Healthy Zucchini Recipes

Zucchini Pizza

3 cup shredded zucchini
3 eggs, beaten
1/3 cup almond flour
1/2 tsp salt
Mix together well. Spread on 12 inch greased pizza pan. Bake at 350 degrees for 8 minutes. Add toppings.
2 cup shredded mozzarella cheese
2 small diced tomatoes
1/2 cup julienne green peppers
1/2 onion (sliced and rings separated)
1 tsp oregano
1/2 tsp basil
3 T Parmesan cheese

Bake at 350 degrees for 15 to 20 minutes.

Sauteed Zucchini with Spinach and Basil Pesto

3-4 medium zucchini
1 T olive oil
2-3 large cloves of garlic

1/2 cup Spinach and Basil Pesto (or use store-bought pesto like I did in this recipe for a slightly different version) If using pesto that has been refrigerated, remove it and let come to room temperature. Wash zucchini and trim off ends. Cut zucchini in half lengthwise, then into 1/2 inch slices. Using medium temperature, heat olive oil in heavy frying pan with lid. Add garlic cloves and saute 1-2 minutes, just until you start to smell the garlic, then remove garlic cloves and discard. (This is called ‘seasoning the oil’ in Chinese cooking. If you prefer, you can slice the garlic cloves and leave them in.) Add zucchini to hot pan and stir to coat the zucchini with oil, the cover and cook about 4 minutes, stirring once or twice. After 4 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more minutes, uncovered until zucchini is tender-crisp and all liquid is evaporated. Turn off heat and spoon pesto over zucchini and stir gently. Let it melt for a minute or two, then put into serving dish and serve immediately.

Parmesan Encrusted ZucchiniParmesan Encrusted Zucchini

4 medium zucchini
salt, for cooking zucchini
1 T butter, melted (optional, see notes above, recipe called for 2 T)
2/3 cup coarsely grated parmesan cheese, more or less to taste

Fill a medium pot with water, add a generous amount of salt and bring to a boil. Wash zucchini skins and cut zucchini into strips about 3 inches long and 1/2 inches thick. You will probably need to cut away some of the white inside part of the zucchini to get strips this thin. Add zucchini to water and cook until barely tender, about 3-4 minutes. Drain well and plunge into ice water to stop the cooking, then drain in colander for 2-3 minutes. Remove from colander and place in single layer on cutting board and pat dry with paper towels. While zucchini cooks, preheat broiler and adjust the rack so it is six inches away from the heat. Spray a broiling pan with non-stick spray. Arrange zucchini on broiler pan in rows, close together, skin side down. (Try to leave just a crack between each piece so the cheese can run down a tiny bit.) Brush zucchini with melted butter if using. Sprinkle parmesan cheese over zucchini, trying to get most of the zucchini covered. Put zucchini under broiler and cook until cheese is completely melted and well-browned, about 15 minutes, or perhaps a little more, depending on how hot your broiler is and how close the pan is to the heat source. Serve hot or warm. There will not be any leftovers, so you don’t need to worry about whether this will keep in the refrigerator.

Zucchini Carpaccio Salad with Lemon, Herbs, and Goat Cheese

2 medium or 3 small zucchini, washed and thinly sliced into rounds, leaving skin on
salt and fresh ground pepper to taste (I used ground sea salt)
1 lemon (use all the zest and juice, and I would choose a large lemon)
1/4 cup best quality extra virgin olive oil
1-2 T chopped dill
2 T thinly sliced chives
2 T crumbled goat cheese

