Type what you have

Ingredients

• ✓ zucchini
• pie shell
• egg
• cheddar cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread grated zucchini on the bottom of the pie shell.
3. 3 Pour beaten eggs over zucchini and top with Cheddar cheese.
4. 4 Bake in preheated oven until a knife inserted into the center of quiche comes out clean, about 30 minutes.

By Lilacs

Ingredients

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

Instructions

1. 1 Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.

By J. Moore

Ingredients

• ✓ zucchini
• egg
• salsa
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Grate zucchini and press out excess moisture. Drain.
2. 2 Crack eggs into a large nonstick pan over low heat. Gently break yolks and marble into whites. Add zucchini and salsa as eggs cook. Cook until eggs are almost set, about 5 minutes. Grate in Cheddar cheese; cook until melted, about 2 minutes more. Stir and season with salt and pepper.

By wellknell

Ingredients

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

Instructions

1. 1 Heat oil in a skillet over medium-high heat; sauté zucchini until tender, about 10 minutes. Season with salt and black pepper.
2. 2 Beat eggs in a bowl with a fork; add water and beat until evenly combined. Pour eggs over zucchini; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Season with salt and black pepper.

By Kristy

Ingredients

• ✓ zucchini
• egg
• vegetable oil
• onion powder
• salt
• potato flake
• baking powder

Instructions

1. 1 Gather all ingredients. Preheat a waffle iron according to manufacturer's instructions.
2. 2 Mix zucchini, eggs, vegetable oil, onion powder, and salt together in a bowl. Stir in potato flakes and baking powder; mix until batter is combined.
3. 3 Pour 1/2 cup of the batter onto the center of the waffle iron. Close the lid; cook until iron stops steaming and waffle is crisp, about 5 minutes.

By Lillian

Ingredients

• ✓ zucchini
• egg
• onion
• garlic
• buttermilk baking mix
• salt
• black pepper
• oil

Instructions

1. 1 Combine zucchini, eggs, onion, and garlic in a large bowl; blend in baking mix, salt, and black pepper until incorporated.
2. 2 Heat ½ inch oil in a deep fryer to 375 degrees F (190 degrees C). Drop batter by spoonfuls into hot oil; fry until evenly browned and fluffy. Drain on a paper towel-lined plate.
3. 3 Sprinkle hot puffs with salt before serving.

By Anna B

Ingredients

• ✓ zucchini
• potato
• olive oil
• onion
• mint
• egg
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and cut into 1-inch chunks.
3. 3 Heat oil in an oven-safe skillet pan over medium heat. Add onion and cook until soft, about 5 minutes. Add zucchini and cook for 5 minutes. Stir in potato chunks and continue to cook until zucchini is soft, about 3 more minutes.
4. 4 Crack eggs into a bowl and add mint; whisk well. Pour eggs into the skillet and reduce heat to low. Cook until eggs are just set, about 5 minutes.
5. 5 Transfer the skillet to the preheated oven and cook until top of frittata is slightly brown, about 5 minutes.

By Ginger21

Ingredients

• ✓ zucchini
• cooking spray
• egg white
• egg
• half-and-half
• green onion
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
2. 2 Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into egg mixture; pour into prepared muffin cups.
3. 3 Bake in the preheated oven until set in the middle, 30 to 35 minutes.

By Nocciola

Ingredients

• ✓ zucchini
• salt
• egg
• buttermilk baking mix
• onion
• vegetable oil
• cheddar cheese
• parmesan cheese
• marjoram
• parsley
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place shredded zucchini in a bowl and toss with 1/2 teaspoon salt; let stand for 15 minutes. Transfer into a clean kitchen towel and wring out excess liquid into the sink.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
4. 4 Combine zucchini, eggs, baking mix, onion, melted butter, Cheddar cheese, Parmesan cheese, rosemary, parsley, and pepper in a large bowl; mix well.
5. 5 Spread mixture into the prepared pie plate or baking pan.
6. 6 Bake in the preheated oven until golden brown and a knife inserted in the center comes out clean, about 45 minutes.
7. 7 Enjoy!

