Type what you have

Ingredients

• ✓ zucchini
• butter
• garlic
• pizza sauce
• mozzarella cheese

Instructions

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

By Kit

Ingredients

• ✓ zucchini
• turkey sausage
• yellow squash
• onion
• tomato

Instructions

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

By Michelle W

Ingredients

• ✓ zucchini
• tomato sauce
• mozzarella cheese
• bechamel sauce
• parmesan cheese
• basil

Instructions

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

By Buckwheat Queen

Ingredients

• ✓ zucchini
• olive oil
• onion
• garlic
• spaghetti sauce
• mozzarella cheese

Instructions

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

By Mary Jo

Ingredients

• ✓ zucchini
• ✓ zucchini
• egg
• basil
• parmesan cheese
• salt
• black pepper
• all-purpose flour
• vegetable oil

Instructions

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

By JuJuJenn

Ingredients

• ✓ zucchini
• garlic
• chicken breast
• white bean
• tomato
• basil
• black pepper

Instructions

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

By hauliewytmo

Ingredients

• ✓ zucchini
• onion
• olive oil
• salt
• black pepper
• penne pasta
• marinara sauce
• parmesan cheese

Instructions

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

By Carol Semenuk

Ingredients

• ✓ zucchini
• olive oil
• onion
• tomato
• salt
• italian seasoning
• sugar

Instructions

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

By COLEE576

Ingredients

• ✓ zucchini
• tomato
• green bell pepper
• celery
• onion
• tomato soup
• sugar
• salt
• black pepper

Instructions

1. 1 Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.

By Jennifer Adams

Ingredients

• ✓ zucchini
• ground beef
• spaghetti sauce
• parmesan cheese
• bread crumb
• black olive
• garlic
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a large mixing bowl.
3. 3 Slice zucchini in half lengthwise, then use a spoon to scoop out the flesh, leaving a 1/2-inch-thick shell all around zucchini. Chop scooped-out zucchini flesh and add to beef in the mixing bowl.
4. 4 Stir spaghetti sauce, Parmesan cheese, bread crumbs, black olives, and garlic into beef-zucchini mixture until well combined. Lightly stuff both halves of zucchini with filling. Place filled zucchini halves into a baking dish; cover tightly with foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove the baking dish from the oven; turn on the broiler and adjust an oven rack to within 6 inches of the broiler's heat source.
6. 6 Uncover the baking dish; sprinkle 1/2 cup shredded mozzarella cheese over each zucchini half. Broil until cheese is browned and bubbling, about 5 minutes.

By cookkassi

Ingredients

• ✓ zucchini
• egg
• egg yolk
• pecorino cheese
• olive oil
• pancetta
• parmigiano-reggiano cheese
• black pepper

Instructions

1. 1 Whisk eggs and egg yolk together in a bowl. Add Pecorino cheese and mix well.
2. 2 Heat olive oil in a large wok or skillet over medium heat; cook and stir pancetta until cooked through but not crispy, 2 to 3 minutes. Add the zucchini noodles (zoodles); cook and stir until zoodles are warmed but not soft and pancetta is slightly crispy, 3 to 5 minutes. Remove wok from heat.
3. 3 Pour egg mixture over zoodles and stir until evenly coated. Top zoodles with Parmigiano-Reggiano cheese and black pepper.

By Buckwheat Queen

Ingredients

• ✓ zucchini
• olive oil
• onion
• garlic
• bread crumb
• parmesan cheese
• herb seasoning
• tomato sauce
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
2. 2 Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.
3. 3 Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.
4. 4 Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.
5. 5 Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.
6. 6 Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.
7. 7 Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.

By Chelsea S

Ingredients

• ✓ zucchini
• olive oil
• olive oil
• garlic
• spaghetti
• provolone cheese
• basil
• salt
• black pepper

Instructions

1. 1 Place zucchini slices on a plate and let dry for 1 hour.
2. 2 Heat 1/2 cup oil in a skillet over medium heat. Working in batches, add zucchini slices and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool, then mash 1/3 of the fried zucchini.
3. 3 Heat 3 tablespoons olive oil in a large saucepan over low heat. Add garlic cloves; watch carefully and simmer until cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini, then add zucchini slices.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, reserving some cooking water.
5. 5 Add spaghetti and provolone cheese to the saucepan. Toss with zucchini and add hot pasta water until the sauce becomes creamy. Mix in basil and season with salt and pepper.

By luv2cook

Ingredients

• ✓ zucchini
• olive oil
• pizza sauce
• red onion
• roasted red pepper
• mushroom
• goat cheese
• mozzarella cheese
• garlic
• italian seasoning

Instructions

1. 1 Preheat the grill for medium heat and lightly oil the grate.
2. 2 Brush one side each zucchini round with oil; flip and brush opposite side with sauce. Evenly divide onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over sauce.
3. 3 Grill zucchini pizzas, oiled-sides down, on the preheated grill until zucchini are tender, about 10 minutes.

