Must-Make Simple, Healthy Zucchini Recipes!

Do you have a bunch of zucchini growing in your garden right now?

Looking for some new, healthy and fun recipes to add to your mix?

I’ve got you! 

Zucchini is in full bloom right now, and as one of the easiest veggies to grow I highly recommend planting some of these seeds for your own garden. Not only is it fun to harvest your healthy produce and save money while doing it, it’s also super satisfying to grow your own goodies and get the kids involved, too. Tip: kids are much more likely to eat veggies if they’re involved with growing and picking them!

Whether you have your own zucchini or you get some from your local farmer’s market, let’s make some fun and healthy zucchini recipes. Full of potassium, fiber, Vitamins A, B and C, its one of the most versatile veggies around, from desserts, to sides and main dishes, as you’ll see below.  Here are five of my favorites that even veggie-haters will love!

Zucchini Rollatini (inspired by the Defined Dish)

INGREDIENTS

MAKE THE QUICK BOLOGNESE:

2 tbsp extra virgin olive oil

3/4 cup finely diced carrot 

3/4 cup finely diced yellow onion (about 1/2 of a medium onion)

4 cloves garlic, minced

1 lb ground beef (or omit for vegetarian)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes

1/2 tsp dried thyme

1/2 tsp dried oregano

1 [15 ounce] jar of marinara (I love Rao's brand)

1/4 cup water

1 bay leaf

1/2 cup milk, creamer, or heavy cream

MAKE THE ZUCCHINI ROLL-UPS:

1 8-ounce carton ricotta 

1 egg

1/4 tsp kosher salt (this is my favorite brand because it is unrefined, + Use Code NWW for 15% off)

sprinkle of black pepper

1/4 cup finely diced parsley

2 zucchini

fresh basil for serving

INSTRUCTIONS

Preheat oven to 375F.

Make the Quick Bolognese:

Heat a cast-iron skillet (or another oven-safe skillet) with oil over medium heat. Add the carrot, onion and garlic. 

Cook, stirring, until onions are slightly tender; about 4 minutes.

Once onions are softened, add the ground beef, kosher salt, freshly ground black pepper, crushed red pepper flakes, dried thyme and dried oregano. Cook, breaking up meat with back of a spoon, until meat is browned, 5 to 7 minutes. Drain off excess fat and return to the skillet over medium heat.

Add the marinara, water, bay leaf and dairy-free creamer to the skillet and stir to combine. Reduce heat and let the sauce simmer over medium-low heat, uncovered, while you prepare the zucchini roll ups.

Make the Roll-Ups:

In a medium bowl, combine the ricotta, egg, salt, pepper and parsley. Stir until well combined, set aside.

Trim the ends of the squash. Using a mandolin (or with a sharp knife), slice lengthwise into thin planks. Lay slices a single layer on a kitchen hand towel and continue until all are sliced thin.

To assemble, slightly overlap two slices of the zucchini and add one tablespoon of the ricotta mixture at one end then gently roll. Once rolled, nestle each zucchini roll-up seam side down into the simmering sauce. Continue until all are rolled and nestled. (You should end up with 12-14 roll-ups). If you have any remaining ricotta mixture, scatter some dollops on top of the roll-ups in the skillet.

Transfer skillet to the oven and cook, uncovered until the zucchini is just tender, about 9-10 minutes. You want the zucchini to still have a slight bite to it, and not be soggy.

Remove from oven and allow to cool for 5 minutes. Garnish with fresh basil and enjoy!

Healthy Flourless Zucchini Muffins 

INGREDIENTS

1 cup grated zucchini

1 cup creamy almond butter (I love this Georgia grinder’s one!)

1/4 cup maple syrup or honey

3 eggs, beaten

1 teaspoon cinnamon

1 1/2 teaspoon vanilla

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1/3 cup chocolate chips (I love Hu brand. Use this link & code NURSINGYOURWAYTOWELLNESS for 15% off!)

INSTRUCTIONS

Preheat oven to 350°F and spray muffin tin well with cooking spray.

