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
• olive oil
• chicken breast
• red curry paste
• red bell pepper
• carrot
• onion
• cornstarch
• coconut milk
• cilantro

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
2. 2 Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

By THEKNACKEREDCHEF

Ingredients

• ✓ zucchini
• medium-chain triglyceride oil
• yellow curry paste
• firm tofu
• onion
• soy sauce
• apple cider vinegar
• garlic
• broccoli
• vegetable stock
• cream of coconut
• cauliflower rice
• lime

Instructions

1. 1 Heat 4 tablespoons oil in a large saucepan over medium heat and cook curry paste until fragrant and starting to break up, about 3 minutes. Add tofu and onion. Stir to coat with curry paste and cook until tofu releases its moisture and starts to look drier, 3 to 5 minutes. Mix in soy sauce and vinegar. Stir in garlic, zucchini, and broccoli.
2. 2 Mix everything in the saucepan well and cook until vegetables are tender, 5 to 7 minutes. If vegetables are not releasing enough moisture, add a splash of vegetable stock to prevent sticking too much; keep the heat medium to medium-high.
3. 3 Once everything is yellow-tinged from the paste and your kitchen smells amazing, the vegetables should be looking brighter but not overcooked, and the pot should be making a high sizzling sound. Pour in vegetable stock and coconut cream. Mix, scraping the bottom to bring up any flavor bits, and lower heat. Only cover the saucepan if the amount of liquid looks very little compared to vegetables and tofu. Simmer for 5 to 10 minutes, checking every few minutes because it shouldn't take long from this point to warm through and meld flavors.
4. 4 Meanwhile, heat remaining 2 tablespoons oil in a large skillet and add about 1/2 cup cauliflower rice, enough for 1 serving, in a thin layer. Cook until tender, about 2 minutes or longer, depending on your texture preference. Cook remaining cauliflower rice in batches depending on how many people are eating.
5. 5 Check in on the curry and season with salt and pepper to taste. Curry texture should be thick and creamy and should taste a little tangy, a little coconutty, and have that aromatic kick characteristic of yellow curry. If the curry paste isn't shining through as much as you'd like, add a little glob of it and stir to dissolve. If you want more umami, add a little splash of soy sauce. If you want it more yellow, a pinch of turmeric powder can give it that brighter color.
6. 6 Add 1/2 cup of cauliflower rice to a bowl and squeeze 1/2 a lime on top. Top with yellow curry.

By Stevie Youssef

Ingredients

• ✓ zucchini
• rice noodle
• water
• peanut oil
• onion
• mushroom
• chicken breast
• fish sauce
• green curry paste
• white sugar
• coconut milk
• cilantro

Instructions

1. 1 Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
2. 2 Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
3. 3 Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
4. 4 Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.

By SAJA2003

Ingredients

• ✓ zucchini
• chicken breast
• peanut butter
• chicken broth
• red bell pepper
• soy sauce
• garlic
• sugar
• lime juice
• cornstarch
• water
• linguine pasta
• peanut

Instructions

1. 1 Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
2. 2 If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.

By Rebekah Rose Hills

Ingredients

• ✓ zucchini
• canola oil
• yellow onion
• yellow bell pepper
• ketchup
• oyster sauce
• soy sauce
• chicken broth
• sugar
• garlic chile paste
• chicken breast
• yellow squash
• broccoli
• mushroom
• cashew nut

Instructions

1. 1 Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

By FAIRBORN

Ingredients

• ✓ zucchini
• chicken broth
• coconut milk
• sweet red chile sauce
• lime juice
• fish sauce
• brown sugar
• ginger
• makrut lime leaf
• chicken breast
• straw mushroom
• onion
• lemongrass
• basil

Instructions

1. 1 Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
2. 2 Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

By Darcy Loo

Ingredients

• ✓ zucchini
• lime
• cilantro
• cornstarch
• red bell pepper
• chicken breast
• black pepper
• salt
• water
• coconut milk
• coriander
• red chile paste
• fish sauce
• ginger root
• yellow curry paste
• carrot
• red potato
• garlic
• onion
• sesame oil

Instructions

1. 1 Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
2. 2 Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
3. 3 Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.

