healthy zucchini recipe

Zucchini ravioli with a ground turkey, ricotta, and Parmesan filling is a healthy low-carb twist on an Italian classic. You won&#039;t miss the pasta!

Zucchini Ravioli

zucchini squash

kosher salt (divided)

extra virgin olive oil

turkey

onion powder

oregano

black pepper

red pepper flakes

garlic (minced)

ricotta cheese

mozzarella cheese

Parmesan cheese (divided)

basil

Preheat

Preheat the oven to 425 degrees F. Lightly coat a 9x13-inch casserole dish with nonstick spray.

Slice

Trim off the ends of the zucchini. With a mandolin or vegetable peeler, cut the zucchini into 1/8-inch-wide strips. Arrange half of the slices on a large, paper towel-lined baking sheet in an even layer; you&#039;ll have some overlap, but try not to have too much. Sprinkle with 1/4 teaspoon of the salt. Place a second layer of paper towels on top. Arrange the second half of the zucchini slices on top of the paper towel the same way. Sprinkle with1/4 teaspoon salt. Let sit while you prepare the rest of the lasagna.

Cook

In a deep skillet, heat the olive oil. Add the turkey, onion powder, oregano, black pepper, red pepper, and remaining 1 teaspoon salt. Cook, breaking apart the meat, until the turkey is completely cooked through.

Sauté

Add the garlic and sauté just until fragrant, about 30 seconds. Remove the pan from the heat.

Stir

Stir in the ricotta, 1/3 cup of the mozzarella, and 2 tablespoons of the Parmesan.

Spread

Spread a thin layer of the pasta sauce in the bottom of the prepared baking dish.

Assemble

Assemble the ravioli: With fresh paper towels or a clean kitchen towel, blot the top of the zucchini dry (by this point, the salt should have drawn out water). Working 4 strips of zucchini at a time, arrange the first 2 to make an “X”. Use the second 2 to make a “+” that overlaps the &quot;X&quot; crosswise, so that the 4 strips create a star.

Fold

Mound 3 generous tablespoons filling onto the center. Bring two opposite ends of the zucchini together, laying them over the filling. Repeat with the remaining strips to create a packet.

Place the packet in the baking dish, seam side down. Repeat with remaining zucchini and filling, arranging the packets in a single layer in the baking dish.

Spoon the remaining pasta sauce over the top of the zucchini. Sprinkle with the remaining 2/3 cup mozzarella and 2 tablespoons Parmesan.

Bake

Bake for 15 minutes, until warmed through. Sprinkle with basil and enjoy hot.

Healthy Stuffed Zucchini boats with lean turkey sausage, tomatoes, and a delicious cheesy Parmesan topping. A quick, easy, and flavorful low carb dinner!

Stuffed Zucchini with Sausage and Parmesan

zucchini (5 to 6 inches long)

olive oil (divided)

Italian turkey sausage (casings removed)

red onion

red bell pepper (diced)

salt

garlic

tomato paste

basil leaves

whole wheat sandwich bread

Parmesan (plus additional for serving)

Place a rack in the upper third of your oven. Preheat to 425 degrees F.

Halve the zucchini lengthwise, scoop out the seeds, and discard the seeds. Then, scoop out the soft center flesh to create shallow zucchini “shells,” with walls about 1/2 inch thick, reserving the center flesh. Arrange the zucchini shells in a baking dish. Roughly chop the center flesh and set it aside.

Heat 1 tablespoon olive oil in a skillet over medium-high heat, then add the sausage, onion, and bell pepper. Using a wooden spoon or heatproof spatula, break apart the sausage, sautéing it together with the vegetables, until the onions are soft and the sausage is browned and fully cooked, 5 to 8 minutes. Stir in the salt, pepper, and red pepper flakes.

Add the garlic and tomato paste and cook 1 additional minute, until tomato paste is broken down and incorporated. Add in the reserved zucchini flesh and heat through for 1 minute, then remove from the heat. Taste and add additional salt, pepper, or red pepper flakes as desired.

Toast the bread slices, then tear them into large pieces and place in the bowl of a food processor fitted with the steel blade. Add the basil and remaining tablespoon olive oil. Pulse until the bread is broken into large crumbs. Add the Parmesan and pulse just until incorporated, 2 or 3 times.

Fold half of the basil breadcrumbs into the sausage mixture. With a small spoon, mound the sausage stuffing into the shells, then sprinkle the tops of the stuffed zucchini with the remaining breadcrumbs. Roast in oven until the zucchini is heated through and the breadcrumbs are golden, 13 to 15 minutes. Enjoy immediately.

https://content.jwplatform.com/videos/NA12wKRM.mp4

Healthy Stuffed Zucchini Boats with lean turkey sausage, tomatoes, and a delicious cheesy Parmesan topping. A quick, easy, and flavorful low carb dinner!

Stuffed Zucchini

Crispy air fryer zucchini with a golden Parmesan panko topping is a light, fast, and healthy side and a great way to use up extra zucchini.

Air Fryer Zucchini

small/medium zucchini (about 1 1/4 pounds)

olive oil

panko breadcrumbs

Parmesan cheese

white whole wheat flour or all-purpose flour

Trim

If you’d like to keep the zucchini warm between batches, preheat the oven to 200 degrees F. Trim off the ends of the zucchini and cut into quarters length-wise. Place each quarter against the cutting board, flat side down, then cut crosswise into 3/4-inch thick half-moons so that you have chunks that are about 3/4 inch in size each. Place in a large mixing bowl.

