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Top Rated Zucchini Recipes
Potato chips are extremely dangerous to your weight-loss goals because it is almost impossible to only eat one serving. How many times have you found yourself staring at an empty bag of chips with greasy, salty fingers wondering what just took place? Because of their crunch and high fat content, chips are quite addictive, and popping open a bag will usually lead to mindless munching. This is a dangerous habit because most potato chips are very high in sodium and trans fats like partially hydrogenated oils. Also, many contain genetically engineered ingredients that could be detrimental to your overall health. Before you know it, you will start to see the backlash on your backside. Instead of trying to challenge the chips to a portion control duel, my advice is to not even pick up the bag in the first place. Instead, bake up a few batches of these baked veggie chips and go to town! This recipe is provided by Jennifer Leah Gottlieb. View Recipe
Calories 261, fat 12 g, carbs 16 g, fiber 3 g, protein 24 g
Looking for a low-carb alternative to the traditional slider? These sliders can be made with turkey or chicken. Swap out buns for thick slices of zucchini.This recipe provided by My Wellness Solutions.View Recipe
Lasagna is a family favorite, and this recipe uses garden fresh zucchini to make it a light and delicious dish. This is a great gluten-free recipe and is perfect for when you're craving Italian. You can also add sautéed zucchini or other fresh garden vegetables into your meat sauce for even more nutrition.Click here to see more recipes on Cindy's TableView Recipe
Along with tomatoes and mozzarella, zucchini is another popular summer ingredient, and this recipe combines them all. Make these savory zucchini cakes from all of the abundant squash, and then stack them up with tomatoes, mozzarella, and basil for a delicious dinner.
One morning, I literally took this out of the oven about 15 minutes before I had to leave for work. It was too hot to slice, so I just wrapped it in foil and dish towels to transport it to work.
Once I got to work, one of the attorneys asked what I had. I told her it was quiche and when I said it had corn and green chiles in it, I think in the back of her head, she was like "Um, no thanks!" But she skipped breakfast. I told her if she didn't like it I wouldn’t be offended.
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Growing up, my grandfather would grow zucchini in his backyard, so one dish that automatically transports me to those summer visits with him is zucchini pancakes. Like my grandfather's recipe for meatballs, the key to these zucchini pancakes is knowing when the batter "feels" right — the ratio of shredded zucchini to flour to eggs is based much more on texture then on an exact measurement of ingredients. If you're using three zucchini, start with two eggs and a quarter cup of flour, then add from there until the mixture is just bound together. View Recipe
Use your summer zucchini to make these delectable vegetable pancakes that are topped with feta cheese.
Try this Turkish recipe for zucchini pancakes from chef Galip Ozbek of Savann Restaurant located in New York City's Upper West Side. They're full of minty flavor and a snap to prepare. The feta is optional, but it does add a nice salty tang to the batter.
Crispy, oven baked zucchini sticks will make you forget about that French potato thing.View Recipe