HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

Stuffed zucchini boats filled with the flavors of chicken parmesan. This low carbohydrate, high protein meal will leave you feeling satisfied!

I love swapping out the processed ingredients in recipes for whole fruits and vegetables!
That was the idea for these chicken parmesan zucchini boats. Instead of having a fried piece of chicken on a bed of pasta, this recipe calls for sautéed ground chicken served in hollowed out zucchini. It gets the chicken parmesan essence from mixing pasta sauce into the chicken. And, of course, the whole thing gets covered in mozzarella and parmesan cheese.

You can see some of my other fruit and vegetable swaps in these recipes: Cranberry Tuna Salad on Apple Slices, and Greek Stuffed Cucumbers with Chicken and Yogurt Sauce.

To make this recipe, start by cutting some zucchini in half. Use a spoon to scrape the seeds and the middle out of the zucchini, creating zucchini boats.

Brown some ground chicken in a skillet. Stir in some garlic and pasta sauce. Then, spoon the chicken mixture into the zucchini boats.

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES
HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

INGREDIENTS :

  • 4 medium zucchini (about 1¾ pounds)
  • 1 lb. ground chicken
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 garlic cloves, minced
  • 1 cup pasta sauce
  • ¼ cup grated parmesan cheese
  • ½ cup shredded mozzarella cheese
  • Optional: sliced fresh basil for topping

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray.
  2. Place a large non-stick skillet over medium-high heat.
  3. Add the chicken and break it apart with a spoon.
  4. Add the salt and pepper.
  5. Cook for 8 to 10 minutes, until chicken is cooked through.
  6. Stir occasionally and break down the chicken into small chunks.
  7. Reduce the heat to low.
  8. Add the garlic to the chicken.
  9. Cook 1 minute stirring often.
  10. Add the pasta sauce.
  11. Cook 3 minutes, stirring occasionally.
  12. As the chicken cooks, cut the zucchini in half, lengthwise.
  13. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat.
  14. Place the zucchini in the baking dish cut-side up.
  15. Spoon the chicken mixture into the zucchini boats.
  16. Press the mixture down into the zucchini using the back of the spoon.
  17. Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
  18. Cover the baking dish with foil. Bake for 35 minutes.
  19. Sprinkle with fresh basil and serve.

You can find complete recipes of this CHICKEN PARMESAN ZUCCHINI BOATS in thewholesomedish.com

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

Stir Fry Zucchini Noodles – Delicious, low-carb, healthy Stir Fry made with spiralized zucchini and onions tossed with teriyaki sauce and toasted sesame seeds.

If you’ve never tried Zoodles, a.k.a. zucchini noodles, OMG! You.are.missing.out! But, hey hey hey, sweet friends! TGIF! Weekend plans include catching up with my DVR (I’m seriously itching for a Real Housewives marathon), then coffeeing with my lovely friends, and I’m also thinking about possibly sleeping in 2 days in a row. I’m dreamin’ big!

In other news, I’m spiralizing zucchini and making you believe that you’re eating noodles! Scouts honor, the texture is so spot on that you’ll definitely trick yourself into believing that you’re slurping up pasghetti. You’ll see. ALSO.

Today’s vibrant and delicious recipe is sponsored by my kitchen-gadget-faves, OXO! Their new Hand-Held Spiralizer is my new favorite kitchen toy because I get to make pasta that’s not really pasta.

but it tastes like pasta?! (say what?!?) Okay. It’s also great for making zoodles, obvi, curly fries, salads, desserts, etc… Best of all, it’s perfect for all my low-carbin’ friends, diabetics, and for those staying far away from gluten. The spiralizer has us all taken care of.

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES
HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

INGREDIENTS :

  • 2 tablespoons vegetable oil
  • 2 yellow onions, spiralized
  • 4 small zucchini, spiralized, patted dry with paper towel
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons low sodium teriyaki sauce
  • 1 tablespoon sesame seeds

INSTRUCTIONS :

  1. Heat oil in a wok over medium heat.
  2. Add onions and cook for 4 to 5 minutes, or until translucent and tender.
  3. Stir in zucchini and continue to cook for 2 minutes.
  4. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
  5. Remove from heat.
  6. Serve.

