Recipes for "zucchini"

1. Preheat the oven to 450 degrees F. Grease a baking sheet with oil. Bring a large pot of salted water to a boil.

2. Add the chicken, grated zucchini, 1/2 cup breadcrumbs, the parmesan, and a pinch each of salt and pepper to a bowl. Mix to combine. Coat your hands with olive oil and roll the meat into tablespoon-size balls (this will make 20-22 meatballs). Place on the prepared baking sheet. Arrange the lemon slices around the meatballs. Transfer to the oven and bake for 10 minutes.

3. Remove from oven, slide the meatballs to one side of the pan, add the remaining 1 cup breadcrumbs, and the capers. Toss the crumbs and capers with 2 tablespoon olive oil and the red pepper flakes. Return to the oven and cook another 5 minutes, watching closely, until the meatballs are cooked through and the crumbs golden.

4. Remove the breadcrumbs from the pan. Season with salt. Remove the lemon from the pan. Finely chop the lemon slices and mix with 1/2 cup fresh basil, reserving the mix for tossing with the pasta.

5. Meanwhile, make the carbonara. Whisk together the eggs, parmesan, garlic, and basil, in a large serving bowl.

6. Boil the pasta until al dente. Before draining, scoop out 1 cup pasta water, then drain. Immediately add the hot pasta to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with the reserved pasta water, until it reaches your desired consistency. Add the butter and about a 1/4 of the reserved lemon basil mix, gently toss to combine. Season with salt and pepper.

7. Divide the pasta between plates. Top with meatballs, breadcrumbs, and additional lemon/basil, to taste. Twirl the pasta up…EAT and ENJOY.

1. Preheat the oven to 425°F.

2. Melt 2 tablespoons of butter in a large pot over medium heat. Add the onion, the chicken, and season with salt and pepper. Add 2 tablespoons of butter, the green onions, thyme, paprika, garlic powder, and cayenne, and cook until golden and toasted, 2-3 minutes.

3. Add the broth and milk. Bring to a gentle boil over medium heat. Add the pasta and zucchini, and season with salt and pepper. Stir frequently until the pasta is al dente and the broth has been absorbed, about 8 minutes.

4. Stir in the parmesan and 1 cup of shredded cheese. If needed, transfer everything to an oven-safe casserole dish. Scatter the remaining cheese over the top of the casserole.

5. Bake 20 minutes, until the cheese is melted and beginning to brown. Serve warm, with additional thyme and fresh basil.

Grease a 9x5-inch loaf pan with butter or cooking spray and set aside.

Simply Recipes / Lori Rice

Using a box grater, carefully grate the carrots with the large holes. You should have about 1 cup packed. Set aside.

Next, grate the zucchini using a box grater with the large holes. Using your hands or a clean dish towel or nut milk bag, wring out the zucchini. You should have about 1 cup packed zucchini. Set aside.

Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

In a medium bowl, whisk the flour, salt, baking soda, baking powder, cinnamon, ginger, and cardamom together.

Simply Recipes / Lori Rice

In a large bowl, whisk both sugars and vegetable oil, until combined. Add the eggs and whisk until smooth.

Simply Recipes / Lori Rice

Add the grated carrots, grated zucchini, and the orange zest to bowl and stir to distribute. Use a rubber spatula to fold in the flour mixture until just combined. There should be no visible streaks of flour once thoroughly combined.

Simply Recipes / Lori Rice

Pour the batter into the prepared pan and smooth out the top with the spatula. Sprinkle the demerara sugar over top.

Simply Recipes / Lori Rice

Bake the bread for 55 to 60 minutes until a cake tester or skewer inserted into the center comes out clean. Let cool in the pan for at least 20 minutes, then transfer to a wire rack to cool completely.

Simply Recipes / Lori Rice

In a small bowl, whisk together the powdered sugar and milk, 1 tablespoon at a time, until the mixture is a smooth and pourable consistency. Stir in the vanilla, salt, and nutmeg.

Simply Recipes / Lori Rice

Use a spoon to drizzle the glaze over the cooled bread. Sprinkle the toasted coconut overtop. Cut slices serve.

This bread keeps well on the counter for a few days—just store it in an airtight container or wrapped tightly in plastic wrap. Keep in mind that the coconut topping will get less crunchy over time.

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Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

Preheat the oven to 350 degrees F (175 degrees C).

Combine zucchini, bell pepper, garlic, and salt in a large, oven-safe skillet. Add 1 cup water and simmer until zucchini is tender, 5 to 7 minutes.

Drain vegetables in a colander; discard garlic.

Heat oil in the same skillet over medium heat. Stir in onion, mushrooms, and butter; add drained vegetables. Cook and stir until onion is transparent, about 5 minutes. Stir in beaten eggs and season with salt and pepper. Reduce the heat to low and cook until eggs are set, about 5 minutes. Remove from the heat and sprinkle mozzarella cheese over top.

Bake in the preheated oven for 10 minutes. Remove from the oven and turn on the broiler.

Sprinkle Parmesan cheese over frittata. Place under the preheated broiler until cheese is bubbling and golden brown, about 5 minutes.

Remove from the oven and let stand for 5 minutes before cutting into 5 wedges and serving.

Whisk the eggs in a medium bowl. Add the ricotta and Parmesan and whisk to combine. Stir in the salt, freshly ground black pepper, basil and thyme. Set aside.

Heat the olive oil in a 10-inch oven-proof stick-free skillet on medium high.

When the oil is hot and begins to shimmer, add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil.

Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5 to 6 minutes. Remove the pan from heat.

Let the zucchini cool in the pan for 30 seconds then transfer it to the bowl with the eggs.

Over medium heat, reheat the skillet until the oil in the pan is hot. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg and zucchini mixture into the pan.

Without stirring, let the egg mixture cook for 2 to 3 minutes. Run a spatula along the edge of the frittata, separating the cooked edges from the pan as the eggs cook.

Continue to cook for 3 to 4 minutes longer, or until the bottom is golden brown and the top is beginning to set. It will still be slightly runny in the middle.

Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven.

Keep the oven door slightly open if you want and let the pan's handle stick out from the oven through the open door.

Cook under the broiler until the top starts to become lightly browned, about 2 minutes.

(Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Slide the frittata from the plate back into the skillet. Let cook for a couple of minutes more until the bottom browns. Let rest in the pan for 2 to 3 minutes to allow it to set.)

Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and cut into wedges.

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Add the garlic and toss with olive oil. Bake 8-10 minutes, until the prosciutto is crisp and the garlic roasted.

2. Meanwhile, place the zucchini in a colander. Toss with a tiny pinch of salt.

3. whisk together the eggs, parmesan, pecorino, basil, thyme, chili flakes, lemon zest, salt, and pepper in a large serving bowl.

4. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Before draining, scoop out about 1 cup of the pasta water, then drain directly over the zucchini. This will heat the zucchini.

5. Immediately add the hot pasta to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Be careful when adding the water, the zucchini will naturally release some water into the sauce. Season with salt and pepper.

6. Serve topped with freshly torn burrata, prosciutto, and herbs. Enjoy!

Make zucchini noodles using a spiralizer.

Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.

Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.

Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.

Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine coconut flour and cinnamon in a bowl. Add zucchini, egg, 1 1/2 teaspoon maple syrup, and vanilla extract and mix well. Spread zucchini mixture into the form of a pizza crust on the prepared baking sheet.

Bake in the preheated oven until zucchini "crust" is cooked through, about 15 minutes. Cool "crust".

Spread yogurt onto zucchini "crust" and top with strawberries, grapes, banana, orange zest, and a drizzle of maple syrup.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Mix sugar, oil, and 2 teaspoons vanilla together in a large bowl until well blended. Combine flour, 1/2 cup cocoa, baking soda, and salt together in a separate bowl; stir into sugar mixture.

Fold in zucchini and walnuts; spread batter evenly into the prepared pan.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 to 30 minutes. Let cool, about 20 minutes.

