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Zucchini Pizza Bites
Snack American

Zucchini Pizza Bites

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Spread zucchini slices in 1 layer on the prepared baking sheet.
  3. 3 Bake in the preheated oven until zucchini is tender, about 15 minutes.
  4. 4 Spoon pizza sauce over each zucchini slice and top with pepperoni and mozzarella cheese. Sprinkle herbs over each.
  5. 5 Bake in the preheated oven until cheese is melted, about 5 minutes more.

By Sara Bellum

Our Favourite Zucchini Bread
Snack

Our Favourite Zucchini Bread

Prep
15 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat oven to 350 degrees F (175 degrees C).
  2. 2 Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove as much liquid as possible. Set aside. Mix flour, baking powder and baking soda until blended.
  3. 3 Beat cream cheese, Miracle Whip and sugar in large bowl with mixer until blended. Add egg; mix well. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, apricots and nuts.
  4. 4 Pour into 8x4-inch loaf pan sprayed with cooking spray.
  5. 5 Bake 50 to 55 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes. Remove from pan to wire rack; cool completely.

By PHILADELPHIA Cream Cheese

Zucchini Banana Multi-Grain Bread
Snack

Zucchini Banana Multi-Grain Bread

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 400 degrees F. Prepare Multi-Grain Medley according to package directions. Coat a loaf pan with non-stick cooking spray.
  2. 2 In a large bowl whisk together eggs, sugar and banana. Stir in rice, oil, milk, vanilla, zucchini (should be about 1 1/2 cups of grated zucchini) and walnuts. Add baking mix and stir just until all ingredients are combined. Pour mixture into prepared pan.
  3. 3 Bake 45 minutes, or until toothpick inserted in center comes out clean.
  4. 4 Cool 10 minutes then remove from pan and cool on rack.

By Minute Rice

Pickled Squash
Snack American

Pickled Squash

4.7

Prep
30 min
Cook
25 min
Total
295 min

Instructions

  1. 1 Combine squash, onions, and bell pepper in a large aluminum-free pot; cover with salt. Set aside to release liquid, stirring occasionally, 2 hours.
  2. 2 Bring sugar, vinegar, mustard seeds, turmeric, and celery seeds to a boil in a medium saucepan. Strain and discard solids from briny liquid; pour liquid over salted vegetables in the pot. Set aside for 2 hours more.
  3. 3 Meanwhile, inspect four (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled squash is ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Bring vegetable mixture to a boil. Reduce heat; simmer, about 5 minutes.
  5. 5 Pack vegetable mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove jars from the stockpot; set aside, several inches apart, and cool. Once cool, press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TAXIDERMYCHICK

Farmer's Market Corn Toss
Snack American

Farmer's Market Corn Toss

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
  2. 2 Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.

By Firebal

Fried Zucchini Sticks
Snack American

Fried Zucchini Sticks

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  2. 2 Whisk buttermilk and eggs together in a shallow dish. Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in a separate shallow dish.
  3. 3 Dip zucchini sticks into egg mixture; roll in bread crumb mixture to coat. Dip back into egg mixture; roll in bread crumb mixture again.
  4. 4 Lower breaded zucchini sticks carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on a large paper-towel-lined plate.

By Emo G

Vegan Oven-Fried Zucchini Sticks
Snack American

Vegan Oven-Fried Zucchini Sticks

4.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread olive oil on a large baking sheet.
  2. 2 Mix water and soy flour together in a bowl to form a thick, pancake-like batter.
  3. 3 Stir bread crumbs, herbes de Provence, garlic powder, salt, pepper, and cayenne pepper together on a shallow plate.
  4. 4 Dip zucchini spears into the batter. Roll in bread crumb mixture to coat. Place spears cut-side down on the prepared baking sheet, all facing the same direction.
  5. 5 Bake in the preheated oven until lightly golden, about 10 minutes. Turn to other cut side and bake for 10 minutes. Turn spears so they are skin-side down; continue baking until browned, about 5 minutes more.
  6. 6 Transfer zucchini spears to a platter. Serve with vegan mayonnaise and ketchup.

By SadieTheVeganLady

Ellen's Lemon Zucchini Bread
Snack American

Ellen's Lemon Zucchini Bread

4.6

Prep
30 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle 1 teaspoon sugar onto the bottom and sides of the greased pans.
  2. 2 Beat 2 cups sugar, oil, eggs, lemon zest, lemon extract, and vanilla extract together in a large bowl until well combined. Whisk flour, salt, baking soda, and baking powder together in a separate bowl until well mixed; add to sugar-lemon mixture and stir until batter is thick. Fold in zucchini until incorporated. Divide batter between the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool loaves in the pans for 10 minutes before removing to a wire rack to cool completely.

