Create zucchini noodles using a spiralizer and toss them with homemade or store-bought pesto sauce. Garnish with pine nuts, basil, and grated parmesan for a vibrant and healthy pasta alternative.
Slice zucchini lengthwise, brush with olive oil, sprinkle with salt, pepper, and herbs, then grill until tender and lightly charred. Serve as a flavorful side dish or chop it up and use it in salads.
Grate zucchini, squeeze out excess moisture, mix with breadcrumbs, parmesan cheese, eggs, and seasoning, then pan-fry into crispy fritters. Serve with a side of yogurt or sour cream dip.
Hollow out zucchinis, fill them with a mixture of cooked quinoa, vegetables, herbs, and cheese, then bake until the zucchinis are tender and the filling is golden.
Blend cooked zucchini, spinach, onions, garlic, vegetable broth, and herbs until smooth. Simmer the mixture and season to taste for a vibrant and comforting green soup.
Make a creamy risotto by sautéing arborio rice with zucchini, green peas, onions, and garlic. Add vegetable broth gradually while stirring until the rice is cooked. Finish with parmesan cheese and fresh herbs.
Mix sautéed zucchini, spinach, onions, and garlic with beaten eggs and pour into a greased oven-safe dish. Bake until the eggs are set and golden for a nutritious and filling breakfast or brunch option.
Blend cooked or grated zucchini with chickpeas, garlic, tahini, lemon juice, and fresh basil to create a flavorful and vibrant green hummus. Serve with pita bread or vegetable sticks.