By Case31

Ingredients

• ✓ zucchini
• bread crumb
• parmesan cheese
• garlic salt
• egg
• olive oil
• mozzarella cheese
• spaghetti sauce

Instructions

1. 1 Combine bread crumbs, Parmesan cheese, and garlic salt in a shallow bowl. Beat eggs in a separate shallow bowl.
2. 2 Heat oil in a large skillet over medium heat.
3. 3 Dip zucchini slices into egg, then press into bread crumbs. Add zucchini in a single layer to the skillet; cook until golden brown, about 3 minutes. Flip; cook other side until tender and golden brown. Sprinkle mozzarella over zucchini; cook until cheese melts, 1 to 2 minutes more.
4. 4 Spoon sauce onto plates; top with zucchini slices.

By Kelli

Ingredients

• ✓ zucchini
• olive oil
• orzo pasta
• garlic
• carrot
• vegetable broth
• lemon
• thyme
• parmesan cheese

Instructions

1. 1 Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

By LitleLisa1

Ingredients

• ✓ zucchini
• rotini pasta
• olive oil
• garlic
• red pepper flakes
• parsley
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain.
2. 2 Fill a medium saucepan with lightly salted water. Add zucchini and bring to a boil; cook until zucchini is tender, about 3 minutes. Drain.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes in hot oil until fragrant. Add zucchini and parsley. Cook, stirring occasionally, until parsley is wilted.
4. 4 Add pasta and toss until well combined. Sprinkle with cheese. Season with salt and pepper.

By Ellen C

Ingredients

• ✓ zucchini
• cooking spray
• ground beef
• turkey sausage
• onion
• bread crumb
• egg
• tomato
• tomato soup
• water

Instructions

1. 1 Preheat the oven to 350 degrees (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Cut zucchini in half lengthwise; scoop out seeds with a large spoon. Chop and reserve about ¾ seeds.
3. 3 Combine ground beef, sausage, onion, bread crumbs, egg, and chopped zucchini seeds in a bowl. Divide mixture among zucchini halves until piled up over tops; place zucchini in the prepared baking dish.
4. 4 Combine crushed tomatoes, tomato soup, and water in a bowl; liberally spoon over zucchini.
5. 5 Bake in the preheated oven, about 45 minutes.

By BUCHKO

Ingredients

• ✓ zucchini
• salt
• olive oil
• garlic
• salt
• black pepper
• portobello mushroom
• linguine pasta
• parmesan cheese
• mushroom alfredo sauce

Instructions

1. 1 Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
2. 2 Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
3. 3 Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
4. 4 Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.

By Jacqueline

Ingredients

• ✓ zucchini
• salt
• italian seasoning
• chicken breast
• salt
• black pepper
• marinara sauce
• cooking spray
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain.
3. 3 Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper.
4. 4 Heat marinara sauce in a saucepan over low heat.
5. 5 Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes.
8. 8 Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
9. 9 Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.
10. 10 Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.

By Dale Tadlock

Ingredients

• ✓ zucchini
• olive oil
• garlic
• mozzarella cheese
• tomato
• parmesan cheese
• basil
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Move the oven rack into the top third of the oven.
2. 2 Heat olive oil in a large skillet over medium heat, and spread zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over zucchini, and cook until zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
3. 3 Arrange slices of zucchini in a 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.
4. 4 Sprinkle Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
5. 5 Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

By Swiss Phil

Ingredients

• ✓ zucchini
• parmesan cheese
• olive oil
• pine nut
• potato gnocchi
• olive oil
• mushroom
• grape tomato
• basil

Instructions

1. 1 Spray a nonstick skillet with cooking spray, and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute. Flip the crisp, and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way.
2. 2 Heat 1 teaspoon of olive oil in a skillet over medium heat. Add pine nuts; cook and stir until lightly toasted and fragrant, about 3 minutes. Remove pine nuts from the skillet and set aside.
3. 3 Cook gnocchi according to the package directions; drain them in a colander set in the sink.
4. 4 Pour 1 tablespoon of olive oil in a large skillet over high heat. Add zucchini; cook and stir just until seared, about 2 minutes. Remove zucchini from the pan. Reduce heat to medium; add mushrooms and stir until they begin to give up their juices but are still firm, about 5 minutes. Drain the juices. Return zucchini to the pan; add tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil; cook and stir until heated through.
5. 5 To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.

