March 14, 2013
Nut and Zucchini Crackers with Cauliflower Green Pea Spread by G0lubka

Nut and Zucchini Crackers with Cauliflower Green Pea Spread by G0lubka

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Filed under: spreads raw peas zucchini 
January 16, 2013
Grilled Zucchini With Lemon Salt by The Pioneer Woman

Grilled Zucchini With Lemon Salt by The Pioneer Woman

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Filed under: zucchini 
January 13, 2013
Raw Corn And Zucchini Salad by Martha Stewart

Raw Corn And Zucchini Salad by Martha Stewart

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Filed under: sides zucchini raw corn 
September 3, 2012
Zucchini Bread French Toast by Spa Bettie

Zucchini Bread French Toast by Spa Bettie

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Filed under: zucchini breakfast 
August 31, 2012
Chickpea, Zucchini and Carrot Salad with Tahini Sauce by Compassionate Cuisine 

Chickpea, Zucchini and Carrot Salad with Tahini Sauce by Compassionate Cuisine 

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Filed under: zucchini chickpeas 
August 24, 2012
Zucchini Chips by Mouth-watering Foods

Zucchini Chips by Mouth-watering Foods

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Filed under: zucchini chips 
August 8, 2012
Vegetable Tian by Calm Mind Busy Body

Vegetable Tian by Calm Mind Busy Body

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Filed under: zucchini 
August 1, 2012
Miso-Marinated Grilled Summer Squash by Oh My Veggies

Miso-Marinated Grilled Summer Squash by Oh My Veggies

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Filed under: zucchini squash 
July 29, 2012
Curry Zucchini Stir Fry by Aromatic Cooking

Curry Zucchini Stir Fry by Aromatic Cooking

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Filed under: zucchini curry 
July 1, 2012
Raw Zucchini Pasta with Creamy Tomato Pesto by For The Love Of Food Blog

Raw Zucchini Pasta with Creamy Tomato Pesto by For The Love Of Food Blog

June 24, 2012
Barbecue Zucchini Fries by Joy The Baker

Barbecue Zucchini Fries by Joy The Baker

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Filed under: zucchini grilled 
February 15, 2012
Zucchini Noodles with Arrabiata Chickpeas, by Cookie & Kate
Arrabiata sauce: The sauce takes longer than the noodles, so get the sauce on the stove before shredding your zucchini.
Ingredients:
1 small onion, chopped
2 cloves garlic, finely chopped
2 teaspoons extra virgin olive oil
1/2 tsp dried red pepper flakes
1 red bell pepper, chopped
3 or 4 diced tomatoes, seeded, with juice
2 tablespoons chopped fresh basil
1 can chickpeas, rinsed and drained
Instructions:
In a large pan, heat the oil over medium heat.
Add the onions and garlic and sauté until the onion starts to caramelize, which will take about 10 minutes.
Add the pepper flakes and red pepper and cook until the pepper softens, about 2 minutes.
Add the tomatoes and heat until the sauce begins to simmer. Lower heat and cook (uncovered) until thickened, about 15 minutes. Stir frequently.
Stir in the basil and chickpeas. Add salt and pepper, to taste.
Cook about 5 more minutes, until everything is heated through.
**How to cook zucchini “noodles”: you’ll need two to three zucchinis, olive oil, and pepper.
Preheat oven to 400 degrees.
Slice the ends off two to three zucchinis.
Use a vegetable peeler to shave off strips of zucchini. It’s easier than you think it’ll be.
On a baking sheet, layer the zucchini a few layers deep, and drizzle with olive oil. Sprinkle some freshly ground black pepper on top.
Bake for about ten minutes, until the zucchini has lost its crunch.

Zucchini Noodles with Arrabiata Chickpeas, by Cookie & Kate

Arrabiata sauce: The sauce takes longer than the noodles, so get the sauce on the stove before shredding your zucchini.

