zucchini recipes

Zucchini Gratin

unsalted

onions,

zucchini, sliced 1/4-inch thick (4 zucchini)

salt

black pepper

nutmeg

all-purpose flour

milk

bread crumbs

Gruyere

Zucchini Bread Waffles

grated zucchini, squeezed with paper towels

carrots,

baking powder

cinnamon

buttermilk,

butter, melted

sugar

vanilla extract

eggs,

Nonstick cooking spray, for spraying the waffle iron

cream cheese, softened

maple syrup

milk,

Greek-Style Stuffed Peppers

beef

zucchini, coarsely grated (about 2 cups)

small onion, minced (about 1 cup)

bulgur

egg, lightly beaten

oregano

red bell peppers, halved lengthwise, cores and ribs removed

feta cheese

In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

This recipe is good, and even better with some tweaks. The first time I made it I followed the instructions and thought it was delicious, but I had to cook for longer than the time stated because the peppers were still pretty crunchy. I probably cooked 1 hour with the foil on and another 20 with it off. The second time, I used an equal amount of uncooked rice instead of bulghur, I mixed in some mild Italian sausage with the ground beef, and I mixed some feta in with the meat in addition to adding feta on top. It was awesome like this! I also put the pepper halves in the oven to pre-bake while I prepped all the filling, and this reduced the cooking time to roughly what's stated in the recipe. Next time, I plan to use ground lamb instead of beef and maybe make some tzatziki sauce to go with!

Loved it. The bulgur was really a nice touch.I used lamb ground meat which a sauteed a little bit with the onions and the tomato i scooped before and then add them with the rest.I also added some more feta in the mixture.Delicious summer recipe and fullfilling.

Very good. Needed to add more salt and also would suggest mixing the feta cheese in with the meat filling.  Made way more filling than needed so I would buy an extra pepper to stuff.  Family loved them and they are healthy!

my family just loves this dish....however, i used other recipe reviewers suggestions and changed it up a tad. instead of bulgar, i use brown rice. i use italian seasoned ground turkey for a lighter taste and mix some feta and garlic into the stuffing mixture for extra taste.  italian seasoned stewed tomatoes are a great addition as well.  

So excited to see Ellie back.  Loved the stuffed pepper recipe.  Can’t wait to join her other classes.

Delicious. Love all the veggies and beautiful color. Because of limited time, I changed the cooking method to all skillet . I browned the meat, onions, 1tsp oregano and 1tsp cinammon (for the Mediterranean twist). I also added 3cloves of garlic. I used leftover cooked farro instead of bulghur. Dumped all the rest except cheese into the pan and let it simmer 10 minutes (red peppers also, cut into bitesize pieces). Laced it with cheese, stirred in.

This was delicious and a nice change from the usual stuffed pepper. I used leftover couscous instead of bulgar. Did not have the zucchini so omitted that also used diced tomatoes. Did not have feta cheese and substituted asiago cheese.  It was awesome and is a nice healthy and light dinner with a salad. Love it will make again. 

I've been looking for recipes that are healthy AND easy on the pocket. These greek-style stuffed bell peppers definitely fit the bill! Smelled great cooking and tasted great too. Thank you for sharing!

I think the recipe is very good, but needs some tweaking to make it great.  I made it with ground beef and sweet Italian sausage, but would stick to all ground beef next time, I added the equivalent amount of uncooked rice like others suggested and would do that again next time.  I cooked it for 60 minutes covered and 30 minutes uncovered which was perfect, but probably my biggest suggestion would be to add either a can of tomato sauce, tomato paste, or tomato soup because the juice was like water.  I think the watery juice was a great disappointment as we like to serve our stuffed peppers with mashed potatoes and the juice was too bland and too thin.

EXCELLENT! Instead of the ground beef however, my boyfriend and I used ground sausage. It was amazing and so filling!! 

This crispy baked zucchini is one of my favorite summer zucchini recipes!

Zucchini Recipes: Baked Zucchini

zucchini

egg*

panko bread crumbs

almond flour

Parmesan cheese

sea salt

Extra-virgin olive oil (for drizzling)

Romesco or Marinara (optional for serving)

Preheat the oven to 425°F and line a baking sheet with parchment paper.

In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.

Dip the zucchini slices into the egg and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.

Serve immediately while still hot (the zucchini will become less crispy as it sits) with a dipping sauce on the side, if desired.

Roasted Vegetable Meatloaf with Balsamic Glaze

olive oil

zucchini,

red bell pepper, finely diced

yellow pepper, finely diced

garlic, smashed to a paste with coarse salt

red pepper flakes, divided

Salt and black pepper

thyme leaves

parsley

pork

veal

beef chuck

panko (Japanese) bread crumbs

freshly grated Romano or Parmesan

ketchup, divided

balsamic vinegar

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

I have made this several times, and it's a very forgiving recipe.Veggies can vary, I've forgotten the parmesan cheese, put red pepper in the meatloaf, not just the glaze..done 1/3 with pork, beef, lamb. It's delicious and company worthy, but...try it yourself and adjust the red pepper in the glaze if you need to, it can be spicy. Also, chop the veggies up, because too big = meatloaf plus veggies, not veggie meatloaf. As other posters have noted, it may not take as long to bake, so check. The balsamic/red pepper/catsup combo is a zing if you're having company. Homey but with a twist!

I've cook this twice now.  The first time my balsamic/ketchup glaze got way too black by the end of the cooking time.  This last time I added when I thought I had about 15 left.  This cooks a lot faster than the 1 1/2 hour that the recipe calls for.  I try to check the internal temperature after about 50 minutes.  Excellent tasting recipe and great for left overs.

This meatloaf had great flavor! I didn't have any fresh herbs on hand so I used a tablespoon of some good dried herbes de provence instead. The flavor of the balsamic/ketchup glaze was very nice, especially the parts that caramelized. I used extra veggies including some shredded carrots, formed the mixture into two loaves and baked for an hour.

This is a delicious meatloaf recipe.  After reading the previous reviews, I baked at 400 degrees for 1/2 hour before adding the glaze (which is wonderful).  I think this makes 8-10 servings---6 servings would be very large.

I am sure this might be a great recipe but the glaze burned.  I think I either have to put the glaze on near the end of the cooking process or lower the temp from 425 to 325.

This was a wonderful dish to make and eat. Very tasty and easy to prepare. Highly recommend to a sceptic.

I followed the recipe other than no thyme and a little extra red peppers flakes. This was the best meatloaf I’ve ever had ! I never go back for seconds but I had to . Tastes even better left over . And not to mention my boyfriend is very particular when it comes to food, and to my delight he said it was sooooo yummy and had seconds too !!!

Been making meat loaf for 30 years with various recipes.  This one is the best!

This is an excellent recipe.  I've made it 10-15 times.  I follow the recipe except I use dried herbs and sometimes top it with Sweet Baby Ray's BBQ Sauce instead of the glaze and I lower the temperature to 350  and just bake it a little longer because the topping burns easily.  This is a family staple.  

This is hands-down the best meatloaf I have ever eaten! I cooked it in my Traeger grill using Mesquite. The flavor is absolutely out of this world, and so light and delicate, unlike any meatloaf I’ve ever eaten before

You can have fork-tender turkey meatballs that are golden yet moist, thanks to the air fryer! Pair with fun zoodles, your favorite jarred tomato sauce and an extra pinch of Parmesan for a delicious and wholesome meal. By Amanda Neal for Food Network Kitchen

Healthy Air Fryer Turkey Meatballs with Zoodles

zoodles (spiralized zucchini noodles, from about 3 medium zucchinis; see Cook's Note)

Kosher salt

breadcrumbs

turkey

ricotta

Parmesan,

Nonstick cooking spray

tomato sauce

Food Network Kitchen’s Healthy Air Fryer Turkey Meatballs with Zoodles, as seen on Food Network.

Toss the zoodles with a good pinch of salt in a large bowl. Let sit until the zoodles begin to soften and release some excess liquid, about 10 minutes. Pat them dry and set aside.

Meanwhile, combine the breadcrumbs and milk in a medium bowl and let sit while the breadcrumbs soften and absorb most of the liquid, about 5 minutes. Add the turkey, ricotta, parsley, Parmesan, oregano, 1/2 teaspoon of salt and several grinds of black pepper to the breadcrumb mixture, then mix thoroughly with your hands to combine. Form into 12 meatballs (each about 1 1/2 tablespoons and 1-inch wide). 

Preheat an air fryer to 400 degrees F. Spray the inside of the basket with cooking spray and add the meatballs, leaving some space between each for air circulation. Air fry until golden brown on the outside and just cooked through, about 10 minutes, turning the meatballs about halfway through the cooking time. 

Meanwhile, warm the tomato sauce in a medium saucepan set over medium heat. Add the meatballs to the sauce, lower the heat to low and keep warm. 

Season the zoodles with a 1/4 teaspoon of salt and several grinds of black pepper. Air fry at 400 degrees F until tender and starting to brown at the edges, tossing halfway through, 5 to 6 minutes. Divide the zoodles between 2 dinner plates or shallow bowls, then top each with 6 meatballs and spoon the warm tomato sauce over top. Serve with a sprinkle of Parmesan.  

