Type what you have

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
• butter
• garlic
• pizza sauce
• mozzarella cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Slice zucchini into thick rounds. Combine butter and garlic in a small bowl.
3. 3 Grill zucchini slices on the preheated grill for 3 minutes; flip, brush with butter mixture, and grill 3 minutes more. Flip again, brush with butter mixture, and grill until crisp-tender.
4. 4 Spread sauce on zucchini and sprinkle with cheese; continue grilling until cheese begins to melt.

By Kit

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
• turkey sausage
• yellow squash
• onion
• tomato

Instructions

1. 1 Cook sausage in a large skillet over medium heat until no longer pink inside; transfer to a cutting board. Cut sausage into ¼-inch slices; return sausage to the skillet and continue cooking until browned.
2. 2 Stir in zucchini, yellow squash, and onion; cook for 2 minutes. Add tomatoes with liquid, reduce heat, cover, and simmer for 10 to 15 minutes.

By Michelle W

Ingredients

• ✓ zucchini
• olive oil
• onion
• parsley
• salad dressing

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add zucchini and onion; cook until tender. Stir in parsley and dressing; cook until heated through. Serve warm.

By MichelleB

Ingredients

• ✓ zucchini
• tomato sauce
• mozzarella cheese
• bechamel sauce
• parmesan cheese
• basil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.
3. 3 Pour 2 tablespoons tomato sauce on the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce.
4. 4 Top with a thin layer of mozzarella, 1/3 of the bechamel (see Editor's Note), 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese.
5. 5 Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.

By Buckwheat Queen

Ingredients

• ✓ zucchini
• olive oil
• onion
• garlic
• spaghetti sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Bring a large pot of water to a boil; add zucchini slices and cook until tender; drain well.
3. 3 Heat olive oil in a medium skillet over medium heat; stir in onion and garlic and cook until onion is tender, about 2 minutes.
4. 4 Combine zucchini, onion, and garlic in a 9x12-inch casserole dish; pour marinara sauce on top and stir well. Top with mozzarella cheese.
5. 5 Bake in preheated oven until zucchini slices are heated through and cheese is bubbly, about 20 minutes.

By Mary Jo

Ingredients

• ✓ zucchini
• olive oil
• onion
• mushroom
• garlic
• lentil
• water
• tomato sauce
• tomato paste
• white sugar
• water

Instructions

1. 1 In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
2. 2 Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
3. 3 Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

By Jill

Ingredients

• ✓ zucchini
• ✓ zucchini
• egg
• basil
• parmesan cheese
• salt
• black pepper
• all-purpose flour
• vegetable oil

Instructions

1. 1 Whisk eggs together in a large bowl until smooth. Stir in shredded and diced zucchini until well combined. Mix in basil, Parmesan cheese, salt, and pepper. Add flour a little at a time, stirring between additions until no dry lumps remain.
2. 2 Heat oil in a large skillet to 375 degrees F (190 degrees C).
3. 3 Drop batter spoonfuls of batter into oil, a few at a time; do not overcrowd the skillet. Cook until golden brown, about 4 minutes per side. Drain on a paper towel-lined plate before serving.

By JuJuJenn

Ingredients

• ✓ zucchini
• olive oil
• red pepper flakes
• garlic salt
• onion salt
• romano cheese
• tomato sauce
• cheese blend

Instructions

1. 1 Heat enough olive oil to coat the bottom of a large skillet over medium heat. Add zucchini slices; season with pepper flakes, garlic salt, and onion salt. Cook until slices are slightly softened, 3 to 4 minutes per side.
2. 2 Sprinkle each slice with Romano cheese and a spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce with a layer of Mexican cheese blend; cover the skillet and cook until cheese has melted, about 5 minutes.

By SCERMINARA

Ingredients

• ✓ zucchini
• garlic
• chicken breast
• white bean
• tomato
• basil
• black pepper

Instructions

1. 1 Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

By hauliewytmo

Ingredients

• ✓ zucchini
• turkey sausage
• onion
• garlic
• chicken broth
• tomato
• carrot
• celery
• ketchup
• red wine
• cheese tortellini
• parmesan cheese

Instructions

1. 1 Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
2. 2 Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

By alands18

Ingredients

• ✓ zucchini
• onion
• olive oil
• salt
• black pepper
• penne pasta
• marinara sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss zucchini and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
3. 3 Roast in the preheated oven until golden, about 30 minutes. Remove from the oven and season with salt and pepper. Reduce the oven temperature to 350 degrees F (175 degrees C).
4. 4 When the vegetables are almost finished roasting, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
5. 5 Lightly grease a 9x13-inch baking dish.
6. 6 Heat marinara sauce in a saucepan over medium heat until hot. Spread hot sauce into the prepared baking dish. Top with cooked pasta, followed by roasted zucchini and onions. Sprinkle with Parmesan cheese.
7. 7 Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Remove from the oven and let rest for a few minutes before serving.

By Carol Semenuk

Ingredients

• ✓ zucchini
• olive oil
• onion
• tomato
• salt
• italian seasoning
• sugar

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir in onion and cook until tender, 5 to 7 minutes. Mix in tomatoes and zucchini; season with salt and Italian seasoning. Cook and stir until zucchini is tender, 7 to 10 minutes. Mix in sugar and adjust seasonings to taste.

By COLEE576

Ingredients

• ✓ zucchini
• egg
• parmesan cheese
• olive oil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Stir eggs and Parmesan cheese together in a medium bowl; set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add zucchini and cook, stirring occasionally, until softened and lightly browned, about 7 minutes. Season with garlic powder, salt, and pepper.
3. 3 Reduce heat to medium; pour egg mixture over zucchini. Cook, stirring gently, about 3 minutes. Remove the skillet from heat, cover, and let sit until eggs are set, about 2 minutes more.

By LinH

Ingredients

• ✓ zucchini
• tomato
• green bell pepper
• celery
• onion
• tomato soup
• sugar
• salt
• black pepper

Instructions

1. 1 Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.

By Jennifer Adams

Ingredients

• ✓ zucchini
• ground beef
• spaghetti sauce
• parmesan cheese
• bread crumb
• black olive
• garlic
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a large mixing bowl.
3. 3 Slice zucchini in half lengthwise, then use a spoon to scoop out the flesh, leaving a 1/2-inch-thick shell all around zucchini. Chop scooped-out zucchini flesh and add to beef in the mixing bowl.
4. 4 Stir spaghetti sauce, Parmesan cheese, bread crumbs, black olives, and garlic into beef-zucchini mixture until well combined. Lightly stuff both halves of zucchini with filling. Place filled zucchini halves into a baking dish; cover tightly with foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove the baking dish from the oven; turn on the broiler and adjust an oven rack to within 6 inches of the broiler's heat source.
6. 6 Uncover the baking dish; sprinkle 1/2 cup shredded mozzarella cheese over each zucchini half. Broil until cheese is browned and bubbling, about 5 minutes.

By cookkassi

Ingredients

• ✓ zucchini
• egg
• egg yolk
• pecorino cheese
• olive oil
• pancetta
• parmigiano-reggiano cheese
• black pepper

Instructions

1. 1 Whisk eggs and egg yolk together in a bowl. Add Pecorino cheese and mix well.
2. 2 Heat olive oil in a large wok or skillet over medium heat; cook and stir pancetta until cooked through but not crispy, 2 to 3 minutes. Add the zucchini noodles (zoodles); cook and stir until zoodles are warmed but not soft and pancetta is slightly crispy, 3 to 5 minutes. Remove wok from heat.
3. 3 Pour egg mixture over zoodles and stir until evenly coated. Top zoodles with Parmigiano-Reggiano cheese and black pepper.

By Buckwheat Queen

Ingredients

• ✓ zucchini
• olive oil
• onion
• garlic
• bread crumb
• parmesan cheese
• herb seasoning
• tomato sauce
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
2. 2 Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.
3. 3 Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.
4. 4 Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.
5. 5 Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.
6. 6 Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.
7. 7 Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.

By Chelsea S

Ingredients

• ✓ zucchini
• roma tomato
• tomato paste
• butter
• garlic
• bay leaf
• onion
• green bell pepper
• red bell pepper
• mushroom
• oregano
• italian seasoning
• chili powder
• brown sugar
• ricotta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups water. Cover and simmer on low heat.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onions; saute until onions are translucent. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes.
3. 3 Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.

By Jenny R

Ingredients

• ✓ zucchini
• olive oil
• olive oil
• garlic
• spaghetti
• provolone cheese
• basil
• salt
• black pepper

Instructions

1. 1 Place zucchini slices on a plate and let dry for 1 hour.
2. 2 Heat 1/2 cup oil in a skillet over medium heat. Working in batches, add zucchini slices and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool, then mash 1/3 of the fried zucchini.
3. 3 Heat 3 tablespoons olive oil in a large saucepan over low heat. Add garlic cloves; watch carefully and simmer until cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini, then add zucchini slices.
4. 4 Meanwhile, 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 spaghetti, reserving some cooking water.
5. 5 Add spaghetti and provolone cheese to the saucepan. Toss with zucchini and add hot pasta water until the sauce becomes creamy. Mix in basil and season with salt and pepper.

