Tag Archives: zucchini

Mediterranean Tuna Salad Stuffed Zucchini

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Roasted zucchini boats are filled with a healthy Mediterranean Tuna Salad, made with roasted red peppers, spinach, sun dried tomatoes and no mayo. This recipe is gluten free, dairy free and perfect for clean eating!

 

Mediterranean Tuna Salad with Roasted Red Peppers and Sun Dried Tomatoes Stuffed in Roasted Zucchini Boats on Wood Cutting Board

Thank you to StarKist Selects E.V.O.O. for sponsoring today’s post!

Getting into a routine of healthy eating can be tough, but with simple protein packed recipes with fresh ingredients, it gets a lot easier!

Zucchini Boats are one of my go-to healthy dinner options, made in under 30 minutes! You can fill the zucchini with buffalo chicken, Greek spiced ground turkey or delicious StarKist Selects E.V.O.O.™ Yellowfin Tuna with Sun Dried Tomatoes.

StarKist Selects E.V.O.O. Tuna is packed in extra virgin olive oil giving it a rich flavor and tender texture. It’s perfect for adding to a Mediterranean Tuna Salad because the olive oil works as a binding ingredient without adding any mayo or dairy to the tuna salad.

You might have had tuna salad as a sandwich or lettuce wrap, but did you ever think about stuffing it in roasted zucchini boats? I didn’t think so!

Welcome to a new, fun recipe that I know you’re going to love!

Read the full post here!

Buffalo Zucchini Chips

Zucchini chips are coated in buffalo sauce, breaded in parmesan cheese and panko breadcrumbs, then pan fried for a deliciously easy and crispy appetizer recipe! 

Crispy Fried Zucchini Chips with Parmesan Cheese and Buffalo Blue Cheese Sauce

Zucchinis are one of my favorite vegetables because of their amazing versatility!

They can be spiralized into zucchini noodles for Bruschetta Grilled Chicken Zoodle Bowls, filled with buffalo chicken for Buffalo Chicken Zucchini Boats, or sliced into chips for Buffalo Parmesan Zucchini Chips!

Zucchinis are a great low carb alternative to traditional noodles or chips, they’re low in calories and high in fiber!

Read the full recipe here!

Greek Turkey Stuffed Zucchini

Low carb, gluten free and delicious, this Greek Turkey Stuffed Zucchini recipe has it all! It’s healthy, scrumptious and easy to make in just 29 minutes!

Greek Turkey Stuffed Zucchini with Sun Dried Tomatoes

While zucchini noodles used to be my favorite way to add zucchinis to a meal, zucchini boats are now coming in at a close second!

My obsession started with these Buffalo Chicken Zucchini Boats and now to these Greek Turkey Zucchini Boats.

But don’t you worry, if you love zoodles, I still have plenty of those recipes too, like the popular Bruschetta Grilled Chicken Zoodle Bowls, the new Vegan Pad Thai with Zoodles and my personal favorite, Pesto Baked Salmon with Zoodles.

Read the full recipe here!

Buffalo Chicken Zucchini Boats

Zucchini boats are stuffed with ground chicken breast cooked with onions, garlic and buffalo sauce in this deliciously easy, healthy, low carb and gluten free recipe!

Buffalo Chicken Zucchini Boats with Pepper Jack Cheese and Cilantro

I love stuffed veggie recipes, they’re fun, colorful and healthy! Some of my favorite veggies to stuff are spaghetti squash, bell peppers and sweet potatoes.

These recipes for Vegetarian Stuffed Spaghetti SquashTurkey Chili Stuffed Spaghetti Squash,  Whole 30 Buffalo Chicken Stuffed Peppers and Chipotle Chili Stuffed Sweet Potatoes are just a few of my favorite stuffed veggie recipes!

Now let’s talk about stuffing zucchini! You can stuff zucchini with a variety of ingredients, from pizza toppings, to taco seasoned meat, to veggies and beans for a vegetarian meal. Of course, I stuffed them with my favorite ingredient, buffalo chicken!

Read the full recipe here!

Chimichurri Chicken Zoodle Bowls

Chimichurri chicken is marinated in an easy, homemade chimichurri sauce, grilled to perfection, then served over zucchini noodles with cherry tomatoes. This flavorful, gluten free & dairy free recipe is perfect for dinner or meal prep!

Chimichurri Grilled Chicken, Zucchini Noodles and Roasted Cherry Tomatoes

With over 4.5 million views and 111,000 shares on Facebook, it’s easy to say that people love this recipe for Bruschetta Grilled Chicken Zoodle Bowls! And if you love that recipe, you’re also going to love this recipe for Chimichurri Chicken Zoodle Bowls! They’re healthy, gluten free and Whole 30 approved!

Earlier this month, I shared an authentic Chimichurri Sauce recipe that’s easily made in just 5 minutes! Now, I’m sharing some of my favorite ways to use the sauce in recipes throughout the week, like these Chimichurri Veggie Tacos and this Chimichurri Chicken Zoodle Bowl recipe.

Read the full recipe here!

Mediterranean Grilled Vegetable & Hummus Plate

Mediterranean grilled vegetables, pita bread & feta cheese are served with an assortment of hummus varieties on a delicious veggie & hummus plate!

Mediterranean grilled vegetables, pita bread & feta cheese are served with an assortment of flavored hummus on this delicious veggie & hummus plate!

For today’s post, I partnered up with my friends at Sabra Hummus to share this tasty Mediterranean platter filled with grilled vegetables and several varieties of Sabra Hummus! 

One of my favorite things about grilling is the camaraderie around it. You get your friends and family together, fire up the grill and spend all day outside soaking up the sun with wonderful conversation and great food.

