Zucchini, Zucchini, and more Zucchini…what to do with it all?!

Zucchini is in full blast this time of year…so, take advantage of this versatile vegetable! Here are some quick, easy, healthy, AND delicious recipes to try out- of course they all feature ZUCCHINI!!!


For an easy appetizer, try these Zucchini Pizza Bites

Simple Zucchini Pizza Bites

Prep time 5 minutes
Cook time 4 minutes
Total time 9 minutes
Website skinnytaste.com


  • zucchini, cut in 1/4-inch slices
  • olive oil spray
  • marinara sauce
  • part-skim shredded mozzarella
  • basil, oregano, pepper to taste


This is a simple appetizer recipe that will surely be a hit! Plus its a great way to use extra zucchini, and slash a craving for pizza!


Step 1
Cut zucchini into 1/4-inch thick slices. Lightly spray both sides with olive oil spray. Season with basil, oregano, pepper to taste. Grill or broil zucchini for about 2 minutes on each side. Top with marinara sauce and shredded cheese, and return to grill, or broil for additional 1-2 minutes until cheese is melted.

For a main dish…Basil, Shrimp, and Zucchini Pasta!

Basil, Shrimp and Zucchini Pasta

Serves 4
Cook time 35 minutes
Meal type Main Dish
Misc Serve Hot
Website eatingwell.com


  • 1/2 cup fresh basil. chopped
  • 8oz tomato sauce
  • 2 teaspoons plus 1 Tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1lb peeled and deveined raw shrimp
  • 2 cups whole wheat pasta
  • 2 zucchini
  • salt, pepper, cayenne powder to taste


Step 1
Combine 1/4 cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayenne in a medium bowl. Stir in shrimp; let stand for 10 minute to 30 minutes.
Step 2
While shrimp is marinating, cook pasta in a large pan of boiling water until just tender(about 8-11 minutes) and drain.
Step 3
Cut zucchini in quarters lengthwise, and then cut into 1/4-inch-thick slices. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the shrimp mixture along with zucchini slices. Cook, stirring, until the shrimp are pink and just barely cooked through (3 to 4 minutes). Stir in the pasta and heat, stirring, until piping hot (1 to 2 minutes). Stir in the remaining 1/4 cup basil and season with pepper.

And here’s a simple side to go along… Presto-Pesto Zucchini

Presto- Zucchini with Pesto!

Serves 4
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Meal type Appetizer, Salad, Side Dish
Misc Pre-preparable, Serve Hot
Website eatingwell.com


  • 2 lbs zucchini, cut into 1-inch chunks
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons pesto
  • salt and pepper to taste


Step 1
Preheat oven to 500°F. Place baking sheet on oven rack in middle of the oven. In a large bowl, toss zucchini with oil. Spread the zucchini on the preheated baking sheet in a single layer. Roast until beginning to brown (5-7 minutes). Turn the zucchini and continue roasting until just tender (7-9 minutes). Return the zucchini to the bowl. Add pesto, salt and pepper; toss to coat.

Of course, we can’t forget dessert!  Zippy Zucchini Bread!!

Zippy Zucchini Bread

Serves 12
Prep time 10 minutes
Cook time 50 minutes
Total time 1 hour
Meal type Bread, Breakfast, Dessert, Snack
Misc Child Friendly, Freezable
By author Lindsay Lawes, MS, RD


  • 1 Medium overripe banana, mashed
  • 1 Egg, or equivalent egg substitute
  • 2 tablespoons plus 2 Teaspoons Truvia Baking Blend
  • 1 teaspoon vanilla extract
  • 2/3 cups low-fat or fat-free milk
  • 1 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon gound cinnamon
  • 1 1/2 cup grated zucchini
  • 1/3 cup chopped walnuts
  • 1/3 cup dark chocolate chips


This super easy, and extremely delicious zucchini bread is incredibly low in sugar and fat. With 100kcal, 1.5g of fat, 20g carbs, 3g fiber, 4g sugar, and 4g protein in 1/12th of the loaf, this makes a great alternative for your typical zucchini bread loaded with sugar, butter, and white flour. Enjoy with a cold glass of low-fat milk, a smear of nut butter, or simply on its own!


