4 Easy Squash and Zucchini Recipes
Add some healthy recipes to your dinner menu with these 4 squash and zucchini ideas!
Give your favorite food a nutritious makeover with gluten-free squash and zucchini.
Learn the basics of making zoodles – and how a vegetable peeler or spiralizer can become your new best friend.
4 medium zucchinis (large ones will have too many seeds)
- Cut lengthwise slices from the zucchini using a vegetable peeler, stopping when you reach the seeds. Cut the zucchini slices into thinner strips so that they resemble spaghetti. Alternatively, you can use a spiralizer*
- Break up any noodles that are especially long
- Melt 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add zucchini and cook until heated through, about 3-5 minutes, stirring occasionally with tongs
- Drain and season with salt and pepper
- Top with your favorite meatballs and marinara sauce!
*If a zucchini is bent and you plan on using a spiralizer, cut it in half before running it through.
Tip: Try to wait to make your zoodles until you absolutely need them. They will become cold and mushy if you make them more than 30 minutes in advance (and they don’t reheat well).
2. Spaghetti Squash Pizza Bake
Unlike a pizza with extra veggie toppings, this squash bake tastes just like pizza but is much better for you!
1 large spaghetti squash
1 cup pizza sauce
1 cup diced tomatoes
1/2 cup grated mozzarella cheese
1/4 cup each grated Parmesan and Romano cheeses
Pepperoni and/or other toppings – have some fun with it!
- Preheat oven to 425 F
- Quarter spaghetti squash and place it on a baking sheet with the insides facing up
- Bake for 45 minutes, and then reduce oven to 350 F
- Let squash cool before using a fork to gently scrape out the insides, which will look like spaghetti strands (yes, it really is that easy!)
- In a large bowl, combine the squash with pizza sauce and diced tomatoes (use more sauce if you want a saucier version)
- Spread the mixture evenly in a greased baking dish, sprinkle with cheese and toppings, and then bake an additional 15-20 minutes at 350 F
- Brown the top by putting the dish under the broiler
3. Slow Cooker Butternut Squash Soup
Let your slow cooker do the work while you enjoy the delicious smell of a fall meal in the making.
2 cups vegetable stock
2 cloves garlic, peeled and minced
1 carrot, peeled and diced
1 Granny Smith apple, cored and diced
1 medium (uncooked) butternut squash, peeled, seeded and diced
1 sprig fresh sage, plus additional for garnish
1 white onion, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Pinch of ground cinnamon and nutmeg
1/2 cup canned coconut milk
Garnishes of your choosing: additional coconut milk and cayenne pepper, fresh sage, toasted pumpkin seeds, etc.
- Add butternut squash, vegetable stock, garlic, carrot, apple, sage, onion, salt, pepper, cayenne pepper, cinnamon and nutmeg to slow cooker. Toss to combine
- Cook for 6-8 hours on low or 3-4 hours on high, or until the squash is completely tender and you can mash it easily with a fork. Stir in the coconut milk
- Use an immersion blender to puree the soup until smooth. You can also use a regular blender by dividing the mixture into two batches, holding down the lid and covering it with a Bounty paper towel
- Taste and add additional salt, pepper and cayenne pepper to taste
- Serve with fresh bread and your choice of additional garnishes
Tip: When it comes to cleanup, Cascade Platinum dishwasher detergent was made for dirty pasta dishes. Its triple action formula scrubs away tough 24-hour stuck-on food and leaves your silverware and dishwasher shining clean.
4. Zucchini Oat Chocolate Chip Cookies
Zucchini lends taste and texture to soft, homestyle cookies in this delicious recipe.
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 1/2 teaspoon vanilla extract
1 1/2 cups shredded zucchini (from about 1-1 1/2 medium)
1 cup quick oats
3/4 cup chopped pecans or walnuts
1 2/3 cups semisweet chocolate chips
- Preheat oven to 350 F. Lightly grease baking sheet
- In a mixing bowl, combine flour, cinnamon, baking soda and salt
- Add egg and vanilla. Beat well
- Add in zucchini, and then gradually add in flour
- Stir in oats, walnuts and chocolate chips
- Shape into balls, and then place about 2 inches apart on the baking sheet
- Bake 9-11 minutes or until the edges are a light golden brown
- Cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely