cup of the cheese, the salsa, and cilantro. Season with salt and pepper, if needed. Stuff the mixture into the zucchini shells. Sprinkle the remaining 1/4 cup cheese on top. 4. Grill with the lid down until the zucchini is tender and the stuffing is hot, 10 to 12 minutes. Carefully remove from the grill with a spatula. Serve at once. Variations: Any leftover chili can be used as a filling for the zucchini. Recipe by: Vegetarian Grill by Chesman, adapted to be fatfree Posted to fatfree digest by Kathleen on Aug 30, 1999,

Sun, 05 Jul 2026 00:00:00 GMT

Chili-Stuffed Zucchini

Ingredients

Salt and black pepper
1/3 c Store-bought salsa
2 Garlic minced
1 1/2 c Cooked pinto or black beans;
1/4 c Finely chopped fresh
3/4 c Grated fatfree cheddar
4 md Zucchini

Instructions

SERVES 4 TO 8 Grilling with the lid down gives the zucchini just a little extra smoke flavor, which enhances this dish. However, if you are grilling something else alongside the zucchini and want the lid up, dont worry about it. Just make sure the zucchini is fork tender before removing it from the grill. 1. Prepare a medium-hot fire in the grill. 2. Slice the zucchini in half lengthwise. Scoop out the centers, leaving about 1/4 inch of flesh in the shells. (Discard the zucchini flesh or reserve for another use, such as making vegetable stock.) Generously sprinkle the zucchini with salt and pepper and spray with Pam. 3. Combine the beans, 1/2 cup of the cheese, the salsa, and cilantro. Season with salt and pepper, if needed. Stuff the mixture into the zucchini shells. Sprinkle the remaining 1/4 cup cheese on top. 4. Grill with the lid down until the zucchini is tender and the stuffing is hot, 10 to 12 minutes. Carefully remove from the grill with a spatula. Serve at once. Variations: Any leftover chili can be used as a filling for the zucchini. Recipe by: Vegetarian Grill by Chesman, adapted to be fatfree Posted to fatfree digest by Kathleen on Aug 30, 1999,

Sun, 05 Jul 2026 00:00:00 GMT

Chili-Stuffed Zucchini

Ingredients

Salt and black pepper
1/3 c Store-bought salsa
2 Garlic minced
1 1/2 c Cooked pinto or black beans;
1/4 c Finely chopped fresh
3/4 c Grated fatfree cheddar
4 md Zucchini

Instructions

SERVES 4 TO 8 Grilling with the lid down gives the zucchini just a little extra smoke flavor, which enhances this dish. However, if you are grilling something else alongside the zucchini and want the lid up, dont worry about it. Just make sure the zucchini is fork tender before removing it from the grill. 1. Prepare a medium-hot fire in the grill. 2. Slice the zucchini in half lengthwise. Scoop out the centers, leaving about 1/4 inch of flesh in the shells. (Discard the zucchini flesh or reserve for another use, such as making vegetable stock.) Generously sprinkle the zucchini with salt and pepper and spray with Pam. 3. Combine the beans, 1/2 cup of the cheese, the salsa, and cilantro. Season with salt and pepper, if needed. Stuff the mixture into the zucchini shells. Sprinkle the remaining 1/4 cup cheese on top. 4. Grill with the lid down until the zucchini is tender and the stuffing is hot, 10 to 12 minutes. Carefully remove from the grill with a spatula. Serve at once. Variations: Any leftover chili can be used as a filling for the zucchini. Recipe by: Vegetarian Grill by Chesman, adapted to be fatfree Posted to fatfree digest by Kathleen on Aug 30, 1999,

Sun, 05 Jul 2026 00:00:00 GMT

Stuff Baked Zucchini

Ingredients

2 lbs small zucchini
2 eggs slightly beaten
1/2 cup fine bread crumbs
1/2 cup greated parmasean cheese
1/4 cup olive oil
1 small minced onion
1/2 teaspoon thyme
garlic, salt and pepper add to taste

Instructions

Trim ends of zucchini and pre-boil whole in salted water for 15 minutes.
Drain and cool, then cut lengthwise in halves.
Scoop out the pulp, leaving a clean cavity.
Arrange shells in a greased baking dish.
Mash pulp and rest of ingredients, mix well.
Sprinkle shells with salt and pepper, fill with pulp mixture.
Bake at 350 for 30-40 minutes.
(This dish can be frozen before baking )

Sun, 05 Jul 2026 00:00:00 GMT

Stuff Baked Zucchini

Ingredients

2 lbs small zucchini
2 eggs slightly beaten
1/2 cup fine bread crumbs
1/2 cup greated parmasean cheese
1/4 cup olive oil
1 small minced onion
1/2 teaspoon thyme
garlic, salt and pepper add to taste

Instructions

Trim ends of zucchini and pre-boil whole in salted water for 15 minutes.
Drain and cool, then cut lengthwise in halves.
Scoop out the pulp, leaving a clean cavity.
Arrange shells in a greased baking dish.
Mash pulp and rest of ingredients, mix well.
Sprinkle shells with salt and pepper, fill with pulp mixture.
Bake at 350 for 30-40 minutes.
(This dish can be frozen before baking )

Sun, 05 Jul 2026 00:00:00 GMT

Stuff Baked Zucchini

Ingredients

2 lbs small zucchini
2 eggs slightly beaten
1/2 cup fine bread crumbs
1/2 cup greated parmasean cheese
1/4 cup olive oil
1 small minced onion
1/2 teaspoon thyme
garlic, salt and pepper add to taste

Instructions

Trim ends of zucchini and pre-boil whole in salted water for 15 minutes.
Drain and cool, then cut lengthwise in halves.
Scoop out the pulp, leaving a clean cavity.
Arrange shells in a greased baking dish.
Mash pulp and rest of ingredients, mix well.
Sprinkle shells with salt and pepper, fill with pulp mixture.
Bake at 350 for 30-40 minutes.
(This dish can be frozen before baking )

Sun, 05 Jul 2026 00:00:00 GMT

Stuff Baked Zucchini

Ingredients

2 lbs small zucchini
2 eggs slightly beaten
1/2 cup fine bread crumbs
1/2 cup greated parmasean cheese
1/4 cup olive oil
1 small minced onion
1/2 teaspoon thyme
garlic, salt and pepper add to taste

Instructions

Trim ends of zucchini and pre-boil whole in salted water for 15 minutes.
Drain and cool, then cut lengthwise in halves.
Scoop out the pulp, leaving a clean cavity.
Arrange shells in a greased baking dish.
Mash pulp and rest of ingredients, mix well.
Sprinkle shells with salt and pepper, fill with pulp mixture.
Bake at 350 for 30-40 minutes.
(This dish can be frozen before baking )

Sun, 05 Jul 2026 00:00:00 GMT

Chicken Zucchini Casserole

Ingredients

2 cups boneless skinless chicken breasts, cut into bite size pieces
2 tablespoons olive oil
1 teaspoon poultry seasoning
1/2 teaspoon garlic powder
2 cups fresh zucchini, sliced
2 medium onions, chopped coarsly
1 1/2 cups chicken broth
4 cups cooked spiral shaped pasta
1 cup light cream
1 cup gruyere cheese, grated

Instructions

Saute the chicken in olive oil until no longer pink.
Add onions, zucchini and poultry season
Saute for 2 - 3 minutes then add the chicken broth.
Simmer another few minutes until zucchini is tender. Remove from heat.
Add chicken and vegetables to cooked pasta in a casserole dish.
Pour cream over, stir gently and top with cheese.
Bake for 30 minutes until cheese is brown.
Serve with green salad.

Sun, 05 Jul 2026 00:00:00 GMT

Chicken Zucchini Casserole

Ingredients

2 cups boneless skinless chicken breasts, cut into bite size pieces
2 tablespoons olive oil
1 teaspoon poultry seasoning
1/2 teaspoon garlic powder
2 cups fresh zucchini, sliced
2 medium onions, chopped coarsly
1 1/2 cups chicken broth
4 cups cooked spiral shaped pasta
1 cup light cream
1 cup gruyere cheese, grated

Instructions

Saute the chicken in olive oil until no longer pink.
Add onions, zucchini and poultry season
Saute for 2 - 3 minutes then add the chicken broth.
Simmer another few minutes until zucchini is tender. Remove from heat.
Add chicken and vegetables to cooked pasta in a casserole dish.
Pour cream over, stir gently and top with cheese.
Bake for 30 minutes until cheese is brown.
Serve with green salad.

Sun, 05 Jul 2026 00:00:00 GMT

Chicken Zucchini Casserole

Ingredients

2 cups boneless skinless chicken breasts, cut into bite size pieces
2 tablespoons olive oil
1 teaspoon poultry seasoning
1/2 teaspoon garlic powder
2 cups fresh zucchini, sliced
2 medium onions, chopped coarsly
1 1/2 cups chicken broth
4 cups cooked spiral shaped pasta
1 cup light cream
1 cup gruyere cheese, grated

Instructions

Saute the chicken in olive oil until no longer pink.
Add onions, zucchini and poultry season
Saute for 2 - 3 minutes then add the chicken broth.
Simmer another few minutes until zucchini is tender. Remove from heat.
Add chicken and vegetables to cooked pasta in a casserole dish.
Pour cream over, stir gently and top with cheese.
Bake for 30 minutes until cheese is brown.
Serve with green salad.

Sun, 05 Jul 2026 00:00:00 GMT

Chicken Zucchini Casserole

Ingredients

2 cups boneless skinless chicken breasts, cut into bite size pieces
2 tablespoons olive oil
1 teaspoon poultry seasoning
1/2 teaspoon garlic powder
2 cups fresh zucchini, sliced
2 medium onions, chopped coarsly
1 1/2 cups chicken broth
4 cups cooked spiral shaped pasta
1 cup light cream
1 cup gruyere cheese, grated

Instructions

Saute the chicken in olive oil until no longer pink.
Add onions, zucchini and poultry season
Saute for 2 - 3 minutes then add the chicken broth.
Simmer another few minutes until zucchini is tender. Remove from heat.
Add chicken and vegetables to cooked pasta in a casserole dish.
Pour cream over, stir gently and top with cheese.
Bake for 30 minutes until cheese is brown.
Serve with green salad.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Alfredo

Ingredients

1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 garlic cloves, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces fat free cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper
1/2 cup grated parmesan cheese

Instructions

Bring a large pot of lightly salted water to a boil.
Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat the oil in a skillet over medium heat.
Stir in garlic, and cook 2 minutes.
Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil.
Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Alfredo

Ingredients

1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 garlic cloves, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces fat free cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper
1/2 cup grated parmesan cheese

Instructions

Bring a large pot of lightly salted water to a boil.
Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat the oil in a skillet over medium heat.
Stir in garlic, and cook 2 minutes.
Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil.
Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Alfredo

Ingredients

1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 garlic cloves, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces fat free cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper
1/2 cup grated parmesan cheese

Instructions

Bring a large pot of lightly salted water to a boil.
Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat the oil in a skillet over medium heat.
Stir in garlic, and cook 2 minutes.
Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil.
Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Alfredo

Ingredients

1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 garlic cloves, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces fat free cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper
1/2 cup grated parmesan cheese

Instructions

Bring a large pot of lightly salted water to a boil.
Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat the oil in a skillet over medium heat.
Stir in garlic, and cook 2 minutes.
Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil.
Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Sun, 05 Jul 2026 00:00:00 GMT

One-Pot Veggie Pasta

Ingredients

12 ounces linguine
2 cups fresh broccoli florets
1 cup fresh asparagus, cut into 1-inch pieces
2 cups sliced zucchini
1/2 cup fresh snow pea
1/2 cup frozen green pea, thawed
1/2 cup half-and-half cream
1/2 cup parmesan cheese
2 tablespoons butter, softened
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Bring a large pot of water to a boil. Add linguine and boil 7 minutes, stirring occasionally.
Gradually, so that the water doesn't stop boiling, add broccoli and asparagus. Cook 2 minutes more.
Gradually add the zucchini, snow peas, and green peas. Cook 3 minutes longer.
During this final cooking time, put the half & half, parmesan, butter, salt, and pepper in a large serving bowl.
Drain pasta and veggies well and immediately pour into the serving bowl. Toss to coat all with cream mixture. Serve at once.

Sun, 05 Jul 2026 00:00:00 GMT

One-Pot Veggie Pasta

Ingredients

12 ounces linguine
2 cups fresh broccoli florets
1 cup fresh asparagus, cut into 1-inch pieces
2 cups sliced zucchini
1/2 cup fresh snow pea
1/2 cup frozen green pea, thawed
1/2 cup half-and-half cream
1/2 cup parmesan cheese
2 tablespoons butter, softened
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Bring a large pot of water to a boil. Add linguine and boil 7 minutes, stirring occasionally.
Gradually, so that the water doesn't stop boiling, add broccoli and asparagus. Cook 2 minutes more.
Gradually add the zucchini, snow peas, and green peas. Cook 3 minutes longer.
During this final cooking time, put the half & half, parmesan, butter, salt, and pepper in a large serving bowl.
Drain pasta and veggies well and immediately pour into the serving bowl. Toss to coat all with cream mixture. Serve at once.

Sun, 05 Jul 2026 00:00:00 GMT

One-Pot Veggie Pasta

Ingredients

12 ounces linguine
2 cups fresh broccoli florets
1 cup fresh asparagus, cut into 1-inch pieces
2 cups sliced zucchini
1/2 cup fresh snow pea
1/2 cup frozen green pea, thawed
1/2 cup half-and-half cream
1/2 cup parmesan cheese
2 tablespoons butter, softened
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Bring a large pot of water to a boil. Add linguine and boil 7 minutes, stirring occasionally.
Gradually, so that the water doesn't stop boiling, add broccoli and asparagus. Cook 2 minutes more.
Gradually add the zucchini, snow peas, and green peas. Cook 3 minutes longer.
During this final cooking time, put the half & half, parmesan, butter, salt, and pepper in a large serving bowl.
Drain pasta and veggies well and immediately pour into the serving bowl. Toss to coat all with cream mixture. Serve at once.

Sun, 05 Jul 2026 00:00:00 GMT

One-Pot Veggie Pasta

Ingredients

12 ounces linguine
2 cups fresh broccoli florets
1 cup fresh asparagus, cut into 1-inch pieces
2 cups sliced zucchini
1/2 cup fresh snow pea
1/2 cup frozen green pea, thawed
1/2 cup half-and-half cream
1/2 cup parmesan cheese
2 tablespoons butter, softened
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Bring a large pot of water to a boil. Add linguine and boil 7 minutes, stirring occasionally.
Gradually, so that the water doesn't stop boiling, add broccoli and asparagus. Cook 2 minutes more.
Gradually add the zucchini, snow peas, and green peas. Cook 3 minutes longer.
During this final cooking time, put the half & half, parmesan, butter, salt, and pepper in a large serving bowl.
Drain pasta and veggies well and immediately pour into the serving bowl. Toss to coat all with cream mixture. Serve at once.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Onions-Quick And Easy

Ingredients

2 c Onion; cut in 1" chunks
Butter; optional
2 Cloves garlic; mashed (opt)
Salt and pepper
8 c Zucchini; * see note

Instructions

*Washed, cut into 1/2" slices if small; split sideways and cut in 1/2" pieces if medium. If large squash is used, test skin to see if it needs to be peeled (sometimes larger squash have tough skins), and remove the center if there are large, tough seeds present. Then cut into 1/2" x 1" pieces. Place cut up zucchini and onions (and garlic, if desired) in large, microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high for 9-10 minutes, then let rest for about 15. Drain liquid from cooked zucchini, and season with butter (or butter substitute) if desired, and salt and pepper. Ive cooked a lot of zucchini a lot of different ways, but we come back to this one a lot. Its very fast...with small zucchini and a sharp chefs knife, you can have it in the microwave in about 2 minutes. Very convenient when barbecuing, you can start it and go grill your dinner, then drain and season the zucchini just before serving. Also, since you dont have to add water when microwaving it, I think you retain the flavor of the zucchini better. Recipe by: Rooby Posted to MC-Recipe Digest V1 #723 by Rooby on Aug 05, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Onions-Quick And Easy

Ingredients

2 c Onion; cut in 1" chunks
Butter; optional
2 Cloves garlic; mashed (opt)
Salt and pepper
8 c Zucchini; * see note

Instructions

*Washed, cut into 1/2" slices if small; split sideways and cut in 1/2" pieces if medium. If large squash is used, test skin to see if it needs to be peeled (sometimes larger squash have tough skins), and remove the center if there are large, tough seeds present. Then cut into 1/2" x 1" pieces. Place cut up zucchini and onions (and garlic, if desired) in large, microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high for 9-10 minutes, then let rest for about 15. Drain liquid from cooked zucchini, and season with butter (or butter substitute) if desired, and salt and pepper. Ive cooked a lot of zucchini a lot of different ways, but we come back to this one a lot. Its very fast...with small zucchini and a sharp chefs knife, you can have it in the microwave in about 2 minutes. Very convenient when barbecuing, you can start it and go grill your dinner, then drain and season the zucchini just before serving. Also, since you dont have to add water when microwaving it, I think you retain the flavor of the zucchini better. Recipe by: Rooby Posted to MC-Recipe Digest V1 #723 by Rooby on Aug 05, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Onions-Quick And Easy

Ingredients

2 c Onion; cut in 1" chunks
Butter; optional
2 Cloves garlic; mashed (opt)
Salt and pepper
8 c Zucchini; * see note

Instructions

*Washed, cut into 1/2" slices if small; split sideways and cut in 1/2" pieces if medium. If large squash is used, test skin to see if it needs to be peeled (sometimes larger squash have tough skins), and remove the center if there are large, tough seeds present. Then cut into 1/2" x 1" pieces. Place cut up zucchini and onions (and garlic, if desired) in large, microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high for 9-10 minutes, then let rest for about 15. Drain liquid from cooked zucchini, and season with butter (or butter substitute) if desired, and salt and pepper. Ive cooked a lot of zucchini a lot of different ways, but we come back to this one a lot. Its very fast...with small zucchini and a sharp chefs knife, you can have it in the microwave in about 2 minutes. Very convenient when barbecuing, you can start it and go grill your dinner, then drain and season the zucchini just before serving. Also, since you dont have to add water when microwaving it, I think you retain the flavor of the zucchini better. Recipe by: Rooby Posted to MC-Recipe Digest V1 #723 by Rooby on Aug 05, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Onions-Quick And Easy

Ingredients

2 c Onion; cut in 1" chunks
Butter; optional
2 Cloves garlic; mashed (opt)
Salt and pepper
8 c Zucchini; * see note

Instructions

*Washed, cut into 1/2" slices if small; split sideways and cut in 1/2" pieces if medium. If large squash is used, test skin to see if it needs to be peeled (sometimes larger squash have tough skins), and remove the center if there are large, tough seeds present. Then cut into 1/2" x 1" pieces. Place cut up zucchini and onions (and garlic, if desired) in large, microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high for 9-10 minutes, then let rest for about 15. Drain liquid from cooked zucchini, and season with butter (or butter substitute) if desired, and salt and pepper. Ive cooked a lot of zucchini a lot of different ways, but we come back to this one a lot. Its very fast...with small zucchini and a sharp chefs knife, you can have it in the microwave in about 2 minutes. Very convenient when barbecuing, you can start it and go grill your dinner, then drain and season the zucchini just before serving. Also, since you dont have to add water when microwaving it, I think you retain the flavor of the zucchini better. Recipe by: Rooby Posted to MC-Recipe Digest V1 #723 by Rooby on Aug 05, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Cream of Zucchini Soup

Ingredients

6 c Water
5 c Zucchini; chunked
1 Onion; chunked
3 Garlic
1 1/2 tb Tamari or soy sauce
1/2 c Oats
1 tb (heaping) dill weed; dried
1/4 ts White pepper

Instructions

Bring water, zucchini, onion, garlic, tamari sauce and oats to a boil. Reduce heat. Add dill weed and pepper, cover and simmer 8-10 minutes. Blend vegetables and broth in three batches in a blender until smooth and creamy. (This is a beautiful soup!) Serve immediately. Suggestions: Serve with garlic bread for dipping or with croutons. Garnish with fresh dill if desired. Serves: Depends on how hungry you are (with that, I assumed it serves 6 hungry people and came up with - 71 calories, .7g fat; 13.2g carbs, 3.4g protein) Preparation time: 15-20 minutes Posted to fatfree digest by RubyTues59@aol.com on Aug 30, 1998, converted by MM_Buster v2.0l.

Sun, 05 Jul 2026 00:00:00 GMT

Cream of Zucchini Soup

Ingredients

6 c Water
5 c Zucchini; chunked
1 Onion; chunked
3 Garlic
1 1/2 tb Tamari or soy sauce
1/2 c Oats
1 tb (heaping) dill weed; dried
1/4 ts White pepper

Instructions

Bring water, zucchini, onion, garlic, tamari sauce and oats to a boil. Reduce heat. Add dill weed and pepper, cover and simmer 8-10 minutes. Blend vegetables and broth in three batches in a blender until smooth and creamy. (This is a beautiful soup!) Serve immediately. Suggestions: Serve with garlic bread for dipping or with croutons. Garnish with fresh dill if desired. Serves: Depends on how hungry you are (with that, I assumed it serves 6 hungry people and came up with - 71 calories, .7g fat; 13.2g carbs, 3.4g protein) Preparation time: 15-20 minutes Posted to fatfree digest by RubyTues59@aol.com on Aug 30, 1998, converted by MM_Buster v2.0l.

Sun, 05 Jul 2026 00:00:00 GMT

Cream of Zucchini Soup

Ingredients

6 c Water
5 c Zucchini; chunked
1 Onion; chunked
3 Garlic
1 1/2 tb Tamari or soy sauce
1/2 c Oats
1 tb (heaping) dill weed; dried
1/4 ts White pepper

Instructions

Bring water, zucchini, onion, garlic, tamari sauce and oats to a boil. Reduce heat. Add dill weed and pepper, cover and simmer 8-10 minutes. Blend vegetables and broth in three batches in a blender until smooth and creamy. (This is a beautiful soup!) Serve immediately. Suggestions: Serve with garlic bread for dipping or with croutons. Garnish with fresh dill if desired. Serves: Depends on how hungry you are (with that, I assumed it serves 6 hungry people and came up with - 71 calories, .7g fat; 13.2g carbs, 3.4g protein) Preparation time: 15-20 minutes Posted to fatfree digest by RubyTues59@aol.com on Aug 30, 1998, converted by MM_Buster v2.0l.

Sun, 05 Jul 2026 00:00:00 GMT

Cream of Zucchini Soup

Ingredients

6 c Water
5 c Zucchini; chunked
1 Onion; chunked
3 Garlic
1 1/2 tb Tamari or soy sauce
1/2 c Oats
1 tb (heaping) dill weed; dried
1/4 ts White pepper

Instructions

Bring water, zucchini, onion, garlic, tamari sauce and oats to a boil. Reduce heat. Add dill weed and pepper, cover and simmer 8-10 minutes. Blend vegetables and broth in three batches in a blender until smooth and creamy. (This is a beautiful soup!) Serve immediately. Suggestions: Serve with garlic bread for dipping or with croutons. Garnish with fresh dill if desired. Serves: Depends on how hungry you are (with that, I assumed it serves 6 hungry people and came up with - 71 calories, .7g fat; 13.2g carbs, 3.4g protein) Preparation time: 15-20 minutes Posted to fatfree digest by RubyTues59@aol.com on Aug 30, 1998, converted by MM_Buster v2.0l.

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini Soup

Ingredients

1 large onion, peeled, halved lengthwise and cut into thin half moons
2 tablespoons extra virgin olive oil
1 tablespoon curry powder, to taste
fine sea salt, to taste
1 potato, peeled, chopped (optional)
4 small zucchini, trim ends, half lengthwise, cut crosswise into 1 inch pieces (12 oz total)
4 cups chicken stock (vegetarian, substitute with vegetable stock)
sour cream (optional)

Instructions

In 6-qt saucepan, combine first 4 ingredients and cook, stirring over medium heat to soften onion (4 min).
Add potato, if using, and cook to soften (about 2 minutes).
Add zucchini and cook until soft (4 min).
Add stock and stir to blend.
Bring to a boil over medium heat, then cover and simmer on low heat for 20 minutes.
Remove saucepan from heat and puree with a stick blender until vegetables are undistinguishable.
Season to taste.
Serve with a dollop of sour cream.

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini Soup

Ingredients

1 large onion, peeled, halved lengthwise and cut into thin half moons
2 tablespoons extra virgin olive oil
1 tablespoon curry powder, to taste
fine sea salt, to taste
1 potato, peeled, chopped (optional)
4 small zucchini, trim ends, half lengthwise, cut crosswise into 1 inch pieces (12 oz total)
4 cups chicken stock (vegetarian, substitute with vegetable stock)
sour cream (optional)

Instructions

In 6-qt saucepan, combine first 4 ingredients and cook, stirring over medium heat to soften onion (4 min).
Add potato, if using, and cook to soften (about 2 minutes).
Add zucchini and cook until soft (4 min).
Add stock and stir to blend.
Bring to a boil over medium heat, then cover and simmer on low heat for 20 minutes.
Remove saucepan from heat and puree with a stick blender until vegetables are undistinguishable.
Season to taste.
Serve with a dollop of sour cream.

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini Soup

Ingredients

1 large onion, peeled, halved lengthwise and cut into thin half moons
2 tablespoons extra virgin olive oil
1 tablespoon curry powder, to taste
fine sea salt, to taste
1 potato, peeled, chopped (optional)
4 small zucchini, trim ends, half lengthwise, cut crosswise into 1 inch pieces (12 oz total)
4 cups chicken stock (vegetarian, substitute with vegetable stock)
sour cream (optional)

Instructions

In 6-qt saucepan, combine first 4 ingredients and cook, stirring over medium heat to soften onion (4 min).
Add potato, if using, and cook to soften (about 2 minutes).
Add zucchini and cook until soft (4 min).
Add stock and stir to blend.
Bring to a boil over medium heat, then cover and simmer on low heat for 20 minutes.
Remove saucepan from heat and puree with a stick blender until vegetables are undistinguishable.
Season to taste.
Serve with a dollop of sour cream.

Sun, 05 Jul 2026 00:00:00 GMT

Curried Zucchini Soup

Ingredients

1 large onion, peeled, halved lengthwise and cut into thin half moons
2 tablespoons extra virgin olive oil
1 tablespoon curry powder, to taste
fine sea salt, to taste
1 potato, peeled, chopped (optional)
4 small zucchini, trim ends, half lengthwise, cut crosswise into 1 inch pieces (12 oz total)
4 cups chicken stock (vegetarian, substitute with vegetable stock)
sour cream (optional)

Instructions

In 6-qt saucepan, combine first 4 ingredients and cook, stirring over medium heat to soften onion (4 min).
Add potato, if using, and cook to soften (about 2 minutes).
Add zucchini and cook until soft (4 min).
Add stock and stir to blend.
Bring to a boil over medium heat, then cover and simmer on low heat for 20 minutes.
Remove saucepan from heat and puree with a stick blender until vegetables are undistinguishable.
Season to taste.
Serve with a dollop of sour cream.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Gratin

Ingredients

3 small Zucchini cut into 1/4" thick slices
3 medium Tomatoes thinly sliced
1/2 cup Red onion chopped
1/2 cup Zesty Italian Dressing
1 tablespoon Dried basil
2 cup Italian Blend Cheese shredded
Salt ~~amp pepper to taste

Instructions

Heat the oven to 425 degrees F.
Arrange rows of zucchini alternately with tomatoes on bottom of 8"x11" baking dish sprayed with cooking spray, overlapping rows as necessary. Sprinkle with onions; drizzle with dressing. Cover with foil.
Bake 20 minutes, uncover and bake 15 more minutes or until zucchini is tender.
Top with salt, pepper, basil, and cheese; bake 5 minutes or until cheese is melted.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Gratin

Ingredients

3 small Zucchini cut into 1/4" thick slices
3 medium Tomatoes thinly sliced
1/2 cup Red onion chopped
1/2 cup Zesty Italian Dressing
1 tablespoon Dried basil
2 cup Italian Blend Cheese shredded
Salt ~~amp pepper to taste

Instructions

Heat the oven to 425 degrees F.
Arrange rows of zucchini alternately with tomatoes on bottom of 8"x11" baking dish sprayed with cooking spray, overlapping rows as necessary. Sprinkle with onions; drizzle with dressing. Cover with foil.
Bake 20 minutes, uncover and bake 15 more minutes or until zucchini is tender.
Top with salt, pepper, basil, and cheese; bake 5 minutes or until cheese is melted.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Gratin

Ingredients

3 small Zucchini cut into 1/4" thick slices
3 medium Tomatoes thinly sliced
1/2 cup Red onion chopped
1/2 cup Zesty Italian Dressing
1 tablespoon Dried basil
2 cup Italian Blend Cheese shredded
Salt ~~amp pepper to taste

Instructions

Heat the oven to 425 degrees F.
Arrange rows of zucchini alternately with tomatoes on bottom of 8"x11" baking dish sprayed with cooking spray, overlapping rows as necessary. Sprinkle with onions; drizzle with dressing. Cover with foil.
Bake 20 minutes, uncover and bake 15 more minutes or until zucchini is tender.
Top with salt, pepper, basil, and cheese; bake 5 minutes or until cheese is melted.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Gratin

Ingredients

3 small Zucchini cut into 1/4" thick slices
3 medium Tomatoes thinly sliced
1/2 cup Red onion chopped
1/2 cup Zesty Italian Dressing
1 tablespoon Dried basil
2 cup Italian Blend Cheese shredded
Salt ~~amp pepper to taste

Instructions

Heat the oven to 425 degrees F.
Arrange rows of zucchini alternately with tomatoes on bottom of 8"x11" baking dish sprayed with cooking spray, overlapping rows as necessary. Sprinkle with onions; drizzle with dressing. Cover with foil.
Bake 20 minutes, uncover and bake 15 more minutes or until zucchini is tender.
Top with salt, pepper, basil, and cheese; bake 5 minutes or until cheese is melted.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Potato Soup Recipe

Ingredients

2 tblsp butter or margarine
1/2 an onion diced
3 medium (2 lbs) zucchini shredded
2 med. potatoes diced fine
1/4 c. chicken or vegetable stock
salt and pepper
1 stalk celery, diced
1 c. half and half
1 c. chicken or vegetable stock

Instructions

Melt butter in large kettle and saute' onion in it.
Add squash, cook a couple minutes.
Add potatoes.
Add 1/4c. stock, bring to boil, lower heat, cover and cook 15 minutes.
Purree in blender.
Put back in kettle, add celery, 1c.chicken stock, heat.
Add 1c half and half and salt and pepper to taste.
Heat, do not boil.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Potato Soup Recipe

Ingredients

2 tblsp butter or margarine
1/2 an onion diced
3 medium (2 lbs) zucchini shredded
2 med. potatoes diced fine
1/4 c. chicken or vegetable stock
salt and pepper
1 stalk celery, diced
1 c. half and half
1 c. chicken or vegetable stock

Instructions

Melt butter in large kettle and saute' onion in it.
Add squash, cook a couple minutes.
Add potatoes.
Add 1/4c. stock, bring to boil, lower heat, cover and cook 15 minutes.
Purree in blender.
Put back in kettle, add celery, 1c.chicken stock, heat.
Add 1c half and half and salt and pepper to taste.
Heat, do not boil.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Potato Soup Recipe

Ingredients

2 tblsp butter or margarine
1/2 an onion diced
3 medium (2 lbs) zucchini shredded
2 med. potatoes diced fine
1/4 c. chicken or vegetable stock
salt and pepper
1 stalk celery, diced
1 c. half and half
1 c. chicken or vegetable stock

Instructions

Melt butter in large kettle and saute' onion in it.
Add squash, cook a couple minutes.
Add potatoes.
Add 1/4c. stock, bring to boil, lower heat, cover and cook 15 minutes.
Purree in blender.
Put back in kettle, add celery, 1c.chicken stock, heat.
Add 1c half and half and salt and pepper to taste.
Heat, do not boil.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Potato Soup Recipe

Ingredients

2 tblsp butter or margarine
1/2 an onion diced
3 medium (2 lbs) zucchini shredded
2 med. potatoes diced fine
1/4 c. chicken or vegetable stock
salt and pepper
1 stalk celery, diced
1 c. half and half
1 c. chicken or vegetable stock

Instructions

Melt butter in large kettle and saute' onion in it.
Add squash, cook a couple minutes.
Add potatoes.
Add 1/4c. stock, bring to boil, lower heat, cover and cook 15 minutes.
Purree in blender.
Put back in kettle, add celery, 1c.chicken stock, heat.
Add 1c half and half and salt and pepper to taste.
Heat, do not boil.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Tart

Ingredients

1 9 in.baked pastry shell
2 lbs zucchini
1 1/2 teaspoons salt
2 teaspoons butter
1 cup finely chopped onion
1 clove garlic, minced
2 teaspoons all-purpose flour
1/2 teaspoon tarragon
1 egg
2 teaspoons milk
3/4 cup grated swiss cheese
1/4 cup grated parmesan cheese

Instructions

Grate the zucchini, sprinkle it with salt and toss well .
Place in a colander to drain for 30 minutes .
Over a bowl, squeeze the zucchini and save liquid .
Preheat oven to 350 .
In a large skillet melt the butter over medium heat .
Add the onion, garlic and zucchini and cook for 10 minutes .
Add the flour and tarragon and cook over medium low heat for 5 more minutes .
Stir in the reserved zucchini liquid and cook until thickened .
Cool to lukewarm .
In a small bowl beat the egg with the milk .
Stir it into the zucchini mixture along with the cheeses .
Mix well and spoon into the baked pie shell.
Bake at 350 for 35 minutes .
I should be puffy and golden on color .
This is nice served with a tomato corn salad topped with pesto or balsamic dressing .