You can find complete recipes of this STIR FRY ZUCCHINI NOODLES (ZOODLES!) in diethood.com

How To Make Chicken Enchilada Zucchini Boats | Food Recipes

Last year I shared a recipe for Pizza Zucchini Boats and I knew it wouldn’t end there. This year I’ve made a zucchini boat I like even more – these unbelievably delicious and perfectly flavorful Chicken Enchilada Zucchini Boats! With these you save on carbs by swapping out the classic tortilla wrapped enchiladas with hallowed out zucchini boats instead.

I was actually really surprised myself by how much I truly loved these! I was so skeptical at first and I thought there’s no way I could ever trade in a classic, cheese loaded, pure comfort food enchilada for a healthier version. Indeed was I wrong.

The key with these is making sure you find wide zucchini, otherwise you won’t be fitting very much filling in them. Trust me you will love this filling so you’re going to want to be able to load them up. You might look a little crazy at the store digging through the zucchini for 5 minutes looking for the wider ones but it’s worth it :). Also key to these is Ancho chili powder.

please don’t just swap it out with more regular chili powder – like I used to be guilty of doing. It has a more robust depth of flavor and really just makes these, plus I’ve been adding it to everything lately. You’ll have no problem using it up.

How To Make Chicken Enchilada Zucchini Boats | Food Recipes

How To Make Chicken Enchilada Zucchini Boats | Food Recipes
How To Make Chicken Enchilada Zucchini Boats | Food Recipes

INGREDEINTS :

  • 2 cups cooked and shredded chicken (from about 1 lb)
  • 4 medium zucchini (2 1/2 lbs), sliced in half through length*
  • 1 1/2 Tbsp olive oil
  • 1/2 cup finely chopped yellow onion (be sure they are chopped fine or they won’t cook through)
  • 2 cloves garlic
  • 1 (15 oz) tomato sauce
  • 1 Tbsp ancho chili powder
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 2/3 cup water
  • 1 1/2 tsp cornstarch
  • 2/3 cup frozen corn
  • 1 1/4 cups shredded Mexican blend cheese
  • For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), light sour cream (optional)

INSTRUCTIONS :

  1. Preheat oven to 400 degrees.
  2. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats.
  3. Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9).
  4. Bake in preheated oven until zucchini is nearly tender, about 20 – 25 minutes.
  5. Meanwhile, heat remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat.
  6. Once hot add onion and saute 3 – 4 minutes until soft.
  7. Add garlic and saute 10 seconds longer.
  8. Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika.
  9. In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper to taste.
  10. Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly.
  11. Reduce heat to low and simmer 5 minutes, stirring occasionally.
  12. Stir in shredded chicken.

You can find complete recipes of this Chicken Enchilada Zucchini Boats in cookingclassy.com

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

I think we’re having the coldest winter of all. And when I say coldest winter, I mean 40 degree F weather. No joke. Californians are serious wimps in the cold considering we wear flip flops 350 days out of the year.

But this chicken soup is everything. Seriously, it. is. everything.

You have all your veggies in one pot, simmering away in all of it’s glory, swapping out traditional noodles for spiralized zucchini noodles (AKA zoodles), and then adding in a squeeze of lemon juice for that hint of refreshing goodness.

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES
HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

INGREDIENTS:

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pound (3 medium-sized) zucchini, spiralized*
  • 2 tablespoons freshly squeezed lemon juice
  • 1 sprig rosemary
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS :

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
  2. Season chicken with salt and pepper, to taste.
  3. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  4. Add remaining 1 tablespoon oil to the stockpot.
  5. Add garlic, onion, carrots and celery.
  6. Cook, stirring occasionally, until tender, about 3-4 minutes.
  7. Stir in thyme and rosemary until fragrant, about 1 minute.
  8. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil.
  9. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes.
  10. Stir in lemon juice; season with salt and pepper, to taste.

You can find complete recipes of this CHICKEN ZOODLE SOUP in damndelicious.net

How To Make Dehydrated Zucchini Chips | Food Recipes

How To Make Dehydrated Zucchini Chips | Food Recipes

Oh MY Goodness..
This Dehydrated Zucchini Chips Recipe is SO good. Full of flavors, slightly spicy. Amazing.
The ONLY downside.. the serving is so small. Seriously, you have no idea how small that 1 1b of zucchini is going to get.

And you are not going to want to share.. lol. Basically this recipes makes one nice sized serving for one person.. yep one. But I am marking it 1-2 servings.

Couple of notes.

