These cacao-filled muffins contain an extra serving of nutrient-dense veggies.
These cacao-filled muffins contain an extra serving of nutrient-dense veggies.
Protein, fiber and a wealth of plants – these attributes make this bowl a powerhouse meal.
Make your morning meal even more nutritious with a fresh, savory spin that subs in veggies for classic toast.
Put down your smartphone and skip the takeout tonight. If you make a batch of these spicy veggie-based noodles, you’ll get everything you’re craving (and it’ll be extra healthy).
Transform your holiday dinner leftovers into a savory breakfast with turkey, cranberries and pecans combined into one delicious muffin.
You’ll never have to say “eat your vegetables” when you make these fritters.
Reminiscent of a cheesy artichoke dip, this snack uses the creamy mixture to top zucchini rounds for a lighter bite.
This vegetable-packed bowl is drizzled with a homemade sauce that uses pantry staples like vinegar, honey and sriracha.
A rich and spicy almond butter sauce drapes over chunks of chicken and veggies in this easy stir-fry.
Corn and zucchini are sweet partners in golden fritters with a salty edge from tangy feta cheese. They’re great for nibbling with cocktails or for kicking off a family-style brunch. Remember that the more liquid you squeeze out of the grated zucchini, the crispier the fritters will be, so don’t skip that step.
Roasting tomatillos softens their sourness while adding a little sweetness, making them the ideal topping for chicken and zucchini. If you can't find poblano pepper, a red or green bell pepper can substitute.
Made from butternut squash and zucchini, these fritters make a great side, small bite or even stand-in for toast in eggs Benny.
It’s here – a family-friendly casserole that’s Whole30 compliant! Everyone will dig into this bubbly mix of zucchini and chicken with savory Southwest flavors, while leftovers make fantastic lunches throughout the week.
This nutritious and delicious cauliflower pizza is packed with flavor. Topped with colorful veggies, this is a dish that everyone will enjoy. Make it ahead and reheat throughout the week for an easy lunch or dinner.
Heirloom cherry tomatoes come in so many pretty colors and shapes, like red grape, yellow pear and stripy round varieties. Choose whichever ones you like, because they’re all delicious with this tender tuna.
A trick to keeping chicken breast juicy and flavorful? Brine it in salt water as we do in this easy recipe. This makes for a complete meal, thanks to a vibrant side of tomatoes and artichokes. For extra dietary fiber, serve with a side of arugula drizzled with extra-virgin olive oil.
Turn a rainbow of roasted vegetables into a stunning snack-ready platter that'll feed a crowd.
Chicken noodle soup is the ultimate comfort food. This makeover uses zucchini noodles (aka zoodles) instead of wheat noodles and a variety of herbs to amp up the flavor. Make sure to look for a broth that’s made with Whole30-compliant ingredients.
Looking for a gluten-free dinner that satisfies your Italian food craving? This zucchini lasagna is so perfect that you won't even miss the noodles.
A pesto marinade punches up the flavor of this grilled chicken while stone fruits add some sweetness.
Start your day with this veggie-packed cauliflower hash. It's so filling you won't even miss the carbs you'd find in a traditional hash.
Ricotta cheese is blended with an all-natural purchased pesto for a punch of flavor with minimal effort. Layers of fresh zucchini, tomato and mushroom add a Mediterranean flair.
These meaty mushrooms are filled with a quick DIY pesto, garden veggies and goat cheese for a healthy meal with a Mediterranean vibe.
This vibrant salad uses zucchini thinly shaved into ribbons using a vegetable peeler, but if you have a spiral slicer, you can use that instead. Chipotle chile peppers add a smoky heat to the yogurt-based dressing, and crunchy pumpkin seeds and creamy feta top it off for a medley of flavors and textures.
This loaded Tex-Mex style bowl gets serious mileage out of your Sunday prep using the quinoa, Cashew Cream, grilled veg and even the cooked shrimp. All you have to do on the day of is assemble with some additional spices and fresh vegetables.
Cashew Cream and grilled garlic combine with a few pantry staples to make a velvety curry sauce to drizzle over this meatless bowl. You can serve this bowl as is, or you can stuff the elements into a pita pocket and pack it to go.
Butternut squash is spiralized into "noodles" for a healthy pasta alternative, with tomatoes, basil and mascarpone cheese.
Mixed grilled veggies take on a smoky, earthiness when cooked over an open flame. Make these ahead of time and eat them all week.
These oven-baked, flavor-packed chicken meatballs are the perfect pairing with zoodles and our homemade pesto.
