zucchini

These protein-packed and fiber-rich stuffed peppers are the perfect vegetarian meal.

Slow Cooker Stuffed Bell Peppers in Marinara Sauce

tomatoes

tomato paste

yellow onion, diced

garlic (5 cloves)

bay leaves

basil

brown sugar

balsamic vinegar

oregano

red pepper flakes

salt

black pepper

medium bell peppers (any color)

black beans, drained and rinsed

quinoa,

zucchini,

Place the crushed tomatoes, diced tomatoes and their juices, tomato paste, onion, garlic, bay leaves, basil, brown sugar, balsamic vinegar, oregano, red pepper flakes, salt, and pepper in a slow cooker, and stir thoroughly. Remove 1 1/2 cups of the mixture and set aside. 

Slice off the tops of the bell peppers, remove the seeds and scrape them with a spoon to hollow them out. Place the bell peppers cut-side up inside the marinara sauce.

In a medium bowl, mix the black beans, quinoa, zucchini, and the reserved 1 1/2 cups of marinara sauce. Divide the filling evenly among the prepared bell peppers.

We have found the best way to eat zucchini: in our amazing Cinnamon Zucchini Cake! This recipe will quickly become a family favorite.

Cinnamon Zucchini Cake with Cream Cheese Frosting

eggs

vegetable oil

applesauce

sugar

vanilla extract

all-purpose flour

baking powder

baking soda

cinnamon

nutmeg

cream cheese ((1 package))

butter (softened)

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.

Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.

Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.

Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.

Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.

While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.

If desired, sprinkle the top of the cake with cinnamon and sugar.

Easy roasted zucchini recipe! How to cook zucchini by cutting lengthwise, oven-roasting with olive oil, garlic, black pepper, and Herbes de Provence.

Roasted Zucchini with Garlic

zucchini, each

garlic

extra virgin olive oil

Kosher salt

Herbes de Provence thyme

"I think your dishes are all wonderful the taste is marvelous nothing like it thank you for your recipe sincerely yours Maria salazar"

"How do you manage to char the zucchini without burning the garlic into a bitter mess? I made this, and it tasted great, but I had to remove the zucchini from the oven before it was charred, otherwise the burned garlic would have ruined the dish."

"I love this!  I have always scraped the center section\/seeds out before cutting them this helps with them not becoming soggy."

Preheat oven: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven.

Prep the zucchini: Place the zucchini and garlic in a bowl and toss with olive oil.
Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).

Roast zucchini: Roast the zucchini at 450°F for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)

Toss with herbs, salt, pepper: Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.

"easy cheap, fast....this dish gives the guest the impression that you are a genius chef.  About 60 more recipes like this one and  you can open up a nice restaurant."

https://www.simplyrecipes.com/video_src?vid=6176720366001

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Ratatouille Recipe by Tasty

eggplants

roma tomatoes

yellow squashes

zucchinis

olive oil

onion, diced

garlic,

red bell pepper, diced

yellow bell pepper, diced

salt,

pepper,

basil,

parsley

thyme

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.

Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.

Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. 

Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.

Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.

https://vid.tasty.co/output/13082/mp4_640x640/1477516794

I don’t know if I’m the odd one out, but I LOVE vegetables. I’ve always loved them. Not all of them, but certainly all of the delicious ones 😉 I&#x27;ve been trying to be intentional about our sides, and now I often make this Easy Sautéed Zucchini when I need a simple and healthy side dish the whole family will enjoy.With a bunch of kids and a busy life, it’s the one thing I tend to forget about. And then I throw some unseasoned cucumber or carrot sticks at my kids, which works occasionally, but is a little uninspiring after a while, so this has become one of my go-to options.

Easy Sautéed Zucchini

garlic (minced)

zucchini (thinly sliced)

salt & black pepper (to taste)

Parmesan cheese (optional)

Heat the oil in a medium-large skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. Add the zucchini and cook for 3-4 minutes or until softened.

Season with salt, pepper and parmesan cheese (if using). Serve immediately.

Pan-Roasted Zucchini With Cilantro-Mint Gremolata

cilantro leaves

mint leaves

lemon

dry bread crumbs

Extra virgin olive oil

Put zucchini, cut sides up, on a plate and sprinkle lightly with salt. Set aside for 15 to 20 minutes.

