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Our 10 Best Zucchini Recipes
Hi!
My name is Monique Volz and I’m the founder of Ambitious Kitchen,
a recipe and wellness site devoted to inspiring you in and out of the
kitchen. Currently, I live in Chicago with my husband, our toddler
and newborn. My passions include cooking and baking, fitness,
hunting for vintage rugs, and of course, a good Netflix binge.
I’m SO excited to share my all time favorite zucchini recipes with
you. If you’ve been following AK for a few years now, you know that
our summers are filled with all things zucchini.
Along with our annual #AKZucchiniWeek in August, I wanted an
even more permanent, shareable way to give you the best of the best
zucchini recipes, which is where this amazing e-book was born!
In this e-book you’ll find a mix of 10 sweet and savory zucchini
recipes perfect for every meal of the day. I’ve loved cooking and
baking with zucchini for years because it’s so versatile and such a
great way to sneak in veggies (especially with kiddos).
Scroll through, try a couple of new ones each week, and be sure to s t ay c o n n e c t e d
head to the blog to leave a comment and a rating so I know how you
liked it. ambitiouskitchen.com
We love seeing what you make from AK so be sure to upload a photo
and tag #ambitiouskitchen on social!
Sign up to receive emails
Thanks for following along! from me here
xoxo,
Monique
Our 10 Best Zucchini Recipes | 2
Contents
SWEET Zucchini Bread Pancakes 4
Chunky Monkey Banana Zucchini Muffins 6
Chocolate Zucchini Smoothie 9
Lemon Blueberry Zucchini Cake 11
Zucchini Brownies 14
S AV O R Y Summer Garden Crustless Zucchini Pie 17
Pesto Chicken Stuffed Zucchini Boats 19
Zucchini Mac and Cheese 22
One Pan Enchilada Zucchini Turkey Meatballs 25
Buffalo Zucchini Chicken Burgers 28
Our 10 Best Zucchini Recipes | 3
Zucchini Bread Pancakes
Zucchini Bread Pancakes
Prep time: 10 min | Cook time: 10 min | Total time: 20 min | Serves: 4 DF
Ingredients Nutrition
For the dry ingredients: 1 egg Serving size: 2 pancakes
1 cup whole wheat pastry flour or 2 tablespoons pure maple syrup Calories: 200cal
white whole wheat flour (or honey) Fat: 5.4g
2 teaspoons baking powder 1 tablespoon melted and cooled Saturated fat: 3.3g
1 1/4 teaspoons cinnamon coconut oil (or sub melted butter) Carbohydrates: 32.8g
1/4 teaspoon nutmeg 1 teaspoon vanilla extract Fiber: 5.3g
1/4 teaspoon salt 1/2 cup unsweetened vanilla Sugar: 7.9g
For the wet ingredients: almond milk (or milk of choice) Protein: 5g
1 heaping cup shredded zucchini, Optional: 1/4 cup chopped
squeezed of excess moisture pecans
(from 1 medium zucchini)
Instructions:
1. In a large bowl, whisk together whole wheat pastry a spoon if necessary. Cook until bubbles appear on top,
flour, baking powder, cinnamon, nutmeg and salt. about 2 minutes.
2. In a separate large bowl, combine shredded zucchini, 5. Flip cakes and cook until golden brown on
egg, maple syrup, coconut oil, vanilla and almond milk underside, 2 minutes. Wipe skillet clean and repeat with
until smooth and well combined. Fold in pecans if more coconut oil (or butter) and remaining batter. You
using. may need to reduce the heat after the second batch to
3. Add dry ingredients to wet ingredients and mix until prevent burning. Serves 4, 2 pancakes each.
just combined. If the batter looks too thick add just
a splash more milk. If it’s way too wet, add another Recipe Notes:
tablespoon of flour. If you want to make these gluten free, I suggest using
4. Lightly coat a large nonstick skillet or griddle with oat flour or an all purpose GF flour for these pancakes.
coconut oil or butter and place over medium heat. Drop I have not tested a gf version so cannot be sure that
batter by 1/3 cup onto skillet and spread out a bit with they’ll work correctly.
