Recipes with zucchini
1,069 recipes
Italian Minestrone
Traditional Italian minestrone with white beans, vegetables, broken spaghetti, and a Parmesan rind simmered into the broth for umami depth. The classic peasant-soup approach.
Red Snapper
Baked red snapper fillets in a spicy tomato-chili sauce with zucchini, bell peppers, and celery. A lean, flavor-packed Southwestern-style seafood dinner.
Curried Spinach & Chick Pea Soup
Curried spinach and chickpea soup with pearl barley, half the chickpeas pureed for a creamy base, the other half left whole for bite. Vegetarian, high-fiber, lightly spiced with curry powder and cumin.
Vegetable & Rice Stuffed Pumpkin
Vegetable and rice stuffed pumpkin: a whole pumpkin roasted as an edible bowl, packed with basmati rice, chestnuts, apples, apricots, and vegetables. A stunning vegetarian Thanksgiving centerpiece.
Beef Kabobs
Beef tenderloin kabobs marinated in red wine, olive oil, rosemary, and oregano with mushrooms, zucchini, red pepper, and cherry tomatoes. Grilled in 8 minutes.
Potato Vegetable Latkes
Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.
Roasted Vegetable Gazpacho
Roasted vegetable gazpacho with oven-charred tomatoes, eggplant, zucchini, and garlic blended with sherry vinegar and stale bread into a silky chilled soup. Deeper and smokier than traditional gazpacho.
Chicken Breasts with Tomato, Orange & Rosemary Couscous
Chicken breasts served over a tasty bed of couscous. An easy, quick and fulfulling dish.
Chef Dennis's Albondigas Soup
Albondigas soup with cumin-spiced beef meatballs simmered in a rich broth with cabbage, zucchini, tomatoes, green chiles, and fresh cilantro. A hearty Mexican meatball soup.
Tomatoes & Yucca Root Relish on Snapper
Baked red snapper topped with a steamed yucca root, tomato, and vegetable relish seasoned with thyme and cayenne. The vegetables are steamed first, then spooned over the fish to finish baking together.
Chunky Minestrone
A chunky vegetarian minestrone loaded with cannellini beans, tomatoes, zucchini, carrots, and spinach, thickened with rice instead of pasta. A hearty, one-pot Italian soup finished with Parmesan.
Sarah's Zucchini Bread
Whole wheat zucchini bread with cinnamon, vanilla, and chopped nuts. A moist, high-fiber quick bread that uses grated zucchini for natural moisture. Makes two loaves.
Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad
This dish was pretty easy to prepare and turned out beautifully. The potatoes, zucchini, tomatoes, and olives created a wonderful medley of flavors.
Pj's Alaskan Zucchini Casserole
Alaskan zucchini casserole with pork sausage, bulgur wheat, canned tomatoes, and melted cheddar on top. A hearty, whole-grain one-dish meal that uses up garden zucchini.
Minestrone Soup #2
My take on this classic Italian belly warming soup.
Chocolate Zucchini Cake - Louise
Moist chocolate zucchini cake with cocoa, buttermilk, allspice, and cinnamon topped with chocolate chips. A sneaky way to use up garden zucchini in dessert.
Traditional Italian minestrone with white beans, vegetables, broken spaghetti, and a Parmesan rind simmered into the broth for umami depth. The classic peasant-soup approach.
Baked red snapper fillets in a spicy tomato-chili sauce with zucchini, bell peppers, and celery. A lean, flavor-packed Southwestern-style seafood dinner.
Curried spinach and chickpea soup with pearl barley, half the chickpeas pureed for a creamy base, the other half left whole for bite. Vegetarian, high-fiber, lightly spiced with curry powder and cumin.
Vegetable and rice stuffed pumpkin: a whole pumpkin roasted as an edible bowl, packed with basmati rice, chestnuts, apples, apricots, and vegetables. A stunning vegetarian Thanksgiving centerpiece.
Beef tenderloin kabobs marinated in red wine, olive oil, rosemary, and oregano with mushrooms, zucchini, red pepper, and cherry tomatoes. Grilled in 8 minutes.
Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.
Roasted vegetable gazpacho with oven-charred tomatoes, eggplant, zucchini, and garlic blended with sherry vinegar and stale bread into a silky chilled soup. Deeper and smokier than traditional gazpacho.
Chicken breasts served over a tasty bed of couscous. An easy, quick and fulfulling dish.
Albondigas soup with cumin-spiced beef meatballs simmered in a rich broth with cabbage, zucchini, tomatoes, green chiles, and fresh cilantro. A hearty Mexican meatball soup.
Baked red snapper topped with a steamed yucca root, tomato, and vegetable relish seasoned with thyme and cayenne. The vegetables are steamed first, then spooned over the fish to finish baking together.
A chunky vegetarian minestrone loaded with cannellini beans, tomatoes, zucchini, carrots, and spinach, thickened with rice instead of pasta. A hearty, one-pot Italian soup finished with Parmesan.
Whole wheat zucchini bread with cinnamon, vanilla, and chopped nuts. A moist, high-fiber quick bread that uses grated zucchini for natural moisture. Makes two loaves.
This dish was pretty easy to prepare and turned out beautifully. The potatoes, zucchini, tomatoes, and olives created a wonderful medley of flavors.
Alaskan zucchini casserole with pork sausage, bulgur wheat, canned tomatoes, and melted cheddar on top. A hearty, whole-grain one-dish meal that uses up garden zucchini.
My take on this classic Italian belly warming soup.
Moist chocolate zucchini cake with cocoa, buttermilk, allspice, and cinnamon topped with chocolate chips. A sneaky way to use up garden zucchini in dessert.
