Supplement store-bought pasta with sliced zucchini and a tangy balsamic drizzle to make it taste gourmet (rather than just OK). Crunchy chopped almonds are an ideal contrast to the fork-tender zucchini half-moons in this 30-minute meal.
If you have five minutes, you have all the time you need to prep this quick and easy dinner recipe for the oven. Wrap portions of pork tenderloin in thin slices of zucchini to seal in the the juices and add an elegant look. While we call for topping with basil pesto, you could also try blending a bit of zucchini into the herb sauce for an extra splash of squash flavor.
Tip: Serve with quinoa, brown rice, or orzo to round out this simple summer supper.
Zucchini ribbons get a starring role atop these lean bison burgers, but the real showstopping squash in this burger recipe is a little more incognito. Fold in a cup of cooked chopped zucchini with the meat before tossing the patties on the grill for supremely juicy and tender results.
Squash isn’t always the easiest sell for kids, but no negotiating is required to get them to dig in to this zucchini noodle casserole. Ask your little sous chefs to help choose and place their favorite pizza ingredients on top to customize this one-dish dinner.
There’s no wrong time to serve this speedy recipe, which can be completely vegetarian if you swap in vegetable broth for the chicken broth. The piles of creamy polenta and sliced squash make it dinner-appropriate, while the addition of eggs makes it equally appealing at breakfast. Since it’s ready in 40 minutes, you’ll have time to pull together this fresh zucchini recipe before—or after—a busy weekday.
Craving curly fries—but not all the fat and calories that come along with them? Spiralize a spud, oven-fry the curlicues, and use them as a garnish on this refreshing zucchini-tomato salad. Kids big and small will enjoy twirling the zoodles in this simple yet showy starter.
Caramelize veggies, including zucchini, onions, and tomatoes, to bring out their natural sugars and turn them into something your family will crave. Start this 30-minute summer frittata recipe by searing slabs of zucchini to caramelized perfection, then layer on the tomatoes, eggs, cheese, and walnuts. The result: a savory pie that’s just as delicious right out of the oven as it is reheated the next day.
Use this six-ingredient supper recipe—a twist on more standard stuffed peppers—to clean out your refrigerator. Choose chicken or turkey, any variety of steamed veggies, and your favorite cheese to stack inside each squash “boat.” This low-carb recipe needs only 10 minutes in the oven before hitting your plate!
Chef's secret: Toss zucchini with salt and allow to stand for 20 minutes to coax out some of the moisture. Pat dry, then stir-fry in garlicky olive oil for crunchy squash coins to serve alongside your entree.
Tip: Sprinkle with fresh mint or basil just before serving to add another layer of garden goodness.
Three parts carrot and two parts zucchini make these nutty dessert bars moist and surprisingly light. Many baking recipes take hours, but not this hidden-vegetable dessert. It bakes in 25 minutes.
Fan Rave: “These are delicious. My husband and I ate the whole batch in about two days.” — Jessica, BHG.com home cook
Dinner in 30 is good, but dinner in 20 is even better. That’s what this protein-rich dinner delivers—plus a half zucchini per serving to ensure your family gets their vitamin fix. Toss together a fruit salad to serve on the side to cover all your nutrition bases.
Two ounces of spaghetti might look and sound like a skimpy portion, but that’s the true serving size. (Go ahead—check the back of the box!) Bulk up each bowl with a handful of zucchini noodles for a cheesy pasta recipe that actually satisfies.
At first glance, this dessert looks like a classic chocolate brownie recipe. Take a peek at the ingredients list, however, and you'll be clued in to the surprising nutrition-boosting ingredients. Mashed banana and shredded zucchini make the bars moist, while whole wheat flour and flaxseeds add fiber.
There’s a lot-ke to love about these shredded vegetable pancakes. They have just 31 calories each and cook in 5 minutes. Plus, opting for fresh shredded zucchini instead of shredded potatoes cuts down on the carb count.
Single-serving, cheese-topped casseroles are a surefire way to coax picky eaters into noshing on veggies. Slice up a mix of yellow summer squash and zucchini and alternate around the casserole for an eye-catching striped look.