By IMTHECOOKSTER

Ingredients

• ✓ zucchini
• olive oil
• onion
• carrot
• spinach
• soy chorizo
• butter
• egg
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium heat and add olive oil to the hot skillet. Cook onion, carrot, and zucchini until lightly softened, about 5 minutes. Add chopped spinach and cook for 2 minutes.
2. 2 Push all ingredients to one side of the pan. Add soy chorizo and cook until browned and hot, stirring occasionally, 2 to 4 minutes.
3. 3 Meanwhile melt butter in a separate skillet over medium heat and crack eggs into it. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
4. 4 Serve eggs with sauteed vegetables and soyrizo.

By Marlo Ann Walsh-Skinner

Ingredients

• ✓ zucchini
• cooking spray
• basmati rice
• havarti cheese
• parmesan cheese
• milk
• egg
• sriracha sauce
• salt
• black pepper
• panko bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
2. 2 Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.
4. 4 Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more minutes.

By Christine Bauer

Ingredients

• ✓ zucchini
• vegetable oil
• scallion
• black pepper
• oregano
• red pepper flakes
• egg
• water
• cheddar cheese
• salt
• flour tortilla

Instructions

1. 1 Heat oil in a 10-inch skillet over medium-high heat. Add zucchini, scallions, black pepper, oregano, and pepper flakes; cook until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook 2 minutes more.
2. 2 Whisk eggs and water together in a bowl until well combined; stir in Cheddar cheese and salt. Pour into the skillet; increase heat to medium. Cook and stir until eggs are soft-set, 3 to 5 minutes. Transfer scrambled egg mixture to a plate; wipe the skillet clean with a paper towel.
3. 3 Spread ¼ egg mixture on half each tortilla; fold in half.
4. 4 Heat clean skillet over medium-high heat; cook quesadillas, 2 at a time, until crisp, about 1 minute per side.

By KATHY

Ingredients

• ✓ zucchini
• cooking spray
• onion
• cauliflower
• water
• egg white
• garlic powder
• cayenne pepper
• salt
• black pepper
• pepperjack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Coat a skillet with cooking spray and place over medium heat; cook and stir onion and zucchini until tender, 5 to 10 minutes.
3. 3 Place cauliflower in a microwave-safe bowl and add water; cook in microwave until cauliflower is tender, about 3 minutes. Drain water.
4. 4 Whisk egg whites, garlic powder, cayenne pepper, salt, and pepper together in a bowl; add zucchini-onion mixture, cauliflower, and pepperjack cheese. Pour egg mixture into a 10-inch round pan.
5. 5 Bake in the preheated oven until quiche is set in the middle, about 25 minutes.

By MEKANIOD

Ingredients

• ✓ zucchini
• milk
• egg
• butter
• whole wheat flour
• oat
• brown sugar
• baking powder
• salt
• cinnamon

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk milk, zucchini, eggs, and melted butter together in a large bowl until well combined. Combine flour, oats, brown sugar, baking powder, salt, and cinnamon in a separate bowl until well mixed; gradually stir into zucchini mixture until blended.
3. 3 Drop batter onto the preheated waffle iron, in batches, and cook until golden and crisp, about 5 minutes.

By grace

Ingredients

• ✓ zucchini
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• nutmeg
• clove
• vegetable oil
• white sugar
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch loaf pans; set aside.
2. 2 Place zucchini into a large saucepan and cover with water. Bring to a boil and cook until zucchini are tender, about 5 minutes. Drain zucchini, place in a blender, and blend until smooth, about 2 minutes. Let purée cool for about 10 minutes.
3. 3 Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl until well combined; stir to eliminate lumps.
4. 4 Place zucchini purée in a large bowl. Add oil, sugar, and eggs; whisk until well combined. Beat in flour mixture to form a thick batter. Divide batter evenly among the prepared loaf pans.
5. 5 Bake in the preheated oven until the tops are lightly browned and the centers spring back when gently pressed, 45 to 60 minutes. A toothpick inserted into the centers should come out clean. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.

By Paula Coley

Ingredients

• ✓ zucchini
• all-purpose flour
• cinnamon
• baking soda
• baking powder
• white sugar
• vegetable oil
• egg
• sour cream
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Whisk flour, cinnamon, baking powder, and baking soda together in a large bowl; set aside.
3. 3 Beat sugar, oil, and eggs together in a separate large bowl with an electric mixer until well combined; fold in zucchini and sour cream. Stir in flour mixture until well combined; fold in chocolate chips. Divide batter between the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.