Ingredients:

  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons extra virgin olive oil
  • 1/2 tsp dried red pepper flakes
  • 1 red bell pepper, chopped
  • 3 or 4 diced tomatoes, seeded, with juice
  • 2 tablespoons chopped fresh basil
  • 1 can chickpeas, rinsed and drained

Instructions:

  1. In a large pan, heat the oil over medium heat.
  2. Add the onions and garlic and sauté until the onion starts to caramelize, which will take about 10 minutes.
  3. Add the pepper flakes and red pepper and cook until the pepper softens, about 2 minutes.
  4. Add the tomatoes and heat until the sauce begins to simmer. Lower heat and cook (uncovered) until thickened, about 15 minutes. Stir frequently.
  5. Stir in the basil and chickpeas. Add salt and pepper, to taste.
  6. Cook about 5 more minutes, until everything is heated through.

**How to cook zucchini “noodles”: you’ll need two to three zucchinis, olive oil, and pepper.

  1. Preheat oven to 400 degrees.
  2. Slice the ends off two to three zucchinis.
  3. Use a vegetable peeler to shave off strips of zucchini. It’s easier than you think it’ll be.
  4. On a baking sheet, layer the zucchini a few layers deep, and drizzle with olive oil. Sprinkle some freshly ground black pepper on top.
  5. Bake for about ten minutes, until the zucchini has lost its crunch.

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Filed under: chickpeas zucchini 
February 5, 2012
Super Bowl Zucchini Guacamole, by Happy Healthy Life
1 large avocado - about 1 1/2 cups cubes
1 1/2 cups raw zucchini, cubes
1 tbsp olive oil - for quick saute
1/2 tsp pepper
1/2 tsp garlic powder
pinch of sea salt to taste
1/2 cup white onion, diced
1/4 cup chopped parsley or cilantro
1/3 cup lemon juice
1 jalapeno, diced - or a few dashes of cayenne (optional)
1. I lightly saute the zucchini cubes in very hot oil for just about 1-2 minutes. Just to caramelize the edges. Salt to taste.2. Toss zucchini with remaining ingredients. Chill. Serve!

Super Bowl Zucchini Guacamole, by Happy Healthy Life

  • 1 large avocado - about 1 1/2 cups cubes
  • 1 1/2 cups raw zucchini, cubes
  • 1 tbsp olive oil - for quick saute
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • pinch of sea salt to taste
  • 1/2 cup white onion, diced
  • 1/4 cup chopped parsley or cilantro
  • 1/3 cup lemon juice
  • 1 jalapeno, diced - or a few dashes of cayenne (optional)


1. I lightly saute the zucchini cubes in very hot oil for just about 1-2 minutes. Just to caramelize the edges. Salt to taste.

2. Toss zucchini with remaining ingredients. Chill. Serve!

(via veganandtasty)

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Filed under: avocado zucchini 
December 23, 2011
Black Bean Zucchini Patties, by Mon Petit Chou, Hibou
1 zucchini
half of a red onion
1 can black beans, drained and rinsed
1 cup whole wheat bread crumbs*
2 tbsp ground flax seed whisked with 3 tbsp warm water
salt and cracked pepper to taste
2 tsp cumin
1/2 tsp chili powder
fresh spinach
pita bread cut into halves
several tbsp roasted corn salsa

To make the patties:1. Throw the black beans in a large bowl and with a potato masher or sturdy fork mash the black beans down until it forms a paste. Having some whole or partially uncrushed black beans is just fine. 2. In a food processor (or by hand if you want to go all natural!) shred the zucchini and red onion.3. Add the shredded veggies, cup of breadcrumbs, whisked flaxseeds and spices to the black bean bowl. Use your hands to mix everything together well and then form the mixture into 8 patties. 4. Heat enough oil to coat the bottom of your skillet (cast iron! I can’t tell you enough how awesome cast iron is for this kind of stuff) over medium heat. Fry each patty until its brown and crisp on both sides then remove them to a plate.5. Stuff each pita with fresh spinach or green of your choice. Place a patty on top of the spinach and serve with salsa. To take the patties to go I found it better to slice them in half and then wrap them in a whole wheat wrap with the spinach, reserving the salsa on the side until you’re ready to eat the sandwich. * To make breadcrumbs place several slices of stale whole grain bread in the food processor and then pulse until the bread is reduced to crumbs. Place on a baking sheet and bake for 15-20 minutes, or until toasted, at 400 degrees.