Wash zucchini and dry with paper towel or dishcloth, then thinly slice into rounds, using a mandoline or sharp chef’s knife. (I used the 1.5 mm size for my mandoline.) Arrange the zucchini slices on a serving platter (either in a single layer or in several layers) and season with salt and fresh ground black pepper. (If you make several layers of zucchini, be sure to season each layer.) Wash the lemon and dry with paper towels or dish towel, then cut off ends of the lemon and discard. Zest the rest of the lemon skin and put lemon zest in a small dish. Squeeze all the lemon juice into the dish with the zest, discarding seeds. (If you don’t get at least 2 T lemon juice I’d use two lemons.) Whisk 1/4 cup extra virgin olive oil into the lemon zest/juice mixture, then pour the dressing over the zucchini slices. Let zucchini marinate for 15-30 minutes while you prep other ingredients or make the rest of dinner. Wash herbs and spin dry or dry with paper towel, then chop herbs. When you’re ready to serve the salad, sprinkle with chopped herbs and goat cheese and serve immediately. (Don’t take the goat cheese out of the fridge until right before you’re ready to serve it or it won’t crumble.)
Meat, Tomato, and Mozzarella Stuffed Zucchini CupsMeat, Tomato, and Mozzarella Stuffed Zucchini Cups

2 large zucchini or yellow squash, about 12 inches long
2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
1/2 cup finely chopped onion
1 green pepper, finely chopped
2 T finely minced fresh garlic
1 lb. ground beef
12 oz. ground turkey
1-2 tsp. Spike seasoning (optional but recommended)
2 C flavorful tomato-basil pasta sauce
2 cups mozzarella or other mild white cheese

Preheat oven to 350F/175C. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then saute onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and saute about 1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and garlic mixture to a bowl. Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and ground turkey, season with Spike seasoning, and cook over medium heat until the meat is well browned. Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat. While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook. Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn’t need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini. Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.

Ricotta-Stuffed Zucchini Rolls

4 small zucchini
salt and pepper
extra virgin olive oil
balsamic vinegar

For the ricotta filling:

ricotta cheese, about a cup
splash of lemon juice
basil leaves, about a handful
slivered almonds, about a handful

Cut off the stem end of the zucchini. Using a mandolin or a vegetable peeler, slice the zucchini lengthwise into 24 paper-thin strips.Season with salt, pepper, and olive oil. Leave to marinate in the refrigerator for at least 20 minutes. The zucchini strips will be more translucent and pliable after resting. Mix the ricotta cheese with the lemon juice. Season with salt and mix vigorously until thoroughly incorporated. Chiffonade the basil leaves. Add the basil and almonds to the ricotta mixture and mix until evenly distributed. Place about 1 tablespoon of the ricotta filling on the cut end of the zucchini strips. Roll the zucchini strip over the filling and plate.

Grilled Zucchini Roll-Ups With Herbs and CheeseGrilled Zucchini Roll-Ups

  • 3  small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
  • 1  tablespoon  olive oil
  • 1/8  teaspoon  salt, plus more to taste
  • 1/16  teaspoon  of freshly ground black pepper, plus more to taste
  • 1 1/2  ounces  fresh goat cheese
  • 1  tablespoon  chopped fresh parsley
  • 1/2  teaspoon  fresh lemon juice
  • 2  ounces  bagged baby spinach (2 cups lightly packed)
  • 1/3  cup  basil leaves


 Preheat grill or grill pan to medium. Discard the outermost slices of zucchini; brush the rest with oil on both sides. Sprinkle the zucchini slices with salt and pepper. Grill until tender, about 4 minutes per side. You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator. In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing together with a fork. Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves and a small (or half of a large) basil leaf. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices. You can make these up to a day in advance; store in an airtight container in the refrigerator.

Zucchini Ribbons with Raw Tomato MarinaraZucchini Ribbons with Marinara

  • 1/4 pounds tomatoes, diced
  • 2 dry-packed or oil-packed sun-dried tomato halves
  • 1/2 cup basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove
  • 1 teaspoon thyme leaves
  • 1 teaspoon coarsley chopped flat-leaf parsley
  • Kosher salt and freshly ground pepper
  • 4 medium zucchini (1 3/4 pounds)


In a blender, combine the fresh tomatoes with the sun-dried tomatoes, basil, olive oil, lemon juice, garlic, thyme and parsley and puree until smooth. Season the sauce with salt and pepper. Using a mandoline, cut the zucchini lengthwise into 1/8-inch slices, then cut the slices lengthwise into 1/8-inch strips resembling spaghetti. Transfer the zucchini noodles to a bowl. Add the marinara sauce, toss to coat and serve immediately.

