Our 10 Best Zucchini Recipes

Our 10 Best Zucchini Recipes | 2

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 head to the blog to leave a comment and a rating so I know how you liked it.

We love seeing what you make from AK so be sure to upload a photo and tag #ambitiouskitchen on social!

Thanks for following along!

xoxo,Monique

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Contents

Zucchini Bread Pancakes 4

Chunky Monkey Banana Zucchini Muffins 6

Chocolate Zucchini Smoothie 9

Lemon Blueberry Zucchini Cake 11

Zucchini Brownies 14

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

S W E E T

S AV O R Y

Zucchini Bread Pancakes


Zucchini Bread Pancakes

Ingredients

For the dry ingredients:

1 cup whole wheat pastry flour or

white whole wheat flour

2 teaspoons baking powder

1 1/4 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

For the wet ingredients:

1 heaping cup shredded zucchini,

squeezed of excess moisture

(from 1 medium zucchini)

Instructions:

1. In a large bowl, whisk together whole wheat pastry

flour, baking powder, cinnamon, nutmeg and salt.

2. In a separate large bowl, combine shredded zucchini,

egg, maple syrup, coconut oil, vanilla and almond milk

until smooth and well combined. Fold in pecans if

using.

3. Add dry ingredients to wet ingredients and mix until

just combined. If the batter looks too thick add just

a splash more milk. If it’s way too wet, add another

tablespoon of flour.

4. Lightly coat a large nonstick skillet or griddle with

coconut oil or butter and place over medium heat. Drop

batter by 1/3 cup onto skillet and spread out a bit with

s e e i t o n t h e b l o g

Prep time: 10 min | Cook time: 10 min | Total time: 20 min | Serves: 4 D F

1 egg

2 tablespoons pure maple syrup

(or honey)

1 tablespoon melted and cooled

coconut oil (or sub melted butter)

1 teaspoon vanilla extract

1/2 cup unsweetened vanilla

almond milk (or milk of choice)

Optional: 1/4 cup chopped

pecans

a spoon if necessary. Cook until bubbles appear on top,

about 2 minutes.

5. Flip cakes and cook until golden brown on

underside, 2 minutes. Wipe skillet clean and repeat with

more coconut oil (or butter) and remaining batter. You

may need to reduce the heat after the second batch to

prevent burning. Serves 4, 2 pancakes each.

Recipe Notes:

If you want to make these gluten free, I suggest using

oat flour or an all purpose GF flour for these pancakes.

I have not tested a gf version so cannot be sure that

they’ll work correctly.

Nutrition

Serving size: 2 pancakes

Calories: 200cal

Fat: 5.4g

Saturated fat: 3.3g

Carbohydrates: 32.8g

Fiber: 5.3g

Sugar: 7.9g

Protein: 5g

https://www.ambitiouskitchen.com/fluffy-whole-wheat-zucchini-bread-pancakes/

Chunky Monkey Banana Zucchini Muffins



Ingredients

Dry ingredients

1 1/2 cups whole wheat pastry

flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

Wet ingredients

3/4 cup mashed ripe banana

(about 2 small to medium ripe

bananas)

2 tablespoons olive oil (or sub

melted butter)

1/4 cup honey (or sub pure maple

syrup)

Instructions:

1. Preheat oven to 350 degrees F. Line a 12 cup muffin

tin with muffin liners and spray the inside of the liners

with nonstick cooking spray. This is critical to making

sure the muffins don’t stick to the liners.

2. In a large bowl, whisk together the dry ingredients:

whole wheat pastry flour, baking soda, cinnamon and

salt.

3. In a separate large bowl, mix together the following

with a wooden spoon: mashed banana, olive oil, honey,


Prep time: 10 min | Cook time: 25 min | Total time: 35 min | Serves: 12

2 teaspoons vanilla extract

1 egg

1 heaping cup shredded zucchini,


(from 1 medium zucchini)

1/3 cup unsweetened almond milk

(or any milk)

Fold ins:

1/2 cup chocolate chips, dairy free

if desired

1/3 cup chopped walnuts (or

pecans)

1/3 cup shredded unsweetened

coconut

egg, vanilla extract, shredded zucchini and almond milk.

4. Gently sir in dry ingredients until just combined.

Fold in chocolate chips, walnuts and shredded coconut.

5. Divide batter evenly between greased muffin liners.

Bake for 22-27 minutes. Muffins are done when a

toothpick comes out clean or with just a few crumbs

attached.

6. Allow muffins to cool in muffin tin for 5-10 minutes

before transferring to a wire rack to finish cooling.

