Zucchini Boats with Sausage

Stuffing zucchini boats with sausage was a bit of a no-brainer over here, considering how often I add sausage to recipes. I love the way a pound of sausage adds so much flavor to all sorts of dishes.

I enjoy using spicy breakfast sausage in these zucchini boats, but a pound of whichever sausage you like best will work nicely in this recipe.

We’ve already made zucchini boats that are taco-inspired and pizza-inspired. Both of those were serious hits with the family.

If you happen to have a bit of leftover chicken to use up, try some zucchini boats with bbq chicken or turn them into a vegetable lover’s chicken parmesan dinner.

Sausage Stuffed Zucchini Boats

• Zucchini
• Olive oil
• Kosher salt
• Black pepper
• Plain or Italian bread crumbs
• Butter
• Breakfast sausage (regular or spicy)
• Yellow onion
• Bell pepper (red and/or yellow)
• Pasta sauce (store-bought or homemade)
• Monterey Jack cheese
• Parmesan cheese
• Italian parsley

Start by preheating your oven to 350°F. Slice zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh, and leave about ¼-inch of zucchini along the skin of each halved squash.

Place the zucchini halves on a large baking sheet and drizzle with 1 tablespoon of oil; rub with your hands to coat. Season with ½ teaspoon salt and ¼ teaspoon pepper before baking for 15 minutes.

Stuffed Zucchini with Sausage

While the zucchini is baking, start the filling. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat, then saute, stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.

In the same skillet over medium-high heat, cook and crumble the sausage. Add the onion and bell peppers to the skillet and cook for 3-4 minutes, until it begins to soften. Add the pasta sauce and stir in half of each cheese.

Generously fill each zucchini half with the filling, piling to the top; you’ll want to make sure you’re using all the filling! Top each zucchini with the remaining cheese and top with the toasted breadcrumbs.

Bake for 10 minutes, until the cheese has melted, then remove from the oven and sprinkle with parsley. Serve warm.

Zucchini Stuffed Boats

Zucchini Taco Boats are full of flavor and cheesy goodness. Let’s face it, tacos make everything better, especially zucchini. And Zucchini Pizza Boats are proof that anything can be a carrier for the amazingness that is cheesy pizza toppings.

Dive into this timeless combination of flavors with savory chicken, gooey mozzarella, and marinara sauce, nestled in tender crisp squash, and topped with toasted bread crumbs. Chicken Parmesan Zucchini Boats are a big hit!

These saucy, cheesy, and hearty BBQ Chicken Zucchini Boats are a refreshing change from the typical sandwiches we usually make with leftover chicken.

These Italian stuffed peppers might be the inspiration for the next batch of zucchini boats that we make. Wouldn’t that be delicious?

Looking for more zucchini recipes? Parmesan Zucchini can best be described as crispy, and delicious, one of the best possible ways to eat zucchini.

Air Fryer Zucchini is both tender and crisp, with beautifully caramelized edges. The air fryer is perfect for small portions.

Every bite of this Shrimp Zucchini Stir Fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes!

Finely shredded zucchini and a handful of sharp cheddar cheese are mixed into fluffy white rice to make this quick and easy Cheezy Zucchini Rice.

With some easy homemade zucchini noodles, you can have healthy and delicious Garlic Parmesan Zucchini Noodles ready to eat in just minutes – perfectly seasoned with just butter and herbs or topped with your favorite pasta sauce.

Savor a delightful medley of fresh, ripe vegetables with a tangy homemade vinaigrette in this Zucchini Pasta Salad. This is a recipe you will make more than once!

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Sausage Stuffed Zucchini Boats

Fresh zucchini are hollowed out and filled with a savory saucy mixture of sausage, bell peppers, and onions before being topped with cheese and a sprinkling of breadcrumbs.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 442kcal

Author Mary Younkin

Ingredients

• 4 large or 6 medium zucchini
• 1 tablespoon olive oil
• 1 teaspoon kosher salt divided, adjust to taste
• ½ teaspoon freshly ground black pepper divided adjust to taste
• ½ cup plain or Italian bread crumbs
• 1 tablespoon butter
• 1 pound regular or spicy breakfast sausage
• ½ small yellow onion diced very small, into ¼-inch pieces, about ½ cup worth
• 1 red bell pepper diced very small, into ¼-inch pieces, about 1 cup worth
• 1 yellow bell pepper diced very small, into ¼-inch pieces, about 1 cup worth
• 1 cup pasta sauce  store-bought or homemade, divided
• ¾ cup freshly shredded Monterey Jack cheese
• ½ cup freshly shredded Parmesan cheese
• 2 tablespoons fresh Italian parsley

Instructions

• Preheat the oven to 350°F. Slice zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh. Leave about ¼-inch of zucchini along the skin of each halved squash.
• Place the zucchini halves on a large baking sheet, drizzle with 1 tablespoon of oil and rub with your hands to coat. Season with ½ teaspoon salt and ¼ teaspoon pepper. Bake for 15 minutes.
• While the zucchini is baking, start the filling. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute with stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
• In the same skillet over medium-high heat, cook and crumble the sausage. Add the onion and bell peppers to the skillet and cook for 3-4 minutes until it begins to soften. Add the pasta sauce and stir in half of each cheese.
• Generously fill each zucchini half with the filling. Pile the filling on top to use all the filling. Top each zucchini with the remaining cheese and top with the toasted breadcrumbs.
• Bake for 10 minutes, until the cheese has melted. Remove from the oven and sprinkle with parsley. Serve warm.

Nutrition

Calories: 442kcal | Carbohydrates: 40g | Protein: 35g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 813mg | Potassium: 1330mg | Fiber: 10g | Sugar: 5g | Vitamin A: 606IU | Vitamin C: 20mg | Calcium: 576mg | Iron: 5mg

To make these Zucchini Boats with Chicken, you’ll just add BBQ sauce and cheese to some leftover chicken and layer it into fresh zucchini. It’s an easy and delicious way to use up (and enjoy!) an abundance of summer zucchini.

Zucchini is a delicious base for all sorts of stuffings and fillings. We really like these Zucchini Taco Boats or try pizza toppings too!