Meanwhile, make the frosting: Whisk 6 tablespoons of cocoa and butter in a pan over medium-low heat until smooth and glossy; set aside to cool.

Blend confectioners' sugar, milk, and 1/2 teaspoon vanilla together; stir into cooled cocoa mixture. Spread over cooled brownies before cutting into squares.

Serve and enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.

Mash banana in a large bowl; whisk in eggs, sugar, honey, oil, and vanilla extract.

Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into banana mixture until batter is moistened.

Stir zucchini, carrot, and chocolate chips into batter until evenly distributed; pour into the prepared pan.

Bake in the preheated oven until a knife inserted into center comes out clean, 50 to 60 minutes.

For cheese filling: Place ricotta, Parmigiano Reggiano, mozzarella, egg, black pepper, salt, cayenne, and parsley in a bowl, and stir together until combined; refrigerate until needed.

For Bolognese: Heat olive oil over medium-high heat in a large nonstick skillet, and add Italian turkey sausage, onions, and a pinch of salt. Cook, breaking up the sausage with a spatula, until browned and broken into small crumbles, 5 to 7 minutes.

Stir in marinara sauce, water, and cream and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for at least 10 to 15 minutes. Sauce can be cooked longer, adding small amounts of water as needed to maintain consistency.

Transfer sauce into a 13x9-inch baking dish and set aside.

Preheat the oven to 400 degrees F (200 degrees C).

For zucchini rolls: trim ends of zucchini with a knife and then use a vegetable peeler to make lengthwise strips. For best results, use only the largest, widest center-cut pieces. You can also place two thinner pieces overlapped side-by-side. You will need to make a total of 30 zucchini rolls.

Lay out zucchini strips on a work surface. Spread each strip with about 2 rounded teaspoons of cheese mixture and roll up.

Place filled strips on top of sauce in the baking dish in a 5x6 pattern. Scatter grated Parmigiano Reggiano and grated mozzarella evenly over the top, and drizzle with olive oil.

Bake in the preheated oven until sauce is bubbling, and cheese has started to brown, 45 to 60 minutes. Let rest for 5 to 10 minutes before serving.

Place the spiralized zucchini on top of paper towels and sprinkle with salt. This will help the zucchini release some of their excess water. Set aside.

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add onion, carrots, and celery, and saute until they begin to soften, 3 to 4 minutes. Add ground beef and 2 cloves garlic. Season with salt and pepper and continue cooking, breaking up the beef into a fine mince, until browned, about 5 minutes. Drain off any excess grease.

Pour in red wine and cook until reduced slightly. Place tomatoes and liquid from the can into a blender or food processor and quickly puree to break up the whole tomatoes. Add tomatoes to the pan and bring to a boil. Reduce heat to low and continue to simmer for about 45 minutes, stirring frequently. Pour in milk and heat through.

Heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Add zucchini and remaining garlic; saute until zucchini reaches your desired tenderness, 1 to 2 minutes.

Divide the zucchini noodles into 6 bowls. Top with some Bolognese sauce and sprinkle with grated Parmigiano-Reggiano cheese.

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the ricotta, 1/4 cup parmesan, thyme, garlic, salt, pepper, and chili flakes.

3. Arrange the zucchini slices on a kitchen towel and sprinkle with salt. Let sit for 5-10 minutes, then blot away any excess water.

4. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry onto the prepared baking sheet. Spread the ricotta over the pastry, leaving a 1-inch border. Arrange the zucchini over the ricotta in 2-3 even layers. Brush with olive oil. Fold the edges up and over the zucchini. Brush the edges of the pastry with egg and sprinkle with parmesan.

5. Bake for 25 minutes or until golden. It's OK if the edges get dark. Spoon the pesto over the warm tart. Top with basil, honey, and sea salt. YUM!

Whisk the flour, baking soda, and salt together in a mixing bowl. Beat the egg yolks.

Add the egg yolks and buttermilk to the dry ingredients in the bowl and stir until just combined. Add the honey, melted butter, zucchini, and flaxmeal. Stir to combine.

Vigorously whisk the egg whites and fold them into the batter. Heat a griddle to medium heat (the best setting on the stove was medium, and the best setting on my electric griddle was close to 400 degrees).

Pour the batter onto the hot griddle and wait until bubbles form on the top of the pancakes and the edges look dry. Flip once, cook for another few minutes, and remove from heat. Top the pancakes with syrup and butter or my personal favorite: cottage cheese, blueberries, and honey.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.

Whisk flour, cocoa, and baking soda together in a medium bowl; set aside. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in first egg; beat in second egg along with vanilla extract. Add flour mixture, alternating with buttermilk, until just combined. Fold in zucchini, raspberries, and chocolate chips, mixing until just combined. Spoon batter into the prepared muffin cups, filling each ¾ full.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Melt butter in a large saucepan over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add diced potato, zucchini, basil, thyme, rosemary, and white pepper; continue to cook and stir until zucchini is soft, about 5 minutes.

Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.

Puree soup with an immersion blender until smooth; add milk and stir until heated through, without boiling. Stir in potato flakes if needed to thicken the soup. Season to taste with soy sauce and garnish with dill weed.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking pans.

Beat white sugar, oil, and eggs together in a bowl until well combined; stir in flour, baking soda, cinnamon, and salt until batter is just combined. Fold in zucchini, 1 ½ cups coconut, and 1 ½ cups black walnuts until evenly distributed. Divide batter between the prepared pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing from pans and transferring to wire racks to cool completely.

Beat cream cheese and butter together in a large bowl with an electric mixer until smooth; gradually beat in confectioners' sugar until frosting is light and fluffy. Fold in remaining 1 cup coconut, remaining ½ cup black walnuts, raisins, and vanilla extract.

Spread cream cheese frosting over cooled cakes.

1. Preheat the oven to 350° F. Line 16 muffin tins with paper liners.

2. In a blender, blend the zucchini until very mashed. Scrape the sides down. Add the remaining ingredients in the order listed. Blend to fully combine, being careful not to over-blend. Fold in the chocolate chips.

3. Divide the batter among the prepared muffin tins. Bake for 18-20 minutes, until just set. Serve with peanut butter and sea salt (if desired) on top.

1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.

2. On the sheet pan, toss together the chicken, paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, salt, and pepper. Add the flour and toss again. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the zucchini to the other side. Toss with olive oil, salt, and pepper. Bake 15-20 minutes until the chicken is cooked through.

3. Meanwhile, make the sauce. In a saucepan set over medium heat, melt together the hot sauce, butter, garlic, chipotle chili powder and cayenne. Stir until melted and combined. Remove from the heat and mix in the honey and a season with salt.

4. Pour the buffalo sauce over the chicken, toss the chicken up in the sauce. Bake another 5 minutes, until the hot honey sauce is baked onto the chicken.

5. Serve the chicken, zucchini, and hot honey with chunks of avocado, basil, green onions and blue cheese or ranch dressing. I love this over rice, but it's also great with french fries too!

1. Preheat oven to 400° F.

2. In a bowl, mix the chicken with 2 tablespoons olive oil, 2 tablespoons Italian seasoning, Dijon mustard, honey, and a pinch each of salt and pepper.

3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. Remove everything from the skillet.

4. To the skillet, add 2 tablespoons butter, the orzo, shallots, garlic, and 2 tablespoons thyme. Mix in the zucchini slices. Cook until the orzo is toasted, about 2 minutes. Add the wine and 2 cups water. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken and any juices left on the plate back into the skillet. Arrange the cheese around the chicken. Bake, uncovered for 15 minutes or until the chicken is cooked through.

5. Meanwhile, lightly brown 4 tablespoons butter in a small skillet. Add 1 tablespoon of Italian seasoning and 1 tablespoon of thyme. Season with salt, pepper, and chili flakes.

6. Serve the chicken and orzo topped with garlic butter and fresh herbs.

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Just before draining, reserve 1 1/4 cups of the pasta cooking water. Drain.