By The Native Cowgirl

Cinnamon Oatmeal Zucchini Cookies
Snack American

Cinnamon Oatmeal Zucchini Cookies

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat until smooth.
  3. 3 Combine flour, cinnamon, baking soda, and salt in a medium bowl; gradually stir into butter mixture until well blended. Stir in zucchini, oats, pecans, and cinnamon chips, respectively, stirring well after each addition. Drop dough by heaping tablespoonfuls spaced 2 inches apart onto the prepared baking sheets.
  4. 4 Bake in the preheated oven until tops are golden brown, about 12 minutes. Transfer cookies to a wire rack to cool completely.

By KitchenQueen

Zucchini Walnut Bread
Snack American

Zucchini Walnut Bread

4.5

Prep
10 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C) with rack in lowest position. Grease and lightly flour two 9x5-inch loaf pans.
  2. 2 Whisk flour, baking soda, salt, cinnamon, and baking powder together in a bowl until well combined. Set aside.
  3. 3 Beat eggs in a large bowl until smooth; gradually beat in sugar until well combined. Stir in oil; add flour mixture, alternating with zucchini. Stir in raisins, walnuts, and vanilla extract until incorporated. Divide batter between the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 55 minutes. Cool for 10 minutes in the pans, then turn out onto a wire rack to cool completely.

By Barbara Domurat

Healthier Mom's Zucchini Bread
Snack American

Healthier Mom's Zucchini Bread

4.5

Prep
20 min
Cook
40 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
  2. 2 Sift together all-purpose flour, whole-wheat flour, cinnamon, salt, baking soda, and baking powder into a large bowl.
  3. 3 Beat together sugar, eggs, milk, oil, and vanilla in a second large bowl until well combined. Add sifted flour mixture and beat well. Stir in zucchini and walnuts until evenly distributed in batter. Pour batter into the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of loaves comes out clean, 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Remove loaves from the pans and place directly on the wire rack to cool completely.

By MakeItHealthy

Moistest Sugar-Free Zucchini Muffins Ever
Snack American

Moistest Sugar-Free Zucchini Muffins Ever

2.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  2. 2 Mix banana, butter, egg, and coconut oil together in a large bowl until well combined. Add zucchini and vanilla; mix well.
  3. 3 Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Gradually add flour mixture to zucchini mixture, stirring until well combined. Slowly stir in milk until incorporated. Scoop 1/4 cup batter into each prepared muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
  4. 4 Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.

By rplouse29

Vegan Zucchini Banana Bread Muffins
Snack American

Vegan Zucchini Banana Bread Muffins

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  2. 2 Combine zucchini, mashed bananas, applesauce, brown sugar, oil, lemon juice, and vanilla in a large bowl; mix well. Set aside.
  3. 3 Whisk flour, baking soda, 1 tablespoon cinnamon, nutmeg, baking powder, salt, and cloves together in a separate bowl until well combined; slowly stir into zucchini mixture until batter is just combined. Spoon batter into the prepared cups, filling each ¾ full.
  4. 4 Combine white sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over batter.
  5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes.

By Natalie Mastroianni Moreau

Zucchini-Carrot-Banana Whole Wheat Bread
Snack American

Zucchini-Carrot-Banana Whole Wheat Bread

4.8

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. 2 Mash banana in a large bowl; whisk in eggs, sugar, honey, oil, and vanilla extract.
  3. 3 Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into banana mixture until batter is moistened.
  4. 4 Stir zucchini, carrot, and chocolate chips into batter until evenly distributed; pour into the prepared pan.
  5. 5 Bake in the preheated oven until a knife inserted into center comes out clean, 50 to 60 minutes.

By Kriti Puniyani

Flax Seed Zucchini Bread
Snack American

Flax Seed Zucchini Bread

4.4

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk all-purpose flour, soy flour, cinnamon, salt, baking soda, and baking powder together in a bowl until blended; set aside.
  3. 3 Place tofu in a blender; blend until smooth. Transfer to a bowl; beat in brown sugar, eggs, honey, walnut oil, and almond extract until smooth. Stir in flour mixture until just moistened; stir in zucchini, pineapple, walnuts, and flax seeds until combined. Divide batter between two 8x4-inch ungreased loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans on a wire rack before slicing.

By THREESEAS7

Gluten-Free Zucchini Carrot Muffins
Snack American

Gluten-Free Zucchini Carrot Muffins

4.5

Prep
25 min
Cook
25 min
Total
90 min

Instructions

  1. 1 Lightly grease 18 muffin cups.
  2. 2 Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.
  3. 3 Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.
  4. 4 Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By swalker3

Pesto Squash
Side Dish Italian

Pesto Squash

4.2

Prep
10 min
Cook
6 min
Total
16 min

Instructions

  1. 1 Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
  2. 2 In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.

