Type what you have

Ingredients

• ✓ zucchini
• corn
• onion
• green bell pepper
• tomato
• vegetable oil
• sugar
• monterey jack cheese

Instructions

1. 1 In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
2. 2 Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

By Jyn

Ingredients

• ✓ zucchini
• vegetable oil
• white onion
• garlic
• tomato
• salt
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes.
3. 3 Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes.
4. 4 Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.

By EnjoyMyRecipe

Ingredients

• ✓ zucchini
• coconut oil
• tomato
• onion
• green chile
• spinach
• chipotle pepper
• yellow corn tortilla

Instructions

1. 1 Heat coconut oil in a skillet over medium-low heat. Add zucchini, tomato, onion, and green chiles. Cook and stir until tender, 5 to 7 minutes. Add spinach and chipotle seasoning; stir to combine.
2. 2 Wrap tortillas in a damp paper towel and heat in the microwave for 30 seconds. Top tortillas with filling.

By VeganGidget

Ingredients

• ✓ zucchini
• broccoli
• red bell pepper
• carrot
• onion
• button mushroom
• flour tortilla
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat oven to broil. Line a baking sheet with aluminum foil.
2. 2 Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. 3 Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
4. 4 Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

By Ginger

Ingredients

• ✓ zucchini
• olive oil
• onion
• green bell pepper
• chicken
• cream cheese
• taco seasoning mix
• enchilada sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.
3. 3 Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.
4. 4 Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.

By RIVERSOUL82

Ingredients

• ✓ zucchini
• red bell pepper
• yellow squash
• red onion
• mushroom
• olive oil
• cooking spray
• whole wheat tortilla
• cheddar cheese

Instructions

1. 1 Cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil in a large nonstick skillet over medium to medium-high heat until just tender, about 7 minutes. Transfer vegetables to a bowl.
2. 2 Coat same skillet with cooking spray; place one tortilla in skillet. Sprinkle 1/4 cup cheese evenly over tortilla; layer 3/4 cup vegetable mixture on top. Sprinkle 1/8 cup more cheese on vegetables; top with a second tortilla. Cook until golden on both sides, about 2 to 3 minutes per side. Transfer quesadilla to a cutting board; cut into 8 triangles with a pizza cutter. Repeat with remaining ingredients. Serve hot.

By Jennifer Baker

Ingredients

• ✓ zucchini
• olive oil
• onion
• garlic
• poblano pepper
• black bean
• corn
• salt

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until translucent.
2. 2 Add zucchini and poblano; cook until soft. Stir in beans and corn until heated through; season with salt.

By HAWAIIAN_MOMMA

Ingredients

• ✓ zucchini
• butter
• mushroom
• onion
• tomato
• salt
• pepper
• monterey jack cheese
• flour tortilla

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Melt butter in a large skillet over medium heat. Mix together the zucchini, mushrooms, onion, tomatoes, salt and pepper, and add to the skillet. Cook and stir until the vegetables are soft.
3. 3 Warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. Fill the warmed tortillas with zucchini mixture and Monterey Jack cheese, reserving some of both for toppings. Roll the filled tortillas and place them seam side down in the baking dish. Cover with the remaining zucchini mixture. Top with remaining cheese.
4. 4 Bake in the preheated oven 15 minutes, or until the cheese is bubbly.

By Barbie

Ingredients

• ✓ zucchini
• cooking spray
• yellow squash
• onion
• garlic
• vegetarian refried bean
• whole wheat tortilla
• cheddar cheese
• vegetable oil
• salsa

Instructions

1. 1 Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
2. 2 Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
3. 3 Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.

By maggiecain

Ingredients

• ✓ zucchini
• olive oil
• ground beef
• onion
• tomato sauce
• corn kernel
• green bell pepper
• taco seasoning mix
• mexican cheese blend
• scallion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
2. 2 Bring a large skillet filled with water to a boil. Add zucchini halves; boil for 1 minute. Drain and wipe skillet dry.
3. 3 Heat the same skillet over medium-high heat. Add ground beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
4. 4 Place zucchini halves in the prepared baking dish, cut-sides up; fill zucchini boats with ground beef mixture and sprinkle cheese on top.
5. 5 Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

By foxkaren

Ingredients

• ✓ zucchini
• cooking spray
• yellow squash
• cheddar cheese
• green chile pepper
• onion
• salt
• all-purpose flour
• salsa
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Combine yellow squash, zucchini, 1 ¼ cups Cheddar cheese, chile peppers, onion, and salt in a large bowl; sprinkle with flour and toss to coat. Transfer mixture to the prepared baking dish; cover with aluminum foil.
3. 3 Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Discard foil; spread salsa on top and sprinkle with remaining 1 ¼ cups Cheddar cheese. Continue baking, uncovered, until golden and heated through, about 20 minutes.
4. 4 Garnish with green onions just before serving.

