healthy zucchini recipes

This Zucchini Blueberry Baked Oatmeal is the perfect weekend breakfast or make-ahead meal that makes for dreamy leftovers. Full of delicious flavors,  this healthy baked oatmeal recipe will become a breakfast staple.

Zucchini Blueberry Baked Oatmeal

oats

cinnamon

nutmeg

baking powder

salt

milk of choice

maple syrup

eggs, room temperature (can sub flax eggs)

vanilla

blueberries

zucchini

coconut oil (divided)

Preheat the oven to 375℉ degrees. Grease a 8x8 baking dish with 1/2 tablespoon the coconut oil.

In a medium bowl, combine oats, cinnamon, nutmeg, baking powder, and salt. Mix to combine.

Add eggs, milk, vanilla, rest of the coconut oil and maple syrup/honey to bowl. Stir to combine.

Fold in 1 cup blueberries and zucchini. Top oatmeal with the remaining 1/2 cup berries.

Spread into the prepared baking dish and bake for 40-45 minutes. Oatmeal is done baking when top is golden.

Enjoy warm topped with yogurt, a splash of milk, sliced bananas, extra berries, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.

<em>This Vegetable Stuffed Zucchini is light, refreshing, and wholesome — the perfect veggie-packed, gluten-free side dish for those warm weather months.</em>

Vegetable-Stuffed Zucchini

zucchini*

extra virgin olive oil (see instructions for oil-free)

ginger

carrots,

asparagus,

salt,

Black pepper,

(60 g) toasted slivered almonds*, divided

Prep

Preheat the oven to 350F and set a 9&#215;13&#8243; baking pan aside. Wash the zucchini, then cut off the hard stem of the squash. Cut each zucchini in half lengthwise, to form two &#8220;boats.&#8221; Use a spoon or melon baller to scoop out the inside flesh of the zucchini, creating a long and hollow indentation along the boat. Repeat with all of the zucchini halves, then finely chop the scooped out insides; set aside.

Filling

heat a large non-stick pan to medium heat, then add the oil (Oil-free: sub 1/4 cup / 60 ml of water). Once warm, add the ginger and garlic and cook for 30 to 60 seconds, until fragrant. Add the chopped zucchini, carrot, asparagus, and salt; sauté for 7 to 10 minutes, until the vegetables are tender and most of the liquid has evaporated from the bottom of the pan. Set 2 tablespoons of the toasted almonds aside, then fold the remaining almonds into the vegetable mixture. Season with pepper and additional salt to taste, if necessary.

Stuff

arrange the zucchini in your baking dish with the hollowed side up, then use a spoon to stuff each &#8220;boat&#8221; with the vegetable and almond filling &#8211; don&#8217;t be afraid to really pile it on here! Once all of your zucchini are stuffed, carefully pour 1 cup (240 ml) of filtered water into the corner of the casserole dish; it may help to use a funnel here to protect the zucchini.

Bake

cover the dish with aluminum foil, then carefully place in the center rack of your oven for 30 to 35 minutes, or until the zucchini boats are tender. Remove from the oven and carefully remove the foil, watching for steam.

Steam

transfer the zucchini onto serving plates or a tray, then top with the remaining slivered almonds. Serve warm; leftovers will keep in the fridge for up to 5 days.

Looking for a healthy stuffed-zucchini recipe? This Lasagna-Stuffed Zucchini from Delish.com is the best.

Lasagna-Stuffed Zucchini

zucchini,

olive oil

onion, diced

garlic,

beef

Kosher salt

black pepper

c. jarred marinara

red pepper flakes

ricotta

c. mozzarella

parsley,

This is a good recipe but it took 3 times as long as it says to cook so the zucchini wasn’t raw and the cheese would melt.

I made this 3 times in 2 weeks (it’s THAT good)!  This time I used black beans in lieu of ground beef for a meatless alternative.   I also added a few chopped mushrooms to the filling. Of course baking for only 15 minutes is not nearly  long enough. 45-50 minutes is more like it. GREAT RECIPE!

Super easy to make. Also was very tasty! I added a little extra Italian seasoning for a little extra taste!

can i replace the ground beef with something else

They were delicious.  I read some the reviews and they did not say what to do with the scoop out squash.  I chose to throw it away.  My family loved them.  I will say it took more than 25 minutes to cook.  Maybe covering them for 10 minutes and then remove the foil to cook the remainder of time.  All in all I would make them again.

