Zucchini-Avocado Sushi Rolls

This recipe makes great use of zucchini, which is often plentiful at supermarkets and farm stands in late summer. Plus, these yummy rolls highlight crisp carrots and creamy avocado slices.

Zucchini Avocado Sushi

This recipe makes great use of zucchini, which is often plentiful at supermarkets and farm stands in late summer. Plus, these yummy rolls highlight crisp carrots and creamy avocado slices.

  • Servings: 3-4
  • Difficulty: Easy
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Ingredients


Dipping Sauce
3 Tablespoons Maple Syrup
3 Tablespoons Gluten-Free Tamari
1 Scallion, White And Green Parts, Thinly Sliced
Rolls
2 Medium Zucchini
2 Medium Carrots, Peeled And Cut Into Very Thin Sticks
1 Large Avocado, Peeled, Pitted And Thinly Sliced

Directions


  1. To make the dipping sauce, put the maple syrup and tamari in a small bowl and briskly whisk until combined. Pour the sauce into 3 or 4 tiny bowls and top with several scallion slices.
  2. To make the rolls, put each zucchini on a cutting board. Using a wide vegetable peeler or mandolin, carefully cut the zucchini into very thin, long slices (strips), making about 6 slices or so from each zucchini (about 12 slices in all). Cut the remaining zucchini into very thin sticks, about the same size as the carrot sticks.
  3. Lay one zucchini slice on the cutting board and arrange several carrot sticks, zucchini sticks and a few slices of avocado at one end of the zucchini slice. Carefully roll up the zucchini slice around the avocado, carrot and zucchini sticks. Put the roll on a plate, seam side down. Continue in this manner until you have about 12 rolls.
  4. Serve 3 to 4 rolls per person, with dipping sauce on the side.
  5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Tofu-Teriyaki Kebabs

I love the combination of colorful veggies slathered in a sweet homemade teriyaki sauce. The presentation of these enticing kebabs is supremely delightful, sure to please both omnivores and vegans alike.

Tofu-Teriyaki Kebabs

I love the combination of colorful veggies slathered in a sweet homemade teriyaki sauce. The presentation of these enticing Tofu-Teriyaki Kebabs is supremely delightful, sure to please both omnivores and vegans alike.

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


12 To 16 Bamboo Skewers

3 Medium Sweet Red, Yellow, Or Orange Peppers, Seeded And Cut In Chunks

10 Ounces Cremini Mushrooms, Sliced In Half (If Large)

1 Large Zucchini, Sliced

2 Medium Sweet Onions, Cut In Chunks

1 3/4 Cups Grape Or Cherry Tomatoes

2 Packages (7 To 8 Ounces), Each Baked Teriyaki-Flavored Tofu, Cut In Cubes

3 Tablespoons, Plus 1 Teaspoon Extra-Virgin Olive Oil

Freshly Ground Black Pepper, To Taste

Teriyaki Sauce (See Note)
3 Tablespoons Firmly Packed Dark Brown Sugar

3 Tablespoons Tamari

2 Tablespoons Extra-Virgin Olive Oil

1 Teaspoon Garlic Powder


Directions


  1. Put the bamboo skewers in a shallow pan and top with about 1-inch of water. Allow the skewers to soak for 20 minutes.
  2. Preheat the oven to 375 degrees F. Line a very large, rimmed baking sheet with unbleached parchment paper.
  3. Put the peppers, mushrooms, zucchini, onions, and tomatoes in a large bowl. Drizzle 3 tablespoons of the olive oil over the veggies, and top with several grinds of freshly ground pepper. Toss gently until all of the veggies are evenly coated with oil.
  4. Put the tofu in a small bowl. Top with 1 teaspoon olive oil. Toss gently to coat.
  5. Evenly divide and thread the veggies and tofu onto the skewers. Put the kebabs on the lined baking sheet. Bake for 35 to 40 minutes.
  6. Meanwhile, make the teriyaki sauce. Put the brown sugar, tamari, 2 tablespoons olive oil, and garlic powder in a small bowl, and briskly whisk to combine.
  7. Remove the kebabs from the oven, and drizzle some of the sauce over each kebab, spreading it evenly over the top of the veggies and tofu (see note). Return the kebabs to the oven and bake an additional 15 to 20 minutes, or until the veggies are soft and edges of tofu are slightly browned and golden.
  8. To serve, put 2 skewers on each plate, served with rice or quinoa on the side.
  9. *Chef’s Note: I like a lot of sauce on my kebabs! If you prefer extra sauce too, simply double the sauce recipe. Proceed as directed.
  10. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Vietnamese Meatballs with Zucchini Noodles

Spruce up your zoodles with delicious Vietnamese meat balls that are packed with flavor! This low carb meal is perfect for lunch or dinner!