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Tart

Ingredients

1 9 in.baked pastry shell
2 lbs zucchini
1 1/2 teaspoons salt
2 teaspoons butter
1 cup finely chopped onion
1 clove garlic, minced
2 teaspoons all-purpose flour
1/2 teaspoon tarragon
1 egg
2 teaspoons milk
3/4 cup grated swiss cheese
1/4 cup grated parmesan cheese

Instructions

Grate the zucchini, sprinkle it with salt and toss well .
Place in a colander to drain for 30 minutes .
Over a bowl, squeeze the zucchini and save liquid .
Preheat oven to 350 .
In a large skillet melt the butter over medium heat .
Add the onion, garlic and zucchini and cook for 10 minutes .
Add the flour and tarragon and cook over medium low heat for 5 more minutes .
Stir in the reserved zucchini liquid and cook until thickened .
Cool to lukewarm .
In a small bowl beat the egg with the milk .
Stir it into the zucchini mixture along with the cheeses .
Mix well and spoon into the baked pie shell.
Bake at 350 for 35 minutes .
I should be puffy and golden on color .
This is nice served with a tomato corn salad topped with pesto or balsamic dressing .

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Tart

Ingredients

1 9 in.baked pastry shell
2 lbs zucchini
1 1/2 teaspoons salt
2 teaspoons butter
1 cup finely chopped onion
1 clove garlic, minced
2 teaspoons all-purpose flour
1/2 teaspoon tarragon
1 egg
2 teaspoons milk
3/4 cup grated swiss cheese
1/4 cup grated parmesan cheese

Instructions

Grate the zucchini, sprinkle it with salt and toss well .
Place in a colander to drain for 30 minutes .
Over a bowl, squeeze the zucchini and save liquid .
Preheat oven to 350 .
In a large skillet melt the butter over medium heat .
Add the onion, garlic and zucchini and cook for 10 minutes .
Add the flour and tarragon and cook over medium low heat for 5 more minutes .
Stir in the reserved zucchini liquid and cook until thickened .
Cool to lukewarm .
In a small bowl beat the egg with the milk .
Stir it into the zucchini mixture along with the cheeses .
Mix well and spoon into the baked pie shell.
Bake at 350 for 35 minutes .
I should be puffy and golden on color .
This is nice served with a tomato corn salad topped with pesto or balsamic dressing .

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Tart

Ingredients

1 9 in.baked pastry shell
2 lbs zucchini
1 1/2 teaspoons salt
2 teaspoons butter
1 cup finely chopped onion
1 clove garlic, minced
2 teaspoons all-purpose flour
1/2 teaspoon tarragon
1 egg
2 teaspoons milk
3/4 cup grated swiss cheese
1/4 cup grated parmesan cheese

Instructions

Grate the zucchini, sprinkle it with salt and toss well .
Place in a colander to drain for 30 minutes .
Over a bowl, squeeze the zucchini and save liquid .
Preheat oven to 350 .
In a large skillet melt the butter over medium heat .
Add the onion, garlic and zucchini and cook for 10 minutes .
Add the flour and tarragon and cook over medium low heat for 5 more minutes .
Stir in the reserved zucchini liquid and cook until thickened .
Cool to lukewarm .
In a small bowl beat the egg with the milk .
Stir it into the zucchini mixture along with the cheeses .
Mix well and spoon into the baked pie shell.
Bake at 350 for 35 minutes .
I should be puffy and golden on color .
This is nice served with a tomato corn salad topped with pesto or balsamic dressing .

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Zucchini Rolls with Herbs and Cheese

Ingredients

3 zucchini sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon parsley leaves freshly minced
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves

Instructions

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice.
Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Zucchini Rolls with Herbs and Cheese

Ingredients

3 zucchini sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon parsley leaves freshly minced
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves

Instructions

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice.
Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Zucchini Rolls with Herbs and Cheese

Ingredients

3 zucchini sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon parsley leaves freshly minced
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves

Instructions

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice.
Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Zucchini Rolls with Herbs and Cheese

Ingredients

3 zucchini sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon parsley leaves freshly minced
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves

Instructions

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice.
Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Sun, 05 Jul 2026 00:00:00 GMT

Prosciutto-Wrapped Baked Zucchini with Balsamic Drizzle

Ingredients

3 small zucchini, halved lengthwise
1 small shallot, finely chopped (about 3 tablespoons)
2 1/2 tablespoon olive oil, divided
1 tablespoon finely chopped seeded red Fresno chile (from 1 small chile)
2 garlic cloves, finely chopped (about 2 teaspoons)
1 1/8 teaspoons kosher salt, divided
1/4 teaspoon black pepper
6 slices thinly sliced prosciutto, halved lengthwise
1/2 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon balsamic glaze

Instructions

Preheat oven to 400°F. Score cut side of zucchini halves 1/8 inch deep in a diamond pattern. Toss zucchini, shallot, 2 tablespoons oil, chile, garlic, 1 teaspoon salt, and pepper in a large bowl. Rub mixture on cut sides of zucchini. Wrap each zucchini piece with 2 prosciutto pieces, and arrange, cut side up, on a parchment paper–lined baking sheet. Bake in preheated oven until zucchini is crisp-tender, 14 to 16 minutes. Increase oven temperature to broil on HIGH, and broil until zucchini begins to char and prosciutto is just beginning to crisp and char, 3 to 4 minutes.
Transfer zucchini to a serving plate. Toss parsley with remaining 1/2 tablespoon oil and 1/8 teaspoon salt. Top zucchini with parsley mixture, and drizzle with balsamic glaze.

Sun, 05 Jul 2026 00:00:00 GMT

Prosciutto-Wrapped Baked Zucchini with Balsamic Drizzle

Ingredients

3 small zucchini, halved lengthwise
1 small shallot, finely chopped (about 3 tablespoons)
2 1/2 tablespoon olive oil, divided
1 tablespoon finely chopped seeded red Fresno chile (from 1 small chile)
2 garlic cloves, finely chopped (about 2 teaspoons)
1 1/8 teaspoons kosher salt, divided
1/4 teaspoon black pepper
6 slices thinly sliced prosciutto, halved lengthwise
1/2 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon balsamic glaze

Instructions

Preheat oven to 400°F. Score cut side of zucchini halves 1/8 inch deep in a diamond pattern. Toss zucchini, shallot, 2 tablespoons oil, chile, garlic, 1 teaspoon salt, and pepper in a large bowl. Rub mixture on cut sides of zucchini. Wrap each zucchini piece with 2 prosciutto pieces, and arrange, cut side up, on a parchment paper–lined baking sheet. Bake in preheated oven until zucchini is crisp-tender, 14 to 16 minutes. Increase oven temperature to broil on HIGH, and broil until zucchini begins to char and prosciutto is just beginning to crisp and char, 3 to 4 minutes.
Transfer zucchini to a serving plate. Toss parsley with remaining 1/2 tablespoon oil and 1/8 teaspoon salt. Top zucchini with parsley mixture, and drizzle with balsamic glaze.

Sun, 05 Jul 2026 00:00:00 GMT

Prosciutto-Wrapped Baked Zucchini with Balsamic Drizzle

Ingredients

3 small zucchini, halved lengthwise
1 small shallot, finely chopped (about 3 tablespoons)
2 1/2 tablespoon olive oil, divided
1 tablespoon finely chopped seeded red Fresno chile (from 1 small chile)
2 garlic cloves, finely chopped (about 2 teaspoons)
1 1/8 teaspoons kosher salt, divided
1/4 teaspoon black pepper
6 slices thinly sliced prosciutto, halved lengthwise
1/2 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon balsamic glaze

Instructions

Preheat oven to 400°F. Score cut side of zucchini halves 1/8 inch deep in a diamond pattern. Toss zucchini, shallot, 2 tablespoons oil, chile, garlic, 1 teaspoon salt, and pepper in a large bowl. Rub mixture on cut sides of zucchini. Wrap each zucchini piece with 2 prosciutto pieces, and arrange, cut side up, on a parchment paper–lined baking sheet. Bake in preheated oven until zucchini is crisp-tender, 14 to 16 minutes. Increase oven temperature to broil on HIGH, and broil until zucchini begins to char and prosciutto is just beginning to crisp and char, 3 to 4 minutes.
Transfer zucchini to a serving plate. Toss parsley with remaining 1/2 tablespoon oil and 1/8 teaspoon salt. Top zucchini with parsley mixture, and drizzle with balsamic glaze.

Sun, 05 Jul 2026 00:00:00 GMT

Prosciutto-Wrapped Baked Zucchini with Balsamic Drizzle

Ingredients

3 small zucchini, halved lengthwise
1 small shallot, finely chopped (about 3 tablespoons)
2 1/2 tablespoon olive oil, divided
1 tablespoon finely chopped seeded red Fresno chile (from 1 small chile)
2 garlic cloves, finely chopped (about 2 teaspoons)
1 1/8 teaspoons kosher salt, divided
1/4 teaspoon black pepper
6 slices thinly sliced prosciutto, halved lengthwise
1/2 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon balsamic glaze

Instructions

Preheat oven to 400°F. Score cut side of zucchini halves 1/8 inch deep in a diamond pattern. Toss zucchini, shallot, 2 tablespoons oil, chile, garlic, 1 teaspoon salt, and pepper in a large bowl. Rub mixture on cut sides of zucchini. Wrap each zucchini piece with 2 prosciutto pieces, and arrange, cut side up, on a parchment paper–lined baking sheet. Bake in preheated oven until zucchini is crisp-tender, 14 to 16 minutes. Increase oven temperature to broil on HIGH, and broil until zucchini begins to char and prosciutto is just beginning to crisp and char, 3 to 4 minutes.
Transfer zucchini to a serving plate. Toss parsley with remaining 1/2 tablespoon oil and 1/8 teaspoon salt. Top zucchini with parsley mixture, and drizzle with balsamic glaze.

Sun, 05 Jul 2026 00:00:00 GMT

Best-Ever Zucchini Relish

Ingredients

4 medium or 6 small zucchinis, finely chopped
1 medium yellow onion, finely chopped
1 red bell pepper, finely chopped
1 orange bell pepper, finely chopped
3 tbsp. kosher salt or pickling salt
2 c. apple cider vinegar
1 c. granulated sugar
2 tsp. mustard seeds
2 tsp. ground turmeric
1 tsp. coriander seeds
1/2 tsp. crushed red pepper flakes

Instructions

Combine zucchini, onion, and peppers in a large bowl and toss with salt. Cover vegetables with cold water and let soak for 2 hours.
When 2 hours have passed, drain and rinse vegetables. In a large sauce pan over medium heat, combine vinegar, sugar, mustard seeds, turmeric, coriander, and red pepper flakes and bring mixture up to a boil. Add drained vegetables and reduce to a simmer.
Cook, stirring occasionally, for 10 to 12 minutes. Transfer to clean jars, let cool, and refrigerate.

Sun, 05 Jul 2026 00:00:00 GMT

Best-Ever Zucchini Relish

Ingredients

4 medium or 6 small zucchinis, finely chopped
1 medium yellow onion, finely chopped
1 red bell pepper, finely chopped
1 orange bell pepper, finely chopped
3 tbsp. kosher salt or pickling salt
2 c. apple cider vinegar
1 c. granulated sugar
2 tsp. mustard seeds
2 tsp. ground turmeric
1 tsp. coriander seeds
1/2 tsp. crushed red pepper flakes

Instructions

Combine zucchini, onion, and peppers in a large bowl and toss with salt. Cover vegetables with cold water and let soak for 2 hours.
When 2 hours have passed, drain and rinse vegetables. In a large sauce pan over medium heat, combine vinegar, sugar, mustard seeds, turmeric, coriander, and red pepper flakes and bring mixture up to a boil. Add drained vegetables and reduce to a simmer.
Cook, stirring occasionally, for 10 to 12 minutes. Transfer to clean jars, let cool, and refrigerate.

Sun, 05 Jul 2026 00:00:00 GMT

Best-Ever Zucchini Relish

Ingredients

4 medium or 6 small zucchinis, finely chopped
1 medium yellow onion, finely chopped
1 red bell pepper, finely chopped
1 orange bell pepper, finely chopped
3 tbsp. kosher salt or pickling salt
2 c. apple cider vinegar
1 c. granulated sugar
2 tsp. mustard seeds
2 tsp. ground turmeric
1 tsp. coriander seeds
1/2 tsp. crushed red pepper flakes

Instructions

Combine zucchini, onion, and peppers in a large bowl and toss with salt. Cover vegetables with cold water and let soak for 2 hours.
When 2 hours have passed, drain and rinse vegetables. In a large sauce pan over medium heat, combine vinegar, sugar, mustard seeds, turmeric, coriander, and red pepper flakes and bring mixture up to a boil. Add drained vegetables and reduce to a simmer.
Cook, stirring occasionally, for 10 to 12 minutes. Transfer to clean jars, let cool, and refrigerate.

Sun, 05 Jul 2026 00:00:00 GMT

Best-Ever Zucchini Relish

Ingredients

4 medium or 6 small zucchinis, finely chopped
1 medium yellow onion, finely chopped
1 red bell pepper, finely chopped
1 orange bell pepper, finely chopped
3 tbsp. kosher salt or pickling salt
2 c. apple cider vinegar
1 c. granulated sugar
2 tsp. mustard seeds
2 tsp. ground turmeric
1 tsp. coriander seeds
1/2 tsp. crushed red pepper flakes

Instructions

Combine zucchini, onion, and peppers in a large bowl and toss with salt. Cover vegetables with cold water and let soak for 2 hours.
When 2 hours have passed, drain and rinse vegetables. In a large sauce pan over medium heat, combine vinegar, sugar, mustard seeds, turmeric, coriander, and red pepper flakes and bring mixture up to a boil. Add drained vegetables and reduce to a simmer.
Cook, stirring occasionally, for 10 to 12 minutes. Transfer to clean jars, let cool, and refrigerate.

Sun, 05 Jul 2026 00:00:00 GMT

French-Fried Zucchini

Ingredients

2 eggs, separated
1 1/4 teaspoons salt
2 tablespoons salad oil
3/4 cup beer, at room temperature
3/4 cup flour
6 -8 medium zucchini

Instructions

Stir egg yolks, salt, salad oil and beer into flour and beat until smooth(or use a blender.
Cover bowl with plastic wrap and let stand overnight or several hours.
Trim edges from zucchini, slice lengthwise, then cut like french-fried potatoes.
Place in a colander, sprinkle with salt and let stand 1/2 hour to remove some of the liquid.
Drain, rinse and pat dry with paper towels.
When ready to fry, beat egg whites until stiff but not dry, stir in batter, and fold in whites to incorporate.
Dip zucchini in batter and fry a few at a time, in oil heated to 375°F in a deep fryer.
Cook until golden brown (about 2 minutes) remove to paper towels to drain.
Keep cooked zucchini warm in low oven until all sticks are cooked and ready to serve.

Sun, 05 Jul 2026 00:00:00 GMT

French-Fried Zucchini

Ingredients

2 eggs, separated
1 1/4 teaspoons salt
2 tablespoons salad oil
3/4 cup beer, at room temperature
3/4 cup flour
6 -8 medium zucchini

Instructions

Stir egg yolks, salt, salad oil and beer into flour and beat until smooth(or use a blender.
Cover bowl with plastic wrap and let stand overnight or several hours.
Trim edges from zucchini, slice lengthwise, then cut like french-fried potatoes.
Place in a colander, sprinkle with salt and let stand 1/2 hour to remove some of the liquid.
Drain, rinse and pat dry with paper towels.
When ready to fry, beat egg whites until stiff but not dry, stir in batter, and fold in whites to incorporate.
Dip zucchini in batter and fry a few at a time, in oil heated to 375°F in a deep fryer.
Cook until golden brown (about 2 minutes) remove to paper towels to drain.
Keep cooked zucchini warm in low oven until all sticks are cooked and ready to serve.

Sun, 05 Jul 2026 00:00:00 GMT

French-Fried Zucchini

Ingredients

2 eggs, separated
1 1/4 teaspoons salt
2 tablespoons salad oil
3/4 cup beer, at room temperature
3/4 cup flour
6 -8 medium zucchini

Instructions

Stir egg yolks, salt, salad oil and beer into flour and beat until smooth(or use a blender.
Cover bowl with plastic wrap and let stand overnight or several hours.
Trim edges from zucchini, slice lengthwise, then cut like french-fried potatoes.
Place in a colander, sprinkle with salt and let stand 1/2 hour to remove some of the liquid.
Drain, rinse and pat dry with paper towels.
When ready to fry, beat egg whites until stiff but not dry, stir in batter, and fold in whites to incorporate.
Dip zucchini in batter and fry a few at a time, in oil heated to 375°F in a deep fryer.
Cook until golden brown (about 2 minutes) remove to paper towels to drain.
Keep cooked zucchini warm in low oven until all sticks are cooked and ready to serve.

Sun, 05 Jul 2026 00:00:00 GMT

French-Fried Zucchini

Ingredients

2 eggs, separated
1 1/4 teaspoons salt
2 tablespoons salad oil
3/4 cup beer, at room temperature
3/4 cup flour
6 -8 medium zucchini

Instructions

Stir egg yolks, salt, salad oil and beer into flour and beat until smooth(or use a blender.
Cover bowl with plastic wrap and let stand overnight or several hours.
Trim edges from zucchini, slice lengthwise, then cut like french-fried potatoes.
Place in a colander, sprinkle with salt and let stand 1/2 hour to remove some of the liquid.
Drain, rinse and pat dry with paper towels.
When ready to fry, beat egg whites until stiff but not dry, stir in batter, and fold in whites to incorporate.
Dip zucchini in batter and fry a few at a time, in oil heated to 375°F in a deep fryer.
Cook until golden brown (about 2 minutes) remove to paper towels to drain.
Keep cooked zucchini warm in low oven until all sticks are cooked and ready to serve.

Sun, 05 Jul 2026 00:00:00 GMT

Zesty Lemon and Pepper Pasta

Ingredients

1 Italian zucchini julienned into 2 inch lengths
1 red bell pepper julienned into 2 inch lengths
1 yellow pepper same as above
2 tbl Olive oil
1/2 brown onion diced
4 cloves minced
zest from 2 lemons
1 tablespoon finely chopped italian parsley
one lb whole wheat pene pasta; cooked to package
1/4 teaspoon dried or fresh oregano
1/4 teaspoon fresh thyme
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1 cup low fat milk
1/2 package dried porcini mushrooms soaked in wine
1 cup White wine
1 bunch fresh spinach cut thin long ways
1/2 cup walnuts chopped
1/2 cup Parmesan cheese grated

Instructions

Start first by soaking the mushrooms for a minimum of 20 min in the 1 cup of white wine. Bring salted water to boil for pasta. Add olive oil to pan, heat on hi till it shimmers. Add onions and cook until clear. Add garlic, stirring till cooked through. Season with a little salt and pepper. After mushrooms have soaked in wine for 20 min or more remove them and cut them up evenly. Add them to the pan and continue to cook for 2 more minutes. Lower heat and add the leftover wine from the mushrooms to the pan. Cook the liquid till it reduces by half. Add the oregano and thyme. Once the sauce has thickened add the milk. Again heat the sauce till it thickens. While the sauce is thickening, in another pan drizzled with olive oil heated on high saute the vegetables till they are just cooked for very little. Still crisp is best. When pasta is ready, drain and pour pasta in pan. Stir well till pasta is evenly coated. At this time add the lemon zest to taste. Pour cooked vegetables over pasta and mix again. Add walnuts and let stand for a minute for the flavors to meld. On the serving dish, place on the bottom the sliced spinach all over the plate. When ready serve hot pasta on top of spinach and garnish with grated parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

Zesty Lemon and Pepper Pasta

Ingredients

1 Italian zucchini julienned into 2 inch lengths
1 red bell pepper julienned into 2 inch lengths
1 yellow pepper same as above
2 tbl Olive oil
1/2 brown onion diced
4 cloves minced
zest from 2 lemons
1 tablespoon finely chopped italian parsley
one lb whole wheat pene pasta; cooked to package
1/4 teaspoon dried or fresh oregano
1/4 teaspoon fresh thyme
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1 cup low fat milk
1/2 package dried porcini mushrooms soaked in wine
1 cup White wine
1 bunch fresh spinach cut thin long ways
1/2 cup walnuts chopped
1/2 cup Parmesan cheese grated

Instructions

Start first by soaking the mushrooms for a minimum of 20 min in the 1 cup of white wine. Bring salted water to boil for pasta. Add olive oil to pan, heat on hi till it shimmers. Add onions and cook until clear. Add garlic, stirring till cooked through. Season with a little salt and pepper. After mushrooms have soaked in wine for 20 min or more remove them and cut them up evenly. Add them to the pan and continue to cook for 2 more minutes. Lower heat and add the leftover wine from the mushrooms to the pan. Cook the liquid till it reduces by half. Add the oregano and thyme. Once the sauce has thickened add the milk. Again heat the sauce till it thickens. While the sauce is thickening, in another pan drizzled with olive oil heated on high saute the vegetables till they are just cooked for very little. Still crisp is best. When pasta is ready, drain and pour pasta in pan. Stir well till pasta is evenly coated. At this time add the lemon zest to taste. Pour cooked vegetables over pasta and mix again. Add walnuts and let stand for a minute for the flavors to meld. On the serving dish, place on the bottom the sliced spinach all over the plate. When ready serve hot pasta on top of spinach and garnish with grated parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

Zesty Lemon and Pepper Pasta

Ingredients

1 Italian zucchini julienned into 2 inch lengths
1 red bell pepper julienned into 2 inch lengths
1 yellow pepper same as above
2 tbl Olive oil
1/2 brown onion diced
4 cloves minced
zest from 2 lemons
1 tablespoon finely chopped italian parsley
one lb whole wheat pene pasta; cooked to package
1/4 teaspoon dried or fresh oregano
1/4 teaspoon fresh thyme
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1 cup low fat milk
1/2 package dried porcini mushrooms soaked in wine
1 cup White wine
1 bunch fresh spinach cut thin long ways
1/2 cup walnuts chopped
1/2 cup Parmesan cheese grated

Instructions

Start first by soaking the mushrooms for a minimum of 20 min in the 1 cup of white wine. Bring salted water to boil for pasta. Add olive oil to pan, heat on hi till it shimmers. Add onions and cook until clear. Add garlic, stirring till cooked through. Season with a little salt and pepper. After mushrooms have soaked in wine for 20 min or more remove them and cut them up evenly. Add them to the pan and continue to cook for 2 more minutes. Lower heat and add the leftover wine from the mushrooms to the pan. Cook the liquid till it reduces by half. Add the oregano and thyme. Once the sauce has thickened add the milk. Again heat the sauce till it thickens. While the sauce is thickening, in another pan drizzled with olive oil heated on high saute the vegetables till they are just cooked for very little. Still crisp is best. When pasta is ready, drain and pour pasta in pan. Stir well till pasta is evenly coated. At this time add the lemon zest to taste. Pour cooked vegetables over pasta and mix again. Add walnuts and let stand for a minute for the flavors to meld. On the serving dish, place on the bottom the sliced spinach all over the plate. When ready serve hot pasta on top of spinach and garnish with grated parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

Zesty Lemon and Pepper Pasta

Ingredients

1 Italian zucchini julienned into 2 inch lengths
1 red bell pepper julienned into 2 inch lengths
1 yellow pepper same as above
2 tbl Olive oil
1/2 brown onion diced
4 cloves minced
zest from 2 lemons
1 tablespoon finely chopped italian parsley
one lb whole wheat pene pasta; cooked to package
1/4 teaspoon dried or fresh oregano
1/4 teaspoon fresh thyme
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1 cup low fat milk
1/2 package dried porcini mushrooms soaked in wine
1 cup White wine
1 bunch fresh spinach cut thin long ways
1/2 cup walnuts chopped
1/2 cup Parmesan cheese grated

Instructions

Start first by soaking the mushrooms for a minimum of 20 min in the 1 cup of white wine. Bring salted water to boil for pasta. Add olive oil to pan, heat on hi till it shimmers. Add onions and cook until clear. Add garlic, stirring till cooked through. Season with a little salt and pepper. After mushrooms have soaked in wine for 20 min or more remove them and cut them up evenly. Add them to the pan and continue to cook for 2 more minutes. Lower heat and add the leftover wine from the mushrooms to the pan. Cook the liquid till it reduces by half. Add the oregano and thyme. Once the sauce has thickened add the milk. Again heat the sauce till it thickens. While the sauce is thickening, in another pan drizzled with olive oil heated on high saute the vegetables till they are just cooked for very little. Still crisp is best. When pasta is ready, drain and pour pasta in pan. Stir well till pasta is evenly coated. At this time add the lemon zest to taste. Pour cooked vegetables over pasta and mix again. Add walnuts and let stand for a minute for the flavors to meld. On the serving dish, place on the bottom the sliced spinach all over the plate. When ready serve hot pasta on top of spinach and garnish with grated parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Carbonara

Ingredients

6 medium green and yellow zucchini/squash
12 thick slices pancetta or lean bacon cut into chunky pieces
1 pound penne pasta
4 large free-range or organic egg yolks
1/2 cup heavy cream
2 good handfuls freshly grated Parmesan
Salt and freshly ground black pepper
Olive oil
A small bunch fresh chopped thyme leaves

Instructions

Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.
Put a large pot of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne.
Your water will now be boiling, so add the penne to the pot and cook according to the package instructions.
To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
Heat a very large frying pan (a 14-inch is a good start - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat, allow to cool slightly so the eggs in your sauce do not scramble, then add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)
Get everyone around the table, ready to eat straightaway. While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Carbonara

Ingredients

6 medium green and yellow zucchini/squash
12 thick slices pancetta or lean bacon cut into chunky pieces
1 pound penne pasta
4 large free-range or organic egg yolks
1/2 cup heavy cream
2 good handfuls freshly grated Parmesan
Salt and freshly ground black pepper
Olive oil
A small bunch fresh chopped thyme leaves

Instructions

Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.
Put a large pot of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne.
Your water will now be boiling, so add the penne to the pot and cook according to the package instructions.
To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
Heat a very large frying pan (a 14-inch is a good start - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat, allow to cool slightly so the eggs in your sauce do not scramble, then add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)
Get everyone around the table, ready to eat straightaway. While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Carbonara

Ingredients

6 medium green and yellow zucchini/squash
12 thick slices pancetta or lean bacon cut into chunky pieces
1 pound penne pasta
4 large free-range or organic egg yolks
1/2 cup heavy cream
2 good handfuls freshly grated Parmesan
Salt and freshly ground black pepper
Olive oil
A small bunch fresh chopped thyme leaves

Instructions

Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.
Put a large pot of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne.
Your water will now be boiling, so add the penne to the pot and cook according to the package instructions.
To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
Heat a very large frying pan (a 14-inch is a good start - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat, allow to cool slightly so the eggs in your sauce do not scramble, then add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)
Get everyone around the table, ready to eat straightaway. While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Carbonara

Ingredients

6 medium green and yellow zucchini/squash
12 thick slices pancetta or lean bacon cut into chunky pieces
1 pound penne pasta
4 large free-range or organic egg yolks
1/2 cup heavy cream
2 good handfuls freshly grated Parmesan
Salt and freshly ground black pepper
Olive oil
A small bunch fresh chopped thyme leaves

Instructions

Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.
Put a large pot of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne.
Your water will now be boiling, so add the penne to the pot and cook according to the package instructions.
To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
Heat a very large frying pan (a 14-inch is a good start - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat, allow to cool slightly so the eggs in your sauce do not scramble, then add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)
Get everyone around the table, ready to eat straightaway. While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

Sun, 05 Jul 2026 00:00:00 GMT

Orecchiette with butter beans, parsley, chilli & lemon

Ingredients

400g orecchiette
1 tbsp olive oil
2 red chillies, deseeded and finely chopped
2 garlic cloves, crushed
400g can butter beans, drained and rinsed
400g can cherry tomatoes
1 lemon, zested and juiced
½ large bunch of parsley, finely chopped
25g grated parmesan or vegetarian alternative (optional)

Instructions

Cook the orecchiette following pack instructions until al dente, about 10 mins. Drain, reserving the cooking water.
Meanwhile, heat the olive oil in a large frying pan over a medium heat and fry the chillies and garlic for 2 mins until just softened. Mix in the butter beans, tomatoes, lemon zest and juice. Cook for 5 mins more, then scatter in the parsley and cook for another 2 mins. The tomatoes should have reduced slightly and the beans should be warmed through.
Tip the orecchiette into the frying pan with the butter bean mixture. Pour in a little of the reserved pasta cooking water if you prefer a looser sauce. Spoon into bowls and sprinkle with the cheese before serving, if you like.

