Zuchinni Recipes

Preheat oven to 375'

This is a hardy soup which is made from the fresh vegetables of summer. Serving Size is 1 cup. Low calorie

Moist and delicious way to eat your veggies!

Easy and Good

Easy, yummy and low fat too! Large batch so you can freeze them for next time!

Savory vegie side dish

This dish is full of veggies and very filling

Hearty and delish, and wonderful with a green salad.

We've bumped up the nutrition--and kept all the flavor--of this traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil.

Single batch to make 40 cookies - for nutritional count purposes

A kickin' vegetarian pizza! It's extra good because it's made on a whole-wheat crust!

Tired of the same old red sauce from a jar? Try this instead.

Make this chicken the next you have company for dinner, and they'll swear you hired caterers. It tastes like it came from a restaurant, but for much less money and effort.

Chef Meg shares a secret for getting the perfect grilled sandwich!

Sandwiches so good, you'll think someone brought home takeout from your neighborhood deli!

Chef Meg's Beef Roast becomes a full dinner, complete with two servings of vegetables.

This Mexican pizza is a tasty alternative to traditional pizza. Add grilled chicken or cooked shrimp to change this up!

Top this soup with toasted tortilla strips and serve with lime wedges and avocado slices.

I love faux frying foods using panko. This crunchy, spicy chicken would be great on a taco salad.

This fun spin on a classic supper is easy to make and kid-friendly.

Creamy goat cheese and roasted beets make for a beautiful side salad.

Not only is this dish pretty on the plate, it's quick and easy to make.

Only three ingredients! (Note that Worcestershire sauce contains anchovies and is not vegetarian, but vegetarian substitutes are available.)