Type what you have

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

Instructions

1. 1 Combine zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat; bring to a boil and boil until zucchini is clear. Off heat, stir in gelatin mix until completely dissolved.
2. 2 Meanwhile, inspect twelve 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack jelly into hot, sterilized jars to within about ¼ inch of the top. Run a clean knife or thin spatula around insides of 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 the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove jars from stockpot; rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage; store in a cool, dark area.

By TYSGRANNY

Ingredients

• ✓ zucchini
• onion
• sugar
• basil
• red bell pepper
• lemon juice
• salt
• pepper

Instructions

1. 1 Stir zucchini, onion, sugar, basil, red pepper, lemon juice, salt, and pepper together in a medium bowl. Cover and refrigerate until serving.

By nostatic

Ingredients

• ✓ zucchini
• water
• pickling lime
• white vinegar
• red food coloring
• alum
• white sugar
• cinnamon stick
• cinnamon red hot candy

Instructions

1. 1 Place zucchini slices into a 1-gallon or larger glass jar or crock. Combine 2 cups water (or the amount needed to cover zucchini) and pickling lime in a nonreactive bowl until well combined; pour over zucchini (it should completely cover zucchini). Cover the jar with plastic wrap; set aside for 24 hours.
2. 2 Drain zucchini slices in a colander in the sink; rinse very well under running water to remove all the lime. Wash the glass jar thoroughly; place zucchini back into the jar. Cover with fresh cool water; set aside for 2 to 3 hours.
3. 3 Drain zucchini; rinse again. Place zucchini in a large pot; stir in 1 cup vinegar, food coloring, and alum. Add enough water to cover zucchini; bring to a boil over medium heat. Reduce heat to low; simmer for 2 hours. Drain and discard liquid. Return zucchini to the glass jar.
4. 4 Combine sugar, 3 cups water, remaining 1 cup vinegar, cinnamon sticks, and Red Hot candies in a medium saucepan over medium heat; bring to a boil, stirring, until sugar and candies dissolve. Pour syrup over zucchini, cover, and set aside for 24 hours.
5. 5 Strain zucchini; transfer syrup to a small saucepan and bring to a full rolling boil over medium heat.
6. 6 Meanwhile, inspect 8 (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in boiling water for at least 5 minutes, then simmer jars until mock apple rings are ready. Wash new, unused lids and rings in warm soapy water.
7. 7 Pack zucchini slices into hot, sterilized jars, then pour in hot syrup, 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 the lids and screw the rings on tightly.
8. 8 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 the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, on a cloth-covered or wood surface, until cool, 12 to 24 hours. 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.

By Holly M

Ingredients

• ✓ zucchini
• onion
• salt
• white sugar
• apple cider vinegar
• mustard seed
• celery seed
• turmeric
• yellow mustard

Instructions

1. 1 Place zucchini and onions into a large bowl and cover with water. Add salt and stir until dissolved. Let vegetables soak for at least 2 hours, then drain and transfer to a large pot.
2. 2 Bring sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil in a saucepan. Pour mixture over drained zucchini and onions; let stand for at least 2 more hours.
3. 3 Place the pot with the vegetables, spices, and pickling liquid onto the stove and bring to a boil. Boil for 3 minutes.
4. 4 Meanwhile, inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 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 the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. 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.

By clover

Ingredients

• ✓ zucchini
• onion
• red bell pepper
• yellow bell pepper
• kosher salt
• white sugar
• cider vinegar
• cornstarch
• celery seed
• turmeric

Instructions

1. 1 Toss zucchini, onion, and bell peppers with kosher salt in a large bowl until well combined; set aside for 8 hours.
2. 2 Thoroughly rinse and drain zucchini mixture; transfer to a large pot; stir in sugar, vinegar, cornstarch, celery seeds, and turmeric. Cook over medium heat until thickened, about 50 minutes.
3. 3 Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready, at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or a thin spatula around insides of 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.
5. 5 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 the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
6. 6 Remove jars from the stockpot; rest on a wood or cloth-covered surface, several inches apart, until cool. Press centers lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Sarah Holbrook Walker