Sun, 05 Jul 2026 00:00:00 GMT

Orecchiette with butter beans, parsley, chilli & lemon

Ingredients

400g orecchiette
1 tbsp olive oil
2 red chillies, deseeded and finely chopped
2 garlic cloves, crushed
400g can butter beans, drained and rinsed
400g can cherry tomatoes
1 lemon, zested and juiced
½ large bunch of parsley, finely chopped
25g grated parmesan or vegetarian alternative (optional)

Instructions

Cook the orecchiette following pack instructions until al dente, about 10 mins. Drain, reserving the cooking water.
Meanwhile, heat the olive oil in a large frying pan over a medium heat and fry the chillies and garlic for 2 mins until just softened. Mix in the butter beans, tomatoes, lemon zest and juice. Cook for 5 mins more, then scatter in the parsley and cook for another 2 mins. The tomatoes should have reduced slightly and the beans should be warmed through.
Tip the orecchiette into the frying pan with the butter bean mixture. Pour in a little of the reserved pasta cooking water if you prefer a looser sauce. Spoon into bowls and sprinkle with the cheese before serving, if you like.

Sun, 05 Jul 2026 00:00:00 GMT

Orecchiette with butter beans, parsley, chilli & lemon

Ingredients

400g orecchiette
1 tbsp olive oil
2 red chillies, deseeded and finely chopped
2 garlic cloves, crushed
400g can butter beans, drained and rinsed
400g can cherry tomatoes
1 lemon, zested and juiced
½ large bunch of parsley, finely chopped
25g grated parmesan or vegetarian alternative (optional)

Instructions

Cook the orecchiette following pack instructions until al dente, about 10 mins. Drain, reserving the cooking water.
Meanwhile, heat the olive oil in a large frying pan over a medium heat and fry the chillies and garlic for 2 mins until just softened. Mix in the butter beans, tomatoes, lemon zest and juice. Cook for 5 mins more, then scatter in the parsley and cook for another 2 mins. The tomatoes should have reduced slightly and the beans should be warmed through.
Tip the orecchiette into the frying pan with the butter bean mixture. Pour in a little of the reserved pasta cooking water if you prefer a looser sauce. Spoon into bowls and sprinkle with the cheese before serving, if you like.

Sun, 05 Jul 2026 00:00:00 GMT

Orecchiette with butter beans, parsley, chilli & lemon

Ingredients

400g orecchiette
1 tbsp olive oil
2 red chillies, deseeded and finely chopped
2 garlic cloves, crushed
400g can butter beans, drained and rinsed
400g can cherry tomatoes
1 lemon, zested and juiced
½ large bunch of parsley, finely chopped
25g grated parmesan or vegetarian alternative (optional)

Instructions

Cook the orecchiette following pack instructions until al dente, about 10 mins. Drain, reserving the cooking water.
Meanwhile, heat the olive oil in a large frying pan over a medium heat and fry the chillies and garlic for 2 mins until just softened. Mix in the butter beans, tomatoes, lemon zest and juice. Cook for 5 mins more, then scatter in the parsley and cook for another 2 mins. The tomatoes should have reduced slightly and the beans should be warmed through.
Tip the orecchiette into the frying pan with the butter bean mixture. Pour in a little of the reserved pasta cooking water if you prefer a looser sauce. Spoon into bowls and sprinkle with the cheese before serving, if you like.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup

Ingredients

400 grams zucchini chopped
2 medium onions peeled and chopped
1 large carrot peeled and chopped
1 medium potato peeled and chopped
15 grams butter
3 cups water
1 chicken stock cube
Salt & pepper
1 tablespoon fresh chives chopped

Instructions

Melt butter in pan, add vegetables and combine well. Cook over medium heat stirring occasionally for about 5 minutes - onions will be starting to soften.
Add water and crumbled stock cube. Bring to boil, reduce heat and simmer covered for 20 minutes.
Puree soup with a stick blender or in a stand blender in two batches. Season with salt and pepper, then return to boil. Add chives and serve while hot.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup

Ingredients

400 grams zucchini chopped
2 medium onions peeled and chopped
1 large carrot peeled and chopped
1 medium potato peeled and chopped
15 grams butter
3 cups water
1 chicken stock cube
Salt & pepper
1 tablespoon fresh chives chopped

Instructions

Melt butter in pan, add vegetables and combine well. Cook over medium heat stirring occasionally for about 5 minutes - onions will be starting to soften.
Add water and crumbled stock cube. Bring to boil, reduce heat and simmer covered for 20 minutes.
Puree soup with a stick blender or in a stand blender in two batches. Season with salt and pepper, then return to boil. Add chives and serve while hot.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup

Ingredients

400 grams zucchini chopped
2 medium onions peeled and chopped
1 large carrot peeled and chopped
1 medium potato peeled and chopped
15 grams butter
3 cups water
1 chicken stock cube
Salt & pepper
1 tablespoon fresh chives chopped

Instructions

Melt butter in pan, add vegetables and combine well. Cook over medium heat stirring occasionally for about 5 minutes - onions will be starting to soften.
Add water and crumbled stock cube. Bring to boil, reduce heat and simmer covered for 20 minutes.
Puree soup with a stick blender or in a stand blender in two batches. Season with salt and pepper, then return to boil. Add chives and serve while hot.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Soup

Ingredients

400 grams zucchini chopped
2 medium onions peeled and chopped
1 large carrot peeled and chopped
1 medium potato peeled and chopped
15 grams butter
3 cups water
1 chicken stock cube
Salt & pepper
1 tablespoon fresh chives chopped

Instructions

Melt butter in pan, add vegetables and combine well. Cook over medium heat stirring occasionally for about 5 minutes - onions will be starting to soften.
Add water and crumbled stock cube. Bring to boil, reduce heat and simmer covered for 20 minutes.
Puree soup with a stick blender or in a stand blender in two batches. Season with salt and pepper, then return to boil. Add chives and serve while hot.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Baked Ziti

Ingredients

3 large zucchini
1/2 cup olive oil
1 lb ziti pasta or 1 lb penne
1 onion, chopped
2 cloves garlic, chopped
2 (28 ounce) cans tomatoes (if whole, slice before cooking)
1/4 cup basil leaves, in strips
1/4 cup chopped parsley
pepper
salt
4 tablespoons butter
1 1/2 cups shredded mozzarella cheese
1 1/2 cups grated parmesan cheese

Instructions

Boil water and cook the ziti according to package directions.
While it is cooking, follow next steps.
When it is done, drain and set aside in large bowl (or pot).
Slice the zucchini.
In a skillet, heat 1/4 cup olive oil and fry the zucchini until browned on both sides.
Take them out of the pan and drain on paper towels.
In a saucepan, heat the remaining 1/4 cup oil.
Add the onion and cook until translucent.
Add the garlic and cook for 2 minutes.
Add the tomatoes, basil, parsley, salt and pepper.
Simmer uncovered for 20 minutes.
Preheat oven to 350 degrees.
Pour into large bowl with the drained ziti.
Rub two shallow baking pans with olive oil.
In the first pan, put 1/4 of the ziti, then 1/4 of the zucchini.
Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan.
Repeat the layers in that pan.
Repeat above steps for second pan.
Bake pans in a 350-degree oven for 30 minutes until the top is brown and crusty.
OR BAKE ONE, FREEZE ONE!
OR FREEZE BOTH: Cover the other pan tightly with aluminum foil and freeze.
Defrost before baking.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Baked Ziti

Ingredients

3 large zucchini
1/2 cup olive oil
1 lb ziti pasta or 1 lb penne
1 onion, chopped
2 cloves garlic, chopped
2 (28 ounce) cans tomatoes (if whole, slice before cooking)
1/4 cup basil leaves, in strips
1/4 cup chopped parsley
pepper
salt
4 tablespoons butter
1 1/2 cups shredded mozzarella cheese
1 1/2 cups grated parmesan cheese

Instructions

Boil water and cook the ziti according to package directions.
While it is cooking, follow next steps.
When it is done, drain and set aside in large bowl (or pot).
Slice the zucchini.
In a skillet, heat 1/4 cup olive oil and fry the zucchini until browned on both sides.
Take them out of the pan and drain on paper towels.
In a saucepan, heat the remaining 1/4 cup oil.
Add the onion and cook until translucent.
Add the garlic and cook for 2 minutes.
Add the tomatoes, basil, parsley, salt and pepper.
Simmer uncovered for 20 minutes.
Preheat oven to 350 degrees.
Pour into large bowl with the drained ziti.
Rub two shallow baking pans with olive oil.
In the first pan, put 1/4 of the ziti, then 1/4 of the zucchini.
Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan.
Repeat the layers in that pan.
Repeat above steps for second pan.
Bake pans in a 350-degree oven for 30 minutes until the top is brown and crusty.
OR BAKE ONE, FREEZE ONE!
OR FREEZE BOTH: Cover the other pan tightly with aluminum foil and freeze.
Defrost before baking.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Baked Ziti

Ingredients

3 large zucchini
1/2 cup olive oil
1 lb ziti pasta or 1 lb penne
1 onion, chopped
2 cloves garlic, chopped
2 (28 ounce) cans tomatoes (if whole, slice before cooking)
1/4 cup basil leaves, in strips
1/4 cup chopped parsley
pepper
salt
4 tablespoons butter
1 1/2 cups shredded mozzarella cheese
1 1/2 cups grated parmesan cheese

Instructions

Boil water and cook the ziti according to package directions.
While it is cooking, follow next steps.
When it is done, drain and set aside in large bowl (or pot).
Slice the zucchini.
In a skillet, heat 1/4 cup olive oil and fry the zucchini until browned on both sides.
Take them out of the pan and drain on paper towels.
In a saucepan, heat the remaining 1/4 cup oil.
Add the onion and cook until translucent.
Add the garlic and cook for 2 minutes.
Add the tomatoes, basil, parsley, salt and pepper.
Simmer uncovered for 20 minutes.
Preheat oven to 350 degrees.
Pour into large bowl with the drained ziti.
Rub two shallow baking pans with olive oil.
In the first pan, put 1/4 of the ziti, then 1/4 of the zucchini.
Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan.
Repeat the layers in that pan.
Repeat above steps for second pan.
Bake pans in a 350-degree oven for 30 minutes until the top is brown and crusty.
OR BAKE ONE, FREEZE ONE!
OR FREEZE BOTH: Cover the other pan tightly with aluminum foil and freeze.
Defrost before baking.

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Parmesan Zucchini Sticks

Ingredients

1/2 cup all-purpose flour
3/4 teaspoon salt divided
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 eggs, beaten
1/2 cup panko*
1/2 cup grated Parmesan cheese
1/8 to 1/4 teaspoon cayenne pepper
12 oz. zucchini halved crosswise, each half cut into 1/2-inch sticks

Instructions

Heat oven to 450°F. Spray large rimmed baking sheet with olive oil cooking spray. Combine flour, 1/4 teaspoon of the salt, garlic powder and black pepper in shallow dish.
Place eggs in shallow bowl. Combine panko, cheese, remaining 1/2 teaspoon salt and cayenne pepper in shallow dish. Dip zucchini in flour mixture, shaking off excess. Dip in egg, letting excess drip off. Roll in panko mixture, turning to coat all sides. Arrange in single layer on baking sheet; spray with olive oil cooking spray.
Bake 15 to 20 minutes or until golden brown and tender. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Parmesan Zucchini Sticks

Ingredients

1/2 cup all-purpose flour
3/4 teaspoon salt divided
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 eggs, beaten
1/2 cup panko*
1/2 cup grated Parmesan cheese
1/8 to 1/4 teaspoon cayenne pepper
12 oz. zucchini halved crosswise, each half cut into 1/2-inch sticks

Instructions

Heat oven to 450°F. Spray large rimmed baking sheet with olive oil cooking spray. Combine flour, 1/4 teaspoon of the salt, garlic powder and black pepper in shallow dish.
Place eggs in shallow bowl. Combine panko, cheese, remaining 1/2 teaspoon salt and cayenne pepper in shallow dish. Dip zucchini in flour mixture, shaking off excess. Dip in egg, letting excess drip off. Roll in panko mixture, turning to coat all sides. Arrange in single layer on baking sheet; spray with olive oil cooking spray.
Bake 15 to 20 minutes or until golden brown and tender. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Parmesan Zucchini Sticks

Ingredients

1/2 cup all-purpose flour
3/4 teaspoon salt divided
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 eggs, beaten
1/2 cup panko*
1/2 cup grated Parmesan cheese
1/8 to 1/4 teaspoon cayenne pepper
12 oz. zucchini halved crosswise, each half cut into 1/2-inch sticks

Instructions

Heat oven to 450°F. Spray large rimmed baking sheet with olive oil cooking spray. Combine flour, 1/4 teaspoon of the salt, garlic powder and black pepper in shallow dish.
Place eggs in shallow bowl. Combine panko, cheese, remaining 1/2 teaspoon salt and cayenne pepper in shallow dish. Dip zucchini in flour mixture, shaking off excess. Dip in egg, letting excess drip off. Roll in panko mixture, turning to coat all sides. Arrange in single layer on baking sheet; spray with olive oil cooking spray.
Bake 15 to 20 minutes or until golden brown and tender. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Parmesan Zucchini Sticks

Ingredients

1/2 cup all-purpose flour
3/4 teaspoon salt divided
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 eggs, beaten
1/2 cup panko*
1/2 cup grated Parmesan cheese
1/8 to 1/4 teaspoon cayenne pepper
12 oz. zucchini halved crosswise, each half cut into 1/2-inch sticks

Instructions

Heat oven to 450°F. Spray large rimmed baking sheet with olive oil cooking spray. Combine flour, 1/4 teaspoon of the salt, garlic powder and black pepper in shallow dish.
Place eggs in shallow bowl. Combine panko, cheese, remaining 1/2 teaspoon salt and cayenne pepper in shallow dish. Dip zucchini in flour mixture, shaking off excess. Dip in egg, letting excess drip off. Roll in panko mixture, turning to coat all sides. Arrange in single layer on baking sheet; spray with olive oil cooking spray.
Bake 15 to 20 minutes or until golden brown and tender. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodles Recipe

Ingredients

1 large zucchini ((unpeeled))
1 teaspoon oil, (or as needed)
Salt and pepper to taste
Dried herbs and other seasonings to taste

Instructions

Use the jagged end of a double-ended vegetable peeler, hand-crank spiralizer, or mandoline to cut the zucchini into spaghetti-like strands.
If using a spiralizer, set to "spaghetti" setting (about 1/8-inch). Cut the zucchini noodle strands into easy-to-eat lengths
To Sauté:
Heat a large pan or wok over medium-high heat. Swirl in cooking oil. Add in the zucchini noodles and stir-fry until the skin is vivid green, and the zucchini begins to turn translucent while retaining some of its curly shape. Season with salt and pepper. Take care not to overcook the zucchini.
To Microwave:
Toss zucchini noodles with salt, pepper, and oil, if desired, in a microwave-safe dish. Cook, stirring halfway through, until just tender, 1 to 2 minutes. No need to cover.
To Boil:
Bring a pot of water to a boil over high heat. Add zucchini noodles and boil under just tender, about 1 minutes. Drain in a colander and toss with seasonings.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodles Recipe

Ingredients

1 large zucchini ((unpeeled))
1 teaspoon oil, (or as needed)
Salt and pepper to taste
Dried herbs and other seasonings to taste

Instructions

Use the jagged end of a double-ended vegetable peeler, hand-crank spiralizer, or mandoline to cut the zucchini into spaghetti-like strands.
If using a spiralizer, set to "spaghetti" setting (about 1/8-inch). Cut the zucchini noodle strands into easy-to-eat lengths
To Sauté:
Heat a large pan or wok over medium-high heat. Swirl in cooking oil. Add in the zucchini noodles and stir-fry until the skin is vivid green, and the zucchini begins to turn translucent while retaining some of its curly shape. Season with salt and pepper. Take care not to overcook the zucchini.
To Microwave:
Toss zucchini noodles with salt, pepper, and oil, if desired, in a microwave-safe dish. Cook, stirring halfway through, until just tender, 1 to 2 minutes. No need to cover.
To Boil:
Bring a pot of water to a boil over high heat. Add zucchini noodles and boil under just tender, about 1 minutes. Drain in a colander and toss with seasonings.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodles Recipe

Ingredients

1 large zucchini ((unpeeled))
1 teaspoon oil, (or as needed)
Salt and pepper to taste
Dried herbs and other seasonings to taste

Instructions

Use the jagged end of a double-ended vegetable peeler, hand-crank spiralizer, or mandoline to cut the zucchini into spaghetti-like strands.
If using a spiralizer, set to "spaghetti" setting (about 1/8-inch). Cut the zucchini noodle strands into easy-to-eat lengths
To Sauté:
Heat a large pan or wok over medium-high heat. Swirl in cooking oil. Add in the zucchini noodles and stir-fry until the skin is vivid green, and the zucchini begins to turn translucent while retaining some of its curly shape. Season with salt and pepper. Take care not to overcook the zucchini.
To Microwave:
Toss zucchini noodles with salt, pepper, and oil, if desired, in a microwave-safe dish. Cook, stirring halfway through, until just tender, 1 to 2 minutes. No need to cover.
To Boil:
Bring a pot of water to a boil over high heat. Add zucchini noodles and boil under just tender, about 1 minutes. Drain in a colander and toss with seasonings.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodles Recipe

Ingredients

1 large zucchini ((unpeeled))
1 teaspoon oil, (or as needed)
Salt and pepper to taste
Dried herbs and other seasonings to taste

Instructions

Use the jagged end of a double-ended vegetable peeler, hand-crank spiralizer, or mandoline to cut the zucchini into spaghetti-like strands.
If using a spiralizer, set to "spaghetti" setting (about 1/8-inch). Cut the zucchini noodle strands into easy-to-eat lengths
To Sauté:
Heat a large pan or wok over medium-high heat. Swirl in cooking oil. Add in the zucchini noodles and stir-fry until the skin is vivid green, and the zucchini begins to turn translucent while retaining some of its curly shape. Season with salt and pepper. Take care not to overcook the zucchini.
To Microwave:
Toss zucchini noodles with salt, pepper, and oil, if desired, in a microwave-safe dish. Cook, stirring halfway through, until just tender, 1 to 2 minutes. No need to cover.
To Boil:
Bring a pot of water to a boil over high heat. Add zucchini noodles and boil under just tender, about 1 minutes. Drain in a colander and toss with seasonings.

Sun, 05 Jul 2026 00:00:00 GMT

One-Pot Creamy Chicken Pasta with Zucchini

Ingredients

1 tablespoon extra-virgin olive oil
8 ounces orzo, preferably whole-wheat
0.5 cup dry white wine
2 cups water
1.5 cups low-sodium chicken broth, divided
1 medium zucchini, diced
1 clove garlic, minced
12 ounces skinless rotisserie chicken, shredded (about 3 cups)
4 ounces cream cheese
0.5 cup grated Parmesan cheese, divided
0.25 cup chopped fresh parsley
1 tablespoon chopped fresh tarragon or dill
0.5 teaspoon ground pepper
0.125 teaspoon salt

Instructions

Heat oil in a large pot over medium heat. Add orzo and cook, stirring constantly, until lightly toasted, about 1 minute. Add wine and cook, stirring occasionally, until the liquid is absorbed, about 30 seconds. Stir in 2 cups water and 1 cup broth; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until most of the liquid is absorbed and the pasta is almost tender, about 5 minutes.
Add zucchini and garlic and cook, stirring occasionally, until most of the liquid is absorbed and the zucchini is tender, about 2 minutes. Stir in chicken, cream cheese, 1/4 cup Parmesan, parsley, tarragon (or dill), pepper, salt and the remaining 1/2 cup broth. Cook, stirring constantly, until creamy and hot, about 2 minutes. Sprinkle with the remaining 1/4 cup Parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

One-Pot Creamy Chicken Pasta with Zucchini

Ingredients

1 tablespoon extra-virgin olive oil
8 ounces orzo, preferably whole-wheat
0.5 cup dry white wine
2 cups water
1.5 cups low-sodium chicken broth, divided
1 medium zucchini, diced
1 clove garlic, minced
12 ounces skinless rotisserie chicken, shredded (about 3 cups)
4 ounces cream cheese
0.5 cup grated Parmesan cheese, divided
0.25 cup chopped fresh parsley
1 tablespoon chopped fresh tarragon or dill
0.5 teaspoon ground pepper
0.125 teaspoon salt

Instructions

Heat oil in a large pot over medium heat. Add orzo and cook, stirring constantly, until lightly toasted, about 1 minute. Add wine and cook, stirring occasionally, until the liquid is absorbed, about 30 seconds. Stir in 2 cups water and 1 cup broth; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until most of the liquid is absorbed and the pasta is almost tender, about 5 minutes.
Add zucchini and garlic and cook, stirring occasionally, until most of the liquid is absorbed and the zucchini is tender, about 2 minutes. Stir in chicken, cream cheese, 1/4 cup Parmesan, parsley, tarragon (or dill), pepper, salt and the remaining 1/2 cup broth. Cook, stirring constantly, until creamy and hot, about 2 minutes. Sprinkle with the remaining 1/4 cup Parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

One-Pot Creamy Chicken Pasta with Zucchini

Ingredients

1 tablespoon extra-virgin olive oil
8 ounces orzo, preferably whole-wheat
0.5 cup dry white wine
2 cups water
1.5 cups low-sodium chicken broth, divided
1 medium zucchini, diced
1 clove garlic, minced
12 ounces skinless rotisserie chicken, shredded (about 3 cups)
4 ounces cream cheese
0.5 cup grated Parmesan cheese, divided
0.25 cup chopped fresh parsley
1 tablespoon chopped fresh tarragon or dill
0.5 teaspoon ground pepper
0.125 teaspoon salt

Instructions

Heat oil in a large pot over medium heat. Add orzo and cook, stirring constantly, until lightly toasted, about 1 minute. Add wine and cook, stirring occasionally, until the liquid is absorbed, about 30 seconds. Stir in 2 cups water and 1 cup broth; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until most of the liquid is absorbed and the pasta is almost tender, about 5 minutes.
Add zucchini and garlic and cook, stirring occasionally, until most of the liquid is absorbed and the zucchini is tender, about 2 minutes. Stir in chicken, cream cheese, 1/4 cup Parmesan, parsley, tarragon (or dill), pepper, salt and the remaining 1/2 cup broth. Cook, stirring constantly, until creamy and hot, about 2 minutes. Sprinkle with the remaining 1/4 cup Parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

One-Pot Creamy Chicken Pasta with Zucchini

Ingredients

1 tablespoon extra-virgin olive oil
8 ounces orzo, preferably whole-wheat
0.5 cup dry white wine
2 cups water
1.5 cups low-sodium chicken broth, divided
1 medium zucchini, diced
1 clove garlic, minced
12 ounces skinless rotisserie chicken, shredded (about 3 cups)
4 ounces cream cheese
0.5 cup grated Parmesan cheese, divided
0.25 cup chopped fresh parsley
1 tablespoon chopped fresh tarragon or dill
0.5 teaspoon ground pepper
0.125 teaspoon salt

Instructions

Heat oil in a large pot over medium heat. Add orzo and cook, stirring constantly, until lightly toasted, about 1 minute. Add wine and cook, stirring occasionally, until the liquid is absorbed, about 30 seconds. Stir in 2 cups water and 1 cup broth; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until most of the liquid is absorbed and the pasta is almost tender, about 5 minutes.
Add zucchini and garlic and cook, stirring occasionally, until most of the liquid is absorbed and the zucchini is tender, about 2 minutes. Stir in chicken, cream cheese, 1/4 cup Parmesan, parsley, tarragon (or dill), pepper, salt and the remaining 1/2 cup broth. Cook, stirring constantly, until creamy and hot, about 2 minutes. Sprinkle with the remaining 1/4 cup Parmesan.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Zucchini Pasta Recipe

Ingredients

1 zucchini (use a y-shaped peeler to make zucchini ribbons)
1 cup pasta of choice
2 cups butternut squash (cubed )
1 head of garlic
1 lemon (zested & juiced)
1.5 tbsp lemon juice
2 tbsp oil
1 tsp Aleppo-style pepper (sub for red chili flakes)
salt and black pepper (to taste)
1-2 watermelon radish (sliced and cut into half moons)

Instructions

Preheat the oven to 350 degrees. Add the cubed butternut squash in a single layer to a sheet pan and sprinkle with salt and black pepper. Place the garlic in the sheet pan as well. Roast for 20-30 minutes.
Prepare the pasta according to the package instructions. Use a y-shaped peeler to make zucchini ribbons.
Make the sauce: heat the oil in a saucepan on low heat. Once the oil is warm, add the garlic, lemon zest, salt, and Aleppo-style pepper. Let it simmer for 3-4 minutes.
Toss the zucchini ribbons, roasted butternut squash, pasta, cilantro and watermelon radish, into a serving bowl. Top with the garlic lemon dressing.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Zucchini Pasta Recipe

Ingredients

1 zucchini (use a y-shaped peeler to make zucchini ribbons)
1 cup pasta of choice
2 cups butternut squash (cubed )
1 head of garlic
1 lemon (zested & juiced)
1.5 tbsp lemon juice
2 tbsp oil
1 tsp Aleppo-style pepper (sub for red chili flakes)
salt and black pepper (to taste)
1-2 watermelon radish (sliced and cut into half moons)

Instructions

Preheat the oven to 350 degrees. Add the cubed butternut squash in a single layer to a sheet pan and sprinkle with salt and black pepper. Place the garlic in the sheet pan as well. Roast for 20-30 minutes.
Prepare the pasta according to the package instructions. Use a y-shaped peeler to make zucchini ribbons.
Make the sauce: heat the oil in a saucepan on low heat. Once the oil is warm, add the garlic, lemon zest, salt, and Aleppo-style pepper. Let it simmer for 3-4 minutes.
Toss the zucchini ribbons, roasted butternut squash, pasta, cilantro and watermelon radish, into a serving bowl. Top with the garlic lemon dressing.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Zucchini Pasta Recipe

Ingredients

1 zucchini (use a y-shaped peeler to make zucchini ribbons)
1 cup pasta of choice
2 cups butternut squash (cubed )
1 head of garlic
1 lemon (zested & juiced)
1.5 tbsp lemon juice
2 tbsp oil
1 tsp Aleppo-style pepper (sub for red chili flakes)
salt and black pepper (to taste)
1-2 watermelon radish (sliced and cut into half moons)

Instructions

Preheat the oven to 350 degrees. Add the cubed butternut squash in a single layer to a sheet pan and sprinkle with salt and black pepper. Place the garlic in the sheet pan as well. Roast for 20-30 minutes.
Prepare the pasta according to the package instructions. Use a y-shaped peeler to make zucchini ribbons.
Make the sauce: heat the oil in a saucepan on low heat. Once the oil is warm, add the garlic, lemon zest, salt, and Aleppo-style pepper. Let it simmer for 3-4 minutes.
Toss the zucchini ribbons, roasted butternut squash, pasta, cilantro and watermelon radish, into a serving bowl. Top with the garlic lemon dressing.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Zucchini Pasta Recipe

Ingredients

1 zucchini (use a y-shaped peeler to make zucchini ribbons)
1 cup pasta of choice
2 cups butternut squash (cubed )
1 head of garlic
1 lemon (zested & juiced)
1.5 tbsp lemon juice
2 tbsp oil
1 tsp Aleppo-style pepper (sub for red chili flakes)
salt and black pepper (to taste)
1-2 watermelon radish (sliced and cut into half moons)

Instructions

Preheat the oven to 350 degrees. Add the cubed butternut squash in a single layer to a sheet pan and sprinkle with salt and black pepper. Place the garlic in the sheet pan as well. Roast for 20-30 minutes.
Prepare the pasta according to the package instructions. Use a y-shaped peeler to make zucchini ribbons.
Make the sauce: heat the oil in a saucepan on low heat. Once the oil is warm, add the garlic, lemon zest, salt, and Aleppo-style pepper. Let it simmer for 3-4 minutes.
Toss the zucchini ribbons, roasted butternut squash, pasta, cilantro and watermelon radish, into a serving bowl. Top with the garlic lemon dressing.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

4 large zucchini rinsed and sliced in half, lengthwise
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic finely chopped
1/4 cup finely chopped mushrooms
1/4 cup finely chopped celery
2 tablespoons dry white wine
1 pound ground hot Italian sausage
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons butter softened
2 teaspoons salt
2 teaspoons pepper

Instructions

Preheat the oven to 375?F.
Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.
Heat the oil in a large saut? pan over medium heat and saut? for 1 to 2 minutes. Then add the mushrooms and saut? for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool.
Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.
Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

4 large zucchini rinsed and sliced in half, lengthwise
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic finely chopped
1/4 cup finely chopped mushrooms
1/4 cup finely chopped celery
2 tablespoons dry white wine
1 pound ground hot Italian sausage
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons butter softened
2 teaspoons salt
2 teaspoons pepper

Instructions

Preheat the oven to 375?F.
Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.
Heat the oil in a large saut? pan over medium heat and saut? for 1 to 2 minutes. Then add the mushrooms and saut? for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool.
Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.
Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

4 large zucchini rinsed and sliced in half, lengthwise
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic finely chopped
1/4 cup finely chopped mushrooms
1/4 cup finely chopped celery
2 tablespoons dry white wine
1 pound ground hot Italian sausage
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons butter softened
2 teaspoons salt
2 teaspoons pepper

Instructions

Preheat the oven to 375?F.
Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.
Heat the oil in a large saut? pan over medium heat and saut? for 1 to 2 minutes. Then add the mushrooms and saut? for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool.
Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.
Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini

Ingredients

4 large zucchini rinsed and sliced in half, lengthwise
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic finely chopped
1/4 cup finely chopped mushrooms
1/4 cup finely chopped celery
2 tablespoons dry white wine
1 pound ground hot Italian sausage
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons butter softened
2 teaspoons salt
2 teaspoons pepper

Instructions

Preheat the oven to 375?F.
Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.
Heat the oil in a large saut? pan over medium heat and saut? for 1 to 2 minutes. Then add the mushrooms and saut? for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool.
Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.
Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini With Cherry Tomatoes, Garlic and Basil

Ingredients

2 tablespoons olive oil
2 medium zucchini, cut in half lengthwise then cut into half moon slices
2 garlic cloves, crushed
3/4 cup cherry tomatoes, halved
2 tablespoons chopped fresh basil
1/2 teaspoon salt
fresh ground black pepper, to taste

Instructions

Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan. Add zucchini; cook, stirring often, until slightly browned, about 2 minutes.
Add the garlic; cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini With Cherry Tomatoes, Garlic and Basil

Ingredients

2 tablespoons olive oil
2 medium zucchini, cut in half lengthwise then cut into half moon slices
2 garlic cloves, crushed
3/4 cup cherry tomatoes, halved
2 tablespoons chopped fresh basil
1/2 teaspoon salt
fresh ground black pepper, to taste

Instructions

Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan. Add zucchini; cook, stirring often, until slightly browned, about 2 minutes.
Add the garlic; cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini With Cherry Tomatoes, Garlic and Basil

Ingredients

2 tablespoons olive oil
2 medium zucchini, cut in half lengthwise then cut into half moon slices
2 garlic cloves, crushed
3/4 cup cherry tomatoes, halved
2 tablespoons chopped fresh basil
1/2 teaspoon salt
fresh ground black pepper, to taste

Instructions

Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan. Add zucchini; cook, stirring often, until slightly browned, about 2 minutes.
Add the garlic; cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste.

