If you are looking for a wonderful summer vegetable that is low in calories and cholesterol than look no further than these zucchini recipes. Many times you'll find zucchini mixed in with squash, but today we are going to get creative and change things up for your summer dishes. Whether you pick them right from your garden or buy them at the farmer's market, you'll be sure to enjoy one of these** 8 Delightful Zucchini Recipes** all season long...
/filters:quality(70)/content/diet/2012/06/zucchinicorncakes_453x340.jpg "Zesty Zucchini Corn Cakes...")
If you are looking for a veggie version of crab cakes, this delightful zucchini recipe might just be what you're looking for. I bet this would be a tasty treat to enjoy in the morning and even one the kids might like. If you are a vegan, you may want to substitute the dairy product ingredients with soy, but I'm sure it will come out just as tasty.
Recipe Ingredients:
• 1 cup grated zucchini • 1/2 cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed • 1/4 cup chopped onion • 1 egg • 1 cup Original Bisquick® mix • 1 tablespoon milk • 3/4 teaspoon salt • 1/2 teaspoon pepper • Vegetable oil for cooking, if desired • 1/3 cup sour cream • 1 cup cherry tomatoes, quartered • Fresh basil sprigs, if desired
Directions:
• In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper. • Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides. • Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.
Source: BettyCrocker
/filters:quality(70)/content/diet/2012/06/apple-zucchini-salad_453x453.jpg "Apple and Zucchini Salad...")
I've been eating a lot of salads lately and I'm looking for some creative yet healthy recipes to make the idea of "salad" less boring. I love cucumbers, but have never thought of putting zucchini in my salad until seeing this recipe. I remember eating zucchini when I was younger, but it was mostly as a side dish mixed in with yellow squash. I'm really looking forward to making **zucchini recipes **as the main dish, especially since they are healthy ingredient to enjoy.
Recipe Ingredients:
• 1/3 cup vegetable oil • 2 tablespoons white wine vinegar • 1 tablespoon lemon juice • 1 teaspoon sugar • 1 teaspoon dried basil • 3/4 teaspoon salt • 1/4 teaspoon freshly ground pepper • 2 large Red Delicious apples, diced • 1 large Granny Smith apple, diced • 1 green bell pepper, cut into thin strips • 2 small zucchini, thinly sliced • 2 cucumbers, peeled and thinly sliced • Leaf lettuce
Directions:
• Combine oil and next 6 ingredients in a jar; cover tightly, and shake vigorously. • Combine apple and next 3 ingredients; toss with dressing. Serve on individual lettuce-lined serving plates.
Source: MyRecipes
/filters:quality(70)/content/diet/2012/06/zucchinibread_453x453.jpg "Yogurt Zucchini Bread...")
Besides eating zucchini with squash, I also remember my mom baking a wonderful zucchini bread that we would always ask her to make. I haven't yet tried to make it on my own, but I would love to try this zucchini recipe that is a twist on the original favorite featuring Greek yogurt and walnuts.
Recipe Ingredients:
• 1 cup walnut halves (4 ounces) • 2 cups all-purpose flour • 1/2 teaspoon baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 3/4 cup plus 2 tablespoons sugar • 2 large eggs • 1/2 cup vegetable oil • 1/2 cup fat-free plain Greek yogurt • 1 cup coarsely grated zucchini, from about 1 medium zucchini
Directions:
• Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool. • In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
Source: MyRecipes
/filters:quality(70)/content/diet/2012/06/zucchini-soup_453x453.jpg "Zucchini and Avocado Soup...")
Sometimes we just have those days when we want a nice bowl of homemade soup to comfort and fill us, but in the summer you really don't want something too hot and thick. That's why this zucchini recipe, that turns avocado, vegetable broth, and zucchini into a chilled soup, is the refreshing summer meal you need that will give you that soup feeling you've been craving. I love the soup ingredients as well as the cucumber salsa topping that completes this adorable little dish.
Recipe Ingredients:
• 3 cups chopped zucchini (about 2 medium) • 1/2 cup thinly sliced green onions, divided • 1 (14-ounce) can vegetable broth (such as Swanson) • 1 1/4 cups diced seeded peeled cucumber (about 1 large) • 1 tablespoon chopped fresh cilantro • 3 tablespoons fresh lime juice, divided • 1/2 teaspoon salt, divided • 3/4 cup diced peeled avocado (1 medium) • 3/4 cup low-fat buttermilk • 1/4 teaspoon ground cumin
Directions:
• Combine zucchini, 1/4 cup green onions, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 to 7 minutes or until zucchini is tender. Remove from heat; cool 30 minutes. • While zucchini mixture cools, combine remaining 1/4 cup green onions, cucumber, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl; toss well. Cover and chill. • Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado, buttermilk, and cumin in a blender, and process until mixture is smooth. Cover and chill at least 2 hours. Pour soup into bowls, and top with cucumber salsa. Serve chilled.
Source: MyRecipes
/filters:quality(70)/content/diet/2012/06/eightballzucchini_453x453.jpg "Eight-Ball Zucchini Parmesan...")
Has a vegetable ever looked this delicious! What's even better about this tasty little zucchini recipe is that it's only 67 calories! These would make a wonderful summer appetizer for a bar-be-que, especially if you are looking for something easy and quick.