By Cassy

Ingredients

• ✓ zucchini
• chorizo sausage
• onion
• garlic
• chicken broth
• black bean
• fire-roasted tomato
• corn
• rice
• italian seasoning
• parmesan cheese

Instructions

1. 1 In a Dutch oven over medium heat, brown sausage (10 to 12 minutes).
2. 2 Add onion and garlic. Continue cooking, stirring occasionally, until onion is softened (4 to 5 minutes).
3. 3 Add remaining ingredients except Parmesan cheese.
4. 4 Reduce heat to low; continue cooking 12 to 15 minutes.
5. 5 Scoop into individual bowls and sprinkle with 1 tablespoon Parmesan cheese. Refrigerate leftovers.

By Uncle Ben's

Ingredients

• ✓ zucchini
• olive oil
• ground beef
• taco seasoning mix
• kosher salt
• fire-roasted tomato
• black bean
• corn kernel
• water
• cheddar cheese
• green onion

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add ground beef; cook, stirring to break up lumps, for 4 minutes. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until beef is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally, and simmer until slightly thickened, about 5 minutes.
2. 2 Stir in zucchini until incorporated. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes.
3. 3 Divide mixture among 4 bowls; top servings with Cheddar cheese and green onion.

By Carolyn Williams PhD RD

Ingredients

• ✓ zucchini
• olive oil
• cumin
• cilantro
• lime
• salt
• black pepper
• chicken breast
• onion
• red bell pepper
• cherry tomato

Instructions

1. 1 In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
2. 2 Preheat grill for high heat.
3. 3 Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
4. 4 Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.

By CJ hu

Ingredients

• ✓ zucchini
• olive oil
• onion
• garlic
• yellow squash
• red bell pepper
• black bean
• green salsa
• cumin
• cayenne pepper
• shredded cheese blend
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until onion is translucent, about 5 minutes. Stir in zucchini, yellow squash, and bell pepper; cook, stirring frequently, until zucchini and yellow squash are tender, about 10 minutes. Stir in black beans, green salsa, cumin, and cayenne pepper; cook and stir until thickened, 5 to 8 minutes.
3. 3 Divide 1 package Mexican-style cheese among tortillas. Spoon zucchini filling on top cheese in a line across middle of each tortilla. Fold opposing edges of tortillas to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito; place, seam-sides down, into the prepared baking dish.
4. 4 Bake in the preheated oven until cheese is melted and burritos are heated through, about 15 minutes. Sprinkle remaining 1 package cheese over burritos before serving.

By Heidi Sico

Ingredients

• ✓ zucchini
• worcestershire sauce
• lime juice
• soy sauce
• chili powder
• shrimp
• olive oil
• red onion
• corn
• olive oil
• flour tortilla
• monterey jack cheese
• cilantro

Instructions

1. 1 In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder. Add the shrimp and marinate 15 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside.
3. 3 In a separate skillet heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.

By CYNDIABA

Ingredients

• ✓ zucchini
• chicken thigh
• salt
• garlic powder
• cumin
• black pepper
• olive oil
• calabaza squash
• yellow squash
• tomato
• yellow onion
• corn
• tomato sauce

Instructions

1. 1 Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
2. 2 Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
3. 3 Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
4. 4 Cover the pan and let simmer over medium heat, 20 to 30 minutes.

By mari9807

Ingredients

• ✓ zucchini
• vegetable oil
• red onion
• garlic
• yellow squash
• chayote squash
• jicama
• tomato
• chili powder
• cumin
• cayenne pepper
• salt
• pepper
• queso asadero

Instructions

1. 1 Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini, yellow squash, and chayote. Cover, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chopped jicama; cover and cook 3 minutes. Stir in the tomatoes, chili powder, cumin, cayenne, salt, and pepper. Cover and let cook for 2 minutes.
2. 2 Remove from heat and stir in the shredded cheese. Serve immediately.