BBQ Chicken Zucchini Boats

When your garden or your neighbors give you an endless supply of zucchini you can get pretty creative with how you use it. One of my discoveries has been that if it can go on a crust or in a shell, (think pizza, flatbread, tacos, etc.) there is a good chance it can go on a zucchini.

The firmer texture of a hollowed-out zucchini shell when roasted is the perfect vessel for all sorts of savory goodness! Taco and pizza are our favorites and a cheeseburger boat is in the works.

I started to make some leftover rotisserie chicken into BBQ chicken sandwiches and was trying to decide what to make along with the sandwiches. The zucchini on the counter quickly got put to use in place of the boring sandwich bread.

When baking or roasting whole, I like to use evenly sized zucchini. They bake at the same rate and it makes estimating doneness so much easier. For zucchini boats, I recommend medium-sized zucchini.

Really large, mature zucchini are best kept for baked goods like cakes and breads. They tend to have larger seeds and a lot more moisture. Once shredded, it is easy to squeeze it out for those dishes.

To make the boats, slice the zucchini in half lengthwise. Hollow it out, removing the seeds and a bit of the squash, leaving 1/4 inch or so of the zucchini flesh. (This handy little tool works great for scraping out those seeds. I’ve had mine for 15+ years and we use it all the time.)

Go ahead and roast your zucchini for 15 minutes or so before you fill it with chicken. Roast it but don’t cook it to mush. We want to keep its shape and have just a slight crunch to the zucchini when you bite it.

Mix up the BBQ chicken filling using half of the cheese. Melty gooey cheese makes everything delicious and helps hold the filling together. Top with the remaining cheese and bake.

These are best served warm. But we have learned that roasted squash can hold some heat! So, it’s okay to let it set for just a few minutes before you dive in.

Chicken and Zucchini

Zucchini and chicken are a great match for a world of different flavors. If you haven’t tried it yet, this zucchini stir fry with chicken is an easy dinner that delivers a whole lot of great flavor. Served on its own or over rice or noodles, we all really enjoy this meal.

These zucchini boats filled with saucy bbq chicken are another example of a chicken and zucchini pairing that truly shines with just a few ingredients.

• zucchini
• olive oil
• kosher salt
• ground black pepper
• cooked chicken
• barbecue sauce
• shredded mozzarella
• fresh Italian parsley

Zucchini Boats with Chicken

1. Preheat the oven to 350°F. Slice the zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh. Leave about ¼-inch of zucchini along the skin of each halved squash.
2. Place the zucchini halves on a large baking sheet, drizzle with oil and rub with your hands to coat. Season with salt and pepper. Bake for 15 minutes.
3. While the zucchini is baking, combine the chicken and bbq sauce in a bowl and stir to coat the chicken with sauce. Add 1 cup of cheese and stir to combine.
4. Generously fill each zucchini half with the saucy bbq chicken mixture, pile it on top to use all the filling. Top each zucchini with the remaining cheese.
5. Bake for 10 minutes, until the cheese has melted. Remove from the oven, sprinkle with fresh parsley and serve warm.

Zucchini Recipes

When zucchini season is in full swing having an arsenal of recipes with variety is good to keep at your fingertips.

Fresh zucchini is shaved thin and tossed with olive oil and lemon juice before being sprinkled with salt, pepper, basil, and Parmesan to make this easy, fresh from the garden Zucchini Ribbon Salad. 

Parmesan zucchini can best be described as crispy, and delicious, the best way possible to eat zucchini. Seriously so good my kids devoured seconds.

These Sausage Stuffed Zucchini Boats are baked to cheesy perfection and served warm for a winning dinner all summer long.

Looking for a refreshing change from the same old pasta? Zucchini Noodles is are easy to prep and taste delicious as a side or a main course.

And if you have an abundance of summer squash on hand, there are a lot of great ways to cook it! From roasting to sauteeing, steaming to grilling, you really can’t go wrong using up your zucchini harvest. You can even air fry it.

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BBQ Chicken Zucchini Boats

To make these Zucchini Boats with Chicken, you'll just add BBQ sauce and cheese to some leftover chicken and layer it into fresh zucchini. It's an easy and delicious way to use up (and enjoy!) an abundance of summer zucchini.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 269kcal

Author Mary Younkin

Ingredients

• 3 zucchini medium sized
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper divided
• 2 cups cooked chicken chopped into ½-inch pieces
• ½ cup barbecue sauce
• 2 cups shredded mozzarella
• 2 tablespoons fresh Italian parsley chopped

Instructions

• Preheat the oven to 350°F. Slice zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh. Leave about ¼-inch of zucchini along the skin of each halved squash.
• Place the zucchini halves on a large baking sheet, drizzle with oil and rub with your hands to coat. Season with salt and pepper. Bake for 15 minutes.
• While the zucchini is baking, combine the chicken and bbq sauce in a bowl and stir to coat the chicken with sauce. Add 1 cup of cheese and stir to combine.
• Generously fill each zucchini half with the saucy bbq chicken mixture, pile it on top to use all the filling. Top each zucchini with the remaining cheese.
• Bake for 10 minutes, until the cheese has melted. Remove from the oven, sprinkle with fresh parsley and serve warm.

Nutrition

Calories: 269kcal | Carbohydrates: 14g | Protein: 21g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 717mg | Potassium: 454mg | Fiber: 1g | Sugar: 11g | Vitamin A: 633IU | Vitamin C: 19mg | Calcium: 220mg | Iron: 1mg

Taco Boats

Tacos make a regular appearance on the menu around our house but every once in a while we need to mix things up a bit. Usually mixing it up means hard or soft shells but zucchini makes a good option my kids actually really like.

For filling these taco boats my preference is ground beef. I do like to go a bit leaner on the ground beef for these. A 90/10 works really well with little to no grease to discard.

To season the meat I keep homemade taco seasoning on hand. Here is my favorite recipe for taco seasoning, it is so simple and packed with flavor. You can also use prepackaged.

What I love about most taco recipes is that you can use whichever meat you like best or have on hand. Ground turkey, beef, or chicken, shredded leftover pulled pork or chicken, I can’t think of any meats that we won’t happily toss with taco seasoning.

