Zucchini, Goat Cheese, and Tomato Frittata

Yield: 10-inch frittata

2 tablespoons olive oil

½ yellow onion, finely chopped

2 cups chopped zucchini (3 small zucchini squash)

1 cup cherry/grape heirloom tomatoes, halved

3 cloves garlic, minced

½ teaspoon sea salt

8 eggs, well beaten

4 ounces crumbled goat cheese

Preheat the oven to 375 degrees F.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and saute, stirring occasionally until translucent, about 5 to 8 minutes. Add the chopped zucchini, tomato, garlic, and sea salt. Continue sauteing until zucchini has softened but is still al dente, and the skins of the tomatoes begin to wilt, about 5 to 8 minutes. In a mixing bowl, whisk the eggs until well-beaten. Whisk in the crumbled goat cheese. Transfer the sauteed veggie mixture to an 10-inch round baking pan or casserole dish. Pour in the egg/goat cheese mixture and use a spoon to evenly spread the veggies and eggs in the pan. Place on the center rack of the oven with a baking sheet underneath (just in case – to catch any egg that spills over). Bake for 32 to 40 minutes, until eggs have set up and are golden-brown on top. Let frittata sit 15 minutes before slicing and serving.

Original recipe found here


Grilled Lemon Garlic Zucchini

Serves 4

1/4 cup unsalted butter, melted

3 cloves garlic, minced

1 tsp Italian seasoning

Juice of 1 lemon

Kosher salt and freshly ground black pepper, to taste

2 medium zucchini, cut diagonally into 1/2-inch-thick slices

2 tbsp chopped fresh parsley leaves

In a small bowl, whisk together butter, garlic, Italian seasoning and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture. Heat a grill pan over medium high heat. Add zucchini in a single layer and grill until charred on both sides and just beginning to soften, about 2 minutes per side. Serve immediately, garnished with parsley, if desired.

Original recipe found here


One Pan Skinny Tex Mex Chicken and Zucchini

Serves 6

1 tbsp olive oil, extra virgin

1 large onion, finely chopped

5 garlic cloves, minced

2 medium bell peppers, chopped

1 lb boneless & skinless chicken breasts, cut into 1″ pieces

1 tbsp cumin, divided

1 tsp salt

1 tsp ground black pepper

1 cup corn, frozen or fresh

14 oz can black beans, drained & rinsed

14 oz can diced tomatoes

1 tsp taco (fajita) seasoning, all natural (substitute with cayenne pepper + cumin)

1 large zucchini, diced

1 cup Tex Mex or Colby Jack cheese, shredded

1/2 cup green onions, chopped

1 cup cilantro, chopped

Preheat large deep skillet on low – medium heat and add olive oil. Add onion and garlic, saute until translucent. Add bell pepper and saute for a few more minutes. Move mixture to a side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Saute until a bit golden brown, about 5 -7 minutes. Add corn, beans, tomatoes, taco (fajita) seasoning and remaining cumin. Bring to a boil, cover and cook for 10 minutes. Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes. Top with green onions and cilantro. Serve hot, on its own or with brown rice or quinoa.

Original recipe found here


Crockpot Zucchini Chicken Parmesan

 Serves 4

1 1/2 pounds (about 4) chicken breasts, cut into cubes

1 small onion, diced

1 large zucchini, diced

1 green pepper, diced

1 tsp garlic, minced (or 1/2 tsp garlic powder)

1/2 tsp onion powder

1/4 tsp salt (or to taste)

1 tbsp Italian seasoning

1.5 cups pasta or pizza sauce (or tomato sauce)

1 cup low fat shredded cheese

Spray your slow cooker with non-stick spray. Combine all ingredients but shredded cheese and stir to combine. Cover and cook on high for about 3-4 hours or low for about 6-8, or until chicken is cooked through. In the last 30 minutes of cooking, add cheese and cook until it’s melted. Serve over pasta or quinoa sprinkled with Parmesan cheese, if desired.