By Audrey Mezowe

Grilled Zucchini Pizza
Dinner Italian

Grilled Zucchini Pizza

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Slice zucchini into thick rounds. Combine butter and garlic in a small bowl.
  3. 3 Grill zucchini slices on the preheated grill for 3 minutes; flip, brush with butter mixture, and grill 3 minutes more. Flip again, brush with butter mixture, and grill until crisp-tender.
  4. 4 Spread sauce on zucchini and sprinkle with cheese; continue grilling until cheese begins to melt.

By Kit

Zoodle Caprese Salad
Lunch Italian

Zoodle Caprese Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut zucchini into zoodles ("noodles") using a spiralizer (fitted with the large shredding blade); cut zoodles into smaller pieces.
  2. 2 Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a large bowl; mix well. Refrigerate until ready to use.
  3. 3 Toss in arugula and basil just before serving.

By Jeannette

Italian Sausage and Zucchini
Dinner Italian

Italian Sausage and Zucchini

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Cook sausage in a large skillet over medium heat until no longer pink inside; transfer to a cutting board. Cut sausage into ¼-inch slices; return sausage to the skillet and continue cooking until browned.
  2. 2 Stir in zucchini, yellow squash, and onion; cook for 2 minutes. Add tomatoes with liquid, reduce heat, cover, and simmer for 10 to 15 minutes.

By Michelle W

Zoodle Lasagna
Dinner Italian

Zoodle Lasagna

4.2

Prep
20 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.
  3. 3 Pour 2 tablespoons tomato sauce on the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce.
  4. 4 Top with a thin layer of mozzarella, 1/3 of the bechamel (see Editor's Note), 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese.
  5. 5 Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.

By Buckwheat Queen

Zucchini Parmesan
Dinner Italian

Zucchini Parmesan

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Bring a large pot of water to a boil; add zucchini slices and cook until tender; drain well.
  3. 3 Heat olive oil in a medium skillet over medium heat; stir in onion and garlic and cook until onion is tender, about 2 minutes.
  4. 4 Combine zucchini, onion, and garlic in a 9x12-inch casserole dish; pour marinara sauce on top and stir well. Top with mozzarella cheese.
  5. 5 Bake in preheated oven until zucchini slices are heated through and cheese is bubbly, about 20 minutes.

By Mary Jo

Sicilian Lentil Pasta Sauce
Italian

Sicilian Lentil Pasta Sauce

4.3

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
  2. 2 Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
  3. 3 Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

By Jill

Old-Fashioned Italian Zucchini Fritters
Dinner Italian

Old-Fashioned Italian Zucchini Fritters

4.4

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Whisk eggs together in a large bowl until smooth. Stir in shredded and diced zucchini until well combined. Mix in basil, Parmesan cheese, salt, and pepper. Add flour a little at a time, stirring between additions until no dry lumps remain.
  2. 2 Heat oil in a large skillet to 375 degrees F (190 degrees C).
  3. 3 Drop batter spoonfuls of batter into oil, a few at a time; do not overcrowd the skillet. Cook until golden brown, about 4 minutes per side. Drain on a paper towel-lined plate before serving.

By JuJuJenn

Zucchini Pizza
Appetizer Italian

Zucchini Pizza

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat enough olive oil to coat the bottom of a large skillet over medium heat. Add zucchini slices; season with pepper flakes, garlic salt, and onion salt. Cook until slices are slightly softened, 3 to 4 minutes per side.
  2. 2 Sprinkle each slice with Romano cheese and a spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce with a layer of Mexican cheese blend; cover the skillet and cook until cheese has melted, about 5 minutes.

By SCERMINARA

Italian White Bean Chicken
Dinner Italian

Italian White Bean Chicken

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

By hauliewytmo

Tortellini Minestrone Soup
Italian

Tortellini Minestrone Soup

4.6

Prep
30 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
  2. 2 Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

By alands18

Roasted Zucchini Casserole
Dinner Italian

Roasted Zucchini Casserole

4.6

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss zucchini and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
  3. 3 Roast in the preheated oven until golden, about 30 minutes. Remove from the oven and season with salt and pepper. Reduce the oven temperature to 350 degrees F (175 degrees C).
  4. 4 When the vegetables are almost finished roasting, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
  5. 5 Lightly grease a 9x13-inch baking dish.
  6. 6 Heat marinara sauce in a saucepan over medium heat until hot. Spread hot sauce into the prepared baking dish. Top with cooked pasta, followed by roasted zucchini and onions. Sprinkle with Parmesan cheese.
  7. 7 Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Remove from the oven and let rest for a few minutes before serving.

By Carol Semenuk

Italian Zucchini Sauté
Dinner Italian

Italian Zucchini Sauté

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Stir in onion and cook until tender, 5 to 7 minutes. Mix in tomatoes and zucchini; season with salt and Italian seasoning. Cook and stir until zucchini is tender, 7 to 10 minutes. Mix in sugar and adjust seasonings to taste.

By COLEE576