19 Easy Zucchini Dinner Recipes: Low Carb, Paleo & Healthy Chicken, Grilled Veg

Looking for quick and tasty dinner ideas? These 19 zucchini recipes are perfect for anyone who wants light, fresh meals that don’t take up a lot of time. Packed with flavor and easy to whip up, they’ll make weeknight cooking a breeze!

Grilled Zucchini and Shrimp Skewers

Grilled zucchini and shrimp skewers are a delicious and light option for dinner that’s perfect for warm evenings. The combination of juicy, grilled shrimp and tender zucchini brings a refreshing taste that complements each other beautifully. Plus, this recipe is simple to whip up, making it a great choice for busy weeknights or casual gatherings.

The marinade adds a burst of flavor while keeping the shrimp succulent. You can customize the skewers by including your favorite vegetables, making them versatile for any palate. Whether served on a bed of rice or with a side salad, these skewers are sure to impress!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 medium zucchini, sliced into rounds
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions

1. Prepare the Marinade: In a bowl, whisk together olive oil, garlic, paprika, salt, and pepper. Add the shrimp and zucchini, and toss to coat well. Let marinate for at least 15-20 minutes.
2. Assemble the Skewers: Thread the marinated shrimp and zucchini onto the skewers, alternating between the two.
3. Grill the Skewers: Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 3-4 minutes on each side, until the shrimp are pink and opaque and the zucchini is tender.
4. Serve: Remove from the grill and enjoy immediately, perhaps with a squeeze of fresh lemon juice for an extra zing!

Sautéed Zucchini and Bell Peppers Stir-Fry

This Sautéed Zucchini and Bell Peppers Stir-Fry is a quick and delightful way to enjoy fresh vegetables. The combination of zucchini and colorful bell peppers creates a dish that’s not only vibrant but also packed with flavor. With a few simple ingredients and minimal prep time, it’s perfect for a light dinner or a side dish.

The sautéing process brings out the natural sweetness of the veggies while keeping them crisp. This recipe is straightforward, making it easy for anyone to whip up a healthy meal in no time. Serve it alongside grilled chicken or toss it with pasta for a complete meal!

Ingredients

• 2 medium zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon Italian seasoning (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and sauté for about 30 seconds until fragrant.
3. Stir in the zucchini and bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
4. Season with salt, pepper, and Italian seasoning if desired, and stir to combine.
5. Remove from heat and garnish with fresh parsley before serving.

Zucchini and Chickpea Curry

This Zucchini and Chickpea Curry is a delightful and easy-to-make dish that brings a burst of flavor to your dinner table. It’s creamy, hearty, and packed with nutrients, making it perfect for anyone looking for a light yet satisfying meal.

The combination of tender zucchini, protein-rich chickpeas, and aromatic spices creates a warm and inviting curry that’s sure to impress. You can whip this up in no time, making it a fantastic option for busy weeknights.

Ingredients

• 2 medium zucchinis, chopped
• 1 can chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, sauté until softened.
2. Stir in the red curry paste and cook for another minute until fragrant.
3. Add the chopped zucchini and chickpeas to the skillet, mixing well.
4. Pour in the coconut milk and bring the mixture to a simmer. Cook for about 10-15 minutes, until the zucchini is tender.
5. Season with salt and pepper to taste. Serve hot over cooked rice and garnish with fresh cilantro.

Zucchini and Corn Tacos

These zucchini and corn tacos are a delightful way to enjoy fresh ingredients in a quick and easy meal. The combination of tender zucchini, sweet corn, and vibrant bell peppers offers a burst of flavor in every bite, making it a light and refreshing option for dinner.

Perfect for a busy weeknight, these tacos come together in no time. With just a few simple steps, you can create a colorful dish that’s not only tasty but also healthy. Serve them with your favorite toppings for a meal that everyone will love.

Ingredients

• 2 medium zucchinis, diced
• 1 cup corn (fresh or frozen)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Taco-sized tortillas
• Cilantro, for garnish
• Lime wedges, for serving

Instructions

1. In a large skillet, heat olive oil over medium heat. Add diced zucchini and bell peppers, cooking for about 5 minutes until they start to soften.
2. Stir in the corn, chili powder, cumin, salt, and pepper. Cook for an additional 3-4 minutes, allowing the flavors to meld and the vegetables to become tender.
3. Warm the tortillas in a separate pan or microwave. Fill each tortilla with the zucchini and corn mixture, then garnish with cilantro and a squeeze of fresh lime juice before serving.

