9 AmaZING Zucchini Recipes

Have you been blessed with a copious amount of zucchini---a plethora of that delicious Italian Squash?  Perhaps you didn't spot that eight pound monstrosity growing in your garden until it was too late.  Maybe your neighbors keep sharing their plentiful harvest with you.  No worries!  I've got my favorite, tried and true zucchini recipes right here!

A majority of these recipes are gluten free.  The recipes that had all-purpose flour, I usually substitute a combination of coconut flour, oat flour, and whole-wheat flour.  For sugar, I usually substitute 1/2 Stevia in the Raw and 1/2 raw honey.

A medium zucchini contains only 33 calories, 2.4 grams of protein, and 6 grams of carbs.  It also contains a good amount of vitamin C.   Zucchini also boasts amounts of Lutein and Zeaxanthin, phytonutrients in the carotene family (good for your eyes!).  It also is high in Maganese, a mineral essential to heal wounds and needed in the development of new tissues.  (Source: Livestrong.com)  Zucchini is a great substitute for pasta or bread on a low-carb day.

Without further ado, here are some delicious recipes containing that common, but valuable Italian Squash:


Banana Peanut Butter Chocolate Chip Muffins by Craving Chronicles and Table for Two


Avocado Pesto Zoodles by Witness my Fitness


Zucchini Fritter with Tzatziki by Alexandra Cooks


Chocolate Zucchini Muffins by Laurie Jesch-Kulseth @ Relishing It


Zucchini Brownies by MamaChanty @ Mamma Eats Clean


Zucchini Lasagna by Jo and Sue


Coconut Flour Zucchini Bread by Kayla @ Radiant Life

Zucchini Tots by Curious Country Cook


Grilled Zucchini Pizza by Kalyn's Kitchen


And, because I love zucchini so much, here is a bonus recipe:

EPIC Bacon and Egg Zucchini Boat

by Witness my Fitness

If you are wondering how to make an epic bacon and egg zucchini boats, here's how! 

Step 1: Grill or broil your zucchini half. 

Step 2: Top with egg. 

Step 3: Add bacon. 

Step 4: Add cheese. 

Step 5:  Top with fresh pico de gallo, avocado, and Greek yogurt.  Devour. 

Avocado Pesto Zoodles

(For your convenience, this post contains affiliate links.)

I love zucchini.  I love basil.  I love avocado.  Put those three together and, BAM!!! You've got yourself an amazing vegetarian meal full of all kinds of nutrients!  This recipe includes sunflower seeds in place of pine nuts, because, really, who has pine nuts in their kitchen on a regular basis?  The "Zoodles" are served raw and cool.  It is absolutely perfect for a hot Summer afternoon or evening!  

Avocado Pesto Zoodles (Zucchini Noodles)

Serves 2

Kitchen Supplies

Spiralizer or Mandolin Slicer
Food Processor or  Blender (Vitamix)
Large bowl
Pasta tongs

Ingredients

1 Avocado
2-3 Zucchini (depending on size)
1/2 lemon, juiced
2 tbsp sunflower seeds
6-8 basil leaves
2 garlic cloves
Salt and Pepper, to taste
Water, as needed

Optional for garnish:
Tomato
Parmesan Cheese

Method

1. Cut zucchini into noodles with spiralizer or manodlin slicer. I use the Paderno Vegetable Slicer.

2.  In blender or food processor, add avocado, lemon juice, sunflower seeds, basil leaves, garlic cloves, salt and pepper.  Pulse until blended, added water as needed for desired consistency.

3.  Add zucchini noodles (ZOODLES!) to large, pretty serving bowl.

4.  Pour pesto mixture over Zoodles and either get your hands in there and mix it all around or toss with tongs until Zoodles are coated with sauce.

5.  Enjoy!