  1. These have a nice peppery taste. If you are a big fan of salt and pepper chips you could even add more. But be careful since they shrink down so much, a little goes a long way.
  2. The olive oil is super yummy on them, but it’s greasy. I did not actually try them with out the oil, but my guess is that they would be fine.
  3. You need to slice these VERY thin. The tried a second batch on my mandoline slicer on the thicker blade. I loved that it took less time to slice and took up less room in the dehydrator, meaning I could fit more in. But those suckers would not get crisp. They were in there about 10 hours and still were chewy. So that did not work.
  4. You can make your Zucchini Chips in the oven instead of a dehydrator
  5. If you love vegetable chips check out my Crispy Cucumber Chips here.

The mandoline is essential for making the thin slices you will need for this recipe. If you try cutting the Zucchini with a knife they may take a lot longer in the dehydrator.

My daughters LOVED them.. too bad I had to share…

How To Make Dehydrated Zucchini Chips | Food Recipes

How To Make Dehydrated Zucchini Chips | Food Recipes
How To Make Dehydrated Zucchini Chips | Food Recipes

INGREDIENTS :

  • 1 lb (about 4 cups) thin sliced Zucchini*
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp olive oil (this can be omitted)
  • 1 tsp apple cider vinegar

INSTRUCTIONS :

  1. Note: I cut my zucchini on a mandoline slicer. I did both the thin and thick slices. The thin turned out much better and crispier.
  2. In a medium bowl whisk salt, pepper, olive oil (if used), and vinegar
  3. Add sliced zucchini
  4. Toss with the “dressing” to coat.
  5. Arrange slices on dehydrator trays
  6. Dehydrate at 135 degrees for 5-6 hours or until crispy

You can find complete recipes of this Dehydrated Zucchini Chips in frugallivingmom.com

HOW TO MAKE BBQ RANCH GRILLED CHICKEN AND VEGGIE BOWLS | FOOD RECIPES

HOW TO MAKE BBQ RANCH GRILLED CHICKEN AND VEGGIE BOWLS | FOOD RECIPES

BBQ Ranch Gilled Chicken and Veggie Bowls served over black bean rice with delicious grilled veggies, marinated and grilled chicken, and a delicious.

Why is it that once the warmer weather comes, all I want for dinner is something flavored with BBQ and/or ranch?!  This Garlic Ranch Chicken Pizza is a family favorite on the weekends. Taco Salad is one of my go-to meals during the week, (especially this Shredded Chicken Taco Salad with Creamy Chipotle Ranch), and these BBQ Pulled Pork Sandwiches are also super easy and fun during the summer.

But one thing is always certain: once the warm weather rolls in I rely heavily on our barbecue for making dinner. Everything tastes better with that smokey, “fresh off the grill” taste. I usually keep it simple by marinating chicken in something simple like BBQ sauce or Italian dressing.

But one of our new favorites is marinating chicken in one of the Hidden Valley® new dressing flavors. Have you seen them at your local store? They have Cilantro Lime Ranch, Buffalo Ranch, Sriracha Ranch and Honey BBQ Ranch. Every single flavor is bold and DELICIOUS.

Each flavor has endless uses (besides just marinating chicken). They put a fun twist on everything from burgers, to tacos, to pasta salads, and everything in between. We also love dipping veggies in them.

HOW TO MAKE BBQ RANCH GRILLED CHICKEN AND VEGGIE BOWLS | FOOD RECIPES

HOW TO MAKE BBQ RANCH GRILLED CHICKEN AND VEGGIE BOWLS | FOOD RECIPES
HOW TO MAKE BBQ RANCH GRILLED CHICKEN AND VEGGIE BOWLS | FOOD RECIPES

INGREDIENTS :

For the chicken and veggies:

  • 2 boneless, skinless chicken breasts
  • 1 (16 oz) bottle Hidden Valley® Honey BBQ Ranch® Dressing
  • 1 zucchini, washed and sliced into 1/4” thick rounds
  • 1 red bell pepper, washed, seeded and sliced
  • 4 ears of grilled corn on the cob (or substitute 1 1/2 cups cooked corn)
  • 1 avocado, peeled, seeded and sliced
  • Fresh cilantro, for garnish, if desired

For the rice:

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 1/2 cups long grain white rice
  • 1 teaspoon ground cumin
  • 3 cups chicken broth
  • 1 can black beans, washed and drained

INSTRUCTIONS :

FOR THE RICE :

  1. Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown. Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover and cook for 20 minutes.
  2. Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork. Set aside.
  3. For the chicken and veggies.
  4. Meanwhile, place chicken in a shallow dish and baste with 1 heaping cup of Hidden Valley Honey BBQ Ranch Dressing. Refrigerate for at least 20 minutes.
  5. To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the
  6. grill, or use a grill pan on the stove. You can also cook the ears of corn on the grill (instructions here), or on the grill pan on the stove.

