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Zucchini is an amazing vegetable that can be great whether in a dish sweet or savory.  To get the most out of this incredible veggie, here’s three great recipes:

Herbed Stuffed Zucchini


2 Medium Zucchini

1 cup panko breadcrumbs

1/4 cup chopped parsely

1/4 cup dill

2 tablespoons chopped walnuts

1 minced garlic clove

2 tablespoons olive oil

salt and pepper


Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes. Lightly sprinkle breadcrumbs and parmasean cheese mixture on top before serving.

Zucchini Bread


3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup egg substitute

1/3 cup canola oil

1 teaspoon grated lemon rind

2 teaspoons vanilla extract

1 large egg, lightly beaten

1 1/2 cups sugar

3 cups shredded zucchini (12 ounces)

1/4 cup coarsely chopped walnuts, toasted

Cooking spray


Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.

From A to Zucchini: Recipes You’ll Love was originally published on

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