Type what you have

Ingredients

• ✓ zucchini
• sugar
• lemon zest
• lemon juice
• mint leaf

Instructions

1. 1 Halve zucchini lengthwise. Scrape out and discard seeds; cut into chunks.
2. 2 Transfer zucchini to a blender; add sugar, lemon zest, lemon juice, and mint. Cover the blender; blend until smooth. Strain mixture through a mesh sieve into a bowl; discard solids. Cover the bowl; refrigerate strained liquid until cold, 1 to 2 hours.
3. 3 Pour mixture into an ice cream maker and freeze to desired consistency according to manufacturer's directions.

By John Coan

Ingredients

• ✓ zucchini
• parchment paper
• yellow squash
• sazonador total
• salmon fillet
• butter

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 10 minutes.
2. 2 Place 2 pieces parchment paper side by side; fold each piece in half. Place equal amounts zucchini and squash along the seam and sprinkle with sazonador seasoning. Lay salmon fillets on top of vegetables and sprinkle remaining seasoning on top. Dot each fillet with 1 tablespoon butter.
3. 3 Fold up each parchment square: first fold the rectangles in half over fish. Then, starting at one corner, make a series of straight folds on the outer rim of the squares to seal the edges together.
4. 4 Cook in the preheated air fryer until salmon easily flakes with a fork, about 10 minutes. The parchment packages should be puffed up and slightly browned when fully cooked.

By thedailygourmet

Ingredients

• ✓ zucchini
• olive oil
• sea salt
• herbes de provence
• breadcrumb
• parmesan cheese
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.

By Toph Toph

Ingredients

• ✓ zucchini
• olive oil
• smoked sausage
• sweet potato
• eggplant
• shallot
• cherry tomato
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Heat 2 tablespoons of oil in a large oven-safe skillet over medium-high heat. Add sausage and cook until beginning to brown, 2 to 3 minutes. Remove from the skillet to a paper-towel-lined plate. Set aside.
3. 3 Add sweet potato to the skillet. Cook, stirring frequently, until lightly browned. 5 to 6 minutes. Add remaining 2 tablespoons oil, eggplant, and shallots. Cook, stirring frequently, until slightly softened, 4 to 5 minutes. Stir in zucchini, tomatoes, salt, pepper, and reserved sausage.
4. 4 Transfer skillet to the preheated oven and roast until tomatoes burst and vegetables are tender, 18 to 20 minutes.

By Hillshire Farm®

Ingredients

• ✓ zucchini
• eggplant
• heirloom tomato
• onion
• red bell pepper
• garlic
• olive oil
• rosemary
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
3. 3 Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.

By Fioa

Ingredients

• ✓ zucchini
• olive oil
• garlic
• eggplant
• parsley
• salt
• parmesan cheese
• tomato
• mushroom
• onion
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 ½-quart casserole dish with 1 tablespoon olive oil.
2. 2 Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.
3. 3 Spread eggplant mixture evenly across the bottom of the prepared casserole dish; sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.
4. 4 Bake in preheated oven until vegetables are tender, about 45 minutes.

By lynette

Ingredients

• ✓ zucchini
• olive oil
• eggplant
• onion
• garlic
• tomato
• green bell pepper
• basil
• parsley
• salt
• black pepper
• cheese ravioli
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 ½-quart baking dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add eggplant, onion, and garlic; cook and stir until vegetables begin to soften, about 8 minutes. Stir in zucchini, tomatoes, bell pepper, basil, parsley, salt, and black pepper; bring to a boil, stirring frequently. Reduce heat to medium-low; simmer until vegetables are tender, about 20 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook, uncovered, stirring occasionally, until ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
4. 4 Transfer ravioli to bottom of the prepared baking dish; spoon hot vegetable mixture over top. Sprinkle with mozzarella cheese.
5. 5 Bake in the preheated oven until bubbling and cheese melted, about 20 minutes.

