Meal Plan — Week 25

Summertime! Can you feel it? The farmers market is bright and beautiful will all the summer produce my eyes can hardly take it! Here’s our family’s meal plan for the week. What are you looking forward to making?  Breakfast Smoothies of course for breakfast. This week we’re making Matcha Vanilla Smoothies, Berry Green Smoothies, Banana Date Shakes, and Berry…

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Summertime! Can you feel it? The farmers market is bright and beautiful will all the summer produce my eyes can hardly take it! Here’s our family’s meal plan for the week. What are you looking forward to making? 

Breakfast

Smoothies of course for breakfast. This week we’re making Matcha Vanilla SmoothiesBerry Green SmoothiesBanana Date Shakes, and Berry Chocolate Coconut Manna Smoothies. For weekend brunch we’re making Breakfast Rice Cakes with tons of fresh berries on top!

Snacks

Bringing back homemade Peanut Butter and Jelly Pop Tarts that everyone is obsessed with. We’re also making Protein BallsStrawberry Muffins and super simple Cucumber Stackers for snacks this week. 

Lunch

We’re having these delicious Egg Pesto Melts and Caprese Quesadillas as well as this Strawberry Spinach Salad and our go to Avocado Toast with a Crispy Fried Egg

Dinner

Sunday: We’re planning on Southern Style Pork Tenderloin and California Style Cauliflower Rice and Beans to celebrate Father’s Day and start off our week! Here are 15 Recipes Dad Will Love for Father’s Day if you’re still looking for inspiration.

Monday: Shroom Burgers for meatless Monday! Having Air Fryer French Fries on the side and big farmers market salad.

Tuesday: Chicken Paillard with Summer Salad and Air Fryer Baby Potatoes. We can’t get enough of this chicken dish!

Wednesday: Salmon in Parchment with ton of vegetables and Perfect Brown Rice on the side. This recipe couldn’t be easier to make and everyone gets to add their own vegetables. Super DIY!

Thursday: Lightened Up Spaghetti Carbonara with Crispy Broccoli. This is a major comfort food and such a simple recipe to make, especially towards the end of the week. 

Lightened Up Spaghetti Carbonara in large serving bowl.

Friday: Pizza Balls with a big Salad Platter with fresh produce from the farmers market. Then we’re making Baked Nectarines with Honey Yogurt Sauce for a yummy summertime dessert!

Saturday: Order in from a local restaurant!

What are you making this week? 

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Chocolate Zucchini Bread

Who knew that a single loaf of bread could combine the richness of chocolate, the wholesome goodness of zucchini, and have no refined sugar? Chocolate Zucchini Bread is moist, delicious, and even healthy! It’s incredibly easy to make and perfect for breakfast, a snack, or dessert. This recipe is sure to become a family favorite…

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Who knew that a single loaf of bread could combine the richness of chocolate, the wholesome goodness of zucchini, and have no refined sugar? Chocolate Zucchini Bread is moist, delicious, and even healthy! It’s incredibly easy to make and perfect for breakfast, a snack, or dessert. This recipe is sure to become a family favorite in no time.

Chocolate zucchini bread on wire rack.

Why You’ll Love This Recipe

  • It’s Super Moist and Delicious: Just like my zucchini cheddar bread and zucchini muffins recipes, this bread stays incredibly moist and tender. Even better, every bite is packed with rich, chocolatey goodness that melts in your mouth.
  • A Nutritious Twist: You’ll feel great about indulging in this chocolatey goodness. The whole wheat flour and zucchini add a nutritional boost, while the honey and banana naturally sweeten it, making this bread a treat you can enjoy any time of day.
  • Easy and Fun to Make: This recipe is straightforward and perfect for bakers of all levels. Plus, it’s a fantastic way to get the kids involved in the kitchen – older kids will love grating the zucchini and littler ones can help mix the batter.
  • Versatile and Convenient: Whether you’re having it for breakfast, a snack, or dessert, this bread fits the bill. It also freezes beautifully, so you can always have some on hand.

