Tag Archives: zucchini

baked zucchini fries

Food Club® Zucchini Fries

baked zucchini fries

Got a major fry craving? Substitute these baked zucchini fry for a healthier alternative. The crunchy flavor and bread crumb coating make for a perfect guilt-free snack!

Ingredients:

2 cups Food Club® Panko Bread Crumbs

2-3 Large Zucchini

1 cup Food Club® Parmesan Cheese

1 1/2 tsp Italian Seasoning

1 tsp Garlic Salt

3 Large Food Club® Eggs

1/2 Cup Melted Food Club® Butter

Instructions:

Preheat your oven to 450 degrees. Line a baking sheet with aluminum foil or coat liberally with butter/cooking spray.

Slice the ends off the zucchini, then cut them in half. Take each half and slice them into 1/2 inch thick wedges.

Combine panko bread crumbs, parmesan cheese, Italian seasoning, and garlic salt into a large plastic seal-able bag. Melt butter in a bowl, and combine with three large eggs. Dip zucchini pieces into the mixture and place three to four pieces into seasoning bag mixture.

Shake them in the bag until they are well coated. Then transfer them to the baking sheet and set aside. Repeat the steps until all your pieces are prepped for baking.

Bake for 18-20 minutes, until they are golden brown and crisp. Keep an eye to keep them from getting too mushy. Rotate pieces midway to ensure both sides evenly brown.

Add additional seasoning after they are finished cooking for more flavor. And pair with your favorite dipping sauce.

Preheat the oven to 450°F and line a large baking sheet with aluminum foil.

three grilled and stuffed zucchini boats on a white plate

Grilled Zucchini Boats

Three grilled and stuffed zucchini boats on a white plate

These grilled zucchini boats are the perfect vessel for your quinoa and sausage medley. Set sail and explore new and healthy flavors!

Click here for the recipe video.

Ingredients:

½ cup quinoa

4 zucchini (about 3 pounds), stems trimmed and cut lengthwise in half

1 pound Italian sausage, casings removed if necessary

1 small onion, chopped

1 package (8 ounces) finely shredded mozzarella cheese (2 cups)

½ cup julienne cut sun-dried tomatoes with Italian herbs, drained

½ cup panko breadcrumbs

2 tablespoons fresh lemon juice

1½ tablespoons chopped fresh oregano leaves

2 teaspoons lemon zest

1 tablespoon extra virgin olive oil

½ teaspoon salt

½ teaspoon ground black pepper

Instructions:

In fine -mesh strainer, thoroughly rinse quinoa with cold water; drain. Prepare quinoa as label directs. With small spoon, leaving about ½-inch wall, scoop out inside portion of each zucchini half; coarsely chop zucchini pulp.

Prepare outdoor grill (or indoor grill pan for desired markings) for direct grilling over medium-high heat. In large skillet, cook sausage, onion and reserved zucchini pulp over medium-high heat 5 minutes or until sausage is no longer pink, breaking up sausage with side of spoon. Remove from heat; stir in 1 cup cheese, sun-dried tomatoes, breadcumbs, lemon juice, oregano, lemon zest and quinoa.

Brush all sides of zucchini with oil; evenly sprinkle with salt and pepper. Place zucchini, cut side down, on hot grill rack (or grill pan); cover and cook 3 minutes or until grill marks appear and edges begin to brown. Turn zucchini and grill 1 minute longer or until lightly browned but still firm; transfer, cut side up, to rimmed baking pan.

Evenly fill zucchini with sausage mixture; sprinkle with remaining 1 cup cheese. Place zucchini, filling side up, on hot grill rack (or grill pan); cover and cook 5 minutes or until zucchini is just tender and cheese is melted and begins to brown.