Robyn Youkilis didn’t set out to remake her mom’s classic honey cake. She shares how she stumbled upon the recipe by happy accident.
This healthy riff on the traditional Italian pasta con le sarde (pasta with sardines) gives you those brain-boosting omega-3's atop zucchini noodles instead of carbohydrate-rich spaghetti. In one study published in the Journal of Alzheimer’s Disease, people who ate a higher percentage of their calories from carbs had an increased risk of cognitive impairment or dementia. If you still prefer a classic flavor, swap whole-wheat pasta for half of the zucchini noodles. Grana Padano is a hard Italian cheese with buttery, nutty notes, but you can substitute Parmigiano-Reggiano, Pecorino Romano or any hard, sharp cheese.
Fragrant and flavorful, these vegetable-packed muffins are a wonderful treat any time of day.
This vegan lasagna may taste decadent, but it’s actually a lightened-up version of traditional cream-heavy varieties. Relying on heart-healthy beans and nuts and loaded with mineral-rich greens, this one-pan wonder is exceptionally satisfying.
Cutting chicken breasts into thin cutlets helps them cook quickly on the grill – if you can find pre-sliced cutlets, use them instead and save yourself the prep work. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.
This genius jar of healthy, quick-cooking ingredients is the answer to your desk-lunch woes. If you’re using precooked shrimp, add it to the jars while still frozen – it’ll thaw in the fridge overnight and be ready to eat by lunchtime. If you're using fresh shrimp, simply cook and add to the jars as directed.
This hearty dinner-in-a-bowl is packed with healthful grains, flavorful veggies and perfectly grilled fish. It gets a kick from a fresh sauce made with yogurt, roasted red peppers, and harissa – a spicy North African chile paste. If you can’t find the paste, you can easily substitute with a hot sauce, such as sriracha. It won’t have the same blend of spices, but it will be just as tasty.
The secret to making these oval-shaped patties ultra moist? Grated zucchini, which not only adds moisture, but also a serving of vegetables.
Zucchini noodles stand in for wheat noodles in this gluten and grain-free take on a pasta salad that’s packed to the brim with chickpeas, olives and feta.
This salad has a nice bit of heat to it thanks to the fresh chile. Fiery, sweat-inducing capsaicin is found mostly in the white pith (and the seeds that come into contact with the pith), so devein and seed the chile if you want to cut back on spiciness. For added flavor, you can add chopped fresh mint, cilantro or Thai basil to the salad.
Thai Curry in 25 minutes? It's possible. Plus, it's 100% dairy- and wheat-free.
The red enchilada sauce takes just minutes to make and adds a serious kick to this veggie lasagna.
Our fresh take on pesto uses roasted zucchini and toasted sunflower seeds for maximum flavor.
Coconut milk adds richness to this aromatic curry, chock-full of anti-inflammatory ingredients like turmeric and ginger. To switch things up, you can swap out the brown rice for an ancient grain such as quinoa or millet.
A quick and easy dish that will leave your pasta cravings satisfied! Sprinkle with mint and pine nuts for added touch of flavor.
This hearty bean soup is brimming with veggies like celery, onion, carrot and zucchini.
Wakame seaweed’s emerald green color and tender texture make it an unexpectedly stellar stand-in for basil in this nutrient-dense twist on pesto pasta.
Zucchini is packed with moisture, so be sure to squeeze the flesh dry to remove the excess water. It takes only a minute and will ensure you get perfectly crispy fritters. Don’t worry about peeling the zucchini before you grate it – the peel is loaded with fiber and antioxidants and adds a nice texture to the fritters. Serve with a dollop of tangy sour cream with chives for an ultra-satisfying weeknight meal.
This easy take on the classic French vegetable stew is one of our favorite ways to enjoy a bundle of freshly picked veggies at once. A simple herb sauce is a perfect finishing touch – bonus points if the basil comes from your garden, too!
This twist on the classic tastes like a BLT but features the satisfying crunch and nutrition of a salad. Greek yogurt makes for a lighter and protein-packed take on Ranch dressing.
This low-calorie summer salad combines cantaloupe, zucchini and ham to create the perfect sweet and salty combination. And it only takes 20 minutes to make.
Don’t be fooled by the simple ingredients list in this salad – it has big flavor from crunchy pine nuts and fragrant fresh basil. A mandoline helps slice the zucchini as thin as possible, but you can also use a knife if you prefer. For added color, try adding cherry tomatoes if you have some on hand.
