zucchini recipe

Sauteed zucchini is a quick, easy, and healthy side. We love simply sauteed zucchini with a bit of minced garlic, salt, and pepper. That said, we have shared quite a few variations in the article above.

Garlic Butter Sauteed Zucchini

zucchini (2 medium)

butter

garlic (3 cloves)

Salt and fresh ground black pepper

scallion, thinly sliced

lemon juice

I love this, it's so delicious. I've made this 3 times in 4 days! I added beyond sausages to mine. The second time Tuscan kale and broccoli. Delicious🤗. Thank you.

This is gorgeous, and so simple! I think I did end up overcooking the zucchini a bit, but it still tasted wonderful, and the lemon juice takes it to the next level. I didn't have any scallions so I used chives instead, and that seemed to do the trick. I will definitely make this often, thank you so much for sharing the recipe.

This is awesome and sweet. I enjoyed it very much.

Wow. Really good! I overcooked the zucchini (quick which gave it just a hint of blackened flavor) in a cast iron skillet and added a little Italian seasoning, parmesan and lemon juice Delicious

This is just the zucchini recipe I have been looking for. I made it tonight for dinner, and it was delicious! All your recipes are winners. Thank you.

Recipe video above. {Low Cal, GF, low carb} My secret method to make a really low calorie creamy soup that is seriously delicious! Using boiled PEELED zucchini, simmer until soft then blitz into what looks like everybody&#x27;s favourite calorie-laden creamy broths.....but it&#x27;s guilt free. Zucchini is ideal - purees smooth, neutral flavour that&#x27;s easily disguisable. It doesn&#x27;t taste like zucchini - just a savoury creamy soup. I&#x27;ve used it to make a healthy version of homemade Cream of Chicken Soup. But imagine the possibilies - use it in place of any soup that has a creamy white broth!

45 Cal Creamy HEALTHY Soup!

700 grams/ 1.2 lb

onion

garlic (, whole)

(500 ml)

chicken broth (or veg broth)

water

tsp each garlic and onion powder ((or 1 tsp of one of them))

tsp black pepper

(250 ml)

0% fat milk (or other milk of choice)

tbsp (15 grams)

garlic (, minced)

carrot (, peeled and finely diced)

celery (, finely chopped)

red capsicum/bell pepper (, finely chopped)

chicken breast (, diced)

peas

thyme

Place all Broth ingredients EXCEPT milk into a pot, cover with lid and bring to energetic simmer over medium high heat.

Lower to medium and simmer for 15 minutes until zucchinis is very soft.

Remove from heat, add milk. Use a handheld blender to blitz until smooth. Add salt to taste. Marvel at creamy broth with so few calories!

Healthy Creamy Broth:

Melt butter in a pot or large saucepan over medium heat.

Add garlic, onion, carrot and celery. Cook for 3 minutes, then add capsicum. Cook for another 2 minutes until onion is translucent and sweet.

Add Broth, chicken and peas. Bring to gentle simmer for just 2 to 3 minutes or until peas are cooked.

Taste and adjust salt and pepper.

Ladle into bowls, sprinkle with a pinch of fresh thyme leaves. Devour, and marvel at how such a creamy, totally delicious bowl of soup has so few calories!!

Healthy Cream of Chicken Soup:

Recipe video above. Ultra moist, cheesy quick bread with a subtle zucchini flavour even though it&#039;s jam packed with 2 large zucchinis! The zucchini keeps this bread beautifully moist - you&#039;ll happily scoff this down even without slathering it with butter. (PS Zucchini is known as courgettes in some countries :) )

Cheesy Zucchini Bread

zucchini

salt

Swiss cheese

/ 315 ml milk

/ 45 g melted butter (, unsalted)

tbsp canola oil ((or vegetable

eggs

garlic (, crushed)

tsp white vinegar

tsp baking powder ((Note 2))

tsp baking soda ((bi-carb) (Note 2))

tsp salt

Use a standard box grater to grate the zucchini. Measure out 2 cups, place in bowl, sprinkle with salt, use fingers to disperse. Leave for 20 minutes.

Squeeze handfuls to remove excess water and place zucchini in a bowl. Set aside.

Preheat oven to 180°C / 350°F (all oven types).

Butter and line a loaf pan (Note 3)

Place Dry ingredients in a bowl. Whisk to combine.

Place Wet Ingredients in a bowl. Whisk to combine.

Make a well in the centre of the Dry ingredients. Pour in Wet. Mix quickly until flour is incorporated (Note 4).

Quickly stir through zucchini.