Absolutely  delicious!  I put the zucchini meat in my sauce.
Fabulous!

https://streaming.hearstdigitalstudios.com/9d8072a0-8dff-4b16-b2bd-28f5c58db02f/video_rover_16x9_1080p_hd_1560981549_92400.mp4

Zucchini makes the easiest low-carb dinner hack!

Lasagna Stuffed Zucchini Is Our Ideal Dinner

These gluten-free cheddar zucchini muffins are a savory and satisfying way to use up zucchini! Made with almond flour, cheddar, and garlic these low carb savory zucchini muffins are an easy meal prep breakfast or snack.

Flourless Savory Cheddar Zucchini Muffins

almond flour

eggs

½ tsp baking soda

¼ tsp coarse salt*

¼ tsp black pepper

onion powder

garlic powder

+ 1 Tbsp shredded cheddar cheese

Preheat oven to 350°F.&nbsp;

Pulse the flour, eggs, baking soda and spices in a blender until smooth.&nbsp;Add 1 cup cheese and the zucchini. Pulse until the zucchini is evenly incorporated but not pureed. Here you should still see noticeable flecks of green throughout the batter.

Spoon the batter into a lined muffin tin about 3/4 full. Top with the extra 1 Tbsp cheese. Bake at 350°F about 25 minutes until the muffins are golden and an inserted toothpick comes out clean.&nbsp;

After about 3-5 minutes, or when the muffins are cool enough to touch, remove the muffins from the pan to cool on a cooling rack. Serve warm.&nbsp;

Looking for healthy zucchini boat recipes? This Italian Sausage Stuffed Zucchini from Delish.com is the best.

Italian Sausage Stuffed Zucchini

chicken sausage links,

c. italian breadcrumbs

c. shredded fontina

basil

I am a personal chef and this recipe is awesome. When I scooped out the zucchini I use the insides when I sauteed the chicken sausage. Don't waste food it cost money.

Okay recipe, I modified slightly second time I made it and it turned out even better, in my opinion. I used sage pork sausage instead. Also saved the zucchini from about half the insides and cooked it into the sausage. Also added 1tsp of smoked paprika and 1tsp of chili powder. The sweetness of the sage sausage and the smokey/spicy flavor from the spices was delicious! Of course a little less healthy when you go the pork sausage route...but SOOO delicious. Agree it needs a little longer than 15 mins in the oven as well.

Cooked garlic with think sliced onions in skillet with zucchini and sausage. Added more flavor for sure as well as salt and pepper on the zucchini halfs

I just made this for the first time and it's delicious. It did take longer than 15 minutes to get the zucchini soft enough, I added, incrementally, about 15 minutes maybe. Also, I didn't have italian breadcrumbs on hand, just plain, so I added garlic powder, onion powder, oregano and parsley to it to compensate. Hubby says it'd be spectacular with some marinara sauce.

I tweaked the recipe a bit my best cook time was about 20-22 min to give the zucchini a bit of crunch, you want to save some of the guts and use that when getting your sausage and put it in the boat to keep it from drying out. Overall really good

The concept is great but the meat itself is incredibly dry. If I make this a second time I would add onions, chili powder on the zucchini (for that smokey flavor), and cook the meat with either chicken broth or a tomato sauce. Also, 15 minutes is not long enough to cook this. At least 30

Let me help you take this recipe one step further! 
When you scoop out the zucchini save all the bits to mix in with the chicken sausage. 
You need to bake the zucchini for 15 minutes while the chicken sausage mixture cooks (season zucchini with olive oil and pepper). 
Cook the chicken sausage but use ground Italian chicken sausage instead of links. Add in zucchini (that you scooped out) and marinara sauce. To help make it less watery add in Italian bread crumbs. 
Scoop mixture into your zucchini and top with cheese (I used Parmesan because that’s what I had on hand)
Then bake again for another 15 minutes and enjoy!

Delicious and super easy! I put spicy touch on top of mine - perfection!

This is delicious! I didn't have zucchini halves, so i used planks. Still tasted amazing!