By Linda G.

Ingredients

• ✓ zucchini
• egg
• white sugar
• vegetable oil
• lemon extract
• poppy seed
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds. Stir to combine. Add flour, baking powder, baking soda, cinnamon, and salt. Mix thoroughly. Pour batter into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of loaves comes out clean, about 1 hour.

By Diana Karolak

Ingredients

• ✓ zucchini
• olive oil
• leek
• salt
• jalapeno pepper
• asparagus
• spinach
• potato
• egg
• black pepper
• cayenne pepper
• feta cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a heavy 10-inch skillet over medium heat. Add leek and 1 pinch salt; cook, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add zucchini, jalapeño, and 1 pinch salt; cook until zucchini starts to become tender and pale green, about 5 minutes. Add asparagus; cook until bright green, about 1 minute. Add spinach and 1 pinch salt; cook until wilted, about 1 minute. Stir in potatoes; cook until heated through, about 5 minutes.
3. 3 Beat eggs in a large bowl until well combined, at least 30 seconds; season with salt, black pepper, and cayenne pepper. Pour egg mixture over vegetables in the skillet over medium heat; stir in 3 ounces goat-milk feta cheese until evenly distributed. Top with remaining 1 ounce cheese. Transfer skillet to the oven.
4. 4 Bake in the preheated oven until eggs are set, 12 to 15 minutes. Turn on the broiler when frittata nearly set; broil until top browns, 1 to 2 minutes. Cool slightly; serve warm.

By John Mitzewich

Ingredients

• ✓ zucchini
• green bell pepper
• garlic
• salt
• olive oil
• onion
• mushroom
• butter
• egg
• salt
• pepper
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine zucchini, bell pepper, garlic, and salt in a large, oven-safe skillet. Add 1 cup water and simmer until zucchini is tender, 5 to 7 minutes.
3. 3 Drain vegetables in a colander; discard garlic.
4. 4 Heat oil in the same skillet over medium heat. Stir in onion, mushrooms, and butter; add drained vegetables. Cook and stir until onion is transparent, about 5 minutes. Stir in beaten eggs and season with salt and pepper. Reduce the heat to low and cook until eggs are set, about 5 minutes. Remove from the heat and sprinkle mozzarella cheese over top.
5. 5 Bake in the preheated oven for 10 minutes. Remove from the oven and turn on the broiler.
6. 6 Sprinkle Parmesan cheese over frittata. Place under the preheated broiler until cheese is bubbling and golden brown, about 5 minutes.
7. 7 Remove from the oven and let stand for 5 minutes before cutting into 5 wedges and serving.

By Marian Collins

Ingredients

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

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
2. 2 Beat eggs in a large bowl until light and frothy. Add sugar and oil; mix until well combined. Stir in zucchini and vanilla.
3. 3 Combine flour, nuts, cinnamon, salt, baking soda, and baking powder; stir into egg mixture until incorporated. Divide batter into the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 60 to 70 minutes.
5. 5 Slice and serve.

By Kristen

Ingredients

• ✓ zucchini
• biscuit baking mix
• parmesan cheese
• parsley
• garlic powder
• seasoning salt
• oregano
• salt
• black pepper
• egg
• vegetable oil
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
2. 2 Combine baking mix, Parmesan cheese, parsley, garlic powder, seasoning salt, oregano, salt, and black pepper in a large bowl. Add eggs, oil, and onion; mix well. Stir in zucchini until evenly distributed. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 30 minutes.

By Janet

Ingredients

• ✓ zucchini
• egg
• white sugar
• vegetable oil
• vanilla extract
• all-purpose flour
• cocoa powder
• salt
• baking soda
• baking powder
• walnut
• chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8X4-inch loaf pans.
2. 2 Beat eggs in a large bowl until light and foamy. Mix in shredded zucchini, sugar, oil, and vanilla until thoroughly combined.
3. 3 Whisk flour, cocoa powder, salt, baking soda, and baking powder together in a separate bowl; stir into zucchini mixture. Mix in nuts and chocolate chips. Pour batter into the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of loaves comes out clean, about 1 hour. Let loaves sit in the pans for 10 minutes before removing to a wire rack to cool completely.