2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the zucchini, garlic, thyme, chili flakes, salt, and pepper. Cook until the zucchini is golden, 5 minutes. Mix in the butter. Using the back of your spoon or a potato masher, mash down the zucchini until it becomes a chunky sauce.

3. Add 1 cup of reserved pasta water and bring to a simmer over medium heat. Add the pasta, parmesan, and pecorino, and toss until melted. Add more pasta water if need to thin the sauce. Remove from the heat, toss in the basil.

4. Serve topped with fresh basil and pepper. Enjoy!

1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter

2. Lay a clean towel on the counter with the shredded zucchini in the center, then squeeze out any excess water.

3. In a bowl, stir together the coconut oil, maple syrup, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, baking powder, cinnamon, ginger, and salt. Mix until just combined.

4. Divide the batter evenly among the molds, filling 1/2-2/3 of the way full. Bake for 12 minutes, until just set. Remove and let cool 5 minutes. Then run a knife around the edges to release, and invert the pan.

5.  Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown slightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon. Dip or drizzle the doughnuts into the glaze. Highly recommend eating a few of these warm!

1. Preheat the oven to 400°.

2. In a bowl, toss together the chicken, olive oil, parmesan, garlic, thyme, rosemary, paprika, cayenne, salt, and pepper.

3. Pour the rice, orzo, onion, zucchini, and chopped sage into a 9×13-inch baking dish. Pour over 2 cups broth. Add 2 tablespoons butter. Arrange the chicken over the rice and zucchini. Add the parmesan rind, if using. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes.

4. Just before serving, melt together the 2 tablespoons butter and sage leaves in a skillet set over medium heat. Cook until the butter is browning and the sage is crisp, 4 minutes.

5. Severe the chicken and rice topped with sage butter. And enjoy!

Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.

Whisk flour, flax seeds, cinnamon, salt, baking soda, baking powder, and arrowroot together in a bowl until evenly blended; set aside.

Whisk applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a separate bowl until smooth. Fold in flour mixture and shredded zucchini until moistened.

Divide batter between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool briefly in the pans before removing to cool completely on a wire rack.

1. Add the chicken, zucchini, green onions, 1 shallot, 2 teaspoons ginger, 1 clove garlic, cayenne, a pinch of pepper, and 2 teaspoons tamari/soy sauce to a bowl. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

2. Heat a large skillet with sides over medium-high heat. Add 2 tablespoons of olive oil and the meatballs. Sear until crisp, 4-5 minutes, turning them 2-3 times. Move to a plate.

3. To the same skillet, add the remaining 1 tablespoon of oil, 1 shallot, 1 garlic clove, 1 tablespoon of ginger, the bell peppers, butter, and curry paste. Cook until fragrant, 2 minutes. Stir in the coconut milk and 3 tablespoons of tamari or soy sauce. Slide the meatballs into the curry sauce. Simmer over medium heat until the meatballs are cooked through, 5 minutes. Stir in the cilantro

4. Serve the meatballs and sauce over rice with a squeeze of fresh lime, some fresh basil, and/or green onions.

Preheat the oven to 350 degrees.

Mix all ingredients in a blender until a chunky batter comes together.

Pour batter into a greased or lined muffin tin. Sprinkle with chocolate chips. Bake for 15-18 minutes, until the tops gently spring back when you press into them.

Sprinkle warm muffins with sea salt if you’re into that kinda thing. Serve warm or cold ALL DAY LONG. ♡

1. Line a baking sheet with parchment paper.

2. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 6 minutes. Mix in the butter. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin, even layer and sprinkle with lemon zest, cinnamon, and flaky sea salt. Let sit for 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.

3. Preheat the oven to 350° F. Line 16 muffin tins with paper liners.

4. Lay a clean towel on the counter. Spread the shredded zucchini out onto the center of the towel, then squeeze out any excess water.

5. In a bowl, stir together the coconut oil, honey, eggs, yogurt, apple butter, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, baking powder and salt. Mix until just combined. Stir in the caramel shreds.

6. Divide the batter evenly among the molds, filling 2/3 of the way full. Sprinkle coarse sugar, if desired. Bake for 22-25 minutes until the tops are just set. Enjoy warm!

Preheat the oven to 350 degrees. Set aside about half of the zucchini and chocolate chips to stir in later. Blend everything else together until a smooth-ish batter comes together.

Stir in chocolate chips and zucchini. Pour batter into a square baking dish (9×9 or similar). Bake for 30-40 minutes, until the top is golden brown and gently springs back when you press into it.

For clean cuts, let it cool completely. (Or for hungry bellies, just get into it right warm out of the oven.) I like to store this in the refrigerator but you can serve warm or cold ALL DAY LONG! Snack, breakfast, dessert, all of it. ♡

Cook the spaghetti according to package directions. Drain and toss with sauce. I like to add extra olive oil, salt, and pepper to taste to just kick things up a notch.

Preheat the oven to 400 degrees. Beat the egg in a large bowl; add zucchini and toss to coat. Add panko, Parmesan, lemon zest, and spices. Toss to coat as much as possible. Transfer to a baking sheet – arrange the zucchini with some space between, and spoon the crispity crumbles on and around the zucchini. Drizzle with olive oil. Bake for 15-20 minutes until nice and golden brown.

Remove pan from the oven. Sprinkle with your cheese of choice and return to bake or broil for a final 5 minutes. Top with fresh basil leaves, more olive oil, red pepper flakes, etc.

Serve the spaghetti in deep pasta bowls topped with a scoop of cheesy crispy zucchini and more fresh basil. Mwah.

Pulse all sauce ingredients together until smooth. Set aside.

Cook spaghetti according to package directions. Drain and set aside.

Heat the cherry tomatoes in a large skillet over medium high heat with a very quick drizzle of olive oil. Gently shake the pan to get them moving (you might want to grab a lid for this – they really start to spatter when the juices hit the hot oil). Continue cooking until tomatoes are roasty-looking and the skins are split or loosened. Remove from heat and set aside.

Add the zucchini to the same pan and toss for 1-2 minutes, until tender-crisp. Add the spaghetti and the avocado sauce. Toss until combined. Season with salt and pepper, top with reserved tomatoes and Parmesan if you like that sort of thing. Serve immediately.

Gather the ingredients.

Place zucchini and onion in a large, non-metallic bowl; sprinkle salt on top. Use your hands to evenly mix salt with zucchini. Cover and refrigerate overnight.

Drain zucchini in a colander and rinse well with cool water. Squeeze out excess water; set zucchini aside.

Place sugar, vinegar, red and green bell pepper, and cornstarch into a large pot. Add celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add drained zucchini. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer 30 minutes.

Meanwhile, sterilize seven 1-pint jars and lids. Pack relish into sterilized jars, filling to within 1/4 inch of the top. Screw on the lids.

Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into the pot using a holder. Leave a 2-inch space between jars. Pour in more boiling water if necessary, until the tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

Remove jars from the pot and place on a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all).

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.

Beat sugar, oil, eggs, and vanilla together in a large bowl; fold in shredded zucchini.

Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined.

Gently fold in blueberries. Pour batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely. Enjoy!

1. Preheat the oven to 400° F. Lightly grease a 12 x 17-inch baking sheet.

2 Thinly slice the zucchini to about 1/8 inch thick. Lay the zucchini flat on a towel. Sprinkle with salt. Let sit for 15 minutes to draw out excess moisture, then pat dry with a towel. Try and get as much water out of the zucchini as possible.

3. Meanwhile, make the sauce. Add the olive oil and meat to a large skillet over medium heat. Cook until browned all over, about 5 minutes. Add the Italian seasoning, thyme, and oregano. Season with salt, pepper, and chili flakes. Stir in the marinara sauce, then remove from the heat. Add a handful of basil. Very lightly mix the zucchini ribbons into the sauce.

