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This is a great recipe to use all that zucchini from your garden, cheesy and delicious!
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Simmer zucchini, Italian sausage, and canned tomatoes in a slow cooker for a hearty, weeknight meal.
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This panini is giving the BLT a serious run for its money.
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Zucchinis, Parmesan cheese, garlic, and paprika make these ultimate zucchini fries, that are so easy to make, and carb-conscious as well!
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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This vegetarian Mexican sandwich recipe has breaded, fried zucchini, queso fresco, refried black beans, salsa, and jalapeños.
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Chicken breasts are stuffed with a savory zucchini and Swiss cheese stuffing and baked until golden brown in this family-friendly recipe.
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A lighter vegetable lasagna has strips of zucchini instead of noodles. Seasoned Italian crumbs and plenty of Parmesan cheese bring the flavor.
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Skip the pasta with this homemade primavera made with grape tomatoes, bell pepper, and cheese that uses spiralized zucchini as its noodles.
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Zucchini bread is made a little healthier with whole wheat flour, wheat bran, and applesauce used in the batter.
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This spiced zucchini-walnut bread is especially light in texture, owing to the easy process of extracting the extra liquid from the zucchini before mixing it in. This recipe yields two loaves, and they will be gone before you know it.
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This recipe for zucchini gazpacho made with cucumbers, basil, and cream is a green twist on the tradition tomato-based gazpacho.