Recipes - Uncategorized

Easy And Delicious Zucchini Recipes

Aug 4, 2015 //

1. Zucchini Hashbrowns

(from DietsInReview)

Ingredients:

  • 2 Tbsp olive oil
  • 2 cups shredded zucchini
  • 1/4 tsp salt
  • 2 eggs
  • 4 Tbsp Parmesan cheese

Instructions:

  • Combine zucchini with salt and let sit for 15 minutes. Strain and absorb excess moisture with paper towels.
  • Combine zucchini with eggs and cheese.
  • Form batter into small flat patties.
  • Heat oil in a skillet.
  • Cook patties until golden brown on both sides, flipping once.

2. Crunchy Zucchini Rounds With Sun-Dried Tomatoes and Goat Cheese

(from Health.com)

Ingredients:

  • 2 zucchini
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 ounces sun-dried tomatoes, packed in oil (about 24)
  • 3 ounces goat cheese
  • 2 tbsp fresh chives, chopped
  • 2 tbsp extra-virgin olive oil

Instructions:

  • Slice zucchini into 1/4-inch-thick rounds, making 24 slices.
  • Arrange on a large platter and season with salt and pepper.
  • Place a sun-dried tomato on each zucchini slice, then top each tomato with a few crumbles of goat cheese.
  • Sprinkle with chopped chives, drizzle with extra-virgin olive oil and serve.

3. Oven-Fried Zucchini Sticks

(from EatingWell.com)

Ingredients:

  • Canola or extra-virgin olive oil cooking spray
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 2 tbsp cornmeal
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 3 medium zucchini cut into 1/2-by-3-inch sticks
  • 2 egg whites, lightly beaten

Instructions:

  • Preheat oven to 475°F. Coat a large baking sheet with cooking spray.
  • Combine flours, cornmeal, salt and pepper in a large sealable plastic bag.
  • Drench zucchini in egg white, place in the bag and shake to coat.
  • Arrange zucchini on the baking sheet. Spray the zucchini with cooking spray.
  • Bake on the center rack for 10 minutes.
  • Turn the zucchini and coat any uncoated spots with cooking spray. Continue to bake until golden and just tender, about 8-10 minutes more. Serve hot.

4. Zucchini Pizza Bites

(from SkinnyTaste.com)

Ingredients:

  • 4 slices large zucchini, about 1/4″ thick
  • extra-virgin olive oil spray
  • salt and pepper
  • 2 tbsp marinara sauce
  • 1/4 cup shredded part skim mozzarella

Instructions:

  • Lightly spray both side of zucchini slices with oil and season with salt and pepper.
  • Broil or grill the zucchini for about 2 minute on each side.
  • Top with sauce and cheese and broil for an additional minute or two. Serve hot.

5. Chocolate Zucchini Cake

(from CookingLight.com)

Cake Ingredients:

  • Cooking spray
  • 1 tbsp all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup (4 ounces) fat-free cream cheese, softened
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup fat-free buttermilk
  • 2 cups shredded zucchini
  • 2/3 cup semisweet chocolate chips
  • 1/4 cup chopped walnuts

Glaze Ingredients:

  • 3/4 cup powdered sugar
  • 3 tbsp unsweetened cocoa
  • 8 tsp fat-free milk
  • 2 tbsp semisweet chocolate chips
  • 1 tsp instant coffee granules
  • 1/2 tsp vanilla extract

Instructions:

  • Preheat oven to 350°.
  • To prepare cake, coat a 12-cup Bundt pan with cooking spray and dust with 1 tablespoon flour.
  • Add sugars, cream cheese, and vegetable oil in a large bowl, and mix with an electric mixer at medium speed until well blended.
  • Add eggs and egg whites, 1 at a time, mixing well after each one.
  • Beat in 1 teaspoon vanilla extract.
  • Combine 2 1/2 cups flour and next 5 ingredients (through cinnamon) in a medium bowl, mixing well.
  • Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
  • Stir in zucchini, chocolate chips, and nuts. Pour batter into prepared pan.
  • Bake at 350° for 1 hour or until a toothpick inserted in cake comes out clean.
  • Cool in pan 10 minutes on a wire rack. Remove from pan and cool completely on wire rack.

To Prepare Glaze:

  • Combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a small bowl.
  • Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon vanilla extract.
  • Microwave for about 45 seconds, until chocolate melts, stirring often.
  • Combine powdered sugar mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.

6. Zucchini Parmesan Crisps

(from FoodNetwork.com)

Ingredients:

  • Cooking spray
  • 2 medium zucchini
  • 1 tbsp extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup plain dry bread crumbs
  • 1/8 tsp salt
  • Freshly ground black pepper

Instructions:

  • Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.
  • Slice the zucchini into 1/4-inch thick rounds.
  • In a medium bowl, toss the zucchini with the oil.
  • Combine the Parmesan, bread crumbs, salt, and pepper in a small bowl.
  • Dip each round into the Parmesan mixture, pressing firmly to coat evenly on both sides. Place in a single layer on the prepared baking sheet.
  • Bake until golden brown and crispy, 25 to 30 minutes. Serve hot.

