Cheesy, saucy, rich and hearty Sausage Stuffed Zucchini Boats are a favorite in my house. Whether you serve them on their own, with a side of rice or potatoes, or chopped up and tossed with pasta (that’s my favorite way to enjoy these for lunch leftovers!), these zucchini boats are likely to be a win with your whole family.

Zucchini Boat Recipes

I stumbled across these Cheddar and Sausage Zucchini Boats from The Garlic Diaries a while back and I couldn’t get them out of my head. They were absolutely delicious!

To make this recipe, fresh zucchini is hollowed out and roasted and then filled with cheesy sausage and vegetables. Loaded with plenty of great flavors, this is a terrific way to make the most of the summer’s harvest.

I’ve been making all kinds of stuffed zucchini boats on repeat and I love how endlessly adaptable they are. From taco-inspired boats to chicken parmesan zucchini boats, saucy bbq chicken and zucchini pizza boats, we LOVE them.

As I mentioned above, I especially enjoy these recipes when I chop up the leftovers and toss them with angel hair pasta. I usually add a splash more marinara sauce over the pasta.

I reach for the zucchini and start filling them with chicken, pork, or beef as soon as they are in season each year. In all seriousness though, the leftovers are some of my favorite lunches and I’ve been known to bake some of these just to have them on hand for lunch.

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Zucchini Cupcakes with Cream Cheese Frosting

Zucchini cupcakes with cream cheese frosting are super moist with a delicious spice cake flavor and fluffy cream cheese buttercream.

Zucchini is such an amazing food to bake with. I know that the whole idea of putting vegetables in baking sounds weird to a lot of people – but trust me – zucchini is incredible in muffins, cakes, breads and cupcakes. It makes baked goods super moist with a soft crumb, just like these Zucchini Cupcakes with Cream Cheese Frosting.

So today we’re making zucchini cupcakes with cream cheese frosting. The cupcakes have a delicious spice cake flavor thanks to warm cinnamon, nutmeg and ground cloves. Then there’s a hint of vanilla and a touch of brown sugar for even more flavor.

The fluffy cream cheese frosting is the perfect topping. Smooth, creamy, extra fluffy and slightly tangy. You’re seriously going to love them. One of my favorite zucchini recipes ever!

Why Use Zucchini in Baking?

Using zucchini in baked goods adds moisture, texture and even healthy nutrients without altering the flavor. Zucchini is very mild in flavor and high in water content so it is ideal for adding moisture to a muffin, cupcake, quick bread, etc. The added bonus of using zucchini in baking is getting lots of yummy treats from all that zucchini coming from your summer garden!

Zucchini Cupcake Ingredients

Most of the ingredients for zucchini cupcakes are pantry friendly, and chances are that if you have a zucchini or two, you can whip this cupcake recipe up with little prep. Here is what you need:

Zucchini Cupcakes

• Zucchini: If you grate it finely, you won’t even know the zucchini is there.
• Flour: Just regular all-purpose flour is all you need.
• Baking Powder: Acts as a leavening agent to give the cupcakes rise and fluffiness.
• Salt: Enhances the sweetness and all the flavors.
• Seasonings: Ground Cinnamon, Nutmeg and Ground Cloves
• Vegetable Oil: Adds fat to the cupcakes to keep them moist. Canola oil also works great.
• White Sugar: Adds sweetness.
• Brown Sugar: Adds sweetness and rich flavor.
• &

Cheesy Basil Roasted Vegetables [+Video]

This easy and delicious recipe combines the savory flavors of cheese and basil with roasted vegetables for a satisfying and nutritious meal. Perfect for those end of summer veggies!

One of the hardest parts about cooking dinner during the summer is always turning on the oven. No one wants to do it. Am I right? I totally understand and I hear you, I do, but now I’m going to ask you to do just that because this cheesy basil vegetables side dish is so worth it. Roasted vegetables always are.

We had a few veggies that needed to be used up, but more importantly our basil was in it’s last few days of life and so I thought I would try my hand at a quick and easy veggie dish that you all can serve. We looooooved it.

How to Make Roasted Summer Vegetables Video

This is so easy and you can definitely use fresh or dried basil which means that this recipe is one you can make all year round. I know your guests will love it once Thanksgiving hits too. I know, let’s not even talk about that yet, but it’s true. It will be here before we know it!

Ingredients for Roasted Summer Veggies

Roasted vegetables are my favorite kind of vegetables! And keeping them simple is the best way to go. All you need is a few simple ingredients to make this tasty vegetables side dish. Here is what you need:

• Vegetables: Carrots, Zucchini, and Yellow Squash
• Cheese: Mozzarella Cheese and Parmesan Cheese
• Flavor: Basil and Garlic
• Extra Virgin Olive Oil
• Salt and Pepper

The measurements and details for each ingredient can be found in the recipe card at the end of this post.