This recipe is truly a keeper while my  meatballs were cooking in the air fryerI used my food network spializer with  thelarge ribbon blade ,laid the zucchini flat on a sheet pan and baked  them  at400 for 10 to 15 minutes  until crisp tender thank food network

Zucchini Saute

garlic

zucchini squash, thinly sliced

pepper

Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.

Brilliant, making this in a cook-off with my girlfriend; the topic this month is "simple".

I’m always looking for new ways to cook zucchini, especially during the Summer months when it is abundant. This worked out great. Simple, quick and delicious. 

Easy and delicious the Parmesan is a nice touch 

Husband is very fond of zucchini but I'm not. However, I did find these delicious. The fact that they were so easy and quick makes them a keeper for sure.

Exactly what I wanted.  Something easy and quick instead of my usual way to prepare Zucchini

https://www.foodnetwork.com/videos/trishas-zucchini-saute-0208585

Trisha's Zucchini Saute: a dish this tasty couldn't possibly be so simple.

Trisha's Zucchini Saute

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Dijon mustard

garlic,

Salt and pepper

green zucchinis, quartered lengthwise

yellow zucchinis, quartered lengthwise

asparagus,

cherry tomatoes

red bell pepper,

yellow bell pepper,

basil chiffonade (stack leaves, roll

Israeli couscous

vegetable stock, heated

water,

In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

We are trying to eat better/healthier  This is delicious!  I get why you don't want to use all broth since it goes down the drain afterwards; I just heated them together.   I chopped up all the veggies into bite size pieces as to save time, and put them in my grilling basket; decreased the couscous to 3/4lb.  It worked out great for the 4 of us.  Only change was using rice vinegar w/1T balsamic due to intollerance to fermentation and in place of bell pepers I used portabella mushrooms.   Thanks so much!  

Easy recipe that was tasty! I added grilled shrimp that I brushed with basil infused olive oil, a little crushed red pepper flake and salt, to make a meal out of it. Next time I will half the recipe as it did make a lot of leftovers. 

This salad is so easy to make and so flavorful. My outdoor grill was out of propane, therefore I used my panini grill. Perfect summer salad but to be honest, we will have all year round. Thank you Bobby Flay for this amazing recipe! 

great recipe.  Used a broiler since i do not have a grill for the veggies.  Didnt use mustard bc I dont like it.  Portion is large; great for a party.  I added kalamata olives.  Easy to make.

Good, easy and fast, it was ready to eat in 10 minutes. Next time I'll borrow Dorothy's suggestion and some red onions as they grill up nice.

Actually, Allia, it IS Israeli couscous, which is different from the one found in Northern Africa and some of the Middle East. Israeli couscous is quite a bit larger than the other couscous and resembles little balls, being perfectly round, unlike the other couscous.  For a good photo, see Bobby's recipe for "Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette". I sure wish people would educate themselves before leaving erronious comments!   
Anyway, this is delicious and can be made just as successfully with orzo.

Delicious! I chopped up the vegetables and mixed in the marinade then roasted them in the oven. I also used half the amount of couscous so there would be a greater ratio of veggies to couscous. Served with Middle Eastern Chicken Burgers. Yummy dinner!

Delicious and easy to make. Loved the combination of roasted veggies and couscous. Made half the recipe as a side dish and it was the perfect amount for four adults with just a little left over.

Delicious and easy to make.  I added mozzarella cheese to it and it's a meal by itself and it tastes like caprese salad.  My family loves it.  Will definitely make this again.

Bright and peppery, this Lemon Pepper Zucchini is a simple and flavorful side dish for any dinner! Great for that summer zucchini bumper crop!

Lemon Pepper Zucchini

1.3 lbs. zucchini (1.32)

Tbsp lemon pepper seasoning (0.15)

olive oil (0.16)

Cut the zucchini into halfrounds, about ¼-inch thick.

Add the zucchini to a large bowl and sprinkle the lemon pepper seasonin over top. Stir to coat the zucchini with the seasoning.

Heat a large skillet over medium-high. Once the skillet is very hot, add half of the olive oil and swirl to coat the surface of the skillet. Add half of the seasoned zucchini and sauté (stir often) for about five mintues, or until the outside of the zucchini is well browned.

Remove the cooked zucchini to a bowl or serving plate, add the remaining olive oil and zucchini, and cook in the same manner. Serve immediately.

Ratatouille

thyme

basil,

extra-virgin olive oil,

eggplant, diced 1-inch

salt and black pepper

Spanish onion, diced 1-inch

red pepper, diced 1-inch

zucchini, diced 1-inch

anchovy paste

tomatoes, diced 1-inch

plum

Kalamata olives

Geoffrey Zakarian makes Ratatouille, as seen on The Kitchen, season 25.

