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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Our 10 Best Zucchini Recipes | 3
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
Our 10 Best Zucchini Recipes | 5
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
Our 10 Best Zucchini Recipes | 7
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,
s e e i t o n t h e b l o g
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,
squeezed of excess moisture
(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
Carbohydrates: 29.1g
Fiber: 4g
Sugar: 12.7g
Protein: 3.1g
Continued on next page...
Our 10 Best Zucchini Recipes | 8
Chunky Monkey Banana Zucchini Muffins
s e e i t o n t h e b l o g
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.
Our 10 Best Zucchini Recipes | 10
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.
s e e i t o n t h e b l o g
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
Carbohydrates: 52.1g
Fiber: 12.4g
Sugar: 30g
Protein: 12.8g
D FV E
Our 10 Best Zucchini Recipes | 12
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,
s e e i t o n t h e b l o g
Prep time: 20 min | Cook time: 30 min | Total time: 50 min | Serves: 9
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
Carbohydrates: 44.6g
Fiber: 3.6g
Sugar: 30.1g
Protein: 6.9g
G F
Continued on next page...
Our 10 Best Zucchini Recipes | 13
Lemon Blueberry Zucchini Cake
s e e i t o n t h e b l o g
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.
Our 10 Best Zucchini Recipes | 15
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).
s e e i t o n t h e b l o g
Prep time: 15 min | Cook time: 30 min | Total time: 45 min | Serves: 16
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
Carbohydrates: 17.7g
Fiber: 2.6g
Sugar: 12.9g
Protein: 2.4g
G F
Continued on next page...
Our 10 Best Zucchini Recipes | 16
Zucchini Brownies
s e e i t o n t h e b l o g
Prep time: 15 min | Cook time: 30 min | Total time: 45 min | Serves: 16 G F
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.
Our 10 Best Zucchini Recipes | 18
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.
s e e i t o n t h e b l o g
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
Our 10 Best Zucchini Recipes | 20
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).
s e e i t o n t h e b l o g
Prep time: 20 min | Cook time: 35 min | Total time: 55 min | Serves: 4 G F
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
Carbohydrates: 15.7g
Fiber: 5g
Sugar: 5.6g
Protein: 31.6g
Continued on next page...
Our 10 Best Zucchini Recipes | 21
Pesto Chicken Stuffed Zucchini Boats
s e e i t o n t h e b l o g
Prep time: 20 min | Cook time: 35 min | Total time: 55 min | Serves: 4 G F
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.
Our 10 Best Zucchini Recipes | 23
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.
s e e i t o n t h e b l o g
Prep time: 15 min | Cook time: 25 min | Total time: 40 min | Serves: 4
Freshly ground black pepper
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
Serving size: 1 serving
Calories: 514cal
Fat: 19.9g
Saturated fat: 10.6g
Carbohydrates: 62.6g
Fiber: 4.9g
Sugar: 2.8g
Protein: 24.6g
Continued on next page...
Our 10 Best Zucchini Recipes | 24
Zucchini Mac and Cheese
s e e i t o n t h e b l o g
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!
Our 10 Best Zucchini Recipes | 26
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
s e e i t o n t h e b l o g
Prep time: 15 min | Cook time: 25 min | Total time: 40 min | Serves: 4
Freshly ground black pepper
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
Serving size: 1 serving
Calories: 551cal
Fat: 16.9g
Saturated fat: 5.1g
Carbohydrates: 65.2g
Fiber: 3.8g
Sugar: 7.2g
Protein: 33.3g
Continued on next page...
Our 10 Best Zucchini Recipes | 27
One Pan Enchilada Zucchini Turkey Meatballs
s e e i t o n t h e b l o g
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!
Our 10 Best Zucchini Recipes | 29
Buffalo Zucchini Chicken Burgers
Ingredients
1 pound 93% lean ground chicken
(or sub ground turkey) -- do not
use 99%
1/2 cup shredded zucchini,
squeezed of excess moisture
(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
s e e i t o n t h e b l o g
Prep time: 15 min | Cook time: 6 min | Total time: 21 min | Serves: 4
1/2 teaspoon salt
Freshly ground black pepper
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
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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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