The Ingredients

Chocolate Zucchini Bread Ingredients.
  • Flour: A mixture of all purpose and whole wheat flour provides a light and airy texture with a little added fiber and whole wheat nutty flavor.
  • Unsweetened Cocoa Powder: Gives the zucchini bread a rich chocolate flavor without added sweetness.
  • Baking Soda and Baking Powder: These ingredients help the bread rise and achieve the perfect texture.
  • Vanilla Extract: Adds a subtle sweetness and enhances the chocolate flavor.
  • Vegetable or Canola Oil: The oil keeps the bread moist and tender.
  • Large Eggs: Help hold everything together and provides structure to the bread.
  • Banana: Adds natural sweetness and moisture, complementing the zucchini.
  • Honey: A natural sweetener that adds a rich flavor and also keeps the bread moist.
  • Grated Zucchini: The star ingredient that adds moisture and a nutritional boost without being detectable in taste. Grate your zucchini using the largest holes on a box grater.

*For a full list of ingredients and instructions, see the recipe card below*

Variations and Substitutions

  • Flour: Substitute your favorite cup-for-cup gluten-free flour for a gluten-free version. You can also combine flours by using gluten-free flour in place of the all-purpose flour and almond flour instead of whole wheat flour.
  • Eggs: If you need to substitute the eggs in this recipe, I would suggest using a banana or applesauce. You could also use a flax egg which is 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg.
  • Oil: Feel free to use melted coconut oil or olive oil instead of vegetable or canola oil.
  • Sweeteners: Use maple syrup or agave nectar in place of the honey.
  • Add-Ins: Want to double down on perfection? You can also add a big handful of chocolate chips or walnuts for a little added crunch.

How to Make Chocolate Zucchini Bread

Chocolate zucchini bread dry ingredients in a bowl.

Step 1: In a bowl, combine the all purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder and salt.

Chocolate zucchini bread wet ingredients in a bowl.

Step 2: In a separate large bowl, beat the vanilla, oil, eggs, banana and honey until combined.

Chocolate zucchini bread batter in a mixing bowl.

Step 3: Slowly combine the dry ingredients into the wet then stir in the grated zucchini.

Chocolate zucchini bread batter in a 9x5 inch loaf pan.

Step 4: Pour the batter into a greased 9×5 inch loaf pan.

Baked loaf of chocolate zucchini bread.

Step 5: Bake for 45-50 minutes or until a toothpick comes out clean.

Chocolate zucchini bread sliced on cooling rack.

Step 6: Cool in the pan for 10 minutes, then remove bread from the pan and cool completely on a wire rack. Slice and serve.

Tips and Tricks

  • Grating Zucchini: No need to peel the zucchini before grating. You also don’t need to strain the water out of the grated zucchini before adding it to the batter.
  • Don’t Overmix: Stir the batter until just combined to avoid a dense loaf.
  • Cooling: Let the bread cool completely before slicing. This helps the bread hold together better.
  • Make Muffins: This quick bread batter can easily be used to make muffins. Bake at the same temperature for 18-20 minutes.

FAQs

How do I store and freeze chocolate zucchini bread?

Store your Chocolate Zucchini Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well; wrap it tightly in foil, placed in freezer bags labeled with the date and freeze for up to 3 months.

What is the best way to shred zucchini for zucchini bread?

A box grater is the easiest way to shred zucchini. Hold the zucchini firmly and grate it on the medium or large holes of the box grater. Be careful with your fingers as you near the end of the zucchini.

Do I need to strain the water out of the shredded zucchini for zucchini bread?

No, you don’t need to strain out the water from the shredded zucchini. The moisture from the zucchini helps keep the bread moist and delicious.

Chocolate zucchini bread sliced on wire rack.

More Quick Bread Recipes

This chocolate zucchini bread will be one you make all summer long! It’s delicious yet healthy and a perfect recipe for the surplus of zucchini you might have. Let me know what you think of this recipe by leaving a rating and comment below!

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Chocolate zucchini bread sliced on wire rack.
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Chocolate Zucchini Bread

Chocolate Zucchini Bread is moist, delicious, and even healthy! It's incredibly easy to make and perfect for breakfast, a snack, or dessert.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 338kcal

Equipment

  • 9×5 inch loaf pan (or 3 mini loaf pans)

Ingredients

Instructions

  • Preheat oven to 350° F.
  • In a bowl, combine the first 6 dry ingredients.
  • In a separate large bowl, beat the vanilla, oil, eggs, banana and honey until combined.
  • Slowly combine the dry ingredients into the wet then stir in the grated zucchini.
  • Pour the batter into a 9×5 inch loaf pan.
  • Bake for 45-50 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes in the pan, then remove bread from the pan and cool completely.
  • Serve.