see i t on the blog Our 10 Best Zucchini Recipes | 5
Chunky Monkey Banana Zucchini Muffins
Chunky Monkey Banana Zucchini Muffins
Prep time: 10 min | Cook time: 25 min | Total time: 35 min | Serves: 12
Ingredients Nutrition
Dry ingredients 2 teaspoons vanilla extract Serving size: 12 muffins
1 1/2 cups whole wheat pastry 1 egg Calories: 207cal
flour 1 heaping cup shredded zucchini, Fat: 9.9g
1 teaspoon baking soda squeezed of excess moisture Saturated fat: 4g
1/2 teaspoon cinnamon (from 1 medium zucchini) Carbohydrates: 29.1g
1/4 teaspoon salt 1/3 cup unsweetened almond milk Fiber: 4g
Wet ingredients (or any milk) Sugar: 12.7g
3/4 cup mashed ripe banana Fold ins: Protein: 3.1g
(about 2 small to medium ripe 1/2 cup chocolate chips, dairy free
bananas) if desired
2 tablespoons olive oil (or sub 1/3 cup chopped walnuts (or
melted butter) pecans)
1/4 cup honey (or sub pure maple 1/3 cup shredded unsweetened
syrup) coconut
Instructions:
1. Preheat oven to 350 degrees F. Line a 12 cup muffin egg, vanilla extract, shredded zucchini and almond milk.
tin with muffin liners and spray the inside of the liners 4. Gently sir in dry ingredients until just combined.
with nonstick cooking spray. This is critical to making Fold in chocolate chips, walnuts and shredded coconut.
sure the muffins don’t stick to the liners. 5. Divide batter evenly between greased muffin liners.
2. In a large bowl, whisk together the dry ingredients: Bake for 22-27 minutes. Muffins are done when a
whole wheat pastry flour, baking soda, cinnamon and toothpick comes out clean or with just a few crumbs
salt. attached.
3. In a separate large bowl, mix together the following 6. Allow muffins to cool in muffin tin for 5-10 minutes
with a wooden spoon: mashed banana, olive oil, honey, before transferring to a wire rack to finish cooling.
Continued on next page...
see i t on the blog Our 10 Best Zucchini Recipes | 7
Chunky Monkey Banana Zucchini Muffins
Prep time: 10 min | Cook time: 25 min | Total time: 35 min | Serves: 12
Store muffins in airtight container in the fridge for up
to 5 days.
Recipe Notes:
To make these vegan: Sub pure maple syrup instead of
honey. Sub 1 flax egg instead of a regular egg. Make sure
you use dairy free/vegan chocolate chips.
To make these gluten free: I suggest using chickpea
flour or an all purpose gluten free flour.
To bake as bread: Make muffin batter as directed. Pour
into a greased 9x5 inch loaf pan. Bake for 50-60 minutes
or until toothpick inserted into middle comes out clean.
see i t on the blog Our 10 Best Zucchini Recipes | 8
Chocolate Zucchini Smoothie
Chocolate Zucchini Smoothie
Prep time: 10 min | Total time: 10 min | Serves: 1 VE DF
Ingredients Nutrition
For the smoothie: To garnish: Serving size: 1 smoothie
2 pitted large Medjool dates Toasted coconut flakes or regular Calories: 440cal
1 cup light coconut milk, plus coconut flakes Fat: 24.3g
more to thin if necessary Mini chocolate chips or a drizzle Saturated fat: 13.3g
1 cup frozen cauliflower Optional smoothie add-ins: Carbohydrates: 52.1g
3/4 cup sliced zucchini (about 1/2 1 scoop your favorite protein Fiber: 12.4g
a medium zucchini, sliced) powder Sugar: 30g
1 tablespoon nut or seed butter 1 tablespoon flaxseed meal Protein: 12.8g
1 1/2 tablespoons cacao powder 1 cup spinach
1/2 teaspoon vanilla extract
Pinch of salt
Instructions:
1. First soak your pitted dates in 1 cup of very warm Blend until smooth, adding more coconut milk to thin,
water for at least 5 minutes. This will help them soften if necessary. Pour into a glass and enjoy! Top with
up and perfect for blending. While the dates are soaking almond butter, granola and coconut flakes, if desired.
you can get all your other ingredients out, measured Serves 1. Feel free to double the recipe to serve 2.
and ready.