When making taco boats, you’ll want to use medium-sized zucchini that are even in thickness and of similar length. This makes baking them simpler as they will cook evenly and all be ready at the same time, resulting in everyone having a perfect zucchini boat.

To make the boats start by scooping out the seeds and a little bit of flesh. Leave about a 1/4 inch of zucchini along the skin. This will give you a hollowed out spot for the filling as well as remove the center portion that can get a bit mushy when cooked.

Don’t forget to roast the zucchini before adding the taco filling. However, be careful not to overcook the zucchini. Keeping the zucchini a little firm gives a nice texture and a slight crunch to the taco boat.

Taco-stuffed zucchini boats are perfect served on their own. But, sometimes I serve them on a bed of rice or top it with avocado, sour cream, or fresh crema. Maybe some black olives and jalapenos, have some fun with what you have on hand.

Zucchini Taco Boats

You’ll need the following ingredients to make this recipe:

• zucchini
• olive oil
• kosher salt
• freshly ground black pepper
• ground beef
• taco seasoning
• onion 
• black beans
• tomato sauce
• Mexican blend cheese
• fresh cilantro

Taco Boat Recipe

To make your taco boats, you’ll start by slicing the zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh. Leave about ¼-inch of zucchini along the skin of each halved squash.

Place the zucchini halves on a large baking sheet, drizzle with 1 tablespoon of oil and rub with your hands to coat. Season with ½ teaspoon salt and ¼ teaspoon pepper. Bake for 15 minutes.

While the zucchini is baking, start the filling. In a large skillet over medium-high heat, cook and crumble the ground beef. Season with taco seasoning while it cooks. Add the onion to the skillet and cook for 3-4 minutes until it begins to soften.

Add the black beans and tomato sauce. Stir to combine and add 1½ cups of shredded cheese. Generously fill each zucchini half with the filling, pile it on top to use all the filling. Top each zucchini with the remaining cheese.

Bake for 10 minutes, until the cheese has melted. Remove from the oven, sprinkle with cilantro and serve warm.

Zucchini Recipes

BBQ Chicken Zucchini Boats are a saucy, cheesy, deliciously hearty meal that is a refreshing change from the typical sandwiches we usually make with leftover chicken.

Zucchini Pizza Boats are proof that anything can be a carrier for the amazingness that is cheesy pizza toppings.

These Sausage Stuffed Zucchini Boats are baked to cheesy perfection and served warm for a winning dinner all summer long.

Fresh zucchini is shaved thin and tossed with olive oil and lemon juice before being sprinkled with salt, pepper, basil, and Parmesan to make this easy, fresh from the garden Zucchini Ribbon Salad. 

Parmesan zucchini can best be described as crispy, and delicious, the best way possible to eat zucchini. Seriously so good my kids devoured seconds.

And if you have an abundance of summer squash on hand, there are a lot of great ways to cook it! From roasting to sauteeing, steaming to grilling, you really can’t go wrong using up your zucchini harvest. You can even air fry it.

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Zucchini Taco Boats

Zucchini Taco Boats are full of flavor and cheesy goodness. Let's face it tacos make everything better, especially zucchini.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 442kcal

Author Mary Younkin

Ingredients

• 4 large or 6 medium zucchini
• 1 tablespoon olive oil
• 1 teaspoon kosher salt divided, adjust to taste
• ½ teaspoon freshly ground black pepper divided adjust to taste
• 1 pound ground beef
• 3 tablespoons taco seasoning
• 1 small onion diced very small, into ¼-inch pieces, ¾ cup worth
• 1 can black beans drained and rinsed OPTIONAL
• ½ cup tomato sauce
• 3 cups shredded Mexican blend cheese
• 2 tablespoons chopped fresh cilantro

Instructions

• Preheat the oven to 350°F. Slice zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh. Leave about ¼-inch of zucchini along the skin of each halved squash.
• Place the zucchini halves on a large baking sheet, drizzle with 1 tablespoon of oil and rub with your hands to coat. Season with ½ teaspoon salt and ¼ teaspoon pepper. Bake for 15 minutes.
• While the zucchini is baking, start the filling. In a large skillet over medium-high heat, cook and crumble the ground beef. Season with taco seasoning while it cooks. Add the onion to the skillet and cook for 3-4 minutes until it begins to soften.
• Add the black beans and tomato sauce. Stir to combine and add 1½ cups of shredded cheese. Generously fill each zucchini half with the filling, pile it on top to use all the filling. Top each zucchini with the remaining cheese.
• Bake for 10 minutes, until the cheese has melted. Remove from the oven, sprinkle with cilantro and serve warm.

Nutrition

Calories: 442kcal | Carbohydrates: 40g | Protein: 35g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 813mg | Potassium: 1330mg | Fiber: 10g | Sugar: 5g | Vitamin A: 606IU | Vitamin C: 20mg | Calcium: 576mg | Iron: 5mg

Parmesan Chicken with Zucchini

The addition of zucchini gives this recipe a fresh take on the time-honored Italian dish we know and love. I’m thrilled to tell you that this dish really nails those classic flavors.

Now that it is finally ready to share, this parmesan chicken with zucchini recipe is one of my favorites. (And, I have a lot of meat-filled vegetable recipes to choose from here to choose from!)

Crispy breadcrumbs and the slight crunch of tender-crisp zucchini add wonderful depth to the texture of these chicken parm zucchini boats. Each bite is a joy to experience.

You can eat these zucchini boats on their own, or pair them with your favorite rice or pasta. I like to slice them up and serve them over garlicky spaghetti noodles with plenty of melted butter.

Zucchini Boats with Chicken

You will need the following ingredients to make this recipe:

• zucchini
• olive oil and butter
• salt and pepper
• Italian breadcrumbs
• cooked chicken
• pasta sauce
• red pepper flakes optional
• Italian seasonings, garlic powder, onion powder
• shredded mozzarella

Chicken Parm Zucchini Boats

Preheat the oven to 350°F. To make these chicken parmesan zucchini boats, start by slicing each zucchini in half lengthwise. Hollow it out, removing the seeds and a bit of the squash. (This handy tool works great for scraping out those seeds. I use mine all the time.)