I just Made this recipe last night and used the insides of the zucchini. I did make some changes to the recipe though. I did 5 cloves of garlic versus the 2 and added a chopped jalapeño to it as well. The only thing different I would do to this recipe for next time is probably add a little chicken stock to the stuffing mixture to have it be a little more moist to make the cook go faster.

I made this tonight for my family and i spiced it up a little and it was delicious.

Amazing!  A weekly favorite dish for our family

Wow. This was SUPER dry. Will not make again.

Super delish. Yes make sure to added the sausage into the bowl with the zucchini . I also added about a cup of pasta sauce to make it more moist!

Celebrate the bounty of the garden with these flavorful and healthy Zucchini Recipes. You'll never tire of zucchini again! Whether you are looking for zucchini soup recipes, zucchini salad recipes, grilled zucchini, zucchini bread, zucchini appetizers or entire meals made out of zucchini, you'll find new inspiration here!

Our Best Zucchini Recipes 

summer squash

pattypan squash

tatuma

zapalito

Pick out a few new recipes to try this summer!

Made the sautéed zucchini ribbons ( I sauteed in butter). Super simple, tasty and makes a pretty side. It was a nice compliment with our grilled lamb steaks.  For whatever reason, I've always overcooked zucchini &amp; squash, not anymore, as this is an excellent go-by. Thanks for making dinner fast, yet healthy. Sissy

Love all your recipes but my favorite is Zucchini Rolls, I also love your Zucchini Cornbread Recipe, so delicious!

Sylvia—

I’m excited to try these zucchini recipes!  Every recipe I’ve ever made from your blog has not only been a delight for the tastebuds, but for the eyes, as well!  (What is that adage about eating with your eyes first?)

As for my favorite, quick, go-to recipe for zucchini?  It’s this simple one for a side dish I made up a few years ago.  

Put a liberal amount of olive oil in a heavy bottomed skillet and heat on medium high.  Add rounds of tender, young zucchini sliced about 1/2 inch thick.  Season with salt, pepper, and garlic powder.  Sear zucchini rounds just a couple minutes (without stirring or moving) until the zucchini is golden brown and  carmelized on the bottom.  Turn over, season, and cook for even less time on the second side. Top with a generous amount of shredded Asiago (I like peppered Asiago) and freshly squeezed lemon juice.  It’s delicious and my husband calls it vegetable candy!

Thank you Sylvia for these recipes! So many recipes from this blog are super delicious, creative and diverse in flavors. Great ways to use an abundance of zucchini on hand. I look forward to trying them all out especially the Zucchini lasagna (without noodles).  
One of my fave ways to use zucchini is simply, grill them with a little salt, pepper and oil until tender but crisp, and serve them with a topping of green onions or chives that’s been lightly sautéed in olive oil. Yum!

I'm rating the zucchini lasagna recipe ahead of time as I love zucchini lasagna. I have my own recipe that was 5 starred (not on the internet but at a gathering), even by a gourmet cook I know and your recipe really looks and sounds great! I have never done zucchini fritters but will now because, again, it looks like it would be a hit out of the "stovepark". :-)) I will definitely make these and rate them very, very soon. Thank you for all you do!

Thank you for all the recipe ideas! In the summertime my favorite thing to do with zucchini is to honestly just get out of the house, slice it up and toss it on the grill. I'm always on the lookout for new ideas for grilling my veggies! :D

Sylvia,

Thank you for the wonderful index of zucchini recipes.  I discovered you and your recipes in the beginning of the pandemic.  During that time I would try at least 3 new recipes of yours each week.  It honestly was one of the good things that came out of the pandemic for me.  I have made several of your zucchini recipes, but the one that stands out the most for me is your zucchini basil soup.  Once things started opening up here in California, I was invited to a girlfriends potluck dinner.  I brought your zucchini soup and all the ladies wanted the recipe!  The best part was that it was sooo easy to make.
Thank you for all of your recipes and inspiration.
You're the best,
Amy

Current go to zucchini recipe: 
 Zucchini ribbons, arugula and shaved parmesan dressed with an olive oil/lemon juice/cracked pepper combo; h/t Smitten Kitchen.  Trying to figure out the best type of nut to add for crunch!  I will definitely be trying out the Kung Pao Zucchini recipe!