4. In a bowl, combine the ricotta, provolone, and an egg.

5. To assemble, spoon half of the sauce and zucchini in the bottom of the sheet pan. Dollop with half the ricotta and sprinkle with parmesan. Spoon over the remaining sauce and zucchini. Top with the remaining ricotta cheese and mozzarella. Don't stress about making it look perfect. Bake for 30 minutes, until the cheese is melted and the sauce is bubbly.

6. Meanwhile, on a separate sheet pan, toss together the ciabatta, butter, garlic, and a pinch of salt. Bake for 10-12 minutes until toasted.

7. Let the lasagna sit for 10 minutes before serving. Top with breadcrumbs and fresh basil.

Prepare the grill for indirect medium heat.

Place zucchini in a large pot with enough water to cover. Bring to a boil and cook for 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out pulp to about 1/4 inch from the skin. Chop pulp into small pieces.

Mix zucchini pulp, bread pieces, jalapeño, Cheddar cheese, bacon bits, onion, tomato, chile peppers, and olives in a large bowl until combined. Season with basil, seasoned salt, and pepper; mix well.

Stuff zucchini halves with pulp mixture. Wrap each zucchini boat with aluminum foil.

Place wrapped zucchini boats on the prepared grill over indirect heat and cook until tender, 15 to 20 minutes.

Use a vegetable peeler to cut long, wide strips down one side of one zucchini until you reach the seeds. Turn zucchini and repeat on three remaining sides. Repeat with remaining zucchini. Discard zucchini cores.

Stack zucchini strips on top of each other, then cut thin strips lengthwise along the stack; strips will resemble spaghetti noodles.

Heat oil in a skillet over medium heat. Add zucchini "noodles" and cook for 1 minute. Add water and continue to cook until zucchini is softened and water has evaporated, 5 to 7 minutes. Season with salt and pepper.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Mix flour, sugar, cocoa, baking soda, baking powder, cinnamon, and salt together in a medium bowl.

Add oil and eggs; mix well until just combined.

Fold in shredded zucchini and walnuts until just combined.

Pour cake batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes.

Cool cake completely before frosting with your favorite frosting.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

Place zucchini into a colander and sprinkle with salt; let drain for 15 minutes, then squeeze out the moisture.

Combine zucchini, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Mix in Parmesan and eggs until well combined. Press into the prepared baking dish.

Bake, uncovered, in the preheated oven for 20 minutes.

Meanwhile, heat a large skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in tomato sauce and Italian seasoning.

Remove crust from the oven and spoon sauce mixture over top. Scatter bell pepper, mushrooms, black olives, and remaining mozzarella and Monterey Jack over sauce.

Return to the oven and bake until heated through, about 20 minutes. Let sit for 5 minutes before slicing into six pieces and serving.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Combine flour, cinnamon, baking soda, salt, and baking powder in a bowl. Mix zucchini, sugar, vegetable oil, eggs, and vanilla in a separate bowl. Add flour mixture to zucchini mixture and stir until just combined. Stir in walnuts, then pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Preheat the oven to 325 degrees F (165 degrees C).

Bring a large pot of water to a boil; add zucchini slices and cook until tender; drain well.

Heat olive oil in a medium skillet over medium heat; stir in onion and garlic and cook until onion is tender, about 2 minutes.

Combine zucchini, onion, and garlic in a 9x12-inch casserole dish; pour marinara sauce on top and stir well. Top with mozzarella cheese.

Bake in preheated oven until zucchini slices are heated through and cheese is bubbly, about 20 minutes.

Gather the ingredients.

Blot grated zucchini with paper towels to remove moisture.

Stir zucchini, eggs, and green onion together in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano together in a separate bowl; stir into zucchini mixture until batter is just moistened.

Heat oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan-fry until golden, 2 to 3 minutes per side.

Drain zucchini pancakes on a paper towel-lined plate; serve warm.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Slice zucchini into thick rounds. Combine butter and garlic in a small bowl.

Grill zucchini slices on the preheated grill for 3 minutes; flip, brush with butter mixture, and grill 3 minutes more. Flip again, brush with butter mixture, and grill until crisp-tender.

Spread sauce on zucchini and sprinkle with cheese; continue grilling until cheese begins to melt.

Preheat: Preheat the oven to 375 degrees.

Sauté Veggies: Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.

Assemble in Pan: Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks.

Bake: Cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.

Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.

Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.

As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.

Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.

Serve with more grated cheese and fresh basil.

Gather the ingredients.

Cut zucchini into thin, noodle-like strips (a spiralizer or mandoline works well for this).

Toss with 2 teaspoons salt, and place in a colander to drain for 15 to 30 minutes.

Heat butter in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes.

Season to taste with salt and pepper. Sprinkle with Parmesan cheese. Serve and enjoy.

Trim the stem end from the zucchini and slice in half lengthwise. Sprinkle all over with 2 teaspoons salt, then allow to drain in a colander for 20 minutes.

Line a baking sheet with parchment paper.

Gently squeeze the excess water from the zucchini and pat it dry with paper towels. Place on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Roast until the zucchini is soft and golden brown, 15 to 20 minutes. Allow to cool for 5 minutes.

In a food processor, pulse the garlic until chopped. Add the yogurt and lemon juice and process to combine. Add the zucchini and run the processor until the mixture is smooth (or, if you prefer a coarser texture, pulse a few times to just combine).

Taste and adjust seasoning as necessary. Pour into a bowl and top with 1 tablespoon olive oil and chopped herbs, if using. Serve with crackers, pita, or crudité.

Dip can be prepared up to 2 days ahead of time. Store in a sealed container in the refrigerator for up to 5 days.

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Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture. If the grated zucchini seems to be on the dry side, sprinkle water over it as it's in the colander, then let it drain.

Simply Recipes / Sally Vargas

Not all zucchini contains the same amount of moisture. Fresh homegrown zucchini tends to be wetter than store-bought.

Butter two 9 x 5-inch loaf pans.

In a large bowl, vigorously whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg.

Simply Recipes / Sally Vargas

In another large bowl, whisk together the sugar, eggs, vanilla, and salt (omit the salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.

Simply Recipes / Sally Vargas

Add the flour mixture, a third at a time, to the sugar-egg-zucchini mixture, stirring after each incorporation. Fold in the nuts and dried cranberries or raisins, if using.

Simply Recipes / Sally Vargas

How do you know how much moisture is "right" for this recipe? Ideally, the batter will be thick but not pasty, pourable but not thin. If it’s too thick, mix in enough water, a few tablespoons at a time, until the batter is looser.

Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

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Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Prepare two 4x9-inch loaf pans, either coating with butter or spraying with baking spray.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.

Beat the eggs in a mixer (or by hand) until frothy. Beat in the sugar. Beat in the melted butter and olive oil. Stir in the lemon zest and grated zucchini.

Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.

Divide batter/dough into two loaf pans. Bake in a 350°F oven for 45 to 50 minutes. Test after 40 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.

Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.

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Place the zucchini and onion in a large colander, sprinkle with 1 teaspoon of salt, and toss to combine.

Place the colander over a large bowl to collect any liquid (you'll use it later when you make the batter). Weigh down the zucchini mixture with a plate or bowl that fits inside the colander and something heavy, like a couple of cans or jars. Set aside for at least 1 hour and up to 3 hours. Play with your kids, go to the park, or finish the laundry.

When you're ready to cook, preheat the oven. Line a rimmed quarter sheet pan (9x13-inch) with parchment paper and generously drizzle it with olive oil.

Remove the weights and plate from the zucchini and squeeze the excess water out, pressing the zucchini into the colander over the bowl below.

Pour the zucchini water into a measuring cup. Measure out 1/2 cup, discarding any extra or adding water if you don’t have enough, and add back to the bowl.

For an extra crispy crust, place the zucchini and onions in a piece of cheesecloth and squeeze out even more liquid.

Add the cornmeal, rice flour, and the remaining 1/2 teaspoon of salt to the bowl with the 1/2 cup of zucchini water and whisk everything together to form a crumbly batter. Transfer the squeezed zucchini and onions to the batter and stir with a rubber spatula until the zucchini is well-coated.

