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
• chicken broth
• ginger root
• garlic
• chicken
• cellophane noodle
• spinach

Instructions

1. 1 Bring chicken broth, ginger, and garlic to a boil in a large saucepan. Reduce the heat to medium and cook for 10 minutes. Add zucchini and cook until tender, about 10 minutes more.
2. 2 Stir in cooked chicken and cellophane noodles. Cook until chicken is hot and noodles are soft and transparent, about 3 minutes. Add spinach and stir until wilted.

By miskyn

Ingredients

• ✓ zucchini
• vegetable oil
• onion
• teriyaki sauce
• soy sauce
• sesame seed
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until softened, about 5 minutes. Add zucchini, teriyaki sauce, soy sauce, and sesame seeds; cook until zucchini are tender, about 5 minutes. Season with pepper. Serve immediately.

By MichelleB

Ingredients

• ✓ zucchini
• olive oil
• green onion
• garlic
• soy sauce
• brown sugar
• red pepper flakes
• peanut
• red bell pepper

Instructions

1. 1 Heat a skillet over medium-high heat. Saute zucchini noodles in the hot pan for 3 to 4 minutes. Transfer to a metal colander and let drain in the sink.
2. 2 Heat olive oil in the same pan over medium-low heat. Saute green onions and garlic in the hot oil, 2 to 3 minutes. Add soy sauce, brown sugar, and red pepper flakes. Let simmer until sauce is reduced and thick, about 5 minutes. Turn off heat.
3. 3 Squeeze moisture out of zoodles in the colander. Toss into sticky sauce to coat. Serve topped with chopped peanuts and bell pepper.

By Mimi

Ingredients

• ✓ zucchini
• cooking spray
• teriyaki stir-fry sauce and marinade
• soy sauce
• chicken breast
• cherry tomato
• red onion
• bamboo skewer
• jasmine rice

Instructions

1. 1 Preheat the grill to medium-high heat. Lightly coat the grate with cooking spray.
2. 2 Combine teriyaki sauce and soy sauce in a small bowl; set aside.
3. 3 Thread chicken, zucchini, tomatoes, and onion pieces onto each skewer.
4. 4 Grill kabobs on the preheated grill for 5 minutes; flip and brush with sauce mixture. Continue grilling until chicken is no longer pink in the center and vegetables are tender, about 5 minutes more. Flip again and brush with remaining sauce; grill until sauce is hot, being careful not to burn.
5. 5 Squeeze the rice pouches to separate rice. Tear open the top strips about 2 inches to vent. Place both packages in the microwave and cook on high for 2 1/2 minutes. Remove pouches from the microwave using the cool touch area on the untorn side. Serve kabobs with cooked rice.

By Uncle Ben's

Ingredients

• ✓ zucchini
• heavy cream
• bay leaf
• cumin
• ginger
• turmeric
• curry powder
• coconut butter
• milk
• salt
• lime juice
• basil
• cilantro
• garlic
• red bell pepper
• onion
• tomato
• butter

Instructions

1. 1 Melt butter in a large pot over medium-low heat; add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor; blend until smooth.
2. 2 Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot; cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture; cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.

By HannahRose

Ingredients

• ✓ zucchini
• chicken breast
• cornstarch
• sesame oil
• canola oil
• shiitake mushroom
• maitake mushroom
• soy sauce
• chile paste

Instructions

1. 1 Put chicken in a zip-top bag with enough cornstarch to lightly coat.
2. 2 Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

By HG Little Chef

Ingredients

• ✓ zucchini
• brown rice
• water
• safflower oil
• leek
• garlic
• ginger root
• carrot
• yellow squash
• sea salt

Instructions

1. 1 Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
2. 2 Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.

By Kim Miller

Ingredients

• ✓ zucchini
• olive oil
• garlic
• yellow squash
• firm tofu
• brown sugar
• soy sauce
• sriracha sauce
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
2. 2 Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
3. 3 Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.

By malevolentglitter

Ingredients

• ✓ zucchini
• short-grain white rice
• water
• red wine vinegar
• sugar
• salt
• avocado
• lemon juice
• sesame seed
• cucumber
• green bell pepper

Instructions

1. 1 Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes.
2. 2 Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels.
3. 3 Sprinkle avocado slices with lemon juice in a bowl.
4. 4 Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.
5. 5 Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.

By greet

Ingredients

• ✓ zucchini
• carrot
• red cabbage
• red bell pepper
• bean sprout
• almond butter
• orange
• honey
• ginger root
• soy sauce
• miso
• garlic
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
3. 3 Slice carrots into long strips with vegetable peeler similar to the zucchini.
4. 4 Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
5. 5 Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
6. 6 Pour half of sauce into cabbage mixture and toss to coat.
7. 7 Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

By Raw_Angel

Ingredients

• ✓ zucchini
• mushroom
• snow pea
• celery
• green onion
• red bell pepper
• napa cabbage
• broccoli
• carrot
• water chestnut
• baby corn
• sesame oil
• soy sauce
• ginger root
• garlic
• chicken bouillon
• water
• chicken breast
• chicken thigh
• vegetable oil

Instructions

1. 1 Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
2. 2 Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.

By rlt11_NMC

Ingredients

• ✓ zucchini
• water
• quinoa
• butter
• shiitake mushroom
• garlic
• ginger
• soy sauce
• hoisin sauce
• furikake
• salt

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Meanwhile, butter in a medium saucepan. Add zucchini, mushrooms, garlic, and ginger; cook and stir until tender, 8 to 10 minutes. Stir in 1 tablespoon soy sauce and hoisin sauce.
3. 3 Mix remaining soy sauce into the cooked quinoa; scoop into a serving bowl. Top with the vegetable mixture. Garnish with furikake seasoning and sea salt.

By stacykaryn

Ingredients

• ✓ zucchini
• baby bok choy
• vegetable oil
• ginger
• shrimp
• broccoli
• soy sauce
• sweet vermouth
• brown sugar
• rice vinegar
• cornstarch

Instructions

1. 1 Slice off stem ends of bok choy to separate leaves. Wash and drain leaves; discard ends. Cut leafy green parts from white parts, keeping both parts separated.
2. 2 Heat oil in a large skillet or wok over high heat. Cook and stir ginger in hot oil for 1 minute. Add shrimp and continue cooking until bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
3. 3 Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
4. 4 Stir to coat vegetables with liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with green pieces of bok choy, cover, and continue cooking until leaves start to wilt and sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.

By Marcia

Ingredients

• ✓ zucchini
• broccoli floret
• carrot
• button mushroom
• olive oil
• soy sauce
• white sugar
• apple cider vinegar
• sesame seed
• cornstarch
• garlic powder
• ginger

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat the side burner of the grill for medium heat.
2. 2 Place broccoli, carrots, mushrooms, and zucchini in a large bowl. Drizzle olive oil over and toss to coat. Place vegetables into a grill basket.
3. 3 Combine soy sauce, sugar, vinegar, sesame seeds, cornstarch, garlic powder, and ginger paste in a medium saucepan and whisk until combined. Place saucepan on the side burner of the grill and cook until it starts to bubble, about 5 minutes; reduce heat to low and let simmer.
4. 4 While sauce cooks, cook vegetables on the preheated grill for 15 minutes, flipping every 5 minutes. Pour teriyaki sauce over vegetables and mix well to combine. Continue to cook until tender, about 5 minutes more.

By Soup Loving Nicole