Place the zucchini halves on a large baking sheet, drizzle with oil and rub with your hands to coat. Season with salt and pepper. Bake for 15 minutes.

In a large skillet, melt the butter over medium-high heat. Add in the bread crumbs and stir them together to coat. Cook while stirring frequently until they are toasted. Remove from the heat, transfer to a plate, and let them cool down.

While the zucchini is baking, combine the rest of your spices with the pasta sauce and stir to combine.

Chicken Parm Zucchini

Place the chicken in a medium bowl and add just over half of the seasoned pasta sauce, reserving the last bit for topping. Stir to coat the chicken and then stir in half of the mozzarella.

Remove the zucchini from the oven and generously fill each zucchini boat with the saucy chicken mixture, using all of the filling. Top each chicken-filled boat with the remaining sauce and cheese.

Sprinkle generously with the toasted bread crumbs and bake for about 5 more minutes, until the cheese has melted. Remove from the oven and serve warm.

Chicken Stuffed Zucchini

One of my favorite discoveries as a vegetable-lover has been that if something can be served on a crust or in a shell, (pizza, flatbread, tacos, etc.) there is a good chance it can be stuffed in a zucchini. These BBQ Chicken Stuffed Zucchini Boats are an excellent example.

I also recommend trying this recipe for Zucchini Taco Boats. And, these Zucchini Pizza Boats are a great way to get your pizza loving child to eat more veggies!

But, if you don’t want to hollow out zucchini for boats, this Zucchini Stir Fry with Chicken is excellent. And, you really can’t go wrong with my Parmesan Zucchini.

As for me, I’ve been thinking about this Chocolate Peanut Butter Zucchini Bread since I first laid eyes on it. That’s still a vegetable, right?

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Chicken Parmesan Zucchini Boats

Chicken Parmesan Zucchini Boats are a timeless combination of flavors with savory chicken, gooey mozzarella, and marinara sauce, topped with toasted bread crumbs.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 256kcal

Author Mary Younkin

Ingredients

• 4 zucchini medium sized
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper divided
• 1 tablespoon butter
• ½ cup Italian breadcrumbs
• 3 cups cooked chicken chopped into ½-inch pieces
• 1¼ cup pasta sauce store-bought or homemade, divided
• ¼ teaspoon red pepper flakes optional
• ½ teaspoon Italian seasonings
• ½ teaspoon granulated garlic or garlic powder
• ¼ teaspoon onion powder
• 2 cups freshly shredded mozzarella about 8 ounces

Instructions

• Preheat the oven to 350°F. Slice zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh. Leave about ¼-inch of zucchini along the skin of each halved squash.
• Place the zucchini halves on a large baking sheet, drizzle with oil and rub with your hands to coat. Season with salt and pepper. Bake for 15 minutes.
• In a large skillet, melt a tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute while stirring frequently, for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
• While the zucchini is baking, combine the pasta sauce, red pepper flakes, Italian seasonings, garlic and onion powders in a small bowl and stir to combine.
• Place the chicken in a medium-size bowl and add ¾ cup of the seasoned pasta sauce, reserving ½ cup for topping. Stir to coat the chicken and then stir in 1 cup of shredded cheese.
• Remove the zucchini from the oven and generously fill each zucchini half with the saucy chicken mixture, using all of the filling. Drizzle 1 tablespoon of sauce over each chicken-filled zucchini boat. And top each zucchini with the remaining cheese.
• Sprinkle generously with the toasted bread crumbs and bake for about 5 minutes, until the cheese has melted. Remove from the oven and serve warm.

Nutrition

Calories: 256kcal | Carbohydrates: 11g | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 662mg | Potassium: 534mg | Fiber: 2g | Sugar: 5g | Vitamin A: 651IU | Vitamin C: 20mg | Calcium: 186mg | Iron: 2mg

Zucchini Pizza Boats

Using zucchini to form a “crust” for a number of different recipes has been one of the best new things I have tried. I’ve found that if it can go on a crust or in a shell, (think pizza, flatbread, tacos, etc.) there is a good chance it will work well with zucchini.

The firmer texture of a hollowed-out zucchini shell when roasted is the perfect vessel for all sorts of savory goodness! Taco and pizza are our favorites and a cheeseburger boat is in the works.

When baking or roasting whole, I try to use evenly sized zucchini. They bake at the same rate and it makes estimating doneness so much easier. For zucchini pizza boats, I recommend medium-sized zucchini.

The secret to the maximum flavor of these pizza boats is the sauteed peppers and onions tucked into the marinara sauce. Add your pepperoni to the sauce as well as to the top for double the pepperoni.

Be sure not to overbake the boats. Soggy zucchini boats are no fun and a little bit of crispness will create an ideal texture and flavor.

To bake the pizza boats first bake just the hollowed-out zucchini that has been rubbed with olive oil and sprinkled with salt and pepper. Then load it up with the sauce, cheese, and pepperoni and bake it again until the cheese is melted and toasty.

Pizza Stuffed Zucchini Boats

• zucchini
• olive oil 
• kosher salt
• freshly ground black pepper
• onion
• green pepper
• garlic
• Italian seasonings
• pizza sauce or marinara sauce
• pepperoni 
• shredded mozzarella
• chopped fresh Italian parsley
• freshly grated Parmesan

Pizza Stuffed Zucchini Boats

1. Preheat the oven to 350°F. Slice the zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh. Leave about ¼-inch of zucchini along the skin of each halved squash.
2. Place the zucchini halves on a large baking sheet, drizzle with 1 tablespoon of oil and rub with your hands to coat. Season with ½ teaspoon salt and ¼ teaspoon pepper. Bake for 15 minutes.
3. While the zucchini is baking, start the filling. Warm the remaining oil in a large skillet over medium-high heat. Add the onion to the skillet and cook for 3-4 minutes until it begins to soften. Add the peppers and garlic.
4. Continue cooking for 3 minutes until the garlic is fragrant and the vegetables are tender. Season with remaining salt and pepper and Italian seasoning.
5. Add the marinara sauce and pepperoni, reserving a few slices for topping. Stir to combine and taste the mixture. Adjust salt and pepper to taste. Add 1 cup of mozzarella cheese and stir once more.
6. Generously fill each zucchini pizza boat half with the filling, pile it on top to use all the filling. Top each zucchini with the remaining cheese and pepperoni. Bake for 10 minutes, until the cheese, has melted. Remove from the oven, sprinkle with fresh parsley and Parmesan and serve warm.