By Surpriseitswendy

Ingredients

• ✓ zucchini
• spicy ground sausage
• sausage drippings
• green bell pepper
• onion
• garlic
• olive oil
• yellow squash
• tomato
• italian seasoning
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes. Transfer sausage to a large bowl using a slotted spoon; set aside. Reserve 1 tablespoon drippings in skillet; drain excess grease. Cook and stir bell pepper, onion, and garlic in drippings until bell pepper is soft, about 8 minutes; transfer to the bowl with sausage.
3. 3 Add olive oil to the hot skillet; cook and stir yellow squash and zucchini until slightly softened, about 8 minutes. Stir in tomatoes and Italian seasoning; season with salt and black pepper. Bring to a boil; simmer until squash are tender, 10 to 15 minutes.
4. 4 Stir sausage and vegetables into skillet; increase heat to high and bring to a boil. Reduce heat to medium; cook, stirring often, until liquid has reduced, about 15 minutes. Transfer sausage mixture to a 9x13-inch baking dish; sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until mixture is bubbly and cheese has melted and begun to brown, 25 to 30 minutes.

By rocklobster

Ingredients

• ✓ zucchini
• pie crust
• olive oil
• onion
• green bell pepper
• mushroom
• tomato
• all-purpose flour
• basil
• egg
• milk
• salt
• black pepper
• colby-jack cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms, and zucchini and cook, stirring, until softened, 5 to 7 minutes. Remove vegetables from skillet and set aside.
4. 4 Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.
5. 5 Whisk eggs, milk, salt, and pepper together in a small bowl.
6. 6 Spread 1 cup cheese in the bottom of pie crust. Layer vegetable mixture over the cheese, then top with tomato slices. Pour egg mixture over top and sprinkle with remaining 1/2 cup cheese.
7. 7 Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes.
8. 8 Cool 5 minutes before serving.

By Kurt

Ingredients

• ✓ zucchini
• eggplant
• tomato
• yellow bell pepper
• red bell pepper
• onion
• cayenne pepper
• basil
• oregano
• garlic
• salt
• black pepper
• olive oil
• white wine
• vinegar

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place eggplant, zucchini, tomato, bell peppers, and onion in a bowl. Add cayenne pepper, basil, oregano, garlic, salt, and pepper. Mix well to distribute everything evenly. Drizzle in oil, wine, and vinegar, mixing to coat all the vegetables.
3. 3 Pour vegetable mixture into a baking dish and insert it into the basket of the air fryer. Cook for 8 minutes. Stir; cook for another 8 minutes. Stir again and continue cooking until tender, stirring every 5 minutes, 10 to 15 minutes more. Turn off the air fryer, leaving the dish inside. Let rest for 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ zucchini
• olive oil
• green onion
• garlic
• goat cheese
• parmesan cheese
• cayenne pepper
• puff pastry
• tomato
• salt
• black pepper
• olive oil
• basil leaves

Instructions

1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
2. 2 Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
3. 3 Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
6. 6 Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
7. 7 Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.

By Holly

Ingredients

• ✓ zucchini
• tomato paste
• onion
• garlic
• water
• olive oil
• salt
• black pepper
• eggplant
• yellow squash
• red bell pepper
• yellow bell pepper
• thyme
• mascarpone cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spread tomato paste onto the bottom of a 10-inch square baking dish. Sprinkle with onion and garlic. Stir in water and 1 tablespoon olive oil until thoroughly combined. Season with salt and pepper.
3. 3 Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap slices a little to display colors.
4. 4 Drizzle vegetables with remaining 3 tablespoons olive oil; season with salt and pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
5. 5 Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese if desired.