Stuffed Zucchini Boats with Quinoa

Stuffed zucchini boats are a delightful and healthy meal option. They are not only light and fresh, but they also pack a punch of flavor with their quinoa filling. The combination of tender zucchini and the nutty taste of quinoa creates a satisfying dish that’s perfect for any night of the week.

This recipe is simple to make, making it great for busy evenings. Plus, it’s customizable! You can add your favorite veggies or proteins to the mix. Serve it as a main course or a hearty side, and enjoy the vibrant colors and delicious taste.

Ingredients

• 4 medium zucchini
• 1 cup cooked quinoa
• 1 red bell pepper, diced
• 1 cup corn (fresh or frozen)
• 1 cup black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchini in half lengthwise and scoop out the seeds to create boats.
3. In a large bowl, mix cooked quinoa, diced bell pepper, corn, black beans, cumin, paprika, salt, and pepper.
4. Fill each zucchini boat with the quinoa mixture and place them in a baking dish.
5. If using, sprinkle cheese on top of the stuffed zucchini.
6. Bake for 25-30 minutes or until the zucchini is tender. Garnish with fresh cilantro before serving.

Zucchini Fritters with Yogurt Dip

These zucchini fritters are a delightful way to enjoy fresh zucchini in a light and crispy format. They’re packed with flavor and have a lovely crunch on the outside while remaining soft on the inside. Paired with a cool yogurt dip, these fritters make for a refreshing dish that’s perfect for dinner or as a snack.

What’s great about this recipe is how simple it is to whip up. With just a handful of ingredients, you can have a delicious meal ready in no time. Perfect for busy weeknights, these fritters are sure to please everyone at the table!

Ingredients

• 2 medium zucchinis, grated
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 large eggs
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped
• Oil for frying
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice

Instructions

1. Prepare the Zucchini: In a bowl, combine the grated zucchini and salt. Let it sit for about 10 minutes, then squeeze out excess moisture using a clean kitchen towel.
2. Mix Ingredients: In a large bowl, combine the drained zucchini, flour, Parmesan cheese, eggs, pepper, garlic powder, and parsley. Mix until well combined.
3. Heat Oil: In a skillet, heat oil over medium heat. Scoop tablespoon-sized portions of the zucchini mixture into the skillet, flattening them slightly.
4. Cook Fritters: Fry the fritters for about 3-4 minutes on each side or until golden brown. Remove and place them on paper towels to drain excess oil.
5. Prepare Yogurt Dip: In a small bowl, mix the Greek yogurt and lemon juice. Serve the fritters warm with the yogurt dip on the side.

Zucchini Noodles with Pesto and Cherry Tomatoes

This Zucchini Noodles with Pesto and Cherry Tomatoes dish is a refreshing and light choice for dinner. It’s bursting with flavor, thanks to the vibrant pesto and the sweet burst of cherry tomatoes. Plus, it’s super simple to whip up, making it perfect for those busy weeknights when you want something healthy without spending too much time in the kitchen.

The combination of zucchini noodles and pesto creates a delightful texture, and the cherry tomatoes add a juicy contrast. This meal is not only delicious but also packed with nutrients, making it a great way to enjoy fresh ingredients. Here’s how you can make it yourself!

Ingredients

• 4 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions

1. Make the Pesto: In a food processor, combine basil, Parmesan cheese, pine nuts, garlic, salt, and pepper. Pulse until chopped. Slowly add olive oil while processing until smooth.
2. Prepare the Zucchini Noodles: Heat a large skillet over medium heat. Add the spiralized zucchini and sauté for about 2-3 minutes until slightly tender.
3. Combine: Remove the skillet from heat and stir in the pesto and cherry tomatoes. Toss until everything is well coated.
4. Serve: Dish out the zucchini noodles and enjoy immediately, garnished with extra basil or Parmesan if desired.

Zucchini and Tomato Bake with Cheese

This Zucchini and Tomato Bake with Cheese is a delightful blend of fresh flavors that truly celebrates the simplicity of summer produce. Juicy tomatoes and tender zucchini come together, topped with gooey cheese that melts beautifully in the oven. The result is a comforting dish that’s light yet satisfying, making it perfect for a weeknight dinner.