Stuffed Zucchini Boats

Zucchini Boats are such a delicious way to use the garden’s abundance of zucchini as well as things in the refrigerator and pantry. The ingredients are so easily interchangeable and simple to scale up and down.

BBQ Chicken Zucchini Boats are a saucy, cheesy, deliciously hearty meal that is a refreshing change from the typical sandwiches we usually make with leftover chicken.

Zucchini Taco Boats are full of flavor and cheesy goodness. Let’s face it tacos make everything better, especially zucchini.

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Zucchini Pizza Boats

Zucchini Pizza Boats are proof that anything can be a carrier for the amazingness that is cheesy pizza toppings.

Course Main Course

Cuisine American

Servings 6

Calories 435kcal

Author Mary Younkin

Ingredients

• 3 medium zucchini
• 2 tablespoons olive oil divided
• 1 teaspoon kosher salt divided, adjust to taste
• ½ teaspoon freshly ground black pepper divided adjust to taste
• 1 small onion sliced into thin strips, ¾ cup worth
• 1 small green pepper sliced into thin strips, about 1 cup
• 2 cloves garlic minced
• 1½ teaspoons Italian seasonings
• ½ cup pizza sauce or marinara sauce
• 24 slices pepperoni cut in half, 6 slices reserved for topping
• 2½ cups shredded mozzarella
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons freshly grated Parmesan

Instructions

• Preheat the oven to 350°F. Slice zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh. Leave about ¼-inch of zucchini along the skin of each halved squash.
• Place the zucchini halves on a large baking sheet, drizzle with 1 tablespoon of oil and rub with your hands to coat. Season with ½ teaspoon salt and ¼ teaspoon pepper. Bake for 15 minutes.
• While the zucchini is baking, start the filling. Warm the remaining oil in a large skillet over medium-high heat. Add the onion to the skillet and cook for 3-4 minutes until it begins to soften. Add the peppers and garlic.
• Continue cooking for 3 minutes until the garlic is fragrant and the vegetables are tender. Season with remaining salt and pepper and Italian seasoning.
• Add the marinara sauce and pepperoni, reserving a few slices for topping. Stir to combine and taste the mixture. Adjust salt and pepper to taste. Add 1 cup of mozzarella cheese and stir once more.
• Generously fill each zucchini half with the filling, pile it on top to use all the filling. Top each zucchini with the remaining cheese and pepperoni. Bake for 10 minutes, until the cheese has melted. Remove from the oven, sprinkle with fresh parsley and Parmesan and serve warm.

Nutrition

Calories: 435kcal | Carbohydrates: 11g | Protein: 24g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 1368mg | Potassium: 618mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1624IU | Vitamin C: 53mg | Calcium: 448mg | Iron: 2mg

Zucchini Rice

Are you familiar with the ever-popular “let’s sneak vegetables into all the things” mentality? Blended into sauces, tucked into baked goods, or buried under melted cheese, there are many ways to get vegetables on the table.

While this has never really been something I needed to do, I can appreciate that many people fight the good fight just to get their kids to eat some greens. Fortunately, for the most part, my family enjoys vegetables for what they are, so we like to make the most of the actual vegetable flavors.

Zucchini and Rice

Cheesy zucchini rice is a great way to change up the ways you’re eating vegetables and still enjoy the vegetable flavors. The zucchini flavor here is ever so slight, adding a bright freshness without overwhelming summer squash flavor.

Speaking of flavors, is squash ever really an overwhelming flavor though? Zucchini has a delicate, subtly sweet flavor with a slightly nutty undertone.

It is tender and slightly juicy, with a texture that is slightly firm yet easy to chew. When cooked, it takes on a slightly buttery taste and texture, making it a great addition to a fluffy bowl of rice.

Serve this with salmon for a light and tasty meal or with this steak and pepper stir fry for something a little bit heartier.

Rice with Zucchini Recipe

To make this recipe you will need the following ingredients:

• chicken or vegetable broth
• long grain or Jasmine rice
• shredded zucchini 
• butter
• sharp cheddar cheese
• kosher salt
• ground black pepper 
• fresh Italian parsley

Cheesy Zucchini Rice

As fresh and inviting as this zucchini rice recipe is, if I had to describe this dish with one word, it would actually be “easy.” Sometimes that is what matters most when it comes to getting dinner on the table, and there is nothing wrong with that.

While your rice is cooking, shred some fresh zucchini. You don’t need anything fancy to do this. (This simple box grater makes short work of everything from zucchini to cheese. Just watch your fingertips and knuckles!)

When the rice is done, remove it from the heat and stir in the zucchini, butter, and cheddar cheese. Cover with a lid and let it rest for 3-4 minutes, until the cheese has melted.

Because the rice will be cooked in broth and store-bought and homemade broths can vary greatly in their saltiness, wait to season the rice when it is finished cooking.

Taste the finished zucchini rice and add salt as needed before serving.

Zucchini Side Dish Recipes

Zucchini with Corn is a side dish worth talking about and sharing at your next cookout.

Parmesan zucchini can best be described as crispy and delicious, the best way possible to eat zucchini. Seriously so good my kids devoured seconds.

Air fryer zucchini is both tender and crisp, with beautifully caramelized edges. The air fryer is perfect for small portions.

This delicious Zucchini Pasta Salad combines fresh, ripe vegetables with a tangy homemade vinaigrette.

Zucchini noodles are lighter than traditional noodles, but with a similar neutral flavor, making them a refreshing and easy summer side dish.

Do you have a whole lot of zucchini that needs to be used? Try making these cheesy as can be zucchini pizza boats, spicy taco zucchini boats, chicken parmesan zucchini boats, or bbq chicken stuffed zucchini.