Between the burgers and brats, it’s time for the “unofficial meal” of the day, and that’s where Sabra Hummus, and this Mediterranean Grilled Vegetable Platter comes into play!

Read the full post here!

One Pot Ravioli with Creamy Pesto Sauce & Sausage

One Pot Ravioli with Creamy Pesto Sauce & Sausage is an absolutely mouth-watering recipe that is so easy to make in only 20 minutes!

One Pot Ravioli with Creamy Pesto Sauce & Sausage is an absolutely mouth watering, delicious recipe that is so easy to make in only 20 minutes!

A big ol’ pot of cheesy pasta, Italian sausage and veggies in a deliciously creamy sun dried tomato pesto sauce, does life get any better?! I don’t think so!

Read the full post here!

Grilled Vegetable Lo Mein

Grilled Vegetable Lo Mein Recipe

Yesterday was the first official day of summer, and with the start of summer comes the start of grilling season!

When most people think of grilling, they think meats, Coffee Crusted Tri Tip, Chili Lime Shrimp, or Chicken Fajita Skewers, and while I love all these meaty dishes on the grill, I also love grilled vegetables!

Read the full post here!

Greek Zucchini Noodles

Greek Zucchini Noodles Recipe

Happy Meatless Monday everyone! I have a super quick and easy new vegetarian recipe to share with you today!

Read the full post here!

Farmers Market Vegetarian Lasagna

Farmers Market Vegetarian Lasagna

It’s a new week, which means that it’s time for another Farmers Market inspired recipe!

This week I’m sharing a delicious vegetarian lasagna, filled with tons of goodies from my local Farmers Market!

Read the full post here!

Zucchini Corn Cakes with Tarragon Remoulade

Zucchini Corn Cakes with Tarragon Remoulade

This recipe was inspired by a combination of my love for crab cakes and my dedication to “Meatless May”!

Zucchini Corn Cake Ingredients

Ingredients

  • 1 cup zucchini (shredded)*
  • 2 ears sweet corn
  • 3/4 cup bread crumbs
  • 1/4 cup parmesan cheese
  • 1 tsp steak seasoning
  • 1/2 tsp dry mustard powder
  • 1/4 cup green onions (chopped)
  • 1 garlic clove (crushed)
  • 1 egg
  • 2 tbsp greek yogurt

Tarragon Remoulade

  • 1 cup greek yogurt
  • 1 egg yolk
  • 1/2 tbsp mustard
  • 1/2 tbsp white wine vinegar
  • 1 lemon (juiced)
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 tbsp olive oil
  • 1/4 cup green onions (chopped)
  • 1 tbsp tarragon (chopped)

Preheat the oven to 400°F.

Peel the zucchini then shred it with the large side of a grater.

*One large or two small zucchinis should produce 1 cup of grated zucchini.

Zucchini Corn Cake Recipe

Next, remove the corn kernels from the ears with a large, sharp knife and add to the bowl of zucchini.

Zucchini Corn Cake Recipe

Add the bread crumbs, parmesan cheese, seasoning and dry mustard.

Zucchini Corn Cake Recipe

Next add the chopped green onions and garlic.

Zucchini Corn Cake Recipe

Add the egg and greek yogurt, mix everything together then use your hands to form the mixture into 12 cakes.

Baked Zucchini Corn Cakes

Place the cakes into the oven for 18-20 minutes.

While the cakes are in the oven, prepare the tarragon remoulade.

Start by combining the greek yogurt and egg yolk.

Tarragon Remoulade Recipe

Next incorporate the additional ingredients.

Tarragon Remoulade Recipe

Mix well, then place a dollop on each corn cake.

Zucchini Corn Cakes with Tarragon Remoulade

Serve with a delicious Quinoa Caprese Salad or Mushroom Basil Polenta Cakes for a scrumptious vegetarian dinner!

Zucchini Corn Cakes

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Purchase gluten-free breadcrumbs or use gluten-free rice Chex cereal put through a food processor to form a fine crumb mixture in place of the breadcrumbs.

Zucchini Corn Cakes with Tarragon Remoulade

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 corn cakes

Zucchini Corn Cakes with Tarragon Remoulade

Ingredients

    Zucchini Corn Cakes
  • 1 cup zucchini (shredded)*
  • 2 ears sweet corn
  • 3/4 cup bread crumbs
  • 1/4 cup parmesan cheese
  • 1 tsp steak seasoning
  • 1/2 tsp dry mustard powder
  • 1/4 cup green onions (chopped)
  • 1 garlic clove (crushed)
  • 1 egg
  • 2 tbsp greek yogurt
  • Tarragon Remoulade
  • 1 cup greek yogurt
  • 1 egg yolk
  • 1/2 tbsp mustard
  • 1/2 tbsp white wine vinegar
  • 1 lemon (juiced)
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 tbsp Enzo Olive Oil
  • 1/4 cup green onions (chopped)
  • 1 tbsp tarragon (chopped)

Instructions

  1. Preheat the oven to 400°.
  2. Peel the zucchini then shred it with the large side of a grater.
  3. Remove the corn kernels from the ears with a large, sharp knife and add to the bowl of zucchini.
  4. Add the bread crumbs, parmesan cheese, seasoning and dry mustard.
  5. Add the chopped green onions, garlic, egg and greek yogurt.
  6. Mix everything together then use your hands to form the mixture into 12 cakes.
  7. Place the cakes into the oven for 18-20 minutes.
  8. While the cakes are in the oven prepare the tarragon remoulade.
  9. Start by combining the greek yogurt and egg yolk.
  10. Incorporate the additional ingredients and mix well.
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