2. Next add all ingredients to a high powered blender: Recipe Notes:
pitted dates, coconut milk, cauliflower, zucchini, nut
butter, cacao, vanilla extract and salt. Feel free to add For the cacao powder: Do 1 tablespoon for less intense
any optional add-ins to your smoothie if you’d like. flavor, and feel free to use unsweetened cocoa powder
see i t on the blog Our 10 Best Zucchini Recipes | 10Lemon Blueberry Zucchini Cake
Lemon Blueberry Zucchini Cake
Prep time: 20 min | Cook time: 30 min | Total time: 50 min | Serves: 9 GF
Ingredients Nutrition
Wet ingredients: 1/4 teaspoon salt Serving size: 1 slice (with
1 cup shredded zucchini (from 1 For the blueberries: frosting)
medium zucchini) 1 heaping cup fresh blueberries Calories: 376cal
2 eggs 2 tablespoons gluten free oat flour Fat: 21.3g
1/2 cup honey For the lemon frosting: Saturated fat: 7.3g
zest from 2 lemons 1/2 cup butter (or sub vegan Carbohydrates: 44.6g
2 tablespoons fresh lemon juice buttery stick), at room Fiber: 3.6g
1/2 teaspoon almond extract temperature Sugar: 30.1g
Dry ingredients: 1 cup powdered sugar Protein: 6.9g
1 1/2 cup packed blanched fine 1 tablespoon fresh lemon juice
almond flour 1 teaspoon lemon zest
3/4 cup gluten free oat flour To garnish:
1 teaspoon baking soda Extra blueberries for sprinkling
on top
Instructions:
1. Preheat the oven to 350 degrees F. Line an 8x8 baking soda and salt. Mix together with a wooden
inch square pan with parchment paper and spray with spoon until well combined.
nonstick cooking spray. Set aside. 5. In a separate medium bowl, toss blueberries together
2. First, measure out 1 cup of shredded zucchini, then with 2 tablespoons of oat flour. (This is to prevent the
place shredded zucchini in a paper towel or cheese blueberries from sinking to the bottom of the cake
cloth and squeeze out all of the moisture/water. This is while baking.) Fold coated blueberries into the batter.
very important! 6. Pour batter into the prepared pan. Bake for 30-35
3. Add shredded zucchini, eggs, honey, lemon zest, minutes or until a tester comes out clean. Allow the
lemon juice and almond extract to a large bowl and cake to cool completely on a wire rack before frosting.
whisk together until well combined. I know this is difficult but it’s critical (otherwise the
4. Next, add dry ingredients: almond flour, oat flour, frosting will melt and become a gooey mess!)
Continued on next page...
see i t on the blog Our 10 Best Zucchini Recipes | 12Lemon Blueberry Zucchini Cake
Prep time: 20 min | Cook time: 30 min | Total time: 50 min | Serves: 9 GF
7. Make the frosting: beat together butter, powdered
sugar, lemon juice and lemon zest together on high with
a hand mixer or in the bowl of an electric mixer until
smooth. Spread frosting over cooled cake. Garnish with
a few blueberries. Cut into 9 slices and enjoy!
Recipe Notes:
To sub flours: I think regular flour or GF 1:1 flour would
work well for the oat flour, but I do not recommend
substituting the almond flour.
see i t on the blog Our 10 Best Zucchini Recipes | 13Zucchini Brownies
Zucchini Brownies
Prep time: 15 min | Cook time: 30 min | Total time: 45 min | Serves: 16 GF
Ingredients Nutrition
1 cup shredded zucchini, squeezed 1/2 teaspoon salt Serving size: 1 brownie
of excess moisture (from 1 2 tablespoons melted and cooled Calories: 146cal
medium zucchini) coconut oil Fat: 8.7g
1 large egg 1/3 cup chocolate chips, dairy free Saturated fat: 4g
1/2 cup tahini* if desired Carbohydrates: 17.7g
1/4 cup pure maple syrup Optional: 1/2 cup chopped Fiber: 2.6g
1/2 cup coconut sugar walnuts Sugar: 12.9g
1 teaspoon vanilla extract For the topping: Protein: 2.4g
1/2 cup high quality cocoa powder 2 tablespoons chocolate chips,
(or cacao powder) dairy free if desired
2 tablespoons coconut flour 1/2 teaspoon coconut oil
1/2 teaspoon baking soda Fancy sea salt, for sprinkling
on top
Instructions:
1. Preheat oven to 350 degrees F. Line an 8x8 inch pan 5. Pour into prepared pan. Bake for 30-35 minutes or
with parchment paper and spray with nonstick cooking until toothpick inserted into center comes out with just