I love the zucchini fritters!   And the soup is great, too

https://content.jwplatform.com/videos/qI3MfRsx.mp4

Greek style Zucchini Fritters with feta and dill, topped with optional Tzatziki sauce. Serve this with a hearty green salad for a simple delicious vegetarian meal or a tasty appetizer! Video

Greek Zucchini Fritters!

Turn zucchini into a crave worthy meal with this easy recipe.  The BEST plant-based filling EVER, with delicious meaty texture and tons of umami taste....topped with marinara sauce and baked to perfection.

Stuffed Zucchini Boats

onion, small dice

baby bella or crimini mushrooms, small dice

italian seasoning

sea salt

white pepper

red bell pepper, small dice

walnuts,

tamari

marinara sauce, divided

yeast

Preheat oven to 375

Cut zucchini in half lengthwise. Scoop out insides*,...

Cut zucchini in half lengthwise.  Scoop out insides*, leaving no more than 1/4" at the edges to be the "boats" you will stuff. Set aside the zucchini insides to roughly chop and include in the stuffing.  You will have about 3/4 cup zucchini pulp.

Spread 1/4 cup marinara sauce onto the bottom...

Spread 1/4 cup marinara sauce onto the bottom of 9 x 13 baking dish.  Place empty zucchini boats onto sauce and place in the oven to prebake for 10 minutes so begin the softening process.

Prep ingredients: small dice onion, mushrooms and red...

Prep ingredients: small dice onion, mushrooms and red pepper.  I used my spice grinder to chop the walnuts, but you could also use a knife.  You want something that's a bit larger than already ground walnuts (walnut meal), but smaller than pea sized pieces. They don't have to be perfectly uniform in size, but pieces that are too large will be crunchy in the final product.

Heat a heavy skillet (I like to use...

Heat a heavy skillet (I like to use cast iron) over medium heat. Swirl in olive oil (for oil-free, use 2 Tablespoons water) and then saute onions and mushrooms for a couple minutes.  Sprinkle on salt, pepper, italian seasoning, garlic powder and onion powder and continue to cook for about 3 minutes, as onions and mushrooms release their juices.

Add chopped zucchini pulp and red peppers and...

Add chopped zucchini pulp and red peppers and cook mixture, stirring occasionally for 5 minutes. If pan becomes too dry, add 1 Tablespoon water, and continue cooking.

Stir in walnuts and tamari and cook for...

Stir in walnuts and tamari and cook for another 2 minutes. Everything should be soft.

Remove zucchini boats from oven. Evenly distribute filling...

Remove zucchini boats from oven.  Evenly distribute filling into zucchini cavities.  Pile it on. Use up all the filling you have.  Spoon 1 Tablespoon marinara sauce on top of each stuffed zucchini boat.  Sprinkle with nutritional yeast and top with fresh herbs* if desired.  Bake in oven for 25-30 minutes, until bubbly and zucchini boats are tender.

Serve warm. Leftovers can be stored in the...

Serve warm. Leftovers can be stored in the fridge for up to 5 days and reheated in a 350 oven for 15 minutes, or until heated through.

https://www.youtube.com/watch?v=q_wueUd_RzA

Turn boring zucchini into a crave worthy meal with this easy vegan recipe. The BEST plant-based filling EVER, with delicious meaty texture snd tons of umami taste…topped with marinara sauce and baked to perfection. 

Healthy and light…and also enormously satisfying. Serve for appetizers or a main meal…everyone will love them!

This stuffed zucchini boats recipe has a hearty filling topped with gooey cheese. It's a tasty dinner idea that pleases everyone!

15 Zucchini Recipes: Stuffed Zucchini &amp; More!

Olive oil, for rubbing

kosher salt, divided

oregano, divided

garlic

15-ounces fire roasted crushed tomatoes**

fennel seeds

milk mozzarella cheese

Italian seasoned panko (or plain panko; omit

Cut off the stem ends of the zucchini. Cut them each in half lengthwise and scoop out the insides with a spoon: you&#8217;ll want a thin edge around the outside of the boat. (Discard the pulp, or use it in smoothies or for another purpose.) Place the boats on a baking sheet and rub each with a bit of olive oil. Then sprinkle all 8 boats with a heaping 1/4 teaspoon salt, 1/2 teaspoon oregano and fresh ground black pepper, divided between the boats. 