Notes

Storage/Freezing: Store your Chocolate Zucchini Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well; wrap it tightly in foil, placed in freezer bags labeled with the date and freeze for up to 3 months.
Grating Zucchini: No need to peel the zucchini before grating. You also don’t need to strain the water out of the grated zucchini before adding it to the batter.
Don’t Overmix: Stir the batter until just combined to avoid a dense loaf.
Cooling: Let the bread cool completely before slicing. This helps the bread hold together better.
Make Muffins: This quick bread batter can easily be used to make muffins. Bake at the same temperature for 18-20 minutes.

Nutrition

Calories: 338kcal | Carbohydrates: 47g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 358mg | Potassium: 289mg | Fiber: 4g | Sugar: 20g | Vitamin A: 140IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 2mg

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Lightened Up Spaghetti Carbonara

Love classic spaghetti carbonara but want a healthier, lighter version? You’re in for a treat! This Lightened Up Spaghetti Carbonara recipe uses lighter ingredients without sacrificing that rich, creamy texture. Plus, it’s ready in under 30 minutes, making it perfect for busy weeknights! Why You’ll Love This Recipe The Ingredients *For a full list of…

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Love classic spaghetti carbonara but want a healthier, lighter version? You’re in for a treat! This Lightened Up Spaghetti Carbonara recipe uses lighter ingredients without sacrificing that rich, creamy texture. Plus, it’s ready in under 30 minutes, making it perfect for busy weeknights!

Lightened Up Spaghetti Carbonara in large serving bowl.

Why You’ll Love This Recipe

  • Healthier Alternative: Using turkey bacon reduces fat without losing the delicious smoky flavor. Instead of substitutions, I simply use less of the indulgent ingredients (except cream, which I do skip). Combining eggs and pasta water retains the creamy texture of classic carbonara.
  • Quick and Easy: This carbonara recipe is ready in under 30 minutes making it perfect for a quick yet satisfying meal.
  • Comfort Food: Despite being lighter, this carbonara remains creamy, comforting, and absolutely delicious! Want another healthy yet comforting recipe? Try my Roast Vegetable Pasta recipe!
  • Family-Friendly: Kids and adults alike love this delicious pasta dish! It feels indulgent without the guilt and is a total crowd pleaser.

The Ingredients

Lightened Up Spaghetti Carbonara Ingredients.
  • Spaghetti: Spaghetti is the heart of the dish, providing the perfect base for picking up the creamy sauce.
  • Turkey bacon: I opt for this leaner bacon option that still provides the essential smoky taste.
  • Small onion: Sautéed diced onion adds flavor and a touch of sweetness to the dish
  • Garlic cloves, minced: No pasta is complete without garlic – the aromatic, savory note that complements the bacon and cheese.
  • Large eggs: Eggs are what creates the rich, creamy sauce that binds the dish together.
  • Grated Parmesan cheese: Grated parmesan adds a nutty, salty flavor and is the ingredient that helps thickens the sauce.

*For a full list of ingredients and instructions see the recipe card below*

Variations and Substitutions

  • Cheese Options: Try Pecorino Romano instead of Parmesan for a sharper flavor.
  • Add Veggies: Feel free to incorporate peas or sautéed spinach for added nutrients and color.
  • Gluten-Free: You can use your favorite gluten-free pasta to make this dish if you want to!

How to Make Lightened Up Spaghetti Carbonara

Cooked spaghetti noodles in strainer.

Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot. 

Chopped turkey bacon in sauté pan.

Step 2: While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally so it cooks evenly, about 5 minutes.

Sautéed onions and chopped turkey bacon in sauté pan.

Step 3: Add the onions and garlic and cook, stirring occasionally, until the onions are soft, about 3 minutes.

Whisked eggs and grated parmesan cheese in a bowl.

Step 4: Whisk together the eggs and cheese in a small bowl.

Lightened up spaghetti carbonara on serving platter.

Step 5: Add cooked pasta to the egg mixture and stir immediately (so the eggs don’t curdle). Add the sautéed bacon and onions and 1/2 cup of the reserved pasta water*. Toss to combine and serve immediately. (*see cook’s note in recipe card below). 