You can find complete recipes of this BBQ RANCH GRILLED CHICKEN AND VEGGIE BOWLS in tastesbetterfromscratch.com

HOW TO MAKE LEMON HERB SALMON AND ZUCCHINI | FOOD RECIPES

HOW TO MAKE LEMON HERB SALMON AND ZUCCHINI | FOOD RECIPES

You know how I feel about one pan meals. It’s quick and easy without compromising flavor, and it gets even better when you roast your veggies right alongside your main entree.

Now you can use other veggies here but you may have to extend cooking time as you see fit. For example, asparagus spears will not require all 20-25 minutes of cooking time but baby red potatoes may need all minutes, if not more. Either way, there’s plenty of room to adapt here.

HOW TO MAKE LEMON HERB SALMON AND ZUCCHINI | FOOD RECIPES

HOW TO MAKE LEMON HERB SALMON AND ZUCCHINI | FOOD RECIPES
HOW TO MAKE LEMON HERB SALMON AND ZUCCHINI | FOOD RECIPES

INGREDIENTS:

  • 4 zucchini, chopped
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

FOR THE SALMON

  • 2 tablespoons brown sugar, packed
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 4 (5-ounce) salmon fillets
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper, to taste. Set aside.
  3. Place zucchini in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Add salmon in a single layer and brush each salmon filet with herb mixture.

You can find complete recipes of this LEMON HERB SALMON AND ZUCCHINI in damndelicious.net

HOW TO MAKE ONE POT ZUCCHINI PASTA | FOOD RECIPES

HOW TO MAKE ONE POT ZUCCHINI PASTA | FOOD RECIPES

One Pot Zucchini Pasta is an easy, light and healthy meal made from summer’s finest produce. It’s vegan and gluten-free + it comes together in less than 20 minutes!

Say hello to summer in a pot!

Spiralized zucchini noodles, perfectly ripe juicy tomatoes, fresh basil, savory garlic and vibrant red onion.

What’s that saying? Eat the rainbow? Yeah, I think we’ve got that covered.

Okay, so I forgot blue.

SO LISTEN. This meal is not only ridiculously simple, light AND healthy but it’s also bursting with flavor from all of the fresh seasonal produce.

Like tomatoes! They’re especially amazing right now. We’ve been growing some small cherry tomatoes in our garden but the local heirloom varieties have been really taking the cake. They’re so juicy and the flavor is just unbelievably good. I’ve been making tempeh BLT’s with every chance I get.

I’ve also been on a bit of a zucchini kick lately so be prepared for a few more green recipes coming your way soon. This one is definitely the easiest and I know you guys like easy as much as I do so I couldn’t wait to share it with you!

HOW TO MAKE ONE POT ZUCCHINI PASTA | FOOD RECIPES

HOW TO MAKE ONE POT ZUCCHINI PASTA | FOOD RECIPES
HOW TO MAKE ONE POT ZUCCHINI PASTA | FOOD RECIPES

INGREDIENTS:

  • 2 pounds zucchini (approx. 4-5 large zucchini), spiralized
  • 1 pint cherry tomatoes, halved
  • 1 large red onion (or two small), thinly sliced
  • 4 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh basil
  • salt & pepper to taste
  • 1/2 teaspoon crushed red pepper (optional)
  • shredded parmesan for topping (optional)

DIRECTIONS:

  1. Start by warming the olive oil in a large pot over low to medium heat. Add the onion and garlic and cook for 3 minutes, until fragrant.
  2. Next add the zucchini noodles to the pot and season them with salt & pepper. Cover the pot with a lid and allow to cook for 2 minutes, stirring halfway through.
  3. Add the tomatoes to the pot and continue to cook for another 3-4 minutes, stirring every 30 seconds or so. I prefer to use tongs to toss the noodles so that they cook evenly and I also like them a little firm. You can taste test a piece of zucchini noodle at this point to see if it’s soft enough for your liking. If not, continue to cook for another couple of minutes.

You can find complete recipes of this ONE POT ZUCCHINI PASTA in makingthymeforhealth.com