Sun, 05 Jul 2026 00:00:00 GMT

Sauteed Zucchini With Cherry Tomatoes, Garlic and Basil

Ingredients

2 tablespoons olive oil
2 medium zucchini, cut in half lengthwise then cut into half moon slices
2 garlic cloves, crushed
3/4 cup cherry tomatoes, halved
2 tablespoons chopped fresh basil
1/2 teaspoon salt
fresh ground black pepper, to taste

Instructions

Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan. Add zucchini; cook, stirring often, until slightly browned, about 2 minutes.
Add the garlic; cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Sticks Recipe

Ingredients

1 cup all purpose flour
1 egg whites
1 cup wholemeal flour
4 tablespoon yellow cornmeal
6 medium zucchini
1 teaspoon black pepper
1/2 tablespoon butter

Instructions

To prepare this delicious dish, wash and clean the zucchini under running water and then using a clean chopping board, chop them into vertical slices and keep them aside until needed again. Meanwhile, preheat the oven at 250 degree Celsius and brush a baking tray with a little butter. Keep it aside until required.
Next, add yellow cornmeal in a bowl followed by all-purpose flour, powdered black pepper and salt. Stir and mix well. In another bowl, add the egg whites and zucchini sticks, mix well. Dip the zucchini sticks in the cornmeal mixture and cover the sticks with it.
Once done, transfer the sticks into the greased baking tray (see step-1) and brush the sticks with butter yet again. Bake the sticks for 10 minutes, or until they are crispy in texture. Serve hot with any dip of your choice.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Sticks Recipe

Ingredients

1 cup all purpose flour
1 egg whites
1 cup wholemeal flour
4 tablespoon yellow cornmeal
6 medium zucchini
1 teaspoon black pepper
1/2 tablespoon butter

Instructions

To prepare this delicious dish, wash and clean the zucchini under running water and then using a clean chopping board, chop them into vertical slices and keep them aside until needed again. Meanwhile, preheat the oven at 250 degree Celsius and brush a baking tray with a little butter. Keep it aside until required.
Next, add yellow cornmeal in a bowl followed by all-purpose flour, powdered black pepper and salt. Stir and mix well. In another bowl, add the egg whites and zucchini sticks, mix well. Dip the zucchini sticks in the cornmeal mixture and cover the sticks with it.
Once done, transfer the sticks into the greased baking tray (see step-1) and brush the sticks with butter yet again. Bake the sticks for 10 minutes, or until they are crispy in texture. Serve hot with any dip of your choice.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Sticks Recipe

Ingredients

1 cup all purpose flour
1 egg whites
1 cup wholemeal flour
4 tablespoon yellow cornmeal
6 medium zucchini
1 teaspoon black pepper
1/2 tablespoon butter

Instructions

To prepare this delicious dish, wash and clean the zucchini under running water and then using a clean chopping board, chop them into vertical slices and keep them aside until needed again. Meanwhile, preheat the oven at 250 degree Celsius and brush a baking tray with a little butter. Keep it aside until required.
Next, add yellow cornmeal in a bowl followed by all-purpose flour, powdered black pepper and salt. Stir and mix well. In another bowl, add the egg whites and zucchini sticks, mix well. Dip the zucchini sticks in the cornmeal mixture and cover the sticks with it.
Once done, transfer the sticks into the greased baking tray (see step-1) and brush the sticks with butter yet again. Bake the sticks for 10 minutes, or until they are crispy in texture. Serve hot with any dip of your choice.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Sticks Recipe

Ingredients

1 cup all purpose flour
1 egg whites
1 cup wholemeal flour
4 tablespoon yellow cornmeal
6 medium zucchini
1 teaspoon black pepper
1/2 tablespoon butter

Instructions

To prepare this delicious dish, wash and clean the zucchini under running water and then using a clean chopping board, chop them into vertical slices and keep them aside until needed again. Meanwhile, preheat the oven at 250 degree Celsius and brush a baking tray with a little butter. Keep it aside until required.
Next, add yellow cornmeal in a bowl followed by all-purpose flour, powdered black pepper and salt. Stir and mix well. In another bowl, add the egg whites and zucchini sticks, mix well. Dip the zucchini sticks in the cornmeal mixture and cover the sticks with it.
Once done, transfer the sticks into the greased baking tray (see step-1) and brush the sticks with butter yet again. Bake the sticks for 10 minutes, or until they are crispy in texture. Serve hot with any dip of your choice.

Sun, 05 Jul 2026 00:00:00 GMT

Amy Truong Zucchini Low-Carb Lasagna

Ingredients

1 1/4 lbs ground buffalo meat
1 medium white onion, chopped
4 roma tomatoes, chopped
2 (6 ounce) cans tomato paste, no salt added
1 garlic clove, minced (add more or less to suit your taste)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 cup water
1 teaspoon black pepper
2 eggs
1 1/2 cups cottage cheese or 1 1/2 cups ricotta cheese
1 teaspoon crushed red pepper flakes
1 teaspoon sriracha sauce
2 cups mozzarella cheese, shredded (divided in half)
2 teaspoons flour
4 zucchini, sliced lengthwise
1/2 cup parmesan cheese, shredded
garlic-infused olive oil (to oil pans)

Instructions

Pre-heat oven to 375 degrees.
Oil pan with garlic infused olive oil. Fry meat and onions until meat is brown and onions are tender. Drain fat.
Return meat and onions to pan and add next eight ingredients (through black pepper). Bring to a boil.
Reduce heat. Occasionally stirring.
Beat egg in a small bowl.
Add cottage cheese, red pepper flakes, sriracha sauce, 1 cup of mozzarella and flour. stir unitl mixed.
Oil bottom of large lasagna dish with garlic infused olive oil.
Add 1/2 of meat mixture. Top with half of sliced zucchinis. Add all of cottage cheese mixture. Top with remaining meat mixture, followed with layer of remaining zucchini slices.
Top with remaining half of shredded mozzerella cheese.
Top with parmesean cheese.
Sprinkle with additional black pepper and red pepper flakes (optional).
Bake uncovered for 40 minutes.
Let cool for 30 minutes (to prevent watery run between servings).

Sun, 05 Jul 2026 00:00:00 GMT

Amy Truong Zucchini Low-Carb Lasagna

Ingredients

1 1/4 lbs ground buffalo meat
1 medium white onion, chopped
4 roma tomatoes, chopped
2 (6 ounce) cans tomato paste, no salt added
1 garlic clove, minced (add more or less to suit your taste)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 cup water
1 teaspoon black pepper
2 eggs
1 1/2 cups cottage cheese or 1 1/2 cups ricotta cheese
1 teaspoon crushed red pepper flakes
1 teaspoon sriracha sauce
2 cups mozzarella cheese, shredded (divided in half)
2 teaspoons flour
4 zucchini, sliced lengthwise
1/2 cup parmesan cheese, shredded
garlic-infused olive oil (to oil pans)

Instructions

Pre-heat oven to 375 degrees.
Oil pan with garlic infused olive oil. Fry meat and onions until meat is brown and onions are tender. Drain fat.
Return meat and onions to pan and add next eight ingredients (through black pepper). Bring to a boil.
Reduce heat. Occasionally stirring.
Beat egg in a small bowl.
Add cottage cheese, red pepper flakes, sriracha sauce, 1 cup of mozzarella and flour. stir unitl mixed.
Oil bottom of large lasagna dish with garlic infused olive oil.
Add 1/2 of meat mixture. Top with half of sliced zucchinis. Add all of cottage cheese mixture. Top with remaining meat mixture, followed with layer of remaining zucchini slices.
Top with remaining half of shredded mozzerella cheese.
Top with parmesean cheese.
Sprinkle with additional black pepper and red pepper flakes (optional).
Bake uncovered for 40 minutes.
Let cool for 30 minutes (to prevent watery run between servings).

Sun, 05 Jul 2026 00:00:00 GMT

Amy Truong Zucchini Low-Carb Lasagna

Ingredients

1 1/4 lbs ground buffalo meat
1 medium white onion, chopped
4 roma tomatoes, chopped
2 (6 ounce) cans tomato paste, no salt added
1 garlic clove, minced (add more or less to suit your taste)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 cup water
1 teaspoon black pepper
2 eggs
1 1/2 cups cottage cheese or 1 1/2 cups ricotta cheese
1 teaspoon crushed red pepper flakes
1 teaspoon sriracha sauce
2 cups mozzarella cheese, shredded (divided in half)
2 teaspoons flour
4 zucchini, sliced lengthwise
1/2 cup parmesan cheese, shredded
garlic-infused olive oil (to oil pans)

Instructions

Pre-heat oven to 375 degrees.
Oil pan with garlic infused olive oil. Fry meat and onions until meat is brown and onions are tender. Drain fat.
Return meat and onions to pan and add next eight ingredients (through black pepper). Bring to a boil.
Reduce heat. Occasionally stirring.
Beat egg in a small bowl.
Add cottage cheese, red pepper flakes, sriracha sauce, 1 cup of mozzarella and flour. stir unitl mixed.
Oil bottom of large lasagna dish with garlic infused olive oil.
Add 1/2 of meat mixture. Top with half of sliced zucchinis. Add all of cottage cheese mixture. Top with remaining meat mixture, followed with layer of remaining zucchini slices.
Top with remaining half of shredded mozzerella cheese.
Top with parmesean cheese.
Sprinkle with additional black pepper and red pepper flakes (optional).
Bake uncovered for 40 minutes.
Let cool for 30 minutes (to prevent watery run between servings).

Sun, 05 Jul 2026 00:00:00 GMT

Amy Truong Zucchini Low-Carb Lasagna

Ingredients

1 1/4 lbs ground buffalo meat
1 medium white onion, chopped
4 roma tomatoes, chopped
2 (6 ounce) cans tomato paste, no salt added
1 garlic clove, minced (add more or less to suit your taste)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 cup water
1 teaspoon black pepper
2 eggs
1 1/2 cups cottage cheese or 1 1/2 cups ricotta cheese
1 teaspoon crushed red pepper flakes
1 teaspoon sriracha sauce
2 cups mozzarella cheese, shredded (divided in half)
2 teaspoons flour
4 zucchini, sliced lengthwise
1/2 cup parmesan cheese, shredded
garlic-infused olive oil (to oil pans)

Instructions

Pre-heat oven to 375 degrees.
Oil pan with garlic infused olive oil. Fry meat and onions until meat is brown and onions are tender. Drain fat.
Return meat and onions to pan and add next eight ingredients (through black pepper). Bring to a boil.
Reduce heat. Occasionally stirring.
Beat egg in a small bowl.
Add cottage cheese, red pepper flakes, sriracha sauce, 1 cup of mozzarella and flour. stir unitl mixed.
Oil bottom of large lasagna dish with garlic infused olive oil.
Add 1/2 of meat mixture. Top with half of sliced zucchinis. Add all of cottage cheese mixture. Top with remaining meat mixture, followed with layer of remaining zucchini slices.
Top with remaining half of shredded mozzerella cheese.
Top with parmesean cheese.
Sprinkle with additional black pepper and red pepper flakes (optional).
Bake uncovered for 40 minutes.
Let cool for 30 minutes (to prevent watery run between servings).

Sun, 05 Jul 2026 00:00:00 GMT

Sautéed Zucchini

Ingredients

2 tablespoons olive oil
2 pounds zucchini, sliced into 1/4-inch thick rounds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese

Instructions

Gather the ingredients.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced zucchini, salt, pepper, and garlic powder.
Cook, tossing the zucchini occasionally until it is crisp-tender. Taste and adjust the seasonings (add more salt and pepper, if necessary).
Sprinkle with Parmesan cheese. Cook another 30 seconds or so, just until cheese melts. Remove from the heat and serve immediately. Enjoy.

Sun, 05 Jul 2026 00:00:00 GMT

Sautéed Zucchini

Ingredients

2 tablespoons olive oil
2 pounds zucchini, sliced into 1/4-inch thick rounds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese

Instructions

Gather the ingredients.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced zucchini, salt, pepper, and garlic powder.
Cook, tossing the zucchini occasionally until it is crisp-tender. Taste and adjust the seasonings (add more salt and pepper, if necessary).
Sprinkle with Parmesan cheese. Cook another 30 seconds or so, just until cheese melts. Remove from the heat and serve immediately. Enjoy.

Sun, 05 Jul 2026 00:00:00 GMT

Sautéed Zucchini

Ingredients

2 tablespoons olive oil
2 pounds zucchini, sliced into 1/4-inch thick rounds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese

Instructions

Gather the ingredients.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced zucchini, salt, pepper, and garlic powder.
Cook, tossing the zucchini occasionally until it is crisp-tender. Taste and adjust the seasonings (add more salt and pepper, if necessary).
Sprinkle with Parmesan cheese. Cook another 30 seconds or so, just until cheese melts. Remove from the heat and serve immediately. Enjoy.

Sun, 05 Jul 2026 00:00:00 GMT

Sautéed Zucchini

Ingredients

2 tablespoons olive oil
2 pounds zucchini, sliced into 1/4-inch thick rounds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese

Instructions

Gather the ingredients.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced zucchini, salt, pepper, and garlic powder.
Cook, tossing the zucchini occasionally until it is crisp-tender. Taste and adjust the seasonings (add more salt and pepper, if necessary).
Sprinkle with Parmesan cheese. Cook another 30 seconds or so, just until cheese melts. Remove from the heat and serve immediately. Enjoy.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini - Potato Bake Recipe

Ingredients

1 pound Fresh ZUCCHINI, cut in chunks
1 small bag of Frozen, shredded, HASH BROWN POTATOES
1 Envelope, Dry ONION SOUP MIX
1 can (Undiluted) MUSHROOM or CHICKEN SOUP
1 cup, shredded CHEESE of your choice

Instructions

DEFROST the small bag of Shredded Potatoes
Meanwhile, Cut ZUCCHINI in Chunks
Shred CHEESE, Save out 1/2 of the Cheese for the topping
When POTATOES are Defrosted, mix together with ALL other ingredients
Place in a greased (or) PAM sprayed 9x9 baking dish
Sprinkle with remaining CHEESE
Bake at 350 degrees for 30 minutes, or until SQUASH is tender and
it is hot and bubbly !

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini - Potato Bake Recipe

Ingredients

1 pound Fresh ZUCCHINI, cut in chunks
1 small bag of Frozen, shredded, HASH BROWN POTATOES
1 Envelope, Dry ONION SOUP MIX
1 can (Undiluted) MUSHROOM or CHICKEN SOUP
1 cup, shredded CHEESE of your choice

Instructions

DEFROST the small bag of Shredded Potatoes
Meanwhile, Cut ZUCCHINI in Chunks
Shred CHEESE, Save out 1/2 of the Cheese for the topping
When POTATOES are Defrosted, mix together with ALL other ingredients
Place in a greased (or) PAM sprayed 9x9 baking dish
Sprinkle with remaining CHEESE
Bake at 350 degrees for 30 minutes, or until SQUASH is tender and
it is hot and bubbly !

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini - Potato Bake Recipe

Ingredients

1 pound Fresh ZUCCHINI, cut in chunks
1 small bag of Frozen, shredded, HASH BROWN POTATOES
1 Envelope, Dry ONION SOUP MIX
1 can (Undiluted) MUSHROOM or CHICKEN SOUP
1 cup, shredded CHEESE of your choice

Instructions

DEFROST the small bag of Shredded Potatoes
Meanwhile, Cut ZUCCHINI in Chunks
Shred CHEESE, Save out 1/2 of the Cheese for the topping
When POTATOES are Defrosted, mix together with ALL other ingredients
Place in a greased (or) PAM sprayed 9x9 baking dish
Sprinkle with remaining CHEESE
Bake at 350 degrees for 30 minutes, or until SQUASH is tender and
it is hot and bubbly !

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini - Potato Bake Recipe

Ingredients

1 pound Fresh ZUCCHINI, cut in chunks
1 small bag of Frozen, shredded, HASH BROWN POTATOES
1 Envelope, Dry ONION SOUP MIX
1 can (Undiluted) MUSHROOM or CHICKEN SOUP
1 cup, shredded CHEESE of your choice

Instructions

DEFROST the small bag of Shredded Potatoes
Meanwhile, Cut ZUCCHINI in Chunks
Shred CHEESE, Save out 1/2 of the Cheese for the topping
When POTATOES are Defrosted, mix together with ALL other ingredients
Place in a greased (or) PAM sprayed 9x9 baking dish
Sprinkle with remaining CHEESE
Bake at 350 degrees for 30 minutes, or until SQUASH is tender and
it is hot and bubbly !

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Bake

Ingredients

4 Cups Zucchini Cut in 1" squares
1 Cup Onion Sliced thin
1.5 Cup Shredded Cheddar Cheese
.5 Teaspoon Salt
.5 Dash Pepper
4 Eggs

Instructions

Combine zucchini and onions in a 10x6 dish and cover with plastic wrap.
Microwave on high 6 to 8 minutes
Drain well
Add cheese, salt and pepper and toss lightly
Beat eggs together and pour over zucchini
Cook on medium high in microwave 10 minutes or until center is set
Stir half-way if needed.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Bake

Ingredients

4 Cups Zucchini Cut in 1" squares
1 Cup Onion Sliced thin
1.5 Cup Shredded Cheddar Cheese
.5 Teaspoon Salt
.5 Dash Pepper
4 Eggs

Instructions

Combine zucchini and onions in a 10x6 dish and cover with plastic wrap.
Microwave on high 6 to 8 minutes
Drain well
Add cheese, salt and pepper and toss lightly
Beat eggs together and pour over zucchini
Cook on medium high in microwave 10 minutes or until center is set
Stir half-way if needed.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Bake

Ingredients

4 Cups Zucchini Cut in 1" squares
1 Cup Onion Sliced thin
1.5 Cup Shredded Cheddar Cheese
.5 Teaspoon Salt
.5 Dash Pepper
4 Eggs

Instructions

Combine zucchini and onions in a 10x6 dish and cover with plastic wrap.
Microwave on high 6 to 8 minutes
Drain well
Add cheese, salt and pepper and toss lightly
Beat eggs together and pour over zucchini
Cook on medium high in microwave 10 minutes or until center is set
Stir half-way if needed.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Bake

Ingredients

4 Cups Zucchini Cut in 1" squares
1 Cup Onion Sliced thin
1.5 Cup Shredded Cheddar Cheese
.5 Teaspoon Salt
.5 Dash Pepper
4 Eggs

Instructions

Combine zucchini and onions in a 10x6 dish and cover with plastic wrap.
Microwave on high 6 to 8 minutes
Drain well
Add cheese, salt and pepper and toss lightly
Beat eggs together and pour over zucchini
Cook on medium high in microwave 10 minutes or until center is set
Stir half-way if needed.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Zucchini Pasta Sauce

Ingredients

1 medium onion, chopped
2 tablespoons olive oil
1 -2 medium zucchini, sliced into 1/4-inch thick rounds
2 large fresh tomatoes, peeled, seeded and chopped
1 teaspoon sugar
2 teaspoons penzeys tuscan sunset or other italian seasoning
1/2 cup parmesan cheese, grated (optional)

Instructions

In large skillet, heat the oil over medium-low heat.
Add the onions, cover, and cook until translucent, 5-10 minutes.
Remove the cover, add the zucchini and cook for a few minutes.
Add the tomatoes, sugar and Italian seasoning, cooking until heated through.
Serve over pasta and top with Parmesan cheese if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Zucchini Pasta Sauce

Ingredients

1 medium onion, chopped
2 tablespoons olive oil
1 -2 medium zucchini, sliced into 1/4-inch thick rounds
2 large fresh tomatoes, peeled, seeded and chopped
1 teaspoon sugar
2 teaspoons penzeys tuscan sunset or other italian seasoning
1/2 cup parmesan cheese, grated (optional)

Instructions

In large skillet, heat the oil over medium-low heat.
Add the onions, cover, and cook until translucent, 5-10 minutes.
Remove the cover, add the zucchini and cook for a few minutes.
Add the tomatoes, sugar and Italian seasoning, cooking until heated through.
Serve over pasta and top with Parmesan cheese if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Zucchini Pasta Sauce

Ingredients

1 medium onion, chopped
2 tablespoons olive oil
1 -2 medium zucchini, sliced into 1/4-inch thick rounds
2 large fresh tomatoes, peeled, seeded and chopped
1 teaspoon sugar
2 teaspoons penzeys tuscan sunset or other italian seasoning
1/2 cup parmesan cheese, grated (optional)

Instructions

In large skillet, heat the oil over medium-low heat.
Add the onions, cover, and cook until translucent, 5-10 minutes.
Remove the cover, add the zucchini and cook for a few minutes.
Add the tomatoes, sugar and Italian seasoning, cooking until heated through.
Serve over pasta and top with Parmesan cheese if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Zucchini Pasta Sauce

Ingredients

1 medium onion, chopped
2 tablespoons olive oil
1 -2 medium zucchini, sliced into 1/4-inch thick rounds
2 large fresh tomatoes, peeled, seeded and chopped
1 teaspoon sugar
2 teaspoons penzeys tuscan sunset or other italian seasoning
1/2 cup parmesan cheese, grated (optional)

Instructions

In large skillet, heat the oil over medium-low heat.
Add the onions, cover, and cook until translucent, 5-10 minutes.
Remove the cover, add the zucchini and cook for a few minutes.
Add the tomatoes, sugar and Italian seasoning, cooking until heated through.
Serve over pasta and top with Parmesan cheese if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Wedges Recipe by Tasty

Ingredients

3 large zucchinis
2 eggs, beaten
2 cups italian breadcrumb
1 teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon pepper

Instructions

Preheat oven to 350°F (180°C).
Slice the ends off of each zucchini, then slice them in half and into wedges.
In a bowl, mix breadcrumbs, red pepper flakes, and salt.
Dip each wedge into egg mixture, then breadcrumb mixture.
Place on a baking sheet, skin side down.
Bake 15-20 minutes.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Wedges Recipe by Tasty

Ingredients

3 large zucchinis
2 eggs, beaten
2 cups italian breadcrumb
1 teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon pepper

Instructions

Preheat oven to 350°F (180°C).
Slice the ends off of each zucchini, then slice them in half and into wedges.
In a bowl, mix breadcrumbs, red pepper flakes, and salt.
Dip each wedge into egg mixture, then breadcrumb mixture.
Place on a baking sheet, skin side down.
Bake 15-20 minutes.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Wedges Recipe by Tasty

Ingredients

3 large zucchinis
2 eggs, beaten
2 cups italian breadcrumb
1 teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon pepper

Instructions

Preheat oven to 350°F (180°C).
Slice the ends off of each zucchini, then slice them in half and into wedges.
In a bowl, mix breadcrumbs, red pepper flakes, and salt.
Dip each wedge into egg mixture, then breadcrumb mixture.
Place on a baking sheet, skin side down.
Bake 15-20 minutes.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Wedges Recipe by Tasty

Ingredients

3 large zucchinis
2 eggs, beaten
2 cups italian breadcrumb
1 teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon pepper

Instructions

Preheat oven to 350°F (180°C).
Slice the ends off of each zucchini, then slice them in half and into wedges.
In a bowl, mix breadcrumbs, red pepper flakes, and salt.
Dip each wedge into egg mixture, then breadcrumb mixture.
Place on a baking sheet, skin side down.
Bake 15-20 minutes.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Gratin

Ingredients

zest of one lemon
1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
1/2 teaspoon fine grain sea salt
1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil
1/4 cup unsalted butter
2 cups fresh whole wheat bread crumbs*
1/2 pound waxy potatoes, sliced transparently thin
3/4 cup grated Gruyere cheese, grated on a box grater

Instructions

Preheat oven to 400°F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.
Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.
Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.
Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.
Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.
Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Gratin

Ingredients

zest of one lemon
1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
1/2 teaspoon fine grain sea salt
1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil
1/4 cup unsalted butter
2 cups fresh whole wheat bread crumbs*
1/2 pound waxy potatoes, sliced transparently thin
3/4 cup grated Gruyere cheese, grated on a box grater

Instructions

Preheat oven to 400°F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.
Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.
Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.
Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.
Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.
Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Gratin

Ingredients

zest of one lemon
1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
1/2 teaspoon fine grain sea salt
1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil
1/4 cup unsalted butter
2 cups fresh whole wheat bread crumbs*
1/2 pound waxy potatoes, sliced transparently thin
3/4 cup grated Gruyere cheese, grated on a box grater

Instructions

Preheat oven to 400°F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.
Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.
Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.
Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.
Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.
Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Gratin

Ingredients

zest of one lemon
1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
1/2 teaspoon fine grain sea salt
1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil
1/4 cup unsalted butter
2 cups fresh whole wheat bread crumbs*
1/2 pound waxy potatoes, sliced transparently thin
3/4 cup grated Gruyere cheese, grated on a box grater

Instructions

Preheat oven to 400°F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.
Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.
Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.
Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.
Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.
Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini "Pasta" Caprese

Ingredients

3 tablespoons Olive oil
2 pounds small zucchini spiralized
12 ounces ripe tomatoes chopped
8 ounces Fresh mozzarella cheese cut into 1/2" cubes
1/2 cup fresh basil leaves loosely packed and torn
2 tablespoons capers chopped
2 cloves garlic crushed with press
1/4 cup roasted salted almonds chopped

Instructions

In 12-inch skillet, heat oil on medium until hot. Add zucchini. Cook 1-2 minutes or until just beginning to soften, stirring. Remove from heat; transfer to a large bowl.
To bowl with zucchini, add tomatoes, mozzarella, basil, garlic and 1/2 tsp salt. Gently toss to combine. Serve immediately, top with almonds.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini "Pasta" Caprese

Ingredients

3 tablespoons Olive oil
2 pounds small zucchini spiralized
12 ounces ripe tomatoes chopped
8 ounces Fresh mozzarella cheese cut into 1/2" cubes
1/2 cup fresh basil leaves loosely packed and torn
2 tablespoons capers chopped
2 cloves garlic crushed with press
1/4 cup roasted salted almonds chopped

Instructions

In 12-inch skillet, heat oil on medium until hot. Add zucchini. Cook 1-2 minutes or until just beginning to soften, stirring. Remove from heat; transfer to a large bowl.
To bowl with zucchini, add tomatoes, mozzarella, basil, garlic and 1/2 tsp salt. Gently toss to combine. Serve immediately, top with almonds.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini "Pasta" Caprese

Ingredients

3 tablespoons Olive oil
2 pounds small zucchini spiralized
12 ounces ripe tomatoes chopped
8 ounces Fresh mozzarella cheese cut into 1/2" cubes
1/2 cup fresh basil leaves loosely packed and torn
2 tablespoons capers chopped
2 cloves garlic crushed with press
1/4 cup roasted salted almonds chopped

Instructions

In 12-inch skillet, heat oil on medium until hot. Add zucchini. Cook 1-2 minutes or until just beginning to soften, stirring. Remove from heat; transfer to a large bowl.
To bowl with zucchini, add tomatoes, mozzarella, basil, garlic and 1/2 tsp salt. Gently toss to combine. Serve immediately, top with almonds.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini "Pasta" Caprese

Ingredients

3 tablespoons Olive oil
2 pounds small zucchini spiralized
12 ounces ripe tomatoes chopped
8 ounces Fresh mozzarella cheese cut into 1/2" cubes
1/2 cup fresh basil leaves loosely packed and torn
2 tablespoons capers chopped
2 cloves garlic crushed with press
1/4 cup roasted salted almonds chopped

Instructions

In 12-inch skillet, heat oil on medium until hot. Add zucchini. Cook 1-2 minutes or until just beginning to soften, stirring. Remove from heat; transfer to a large bowl.
To bowl with zucchini, add tomatoes, mozzarella, basil, garlic and 1/2 tsp salt. Gently toss to combine. Serve immediately, top with almonds.

Sun, 05 Jul 2026 00:00:00 GMT

Pasta With Summer Squash and Zucchini

Ingredients

1 (14 ounce) jar spaghetti sauce, your favourite
1 medium zucchini, thinly sliced
2 small yellow squash, thinly sliced
2 medium onions, finely chopped
3 garlic cloves, pressed
1 tablespoon olive oil
3/4 teaspoon basil
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
12 ounces whole wheat pasta, cooked and drained

Instructions

In a large skillet, saute zucchini, yellow squash, onion and garlic in olive oil until vegetables are almost tender. Add basil and spaghetti sauce and stir until warmed through.
Spoon sauce over hot linguini. Toss to coat well. Top with cheeses.