The best part? It’s incredibly easy to whip up. With minimal prep and just a short baking time, you can have a delicious meal on the table in no time. This dish is not only great for those seeking lighter options but also a fantastic way to sneak in some vegetables!

Ingredients

• 3 medium zucchinis, sliced
• 2 cups cherry tomatoes, halved
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, layer the zucchini slices and cherry tomatoes. Drizzle with olive oil, and season with oregano, salt, and pepper.
3. Pour the marinara sauce evenly over the vegetables.
4. Sprinkle mozzarella and Parmesan cheese on top.
5. Bake for about 25-30 minutes, until the cheese is bubbly and golden and the vegetables are tender.
6. Let it cool slightly before serving. Enjoy your delicious zucchini and tomato bake!

Zucchini Soup with Fresh Herbs

This zucchini soup is a delightful blend of fresh vegetables and herbs, making it a light and refreshing meal option. It’s creamy yet healthy, with a hint of herbal notes that elevate its taste. Perfect for a quick dinner, this soup is simple to prepare and can be enjoyed warm or chilled.

The soup shines with the flavors of fresh basil and thyme, which perfectly complement the subtle sweetness of zucchini. Plus, it requires minimal ingredients, making it an easy choice when you’re short on time. Grab your blender and let’s whip up a bowl of this comforting goodness!

Ingredients

• 4 medium zucchinis, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup fresh basil leaves
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent.
2. Add the chopped zucchini and cook for about 5 minutes until they start to soften.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for about 10-15 minutes.
4. Once the zucchini is tender, add the fresh basil and thyme. Blend the soup until smooth using an immersion blender or a countertop blender.
5. Season with salt and pepper to taste, and serve warm, garnished with additional herbs if desired.

Baked Zucchini Chips

Baked zucchini chips are a delightful and healthy alternative to traditional potato chips. They have a satisfying crunch and a mild flavor that pairs well with a variety of dips. Plus, making them is super simple, so you can whip up a batch any time you want a light snack or a side dish for dinner.

This recipe transforms fresh zucchini into crispy chips with just a few ingredients. With a touch of olive oil and your favorite seasonings, these chips can become a go-to snack that everyone will love!

Ingredients

• 2 medium zucchinis
• 1-2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika (optional)

Instructions

1. Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
2. Wash and dry the zucchinis. Slice them thinly, about 1/8 inch thick, to ensure they become crispy.
3. In a bowl, toss the zucchini slices with olive oil and seasonings until evenly coated.
4. Arrange the zucchini slices in a single layer on the prepared baking sheet. Avoid overlapping to allow for even baking.
5. Bake for about 1-2 hours, flipping halfway through, until the chips are golden brown and crispy.
6. Remove from the oven and let them cool for a few minutes. Serve with your favorite dip or enjoy them plain!

Zucchini and Bell Pepper Gratin

Zucchini and Bell Pepper Gratin is a simple yet satisfying dish that brings together the freshness of summer vegetables. The creamy sauce and melted cheese create a comforting layer that perfectly complements the tender zucchini and bell peppers. This dish is not only delicious but also easy to make, making it a fantastic choice for a light weeknight dinner.

The combination of flavors in this gratin is delightful, with the sweetness of bell peppers balancing the earthiness of zucchini. Topped with crunchy bits for added texture, it’s a hearty meal that feels indulgent without being heavy. Serve it as a main dish or a side, and you’ll be sure to impress anyone at your table!

Ingredients

• 2 medium zucchinis, sliced
• 1 bell pepper, sliced (any color)
• 1 cup heavy cream
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup breadcrumbs (optional)
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large baking dish, layer the sliced zucchini and bell peppers. Drizzle with olive oil and season with salt, pepper, and garlic powder.
3. In a bowl, mix the heavy cream and half of the cheese. Pour this mixture over the vegetables.
4. Sprinkle the remaining cheese on top. If using, add breadcrumbs for extra crunch.
5. Bake for 25-30 minutes, or until the top is golden and bubbly. Let it cool slightly, then garnish with fresh parsley before serving.

