There are countless ways to cook and eat zucchini. It isn’t hard to incorporate it into nutritious vegetarian and vegan meals whether the zucchini is the star ingredient or one of a mix of veggies.
Zucchini can be cut into thin ribbons, diced and also transformed into zoodles. It is amazing how many different dishes can be created with a single vegetable.
With toasted pine nuts, feta cheese and white wine vinaigrette, this easy zucchini salad is a reminder that not all salads need leafy greens.
Because it’s packed with arugula, green beans, red onions and balsamic vinaigrette, this roasted tomato zucchini squash pasta salad is all about the veggies.
Together with crumbled feta and lemon vinaigrette, this roasted broccolini zucchini pasta salad is a fresh spring to summer vegetarian side or main dish.
I season this parmesan roasted zucchini in a blend of onion powder, garlic powder and red pepper flakes. After that, I roast it in the oven until the sliced zucchini turns golden brown.
With just 9 ingredients, this balsamic zucchini tomato bake is easy to make. Also, you can combine the veggies with pasta or grains to stretch them into another meal.
There are lots of things you can do with a sheet pan of zucchini, peppers and squash including using them in roasted vegetable lemon tahini couscous. You can also serve it as a vegan main.
Roasting the veggies side-by-side on a single sheet pan makes this 30-minute tomato zucchini orzo a simple recipe. It just needs a few spoonful of pesto stirred in to finish it.
There’s no better way to celebrate peak summer vegetables than with no-cook zucchini noodles and cherry tomatoes with pesto and mozzarella.
Mint leaves give the basil pesto in this grilled corn zucchini and mint pesto pasta a fresh herby bite. It has both arugula and torn mozzarella stirred in, too.
This roasted eggplant zucchini tomato stew is warm and hearty with potatoes. I season it with a mix of oregano, paprika and cumin. After that, I finish the stew with a sprinkle of crumbled feta.
Sweetened with maple syrup and made with Greek yogurt, these lighter zucchini muffins with chocolate chips have a chai-inspired blend of spices including cinnamon, ginger and cardamom.
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