Place the sausage in a medium skillet and cook according to the package instructions, 2 to 3 minutes for plant-based and 6 to 7 for regular sausage (for regular sausage, drain any excess fat after cooking). Add the garlic to the pan with the sausage and cook 30 seconds, then add the tomatoes, fennel seed, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 cup Parmesan cheese. Heat for 1 minute until warmed through. 

Scoop the filling into the zucchini boats. Top with the mozzarella cheese and the remaining 2 tablespoons Parmesan cheese. Then sprinkle with the panko. 

Bake for 20 minutes until the cheese is melted and golden brown. Let stand for 2 minutes before serving. Leftovers store up to 3 days refrigerated. 

These Keto Zucchini Fries are crispy fries made with zucchinis, rolled in keto-friendly batter, and cooked in the oven.

Keto Zucchini Fries

Egg Whites

Parmesan

Almond Flour

Salt

Garlic Powder

Smoked Paprika

Oregano

Preheat

Prepare tray

Line a large baking tray or 2 small trays with parchment paper. Slightly oil the paper with olive oil or spray oil. Set aside.

Cut Zucchini

Trim the zucchini ends, don&#039;t peel off the skin, and cut into medium-sized fries - about 3 inches long (8 cm) x 0.4-inch diameter (1cm).

Pat Zucchinis

Slightly pat dry the zucchini fries with absorbent paper. Set aside.

Prepare dry ingredients

In a large mixing bowl, whisk together grated parmesan cheese, almond flour, salt, garlic powder, smoked paprika, dried oregano. Set aside.

Prepare egg

In another medium-size mixing bowl, add the egg whites. Set aside.

With one hand, dip zucchini fries, one at a time, into egg white, then with the other hand, roll into the flour parmesan mixture until fully covered.

Place on tray

Place each prepared zucchini fry onto the prepared tray, leaving 0.15 inch (0.5 cm) space between each. Don&#039;t overlap zucchini fries, or they won&#039;t bake.

Bake for 20 minutes in the center of the oven. If using 2 trays, bake both simultaneously, place both trays around the center rack, one on top of the center rack and one below the center rack.

Flip

After 20 minutes, flip each zucchini fry on the other side using tongs.

Bake again

Bake again for 15-20 minutes or until crispy.

Serve

Serve immediately with homemade sugar-free ketchup or mayonnaise. One serve is about 100g/3.5oz, about 10 baked zucchini fries.

Store

Zucchini fries are better eaten straight after baking. However, you can store some leftovers in an airtight container in the fridge. They soften quickly and must be rewarmed in a hot oven 350°F (180°C) for about 10-15 minutes to get their crispiness back.

Storage

By far the best tasting recipe but I continue to have problems getting the coating to stick. I do use separate hands, dry the sticks. The first few are okay then coating just won't stay on. Tips please will try again in the air fryer

These were delish!  My hubby liked them too.  We ate them as a side veg with trout.  Thanks for the recipe!

https://content.jwplatform.com/videos/BLuXdow4.mp4

These keto zucchini fries are oven baked crispy, cheesy low carb fries to fix your fries cravings without the carbs ! The best keto summer side dish to any grilled meat or burgers.

Top 9 healthy zucchini recipes recipes from across the web

The most viewed healthy zucchini recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Zucchini Blueberry Baked Oatmeal

Vegetable-Stuffed Zucchini

Lasagna-Stuffed Zucchini

Flourless Savory Cheddar Zucchini M...

Italian Sausage Stuffed Zucchini

Our Best Zucchini Recipes

Stuffed Zucchini Boats

15 Zucchini Recipes: Stuffed Zucchi...

Keto Zucchini Fries

Top 9 healthy zucchini recipes recipes from across the web

The most viewed healthy zucchini recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Blueberry Baked Oatmeal

Vegetable-Stuffed Zucchini

Lasagna-Stuffed Zucchini

Flourless Savory Cheddar Zucchini M...

Italian Sausage Stuffed Zucchini

Our Best Zucchini Recipes

Stuffed Zucchini Boats

15 Zucchini Recipes: Stuffed Zucchi...

Keto Zucchini Fries

The most viewed healthy zucchini recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine