Zucchini can be known at the back of its name, but it is at the front of your minds when it comes to the summer vegetables.

The miracle squash is very easy to grow; you may easily get a bumper crop. However, you do not allow it to go to waste because it has few calories, lots of vitamin A, and it is very simple to cook. In this article, VKool will show you 23 best and easy healthy zucchini recipes that range from sweet to spicy to savory. Thus, you can use to wow your friends and your family members with zucchini deliciousness.

23 Best And Healthy Zucchini Recipes – Easy Recipes To Make

1. Zucchini Bread

Zucchini bread is the first dish in the list of healthy zucchini recipes that I want to show you in this article! This dish is light, moist, and has a perfect amount of sweet. You may throw in it a handful of walnuts in order to give your bread a touch of crunch.

This is a delicious dessert with 150 calories per serving that you should indulge in.

Ingredients:

• All-purpose flour – 3 cups
• Baking powder – 1 teaspoon
• Cinnamon, ground – 1 teaspoon
• Salt – 1/2 teaspoon
• Baking soda – 1/4 teaspoon
• Egg substitute – 1/2 cup
• Canola oil – 1/3 cup
• Grated lemon rind – 1 teaspoon
• Vanilla extract – 2 teaspoons
• Large egg, lightly beaten – 1
• Sugar – 1 and 1/2 cups
• Shredded zucchini – 3 cups
• Coarsely chopped walnuts, toasted – 1/4 cup
• Cooking spray

Directions:

• At first, preheat the oven to 350° F.
• Then, lightly spoon the flour into some dry measuring cups and level them with a knife.
• Next, mix flour, baking powder, ground cinnamon, baking soda, and salt into a large bowl.
• Now, combine egg substitute, lemon rind, canola oil, vanilla extract, and beaten egg into a large bowl; pour sugar into it and stir them until combined.
• After that, add zucchini into it and stir them until well combined. Add the flour mixture into it and stir them until combined. Stir this mixture in the walnuts.
• Now, divide the batter evenly between 2 loaf pans coated with a little cooking spray.
• Then, bake them at 350° F for 1 hour or till a wooden pick can be inserted in the center comes out clean.
• Next, let them cool down for 10 minutes in the pans onto a wire rack; remove them from the pans.
• Finally, let them cool down completely on the wire rack.

See more: Health and beauty advantages of cinnamon

2. Crunchy Zucchini Rounds With Goat Cheese And Sun-Dried Tomatoes

Here are some easy directions to make one of other healthy zucchini recipes at home!

Ingredients:

• Zucchini – 2
• Salt – 1/4 teaspoon
• Ground black pepper – 1/4 teaspoon
• Sun-dried tomatoes – 2 ounces, packed in the oil
• Goat cheese – 3 ounces
• Fresh chives, chopped – 2 tablespoons
• Olive oil (extra-virgin) – 2 tablespoons

Directions:

• Firstly, slice the zucchini into thick rounds (1/4 inch). (You should get about 24 slices.)
• Then, lay them out on a large platter and season them with salt and pepper.
• Next, place the sun-dried tomato onto each slice and top each tomato with goat cheese (a pinch).
• After that, sprinkle the tops with chopped chives; drizzle them with olive oil.
• Finally, serve them immediately.

3. Zucchini Muffins

Seeking some healthy zucchini recipes, you should not pass the recipe below:

Ingredients:

Makes about 12 muffins:

• All-purpose flour – 1 and 1/2 cups
• White sugar – 1/2 cup
• Brown sugar – 1/2 cup
• Grated zucchini – 1 and 1/2 cups
• Salt – 1/2 teaspoon
• Eggs – 2
• Cinnamon – 1/2 teaspoon
• Nutmeg – 1/4 teaspoon
• Vanilla extract – 1 teaspoon
• Canola oil – 1/3 cup
• Baking powder – 2 teaspoons
• Sugar and cinnamon for topping

Directions:

• At first, preheat the oven to 375° F.
• In a large bowl, whisk flour, sugars, baking powder, cinnamon, nutmeg, and salt. Set this mixture aside.
• In a medium bowl, mix grated zucchini, eggs, oil, and vanilla extract. Stir them well to combine and then gently stir them into the flour mixture. You should not overwork this because it can lead to dense muffins!
• After that, fill the lined muffin tins about three-fourth of the way with the batter and sprinkle cinnamon and sugar onto each.
• Finally, bake them for 30 minutes or till golden.

