Zucchini

It’s almost back to school time and it happens to be National Zucchini Day, so I wanted to whip up a quick, easy, and healthy snack that is perfect for afterschool. These zucchini Parmesan crisps are so simple to make and totally kid-friendly.

One of my all-time favorite low carb recipes is my cauliflower breadsticks. I make them at least a couple of times a month. Although I love them, I decided to try to swap out cauliflower for zucchini because I had a bunch of zucchini on hand. Let me tell you, this zucchini pizza crust recipe turned out even better than I expected! If you want to try this delicious low carb pizza recipe for yourself, I’m going to show you how.

Have you tried making chaffles before? If you’re following a low-carb or a keto diet, these are probably a mainstay. But even if you’re not on those diets, I think this zucchini chaffles recipe is a great way to replace refined carbs and add extra veggie and protein too.

Today is National Zucchini Bread day! I’ve always loved veggie bread. Pumpkin bread (check out my pumpkin recipes) and zucchini bread are two of my favorite things to bake and enjoy because they are so simple to make and always taste delicious. My mom didn’t bake a ton when I was a kid, but she did always make the most delicious pumpkin and zucchini bread, so I suppose it has some nostalgic feelings for me. This is my first time trying a vegan zucchini bread recipe and I love how it turned out. Read on to see how I changed up this recipe.

Are you a zucchini fan? Have you ever had it in a salad? I think most people are used to eating it sauteed, in bread or muffin, or maybe deep-fried, but its really yummy in many different ways. One of my favorite ways to use zucchini is to make zucchini pizza crust. I also love these zucchini parmesan crisps and these zucchini chaffles.