Black Bean Zucchini Patties, by Mon Petit Chou, Hibou
  • 1 zucchini
  • half of a red onion
  • 1 can black beans, drained and rinsed
  • 1 cup whole wheat bread crumbs*
  • 2 tbsp ground flax seed whisked with 3 tbsp warm water
  • salt and cracked pepper to taste
  • 2 tsp cumin
  • 1/2 tsp chili powder
  • fresh spinach
  • pita bread cut into halves
  • several tbsp roasted corn salsa

To make the patties:

1. Throw the black beans in a large bowl and with a potato masher or sturdy fork mash the black beans down until it forms a paste. Having some whole or partially uncrushed black beans is just fine. 

2. In a food processor (or by hand if you want to go all natural!) shred the zucchini and red onion.

3. Add the shredded veggies, cup of breadcrumbs, whisked flaxseeds and spices to the black bean bowl. Use your hands to mix everything together well and then form the mixture into 8 patties. 

4. Heat enough oil to coat the bottom of your skillet (cast iron! I can’t tell you enough how awesome cast iron is for this kind of stuff) over medium heat. Fry each patty until its brown and crisp on both sides then remove them to a plate.

5. Stuff each pita with fresh spinach or green of your choice. Place a patty on top of the spinach and serve with salsa. 

To take the patties to go I found it better to slice them in half and then wrap them in a whole wheat wrap with the spinach, reserving the salsa on the side until you’re ready to eat the sandwich. 

* To make breadcrumbs place several slices of stale whole grain bread in the food processor and then pulse until the bread is reduced to crumbs. Place on a baking sheet and bake for 15-20 minutes, or until toasted, at 400 degrees.

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Filed under: zucchini beans vegan 
November 17, 2011
Zucchini Noodles with Pesto, by Rawdemption

3 medium sized zucchinis (approx 3 cups)
1 cup of loosely packed Sweet basil
3/4 pine nuts (or cashews or mix) (reserve a few for garnish if you like!)
50ml fresh lemon juice
1/3 cup coconut water
2 tbs olive oil
2 garlic cloves
1/2 tsp salt  for pesto
1 tsp salt for noodles
Use a spiral cutter or vegetable peeler to make thin strips of zucchini and place in a strainer over a bowl. Toss the zucchini in salt and let stand for 30mins. After the zucchini has released some water rinse under warm water and let stand for 5-10mins (You can also let the zucchini stand for hours in advance).
Pesto: Combine all other ingredients in a blender or food processor and blend until smooth. Toss the pesto with the noodles and serve immediately.

Zucchini Noodles with Pesto, by Rawdemption

  • 3 medium sized zucchinis (approx 3 cups)
  • 1 cup of loosely packed Sweet basil
  • 3/4 pine nuts (or cashews or mix) (reserve a few for garnish if you like!)
  • 50ml fresh lemon juice
  • 1/3 cup coconut water
  • 2 tbs olive oil
  • 2 garlic cloves
  • 1/2 tsp salt  for pesto
  • 1 tsp salt for noodles

Use a spiral cutter or vegetable peeler to make thin strips of zucchini and place in a strainer over a bowl. Toss the zucchini in salt and let stand for 30mins. After the zucchini has released some water rinse under warm water and let stand for 5-10mins (You can also let the zucchini stand for hours in advance).

Pesto: Combine all other ingredients in a blender or food processor and blend until smooth. Toss the pesto with the noodles and serve immediately.

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Filed under: pesto zucchini avocado