Read more: Beauty and health advantages of eating eggs

4. Marinated Zucchini With Yellow Squash Salad

The colorful summer salad below has a lot of flavors, considering how ingredients and how your time it requires. Moreover, you will also get an added amount of vitamin A from this fresh basil.

Ingredients:

• Cider vinegar – 1/2 cup
• Sugar – 4 teaspoons
• Salt, divided – 1/2 teaspoon
• Zucchini – 3 (about 1 and 1/2 pounds)
• Yellow squash – 2 (about 3/4 pound)
• Garlic clove, peeled – 1
• Packed fresh basil leaves – 1/2 cup
• Fresh lemon juice – 1 tablespoon
• Olive oil (extra-virgin) – 1 tablespoon
• Part-skim mozzarella cheese – 3 ounces, cut it into 1/4-inch cubes

Directions:

• Firstly, combine sugar, vinegar, and 1/4 teaspoon of salt till sugar dissolves.
• Then, trim the ends of squash and zucchini; cut it into thin ribbons by using a harp-shaped peeler.
• Next, add these ribbons into the vinegar mixture.
• Now, cover and chill them for about 2 hours or for overnight.
• After that, bring a small pan filled with clean water to a boil and then add garlic into it.
• Then, remove it by using a slotted spoon after one minute. Rinse it under the cold water; set it aside.
• Now, add basil into the boiling water; remove it immediately and rinse it under the cold water. Reserve one tablespoon of cooking liquid.
• Next, transfer garlic and basil into a food processor, and pour lemon juice, reserved water, olive oil, and the remaining salt into it. Process them until smooth.
• Finally, drain the squash and divide it into 4 plates. Top them with the cubed mozzarella and drizzle them with basil oil.

Learn more: Health and beauty advantages of lemon juice, oil and peel

5. Zucchini Fries

If you are looking for some healthy zucchini recipes, try making the zucchini fries.

Ingredients:

• Zucchini – 2
• Egg white – 1
• Shredded Parmesan cheese – 1/2 cup
• Milk – 1/4 cup
• Seasoned breadcrumbs – 1/2 cup
• Vegetable cooking spray

Directions:

• At first, preheat the oven to 425° F.
• Then, cut this zucchini into sticks (3 inches).
• Next, whisk an egg white into a small bowl and pour milk into it.
• Now, combine Parmesan cheese and seasoned breadcrumbs into a separate bowl.
• After that, dip these zucchini sticks into the egg mixture and roll this mixture in the breadcrumb mixture.
• Finally, coat one baking sheet with a little cooking spray and place the zucchini on the sheet. Bake them for about 25 to 30 minutes or till golden brown.

See more: Health and beauty advantages of eating cheese daily

6. Zucchini With Cilantro And Corn

If you are planning on serving guacamole or salsa, you should consider serving the recipe below instead. It has less fat than a traditional guacamole and contains much less sodium than a salsa. Furthermore, each serving contains only 62 calories.

Here are step-by-step instructions to make this dish, one of other healthy zucchini recipes!

Ingredients:

• Olive oil – 1 teaspoon
• Cubed zucchini – 3 and 1/2 cups
• Frozen whole-kernel corn – 1 cup
• Chopped fresh cilantro – 1 tablespoon
• Fresh lemon juice – 1 teaspoon
• Salt – 1/4 teaspoon
• Ground black pepper – 1/8 teaspoon

Directions:

• Firstly, heat a little olive oil into a non-stick skillet over the medium-high heat.
• Then, add zucchini and corn into it and cook them, stirring them occasionally, for about 7 to 9 minutes or till this zucchini is crisp-tender.
• After that, remove it from the heat.
• Finally, stir it into cilantro and other remaining ingredients.

See more: Health & beauty advantages of olive oil

7. Zesty Zucchini Spaghetti

Healthy zucchini recipes are not only delicious but also very easy to make at home.

Ingredients:

• Uncooked spaghetti 3/4 pound
• Chipotle chiles in the adobo sauce – 1 can
• Olive oil – 2 teaspoons
• Garlic cloves, minced – 2
• Shredded zucchini – 4 cups
• Black pepper – 1/4 teaspoon
• Salt – 3/4 teaspoon
• Parmesan cheese, shaved – 2 tablespoons

Directions:

• At first, cook the pasta following the package directions, omitting fat and salt.
• Then, remove 1 chile (larger for more spice, smaller for less) and 1 tablespoon of sauce from its can (reserve the remaining sauce for further use).
• Next, remove the seeds from this chile and then mince it.
• Now, heat oil into a non-stick skillet over the medium-high heat.
• After that, add chile, garlic, and sauce into it and sauté them for about 1 minute.
• Then, add zucchini into it and cook it, stirring constantly, for about 4 minutes.
• Finally, toss pasta with the zucchini mixture. Sprinkle it with salt, cheese, and pepper.

Read more: Health advantages of garlic to the human body

8. Tomato-Zucchini Bake

This is also one of other healthy zucchini recipes for you to try.

Ingredients

• Cooking spray
• Sliced zucchini – 1 pound
• Frozen or fresh corn kernels – 1 and 1/2 cups
• Sliced vine-ripened tomatoes – 1 and 1/4 pounds
• Panko – 1/2 cup
• Finely grated Parmesan – 1/4 cup

Directions:

• At first, preheat the oven to 400° F.
• Then, coat a shallow baking dish with a little cooking spray and add alternately zucchini, corn kernels, and tomatoes.
• Next, combine panko and Parmesan together and sprinkle on the top.
• Now, uncovered and bake it in the center of the oven for about 30 minutes or till the top become golden brown.
• After that, cover it with a foil and bake it for about 10 minutes or till vegetables become tender.
• Finally, serve it immediately.

Learn more: Health advantages of tomatoes for men

9. Zucchini And Black Bean Quesadillas

This is also one of the easy and healthy zucchini recipes that you should follow.

Ingredients:

• Canned black beans – 1/2 cup, rinsed and drained
• Salsa – 2 tablespoons
• Finely chopped zucchini – 1/2 cup
• Corn tortillas – 4
• Shredded Cheddar cheese – 4 tablespoons

Directions:

• Firstly, combine beans and salsa into a small bowl and mash them with a fork.
• Then, stir them in zucchini.
• Next, layer 1 tortilla with 1/2 the bean mixture and sprinkle with 2 tablespoons of cheese; top it with another tortilla.
• Now, repeat this process with cheese, the remaining tortillas, and bean mixture.
• In a toaster oven or broiler, cook quesadillas for about one minute on each side till cheese gets melted and bubbly.

10. Zucchini And Rosemary Frittata

This is also considered as one of other great and healthy zucchini recipes!