7. Chilled Zucchini Soup

(from TheBootBlog.net)

Ingredients:

  • 1 1/2 medium zucchinis, chopped
  • 1/2 tsp olive oil
  • 1/2 tsp lemon zest, plus more for garnish
  • Pinch of cayenne pepper
  • 1 tsp salt
  • 1 1/2 cups water
  • 1 spoonful Greek yogurt or sour cream

Instructions:

  • Heat the olive oil over medium heat and add the lemon zest and pepper. When it starts to sizzle, add zucchini and cover with the water.
  • Add salt and simmer for about 10 minutes, until the zucchini is soft.
  • Blend to your desired texture- chunky or smooth – and pour into a glass bowl.
  • Serve at room temperature or chilled, garnished with more lemon zest, pepper, and a dollop of yogurt or sour cream.

8. Cheesy Zucchini Enchiladas

(from SkinnyTaste.com)

Ingredients:

  • Cooking spray
  • 1 tsp olive oil
  • 2 cloves crushed garlic
  • 2 medium scallions, chopped
  • 1/4 cup cilantro, chopped
  • 2 medium zucchinis, grated salt and fresh ground pepper
  • 1 1/2 cups grated reduced fat mexican blend cheese
  • 4 large flour tortillas
  • chopped cilantro for garnish

Enchilada Sauce Ingredients:

  • 1 minced garlic cloves
  • 1 cup tomato sauce
  • 1/4 tsp chipotle chili powder (to taste)
  • 1/4 tsp ground cumin
  • 1/2 cup fat free vegetable broth
  • salt and fresh pepper to taste

Instructions:

To prepare enchilada sauce:

  • Spray a medium saucepan with oil and heat. Sauté garlic.
  • Add chili powder, cumin, broth, tomato sauce, salt and pepper and bring to a boil.
  • Reduce the heat to low and simmer for 5-10 minutes. Set aside.

To prepare enchiladas:

  • Preheat oven to 400 degrees. Spray a baking dish with nonstick spray.
  • In a medium nonstick skillet, saute garlic and scallions in olive oil over medium heat.
  • Add zucchini, salt and pepper to taste and cook about 4-5 minutes.
  • Remove from heat, add 1/2 cup cheese and mix well.
  • Divide zucchini between in each tortilla, roll and place seam side down in baking dish.
  • Top with enchilada sauce and remaining cheese.
  • Bake until hot and the cheese is melted, about 20 minutes.
  • Garnish with chopped cilantro, scallions, and reduced fat sour cream.

9. Skinny Shrimp Scampi with Zucchini Noodles

(from JustaTaste.com)

Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 pound jumbo shrimp, shelled and deveined
  • 1 tbsp minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup white wine
  • 2 tbsp freshly squeezed lemon juice
  • 2 medium zucchini, cut into noodles with spiraler or mandolin
  • Chopped fresh parsley for garnish

Instructions:

  • Heat a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute.
  • Add the garlic and crushed red pepper flakes and cook for 1 minute, stirring constantly.
  • Add the shrimp and cook through, until pink on all sides.
  • Season the shrimp with salt and pepper and then transfer to a bowl using a slotted spoon, preserving any liquid in the pan.
  • Increase the heat to medium and add white wine and lemon juice to the pan.
  • Using a wooden spoon, scrape any brown bits from the bottom of the pan, and cook the wine and lemon juice mixture for 2 minutes.
  • Add the zucchini noodles and cook, stirring occasionally for 2 minutes.
  • Return the shrimp to the pan and toss to combine.
  • Season with salt and pepper, garish with parsley and serve immediately.

10. Healthy Greek Yogurt Zucchini Pancakes

(from BakerbyNature.com)

Ingredients:

  • 3/4 cup plus 2 tablespoons whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 large eggs, separated
  • 1 cup full-fat Greek yogurt
  • 1 tsp vanilla extract
  • 2 tbsp dark brown sugar
  • 1 tbsp honey
  • 1 cup coarsely shredded zucchini
  • Cooking Spray

Instructions:

  • Whisk together the flour, baking powder, salt, and cinnamon in a large bowl.
  • In a separate bowl, whisk together the egg yolks, Greek yogurt, vanilla, sugar, and honey.
  • Add flour mixture to the wet mixture, and stir until just combined. The batter will be thick and clumpy.
  • Add egg whites to a large bowl and beat until soft peaks begin to form.
  • With a rubber spatula, fold the egg whites into the flour/yogurt mixture, stirring until fully incorporated.
  • Stir in zucchini, mixing until just incorporated.
  • Coat a large skillet with cooking spray and heat over medium heat.
  • Ladle 1/3 cup scoops of the batter into the skillet. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Serve immediately.
Kelly Turner

Kelly Turner is a fitness writer, contributor and consultant. If she's not in the gym or behind her computer, she's missing, so please call the police. Read more at www.sweatythings.net.

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