Spread 1/3 of the batter in the loaf pan. Top with 4 slices of cheese.

Spread with batter, top with 4 slices of cheese, then finish with remaining batter. Smooth top.

Bake for 50 minutes or until a skewer inserted into the centre comes out clean.

Optional: Brush top with a bit of melted butter.

Cool in the pan for 10 minutes then transfer to rack to cool. Cool for at least 20 minutes before slicing.

Store in a container (Note 5 for humid weather warning!)

Primavera Chicken Spaghetti Squash is a gluten-free twist on your favorite pasta dish.

Chicken Primavera Spaghetti Squash Boats

spaghetti squash, halved, seeds removed

olive oil

Kosher salt

black pepper

red onion, chopped

orange bell pepper, chopped

c. grape tomatoes, halved

zucchini,

garlic,

lemon

Italian seasoning

c. chicken

c. mozzarella

c. Parmesan

parsley,

Something Italian, like a classic spaghetti.

What should we make next with Spaghetti Squash?

Hubby and I really enjoyed my first time making this dish. Mine doesn’t look as colorful as yours because I chopped onions and peppers too small and sautéed them first, then added other ingredients and cooked some more so onions and peppers got a bit overcooked. Also I didn’t have fresh parsley so I used dried and fresh would have added more color to the top. Having said all that, the flavor was wonderful and the dish is unique and fun to eat!

This recipe was easy to follow and tasted great. My first spaghetti squash ever and glad I followed this recipe. Nice work!! 😃

Excellent recipe!! Takes awhile to get ready, but we'll worth it. 
Ingredients can be interchanged. Don't like peppers... Leave them out.
We had ttoo much filling to fit back into squash shells. Put the extra into ramikins. Nice lunch for another day. I still was unable to finish my half. Very creative & different!!!

This recipe is awesome. I’m not sure if the spaghetti squash we got were just really big? But there was WAYY more squash then filling. So the 2nd time we made this, I scooped the squash into a bowl & seasoned it again w/ salt & pepper. We doubled the onions, bell peppers & cheese—instead of doing a single layer w/ cheese on top, we made it like lasagna & did a double layer. It was great!

You have to be an elephant to consume this much food.  Half of the recipe would more than be filling for two people.  Tasteless and definitely not worth repeating.

It was a great meal. Very easy to prepare

Made this tonight it was great! Thanks for an awesome recipe! Will make again!

Absolutely amazing! Making it again real soon.

https://streaming.hearstdigitalstudios.com/5c8b13dd-aa23-4b91-b807-4367f1664efe/video_rover_16x9_1080p_hd_1528817471_6290.mp4

This Primavera Stuffed Spaghetti Squash Tastes Like Summer

Recipe video above. This is just a really tasty, quick and easy way to cook zucchini in the oven. For all those times you need a quick veggie side dish! A little sprinkle of parmesan adds great flavour, and breadcrumbs adds a touch of terrific texture.Roasting at a high temp makes the parmesan golden and gets some browning on the zucchini before they turn into watery mush.

Quick and Easy Baked Zucchini

600 grams/ 1.2lb zucchinis ((4 large, 5 medium))

salt and pepper

breadcrumbs

Preheat oven to 240°C / 450°F (220°C fan) with the oven shelf set high in the oven.

Trim the ends off the zucchini. Cut medium zucchinis in quarters lengthwise, and large ones into sixths (halve then cut each half into 3 lengthwise to make 6 long "wedges").

Pile zucchini on a tray. Drizzle with 1 tablespoon oil, salt and pepper. Toss.

Line up in two rows so they're touching each other, with the skin side down.

Sprinkle evenly with breadcrumbs, then parmesan, drizzle with 1 tablespoon oil.

Bake 12 minutes until the parmesan is golden and zucchini is soft but not soggy.

Serve immediately!

Loaded with tender sliced vegetables, covered in a creamy béchamel sauce, and topped with crunchy panko breadcrumbs and crispy melted Gruyère cheese, this zucchini casserole recipe makes a delicious entrée or side dish.

Zucchini Gratin with Gruyère and Panko Breadcrumbs

lb. (3-4) zucchini, sliced into ¼ inch pieces

large bell pepper, sliced

onion,

tbsp (½ oz) unsalted butter

Salt and pepper,

tbsp (2 oz) unsalted butter

tbsp all-purpose flour

milk (I used 2%), room temperature

nutmeg

Panko breadcrumbs, divided

(2 ½ oz) Gruyère cheese, shredded

Preheat the oven to 400 F.

For the vegetables. Part 1: Place the sliced...

