BEST ZUCCHINI RECIPES | easy & healthy recipes to love!

mozzarella balls

🥗Healthier: low-fat mozzarella

💰Cheaper: cubed mozzarella

Low-fat mozzarella reduces calories while maintaining flavor.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is less expensive and adds a similar tang.

Line a muffin pan with 10 liners and preheat the oven to 350 degrees Fahrenheit.

Slice the end off the medium zucchini and grate it using a box grater to get 1.5 cups of shredded zucchini.

Place the grated zucchini into a nut milk bag or cheese cloth and squeeze out all the liquid.

In a medium mixing bowl, combine the squeezed zucchini, 3 large eggs, 1/2 cup apple sauce, 4 tablespoons maple syrup, and 1 tablespoon apple cider vinegar.

In a separate bowl, mix together 1.5 cups almond flour, 1/2 cup tapioca flour, 1/4 cup coconut flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt.

Pour the wet ingredients into the dry ingredients and stir until well blended.

Scoop the batter into the muffin cups, filling them to the top.

Bake the muffins for 28 to 32 minutes until lightly golden on top and a toothpick comes out clean.

For zucchini chips, preheat the oven to 200 degrees Fahrenheit.

Slice one large zucchini into thin slices using a mandoline set to the thinnest setting.

Drizzle 1 tablespoon of olive oil over the zucchini slices and mix to coat them.

Line two baking sheets with parchment paper and place the zucchini slices on them, sprinkling with kosher salt.

Bake the zucchini chips for 2 to 2.5 hours until lightly golden and crispy, then turn off the oven and let them cool inside for 30 minutes.

For the zucchini soup, slice and dice one onion and set aside.

Cut the ends off 4 zucchinis and slice them in half lengthwise, then into half-moon pieces.

Heat 2 tablespoons of olive oil or avocado oil in a large pot over medium-high heat and sauté the onion for 4 to 5 minutes until softened.

Add 2 minced garlic cloves and sauté for another minute.

Add the sliced zucchini to the pot along with 3 to 4 cups of vegetable or chicken broth and 1/4 cup raw cashews.

Add 1 teaspoon kosher salt and 1/4 teaspoon black pepper, stir, and bring to a boil.

Cover and reduce heat to low, simmering for about 15 minutes until zucchini is tender.

Chop 2 tablespoons of fresh herbs and add them to the soup along with 2 tablespoons of fresh lemon juice after 15 minutes.

Blend the soup using an immersion blender or transfer to a high-powered blender in batches.

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Equipment Needed

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