Transfer the mixture to the well-oiled sheet pan and press everything down with your hands until evenly spread out. Drizzle generously with olive oil, and sprinkle with a final dusting of cornmeal.

Bake until golden brown and crispy, rotating the pan halfway through, 30 to 40 minutes.

Set aside to cool for 10 or so minutes, then carefully transfer the tart to a cutting board, using the parchment as handles, and cut into desired serving sizes. Serve immediately.

Store leftovers in the fridge in a tightly sealed container in even layers with parchment in between. It’ll keep for up to 4 days.

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Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9x13-inch baking pan.

Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.

To prepare the meat sauce, cook ground beef and black pepper in a large skillet over medium-high heat, stirring, for 5 minutes. Add green pepper and onion; cook and stir until meat is no longer pink.

Stir in tomato sauce, tomato paste, wine, basil, and oregano; add a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.

Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined.

To assemble lasagna, spread 1/2 of the meat sauce over the bottom of the prepared pan. Layer with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 of the mozzarella cheese. Repeat by layering in the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella.

Spread parmesan evenly over the top; cover with foil.

Bake in the preheated oven for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes.

Let lasagna stand 5 minutes before serving.

Serve and enjoy!

Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish with cooking spray.

Pat dry zucchini slices with a paper towel to remove excess moisture. Set aside.

Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes.

Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Set aside.

Combine ricotta cheese, egg, 1 teaspoon salt, and nutmeg in a bowl; mix well. Set aside.

Arrange one layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1/2 of the mozzarella cheese. Add another layer of zucchini slices; cover with remaining sauce and top with remaining mozzarella cheese and Parmesan cheese. Cover the baking dish with aluminum foil.

Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

Enjoy!

Cook and stir zucchini and lemon juice in a large saucepan over medium heat until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon, and nutmeg; cook for 1 more minute. Remove from the heat and set aside.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch baking dish.

Combine flour and 2 cups sugar in a large bowl. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Stir 1/2 cup of the crumb mixture into the cooked zucchini mixture.

Press 1/2 of the remaining crumb mixture into the bottom of the prepared pan. Spread zucchini mixture over top, then sprinkle with remaining crumb mixture. Sprinkle with remaining 1 teaspoon cinnamon.

Bake in the preheated oven until the top is golden, 35 to 40 minutes. Serve warm or cold.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini to make a boat shape.

Combine zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, eggs, and most of the Parmesan cheese in a medium bowl; stuff zucchini boats with mixture. Dot tops of stuffed zucchini with butter and sprinkle with remaining Parmesan cheese.

Bake in preheated oven for 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a large mixing bowl.

Slice zucchini in half lengthwise, then use a spoon to scoop out the flesh, leaving a 1/2-inch-thick shell all around zucchini. Chop scooped-out zucchini flesh and add to beef in the mixing bowl.

Stir spaghetti sauce, Parmesan cheese, bread crumbs, black olives, and garlic into beef-zucchini mixture until well combined. Lightly stuff both halves of zucchini with filling. Place filled zucchini halves into a baking dish; cover tightly with foil.

Bake in the preheated oven for 45 minutes. Remove the baking dish from the oven; turn on the broiler and adjust an oven rack to within 6 inches of the broiler's heat source.

Uncover the baking dish; sprinkle 1/2 cup shredded mozzarella cheese over each zucchini half. Broil until cheese is browned and bubbling, about 5 minutes.

Make sure there is a rack in the top third of the oven.

Place the zucchini and garlic in a bowl and toss with olive oil.

Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).

Roast the zucchini at 450°F for 8 to 15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)

Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.

Halve the zucchini lengthwise, then cut each piece into thirds on a diagonal. Cut a crosshatch pattern into the flesh side of each piece, cutting about 1/8-inch deep (this will help the seasonings penetrate the zucchini later). Sprinkle the crosshatched side with salt and pepper.

Heat the oil in a large cast-iron skillet over medium-high heat. When the oil is shimmering, add all the zucchini, cut-side down, in a single layer (if it doesn’t all fit, cook it in two batches). Season the top-facing side with more salt and pepper.

Cook the zucchini, undisturbed, until it is deeply browned, 4 to 6 minutes. Carefully flip with tongs and brown the other side for another 5 minutes.

Remove the zucchini from the skillet and set aside. Take the skillet off the stove for at least 1 minute so it can cool a bit.

Return the skillet to medium-low heat. Add the butter and garlic and cook until fragrant, about 30 seconds. Add the wine and deglaze the pan (scrape up the browned bits from the bottom of the pan with a wooden spatula). Simmer to evaporate the alcohol, about 1 minute.

Add the broth and lemon juice to the pan, then add the zucchini back, crosshatched-side up. Baste the zucchini with the liquid and bring to a simmer. Cook until most of the liquid has evaporated and the zucchini is tender, 10 to 12 minutes.

Scatter the capers and parsley on top. Serve warm or at room temperature.

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Sprinkle grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes.

Press down with a wooden spoon to push out more of the water. Wrap it in paper towels and try to squeeze out more liquid.

Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.

Whisk the egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt, and pepper. Mix to combine well.

Heat the oil in a large skillet (we recommend a 10-inch cast iron skillet) over medium high heat until the oil is shimmery and hot. Test the oil by flicking a little flour into it. If the flour sizzles, it's ready.

Working in batches, drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side.

Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately with sour cream dipping sauce. Fritters can be kept warm by placing on a sheet pan in a warm oven, or reheated under a broiler for a minute or two.

Serve as an appetizer, or as a vegetable side. For extra fun, top with a poached or fried egg.

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Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

Have leftovers, or need to make ahead? You can make ahead these fritters and keep them chilled in the refrigerator for up to 1 week, or frozen for up to 3 months. If frozen, thaw overnight in the fridge. To reheat, spread them out on a lined baking sheet and put them in a 350°F oven until heated through.

In a small bowl, whisk the soy sauce, 2 tablespoons water, 1 tablespoon sesame oil, vinegar, sugar, cornstarch, red pepper flakes, ginger, and garlic. Set aside.

Simply Recipes / Alison Bickel

Heat the remaining 1 tablespoon sesame oil in a large skillet or wok over medium heat.

Sauté the onions until fragrant and softened, 3 to 4 minutes. Increase the heat to medium-high and add zucchini and prepared sauce. Toss with a rubber spatula and cook, stirring occasionally, until the sauce is thickened and the zucchini is softened, about 7 minutes.

If you notice any deep browning on the bottom of the skillet, turn your heat down slightly and add a splash of water to help deglaze those browned bits.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Transfer the zucchini onto a platter, top with sesame seeds, and serve.

While this dish is best served immediately, you can throw your leftovers in an airtight container and refrigerate them for up to 3 days. Reheat on the stove top or in the microwave when you’re ready to dig in for round two.

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Simply Recipes / Alison Bickel

Heat the olive oil in a large pot over medium-high heat. Add the onion and the chopped jalapeño, and sauté for 4 to 5 minutes until the onions are translucent, but not browned.

Add the garlic and zucchini to the pan and sauté for another 3 to 4 minutes, stirring often. Sprinkle with salt.

Add the bread, broth, and water, and bring to a simmer. Reduce the heat to low and simmer gently for 20 minutes. (Note: If you're using uncooked potatoes instead, you may need to simmer a little longer, depending on what kind of potatoes you use.)

Remove the soup from the heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. (You can also use an immersion blender.)

Return the soup to the pot. Add the lemon juice, along with salt and pepper to taste.

Garnish with lemon wedges and sprigs of mint or cilantro. Serve hot or chilled. Keeps for up to a week in the fridge.

Toss the zucchini rounds with 1 teaspoon of the salt in a colander placed over a large bowl. Let stand for 10 minutes to draw out excess moisture, then pat dry with paper towels.

