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Summer squash recipes - 304 recipes

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More Summer squash recipes

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Zucchini makes a great substitute for pasta in this scrumptious low carb version of lasagna

  • 2 large zucchini
  • 1 tablespoon salt
  • 1 pound ground beef
  • 1 1/2 teaspoons ground black pepper
  • 1 small green bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 cup tomato paste
  • 1 (16-ounce) can tomato sauce
  • 1/4 cup red wine
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon chopped fresh oregano
  • 1 egg
  • 1 (15-ounce) container low-fat ricotta cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 (16-ounce) package frozen chopped spinach, thawed and drained
  • 8 ounces mozzarella cheese, shredded
  • 8 ounces Parmesan cheese, grated
4.5/5 (4 Votes)

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Zucchini makes this chocolatey loaf cake moist and delicious

  • BREAD:
  • 2 large eggs
  • 1/2 cup canola oil
  • 1/2 cup granulated sugar
  • 1/2 cup light or dark brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup Hershey's special dark cocoa
  • 1 2/3 cup unbleached all purpose flour
  • 2 cups zucchini, shredded and gently squeezed
  • 1 cup dark (or semisweet) chocolate chips
  • COCONUT GLAZE:
  • 2 cups powdered confectioner's sugar
  • 2 tablespoons coconut milk
  • 1/4 cup sweetened (or unsweetened) coconut, shredded
4.4/5 (15 Votes)

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This Zucchini Burger lets you sneak some zucchini onto the kids' plate and they'll never be the wiser! Unless they ...

  • 1 medium organic zucchini, ends removed {peel if you prefer, you'll notice I don't} and grated
  • 1 lb grass-fed and -finished ground beef {your protein should be at room temperature, don't pull straight out of the fridge and cook}
  • 1 tsp sea salt of choice
4.4/5 (14 Votes)

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This simply sauteed summer squash makes a great tasting side dish

  • 2 pounds summer squash and or zucchini, cut into matchsticks
  • 1 teaspoon kosher salt plus more
  • 1/4 cup almonds, sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup Parmesan, finely grated
  • Freshly ground black pepper
4.4/5 (13 Votes)

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. Slice your zucchini up into 1/2 inch rings

  • 2 medium sized (or about 5 small) zucchini
  • Garlic spread and seasoning
  • 2 C shredded mozzarella cheese I used a bled of Monterrey and cheddar and I didn’t measure the cheese, just put on what looked good)
4.1/5 (47 Votes)

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Try this delicious Zucchini Pizza recipe

  • Optional spices:
  • 4 cups grated fresh zucchini
  • 2 ounces Parmigiano-Reggiano cheese, finely grated
  • 8 ounces low-moisture mozzarella cheese, grated
  • 2 eggs, beaten
  • 1/2 cup tapioca starch/flour
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon garlic powder
  • Optional pizza toppings:
  • tomato sauce
  • more mozzarella cheese
  • gluten free pepperoni
  • sautéed mushrooms
  • I squeeze the liquid out of grated zucchini by placing it, about 2 cups at a time, in a fine mesh bag (like a nut milk bag) or tea towel, closing the bag or rolling up the towel and twisting it to squeeze out all of the liquid.
4.3/5 (3 Votes)

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This zucchini pasta dish is full of mediterranean flavors and enough proteins and other nutrients to sustain you al...

  • 1/2 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 cup diced shallots
  • 1 cup diced tomatoes or half a 14-ounce can of diced tomatoes
  • 2 tablespoons Mina Harissa Spicy Red Pepper Sauce
  • 1/2 teaspoon cumin
  • 1 small pinch of saffron
  • salt and pepper, to taste
  • 1 1/2 cups chopped kale
  • 3/4 cup chickpeas
  • 2 medium zucchinis, spiralized
  • 2 whole eggs
  • feta and chopped parsley, to garnish
4.5/5 (2 Votes)

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I love soup. This cream of asparagus, celery, and zucchini soup is right up my alley

  • 1 large sweet onion
  • 10 cloves fresh garlic
  • 1 small head of celery
  • 1 bunch of asparagus (mine was approx. 1 pound)
  • 6 small to medium zucchini
  • 3 quarts of chicken stock (homemade if possible)
  • 1 tbsp. lemon thyme (or regular thyme)
  • 3 large bay leaves
  • 1 bunch fresh parsley
  • 2 cups coconut milk or heavy cream
  • Sea salt and fresh ground black pepper to taste
4.5/5 (15 Votes)

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You can't taste the zucchini, it's added to create the perfect moist and tender texture

  • OAT TOPPING:
  • 1 large zucchini (courgette)
  • 4 apples
  • 2 cups almonds, ground
  • 1 cup buckwheat or brown rice flour
  • 1/4 cup almond milk
  • 1 tablespoon coconut oil
  • 1/2 cup raw agave syrup
  • Handful dates
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla essence
  • 1 cup oats
  • 1 cup pecans
  • 1/2 cup almonds
  • 2/3 cup dates
  • 1 tablespoon coconut oil
  • 2 tablespoons raw agave syrup
4.4/5 (10 Votes)

By

from Hickory Street Cafe in Abilene

  • Mix together:
  • 2 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon cinnamon (heaping)
  • Mix together:
  • 1 1/2 cups sugar
  • 1 tablespoon vanilla
  • 3 eggs
  • 3/4 cup oil
  • 1.5-2 cups fresh zucchini, grated
4.1/5 (7 Votes)

By

75 cal per serv

  • 1 tsp olive oil
  • 1 medium zucchini, grated
  • 1 garlic clove, minced
  • 1/2 tsp fresh thyme leaves
  • salt and pepper
  • 1/2 cup ricotta
  • 1 tbsp lemon zest
  • 2 tsp lemon juice
5/5 (2 Votes)

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1. Preheat oven to 425 degrees

  • 2 medium zucchini
  • olive oil
  • 1/2 cup flour
  • 3/4 tsp. garlic salt
  • 2 tsp. Italian seasoning
  • 2 eggs
  • 2 tbsp. milk
  • 2 cups bread crumbs
4.3/5 (15 Votes)

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