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Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette
Lunch Mediterranean

Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Mix cucumbers, zucchini, onion, tomatoes, olives, basil, and thyme together in a large bowl.
  2. 2 Whisk red wine vinegar, balsamic vinegar, lemon zest, lemon juice, salt, sugar, and pepper together in a medium bowl until well combined.
  3. 3 Slowly whisk oil into dressing mixture in a medium bowl until combined; pour over salad, and serve.

By Dan Zahra

Zoodle Caprese Salad
Lunch Italian

Zoodle Caprese Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut zucchini into zoodles ("noodles") using a spiralizer (fitted with the large shredding blade); cut zoodles into smaller pieces.
  2. 2 Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a large bowl; mix well. Refrigerate until ready to use.
  3. 3 Toss in arugula and basil just before serving.

By Jeannette

Zucchini Chip Nachos
Lunch Mexican

Zucchini Chip Nachos

Prep
5 min
Cook
5 min
Total
10 min

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

Low-Carb Slow Cooker Chicken Soup
Lunch

Low-Carb Slow Cooker Chicken Soup

3.5

Prep
30 min
Cook
240 min
Total
270 min

Instructions

  1. 1 Combine chicken, zucchini, celery, yellow squash, green beans, onion, basil, celery salt, salt, and pepper in a slow cooker. Add chicken broth, making sure it covers ingredients.
  2. 2 Cook on High until chicken is no longer pink and is fully cooked, 4 to 6 hours.

By Doc Eggs

Nicole's Creamy Zucchini Soup
Lunch

Nicole's Creamy Zucchini Soup

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
  2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
  3. 3 Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.

By NicoleMcmom

Pumpkin Spice Zucchini Muffins
Lunch

Pumpkin Spice Zucchini Muffins

4.5

Prep
15 min
Cook
18 min
Total
33 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
  2. 2 Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
  3. 3 Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
  4. 4 Scoop batter into the prepared muffin tin.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

By Stefani Danielle

Veggie Chicken Pasta
Lunch

Veggie Chicken Pasta

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. 2 Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
  3. 3 Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
  4. 4 Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

By dnce4mee

Turkey, Quinoa, and Zucchini Mini Meatloaves
Lunch

Turkey, Quinoa, and Zucchini Mini Meatloaves

Prep
20 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  2. 2 Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.
  4. 4 Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.
  5. 5 Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.
  6. 6 Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.

By Kelly Rose Diggins

Lemony Zucchini Salad
Lunch American

Lemony Zucchini Salad

4.3

Prep
20 min
Cook
Total
30 min

Instructions

  1. 1 Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.
  2. 2 Combine zucchini, onion, and parsley together in a bowl.
  3. 3 Mix lemon zest, lemon juice, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper. Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies. Pour dressing over zucchini mixture; toss to coat.

By Alison Sprinkman

Instant Pot Lentil Vegetable Soup
Lunch

Instant Pot Lentil Vegetable Soup

4.5

Prep
20 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Place oil in a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
  2. 2 Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.

By peloquinswife

Mexican Corn Salad
Lunch Mexican

Mexican Corn Salad

4.3

Prep
10 min
Cook
10 min
Total
46 min

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

Asparagus Avocado Medley Evonne Style
Lunch

Asparagus Avocado Medley Evonne Style

4.5

Prep
30 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool.
  2. 2 Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.

By evonnecpa

Best Grilled Vegetable Sandwich
Lunch American

Best Grilled Vegetable Sandwich

5.0

Prep
15 min
Cook
5 min
Total
200 min

Instructions

  1. 1 Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
  2. 2 Preheat grill for medium heat and lightly oil the grate.
  3. 3 Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
  4. 4 Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
  5. 5 Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.

By Suzy729

Vegan Zucchini Bread Muffins
Lunch

Vegan Zucchini Bread Muffins

4.3

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.
  2. 2 Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.
  3. 3 Sift oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda into a bowl. Stir in raisins and combine with the zucchini mixture until batter is just mixed.
  4. 4 Transfer batter into muffin cups using 1/4 cup measure.
  5. 5 Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.

By Jonathan Pittman

Apple and Zucchini Salad
Lunch American

Apple and Zucchini Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine zucchini, apples, bell pepper, and onion in a serving bowl.
  2. 2 Whisk together oil, vinegar, sugar, basil, salt, and black pepper in a small bowl until well combined; drizzle over zucchini-apple mixture. Toss to coat.

