gastrogirl:

mini and skinny zucchini pizzas.

gastrogirl:

mini and skinny zucchini pizzas.

foodopia:

zucchini parmesan bites: recipe here

foodopia:

zucchini parmesan bites: recipe here

gastrogirl:

chocolate zucchini cake with fudge frosting.

gastrogirl:

chocolate zucchini cake with fudge frosting.

How to:

Make zucchini chips.

Zucchini Rice

damndelicious:

I think I’ve found my new go-to side dish. It’s a simple variation on rice with shredded zucchini throughout with a little bit of butter. It’s a quick and easy side dish that’s not only fresh, healthy, and hearty but it goes well with anything!

Zucchini Rice (adapted from The Comfort of Cooking):

Yields 6 servings

  • 1 cup long-grain white rice
  • 1-2 medium zucchinis, coarsely grated
  • 3 tablespoons butter
  • Kosher salt and freshly ground black pepper, to taste

Cook rice according to package instructions.

Remove from heat and add the butter and zucchini.

Cover and let stand 5 minutes. 

Fluff rice with a fork; season with salt and pepper, to taste.

Serve immediately.

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gastrogirl:

apple and zucchini bread.

gastrogirl:

apple and zucchini bread.

gastrogirl:

aussie pasta.

gastrogirl:

aussie pasta.

gastrogirl:

barley salad with tomato, zucchini, and caramelized corn.

gastrogirl:

barley salad with tomato, zucchini, and caramelized corn.

gastrogirl:

gluten and dairy-free harvest cake with vanilla cream.

gastrogirl:

gluten and dairy-free harvest cake with vanilla cream.

hellyeahrecipes:

Vegetable and Tempeh Stack
1 slice of whole wheat bread 
4-5 thin heirloom eggplant rounds 
6-7 zucchini rounds 
2-3 tomato rounds 
1 Tbsp pesto 
3/4 cup tempeh 
dried basil 
dried oregano 
salt to taste 
1 Tbsp coconut oil 
2 sun dried tomato halves 
5 leaves fresh basil
On medium heat, heat the coconut oil in a cast iron skillet add the eggplant rounds, add a little salt, sprinkle some basil and oregano on top and fry for one minute on each side. Remove and add on top of the slice of bread. DO the same with the zucchini and add the pesto on top of the zucchini (directly on the stack). Do the same thing with the tomatoes and the tempeh, adding some fresh basil in between them. Add the sun dried tomatoes on top of the whole stack and some fresh basil for garnish.

hellyeahrecipes:

Vegetable and Tempeh Stack

  • 1 slice of whole wheat bread
  • 4-5 thin heirloom eggplant rounds
  • 6-7 zucchini rounds
  • 2-3 tomato rounds
  • 1 Tbsp pesto
  • 3/4 cup tempeh
  • dried basil
  • dried oregano
  • salt to taste
  • 1 Tbsp coconut oil
  • 2 sun dried tomato halves
  • 5 leaves fresh basil
  1. On medium heat, heat the coconut oil in a cast iron skillet add the eggplant rounds, add a little salt, sprinkle some basil and oregano on top and fry for one minute on each side. Remove and add on top of the slice of bread. DO the same with the zucchini and add the pesto on top of the zucchini (directly on the stack). Do the same thing with the tomatoes and the tempeh, adding some fresh basil in between them. Add the sun dried tomatoes on top of the whole stack and some fresh basil for garnish.
gastrogirl:

avocado zucchini bread.

gastrogirl:

avocado zucchini bread.

gastrogirl:

stuffed zucchini.

gastrogirl:

stuffed zucchini.

hipsterfood:

my mom’s zucchini bread recipe
don’t tell her i’m giving yall this, but it turned out so good i can’t help it. i veganized it and it didn’t taste any different than how i’ve always known it. zucchini is plentiful and tasty here so i have a feeling i’ll be making lots of loaves of these!
mix together:
2 cups sugar
2 cups and 2 tbsp shredded zucchini
4 tbsp corn starch mixed with 2/3 cup water
1/2 cup oil
1/2 tsp dried lemon peel
sift in:
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
2 tsp cinnamon
bake at 350F for 55-60 minutes, checking it at 45 minutes to see if it’s ready. in the end, it should be hot and soft inside and have a thin crispy crust. delish!

hipsterfood:

my mom’s zucchini bread recipe

don’t tell her i’m giving yall this, but it turned out so good i can’t help it. i veganized it and it didn’t taste any different than how i’ve always known it. zucchini is plentiful and tasty here so i have a feeling i’ll be making lots of loaves of these!

mix together:

  • 2 cups sugar
  • 2 cups and 2 tbsp shredded zucchini
  • 4 tbsp corn starch mixed with 2/3 cup water
  • 1/2 cup oil
  • 1/2 tsp dried lemon peel

sift in:

  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp nutmeg
  • 2 tsp cinnamon

bake at 350F for 55-60 minutes, checking it at 45 minutes to see if it’s ready. in the end, it should be hot and soft inside and have a thin crispy crust. delish!