How to Make Cheesy Basil Roasted Vegetables

Your first step will be to slice up your veggies, then toss them with the rest of the ingredients saving a little of the basil and cheeses for later. Then roast it all up in the oven. The last few minutes top with the additional cheese and then sprinkle the last of the basil on before serving. If it’s winter and you don’t have fresh basil you can garnish with a little parsley. Booyah!

Are Vegetables Hard to Digest?

Some vegetables such as

Creamy Gruyere Baked Zucchini Squash Gratin

It’s time to take your average side dishes to the next level with this cheesy baked zucchini gratin! It’s creamy and packed full of zucchini, yellow squash, spinach and gruyere cheese.

Summertime means fresh fruits and vegetables from the garden! It’s the best! But come the end of summer, we are usually zucchini’d out. Anyone else? You can only have sauteed or steam zucchini so many times. That’s why we have the best zucchini bread, chocolate zucchini muffins, and zucchini cupcakes on the blog too. If you want more savory options, this baked zucchini gratin is phenomenal! Ooh, and our Mexican zucchini boats too!

I was watching a little Ina Garten one evening waiting for Cade to get home and I NEVER watch tv so I was totally excited to be soaking in a little inspiration. Ina (like we’re on first name basis) was cranking out a little zucchini and rice dish and I have been making my own low carb version ever since. 

Ingredients for Zucchini Au Gratin

You will need a few veggies, a couple of fresh herbs, two kinds of cheese, and a few other ingredients to make this delicious vegetable side dish. Here is your grocery list:

• Butter: adds flavor and keeps the veggies from sticking to the pan
• Olive Oil: cooks all the veggies before baking
• Zucchini: sliced thin
• Yellow Squash: sliced thin
• Shallot: adds flavor, if you don’t have a shallot, a yellow or white onion can be used instead
• Garlic: adds flavor
• Spinach: adds texture, nutrients and color
• Fresh Thyme: adds flavor, freshness
• Fresh Parsley: adds flavor, freshness
• Nutmeg: this might be surprising, but trust me…it adds a little pop of flavor
• Lemon Juice: adds a flavor pop, and cuts through the richness
• Salt and Black Pepper: adds flavor
• Eggs: acts as a binder to hold the casserole together
• Heavy Cream: adds richness
• Gruyere: adds such great flavor and makes the dish so gooey
• Parmesan: adds salty flavor and golden crispy topping

The measurements for each ingredient can be found in the recipe card down below.

How to Make Summer Squash Gratin

You don’t want a side dish that is super complicated, especially for during the summer. This recipe is so easy, which is exactly what you want! You can even make it a day ahead and pop it into the oven right before your dinner. Here are the basic steps:

1. Preheat the oven.
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Cheesy Meatballs and Zucchini Skillet

Want a quick and easy healthy dinner recipe? This cheesy meatballs and zucchini skillet is a one pot wonder and the whole family, yes even your picky eaters will be happy.

We actually love sticking zucchini into savory dinner meals to get extra veggies into our meal. Have you tried our Mexican zucchini boats or our creamy zucchini sausage casserole? Zucchini is so versatile and can be paired with so many different flavor profiles. I just love it!

Anyway, THIS SKILLET. It’s so good you guys! Gather up all your zucchini cause you’re gonna put this one on repeat ’til there ain’t no zucchini left! I’m sure everyone’s made zoodles by now, but I’ve got a tip to making them turn out just right–not mushy, but not too crunchy either. Keep reading for all the tips for the best zoodles!

What are Zoodles?

Zoodles are “noodles” made out of zucchini. Using a spiralizer, you create thin, spaghetti-like strips of zucchini and then they are cooked like noodles in a dish. They are healthier and low carb than regular pasta.

Ingredients for Meatballs and Zucchini Skillet

You only need a few ingredients to get this tasty zucchini spaghetti on the table! Here is your grocery list:

• Zucchinis: Fresh from the garden if you have them!
• Meatballs: We love the pre-cooked frozen turkey meatballs from Trader Joe’s, but you can use any meatballs you love.
• Marinara Sauce: The absolute best store-bought sauce is Rao’s! It’s so good!
• Mozzarella + Mild Cheddar Cheese: shredded and mixed together
• Garlic Salt: adds flavor
• Salt and Pepper: adds flavor
• Basil: Fresh is preferred!

The measurements for each ingredient can be found in the recipe card at the end of the post.

Tips for Making the Best Zoodles

Once you spiralize the zucchini you have to place them in a strainer or colander and sprinkle them with salt! This helps release the liquids. Let them sit for 10-15 minutes and then use a clean cloth to wrap the zoodles up and squeeze the water out. Squeeze, squeeze, squeeze until the water stops dripping.

How to Make This Skillet Recipe

You’ll love this dish because you cook everything in one skillet! It’s ridiculously easy. I even use pre-cooked frozen turkey meatballs from Trader Joe’s and use my favorite jar of marinara sauce (hello, Rao’s!). If you’ve got time to make the meatballs and Read more