Approximate nutritional values per serving: 304 Calories, 18g Fat (7g Saturated), 39mg Cholesterol, 578mg Sodium, 20g Carbohydrates, 3g Fiber, 5g Sugars, 1g Added Sugars, 16g Protein

three grilled and stuffed zucchini boats on a white plate

Grilled Zucchini Boats

Three grilled and stuffed zucchini boats on a white plate

These grilled zucchini boats are the perfect vessel for your quinoa and sausage medley. Set sail and explore new and healthy flavors!

Click here for the recipe video.

Ingredients:

½ cup quinoa

4 zucchini (about 3 pounds), stems trimmed and cut lengthwise in half

1 pound Italian sausage, casings removed if necessary

1 small onion, chopped

1 package (8 ounces) finely shredded mozzarella cheese (2 cups)

½ cup julienne cut sun-dried tomatoes with Italian herbs, drained

½ cup panko breadcrumbs

2 tablespoons fresh lemon juice

1½ tablespoons chopped fresh oregano leaves

2 teaspoons lemon zest

1 tablespoon extra virgin olive oil

½ teaspoon salt

½ teaspoon ground black pepper

Instructions:

In fine -mesh strainer, thoroughly rinse quinoa with cold water; drain. Prepare quinoa as label directs. With small spoon, leaving about ½-inch wall, scoop out inside portion of each zucchini half; coarsely chop zucchini pulp.

Prepare outdoor grill (or indoor grill pan for desired markings) for direct grilling over medium-high heat. In large skillet, cook sausage, onion and reserved zucchini pulp over medium-high heat 5 minutes or until sausage is no longer pink, breaking up sausage with side of spoon. Remove from heat; stir in 1 cup cheese, sun-dried tomatoes, breadcumbs, lemon juice, oregano, lemon zest and quinoa.

Brush all sides of zucchini with oil; evenly sprinkle with salt and pepper. Place zucchini, cut side down, on hot grill rack (or grill pan); cover and cook 3 minutes or until grill marks appear and edges begin to brown. Turn zucchini and grill 1 minute longer or until lightly browned but still firm; transfer, cut side up, to rimmed baking pan.

Evenly fill zucchini with sausage mixture; sprinkle with remaining 1 cup cheese. Place zucchini, filling side up, on hot grill rack (or grill pan); cover and cook 5 minutes or until zucchini is just tender and cheese is melted and begins to brown.

Approximate nutritional values per serving: 304 Calories, 18g Fat (7g Saturated), 39mg Cholesterol, 578mg Sodium, 20g Carbohydrates, 3g Fiber, 5g Sugars, 1g Added Sugars, 16g Protein

three grilled and stuffed zucchini boats on a white plate

Grilled Zucchini Boats

Three grilled and stuffed zucchini boats on a white plate

These grilled zucchini boats are the perfect vessel for your quinoa and sausage medley. Set sail and explore new and healthy flavors!

Click here for the recipe video.

Ingredients:

½ cup quinoa

4 zucchini (about 3 pounds), stems trimmed and cut lengthwise in half

1 pound Italian sausage, casings removed if necessary

1 small onion, chopped

1 package (8 ounces) finely shredded mozzarella cheese (2 cups)

½ cup julienne cut sun-dried tomatoes with Italian herbs, drained

½ cup panko breadcrumbs

2 tablespoons fresh lemon juice

1½ tablespoons chopped fresh oregano leaves

2 teaspoons lemon zest

1 tablespoon extra virgin olive oil

½ teaspoon salt

½ teaspoon ground black pepper

Instructions:

In fine -mesh strainer, thoroughly rinse quinoa with cold water; drain. Prepare quinoa as label directs. With small spoon, leaving about ½-inch wall, scoop out inside portion of each zucchini half; coarsely chop zucchini pulp.

Prepare outdoor grill (or indoor grill pan for desired markings) for direct grilling over medium-high heat. In large skillet, cook sausage, onion and reserved zucchini pulp over medium-high heat 5 minutes or until sausage is no longer pink, breaking up sausage with side of spoon. Remove from heat; stir in 1 cup cheese, sun-dried tomatoes, breadcumbs, lemon juice, oregano, lemon zest and quinoa.