Ingredients:

• Olive oil – 1 tablespoon
• Garlic clove, minced – 1
• Zucchini – 2 cups, thinly sliced
• Large eggs – 4
• Egg whites – 2
• Salt, divided – 1/4 teaspoon
• Pepper, divided – 1/4 teaspoon
• Chopped fresh rosemary – 1/2 teaspoon
• Parmigiano Reggiano, grated – 2 ounces

Directions:

• At first, preheat your oven to broil.
• Then, heat oil into a skillet over the medium-high heat; pour garlic into it and cook it for about 1 minute. Do not let garlic brown because it will be bitter.
• Next, add zucchini into it and cook it for about 5 minutes or till tender, stirring it continuously. Season it with salt and pepper.
• Now, whisk together the egg whites, eggs, and rosemary and then season it with salt and pepper. Add the egg mixture over this zucchini and cook it for about 3 minutes or until the eggs start to set.
• After that, sprinkle cheese over the top evenly. Place a pan under this broiler for about 3 minutes or till the frittata rises slightly and gets light and settled. These eggs shouldn’t be runny.
• Finally, transfer it into a serving plate; cut it into some pie-shaped wedges and serve.

Read more: Health advantages of rosemary

11. Zucchini Oven Chips

Being low in cholesterol, saturated fat, and fat, this recipe is very good for both your waistline and your heart.

Ingredients:

• Dry breadcrumbs – 1/4 cup
• Seasoned salt – 1/4 teaspoon
• Grated fresh Parmesan cheese – 1/4 cup
• Garlic powder – 1/4 teaspoon
• Freshly ground black pepper – 1/8 teaspoon
• Fat-free milk – 2 tablespoons
• Sliced zucchini – 2 and 1/2 cups
• Cooking spray

Directions:

• Firstly, preheat the oven to 425° F.
• Then, combine dry breadcrumbs, salt, parmesan cheese, garlic powder, and black pepper into a medium bowl and stir them with a whisk.
• Next, place milk into a shallow bowl.
• Now, dip these zucchini slices in milk; dredge them in the breadcrumb mixture.
• After that, place these coated slices onto an ovenproof wire rack that is coated with a little cooking spray; place this rack on a clean baking sheet.
• Then, bake them at 425° F for about 30 minutes or till browned and crisp.
• Finally, serve immediately.

See more: Health advantages and risks research of black and white pepper

12. Zucchini And Shrimp Barley Risotto

Looking for the delicious and healthy zucchini recipes, this is the best choice for you.

Ingredients:

• Nonfat, less-sodium chicken broth – 3 and 1/2 cups
• Olive oil – 1 tablespoon
• Zucchini, chopped – 2 cups
• Onion, chopped – 2 cups
• Lightly pearled barley – 1 cup
• Salt – 1/4 teaspoon
• Medium shrimp – 1/2 pound, peeled and deveined
• Grated fresh Parmesan cheese – 1/2 cup
• Butter – 1 teaspoon
• Freshly ground black pepper – 1/8 teaspoon

Directions:

• Firstly, bring chicken broth to a simmer into a medium saucepan; keep it warm.
• Then, heat oil into a non-stick skillet over the medium-high heat. Add onion and zucchini into it and sauté it for about 5 minutes or till tender, stirring them frequently. Add barley into it and cook it for about 1 minute, stirring it constantly.
• Next, stir it in 1 cup of broth and cook it for 5 minutes more or until this liquid is nearly absorbed (you have to stir it frequently).
• Now, stir it in 1/2 cup of broth and salt. Add the remaining broth, half a cup at a time, stirring it frequently till each portion of broth gets absorbed before pouring the next (about 20 minutes).
• After that, add shrimp into it and cook it for about 4 minutes.
• Finally, stir it in cheese, pepper, and butter.

Learn more: Health and nutritional advantages of chicken for everyone

13. Farfalle With White Beans And Zucchini

This recipe is so easy for you to make at home and low in cholesterol, so it is good for your heart. Moreover, it delivers healthy monounsaturated fat (due to the olive oil) and a dose of fiber (due to the white beans)

Ingredients:

• Uncooked farfalle – 6 ounces
• Olive oil – 2 tablespoons
• Small zucchini – 2 tablespoons, cut it diagonally into slices (1/4 inch) and then stack and cut these slices into thick strips (1/4 inch)
• Salt – 1/2 teaspoon
• Ground black pepper – 1/8 teaspoon
• Small orange bell pepper – 1, seeded and cut it into 1/4-inch cubes
• Canned small white beans – 1/2 cup, rinsed and drained
• Small curls Parmesan cheese – 24