Zucchini Pizza Bites

Zucchini pizza bites are a fun and healthy twist on traditional pizza. These bite-sized snacks are packed with flavor, featuring a crisp zucchini base topped with marinara sauce, cheese, and your favorite toppings. They’re perfect for a light dinner or as party appetizers.

Making these is a breeze! Simply slice the zucchini, add your toppings, and bake until everything is melted and bubbly. They’re a hit with both kids and adults alike, making it a great way to sneak in some veggies while enjoying the classic pizza taste.

Ingredients

• 2 medium zucchinis
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup sliced pepperoni
• 1 teaspoon Italian seasoning
• Olive oil for drizzling
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the zucchinis into 1/4-inch thick rounds and arrange them on the baking sheet.
3. Lightly drizzle olive oil over the zucchini slices and season with salt and pepper.
4. Spread a spoonful of marinara sauce on each zucchini round.
5. Sprinkle a generous amount of mozzarella cheese on top, followed by pepperoni slices and Italian seasoning.
6. Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
7. Let cool slightly before serving. Enjoy your delicious zucchini pizza bites!

Zucchini Salad with Feta and Olives

This Zucchini Salad with Feta and Olives is a refreshing dish that’s perfect for a light dinner. With its crisp zucchini slices complemented by the creaminess of feta and the briny flavor of olives, it’s a delightful combination of textures and tastes. Plus, it’s simple to whip up, making it a go-to choice for busy weeknights.

The salad is not only quick to prepare but also packed with nutrients. You can enjoy it on its own or as a side to grilled chicken or fish. The vibrant colors and fresh ingredients are sure to brighten up your table and your palate!

Ingredients

• 2 medium zucchinis, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced zucchinis, cherry tomatoes, and olives.
2. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper.
3. Pour the dressing over the salad ingredients and toss gently to combine.
4. Fold in the crumbled feta cheese.
5. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Zucchini and Mushroom Risotto

Zucchini and mushroom risotto is a delightful dish that’s perfect for a light dinner. The creamy texture of the risotto pairs wonderfully with the earthy flavors of mushrooms and the subtle sweetness of zucchini. This recipe is not only easy to make but also allows you to enjoy a fresh, comforting meal in under 30 minutes.

With its rich flavors and creamy consistency, this risotto is a crowd-pleaser. It’s a fantastic way to incorporate more vegetables into your diet without sacrificing taste. Get ready to impress your family or friends with this simple yet delicious dish!

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 medium zucchini, diced
• 1 cup mushrooms, sliced (button or cremini)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
3. Add the mushrooms to the skillet and cook until they release their moisture, about 5 minutes.
4. Stir in the diced zucchini and cook for an additional 2-3 minutes.
5. Add the Arborio rice to the skillet, stirring it for about 1-2 minutes until it’s lightly toasted.
6. Pour in the white wine and cook until it’s mostly absorbed.
7. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until each addition is absorbed before adding the next.
8. Once the rice is creamy and al dente (around 18-20 minutes), remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
9. Garnish with fresh parsley before serving. Enjoy your delicious zucchini and mushroom risotto!

Zucchini and Spinach Frittata

A Zucchini and Spinach Frittata is a delightful, light meal that bursts with fresh flavors. This dish combines tender zucchini and vibrant spinach, beautifully set in a fluffy egg base. It’s perfect for a quick weeknight dinner or a leisurely brunch, providing a nutritious option that everyone will enjoy.

Not only is this frittata simple to whip up, but it’s also versatile. You can easily customize it by adding your favorite ingredients like cheese or other vegetables. The result is a satisfying and healthy meal that feels indulgent without the guilt!

Ingredients

• 6 large eggs
• 1 cup zucchini, sliced
• 2 cups fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup onion, diced
• 1/2 cup milk
• 1 cup shredded cheese (cheddar or feta)
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onions and cook until translucent.
3. Add the sliced zucchini and cook for about 3-4 minutes, until slightly tender.
4. Stir in the chopped spinach and cherry tomatoes, cooking for another 2 minutes.
5. In a bowl, whisk together the eggs, milk, cheese, salt, and pepper. Pour this mixture over the vegetables in the skillet.
6. Cook on the stovetop for about 2 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are fully set and slightly golden on top.
8. Allow to cool for a few minutes before slicing and serving warm.