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Zucchini Rice

Finely shredded zucchini and a handful of sharp cheddar cheese are mixed into fluffy white rice to make this quick and easy zucchini rice side dish.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 206kcal

Author Mary Younkin

Ingredients

• 2 cups chicken or vegetable broth
• 1 cup long grain or Jasmine rice
• 2½ cups shredded zucchini (2 small or 1 medium)
• 2 tablespoons butter
• ½ cup freshly shredded sharp cheddar cheese
• ¼ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• 1 tablespoon chopped fresh Italian parsley

Instructions

• Combine the broth and the rice in a saucepan and bring to a boil. Reduce to a simmer and cover with a lid. Cook for 14-16 minutes, until the liquid has been absorbed and the rice is tender.
• Remove from the heat and stir in the zucchini and the butter. Stir in the cheese and top with a lid for 3-4 minutes, until the cheese has melted.
• Taste and add salt and pepper, only as needed.

Nutrition

Calories: 206kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 489mg | Potassium: 319mg | Fiber: 1g | Sugar: 3g | Vitamin A: 466IU | Vitamin C: 19mg | Calcium: 96mg | Iron: 1mg

Zucchini Stir Fry

Many years ago, there was a time we tried our hand at gardening and that led to a LOT of zucchini. If you have ever gardened, you likely understand this quite well. Anyways, all of that zucchini led to a great many zucchini-inspired recipes, first over here and now many more zucchini recipes here as well.

Luckily, zucchini remains one of my favorite vegetables to add to a stir-fry skillet. The key when cooking zucchini is to get it off the heat before it softens too much.

Learning how to saute zucchini is a bit of a game-changer when it comes to cooking this popular summer squash. Perfectly tender and still crisp zucchini is positively irresistible. And once you’ve mastered sauteeing zucchini, you should try roasting, air-frying, and grilling it too!

Chicken with Zucchini Stir Fry

I enjoy zucchini stir fries very much, (this shrimp and zucchini stir fry is another tasty option!) but only when the squash retains a bit of its crispness. Summer squash is the perfect example for “tender-crisp” vegetables when cooked well.

This entire meal comes together easily in one large pan. But you’ll want to take the extra minute or two to cook it in batches to avoid overcrowding in the skillet or wok.

This stir fry begins with the chicken. Depending on the size of your skillet this might need to be done in one or two batches. (If you are on the hunt for a new skillet check out this one, it’s a favorite.)

Give the chicken enough room to not be touching in the pan or it will steam instead of getting the brown edges we are looking for. Then cook the zucchini in the same way.

Chicken Zucchini Stir Fry

You’ll need the following ingredients for this recipe:

Stir Fry Ingredients

• chicken thighs
• olive oil
• zucchini 
• garlic
• green onions
• sesame seeds

Sauce Ingredients

• oyster sauce
• rice vinegar
• soy sauce
• sesame oil
• cornstarch

Zucchini Stir Fry Recipe

Start by making the sauce. Combine the oyster sauce, soy sauce, rice vinegar, sesame oil, and cornstarch in a small bowl or glass measuring cup. Whisk to combine and set aside.

In a large skillet, warm the oil over medium-high heat. Add the chicken and cook, stirring or tossing frequently, until it is cooked through, about 6 minutes. Remove the chicken to a plate and set it aside.

Add the zucchini to the empty skillet. Cook, stirring or tossing frequently until the zucchini begins to soften about 3 minutes. Add the garlic and cook, while tossing constantly, for an additional minute until fragrant.

Add water to the pan and use a wooden spoon or metal spatula to scrape up all the browned bits. Pour in the soy sauce mixture and return the chicken to the pan.

Cook, while stirring constantly, until the sauce thickens and coats the chicken, about 1 minute. Sprinkle with green onions and sesame seeds. Serve over rice if desired.

There are so many great ways to cook zucchini! This sweet and spicy chicken stir fry is a favorite for my ever-hungry crew. This stir fry uses seasonal fresh vegetables for a quick to prepare meal.

BBQ Chicken Zucchini Boats are a saucy, cheesy, deliciously hearty meal that is a refreshing change from the typical sandwiches we usually make with leftover chicken.

With little more than a few zucchini and a couple of ears of corn, you can be on your way to piping hot, crispy Zucchini Corn Fritters.

And last but not least, Zucchini Cobbler. Zucchini??? Cobbler? YES. You read that right and you should definitely keep reading. It turns out that zucchini cobbler tastes a whole lot like apple cobbler, my friends. I didn’t believe it either – until I tasted it.

Looking for more dinner recipes? Tender, spicy bites of chicken are tossed with fresh sauteed vegetables and plenty of Mexican spices to create this easy Southwestern Chicken Skillet meal.

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Chicken Zucchini Stir Fry

This Zucchini Stir Fry with Chicken is an easy dinner that delivers a whole lot of great flavor. Served on its own or over rice or noodles, this is a meal that always satisfies!

Course Main Course

Cuisine American, Chinese

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 157kcal

Author Mary Younkin

Ingredients

• 4 boneless skinless chicken thighs about 1½ lbs cut into 1/2″ strips
• 1 tablespoon olive oil
• 4 small or 2 large zucchini sliced into rounds, about 1/3-inch thick, about 4 cups worth
• 3 large cloves garlic minced
• ¼ cup water
• 3 green onions thinly sliced for topping
• 1 teaspoon sesame seeds for topping

Sauce Ingredients

• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

Instructions

• Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and cornstarch. Set aside.
• In a large skillet, warm the oil over med-high heat. Add the chicken and cook, stirring or tossing frequently, until it is cooked through, about 6 minutes. Remove the chicken to a plate and set aside.
• Add the zucchini to the empty skillet. Cook, stirring or tossing frequently until the zucchini begins to soften, about 3 minutes. Add the garlic and cook, while tossing constantly, for an additional minute until fragrant.
• Add water to the pan and use a wooden spoon or metal spatula to scrape up all the browned bits. Pour in the soy sauce mixture and return the chicken to the pan.
• Cook, while stirring constantly, until the sauce thickens and coats the chicken, about 1 minute. Sprinkle with green onions and sesame seeds. Serve over rice if desired.

