Type what you have

Ingredients

• ✓ zucchini

Instructions

1. 1 Gather cubed zucchini.
2. 2 Place zucchini in a saucepan and cover with water. Bring to a boil and cook until very soft, 5 to 10 minutes. Drain well.
3. 3 Transfer zucchini to a blender or food processor and purée until smooth. Let cool completely before serving.

By Allrecipes Member

Ingredients

• ✓ zucchini
• olive oil
• bread crumb
• parmesan cheese
• oregano

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat.
3. 3 Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
4. 4 Bake in the preheated oven until zucchini chips are tender and cheese is browned, about 15 minutes.

By laureng

Ingredients

• ✓ zucchini
• cooking spray
• salt
• garlic powder
• onion powder

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Slice zucchini into 3 lengthwise pieces. Spray each slice with cooking spray.
3. 3 Season with salt, garlic powder, and onion powder and set on a baking sheet.
4. 4 Broil in the preheated oven until lightly browned, about 5 minutes. Turn zucchini and broil on the other side until lightly browned, an additional 5 minutes.

By Teri Rose Mibelli

Ingredients

• ✓ zucchini
• salt
• egg
• panko bread crumb
• parmesan cheese
• italian seasoning

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Season zucchini with salt; set aside.
3. 3 Place beaten eggs in a shallow bowl. Mix together bread crumbs, Parmesan cheese, and Italian seasoning in a second shallow bowl.
4. 4 Dip zucchini in beaten eggs, then press into bread crumbs to coat. Gently toss between your hands to remove excess bread crumbs.
5. 5 Arrange breaded zucchini in a single layer on the prepared baking sheet.
6. 6 Bake zucchini in the preheated oven until golden brown, about 15 minutes.

By Jennifer Conley

Ingredients

• ✓ zucchini
• olive oil
• salt
• black pepper
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.
2. 2 Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.
3. 3 Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.
4. 4 Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.

By Barbara Sauermann

Ingredients

• ✓ zucchini
• egg
• cracker
• olive oil
• salt
• black pepper

Instructions

1. 1 Cut zucchini crosswise into 1/2-inch slices.
2. 2 Dip each zucchini slice into beaten egg, then press into cracker crumbs until both sides are coated. Shake off excess and place in a single layer on a plate; do not stack.
3. 3 Heat olive oil in a large skillet over medium heat. Pan-fry zucchini in the hot oil until crust browns and zucchini softens, about 3 minutes per side.
4. 4 Season with salt and pepper.

By Stephsteph

Ingredients

• ✓ zucchini
• cooking spray
• butter
• garlic
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat. Lightly grease a 9x12-inch foil pan with cooking spray.
2. 2 Mix butter and garlic together in a bowl.
3. 3 Lay zucchini slices in rows in the prepared pan, overlapping if necessary. Brush garlic butter on each slice and sprinkle with Parmesan cheese.
4. 4 Place the pan on the preheated grill and cook until cheese is melted and zucchini is tender, 12 to 15 minutes.

By Ann

Ingredients

• ✓ zucchini
• olive oil
• sesame oil
• sesame seed
• parmesan cheese
• cayenne pepper
• garlic salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
3. 3 Bake 20 minutes in the preheated oven, until lightly browned.

By KATHYP100

Ingredients

• ✓ zucchini
• butter
• soy sauce
• sesame seed
• garlic powder
• black pepper

Instructions

1. 1 Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.

By TRINITYJAE

Ingredients

• ✓ zucchini
• buttermilk baking mix
• onion
• parmesan cheese
• salt
• vegetable oil
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, and eggs in a medium-sized mixing bowl; spread mixture into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven for 30 minutes. Serve warm.

By Susan Sunderman

Ingredients

• ✓ zucchini
• egg
• all-purpose flour
• margarine
• salt
• pepper

Instructions

1. 1 Place beaten eggs in a bowl. Place flour on a dish. Dip zucchini in the eggs, then dredge in the flour to coat.
2. 2 Melt margarine in a large skillet over medium heat. Fry the coated zucchini slices in the margarine until lightly browned. Season with salt and pepper.

By DeAnna L

Ingredients

• ✓ zucchini
• olive oil
• olive oil
• salt
• black pepper
• bread crumb

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Drizzle 2 tablespoons olive oil onto the prepared baking sheet; place zucchini slices in the oil. Drizzle 3 more tablespoons olive oil over zucchini slices; season with salt and black pepper. Toss coated zucchini slices with 1 cup bread crumbs.
3. 3 Bake in the preheated oven for 15 minutes. Toss zucchini slices with remaining 1 cup bread crumbs. Return to oven and bake until zucchini is soft and bread crumbs are lightly browned, 15 to 20 minutes.

By Lizard Girl

Ingredients

• ✓ zucchini
• olive oil
• onion
• garlic
• cayenne pepper
• apple cider vinegar

Instructions

1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat, and saute onion and garlic until tender and lightly browned. Mix in the zucchini. Continue to cook and stir until zucchini is tender. Season with cayenne pepper. Sprinkle with vinegar. Reduce heat to low, cover skillet, and continue cooking 2 to 3 minutes. Remove cover, and taste. If not at desired 'vinegar' flavor, add another splash, cover, and simmer for another minute.

By Nadine Eubanks

Ingredients

• ✓ zucchini
• egg
• all-purpose flour
• parmesan cheese
• mozzarella cheese
• onion
• salt
• vegetable oil

Instructions

1. 1 Place grated zucchini in a clean kitchen towel or paper towels and squeeze it tightly with your hands to remove excess water.
2. 2 Place drained zucchini in a medium bowl; add eggs, flour, Parmesan cheese, mozzarella cheese, onion, and salt and stir until well combined.
3. 3 Heat oil in a skillet over medium-high heat.
4. 4 Scoop tablespoonfuls of zucchini mixture into hot oil and fry, working in batches, until crisp and golden brown, about 2 minutes per side.

By Sherlie A. Magaret

Ingredients

• ✓ zucchini
• spaghetti
• butter
• carrot
• garlic
• heavy cream
• parmesan cheese
• dill

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Melt butter in a large skillet over medium heat. Sauté carrots, zucchini, and garlic in hot butter until tender. Stir in heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Add cooked spaghetti and mix until evenly coated.

By Catherine Kane

Ingredients

• ✓ zucchini
• cooking spray
• egg
• parmesan cheese
• mixed herbs
• garlic powder
• paprika
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Whisk eggs in a shallow bowl. Combine Parmesan cheese, mixed herbs, garlic powder, paprika, and pepper in a separate shallow bowl; mix well.
3. 3 Dip zucchini fries into beaten eggs, in batches; shake to remove excess, and roll in Parmesan mixture until fully coated. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven, turning once, until golden and crispy, 30 to 35 minutes.

By Fioa

Ingredients

• ✓ zucchini
• egg
• green onion
• all-purpose flour
• parmesan cheese
• baking powder
• salt
• oregano
• vegetable oil
• sour cream

Instructions

1. 1 Gather the ingredients.
2. 2 Blot grated zucchini with paper towels to remove moisture.
3. 3 Stir zucchini, eggs, and green onion together in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano together in a separate bowl; stir into zucchini mixture until batter is just moistened.
4. 4 Heat oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan-fry until golden, 2 to 3 minutes per side.
5. 5 Drain zucchini pancakes on a paper towel-lined plate; serve warm.

By Suefood

Ingredients

• ✓ zucchini
• eggplant
• salt
• pepper
• tomato
• yellow onion
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Place baby eggplant into a colander set over a large bowl. Sprinkle salt liberally over eggplant; let sit to drain for 30 minutes.
3. 3 Toss together tomatoes, zucchini, onion, and garlic in a second large bowl. Drizzle with olive oil and toss to coat; season with salt and pepper.
4. 4 Rinse baby eggplant to remove salt and pat dry with paper towels; add to tomato mixture and stir. Add more olive oil as needed to ensure eggplant is coated. Spread onto the prepared baking sheet.
5. 5 Roast in the preheated oven until vegetables are tender, about 30 minutes.

By homecook626

Ingredients

• ✓ zucchini
• butter
• onion
• garlic
• tomato
• water
• chicken bouillon
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large skillet over medium heat. Add onion; cook and stir until onion is tender, about 5 minutes.
3. 3 Add garlic; cook and stir until fragrant, about 1 minute more.
4. 4 Stir tomatoes and 1/4 cup water into the mixture; cover. Cook, stirring occasionally, until tomatoes have reduced slightly, about 5 minutes.
5. 5 Pour another 1/4 cup water into the skillet. Add bouillon cube and stir until bouillon is dissolved. Add zucchini; continue cooking until zucchini is tender, 5 to 7 minutes.
6. 6 Season with black pepper and serve.

By FrackFamily5 CACT

Ingredients

• ✓ zucchini
• coconut flour
• egg white
• water
• almond meal
• parmesan cheese
• italian seasoning
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Pour coconut flour into a bowl. Whisk egg whites and water together in a separate bowl. Combine almond meal, Parmesan cheese, Italian seasoning, and black pepper in a separate bowl.
3. 3 Dredge zucchini, in batches, in coconut flour using tongs. Dip into beaten egg whites; toss in almond meal mixture until coated. Arrange battered zucchini on the prepared baking sheet.
4. 4 Bake in the preheated oven until slightly golden, about 20 minutes. Garnish with parsley.