By colagal

Ingredients

• ✓ zucchini
• brown rice flour
• sorghum flour
• cocoa powder
• baking powder
• cinnamon
• soy milk
• water
• egg
• vegetable oil
• honey
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer instructions.
2. 2 Combine brown rice flour, sorghum flour, dark cocoa powder, baking powder, and cinnamon in a bowl.
3. 3 Whisk zucchini, soy milk, water, eggs, oil, and honey together in a large bowl; whisk in flour mixture until batter is evenly moistened.
4. 4 Coat the preheated waffle iron with cooking spray. Ladle 1 cup batter into the waffle iron, close the lid, and cook until crispy brown, about 5 minutes. Repeat with remaining batter, coating with cooking spray between batches.

By sueb

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans.
2. 2 Beat eggs in a mixing bowl with an electric mixer until frothy. Slowly add sugar while continually beating. Stir in oil and vanilla; continue beating until mixture is thick. Stir in zucchini.
3. 3 Mix flour, cinnamon, baking soda, salt, and baking powder together in a separate bowl; pour into zucchini mixture and stir until just combined. Mix in walnuts. Divide batter between the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. Cool in the pans for 10 minutes, then loosen the edges with a knife, remove the loaves, and let cool completely on a wire rack.

By mouse1493

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.
3. 3 Beat sugar, oil, eggs, and vanilla together in a large bowl; fold in shredded zucchini.
4. 4 Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined.
5. 5 Gently fold in blueberries. Pour batter into the prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
7. 7 Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely. Enjoy!

By Laura Moody

Ingredients

• ✓ zucchini
• cooking spray
• sugar
• oil
• egg
• vanilla extract
• all-purpose flour
• cinnamon
• baking soda
• baking powder
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
2. 2 Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined; fold in shredded zucchini and apple.
3. 3 Spoon batter into the prepared muffin cups, filling each 2/3 full.
4. 4 Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.

By justsmurfy

Ingredients

• ✓ zucchini
• sugar
• vegetable oil
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• baking powder
• sour cream
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
2. 2 Beat sugar and oil together in a bowl with an electric mixer; beat in eggs, one at a time, beating well after each addition. Stir in vanilla extract.
3. 3 Sift flour, baking soda, salt, and baking powder into a separate bowl; stir in sugar mixture, alternating with sour cream, stirring until just combined after each addition. Fold in zucchini and walnuts until just combined. Pour batter into the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour 20 minutes.

By Lew

Ingredients

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

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Beat eggs in a large bowl until smooth. Add zucchini, brown sugar, oil, and vanilla; mix well. Stir in flour, cinnamon, baking powder, baking soda, and salt until well combined. Stir in raisins and walnuts until evenly distributed. Divide batter between the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour.

By Dawn Burhans

Ingredients

• ✓ zucchini
• pie crust
• bacon
• cremini mushroom
• onion
• garlic
• italian seasoning
• dill weed
• parsley
• garlic salt
• black pepper
• mozzarella cheese
• egg
• parmesan cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Press pie crust into a 9-inch deep dish pie plate. Cover the edges of the crust with aluminum foil.
3. 3 Bake pie crust until lightly browned, about 12 minutes. Set pie crust aside to cool. Increase oven heat to 350 degrees F (175 degrees C).
4. 4 Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels, while retaining drippings in the skillet.
5. 5 Stir zucchini, mushrooms, onion, and garlic into the reserved bacon drippings; season with Italian seasoning, dill, parsley, garlic salt, and black pepper. Cook and stir the zucchini mixture until the zucchini is tender yet crisp, 5 to 7 minutes; remove from heat.
6. 6 Chop the bacon and stir through the zucchini mixture.
7. 7 Sprinkle about half the mozzarella cheese into the bottom of the pie crust. Spoon zucchini mixture over the mozzarella cheese layer. Pour eggs over the zucchini mixture; top with remaining mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese. Put pie plate onto a baking sheet.
8. 8 Bake in preheated oven until the top begins to brown, about 30 minutes.

By mcd85

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sift together flour, cinnamon, salt, baking soda, and baking powder. Set aside.
3. 3 Beat eggs in a large bowl. Add sugar, oil, and vanilla; mix well. Stir in zucchini, then mix in flour mixture until well combined. Stir in nuts. Pour into 2 ungreased loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the centers of each loaf comes out clean, about 1 hour.

By Laura Stotko