5 Amazing Zucchini Carb Swaps

Creamy Tomato Basil Zucchini “Linguini”

Ingredients
for 2 servings

1 tablespoon olive oil
1 chicken breast, diced
1 cup cherry tomatoes, halved
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 teaspoon basil
ZUCCHINI “LINGUINI”

2 zucchinis, peeled
1 teaspoon salt
CREAMY SAUCE

1 tablespoon olive oil
2 cloves garlic, minced
¼ cup chicken broth
½ cup greek yogurt
½ cup parmesan cheese, grated
½ teaspoon dried basil

Preparation

1. Use a peeler to thinly slice zucchini into “linguini” noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
2. Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
3. Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
4. Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
5. Serve and garnish with fresh chopped basil, as desired.
6. Enjoy!

Zucchini Hash Browns

Ingredients
for 6 servings

2 zucchinis
salt, to taste
½ cup parmesan cheese, grated
⅓ cup fresh chive
1 teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 egg

Preparation

1. Preheat oven to 400°F/200°C.
2. Using a box grater, grate the zucchini on the coarse side.
3. Transfer the grated zucchini to a large bowl and sprinkle with salt. Mix the zucchini and set aside for 20 minutes while the salt draws moisture from the zucchini.
4. Transfer the zucchini to a large kitchen towel and strain the excess liquid into a bowl.
5. Place the zucchini back to the large bowl and toss in the chives, parmesan, oregano, garlic powder, black pepper, and egg, and mix until well combined.
6. Portion the zucchini mixture into 6 even hash brown patties on a parchment-lined baking sheet.
7. Bake for 35 minutes, until golden brown.
8. Cool the hash browns for 10-15 minutes to set.
9. Serve with desired dipping sauce.
10. Enjoy!

Steak and Veggie Zucchini Boats

Ingredients
for 2 servings

4 large zucchinis, trimmed and halved
olive oil, drizzle
pepper, to taste
salt, to taste
1 lb lean steak, thinly sliced
½ yellow onion, sliced
½ teaspoon salt
¼ teaspoon pepper
½ green bell pepper, sliced
½ red bell pepper, sliced
4 oz sliced button mushrooms
½ cup low-fat provolone cheese

Preparation

1. Preheat oven to 400˚F (200˚C).
2. Cut zucchini in half, and scoop out the insides (repurpose for another dish). Place into baking dish.
3. Season with olive oil, pepper, and salt.
4. Bake for 20 minutes. Set aside.
5. While zucchini is baking, season steak with pepper and salt and sauté on medium-high heat until steak is browned and cooked through. Set aside.
6. In the same pan, season onions with pepper, salt, and olive oil and sauté for 5 minutes.
7. Add peppers and mushrooms, and cook for another 5 minutes.
8. Toss steak back into the cooked veggie and sauté for 1 minute.
9. Distribute the steak and veggies among zucchini halves.
10. Top with shredded cheese.
11. Bake for 5 minutes, or until cheese is melted.
12. Enjoy!

Zucchini “Enchiladas”

Ingredients
for 5 servings

2 tablespoons olive oil
½ yellow onion, diced
2 cloves garlic, minced
1 can black bean, drained and rinsed
1 can corn, drained and rinsed
1 ½ cups enchilada sauce, divided
½ lime, juiced
1 teaspoon salt
1 teaspoon cumin
½ teaspoon chili powder
4 zucchinis
½ cup shredded cheddar cheese
sour cream, for serving
fresh cilantro, for serving

Preparation

1. Preheat oven to 375°F (190°C).
2. In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
3. Add the garlic and stir to combine.
4. Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
5. Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
6. Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
7. Fold the ends of the zucchini over the filling and continue to roll, tightly.
8. Transfer the zucchini rolls to a baking dish.
9. Spoon over the remaining enchilada sauce and top with cheese.
10. Bake for 15-20 minutes or until cheese is melted.
11. Serve with sour cream and cilantro.
12. Enjoy!

Zucchini Fries

Ingredients
for 1 serving

2 zucchinis
1 cup panko breadcrumb
½ cup grated parmesan cheese
1 tablespoon garlic powder
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
2 eggs
GREEK YOGURT CHIVE DIP

1 cup plain greek yogurt
1 tablespoon lemon juice
2 tablespoons fresh chive
¼ teaspoon salt
¼ teaspoon pepper

Preparation

1. Preheat oven to 425°F (220°C).
2. Cut zucchini into fries and set aside.
3. In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
4. Whisk eggs in a shallow bowl or dish.
5. Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
6. Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
7. Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
8. Enjoy!