Spruce up your zoodles with delicious Vietnamese meat balls that are packed with flavor! This low carb meal is perfect for lunch or dinner! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Ground Pork

2 Tablespoons Minced Ginger

2 Garlic Cloves, Minced

½ Cup Minced Red Onion

½ Jalapeño Pepper, Deseeded Minced

2 Teaspoons Fish Sauce

½ Lime, Juiced, Plus More For Serving

½ Cup Panko Breadcrumbs

1 Teaspoon Salt, To Taste

2 Tablespoons Olive Oil, Divided

4 Small Or 2 Large Zucchini, Cut Into Noodles

1 Tablespoon Soy Sauce

2 Large Carrots, Grated 

1 Cup Shredded Green Cabbage

Directions

  1. In a large bowl, combine the pork, ginger, garlic, onion, jalapeño, fish sauce, lime juice, panko, and salt. Shape the mixture into 2-inch meatballs and place on a large plate or baking sheet. Refrigerate for 30 minutes. 
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the zucchini noodles and soy sauce and cook, tossing, for 2-3 minutes, or until the zucchini is crisp-tender. Transfer the zucchini to a bowl.
  3. Heat the remaining 1 tablespoon olive in the empty skillet. When hot, add the meatballs and sear, turning gently with tongs to brown all sides. After searing, cover the skillet and cook over low heat for 5 minutes to cook through. 
  4. Divide the zucchini noodles and meatballs between bowls. Top with carrots, cabbage, and lime wedges. 

Charred Zucchini and White Bean Dip

This middle eastern inspired dip is great with raw veggies or your chips of choice. A healthy snack to serve to yourself or loved ones at a party.

This middle eastern inspired dip is great with raw veggies or your chips of choice. A healthy snack to serve to yourself or loved ones at a party.

  • Servings: 5
  • Difficulty: Easy
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Ingredients

1 Can Of White Beans 

5 Zucchini 

1 Tablespoon Olive Oil 

2 Tablespoon Tahini 

1 Teaspoon Lemon Juice 

2 Garlic Cloves 

1 Tablespoon Mayo 

1 Teaspoon Salt 

Directions

 

1. Char the zucchini whole on a gas burner or in the oven at 425 for 30 min. To char it on the gas burner, you will need to rotate the zucchini every time each side blackens. Take them off the burners once each side is blackened and can easily be pierced with a fork. Take off the blackened skin, by running the zucchini underwater. 

2. Add the zucchini, tahini, lemon juice, and garlic. Pulse 10 times or until a purée starts to form in a food processor. 

3. Drizzle in the oil while the motor is running. Fold in the mayo, and salt. Transfer to a serving bowl and garnish with pomegranate seeds, parsley, more olive oil, and aleppo.

4. Optional garnishes: pomegranate seeds, parsley, olive oil, Aleppo (dried chili pepper from Syria) 

Roasted Squash and Ricotta

These flavorful packed roasted squash and ricotta toasts are perfect for entertaining guests or as a delicious lunch! These are great to prepare for a girls night and pair it with a Riesling for a fall festive gathering!

These flavorful packed roasted squash and ricotta toasts are perfect for entertaining guests or as a delicious lunch! These are great to prepare for a girls night and pair it with a Riesling for a fall festive gathering!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