Grilled Summer Squash Caprese

2 tomatoes, thickly sliced
1 zucchini squash, very thinly sliced lengthwise (with a mandolin if you have one. With patience if you don’t!)
1 yellow squash, also very thinly sliced
3 tbsp. good olive oil
1/2 cup good, aged balsamic vinegar
8 oz. fresh mozzarella cheese
4 large basil leaves (or 8 smaller ones)
coarse salt
freshly ground pepper

Start by making your reduction. Add the balsamic to a small saucepan and bring to a bubbling simmer over medium-low heat. If your stove is too hot, the balsamic will boil over or burn. Once it starts bubbling, let it simmer for 20 – 30 minutes, or until it coats the back of a spoon and reduces in volume. Set aside and let cool. Note: You probably won’t use all of this in your caprese, but store it in a jar in your fridge. Since it’s vinegar, I don’t think it spoils, so there’s no expiration date. Preheat your grill or grill pan to medium-high and sprinkle your squashes with a little salt and pepper. Once the grill is hot, lay the squash on the grill for about 1 minute on each side, depending on the thickness of your squash. You want your squash tender, but not mushy and you definitely want grill lines. When your squash is done, make the caprese stacks. Place a slice of tomato on a plate, add a folded slice of zucchini, a folded slice of squash, then repeat: tomato, zucchini, squash. Top it all off with a slice of mozzarella and a basil leaf or two. Drizzle with olive oil and about 1 tsp. of balsamic reduction. Sprinkle with salt and pepper.

Zucchini Noodle Soup

Add to pre-heated soup pot (I use Le Creuset *):
A few tablespoons of oil, about 3 cups chopped celery & about 3 cups chopped carrots.
Saute till barely fork tender.
Add 1.5 quarts of chicken or vegetable broth & 4 zucchini that have been sliced with julienne slicer and steamed.
Bring to almost a simmer.
Add 1/4 to 1/2 tsp Herbamare (to your taste) & serve.
Zucchini Noodles with Avocado Dressing


2/3 cup water
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 cup mashed avocado (I used 1 whole avocado)
3/4 cup fresh basil leaves (I used a mixture of basil and cilantro)
4 garlic scapes (or garlic cloves; if using regular garlic, I recommend starting with 2 cloves and adding more to taste)
3/4 teaspoon sea salt


 Put all of the ingredients in a blender (or food processor) and process until smooth and creamy. Taste and adjust the seasonings, if desired. To serve over zucchini pasta, spoon a few tablespoons over spiralized zucchini and mix well. Add more dressing and fresh ground pepper to taste.

Zucchini Fritters
– 1 medium size zucchini
– 1 medium size green onion
– 1 large egg
– Salt to taste
– Pepper to taste
– 2 tablespoons olive oil for frying
– Grate zucchini into a small bowl. Finely chop 1 green onion and mix with the zucchini. Combine 1 large egg into the bowl and mix thoroughly adding salt and pepper to taste. Spoon three mounds of the zucchini mixture into the pan and fry until lightly browned, pressing down to flatten. Flip and while second side is browning,

Zucchini LasagnaZucchini and Green Zebra Tomato Lasagna

Pignoli Ricotta
2 cups raw pignoli (pine) nuts, soaked for 1 hour or more
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon sea salt
6 tablespoons filtered water

Tomato Sauce
2 cups sun-dried tomatoes, soaked for 2 hours or more
1 small to medium tomato, diced
1/4 small onion, chopped
2 tablespoons lemon juice|
1/4 cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon agave nectar
2 teaspoons sea salt
Pinch of hot pepper flakes

Basil-Pistachio Pesto
2 cups packed basil leaves
1/2 cup pistachios
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
Pinch of freshly ground black pepper

3 medium zucchini, ends trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme
Pinch of sea salt
Pinch of freshly ground black pepper
3 medium green zebra tomatoes (or other heirloom variety), cut in half and then sliced
Whole basil leaves for garnish


Pignoli Ricotta Place the pignoli nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until throughly combined. Gradually add the water and process until the texture becomes fluffy, like ricotta

Tomato Sauce Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can. Add the drained tomatoes to a high-speed blender with he remaining ingredients and blend until smooth.

