Posts tagged: recipes with zucchini

Cubed Zucchini Side Dish With Cream Cheese, Lemon, And Oregano

Zucchini side dish is a simple, delicious, and healthy side dish you want to pair up with that grilled seafood or meat you prepped for dinner or lunch. It’s also a quick and easy recipe you can always cook on-the-go.


• 4 cups zucchini (cut into small pieces)
• 2 tbsp olive oil
• salt
• fresh ground black pepper
• cayenne
• 2 tbsp cream cheese
• 2 teaspoon fresh oregano (chopped)
• 1/2 teaspoon lemon zest
• 1 pinch red pepper flakes


Set skillet over high heat.
Pour olive oil.
Add zucchini small pieces and let it cook for a minute or two.
Drizzle red pepper flakes and lemon zest.
Mix and let it caramelize a little for another minute or until almost tender.
Add salt, cayenne, fresh ground black pepper to taste.
Add cream cheese and mix well.
Once the cream cheese blends in with the zucchini pieces, turn off the heat.
To finish, add fresh oregano.
Transfer to a plate and serve.

Tips and ideas:

You can add a slice of lemon for a more appetizing look.

Cubed Zucchini Side Dish With Cream Cheese, Lemon, And Oregano
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How To Make Cheesy Vegetable Lasagna

This is a rich lasagna, full of cheese and vegetables. When you make it, you can get all the health benefits of the vegetables, and yet have all the cheesy goodness and tastiness to make your tastebuds sigh happily. Who says lasagna always has to be the classic bolognese/bechamel combo? Not us, for sure!


• 12 lasagna noodles
• 2 tablespoons olive oil
• 2 heads fresh broccoli
• 2 carrots
• 1 large onion
• 2 green bell peppers
• 2 small zucchini
• 3 cloves garlic
• 1/2 cup all-purpose flour
• 3 cups milk
• 3/4 cup Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 ounce) package frozen chopped spinach
• 1 (8 ounce) container small curd cottage cheese
• 24 ounces ricotta cheese
• 2 1/2 cups shredded mozzarella cheese


Preheat oven to 375° F/190°C.
Lightly grease a 9×13-inch casserole dish.

Trim the broccoli and cut it into small pieces.
Peel the carrots and slice them thinly.
Chop the onion.
Core the peppers and chop them.
Trim the zucchini and slice it.
Peel and chop the garlic.
Squeeze the liquid out of frozen chopped spinach.

Boil a large pot of lightly salted water.
Add lasagna noodles and cook them for 8-10 minutes or until al dente.
Drain and rinse the noodles and set them aside.

Heat oil in a large cast iron skillet over medium heat.
Add broccoli, carrots, onions, bell peppers, zucchini, and garlic.
Cook while stirring often for 7-10 minutes until the vegetables soften, and set aside.

Put the flour in a medium saucepan and whisk in the milk gradually until it is well blended.
Bring to a boil over the medium heat, and cook for 5 minutes, or until it thickens, mixing constantly.
Whisk in 1/2 cup Parmesan cheese, salt and pepper, and cook for 1 minute, mixing constantly.
Remove the pan from the heat and add in the spinach.
Remove 1/2 cup of the mixture and set aside.

Mix the cottage and ricotta cheeses in a bowl until they are blended well.

Coat the bottom of the casserole dish with the spinach mixture.
Put half of the lasagna noodles evenly on top of it.
Spread the cheese mixture on top of the noodles evenly.
Put the vegetables on top, and then the rest of the spinach mixture.
Sprinkle 2 cups of shredded mozzarella cheese on top and cover with the rest of the noodles.
Top with the reserved spinach mixture.
Sprinkle the remaining mozzarella on top, together with the remaining Parmesan cheese.
Bake for 35 minutes.

Tips and ideas:

You can use different vegetable combinations to change up this lasagna by your taste.

How To Make Cheesy Vegetable Lasagna
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How To Make Zucchini Hummus – No-Bean Hummus Recipe

Hummus is the Arabic word for chickpea. It is also the name of the popular Middle Eastern dip or spread made from cooked and mashed chickpeas mixed with tahini, olive oil, lemon juice, salt, and garlic. Although most nations in the region have attempted to claim the origins of hummus, several historical sources say that the earliest mention of hummus dates back to an Egyptian cookbook in the 13th century.

In this recipe, instead of cooked chickpeas, steamed zucchinis are blended with tahini, garlic, olive oil, lemon juice, salt, cumin, and chili powder. This zucchini hummus is a delicious, low carb, legume-free alternative to traditional hummus. It is a perfect side dish or a light yet satisfying snack with raw vegetables or crackers.


This recipe takes about 15 minutes to make. Serves 2 cups of hummus.

• 3 small zucchinis
• ½ cup of tahini
• 2 garlic cloves, sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tsp cumin
• 1 tsp chili powder


Peel the zucchinis, then cut them into chunks.
Steam the zucchini chunks for 5 to 6 minutes.
Let the steamed zucchinis cool for at least 5 minutes.
Put steamed zucchinis, tahini, garlic, olive oil, lemon juice, salt, cumin, and chili powder in a food processor or blender.
Blend until smooth.

Ideas And Tips:

You can also use raw zucchini to make the hummus.

Aside from zucchinis, you can use avocados, sweet potatoes, squash, cauliflower, beets, and carrots.

If you want to use legumes, nuts, beans, and seeds for your hummus, you can use chickpeas, lentils, mung beans, lima beans, green peas, edamame beans, kidney beans, cannellini beans, sunflower seeds, peanuts, cashew nuts, almonds or Brazil nuts.

If you can’t find tahini, you can use smooth nut butter, sesame oil, sunflower seed butter or Greek yogurt.

If you are keeping the hummus for later use, make sure to put it in an air-tight container. You can store it in the fridge for up to 5 days.

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