Sun, 05 Jul 2026 00:00:00 GMT

Pasta With Summer Squash and Zucchini

Ingredients

1 (14 ounce) jar spaghetti sauce, your favourite
1 medium zucchini, thinly sliced
2 small yellow squash, thinly sliced
2 medium onions, finely chopped
3 garlic cloves, pressed
1 tablespoon olive oil
3/4 teaspoon basil
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
12 ounces whole wheat pasta, cooked and drained

Instructions

In a large skillet, saute zucchini, yellow squash, onion and garlic in olive oil until vegetables are almost tender. Add basil and spaghetti sauce and stir until warmed through.
Spoon sauce over hot linguini. Toss to coat well. Top with cheeses.

Sun, 05 Jul 2026 00:00:00 GMT

Pasta With Summer Squash and Zucchini

Ingredients

1 (14 ounce) jar spaghetti sauce, your favourite
1 medium zucchini, thinly sliced
2 small yellow squash, thinly sliced
2 medium onions, finely chopped
3 garlic cloves, pressed
1 tablespoon olive oil
3/4 teaspoon basil
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
12 ounces whole wheat pasta, cooked and drained

Instructions

In a large skillet, saute zucchini, yellow squash, onion and garlic in olive oil until vegetables are almost tender. Add basil and spaghetti sauce and stir until warmed through.
Spoon sauce over hot linguini. Toss to coat well. Top with cheeses.

Sun, 05 Jul 2026 00:00:00 GMT

Pasta With Summer Squash and Zucchini

Ingredients

1 (14 ounce) jar spaghetti sauce, your favourite
1 medium zucchini, thinly sliced
2 small yellow squash, thinly sliced
2 medium onions, finely chopped
3 garlic cloves, pressed
1 tablespoon olive oil
3/4 teaspoon basil
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
12 ounces whole wheat pasta, cooked and drained

Instructions

In a large skillet, saute zucchini, yellow squash, onion and garlic in olive oil until vegetables are almost tender. Add basil and spaghetti sauce and stir until warmed through.
Spoon sauce over hot linguini. Toss to coat well. Top with cheeses.

Sun, 05 Jul 2026 00:00:00 GMT

Steamed Zucchini

Ingredients

1 1/4 lb Medium zucchini; cut in 1/4

Instructions

Prep: 5 min, Cook: 5 min. Place zucchini in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until zucchini is bright green and tender. Drain and season with salt and pepper to taste. Posted to recipelu-digest by molony on Mar 10, 1998

Sun, 05 Jul 2026 00:00:00 GMT

Steamed Zucchini

Ingredients

1 1/4 lb Medium zucchini; cut in 1/4

Instructions

Prep: 5 min, Cook: 5 min. Place zucchini in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until zucchini is bright green and tender. Drain and season with salt and pepper to taste. Posted to recipelu-digest by molony on Mar 10, 1998

Sun, 05 Jul 2026 00:00:00 GMT

Steamed Zucchini

Ingredients

1 1/4 lb Medium zucchini; cut in 1/4

Instructions

Prep: 5 min, Cook: 5 min. Place zucchini in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until zucchini is bright green and tender. Drain and season with salt and pepper to taste. Posted to recipelu-digest by molony on Mar 10, 1998

Sun, 05 Jul 2026 00:00:00 GMT

Steamed Zucchini

Ingredients

1 1/4 lb Medium zucchini; cut in 1/4

Instructions

Prep: 5 min, Cook: 5 min. Place zucchini in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until zucchini is bright green and tender. Drain and season with salt and pepper to taste. Posted to recipelu-digest by molony on Mar 10, 1998

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Ricotta Zucchini Pasta

Ingredients

8 ounces pasta (gluten-free for gluten-free)
1 tablespoon olive oil
2 medium zucchini, sliced, shaved or shredded
2 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1 cup (8 ounces) ricotta
1/4 cup parmigiano reggiano (parmesan cheese) grated
2 teaspoons fresh lemon zest
salt and pepper to taste
2 tablespoons basil, torn

Instructions

Start cooking the pasta as directed on the package.
Meanwhile, heat the oil in a pan over medium, heat, add the zucchini and cook until just tender, about 3-5 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute, before turning off the heat.
Mix the ricotta, parmesan, lemon zest, salt and pepper.
Drain the pasta reserving 1-2 cups of cooking water.
Mix enough of the cooking water into the ricotta mixture to form a sauce before adding the cooked pasta and zucchini and tossing to coat evenly.
Mix in the basil and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Ricotta Zucchini Pasta

Ingredients

8 ounces pasta (gluten-free for gluten-free)
1 tablespoon olive oil
2 medium zucchini, sliced, shaved or shredded
2 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1 cup (8 ounces) ricotta
1/4 cup parmigiano reggiano (parmesan cheese) grated
2 teaspoons fresh lemon zest
salt and pepper to taste
2 tablespoons basil, torn

Instructions

Start cooking the pasta as directed on the package.
Meanwhile, heat the oil in a pan over medium, heat, add the zucchini and cook until just tender, about 3-5 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute, before turning off the heat.
Mix the ricotta, parmesan, lemon zest, salt and pepper.
Drain the pasta reserving 1-2 cups of cooking water.
Mix enough of the cooking water into the ricotta mixture to form a sauce before adding the cooked pasta and zucchini and tossing to coat evenly.
Mix in the basil and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Ricotta Zucchini Pasta

Ingredients

8 ounces pasta (gluten-free for gluten-free)
1 tablespoon olive oil
2 medium zucchini, sliced, shaved or shredded
2 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1 cup (8 ounces) ricotta
1/4 cup parmigiano reggiano (parmesan cheese) grated
2 teaspoons fresh lemon zest
salt and pepper to taste
2 tablespoons basil, torn

Instructions

Start cooking the pasta as directed on the package.
Meanwhile, heat the oil in a pan over medium, heat, add the zucchini and cook until just tender, about 3-5 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute, before turning off the heat.
Mix the ricotta, parmesan, lemon zest, salt and pepper.
Drain the pasta reserving 1-2 cups of cooking water.
Mix enough of the cooking water into the ricotta mixture to form a sauce before adding the cooked pasta and zucchini and tossing to coat evenly.
Mix in the basil and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Ricotta Zucchini Pasta

Ingredients

8 ounces pasta (gluten-free for gluten-free)
1 tablespoon olive oil
2 medium zucchini, sliced, shaved or shredded
2 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1 cup (8 ounces) ricotta
1/4 cup parmigiano reggiano (parmesan cheese) grated
2 teaspoons fresh lemon zest
salt and pepper to taste
2 tablespoons basil, torn

Instructions

Start cooking the pasta as directed on the package.
Meanwhile, heat the oil in a pan over medium, heat, add the zucchini and cook until just tender, about 3-5 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute, before turning off the heat.
Mix the ricotta, parmesan, lemon zest, salt and pepper.
Drain the pasta reserving 1-2 cups of cooking water.
Mix enough of the cooking water into the ricotta mixture to form a sauce before adding the cooked pasta and zucchini and tossing to coat evenly.
Mix in the basil and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Pasta with Zucchini Pesto

Ingredients

Kosher salt, to taste
1 lb. mezzi rigatoni or other short pasta
1 lb. green beans, cut into 1 1/2-inch pieces
1 medium zucchini
1/4 c. sliced almonds
2 garlic cloves
1 c. fresh parsley
1/2 c. fresh tarragon
1/3 c. plus 2 tablespoons olive oil
1/2 c. grated parmesan cheese, plus more for topping
Black pepper, to taste
1 lb. yellow summer squash, cut into half-moons
3/4 c. heavy cream

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the green beans during the last 2 minutes. Reserve 1 cup cooking water, then drain the pasta and green beans and place in a large bowl.
Meanwhile, slice the zucchini in half lengthwise. Use a spoon to scrape out the seeds. Chop the zucchini into ½-inch pieces.
Make the pesto: Place the almonds and garlic in a food processor and pulse until finely chopped. Add the parsley,tarragon and zucchini and pulse until finely chopped. With the machine running, slowly drizzle in 1/3 cup olive oil and process until fairly smooth. Scrape into a bowl and mix in the parmesan and season with salt and pepper.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the yellow squash, season with salt and pepper and cook, stirring, until browned, 4 to 5 minutes.
Add the heavy cream to the skillet and stir. Reduce the heat to low and let thicken slightly, about 2 minutes. Mix in the pesto until evenly distributed.
Add the pesto mixture to the pasta and green beans and toss, adding the reserved cooking water as needed to loosen. Serve with more parmesan for topping.

Sun, 05 Jul 2026 00:00:00 GMT

Pasta with Zucchini Pesto

Ingredients

Kosher salt, to taste
1 lb. mezzi rigatoni or other short pasta
1 lb. green beans, cut into 1 1/2-inch pieces
1 medium zucchini
1/4 c. sliced almonds
2 garlic cloves
1 c. fresh parsley
1/2 c. fresh tarragon
1/3 c. plus 2 tablespoons olive oil
1/2 c. grated parmesan cheese, plus more for topping
Black pepper, to taste
1 lb. yellow summer squash, cut into half-moons
3/4 c. heavy cream

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the green beans during the last 2 minutes. Reserve 1 cup cooking water, then drain the pasta and green beans and place in a large bowl.
Meanwhile, slice the zucchini in half lengthwise. Use a spoon to scrape out the seeds. Chop the zucchini into ½-inch pieces.
Make the pesto: Place the almonds and garlic in a food processor and pulse until finely chopped. Add the parsley,tarragon and zucchini and pulse until finely chopped. With the machine running, slowly drizzle in 1/3 cup olive oil and process until fairly smooth. Scrape into a bowl and mix in the parmesan and season with salt and pepper.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the yellow squash, season with salt and pepper and cook, stirring, until browned, 4 to 5 minutes.
Add the heavy cream to the skillet and stir. Reduce the heat to low and let thicken slightly, about 2 minutes. Mix in the pesto until evenly distributed.
Add the pesto mixture to the pasta and green beans and toss, adding the reserved cooking water as needed to loosen. Serve with more parmesan for topping.

Sun, 05 Jul 2026 00:00:00 GMT

Pasta with Zucchini Pesto

Ingredients

Kosher salt, to taste
1 lb. mezzi rigatoni or other short pasta
1 lb. green beans, cut into 1 1/2-inch pieces
1 medium zucchini
1/4 c. sliced almonds
2 garlic cloves
1 c. fresh parsley
1/2 c. fresh tarragon
1/3 c. plus 2 tablespoons olive oil
1/2 c. grated parmesan cheese, plus more for topping
Black pepper, to taste
1 lb. yellow summer squash, cut into half-moons
3/4 c. heavy cream

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the green beans during the last 2 minutes. Reserve 1 cup cooking water, then drain the pasta and green beans and place in a large bowl.
Meanwhile, slice the zucchini in half lengthwise. Use a spoon to scrape out the seeds. Chop the zucchini into ½-inch pieces.
Make the pesto: Place the almonds and garlic in a food processor and pulse until finely chopped. Add the parsley,tarragon and zucchini and pulse until finely chopped. With the machine running, slowly drizzle in 1/3 cup olive oil and process until fairly smooth. Scrape into a bowl and mix in the parmesan and season with salt and pepper.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the yellow squash, season with salt and pepper and cook, stirring, until browned, 4 to 5 minutes.
Add the heavy cream to the skillet and stir. Reduce the heat to low and let thicken slightly, about 2 minutes. Mix in the pesto until evenly distributed.
Add the pesto mixture to the pasta and green beans and toss, adding the reserved cooking water as needed to loosen. Serve with more parmesan for topping.

Sun, 05 Jul 2026 00:00:00 GMT

Pasta with Zucchini Pesto

Ingredients

Kosher salt, to taste
1 lb. mezzi rigatoni or other short pasta
1 lb. green beans, cut into 1 1/2-inch pieces
1 medium zucchini
1/4 c. sliced almonds
2 garlic cloves
1 c. fresh parsley
1/2 c. fresh tarragon
1/3 c. plus 2 tablespoons olive oil
1/2 c. grated parmesan cheese, plus more for topping
Black pepper, to taste
1 lb. yellow summer squash, cut into half-moons
3/4 c. heavy cream

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the green beans during the last 2 minutes. Reserve 1 cup cooking water, then drain the pasta and green beans and place in a large bowl.
Meanwhile, slice the zucchini in half lengthwise. Use a spoon to scrape out the seeds. Chop the zucchini into ½-inch pieces.
Make the pesto: Place the almonds and garlic in a food processor and pulse until finely chopped. Add the parsley,tarragon and zucchini and pulse until finely chopped. With the machine running, slowly drizzle in 1/3 cup olive oil and process until fairly smooth. Scrape into a bowl and mix in the parmesan and season with salt and pepper.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the yellow squash, season with salt and pepper and cook, stirring, until browned, 4 to 5 minutes.
Add the heavy cream to the skillet and stir. Reduce the heat to low and let thicken slightly, about 2 minutes. Mix in the pesto until evenly distributed.
Add the pesto mixture to the pasta and green beans and toss, adding the reserved cooking water as needed to loosen. Serve with more parmesan for topping.

Sun, 05 Jul 2026 00:00:00 GMT

Micro Zucchini

Ingredients

1 cl Garlic, minced
(about 1 cup)
6 Eggs
1/4 ts Oregano
1 sm Unpeeled zucchini, chopped
Black Pepper to taste
1/2 Grated Parmesan cheese
1 ts olive oil
1 sm Onion chopped
1/2 ts Basil
1/4 ts Salt

Instructions

In a 9" microwavable quiche dish or round cake dish combine oil, onion, garlic, zucchini and pepper; stir to coat veggies with oil.Microwave, uncovered at high (%100) 4 to 6 minutes or until softened, stirring part way through. Lightly beat eggs with seasoning; stir in cheese.Pour egg mixture over vegies; stir until mixed.Microwave, uncovered at medium high (%70) 3 minutes.Stir mixture with fork, moving outer cooked parts toward center>Microwave at medium high 3-5 minutes or until frittata is set.Let stand flat on counter 5 minutes before serving. Makes four servings.

Sun, 05 Jul 2026 00:00:00 GMT

Micro Zucchini

Ingredients

1 cl Garlic, minced
(about 1 cup)
6 Eggs
1/4 ts Oregano
1 sm Unpeeled zucchini, chopped
Black Pepper to taste
1/2 Grated Parmesan cheese
1 ts olive oil
1 sm Onion chopped
1/2 ts Basil
1/4 ts Salt

Instructions

In a 9" microwavable quiche dish or round cake dish combine oil, onion, garlic, zucchini and pepper; stir to coat veggies with oil.Microwave, uncovered at high (%100) 4 to 6 minutes or until softened, stirring part way through. Lightly beat eggs with seasoning; stir in cheese.Pour egg mixture over vegies; stir until mixed.Microwave, uncovered at medium high (%70) 3 minutes.Stir mixture with fork, moving outer cooked parts toward center>Microwave at medium high 3-5 minutes or until frittata is set.Let stand flat on counter 5 minutes before serving. Makes four servings.

Sun, 05 Jul 2026 00:00:00 GMT

Micro Zucchini

Ingredients

1 cl Garlic, minced
(about 1 cup)
6 Eggs
1/4 ts Oregano
1 sm Unpeeled zucchini, chopped
Black Pepper to taste
1/2 Grated Parmesan cheese
1 ts olive oil
1 sm Onion chopped
1/2 ts Basil
1/4 ts Salt

Instructions

In a 9" microwavable quiche dish or round cake dish combine oil, onion, garlic, zucchini and pepper; stir to coat veggies with oil.Microwave, uncovered at high (%100) 4 to 6 minutes or until softened, stirring part way through. Lightly beat eggs with seasoning; stir in cheese.Pour egg mixture over vegies; stir until mixed.Microwave, uncovered at medium high (%70) 3 minutes.Stir mixture with fork, moving outer cooked parts toward center>Microwave at medium high 3-5 minutes or until frittata is set.Let stand flat on counter 5 minutes before serving. Makes four servings.

Sun, 05 Jul 2026 00:00:00 GMT

Micro Zucchini

Ingredients

1 cl Garlic, minced
(about 1 cup)
6 Eggs
1/4 ts Oregano
1 sm Unpeeled zucchini, chopped
Black Pepper to taste
1/2 Grated Parmesan cheese
1 ts olive oil
1 sm Onion chopped
1/2 ts Basil
1/4 ts Salt

Instructions

In a 9" microwavable quiche dish or round cake dish combine oil, onion, garlic, zucchini and pepper; stir to coat veggies with oil.Microwave, uncovered at high (%100) 4 to 6 minutes or until softened, stirring part way through. Lightly beat eggs with seasoning; stir in cheese.Pour egg mixture over vegies; stir until mixed.Microwave, uncovered at medium high (%70) 3 minutes.Stir mixture with fork, moving outer cooked parts toward center>Microwave at medium high 3-5 minutes or until frittata is set.Let stand flat on counter 5 minutes before serving. Makes four servings.

Sun, 05 Jul 2026 00:00:00 GMT

Sautéed Zucchini With Gruyere

Ingredients

1 lb zucchini, sliced (about 4 small zucchini or 1 large, sliced into 1/4 to 1/2 inch thick slices)
2 tablespoons canola oil
1/2 cup onion, sliced
1 garlic clove, minced
2 tablespoons fresh tarragon, chopped (or 1/2 teaspoon dried)
1/4 cup fresh basil, chopped (or 1 teaspoon dried)
2 ounces gruyere swiss cheese, sliced thin (can substitute other Swiss)
salt, to taste
pepper, to taste

Instructions

Heat oil in a large sauté pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.).
Coat the bottom of the pan with the oil, adding more if needed.
When the pan is hot, add the zucchini and onions.
Spread out along the bottom of the pan.
Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes).
Sprinkle with salt and pepper while cooking.
Halfway through the cooking, add the garlic and the herbs.
If there is any sticking to the pan, add a little more oil.
Remove the pan from the heat.
Place slices of cheese over the zucchini in a single layer.
Cover the pan. Let sit for a few minutes, until the cheese is just melted. Remove the zucchini to a serving dish. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Sautéed Zucchini With Gruyere

Ingredients

1 lb zucchini, sliced (about 4 small zucchini or 1 large, sliced into 1/4 to 1/2 inch thick slices)
2 tablespoons canola oil
1/2 cup onion, sliced
1 garlic clove, minced
2 tablespoons fresh tarragon, chopped (or 1/2 teaspoon dried)
1/4 cup fresh basil, chopped (or 1 teaspoon dried)
2 ounces gruyere swiss cheese, sliced thin (can substitute other Swiss)
salt, to taste
pepper, to taste

Instructions

Heat oil in a large sauté pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.).
Coat the bottom of the pan with the oil, adding more if needed.
When the pan is hot, add the zucchini and onions.
Spread out along the bottom of the pan.
Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes).
Sprinkle with salt and pepper while cooking.
Halfway through the cooking, add the garlic and the herbs.
If there is any sticking to the pan, add a little more oil.
Remove the pan from the heat.
Place slices of cheese over the zucchini in a single layer.
Cover the pan. Let sit for a few minutes, until the cheese is just melted. Remove the zucchini to a serving dish. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Sautéed Zucchini With Gruyere

Ingredients

1 lb zucchini, sliced (about 4 small zucchini or 1 large, sliced into 1/4 to 1/2 inch thick slices)
2 tablespoons canola oil
1/2 cup onion, sliced
1 garlic clove, minced
2 tablespoons fresh tarragon, chopped (or 1/2 teaspoon dried)
1/4 cup fresh basil, chopped (or 1 teaspoon dried)
2 ounces gruyere swiss cheese, sliced thin (can substitute other Swiss)
salt, to taste
pepper, to taste

Instructions

Heat oil in a large sauté pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.).
Coat the bottom of the pan with the oil, adding more if needed.
When the pan is hot, add the zucchini and onions.
Spread out along the bottom of the pan.
Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes).
Sprinkle with salt and pepper while cooking.
Halfway through the cooking, add the garlic and the herbs.
If there is any sticking to the pan, add a little more oil.
Remove the pan from the heat.
Place slices of cheese over the zucchini in a single layer.
Cover the pan. Let sit for a few minutes, until the cheese is just melted. Remove the zucchini to a serving dish. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Sautéed Zucchini With Gruyere

Ingredients

1 lb zucchini, sliced (about 4 small zucchini or 1 large, sliced into 1/4 to 1/2 inch thick slices)
2 tablespoons canola oil
1/2 cup onion, sliced
1 garlic clove, minced
2 tablespoons fresh tarragon, chopped (or 1/2 teaspoon dried)
1/4 cup fresh basil, chopped (or 1 teaspoon dried)
2 ounces gruyere swiss cheese, sliced thin (can substitute other Swiss)
salt, to taste
pepper, to taste

Instructions

Heat oil in a large sauté pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.).
Coat the bottom of the pan with the oil, adding more if needed.
When the pan is hot, add the zucchini and onions.
Spread out along the bottom of the pan.
Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes).
Sprinkle with salt and pepper while cooking.
Halfway through the cooking, add the garlic and the herbs.
If there is any sticking to the pan, add a little more oil.
Remove the pan from the heat.
Place slices of cheese over the zucchini in a single layer.
Cover the pan. Let sit for a few minutes, until the cheese is just melted. Remove the zucchini to a serving dish. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini Recipe

Ingredients

8 medium zucchini
6 medium carrot
4 large tomato
12 medium mushroom
4 cloves garlic
2 large cheese cubes

Instructions

To start with, carefully carve out the thin layer of the top of the zucchini from its length with a knife. Then, using a spoon, scoop out the contents of the zucchini and keep aside.
Slice the mushrooms, cut the carrots into thin julienne, mince the garlic, finely dice the onions, crush the tomatoes and grate the cheese.
Now, pre-heat the oven at 180 degree Celsius. Then, put a frying pan on the medium flame and heat oil in it. Add the prepped contents and the centre of the zucchini to it, after the oil is hot enough. After some slight stirs, and the tomatoes.
Once, the mixture is ready, add it to the zucchinis’ centre. Repeat the process. Once all the zucchinis are stuffed, place them on the tray and toss it in the oven to bake it for 20 minutes. Then, add the cheese and put it in the oven again for minutes to turn it golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini Recipe

Ingredients

8 medium zucchini
6 medium carrot
4 large tomato
12 medium mushroom
4 cloves garlic
2 large cheese cubes

Instructions

To start with, carefully carve out the thin layer of the top of the zucchini from its length with a knife. Then, using a spoon, scoop out the contents of the zucchini and keep aside.
Slice the mushrooms, cut the carrots into thin julienne, mince the garlic, finely dice the onions, crush the tomatoes and grate the cheese.
Now, pre-heat the oven at 180 degree Celsius. Then, put a frying pan on the medium flame and heat oil in it. Add the prepped contents and the centre of the zucchini to it, after the oil is hot enough. After some slight stirs, and the tomatoes.
Once, the mixture is ready, add it to the zucchinis’ centre. Repeat the process. Once all the zucchinis are stuffed, place them on the tray and toss it in the oven to bake it for 20 minutes. Then, add the cheese and put it in the oven again for minutes to turn it golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini Recipe

Ingredients

8 medium zucchini
6 medium carrot
4 large tomato
12 medium mushroom
4 cloves garlic
2 large cheese cubes

Instructions

To start with, carefully carve out the thin layer of the top of the zucchini from its length with a knife. Then, using a spoon, scoop out the contents of the zucchini and keep aside.
Slice the mushrooms, cut the carrots into thin julienne, mince the garlic, finely dice the onions, crush the tomatoes and grate the cheese.
Now, pre-heat the oven at 180 degree Celsius. Then, put a frying pan on the medium flame and heat oil in it. Add the prepped contents and the centre of the zucchini to it, after the oil is hot enough. After some slight stirs, and the tomatoes.
Once, the mixture is ready, add it to the zucchinis’ centre. Repeat the process. Once all the zucchinis are stuffed, place them on the tray and toss it in the oven to bake it for 20 minutes. Then, add the cheese and put it in the oven again for minutes to turn it golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini Recipe

Ingredients

8 medium zucchini
6 medium carrot
4 large tomato
12 medium mushroom
4 cloves garlic
2 large cheese cubes

Instructions

To start with, carefully carve out the thin layer of the top of the zucchini from its length with a knife. Then, using a spoon, scoop out the contents of the zucchini and keep aside.
Slice the mushrooms, cut the carrots into thin julienne, mince the garlic, finely dice the onions, crush the tomatoes and grate the cheese.
Now, pre-heat the oven at 180 degree Celsius. Then, put a frying pan on the medium flame and heat oil in it. Add the prepped contents and the centre of the zucchini to it, after the oil is hot enough. After some slight stirs, and the tomatoes.
Once, the mixture is ready, add it to the zucchinis’ centre. Repeat the process. Once all the zucchinis are stuffed, place them on the tray and toss it in the oven to bake it for 20 minutes. Then, add the cheese and put it in the oven again for minutes to turn it golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Cheesy Zucchini Bake Recipe

Ingredients

2 med. tomatoes,peeled and cut in wedges
2 small zucchini,sliced
2 small yellow summer squash,sliced
1/2 tsp dried thyme
1 tsp dried basil
1 tsp garlic powder
1/2 c shredded cheddar cheese
1/2 c grated Parmesan or Romano cheese
1/3 c dry breadcrumbs
1 c shredded mozzarella (optional)

Instructions

Preheat oven to 350'. Combine tomatoes,zucchini,squash,seasonings and cheddar cheese. Place in a 1-1/2 Qt. baking dish. Top with parmesan or romano cheese and bread crumbs.
Bake for 45 mins or till the vegetables are tender. If you want,you can then sprinkle the mozzarella cheese over the top and let stand 5 mins,so the cheese melts before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Cheesy Zucchini Bake Recipe

Ingredients

2 med. tomatoes,peeled and cut in wedges
2 small zucchini,sliced
2 small yellow summer squash,sliced
1/2 tsp dried thyme
1 tsp dried basil
1 tsp garlic powder
1/2 c shredded cheddar cheese
1/2 c grated Parmesan or Romano cheese
1/3 c dry breadcrumbs
1 c shredded mozzarella (optional)

Instructions

Preheat oven to 350'. Combine tomatoes,zucchini,squash,seasonings and cheddar cheese. Place in a 1-1/2 Qt. baking dish. Top with parmesan or romano cheese and bread crumbs.
Bake for 45 mins or till the vegetables are tender. If you want,you can then sprinkle the mozzarella cheese over the top and let stand 5 mins,so the cheese melts before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Cheesy Zucchini Bake Recipe

Ingredients

2 med. tomatoes,peeled and cut in wedges
2 small zucchini,sliced
2 small yellow summer squash,sliced
1/2 tsp dried thyme
1 tsp dried basil
1 tsp garlic powder
1/2 c shredded cheddar cheese
1/2 c grated Parmesan or Romano cheese
1/3 c dry breadcrumbs
1 c shredded mozzarella (optional)

Instructions

Preheat oven to 350'. Combine tomatoes,zucchini,squash,seasonings and cheddar cheese. Place in a 1-1/2 Qt. baking dish. Top with parmesan or romano cheese and bread crumbs.
Bake for 45 mins or till the vegetables are tender. If you want,you can then sprinkle the mozzarella cheese over the top and let stand 5 mins,so the cheese melts before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Cheesy Zucchini Bake Recipe

Ingredients

2 med. tomatoes,peeled and cut in wedges
2 small zucchini,sliced
2 small yellow summer squash,sliced
1/2 tsp dried thyme
1 tsp dried basil
1 tsp garlic powder
1/2 c shredded cheddar cheese
1/2 c grated Parmesan or Romano cheese
1/3 c dry breadcrumbs
1 c shredded mozzarella (optional)

Instructions

Preheat oven to 350'. Combine tomatoes,zucchini,squash,seasonings and cheddar cheese. Place in a 1-1/2 Qt. baking dish. Top with parmesan or romano cheese and bread crumbs.
Bake for 45 mins or till the vegetables are tender. If you want,you can then sprinkle the mozzarella cheese over the top and let stand 5 mins,so the cheese melts before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Provencal

Ingredients

2 tb Dry white wine
1 lg Garlic clove; peeled
1 ts Chopped fresh thyme
Salt
1 ts Chopped fresh oregano
1/4 ts Fresh rosemary; fine chopped
salt and pepper to taste
1 tb Chopped fresh parsley
3 md Ripe tomatoes
2 To 3 tb. olive oil
1 md Onion; peeled and chopped
1 lb Small zucchini; unpeeled

Instructions

*Or use canned plum tomatoes. Scrub zucchini well under running cold water. Cut off ends and cut into 1/4" slices. Sprinkle with salt, toss to coat and let stand in a colander for 30 minutes. Rinse well in cold water, then place in a cloth towel and squeeze out bitter juices. Dry well. Heat half the oil in a large, heavy skillet and lightly saute zucchini. Remove zucchini from pan and set aside. Discard used oil. Add remaining oil; heat. Add onions and gently cook, covered, over low heat ("sweat" the onions), just to soften. Remove lid. Turn heat to medium and add garlic. Cook, stirring, 1 minute. Add tomatoes. Add fresh herbs and wine and the reserved, sauteed zucchini. Cook 5 to 10 minutes, stirring frequently. Season with salt and pepper. Zucchini should still have some crunch to it. To vary this, add sliced, seeded green or red peppers with the onions to soften, and proceed as above. Serve warm as a side dish or cold as a salad. Use small zucchini for the sweetest flavor. From _Nancy Enrights Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 49. ISBN 0-88862-788-2. Electronic format by Cathy Harned.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Provencal

Ingredients

2 tb Dry white wine
1 lg Garlic clove; peeled
1 ts Chopped fresh thyme
Salt
1 ts Chopped fresh oregano
1/4 ts Fresh rosemary; fine chopped
salt and pepper to taste
1 tb Chopped fresh parsley
3 md Ripe tomatoes
2 To 3 tb. olive oil
1 md Onion; peeled and chopped
1 lb Small zucchini; unpeeled

Instructions

*Or use canned plum tomatoes. Scrub zucchini well under running cold water. Cut off ends and cut into 1/4" slices. Sprinkle with salt, toss to coat and let stand in a colander for 30 minutes. Rinse well in cold water, then place in a cloth towel and squeeze out bitter juices. Dry well. Heat half the oil in a large, heavy skillet and lightly saute zucchini. Remove zucchini from pan and set aside. Discard used oil. Add remaining oil; heat. Add onions and gently cook, covered, over low heat ("sweat" the onions), just to soften. Remove lid. Turn heat to medium and add garlic. Cook, stirring, 1 minute. Add tomatoes. Add fresh herbs and wine and the reserved, sauteed zucchini. Cook 5 to 10 minutes, stirring frequently. Season with salt and pepper. Zucchini should still have some crunch to it. To vary this, add sliced, seeded green or red peppers with the onions to soften, and proceed as above. Serve warm as a side dish or cold as a salad. Use small zucchini for the sweetest flavor. From _Nancy Enrights Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 49. ISBN 0-88862-788-2. Electronic format by Cathy Harned.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Provencal

Ingredients

2 tb Dry white wine
1 lg Garlic clove; peeled
1 ts Chopped fresh thyme
Salt
1 ts Chopped fresh oregano
1/4 ts Fresh rosemary; fine chopped
salt and pepper to taste
1 tb Chopped fresh parsley
3 md Ripe tomatoes
2 To 3 tb. olive oil
1 md Onion; peeled and chopped
1 lb Small zucchini; unpeeled

Instructions

*Or use canned plum tomatoes. Scrub zucchini well under running cold water. Cut off ends and cut into 1/4" slices. Sprinkle with salt, toss to coat and let stand in a colander for 30 minutes. Rinse well in cold water, then place in a cloth towel and squeeze out bitter juices. Dry well. Heat half the oil in a large, heavy skillet and lightly saute zucchini. Remove zucchini from pan and set aside. Discard used oil. Add remaining oil; heat. Add onions and gently cook, covered, over low heat ("sweat" the onions), just to soften. Remove lid. Turn heat to medium and add garlic. Cook, stirring, 1 minute. Add tomatoes. Add fresh herbs and wine and the reserved, sauteed zucchini. Cook 5 to 10 minutes, stirring frequently. Season with salt and pepper. Zucchini should still have some crunch to it. To vary this, add sliced, seeded green or red peppers with the onions to soften, and proceed as above. Serve warm as a side dish or cold as a salad. Use small zucchini for the sweetest flavor. From _Nancy Enrights Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 49. ISBN 0-88862-788-2. Electronic format by Cathy Harned.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Provencal

Ingredients

2 tb Dry white wine
1 lg Garlic clove; peeled
1 ts Chopped fresh thyme
Salt
1 ts Chopped fresh oregano
1/4 ts Fresh rosemary; fine chopped
salt and pepper to taste
1 tb Chopped fresh parsley
3 md Ripe tomatoes
2 To 3 tb. olive oil
1 md Onion; peeled and chopped
1 lb Small zucchini; unpeeled

Instructions

*Or use canned plum tomatoes. Scrub zucchini well under running cold water. Cut off ends and cut into 1/4" slices. Sprinkle with salt, toss to coat and let stand in a colander for 30 minutes. Rinse well in cold water, then place in a cloth towel and squeeze out bitter juices. Dry well. Heat half the oil in a large, heavy skillet and lightly saute zucchini. Remove zucchini from pan and set aside. Discard used oil. Add remaining oil; heat. Add onions and gently cook, covered, over low heat ("sweat" the onions), just to soften. Remove lid. Turn heat to medium and add garlic. Cook, stirring, 1 minute. Add tomatoes. Add fresh herbs and wine and the reserved, sauteed zucchini. Cook 5 to 10 minutes, stirring frequently. Season with salt and pepper. Zucchini should still have some crunch to it. To vary this, add sliced, seeded green or red peppers with the onions to soften, and proceed as above. Serve warm as a side dish or cold as a salad. Use small zucchini for the sweetest flavor. From _Nancy Enrights Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 49. ISBN 0-88862-788-2. Electronic format by Cathy Harned.