Brush all sides of zucchini with oil; evenly sprinkle with salt and pepper. Place zucchini, cut side down, on hot grill rack (or grill pan); cover and cook 3 minutes or until grill marks appear and edges begin to brown. Turn zucchini and grill 1 minute longer or until lightly browned but still firm; transfer, cut side up, to rimmed baking pan.

Evenly fill zucchini with sausage mixture; sprinkle with remaining 1 cup cheese. Place zucchini, filling side up, on hot grill rack (or grill pan); cover and cook 5 minutes or until zucchini is just tender and cheese is melted and begins to brown.

Approximate nutritional values per serving: 304 Calories, 18g Fat (7g Saturated), 39mg Cholesterol, 578mg Sodium, 20g Carbohydrates, 3g Fiber, 5g Sugars, 1g Added Sugars, 16g Protein

three grilled and stuffed zucchini boats on a white plate

Grilled Zucchini Boats

Three grilled and stuffed zucchini boats on a white plate

These grilled zucchini boats are the perfect vessel for your quinoa and sausage medley. Set sail and explore new and healthy flavors!

Click here for the recipe video.

Ingredients:

½ cup quinoa

4 zucchini (about 3 pounds), stems trimmed and cut lengthwise in half

1 pound Italian sausage, casings removed if necessary

1 small onion, chopped

1 package (8 ounces) finely shredded mozzarella cheese (2 cups)

½ cup julienne cut sun-dried tomatoes with Italian herbs, drained

½ cup panko breadcrumbs

2 tablespoons fresh lemon juice

1½ tablespoons chopped fresh oregano leaves

2 teaspoons lemon zest

1 tablespoon extra virgin olive oil

½ teaspoon salt

½ teaspoon ground black pepper

Instructions:

In fine -mesh strainer, thoroughly rinse quinoa with cold water; drain. Prepare quinoa as label directs. With small spoon, leaving about ½-inch wall, scoop out inside portion of each zucchini half; coarsely chop zucchini pulp.

Prepare outdoor grill (or indoor grill pan for desired markings) for direct grilling over medium-high heat. In large skillet, cook sausage, onion and reserved zucchini pulp over medium-high heat 5 minutes or until sausage is no longer pink, breaking up sausage with side of spoon. Remove from heat; stir in 1 cup cheese, sun-dried tomatoes, breadcumbs, lemon juice, oregano, lemon zest and quinoa.

Brush all sides of zucchini with oil; evenly sprinkle with salt and pepper. Place zucchini, cut side down, on hot grill rack (or grill pan); cover and cook 3 minutes or until grill marks appear and edges begin to brown. Turn zucchini and grill 1 minute longer or until lightly browned but still firm; transfer, cut side up, to rimmed baking pan.

Evenly fill zucchini with sausage mixture; sprinkle with remaining 1 cup cheese. Place zucchini, filling side up, on hot grill rack (or grill pan); cover and cook 5 minutes or until zucchini is just tender and cheese is melted and begins to brown.

Approximate nutritional values per serving: 304 Calories, 18g Fat (7g Saturated), 39mg Cholesterol, 578mg Sodium, 20g Carbohydrates, 3g Fiber, 5g Sugars, 1g Added Sugars, 16g Protein

Bowl of Zucchini Chips

Parmesan Zucchini Chips

Parmesan Zucchini Chips
Zucchini are nutrient dense food and anyway that we can add them into our diet is good! Lucky for us this is not hard to do because zucchini are extremely versatile and can be used in many different ways so adding them into our everyday lives is easy. Zucchini chips are a yummy snack munch on for your next party or movie night and are healthier than potato chips. We also love that we can make them fresh at home super easily and we can change the flavor depending on what we want! We have a recipe for Parmesan flavored zucchini chips with the option of making them crispy or leaving them a little soft.