By Deborah Hoermann Watt

Contadina® Insalata Minestrone
Lunch

Contadina® Insalata Minestrone

4.3

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Cook pasta according to package directions. Drain and rinse with cold water.
  2. 2 Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
  3. 3 Whisk together dressing ingredients in a small bowl. Pour over salad and mix well. Refrigerate at least 10 minutes for flavors to blend before serving. Serve with grated Parmesan cheese, if desired.

By Contadina

Potato and Zucchini Frittata
Lunch American

Potato and Zucchini Frittata

3.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
  2. 2 Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
  3. 3 Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
  4. 4 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.

By Tatiana

Refreshing Summer Squash Salad
Lunch American

Refreshing Summer Squash Salad

4.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Toss yellow squash and zucchini with salt in a large bowl until well combined.
  2. 2 Whisk mint, olive oil, lemon zest, lemon juice, and black pepper in a small bowl until well combined; pour over squash mixture and toss to coat.
  3. 3 Heat a small nonstick skillet over medium heat. Add prosciutto; cook and stir until crisp, about 2 minutes.
  4. 4 Divide squash salad among 4 plates; sprinkle with prosciutto and feta cheese.

By TJ Lombard

Greek Zoodle Salad
Lunch American

Greek Zoodle Salad

4.7

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
  2. 2 Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.

By France Cevallos

Korean Soybean Paste Soup
Lunch Korean

Korean Soybean Paste Soup

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine water, bean curd paste, garlic paste, dashi granules, and hot pepper paste in a large saucepan over medium heat; bring to a boil. Boil for 2 minutes, then stir in potato, zucchini, onion, and mushrooms. Boil for 6 minutes, then stir in tofu. Cook until tofu has expanded and vegetables are tender, about 5 more minutes.

By Esther

Joses's Zucchini Salad
Lunch American

Joses's Zucchini Salad

3.8

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Slowly whisk onion soup mix and white wine vinegar together in a bowl. Whisk in sugar, cider vinegar, oil, salt, and black pepper until well incorporated. Add zucchini, celery, and green bell pepper; toss to coat.
  2. 2 Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.

By CookingQueen

Asian Zucchini-and-Chicken Burgers
Lunch

Asian Zucchini-and-Chicken Burgers

4.3

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Mix ground chicken, zucchini, green onions, bread crumbs, chile paste, 1 teaspoon sesame oil, garlic powder, red pepper flakes, fish sauce, ground ginger, 1/2 teaspoon black pepper, and salt in a large bowl. Form into 4 patties and place on prepared baking sheet.
  3. 3 Bake in preheated oven for 10 minutes, flip, and continue baking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Whisk mayonnaise, chile-garlic sauce, mustard, 1 teaspoon sesame oil, lemon juice, and 1 teaspoon pepper together in a bowl.
  5. 5 Spread sauce onto cut sides of hamburger buns. Stack lettuce, tomato, and onion onto one side of each bun. Top vegetables with a burger and complete sandwiches with remaining bun halves.

By SunnyDaysNora

Kristi's Corn Salad
Lunch American

Kristi's Corn Salad

4.4

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Toss corn, zucchini, red onion, green chiles, and pimentos together in a large bowl.
  2. 2 Combine olive oil, lime juice, cider vinegar, ground cumin, salt, black pepper, and garlic salt in a jar with a lid; seal and shake well.
  3. 3 Pour vinaigrette over corn mixture; gently stir to coat. Cover; chill in the refrigerator before serving, at least 3 hours.

By KRISTIS1

Jean's Zucchini Salad
Lunch American

Jean's Zucchini Salad

4.8

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Combine zucchini, celery, red onion, and bell pepper in a large bowl.
  2. 2 Whisk sugar, rice wine vinegar, 3 tablespoons plus 1 teaspoon vegetable oil, water, wine vinegar, basil, salt, and black pepper in a small bowl until well combined.
  3. 3 Drizzle vinaigrette over salad; toss to coat. Place in the refrigerator until chilled, 1 to 2 hours.

By stitchers

Low-Fat Chocolate Zucchini Mini Muffins
Lunch American

Low-Fat Chocolate Zucchini Mini Muffins

3.0

Prep
20 min
Cook
16 min
Total
36 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
  2. 2 Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract; beat well until combined.
  3. 3 Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture; stir just until combined. Fold chocolate chips into the batter.
  4. 4 Scoop batter into prepared muffin tins.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.

By RAITIRA

Zucchini Soup with Curry Spices
Lunch Indian

Zucchini Soup with Curry Spices

2.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 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, cover, and steam until slightly tender, 5 to 6 minutes.
  2. 2 Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
  3. 3 Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
  4. 4 Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
  5. 5 Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  6. 6 Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

By LORIKAE