Sun, 05 Jul 2026 00:00:00 GMT

Stewed Zucchini With Tomatoes and Garlic

Ingredients

3 to 4 medium zucchini, cut into 1-inch pieces
1 (28-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 cup thinly sliced celery
1 large sweet onion, coarsely chopped
1/2 cup coarsely chopped green bell pepper
2 medium cloves garlic, thinly sliced
1/2 teaspoon granulated sugar, more to taste
1/2 teaspoon fine salt, more to taste
1/4 teaspoon freshly ground black pepper, more to taste

Instructions

Gather the ingredients.
In a medium saucepan, combine the zucchini, tomatoes, tomato sauce, celery, onion, bell pepper, garlic, sugar, salt, and pepper. Place the pan over high heat and bring to a boil.
Reduce the heat to low, cover the pan, and simmer , stirring occasionally, until the vegetables are tender, about 35 minutes. Remove the cover and cook until the mixture is slightly thicker, about 10 minutes more.
Taste and adjust seasonings. Serve

Sun, 05 Jul 2026 00:00:00 GMT

Stewed Zucchini With Tomatoes and Garlic

Ingredients

3 to 4 medium zucchini, cut into 1-inch pieces
1 (28-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 cup thinly sliced celery
1 large sweet onion, coarsely chopped
1/2 cup coarsely chopped green bell pepper
2 medium cloves garlic, thinly sliced
1/2 teaspoon granulated sugar, more to taste
1/2 teaspoon fine salt, more to taste
1/4 teaspoon freshly ground black pepper, more to taste

Instructions

Gather the ingredients.
In a medium saucepan, combine the zucchini, tomatoes, tomato sauce, celery, onion, bell pepper, garlic, sugar, salt, and pepper. Place the pan over high heat and bring to a boil.
Reduce the heat to low, cover the pan, and simmer , stirring occasionally, until the vegetables are tender, about 35 minutes. Remove the cover and cook until the mixture is slightly thicker, about 10 minutes more.
Taste and adjust seasonings. Serve

Sun, 05 Jul 2026 00:00:00 GMT

Stewed Zucchini With Tomatoes and Garlic

Ingredients

3 to 4 medium zucchini, cut into 1-inch pieces
1 (28-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 cup thinly sliced celery
1 large sweet onion, coarsely chopped
1/2 cup coarsely chopped green bell pepper
2 medium cloves garlic, thinly sliced
1/2 teaspoon granulated sugar, more to taste
1/2 teaspoon fine salt, more to taste
1/4 teaspoon freshly ground black pepper, more to taste

Instructions

Gather the ingredients.
In a medium saucepan, combine the zucchini, tomatoes, tomato sauce, celery, onion, bell pepper, garlic, sugar, salt, and pepper. Place the pan over high heat and bring to a boil.
Reduce the heat to low, cover the pan, and simmer , stirring occasionally, until the vegetables are tender, about 35 minutes. Remove the cover and cook until the mixture is slightly thicker, about 10 minutes more.
Taste and adjust seasonings. Serve

Sun, 05 Jul 2026 00:00:00 GMT

Stewed Zucchini With Tomatoes and Garlic

Ingredients

3 to 4 medium zucchini, cut into 1-inch pieces
1 (28-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 cup thinly sliced celery
1 large sweet onion, coarsely chopped
1/2 cup coarsely chopped green bell pepper
2 medium cloves garlic, thinly sliced
1/2 teaspoon granulated sugar, more to taste
1/2 teaspoon fine salt, more to taste
1/4 teaspoon freshly ground black pepper, more to taste

Instructions

Gather the ingredients.
In a medium saucepan, combine the zucchini, tomatoes, tomato sauce, celery, onion, bell pepper, garlic, sugar, salt, and pepper. Place the pan over high heat and bring to a boil.
Reduce the heat to low, cover the pan, and simmer , stirring occasionally, until the vegetables are tender, about 35 minutes. Remove the cover and cook until the mixture is slightly thicker, about 10 minutes more.
Taste and adjust seasonings. Serve

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Zucchini Stacks

Ingredients

Cooking spray
2 large zucchini, sliced into 1/8" coins, divided
Kosher salt
3 cloves garlic, grated or finely chopped
1/2 c. whole milk
1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
1 tbsp. Dijon mustard
1/2 tsp. freshly ground black pepper
1 1/2 oz. Parmesan, shredded (about 1/2 c.), divided
1 1/2 oz. Gruyère, shredded (about 1/2 c.), divided
1/3 c. panko bread crumbs
1 tbsp. extra-virgin olive oil
Marinara sauce, for serving

Instructions

Preheat oven to 425°. Spray a standard 12-cup muffin tin with cooking spray. Arrange one-third of zucchini on a paper towel-lined baking sheet; season with a pinch of salt. Repeat with remaining zucchini, separating each layer with paper towels. Let sit 10 minutes.
Meanwhile, in a large bowl, whisk garlic, milk, thyme, mustard, and pepper. Stir in half of Parmesan and half of Gruyère. Add zucchini and toss to coat.
Layer zucchini slices in prepared muffin cups, evenly dividing slices among cups. Pour remaining cheese mixture in bowl over stacks. Bake 20 minutes.
Meanwhile, in a small bowl, combine bread crumbs, oil, and remaining Parmesan and Gruyère. Top zucchini stacks with bread crumb mixture. Continue to bake until topping is golden brown and crispy, 20 to 25 minutes. Let cool 5 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Zucchini Stacks

Ingredients

Cooking spray
2 large zucchini, sliced into 1/8" coins, divided
Kosher salt
3 cloves garlic, grated or finely chopped
1/2 c. whole milk
1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
1 tbsp. Dijon mustard
1/2 tsp. freshly ground black pepper
1 1/2 oz. Parmesan, shredded (about 1/2 c.), divided
1 1/2 oz. Gruyère, shredded (about 1/2 c.), divided
1/3 c. panko bread crumbs
1 tbsp. extra-virgin olive oil
Marinara sauce, for serving

Instructions

Preheat oven to 425°. Spray a standard 12-cup muffin tin with cooking spray. Arrange one-third of zucchini on a paper towel-lined baking sheet; season with a pinch of salt. Repeat with remaining zucchini, separating each layer with paper towels. Let sit 10 minutes.
Meanwhile, in a large bowl, whisk garlic, milk, thyme, mustard, and pepper. Stir in half of Parmesan and half of Gruyère. Add zucchini and toss to coat.
Layer zucchini slices in prepared muffin cups, evenly dividing slices among cups. Pour remaining cheese mixture in bowl over stacks. Bake 20 minutes.
Meanwhile, in a small bowl, combine bread crumbs, oil, and remaining Parmesan and Gruyère. Top zucchini stacks with bread crumb mixture. Continue to bake until topping is golden brown and crispy, 20 to 25 minutes. Let cool 5 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Zucchini Stacks

Ingredients

Cooking spray
2 large zucchini, sliced into 1/8" coins, divided
Kosher salt
3 cloves garlic, grated or finely chopped
1/2 c. whole milk
1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
1 tbsp. Dijon mustard
1/2 tsp. freshly ground black pepper
1 1/2 oz. Parmesan, shredded (about 1/2 c.), divided
1 1/2 oz. Gruyère, shredded (about 1/2 c.), divided
1/3 c. panko bread crumbs
1 tbsp. extra-virgin olive oil
Marinara sauce, for serving

Instructions

Preheat oven to 425°. Spray a standard 12-cup muffin tin with cooking spray. Arrange one-third of zucchini on a paper towel-lined baking sheet; season with a pinch of salt. Repeat with remaining zucchini, separating each layer with paper towels. Let sit 10 minutes.
Meanwhile, in a large bowl, whisk garlic, milk, thyme, mustard, and pepper. Stir in half of Parmesan and half of Gruyère. Add zucchini and toss to coat.
Layer zucchini slices in prepared muffin cups, evenly dividing slices among cups. Pour remaining cheese mixture in bowl over stacks. Bake 20 minutes.
Meanwhile, in a small bowl, combine bread crumbs, oil, and remaining Parmesan and Gruyère. Top zucchini stacks with bread crumb mixture. Continue to bake until topping is golden brown and crispy, 20 to 25 minutes. Let cool 5 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Crispy Zucchini Stacks

Ingredients

Cooking spray
2 large zucchini, sliced into 1/8" coins, divided
Kosher salt
3 cloves garlic, grated or finely chopped
1/2 c. whole milk
1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
1 tbsp. Dijon mustard
1/2 tsp. freshly ground black pepper
1 1/2 oz. Parmesan, shredded (about 1/2 c.), divided
1 1/2 oz. Gruyère, shredded (about 1/2 c.), divided
1/3 c. panko bread crumbs
1 tbsp. extra-virgin olive oil
Marinara sauce, for serving

Instructions

Preheat oven to 425°. Spray a standard 12-cup muffin tin with cooking spray. Arrange one-third of zucchini on a paper towel-lined baking sheet; season with a pinch of salt. Repeat with remaining zucchini, separating each layer with paper towels. Let sit 10 minutes.
Meanwhile, in a large bowl, whisk garlic, milk, thyme, mustard, and pepper. Stir in half of Parmesan and half of Gruyère. Add zucchini and toss to coat.
Layer zucchini slices in prepared muffin cups, evenly dividing slices among cups. Pour remaining cheese mixture in bowl over stacks. Bake 20 minutes.
Meanwhile, in a small bowl, combine bread crumbs, oil, and remaining Parmesan and Gruyère. Top zucchini stacks with bread crumb mixture. Continue to bake until topping is golden brown and crispy, 20 to 25 minutes. Let cool 5 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Italian-Style Stuffed Zucchini Squash (Crock Pot)

Ingredients

1 medium zucchini or 1 medium summer squash, halved lengthwise, with seeds removed
1 cup tomato sauce
1 tablespoon red wine vinegar
1 small onion, chopped
1 teaspoon garlic, minced
1/4 cup uncooked brown rice
1 tablespoon dried parsley
1 tablespoon dried basil
1/8 teaspoon black pepper
2 tablespoons pine nuts, toasted
fresh parsley (optional)
fresh basil (optional)
mozzarella cheese (optional) or soy mozzarella cheese (optional)
parmesan cheese (optional) or vegan parmesan cheese (optional)

Instructions

To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
Place the zucchini halves in the bottom of an oval shaped slow cooker.
In a small bowl or measuring cup, combine the tomato sauce and vinegar.
In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
Fill the zucchini halves with the rice mixture.
Top with the remaining tomato sauce-vinegar mixture.
Cover and cook on LOW until the rice is tender, 4 to 6 hours.
Garnish with the pine nuts, fresh herbs, and cheese.
Makes 2 main dish servings or 4 side dish servings.

Sun, 05 Jul 2026 00:00:00 GMT

Italian-Style Stuffed Zucchini Squash (Crock Pot)

Ingredients

1 medium zucchini or 1 medium summer squash, halved lengthwise, with seeds removed
1 cup tomato sauce
1 tablespoon red wine vinegar
1 small onion, chopped
1 teaspoon garlic, minced
1/4 cup uncooked brown rice
1 tablespoon dried parsley
1 tablespoon dried basil
1/8 teaspoon black pepper
2 tablespoons pine nuts, toasted
fresh parsley (optional)
fresh basil (optional)
mozzarella cheese (optional) or soy mozzarella cheese (optional)
parmesan cheese (optional) or vegan parmesan cheese (optional)

Instructions

To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
Place the zucchini halves in the bottom of an oval shaped slow cooker.
In a small bowl or measuring cup, combine the tomato sauce and vinegar.
In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
Fill the zucchini halves with the rice mixture.
Top with the remaining tomato sauce-vinegar mixture.
Cover and cook on LOW until the rice is tender, 4 to 6 hours.
Garnish with the pine nuts, fresh herbs, and cheese.
Makes 2 main dish servings or 4 side dish servings.

Sun, 05 Jul 2026 00:00:00 GMT

Italian-Style Stuffed Zucchini Squash (Crock Pot)

Ingredients

1 medium zucchini or 1 medium summer squash, halved lengthwise, with seeds removed
1 cup tomato sauce
1 tablespoon red wine vinegar
1 small onion, chopped
1 teaspoon garlic, minced
1/4 cup uncooked brown rice
1 tablespoon dried parsley
1 tablespoon dried basil
1/8 teaspoon black pepper
2 tablespoons pine nuts, toasted
fresh parsley (optional)
fresh basil (optional)
mozzarella cheese (optional) or soy mozzarella cheese (optional)
parmesan cheese (optional) or vegan parmesan cheese (optional)

Instructions

To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
Place the zucchini halves in the bottom of an oval shaped slow cooker.
In a small bowl or measuring cup, combine the tomato sauce and vinegar.
In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
Fill the zucchini halves with the rice mixture.
Top with the remaining tomato sauce-vinegar mixture.
Cover and cook on LOW until the rice is tender, 4 to 6 hours.
Garnish with the pine nuts, fresh herbs, and cheese.
Makes 2 main dish servings or 4 side dish servings.

Sun, 05 Jul 2026 00:00:00 GMT

Italian-Style Stuffed Zucchini Squash (Crock Pot)

Ingredients

1 medium zucchini or 1 medium summer squash, halved lengthwise, with seeds removed
1 cup tomato sauce
1 tablespoon red wine vinegar
1 small onion, chopped
1 teaspoon garlic, minced
1/4 cup uncooked brown rice
1 tablespoon dried parsley
1 tablespoon dried basil
1/8 teaspoon black pepper
2 tablespoons pine nuts, toasted
fresh parsley (optional)
fresh basil (optional)
mozzarella cheese (optional) or soy mozzarella cheese (optional)
parmesan cheese (optional) or vegan parmesan cheese (optional)

Instructions

To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
Place the zucchini halves in the bottom of an oval shaped slow cooker.
In a small bowl or measuring cup, combine the tomato sauce and vinegar.
In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
Fill the zucchini halves with the rice mixture.
Top with the remaining tomato sauce-vinegar mixture.
Cover and cook on LOW until the rice is tender, 4 to 6 hours.
Garnish with the pine nuts, fresh herbs, and cheese.
Makes 2 main dish servings or 4 side dish servings.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini With Summer Herbs

Ingredients

1 lb zucchini
3 tablespoons olive oil
salt & freshly ground black pepper
1 1/2 tablespoons butter
1 teaspoon garlic clove, minced
1 tablespoon fresh parsley, chopped
2 teaspoons fresh chives, chopped
1 tablespoon fresh dill, chopped
1/2 teaspoon fresh tarragon, chopped
1 tablespoon fresh basil, chopped

Instructions

Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini With Summer Herbs

Ingredients

1 lb zucchini
3 tablespoons olive oil
salt & freshly ground black pepper
1 1/2 tablespoons butter
1 teaspoon garlic clove, minced
1 tablespoon fresh parsley, chopped
2 teaspoons fresh chives, chopped
1 tablespoon fresh dill, chopped
1/2 teaspoon fresh tarragon, chopped
1 tablespoon fresh basil, chopped

Instructions

Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini With Summer Herbs

Ingredients

1 lb zucchini
3 tablespoons olive oil
salt & freshly ground black pepper
1 1/2 tablespoons butter
1 teaspoon garlic clove, minced
1 tablespoon fresh parsley, chopped
2 teaspoons fresh chives, chopped
1 tablespoon fresh dill, chopped
1/2 teaspoon fresh tarragon, chopped
1 tablespoon fresh basil, chopped

Instructions

Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini With Summer Herbs

Ingredients

1 lb zucchini
3 tablespoons olive oil
salt & freshly ground black pepper
1 1/2 tablespoons butter
1 teaspoon garlic clove, minced
1 tablespoon fresh parsley, chopped
2 teaspoons fresh chives, chopped
1 tablespoon fresh dill, chopped
1/2 teaspoon fresh tarragon, chopped
1 tablespoon fresh basil, chopped

Instructions

Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Broiled Zucchini With Herbs

Ingredients

2 teaspoons olive oil
2 garlic cloves, minced or pressed
2 tablespoons fresh lemon juice
1/4 cup finely chopped fresh parsley
1/2 cup finely chopped scallion
1 teaspoon minced fresh mint leaves
1/2 teaspoon dried thyme
1 dash salt
1/4 teaspoon ground black pepper
5 cups sliced zucchini (about 1 1/2 pounds)
1 tomatoes, cut into wedges

Instructions

Preheat the broiler.
In a large bowl, whisk together the olive oil, garlic, lemon juice, parsley, scallions, mint, thyme, salt, and pepper.
Toss the zucchini and tomatoes with this mixture until evenly coated.
Place the vegetables on a baking sheet and broil for 8 to 10 minutes, until the zucchini is just tender.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Broiled Zucchini With Herbs

Ingredients

2 teaspoons olive oil
2 garlic cloves, minced or pressed
2 tablespoons fresh lemon juice
1/4 cup finely chopped fresh parsley
1/2 cup finely chopped scallion
1 teaspoon minced fresh mint leaves
1/2 teaspoon dried thyme
1 dash salt
1/4 teaspoon ground black pepper
5 cups sliced zucchini (about 1 1/2 pounds)
1 tomatoes, cut into wedges

Instructions

Preheat the broiler.
In a large bowl, whisk together the olive oil, garlic, lemon juice, parsley, scallions, mint, thyme, salt, and pepper.
Toss the zucchini and tomatoes with this mixture until evenly coated.
Place the vegetables on a baking sheet and broil for 8 to 10 minutes, until the zucchini is just tender.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Broiled Zucchini With Herbs

Ingredients

2 teaspoons olive oil
2 garlic cloves, minced or pressed
2 tablespoons fresh lemon juice
1/4 cup finely chopped fresh parsley
1/2 cup finely chopped scallion
1 teaspoon minced fresh mint leaves
1/2 teaspoon dried thyme
1 dash salt
1/4 teaspoon ground black pepper
5 cups sliced zucchini (about 1 1/2 pounds)
1 tomatoes, cut into wedges

Instructions

Preheat the broiler.
In a large bowl, whisk together the olive oil, garlic, lemon juice, parsley, scallions, mint, thyme, salt, and pepper.
Toss the zucchini and tomatoes with this mixture until evenly coated.
Place the vegetables on a baking sheet and broil for 8 to 10 minutes, until the zucchini is just tender.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Broiled Zucchini With Herbs

Ingredients

2 teaspoons olive oil
2 garlic cloves, minced or pressed
2 tablespoons fresh lemon juice
1/4 cup finely chopped fresh parsley
1/2 cup finely chopped scallion
1 teaspoon minced fresh mint leaves
1/2 teaspoon dried thyme
1 dash salt
1/4 teaspoon ground black pepper
5 cups sliced zucchini (about 1 1/2 pounds)
1 tomatoes, cut into wedges

Instructions

Preheat the broiler.
In a large bowl, whisk together the olive oil, garlic, lemon juice, parsley, scallions, mint, thyme, salt, and pepper.
Toss the zucchini and tomatoes with this mixture until evenly coated.
Place the vegetables on a baking sheet and broil for 8 to 10 minutes, until the zucchini is just tender.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini

Ingredients

3 medium zucchini, about 1 1/2 lb.
1 1/2 tsp. salt, divided, plus more for serving
3/4 c. all-purpose flour
1 egg
1/3 c. milk
1 c. seasoned breadcrumbs
1/3 c. grated parmesan cheese
1/2 tsp. black pepper
Vegetable oil, for frying
Chopped parsley, for serving
Lemon wedges, for serving

Instructions

Cut the zucchini into French fry-like pieces, about 3 inches long by 1/2-inch wide. Season with 1 teaspoon of salt and place in a single layer on a paper towel lined sheet tray. Set aside for 10 minutes, then pat dry with a paper towel.
Meanwhile, place the flour on a plate. In a wide, shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the breadcrumbs, parmesan cheese, pepper, and the remaining 1/2 teaspoon salt.
Working with 3 to 4 pieces at a time, dredge the zucchini in the flour to coat completely, dip in the egg mixture, then coat in the breadcrumb mixture. Set aside in a single layer on a sheet pan.
Preheat the oven to 200°F.
Meanwhile, heat a large skillet filled with about 1/2 inch of vegetable oil over medium-high heat until very hot (about 350°F). Working in batches, cook 8 to 10 pieces of zucchini in a single layer until golden brown all over, 2 to 3 minutes. Remove from the oil and transfer to a wire rack set over a sheet pan (or a sheet pan lined with paper towels). Keep the fried zucchini warm in the oven. Continue to fry the remaining zucchini, adding more oil as needed to the skillet.
Serve warm with chopped parsley and lemon wedges.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini

Ingredients

3 medium zucchini, about 1 1/2 lb.
1 1/2 tsp. salt, divided, plus more for serving
3/4 c. all-purpose flour
1 egg
1/3 c. milk
1 c. seasoned breadcrumbs
1/3 c. grated parmesan cheese
1/2 tsp. black pepper
Vegetable oil, for frying
Chopped parsley, for serving
Lemon wedges, for serving

Instructions

Cut the zucchini into French fry-like pieces, about 3 inches long by 1/2-inch wide. Season with 1 teaspoon of salt and place in a single layer on a paper towel lined sheet tray. Set aside for 10 minutes, then pat dry with a paper towel.
Meanwhile, place the flour on a plate. In a wide, shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the breadcrumbs, parmesan cheese, pepper, and the remaining 1/2 teaspoon salt.
Working with 3 to 4 pieces at a time, dredge the zucchini in the flour to coat completely, dip in the egg mixture, then coat in the breadcrumb mixture. Set aside in a single layer on a sheet pan.
Preheat the oven to 200°F.
Meanwhile, heat a large skillet filled with about 1/2 inch of vegetable oil over medium-high heat until very hot (about 350°F). Working in batches, cook 8 to 10 pieces of zucchini in a single layer until golden brown all over, 2 to 3 minutes. Remove from the oil and transfer to a wire rack set over a sheet pan (or a sheet pan lined with paper towels). Keep the fried zucchini warm in the oven. Continue to fry the remaining zucchini, adding more oil as needed to the skillet.
Serve warm with chopped parsley and lemon wedges.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini

Ingredients

3 medium zucchini, about 1 1/2 lb.
1 1/2 tsp. salt, divided, plus more for serving
3/4 c. all-purpose flour
1 egg
1/3 c. milk
1 c. seasoned breadcrumbs
1/3 c. grated parmesan cheese
1/2 tsp. black pepper
Vegetable oil, for frying
Chopped parsley, for serving
Lemon wedges, for serving

Instructions

Cut the zucchini into French fry-like pieces, about 3 inches long by 1/2-inch wide. Season with 1 teaspoon of salt and place in a single layer on a paper towel lined sheet tray. Set aside for 10 minutes, then pat dry with a paper towel.
Meanwhile, place the flour on a plate. In a wide, shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the breadcrumbs, parmesan cheese, pepper, and the remaining 1/2 teaspoon salt.
Working with 3 to 4 pieces at a time, dredge the zucchini in the flour to coat completely, dip in the egg mixture, then coat in the breadcrumb mixture. Set aside in a single layer on a sheet pan.
Preheat the oven to 200°F.
Meanwhile, heat a large skillet filled with about 1/2 inch of vegetable oil over medium-high heat until very hot (about 350°F). Working in batches, cook 8 to 10 pieces of zucchini in a single layer until golden brown all over, 2 to 3 minutes. Remove from the oil and transfer to a wire rack set over a sheet pan (or a sheet pan lined with paper towels). Keep the fried zucchini warm in the oven. Continue to fry the remaining zucchini, adding more oil as needed to the skillet.
Serve warm with chopped parsley and lemon wedges.

Sun, 05 Jul 2026 00:00:00 GMT

Fried Zucchini

Ingredients

3 medium zucchini, about 1 1/2 lb.
1 1/2 tsp. salt, divided, plus more for serving
3/4 c. all-purpose flour
1 egg
1/3 c. milk
1 c. seasoned breadcrumbs
1/3 c. grated parmesan cheese
1/2 tsp. black pepper
Vegetable oil, for frying
Chopped parsley, for serving
Lemon wedges, for serving

Instructions

Cut the zucchini into French fry-like pieces, about 3 inches long by 1/2-inch wide. Season with 1 teaspoon of salt and place in a single layer on a paper towel lined sheet tray. Set aside for 10 minutes, then pat dry with a paper towel.
Meanwhile, place the flour on a plate. In a wide, shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the breadcrumbs, parmesan cheese, pepper, and the remaining 1/2 teaspoon salt.
Working with 3 to 4 pieces at a time, dredge the zucchini in the flour to coat completely, dip in the egg mixture, then coat in the breadcrumb mixture. Set aside in a single layer on a sheet pan.
Preheat the oven to 200°F.
Meanwhile, heat a large skillet filled with about 1/2 inch of vegetable oil over medium-high heat until very hot (about 350°F). Working in batches, cook 8 to 10 pieces of zucchini in a single layer until golden brown all over, 2 to 3 minutes. Remove from the oil and transfer to a wire rack set over a sheet pan (or a sheet pan lined with paper towels). Keep the fried zucchini warm in the oven. Continue to fry the remaining zucchini, adding more oil as needed to the skillet.
Serve warm with chopped parsley and lemon wedges.

Sun, 05 Jul 2026 00:00:00 GMT

Zesty Zucchini Sticks

Ingredients

1/2 cup Italian breadcrumbs
1/4 cup grated parmesan cheese
4 -5 small zucchini, cut in strips
2 eggs, beaten well

Instructions

Mix crumbs and parmesan.
Dip zucchini strips in beaten egg, then in crumb mixture.
Spray baking sheet with cooking spray.
Place strips on sheet.
Bake at 425* for 20-25 minutes, or until golden.

Sun, 05 Jul 2026 00:00:00 GMT

Zesty Zucchini Sticks

Ingredients

1/2 cup Italian breadcrumbs
1/4 cup grated parmesan cheese
4 -5 small zucchini, cut in strips
2 eggs, beaten well

Instructions

Mix crumbs and parmesan.
Dip zucchini strips in beaten egg, then in crumb mixture.
Spray baking sheet with cooking spray.
Place strips on sheet.
Bake at 425* for 20-25 minutes, or until golden.

Sun, 05 Jul 2026 00:00:00 GMT

Zesty Zucchini Sticks

Ingredients

1/2 cup Italian breadcrumbs
1/4 cup grated parmesan cheese
4 -5 small zucchini, cut in strips
2 eggs, beaten well

Instructions

Mix crumbs and parmesan.
Dip zucchini strips in beaten egg, then in crumb mixture.
Spray baking sheet with cooking spray.
Place strips on sheet.
Bake at 425* for 20-25 minutes, or until golden.

Sun, 05 Jul 2026 00:00:00 GMT

Zesty Zucchini Sticks

Ingredients

1/2 cup Italian breadcrumbs
1/4 cup grated parmesan cheese
4 -5 small zucchini, cut in strips
2 eggs, beaten well

Instructions

Mix crumbs and parmesan.
Dip zucchini strips in beaten egg, then in crumb mixture.
Spray baking sheet with cooking spray.
Place strips on sheet.
Bake at 425* for 20-25 minutes, or until golden.

