Superfood: Zucchini

Color your plate with heart-healthy zucchini.

  • Superfood Zucchini
    Randy Mayor

    Superfood Zucchini

    Celebrate end-of-summer zucchini with a variety of tasty applications. Try grated zucchini in cookies and bread for added moisture, or, stuff between tortillas for a simple veggie quesadilla.
    Zucchini is packed with beneficial nutrients including Vitamins C and A, potassium, folate, and fiber. All contribute to a healthy heart by decreasing the risk of stroke, reducing high blood pressure, and lowering cholesterol. Get maximum benefits by eating either raw or cooked zucchini and feel free to eat the skin– it's edible.

  • Zucchini Cookies
    Thomas J. Story

    Zucchini Cookies

    Zucchini, walnuts, raisins, chocolate chips, and coconut pack in an amazingly sweet flavor and contribute many beneficial nutrients. The recipe makes 60 cookies so feel free to either half the recipe or freeze extras in an airtight container for up to a month.
  • Curried Zucchini Soup
    James Carrier

    Curried Zucchini Soup

    Curry and light coconut milk give this 7 ingredient soup a subtle Thai flavor. Mix part of the soup in a blender for a creamier texture without added fat.
  • Zucchini, Olive, and Cheese Quesadillas
    Becky Luigart-Stayner; Melanie J. Clarke

    Zucchini, Olive, and Cheese Quesadillas

    Highlight the fresh flavor of zucchini and tomatoes with antioxidant-rich veggie quesadillas. Mozzarella and feta cheeses add a creamy texture and subtle salty taste.
  • Stuffed Zucchini with Potatoes and Peas
    Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

    Stuffed Zucchini with Potatoes and Peas

    Serve stuffed summer squash as a hearty side for grilled meats or chicken or on its own as a meatless main entrée. Ground coriander, turmeric, and cumin add an authentic Indian flair.
  • Zucchini Casserole with Red-Pepper Aioli
    Randy Mayor; Mary Catherine Muir

    Zucchini Casserole with Red-Pepper Aioli

    This casserole is a flavorful cross between a lasagna and a dense stew. Serve in shallow bowls and make sure to have plenty of bread to sop up extra sauce.
  • Zucchini-Pecan Flaxseed Bread
    Becky Luigart-Stayner

    Zucchini-Pecan Flaxseed Bread

    Fill your house with the rich smell of freshly baked bread. Dense and slightly sweet, this breakfast bread uses ground flaxseed for a nutty flavor, added fiber, and heart-healthy omega-3 fats.
  • Zucchini Custards with Tomatoes and Basil
    Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

    Zucchini Custards with Tomatoes and Basil

    Try individual custards for a light lunch or serve as a cool, creamy appetizer on a warm summer evening. Pair with toasted baguette slices, baked pita chips, or bell pepper strips.
  • Zucchini Oven Chips
    Randy Mayor

    Zucchini Oven Chips reviewers rave that these chips are a healthier and just as tasty alternative to fried zucchini or French fries. A few of their recommendations include preparing with Romano cheese instead of Parmesan as a flavor variation, serving as a side for barbecue sandwiches, and dipping in ketchup or Ranch dressing.

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