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

While the zucchini drains, pat the chicken dry with paper towels and sprinkle evenly with the pepper and the remaining 1 teaspoon of salt.

Heat a 12-inch ovenproof or cast-iron skillet over medium heat. Add the oil to the skillet and carefully swirl to coat. Add the chicken, skin-side down, and cook undisturbed until the skin is browned and crisp, 10 to 12 minutes.

Flip the chicken thighs and cook until the bottom side is browned, about 3 minutes. Transfer the chicken from the skillet to a plate (the chicken will not be fully cooked).

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Add the shallots, cut side down, to the hot skillet. Cook, undisturbed, until starting to brown and soften, about 2 minutes. Add the dried zucchini, garlic, and thyme sprigs, if using. Cook, stirring occasionally, until the zucchini is slightly softened, about 2 minutes.

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Remove from the heat and place the chicken thighs on top of the zucchini mixture, skin-side-up.

Bake in the preheated oven until the zucchini is tender and a thermometer inserted into the thickest portion of the thighs registers 170°F, 12 to 15 minutes. Garnish with thyme leaves.

Leftovers will keep in an airtight container in the fridge for up to 5 days. To re-crisp the chicken, heat it in an air fryer at 300°F for 5 minutes.

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Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Move the oven rack into the top third of the oven.

Heat olive oil in a large skillet over medium heat, and spread zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over zucchini, and cook until zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.

Arrange slices of zucchini in a 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.

Sprinkle Parmesan cheese and basil over the dish, and season to taste with salt and pepper.

Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

Gather all ingredients.

Place shredded zucchini in a bowl and toss with 1/2 teaspoon salt; let stand for 15 minutes. Transfer into a clean kitchen towel and wring out excess liquid into the sink.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.

Combine zucchini, eggs, baking mix, onion, melted butter, Cheddar cheese, Parmesan cheese, rosemary, parsley, and pepper in a large bowl; mix well.

Spread mixture into the prepared pie plate or baking pan.

Bake in the preheated oven until golden brown and a knife inserted in the center comes out clean, about 45 minutes.

Enjoy!

Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.

Transfer zucchini to the center of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture as possible.

Mix flour, Parmesan cheese, egg, and garlic together in a large bowl. Stir in zucchini, then season with kosher salt and pepper.

Heat olive oil in a large skillet over medium-high heat.

Working in batches, scoop tablespoonfuls of zucchini mixture into the hot skillet and fry until golden brown, about 2 minutes per side.

Serve hot and enjoy!

Gather all ingredients.

Preheat an outdoor grill for medium-low heat and lightly oil the grate.

Brush zucchini with olive oil. Sprinkle Italian seasoning, garlic powder, and salt over zucchini.

Cook on the preheated grill until charred and beginning to turn golden brown, 3 to 4 minutes per side. Brush balsamic vinegar over zucchini and continue cooking 1 minute more.

Serve immediately.

Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.

Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

Cut zucchini crosswise into 1/2-inch slices.

Dip each zucchini slice into beaten egg, then press into cracker crumbs until both sides are coated. Shake off excess and place in a single layer on a plate; do not stack.

Heat olive oil in a large skillet over medium heat. Pan-fry zucchini in the hot oil until crust browns and zucchini softens, about 3 minutes per side.

Season with salt and pepper.

Gather the ingredients. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil lightly greased with cooking spray.

Cut the peeled zucchini in half lengthwise and remove the seeds. Slice the zucchini into 1/2 x 1/2 x 4-inch pieces.

Combine bread crumbs, cheese, and seasoned salt in a deep plate. Dip the zucchini strips into the melted butter, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded zucchini onto the prepared baking sheet.

Bake the zucchini in the preheated oven until the fries are golden and tender, about 15 minutes.

Serve and enjoy.

Set a large skillet (a 12-inch diameter cast iron skillet is preferable) on a big burner and add 2 tablespoons of the oil. Turn the heat to medium.

Simply Recipes / Mihaela Kozaric Sebrek

Trim off any gnarly or dried-out parts from the stem end of the zucchini, then trim off the dots on the blossom ends.

If your zucchini is giant and has cavernous or mealy centers, cut off as much of the sides as you can and discard the center cores.

Grate your zucchini using the large holes of a box grater or a food processor. I got 12 cups grated zucchini total, but some variance is totally fine. Add the grated zucchini to your skillet as you go. Eventually you’ll see it wilting and hear it sizzling faintly in the pan.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Bury the garlic cloves and thyme sprigs in the skillet of grated zucchini. Sprinkle the whole works generously with salt, and give it a stir.

Simply Recipes / Mihaela Kozaric Sebrek

Stir the zucchini every few minutes as it cooks. You don’t want the bottom to burn. If it browns too much, reduce the heat; I reduce the heat incrementally the more the zucchini reduces. If it really sticks to the bottom of the pan, add a splash of water.

It can take anywhere from 20 to 45 minutes to get this zucchini butter to the jammy sludge you’re aiming for. The grated zucchini will more or less melt into oblivion. (I use this time to wash dishes and work on other recipes.) Your finished zucchini butter will be a dull green, greatly reduced in volume, and cohesive enough to be spreadable.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Once it looks right to you, pull your skillet off the heat. Fish out the stems of thyme (the leaves will have long since fallen off). If you find the garlic cloves, mash them with a wooden spoon; they should be soft enough.

Add a good glug of fresh olive oil, perhaps a few more tablespoons. Then season with many grinds of pepper and a squirt of fresh lemon juice. Taste and adjust the seasoning with more salt as needed.

The lemon juice brightens up the flavor a lot. If you don’t have a lemon around, you can use some red wine vinegar or apple cider vinegar.

Simply Recipes / Mihaela Kozaric Sebrek

Your zucchini butter is now ready to use. I like it at room temp.

Once it’s cooled, transfer the zucchini butter to an airtight container and refrigerate for up to 1 week. You can also freeze it for up to 6 months.

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Simply Recipes / Mihaela Kozaric Sebrek

Trim the ends off the zucchini. Slice the zucchini into thin rounds (about 3/16-inch thick). Transfer to a medium bowl followed by a pinch of salt. Use a rubber spatula, a large spoon, or your hands to toss the zucchini with the salt and set aside to sit for 5 minutes to draw out some of the moisture.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

In a small bowl, stir together the breadcrumbs, Parmesan (if using), cornstarch, granulated garlic (if using), freshly ground black pepper, a pinch of cayenne (if using), and the remaining 1/2 teaspoon salt to combine.

Simply Recipes / Ciara Kehoe

After 5 minutes, there will be some moisture on the zucchini and a little in the bowl. You don’t want to draw all the moisture out, just a bit of the excess. Use a clean kitchen towel or paper towel to dab away the excess moisture off the zucchini rounds as much as possible. No need to go one by one or transfer it out of the bowl.

Preheat the air fryer to 325°F if your air fryer requires preheating. If your air fryer has different settings, use the “air fry” setting.

Simply Recipes / Ciara Kehoe

Add the olive oil to the zucchini and use your hands (or a spoon or spatula) to toss until the zucchini rounds are coated. Depending on the size of your air fryer, you will need to coat and cook the zucchini in batches (see recipe note). Divide the oil-coated zucchini into 2 batches.

Simply Recipes / Ciara Kehoe

Add about half of the breadcrumb mixture to the first batch of zucchini and use a large spoon or spatula (the breadcrumbs tend to stick to your hands) to toss until the zucchini rounds are coated in the breadcrumbs.

Some crumbs won’t stick immediately, so feel free to press them onto the zucchini rounds as you transfer them to the air fryer.

Simply Recipes / Ciara Kehoe

Spray the basket of the air fryer with nonstick cooking spray. Arrange the coated zucchini rounds in an even layer. If a few overlap just slightly, that’s okay. It’ll shrink as it cooks. Return the basket to the air fryer and cook at 325°F for 10 minutes.

