“I made this yesterday and it was just excellent! I’m so tired of the brown colored zucchini bread thats loaded with cinammon, nutmeg, etc. that everone makes. this reminded me of the lemon poundcake that starbucks serves, only with added poppy seed. so good!” – Snibb
This Baked Cheesy Ranch Zucchini is so easy and tasty it makes the perfect appetizer or side dish!
Healthy, baked Enchilada Quinoa Stuffed Zucchini boats with all the flavors of an enchilada rolled into a lightened up 30-minute vegetarian dish the whole family will love.
"This is exactly how I intend to eat my veggies." - Coco
“This was so good, I’ve made it twice in three days! Thank you so much for such an awesome recipe!!” – Cailin
"Seriously AMAZING!! They even reheated really well for lunch the next day... definitely adding this to my meal prep line up!" - Allison
Super moist Zucchini Sheet Cake with rich cream cheese frosting!
“THIS RECIPE WAS SO GREAT! I MADE IT WITH YOUR ALFREDO SAUCE RECIPE FROM THE LINK ABOVE AND IT WAS REALLY TASTY! I MADE THE ALFREDO SAUCE WITH ALMOND MILK INSTEAD OF REGULAR MILK AND IT NEVER FULLY THICKENED UP BUT IT WAS OK SINCE IT WAS MIXED WITH THE CHICKEN! I ALSO ADDED A FEW MINCED UP MUSHROOMS JUST FOR SOME EXTRA SECRET VEGETABLE. AT THE END I DECIDED TO BROIL IT FOR A COUPLE OF MINUTES TO GET THE MOZZARELLA A LITTLE CRISPY. SUCH GREAT RECIPE AND DIDN’T MAKE ME MISS ALL THE CARBS! I WILL FOR SURE BE MAKING THIS AGAIN!” – RENUKA
Super moist and perfectly sweet Zucchini Cookies with Brown Butter Cream Cheese Frosting – the most incredible frosting you will ever taste!
Grilled Balsamic Chicken and Veggie Kabobs are great for those lazy summer evenings when you don’t want to work too hard to enjoy a delicious dinner. Made with simple pantry staples, yet oh-so-tasty, these kabobs are finished with a balsamic reduction, salt and pepper, and herbs.
“I made this today and it was a hit! My first time making zucchini bread and it came out perfect with this recipe!! My husband and daughter couldn’t get enough of it! Thank you for this wonderful recipe” – Tracey