Type what you have

Ingredients

• ✓ zucchini
• corn
• cucumber
• tomato
• red onion
• red bell pepper
• salad dressing

Instructions

1. 1 Husk corn; slice kernels from cobs.
2. 2 Combine corn, zucchini, cucumber, tomato, onion, and bell pepper in a large bowl; pour dressing over top and toss to coat. Refrigerate until chilled, at least 1 hour.

By Kathleen White

Ingredients

• ✓ zucchini
• white wine vinegar
• sugar
• salt
• pepper
• dill
• green onion

Instructions

1. 1 Gather the ingredients.
2. 2 Combine vinegar, sugar, salt, and pepper in a large bowl; stir in dill.
3. 3 Add zucchini and green onions and mix well. Serve and enjoy.

By Barbara Sauermann

Ingredients

• ✓ zucchini
• sweet onion
• parsley
• lemon
• mustard
• sugar
• salt
• black pepper
• olive oil

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

Ingredients

• ✓ zucchini
• eggplant
• red bell pepper
• salt
• olive oil
• black pepper
• whole-grain baguette
• basil pesto
• mozzarella
• tomato

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

Ingredients

• ✓ zucchini
• apple
• green bell pepper
• red onion
• vegetable oil
• red wine vinegar
• sugar
• basil
• salt
• black pepper

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

Ingredients

• ✓ zucchini
• potato
• olive oil
• onion
• egg
• oregano
• cayenne pepper
• salt
• black pepper

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

Ingredients

• ✓ zucchini
• yellow squash
• salt
• mint
• olive oil
• lemon zest
• lemon juice
• black pepper
• prosciutto
• feta cheese

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

Ingredients

• ✓ zucchini
• cucumber
• cherry tomato
• kalamata olive
• red onion
• feta cheese
• olive oil
• lemon juice
• oregano
• salt
• black pepper

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

Ingredients

• ✓ zucchini
• onion soup mix
• white wine vinegar
• white sugar
• cider vinegar
• vegetable oil
• salt
• black pepper
• celery
• green bell pepper

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

Ingredients

• ✓ zucchini
• tomato
• yellow squash
• green bell pepper
• red onion
• garlic
• basil
• salt
• olive oil
• red wine vinegar
• water

Instructions

1. 1 Place tomatoes, zucchini, yellow squash, bell pepper, onion, garlic, basil, salt, and black pepper in a large bowl. Add oil, vinegar, and water; toss to coat. Refrigerate before serving for about 1 hour.

By LREYNAL

Ingredients

• ✓ zucchini
• corn kernel
• red onion
• green chile pepper
• pimento pepper
• olive oil
• lime juice
• cider vinegar
• cumin
• salt
• black pepper
• garlic salt

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

Ingredients

• ✓ zucchini
• celery
• red onion
• green bell pepper
• white sugar
• rice vinegar
• vegetable oil
• vegetable oil
• water
• wine vinegar
• basil
• salt
• black pepper

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

Ingredients

• ✓ zucchini
• cooking spray
• unsweetened chocolate
• applesauce
• egg substitute
• vanilla extract
• white sugar
• all-purpose flour
• whole wheat flour
• baking soda
• baking powder
• cinnamon
• salt
• semisweet chocolate chip

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

Ingredients

• ✓ zucchini
• butter
• sugar
• egg
• carrot
• vanilla extract
• all-purpose flour
• nutmeg
• cinnamon
• salt
• baking soda
• baking powder
• raisin
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 21 muffin cups or line with paper liners.
2. 2 Beat butter, sugar, and eggs together in a large bowl with an electric mixer until creamy; beat in zucchini, carrots, and vanilla extract.
3. 3 Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl; stir into zucchini mixture until combined. Stir in raisins and walnuts. Divide batter among the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 17 minutes.

By sassbyheather

Ingredients

• ✓ zucchini
• pecan
• butter
• cooking spray
• vegetable oil
• egg
• all-purpose flour
• sugar
• cocoa powder
• baking powder
• cinnamon
• salt
• cream cheese
• butter
• white sugar
• almond extract

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.
2. 2 Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.
3. 3 Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.
4. 4 Combine zucchini, oil, and eggs in a large mixing bowl.
5. 5 Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
6. 6 Bake in the preheated oven for 25 minutes.
7. 7 While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.
8. 8 Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.

By tayoush

Ingredients

• ✓ zucchini
• chicken broth
• quinoa
• salt
• black pepper
• olive oil
• green bell pepper
• yellow onion
• garlic
• broccoli
• grape tomato
• rotisserie chicken
• goat cheese
• avocado
• lemon

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Season with salt and pepper.
2. 2 While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.
3. 3 Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.

