Tag: zucchini

Zucchini Enchilada Boats

Zucchini Enchilada Boats

These are easy to prepare with your favorite taco style meat. I was making tacos with ground beef for my children and wanted a lower carb meal. Feel free to customize the meat, level of spice, and toppings. I enjoyed these zucchini boats over a 

Cheesy Zucchini Steaks

Cheesy Zucchini Steaks

This is a super easy and delicious side dish that takes only minutes to prepare. I baked my zucchini, but you could grill to enhance the flavor if you wanted to. Ingredients: 2 large zucchini sliced in half lengthwise 1 tablespoon hamburger (or other seasoning) 

Roasted Veggie and Meatball Lasagna

Roasted Veggie and Meatball Lasagna

This “pasta” dish is packed with roasted broccoli and cauliflower over a layer of zucchini noodles with Italian meatballs and a ricotta cheese filling mixed throughout. If you are trying to eat more vegetables then this is the dinner for you.

Ingredients:

1 head broccoli cut into bite size florets

1 head cauliflower cut into bite size florets

1 zucchini spiralized into noodles

1 teaspoon garlic powder

30 ounces Marinara sauce

1/2 bag Italian meatballs

4 cups Italian cheese blend

16 ounces part skim ricotta cheese

1 tablespoon Basil paste or fresh basil

1/4 cup grated Parmesan cheese

Directions:

  1. Line a baking sheet with aluminum foil. Preheat oven to 425 degrees.
  2. Arrange broccoli and cauliflower in a single layer.
  3. Spray broccoli and cauliflower with olive oil spray and sprinkle with garlic powder.
  4. Roast for 20-25 minutes.
  5. Mix ricotta, 1 cup Italian cheese, and basil in a medium bowl.
  6. Spread a layer of marinara sauce in the base of a 9×13 dish.
  7. Arrange zucchini noodles in the sauce.
  8. Sprinkle meatballs around the dish.
  9. Place dollops of ricotta around the meatballs.
  10. Pour the roasted broccoli and cauliflower over the meatballs and ricotta.
  11. Pour the remaining sauce over the vegetables.
  12. Sprinkle shredded cheese over the entire dish.
  13. Spray a sheet of aluminum foil with olive oil spray. Cover tightly.
  14. If baking immediately bake for 30 minutes covered and 15 minutes uncovered. If prepping ahead and refrigerating bake for 45 minutes covered and 15 minutes uncovered.
  15. Let rest for 5 minutes before serving.
  16. Enjoy!

Zucchini and Meatball Lasagna

Zucchini and Meatball Lasagna

Every time I make this lasagna I change up the recipe a little.  I have made this with only zucchini noodles and I have made it using a layer or two of no-boil lasagna noodles to add structure. I often use fresh meatballs with Italian 

Dark Chocolate Espresso Zucchini Muffins

Dark Chocolate Espresso Zucchini Muffins

It is amazing how zucchini absolutely disappears in these muffins! If you need an energy boost first thing in the morning then these muffins are perfect for you.  I used dark chocolate cocoa powder, dark chocolate covered espresso beans, espresso chips, and a chocolate protein 

<strong>Chocolate Zucchini Poke Cake with Hot Fudge Filling and Chocolate Buttercream</strong>

Chocolate Zucchini Poke Cake with Hot Fudge Filling and Chocolate Buttercream

This cake was so moist and delicious you would never know it was made with finely shredded zucchini and applesauce. The hot fudge filling made this so decadent it was irresistible to anyone who passed by.  The aroma from the combined cake and chocolate buttercream filled the house with the delectable scent of rich chocolate.

Ingredients:

Cake-

1 Devil’s food chocolate cake mix

1 finely shredded zucchini (do not drain any liquid)

2/3 cup unsweetened applesauce

3 large eggs

1 cup semi-sweet chocolate chips

Filling-

1 jar hot fudge heated

Chocolate Buttercream-

½ cup unsalted butter at room temperature

1 cup cocoa powder

3 cups confectioners sugar

1 cup nonfat milk

½ tablespoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees and spray a 9×13 cake pan with nonstick spray.
  2. Mix all ingredients for cake in a stand mixer until combined scraping down the edges of the bowl a few times.
  3. Pour cake mixture into the cake pan. 
  4. Bake 30-40 minutes until the cake is set and a toothpick inserted in the center comes out clean.
  5. Immediately use a large icing tip or wooden spoon to make holes.
  6. Microwave the hot fudge in 30 second intervals until it is warm and liquid enough to pour.  Use a spoon to fill each hole with hot fudge.
  7. Let the cake cool completely. 
  8. Whip all ingredients for the buttercream in a stand mixer starting on medium and gradually increasing the speed.  Adjust amount of milk as needed to reach the desired consistency. 
  9. Spread the frosting over the cake.
  10. Enjoy!
<strong>Parmesan Ranch Zucchini Bake</strong>

Parmesan Ranch Zucchini Bake

This side dish is a breeze to prepare and is packed with flavor. Ingredients: 2-3 medium zucchini sliced in ¼ inch slices 2 tablespoons Ranch seasoning 2 tablespoons whole wheat panko breadcrumbs 2 tablespoons shredded parmesan Olive oil spray Directions:

<strong>Zucchini Caprese Sliders</strong>

Zucchini Caprese Sliders

This is my favorite Christmas appetizer/side dish.  We usually have stuffed shells and Italian sausage and this pairs wonderfully. Ingredients: 2 zucchini sliced into ¼ inch slices 12-16 cherry tomatoes halved 24 basil leaves ½ cup pesto (I make a spinach pistachio pesto I love) 

<strong>Double Chocolate Espresso Zucchini Muffins</strong>

Double Chocolate Espresso Zucchini Muffins

These are sure to wake you up and satisfy your morning chocolate cravings at the same time!

Ingredients:

2 medium zucchinis grated

1 smashed avocado

1 egg at room temperature

2 tablespoons applesauce

¼ cup brown sugar

½ cup granulated sugar

1 scoop chocolate protein powder

1 teaspoon vanilla extract

1 cup all purpose or whole wheat flour

½ cup Hershey’s dark chocolate cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon espresso powder

¼ cup dark chocolate chips, plus 2 per muffin for topping

¼ cup espresso chips, plus 2 per muffin for topping

Directions:

  1. Preheat oven to 350 degrees and spray muffin tins with nonstick baking spray.
  2. Mix zucchini, avocado, egg, sugars, applesauce, and vanilla in a large mixing bowl.
  3. Whisk flour, cocoa powder, protein powder, baking powder, baking soda, espresso powder, and salt in a bowl and gradually add into wet mixture.
  4. Fold in chocolate chips and espresso chips.
  5. Use a large cookie scooper to fill muffin tins.  I made 16 muffins.
  6. Add 4 chips (2 of each type) to the top of each muffin.
  7. Bake for 17-23 minutes.
  8. Let muffins cool for 10 minutes before transferring to a cooling rack.
  9. Store in an air-tight container.
  10. Enjoy!
<strong>Lemon Zucchini Poke Cake with Cream Cheese Frosting and Lemon Filling</strong>

Lemon Zucchini Poke Cake with Cream Cheese Frosting and Lemon Filling

I threw this recipe together on a whim and let me tell you it was amazing.  This cake was perfect and a dessert I will be making again. The zucchini adds moisture to the cake and the lemon flavor from the cake, pudding, and frosting pop