By Linda T

Ingredients

• ✓ zucchini
• shallot
• poblano pepper
• carrot
• cumin
• salt
• chili powder
• oregano
• cayenne pepper
• grapeseed oil
• fire-roasted diced tomato
• chicken thigh
• chicken stock
• bay leaf
• black bean
• lime

Instructions

1. 1 Place zucchini, shallots, poblano peppers, and carrots in a multi-cooker (such as Instant Pot). Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Add oil. Turn on cooker and select Saute function. Cook and stir until just slightly softened, about 5 minutes. Pour in tomatoes. Nestle chicken thighs into the mixture. Add stock and bay leaves.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Transfer chicken thighs to a plate and remove skin, bones, and any cartilage. Shred into bite-sized pieces. Add shredded chicken back to the pot. Stir in black beans and lime juice.

By voraciousgirl

Ingredients

• ✓ zucchini
• beef broth
• chicken broth
• vegetable broth
• fire-roasted diced tomato
• tomato
• onion
• garlic
• chicken soup base
• grapeseed oil
• mint leaf
• oregano
• cumin
• salt

Instructions

1. 1 Combine beef broth, chicken broth, and 2 cups vegetable broth in a large pot over medium heat; bring to a simmer.
2. 2 Meanwhile, combine remaining vegetable broth, fire-roasted tomatoes, tomato halves, onion, garlic, and chicken soup base in the bowl of a food processor; blend until fully combined, 1 to 1 1/2 minutes. Remove the processor blade and set the bowl aside.
3. 3 Heat oil in a 10-inch frying pan over medium-high heat. Add fideo pasta and cook, stirring constantly, until golden brown, 2 1/2 to 3 minutes. Stir in oregano and cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Quickly stir the sizzling mixture with a wooden spoon so it doesn't stick or burn; continue stirring for 1 minute. Discard any tomato solids left in the strainer.
4. 4 Pour fideo-tomato mixture into the simmering broth. Increase heat to high and cook for about 5 minutes. Reduce heat to medium-high and stir in zucchini and salt. Cook until fideo is tender yet firm to the bite, about 2 minutes more.

By 1010lisalynn

Ingredients

• ✓ zucchini
• olive oil
• onion
• garlic
• cumin
• chili powder
• oregano
• chicken
• green enchilada sauce
• hatch chile pepper
• cheddar cheese
• monterey jack cheese
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
3. 3 Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
4. 4 Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
5. 5 Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

By bdweld

Ingredients

• ✓ zucchini
• cooking spray
• ground turkey
• water
• taco seasoning
• red sweet pepper
• tomato
• green chile
• onion
• cilantro
• sour cream
• sour cream seasoning mix
• green onion
• muenster cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of water to a boil. Add zucchini halves; cook until slightly softened, about 1 minute. Transfer zucchini halves to the prepared baking dish, cut-sides up.
3. 3 Heat a large skillet over medium-high heat. Add ground turkey; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
4. 4 Add water and taco seasoning to the skillet; cook over medium-high heat until thickens and turkey coated, about 5 minutes. Add bell peppers, tomatoes and chiles, onion, and cilantro; cook and stir until peppers are softened, about 5 minutes more. Remove from heat.
5. 5 Stir sour cream and sour cream seasoning mix together in a small bowl until well blended.
6. 6 Spoon turkey mixture into hollows of zucchini halves using a slotted spoon; press firmly. Top turkey mixture with about ½ sour cream mixture; sprinkle with green onions, Muenster cheese, and Cheddar cheese.
7. 7 Bake in the preheated oven until cheese is melted and zucchini is cooked through, about 30 minutes. Top with remaining ½ sour cream mixture.

By dzcarrera

Ingredients

• ✓ zucchini
• olive oil
• red wine vinegar
• oregano
• chili powder
• sugar
• garlic salt
• salt
• pepper
• yellow squash
• onion
• green bell pepper
• red bell pepper
• olive oil
• corn
• black bean

Instructions

1. 1 Make the marinade: Combine olive oil, vinegar, oregano, chili powder, sugar, garlic salt, salt, and pepper in a large bowl.
2. 2 Prepare fajitas: Add zucchini, yellow squash, onion, and bell peppers to the marinade. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
3. 3 Heat oil in a large skillet over medium-high heat. Drain vegetables and sauté until tender, about 10 to 15 minutes. Stir in corn and black beans. Increase the heat to high to brown vegetables, about 5 minutes.