Zucchini and Sausage Skillet

This Zucchini and Sausage Skillet is a quick and satisfying meal perfect for busy evenings. With juicy sausage paired with fresh, tender zucchini, it’s a delicious combination that packs a punch of flavor. Whether you’re looking for something light and healthy or simply need a dish that comes together in under 30 minutes, this recipe fits the bill.

The savory sausage, combined with the slight crunch of sautéed zucchini, creates a comforting yet fresh meal that everyone will love. It’s simple to make, and you can easily adjust the ingredients based on what you have at home. Enjoy it on its own or serve it over rice or pasta for a more filling option.

Ingredients

• 1 pound Italian sausage, sliced
• 2 medium zucchinis, sliced
• 1 medium yellow squash, sliced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook for about 5-7 minutes until browned.
2. Add the garlic and red bell pepper, cooking for an additional 2 minutes until fragrant.
3. Stir in the zucchini and yellow squash, seasoning with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes, or until the vegetables are tender.
4. Taste and adjust seasoning as needed, then serve warm!

Zucchini and Lentil Stew

This Zucchini and Lentil Stew is a delightful blend of flavors that brings together fresh vegetables and hearty lentils. It’s a simple, wholesome dish that’s perfect for any night of the week, offering a light yet satisfying meal. The combination of zucchini, spices, and lentils creates a comforting stew that’s both filling and nutritious.

With its vibrant colors and rich taste, this stew is sure to please everyone at the table. Plus, it’s easy to make, requiring just one pot and minimal prep time. Serve it with crusty bread for a complete meal!

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 bell pepper, diced
• 2 medium zucchinis, diced
• 1 cup lentils (rinsed and drained)
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened.
2. Add the carrot and bell pepper, and sauté for another 5 minutes.
3. Stir in the diced zucchini and cook for an additional 3 minutes.
4. Add the lentils, vegetable broth, cumin, and paprika. Bring to a boil.
5. Reduce heat and simmer for about 25-30 minutes, or until lentils are tender. Season with salt and pepper.
6. Serve hot, garnished with fresh cilantro. Enjoy your meal!

Zucchini Pancakes with Maple Syrup

These zucchini pancakes are a delightful way to enjoy a light and fresh meal. They combine the subtle flavor of zucchini with a fluffy pancake texture, making them perfect for any time of day. The addition of maple syrup adds a touch of sweetness, creating a nice balance with the savory elements.

Plus, they’re incredibly easy to whip up, so even if you’re short on time, you can prepare a delicious dinner in no time. These pancakes are great for using up extra zucchini from the garden and can be served with your favorite fruits for a colorful and nutritious meal!

Ingredients

• 1 cup grated zucchini (squeezed dry)
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• Butter or oil for cooking
• Maple syrup for serving

Instructions

1. In a bowl, mix the flour, baking powder, baking soda, and salt together.
2. In another bowl, whisk together the buttermilk, egg, sugar, and vanilla extract.
3. Combine the wet and dry ingredients and fold in the grated zucchini until just mixed.
4. Heat a skillet over medium heat and add a little butter or oil.
5. Pour batter onto the skillet, using about 1/4 cup for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Serve warm with maple syrup and your favorite fruits on top.

Roasted Zucchini and Garlic Quinoa Bowl

This Roasted Zucchini and Garlic Quinoa Bowl is a delightful blend of fresh flavors and textures. The roasted zucchini adds a savory touch, while the garlic infuses the quinoa with a warm, aromatic flavor. It’s light yet satisfying, making it perfect for a quick dinner or lunch. Plus, it’s super easy to whip up, requiring minimal prep and cooking time!

With just a handful of ingredients, you can create a wholesome meal that’s both nutritious and delicious. Enjoy it as a main dish or as a side to your favorite protein. Let’s get started on this simple yet tasty recipe!

Ingredients

• 1 cup quinoa
• 2 medium zucchinis, sliced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a baking dish, toss sliced zucchinis with olive oil, minced garlic, salt, pepper, and paprika. Spread them out evenly.
3. Roast the zucchini for about 20-25 minutes, or until they are tender and slightly golden.
4. While the zucchini is roasting, rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes, or until all the liquid is absorbed.
5. Fluff the quinoa with a fork and add it to a serving bowl. Top with the roasted zucchini and garnish with fresh parsley before serving.