By bluremi

Ingredients

• ✓ zucchini
• red pepper flakes
• lime
• cilantro
• peanut
• scallion
• red pepper
• onion
• green bean
• carrot
• broccoli
• garlic
• ginger
• chicken breast
• canola oil
• red curry paste
• rice vinegar
• soy sauce
• brown sugar
• peanut butter
• water

Instructions

1. 1 Whisk ⅓ cup hot water, peanut butter, brown sugar, soy sauce, rice wine vinegar, and curry paste together in a bowl; set aside.
2. 2 Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic; sauté, stirring constantly, until chicken is no longer pink in centers and juices run clear, 5 to 7 minutes. Remove chicken from skillet; set aside.
3. 3 Pour remaining ⅔ cup hot water into skillet. Add broccoli, carrot, and green beans; cover and steam for 2 minutes. Remove vegetables from skillet; reserve steaming liquid in a separate bowl.
4. 4 Add 1 tablespoon oil to skillet. Add onion, zucchini, and bell pepper; stir-fry for 4 minutes. Return steamed broccoli, carrot, and green beans to the skillet. Add remaining 1 tablespoon oil, if needed; continue stir-frying until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
5. 5 Return cooked chicken to the skillet; add peanut sauce, scallions, ⅓ cup peanuts, and ⅓ cup cilantro. Stir thoroughly; cook until heated through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
6. 6 Garnish with lime wedges, remaining peanuts, and remaining cilantro; sprinkle with red pepper flakes.

By Jeannette

Ingredients

• ✓ zucchini

Instructions

1. 1 Gather cubed zucchini.
2. 2 Place zucchini in a saucepan and cover with water. Bring to a boil and cook until very soft, 5 to 10 minutes. Drain well.
3. 3 Transfer zucchini to a blender or food processor and purée until smooth. Let cool completely before serving.

By Allrecipes Member

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
• basil pesto
• parmesan cheese

Instructions

1. 1 Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
2. 2 In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.

By Audrey Mezowe

Ingredients

• ✓ zucchini
• olive oil
• sea salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Arrange sliced zucchini on a baking sheet. Drizzle lightly with olive oil and sprinkle lightly with sea salt.
3. 3 Bake in the preheated oven until zucchini slices are completely dried and chip-like, about 1 hour per side. Allow to cool before serving.

By lxydn

Ingredients

• ✓ zucchini
• olive oil
• sea salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place zucchini in a bowl. Drizzle olive oil over zucchini and lightly toss to coat; season with salt. Spread zucchini onto a baking sheet.
3. 3 Bake in the preheated oven until lightly browned, about 20 minutes.

By Lorie

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
• spread
• panko bread crumb
• parmesan cheese

Instructions

1. 1 Heat oven to 425 degrees F. Brush baking sheet with additional Country Crock® Spread; set aside.
2. 2 Toss zucchini with Spread in large bowl until coated. Combine crumbs and Parmesan on plate. Coat zucchini with crumb mixture; arrange on prepared baking sheet.
3. 3 Bake 15 to 20 minutes until lightly browned and crumbs are crisp. Serve, if desired, with salsa or ketchup.

By Country Crock

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
• 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
• 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
• white sugar
• strawberry flavored gelatin
• lemon juice

Instructions

1. 1 Inspect 6 (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine zucchini and sugar in a large pot over medium heat until sugar has dissolved and mixture begins to boil, about 10 minutes. Stir in gelatin and lemon juice; continue simmering, 5 minutes more, stirring constantly.
3. 3 Pack jam into hot, sterilized jars, filling to within ¼-inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 2 inches. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from the stockpot; cool, spaced several inches apart, to room temperature, 4 hours or longer. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.

By Patricia Canerdy

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
• butter
• sweet potato
• brown sugar

Instructions

1. 1 Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
2. 2 Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
3. 3 Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.

By jerecar

Ingredients

• ✓ zucchini
• pie shell
• egg
• cheddar cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread grated zucchini on the bottom of the pie shell.
3. 3 Pour beaten eggs over zucchini and top with Cheddar cheese.
4. 4 Bake in preheated oven until a knife inserted into the center of quiche comes out clean, about 30 minutes.

By Lilacs

Ingredients

• ✓ zucchini
• yellow squash
• onion
• olive oil
• lemon pepper seasoning
• seasoned salt

Instructions

1. 1 Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
3. 3 Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
4. 4 Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.

By Soup Loving Nicole