Ingredients

• ✓ zucchini
• onion
• red bell pepper
• salt
• white sugar
• vinegar
• celery seed
• turmeric
• cornstarch
• canning jar
• lid
• ring

Instructions

1. 1 Pass zucchini, onions, and bell pepper through a meat grinder into a large bowl; season with salt. Refrigerate at least 10 hours to overnight.
2. 2 Combine zucchini mixture, sugar, vinegar, celery seeds, and turmeric in a large pot; bring to a boil, and cook, stirring constantly, 15 to 20 minutes. Stir in cornstarch; boil until thickened, about 5 minutes more.
3. 3 Inspect 12 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of 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.
5. 5 Place a rack in bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from the stockpot; rest, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TraurigsinTrainingcom

Ingredients

• ✓ zucchini
• vegetable broth
• quinoa
• water
• olive oil
• onion
• carrot
• garlic powder
• salt
• black pepper
• egg
• oat groat

Instructions

1. 1 Bring vegetable broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Spread quinoa onto a large platter to cool.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, zucchini, and carrot in hot oil until the onion is translucent, 3 to 5 minutes; transfer to a plate to cool.
3. 3 Mix cooled vegetables with 3 cups of the cooled quinoa in a large bowl; season with garlic powder, salt, and black pepper. Pour eggs and ground oats into the bowl; stir until the mixture comes together. Divide mixture into 14 portions and shape into patties.
4. 4 Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry patties in hot oil until browned, about 2 minutes per side. Use more oil between batches as needed.

By MaryLou Hunter

Ingredients

• ✓ zucchini
• penne pasta
• olive oil
• red bell pepper
• mushroom
• spinach
• tomato
• vegetable broth
• sour cream
• tomato paste
• salt
• black pepper
• parsley
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

By Allrecipes Member

Ingredients

• ✓ zucchini
• tomato
• pepper
• salt
• sugar
• oregano
• thyme
• garlic
• basil
• spinach
• red bell pepper
• green bell pepper
• carrot
• mushroom
• onion
• olive oil
• ground beef
• sweet sausage

Instructions

1. 1 Cook sausage and ground beef in a medium skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain.
2. 2 Heat oil in a large stockpot or Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in mushrooms, carrots, bell peppers, and zucchini; cook until just tender, 3 to 5 minutes.
3. 3 Add sausage and beef mixture to the pot, then stir in spinach, basil, garlic, thyme, oregano, sugar, salt, and pepper. Cook for 2 to 5 minutes, then pour in tomatoes and stir well. Reduce the heat, cover, and simmer, stirring occasionally, for 3 hours.

By Debra Steward

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
• cherry tomato
• red bell pepper
• yellow bell pepper
• green bell pepper
• red onion
• garlic
• olive oil
• basil
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
3. 3 Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

By BigDaddy

Ingredients

• ✓ zucchini
• chicken broth
• quinoa
• olive oil
• garlic scape
• onion
• chicken breast
• tomato
• feta cheese
• basil
• lime juice

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to a simmer, cover, and cook until broth is absorbed, quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a skillet. Cook and stir garlic scapes and onion in hot oil until onion is translucent, about 5 minutes. Stir in chicken breast strips and cook until chicken is still slightly pink in the middle, about 5 more minutes. Remove chicken to a plate and set aside.
3. 3 Pour remaining 2 tablespoons olive oil in the skillet. Cook and stir zucchini and tomato in hot oil until zucchini is tender, 5 to 8 minutes. Return chicken to the skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

By kmo1070

Ingredients

• ✓ zucchini
• eggplant
• salt
• olive oil
• chicken thigh
• balsamic vinegar
• yellow onion
• garlic
• tomato sauce
• basil
• black pepper
• whole-wheat spaghetti