Bundle the thyme and basil together with butcher's twine, then set aside. Heat half the olive oil in a large skillet over medium heat. Add the eggplant and begin to cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer the eggplant to a cold Dutch oven. Return the skillet back to the heat, then add more olive oil and the onions and peppers. Cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer to the cold Dutch oven with the eggplant. Finally, repeat this process with the zucchini, then add to the Dutch oven. Stir the anchovy paste, tomatoes, olives, remaining garlic, herb bundle and salt and pepper into the vegetables. Drizzle with olive oil. Stir, then cover and bake 1 hour.

Remove from the oven. Transfer to a platter and garnish with Parmesan and basil. Serve by itself as a side dish, or serve over pasta, eggs or polenta.

Excellent dish by itself. Or with linguini like I had it the following day. Don’t add any more tomatoe sauce or anything. If you think it’s a bit dried out from the fridge just add olive oil. Top linguini with the ratatouille and add some grated Italian cheese of your choice. Don’t recommend mozzarella, too bland. Accompany with a good glass of wine and you’re set. Don’t forget the bread.

Covered pot or uncovered?  Recipe says covered but his pots did. It have covers on them.  It smells wonderful and I am looking forward to tasting it!  Giving it 5 stars in advance.

This is a 10 in my book.  DELISCIOUS and healthy.  We ate over polenta, the leftovers went over eggs and quinoa.  All wonderful.  Sharing with friends, it's that good!

The recipe really delivered amazing flavors. The anchovies give it an intensity that elevates the entire dish. 

It was the first time I made ratatouille and let me tell you It was not only super easy to make but was absolutely delicious This will go into a rotation at least monthly for the fall and winter

Amazing!  I had never had it before.  My husband and I both loved it.  I also added a second zucchini as it's the season.  We are eating more Mediterranean food for health reasons.   I love the suggestion to serve it with spaghetti squash.   Will do that with the leftovers!  Thanks GZ!  Love your recipes!

https://www.foodnetwork.com/videos/geoffreys-ratatouille-9413322

Geoffrey Zakarian cooks a dish with eggplant, peppers, onions and zucchini.

Geoffrey's Ratatouille

Serve this easy roasted zucchini with thyme hot or at room temperature.

Simple Roasted Zucchini

Lightly toss the zucchini and thyme with 2 tablespoons of the oil (adding the remaining 1 tablespoon oil if needed) and then with some salt and pepper in a medium bowl. Spread the zucchini in a single layer on a baking sheet. Roast until the zucchini is tender and browning around the edges, 10 to 13 minutes. Remove from the oven and transfer to a plate. Season with salt and pepper. Serve right away or at room temperature. 

Zucchini is pretty soggy. Don’t recommend.

I loved it. Quick, easy, and delicious! I made it for my family and they all loved it and said they hope I make it again for them. The smoked paprika really enhanced the flavor of the chicken. Great dish!

Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruyï¿½re cheese pairs well with the soft flavors of the squash.

A zucchini gratin in a red and white baking dish placed on a textured white table setting

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

Meh. Not my favorite but not horrible. Followed the recipe exactly and zucchini definitely were super soft - half my family didn’t mind, and half disliked it. If I did it again, I’d cook everything with the lid off or shorten the time. I’d also double the zucchini and go down to one onion - it was way too much onion!  Also know that the cheese is there and you can taste it, but it melts into the sauce and can’t really be seen so if you really want the cheese to stand out, add extra on top about two minutes before it’s done. It’s definitely a side dish, but with mushrooms and some other veggies it would be very heart for a vegetarian main dish. Not sure if I’ll make this again, but might be worth experimenting and scouring reviews for tips. Always looking for ways to use zucchini in the summer! 

Fantastic! I used only one onion, 1 1/2t salt and just several grinds of pepper. Otherwise followed the recipe as written. It was super delicious—absolutely loved it. 

I made this with extra zucchini from my garden. It was delicious, easy to make, and a hit with my neighbors. Creamy, tasty, and I’ll definitely be making this again. 

I echo reviews posted by other cooks.  This squash graten was delicious.  I followed the suggestions of others and “tweeted” the recipe; substituting heavy cream and panko bread crumb for the milk and bread crumbs.  Additionally, I salted the zucchini slices for 30 minutes.  I grow my own squash and the fresher the juicer so this step was critical in preventing a waterlogged dish.  

https://www.foodnetwork.com/videos/zucchini-gratin-0135307

Ina uses zucchini instead of the traditional potatoes in her gratin.

Ina's Zucchini Gratin Recipe

Forget carb-heavy pasta! This creative twist brings you fresh Italian flavor without any of the guilt.

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