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Grilled Zucchini with Lemon Salt

Published in Weekly Recipes

Grilled Zucchini with Yummy Lemon Salt

From: The Pioneer Woman


30 Minutes




20 Minutes


8 Servings


  • 6 whole Zucchini (medium Sized)
  • 1/4 cup Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 3 whole Lemons, Zested
  • 1 teaspoon Kosher Salt (additional)
  • Extra Olive Oil If Needed For Brushing


Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate. 

Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done. 

Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes...well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini and serve.

Cheese Baked Zucchini Fries

Published in Weekly Recipes

Cheese Baked Zucchini Fries

(and Zucchini Parmesan)


Prep Time: 7 minutes Cook Time: 7-12 minutes Serves: 2+



  • 3 Small Zucchini, cut into long strips or rounds

  • 2 Tbsp Coconut Oil

  • 4 Tbsp Flour

  • 4 Tbsp Panko Bread Crumbs

  • 4Tbsp Hard Grated Parmesan Cheese

  • Salt and Pepper to taste

  • Marinara Sauce, optional – see below


  • Set oven to broil and adjust oven rack as necessary.

  • In a large zippered plastic bag, combine coconut oil, salt, pepper and zucchini strips. Zip bag and shake to thoroughly coat zucchini.

  • Add flour, panko and parmesan to zip bag.  Shake again to evenly distribute crust mixture.

  • Toss coated zucchini on a foil-lined baking sheet and broil for 7 minutes.

  • If making zucchini fries, serve at this point with dipping sauce of choice.

  • If making zucchini parmesan, cook an additional 5 minutes and serve with a generous topping of marinara sauce. I like to serve atop garlic bread to give a little extra substance and make a filling meal.

Zucchini Couscous Salad

Published in Weekly Recipes
Prep Time: 2 minutes Cook Time: 12 minutes Serves: 2 
1 Cup Dried Couscous
1 Cup Water
1/2 Zucchini, sliced
Handful of Basil
1 Jalapeno - optional
Dash of Salt
Prepare couscous in a rice cooker by combining dried couscous, water and salt - alternatively, prepare on stove top following couscous packaging instructions.
In a food processor, process basil and jalapeno to a fine mince.
Combine and serve with balsamic or Italian vinaigrette.
Shown here: served atop sliced heirloom tomatoes.
Recipe by Kim, thefamilypracriceblog.com

Zucchini Lasagna

Published in Weekly Recipes
Prep Time: 7 minutes Cook Time: 45 minutes at 375* Serves: 4
1 Large Zucchini
2 Slicing Tomatoes
3 Cloves Garlic
5 Leaves Kale
1 Jar Favorite Pasta Sauce (I like Classico Fire Roasted Tomato and Garlic)
4 Ounces Feta Cheese
Peel zucchini and slice length-wise into thin strips - to act as your lasagna "noodles."
In a food processor, combine one of the tomatoes, the garlic and kale. Process to a sauce, add to the prepared pasta sauce.
Slice the other tomato in thin slices, as if for a sandwich.
In a baking pan (4"x8" or similar), add a layer of "zucchini noodles" - then a layer of sliced tomatoes, then the pasta sauce mixture, sprinkle with feta cheese and then start another layer. Zucchini, more sauce, then feta.
Cover with foil and bake on 375* for 40 minutes. Uncover and bake an additional 5 minutes.

Chocolate Chip--Zucchini Cookies

Published in Weekly Recipes


Featured on food.com


Prep time: 25 min.; Cook time: 20 min; Total time: 45 min.


★       1 cup butter, softened

★       2 cups granulated sugar

★       2 eggs, beaten

★       4 cups all-purpose flour

★       2 teaspoons baking soda

★       2 teaspoons ground cinnamon

★       1 teaspoon salt

★       2 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini)

★       2 cups semi-sweet chocolate chips

★       1 1/2-2 cups walnuts, chopped (optional)

Read more:


First you will want to preheat your oven to 350 degrees F. Spray cookie sheets with cooking spray or line with Parchment paper. Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy. Then add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.

Stir in the zucchini. Fold in your walnuts (optional), and chocolate chips.

Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.

Bake for 15 to 20 minutes, or until golden. Do not over-bake, or you will not enjoy your cookies.

Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely. This recipe makes a lot but is easily halved to make 4 dozen instead of 8!

We make these for Christmas sometimes, and therefore make a lot to give away!