Sun, 05 Jul 2026 00:00:00 GMT

Stir-Fry Zucchini

Ingredients

1 large onion, thinly sliced
2 cloves garlic, crushed
1 -2 tablespoon canola oil or 1 -2 tablespoon peanut oil
1 lb zucchini, thinly sliced
1/4 cup brown sugar
1 tablespoon water
3 tablespoons regular soy sauce or 3 tablespoons low sodium soy sauce

Instructions

Stir-fry onion and garlic in oil for 1 minute.
Add zucchini and brown sugar.
Stir-fry for about 5 minutes.
Add water and soy sauce and continue to cook about 5 minutes more or just until zucchini is tender.

Sun, 05 Jul 2026 00:00:00 GMT

Stir-Fry Zucchini

Ingredients

1 large onion, thinly sliced
2 cloves garlic, crushed
1 -2 tablespoon canola oil or 1 -2 tablespoon peanut oil
1 lb zucchini, thinly sliced
1/4 cup brown sugar
1 tablespoon water
3 tablespoons regular soy sauce or 3 tablespoons low sodium soy sauce

Instructions

Stir-fry onion and garlic in oil for 1 minute.
Add zucchini and brown sugar.
Stir-fry for about 5 minutes.
Add water and soy sauce and continue to cook about 5 minutes more or just until zucchini is tender.

Sun, 05 Jul 2026 00:00:00 GMT

Stir-Fry Zucchini

Ingredients

1 large onion, thinly sliced
2 cloves garlic, crushed
1 -2 tablespoon canola oil or 1 -2 tablespoon peanut oil
1 lb zucchini, thinly sliced
1/4 cup brown sugar
1 tablespoon water
3 tablespoons regular soy sauce or 3 tablespoons low sodium soy sauce

Instructions

Stir-fry onion and garlic in oil for 1 minute.
Add zucchini and brown sugar.
Stir-fry for about 5 minutes.
Add water and soy sauce and continue to cook about 5 minutes more or just until zucchini is tender.

Sun, 05 Jul 2026 00:00:00 GMT

Stir-Fry Zucchini

Ingredients

1 large onion, thinly sliced
2 cloves garlic, crushed
1 -2 tablespoon canola oil or 1 -2 tablespoon peanut oil
1 lb zucchini, thinly sliced
1/4 cup brown sugar
1 tablespoon water
3 tablespoons regular soy sauce or 3 tablespoons low sodium soy sauce

Instructions

Stir-fry onion and garlic in oil for 1 minute.
Add zucchini and brown sugar.
Stir-fry for about 5 minutes.
Add water and soy sauce and continue to cook about 5 minutes more or just until zucchini is tender.

Sun, 05 Jul 2026 00:00:00 GMT

Marinated Zucchini and Mushrooms

Ingredients

8 ounces small whole fresh mushrooms
2 small zucchini, bias-sliced into 1/2-inch thick slices (or yellow summer squash)
1 small red bell pepper, cut into square pieces
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon sugar
1/4 teaspoon salt (or to taste)
1/2 teaspoon dried tarragon (may use 1 1/2 t. snipped fresh tarragon or oregano) or 1/2 teaspoon oregano, crushed (may use 1 1/2 t. snipped fresh tarragon or oregano)
1/4 teaspoon pepper (or to taste)
1 -2 garlic clove, minced

Instructions

Add mushrooms, zucchini, and red pepper in a plastic bag set in a deep bowl.
In a small bowl, mix the lemon juice, oil, sugar, salt, tarragon, pepper, and garlic together.
Pour marinade over the vegetables in the bag; seal bag, shake around to coat well.
Marinate vegetables in the refrigerator for 8 hours or overnight, turning bag occasionally.
To serve: pour vegetables and marinade into serving dish; serve with toothpicks.

Sun, 05 Jul 2026 00:00:00 GMT

Marinated Zucchini and Mushrooms

Ingredients

8 ounces small whole fresh mushrooms
2 small zucchini, bias-sliced into 1/2-inch thick slices (or yellow summer squash)
1 small red bell pepper, cut into square pieces
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon sugar
1/4 teaspoon salt (or to taste)
1/2 teaspoon dried tarragon (may use 1 1/2 t. snipped fresh tarragon or oregano) or 1/2 teaspoon oregano, crushed (may use 1 1/2 t. snipped fresh tarragon or oregano)
1/4 teaspoon pepper (or to taste)
1 -2 garlic clove, minced

Instructions

Add mushrooms, zucchini, and red pepper in a plastic bag set in a deep bowl.
In a small bowl, mix the lemon juice, oil, sugar, salt, tarragon, pepper, and garlic together.
Pour marinade over the vegetables in the bag; seal bag, shake around to coat well.
Marinate vegetables in the refrigerator for 8 hours or overnight, turning bag occasionally.
To serve: pour vegetables and marinade into serving dish; serve with toothpicks.

Sun, 05 Jul 2026 00:00:00 GMT

Marinated Zucchini and Mushrooms

Ingredients

8 ounces small whole fresh mushrooms
2 small zucchini, bias-sliced into 1/2-inch thick slices (or yellow summer squash)
1 small red bell pepper, cut into square pieces
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon sugar
1/4 teaspoon salt (or to taste)
1/2 teaspoon dried tarragon (may use 1 1/2 t. snipped fresh tarragon or oregano) or 1/2 teaspoon oregano, crushed (may use 1 1/2 t. snipped fresh tarragon or oregano)
1/4 teaspoon pepper (or to taste)
1 -2 garlic clove, minced

Instructions

Add mushrooms, zucchini, and red pepper in a plastic bag set in a deep bowl.
In a small bowl, mix the lemon juice, oil, sugar, salt, tarragon, pepper, and garlic together.
Pour marinade over the vegetables in the bag; seal bag, shake around to coat well.
Marinate vegetables in the refrigerator for 8 hours or overnight, turning bag occasionally.
To serve: pour vegetables and marinade into serving dish; serve with toothpicks.

Sun, 05 Jul 2026 00:00:00 GMT

Marinated Zucchini and Mushrooms

Ingredients

8 ounces small whole fresh mushrooms
2 small zucchini, bias-sliced into 1/2-inch thick slices (or yellow summer squash)
1 small red bell pepper, cut into square pieces
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon sugar
1/4 teaspoon salt (or to taste)
1/2 teaspoon dried tarragon (may use 1 1/2 t. snipped fresh tarragon or oregano) or 1/2 teaspoon oregano, crushed (may use 1 1/2 t. snipped fresh tarragon or oregano)
1/4 teaspoon pepper (or to taste)
1 -2 garlic clove, minced

Instructions

Add mushrooms, zucchini, and red pepper in a plastic bag set in a deep bowl.
In a small bowl, mix the lemon juice, oil, sugar, salt, tarragon, pepper, and garlic together.
Pour marinade over the vegetables in the bag; seal bag, shake around to coat well.
Marinate vegetables in the refrigerator for 8 hours or overnight, turning bag occasionally.
To serve: pour vegetables and marinade into serving dish; serve with toothpicks.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Rosti Recipe

Ingredients

* 2 pounds zucchini
* Salt and pepper, to season
* 1 x egg
* 1 x bunch scallions, thinly sliced
* 1 cup dried bread crumbs
* 2 x cloves garlic, finely chopped
* 1/3 - 1/2 cup parmesan cheese
* 1 tsp chili powder
* 1/2 tsp paprika
* pinch cayenne pepper
* Olive oil
* 2 tbsp of fresh chopped oregano or to taste

Instructions

Grate the zucchini into a large colander, sprinkle generously with salt, and set in the sink to drain 30 minutes. A good deal of water will come off. Drain and squeeze the zucchini dry in a clean tea towel before proceeding.
Combine the zucchini with the remaining ingredients and mix thoroughly. Taste and check the seasonings. Shape into small fritters. Heat olive oil in a pan and fry fritters in batches. Transfer the cooked fritters to a platter in the oven, as you go, to keep them warm for serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Rosti Recipe

Ingredients

* 2 pounds zucchini
* Salt and pepper, to season
* 1 x egg
* 1 x bunch scallions, thinly sliced
* 1 cup dried bread crumbs
* 2 x cloves garlic, finely chopped
* 1/3 - 1/2 cup parmesan cheese
* 1 tsp chili powder
* 1/2 tsp paprika
* pinch cayenne pepper
* Olive oil
* 2 tbsp of fresh chopped oregano or to taste

Instructions

Grate the zucchini into a large colander, sprinkle generously with salt, and set in the sink to drain 30 minutes. A good deal of water will come off. Drain and squeeze the zucchini dry in a clean tea towel before proceeding.
Combine the zucchini with the remaining ingredients and mix thoroughly. Taste and check the seasonings. Shape into small fritters. Heat olive oil in a pan and fry fritters in batches. Transfer the cooked fritters to a platter in the oven, as you go, to keep them warm for serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Rosti Recipe

Ingredients

* 2 pounds zucchini
* Salt and pepper, to season
* 1 x egg
* 1 x bunch scallions, thinly sliced
* 1 cup dried bread crumbs
* 2 x cloves garlic, finely chopped
* 1/3 - 1/2 cup parmesan cheese
* 1 tsp chili powder
* 1/2 tsp paprika
* pinch cayenne pepper
* Olive oil
* 2 tbsp of fresh chopped oregano or to taste

Instructions

Grate the zucchini into a large colander, sprinkle generously with salt, and set in the sink to drain 30 minutes. A good deal of water will come off. Drain and squeeze the zucchini dry in a clean tea towel before proceeding.
Combine the zucchini with the remaining ingredients and mix thoroughly. Taste and check the seasonings. Shape into small fritters. Heat olive oil in a pan and fry fritters in batches. Transfer the cooked fritters to a platter in the oven, as you go, to keep them warm for serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Rosti Recipe

Ingredients

* 2 pounds zucchini
* Salt and pepper, to season
* 1 x egg
* 1 x bunch scallions, thinly sliced
* 1 cup dried bread crumbs
* 2 x cloves garlic, finely chopped
* 1/3 - 1/2 cup parmesan cheese
* 1 tsp chili powder
* 1/2 tsp paprika
* pinch cayenne pepper
* Olive oil
* 2 tbsp of fresh chopped oregano or to taste

Instructions

Grate the zucchini into a large colander, sprinkle generously with salt, and set in the sink to drain 30 minutes. A good deal of water will come off. Drain and squeeze the zucchini dry in a clean tea towel before proceeding.
Combine the zucchini with the remaining ingredients and mix thoroughly. Taste and check the seasonings. Shape into small fritters. Heat olive oil in a pan and fry fritters in batches. Transfer the cooked fritters to a platter in the oven, as you go, to keep them warm for serving.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Stuffed With Corn, Chilies and Cheese (Meatless)

Ingredients

6 medium zucchini, about 6 inches long
1 garlic clove, finely chopped
1 tablespoon olive oil
salt
1 tablespoon olive oil
1 cup chopped red onion
1 teaspoon cumin
salt
1 pinch cayenne pepper
3 -4 ears corn, cut off cob or 3 cups frozen corn
3 garlic cloves, finely chopped
1 cup diced zucchini, reserved
2 jalapeno chiles, seeded and diced or 1 (4 ounce) can green chilies, diced
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh marjoram, chopped (optional)
2 ounces white cheddar cheese (about 3/4 cup) or 2 ounces smoked cheddar cheese, grated (about 3/4 cup)

Instructions

Preheat oven to 375.
Cut zucchini in half lengthwise, scoop out the flesh leaving 1/4 inch shell. Reserve the flesh for later.
Mix garlic and olive oil and brush the inside of the zucchinis.
Sprinkle with salt and place cut side down on a baking sheet. Bake until just tender, about 20 minutes. Do not overbake. Set aside to cool.
Heat the other Tbsp of olive oil in a medium sized skillet. Add onion, cumin, salt and cayenne. Simmer over medium heat until onion is just soft,about 5 minutes.
Add the corn, garlic and saute until corn is just tender, 5 - 10 minutes. Add zucchini and saute 2 more minutes, until just tender. Remove from heat.
Toss in the chilies, cheese, cilantro and marjoram. Season to taste with salt and pepper.
Mound the filling into the zucchinis, place in a lightly oiled baking dish or baking sheet and bake for 25 - 30 minutes, covering if they start to brown too much.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Stuffed With Corn, Chilies and Cheese (Meatless)

Ingredients

6 medium zucchini, about 6 inches long
1 garlic clove, finely chopped
1 tablespoon olive oil
salt
1 tablespoon olive oil
1 cup chopped red onion
1 teaspoon cumin
salt
1 pinch cayenne pepper
3 -4 ears corn, cut off cob or 3 cups frozen corn
3 garlic cloves, finely chopped
1 cup diced zucchini, reserved
2 jalapeno chiles, seeded and diced or 1 (4 ounce) can green chilies, diced
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh marjoram, chopped (optional)
2 ounces white cheddar cheese (about 3/4 cup) or 2 ounces smoked cheddar cheese, grated (about 3/4 cup)

Instructions

Preheat oven to 375.
Cut zucchini in half lengthwise, scoop out the flesh leaving 1/4 inch shell. Reserve the flesh for later.
Mix garlic and olive oil and brush the inside of the zucchinis.
Sprinkle with salt and place cut side down on a baking sheet. Bake until just tender, about 20 minutes. Do not overbake. Set aside to cool.
Heat the other Tbsp of olive oil in a medium sized skillet. Add onion, cumin, salt and cayenne. Simmer over medium heat until onion is just soft,about 5 minutes.
Add the corn, garlic and saute until corn is just tender, 5 - 10 minutes. Add zucchini and saute 2 more minutes, until just tender. Remove from heat.
Toss in the chilies, cheese, cilantro and marjoram. Season to taste with salt and pepper.
Mound the filling into the zucchinis, place in a lightly oiled baking dish or baking sheet and bake for 25 - 30 minutes, covering if they start to brown too much.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Stuffed With Corn, Chilies and Cheese (Meatless)

Ingredients

6 medium zucchini, about 6 inches long
1 garlic clove, finely chopped
1 tablespoon olive oil
salt
1 tablespoon olive oil
1 cup chopped red onion
1 teaspoon cumin
salt
1 pinch cayenne pepper
3 -4 ears corn, cut off cob or 3 cups frozen corn
3 garlic cloves, finely chopped
1 cup diced zucchini, reserved
2 jalapeno chiles, seeded and diced or 1 (4 ounce) can green chilies, diced
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh marjoram, chopped (optional)
2 ounces white cheddar cheese (about 3/4 cup) or 2 ounces smoked cheddar cheese, grated (about 3/4 cup)

Instructions

Preheat oven to 375.
Cut zucchini in half lengthwise, scoop out the flesh leaving 1/4 inch shell. Reserve the flesh for later.
Mix garlic and olive oil and brush the inside of the zucchinis.
Sprinkle with salt and place cut side down on a baking sheet. Bake until just tender, about 20 minutes. Do not overbake. Set aside to cool.
Heat the other Tbsp of olive oil in a medium sized skillet. Add onion, cumin, salt and cayenne. Simmer over medium heat until onion is just soft,about 5 minutes.
Add the corn, garlic and saute until corn is just tender, 5 - 10 minutes. Add zucchini and saute 2 more minutes, until just tender. Remove from heat.
Toss in the chilies, cheese, cilantro and marjoram. Season to taste with salt and pepper.
Mound the filling into the zucchinis, place in a lightly oiled baking dish or baking sheet and bake for 25 - 30 minutes, covering if they start to brown too much.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Stuffed With Corn, Chilies and Cheese (Meatless)

Ingredients

6 medium zucchini, about 6 inches long
1 garlic clove, finely chopped
1 tablespoon olive oil
salt
1 tablespoon olive oil
1 cup chopped red onion
1 teaspoon cumin
salt
1 pinch cayenne pepper
3 -4 ears corn, cut off cob or 3 cups frozen corn
3 garlic cloves, finely chopped
1 cup diced zucchini, reserved
2 jalapeno chiles, seeded and diced or 1 (4 ounce) can green chilies, diced
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh marjoram, chopped (optional)
2 ounces white cheddar cheese (about 3/4 cup) or 2 ounces smoked cheddar cheese, grated (about 3/4 cup)

Instructions

Preheat oven to 375.
Cut zucchini in half lengthwise, scoop out the flesh leaving 1/4 inch shell. Reserve the flesh for later.
Mix garlic and olive oil and brush the inside of the zucchinis.
Sprinkle with salt and place cut side down on a baking sheet. Bake until just tender, about 20 minutes. Do not overbake. Set aside to cool.
Heat the other Tbsp of olive oil in a medium sized skillet. Add onion, cumin, salt and cayenne. Simmer over medium heat until onion is just soft,about 5 minutes.
Add the corn, garlic and saute until corn is just tender, 5 - 10 minutes. Add zucchini and saute 2 more minutes, until just tender. Remove from heat.
Toss in the chilies, cheese, cilantro and marjoram. Season to taste with salt and pepper.
Mound the filling into the zucchinis, place in a lightly oiled baking dish or baking sheet and bake for 25 - 30 minutes, covering if they start to brown too much.

Sun, 05 Jul 2026 00:00:00 GMT

How to Make Zucchini Bread

Ingredients

1/2 c. olive oil, plus more for greasing pan
1 1/2 c. all-purpose flour, spooned and leveled
1 tsp. kosher salt
1/4 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. apple pie spice, pumpkin pie spice, or ground cinnamon
3/4 c. sugar
2 large eggs
1 tsp. pure vanilla extract
1 medium (6 to 7 inch) zucchini, grated (about 1 1/2 cups)
Optional: 1 cup toasted nuts, chocolate chips, raisins, or currants.

Instructions

Preheat oven to 350°F. Lightly grease an 8 1/2-by-4 1/2 inch loaf pan. Whisk together flour, salt, baking powder, baking soda, and spice in a bowl. Whisk together sugar, eggs, oil, and vanilla in a second bowl.
Add wet ingredients to dry, and stir to combine. Fold in grated zucchini any any optional mix-ins. Transfer batter too prepared pan (it should be about 3/4 full).
Bake until a toothpick inserted in the center comes out clean and the bread starts to pull away from the edge of the pan, 50 minutes to 1 hour.

Sun, 05 Jul 2026 00:00:00 GMT

How to Make Zucchini Bread

Ingredients

1/2 c. olive oil, plus more for greasing pan
1 1/2 c. all-purpose flour, spooned and leveled
1 tsp. kosher salt
1/4 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. apple pie spice, pumpkin pie spice, or ground cinnamon
3/4 c. sugar
2 large eggs
1 tsp. pure vanilla extract
1 medium (6 to 7 inch) zucchini, grated (about 1 1/2 cups)
Optional: 1 cup toasted nuts, chocolate chips, raisins, or currants.

Instructions

Preheat oven to 350°F. Lightly grease an 8 1/2-by-4 1/2 inch loaf pan. Whisk together flour, salt, baking powder, baking soda, and spice in a bowl. Whisk together sugar, eggs, oil, and vanilla in a second bowl.
Add wet ingredients to dry, and stir to combine. Fold in grated zucchini any any optional mix-ins. Transfer batter too prepared pan (it should be about 3/4 full).
Bake until a toothpick inserted in the center comes out clean and the bread starts to pull away from the edge of the pan, 50 minutes to 1 hour.

Sun, 05 Jul 2026 00:00:00 GMT

How to Make Zucchini Bread

Ingredients

1/2 c. olive oil, plus more for greasing pan
1 1/2 c. all-purpose flour, spooned and leveled
1 tsp. kosher salt
1/4 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. apple pie spice, pumpkin pie spice, or ground cinnamon
3/4 c. sugar
2 large eggs
1 tsp. pure vanilla extract
1 medium (6 to 7 inch) zucchini, grated (about 1 1/2 cups)
Optional: 1 cup toasted nuts, chocolate chips, raisins, or currants.

Instructions

Preheat oven to 350°F. Lightly grease an 8 1/2-by-4 1/2 inch loaf pan. Whisk together flour, salt, baking powder, baking soda, and spice in a bowl. Whisk together sugar, eggs, oil, and vanilla in a second bowl.
Add wet ingredients to dry, and stir to combine. Fold in grated zucchini any any optional mix-ins. Transfer batter too prepared pan (it should be about 3/4 full).
Bake until a toothpick inserted in the center comes out clean and the bread starts to pull away from the edge of the pan, 50 minutes to 1 hour.

Sun, 05 Jul 2026 00:00:00 GMT

How to Make Zucchini Bread

Ingredients

1/2 c. olive oil, plus more for greasing pan
1 1/2 c. all-purpose flour, spooned and leveled
1 tsp. kosher salt
1/4 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. apple pie spice, pumpkin pie spice, or ground cinnamon
3/4 c. sugar
2 large eggs
1 tsp. pure vanilla extract
1 medium (6 to 7 inch) zucchini, grated (about 1 1/2 cups)
Optional: 1 cup toasted nuts, chocolate chips, raisins, or currants.

Instructions

Preheat oven to 350°F. Lightly grease an 8 1/2-by-4 1/2 inch loaf pan. Whisk together flour, salt, baking powder, baking soda, and spice in a bowl. Whisk together sugar, eggs, oil, and vanilla in a second bowl.
Add wet ingredients to dry, and stir to combine. Fold in grated zucchini any any optional mix-ins. Transfer batter too prepared pan (it should be about 3/4 full).
Bake until a toothpick inserted in the center comes out clean and the bread starts to pull away from the edge of the pan, 50 minutes to 1 hour.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Cherry Tomato Pasta

Ingredients

3 tbsp. Land O Lakes® Salted Butter, divided
2 c. thinly sliced zucchini, cut into half-moons
2 1/2 c. mixed cherry tomatoes
1/2 c. chicken broth (or 1/4 c. dry white wine and 1/4 c. reserved pasta water)
2 cloves garlic, minced
1/2 lb. rotini or other curly pasta, cooked al dente according to package directions
1/3 c. finely grated Parmesan or shredded Italian cheese blend, divided
1 tbsp. chopped flat-leaf parsley, divided
1 tbsp. chopped fresh basil
1 tsp. finely grated lemon zest (or 1 [2"] piece lemon rind, thinly sliced), divided

Instructions

Heat a 10" to 12" cast-iron skillet over high heat and melt 1 tbsp. butter. Add zucchini, reduce heat to medium-high, and cook, stirring, until softened and golden, about 4 minutes. Transfer zucchini to a small bowl.
Return pan to high heat and melt 1 tbsp. butter. Add tomatoes and cook, stirring occasionally, until they blister, about 4 minutes, then lightly press down on tomatoes to release juices. Add broth and garlic; continue to cook until liquid reduces by about half, 5 to 6 more minutes.
Return zucchini to pan, stir to combine, and cook 2 more minutes to warm through. Remove from heat and add remaining 1 tbsp. butter, tossing to combine. In large bowl, pour sauce over pasta; add half of cheese and half of parsley and toss well to combine.
Transfer pasta to a serving dish or bowl. Garnish with basil, lemon zest, and remaining cheese and parsley.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Cherry Tomato Pasta

Ingredients

3 tbsp. Land O Lakes® Salted Butter, divided
2 c. thinly sliced zucchini, cut into half-moons
2 1/2 c. mixed cherry tomatoes
1/2 c. chicken broth (or 1/4 c. dry white wine and 1/4 c. reserved pasta water)
2 cloves garlic, minced
1/2 lb. rotini or other curly pasta, cooked al dente according to package directions
1/3 c. finely grated Parmesan or shredded Italian cheese blend, divided
1 tbsp. chopped flat-leaf parsley, divided
1 tbsp. chopped fresh basil
1 tsp. finely grated lemon zest (or 1 [2"] piece lemon rind, thinly sliced), divided

Instructions

Heat a 10" to 12" cast-iron skillet over high heat and melt 1 tbsp. butter. Add zucchini, reduce heat to medium-high, and cook, stirring, until softened and golden, about 4 minutes. Transfer zucchini to a small bowl.
Return pan to high heat and melt 1 tbsp. butter. Add tomatoes and cook, stirring occasionally, until they blister, about 4 minutes, then lightly press down on tomatoes to release juices. Add broth and garlic; continue to cook until liquid reduces by about half, 5 to 6 more minutes.
Return zucchini to pan, stir to combine, and cook 2 more minutes to warm through. Remove from heat and add remaining 1 tbsp. butter, tossing to combine. In large bowl, pour sauce over pasta; add half of cheese and half of parsley and toss well to combine.
Transfer pasta to a serving dish or bowl. Garnish with basil, lemon zest, and remaining cheese and parsley.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Cherry Tomato Pasta

Ingredients

3 tbsp. Land O Lakes® Salted Butter, divided
2 c. thinly sliced zucchini, cut into half-moons
2 1/2 c. mixed cherry tomatoes
1/2 c. chicken broth (or 1/4 c. dry white wine and 1/4 c. reserved pasta water)
2 cloves garlic, minced
1/2 lb. rotini or other curly pasta, cooked al dente according to package directions
1/3 c. finely grated Parmesan or shredded Italian cheese blend, divided
1 tbsp. chopped flat-leaf parsley, divided
1 tbsp. chopped fresh basil
1 tsp. finely grated lemon zest (or 1 [2"] piece lemon rind, thinly sliced), divided

Instructions

Heat a 10" to 12" cast-iron skillet over high heat and melt 1 tbsp. butter. Add zucchini, reduce heat to medium-high, and cook, stirring, until softened and golden, about 4 minutes. Transfer zucchini to a small bowl.
Return pan to high heat and melt 1 tbsp. butter. Add tomatoes and cook, stirring occasionally, until they blister, about 4 minutes, then lightly press down on tomatoes to release juices. Add broth and garlic; continue to cook until liquid reduces by about half, 5 to 6 more minutes.
Return zucchini to pan, stir to combine, and cook 2 more minutes to warm through. Remove from heat and add remaining 1 tbsp. butter, tossing to combine. In large bowl, pour sauce over pasta; add half of cheese and half of parsley and toss well to combine.
Transfer pasta to a serving dish or bowl. Garnish with basil, lemon zest, and remaining cheese and parsley.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Cherry Tomato Pasta

Ingredients

3 tbsp. Land O Lakes® Salted Butter, divided
2 c. thinly sliced zucchini, cut into half-moons
2 1/2 c. mixed cherry tomatoes
1/2 c. chicken broth (or 1/4 c. dry white wine and 1/4 c. reserved pasta water)
2 cloves garlic, minced
1/2 lb. rotini or other curly pasta, cooked al dente according to package directions
1/3 c. finely grated Parmesan or shredded Italian cheese blend, divided
1 tbsp. chopped flat-leaf parsley, divided
1 tbsp. chopped fresh basil
1 tsp. finely grated lemon zest (or 1 [2"] piece lemon rind, thinly sliced), divided

Instructions

Heat a 10" to 12" cast-iron skillet over high heat and melt 1 tbsp. butter. Add zucchini, reduce heat to medium-high, and cook, stirring, until softened and golden, about 4 minutes. Transfer zucchini to a small bowl.
Return pan to high heat and melt 1 tbsp. butter. Add tomatoes and cook, stirring occasionally, until they blister, about 4 minutes, then lightly press down on tomatoes to release juices. Add broth and garlic; continue to cook until liquid reduces by about half, 5 to 6 more minutes.
Return zucchini to pan, stir to combine, and cook 2 more minutes to warm through. Remove from heat and add remaining 1 tbsp. butter, tossing to combine. In large bowl, pour sauce over pasta; add half of cheese and half of parsley and toss well to combine.
Transfer pasta to a serving dish or bowl. Garnish with basil, lemon zest, and remaining cheese and parsley.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodles Two Ways | The Nosher

Ingredients

4 medium-large zucchini
olive oil
salt and pepper
1 small yellow onion, finely diced
2 garlic cloves, minced
1/2 Tbsp dried basil
1 Tbsp tomato paste
2 lbs ground beef
2 28 ounce cans of crushed tomatoes
1/2 cup dry red wine
fresh basil

Instructions

Spiralize zucchini noodles. Set aside.
In a large skillet, heat olive oil on medium heat. Add onion and saute until they become soft, around 6-8 minutes. Add garlic and dried basil and cook another 2 minutes. Add tomato paste, breaking up as you go until all paste is dissolved into the onions and garlic.
Raise heat to medium-high and add the ground beef. Saute beef, stirring and breaking up meat into small, even chunks. There shouldn't be any large lumps. Cook until meat is longer pink, about 8-10 minutes.
Add crushed tomatoes and red wine and cook over medium heat until sauce thickens. Add salt and pepper to taste.
In another large saute pan, heat olive oil over medium heat. Saute zucchini noodles in 3-4 batches for around 4-6 minutes each, or until noodles are soft but still have a bite. Season with salt and pepper.
Serve bolognese sauce over noodles. Garnish with fresh basil.
Note: this bolognese recipe will make more sauce than needed for this dish. Place remainder in an air-tight container and store in refrigerator or freezer.
Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodles Two Ways | The Nosher

Ingredients

4 medium-large zucchini
olive oil
salt and pepper
1 small yellow onion, finely diced
2 garlic cloves, minced
1/2 Tbsp dried basil
1 Tbsp tomato paste
2 lbs ground beef
2 28 ounce cans of crushed tomatoes
1/2 cup dry red wine
fresh basil

Instructions

Spiralize zucchini noodles. Set aside.
In a large skillet, heat olive oil on medium heat. Add onion and saute until they become soft, around 6-8 minutes. Add garlic and dried basil and cook another 2 minutes. Add tomato paste, breaking up as you go until all paste is dissolved into the onions and garlic.
Raise heat to medium-high and add the ground beef. Saute beef, stirring and breaking up meat into small, even chunks. There shouldn't be any large lumps. Cook until meat is longer pink, about 8-10 minutes.
Add crushed tomatoes and red wine and cook over medium heat until sauce thickens. Add salt and pepper to taste.
In another large saute pan, heat olive oil over medium heat. Saute zucchini noodles in 3-4 batches for around 4-6 minutes each, or until noodles are soft but still have a bite. Season with salt and pepper.
Serve bolognese sauce over noodles. Garnish with fresh basil.
Note: this bolognese recipe will make more sauce than needed for this dish. Place remainder in an air-tight container and store in refrigerator or freezer.
Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodles Two Ways | The Nosher

Ingredients

4 medium-large zucchini
olive oil
salt and pepper
1 small yellow onion, finely diced
2 garlic cloves, minced
1/2 Tbsp dried basil
1 Tbsp tomato paste
2 lbs ground beef
2 28 ounce cans of crushed tomatoes
1/2 cup dry red wine
fresh basil

