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Ingredients

• ✓ zucchini squash
• olive oil
• garlic
• marinara sauce
• greek yogurt
• italian seasoning
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, saute enough zucchini to fit in the skillet with 1 teaspoon garlic until zucchini is slightly browned and softened, 3 to 6 minutes. Repeat with remaining olive oil, zucchini, and garlic. Transfer cooked zucchini mixture to a 9x13-inch baking dish.
3. 3 Whisk marinara sauce, yogurt, Italian seasoning, salt, and black pepper together in a saucepan over low heat; cook and stir until sauce is warmed through, 5 to 10 minutes. Pour sauce over zucchini mixture in the baking dish. Sprinkle mozzarella cheese and a pinch of Italian seasoning over the top.
4. 4 Bake in the preheated oven until cheese is bubbling, 20 to 30 minutes.

By Jennyslocks

Ingredients

• ✓ zucchini squash
• water
• white rice
• pork sausage
• onion
• tomato
• mushroom
• processed cheese food
• oregano
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water and rice in a small saucepan; bring to a boil. Reduce heat to low and simmer until tender, about 20 minutes. Remove from heat and set aside.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease.
4. 4 Stir in zucchini and tomatoes and cook until tender.
5. 5 Stir in cooked rice, mushrooms, and cheese. Season with oregano, salt, and pepper.
6. 6 Spread mixture into a 9x13-inch baking dish.
7. 7 Bake, uncovered, in the preheated oven until lightly browned and bubbly, about 1 hour.

By Mandy Stevenson Hudson

Ingredients

• ✓ zucchini squash
• olive oil
• onion
• celery
• garlic
• chicken broth
• carrot
• chicken breast
• basil
• oregano
• thyme
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
2. 2 Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
3. 3 Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'

By bdweld

Ingredients

• ✓ zucchini squash
• olive oil
• chicken breast
• carrot
• onion
• mushroom
• yellow summer squash
• pecan
• black pepper

Instructions

1. 1 Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
2. 2 Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.

By Jean McKinney