Type what you have

Ingredients

• ✓ zucchini
• olive oil
• grill seasoning

Instructions

1. 1 Preheat the grill to medium heat and lightly oil the grate.
2. 2 Drizzle both sides zucchini slices with oil; season with grill seasoning.
3. 3 Grill on the preheated grill until tender, 3 to 4 minutes per side.

By Jodi

Ingredients

• ✓ zucchini
• red onion
• green bell pepper
• black olive
• feta cheese
• vinaigrette salad dressing
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spray a large piece of aluminum foil with nonstick cooking spray. Layer the zucchini, onion, pepper, and olives onto the center. Sprinkle with feta cheese and drizzle with vinaigrette. Fold into a packet and seal the edges.
3. 3 Bake in preheated oven until vegetables are tender, about 30 minutes. Open the foil packet, turn the oven onto Broil, and broil until the feta lightly browns. Add the grape tomatoes and serve.

By BBLUELINE

Ingredients

• ✓ zucchini
• potato
• red onion
• tomato
• olive oil
• parsley
• sea salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes).
3. 3 Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.
4. 4 Bake in the preheated oven for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.
5. 5 Cool briam slightly before serving or serve at room temperature.

By Diana Moutsopoulos

Ingredients

• ✓ zucchini
• elbow macaroni
• ground beef
• garlic
• carrot
• oregano
• salt
• pepper
• tomato soup
• water
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 to 10 minutes or until al dente; drain, and set aside.
2. 2 Brown ground beef with garlic in a large skillet over medium heat. Strain off fat, if necessary. When meat is lightly browned, add carrots and cook until tender, about 5 minutes. Stir in zucchini and oregano, and continue cooking another 5 minutes. Season to taste with salt and pepper.
3. 3 When vegetables are tender, stir in tomato soup, water, and prepared elbow macaroni, and cook for another 5 to 10 minutes. Serve with crumbled feta cheese on top, if desired.

By JoeTracy

Ingredients

• ✓ zucchini
• ground turkey
• egg
• panko bread crumb
• kalamata olive
• feta cheese
• greek seasoning
• greek yogurt
• roasted red pepper
• lemon juice
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.
3. 3 Form meatballs using an ice cream scoop and place onto a baking sheet.
4. 4 Bake in the preheated oven until no longer pink in the center, about 25 minutes.
5. 5 While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.

By Soup Loving Nicole

Ingredients

• ✓ zucchini
• salt
• water
• flaxseed meal
• onion
• potato
• bread crumb
• mint
• dill
• parsley
• lemon zest
• black pepper
• nutmeg
• carrot
• all-purpose flour
• baking powder
• olive oil

Instructions

1. 1 Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
2. 2 At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
3. 3 Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
4. 4 Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
5. 5 Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
6. 6 Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
7. 7 Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

By gus

Ingredients

• ✓ zucchini
• chili flake
• feta cheese
• flat-leaf parsley
• turmeric
• paprika
• green onion
• red bell pepper
• green bean
• chicken broth
• red onion
• olive oil
• kosher salt
• chicken breast
• olive oil
• cayenne pepper
• black pepper
• kosher salt
• whole wheat couscous

Instructions

1. 1 Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
2. 2 Season chicken on both sides with salt.
3. 3 Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
4. 4 Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
5. 5 Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
6. 6 When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
7. 7 Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

By John Mitzewich

Ingredients

• ✓ zucchini
• feta cheese
• pepper
• salt
• oregano
• parsley
• tomato
• onion
• ground beef
• olive oil
• egg yolk
• salt
• nutmeg
• milk
• all-purpose flour
• butter
• olive oil
• potato
• eggplant

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Lightly brush eggplant, potatoes, and zucchini with 1/2 cup extra-virgin olive oil. Grill vegetables until just tender and golden brown.
3. 3 Layer potatoes in the bottom of a 9x13-inch glass baking dish, then layer in eggplant, followed by zucchini; set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Melt butter in a large saucepan over medium heat. Whisk in flour; cook until flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat; reduce heat to medium-low and simmer 10 minutes. Place egg yolk in a bowl; quickly whisk in 1/4 cup thickened milk, 1 tablespoon at a time. Quickly stir egg yolk mixture into thickened milk until smooth; set aside.
6. 6 Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in ground beef and onion; cook until beef is crumbly and no longer pink. Drain off any excess grease, then stir in tomatoes, parsley, oregano, salt, and black pepper. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
7. 7 Spread meat mixture over vegetables; sprinkle with feta cheese. Pour white sauce over top; smooth with a spatula.
8. 8 Bake in the preheated oven until bubbly and golden brown, about 30 minutes.

By constantina

Ingredients

• ✓ zucchini
• okra
• green bell pepper
• eggplant
• potato
• onion
• olive oil
• black pepper
• salt
• garlic
• caper
• oregano
• basil
• mint
• parsley
• white sugar
• red wine vinegar
• olive oil
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
2. 2 Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
3. 3 Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
4. 4 Bake in the preheated oven until all vegetables are tender, about 1 hour.

By Aggeliki

Ingredients

• ✓ zucchini
• parmesan cheese
• egg
• black pepper
• nutmeg
• butter
• all-purpose flour
• milk
• feta cheese
• black pepper
• oregano
• parsley
• lentil
• tomato
• white vinegar
• garlic
• onion
• potato
• olive oil
• salt
• eggplant

Instructions

1. 1 Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Heat olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet.
4. 4 Add more oil to the skillet if needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet.
5. 5 Sauté onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. Season with salt and black pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes.
6. 6 Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9x13-inch baking dish. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
7. 7 Cover and bake in the preheated oven for 25 minutes.
8. 8 Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. Season with nutmeg and black pepper. Remove from heat, cool for 5 minutes, and stir in beaten egg.
9. 9 Pour sauce over vegetables and top with Parmesan cheese. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes.

By Anne Buchanan

Ingredients

• ✓ zucchini
• salad dressing

Instructions

1. 1 Preheat an outdoor grill and lightly oil the grate.
2. 2 Cut zucchini into ¼-inch slices; transfer to a bowl and toss with Italian dressing until evenly coated.
3. 3 Cook on the preheated grill until grill marks appear and zucchini is slightly limp, 4 to 5 minutes.

By Nancy

Ingredients

• ✓ zucchini
• salad dressing

Instructions

1. 1 Rinse zucchini; slice into ½-inch rounds. Place zucchini rounds in a large bowl; cover with dressing. Toss to coat, cover, and refrigerate 2 to 3 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook zucchini on the preheated grill until done, 3 to 4 minutes per side.

By Dave Hartmann

Ingredients

• ✓ zucchini
• butter
• lemon pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place zucchini slices on a baking sheet. Brush zucchini with melted butter, then sprinkle lemon-pepper seasoning over top.
3. 3 Bake in the preheated oven until tender, 20 to 25 minutes.

By JACKSONCJK

Ingredients

• ✓ zucchini
• garlic
• olive oil

Instructions

1. 1 Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini to the steamer insert; cover and steam until tender, 10 to 15 minutes.
3. 3 Transfer zucchini to a large bowl. Mash garlic and place in the bowl with zucchini. Drizzle with olive oil; toss until zucchini is evenly coated.

By BARBLUVSFOOD

Ingredients

• ✓ zucchini
• butter
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a medium baking sheet.
2. 2 Melt butter in a large saucepan over medium-low heat. Add zucchini; cook, stirring occasionally, until soft and golden brown.
3. 3 Evenly spread zucchini on the prepared baking sheet; top with cheese.
4. 4 Broil until cheese is melted.

By Lynda

Ingredients

• ✓ zucchini
• butter
• pecan
• parmesan cheese

Instructions

1. 1 In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
2. 2 Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.

By luckyglenn1

Ingredients

• ✓ zucchini
• salt
• olive oil
• parmesan cheese
• ranch dressing mix
• cooking spray

Instructions

1. 1 Slice zucchini into 1/16-inch-thick rounds using a mandoline. Place on a clean work surface and sprinkle with salt. Let sit for 10 minutes.
2. 2 Dab zucchini slices with paper towels to remove as much moisture as you can.
3. 3 Preheat the oven to 220 degrees F (105 degrees C).
4. 4 Place zucchini in a large bowl. Add oil and gently stir to coat. Add grated Parmesan cheese and ranch powder and gently stir to coat.
5. 5 Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets, making sure none are overlapping.
6. 6 Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.

By Soup Loving Nicole

Ingredients

• ✓ zucchini
• salt
• egg
• almond
• parmesan cheese
• herb seasoning

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut zucchini into 3-inch lengths, then cut each piece into 9 fries. Place zucchini fries into a colander and sprinkle with salt. Let the zucchini pieces drain for at least 1 hour to remove excess liquid.
3. 3 Beat eggs in a shallow bowl. Mix almonds, Parmesan cheese, and Italian seasoning in a second shallow bowl. Rinse salt off zucchini and pat dry with paper towels.
4. 4 Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet.
5. 5 Bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.

