Type what you have

Ingredients

• ✓ zucchini
• butter
• onion
• ginger
• cumin
• coriander
• mustard seed
• cinnamon
• turmeric
• cardamom
• cayenne pepper
• sea salt
• black pepper
• vegetable stock
• cilantro
• cinnamon stick

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

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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ zucchini
• asparagus
• water
• mushroom
• avocado
• tomato
• red onion
• lemon juice
• olive oil
• balsamic vinegar
• mustard
• garlic
• basil
• thyme
• salt
• black pepper

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

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
• water
• flax seed meal
• turbinado sugar
• applesauce
• safflower oil
• vanilla extract
• oat flour
• all-purpose flour
• baking powder
• cinnamon
• nutmeg
• salt
• baking soda
• raisin

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

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
• black pepper
• salt
• garlic
• oregano
• tomato paste
• red wine vinegar
• olive oil
• parmesan cheese
• red onion
• basil
• pea
• carrot
• yellow bell pepper
• white bean
• tomato
• rotini pasta

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

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
• water
• doenjang
• garlic
• dashi granules
• gochujang
• potato
• onion
• mushroom
• soft tofu

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

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
• red onion
• tomato
• lettuce leaf
• hamburger bun
• black pepper
• lemon juice
• sesame oil
• yellow mustard
• chile-garlic sauce
• mayonnaise
• salt
• black pepper
• ginger
• fish sauce
• red pepper flake
• garlic powder
• sesame oil
• chile paste
• bread crumb
• green onion
• ground chicken

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

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