By sam johnson

Ingredients

• ✓ zucchini
• ghee
• ground beef
• salt
• black pepper
• yellow onion
• garlic
• russet potato
• carrot
• bone broth
• tomato paste
• basil
• oregano
• cabbage
• sea salt
• green bean

Instructions

1. 1 Heat 1 teaspoon ghee in a large stew pot over medium-high heat. Add ground beef and season with salt and pepper. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a plate but leave any grease in the pot.
2. 2 Add onion and garlic to the pot, adding more ghee if needed. Saute until onion has softened and turned translucent, about 5 minutes. Set onions and garlic with the beef.
3. 3 Cook potatoes in the pot with residual oil. Season with salt and pepper, and cook for 3 to 5 minutes. Add carrots; saute for 1 to 2 minutes. Add ground beef, onions, and garlic back into the pot; mix to combine.
4. 4 Add bone broth, tomato paste, basil, and oregano; bring to a boil. Add cabbage and simmer for 5 minutes.
5. 5 Add smoked salt, then taste and adjust other seasonings if necessary. Add zucchini and green beans; simmer until vegetables are tender 3 to 5 minutes.

By Kari

Ingredients

• ✓ zucchini
• tomato
• pepper
• salt
• garlic
• parsley
• parmesan cheese
• salad dressing
• broccoli
• black olive
• artichoke heart
• mozzarella cheese
• pepperoni
• salami
• red onion
• red bell pepper
• rotini pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain and rinse under cold water.
2. 2 Combine cooked pasta, red pepper, zucchini, onion, salami, pepperoni, mozzarella cheese, artichoke hearts, olives, and broccoli in a large serving bowl. Pour in 1 cup dressing and mix until well combined. Cover and chill in the refrigerator until ready to serve.
3. 3 Right before serving, toss pasta salad with remaining 1 cup dressing, Parmesan cheese, parsley, garlic, salt, and pepper until well combined. Garnish with tomato wedges

By Mentha

Ingredients

• ✓ zucchini
• salt
• tomato
• tomato
• tomato paste
• water
• chicken broth
• white sugar
• olive oil
• green bell pepper
• onion
• garlic
• dill
• tarragon
• parsley
• lemon juice
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Place zucchini in a colander; sprinkle with 2 teaspoons salt. Set aside to drain, about 30 minutes.
2. 2 Meanwhile, combine Roma tomatoes, stewed tomatoes, tomato paste, and water in a blender; blend until smooth.
3. 3 Pour tomato mixture and chicken broth into a large stockpot; bring to a boil over medium heat. Reduce heat to low; stir in sugar and simmer, stirring occasionally.
4. 4 Heat oil in a skillet over medium heat. Add zucchini, bell pepper, onion, and garlic; cook and stir until onion is translucent and zucchini is lightly brown, about 10 minutes. Transfer to blender; pulse a few times to chop.
5. 5 Transfer zucchini mixture to the stockpot; stir in dill, tarragon, parsley, and lemon juice. Simmer, uncovered, for 35 minutes, stirring occasionally; stir in Parmesan cheese. Season with salt and black pepper; simmer 5 minutes. Let stand before serving, 10 minutes.

By Elizabeth

Ingredients

• ✓ zucchini
• basil
• feta cheese
• hoagie bun
• cherry tomato
• pesto sauce
• mozzarella cheese
• basil
• mushroom
• balsamic vinegar
• onion
• yellow bell pepper
• black pepper
• salt
• red pepper flake
• garlic
• olive oil
• chicken breast

Instructions

1. 1 Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
2. 2 Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
3. 3 Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
4. 4 Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

By Allrecipes

Ingredients

• ✓ zucchini
• mozzarella
• grape tomato
• balsamic vinaigrette
• arugula
• basil

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

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
• cherry tomato
• kalamata olive
• artichoke heart
• white wine vinegar
• lemon
• feta cheese

Instructions

1. 1 Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

By Nicole S

Ingredients

• ✓ zucchini
• chicken breast
• celery
• yellow squash
• green bean
• sweet onion
• basil
• celery salt
• salt
• black pepper
• chicken broth

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

Ingredients

• ✓ zucchini
• olive oil
• butter
• onion
• garlic
• russet potato
• salt
• black pepper
• chicken stock
• heavy cream
• dill

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

Ingredients

• ✓ zucchini
• whole wheat flour
• brown sugar
• pumpkin pie spice
• baking soda
• salt
• baking powder
• coconut oil
• egg
• vanilla extract
• pumpkin puree

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

Ingredients

• ✓ zucchini
• whole wheat rotini pasta
• olive oil
• chicken
• asparagus
• yellow squash
• onion
• mushroom
• chicken broth
• olive oil
• red pepper flakes
• feta cheese

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

Ingredients

• ✓ zucchini
• water
• quinoa
• olive oil
• sambal oelek
• red onion
• egg white
• garlic
• parsley
• italian seasoning
• salt
• black pepper
• ground turkey breast
• mustard

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

Ingredients

• ✓ zucchini
• vegetable oil
• onion
• red bell pepper
• carrot
• garlic
• chicken broth
• lentil
• eggplant
• tomato
• parsley
• cumin
• salt
• lemon zest
• lemon juice

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

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