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
• onion
• egg
• dill weed
• feta cheese

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat and cook onion and zucchini until tender and most of the liquid has evaporated. Pour eggs into the skillet and season with dill. Crumble feta cheese on top.
2. 2 Cook and stir until eggs are set, about 5 minutes.

By A B

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
• almond milk
• salt
• oat
• cinnamon
• nutmeg
• maple syrup
• butter
• vanilla extract
• walnut

Instructions

1. 1 Bring almond milk and salt to a boil in a saucepan over medium-high heat. Add oats, zucchini, cinnamon, and nutmeg. Reduce heat to medium and cook, stirring often, for 5 minutes.
2. 2 Remove from heat and stir in maple syrup, butter, and vanilla. Top with crushed walnuts.

By Tammy Lynn

Ingredients

• ✓ zucchini
• water
• quinoa
• egg
• egg white
• swiss cheese
• ham
• parsley
• parmesan cheese
• white pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
2. 2 Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
3. 3 Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
4. 4 Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.

By Laka kuharica - Easy Cook

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
• salt
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• ginger
• cayenne pepper
• nutmeg
• egg
• white sugar
• vanilla extract
• butter
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously butter two loaf pans.
2. 2 Mix kosher salt into zucchini and let sit for 10 minutes. Transfer to a strainer and rinse very thoroughly under cold water to remove salt. Let drain for 15 to 20 minutes before using.
3. 3 Whisk flour, baking powder, baking soda, cinnamon, ginger, cayenne, and nutmeg together in a mixing bowl. Reserve until needed.
4. 4 Combine eggs, sugar, and vanilla in another large mixing bowl, and whisk until mixture is smooth and turns a pale yellow, about 1 minute. Grab a handful of the drained zucchini with both hands and squeeze out any excess water before transferring into the egg-sugar mixture. Repeat until all the zucchini has been transferred in.
5. 5 Pour in melted butter and stir until combined. Stir walnuts into the batter, followed by the flour mixture. Use a spatula to mix until the flour disappears.
6. 6 Transfer into the prepared loaf pans. Tap pans on the countertop to settle the batter.
7. 7 Bake in the center of the preheated oven until golden brown on top and a skewer poked in the center comes out clean, about 50 minutes. Let cool for 10 minutes in the pan, and then turn out on to a cooling rack. Let cool completely before serving.

By John Mitzewich

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
• coconut oil
• steel cut oat
• water
• almond milk
• cinnamon
• nutmeg
• kosher salt
• maple syrup
• vanilla extract
• walnut

Instructions

1. 1 Melt coconut oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add oats and toast until they are starting to brown, 2 to 3 minutes. Turn off Saute function. Add water, almond milk, zucchini, cinnamon, nutmeg, and salt. Stir lightly.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in maple syrup and vanilla extract.
4. 4 Divide oatmeal evenly between 4 bowls. Top each bowl with 1 tablespoon walnuts.

By Tammy Lynn

Ingredients

• ✓ zucchini
• coconut flour
• cinnamon
• egg
• maple syrup
• vanilla extract
• greek yogurt
• strawberry
• grape
• banana
• orange zest
• maple syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine coconut flour and cinnamon in a bowl. Add zucchini, egg, 1 1/2 teaspoon maple syrup, and vanilla extract and mix well. Spread zucchini mixture into the form of a pizza crust on the prepared baking sheet.
3. 3 Bake in the preheated oven until zucchini "crust" is cooked through, about 15 minutes. Cool "crust".
4. 4 Spread yogurt onto zucchini "crust" and top with strawberries, grapes, banana, orange zest, and a drizzle of maple syrup.

By Athletic Avocado

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
• gluten-free flour
• cinnamon
• salt
• baking soda
• baking powder
• nutmeg
• white sugar
• applesauce
• egg
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl; stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended; pour into prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

By horsegirl

Ingredients

• ✓ zucchini
• olive oil
• salt
• black pepper
• mint
• dill
• egg
• halloumi cheese

Instructions

1. 1 Heat olive oil in a small, ovenproof skillet over medium heat. Add zucchini and a pinch of salt and cook until soft, about 5 minutes. Add chopped mint and dill, and cook 1 minute more.
2. 2 Beat eggs with salt and pepper in a small bowl. Pour into the hot skillet with the zucchini and briefly stir. Cook without stirring to allow the bottom of the frittata to set, about 2 minutes. Use a spatula around the edges of the skillet to ensure that the frittata isn't sticking as the bottom starts to set.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Lay the slices of halloumi on the top of the frittata as the edges start to set. Place the skillet under the broiler until the top of the frittata is fully set and cheese is slightly browned, about 5 minutes. Serve immediately or at room temperature.

By Diana Moutsopoulos

Ingredients

• ✓ zucchini
• egg
• parmesan cheese
• olive oil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Stir eggs and Parmesan cheese together in a medium bowl; set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add zucchini and cook, stirring occasionally, until softened and lightly browned, about 7 minutes. Season with garlic powder, salt, and pepper.
3. 3 Reduce heat to medium; pour egg mixture over zucchini. Cook, stirring gently, about 3 minutes. Remove the skillet from heat, cover, and let sit until eggs are set, about 2 minutes more.

By LinH

Ingredients

• ✓ zucchini
• cane sugar
• egg
• applesauce
• canola oil
• whole wheat flour
• all-purpose flour
• baking soda
• cinnamon
• nutmeg
• salt
• carrot
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
3. 3 Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

By MWOOLF

Ingredients

• ✓ zucchini
• carrot
• banana
• vegetable oil
• yogurt
• egg
• whole wheat flour
• baking soda
• brown sugar
• rolled oat
• coconut
• pecan
• cherry
• cinnamon
• salt
• ginger

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together in a large bowl until well combined.
3. 3 Whisk flour and baking soda together in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir banana mixture into flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 22 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

By KatieTries2Cook

Ingredients

• ✓ zucchini
• vegetable oil
• garlic
• onion
• tomato
• hot pepper sauce
• egg
• salt

Instructions

1. 1 Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
2. 2 Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.

By viking

Ingredients

• ✓ zucchini
• egg
• coconut sugar
• coconut oil
• applesauce
• cane sugar
• vanilla extract
• baking soda
• baking powder
• cinnamon
• salt
• all-purpose flour
• chickpea flour
• pecan
• raspberry

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
2. 2 Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.
3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.

By LuvShelties

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