Nutrition

Serving size: 12 muffins

Calories: 207cal

Fat: 9.9g

Saturated fat: 4g


Fiber: 4g

Sugar: 12.7g

Protein: 3.1g

Continued on next page...

https://www.ambitiouskitchen.com/chunky-monkey-zucchini-banana-muffins/





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.

https://www.ambitiouskitchen.com/chunky-monkey-zucchini-banana-muffins/

Chocolate Zucchini Smoothie


Chocolate Zucchini Smoothie

Ingredients

For the smoothie:

2 pitted large Medjool dates

1 cup light coconut milk, plus

more to thin if necessary

1 cup frozen cauliflower

3/4 cup sliced zucchini (about 1/2

a medium zucchini, sliced)

1 tablespoon nut or seed butter

1 1/2 tablespoons cacao powder

1/2 teaspoon vanilla extract

Pinch of salt

Instructions:

1. First soak your pitted dates in 1 cup of very warm

water for at least 5 minutes. This will help them soften

up and perfect for blending. While the dates are soaking

you can get all your other ingredients out, measured

and ready.

2. Next add all ingredients to a high powered blender:

pitted dates, coconut milk, cauliflower, zucchini, nut

butter, cacao, vanilla extract and salt. Feel free to add

any optional add-ins to your smoothie if you’d like.


Prep time: 10 min | Total time: 10 min | Serves: 1

To garnish:

Toasted coconut flakes or regular

coconut flakes

Mini chocolate chips or a drizzle

Optional smoothie add-ins:

1 scoop your favorite protein

powder

1 tablespoon flaxseed meal

1 cup spinach

Blend until smooth, adding more coconut milk to thin,

if necessary. Pour into a glass and enjoy! Top with

almond butter, granola and coconut flakes, if desired.

Serves 1. Feel free to double the recipe to serve 2.

Recipe Notes:

For the cacao powder: Do 1 tablespoon for less intense

flavor, and feel free to use unsweetened cocoa powder

Nutrition

Serving size: 1 smoothie

Calories: 440cal

Fat: 24.3g

Saturated fat: 13.3g


Fiber: 12.4g

Sugar: 30g

Protein: 12.8g

D FV E

https://www.ambitiouskitchen.com/chocolate-zucchini-smoothie/

Lemon Blueberry Zucchini Cake



Ingredients

Wet ingredients:

1 cup shredded zucchini (from 1

medium zucchini)

2 eggs

1/2 cup honey

zest from 2 lemons

2 tablespoons fresh lemon juice

1/2 teaspoon almond extract

Dry ingredients:

1 1/2 cup packed blanched fine

almond flour

3/4 cup gluten free oat flour

1 teaspoon baking soda

Instructions:

1. Preheat the oven to 350 degrees F. Line an 8x8

inch square pan with parchment paper and spray with

nonstick cooking spray. Set aside.

2. First, measure out 1 cup of shredded zucchini, then

place shredded zucchini in a paper towel or cheese

cloth and squeeze out all of the moisture/water. This is

very important!

3. Add shredded zucchini, eggs, honey, lemon zest,

lemon juice and almond extract to a large bowl and

whisk together until well combined.

4. Next, add dry ingredients: almond flour, oat flour,



1/4 teaspoon salt

For the blueberries:

1 heaping cup fresh blueberries

2 tablespoons gluten free oat flour

For the lemon frosting:

1/2 cup butter (or sub vegan

buttery stick), at room

temperature

1 cup powdered sugar

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

To garnish:

Extra blueberries for sprinkling

on top

baking soda and salt. Mix together with a wooden

spoon until well combined.

5. In a separate medium bowl, toss blueberries together

with 2 tablespoons of oat flour. (This is to prevent the

blueberries from sinking to the bottom of the cake

while baking.) Fold coated blueberries into the batter.

6. Pour batter into the prepared pan. Bake for 30-35

minutes or until a tester comes out clean. Allow the

cake to cool completely on a wire rack before frosting.

I know this is difficult but it’s critical (otherwise the

frosting will melt and become a gooey mess!)