Directions:

• Firstly, cook the pasta following the package directions. Drain, and keep it aside.
• Then, heat the olive oil into a non-stick skillet over the medium-high heat.
• Next, add zucchini, salt, and black pepper into it and cook them for about 2 to 3 minutes or until the zucchini becomes soften, stirring them frequently.
• Now, add the beans and bell pepper into it and cook it for about 2 minutes until this bell pepper is softened, stirring them frequently.
• After that, add the pasta into this skillet and cook it for about 2 minutes more until heated through, stirring it constantly.
• Finally, transfer the pasta into bowls; top with curls Parmesan cheese. Serve immediately.

14. Garden Lasagna

Here are detailed guides to prepare this recipe, one of other healthy zucchini recipes:

Ingredients:

• Olive oil – 1 and 1/2 teaspoons
• Chopped zucchini – 3 and 1/2 cups
• Chopped onion – 1 cup
• Chopped carrot – 2/3 cup
• Frozen whole-kernel corn or fresh corn kernels, thawed – 1 and 1/2 cups
• Chopped fresh basil – 1 cup
• Kosher salt, divided – 1/2 teaspoon
• Ground black pepper, divided – 1/4 teaspoon
• All-purpose flour – 1/4 cup
• 1% low-fat milk – 3 cups
• 1% reduced-fat cottage cheese – 1 cup
• Grated Parmesan cheese – 1/2 cup
• Ground nutmeg – 1/8 teaspoon
• Cooking spray
• No-boil lasagna noodles – 9
• Part-skim mozzarella cheese, pre-shredded – 1 cup

Directions:

• At first, preheat the oven to 400° F.
• Then, heat the olive oil into a non-stick skillet over the medium-high heat. Add onion, carrot, and zucchini into it and sauté them for 8 minutes or till lightly browned. Remove it from the heat; add corn, basil, salt (1/4 teaspoon), and pepper (1/8 teaspoon) into it and stir them well.
• Next, lightly spoon the flour into one dry measuring cup and level it with a knife. Place it into a large saucepan and gradually pour milk into it and stir it with a whisk.
• Now, cook and stir it over the medium heat till this mixture begins to a boil; reduce the heat and simmer it for about 2 minutes, stirring it constantly. Remove it from the heat; stir it in cottage cheese, nutmeg, Parmesan cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.
• After that, spread 1/2 cup of white sauce into the bottom of a baking dish coated with a little cooking spray. Arrange three noodles over the sauce; top them with 1/2 the vegetable mixture (2 cups) and 1/3 the remaining white sauce (1 cup). Top them with 3 noodles, the remaining vegetable mixture, 1/2 the remaining sauce, and three more noodles.
• Finally, spread the remaining white sauce onto these noodles. Cover them with foils and bake them at 400° F for about 25 minutes. Uncover and sprinkle them with mozzarella and bake them for about 25 minutes more or till golden brown. Let them stand for 15 minutes and serve.

See more: Book for eat, drink and shrink recipes

15. Zucchini And Asparagus Pizza

To make one of the healthy zucchini recipes with some available ingredients, you may follow the guides below:

Ingredients:

• Asparagus spears – 8
• A prebaked pizza crust
• Thinly sliced zucchini – 1 cup
• Olive oil – 1 tablespoon
• Fresh lemon juice – 2 tablespoons
• Fresh thyme leaves – 1 tablespoon
• Shaved fresh Parmesan cheese – 2 tablespoons

Directions:

• Firstly, break off and discard the ends of asparagus spears.
• Then, slice them diagonally, crosswise into pieces (1/2 inch).
• Next, place one prebaked pizza crust onto a shallow baking pan.
• Now, top it with thinly sliced zucchini.
• After that, sprinkle it with asparagus pieces and drizzle it with olive oil.
• Then, bake it for about 10 to 12 minutes or till vegetables become tender.
• Now, top it with fresh lemon juice, thyme leaves, and Parmesan cheese.
• Finally, cut it into 8 slices and serve.

16. Sautéed Zucchini With Thyme-Lemon Chicken

Looking for the easy and healthy zucchini recipes, you should not pass this recipe.

Ingredients:

• Lemon zest – 1 tablespoon
• Fresh thyme, chopped – 1 tablespoon
• Chicken cutlets – 1 pound
• Salt – 1/4 teaspoon
• freshly black pepper, ground – 1/4 teaspoon
• Olive oil – 1 tablespoon
• Water – 1/2 cup
• Uncooked couscous – 1/3 cup
• Zucchini – 3/4 pound, halved lengthwise and cut it crosswise into pieces (1/2 inch)
• Yellow summer squash – 1/2 pound, halved lengthwise and cut it crosswise into pieces (1/2 inch)
• Nonfat, low-sodium chicken broth – 1/4 cup
• Fresh thyme, chopped for garnish

Directions:

• At first, place the lemon zest along with thyme into a small bowl and toss them well. Sprinkle the chicken with pepper and salt on the both sides. Sprinkle 1/2 the thyme-lemon mixture evenly on the side of each cutlet.
• Then, heat the olive oil into a non-stick skillet over the medium-high heat; cook this chicken, herb side down, turn it after 2 minutes. When it gets golden and cooked through (for about 4 minutes), transfer it into a cutting board. Cover this chicken and keep it warm.
• Next, bring 1/2 cup of water to a boil into a small pan; gradually stir it in the couscous. Remove this pan from the heat; cover and let it stand for about 5 minutes. Fluff it with a fork. Cover the couscous and keep it warm.
• Now, sauté the squash and zucchini (in the same skillet that is used for the chicken) on the medium heat, stirring them frequently, till golden and tender (for about 4 minutes). Stir them in the remaining thyme-lemon mixture, couscous, and chicken broth.
• Finally, spoon the couscous mixture into 4 plates evenly; top each plate with a chicken cutlet. You may garnish it with thyme.

17. Grilled Zucchini And Parmesan Pesto

This is one of the delicious and healthy zucchini recipes for you to try.

Ingredients:

• Basil leaves – 1 cup
• Small garlic clove – 1
• Toasted pine nuts – 1/4 cup
• Olive oil – 1/2 cup
• Grated Parmesan cheese – 3/4 cup
• Salt and black pepper
• Zucchini – 6
• Olive oil – 1/2 cup

Directions:

• Firstly, combine basil leaves, pine nuts, and garlic into a food processor; pulse it until well-blended.
• Then, gradually pour olive oil along with Parmesan cheese into it and pulse it again. This pesto should be thick. Adjust seasoning with black pepper and salt, as desired.
• Next, thinly slice zucchini lengthwise and brush zucchini slices lightly with olive oil; sprinkle these slices lightly with black pepper and salt.
• Now, grill them until marked on the both sides and tender (for about one minute per side); remove them from the grill and let them cool.
• After that, spread 1 teaspoon of pesto onto one side of each zucchini slice.
• Finally, roll up and secure them with a toothpick.

Learn more: Health advantages of basil

18. Parchment-Baked Halibut With Zucchini, Carrots, And Pesto

Ingredients:

• Parchment paper – 4 sheets
• Cooking spray
• Halibut fillets – 4
• Commercial pesto – 1/4 cup
• Shredded carrots – 1 cup
• Shredded zucchini – 1 cup
• Salt, divided – 3/4 teaspoon
• Ground pepper, divided – 1/2 teaspoon
• Dry white wine – 4 teaspoons
• Olive oil – 4 teaspoons

Directions:

• Firstly, preheat the oven to 450° F.
• Then, unfold the parchment heart and coat it lightly with a little cooking spray, leaving an ungreased border (1/2 inch).
• Next, place the fillet onto one side so that this can touch the fold, but not this ungreased border. Spread one tablespoon of pesto over the fillet; top it with 1/4 cup of carrot and 1/4 cup of zucchini. Sprinkle it with one-fourth of pepper and salt. Drizzle the fillet with 1 teaspoon of oil and 1 teaspoon of wine.
• Now, fold the paper; seal the edges with some narrow folds. Repeat this process with fish, vegetables, and the remaining parchment paper.
• After that, place these packets onto baking sheets. Bake them at 450° F for about 15 minutes or till lightly browned and puffy.
• To serve, open the packets and top the plates with these fillets with their vegetable; pour juices over the top. Or serve it right in the packets; carefully transfer it into the plates and pierce each in order to let steam escape.

Read more: Health & beauty advantages of carrot, carrot juice & carrot oil

19. Campanelle With Summer Vegetables

Here are easy directions to make this dish, one of the healthy zucchini recipes:

Ingredients:

• Campanelle (bellflower-shaped pasta) – 8 ounces
• Broccoli florets – 4 cups
• Sliced asparagus – 2 cups
• Medium zucchini – 1, halved and thinly sliced
• Frozen green peas – 1 cup
• Plain or crumbled feta with peppercorns – 1 cup
• Salt – 1 teaspoon
• Dried oregano – 1/2 teaspoon
• Lemon juice – 1 tablespoon
• Grated fresh lemon rind – 1 teaspoon

Directions:

• Firstly, bring a saucepan of clean water to a boil.
• Then, cook the pasta for about 3 minutes. Add asparagus and broccoli into it and cook them for about 2 minutes.
• Next, add peas and zucchini into it and cook them for about 2 minutes.
• Now, drain the pasta and vegetables by using a colander over one bowl, reserving 1/4 cup of pasta water.
• After that, place the feta into a large bowl. Pour cooking liquid (1/4 cup) over cheese and stir them until cheese gets slightly melted.
• Finally, add this pasta mixture and the remaining ingredients into it and toss them well. Serve immediately.

20. Veggie Tostadas

Ingredients:

• Cooking spray
• Sliced mushrooms – 2 cups
• Small zucchini, sliced – 2
• Chopped large red bell pepper – 1
• Basic tostadas – 4

Directions:

• At first, place a non-stick skillet coated with a little cooking spray over the medium-high heat till hot.
• Then, add mushrooms, bell pepper, and zucchini into the pan.
• Next, sauté these for about 3 to 4 minutes or till vegetables become tender.
• Now, spoon about 3/4 cup of this vegetable mixture over the black bean mixture onto each tostada.
• Finally, top it with lettuce, cheese, and salsa.

21. Teriyaki Salmon With Zucchini

Teriyaki salmon with zucchini is another recipe in the list of healthy zucchini recipes That I want to show to you in this article!

Ingredients:

• Salmon fillets – 2
• Low-sodium teriyaki sauce – 7 tablespoons
• Sesame seeds
• Small zucchini, thinly sliced – 2
• Scallions, chopped – 4
• Canola oil – 2 teaspoons

Directions:

• Firstly, combine 5 tablespoons of teriyaki sauce and fish into one zip-top plastic bag.
• Then, seal and marinate it for about 20 minutes. Toast the sesame seeds into a non-stick skillet over the medium heat and set it aside.
• Next, drain fish, discarding marinade.
• Now, add fish into the skillet and cook it for about 5 minutes.
• After that, turn and cook it for about 5 minutes over the medium-low heat.
• Then, remove it from the skillet and keep it warm.
• Now, add the zucchini, 2 teaspoons of oil, and scallions into the skillet. Sauté these for about 4 minutes or till lightly browned.
• Finally, stir it in 2 tablespoons of teriyaki sauce. Sprinkle it with the sesame seeds, and serve it with salmon.

