Type what you have

Ingredients

• ✓ zucchini
• pizza sauce
• pepperoni
• mozzarella cheese
• parsley

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

Ingredients

• ✓ zucchini
• all-purpose flour
• baking powder
• baking soda
• cream cheese
• miracle whip spread
• white sugar
• egg
• apricot
• pecan

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

Ingredients

• ✓ zucchini
• multi-grain medley
• cooking spray
• egg
• sugar
• banana
• vegetable oil
• milk
• vanilla extract
• walnut
• baking mix

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

Ingredients

• ✓ zucchini
• yellow squash
• onion
• green bell pepper
• salt
• white sugar
• white vinegar
• mustard seed
• turmeric
• celery seed

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

Ingredients

• ✓ zucchini
• olive oil
• onion
• red bell pepper
• corn kernel
• chicken
• parsley
• colby monterey jack cheese
• salt
• black pepper

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

Ingredients

• ✓ zucchini
• oil
• buttermilk
• egg
• all-purpose flour
• bread crumb
• parmesan cheese
• baking powder
• salt

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

Ingredients

• ✓ zucchini
• olive oil
• water
• soy flour
• bread crumb
• herbes de provence
• garlic powder
• salt
• black pepper
• cayenne pepper
• vegan mayonnaise
• ketchup

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

Ingredients

• ✓ zucchini
• sugar
• white sugar
• vegetable oil
• egg
• lemon
• lemon extract
• vanilla extract
• flour
• salt
• baking soda
• baking powder

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

Ingredients

• ✓ zucchini
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cinnamon
• baking soda
• salt
• oat
• pecan
• cinnamon chip

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

Ingredients

• ✓ zucchini
• all-purpose flour
• baking soda
• salt
• cinnamon
• baking powder
• egg
• white sugar
• vegetable oil
• raisin
• walnut
• vanilla extract

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

Ingredients

• ✓ zucchini
• all-purpose flour
• white whole wheat flour
• cinnamon
• salt
• baking soda
• baking powder
• white sugar
• egg
• milk
• vegetable oil
• vanilla extract
• walnut

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

Ingredients

• ✓ zucchini
• cooking spray
• banana
• butter
• egg
• coconut oil
• vanilla extract
• whole wheat flour
• baking soda
• cinnamon
• nutmeg
• salt
• milk
• brown sugar

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

Ingredients

• ✓ zucchini
• banana
• applesauce
• brown sugar
• vegetable oil
• lemon juice
• vanilla extract
• all-purpose flour
• baking soda
• cinnamon
• nutmeg
• baking powder
• salt
• clove
• sugar
• cinnamon

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

Ingredients

• ✓ zucchini
• banana
• egg
• white sugar
• honey
• oil
• vanilla extract
• whole wheat flour
• all-purpose flour
• cinnamon
• baking soda
• baking powder
• salt
• carrot
• semisweet chocolate chip

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

Ingredients

• ✓ zucchini
• all-purpose flour
• soy flour
• cinnamon
• salt
• baking soda
• baking powder
• silken tofu
• brown sugar
• egg
• honey
• walnut oil
• almond extract
• pineapple
• walnut
• flax seed

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

Ingredients

• ✓ zucchini
• raisin
• apple
• carrot
• vanilla extract
• agave nectar
• coconut oil
• egg
• brown sugar
• yogurt
• sunflower seed
• almond
• flax seed
• quinoa
• clove
• ground ginger
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• potato starch
• tapioca starch
• brown rice flour

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

Ingredients

• ✓ zucchini
• olive oil
• chicken breast
• red curry paste
• red bell pepper
• carrot
• onion
• cornstarch
• coconut milk
• cilantro

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
2. 2 Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

By THEKNACKEREDCHEF

Ingredients

• ✓ zucchini
• medium-chain triglyceride oil
• yellow curry paste
• firm tofu
• onion
• soy sauce
• apple cider vinegar
• garlic
• broccoli
• vegetable stock
• cream of coconut
• cauliflower rice
• lime

Instructions

1. 1 Heat 4 tablespoons oil in a large saucepan over medium heat and cook curry paste until fragrant and starting to break up, about 3 minutes. Add tofu and onion. Stir to coat with curry paste and cook until tofu releases its moisture and starts to look drier, 3 to 5 minutes. Mix in soy sauce and vinegar. Stir in garlic, zucchini, and broccoli.
2. 2 Mix everything in the saucepan well and cook until vegetables are tender, 5 to 7 minutes. If vegetables are not releasing enough moisture, add a splash of vegetable stock to prevent sticking too much; keep the heat medium to medium-high.
3. 3 Once everything is yellow-tinged from the paste and your kitchen smells amazing, the vegetables should be looking brighter but not overcooked, and the pot should be making a high sizzling sound. Pour in vegetable stock and coconut cream. Mix, scraping the bottom to bring up any flavor bits, and lower heat. Only cover the saucepan if the amount of liquid looks very little compared to vegetables and tofu. Simmer for 5 to 10 minutes, checking every few minutes because it shouldn't take long from this point to warm through and meld flavors.
4. 4 Meanwhile, heat remaining 2 tablespoons oil in a large skillet and add about 1/2 cup cauliflower rice, enough for 1 serving, in a thin layer. Cook until tender, about 2 minutes or longer, depending on your texture preference. Cook remaining cauliflower rice in batches depending on how many people are eating.
5. 5 Check in on the curry and season with salt and pepper to taste. Curry texture should be thick and creamy and should taste a little tangy, a little coconutty, and have that aromatic kick characteristic of yellow curry. If the curry paste isn't shining through as much as you'd like, add a little glob of it and stir to dissolve. If you want more umami, add a little splash of soy sauce. If you want it more yellow, a pinch of turmeric powder can give it that brighter color.
6. 6 Add 1/2 cup of cauliflower rice to a bowl and squeeze 1/2 a lime on top. Top with yellow curry.