spray. a few crumbs attached (it should not be completely
2. In a large bowl, add your shredded zucchini, making wet, but a little gooeyness is just fine).
sure it is squeezed of all excess moisture with a paper 6. Allow to cool completely. This will be tough, but
towel. This is very important. SQUEEZE IT AND GET it’s the best way to make sure the bars stay together
ALL THAT WATER OUT! perfectly since they will be moist.
3. Next add in egg, tahini, maple syrup, coconut sugar 7. Once ready for the chocolate drizzle: Add 2
and vanilla; stir until smooth. Gently stir in cocoa tablespoons chocolate chips and coconut oil to a
powder into the batter, mixing until well incorporated. small microwave safe bowl. Microwave in 30 second
4. Next add in coconut flour, baking soda, salt and increments, stirring in between, until chocolate is
finally the melted coconut oil. Stir until well combined. melted.
Fold in chocolate chips (and walnuts if you are using).
Continued on next page...
see i t on the blog Our 10 Best Zucchini Recipes | 15Zucchini Brownies
Prep time: 15 min | Cook time: 30 min | Total time: 45 min | Serves: 16 GF
8. Drizzle over zucchini brownies. Sprinkle with a little
fancy sea salt (trust me, it’s good!). Cut into 16 squares.
Recipe Notes:
*To sub tahini: Instead of tahini, feel free to use almond
butter, sunflower seed butter or cashew butter. I would
not recommend peanut butter because it throws off the
flavor. Tahini is best though and I have only tested the
recipe using tahini.
To make it vegan: I recommend using 1 flax egg (1
tablespoon flaxseed meal mixed with 3 tablespoons
water). Let it sit in fridge for 5 minutes before using in
recipe.
see i t on the blog Our 10 Best Zucchini Recipes | 16Summer Garden Crustless
Zucchini PieSummer Garden Crustless Zucchini Pie
Prep time: 15 min | Cook time: 45 min | Total time: 1 hour | Serves: 6 GF
Ingredients Nutrition
Cooking spray 1/2 cup sweet corn, fresh or frozen Serving size: 1 serving
1/2 tablespoon olive oil or avocado 1 medium zucchini, sliced into 1/4 Calories: 176cal
oil inch rounds Fat: 11.4g
3 cloves garlic, minced Freshly ground salt and black Saturated fat: 5.2g
1 bunch green onions, diced pepper Carbohydrates: 7.8g
(reserve some green scallions for 6 large eggs Fiber: 1.2g
topping) 1/4 cup unsweetened almond milk Sugar: 1.4g
1 cup sliced baby bella (or any milk) Protein: 11.4g
mushrooms 2 tablespoons sifted coconut flour
3/4 cup grape or cherry tomatoes, (or sub 1/4 cup regular flour)
halved 3-5 large basil leaves, julienned
1/2 small red bell pepper, diced 1 cup shredded sharp cheddar
cheese, divided
Instructions:
1. Preheat oven to 375 degrees Fahrenheit. Grease a 4. Add all of the veggies (including the zucchini) to the
9 inch deep dish pie pan (or a 9 inch springform pan) greased pie pan and spread out evenly. Next pour your egg
with nonstick cooking spray. mixture over the top of the veggies. Sprinkle the top with
2. Add olive oil to a large skillet and place over remaining 1/2 cup shredded cheddar cheese.
medium high heat. Once hot, add garlic, green onions 5. Bake for 35-50 minutes or until egg sets, puffs up, and
and sauté until fragrant. Then add in mushrooms, becomes slightly golden. Remove from heat and allow
tomatoes, red bell pepper and corn; season with a little to cool for 10 minutes before cutting into 6 slices. Allow
salt and pepper and cook for a few minutes until the pie to completely cool before covering and storing in the
mushrooms begin to soften. (We’re not cooking the fridge.
zucchini!) Remove veggies from heat and set aside.
