Sentences with phrase «of zucchini»

You are a genius — who would have thought we could make such amazing noodles out of zucchini?

So we've been making lots of zucchini bread.

Perfect timing with lots of zucchini in the house, so I made these.

While I haven't tried it yet, I'm betting this dressing would be great on top of this zucchini noodle bowl or this spicy salmon pasta salad.

Place a circle slice of zucchini in each cup.

Amazing... I think I liked it even better than a regular slice of zucchini bread because it had all of those crispy edges.

I made a triple batch of the pesto expecting a crowd of 25 - 30 but used vegetable pasta instead of zucchini noodles.

What an interesting take to make a sugar crust like this... I am a big fan of zucchini bread... this looks scrumptious.

The only change I made was to add an extra 3/4 cup of zucchini into the batter, just because we have lots in our garden.

Or, you can sprinkle a little bit of onion powder or garlic powder on top of the zucchini slices before cooking.

Maybe alternating the layers of zucchini with noodles would be an interesting variety if you want it a little firmer.

Fold the bottom layer of the zucchini strips over the filling and into the center so that they are overlapping.

I love curry and I love chips so I'll have to make these although I'm at the end of my zucchini in the garden for this year.

Seeing as we have an abundance of zucchini from our garden, I am definitely going to be making these very soon!

These look great... love the addition of zucchini in here!

I just got a ton of zucchini from my garden so this bread will most definitely be made.

Are you still getting lots of zucchini from your garden?

It's funny because there are millions of zucchini recipes out there and I always wonder «what should I do with it?»!

It's a very easy sweet oatmeal made of zucchini, banana and raw cacao.

In a skillet on medium heat add 1 - 2 tablespoon of vegetable oil, when oil gets hot place 1 tablespoon full of zucchini batter.

You can use cucumbers in place of the zucchini, and raw fennel is always a nice addition as well.

Instead of pasta or rice, this Whole 30 - approved seafood casserole starts with thick ribbons of zucchini.

While the dish was not super flavorful, I think that the flavor of the zucchini came through nicely.

It might seem healthy to have a piece of zucchini bread for breakfast, but sometimes those low - sugar baked goods are loaded with fat in the form of butter or oil.

Growing up, my father had a huge garden in our back yard, so I started dealing with an abundance of zucchini at a young age.

To assemble take one piece of the toasted bread and spoon a small amount of the zucchini mixture on top of it.

Now press both sides of the zucchini into the breadcrumbs.

I've been seeing the idea of zucchini as a replacement for pasta in several cookbooks.

Top with half of zucchini mixture and half of ricotta mixture.

Cut the ends off of the zucchini, and slice each into sticks that are about 1/4 - inch thick and 3 inches long.

We have a bunch of zucchini from my grandparents (they have them in their garden) so we'll have to make this pizza crust!

This takes some of the moisture out of the zucchini so that the lasagna isn't watery.

Arrange half of the zucchini slices in the pan.

In the past when I have used zucchini in baked recipes, I have had to squeeze the moisture out of the zucchini before adding it in to the mixture.

Love the use of zucchini for a flavorful, gluten - free option and how easily this comes together!

Which also made me think of the zucchini bread pancakes — I wonder if they'd make a good waffle!

I've also been making loaf after loaf of zucchini bread which led to the creation of this recipe whose secret lies in the mashed avocado used in place of the fat.

I have a bumper crop of zucchini I am trying to eat my way through, but if these freeze well I will do that.

Love the combination of the zucchini muffins with the coconut whipped cream!

I used pumpkin instead of potato and, also added chunks of zucchini.

The light taste of zucchini makes this a perfect soup for the warmer months.

The raw food version of zucchini spaghetti is very different than the classic Italian version, since the zucchini actually is the spaghetti.

So we have a ton of zucchini growing and this is one I will definitely try, sounds great.

Save 3/4 cup of the zucchini flesh and chop into small pieces.

These are great (I never tire of zucchini recipes) and I love, love all things mini.

This revamped recipe uses a bed of zucchini in place of pasta, adding vitamins and cutting carbs!