Put cilantro in a small bowl with mint, garlic, lemon zest, and salt and pepper to taste. Toss with fingertips to evenly disperse; set aside.

Pour olive oil in a saut&eacute; pan large enough to hold zucchini in a single layer. Pat zucchini dry with paper towels and season lightly with pepper. Heat oil over medium-low. Add zucchini to pan, cut sides down, and cook until they are slightly soft but still hold their shape, as little as 5 minutes, adjusting heat if necessary to maintain a light golden color.

Arrange zucchini on serving plate, browned sides up. Serve warm or at room temperature. Just before serving toss bread crumbs with cilantro-mint mixture and scatter over zucchini. Drizzle with additional extra virgin olive oil, if desired.

Delicious spaghetti bake with spiralized veggies!

Butternut Squash Spaghetti Bake

oz butternut squash spirals (frozen)

oz zucchini spirals (frozen)

beef

olive oil (for browning beef)

Italian seasoning

oz marinara sauce

cheese (shredded (Italian blend

preheat

Beef

Heat oil in a large skillet on medium heat. Add ground beef and seasonings. Cook until thoroughly browned.

Sauce

Add garlic and cook for 30-60 seconds. Then add marinara sauce and stir to incorporate.

Simmer

Cook

Cook the veggie spiral packages one at a time according to package directions. Drain excess liquid from each package.

Mix sauce and veggie spirals together in the skillet or a large bowl. Add half the shredded cheese and mix.

Transfer

Transfer to a 2 ½ to 3-quart casserole dish and top with remaining cheese.

Bake

Bake at 350F for 10-15 minutes, until casserole is warmed through and cheese is melted.

https://www.youtube.com/watch?v=svSPc1gzJsM

Use veggie spirals - both butternut squash and zucchini - and bake with an easy spaghetti sauce. More veggies, fewer carbs. Win!  https://sulaandspice.com/butternut-squash-spaghetti-bake/

Preheat

Cook ground beef

Add garlic and marinara sauce

Cook veggies

Mix together

Transfer to casserole dish

These healthy zucchini fritters are a quick and easy recipe, perfect for summer! Ready in about 20 minutes, using just 5 ingredients, they make for a great appetizer or snack!

Healthy Zucchini Fritters

zucchini (shredded)

quinoa flour

scallions (chopped)

eggs (lightly beaten)

Salt and pepper

Coconut oil

Add the zucchini to a clean dish towel. Squeeze out all the water and transfer it to a bowl.

To the bowl, add the flour, scallions, eggs, salt and pepper. Stir the mixture together with a spatula or wooden spoon until combined.

Add 2 - 3 tablespoons of coconut oil into a large skillet over medium-high heat. Once the oil is hot, form small patties out of the zucchini mixture in your hands.

Cook the fritters until golden brown, about 2 - 3 minutes, then flip cook an additional 2 minutes. Transfer the fritters to a cooling rack.

Repeat this process with the remaining mixture.

Serve slightly warm as is or with your favorite sauce!

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

Look for a quick appetizer or side? These Healthy Zucchini Fritters use just 5 ingredients and are ready in about 20 minutes. They're also naturally gluten-free and high in protein!

5-Ingredient Healthy Zucchini Fritters

Zucchini Tuna Fritters

(2 ounces)

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

Cheesy Zucchini-Eggplant Bake

eggplant

zucchini squash

cherry tomatoes

garlic cloves, unpeeled

olive oil,

ricotta (about 1 cup)

salted low-moisture mozzarella, grated, divided

basil leaves, divided

Bon Appétit

Place racks in upper and lower thirds of oven; preheat to 450°. Cut off stem end of 1 globe eggplant, then shave a thin slice off of fattest part of bulbous end. Rest eggplant on newly cut side so it doesn’t roll around your board.

Cut eggplant crosswise into ½"-thick slices.

Repeat same process with 2 zucchini and/or summer squash, trimming stem end, shaving side and resting on flat surface, and slicing crosswise ½" thick.

Arrange eggplant slices in a single layer on a rimmed baking sheet, then fit as many pieces of zucchini as possible on same baking sheet, tucking into spaces around eggplant.

Place remaining zucchini slices on one half of another rimmed baking sheet, arranging as close together as possible and in a single layer.

