Type what you have

Ingredients

• ✓ zucchini
• banana
• orange juice
• ice cube

Instructions

1. 1 Combine zucchini, banana, orange juice, and ice in a blender; blend until smooth.

By Isabela14

Ingredients

• ✓ zucchini
• mango
• lemon
• spinach
• water
• ice cube
• coconut oil

Instructions

1. 1 Combine mango chunks, lemon, spinach, zucchini, water, ice cubes, and coconut oil in a high-speed blender; blend until smooth.

By Amber

Ingredients

• ✓ zucchini
• banana
• half and half
• sugar
• peanut
• cocoa powder

Instructions

1. 1 Combine bananas, zucchini, half-and-half, sugar, peanuts, and cocoa powder in the bowl of a food processor; pulse until smooth.

By Polly Rinas Janos

Ingredients

• ✓ zucchini
• cooking spray
• taco seasoning mix
• black olive
• red onion
• jalapeno pepper
• cheddar cheese

Instructions

1. 1 Trim ends of zucchini; use a mandoline on the thinnest setting to cut zucchini into 1/8-inch slices. Place slices on a plate lined with paper towels, top with additional paper towels, and press down to remove excess moisture.
2. 2 Place zucchini slices on a cutting board and lightly mist with cooking spray. Turn slices over and sprinkle with taco seasoning; lightly mist this side with cooking spray as well. Place slices seasoned-side up on a microwave-safe plate, making sure none are overlapping. Cook in the microwave on high power for 2 minutes and 30 seconds. Carefully flip slices over and cook 30 seconds more. Repeat with remaining zucchini.
3. 3 Divide chips between 2 microwave-safe plates. Add black olives, red onion, jalapeno peppers, and Cheddar cheese. Microwave on high power until cheese is melted, about 30 seconds.

By Soup Loving Nicole

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
• butter
• corn kernel
• red bell pepper
• green onion
• jalapeno pepper
• salsa
• cilantro

Instructions

1. 1 In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
2. 2 Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

By Allrecipes Member

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
• olive oil
• onion
• garlic
• corn kernel
• buttermilk
• salt
• black pepper
• chihuahua cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
2. 2 Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
3. 3 Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuahua cheese.

By Muy Bueno

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
• corn kernel
• olive oil
• onion
• garlic
• tomato
• poblano pepper
• salt
• black pepper
• cotija cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Place corn into a saucepan and cover with water; bring to a boil. Reduce the heat to medium, cover, and cook until tender, about 10 minutes.
3. 3 Drain the corn.
4. 4 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
5. 5 Add zucchini and tomatoes; cook and stir for 5 minutes.
6. 6 Stir in corn kernels, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes.
7. 7 Sprinkle with cotija cheese and serve.

By gem

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
• chicken leg quarter
• water
• garlic
• salt
• garlic powder
• chicken bouillon
• carrot
• potato
• chayote
• onion
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
3. 3 Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
4. 4 Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
5. 5 Stir chopped cilantro into soup. Simmer for 5 minutes.
6. 6 Serve hot and enjoy!

By jackampamplanasmommy

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
• olive oil
• onion
• garlic
• oregano
• chicken broth
• tomato
• yellow squash
• corn
• green chile pepper
• processed cheese
• black pepper
• cilantro

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano.
2. 2 Mix in chicken broth and tomatoes. Bring mixture to a boil. Stir in zucchini, yellow squash, corn, and chile peppers. Reduce heat to low; simmer until squash is tender, about 10 minutes.
3. 3 Stir cubed processed cheese into soup. Continue to cook and stir until cheese is melted; season with pepper. Mix in cilantro just before serving.

By Always Cooking

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