Original recipe found here


Pineapple Zucchini Sheet Cake with Cream Cheese Frosting

Pineapple Zucchini Cake:

1½ cups all-purpose flour

1¼ cup granulated sugar

½ cup sweetened flaked coconut

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

freshly grated nutmeg to taste, optional

1 pinch ginger, optional

3 tablespoons vegetable oil

2 large eggs

1 teaspoon vanilla

2 cups grated unpeeled zucchini (remove seeds if the zucchini is large)

1 (20-ounce) can crushed pineapple in juice, drained (reserve juice in case you need it for the cake batter or frosting)

Cream Cheese Frosting:

8 ounces cream cheese

2 tablespoons butter, softened

2 cups powdered sugar

2 teaspoons vanilla extract

splash of milk or pineapple juice, if necessary

Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray. In a large bowl, combine the flour, sugar, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In a small bowl, beat together the oil, eggs and vanilla. Add the mixture to the flour mixture, as well as the zucchini and pineapple. Stir until it all comes together. It might seem too dry to start, but continue to stir. If the batter is still dry, add a little bit of the pineapple juice to loosen it up. Pour the batter into the prepared pan. Bake until a tester inserted in the center comes out clean, 30-35 minutes. Cool completely. To make the frosting, beat the cream cheese and the butter together until light and fluffy. Add in the powdered sugar, beat to combine, then beat in the vanilla. Spread the frosting over the cooled cake. Store the cake covered in the refrigerator.

Original recipe found here


Cheesy Garlic Zucchini Bread

Yield: 4 mini loaves or 1 large loaf

3 cups all purpose flour

4 teaspoon baking powder

1 teaspoon salt

½ teaspoon baking soda

½ teaspoon garlic powder

1 cup shredded zucchini

¾ cup shredded cheddar cheese

¼ cup of finely chopped green onion

1 Tablespoon fresh dill (or 2 teaspoon dried dill)

2 large eggs

1 cup buttermilk

4 tablespoons (1/2 stick) of butter, melted

Preheat oven to 350 degrees. Grease a regular size loaf pan (9×5 inch) or 4 small loaf pans. In a large bowl add the flour, baking powder, salt, baking soda and garlic powder. Whisk to combine. Add the zucchini, cheddar cheese, green onion and dill. Stir together. In separate small bowl, combine the eggs, buttermilk and butter. Pour the wet ingredients to the ingredients in the large bowl. Gently stir together just until moistened. Pour into loaf pans and bake. One large loaf should take about 50 minutes or until a toothpick inserted comes out clean. Or bake 4 mini loaves for about 20-25 minutes or until a toothpick comes out clean. Let cool for 10 minutes. Remove from pan to cool completely or serve warm.

Original recipe found here


Double Chocolate Zucchini Bread

Serves 6-8

2 large eggs

1/3 cup honey

1/2 cup vegetable oil

1/2 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon espresso powder, optional

1/3 cup cocoa or Dutch-process cocoa

1 2/3 cups all-purpose flour

2 cups shredded, unpeeled zucchini, gently pressed

1 cup chocolate chips

Preheat the oven to 350°F; lightly grease an 8 1/2? x 4 1/2? loaf pan. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan. Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips). Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing; store well-wrapped, at room temperature.

Original recipe found here


Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

Serves 5 – 6

2 small zucchini (1 lb), cut into 1/2-inch thick slices

2 small yellow squash (1 lb), cut into 1/2-inch thick slices

14 oz Flavorino or small Campari tomatoes, sliced into halves

3 Tbsp olive oil

4 cloves garlic, minced (1 1/2 Tbsp)

1 1/4 tsp Italian seasoning

Salt and freshly ground black pepper

1 cup (2.4 oz) finely shredded Parmesan cheese

Fresh or dried parsley, for garnish (optional)

Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.

In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 – 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat. Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 – 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.

Original recipe found here