By TYGSD

Ingredients

• ✓ zucchini
• olive oil
• onion
• green bell pepper
• serrano chile
• corn kernel
• spinach
• garlic
• paprika
• salt
• cumin
• sour cream
• cotija cheese
• cilantro
• corn tortilla
• enchilada sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a skillet over medium heat. Add onion and bell pepper; cook until edges are golden, 5 to 7 minutes. Add zucchini, serrano chile, and corn kernels. Cook until slightly browned, about 5 minutes more.
3. 3 Add spinach, garlic, paprika, salt, and cumin. Cook for 1 minute stirring constantly. Add sour cream, 1/2 cup cotija, and sour cream. Stir to combine. Remove vegetable mixture from heat and set aside.
4. 4 Pour a thin layer of enchilada sauce into a 9x13-inch baking dish.
5. 5 Heat a small skillet over medium heat and warm tortillas 1 at a time until softened, about 10 seconds each. Transfer warm tortillas to a plate and keep warm under a towel.
6. 6 Spoon 1/3 cup vegetable mixture into 1 tortilla. Fold sides in like a taco and place, seam-side down, into the enchilada sauce in the baking dish. Repeat with remaining tortillas and vegetable mixture.
7. 7 Pour remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle remaining cotija cheese on top.
8. 8 Bake in the preheated oven until slightly bubbly and golden at the edges, about 20 minutes. Remove from oven and cool at least 10 minutes before serving.

By Saz

Ingredients

• ✓ zucchini
• cheddar cheese
• sour cream
• green onion
• green bell pepper
• onion
• green chile pepper
• tomato
• salsa
• beef broth
• tomato paste
• chili pepper flakes
• oregano
• coriander
• taco seasoning mix
• ground turkey
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. 2 Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
3. 3 While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
4. 4 In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
5. 5 Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

By big surprise

Ingredients

• ✓ zucchini
• black pepper
• salt
• cayenne pepper
• cilantro
• portobello mushroom
• white mushroom
• corn kernel
• bell pepper
• red wine
• water
• black bean
• tomato
• cumin
• chili powder
• garlic
• red onion
• olive oil

Instructions

1. 1 Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
2. 2 Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ zucchini
• monterey jack cheese
• avocado
• cilantro
• black pepper
• salt
• hot pepper sauce
• chili powder
• vegetable broth
• mushroom
• sweet corn
• tomato
• garlic
• red bell pepper
• onion
• peanut oil
• cooking spray
• flour tortilla

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Arrange tortilla strips on a baking sheet and lightly with cooking spray.
3. 3 Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
4. 4 Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
5. 5 Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
6. 6 Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.

By april

Ingredients

• ✓ zucchini
• salt
• carrot
• chayote squash
• black pepper
• salt
• oregano
• mint leaves
• basmati rice
• egg
• onion
• tomato
• ground chicken breast
• chicken stock
• olive oil
• garlic
• onion
• tomato

Instructions

1. 1 Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.
2. 2 Heat oil in a soup pot over medium heat. Add blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare meatballs.
3. 3 Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture.
4. 4 Bring stock mixture to a boil. Place a meatball into a ladle and submerge into boiling stock. Remove the ladle and repeat with remaining meatballs.
5. 5 Place zucchini, chayote, and carrots into stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.

By gem

Ingredients

• ✓ zucchini
• tortilla chip
• lime
• radish
• avocado
• cilantro
• kosher salt
• oregano
• bay leaf
• yellow hominy
• vegetable broth
• chile powder
• cumin
• adobo sauce
• adobo sauce
• ancho chile
• plant-based protein
• garlic
• celery
• onion
• olive oil

Instructions

1. 1 Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
2. 2 Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
3. 3 Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
4. 4 To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

By Allrecipes Member

Ingredients

• ✓ zucchini
• vegetable broth
• tomato sauce
• black pepper
• salt
• parsley
• oregano
• cumin
• chili powder
• yellow squash
• corn kernel
• spinach
• tomato paste
• kidney bean
• chickpea
• black bean
• tomato
• garlic
• yellow bell pepper
• red bell pepper
• green bell pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and garlic; cook and stir until onions start to brown, 8 to 10 minutes.
2. 2 Transfer mixture into a slow cooker. Stir in tomatoes, black beans, garbanzo beans, kidney beans, tomato paste, spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, and pepper until thoroughly mixed.
3. 3 Pour the tomato sauce and vegetable broth over the ingredients. Cook on Low for 4 to 5 hours. Check seasoning. If chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook on Low for an additional 1 to 2 hours.

By Grete