Toss

Drizzle the zucchini with the oil. Toss to coat.

Sprinkle

In a separate bowl, stir together the panko, Parmesan, flour, salt, onion powder, and pepper. Sprinkle over the zucchini, then toss to coat the zucchini as evenly as possible.

Preheat the air fryer to 400 degrees F. Place half of the zucchini in the air fryer basket in an even layer (no need to coat it with nonstick cooking spray).

Air fry

Air fry zucchini for 7 to 9 minutes, shaking a few times throughout, until the breadcrumbs are golden and the zucchini is tender but not mushy. Transfer to a serving plate or a parchment-lined baking sheet if keeping warm in the oven. Repeat with remaining zucchini.

https://content.jwplatform.com/videos/BwiZP59g.mp4

These easy Baked Zucchini Fries with Parmesan and Panko are just as crisp as fried fries for a fraction of the calories! A healthy, kid-friendly side dish or appetizer.

Zucchini Fries

zucchini

breadcrumbs

white whole wheat flour (or all-purpose flour)

Nonstick cooking spray (olive oil oil

non-fat plain Greek yogurt

minced garlic (about 1 teaspoon)

Worcestershire sauce

Make the fries: Position racks in the center of your oven and preheat the oven to 425 degrees F. Coat a large, rimmed baking sheet with nonstick spray.

Spread the sliced zucchini onto paper towels or a dry kitchen towel. Lightly pat dry. Let rest on the towels while you prepare the coating.

Combine

In wide, shallow dish (a pie dish works well) combine the Panko, flour, Parmesan, salt, onion powder, and pepper. In a separate bowl that is large enough to coat the zucchini, briskly whisk the egg whites until lightly foamy.

Working five or six zucchini fries at a time, place the zucchini in the bowl with the egg whites, tossing to coat them evenly. Shake off any excess egg white, then add them to the bowl with the Panko. Coat them with the Panko, pressing it on lightly so that it adheres. Arrange the zucchini on the baking sheet. Line up the sticks so that they are near each other and all fit, but make sure they do not touch. Repeat with remaining zucchini.

Lightly but thoroughly coat the exposed sides of the zucchini with the cooking spray. Bake for 10 minutes, then remove from the oven and lightly coat with baking spray once more. Return to the oven, rotating the pan 180 degrees, then continue baking for 10 additional minutes, until the crumbles are crisp and golden and the insides are tender.

While the zucchini bakes, prepare the dipping sauce. In a small mixing bowl, whisk together all of the ingredients: the Greek yogurt, basil, garlic, Worcestershire, salt, and paper. Taste and adjust the seasoning as desired. Serve the fries immediately, with the sauce for dipping.

Ohhhhhhhhh my goooooodnesssssss! Erin, you are a culinary genius! You're my hero! These zucchini fries are absolutely amazing! Got a thumbs up from my hubby, and he went for seconds.
Your recipe is perfect, but I had to do a couple substitutions. Didn't have onion powder, so I smooshed some minced onion with mortar and pestle. Also, didn't have yogurt, so I substituted ranch dressing, and added the other ingredients (fresh basil muddled with M&amp;P also), and no salt or pepper added as the ranch was plenty salty. Success! I had some zucchini strips that didn't fit on the pan, and some eggwhites and panko, so I laid the zucchini in the bottom of a glass pie plate, piled the crumbs over all, added extra parmesan and drizzled EVOO, placed in oven for 20 minutes, yummy! I'm so glad I found your site!⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐💖😋😋😋💖

We didn’t care for these at all.  There is no need for the flour.  It overtook the taste which is quite obvious as there is more flour than breadcrumbs.  I’ve made zucchini fries with panko and grated parm which were much better.

This has been my go-to zucchini recipe since last summer! I take things one step further by putting the sticks in a collander and mix them with some salt before coating. I let them sit for a half hour so that more moisture is released, then rinse and pat dry. I also flash freeze them and pack into vacuum bags, and later reheat at 400 for 10-15 minutes. They do turn out slightly soggy, but the taste of summer in the middle of January during a blizzard just can't be beat! Thank you!

I would make this recipe again absolutely delicious

These were wonderful! I've never had much luck with breading anything. The instructions were perfect. My new oven has an air fry mode, so I thought I'd try it. They turned out great! I lowered the temp to 400 degrees, didn't cook quite as long, and skipped the 2nd dose of cooking spray. Definitely a keeper! Thank you, Erin.

Love love love this recipe.  The breading stayed on and the Basil Dip was perfect!  I'm gonna use it on sandwiches and other things.  This was my side for a bacon cheeseburger.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693585198/i9WwKmXmF.mp4

These easy Baked Zucchini Fries with Parmesan and Panko are just as crisp as fried fries for a fraction of the calories! A healthy, kid-friendly, side dish or appetizer.

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Top 4 healthy zucchini recipe recipes from across the web

The most viewed healthy zucchini recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Zucchini Ravioli

Stuffed Zucchini with Sausage and P...

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The most viewed healthy zucchini recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine