Truvia® and unsweetened almond milk make this frappe drink low in calories. Top with fat-free whipped topping (such as Cool Whip®) if desired.
Author: Yoly
Protein pancakes to spice up the plain old protein powder and have something more satisfying than a shake. This recipe uses zucchini to keep the pancakes moist and delicious, and it's an easy way to sneak...
Author: Max Hass
This recipe looks like it has a lot of ingredients, but it is all stuff a kitchen normally has. It has a nice cinnamony flavor that I adore. You can substitute chocolate chips or nuts for the raisins.
Author: Kathleen
Chocolate chip cookies made with ground zucchini and a hint of cinnamon.
Author: IANKRIS
When your freezer is full of pumpkin puree and it's too hot outside for pie or soup, try this lighter tasting and easy pumpkin treat.
Author: JULINOE
Can't find a gluten-free pumpkin pie filling? I have it. Just pour this from the oven into your prepared, baked pie crust and refrigerate until set!
Author: cjcuppycake
A perfectly delicious way to use that zucchini from your garden!
Author: Aunt Sue's® Raw Honey
This side dish is the result of experimenting with some new things to jazz up my veggies. The blue cheese is definitely the star here.
Author: KLSobo
This recipe was made with the paleo 'diet' in mind. It's gluten-free, dairy-free, and has no added sugar. I needed an alternative to other paleo breakfasts since I also cannot have eggs. This is the result....
Author: zbritalia
I was trying to think up a creative way to use up zucchini from my mom's garden. I concocted this recipe which tastes just like regular mincemeat. I hand-chopped everything; prep time would be cut down...
Author: Barb S
Spiced rum helps to create a not-so-traditional addition to your table or a fun adult treat to hand out Halloween night. I top with crushed spiced wafers, whipped cream, and a little caramel.
Author: TINATED
'Tis the season for yummy pumpkin goodness and this hits the spot!
Author: Lori Winchester
I have no idea who Aunt Fanny is, but this recipe was passed down by my grandmother. This squash casserole has always been a family favorite, and it's not too heavy.
Author: KC1126
This is a recipe I entered in the Great Pumpkin Bake-Off in Newcastle, OK at T.G. Farms on October 30, 2010. I won first prize in the Breads, Cookies, and Cakes category and the Grand Prize overall. I've...
Author: lizzy3366
Zucchini, tomatoes, and beans make a tasty topper for rice or egg noodles!
Author: Joe Belmont
Vegetarian adaptation after eating some delicious crab cake sliders at the Pier. Top sliders with thinly sliced lettuce, tomatoes, and avocado. I usually do 2 sliders per person with a side of coleslaw...
Author: pekoeworks
Author: Michael Paley
A delicious treat you can add as a side or eat by itself. The sweet and savory taste will take you to a world of wonder. Fill with your choice of vegetable and enjoy!
Author: Kitten "The Kawaii Skittle Lov
Don't know what to do with all those extra veggies popping up in your garden? Here's a delicious and easy option. Serve this medley of veggies over rice with a side of tangy chutney if you've got it in...
Author: Nancy Sigh
Caramelized onions and poblano peppers would be delicious and will lighten up the filling.
Author: Rick Martinez
With all the zucchini I have fresh and frozen, this is my favorite way to eat it for breakfast. It's also great for the kids to eat as a snack, cold right out of the refrigerator (no need for plate or...
Author: Marci
Serving this dish with fresh grilled fish is a perfect combination. Zucchini can be grilled, fried, sauteed, or eaten raw in a salad. I grew up eating zucchini and eggs for breakfast, and now I just love...
Author: Cindy Anschutz Barbieri
This recipe is proof that zucchini is a surprisingly delicious ingredient in cheese quesadillas.
Bacon and onions are sauteed with crookneck, Gold Rush, and Italian squash to lend wonderful flavor to an overall wholesome side dish that will have even the little ones begging for more!
Author: White Raven
A recipe from my mother-in-law that includes both fruit and vegetables in a yummy fall dessert.
Author: LMLSCA
As the weather changes, I want a light meal, but I also want to feel like I ate something.
Author: CoyoteChile
Maple syrup is a uniquely North American sweetener. Here it adds just the right subtle flavor to a colorful puree of butternut squash. An equal amount of acorn squash can be beautifully substituted for...
Author: Barrett
We're combining America's favorite cheese-based dessert with America's favorite gourd! (Sorry, cucumbers!) There's a lot of ingredients, but the good news is it's super-easy to do. Serve with a dollop...
Author: Chef John
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Author: Christina Chaey
This cake is so easy to make and tastes wonderful. Great take-along to any dinner invitation. Hosts will think you spent the day in the kitchen. To serve, drizzle with butterscotch sauce and sprinkle with...
Author: Kellie
Acorn squash filled with a sausage, onion, and celery mixture and topped with Cheddar-Jack cheese.
Author: Andy302
This delicious cheesecake tastes very close to pumpkin pie with a whipped topping; my family absolutely loves this around the holidays!
Author: Mithrauko
This is one of our favorite dishes during Lent. This recipe can be made ahead and then kept warm in the oven for 20 minutes. Being Irish and German, I make potato pancakes both ways. Serve with sour cream,...
Author: TKCaterer
This is one of the best cookies I have ever had...the texture is divine and not a bit cakey!
Author: TessaDomesticDiva
You don't have to be a fan of squash to love this recipe!
Author: KINGSLADY
This is a delicious vegetarian cranberry bean burger. It is easy to make with traditional ingredients.
Author: heatherteeter
This is also a great way to use leftover squash. Season with salt and pepper at the table if necessary. Serve with sour cream if desired.
Author: Shahana
I love pumpkin pie so much that I've requested it as my birthday "cake" every year since I was about thirteen. I happen to have been born in October, so that helps my choice make some sense. I am also...
Author: Dawn Casale