3. In a large bowl, whisk together eggs, almond milk, Recipe Notes:
flour, basil, 1/2 cup shredded cheese and a little salt & To customize: Feel free to mix and match veggies and
pepper. cheese. You can really make this delicious crustless
zucchini pie your own!
see i t on the blog Our 10 Best Zucchini Recipes | 18Pesto Chicken Stuffed Zucchini Boats
Pesto Chicken Stuffed Zucchini Boats
Prep time: 20 min | Cook time: 35 min | Total time: 55 min | Serves: 4 GF
Ingredients Nutrition
For the pesto: For the zucchini boats: Serving size: 2 zucchini boats
3/4 cup packed fresh cilantro Olive oil Calories: 405cal
1/2 cup cashews 4 medium zucchini, sliced in half Fat: 25.4g
1 jalapeno, seeds removed lengthwise Saturated fat: 6.5g
2 cloves garlic 3/4 pound (about 2 cups) cooked Carbohydrates: 15.7g
1/2 lime, juiced shredded chicken breast Fiber: 5g
3 tablespoons avocado or olive oil 1/2 cup roughly chopped cherry Sugar: 5.6g
2-3 tablespoons water, to thin tomatoes Protein: 31.6g
pesto 1 1/4 cup shredded mozzarella
3/4 teaspoon salt cheese, divided
Freshly ground black pepper Optional: 1/4 cup parmesan
cheese
To garnish: Extra cilantro and
quartered cherry tomatoes
Instructions:
1. Preheat the oven to 400 degrees. Grease a 9x13 inch 4. Using a spoon, scoop centers from zucchini while
pan with olive oil. leaving a 1/4-inch rim to create boats. Place zucchini
2. Make the pesto: add all pesto ingredients to the bowl in the greased pan; they should snuggle pretty tightly
of a food processor: cilantro, cashews, jalapeño, garlic in there, but if you can’t fit them all in, you can use
cloves, lime juice, olive oil, water and salt and pepper. two pans. Brush zucchini with a little olive oil (about 1
Process until smooth, scraping down the sides and tablespoon or so). You can also simply spray them with
processing again, if necessary. an all natural oil-only cooking spray.
3. Transfer pesto to a large bowl and stir in the 5. Spoon pesto chicken mixture evenly into zucchini
shredded chicken, chopped cherry tomatoes and ½ boats. Top each with 1 1/2 tablespoons of mozzarella
cup mozzarella cheese (we’re reserving the rest of the cheese. Sprinkle with parmesan if desired.
cheese for topping).
Continued on next page...
see i t on the blog Our 10 Best Zucchini Recipes | 20Pesto Chicken Stuffed Zucchini Boats
Prep time: 20 min | Cook time: 35 min | Total time: 55 min | Serves: 4 GF
6. Cover with foil, and bake for 35-45 minutes or
until cheese has melted and zucchini is tender. Once
done, sprinkle the tops with cilantro and extra cherry
tomatoes before serving. Serves 4; 2 boats per person.
Recipe Notes:
For the pesto: If you prefer, you can use 3/4 cup store-
bought pesto or your favorite pesto recipe. This one is
cilantro based, but basil would also be fabulous.
To make vegetarian: sub chickpeas, cooked quinoa or
even tofu for the chicken.
see i t on the blog Our 10 Best Zucchini Recipes | 21Zucchini Mac and Cheese
Zucchini Mac and Cheese
Prep time: 15 min | Cook time: 25 min | Total time: 40 min | Serves: 4
Ingredients Nutrition
10 ounces dry pasta shells (gluten Freshly ground black pepper Serving size: 1 serving
free if desired) 6 oz sharp cheddar cheese (about Calories: 514cal
2 tablespoons butter 1 1/2 cups shredded cheddar Fat: 19.9g
1/4 cup whole wheat pastry flour cheese) Saturated fat: 10.6g
(or sub regular flour or GF all 1 1/2 heaping cups shredded Carbohydrates: 62.6g
purpose flour) zucchini, squeezed of excess Fiber: 4.9g
1/2 teaspoon onion powder moisture Sugar: 2.8g
1/2 teaspoon garlic powder For topping: Protein: 24.6g
1 1/2 cups unsweetened cashew 2 oz sharp cheddar cheese,
milk, almond milk or regular milk shredded and reserved for
(from the carton or homemade if the topping (or about 1/2 cup
you prefer) shredded cheddar cheese)
1/4 teaspoon salt, plus more to
taste
Instructions:
1. First boil the noodles until al dente, according to the Stir in garlic powder, onion powder, salt and LOTS of
directions on the package. Once done cooking, drain freshly ground black pepper.