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle all sides of eggplant with salt; let rest to release moisture, about 30 minutes. Rinse off the salt. Make deep, crisscross cuts through the eggplant flesh, leaving the skin intact.
3. 3 Place eggplant and zucchini on a baking sheet; drizzle with 2 tablespoons olive oil.
4. 4 Place chicken thighs in a baking dish. Combine 1 1/2 tablespoons olive oil and balsamic vinegar in a bowl and drizzle over chicken. Cover with aluminum foil.
5. 5 Bake vegetables and chicken in the preheated oven until zucchini is tender, about 12 minutes. Remove the zucchini; continue baking until eggplant is soft and and chicken juices run clear, 13 to 17 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Heat the remaining olive oil in a saucepan over medium heat. Cook onions and garlic until onions are translucent, about 5 minutes. Add tomato sauce, basil, and pepper. Bring sauce to a boil. Cover; let simmer until flavors meld, about 30 minutes.
7. 7 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Pour sauce over the spaghetti. Place the chicken, eggplant, and zucchini on top.

By Sere

Ingredients

• ✓ zucchini
• lemon
• cod fillet
• feta cheese
• bell pepper
• red onion
• kalamata olive
• green olive
• oregano
• salt
• black pepper
• olive oil
• bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
3. 3 Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
4. 4 Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
5. 5 Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.

By gpg

Ingredients

• ✓ zucchini
• chicken sausage
• grape tomato
• red onion
• olive oil
• egg
• milk
• kosher salt
• black pepper
• feta cheese
• dill

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
3. 3 Roast in the preheated oven until browned around the edges, about 7 minutes.
4. 4 Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
5. 5 Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
6. 6 Return to the oven and bake until eggs are set, about 17 to 20 minutes.
7. 7 Sprinkle with dill and serve.

By Nicole McLaughlin

Ingredients

• ✓ zucchini
• cucumber
• red onion
• tomato
• black olive
• basil
• thyme
• red wine vinegar
• balsamic vinegar
• lemon zest
• lemon
• kosher salt
• white sugar
• black pepper
• olive oil

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

Ingredients

• ✓ zucchini
• olive oil
• onion
• garlic
• ground lamb
• salt
• black pepper
• tomato sauce
• tomato
• feta cheese
• pine nut
• mint leaf
• water
• mint leaf
• bread crumb
• mozzarella cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
4. 4 Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
5. 5 Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.

By Larry Short

Ingredients

• ✓ zucchini
• chickpea
• grape tomato
• red bell pepper
• sweet onion
• feta cheese
• kalamata olive
• olive oil
• basil
• white balsamic vinegar
• rosemary
• caper
• garlic
• oregano
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

By ChristineM

Ingredients

• ✓ zucchini
• black pepper
• sea salt
• egg
• greek yogurt
• feta cheese
• cumin
• cinnamon
• savory
• vegetable broth
• tomato paste
• beluga lentil
• garlic
• onion
• olive oil
• tomato
• eggplant

Instructions

1. 1 Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
2. 2 Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
3. 3 Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
4. 4 Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
7. 7 Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
8. 8 Bake in the center of the preheated oven until golden brown, about 25 minutes.

By chefdavidgeisser

Ingredients

• ✓ zucchini
• dill
• feta cheese
• dill paste
• tomato
• red bell pepper
• red onion
• eggplant
• butter
• olive oil
• chicken breast
• black pepper
• salt
• paprika
• onion powder
• garlic powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
3. 3 Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
4. 4 Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
5. 5 Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
6. 6 Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

By Crafty Cooking by Anna

Ingredients

• ✓ zucchini
• cayenne pepper
• mint
• yogurt
• parsley
• vegetable stock
• chickpea
• tomato
• butternut squash
• yellow bell pepper
• red bell pepper
• celery
• onion
• garlic
• coriander
• cumin
• cinnamon
• hot chile flake
• olive oil
• garlic
• thyme
• olive oil
• garlic
• bay leaf
• green lentil

Instructions

1. 1 Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
2. 2 Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
3. 3 Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

By Cara Lewis-Watts

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