By Stevie Youssef

Ingredients

• ✓ zucchini
• rice noodle
• water
• peanut oil
• onion
• mushroom
• chicken breast
• fish sauce
• green curry paste
• white sugar
• coconut milk
• cilantro

Instructions

1. 1 Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
2. 2 Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
3. 3 Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
4. 4 Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.

By SAJA2003

Ingredients

• ✓ zucchini
• chicken breast
• peanut butter
• chicken broth
• red bell pepper
• soy sauce
• garlic
• sugar
• lime juice
• cornstarch
• water
• linguine pasta
• peanut

Instructions

1. 1 Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
2. 2 If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.

By Rebekah Rose Hills

Ingredients

• ✓ zucchini
• canola oil
• yellow onion
• yellow bell pepper
• ketchup
• oyster sauce
• soy sauce
• chicken broth
• sugar
• garlic chile paste
• chicken breast
• yellow squash
• broccoli
• mushroom
• cashew nut

Instructions

1. 1 Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

By FAIRBORN

Ingredients

• ✓ zucchini
• chicken broth
• coconut milk
• sweet red chile sauce
• lime juice
• fish sauce
• brown sugar
• ginger
• makrut lime leaf
• chicken breast
• straw mushroom
• onion
• lemongrass
• basil

Instructions

1. 1 Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
2. 2 Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

By Darcy Loo

Ingredients

• ✓ zucchini
• lime
• cilantro
• cornstarch
• red bell pepper
• chicken breast
• black pepper
• salt
• water
• coconut milk
• coriander
• red chile paste
• fish sauce
• ginger root
• yellow curry paste
• carrot
• red potato
• garlic
• onion
• sesame oil

Instructions

1. 1 Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
2. 2 Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
3. 3 Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.

By bluremi

Ingredients

• ✓ zucchini
• red pepper flakes
• lime
• cilantro
• peanut
• scallion
• red pepper
• onion
• green bean
• carrot
• broccoli
• garlic
• ginger
• chicken breast
• canola oil
• red curry paste
• rice vinegar
• soy sauce
• brown sugar
• peanut butter
• water

Instructions

1. 1 Whisk ⅓ cup hot water, peanut butter, brown sugar, soy sauce, rice wine vinegar, and curry paste together in a bowl; set aside.
2. 2 Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic; sauté, stirring constantly, until chicken is no longer pink in centers and juices run clear, 5 to 7 minutes. Remove chicken from skillet; set aside.
3. 3 Pour remaining ⅔ cup hot water into skillet. Add broccoli, carrot, and green beans; cover and steam for 2 minutes. Remove vegetables from skillet; reserve steaming liquid in a separate bowl.
4. 4 Add 1 tablespoon oil to skillet. Add onion, zucchini, and bell pepper; stir-fry for 4 minutes. Return steamed broccoli, carrot, and green beans to the skillet. Add remaining 1 tablespoon oil, if needed; continue stir-frying until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
5. 5 Return cooked chicken to the skillet; add peanut sauce, scallions, ⅓ cup peanuts, and ⅓ cup cilantro. Stir thoroughly; cook until heated through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
6. 6 Garnish with lime wedges, remaining peanuts, and remaining cilantro; sprinkle with red pepper flakes.

By Jeannette

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
• salad dressing

Instructions

1. 1 Preheat an outdoor grill and lightly oil the grate.
2. 2 Cut zucchini into ¼-inch slices; transfer to a bowl and toss with Italian dressing until evenly coated.
3. 3 Cook on the preheated grill until grill marks appear and zucchini is slightly limp, 4 to 5 minutes.

By Nancy

Ingredients

• ✓ zucchini
• salad dressing

Instructions

1. 1 Rinse zucchini; slice into ½-inch rounds. Place zucchini rounds in a large bowl; cover with dressing. Toss to coat, cover, and refrigerate 2 to 3 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook zucchini on the preheated grill until done, 3 to 4 minutes per side.

By Dave Hartmann

Ingredients

• ✓ zucchini
• butter
• lemon pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place zucchini slices on a baking sheet. Brush zucchini with melted butter, then sprinkle lemon-pepper seasoning over top.
3. 3 Bake in the preheated oven until tender, 20 to 25 minutes.

By JACKSONCJK

Ingredients

• ✓ zucchini
• basil pesto
• parmesan cheese

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

Ingredients

• ✓ zucchini
• olive oil
• sea salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Arrange sliced zucchini on a baking sheet. Drizzle lightly with olive oil and sprinkle lightly with sea salt.
3. 3 Bake in the preheated oven until zucchini slices are completely dried and chip-like, about 1 hour per side. Allow to cool before serving.

By lxydn