By Chris Ashbach

Ingredients

• ✓ zucchini
• salt
• olive oil
• basil leaf
• ginger root
• lime

Instructions

1. 1 Cut zucchini in half to help it fit in the spiralizer. Run each half through the large teeth of a vegetable spiralizer. Put zucchini noodles into a glass bowl and sprinkle with salt. Toss with your hands to mix. Let rest for 10 minutes to remove excess water. Rinse and pat dry.
2. 2 Heat oil in a skillet over medium-high heat. Add zucchini noodles, basil leaves, and ginger. Cook, tossing occasionally, until the noodles are tender but not mushy, about 5 minutes. Do not stir so zucchini noodles stay intact. Drizzle with lime juice and toss to coat. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ zucchini
• buttermilk baking mix
• tomato
• corn kernel
• onion
• cheddar cheese
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
2. 2 In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

By Kim Graber

Ingredients

• ✓ zucchini
• yellow squash
• cherry tomato
• fennel
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Combine zucchini, squash, tomatoes, fennel, Italian seasoning, salt, and pepper in a covered bowl or zip-top plastic bag. Chill and cook or use within 5 days.

By Juliana Hale

Ingredients

• ✓ zucchini
• butter
• garlic
• onion
• chicken breast
• butter

Instructions

1. 1 Melt 2 tablespoons butter in a small nonstick skillet over medium heat. Cook the garlic in the butter until softened, about 1 minute. Stir in the zucchini and the onion; cover, cook for 2 minutes. Mix the chicken and the remaining 1 tablespoon butter into the skillet; cover. Stirring occasionally, cook until chicken is no longer pink, about 5 minutes.

By Stephanie Kilmon

Ingredients

• ✓ zucchini
• onion
• pepperoni sausage
• asiago cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
3. 3 Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
4. 4 Bake in preheated oven for 12 minutes.

By SINGINGCHEF

Ingredients

• ✓ zucchini
• egg
• butter
• bread crumb
• onion
• old bay seasoning
• all-purpose flour
• vegetable oil

Instructions

1. 1 In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
2. 2 Shape mixture into patties. Dredge in flour.
3. 3 In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

By Patti Jo

Ingredients

• ✓ zucchini
• olive oil
• onion powder
• seasoned salt
• garlic powder

Instructions

1. 1 Whisk olive oil, onion powder, seasoned salt, and garlic powder together in a bowl; add zucchini and marinate for about 30 minutes.
2. 2 Preheat grill for medium heat and lightly oil the grate.
3. 3 Grill zucchini slices on the preheated grill for about 10 minutes. Flip and grill until edges are crisp and grill marks are present, about 10 minutes more.

By Amy Lawler

Ingredients

• ✓ zucchini
• tomato
• chicken broth
• chili powder
• red pepper flakes
• oregano
• black pepper
• shrimp

Instructions

1. 1 Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
2. 2 Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
3. 3 Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.

By bdweld

Ingredients

• ✓ zucchini
• egg
• bread crumb
• seafood seasoning
• cooking spray

Instructions

1. 1 Combine zucchini, egg, bread crumbs, and seafood seasoning in a bowl. Form into 2 patties.
2. 2 Spray a skillet with cooking spray and heat over medium heat. Fry patties until golden brown, about 5 minutes per side.

By Butch Chaney

Ingredients

• ✓ zucchini
• brown mustard
• salad dressing
• bread crumb

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine mustard and Italian dressing in a small bowl. Place bread crumbs in a separate bowl.
3. 3 Dip zucchini slices in mustard mixture, then press into bread crumbs to coat. Arrange coated zucchini in a casserole dish.
4. 4 Bake in the preheated oven until soft, about 30 minutes.

By Meggles

Ingredients

• ✓ zucchini
• chicken breast
• fat free dressing
• green bell pepper
• red bell pepper

Instructions

1. 1 Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
2. 2 Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.
3. 3 Grill chicken and veggies over medium heat.

By Rachel

Ingredients

• ✓ zucchini
• gnocchi
• butter
• olive oil
• garlic
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain, reserving 1/4 cup cooking liquid.
2. 2 Melt butter in a saucepan over medium heat and add olive oil. Add zucchini and garlic. Saute until tender, 5 to 7 minutes. Add cooked and drained gnocchi, Parmesan cheese, and reserved cooking liquid. Stir until nice and creamy.

By Kimberly Heggie Hodge