Zucchini Pancakes - A traditional fluffy pancake recipe with a touch of
fresh zucchini for a nutritional boost and a fun way to use up summer produce.
Not exact matches
The bolognese sauce
for this
zucchini noodle spaghetti is homemade, so it does take a bit longer, but it's well worth the effort
for fresh, herby goodness.
Zucchini Ribbon and Ricotta Pizza fits the bill
for a delightfully light,
fresh and tasty pizza.
This healthy and flavorful chicken curry dish comes together with a vibrant mixture of spices,
fresh vegetables and is served over
zucchini noodles
for a fun and unique way to get more veggie - power into your meal time.
Use mushroom caps and
zucchini rounds instead of dough
for a
fresh spin on pizza night.
This
Zucchini, Pea & Mint Salad is
fresh and healthy, ridiculously easy to make, and makes a gorgeously festive side dish
for your holiday parties.
-LSB-...] & Dishes: Tomato
Zucchini Frittata Healthy Eats: The
Fresh -
for - Once Tomato Sweet Life Bake: Pico de Gallo Zaika Zabardast: Grilled Tofu and Sun - Dried Tomato Pesto Sandwich Thursday Night Dinner: Tomato and -LSB-...]
Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food
for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite
Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with
Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts
Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
FOR THE
ZUCCHINI 3 tablespoons fresh lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thic
ZUCCHINI 3 tablespoons
fresh lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup olive oil 2 medium
zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thic
zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick slices
Serve with
fresh cut veggies, oil - free tortilla chips, grilled
zucchini slices, use it in a soup or stew, or even serve it as a dip
for roasted sweet potato fries — yum!
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced
fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large
zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan,
for serving Optional:
fresh bread
for toasting Parsley
for garnish.
A Paleo and gluten - free
fresh asparagus salad with smoked salmon,
zucchini ribbons, and radishes on crisp greens with a to - die -
for sesame miso dressing.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons
fresh lemon juice (from 1 lemon) 1 Tablespoon minced
fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables
for skewering: choose your favorites like
zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked
for 30 minutes in water
Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium
zucchinis 3 - 4
fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas
for serving and dipping
They've got tons of good stuff inside too — eggs, cream, shredded cheese, crispy bacon and lots of
fresh sautéed veggies like
zucchini, mixed bell peppers, green onion and garlic with a touch of
fresh thyme
for garnish.
for grilled summer vegetables 1 small italian eggplant (about 2 cups when cut into big cubes) 1 small
zucchini (about 2 cups when cut into big cubes) 1/2 small red onion (1/4 of a large red onion) 3/4 cup cherry tomatoes 4 sprigs
fresh thyme, leaves stripped
Quinoa (1 cup), rinsed and soaked
for an hour
Fresh parsley (1/2 bunch), chopped
Fresh dill (1/2 bunch), chopped
Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow
zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as
zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
Marathoner's
Zucchini Ribbon Lasagna (Just 2 Sisters)-- This healthy recipe for picky eaters uses zucchini strips in place of some of the noodles to create a fresh and filling lasagna
Zucchini Ribbon Lasagna (Just 2 Sisters)-- This healthy recipe
for picky eaters uses
zucchini strips in place of some of the noodles to create a fresh and filling lasagna
zucchini strips in place of some of the noodles to create a
fresh and filling lasagna recipe.
INGREDIENTS 1 recipe pizza dough extra virgin olive oil,
for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly sliced as possible summer vegetables (
zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional)
fresh mozzarella, thinly sliced freshly grated Parmesan cheese
fresh basil, julienned
For the noodle bowls: 3 - 4 summer squash (yellow squash or
zucchini work well) Toppings that I used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken,
fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze
for a quick lunch or dinner
for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when
fresh and cut up and freeze the extras
for making chili in the fall / winter); 1 or 2
zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
So, I apologize
for the delay, but I'm finally sharing this
fresh and tasty summery meal of
zucchini noodles, herbs, and almond chicken!
Our recipe
for vegetable lasagna is made with
fresh tomatoes, eggplant,
zucchini, mushrooms and mozzarella.
1/2 package gluten - free rice pasta 3 medium sized
zucchinis 4 tomatoes + Italian seasoning such as basil, oregano, salt and pepper OR your favourite dairy free Margherita sauce
fresh herbs
for topping such as basil or
fresh thyme (I used thyme)
For the filling, you'll need red onion,
zucchini,
fresh corn, pineapple, garlic, and jalapeno.
Try the recipe plain
for a sweet banana -
zucchini flavor, or add in chocolate chips or
fresh blueberries.
I made this last night and subed cilantro
for dill, asparagus
for zucchini, lime
for lemon, left out the sesame seeds and served it cold with cajun BBQ shrimp and
fresh corn on the cob.
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish
zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs
fresh thyme Salt and pepper Few tablespoons soft goat cheese,
for serving
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small
zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese
for garnish
Fresh Italian parsley leaves
for garnish
I had some
fresh zucchini from my Farmer's Market box last week that I needed to use so I went searching online and found this super easy raw food recipe for Lemon Dill Zucchin
zucchini from my Farmer's Market box last week that I needed to use so I went searching online and found this super easy raw food recipe
for Lemon Dill
ZucchiniZucchini Chips.
Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked
for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon
fresh oregano — minced 1 tablespoon
fresh basil — minced 1 tablespoon
fresh dill or lemon thyme — minced 1 teaspoon salt 2
zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — sliced
For orzo 1 cup whole wheat orzo 1 zucchini, trimmed, quartered lengthwise and deseeded 3 tablespoons plus 1 teaspoon olive oil 3 garlic cloves, peeled and smashed 1/4 teaspoon kosher salt plus more for cooking water and seasoning 1/4 teaspoon black pepper plus more for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sli
For orzo 1 cup whole wheat orzo 1
zucchini, trimmed, quartered lengthwise and deseeded 3 tablespoons plus 1 teaspoon olive oil 3 garlic cloves, peeled and smashed 1/4 teaspoon kosher salt plus more
for cooking water and seasoning 1/4 teaspoon black pepper plus more for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sli
for cooking water and seasoning 1/4 teaspoon black pepper plus more
for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sli
for seasoning 4 ounces goat cheese, crumbled 1/4 cup
fresh basil, thinly sliced
Ingredients: 300 g kamut short pasta 1 large cup
fresh fava beans 1 large bunch asparagus 1 garlic clove
For the creamed
zucchini 3 medium
zucchini, peeled and stems removed a large handful of peeled almonds a handful of
fresh basil grated zest of 1 lemon 4 tablespoons extra virgin olive -LSB-...]
Ingredients 120 g
fresh fava beans, shelled 150 g
zucchini, cleaned 2 tablespoons extra virgin olive oil 2 teaspoons raw almond butter 2 tablespoons lemon juice a small handful of
fresh dill, cleaned whole sea salt, just enough to taste freshly ground white pepper, to taste 50 g sun - dried tomatoes, soaked in filtered water
for -LSB-...]
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small
zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped
fresh basil leaves or parsley Whole
fresh basil leaves (
for garnish)
For the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of red leaf lettuce and a little arugula for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnu
For the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of red leaf lettuce and a little arugula
for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnu
for spiciness, crispy radishes,
fresh peas and fava beans, I added in some raw
zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnuts.
For the salad: 1 1/2 lbs
zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup
fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
1 large
zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced
fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon
fresh thyme leaves 1/2 cup dry white wine 1 cup
fresh or frozen corn, thawed 1 cup shelled
fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more
for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges
I picked out some bright,
fresh raspberries and blueberries and some crisp, green Romaine lettuce
for the recipe (and also some peaches and
zucchini for myself).
For salad 2 medium
zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf lettuce, washed and torn into pieces 1 handful
fresh mint leaves, roughly chopped 1 handful
fresh cilantro, roughly chopped 2 medium carrots, peeled and grated
4 metal, bamboo or wooden skewers 1 lb
fresh tuna fillet (1 inch thick)-- cut into 16 even - sized cubes 1 small
zucchini — cut into diagonal slices Onion slices — cut into 16 even - sized squares 2 bell peppers — cut into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon wedges
for serving) 2 tablespoons finely chopped
fresh flat - leaf parsley 1 tablespoon chopped
fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon
fresh ground black pepper
If you want to go
for totally
fresh version, skip legumes and chop up some romaine lettuce,
zucchini, onions, corn, drizzle some lime juice over it and you are good to go!
The idea of stuffed
zucchini boats is
fresh and exceptional
for me and the way you portrayed the whole procedure, i am really inspired by that.
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large
zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon
fresh thyme leaves 1/4 cup chopped
fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon
fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas,
for garnish (optional)
For serving 2 tablespoons olive oil 1 garlic clove, minced 1 cup halved cherry tomatoes 1
zucchini, trimmed and cut into ribbons 4 ounces
fresh mozzarella, torn into pieces 1 tablespoon minced chives 1/2 teaspoon kosher salt 1/4 teaspoon black pepper
Well, why not conquer your craving by exchanging the greasy chips
for some
fresh sliced
zucchini!
I made a pizza
for me and Matt using a 7 - grain crust from Whole Foods and a bevy of
fresh veggies — onions, bell peppers, garlic, and shredded
zucchini on my portion (the bottom right quarter), and mushrooms and Boca grounds on the rest
for Matt.
Greek Turkey Meatballs Ingredients 1 1/4 lbs 93 % lean ground turkey 1 cup grated
zucchini, liquid squeezed out * 2 slices whole wheat bread 1/4 cup seasoned breadcrumbs 1 large egg, lightly stirred with a fork 2 - 3 cloves garlic, pressed or finely chopped 1/4 red onion, grated 1 tbsp dry oregano 1/4 cup
fresh parsley, chopped 2 tsp olive oil kosher salt and
fresh pepper Nonstick cooking spray or olive oil
for cooking 1 batch Tzatziki sauce (recipe below)
Bursting with
fresh flavor, this dairy - free, Paleo fennel pesto makes
for a delicious roasted chicken and craveable pesto
zucchini spaghetti!
Beautiful layers of cherry tomatoes, chickpeas, quinoa,
zucchini, green onion, avocado and lettuce are kept
fresh in a mason jar, just waiting
for you to eat them.