and set aside. 3. Next add in 6 ounces (or about 1 ½ cups) of shredded
2. While the noodles are boiling, make a slurry: In a sharp cheddar cheese and stir until completely melted.
large oven safe skillet or pot add butter and place over Finally fold in cooked noodles and shredded zucchini.
medium heat. Once butter is melted, whisk in a little Taste and add more salt and pepper, if desired.
bit of the flour and then slowly add in milk, a little bit 4. OPTIONAL BUT RECOMMENDED: Top mac and
at a time, alternating with the flour and vigorously cheese with 2 ounces of shredded cheddar cheese. At
whisking away any lumps. Bring mixture to a boil, then this point you can either serve the mac and cheese as
reduce heat and simmer for a few minutes stirring every is and just fold in the extra cheddar you just added, or
so often, until the sauce thickens up similar to a gravy.
Continued on next page...
see i t on the blog Our 10 Best Zucchini Recipes | 23Zucchini Mac and Cheese
Prep time: 15 min | Cook time: 25 min | Total time: 40 min | Serves: 4
remove from heat and place under the broiler for 1-2
minutes or until cheese is bubbly and slightly golden.
Serves 4 as a main, 6 as a side dish.
Recipe Notes:
For richer mac & cheese: use 2% or whole milk.
For the cheese: I recommend shredding your own
cheese from a block of cheese. It generally melts better!
see i t on the blog Our 10 Best Zucchini Recipes | 24One Pan Enchilada Zucchini
Turkey MeatballsOne Pan Enchilada Zucchini Turkey Meatballs
Prep time: 15 min | Cook time: 25 min | Total time: 40 min | Serves: 4
Ingredients Nutrition
For the meatballs: Freshly ground black pepper Serving size: 1 serving
1 pound 93% lean ground turkey 1 tablespoon olive oil Calories: 551cal
(or lean ground chicken) For the veggies, rice and sauce: Fat: 16.9g
1 cup shredded zucchini, squeezed 1 small poblano pepper, seeded Saturated fat: 5.1g
of excess moisture (from 1 and diced Carbohydrates: 65.2g
medium zucchini) 1 medium red bell pepper, chopped Fiber: 3.8g
1 egg 3/4 cup frozen sweet corn Sugar: 7.2g
1/2 cup panko breadcrumbs (or if 3 cups red enchilada sauce (mild Protein: 33.3g
GF sub 2-3 tablespoons coconut or medium)
flour) 1 cup white basmati rice (do not
1/4 cup finely chopped onion use brown rice as it takes too long)
1/4 cup finely diced cilantro For the topping:
1 jalapeño, seeded and finely 1/2 cup shredded cheddar cheese
diced To garnish:
3 cloves garlic, minced Diced green onion
1/2 teaspoon cumin Fresh cilantro
1/2 teaspoon salt Diced or sliced avocado
Instructions:
1. In a large bowl, add the ground turkey, shredded brown on all sides, using tongs or a fork to flip. They
zucchini, egg, breadcrumbs, onion, cilantro, diced should cook for about 5-6 minutes total. You may need
jalapeno, garlic, cumin and salt and pepper. Use clean to do this in batches, depending how many meatballs you
hands to mix and form into 16 golf ball sized meatballs. can fit in your skillet without overcrowding them. When
2. Place a large deep 10 inch skillet (or large pan) over meatballs are done browning, transfer to a plate and set
medium heat and add in olive oil. You can also use a aside.
large pot, but I prefer a skillet. Add the meatballs and
Continued on next page...
see i t on the blog Our 10 Best Zucchini Recipes | 26One Pan Enchilada Zucchini Turkey Meatballs
Prep time: 15 min | Cook time: 25 min | Total time: 40 min | Serves: 4
3. Reduce heat to medium-low and add in the poblano
pepper, red bell pepper and frozen sweet corn. Saute
for a minute, then add in the enchilada sauce. Bring
enchilada sauce to a simmer, then fold in the rice,
making sure it is evenly distributed. Add the browned
meatballs on top. Cover the pan, reduce heat to low and
simmer for 20-25 minutes.