By Megan Olson

Ingredients

• ✓ zucchini
• olive oil
• balsamic vinegar
• lemon juice
• rosemary
• oregano
• mushroom
• green bell pepper
• red onion

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
3. 3 Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with oil mixture.
4. 4 Place the pan on the preheated grill and cook until vegetables are tender, turning once, 10 to 15 minutes.

By ilise19

Ingredients

• ✓ zucchini
• butter
• onion
• fennel
• chicken stock
• curry powder
• salt
• black pepper
• white wine vinegar

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
2. 2 Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
3. 3 Chop reserved fennel tops finely and sprinkle over soup before serving.

By Diana

Ingredients

• ✓ zucchini
• sun-dried tomato
• water
• yellow squash
• onion
• butter
• sugar
• black pepper
• salt

Instructions

1. 1 Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water.
2. 2 Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water.
3. 3 Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.

By Kate Holmgreen

Ingredients

• ✓ zucchini
• white bread
• jalapeno pepper
• cheddar cheese
• bacon bit
• onion
• tomato
• green chile pepper
• black olive
• basil
• seasoned salt
• black pepper

Instructions

1. 1 Prepare the grill for indirect medium heat.
2. 2 Place zucchini in a large pot with enough water to cover. Bring to a boil and cook for 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out pulp to about 1/4 inch from the skin. Chop pulp into small pieces.
3. 3 Mix zucchini pulp, bread pieces, jalapeño, Cheddar cheese, bacon bits, onion, tomato, chile peppers, and olives in a large bowl until combined. Season with basil, seasoned salt, and pepper; mix well.
4. 4 Stuff zucchini halves with pulp mixture. Wrap each zucchini boat with aluminum foil.
5. 5 Place wrapped zucchini boats on the prepared grill over indirect heat and cook until tender, 15 to 20 minutes.

By Allrecipes Member

Ingredients

• ✓ zucchini
• eggplant
• green bell pepper
• onion
• cooking spray
• black pepper
• tomato
• olive oil
• parsley
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange eggplant, zucchini, bell pepper, and onion on a greased or foil-lined baking sheet. Spray vegetables with cooking spray. Season with 1/8 teaspoon black pepper.
3. 3 Roast in the preheated oven, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes.
4. 4 Meanwhile, stir together tomato, oil, parsley, and 1/8 teaspoon each salt and black pepper in a large bowl. Add cooked vegetables and remaining 1/4 teaspoon salt. Toss to combine.

By VirginiaWillis

Ingredients

• ✓ zucchini
• onion
• canning salt
• white sugar
• white vinegar
• red bell pepper
• green bell pepper
• cornstarch
• celery seed
• nutmeg
• turmeric
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place zucchini and onion in a large, non-metallic bowl; sprinkle salt on top. Use your hands to evenly mix salt with zucchini. Cover and refrigerate overnight.
3. 3 Drain zucchini in a colander and rinse well with cool water. Squeeze out excess water; set zucchini aside.
4. 4 Place sugar, vinegar, red and green bell pepper, and cornstarch into a large pot. Add celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add drained zucchini. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer 30 minutes.
5. 5 Meanwhile, sterilize seven 1-pint jars and lids. Pack relish into sterilized jars, filling to within 1/4 inch of the top. Screw on the lids.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into the pot using a holder. Leave a 2-inch space between jars. Pour in more boiling water if necessary, until the tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
7. 7 Remove jars from the pot and place on a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all).

By Gail

Ingredients

• ✓ zucchini
• flour
• baking powder
• egg
• vegetable oil
• onion
• salt
• pepper
• paprika
• parsley

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
2. 2 Sift flour and baking powder together into a bowl. Mix in eggs and oil, then stir in zucchini and onion. Season with salt and pepper.
3. 3 Pour mixture into the prepared baking dish. Sprinkle with paprika and garnish with parsley.
4. 4 Bake in the preheated oven for 1 hour.

By SARINAW

Ingredients

• ✓ zucchini
• half and half
• cornmeal
• whole wheat flour
• olive oil
• all-purpose flour
• egg
• white sugar
• salt
• baking soda

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Combine half-and-half, cornmeal, whole wheat flour, oil, all-purpose flour, eggs, sugar, salt, and baking soda in a large bowl; fold in zucchini. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes.

By Crina

Ingredients

• ✓ zucchini
• mayonnaise
• yogurt
• buttermilk
• parsley
• lemon zest
• garlic
• kalamata olive
• salt
• black pepper

Instructions

1. 1 Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.

By VirginiaWillis

Ingredients

• ✓ zucchini
• salt
• egg
• all-purpose flour
• parmesan cheese
• salt
• black pepper
• oil
• parmesan cheese
• salt
• sour cream

Instructions

1. 1 Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
2. 2 Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
3. 3 Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

By VeggieCravings