Recipe Ingredients:
• 1 (1-ounce) slice French bread, torn into small pieces • 6 eight-ball zucchini (about 1 1/2 pounds) • 1/2 cup packed spinach leaves • 8 basil leaves • 2 garlic cloves, minced • 1 small onion, peeled and quartered (about 5 ounces) • 3/4 teaspoon olive oil • 1 cup chopped plum tomato • 1/2 teaspoon salt • 1/4 cup (1 ounce) grated fresh Parmesan cheese • Flat-leaf parsley sprigs (optional)
Directions:
• Preheat oven to 350°. • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside. • Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside. Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels. • Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl. Place spinach, basil, garlic, and onion in food processor; process until finely chopped. • Heat olive oil in a large nonstick skillet over medium heat. Add spinach mixture; cook 3 minutes, stirring occasionally. Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally. Remove from heat; stir in breadcrumbs. • Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture. Sprinkle evenly with cheese. Bake at 350° for 20 minutes or until cheese melts. Garnish with parsley, if desired.
Source: MyRecipes
/filters:quality(70)/content/diet/2012/06/zucchinitart_453x340.jpg "Zucchini Tart...")
What I love about these zucchini recipes is that many of them can be eaten for breakfast, lunch, or dinner like this colorful zucchini tart. If you thought the last recipe was an easy one, it couldn't get any easier than putting pie crust in a pan, laying the ingredients on top, and then baking it for 22 to 28 minutes! To get your kids excited about this dish, why not add some marinara sauce to the mixture and call it a pizza!
Recipe Ingredients:
• 1 Pillsbury® refrigerated pie crust, softened as directed on box • 1 cup ricotta cheese • 2 tablespoons chopped fresh basil leaves • 2 cloves garlic, finely chopped • 1/4 teaspoon salt • Freshly ground pepper to taste • 2 small zucchini, thinly sliced • 4 medium tomatoes, thinly sliced • 1 tablespoon olive oil • 1/4 cup shredded Parmesan cheese (1 oz)
Directions:
• Heat oven to 400°F. Press pie crust in bottom and halfway up side of 9-inch tart pan. • In small bowl, mix ricotta cheese, basil and garlic. Add salt and pepper. Spread over bottom of crust. Arrange zucchini and tomato slices over cheese mixture. Drizzle with oil. Sprinkle with Parmesan cheese and additional salt and pepper to taste. • Bake 22 to 28 minutes or until crust edges are golden brown. Cut into 8 wedges.
Source: BettyCrocker
/filters:quality(70)/content/diet/2012/06/zucchini-lasagna-_453x453.jpg "Zucchini Eggplant Lasagna...")
Zucchini and eggplant in lasagna; sounds pretty interesting and I'm intrigued to try it out! If you are a lover of all three ingredients, what's not to love about this delectable looking **zucchini recipe. **With it being a meatless lasagna, vegetarians who like eggplant might enjoy trying out this recipe.
Recipe Ingredients:
• 1 large eggplant, cut crosswise into 1/4-inch-thick slices • 3/4 teaspoon salt, divided • 2 teaspoons olive oil • 3/4 cup chopped onion (about 1 medium onion) • 3 garlic cloves, chopped • 3/4 teaspoon freshly ground black pepper, divided • 1/2 teaspoon chopped fresh oregano • 1/8 teaspoon ground red pepper • 1 (28-ounce) can crushed tomatoes • 1 cup fresh basil leaves, chopped • 1 cup (8 ounces) part-skim ricotta cheese • Cooking spray • 1 (8-ounce) package precooked lasagna noodles • 2 medium zucchini, cut into 1/4-inch-thick slices • 2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese
Directions:
• Preheat oven to 350°. • Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes. • Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally. • Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.
Source: MyRecipes
/filters:quality(70)/content/diet/2012/06/zucchiniturkey-burgers_453x453.jpg "Turkey Burger with Zucchini...")
Why have just a plain turkey burger when you can add in zucchini and carrots to create a healthy burger without the kids even knowing they are eating their veggies! For a filling meal like this one, 303 calories isn't bad at all. Throw them on the grill, pour some wine, and you are all set to enjoy a delightful summer meal.
Recipe Ingredients:
• 3/4 pound ground turkey • 1 medium zucchini, grated • 1 medium carrot, grated • 2 cloves garlic, finely chopped • 3/4 teaspoon dried thyme • 3/4 teaspoon kosher salt • 1/4 teaspoon black pepper • 1 large egg • 3 tablespoons olive oil • 4 slices crusty bread • 4 small leaves Boston lettuce • 4 tablespoons mayonnaise (optional) • 2 teaspoons fresh lemon juice (optional)
Directions:
• Heat broiler. • In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties. • Heat 1 tablespoon of the oil in a large skillet over medium heat. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side. • Meanwhile, place the bread on a baking sheet and brush with the remaining oil. Broil until golden brown and crisp, about 1 1/2 minutes. Transfer the bread to individual plates. Top with the lettuce leaves and burgers. If using, combine the mayonnaise and lemon juice in a small bowl and serve with the burgers.
Source: MyRecipes
Don't think of zucchini recipes as just something you put together as a side, as you can see from these recipes zucchini can be the star of your main dish. Whether you are looking for a quick meal for breakfast, a light snack for lunch, or a healthy dish for dinner, you can find it among these tasty and satisfying zucchini recipes. Don't be afraid to get creative with vegetables. Try these zucchini recipes and share with us what you like about them.
Top Photo: BettyCrocker
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