Try these inventive lunch recipes from Kathryn Budig's book, “Aim True.” They're all low-calorie, gluten-free and loaded with powerful health benefits.
This zucchini noodle pasta dish isn't only gluten-free, it's loaded with powerful vitamins and phytonutrients. Zucchini is a prime source of vitamin C that promotes cardiovascular health; it also contains lutein, a phytonutrient that's good for vision.
These easy-to-make, lower-carb noodles are a great match for our homemade tomato sauce.
This rich, velvety pasta dish surprisingly has no dairy or pasta in it at all! Zucchini noodles sub in for pasta, while coconut cream replaces the need for heavy cream.
Mushrooms are a prime source of iron and vitamin D, and this stew recipe is made with seven different varieties. Season with sea salt and black pepper for an extra burst of flavor.
These five lunch recipes from Curtis Stone are inspired by Middle Eastern, Tuscan, Greek and Mexican fare. Use organic, local ingredients for the best flavor.
Zucchini and squash make this salad from Curtis Stone a prime source of manganese, dietary fiber and Vitamins A and C. Eat it before an afternoon workout for an extra boost of energy and strength.
Bring spring to your dinner table with this garden-fresh spaghetti packed with seasonal herbs, asparagus and zucchini. If you have a shredder attachment for your food processor, save time and use it to shred the zucchini. Save the prettiest basil leaves from the bunch to sprinkle over each dish before serving.
Pretty packages filled with seasoned chicken and ricotta are smothered in a vegetable-filled tomato sauce. It takes a little bit of work to cut the zucchini with a mandoline and wrap the parcels, but it’s absolutely worth it. Garnish with shaved Parmesan if you have some on hand, or simply eat as is.
A classic finger food (minus the deep fryer!), these chicken fingers are infused with dill and dunked in a tomato sauce filled with zucchini, mushrooms and carrots.
Grated zucchini adds extra juiciness and a slight sweetness to these crowd-pleasing sliders.
The rich, deep flavor of braised beef is a perfect match for the subtle, sweet smokiness of ancho chiles. These melt- in-your-mouth tacos serve a crowd and can be made ahead – they’re tailor-made for a taco party!
Just 15 minutes of hands-on time is all it takes to prep this subtly spicy and exotic south-of-the-border soup.
Impress your family and friends with this colorful, veggie-packed dish – they’ll never know it took only 20 minutes of work!
Add more veggies to your life! Transform a simple zucchini, carrot, beet, radish, cucumber or sweet potato into a generous bowl of spaghetti in a flash.
Here, mussels are roasted on top of a hearty, fresh tomato sauce brimming with vegetables. Serve whole-grain bread on the side – you’ll want to sop up every drop.
This simple roasted lemon chicken dinner leaves you with plenty of delicious leftovers!
With sweet, salty and spicy notes, our healthier version of this classic dish has all the punch without excess salt and sugar. Once you start stir-frying, everything cooks quickly, so measure and chop all the ingredients before you heat the oil. To increase the heat, add up to 1 tbsp red chile paste.
Sometimes called summer squash, zucchini is known for its mellow flavor when eaten raw, the natural sweetness is easily coaxed out by roasting or grilling.
These savory-sweet pancakes are perfect for any meal. Meaty turkey bacon adds a punch of smoky flavor and protein. Serve with maple syrup on the side.
Zucchini is the secret to these extra-moist, Mediterranean-inspired burgers. Serve with lemon wedges alongside.
If you’ve never made a beer can chicken, don’t be daunted – it’s an easy, tasty and fun way to roast a chicken. We’ve added a maple-chile rub, plus a pile of summery grilled zucchini. Use any leftovers to make chicken and zucchini soft tacos.
Cabbage, mango, carrots and bell pepper are tossed with protein-rich chicken and drizzled with a fiery mint and lime dressing.
A rich, velvety alfredo sauce is the star of these veggie-packed stuffed mushrooms.
Wild salmon is abundant in omega-3 fatty acids, which help ward off inflammation. The fresh peaches in this dish are a good source of vision-supportive vitamin A as well as fiber, which aids in digestion.
These high-fiber, low-calorie muffins from our March 2015 meal plan make a perfect breakfast treat.
Spirals of zucchini and carrot are a lighter and lower-carb alternative to grain-based noodles. Here, they are tossed with a spicy mango and avocado dressing and topped with chicken and crunchy cashews.
Homemade zucchini noodles and succulent lobster are tossed with a medley of fresh herbs, lemon and garlic for a crisp and vibrant meal.
These zucchini boats make a quick and healthy lunch or dinner.