If you ask me, late July and early August are synonymous with one thing: zucchini overload! For the past few weeks I have been up to my ears in zucchini, summer squash and more…and I know I am not alone. Fortunately, this nutritious vegetable is both versatile and nutrient dense. Whether you grill them, stuff them, or shred them and eat them raw, we have you covered.
P.S. The Chocolate Cashew Butter Zucchini Muffins may be the best thing I have ever baked!
Easy Dinner and Main Dishes:
Italian Zucchini Boats – Kristy Hegner, RD of Chocolate Slopes
Fish Tacos on Zucchini Tortillas – Lyssie Lakatos, RD and Tammy Lakatos, RD of Nutrition Twins
Spaghetti and Spiralized Zucchini with Lemony Pesto – Katie Sullivan Morford, RD of Mom’s Kitchen Handbook
Side Dishes and Pastas:
Grilled Vegetables with Zucchini Salsa Verde – Katie Cavuto, MS, RD, Chef of Nourish. Breathe. Thrive.
Zucchini Fritters with Herb Yogurt – Kara Lydon, RD of The Foodie Dietitian
Heirloom Tomato and Lemony Pulled Chicken – Katie Cavuto, MS, RD, Chef of Nourish. Breathe.Thrive
Zoodle and Carrot Lo Mein – Liz Weiss, RD of Meal Makeover Moms
Spring Shrimp Zoodles with Mint Pesto – Kaleigh McCordie, RDN of The Lively Table
Chocolate Cashew Butter Zucchini Muffins – Katie Cavuto, MS, RD Chef of Nourish. Breathe. Thrive
Grain-Free Chocolate Chip Zucchini Bread – Jamie Vespa, RD of Dishing out Health
Zucchini Chocolate Chip Oat Balls – Grethcen Brown, RD of Kumquat Blog
And for more creative uses for your zucchini bounty, check out my article with tips for pickling and even freezing this staple summer vegetable.
By: Katie Cavuto, RD