On empty side of baking sheet, arrange 24 oz. tomatoes and 8 garlic cloves. Drizzle 1 Tbsp. oil over tomatoes and garlic and toss with your hands to coat.

Using your hands, smear 2 Tbsp. oil over exposed sides of eggplant and zucchini slices. Eggplant in particular acts like a sponge and will soak up oil in an instant. Since all you want is a thin, even coating, it’s better to smear them with oil rather than to drizzle.

Still using your hands, turn eggplant and squash slices over and smear other side with 2 Tbsp. oil. Season all vegetables on both baking sheets with a couple of 4-finger pinches of salt.

Place sheet with eggplant on lower rack and sheet with tomatoes on upper rack and roast until eggplant is deeply browned on the underside and tomatoes are lightly blistered, 15–25 minutes.

Remove both baking sheets from oven. You’ll notice that the vegetables will have shrunk quite a bit. On baking sheet with eggplant, slide a flexible metal spatula underneath ALL slices and turn them over. Slide rounds over to one side, then transfer zucchini from sheet with tomatoes onto sheet with eggplant, turning them over in the process. You should end up with tomatoes and garlic on one baking sheet, and eggplant and zucchini on the other.

Let baking sheet with tomatoes cool, but return baking sheet with eggplant and zucchini to lower rack and roast until second side of eggplant is deeply browned, 10–15 minutes. Let sit until cool enough to handle.

Meanwhile, combine 8 oz. ricotta, ¾ tsp. red pepper flakes, and 6 oz. mozzarella in a medium bowl. Drizzle with oil and mix with a fork to combine; season lightly with salt.
→  Bought too much ricotta? Good! There are plenty of ways to use it.

Using a fork, remove garlic cloves from baking sheet and transfer to a cutting board. Press on skins to force out the soft, caramelized cloves; discard skins. Mash cloves to a paste with fork, then stir into ricotta mixture.

Drizzle some oil into a shallow 2-qt. baking dish. Arrange one-third of zucchini and eggplant slices in a single layer. Scatter one-third of blistered tomatoes over, then dollop half of ricotta mixture over tomatoes. Tear one-third of basil leaves and scatter over ricotta.

Repeat layering process with half of remaining eggplant and zucchini, all of remaining ricotta mixture, and half of remaining tomatoes and basil. Top with remaining eggplant, zucchini, and tomatoes.

Sprinkle remaining 2 oz. mozzarella over and bake until mozzarella is melted and browned in spots and liquid around the edges is bubbling, 15–20 minutes.

Let rest 10 minutes, then top with remaining basil.

Drizzle with a little more oil before serving.

If you&#039;d like to steam zucchini using your Instant Pot or pressure cooker, this is the easiest way to get a side dish ready that isn&#039;t mushy!

Instant Pot Zucchini

lb Zucchini (Cut in quarters and ⅓” slices)

Salt

water

Put 1 cup of cold water in the pan of the Instant Pot. Place the steamer basket inside the Instant Pot.

Toss chopped zucchini with salt and place in the steamer basket.

Close the lid and close the sealing valve.

Turn the Instant Pot to steam mode for 2 minutes.

Allow the Instant Pot to go through the cooking cycle and do a quick release. (The total time to get to steam, cook, and release steam was about 13 minutes)

Carefully open the lid and remove the zucchini. It is ready to serve.

Optional: garnish with a drizzle of olive oil, salt, and freshly cracked pepper. If you like spicy food, you could add some crushed red pepper.

Okonomiyaki are savory, fried Japanese pancakes that are crisp on the outside and custardy at their core. They traditionally feature cabbage and pork, but this meatless version opts for spinach, zucchini and Napa cabbage. You’ll want to visit a Japanese market for the more unusual ingredients like Hondashi, Kewpie mayo, okonomiyaki sauce and dried shaved bonito, though truthfully you can pick and choose your preferred toppings (Hondashi and shaved bonito contain fish, so skip them if you’re serving vegetarians). The vinegary okonomiyaki sauce combines with the creamy mayo and umami-rich bonito for a playful topping that makes these pancakes truly unique. Leftovers make a great breakfast sandwich filling or snack; reheat at 375 degrees until warmed through, about 15 minutes.

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