Basil-Pistachio Pesto

  1. Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.

Assembly 1 Cut the zucchini crosswise in half, or into 3-inch lengths. Using a mandolin or vegetable peeler, cut the zucchini lengthwise into very thin slices, In a medium bowl, toss the zucchini slices with the olive oil, oregano, thyme, salt, and pepper. Line the bottom of a 9 by 13-inch baking dish with a layer of zucchini slices, each one slightly overlapping another. Spread about 1/3 of the tomato sauce over it and top with small dollops of “ricotta” and pesto, using about 1/3 of the tomato sauce over it and top with a small dollops of “ricotta” and pesto, using about 1/3 of each. Layer on about 1/3 of the tomato slices. Add another layer of zucchini slices and repeat twice more with the tomato sauce, “ricotta,” pesto, and tomato slices. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil leaves. Alternatively, to make individual servings, place about 3 zucchini slices, slightly overlapping, in the center of each serving plate, to make a square shape. Spread tomato sauce over the zucchini, top with small dollops of “ricotta” and pesto and a few small tomato slices. Repeat twice more. Garnish with basil leaves. Any leftover lasagna, whether made in a tray or individually, will taste great if kept in the refrigerator for at least a day or more, but it won’t look as good (which doesn’t matter if you’re standing by yourself and eating it directly from the refrigerator, as we’ve been known to do at home).

Spaghetti all PuttanescaSpaghetti all Puttanesca

2 cups grape tomatoes, sliced
5 cups basil 
2-3 fresh garlic cloves, grated 
1 cup raw pistachios or pine nuts 
1/2 cup + 1/4 cup extra virgin olive oil 
1/2 red onion, chopped medium size 
4-6 medium size zucchini
1/2 cup raw black olives, pitted and chopped 
2 tablespoons of hemp seeds 
Celtic sea salt and black pepper to taste crushed red pepper, optional 


In a food processor with the “S” blade add 4 cups of basil, 1 cup pistachios and 1/2 cup olive oil. Blend until smooth. Add salt and pepper to desired taste. In separate bowl chop tomatoes, garlic, remaining basil, chopped, red onion and remaining olive oil. Toss and add salt to taste. Let marinate for a few hours. Using a vegetable spiral slicer, slice the zucchini into pasta shape *. Toss the pistachio pesto with the pasta until mixed well. Toss in tomato mixture and let dish set 15-20 minutes before serving. Variation: To spice it up a little, toss in crushed red pepper. Sprinkle hemp seeds on top.

 Marinated with VeggiesMarinated Zucchini with Veggies


* 2 tablespoons lemon juice

* 1 tablespoon agave (or sweetener of choice)

* 1 teaspoon grated ginger

* 1/3 cup olive oil

* 1 teaspoon thyme


* 2 cups portabello mushrooms

* 1/4 cup olive oil

* 3 tablespoons nama shoyu

* 2 tablespoons agave, or sweetener of choice


* 2 zucchinis, spiralized

* 2 carrots, grated

* 2 scallions, thinly sliced

* marinated mushrooms, see above

* 1/2 cup pumpkin seeds



Mix all ingredients together.


Cut mushrooms into slices. Mix together olive oil, nama shoyu and sweetener. Pour over mushrooms and marinate overnight.

Assembly: Place zucchini noodles in bowl, pour marinade over noodles and let sit in the refrigerator overnight. Drain noodles and place in a circle on the plate. Mix together carrots, scallions, mushrooms and pumpkin seeds. Place in the center of the noodle nest.

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