By Dawn Camacho

Ingredients

• ✓ zucchini
• olive oil
• garlic powder
• salt
• black pepper
• orzo pasta
• vegetable bouillon
• onion
• pesto sauce
• cherry tomato
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Toss to coat. Spread in a single layer on a large baking sheet.
3. 3 Roast zucchini in the preheated oven for 10 minutes. Flip slices and continue roasting until tender and golden, about 10 minutes more.
4. 4 Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon. Cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
5. 5 Heat remaining 3 tablespoons oil in a large skillet. Add onion and cook until beginning to brown, about 5 minutes. Stir in pesto sauce. Cut each zucchini round into 4 pieces and add to the skillet. Add orzo, stirring to coat in pesto sauce. Add cherry tomatoes. Stir until just combined, about 30 seconds. Garnish with Parmesan cheese.

By Maristela

Ingredients

• ✓ zucchini
• garlic
• rosemary
• sea salt
• black pepper
• salami
• mozzarella
• almond
• olive oil
• balsamic vinegar

Instructions

1. 1 Mix garlic, rosemary, sea salt, and pepper together in a large bowl. Add zucchini, salami, mozzarella cheese, and almonds. Mix well. Stir in olive oil and balsamic vinegar. Let stand for 10 minutes, then serve.

By Cooking Italian With Joe

Ingredients

• ✓ zucchini
• olive oil
• onion
• garlic
• tomato
• basil
• salt
• black pepper
• halibut steak
• feta cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.
2. 2 Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
3. 3 Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
4. 4 Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

By dakota kelly

Ingredients

• ✓ zucchini
• bucatini pasta
• anchovy fillet
• oil
• garlic
• red pepper flakes
• grape tomato
• oregano
• basil
• shrimp

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook bucatini, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Meanwhile, combine anchovies, reserved anchovy oil, garlic, and red pepper flakes in a large skillet over medium heat; cook and stir, breaking up anchovies while stirring, until garlic begins to sizzle. Add zucchini; cook until begins to soften, about 3 minutes. Stir in grape tomatoes; continue cooking until zucchini is tender and tomato skins begin to pop, 5 minutes more. Season with oregano and basil.
3. 3 Add shrimp; cook and stir until shrimp turn pink and are no longer translucent. Serve over bucatini.

By CWYC

Ingredients

• ✓ zucchini
• cooking spray
• yellow squash
• egg
• miracle whip dressing
• onion
• five cheese blend
• green pepper
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Coat a large skillet with cooking spray. Add zucchini and yellow squash; cook over medium heat until crisp-tender, stirring frequently, about 5 minutes. Set aside.
3. 3 Whisk eggs and salad dressing together in a large bowl until well combined; stir in zucchini mixture, onion, five-cheese blend, bell pepper, Parmesan cheese, salt, and black pepper. Transfer to an 8-inch square baking dish.
4. 4 Bake until center is set and edges are lightly browned, 35 to 40 minutes.

By Miracle Whip

Ingredients

• ✓ zucchini
• spaghetti squash
• olive oil
• onion
• garlic
• green bell pepper
• herb seasoning
• black pepper
• tomato
• feta cheese

Instructions

1. 1 Pierce the shell of spaghetti squash with a fork and place in a microwave-safe dish; cook in the microwave on high for 12 minutes. Set aside until cool enough to handle.
2. 2 Slice squash in half lengthwise; remove seeds. Use a fork to pull the flesh away from the shell and place into a large bowl; fluff with the fork to separate strands as much as possible.
3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until just tender, about 3 minutes. Add garlic; cook and stir for another 3 minutes. Stir zucchini and green bell pepper into mixture; season with Italian herb seasoning and black pepper.
4. 4 Pour tomatoes into the skillet. Continue cooking just until tomatoes are warmed, 3 to 5 minutes. Add squash strands to the skillet and toss until evenly mixed. Sprinkle with feta cheese and toss again to serve.

By Joanna Childs Mondragon

Ingredients

• ✓ zucchini
• turkey sausage
• garlic
• beef broth
• tomato
• carrot
• salt
• black pepper
• great northern bean
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a stockpot or Dutch oven over medium-high heat. Add sausage and garlic; cook and stir until browned, 5 to 7 minutes.
3. 3 Stir in broth, tomatoes, and carrots; season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes.
4. 4 Stir in beans with liquid and zucchini; cover and simmer another 15 minutes, or until zucchini is tender.
5. 5 Remove soup from heat and add spinach; replace the lid and allow spinach to wilt.
6. 6 Stir until warmed through. Serve and enjoy!

By Karen Marshall

Ingredients

• ✓ zucchini
• fettuccine pasta
• olive oil
• garlic
• salt
• red pepper flakes
• basil
• tomato
• bay scallop
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.
3. 3 Pour sauce over cooked pasta and serve with grated Parmesan cheese.

By Lisa Stinger