35 Skinny Zucchini Recipes

Here’s an easy challenge anyone can do! Eat a SUPERFOOD everyday! Now, I’m not saying to run to the health food store and spend tons of money. A superfood is one that’s loaded with nutrition and significantly helps boost your health in some way, says the Skinnytaste dietitian Heather K. Jones. Zucchini is definitely a super (good-for-you) food. It’s low in calories (a medium zucchini has around just 30 calories) and chock full of heart-healthy nutrients including Vitamins C and A, potassium, folate, and fiber. Zucchini is also packed with the vision-promoting antioxidants beta-carotene, lutein and zeaxanthin. 

So now that we know zucchini is so good for you, here’s 35 mouthwatering Skinny Zucchini Recipes just for you!

1. Grilled Chicken and Zucchini Skewers[2] are perfect as an appetizer if you’re having a backyard bash this summer, or you can turn it into a meal any night of the week served with rice, salad or more vegetables…
 

[1]

3. Serve these Baked Zucchini Sticks as an appetizer or as a side dish. They are healthy and low in points and guiltlessly delicious… [3]
4. Zucchini Pizza Bites are the perfect way to use up all the zucchini in your garden and satisfy your craving for pizza in a low-carb way…[4]
5. Getting your family to eat their veggies can often be difficult. But not with these kid-friendly Zucchini Tots. They make a great side dish for breakfast or dinner…[5]



6. When making these Raw Zucchini Carpaccio[6], you’ll want to use a mandolin or potato peeler to thinly slice the zucchini…

7. Cream of Zucchini Soup[7] has only FIVE ingredients and is amazing…

13. For a summer spin on taco night, try these Taco Stuffed Zucchini Boats – stuffed with ground turkey, seasoned with cumin and topped with a blend of Mexican cheese – cheesy goodness…[8]

14. A fun twist on a Mexican favorite are these Chicken Enchilada Stuffed Zucchini.[9]   Serve these with cilantro lime rice[10] as a side dish and you’ll have yourself a fiesta…

15. Sausage Stuffed Zucchini Boats[11] – Summer zucchini hollowed out and stuffed with lean Italian sausage, then topped with marinara and cheese, my favorite!
17. Skillet Mexican Zucchini is a delicious recipe with a little bit of a Mexican kick from the jalapeno then topped with melted queso blanco. It’s also easy and quick…[12]

18. Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil make this recipe for Sauteed Julienned Summer Vegetables[13] a perfect summer meal…
26. The next time you need to bring a macaroni salad to a gathering, why not try my Summer Macaroni Salad with Tomatoes and Zucchini[14].  It’s loaded with great flavor but doesn’t have all the calories and fat as your traditional macaroni salad…
27. Zucchini Lasagna[15] – Replace the lasagna noodles with thin sliced zucchini and you have a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta.  
30. If you’re running out of ideas of how to use up all your garden zucchini, you’ll welcome these Greek Turkey Meatballs – a great way to add extra fiber to your diet…[16]
31. Want your kids to eat more vegetables?  Try these Turkey Zucchini Burgers[17], they won’t even know there’s zucchini in the mix!
32. Zucchini Pancakes are similar to potato pancakes only with less carbs and are a perfect side dish for grilled chicken or meat…[18]

33. On
busy days, let your crock pot cook for you with my recipe for classic
Crock Pot Minestrone Soup. Don’t forget to add zucchini along with the
other summer vegetables…

References

  1. ^ Heather K. Jones (www.heatherkjones.com)
  2. ^ Grilled Chicken and Zucchini Skewers (www.gordon-ramsay-recipe.com)
  3. ^  Baked Zucchini Sticks (www.gordon-ramsay-recipe.com)
  4. ^ 4. Zucchini Pizza Bites (www.gordon-ramsay-recipe.com)
  5. ^ Zucchini Tots (www.gordon-ramsay-recipe.com)
  6. ^ Raw Zucchini Carpaccio (www.gordon-ramsay-recipe.com)
  7. ^ 7. Cream of Zucchini Soup (www.gordon-ramsay-recipe.com)
  8. ^ Taco Stuffed Zucchini Boats (www.gordon-ramsay-recipe.com)
  9. ^ Chicken Enchilada Stuffed Zucchini. (www.gordon-ramsay-recipe.com)
  10. ^ cilantro lime rice (www.gordon-ramsay-recipe.com)
  11. ^ Sausage Stuffed Zucchini Boats (www.gordon-ramsay-recipe.com)
  12. ^ 17. Skillet Mexican Zucchini (www.gordon-ramsay-recipe.com)
  13. ^ Sauteed Julienned Summer Vegetables (www.gordon-ramsay-recipe.com)
  14. ^ Summer Macaroni Salad with Tomatoes and Zucchini (www.gordon-ramsay-recipe.com)
  15. ^ 27. Zucchini Lasagna (www.gordon-ramsay-recipe.com)
  16. ^ Greek Turkey Meatballs (www.gordon-ramsay-recipe.com)
  17. ^ Turkey Zucchini Burgers (www.gordon-ramsay-recipe.com)
  18. ^ 32. Zucchini Pancakes (www.gordon-ramsay-recipe.com)

The Great Flank Steak Roulade Experiment

I don’t remember exactly why, but for the longest time I’ve wanted to try stuffing and braising a beef flank steak, and this very brociale-like roulade was the result. And while the outside was an unsightly mess of frayed meat fiber, the overall dish was a delicious success.


Braising a flank steak seems counterintuitive since it’s almost always cooked briefly and served medium-rare, but so is top-sirloin, and I’ve used that cut for beef roulade before, and it worked fine. Flank steak is also one of the “beefiest” cuts on a cow, and has a decent amount of fat, so I felt pretty confident going in.

The only thing I hadn’t considered was the appearance, and that ended up being my only real complaint. Because flank steak has such large, pronounced meat fibers, after a few hours of simmering, my roulade had a bad case of split ends. As I mention in the video, we may try and wrap the meat with some type of protective layer, and by protective, I mean fatty.


Other than that, it was a fairly straightforward procedure. Feel free to stuff with anything you like (just not too much), and the same goes for the braising liquid. No matter what you decide to simmer this in, once you’re done, simply reduce it, and use it as a sauce. That means be careful with the salt. I generously salted the roulade, so I didn’t need to heavily season the braising liquid as well. Best to adjust that later.

Anyway, whether you use my specific ingredients or not, I hope you give this technique a try soon. All you need is a flank steak, a sharp, thin knife, and you’re ready to roll. Enjoy!


Ingredients:
1 trimmed beef flank steak, butterflied, and pounded flat (please note: you must cut and roll the meat in the exact way shown, so the grain is going the right way for slicing!)
salt and pepper to taste
1 tbsp black currants
1/4 cup plain breadcrumbs
2 tbsp chopped Italian parsley
1 ounce pancetta, slice into thin strips
2 tbsp finely-grated Parmigiano-Reggiano cheese
For the braising liquid, I used:
3/4 cup white wine
3 cups tomato sauce
2 cups chicken broth
1 bay leaf
enough water to just cover

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