Instructions

Spiralize zucchini noodles. Set aside.
In a large skillet, heat olive oil on medium heat. Add onion and saute until they become soft, around 6-8 minutes. Add garlic and dried basil and cook another 2 minutes. Add tomato paste, breaking up as you go until all paste is dissolved into the onions and garlic.
Raise heat to medium-high and add the ground beef. Saute beef, stirring and breaking up meat into small, even chunks. There shouldn't be any large lumps. Cook until meat is longer pink, about 8-10 minutes.
Add crushed tomatoes and red wine and cook over medium heat until sauce thickens. Add salt and pepper to taste.
In another large saute pan, heat olive oil over medium heat. Saute zucchini noodles in 3-4 batches for around 4-6 minutes each, or until noodles are soft but still have a bite. Season with salt and pepper.
Serve bolognese sauce over noodles. Garnish with fresh basil.
Note: this bolognese recipe will make more sauce than needed for this dish. Place remainder in an air-tight container and store in refrigerator or freezer.
Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Noodles Two Ways | The Nosher

Ingredients

4 medium-large zucchini
olive oil
salt and pepper
1 small yellow onion, finely diced
2 garlic cloves, minced
1/2 Tbsp dried basil
1 Tbsp tomato paste
2 lbs ground beef
2 28 ounce cans of crushed tomatoes
1/2 cup dry red wine
fresh basil

Instructions

Spiralize zucchini noodles. Set aside.
In a large skillet, heat olive oil on medium heat. Add onion and saute until they become soft, around 6-8 minutes. Add garlic and dried basil and cook another 2 minutes. Add tomato paste, breaking up as you go until all paste is dissolved into the onions and garlic.
Raise heat to medium-high and add the ground beef. Saute beef, stirring and breaking up meat into small, even chunks. There shouldn't be any large lumps. Cook until meat is longer pink, about 8-10 minutes.
Add crushed tomatoes and red wine and cook over medium heat until sauce thickens. Add salt and pepper to taste.
In another large saute pan, heat olive oil over medium heat. Saute zucchini noodles in 3-4 batches for around 4-6 minutes each, or until noodles are soft but still have a bite. Season with salt and pepper.
Serve bolognese sauce over noodles. Garnish with fresh basil.
Note: this bolognese recipe will make more sauce than needed for this dish. Place remainder in an air-tight container and store in refrigerator or freezer.
Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Spaghetti

Ingredients

4 large, fat zucchini, cut into strands using the Spiral Slicer
2 cloves garlic, minced
1/2 teaspoon salt freshly ground pepper
1/2 teaspoon red pepper flakes

Instructions

Heat fry pan over medium heat. Add a little olive oil (about 1 tsp). When oil is shimmering, add garlic, and fry until fragrant about 15 seconds. Turn heat to high. Add zucchini strands, str fry for 1 minute, Add salt and pepper flakes. Serve. Make sure you don't cook the zucchini too long - or they will get mushy.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Spaghetti

Ingredients

4 large, fat zucchini, cut into strands using the Spiral Slicer
2 cloves garlic, minced
1/2 teaspoon salt freshly ground pepper
1/2 teaspoon red pepper flakes

Instructions

Heat fry pan over medium heat. Add a little olive oil (about 1 tsp). When oil is shimmering, add garlic, and fry until fragrant about 15 seconds. Turn heat to high. Add zucchini strands, str fry for 1 minute, Add salt and pepper flakes. Serve. Make sure you don't cook the zucchini too long - or they will get mushy.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Spaghetti

Ingredients

4 large, fat zucchini, cut into strands using the Spiral Slicer
2 cloves garlic, minced
1/2 teaspoon salt freshly ground pepper
1/2 teaspoon red pepper flakes

Instructions

Heat fry pan over medium heat. Add a little olive oil (about 1 tsp). When oil is shimmering, add garlic, and fry until fragrant about 15 seconds. Turn heat to high. Add zucchini strands, str fry for 1 minute, Add salt and pepper flakes. Serve. Make sure you don't cook the zucchini too long - or they will get mushy.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Spaghetti

Ingredients

4 large, fat zucchini, cut into strands using the Spiral Slicer
2 cloves garlic, minced
1/2 teaspoon salt freshly ground pepper
1/2 teaspoon red pepper flakes

Instructions

Heat fry pan over medium heat. Add a little olive oil (about 1 tsp). When oil is shimmering, add garlic, and fry until fragrant about 15 seconds. Turn heat to high. Add zucchini strands, str fry for 1 minute, Add salt and pepper flakes. Serve. Make sure you don't cook the zucchini too long - or they will get mushy.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters with Tzatziki

Ingredients

1 1/2 cups soy yogurt
1 tablespoon olive oil
1/2 cucumber shredded
1 clove garlic crushed or minced
1 teaspoon fresh dill (or 1/2 tsp dried) chopped
sea salt and black pepper
1/2 cup rice flour
1/2 cup spelt flour
1 tsp baking powder
1/3 cup quick-cooking oats
2 tbs nutritional yeast
2 tablespoons fresh mint (or 1 tsp dried) chopped
1 tsp ground coriander
2 med zucchini coarsely shredded
3 scallions finely chopped
1 red chile pepper finely chopped
sea salt and black pepper
1/2 cup soy yogurt
canola oil for frying

Instructions

In a small bowl,combine the first 6 ingredients for the tzatziki. Chill until ready to serve. In a bowl, combine the flours, baking powder, oats, yeast, mint and coriander. Place the zucchini in a clean towel and squeeze out any excess liquid, then add to the flour mixture, tossing to ensure that the pieces are coated in flour. Add the scallions, red chile, and salt and pepper to taste. Gently stir in the yogurt, add a little water if the mixture feels too dry. Set aside for 10 minutes for the baking powder to begin to activate. Heat a skillet or griddle until very hot, then coat with a little oil. Using about 1/4 cup of fritter batter, drop the batter onto the hot skillet and spread out with a spatula. Cook until bubbles rise to the surface of the fritter and the base is golden brown, then turn and cook the other side. Remove and keep warm while you make the next fritters. Serve with the tzatziki.
Variations
Carrot Fritters with Tzatziki
Prepare the basic recipe, using 2 cups shredded carrots in place of zucchini (no need to squeeze the liquid out of the carrots).
Corn Fritters with Tzatziki
Prepare the basic recipe, using 2 cups frozen or canned corn in place of zucchini. Use parsley in place of mint.
Zucchini Fritters with Tahini Sauce
Prepare the basic fritters, but replace tzatziki with tahini sauce. Combine 1 minced garlic clove, 1/4 cup tahini, 4 tbs lemon juice, 1/4 cup soy yogurt, and 1 tsp freshly chopped parsley. Season to taste with a little sea salt, a pinch of cayenne pepper, and a few drops of agave syrup.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters with Tzatziki

Ingredients

1 1/2 cups soy yogurt
1 tablespoon olive oil
1/2 cucumber shredded
1 clove garlic crushed or minced
1 teaspoon fresh dill (or 1/2 tsp dried) chopped
sea salt and black pepper
1/2 cup rice flour
1/2 cup spelt flour
1 tsp baking powder
1/3 cup quick-cooking oats
2 tbs nutritional yeast
2 tablespoons fresh mint (or 1 tsp dried) chopped
1 tsp ground coriander
2 med zucchini coarsely shredded
3 scallions finely chopped
1 red chile pepper finely chopped
sea salt and black pepper
1/2 cup soy yogurt
canola oil for frying

Instructions

In a small bowl,combine the first 6 ingredients for the tzatziki. Chill until ready to serve. In a bowl, combine the flours, baking powder, oats, yeast, mint and coriander. Place the zucchini in a clean towel and squeeze out any excess liquid, then add to the flour mixture, tossing to ensure that the pieces are coated in flour. Add the scallions, red chile, and salt and pepper to taste. Gently stir in the yogurt, add a little water if the mixture feels too dry. Set aside for 10 minutes for the baking powder to begin to activate. Heat a skillet or griddle until very hot, then coat with a little oil. Using about 1/4 cup of fritter batter, drop the batter onto the hot skillet and spread out with a spatula. Cook until bubbles rise to the surface of the fritter and the base is golden brown, then turn and cook the other side. Remove and keep warm while you make the next fritters. Serve with the tzatziki.
Variations
Carrot Fritters with Tzatziki
Prepare the basic recipe, using 2 cups shredded carrots in place of zucchini (no need to squeeze the liquid out of the carrots).
Corn Fritters with Tzatziki
Prepare the basic recipe, using 2 cups frozen or canned corn in place of zucchini. Use parsley in place of mint.
Zucchini Fritters with Tahini Sauce
Prepare the basic fritters, but replace tzatziki with tahini sauce. Combine 1 minced garlic clove, 1/4 cup tahini, 4 tbs lemon juice, 1/4 cup soy yogurt, and 1 tsp freshly chopped parsley. Season to taste with a little sea salt, a pinch of cayenne pepper, and a few drops of agave syrup.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters with Tzatziki

Ingredients

1 1/2 cups soy yogurt
1 tablespoon olive oil
1/2 cucumber shredded
1 clove garlic crushed or minced
1 teaspoon fresh dill (or 1/2 tsp dried) chopped
sea salt and black pepper
1/2 cup rice flour
1/2 cup spelt flour
1 tsp baking powder
1/3 cup quick-cooking oats
2 tbs nutritional yeast
2 tablespoons fresh mint (or 1 tsp dried) chopped
1 tsp ground coriander
2 med zucchini coarsely shredded
3 scallions finely chopped
1 red chile pepper finely chopped
sea salt and black pepper
1/2 cup soy yogurt
canola oil for frying

Instructions

In a small bowl,combine the first 6 ingredients for the tzatziki. Chill until ready to serve. In a bowl, combine the flours, baking powder, oats, yeast, mint and coriander. Place the zucchini in a clean towel and squeeze out any excess liquid, then add to the flour mixture, tossing to ensure that the pieces are coated in flour. Add the scallions, red chile, and salt and pepper to taste. Gently stir in the yogurt, add a little water if the mixture feels too dry. Set aside for 10 minutes for the baking powder to begin to activate. Heat a skillet or griddle until very hot, then coat with a little oil. Using about 1/4 cup of fritter batter, drop the batter onto the hot skillet and spread out with a spatula. Cook until bubbles rise to the surface of the fritter and the base is golden brown, then turn and cook the other side. Remove and keep warm while you make the next fritters. Serve with the tzatziki.
Variations
Carrot Fritters with Tzatziki
Prepare the basic recipe, using 2 cups shredded carrots in place of zucchini (no need to squeeze the liquid out of the carrots).
Corn Fritters with Tzatziki
Prepare the basic recipe, using 2 cups frozen or canned corn in place of zucchini. Use parsley in place of mint.
Zucchini Fritters with Tahini Sauce
Prepare the basic fritters, but replace tzatziki with tahini sauce. Combine 1 minced garlic clove, 1/4 cup tahini, 4 tbs lemon juice, 1/4 cup soy yogurt, and 1 tsp freshly chopped parsley. Season to taste with a little sea salt, a pinch of cayenne pepper, and a few drops of agave syrup.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Fritters with Tzatziki

Ingredients

1 1/2 cups soy yogurt
1 tablespoon olive oil
1/2 cucumber shredded
1 clove garlic crushed or minced
1 teaspoon fresh dill (or 1/2 tsp dried) chopped
sea salt and black pepper
1/2 cup rice flour
1/2 cup spelt flour
1 tsp baking powder
1/3 cup quick-cooking oats
2 tbs nutritional yeast
2 tablespoons fresh mint (or 1 tsp dried) chopped
1 tsp ground coriander
2 med zucchini coarsely shredded
3 scallions finely chopped
1 red chile pepper finely chopped
sea salt and black pepper
1/2 cup soy yogurt
canola oil for frying

Instructions

In a small bowl,combine the first 6 ingredients for the tzatziki. Chill until ready to serve. In a bowl, combine the flours, baking powder, oats, yeast, mint and coriander. Place the zucchini in a clean towel and squeeze out any excess liquid, then add to the flour mixture, tossing to ensure that the pieces are coated in flour. Add the scallions, red chile, and salt and pepper to taste. Gently stir in the yogurt, add a little water if the mixture feels too dry. Set aside for 10 minutes for the baking powder to begin to activate. Heat a skillet or griddle until very hot, then coat with a little oil. Using about 1/4 cup of fritter batter, drop the batter onto the hot skillet and spread out with a spatula. Cook until bubbles rise to the surface of the fritter and the base is golden brown, then turn and cook the other side. Remove and keep warm while you make the next fritters. Serve with the tzatziki.
Variations
Carrot Fritters with Tzatziki
Prepare the basic recipe, using 2 cups shredded carrots in place of zucchini (no need to squeeze the liquid out of the carrots).
Corn Fritters with Tzatziki
Prepare the basic recipe, using 2 cups frozen or canned corn in place of zucchini. Use parsley in place of mint.
Zucchini Fritters with Tahini Sauce
Prepare the basic fritters, but replace tzatziki with tahini sauce. Combine 1 minced garlic clove, 1/4 cup tahini, 4 tbs lemon juice, 1/4 cup soy yogurt, and 1 tsp freshly chopped parsley. Season to taste with a little sea salt, a pinch of cayenne pepper, and a few drops of agave syrup.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Carrots With Garlic and Herbs

Ingredients

1 tablespoon olive oil
1/2 lb carrot, cut into fine julienne strips
1/2 lb zucchini, cut into fine julienne strips
1 teaspoon finely chopped garlic
salt and pepper, to taste
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil leaf
1 tablespoon finely chopped fresh oregano

Instructions

Heat olive oil in a large skillet over moderate heat.
Add carrots, zucchini and garlic.
Cook, stirring occasionally, for about 5 minutes or until just barely tender.
Season with salt and pepper.
Stir in fresh herbs.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Carrots With Garlic and Herbs

Ingredients

1 tablespoon olive oil
1/2 lb carrot, cut into fine julienne strips
1/2 lb zucchini, cut into fine julienne strips
1 teaspoon finely chopped garlic
salt and pepper, to taste
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil leaf
1 tablespoon finely chopped fresh oregano

Instructions

Heat olive oil in a large skillet over moderate heat.
Add carrots, zucchini and garlic.
Cook, stirring occasionally, for about 5 minutes or until just barely tender.
Season with salt and pepper.
Stir in fresh herbs.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Carrots With Garlic and Herbs

Ingredients

1 tablespoon olive oil
1/2 lb carrot, cut into fine julienne strips
1/2 lb zucchini, cut into fine julienne strips
1 teaspoon finely chopped garlic
salt and pepper, to taste
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil leaf
1 tablespoon finely chopped fresh oregano

Instructions

Heat olive oil in a large skillet over moderate heat.
Add carrots, zucchini and garlic.
Cook, stirring occasionally, for about 5 minutes or until just barely tender.
Season with salt and pepper.
Stir in fresh herbs.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini and Carrots With Garlic and Herbs

Ingredients

1 tablespoon olive oil
1/2 lb carrot, cut into fine julienne strips
1/2 lb zucchini, cut into fine julienne strips
1 teaspoon finely chopped garlic
salt and pepper, to taste
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil leaf
1 tablespoon finely chopped fresh oregano

Instructions

Heat olive oil in a large skillet over moderate heat.
Add carrots, zucchini and garlic.
Cook, stirring occasionally, for about 5 minutes or until just barely tender.
Season with salt and pepper.
Stir in fresh herbs.
Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini Recipe

Ingredients

4 medium zucchini, about 6 to 7 inches in length
1/2 pound Italian sausage, casing removed
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup diced red bell pepper
3 cloves garlic, minced
1 1/2 cups soft breadcrumbs
2 medium tomatoes, chopped
1/2 cup grated Parmesan cheese, divided
1/2 cup grated mozzarella cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large egg, lightly beaten
Chopped basil for garnish, optional
Chopped parsley for garnish, optional
Marinara sauce for garnish, optional

Instructions

Gather the ingredients. Preheat the oven to 375 F.
Cut the zucchini in half lengthwise and use a spoon to scoop out the soft flesh in the center of each half. The shell should be thick enough to hold the filling, about 1/4-inch. Discard any large seeds and reserve about 1 cup of the scooped flesh.
Heat the olive oil in a skillet over medium heat. When the oil is hot, add the sausage, onion, and bell pepper. Cook, stirring, for about 6 to 8 minutes, or until the sausage is no longer pink.
Chop the reserved zucchini flesh and add it to the sausage along with the garlic; continue to cook for 2 minutes. Transfer the mixture to a large bowl and add the bread crumbs, chopped tomatoes, about two-thirds to three-quarters of the Parmesan and mozzarella cheeses, and the Italian seasoning. Taste and add salt and pepper, and then add the lightly beaten egg. Mix well.
Arrange the zucchini shells in two shallow 9 x 13 x 2-inch baking dishes and fill with the sausage stuffing mixture. Sprinkle with the remaining cheese. Add about 1 cup of hot water to each baking dish.
Bake the stuffed zucchini boats in the preheated oven for about 30 to 40 minutes, or until the zucchini is tender and the tops are lightly browned. Remove the zucchini to a platter and garnish with chopped basil, parsley, or a drizzle of marinara sauce if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini Recipe

Ingredients

4 medium zucchini, about 6 to 7 inches in length
1/2 pound Italian sausage, casing removed
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup diced red bell pepper
3 cloves garlic, minced
1 1/2 cups soft breadcrumbs
2 medium tomatoes, chopped
1/2 cup grated Parmesan cheese, divided
1/2 cup grated mozzarella cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large egg, lightly beaten
Chopped basil for garnish, optional
Chopped parsley for garnish, optional
Marinara sauce for garnish, optional

Instructions

Gather the ingredients. Preheat the oven to 375 F.
Cut the zucchini in half lengthwise and use a spoon to scoop out the soft flesh in the center of each half. The shell should be thick enough to hold the filling, about 1/4-inch. Discard any large seeds and reserve about 1 cup of the scooped flesh.
Heat the olive oil in a skillet over medium heat. When the oil is hot, add the sausage, onion, and bell pepper. Cook, stirring, for about 6 to 8 minutes, or until the sausage is no longer pink.
Chop the reserved zucchini flesh and add it to the sausage along with the garlic; continue to cook for 2 minutes. Transfer the mixture to a large bowl and add the bread crumbs, chopped tomatoes, about two-thirds to three-quarters of the Parmesan and mozzarella cheeses, and the Italian seasoning. Taste and add salt and pepper, and then add the lightly beaten egg. Mix well.
Arrange the zucchini shells in two shallow 9 x 13 x 2-inch baking dishes and fill with the sausage stuffing mixture. Sprinkle with the remaining cheese. Add about 1 cup of hot water to each baking dish.
Bake the stuffed zucchini boats in the preheated oven for about 30 to 40 minutes, or until the zucchini is tender and the tops are lightly browned. Remove the zucchini to a platter and garnish with chopped basil, parsley, or a drizzle of marinara sauce if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini Recipe

Ingredients

4 medium zucchini, about 6 to 7 inches in length
1/2 pound Italian sausage, casing removed
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup diced red bell pepper
3 cloves garlic, minced
1 1/2 cups soft breadcrumbs
2 medium tomatoes, chopped
1/2 cup grated Parmesan cheese, divided
1/2 cup grated mozzarella cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large egg, lightly beaten
Chopped basil for garnish, optional
Chopped parsley for garnish, optional
Marinara sauce for garnish, optional

Instructions

Gather the ingredients. Preheat the oven to 375 F.
Cut the zucchini in half lengthwise and use a spoon to scoop out the soft flesh in the center of each half. The shell should be thick enough to hold the filling, about 1/4-inch. Discard any large seeds and reserve about 1 cup of the scooped flesh.
Heat the olive oil in a skillet over medium heat. When the oil is hot, add the sausage, onion, and bell pepper. Cook, stirring, for about 6 to 8 minutes, or until the sausage is no longer pink.
Chop the reserved zucchini flesh and add it to the sausage along with the garlic; continue to cook for 2 minutes. Transfer the mixture to a large bowl and add the bread crumbs, chopped tomatoes, about two-thirds to three-quarters of the Parmesan and mozzarella cheeses, and the Italian seasoning. Taste and add salt and pepper, and then add the lightly beaten egg. Mix well.
Arrange the zucchini shells in two shallow 9 x 13 x 2-inch baking dishes and fill with the sausage stuffing mixture. Sprinkle with the remaining cheese. Add about 1 cup of hot water to each baking dish.
Bake the stuffed zucchini boats in the preheated oven for about 30 to 40 minutes, or until the zucchini is tender and the tops are lightly browned. Remove the zucchini to a platter and garnish with chopped basil, parsley, or a drizzle of marinara sauce if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Stuffed Zucchini Recipe

Ingredients

4 medium zucchini, about 6 to 7 inches in length
1/2 pound Italian sausage, casing removed
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup diced red bell pepper
3 cloves garlic, minced
1 1/2 cups soft breadcrumbs
2 medium tomatoes, chopped
1/2 cup grated Parmesan cheese, divided
1/2 cup grated mozzarella cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large egg, lightly beaten
Chopped basil for garnish, optional
Chopped parsley for garnish, optional
Marinara sauce for garnish, optional

Instructions

Gather the ingredients. Preheat the oven to 375 F.
Cut the zucchini in half lengthwise and use a spoon to scoop out the soft flesh in the center of each half. The shell should be thick enough to hold the filling, about 1/4-inch. Discard any large seeds and reserve about 1 cup of the scooped flesh.
Heat the olive oil in a skillet over medium heat. When the oil is hot, add the sausage, onion, and bell pepper. Cook, stirring, for about 6 to 8 minutes, or until the sausage is no longer pink.
Chop the reserved zucchini flesh and add it to the sausage along with the garlic; continue to cook for 2 minutes. Transfer the mixture to a large bowl and add the bread crumbs, chopped tomatoes, about two-thirds to three-quarters of the Parmesan and mozzarella cheeses, and the Italian seasoning. Taste and add salt and pepper, and then add the lightly beaten egg. Mix well.
Arrange the zucchini shells in two shallow 9 x 13 x 2-inch baking dishes and fill with the sausage stuffing mixture. Sprinkle with the remaining cheese. Add about 1 cup of hot water to each baking dish.
Bake the stuffed zucchini boats in the preheated oven for about 30 to 40 minutes, or until the zucchini is tender and the tops are lightly browned. Remove the zucchini to a platter and garnish with chopped basil, parsley, or a drizzle of marinara sauce if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Lasagna

Ingredients

3 large zucchini (about 1 ¼ pounds)
2 teaspoons kosher salt
1 teaspoon extra-virgin olive oil
1 garlic clove, halved
12 oven-ready lasagna noodles (from a 9-ounce box)
4 cups marinara sauce (from a 42-ounce jar)
1 cup whole-milk ricotta cheese
1.25 cups Parmesan cheese, grated (about 2 ½ ounces)
8 ounces fresh mozzarella cheese, thinly sliced
0.25 cup loosely packed torn basil leaves
1 teaspoon black pepper

Instructions

Prepare oven: Preheat oven to 375°F.
Slice zucchini: Line a large baking sheet with paper towels. Using a mandoline, shave zucchini lengthwise into very thin strips. Place about one-third of the strips in a single layer on paper towels; sprinkle evenly with about one-third of the salt. Top with another layer of paper towels; repeat process twice. Let stand 10 minutes; gently press strips with paper towels to remove excess moisture.
Prepare pan: Rub inside of a 13-x9-inch (3-quart) glass baking dish with olive oil; rub entire inside surface with cut sides of garlic.
Layer lasagna: Place 3 lasagna noodles in bottom of prepared dish. (They will not cover entire surface but will expand when cooked.) Top with 1 cup marinara sauce, spreading evenly to cover noodles. Top evenly with 1⁄4 cup ricotta, 1⁄4 cup Parmesan, and 2 ounces mozzarella. Cover with about one-fourth of the zucchini strips; sprinkle with about 4 teaspoons basil and 1⁄4 teaspoon pepper. Repeat layers twice. Layer with remaining 3 noodles, 1 cup marinara sauce, and 1⁄4 cup ricotta. Top with 1⁄4 cup Parmesan and remaining 2 ounces mozzarella. Arrange remaining zucchini strips on top in a lattice design. Sprinkle with remaining 1⁄4 cup Parmesan and 1⁄4 teaspoon pepper.
Bake lasagna: Cover with foil; bake in preheated oven 45 minutes. Remove foil; bake until top is lightly browned and noodles are tender, about 20 minutes more. Let stand at least 15 minutes before slicing.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Lasagna

Ingredients

3 large zucchini (about 1 ¼ pounds)
2 teaspoons kosher salt
1 teaspoon extra-virgin olive oil
1 garlic clove, halved
12 oven-ready lasagna noodles (from a 9-ounce box)
4 cups marinara sauce (from a 42-ounce jar)
1 cup whole-milk ricotta cheese
1.25 cups Parmesan cheese, grated (about 2 ½ ounces)
8 ounces fresh mozzarella cheese, thinly sliced
0.25 cup loosely packed torn basil leaves
1 teaspoon black pepper

Instructions

Prepare oven: Preheat oven to 375°F.
Slice zucchini: Line a large baking sheet with paper towels. Using a mandoline, shave zucchini lengthwise into very thin strips. Place about one-third of the strips in a single layer on paper towels; sprinkle evenly with about one-third of the salt. Top with another layer of paper towels; repeat process twice. Let stand 10 minutes; gently press strips with paper towels to remove excess moisture.
Prepare pan: Rub inside of a 13-x9-inch (3-quart) glass baking dish with olive oil; rub entire inside surface with cut sides of garlic.
Layer lasagna: Place 3 lasagna noodles in bottom of prepared dish. (They will not cover entire surface but will expand when cooked.) Top with 1 cup marinara sauce, spreading evenly to cover noodles. Top evenly with 1⁄4 cup ricotta, 1⁄4 cup Parmesan, and 2 ounces mozzarella. Cover with about one-fourth of the zucchini strips; sprinkle with about 4 teaspoons basil and 1⁄4 teaspoon pepper. Repeat layers twice. Layer with remaining 3 noodles, 1 cup marinara sauce, and 1⁄4 cup ricotta. Top with 1⁄4 cup Parmesan and remaining 2 ounces mozzarella. Arrange remaining zucchini strips on top in a lattice design. Sprinkle with remaining 1⁄4 cup Parmesan and 1⁄4 teaspoon pepper.
Bake lasagna: Cover with foil; bake in preheated oven 45 minutes. Remove foil; bake until top is lightly browned and noodles are tender, about 20 minutes more. Let stand at least 15 minutes before slicing.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Lasagna

Ingredients

3 large zucchini (about 1 ¼ pounds)
2 teaspoons kosher salt
1 teaspoon extra-virgin olive oil
1 garlic clove, halved
12 oven-ready lasagna noodles (from a 9-ounce box)
4 cups marinara sauce (from a 42-ounce jar)
1 cup whole-milk ricotta cheese
1.25 cups Parmesan cheese, grated (about 2 ½ ounces)
8 ounces fresh mozzarella cheese, thinly sliced
0.25 cup loosely packed torn basil leaves
1 teaspoon black pepper

Instructions

Prepare oven: Preheat oven to 375°F.
Slice zucchini: Line a large baking sheet with paper towels. Using a mandoline, shave zucchini lengthwise into very thin strips. Place about one-third of the strips in a single layer on paper towels; sprinkle evenly with about one-third of the salt. Top with another layer of paper towels; repeat process twice. Let stand 10 minutes; gently press strips with paper towels to remove excess moisture.
Prepare pan: Rub inside of a 13-x9-inch (3-quart) glass baking dish with olive oil; rub entire inside surface with cut sides of garlic.
Layer lasagna: Place 3 lasagna noodles in bottom of prepared dish. (They will not cover entire surface but will expand when cooked.) Top with 1 cup marinara sauce, spreading evenly to cover noodles. Top evenly with 1⁄4 cup ricotta, 1⁄4 cup Parmesan, and 2 ounces mozzarella. Cover with about one-fourth of the zucchini strips; sprinkle with about 4 teaspoons basil and 1⁄4 teaspoon pepper. Repeat layers twice. Layer with remaining 3 noodles, 1 cup marinara sauce, and 1⁄4 cup ricotta. Top with 1⁄4 cup Parmesan and remaining 2 ounces mozzarella. Arrange remaining zucchini strips on top in a lattice design. Sprinkle with remaining 1⁄4 cup Parmesan and 1⁄4 teaspoon pepper.
Bake lasagna: Cover with foil; bake in preheated oven 45 minutes. Remove foil; bake until top is lightly browned and noodles are tender, about 20 minutes more. Let stand at least 15 minutes before slicing.

Sun, 05 Jul 2026 00:00:00 GMT

Zucchini Lasagna

Ingredients

3 large zucchini (about 1 ¼ pounds)
2 teaspoons kosher salt
1 teaspoon extra-virgin olive oil
1 garlic clove, halved
12 oven-ready lasagna noodles (from a 9-ounce box)
4 cups marinara sauce (from a 42-ounce jar)
1 cup whole-milk ricotta cheese
1.25 cups Parmesan cheese, grated (about 2 ½ ounces)
8 ounces fresh mozzarella cheese, thinly sliced
0.25 cup loosely packed torn basil leaves
1 teaspoon black pepper

Instructions

Prepare oven: Preheat oven to 375°F.
Slice zucchini: Line a large baking sheet with paper towels. Using a mandoline, shave zucchini lengthwise into very thin strips. Place about one-third of the strips in a single layer on paper towels; sprinkle evenly with about one-third of the salt. Top with another layer of paper towels; repeat process twice. Let stand 10 minutes; gently press strips with paper towels to remove excess moisture.
Prepare pan: Rub inside of a 13-x9-inch (3-quart) glass baking dish with olive oil; rub entire inside surface with cut sides of garlic.
Layer lasagna: Place 3 lasagna noodles in bottom of prepared dish. (They will not cover entire surface but will expand when cooked.) Top with 1 cup marinara sauce, spreading evenly to cover noodles. Top evenly with 1⁄4 cup ricotta, 1⁄4 cup Parmesan, and 2 ounces mozzarella. Cover with about one-fourth of the zucchini strips; sprinkle with about 4 teaspoons basil and 1⁄4 teaspoon pepper. Repeat layers twice. Layer with remaining 3 noodles, 1 cup marinara sauce, and 1⁄4 cup ricotta. Top with 1⁄4 cup Parmesan and remaining 2 ounces mozzarella. Arrange remaining zucchini strips on top in a lattice design. Sprinkle with remaining 1⁄4 cup Parmesan and 1⁄4 teaspoon pepper.
Bake lasagna: Cover with foil; bake in preheated oven 45 minutes. Remove foil; bake until top is lightly browned and noodles are tender, about 20 minutes more. Let stand at least 15 minutes before slicing.