Nutrition

Calories: 157kcal | Carbohydrates: 7g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 578mg | Potassium: 566mg | Fiber: 2g | Sugar: 4g | Vitamin A: 339IU | Vitamin C: 25mg | Calcium: 42mg | Iron: 1mg

Pasta Salad with Zucchini

I love pasta salads. They are endlessly versatile, able to be crafted with any number of dressings and vegetables. One of my newest favorites is this pasta salad with fresh zucchini.

Zucchini is an excellent addition to pasta salad because it has a mild, slightly sweet flavor. This lets it complement the other ingredients without having to be the star of the show.

Also, the texture with zucchini is up to you. You can cook it to taste, keeping it as crisp as you like. As written, the zucchini is tossed in a hot skillet for just long enough to soften it a tiny bit, leaving each bite nice and crisp still.

Zucchini Pasta Salad

The garlic and red onion in this dish add a subdued bite that balances out the sweet and tangy vinaigrette. And, the shredded parmesan contributes a salty, slightly nutty note to each forkful of this zucchini pasta salad.

Also, it’s just plain fun to eat a bright and colorful meal. The vivid green of the zucchini adds wonderful visual contrast to this dish.

Pasta Salad with Zucchini and Tomatoes

You’ll need the following ingredients to make this recipe:

• penne pasta
• zucchini
• grape tomatoes
• red onion
• garlic cloves
• olive oil and red wine vinegar
• salt and pepper
• fresh parmesan cheese

To make the zucchini pasta salad, start by salting a large pot of water (1-2 tablespoons) and bring to a boil. Add the penne pasta and cook according to package directions. Then, drain, but do not rinse the pasta.

While the pasta is cooking, slice the onions and mince the garlic. Place in a large mixing bowl and add the olive oil and vinegar to cover. Halve the tomatoes, but do not add to the bowl, yet.

Once the pasta has been drained, add it to the mixing bowl and toss well. Warm another tablespoon of oil in a skillet over medium-high heat. Add the zucchini and saute for about 2 minutes, until barely softened. Remove from the heat. (The zucchini should still be crisp.)

Add the zucchini, tomatoes, salt, and pepper, to the pasta and mix well. Taste the salad and add more salt and pepper to taste. It’s optional, but I recommend adding shredded parmesan cheese when serving!

Vegetables for Pasta Salad

We go through a lot of pasta at my house. All grains have a place in my heart, but pasta might just be my favorite. It’s so versatile, you can use all kinds of vegetables for pasta salad.

This tomato pasta salad is so easy, it’s one of my go-to lunch options. I adore a bowl of tangy pasta salad with grilled chicken on top. And, your taste buds will thank you for trying these bbq chicken zucchini boats.

For a creamier option, I recommend my tuna pasta salad. But, don’t skip the jalapenos! Or, if you want your pasta hot, try this zucchini mushroom pasta. It’s great with or without the cheese!

If you know how to cook zucchini noodles, you can have these healthy and delicious Garlic Parmesan Zucchini Noodles ready to eat in just minutes – perfectly seasoned with just butter and herbs or topped with your favorite pasta sauce.

Every bite of this Shrimp Zucchini Stir Fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes!

Tender vegetables are breaded and broiled to perfection with plenty of buttery garlic and lemon in this Crispy Buttered Zucchini and Summer Squash.

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Zucchini Pasta Salad

Savor a delightful medley of fresh vegetables with tangy homemade vinaigrette in this Zucchini Pasta Salad. You'll make this more than once!

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 332kcal

Author Mary Younkin

Ingredients

• 8 ounces penne pasta
• ½ very small red onion thinly sliced and cut into 1-inch pieces about ¼ cup
• 3 large cloves garlic minced
• 6 tablespoons olive oil
• ¼ cup red wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 small zucchini cut into ½-inch pieces, about 2 cups
• 2 cups grape tomatoes halved
• grated fresh Parmesan optional

Instructions

• Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
• While the pasta is cooking, slice the onions and mince the garlics, then place in a large mixing bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well.
• Halve the tomatoes and chop the zucchini. Then, warm a tablespoon of oil in a skillet over medium high heat.
• Add the zucchini and toss to coat. Cook for about 2 minutes, until barely softened. Remove from the heat. (The zucchini should still be crisp.)
• Add the zucchini and tomatoes to the pasta and mix well. Sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed. Sprinkle with Parmesan, if desired.

Nutrition

Calories: 332kcal | Carbohydrates: 34g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 4mg | Sodium: 482mg | Potassium: 405mg | Fiber: 3g | Sugar: 4g | Vitamin A: 586IU | Vitamin C: 20mg | Calcium: 71mg | Iron: 1mg

Crispy Zucchini

I spied this recipe in the Vegetable Love Cookbook and I’ve lightly adapted it from there. Crispy zucchini, buttered and lightly breaded sounded like heaven. I had to try it right away.

You can use any variety of summer squash that you like when making this recipe. Zucchini is typically my go-to option, but if other varieties are available, go for it.

Zucchini is a vegetable that can be tough to get just right, if you want those gloriously crispy edges. So, if you’re wondering how to make crispy zucchini, the answer is simple: first, do not overcook the squash, and second, use the broiler.

That said, I’ve burned many a dish because the recipe called for me to broil something in the oven. So, please PLEASE keep a close watch on the squash while it’s under the broiler.

Buttered Zucchini

You’ll need the following ingredients to make this recipe:

• butter
• zucchini or summer squash
• salt
• garlic powder
• fresh lemon juice
• Italian bread crumbs
• Parmesan cheese

Salt and Parmesan cheese are both listed in this recipe, however, NO SALT is needed if the optional Parmesan is included. The cheese provides enough salt for the dish on its own. Without the cheese though, salt is required.

To begin, set a large, oven-safe skillet over medium-high heat. Melt the butter and then add the squash to the pan. Season with salt and garlic powder.

Continue cooking, stirring occasionally until the inside of the squash is tender but the outside is still firm and slightly crunchy. This should take 5-6 minutes.

While the zucchini is cooking on the stove, set an oven rack about 6 inches from the broiler element and set the oven to broil. Then, drizzle lemon juice over the squash. Stir and remove from heat.