See more: Health advantages of salmon fish

22. Veggie Stack With Basil

Ingredients:

• Red wine vinegar – 1/2 cup
• Honey – 2 tablespoons
• Finely chopped garlic – 1 tablespoon
• Olive oil – 2 and 1/2 tablespoons
• Salt – 1/4 teaspoon
• Pepper – 1/4 teaspoon
• Eggplant – 1, cut crosswise into 12 slices
• Yellow squash – 1, cut crosswise into 8 slices
• Zucchini – 1, cut crosswise into 8 slices
• Uncooked couscous – 3/4 cup
• Small red onion – 1, cut it into 4 rings
• Vine-ripened tomato – 1, cut it crosswise into 4 slices
• Shredded part-skim mozzarella – 1/2 cup, divided
• Chopped fresh basil – 1/4 cup

Directions:

• Firstly, whisk wine vinegar, honey, chopped garlic, olive oil, salt, and pepper. Reserve 1/4 of vinaigrette.
• Then, add zucchini, eggplant, and squash into it. Let it stand for about 20 minutes.
• Next, bring 1 cup of clean water to a boil; add the couscous into it. Remove the pan from the heat, cover, and let it stand for about 5 minutes. Fluff it with a clean fork; cover and keep it warm.
• Now, preheat a grill pan or lightly oiled grill over the moderate heat till hot but not smoking.
• After that, cook eggplant, squash, onion, and zucchini, turning, for about 3 minutes per side until tender and golden brown. Cook tomatoes for about 30 seconds per side till grill marks appear. Make four stacks, beginning with one slice of eggplant, then one tablespoon of mozzarella. Continue stacking vegetables and end with 1 tablespoon of mozzarella.
• Then, grill the stacks (or bake them at 350° F for 5 minutes), covered, for 2 minutes or till cheese melts.
• Finally, stir the reserved vinaigrette into the couscous with chopped basil and spoon it onto some plates. Top it with stacks. Garnish it with basil and serve.

Learn more: Nutritional and health advantages of onion

23. Garden Vegetable Crustless Quiche

This cheesy dish is easy to make and make everyone enjoyable.

Ingredients:

• Egg substitute – 1 and 1/2 cups
• Large eggs – 3
• Shredded extra-sharp, low-fat cheddar cheese, divided – 1 and 1/2 cups
• 1% low-fat milk – 1/2 cup
• Shredded Monterey Jack cheese (reduced-fat), divided – 1 and 1/2 cups
• All-purpose flour – 1/2 cup
• Baking powder – 1 teaspoon
• Salt – 1/2 teaspoon
• Fat-free cottage cheese – 1 carton
• Cooking spray
• Diced potato with onion – 2 cups
• Sliced zucchini – 4 cups
• Chopped green bell pepper – 1 cup
• Pre-sliced mushrooms – 1 package
• Chopped fresh parsley – 1/2 cup
• Tomatoes, thinly sliced – 2

Directions:

• At first, preheat the oven to 400° F.
• Then, beat eggs and egg substitute into a large bowl till fluffy. Add 3/4 cup of cheddar cheese, 3/4 cup of Jack cheese, milk, baking powder, salt, cottage cheese, and flour into it.
• Next, heat a non-stick skillet over the medium-high heat. Coat this pan with a little cooking spray. Add zucchini, onion, green bell pepper, and mushrooms into it and sauté for about 5 minutes or till tender.
• Now, add the zucchini mixture along with parsley into the egg mixture. Pour this mixture into a casserole dish coated with a little cooking spray.
• After that, top it with the remaining cheddar cheese and Jack cheese (3/4 cup). Arrange these tomato slices over cheese. Then, bake it at 400° F for about 15 minutes.
• Finally, reduce the oven temperature to 350° F (do not remove the dish from the oven), and bake it for about 35 minutes or till lightly browned and set.

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