½ Pound of Zucchini

½ Pound of Yellow Squash

1 Tablespoon Olive Oil Plus a tsp

1 Teaspoon Garam Masala or Curry Powder

1 Teaspoon Turmeric

½ Tablespoon Maple Syrup

1 Cup Ricotta

1 Teaspoon Lemon Zest

1 Teaspoon Honey for Drizzling

Salt and Pepper To Taste

Directions

  1. Preheat the oven to 425.
  2. Dice the zucchini and squash into a small dice and place in a sized medium mixing bowl. Add the garam masala or curry powder, a tablespoon olive oil, maple syrup and a teaspoon salt. Give everything a good mix and transfer to a baking sheet lined with aluminum foil. Put the squash and zucchini in the oven for 25 minutes. Allow to cool a bit.
  3. While the squash and zucchini are roasting in the oven, in a small mixing bowl, mix ricotta, lemon zest, salt, and a teaspoon of olive oil.
  4. When the squash and zucchini has 10 minutes left in the oven, add a ¼ of a baguette sliced in half to a sheet tray and toast it in the oven.
  5. To assemble the toasts, cut the toasted ¼ baguette 4 ways, and smear each mini toast with the ricotta mixture. Top it with a tablespoon of the roasted zucchini and squash and drizzle with honey. Finish with salt and pepper to taste.

Zucchini Soup

Have you tried turning your delicious zucchini into a yummy soup? This recipe is sure to impress! Sauteing the garlic, onion, and zucchini first, builds such wonderful flavor. It’s quick, easy and it’s a great to starter to any meal!

Have you tried turning your delicious zucchini into a yummy soup? This recipe is sure to impress! Sauteing the garlic, onion, and zucchini first, builds such wonderful flavor. It’s quick, easy and it’s a great to starter to any meal!

  • Servings: 4
  • Difficulty: easy
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Ingredients

2 Tablespoons Olive Oil

1 Yellow Onion, Sliced Thinly

2 Garlic Cloves, Minced

3 Zucchini or Summer Squash, Sliced Into ¼ inch Half Moons

1 Teaspoon Salt

½ Teaspoon Pepper

2 Cups Vegetable Stock

5 Basil Leaves

½ Lemon, Juiced

Sour Cream and/or Parmesan Cheese, For Serving

Directions

1.    In a large pot, heat the olive oil over medium heat. Add the onion, garlic and zucchini/summer squash and cook until softened and releasing liquid, 10-15 minutes. Season with salt and pepper.

2.    Add the broth and bring to a boil. Turn off the heat, add the lemon juice, and purée the soup in a blender or with an immersion blender. Adjust the seasoning to taste.

3.    Garnish with soup with sour cream and/or cheese.

Lentil-Stuffed Zucchini Boats

Forget about the stuffed peppers! These Zucchini Boats loaded with lentils, tomatoes, onion, garlic, Panko breadcrumbs and more are to die for! This summer squash dish is sure to impress! It’s a wonderful Entrée for vegans and non-vegans.

Forget about the stuffed peppers! These Zucchini Boats loaded with lentils, tomatoes, onion, garlic, Panko breadcrumbs and more are to die for! This summer squash dish is sure to impress! It’s a wonderful Entrée for vegans and non-vegans.

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Cups Vegetable Broth

¾ Cup Green Lentils Or 1 Can Lentils, Drained And Rinsed

2 Large Zucchini

1 Tablespoon Olive Oil

½ Yellow Onion, Diced

1 Garlic Clove, Minced

1 Teaspoon Italian Seasoning

Pinch Hot Pepper Flakes, To Taste

1 15-Ounce Can Tomato Sauce Or Purée

½ Teaspoon Salt, To Taste

½ Cup Panko Breadcrumbs

½ Cup Shredded Dairy-Free Parmesan Cheese, Optional

Salt And Pepper To Taste

Directions

1.     the oven to 400°F. Preheat 

2.     If you’re cooking the lentils, in a large pot, bring the vegetable broth and the lentils to a simmer. Cover and reduce the heat to low, and cook for 30-40 minutes, until the lentils are tender. Drain any excess liquid. 

3.     Cut the zucchini in half lengthwise and scoop out the seeds. Arrange on a baking sheet and sprinkle with salt and pepper. 

4.     Heat the oil in a large pot over medium heat. When hot, add the onions and garlic and cook until softened, about 7 minutes. Add the Italian seasoning and red pepper flakes.

5.     Add the tomato sauce and salt and bring to a simmer. Reduce the heat and simmer for 10 minutes, until thickened. Stir in the cooked or canned lentils and season to taste with salt and pepper. 

6.     Spoon the lentil filling into the zucchini boats and bake for 15 minutes. Sprinkle with breadcrumbs and cheese (if using) and bake for another 10 minutes, until melted. 

