Ah, zucchini. It’s so much more than just a crunchy addition to grilled skewers. It’s mild enough to sneak its way into a muffin batter (yes, it’s true), but it doesn’t stop there. We got a taste for zucchini-carb swapping with the zoodle craze, but now we’re hungry for more. From fries to pizza crust, these seven recipes don’t just use zucchini as a substitute, they embrace it as the star of the dishes themselves. So if you’ll excuse us, we’ll be at the farmer’s market stocking up.
We’ll never stop eating pizza, so when we find ways to 1) have it for breakfast and 2) use zucchini in the crust, we basically stop in our tracks. The crust alone, made with spiral-sliced zucchini, cheese, an egg, and gluten-free flour, makes a pretty solid veggie flatbread—we’re seeing visions of it slathered with pesto and tomato. But when topped with tomato sauce, asparagus, and two baked eggs? Sign us up.
Swap lasagna noodles for sliced zucchini in this riff on an Italian classic. Layer the veg between thick tomato sauce (store-bought is fine!). And don’t forget the cheeses: Parmesan, ricotta, mozzarella, and smoked Gouda make the most exciting combination.
Everyone’s obsessed with seeing which strange foods will “waffle,” but this recipe actually makes sense. Mix grated zucchini and onion with eggs, mozzarella, and Parmesan for this fluffy treat. Top with fried eggs and crumbled sausage for a breakfast of champions, or pile on shredded chicken and sautéed veggies for dinner. But our favorite way to use these might be filling two with hummus and veggies for a big waffle sandwich.
Taco night just got tastier. These almond flour-based tortillas are packed with zucchini and Parmesan—an ideal vessel for your favorite tacos fillings (Kimchi and pork? Tofu and coleslaw? Chicken and spicy mayo? The choice is yours!) Be aware that you may not want to go back to plain corn tortillas.
Every day will be “fryday” now that we’ve found this recipe. Whole-wheat flour and panko-crusted baked zucchini spears might be better for you than regular fries—because, y’know, they’re green vegetables—but we can’t find a difference in deliciousness.
Make tater tots for dinner tonight. OK, maybe have a salad or something too, but good luck saving room. These baked bites are the product of zucchini, carrots, panko, and cheese. Dunk them in a dipping sauce like ranch dressing or barbecue sauce, and odds are you’ll forget all about plain potato tots.
When we’re deep in a Netflix binge and craving something salty, potato chips seem the only solution. But then we tried zucchini chips, and everything changed. Made with just three ingredients (zucchini, oil, and seasoning), these crispy snacks bake low and slow. Warning: They’re hard to share.