Nutrition

Serving size: 1 slice (with

frosting)

Calories: 376cal

Fat: 21.3g

Saturated fat: 7.3g


Fiber: 3.6g

Sugar: 30.1g

Protein: 6.9g

G F


https://www.ambitiouskitchen.com/lemon-blueberry-zucchini-cake/




Prep time: 20 min | Cook time: 30 min | Total time: 50 min | Serves: 9 G F

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.

https://www.ambitiouskitchen.com/lemon-blueberry-zucchini-cake/

Zucchini Brownies


Zucchini Brownies

Ingredients

1 cup shredded zucchini, squeezed

of excess moisture (from 1

medium zucchini)

1 large egg

1/2 cup tahini*

1/4 cup pure maple syrup

1/2 cup coconut sugar

1 teaspoon vanilla extract

1/2 cup high quality cocoa powder

(or cacao powder)

2 tablespoons coconut flour

1/2 teaspoon baking soda

Instructions:

1. Preheat oven to 350 degrees F. Line an 8x8 inch pan

with parchment paper and spray with nonstick cooking

spray.

2. In a large bowl, add your shredded zucchini, making

sure it is squeezed of all excess moisture with a paper

towel. This is very important. SQUEEZE IT AND GET

ALL THAT WATER OUT!

3. Next add in egg, tahini, maple syrup, coconut sugar

and vanilla; stir until smooth. Gently stir in cocoa

powder into the batter, mixing until well incorporated.

4. Next add in coconut flour, baking soda, salt and

finally the melted coconut oil. Stir until well combined.

Fold in chocolate chips (and walnuts if you are using).



1/2 teaspoon salt

2 tablespoons melted and cooled

coconut oil

1/3 cup chocolate chips, dairy free

if desired

Optional: 1/2 cup chopped

walnuts

For the topping:

2 tablespoons chocolate chips,

dairy free if desired

1/2 teaspoon coconut oil

Fancy sea salt, for sprinkling

on top

5. Pour into prepared pan. Bake for 30-35 minutes or

until toothpick inserted into center comes out with just

a few crumbs attached (it should not be completely

wet, but a little gooeyness is just fine).

6. Allow to cool completely. This will be tough, but

it’s the best way to make sure the bars stay together

perfectly since they will be moist.

7. Once ready for the chocolate drizzle: Add 2

tablespoons chocolate chips and coconut oil to a

small microwave safe bowl. Microwave in 30 second

increments, stirring in between, until chocolate is

melted.

Nutrition

Serving size: 1 brownie

Calories: 146cal

Fat: 8.7g

Saturated fat: 4g


Fiber: 2.6g

Sugar: 12.9g

Protein: 2.4g

G F


https://www.ambitiouskitchen.com/the-best-zucchini-brownies/


Zucchini Brownies



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.

https://www.ambitiouskitchen.com/the-best-zucchini-brownies/

Summer Garden Crustless Zucchini Pie


Summer Garden Crustless Zucchini Pie

Ingredients

Cooking spray

1/2 tablespoon olive oil or avocado

oil

3 cloves garlic, minced

1 bunch green onions, diced

(reserve some green scallions for

topping)

1 cup sliced baby bella

mushrooms

3/4 cup grape or cherry tomatoes,

halved

1/2 small red bell pepper, diced

Instructions:

1. Preheat oven to 375 degrees Fahrenheit. Grease a

9 inch deep dish pie pan (or a 9 inch springform pan)

with nonstick cooking spray.

2. Add olive oil to a large skillet and place over

medium high heat. Once hot, add garlic, green onions

and sauté until fragrant. Then add in mushrooms,

tomatoes, red bell pepper and corn; season with a little

salt and pepper and cook for a few minutes until the

mushrooms begin to soften. (We’re not cooking the

zucchini!) Remove veggies from heat and set aside.

3. In a large bowl, whisk together eggs, almond milk,

flour, basil, 1/2 cup shredded cheese and a little salt &

pepper.


Prep time: 15 min | Cook time: 45 min | Total time: 1 hour | Serves: 6

1/2 cup sweet corn, fresh or frozen

1 medium zucchini, sliced into 1/4

inch rounds

Freshly ground salt and black

pepper

6 large eggs

1/4 cup unsweetened almond milk

(or any milk)

2 tablespoons sifted coconut flour

(or sub 1/4 cup regular flour)

3-5 large basil leaves, julienned

1 cup shredded sharp cheddar

cheese, divided

4. Add all of the veggies (including the zucchini) to the

greased pie pan and spread out evenly. Next pour your egg

mixture over the top of the veggies. Sprinkle the top with

remaining 1/2 cup shredded cheddar cheese.

5. Bake for 35-50 minutes or until egg sets, puffs up, and

becomes slightly golden. Remove from heat and allow

to cool for 10 minutes before cutting into 6 slices. Allow

pie to completely cool before covering and storing in the

fridge.

Recipe Notes:

To customize: Feel free to mix and match veggies and

cheese. You can really make this delicious crustless

zucchini pie your own!