For the vegetables. Part 1: Place the sliced zucchini in a large bowl and generously toss with salt. Set aside to allow the salt to draw out liquid from the zucchini.

Heat a large skillet to medium-high heat, melt...

Heat a large skillet to medium-high heat, melt the butter and add the onion and bell pepper along with a pinch of salt and pepper. Sautéed until the onions begin to lightly brown and soften, about 6-8 minutes. Remove from heat and set aside.

For the white sauce. In a medium saucepan...

For the white sauce. In a medium saucepan or skillet, melt the butter over medium heat and then, using a whisk, stir in the flour until it is incorporated into the butter. Reduce the heat to medium-low.

Then slowly add in the milk, whisking vigorously...

Then slowly add in the milk, whisking vigorously to prevent lumps from forming. Continuously whisk until the sauce thickens into a creamy, smooth sauce *(see first note). Finally, whisk in the nutmeg and a pinch of salt and pepper. Remove from heat.

For the vegetables. Part 2: Place the zucchini...

For the vegetables. Part 2: Place the zucchini slices on a clean kitchen towel (or thick paper towels) and pat to dry.

Assemble the gratin. In an 9x13 casserole dish,...

Assemble the gratin. In an 9x13 casserole dish, start by layering the ingredients in this order: one-third of the zucchini slices, a quarter cup of panko, half of the onion and pepper mixture, and half of the white sauce. Repeat this order again and then top with the remaining one-third of the zucchini slices.

For the topping.Combine together the remaining half cup...

For the topping.Combine together the remaining half cup of panko with the Gruyère and sprinkle evenly over the zucchini casserole. Finish by doting the top with small pieces of butter.

Bake time. Bake for 25-30 minutes or until...

Bake time. Bake for 25-30 minutes or until the cheese is melted and golden-brown. Let it cool slightly before serving.

Best served immediately.

This grilled zucchini is bathed in a flavorful garlic and herb marinade, then cooked to perfection on the grill. An easy side dish that's quick to make and always gets rave reviews!

Grilled Zucchini

pepper

garlic

parsley leaves (chopped)

lemon wedges

Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine.

Add the zucchini to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.

Preheat a grill or grill pan to medium high heat.

Add the zucchini to the grill in a single layer. Cook for 3-4 minutes per side or until tender and browned. Season with additional salt and pepper if desired.

Remove zucchini from the grill and place on a serving plate. Sprinkle with parsley and serve with lemon wedges if desired.

Baked zucchini casserole recipe, prepared Mediterranean-style. Layers of zucchini, carrots, onions w/ a perfectly spiced meat sauce. Low Carb. Gluten Free.

Mediterranean-Style Zucchini Casserole Recipe

Private Reserve Greek extra virgin olive oil

yellow onion, halved (chop half of the onion

garlic cloves,

lb beef turkey

Salt and pepper

tsp allspice

tsp sweet Spanish paprika

tomatoes

tomato paste

carrots, sliced into thin rounds

parsley

In a saucepan, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add chopped onions (leave the sliced onions for later) and garlic and cook minutes, stirring regularly, until softened and fragrant (do not brown).

Add meat (ground turkey or lean ground beef). Break the meat up to help it brown. Season with salt and pepper. Raise heat to medium-high and cook meat until fully browned, stirring occasionally. If there is any fat or extra liquid at this point, carefully drain and return saucepan back to heat.

Now season with allspice, paprika, and nutmeg. Stir to combine.

Add chopped canned tomatoes with juice, tomato paste and water. Bring to a boil, then lower heat and simmer for 7 to 10 minutes or so. Remove from heat.

Add zucchini, carrots, and sliced onions to the bottom of a casserole dish like this one. Add the meat sauce and spread evenly.

Cover the casserole dish tightly with foil. Bake in 375 degrees F heated-oven for about 40 minutes. Then uncover, and then broil for a brief few minutes, watching carefully.

Remove from oven and garnish with fresh parsley. Transfer to dinner bowls, add a drizzle of Private Reserve EVOO. Serve with Lebanese rice or your favorite crusty bread.

This is my kind of meal! I love that you have the veggies and protein all in one!

Loved it. We added spinach, broccoli, mushrooms, and olives to ours.

Ice nice to have more ideas for zucchini. Looking forward to a low-carb casserole!

Gorgeous colorful dish with so much flavor!!!

What a beautiful dish. Very healthy and perfect for a weekend after coming from the gym.

Hi Suzy,
Made this tonight and found it OK but I found it needs something to lift it. I'm so used to your recipes being flavour explosions however this was nice but not as I expected. I did add the Allspice but it wasn't mentioned in the instructions. 
I will make this again but spice it up a bit. 
I love your site and use your recipes every week, your enthusiasm for Mediterranean cuisine is intoxicating.
Thanks and keep up the good work.