Flip the zucchini rounds and continue to cook until the zucchini is tender and the coating is golden brown and crispy, 8 to 12 minutes more.

Transfer the zucchini to a plate, sprinkle with more Parmesan if desired, and serve immediately or move to a wire rack if not eating immediately so it doesn’t get too soggy. Repeat coating and air frying the rest of the zucchini.

Leftover zucchini can be stored in an airtight container in the fridge for up to 3 days.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Place the zucchini on a cutting board and use a sharp knife to trim the ends off. Slice the zucchini into 1/2-inch rounds.

In a shallow bowl or pie pan, stir together the flour, salt, and black pepper. In a separate shallow bowl or pie pan, whisk the eggs until the yolks and whites are combined. In a third shallow bowl or pie pan, stir the Panko and Parmesan together. This will be your assembly line to bread the zucchini.

Working with 4 to 5 rounds at a time, use your hands or a fork to coat them in flour, shaking off the excess. Then, dip them into the egg, allowing excess to drip off. Finally, evenly dredge them in the breadcrumbs. Transfer the breaded zucchini onto a baking sheet or large plate and refrigerate for at least 15 minutes or up to 3 hours. This will allow the breadcrumbs to really stick to the zucchini.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

You can keep the fried zucchini warm in the oven as you fry them in batches. Set a wire rack on a baking sheet. You’ll place the fried zucchini on it.

In a large (10-inch) heavy-bottomed skillet over medium heat, heat the oil to 350ºF—use a fryer or instant read thermometer. The oil should go 1/2 inch up the side of the skillet.

Fry 6 to 8 rounds at a time, making sure they aren’t too crowded in the skillet, for 2 to 3 minutes on each side. They will turn deep, golden brown. The exact cook time depends on the temperature of the oil. Adjust the heat as necessary to keep the oil at an even temperature.

Transfer the fried zucchini onto the prepared wire rack and keep them warm in the oven while you fry the remaining.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Transfer the fried zucchini onto a serving platter. Sprinkle with chopped parsley and flaky sea salt, and serve with lemon wedges for squeezing on top.

Leftovers won’t stay crispy. You can refrigerate them for a couple of days, tightly covered. Reheat them for about 10 minutes in a 400ºF oven.

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Oil a 9 x 13-inch or 8 x 12-inch casserole dish.

Using a spiralizer, make zucchini noodles (zoodles) following the manufacturer's directions. You should have a generous 8 cups of zucchini noodles.

Place in a colander over a bowl. Snip the zucchini noodles with scissors here and there to keep them from tangling too much.

Toss the zoodles with 1 1/2 teaspoons of salt. Let the zoodles drain of excess moisture while you make the sauce.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Coat the bottom of a large sauté pan with olive oil. Break up the Italian sausage into small clumps in the pan. Heat on medium heat and gently cook the sausage until it is just cooked through and lightly browned. Remove to a bowl. Discard all but 1 tablespoon of rendered fat.

Simply Recipes / Michelle Becker

In the same pan, add the chopped onion. Cook until softened and lightly colored, about 5 to 6 minutes. Add the minced garlic and cook 1 minute more.

Simply Recipes / Michelle Becker

Add the canned crushed tomatoes and cooked sausage to the pot with the onions. Bring to a simmer and lower the heat to maintain a low simmer. Cook for 5 to 6 additional minutes.

Stir in the thinly sliced basil and 1/2 teaspoon of kosher salt.

Simply Recipes / Michelle Becker

Add the zucchini noodles to the pot with the tomato sausage sauce. Gently stir to combine so that all of the noodles are coated with sauce.

Transfer to the prepared casserole dish and spread into an even layer.

Simply Recipes / Michelle Becker

Arrange the ricotta in clumps on the casserole. Press the ricotta into the zucchini noodles to penetrate the casserole a bit. Mix the grated mozzarella and Parmesan cheese together and sprinkle over the top in an even layer.

Bake at 350°F, uncovered, for 35 minutes, or until the top is lightly browned and bubbly. Let cool for 10 minutes before serving.

Store leftover zucchini noodle casserole in an airtight container in the fridge for up to 3 days, or tightly wrap and freeze for up to 1 month.

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Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Halve zucchini lengthwise. Scrape out and discard seeds; cut into chunks.

Transfer zucchini to a blender; add sugar, lemon zest, lemon juice, and mint. Cover the blender; blend until smooth. Strain mixture through a mesh sieve into a bowl; discard solids. Cover the bowl; refrigerate strained liquid until cold, 1 to 2 hours.

Pour mixture into an ice cream maker and freeze to desired consistency according to manufacturer's directions.

Place zucchini and onions into a large bowl and cover with water. Add salt and stir until dissolved. Let vegetables soak for at least 2 hours, then drain and transfer to a large pot.

Bring sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil in a saucepan. Pour mixture over drained zucchini and onions; let stand for at least 2 more hours.

Place the pot with the vegetables, spices, and pickling liquid onto the stove and bring to a boil. Boil for 3 minutes.

Meanwhile, inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.

Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Bring stock to a boil in a saucepan, then reduce heat to a low simmer.

Melt butter in a large, heavy bottomed stock pot over medium heat. Add onion; cook until softened, 2 minutes.

Add rice; cook until lightly toasted, 2 minutes, stirring constantly. Gradually add simmering stock, stirring continuously. Risotto will become "creamy" and slightly sticky. When almost finished, stir in zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. When finished, the rice should be tender yet firm to the bite.

Stir in 3 tablespoons Parmesan cheese and basil just before serving; divide among six bowls. Sprinkle servings with remaining 3 tablespoons cheese; season with black pepper.

Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with foil and coat with cooking spray.

Using large holes of a box grater, shred zucchini. (You should have 2 cups packed.) Transfer zucchini to a clean kitchen towel. Roll up; squeeze out as much moisture as possible.

Stir together flour, baking powder, and salt in a bowl.

In a large bowl, beat 1 cup softened butter with an electric mixer until light and fluffy.

Gradually beat in sour cream, then white sugar.

Beat in eggs, 1 at a time.

Stir in zucchini and vanilla.

Fold in flour mixture with a spatula, mixing just until incorporated.

Spread batter into prepared pan.

Stir together pecans, brown sugar, and cinnamon in a bowl. Stir in 2 tablespoons melted butter until crumbly.

Sprinkle topper over cake batter.

Bake until a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan 10 minutes before serving.

Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.

Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

1. Preheat the oven to 350 degrees F. Grease a 9×5 inch bread pan.

2. Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit 10 minutes, then squeeze out any excess water.

3. In a large bowl, stir together the melted coconut oil or melted butter, maple syrup, eggs, and vanilla until combined. Mix in the squeezed out zucchini. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate. Dollop the almond butter in teaspoon size amounts directly into the batter. Gently swirl the almond butter in, being careful not to overmix.

4. Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until center is just set. If the bread is browning before it's done cooking, cover with foil.

5. Meanwhile, make the maple butter. In a small bowl, combine the butter and maple syrup.

6. Remove the bread and let cool for at least 30 minutes before cutting…or just eat it warm with a smear of maple butter. Enjoy!

Put the shredded zucchini in a colander or sieve placed over a bowl to drain any excess moisture.

Prepare 2 buttered 5 by 9 inch loaf pans.

In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In a mixer, beat eggs on medium speed for one minute.

Add the sugar and beat for one more minute.

Add the oil and vanilla; continue beating mixture until thick and foamy.

Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.

A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition.

Blend gently.

Divide the batter equally between the two loaf pans. Bake at 350°F for 55 minutes or until a wooden pick inserted in to the center comes out clean.

Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan; set aside.

Beat sugar and shortening together in a large bowl using an electric mixer; beat in eggs. Beat in zucchini, water, and vanilla extract. Beat in flour, pumpkin pie spice, baking soda, salt, and baking powder. Stir in walnuts.

Divide batter in half in two separate bowls; stir cocoa powder and chocolate chips into one half. Pour plain batter into the prepared loaf pan; pour chocolate batter on top.

Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool 10 minutes; remove from pan. Store in the refrigerator.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.

Combine flour, cocoa, cinnamon, baking soda, baking powder, and salt in large bowl; mix well.

Combine sugar and eggs in a separate bowl; beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini.

Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 to 60 minutes. Cool bread in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.

Whisk all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, and nutmeg together in a large bowl. Beat brown sugar, white sugar, bananas, eggs, oil, applesauce, and vanilla together in a separate large bowl. Stir flour mixture into banana mixture. Fold zucchini, walnuts, and coconut into batter until well combined; divide between the prepared pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool loaves in the pans for 25 minutes before removing from the pans and transferring to a wire rack to cool completely.

Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans with cooking spray.

Make bread: Mix sugar, zucchini, oil, beaten eggs, and vanilla together in a large bowl until well combined. Stir in raisins.

Combine flour, baking soda, salt, cinnamon, and baking powder in another large bowl; whisk into zucchini mixture until almost all lumps are gone. Divide batter between the two prepared loaf pans.

Make topping: Whisk brown sugar and cinnamon together in a small bowl until well combined. Sprinkle over batter in the loaf pans.

Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove from the pans and finish cooling on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Beat sugar, oil, eggs, and vanilla together in a large bowl until smooth. Fold in zucchini. Stir together flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves in a separate bowl; gradually stir into sugar mixture until well combined. Fold in nuts and raisins until incorporated. Divide batter evenly into the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the centers of each loaf comes out clean, about 50 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans.

Beat eggs in a mixing bowl with an electric mixer until frothy. Slowly add sugar while continually beating. Stir in oil and vanilla; continue beating until mixture is thick. Stir in zucchini.

Mix flour, cinnamon, baking soda, salt, and baking powder together in a separate bowl; pour into zucchini mixture and stir until just combined. Mix in walnuts. Divide batter between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. Cool in the pans for 10 minutes, then loosen the edges with a knife, remove the loaves, and let cool completely on a wire rack.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.

Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well.

Stir in shredded zucchini and chopped walnuts until well combined.

Pour batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.

Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Whisk eggs, sugars, oil, and vanilla together in a large bowl until well blended. Combine flour, cinnamon, baking soda, and salt in a separate bowl.

Stir flour mixture into egg mixture until well combined. Fold in zucchini, apple, and walnuts until evenly distributed.

Pour into the prepared pans.

Bake in the preheated oven until the centers of each loaf spring back when pressed lightly, about 1 hour. Let loaves cool in the pans for 10 minutes before removing to a wire rack to cool completely.

Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

Beat eggs in a large bowl until light and frothy. Add sugar and oil; mix until well combined. Stir in zucchini and vanilla.

Combine flour, nuts, cinnamon, salt, baking soda, and baking powder; stir into egg mixture until incorporated. Divide batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 60 to 70 minutes.

Slice and serve.

Preheat the oven to 350 degrees F (175 degrees C).

Sift together flour, cinnamon, salt, baking soda, and baking powder. Set aside.

Beat eggs in a large bowl. Add sugar, oil, and vanilla; mix well. Stir in zucchini, then mix in flour mixture until well combined. Stir in nuts. Pour into 2 ungreased loaf pans.

Bake in the preheated oven until a toothpick inserted into the centers of each loaf comes out clean, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.

Combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl until well blended.

Whisk oil, white sugar, brown sugar, and eggs together in a separate large bowl until well combined; stir in zucchini, pineapple, sour cream, coconut, and vanilla. Stir in flour mixture until just moistened. Divide batter between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool loaves in the pans for 10 minutes, then remove from the pans and finish cooling on a wire rack.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.

Beat eggs in a large bowl until smooth. Add zucchini, brown sugar, oil, and vanilla; mix well. Stir in flour, cinnamon, baking powder, baking soda, and salt until well combined. Stir in raisins and nuts until evenly distributed. Pour batter into the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Sift flour, baking soda, salt, nutmeg, cinnamon, and baking powder together in a medium bowl.

Beat eggs in a large bowl with an electric mixer until light and fluffy. Add sugar and beat until well blended. Stir in zucchini, oil, nuts, chocolate chips, orange zest, and vanilla until well combined. Blend in flour mixture. Divide batter evenly between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 50 minutes. Let cool slightly before removing loaves from the pans. Chill loaves in the refrigerator before slicing.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.

Sift together all-purpose flour, whole-wheat flour, cinnamon, salt, baking soda, and baking powder into a large bowl.

Beat together sugar, eggs, milk, oil, and vanilla in a second large bowl until well combined. Add sifted flour mixture and beat well. Stir in zucchini and walnuts until evenly distributed in batter. Pour batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center of loaves comes out clean, 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Remove loaves from the pans and place directly on the wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle 1 teaspoon sugar onto the bottom and sides of the greased pans.

Beat 2 cups sugar, oil, eggs, lemon zest, lemon extract, and vanilla extract together in a large bowl until well combined. Whisk flour, salt, baking soda, and baking powder together in a separate bowl until well mixed; add to sugar-lemon mixture and stir until batter is thick. Fold in zucchini until incorporated. Divide batter between the prepared pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool loaves in the pans for 10 minutes before removing to a wire rack to cool completely.

Gather the ingredients.

Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg together in a large bowl.

Combine buttermilk, sugar, egg, and butter in a measuring cup; whisk well. Stir in shredded zucchini, and walnuts, then add to the dry ingredients. Fold together just until no dry spots remain.

Heat a large nonstick skillet or griddle over medium heat; grease with butter.

Working in batches, scoop 1/4 cup batter per pancake into the skillet. Cook until bubbles begin to form on surface of pancakes and edges start to look dry, 2 to 3 minutes.

Flip, and cook until fluffy and slightly firm, about 2 minutes. Repeat with remaining batter, adding butter and adjusting heat as needed.

Preheat the oven to 325 degrees F (165 degrees C). Line bottoms of two 9x5-inch loaf pans with parchment paper.

Combine flour, baking soda, cinnamon, salt, and baking powder in a bowl; set aside.

Beat sugar, oil, eggs, and vanilla together in a large bowl until well combined; stir in zucchini and pineapple. Gradually add flour mixture, mixing until just combined. Fold in raisins and walnuts until combined. Divide batter between the prepared pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Remove loaves from the pans; transfer to a rack to cool completely.

Combine zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.

Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal and process in a boiling water canner for 5 minutes.

Make zucchini noodles using a spiralizer or julienne peeler.

Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.

Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.

Toss zucchini, onion, and bell peppers with kosher salt in a large bowl until well combined; set aside for 8 hours.

Thoroughly rinse and drain zucchini mixture; transfer to a large pot; stir in sugar, vinegar, cornstarch, celery seeds, and turmeric. Cook over medium heat until thickened, about 50 minutes.

Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready, at least 5 minutes. Wash new, unused lids and rings in warm soapy water.

Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or a thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.

Remove jars from the stockpot; rest on a wood or cloth-covered surface, several inches apart, until cool. Press centers lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease one 9x13-inch pan.

Place grated zucchini in a colander and set aside to drain.

Whisk together flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended.

Beat eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in flour mixture, then stir in zucchini.

Pour batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.

Heat oil in a 10-inch skillet over medium-high heat. Add zucchini, scallions, black pepper, oregano, and pepper flakes; cook until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook 2 minutes more.

Whisk eggs and water together in a bowl until well combined; stir in Cheddar cheese and salt. Pour into the skillet; increase heat to medium. Cook and stir until eggs are soft-set, 3 to 5 minutes. Transfer scrambled egg mixture to a plate; wipe the skillet clean with a paper towel.

Spread ¼ egg mixture on half each tortilla; fold in half.

Heat clean skillet over medium-high heat; cook quesadillas, 2 at a time, until crisp, about 1 minute per side.

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated.

Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds.

Pour batter into the lined muffin cups. Fill any empty muffin cups with water.

Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.