Zucchini Banana Overnight Oats Recipe – How To Make Banana Overnight Oats – Vegetarian Breakfast Recipe

Prep: 5 mins – Total: 0 mins

Ingredients

• 1 medium ripe banana
• 1 cup old-fashioned oats
• 1 1/3 cups unsweetened vanilla non-dairy milk (almond, cashew, oat, etc)
• 1 tsp chia seeds
• 1 cup grated zucchini
• 1/2 tsp cinnamon
• Toppings of choice: walnuts, sliced banana, almond butter, chocolate chips, coconut, maple syrup, etc

Instructions

1. Place banana in a medium bowl or glass Pyrex and mash with a fork. Add the rest of the ingredients and stir to combine. Cover and place in refrigerator for 6 hours or overnight.
2. In the morning, top with desired toppings and eat at room temperature or warmed to your liking.

This delicious recipe and photos were created by OhSheGlows.com, we simply shared it. Please check them out for more great ideas!

Keto Baked Zucchini Chips Recipe – How To Make Baked Zucchini Chips – Keto Friendly Zucchini Recipe

Prep: 10 mins – Cook: 20 mins

INGREDIENTS

• 2 medium zucchini — sliced into rounds (4-5 mm thickness)
• 1/4 cup olive oil
• 2/3 cup grated parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1/2 tsp salt
• black pepper to taste — optional

INSTRUCTIONS

1. Preheat oven to 375 F.
2. Spray a rimmed baking sheet (you may need 2 baking sheetwith cooking spray (I use olive oil spray).
3. In a bowl combine the olive oil, salt, pepper, paprika and garlic powder. Add the zucchini and toss to coat.
4. Line the zucchini over the baking sheet and sprinkle with parmesan on top.
5. Bake for 15-17 minutes, until the top is golden.

This keto friendly recipe and photos were created by CookingLSL.com, we simply shared it. Please check them out for more great ideas!

Eggplant Meatballs With Zucchini Noodles

Prep: 15 mins – Cook: 25 mins – Total: 35 mins

Ingredients

eggplant meatballs

• 1 large eggplant
• 1 tablespoon olive oil
• 1 ½ cup bread crumbs
• 3 cloves garlic,
• ¼ cup fresh flat-leaf parsley
• 2 tablespoon fresh basil
• ¼ cup vegan parmesan
• 1 ½ tablespoon Italian Seasoning
• 1 flaxseed or chia egg
• ½ teaspoon salt
• pepper, to taste

everything else

• 12 oz Marinara Sauce
• 2 large zucchini

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Directions

1. Preheat the oven to 375F. Line a baking sheet with parchment paper and set aside.
2. Chop the eggplant into 1″ pieces. Heat olive oil over medium heat and add eggplant along with ¼ cups water. Sauté for 10 minutes until eggplant is slightly brown and tender.
3. Transfer it to a food processor along with all the other ingredients for your eggplant meatballs. Process until you have a uniform batter. Be careful not to overprocess or the meatballs will become gummy. Some texture is desirable. Taste and adjust seasonings.
4. Roll the meatball mixture into balls 2 heaping tablespoons in size and place on the prepared parchment paper. Bake for 20-25 minutes, until meatballs are browned and crispy on the outside.
5. When the meatballs are done, add them to a saucepot with marinara sauce until the marinara sauce is heated all the way through. Toss with zucchini noodles and serve with fresh parsley and vegan parmesan.

This delicious recipe and photos were created by MyDarlingVegan.com, we just shared it! They have so many other great ideas, you should definitely check them out!

Zucchini Lasagna Recipe – Vegetarian Zucchini Lasagna – How To Make Zucchini Lasagna

Prep: 40 mins – Cook: 50 mins – Total 1 hour 30 mins

Ingredients

• 2 tablespoons olive oil
• 1 small sweet onion diced
• 3 garlic cloves minced
• 28 oz. – 800 g canned diced tomatoes
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• ¼ cup chopped fresh basil
• ¾ teaspoon sea salt
• 3 large zucchini cut into ⅛ inch strips (see notes)
• sea salt to taste
• 1 ½ cup part-skim ricotta
• 1 large egg
• ¼ cup grated parmesan
• 16 oz. – 450 g mozzarella sliced
• Freshly ground pepper to taste.

Directions

1. Preheat oven to 375F / 190 C degrees. Grease a 9×13 inch pan, set aside.
2. In a large saucepan, add olive oil over medium high heat. Sauté onion and garlic, stirring often, for 3-4 minutes or until onions begin to soften. Add tomatoes, lemon juice and zest, basil, sea salt and freshly ground pepper, to taste. Bring to a boil, then simmer for 30-35 minutes or until mixture begins to thicken.
3. In the meantime, lay out sliced zucchini on a cutting board or surface. Salt the zucchini and set aside for 10 minutes until it starts to create moisture. Use a paper towel to dry zucchini and set aside.
4. To parbake zucchini: lay out zucchini strips in one even layer in 9×13 dish, bake for 5-7 minutes or until it begins to soften and become tender, then set aside. Repeat in batches until all zucchini is parbaked.
5. In a small mixing bowl, whisk together ricotta, parmesan and egg. Mix until well combined.
6. Using the same 9×13 dish from before, begin layering lasagna: Spread about ½ cup tomato sauce evenly over the bottom, layer zucchini strips to cover, spread ½ cup ricotta mixture overtop, then layer mozzarella cheese slices. Repeat the same layers ending with mozzarella on the top layer. Sprinkle with sea salt and freshly ground pepper. Cover with foil, then bake for 30 minutes. Remove foil, drain excess liquid in your sink (making sure the lasagne don’t tip over!), bake an additional 20 minutes or until browned and bubbling. Set aside to cool for 10-15 minutes before serving.

This delicious recipe and photos were created by NotEnoughCinnamon.com, we just shared it! They have so many wonderful ideas, you definitely need to check them out!

Garlic Parmesan Zucchini Noodles

PREP 8 mins – COOK 12 mins – TOTAL 20 mins

Ingredients

• 4 medium zucchini (about 2 pounds)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic (3 to 4 cloves)
• 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
• 2 medium tomatoes, chopped, see note (about 12 ounces)
• 1/2 cup shredded parmesan cheese, plus more for serving, see notes for alternatives
• 1 cup basil leaves, torn into pieces
• 1 teaspoon cornstarch
• 2 teaspoons cold water
• Salt, to taste

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Directions

1. Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.
2. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
3. Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.

To Finish

1. Bring the liquid left in the skillet to a simmer.
2. Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 minute.
3. Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

This recipe and photos were created by InspiredTaste.net, we just shared it! They have an awesome website, you should definitely check them out!