Nutrition

Serving size: 1 serving

Calories: 176cal

Fat: 11.4g

Saturated fat: 5.2g

Carbohydrates: 7.8g

Fiber: 1.2g

Sugar: 1.4g

Protein: 11.4g

G F

https://www.ambitiouskitchen.com/summer-garden-crustless-zucchini-pie/

Pesto Chicken Stuffed Zucchini Boats



Ingredients

For the pesto:

3/4 cup packed fresh cilantro

1/2 cup cashews

1 jalapeno, seeds removed

2 cloves garlic

1/2 lime, juiced

3 tablespoons avocado or olive oil

2-3 tablespoons water, to thin

pesto

3/4 teaspoon salt

Freshly ground black pepper

Instructions:

1. Preheat the oven to 400 degrees. Grease a 9x13 inch

pan with olive oil.

2. Make the pesto: add all pesto ingredients to the bowl

of a food processor: cilantro, cashews, jalapeño, garlic

cloves, lime juice, olive oil, water and salt and pepper.

Process until smooth, scraping down the sides and

processing again, if necessary.

3. Transfer pesto to a large bowl and stir in the

shredded chicken, chopped cherry tomatoes and ½

cup mozzarella cheese (we’re reserving the rest of the

cheese for topping).



For the zucchini boats:

Olive oil

4 medium zucchini, sliced in half

lengthwise

3/4 pound (about 2 cups) cooked

shredded chicken breast

1/2 cup roughly chopped cherry

tomatoes

1 1/4 cup shredded mozzarella

cheese, divided

Optional: 1/4 cup parmesan

cheese

To garnish: Extra cilantro and

quartered cherry tomatoes

4. Using a spoon, scoop centers from zucchini while

leaving a 1/4-inch rim to create boats. Place zucchini

in the greased pan; they should snuggle pretty tightly

in there, but if you can’t fit them all in, you can use

two pans. Brush zucchini with a little olive oil (about 1

tablespoon or so). You can also simply spray them with

an all natural oil-only cooking spray.

5. Spoon pesto chicken mixture evenly into zucchini

boats. Top each with 1 1/2 tablespoons of mozzarella

cheese. Sprinkle with parmesan if desired.

Nutrition

Serving size: 2 zucchini boats

Calories: 405cal

Fat: 25.4g

Saturated fat: 6.5g


Fiber: 5g

Sugar: 5.6g

Protein: 31.6g


https://www.ambitiouskitchen.com/pesto-chicken-stuffed-zucchini-boats/





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.

https://www.ambitiouskitchen.com/pesto-chicken-stuffed-zucchini-boats/

Zucchini Mac and Cheese



Ingredients

10 ounces dry pasta shells (gluten

free if desired)

2 tablespoons butter

1/4 cup whole wheat pastry flour

(or sub regular flour or GF all

purpose flour)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 1/2 cups unsweetened cashew

milk, almond milk or regular milk

(from the carton or homemade if

you prefer)

1/4 teaspoon salt, plus more to

taste

Instructions:

1. First boil the noodles until al dente, according to the

directions on the package. Once done cooking, drain

and set aside.

2. While the noodles are boiling, make a slurry: In a

large oven safe skillet or pot add butter and place over

medium heat. Once butter is melted, whisk in a little

bit of the flour and then slowly add in milk, a little bit

at a time, alternating with the flour and vigorously

whisking away any lumps. Bring mixture to a boil, then

reduce heat and simmer for a few minutes stirring every

so often, until the sauce thickens up similar to a gravy.




6 oz sharp cheddar cheese (about

1 1/2 cups shredded cheddar

cheese)

1 1/2 heaping cups shredded

zucchini, squeezed of excess

moisture

For topping:

2 oz sharp cheddar cheese,

shredded and reserved for

the topping (or about 1/2 cup

shredded cheddar cheese)

Stir in garlic powder, onion powder, salt and LOTS of

freshly ground black pepper.

3. Next add in 6 ounces (or about 1 ½ cups) of shredded

sharp cheddar cheese and stir until completely melted.

Finally fold in cooked noodles and shredded zucchini.

Taste and add more salt and pepper, if desired.

4. OPTIONAL BUT RECOMMENDED: Top mac and

cheese with 2 ounces of shredded cheddar cheese. At

this point you can either serve the mac and cheese as

is and just fold in the extra cheddar you just added, or

Nutrition


Calories: 514cal

Fat: 19.9g

Saturated fat: 10.6g


Fiber: 4.9g

Sugar: 2.8g

Protein: 24.6g


https://www.ambitiouskitchen.com/zucchini-mac-and-cheese/





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!

https://www.ambitiouskitchen.com/zucchini-mac-and-cheese/

One Pan Enchilada Zucchini Turkey Meatballs



Ingredients

For the meatballs:

1 pound 93% lean ground turkey

(or lean ground chicken)

1 cup shredded zucchini, squeezed

of excess moisture (from 1

medium zucchini)

1 egg

1/2 cup panko breadcrumbs (or if

GF sub 2-3 tablespoons coconut

flour)

1/4 cup finely chopped onion

1/4 cup finely diced cilantro

1 jalapeño, seeded and finely

diced

3 cloves garlic, minced

1/2 teaspoon cumin

1/2 teaspoon salt

Instructions:

1. In a large bowl, add the ground turkey, shredded

zucchini, egg, breadcrumbs, onion, cilantro, diced

jalapeno, garlic, cumin and salt and pepper. Use clean

hands to mix and form into 16 golf ball sized meatballs.

2. Place a large deep 10 inch skillet (or large pan) over

medium heat and add in olive oil. You can also use a

large pot, but I prefer a skillet. Add the meatballs and




1 tablespoon olive oil

For the veggies, rice and sauce:

1 small poblano pepper, seeded

and diced

1 medium red bell pepper, chopped

3/4 cup frozen sweet corn

3 cups red enchilada sauce (mild

or medium)

1 cup white basmati rice (do not

use brown rice as it takes too long)

For the topping:

1/2 cup shredded cheddar cheese

To garnish:

Diced green onion

Fresh cilantro

Diced or sliced avocado

brown on all sides, using tongs or a fork to flip. They

should cook for about 5-6 minutes total. You may need

to do this in batches, depending how many meatballs you

can fit in your skillet without overcrowding them. When

meatballs are done browning, transfer to a plate and set

aside.

Nutrition


Calories: 551cal

Fat: 16.9g

Saturated fat: 5.1g


Fiber: 3.8g

Sugar: 7.2g

Protein: 33.3g


https://www.ambitiouskitchen.com/one-pan-enchilada-zucchini-turkey-meatballs-and-rice/





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!

https://www.ambitiouskitchen.com/one-pan-enchilada-zucchini-turkey-meatballs-and-rice/

Buffalo Zucchini Chicken Burgers


Buffalo Zucchini Chicken Burgers

Ingredients

1 pound 93% lean ground chicken

(or sub ground turkey) -- do not

use 99%

1/2 cup shredded zucchini,


(from 1/2 of a medium zucchini)

2 tablespoons hot or medium

buffalo sauce

1/4 cup very finely diced yellow

onion

1/2 teaspoon garlic powder

1/2 teaspoon cumin

Instructions:

1. Preheat grill to medium high heat (about 400

degrees F). Brush the grates with olive oil to prevent

sticking.

2. Make the chicken burgers by adding the ground

chicken/turkey, shredded zucchini, buffalo sauce, onion,

garlic, cumin, salt and pepper to a large bowl. Mix with

your hands until evenly combined. Divide into 4 equal

portions and shape into 1/2 inch patties.

3. Grill over medium-high heat (around 400 degrees

F) for 6-8 minutes per side or until burgers are cooked

through and a meat thermometer reads 165 degrees

F. During the last few minutes of cooking the chicken

burgers, add a slice of cheddar cheese on top of each

burger patty; cover the grill for about 1 minute while the



1/2 teaspoon salt


4 slices sharp cheddar cheese

For assembly:

4 hamburger buns of choice,

toasted if desired

4 tablespoons buffalo sauce, for

topping

1 large avocado, sliced

Butterhead lettuce

Sliced red onion

cheese melts.

4. Place the onion on the bottom of the bun, then the

burgers, top with a little bit of extra buffalo sauce,

avocado and lettuce. Serve immediately. Great with

sweet potato fries or fresh fruit!

Recipe Notes:

To keep dairy free: use your favorite dairy free cheese

slices or simply omit the cheese.

To keep paleo: omit the cheese and use a lettuce wrap

instead of a whole grain bun.

Nutrition

Serving size: 1 burger with

whole grain bun + toppings

Calories: 502cal

Fat: 23.2g

Saturated fat: 7.9g

Carbohydrates: 41g

Fiber: 9.6g

Sugar: 1.1g

Protein: 37.2g

https://www.ambitiouskitchen.com/buffalo-zucchini-chicken-burgers/

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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.

Our 10 Best Zucchini Recipes

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