Measure 1 cup of grated zucchini then wrap the zucchini in paper towels, cheese cloth, or a kitchen towel and squeeze out as much liquid as possible.

Add everything except chocolate chips to a medium mixing bowl. Mix until well combined and then gently stir in chocolate chips.

Fill about ¾ full with the muffin mixture. Top with extra chocolate chips, if desired.

Bake for 20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Cool for 5 minutes, and if they’re sticking at all trace a butter knife along the rim of the muffin tin to help loosen the muffin to get them out in one piece. These can be frozen for 4 months! Enjoy!

Zucchini Mini Pizzas

INGREDIENTS

2 large zucchini, sliced in 1/4" thick rounds

1/2 cup pizza, marinara, or tomato sauce

1 teaspoon oregano

2 cups mozzarella cheese

1/4 cup parmesan cheese

pizza toppings 

INSTRUCTIONS

Preheat oven to 450°F. Line a baking pan with foil or use a silicon mat.

Arrange zucchini on pan.

Top zucchini slices with pizza sauce, oregano, cheese and your favorite pizza toppings.

Bake 4-5 min or until zucchini is tender (you don’t want it too soft). Broil 4-5 min or until cheese is bubbly. Enjoy!

Crispy Zucchini Fritters

 INGREDIENTS

 2 large zucchini

2 large eggs lightly beaten

1/2 cup chopped green onions

1 cup almond flour or all purpose flour

1 tsp baking powder 

1 tsp garlic powder

1 tsp plus 1/2 tsp salt

1/2 tsp ground black pepper

INSTRUCTIONS

Wash zucchini and trim off ends. Grate zucchini and place in a large mixing bowl, stir in 1 tsp salt and set aside for 10 minutes.

Then, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. You should end up with 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.

Add 1/2 cups chopped green onion and 2 lightly beaten eggs.

In a small bowl, stir together flour with baking powder, garlic powder, salt and black pepper. Add flour mixture into zucchini mixture and stir until well combined.

Place a large heavy bottomed cast iron over medium-high heat. Add 2 Tbsp olive oil over medium high heat. Once the oil is hot, add the zucchini mixture one heaping tablespoon at a time and flatten out the tops slightly to make them round. Sauté 3-5 minutes per side or until golden brown. Can be served with a dollop of sour cream or a drizzle of spicy mayo. Enjoy!

Zucchini Lasagna

INGREDIENTS

2 large zucchini cut into horizontal planks 1/4" thick

1/2 pound ground beef

1/2 pound ground Italian sausage or chicken sausage (this is my go-to for grass, fed organic, sustainable meats, Use code NWW for 10% off)

1 medium onion diced

2 cups pasta sauce divided

7 ounces diced tomatoes drained

1/2 teaspoon Italian seasoning

2 cups cottage cheese

1 egg beaten

1 egg yolk beaten

1/2 cup cooked spinach chopped, drained

1/4 cup parmesan cheese

1 1/2 cups mozzarella cheese

1/8 teaspoon nutmeg

INSTRUCTIONS

Cook zucchini in a 400˚F oven for 10-15 minutes to soften.

Fry the ground beef, sausage, and onion till brown. Add 1 cup pasta sauce, diced tomatoes, and Italian seasoning. Heat through.

In a medium bowl, mix together the beaten eggs with the cottage cheese. Add the spinach and parmesan cheese and nutmeg.

Pour 1/2 cup pasta sauce on the bottom of a 9 x 13" pan. First layer the zucchini, meat sauce, layer of zucchini, cottage cheese mixture, zucchini, final layer of meat sauce and a final layer of zucchini. Top with remaining 1/2 cup pasta sauce.

Bake uncovered in a 350˚F oven for 1 hour. Cover with mozzarella cheese and continue to bake until cheese is brown and bubbly. Enjoy!

If you’re ready to stop spinning your wheels, running on empty, to get the support and accountability you deserve, you need to book a complimentary call with me today so I can support you and your wellness journey!

>>> I’d love to hear what recipe you are most excited to try or what recipe you enjoyed! Let me know below. And, as always tag me @Nursingyourwaytowellness when you make one of these so I can share on my page!