I'm somewhat embarrassed here.  I've been making your recipes for awhile now and I love every single one I have tried but until today, I hadn't taken the time to thank you!  Last night I made the Mediterranean style zucchini casserole and it was absolutely delicious!  I just finished the leftovers for breakfast and it was even better the second day.  I used ground turkey since that's what I had on hand and I also tossed in some chickpeas to up the fiber.  Like many of your recipes, the ingredients are almost always on hand and the blend of flavors and spices are wonderful.  Many thanks again for your time and efforts!  Please keep your recipes coming...

This amazing Zucchini Tomato Bake from Delish.com is the best way to celebrate summer!

Zucchini Tomato Bake

lb. zucchini (about 3 medium), chopped

pt. cherry tomatoes, preferably multi-colored, halved

Extra-virgin olive oil, for drizzling

kosher salt

tbsp. torn basil, for garnish

This is a great recipe, but I added yellow onion and used Roma tomatoes instead of cherry tomatoes. I got it all started in a skillet wilting the onion a bit first then added the zucchini only cooking them a few minutes to evaporate some of the water in the zucchini before I  put them into the casserole dish and added the tomatoes. I also stirred basil into the mix. I think the reason some said it was watery is because cherry tomatoes can be quite juicy   Roma’s are less seedy with more flesh.

This easy vegetable tart is the best way to use crescent rolls. 

Bloomin' Vegetable Tart

tube refrigerated crescent rolls

cream cheese, softened

yellow squash

carrot,

https://streaming.hearstdigitalstudios.com/manual_upload/58f90843e694aa455e91881d/mp4/Blooming_Vegetable_Tart_FINAL_FULL_1_1492715597_4000_hd_v3.mp4

This Bloomin' Vegetable Tart Uses Crescent Dough In The Most Genius Way

Easy and tasty lasagna recipe made with zucchini for a low carb option

Top 35 zucchini recipe recipes from across the web

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

Top Tags

Garlic Butter Sauteed Zucchini

45 Cal Creamy HEALTHY Soup!

Cheesy Zucchini Bread

Chicken Primavera Spaghetti Squash ...

Quick and Easy Baked Zucchini

Zucchini Gratin with Gruyère and Pa...

Grilled Zucchini

Mediterranean-Style Zucchini Casser...

Zucchini Tomato Bake

Bloomin' Vegetable Tart

Low Carb Zucchini Lasagna Casserole

Cool Ranch Zucchini Chips

Cheese Stuffed Zucchini in the Air ...

Easy Zucchini Curry

Zucchini, lentil & feta fritters wi...

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Zucchini Side Dish

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Zucchini Gnocchi

Light & Fluffy Zucchini Slice

Spiced Gluten-Free Zucchini Fritter...

Zucchini cheese muffin slab

Warm Zucchini Feta Salad

Parmesan Zucchini Bites recipe

Top 35 zucchini recipe recipes from across the web

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

Top Tags

Garlic Butter Sauteed Zucchini

45 Cal Creamy HEALTHY Soup!

Cheesy Zucchini Bread

Chicken Primavera Spaghetti Squash ...

Quick and Easy Baked Zucchini

Zucchini Gratin with Gruyère and Pa...

Grilled Zucchini

Mediterranean-Style Zucchini Casser...

Zucchini Tomato Bake

Bloomin' Vegetable Tart

Low Carb Zucchini Lasagna Casserole

Cool Ranch Zucchini Chips

Cheese Stuffed Zucchini in the Air ...

Easy Zucchini Curry

Zucchini, lentil & feta fritters wi...

Burrito Zoodles

Zucchini Corn Fritters

Zucchini Side Dish

Zucchini Side Dish

Zucchini Tater Tots

Pina Colada Zucchini Bread Recipe

Easy Skillet Zucchini Recipe with B...

Eggplant Zucchini Lasagna

Zucchini and Yellow Squash Au Grati...

Zucchini Noodles in Spinach Basil S...

Easy Zucchini Bread

Spicy Asian Zucchini

Zucchini Tomato Casserole with Grou...

Zucchini Lasagna Roll Ups

Zucchini Gnocchi

Light &amp; Fluffy Zucchini Slice

Spiced Gluten-Free Zucchini Fritter...

Zucchini cheese muffin slab

Warm Zucchini Feta Salad

Parmesan Zucchini Bites recipe

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

Light & Fluffy Zucchini Slice