Step 1
Preheat oven to 365F. In a large bowl, mash banana. Mix in vanilla, egg, milk, and Truvia until well-blended. Add dry ingredients, until mixed thoroughly. Fold in zucchini, walnuts, and chocolate chips. Pour batter into sprayed loaf pan. Bake 45-50 minutes, or until golden brown and cooked through.


Before you know it…your abundance of zucchini will be gone!

Need something to make for Valentine’s Day dessert?

Try these lower fat, easy to make Raspberry Cheesecake Bars!

Lower Fat Raspberry Cheesecake Bars

Serves 24
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Dessert
Misc Child Friendly
Website Cleveland Clinic


  • 3 tablespoons SmartBalance Butter, melted
  • 3 tablespoons unsweetened applesauce
  • 2 cups graham cracker crumbs
  • 2(8oz) packages reduced fat cream cheese
  • 1/2 cup sugar
  • 1 whole egg + 2 egg whites (or 1/4 cup egg sub)
  • 1 teaspoon vanilla
  • 1 (10oz) jar seedless raspberry jam or preserves
  • 1 cup fresh raspberries, slightly crushed


Do you love cheesecake, but are afraid to eat it because of the high fat and calorie counts? Try this homemade cheesecake recipe, using reduced fat creamcheese, so you don't have to worry too much about your waistline!



Step 1
Pre-heat oven to 350 degrees. Mix butter, applesauce and graham cracker crumbs and press onto bottom of 13-by-9 inch pan; refrigerate.
Step 2
Beat cream cheese in large bowl with mixer until creamy. Add sugar, egg, egg substitute (or egg whites) and vanilla; beat until well-blended.

Step 3
Stir jam in jar until softened; spread evenly onto crust. Top jam with berries, then cream cheese mixture.
Step 4
Bake 30 minutes or until slightly puffed. Cool completely before cutting into bars. Keep refrigerated

The Power of Pumpkin!

Have some canned pumpkin leftover after making your traditional pumpkin pie? Looking for a healthier recipe to use it in? Try these super moist and delicious Whole Wheat Oatmeal Pumpkin Chocolate Chip Cookies. Quick and easy to bake, and much healthier than your typical cookie!

Whole Wheat Oatmeal Pumpkin Chocolate Chip Cookies

Serves 16
Prep time 15 minutes
Cook time 13 minutes
Total time 28 minutes
Dietary Diabetic, Vegetarian
Meal type Dessert
By author Lindsay Lawes
These cookies are super moist and delicious! Packed with pumpkin, these cookies are abundant with vitamin A. Whole wheat flour and oats add extra fiber, iron, and B vitamins. Unsweetened applesauce replaces oil in these cookies, cutting down on calories and fat. Great with a glass a lowfat milk, or milk alternative! Nutrition Analysis per cookie: Calories: 101, Fat: 2g (Sat. Fat:1g), Carbohydrates: 19g, Fiber: 2g, Protein: 2g


  • 1 cup whole wheat flour
  • 1/2 cup quick cooking oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup canned pumpkin puree
  • 1/2 cup dark chocolate chips


Step 1
Preheat oven to 350F
Step 2
Combine the flour, oats, baking soda, cinnamon and salt; set aside
Step 3
In a large bowl beat egg. Add vanilla, brown sugar and white sugar and applesauce until smooth.Stir in the pumpkin puree.
Step 4
Gradually stir in the dry ingredients until well blended. Mix in chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
Step 5
Bake for 13-17 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Tricks for the Treats

Check out these tips and Tricks for the Treats to help keep your waistline from creeping out of control during Halloween..Plus enjoy a smooth and creamy, lower calorie version of Pumpkin Mousse!


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