By luv2cook

Ingredients

• ✓ zucchini
• olive oil
• pizza sauce
• red onion
• roasted red pepper
• mushroom
• goat cheese
• mozzarella cheese
• garlic
• italian seasoning

Instructions

1. 1 Preheat the grill for medium heat and lightly oil the grate.
2. 2 Brush one side each zucchini round with oil; flip and brush opposite side with sauce. Evenly divide onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over sauce.
3. 3 Grill zucchini pizzas, oiled-sides down, on the preheated grill until zucchini are tender, about 10 minutes.

By Case31

Ingredients

• ✓ zucchini
• bread crumb
• parmesan cheese
• garlic salt
• egg
• olive oil
• mozzarella cheese
• spaghetti sauce

Instructions

1. 1 Combine bread crumbs, Parmesan cheese, and garlic salt in a shallow bowl. Beat eggs in a separate shallow bowl.
2. 2 Heat oil in a large skillet over medium heat.
3. 3 Dip zucchini slices into egg, then press into bread crumbs. Add zucchini in a single layer to the skillet; cook until golden brown, about 3 minutes. Flip; cook other side until tender and golden brown. Sprinkle mozzarella over zucchini; cook until cheese melts, 1 to 2 minutes more.
4. 4 Spoon sauce onto plates; top with zucchini slices.

By Kelli

Ingredients

• ✓ zucchini
• olive oil
• orzo pasta
• garlic
• carrot
• vegetable broth
• lemon
• thyme
• parmesan cheese

Instructions

1. 1 Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

By LitleLisa1

Ingredients

• ✓ zucchini
• rotini pasta
• olive oil
• garlic
• red pepper flakes
• parsley
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain.
2. 2 Fill a medium saucepan with lightly salted water. Add zucchini and bring to a boil; cook until zucchini is tender, about 3 minutes. Drain.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes in hot oil until fragrant. Add zucchini and parsley. Cook, stirring occasionally, until parsley is wilted.
4. 4 Add pasta and toss until well combined. Sprinkle with cheese. Season with salt and pepper.

By Ellen C

Ingredients

• ✓ zucchini
• chicken broth
• cheese tortellini
• tomato
• white kidney bean
• red wine vinaigrette
• basil
• black pepper
• parmesan cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Bring chicken broth to a boil in a large pot. Add tortellini and cook in boiling broth until tender, about 6 minutes.
3. 3 Stir tomatoes, beans, zucchini, red wine vinaigrette, basil, and black pepper into broth; cook until zucchini is tender, about 6 minutes more.
4. 4 Top with Parmesan cheese to serve.

By Sara

Ingredients

• ✓ zucchini
• cooking spray
• ground beef
• turkey sausage
• onion
• bread crumb
• egg
• tomato
• tomato soup
• water

Instructions

1. 1 Preheat the oven to 350 degrees (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Cut zucchini in half lengthwise; scoop out seeds with a large spoon. Chop and reserve about ¾ seeds.
3. 3 Combine ground beef, sausage, onion, bread crumbs, egg, and chopped zucchini seeds in a bowl. Divide mixture among zucchini halves until piled up over tops; place zucchini in the prepared baking dish.
4. 4 Combine crushed tomatoes, tomato soup, and water in a bowl; liberally spoon over zucchini.
5. 5 Bake in the preheated oven, about 45 minutes.

By BUCHKO

Ingredients

• ✓ zucchini
• salt
• olive oil
• garlic
• salt
• black pepper
• portobello mushroom
• linguine pasta
• parmesan cheese
• mushroom alfredo sauce

Instructions

1. 1 Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
2. 2 Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
3. 3 Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
4. 4 Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.

By Jacqueline

Ingredients

• ✓ zucchini
• water
• sugar
• black pepper
• salt
• thyme
• oregano
• rosemary
• basil
• olive oil
• bay leaf
• garlic
• red bell pepper
• green bell pepper
• onion
• carrot
• broccoli
• tomato paste
• tomato

Instructions

1. 1 In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

By April

Ingredients

• ✓ zucchini
• salt
• italian seasoning
• chicken breast
• salt
• black pepper
• marinara sauce
• cooking spray
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain.
3. 3 Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper.
4. 4 Heat marinara sauce in a saucepan over low heat.
5. 5 Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes.
8. 8 Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
9. 9 Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.
10. 10 Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.

By Dale Tadlock