By Juli Warfel Bitler

Ingredients

• ✓ zucchini
• olive oil
• onion
• garlic
• eggplant
• yellow squash
• green bell pepper
• red bell pepper
• yellow bell pepper
• salt
• pepper
• bay leaf
• thyme
• tomato
• parsley

Instructions

1. 1 Heat 1 1/2 tablespoons oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft, about 5 minutes.
2. 2 Meanwhile, in a large skillet, heat another 1 1/2 tablespoons oil. Add zucchini in batches and sauté until slightly browned on all sides. Transfer each batch to the pot with the onions and garlic.
3. 3 Working in batches, sauté eggplant, yellow squash, and bell peppers, one batch at a time, adding oil with each batch and transferring them to the pot when sautéed.
4. 4 Season the ratatouille with salt and pepper. Add thyme sprigs and bay leaf. Cover and cook over medium heat for 15 to 20 minutes.
5. 5 Add tomatoes and parsley. Cook, stirring occasionally, for 10 to 15 more minutes. Remove bay leaf and adjust seasoning before serving.

By Rani

Ingredients

• ✓ zucchini
• olive oil
• chicken breast
• red onion
• yellow squash
• red bell pepper
• brown mushroom
• garlic
• chicken stock
• tomato paste
• herbes de provence
• cumin
• oregano
• celery salt
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
2. 2 Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

By Sarah d'

Ingredients

• ✓ zucchini
• parmesan cheese
• gruyere cheese
• spaghetti
• tomato
• white bean
• kidney bean
• salt
• olive oil
• tomato
• garlic
• basil
• potato
• carrot
• green bean
• water
• vegetable broth

Instructions

1. 1 Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
2. 2 Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
3. 3 Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.

By somaluna

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

Ingredients

• ✓ zucchini
• spread
• panko bread crumb
• parmesan cheese

Instructions

1. 1 Heat oven to 425 degrees F. Brush baking sheet with additional Country Crock® Spread; set aside.
2. 2 Toss zucchini with Spread in large bowl until coated. Combine crumbs and Parmesan on plate. Coat zucchini with crumb mixture; arrange on prepared baking sheet.
3. 3 Bake 15 to 20 minutes until lightly browned and crumbs are crisp. Serve, if desired, with salsa or ketchup.

By Country Crock

Ingredients

• ✓ zucchini
• butter
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a medium baking sheet.
2. 2 Melt butter in a large saucepan over medium-low heat. Add zucchini; cook, stirring occasionally, until soft and golden brown.
3. 3 Evenly spread zucchini on the prepared baking sheet; top with cheese.
4. 4 Broil until cheese is melted.

By Lynda

Ingredients

• ✓ zucchini
• olive oil
• grill seasoning

Instructions

1. 1 Preheat the grill to medium heat and lightly oil the grate.
2. 2 Drizzle both sides zucchini slices with oil; season with grill seasoning.
3. 3 Grill on the preheated grill until tender, 3 to 4 minutes per side.

By Jodi

Ingredients

• ✓ zucchini
• butter
• pecan
• parmesan cheese

Instructions

1. 1 In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
2. 2 Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.

By luckyglenn1

Ingredients

• ✓ zucchini
• salt
• olive oil
• parmesan cheese
• ranch dressing mix
• cooking spray

Instructions

1. 1 Slice zucchini into 1/16-inch-thick rounds using a mandoline. Place on a clean work surface and sprinkle with salt. Let sit for 10 minutes.
2. 2 Dab zucchini slices with paper towels to remove as much moisture as you can.
3. 3 Preheat the oven to 220 degrees F (105 degrees C).
4. 4 Place zucchini in a large bowl. Add oil and gently stir to coat. Add grated Parmesan cheese and ranch powder and gently stir to coat.
5. 5 Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets, making sure none are overlapping.
6. 6 Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.

By Soup Loving Nicole

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
• salt
• egg
• almond
• parmesan cheese
• herb seasoning

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut zucchini into 3-inch lengths, then cut each piece into 9 fries. Place zucchini fries into a colander and sprinkle with salt. Let the zucchini pieces drain for at least 1 hour to remove excess liquid.
3. 3 Beat eggs in a shallow bowl. Mix almonds, Parmesan cheese, and Italian seasoning in a second shallow bowl. Rinse salt off zucchini and pat dry with paper towels.
4. 4 Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet.
5. 5 Bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.

By Chris Ashbach