Recipes with zucchini
1,069 recipes
Zucchini-Lemon Muffins
Zucchini-Lemon Muffins: tender, lemon-bright muffins lightened with egg substitute and just a quarter cup of oil. Bright citrus zip cuts through soft zucchini crumb.
Green & Gold Squash
Steamed zucchini and yellow squash rounds with garlic, oregano, and extra-virgin olive oil. A fast, diabetic-friendly side dish with only 29 calories per serving.
Louise's Chocolate Zucchini Bread
Chocolate zucchini bread with melted unsweetened chocolate, grated zucchini, cinnamon, and chopped nuts baked into a rich, moist loaf. Uses the garden glut deliciously.
Cold Zucchini Soup
Chilled zucchini soup with marjoram, finished with cream just before serving. A silky, pale green summer soup that uses up the season's overgrown zucchini.
Zucchini Apple Bread
Zucchini Apple Bread: a triple-batch loaf with shredded apple, zucchini, brown sugar, cinnamon, and nuts. Rests overnight for deeper flavor before slicing. Makes three loaves to share.
Southwest Ruffle Salad
Southwest pasta salad with a creamy cilantro-lime-jalapeno dressing, fresh tomatoes, yellow bell pepper, and zucchini. A zesty make-ahead side that chills in an hour.
Summer Chili
Vegetable-loaded summer chili with zucchini, squash, mushrooms, kidney beans, and bell peppers in a cumin-chili tomato broth. Hearty, meatless, and full of garden produce.
Pureed Zucchini Soup (Pressure Cooked)
Pressure cooker zucchini soup pureed with potatoes, carrots, and fresh basil. Ready in 20 minutes with just five minutes at high pressure for a silky, vegetable-packed bowl.
Raisin Zucchini Bread
Raisin zucchini bread with cinnamon, walnuts, and vanilla baked into two moist loaves. The shredded zucchini disappears into the batter, adding moisture without any veggie taste.
Couscous & Chick-Pea Salad
Couscous and chickpea salad with julienned ham, raisins, fresh vegetables, and a cumin-turmeric lemon dressing. A colorful 30-minute lunch salad that's equally great for meal prep or potlucks.
Trio of Grains with Sweet Corn Coulis
An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.
Trio of Grains with Sweet Corn Coulis
An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.
Garden Ratatouille
Garden ratatouille baked with zucchini, eggplant, bell peppers, mushrooms, and Parmesan. Sauteed vegetables simmered in pasta sauce, then baked until bubbly and golden.
Central Coast Stir-Fry Vegetables
California-style stir-fry with broccoli, zucchini, squash, and cauliflower tossed in garlic, herbs, and white wine with a bright squeeze of lemon. Vegetarian and vibrant.
Breast of Chick. with Leeks & Lime on Zucchini Spahgetti
Pan-seared chicken breasts with sautéed leeks, bright lime zest, and sundried tomatoes served over tender zucchini spaghetti. An elegant low-carb dinner that's on the table in 40 minutes.
Mingle Mangle (Warm Zucchini Salad)
Warm zucchini salad in a reduced basil cream sauce with fresh tomatoes, shallots, lemon juice, and hot pepper sauce. A rich summer side dish ready in 30 minutes.
Zucchini-Lemon Muffins: tender, lemon-bright muffins lightened with egg substitute and just a quarter cup of oil. Bright citrus zip cuts through soft zucchini crumb.
Steamed zucchini and yellow squash rounds with garlic, oregano, and extra-virgin olive oil. A fast, diabetic-friendly side dish with only 29 calories per serving.
Chocolate zucchini bread with melted unsweetened chocolate, grated zucchini, cinnamon, and chopped nuts baked into a rich, moist loaf. Uses the garden glut deliciously.
Chilled zucchini soup with marjoram, finished with cream just before serving. A silky, pale green summer soup that uses up the season's overgrown zucchini.
Zucchini Apple Bread: a triple-batch loaf with shredded apple, zucchini, brown sugar, cinnamon, and nuts. Rests overnight for deeper flavor before slicing. Makes three loaves to share.
Southwest pasta salad with a creamy cilantro-lime-jalapeno dressing, fresh tomatoes, yellow bell pepper, and zucchini. A zesty make-ahead side that chills in an hour.
Vegetable-loaded summer chili with zucchini, squash, mushrooms, kidney beans, and bell peppers in a cumin-chili tomato broth. Hearty, meatless, and full of garden produce.
Pressure cooker zucchini soup pureed with potatoes, carrots, and fresh basil. Ready in 20 minutes with just five minutes at high pressure for a silky, vegetable-packed bowl.
Raisin zucchini bread with cinnamon, walnuts, and vanilla baked into two moist loaves. The shredded zucchini disappears into the batter, adding moisture without any veggie taste.
Couscous and chickpea salad with julienned ham, raisins, fresh vegetables, and a cumin-turmeric lemon dressing. A colorful 30-minute lunch salad that's equally great for meal prep or potlucks.
An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.
An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.
Garden ratatouille baked with zucchini, eggplant, bell peppers, mushrooms, and Parmesan. Sauteed vegetables simmered in pasta sauce, then baked until bubbly and golden.
California-style stir-fry with broccoli, zucchini, squash, and cauliflower tossed in garlic, herbs, and white wine with a bright squeeze of lemon. Vegetarian and vibrant.
Pan-seared chicken breasts with sautéed leeks, bright lime zest, and sundried tomatoes served over tender zucchini spaghetti. An elegant low-carb dinner that's on the table in 40 minutes.
Warm zucchini salad in a reduced basil cream sauce with fresh tomatoes, shallots, lemon juice, and hot pepper sauce. A rich summer side dish ready in 30 minutes.
