Zucchini Fritters

Zucchini Fritters

This is such a great fritter recipe because it’s a rare fritter recipe find that doesn’t include bread crumbs of some sort. No  breadcrumbs here, so that makes these fritters gluten free, low carb, and 100% nutritious! They are also INCREDIBLY delicious, and so easy to make! This may just be your favorite way to use your summer zucchini!

Print Recipe
Zucchini Fritters
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Fritters
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Fritters
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Wash and dry zucchini. Grate zucchini using the large holes of a cheese grater and place in a large bowl. Squeeze dry with paper towel to remove excess moisture.
  2. Add the rest of the ingredients to the bowl with the zucchini, and stir until well combined.
  3. Heat a large, non-stick skillet over medium heat and spray with non-stick cooking spray.
  4. Drop about 1/4 cup batter into the skillet, and use a small spoon to form each fritter in the pan.
  5. Cook about 2 minutes on each side, or until golden brown.
  6. Set fritters aside and keep warm while cooking the rest. Repeat with remaining batter to make the rest of the fritters.
  7. Enjoy warm with low fat Greek yogurt or sour cream if desired!
Recipe Notes

Oat flour is really simple to make at home! Just put some old fashioned oats in a blender or food processor, and blend until oats reach a flour consistency!

Chicken Zucchini Poppers

Chicken Zucchini Poppers

You will LOVE this recipe! It’s easy to prepare. Quick to get on the table and may be served for lunch or dinner! These Zucchini Poppers are also a great way to get picky eaters to eat more veggies. 

Print Recipe
Chicken Zucchini Poppers
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Start by grating zucchini, (leave peel on) then squeeze out any excess water using a paper towel or kitchen towel.
  2. Toss grated zucchini and all other ingredients together in a medium bowl, mixing until combined.
  3. To bake in the oven: Preheat oven to 400 degrees. Line a baking sheet pan with foil, and spray with cooking spray. Use a small ice cream scoop or a heaping tablespoon to scoop mixture into balls. Bake for 22-27 minutes, or until centers are cooked through. Remove pan from the oven, lightly spray with cooking spray, and place pan under the oven broiler for an additional 3-5 minutes or until balls are browned on top.
  4. To cook on the stovetop: Spray a medium pan with nonstick cooking spray, and heat over medium heat. Use a small ice cream scoop or a heaping tablespoon to scoop mixture into balls. Place balls in pan, cooking for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes on the other side, or until golden brown and the centers are cooked through.
  5. Serve with guacamole, ketchup, or your favorite dipping sauce if desired.
Recipe Notes

 

Lemon Parmesan Chicken & Zucchini Skillet Dinner

Lemon Parmesan Chicken & Zucchini Skillet Dinner

I LOVE one-pan meals! This one is loaded with fresh ingredients and flavor!! All you need is about 20 minutes and one skillet, so quick and easy!  AND, clean up is a breeze!! Bonus: It’s low-fat, low-carb, AND high in protein!!

Print Recipe
Lemon Parmesan Chicken & Zucchini Skillet Dinner
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a small bowl, prepare seasoning mixture and set aside.
  2. Heat a large skillet over medium-high heat and spray with cooking spray. Add chicken and cook 2-3 minutes, or until lightly golden brown on one side. (You will know it is time to flip when the sides/edges facing the pan start to turn white.) Flip and cook on opposite side until chicken is golden brown.
  3. Add half of the seasoning mixture and one tablespoon of lemon juice to the skillet of chicken. Toss the chicken in the mixture, and continue to cook until chicken is cooked through, approximately an additional 1-2 minutes. (Center of larger pieces should register 165 degrees). Transfer to a plate.
  4. Add the zucchini and squash to the same skillet and cook over medium-high heat. Season with the rest of the seasoning mixture, two tablespoons of water, and two tablespoons of lemon juice.
  5. Cook, tossing occasionally until just tender, about 4 minutes. (Note: If pan doesn’t seem big enough to cook the zucchini easily, you could always cook 1/2 at a time. Also, if you desire your zucchini to be more tender and you find it is burning, add 2-4 more tablespoons of water.)
  6. Return chicken to pan with zucchini and squash. Garnish with one tablespoon of lemon zest and parmesan cheese and toss together. Sprinkle with additional parmesan and parsley if desired.
Recipe Notes

 

Zucchini Crisps

Zucchini Crisps

These zucchini crisps make a great low-carb snack or even a side-dish. Use a low-carb/sugar-free ranch dressing for a dipping sauce and you’ve got a great way to sneak in some extra veggies, without loading up on extra carbs or calories!

Print Recipe
Zucchini Crisps
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 400 degrees.
  2. Wash and thinly slice zucchini.
  3. Brush both sides of zucchini with olive oil. Sprinkle zucchini with salt, pepper, and parmesan cheese.
  4. Place on oiled baking sheet and bake for 10-15 minutes or until crispy. Then cool on cooling rack.
Recipe Notes

 

Quick Cheesy Zoodles

Quick Cheesy Zoodles

These quick and easy zoodles make a great lunch, snack, or side dish! If you haven’t had zoodles, they are noodles made with zucchini, and this is a delish way to prepare them! If you don’t have a way to spiralize your zucchini, you can now purchase pre-zoodled veggies in the produce section of your grocery store. YAY! (That’s what I do:)

You can also add chicken to this recipe if you would like to make it a complete meal!

Print Recipe
Quick Cheesy Zoodles
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or foil sprayed with cooking spray, and set aside.
  2. Spiralize the zucchini and place on the baking pan. Squeeze lemon juice over zucchini, followed by seasonings. Toss zucchini in lemon juice and seasoning until evenly coated.
  3. Top with cherry tomatoes and parmesan. Bake for 5-10 minutes, or until cheese has melted and zucchini and tomatoes are warmed through.
Recipe Notes

This recipe can also be made in a pan on your stove top, just cook over medium high heat for about 15 minutes.

NOTE: Although this recipe WILL have some sugar in it due to the lemon and tomato, it is still deemed "sugar-free" due to the fact that the sugar comes from natural sources.

Oatless Oatmeal

Oatless Oatmeal

I’m always on the lookout for breakfast recipes that don’t involve eggs. So, here’s one for you! Can’t wait until you try it! You won’t believe what the secret ingredient is!!!

Print Recipe
Oatless Oatmeal
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
Serving
Ingredients
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
Serving
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Combine mashed banana and zucchini in a small bowl. Set aside.
  2. Combine egg whites and almond milk in a small saucepan and stir with a spatula over medium heat. Add flax seed and continue stirring until mixture begins to slightly thicken. Make sure to use the spatula to continually scrape the sides of the saucepan so mixture doesn’t adhere to the pan.
  3. Add banana-zucchini mixture and stir constantly as oatless oatmeal begins to thicken. (Do not walk away!) Add cinnamon, reduce heat and continue to stir until oatless oatmeal reaches desired level of thickness.
  4. Top with desired toppings (berries, nuts, nut butter, unsweetened coconut) and enjoy!
Meatloaf Muffins

Meatloaf Muffins

I love the convenience of any kind of “muffin recipe!” You can freeze leftovers and then just grab either a single serving or pop several out of the freezer for a family-size serving.

These can be used for snacks, lunch, or dinner. Pair them with just about any side dish and you’ve got a meal in just minutes!

They are so easy to prepare, low-fat, low-carb, and high-protein! So, you know what that means…they are considered an “EDGE MEAL!”

Print Recipe
Meatloaf Muffins
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 350 degrees. Lightly oil a 12-cup, regular size or 6-cup, jumbo muffin tin; set aside.
  2. Heat a skillet to medium-high heat and add about one tablespoon of olive oil. Sauté finely chopped onion, peppers, carrot, zucchini and garlic until soft (about 3-4 minutes). If you use a high-powered blender to chop, there is no need for this step. Your veggies will be finely chopped enough to cook and soften in the oven.
  3. Place ground turkey and beef in large mixing bowl and add the veggies and allow to cool a minute (if you had to sauté them. Then add all of the remaining ingredients, except for the tomato paste or sugar-free ketchup.
  4. Using your hands, combine the ingredients together until well incorporated.
  5. Evenly divide the meatloaf among the 12 or 6 cup muffin cups in the prepared tin.
  6. Bake approximately 30 minutes. Remove from oven and top with the tomato paste or sugar-free ketchup.
  7. Return mini-meatloaves to the oven and continue baking for another 15 minutes, until cooked through.
Recipe Notes

Time-Saving Tip: Make a double or triple batch and freeze them for quick and easy dinners. Just thaw in fridge overnight and reheat in oven or simply pop frozen muffins in the microwave to heat and eat!

 

Beef Curry

Beef Curry

This is a quick dish to pull together and is full of veggies!

Print Recipe
Beef Curry
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Heat 1 tablespoon of ghee or coconut oil in large stock pot. Brown stew meat (or meat of choice) on medium high heat for a few minutes and then remove from the pot. Set aside in a bowl.
  2. Sauté onion in the same pot the meat was in until it softens. Add your meat back to the pot. Add sweet potato, carrot and sea salt and sauté a few minutes. Pour in the whole can of coconut milk and 1 tablespoon of curry powder and stir until combined. Simmer on low heat with a lid for 10 minutes.
  3. Stir again, then add the broccoli and zucchini and simmer with a lid another 10 minutes. That’s it! Your curry is ready when all the veggies are soft and your kitchen smells amazing.
  4. Serve in small bowls with fresh cilantro and enjoy!
Recipe Notes

Note: This dish is even faster if you use chicken or shrimp instead of beef. The veggies in this dish will cook down, providing enough water so that you do not need to add extra liquid beyond a can of coconut milk. If your curry is too thick for your liking, you may add some water or broth to thin it up a bit.

Slow Cooker Balsamic Chicken

Slow Cooker Balsamic Chicken

This Slow Cooker Balsamic Chicken recipe is perfect for a quick, simple, and delicious meal any time of the week! All you have to do is do a little chopping, then throw it in your slow cooker and walk away!

Print Recipe
Slow Cooker Balsamic Chicken
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 5 Minutes
Cook Time 4 Hours
Servings
Servings
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Grease the sides and bottom of the slow cooker with olive oil; sprinkle minced garlic over it.
  2. Season chicken breasts with salt and pepper.
  3. Add chicken to the slow cooker and arrange it in one single layer.
  4. Pour vinegar over chicken.
  5. Top with sliced vegetables and Italian Seasoning.
  6. Cover and cook on HIGH for 3 to 4 hours, or on LOW for 5 to 6 hours.
  7. Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.
  8. Stir the shredded chicken back into the crock pot.
  9. Taste for seasonings and adjust accordingly.
  10. Serve.
Recipe Notes

You can used Tessemae's balsamic vinegar dressing for this.

Turkey Meatloaf

Turkey Meatloaf

This is a very hearty meal and is held together by the zucchini, so grain-free!!

Print Recipe
Turkey Meatloaf
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 15 Minutes
Cook Time 60 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 60 Minutes
Servings
Servings
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Heat your oven to 400. Line a rimmed baking sheet with foil.
  2. Grate the zucchini very finely, on the smallest side of a box grater or using a micro plane. You need 2 cups total.
  3. In a mixing bowl, stir together the zucchini, eggs, and garlic, ¼ cup of the ketchup (or tomato paste), parsley, 1 teaspoon salt and ½ teaspoon pepper. Add the turkey and mix until combined.
  4. Scoop the meat mixture onto the lined baking sheet and form the meat into a large loaf (about 10 inches long and 5 inches wide).
  5. Bake, brushing twice with the remaining ½ cup of ketchup (or tomato paste), until an instant read thermometer inserted in the center reads 165, 60 to 70 minutes.
Recipe Notes

While this meatloaf cooks, some liquid and other juice will pool out around it. Don’t worry, just scrape it away, this is why we cook it on a flat sheet instead of in a loaf pan!

You can also use 1/2 ground turkey and 1/2 ground beef mixture.

Loading...