Zucchini Ribbon Salad with Buttermilk Dressing

This delicious, crunchy Ribbon Salad is perfect to prepare on a hot day when standing over a hot stove is the last thing you want to do. Because of the ingredients being served in their raw form, all the nutrients are kept!

This delicious, crunchy Ribbon Salad is perfect to prepare on a hot day when standing over a hot stove is the last thing you want to do. Because of the ingredients being served in their raw form, all the nutrients are kept!

  • Servings: 2 As entree
  • Difficulty: easy
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Ingredients

1 Head Endive

1 Small Zucchini, Peeled Into Ribbons

1 Small Yellow Squash, Peeled Into Ribbons

2 Large Carrots, Peeled Into Ribbons

1 Cup Cherry Tomatoes

1 Ear of Corn, Kernels Removed From the Cob

1 Garlic Clove, Minced

1 Peach, Sliced

½ Lemon, Juiced

¼ Cup Full-Fat Buttermilk

⅛ Teaspoon Freshly Ground Black Pepper

¼ Teaspoon Salt

Fresh Basil, for Garnish

Directions

  1. In a large bowl, toss together the endive leaves, zucchini, squash and carrot ribbons, cherry tomatoes, corn kernels, and peach slices.
  2. In a small bowl, whisk together the garlic, lemon juice, buttermilk, pepper, and salt. Drizzle over the salad and garnish with fresh basil.
  3. Note: For best results use a “Y” peeler for the squash, zucchini and carrots.

Roasted Vegetable Flatbreads

You can never go wrong with a Vegetable Pizza! The roasted vegetables offer a delectable taste atop of the zesty, creamy ricotta cheese. Don’t forget the infamous balsamic glaze to tie all the flavors together for an even more mouthwatering Pizza.

You can never go wrong with a Vegetable Pizza! The roasted vegetables offer a delectable taste atop of the zesty, creamy ricotta cheese. Don’t forget the infamous balsamic glaze to tie all the flavors together for an even more mouthwatering Pizza.

  • Servings: 4 flatbreads
  • Difficulty: easy
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Ingredients

1 Zucchini, Sliced Into ¼-Inch Rounds

1 Yellow Squash, Sliced Into ¼-Inch Rounds

2 Carrots, Cut Into 1-Inch Pieces

1 Red Bell Pepper, Sliced Into ½-Inch Pieces

1 Orange Bell Pepper, Sliced Into ½-Inch Pieces

1 Tablespoon Olive Oil

2 Cups Ricotta

Zest of 1 Lemon

Salt and Pepper to Taste

4 Naan or Flatbreads

2 Cups Baby Arugula

Balsamic Glaze, Optional

Directions

  1. Preheat the oven to 400°F.
  2. On a baking sheet, toss the zucchini, squash, carrots, bell peppers, olive oil, a large pinch of salt, and pepper. Roast until beginning to brown on top, 15-17 minutes.
  3. In a medium bowl, combine the ricotta, lemon zest, ¼ teaspoon salt, and ¼ teaspoon black pepper.
  4. Place the flatbreads directly on an oven rack to warm through, 2-3 minutes.
  5. Spread each flatbread with ricotta and top with roasted veggies, arugula, and balsamic glaze.

Grilled Rainbow Vegetable Skewers

These Vegetable Skewers may be fresh off the grill but they sure are refreshing! Cooking the skewers on the grill brings out a natural, delicious candied flavor in the vegetables, making this your new favorite side dish!

These Vegetable Skewers may be fresh off the grill but they sure are refreshing! Cooking the skewers on the grill brings out a natural, delicious candied flavor in the vegetables, making this your new favorite side dish!

  • Servings: 4
  • Difficulty: easy
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Ingredients

2 Small Zucchini, Cut into 1-inch Rounds

2 Small Summer Squash, Cut into 1-inch Rounds

2 Bell Peppers, Quartered

2 Tablespoons Olive Oil

½ Teaspoon Salt

1 Garlic Clove, Minced

¼ Teaspoon Red Pepper Flakes, to Taste

Directions

  1. If using wooden skewers, soak five in water for 30 minutes. Preheat the grill to medium-high heat.
  2. Skewer the zucchini, summer squash and peppers.
  3. In a small bowl, whisk together the olive oil, salt, garlic and red pepper flakes. Brush on the skewers.
  4. Grill for 8-10 minutes, turning regularly, until charred slightly and softened all the way through.