Top with bread crumbs and Parmesan and stir to coat. Place the pan under the broiler. Broil for about 1 minute, watching closely to prevent burning.

Remove from the oven when the zucchini is crispy and the bread crumbs are golden brown. Serve immediately.

Baked Zucchini with Breadcrumbs

My family eats a lot of zucchini. It’s one of my favorite vegetables. So, if you are also a fellow lover of baked zucchini with breadcrumbs, I strongly recommend that you try these Chicken Parmesan Zucchini Boats next.

I hold the opinion that everything can be improved by tacos, and zucchini is no exception. Plus, kids love these Zucchini Taco Boats.

If you’re looking for a great side dish, the Parmesan Zucchini is incredibly simple and knocks it right out of the park. And, for a lighter option, give this fabulous Zucchini Pasta Salad a go.

Fresh vegetables are tossed in a mixture of oil and spices before being quickly cooked to create this irresistible skillet of Sauteed Zucchini and Onions.

This Zucchini Stir Fry with Chicken brings so much flavor to the table. Serve it with rice or noodles, and dinner is a cinch.

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Crispy Buttered Zucchini and Summer Squash

Tender vegetables are breaded and broiled to perfection with plenty of buttery garlic and lemon in this Crispy Buttered Zucchini and Summer Squash.

Course Appetizer, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 106kcal

Author Mary Younkin

Ingredients

• 2 tablespoons butter
• 1 medium yellow squash, quartered lengthwise, and cut across into ½-inch pieces about 1½ cups
• 2 medium zucchini, trimmed, quartered lengthwise, and cut across into ½-inch pieces about 3 cups
• ½ teaspoon kosher salt ONLY add salt if no Parmesan is added
• ¾ teaspoon garlic powder
• 1 tablespoon fresh lemon juice
• ¼ cup Italian bread crumbs
• ¼ cup freshly shredded Parmesan cheese OPTIONAL

Instructions

• In a large oven-safe skillet, melt the butter over medium-high heat. Add the squash, and zucchini. Season with salt and garlic powder. Cook, stirring occasionally, for 5-6 minutes, or until the inside of the squash is tender but the outside is still firm and slightly crunchy.
• While the zucchini is cooking on the stove, move an oven rack about 6 inches from the broiler element and preheat the oven to Broil.
• Drizzle lemon juice over the squash. Stir and remove from heat. Sprinkle with half of the bread crumbs and Parmesan. Toss to coat. Top with the remaining bread crumbs and Parmesan.
• Place the pan under the broiler. Broil for about 1 minute, watching closely to prevent burning. Remove from the oven when the bread crumbs are golden brown. Serve immediately.

Notes

Salt and Parmesan cheese are both listed in this recipe, however, NO SALT is needed if the optional Parmesan is included. The cheese provides enough salt for the dish on its own. Without the cheese though, salt is required.

Nutrition

Calories: 106kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 590mg | Potassium: 386mg | Fiber: 2g | Sugar: 4g | Vitamin A: 461IU | Vitamin C: 26mg | Calcium: 41mg | Iron: 1mg

How to Cook Zucchini Noodles

If you’re like me, you likely prefer to eat your zucchini cooked. So, here’s the best way to cook zucchini noodles. It’s going to take less time than you think.

First, and the most important part of cooking zucchini noodles, is not to overcook them. You’re barely bringing them to a warm temperature when cooking them. You don’t want to change the texture much at all.

Garlic Parmesan Zucchini Noodles

My favorite way to cook zucchini noodles is to saute them. Heat up a pan or skillet on medium-high heat for a minute. Then, add a bit of oil and the zucchini noodles.

Note: Zucchini has a very high water content. You can quickly end up with a pan full of mush if you overcook them.

Don’t overcrowd the pan, but leave them plenty of room to breathe. After about 60 seconds, you should be able to flip them once.

Then, give them a taste test. If they aren’t ready, check again in 30 seconds. They are finished when they are tender and crisp.

Best Way To Cook Zucchini Noodles

Zucchini with Parmesan

1. Trim the ends of the zucchini and use the method of your choice to create zucchini noodles. A spiralizer will make quick work of this task.
2. Heat the oil in a large skill over medium heat. Add the garlic and cook for just about 30 seconds, until fragrant.
3. Add the zucchini noodles and toss them for barely a minute until they are warm. Remove from the heat.
4. Season with salt and pepper. Sprinkle on the grated parmesan, if desired. Toss once more and serve warm. If desired, top with warm marinara or a hearty meat sauce.

Whether you choose to grill, roast, steam, fry, or saute zucchini, there’s no end to the ways you can enjoy this summer vegetable.

Parmesan zucchini can best be described as crispy and delicious – it’s also been described as the best way possible to eat zucchini. This zucchini stir fry with chicken is another easy dinner that delivers a whole lot of great flavor.

Saucy and cheesy, BBQ Chicken Zucchini Boats are a deliciously hearty meal that is a refreshing change from the typical sandwiches we usually make with leftover chicken.

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Garlic Parmesan Zucchini Noodles

If you know how to cook zucchini noodles you can have a healthy and delicious side dish ready to eat in just minutes – perfectly seasoned with just garlic and Parmesan, butter and herbs, or topped with your favorite sauce.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 4

Calories 68kcal

Author Mary Younkin

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves minced
• 3-4 medium zucchini about 6 cups of noodles
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground pepper adjust to taste
• 2 tablespoons freshly grated parmesan OPTIONAL
• 1 tablespoon fresh lemon juice OPTIONAL

Instructions

• Trim the ends of the zucchini and use the method of your choice to create zucchini noodles. A spiralizer will make quick work of this task.
• Heat the oil in a large skill over medium heat. Add the garlic and cook for just about 30 seconds, until fragrant.
• Add the zucchini noodles and toss them for barely a minute until they are warm. Remove from the heat.
• Season with salt and pepper. Sprinkle on the grated parmesan and squeeze lemon over the zucchini, if desired. Toss once more and serve warm.

Nutrition

Calories: 68kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 343mg | Potassium: 394mg | Fiber: 2g | Sugar: 4g | Vitamin A: 314IU | Vitamin C: 27mg | Calcium: 57mg | Iron: 1mg