Ingredients
2 large zucchini, sliced into thin circles
Salt to season (plus extra for crispy option)
Pepper to season
1 tablespoon olive oil (only for crispy option)
1 ½ cup grated Parmesan
Sauce for dipping, we recommend Marinara or Ranch

Directions

Non-crispy option
Preheat your oven to 400°
Place zucchini slices on a parchment lined baking sheet and sprinkle with salt and pepper. Top each slice with a generous amount of Parmesan cheese.
Bake for about 20 – 25 minutes or until golden brown and crisp.
Serve with a dipping sauce.

Crispy option
Preheat your oven to 245°
Spread zucchini slices onto paper towel sheets and sprinkle salt over them and wait about 15 minutes until the zucchini starts to “sweat.” Blot excess water from zucchini slices with paper towel.
Place zucchini in large bowl and add olive oil, Parmesan cheese, salt and pepper and toss together until well covered.
Place zucchini on baking sheet and bake for about 1 hour and 20 minutes, or until crispy. Be sure to check them at one hour.
Let cool before enjoying!

Thai Peanut Chicken Noodle Dish

Thai Peanut Chicken Zoodle Dish

Thai Peanut Chicken Noodle Dish

Noodles are a comfort food and are so easy to add or have as the main part of your meal, however they are not they healthiest option. Zoodles, noodles made from zucchini, are popping up everywhere. Zoodles are a healthy, but still tasty, alternative to noodles. If you haven’t heard of this new kind of noodle, or you’ve been on the fence about trying it, this Thai Peanut Chicken Zoodle dish is a perfect entryway dish into your new obsession with Zoodles! Not only is it flavorful and healthy but with all the colorful vegetables it also looks pretty too! Zoodles can be made at home with a Spiralizer. Don’t have a Spiralizer? Don’t worry, we’ve got you covered pick up some Zoodles from one of our stores.

Thai Peanut Chicken Zoodle Dish

Ingredients

3 boneless skinless chicken breasts, cooked and browned

1 16 oz Zoodles or 2 medium zucchinis, spiralized

1 red cabbage, sliced

¼ cup cilantro, chopped roughly

1 pinch of sesame seeds

Lemon slices to garnish

Sauce

1/3 cup creamy peanut butter

4 tablespoon water

4 tablespoons soy sauce

½ teaspoon sesame oil

2 teaspoons brown sugar

¼ teaspoon crushed red pepper flakes

Directions

In a medium size bowl mix together peanut butter, water, soy sauce, sesame oil, brown sugar and pepper flakes.

Microwave Zoodles for about 2 – 3 minutes until just tender.

In large serving bowl or individualized bowls, place a serving of Zoodles. Next add diced chicken and sliced red cabbage. Spread sauce, cilantro and sesame seeds on top.

Enjoy immediately or refrigerate and reheat!

 

 

 

 

Asiago Crusted Zucchini & Yellow Squash

  • 2 medium zucchini
  • 1 medium yellow squash
  • ¾ cup grated asiago cheese
  • ½ teaspoon Full Circle Organic Oregano
  • ¼ teaspoon Full Circle Organic Garlic Powder
  • ¼ teaspoon freshly ground Full Circle Organic Pepper
  • 1½ cup Full Circle Organic Marinara Sauce

Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper, lightly coat paper with nonstick cooking spray. Cut zucchini and yellow squash into ¼-inch thick slices.  Arrange slices in a single layer on baking sheet.  Combine asiago cheese, oregano, garlic powder and pepper; sprinkle onto zucchini and yellow squash slices.  Bake 15 to 20 minutes or until cheese is golden brown. checking for doneness after 12 minutes.  Meanwhile heat marinara sauce in a small saucepan.  Serve zucchini and yellow squash slices with sauce.  6 servings.

Preparation time: 15 minutes

Cooking time: 20 minutes

For more Full Circle recipes like this click here.