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The best zucchini recipes - 295 recipes

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Preheat oven to 350 degrees

  • Cream Cheese Drip Frosting (optional):
  • 2 cups sugar
  • 1 cup unsalted butter, melted, or canola oil
  • 3 eggs
  • 1/4 cup fresh orange juice
  • 2 1/2 teaspoons pure vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon
  • Pinch of cloves
  • 2 cups shredded carrots
  • 1 cut shredded zucchini (unpeeled)
  • 1/2 cup plumped yellow raisins
  • 1 cup finely diced, peeled apples
  • 1/2 cup walnuts, chopped (optional)
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 to 3 cups confectioner's sugar
  • Orange juice, as required
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'I made this dish for my Women's Health Initiative Group at our local university, and everyone just loved it,' info...

  • 4 small zucchini, thinly sliced
  • 1 medium tomato, seeded and chopped
  • 1/4 cup pitted ripe olives, halved
  • 2 tablespoons chopped green onion
  • 4 teaspoons olive or canola oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
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Preheat oven to 350°F. Whisk together eggs and salt

  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon canola oil
  • 1/2 cup onion, chopped
  • 1 cup zucchini, coarsely shredded
  • 1/2 cup Swiss cheese, shredded
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Zucchini cookie may sound a bit odd for some but the cookies are bomb! They are so good they will have you coming b

  • 2 cups drained and grated zucchini
  • 4 cups flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 cup oil
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
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Souffle'

  • 1 lb Zucchini
  • 1 lge Onion
  • 1 cup Bisquick
  • 1/2 cup Oil
  • 4 Eggs
  • Salt & Pepper to taste
  • 1/4 packet of Sweet & Low
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Preheat oven to 350 degrees Whisk baking powder, sugar, salt, pepper, thyme and 3 1/4 cups flour in a large bowl

  • 3 Tablespoons baking powder
  • 3 Tablespoons sugar
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon finely chopped thyme
  • 3 1/4 Cups AP flour, plus more for surface
  • 3/4 Cup (1 1/2 sticks) cold, unsalted butter, diced
  • 1 Cup cold heavy cream, plus more for brushing
  • 2 Medium zucchini, coarsely grated, excess liquid squeezed out
  • 5-6 Ounces Gruyère cheese, diced into small 1/4 inch pieces
  • Flaky sea salt (Maldon is nice)
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1 Wash and dry all produce

  • 12 ounce
  • Chicken Breast
  • 0.25 cup
  • Parmesan Cheese
  • (ContainsMilk)
  • 1 unit
  • Roma Tomato
  • 0.25 cup
  • Panko
  • (ContainsWheat)
  • 1 tablespoon
  • Italian Seasoning
  • 4 ounce
  • Fresh Mozzarella
  • (ContainsMilk)
  • 1 unit
  • Zucchini
  • 1 unit
  • Lemon
  • 3 ounce
  • Orzo
  • (ContainsWheat)
  • 4 teaspoon
  • Olive Oil*
  • unit
  • Salt*
  • unit
  • Pepper*
  • 0.25 ounce
  • Parsley
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1. Use a peeler to thinly slice zucchini into “linguini” noodles

  • For the zucchini “linguini”:
  • 2 zucchinis, peeled
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 chicken breast, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • For the creamy sauce:
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 cup chicken broth
  • 1/2 cup Greek yogurt
  • 1/2 cup parmesan cheese, grated
  • 1/2 teaspoon dried basil
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8 servings

  • Enchilada Sauce:
  • 24 oz tomato sauce
  • 2 tsp taco seasoning
  • I tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • Chicken:
  • 1.5 PD skinless breast
  • 1/2 taco seasoning
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Casserole:
  • 3 large zucchini, cut lengthwise in 1/8" thick pieces
  • 3 Tbs quinoa, uncooked and divided
  • 1.5 cups (6 oz) shredded cheese (moz, cheddar, etc)
  • .5-1 jalapeño pepper seeded and diced
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Using a spiralizer or mandolin, make zucchini noodles and set them aside

  • 3 medium zucchini (about 1 1/2 pounds)
  • 4 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1″ pieces
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt, divided
  • 1/4 teaspoon ground black pepper
  • 1 cup cherry tomatoes
  • 2 teaspoons seeded, minced jalapeño
  • Juice of 1 medium or 1/2 large lime
  • 3/4 cup cilantro, chopped
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1. cast iron skillet: add oil and garlic 2

  • garnish:
  • chicken cubes
  • 1 tsp. olive oil
  • 1 clove garlic (crushed)
  • 1/4 tsp. salt
  • pepper
  • zucchini cut into half moon
  • grape tomatoes (halved)
  • basil and parm
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In large pan of boiling water, cook zucchini 2 min

  • 1 lb. sliced zucchini
  • 1 lb. Jerusalem artichokes, cut in 1/4"rounds
  • 2 T butter
  • 1 t thyme
  • 2 chopped garlic cloves
  • 2 med. red peppers, cut in 1" chunks
  • 2 T olive oil
  • 1 t lemon peel
  • 1/4 t salt
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