4. After 20-25 minutes, remove the lid and sprinkle
cheddar cheese on top. Cover, cook for 2 more minutes
to melt cheese, then serve immediately with cilantro,
green onion and avocado, if desired. Serves 4.
Recipe Notes:
To swap the rice: Another option is to use 3/4 cup
quinoa or even cauliflower rice to keep it low carb.
You decide!
see i t on the blog Our 10 Best Zucchini Recipes | 27Buffalo Zucchini Chicken Burgers
Buffalo Zucchini Chicken Burgers
Prep time: 15 min | Cook time: 6 min | Total time: 21 min | Serves: 4
Ingredients Nutrition
1 pound 93% lean ground chicken 1/2 teaspoon salt Serving size: 1 burger with
(or sub ground turkey) -- do not Freshly ground black pepper whole grain bun + toppings
use 99% 4 slices sharp cheddar cheese Calories: 502cal
1/2 cup shredded zucchini, For assembly: Fat: 23.2g
squeezed of excess moisture 4 hamburger buns of choice, Saturated fat: 7.9g
(from 1/2 of a medium zucchini) toasted if desired Carbohydrates: 41g
2 tablespoons hot or medium 4 tablespoons buffalo sauce, for Fiber: 9.6g
buffalo sauce topping Sugar: 1.1g
1/4 cup very finely diced yellow 1 large avocado, sliced Protein: 37.2g
onion Butterhead lettuce
1/2 teaspoon garlic powder Sliced red onion
1/2 teaspoon cumin
Instructions:
1. Preheat grill to medium high heat (about 400 cheese melts.
degrees F). Brush the grates with olive oil to prevent 4. Place the onion on the bottom of the bun, then the
sticking. burgers, top with a little bit of extra buffalo sauce,
2. Make the chicken burgers by adding the ground avocado and lettuce. Serve immediately. Great with
chicken/turkey, shredded zucchini, buffalo sauce, onion, sweet potato fries or fresh fruit!
garlic, cumin, salt and pepper to a large bowl. Mix with
your hands until evenly combined. Divide into 4 equal Recipe Notes:
portions and shape into 1/2 inch patties.
3. Grill over medium-high heat (around 400 degrees To keep dairy free: use your favorite dairy free cheese
F) for 6-8 minutes per side or until burgers are cooked slices or simply omit the cheese.
through and a meat thermometer reads 165 degrees
F. During the last few minutes of cooking the chicken To keep paleo: omit the cheese and use a lettuce wrap
burgers, add a slice of cheddar cheese on top of each instead of a whole grain bun.
burger patty; cover the grill for about 1 minute while the
see i t on the blog Our 10 Best Zucchini Recipes | 29Copyright © 2021 Ambitious Kitchen. All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher, except for the use of brief quotations in a book review. This book contains intellectual property owned by Ambitious Kitchen, including trademarks, copyrights, proprietary information, and other intellectual property. You may not modify, publish, transmit, participate in the transfer or sale of, create derivative works from, distribute, display, reproduce or perform, or in any way exploit in any format whatsoever any of the book or service, content or intellectual property, in whole or in part, without our prior written consent. Nutritional Information Disclosure: The recipes contained in this book have been created for the ingredients and techniques indicated. The Publisher is not responsible for your specific health or allergy needs that may require supervision. Nor is the Publisher responsible for any adverse reactions you may have to the recipes contained in the book, whether you follow as written or modify to suit your personal dietary needs or tastes. Nutritional information included as part of this cookbook is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe. To obtain the most accurate representation of the nutritional information in a recipe, you should calculate the nutritional information with the ingredients and quantities actually used or substituted in your recipe. Any application of the recommendations set forth in this meal plan is at the reader’s discretion and sole risk. Please consult with your physician before beginning any new nutrition program. The information provided within is intended to be general information and does not include specific individualized information nor is it intended as medical advice. The information in this guide has not been evaluated by the FDA and is not intended to treat, diagnose, cure or prevent any disease, metabolic disorder or health problem. Do not rely on any information gathered herein as a substitute for medical advice or consultation with a medical professional.
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