Tips and Tricks

  • Prevent Curdling: Make sure to add the egg and cheese mixture to the hot pasta off the heat to prevent the eggs from scrambling.
  • Reserve Pasta Water: Don’t forget to save the pasta water! It’s crucial for achieving the right sauce consistency.
  • Serve Immediately: Carbonara is best enjoyed right away while the sauce is at its creamiest. If you’re not planning to serve immediately, toss with the remaining 1/2 cup warm pasta water just before serving.

FAQs

Is it safe to eat raw eggs in spaghetti carbonara?

The heat from the pasta and bacon mixture cooks the eggs enough to be safe to eat. However, if you’re concerned, use pasteurized eggs.

Can I make this dish ahead of time?

Carbonara is best enjoyed fresh. However, if you need to make it ahead, keep the pasta and sauce separate and combine them just before serving, using some reserved pasta water to loosen the sauce.

Lightened Up Spaghetti Carbonara plated.

More Light Pasta Dishes

I know you’re going to love this healthier version of spaghetti carbonara! It’s easy to make and totally delicious without the guilt. Let me know what you think of this recipe by leaving a rating and comment below.

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Lightened Up Spaghetti Carbonara

This Lightened Up Spaghetti Carbonara recipe uses lighter ingredients without sacrificing that rich, creamy texture. Plus, it's ready in under 30 minutes, making it perfect for busy weeknights!
Course Dinner
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 510kcal

Equipment

  • heavy bottomed pot
  • large sauté pan

Ingredients

Instructions

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot. 
  • While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally so it cooks evenly, about 5 minutes.
  • Add the onions and garlic and cook, stirring occasionally, until the onions are soft, about 3 minutes.
  • Whisk together the eggs and cheese in a small bowl. Add it to the pasta and immediately (so it doesn't curdle) stir and toss together.
  • Add the bacon, onions and 1/2 cup of the reserved pasta water*. Toss to coat well and serve immediately (see Cook's Note).

Notes

Cook’s Note: The pasta will absorb some of the liquid as it sits, so if not serving right away, toss with the remaining 1/2 cup warm pasta water just before serving.
Prevent Curdling: Make sure to add the egg and cheese mixture to the hot pasta off the heat to prevent the eggs from scrambling.
Reserve Pasta Water: Don’t forget to save the pasta water! It’s crucial for achieving the right sauce consistency.

Nutrition

Calories: 510kcal | Carbohydrates: 60g | Protein: 27g | Fat: 18g | Cholesterol: 50mg | Sodium: 1080mg | Fiber: 3g | Sugar: 3g

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Meal Plan — Week 24

Another week, another meal plan! This week’s is so good! Keep scrolling for everything me and my family are making. BREAKFAST: Smoothies for the week are going to be Cotton Candy Smoothies, Chocolate Almond Butter Smoothies, Pregnancy Smoothies, and Bright Green Smoothies. And for the weekend we’re making Shakshuka! SNACKS: Nutritious and yummy is the theme for snacks this…

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Another week, another meal plan! This week’s is so good! Keep scrolling for everything me and my family are making.

BREAKFAST:

Smoothies for the week are going to be Cotton Candy SmoothiesChocolate Almond Butter SmoothiesPregnancy Smoothies, and Bright Green Smoothies. And for the weekend we’re making Shakshuka!

SNACKS:

Nutritious and yummy is the theme for snacks this week (and every week pretty much). We’re making Coconut Peanut Butter Oatmeal BallsCarrot Snack SticksGood Morning Protein Cookies and Air Fryer Crispy Chickpeas.

LUNCH: 

Uncrustables are super simple and can be cut into a lot of fun shapes! We’re also making Spinach & Roasted Red Pepper Tofu CroquettesStir Fried Ramen, and Broccoli Cheddar Patties.

DINNER:

Sunday: Starting our week off with this Air Fryer Preserved Lemon Chicken and pairing it with Sugar Snap Pea and Asparagus Saute and Brown Rice Cakes.

Monday: We can’t get enough of this White Bean, Shiitake and Vegetable Bowl recipe! It’s super filling and a great #meatlessmonday meal. We will probably also add a big farmers market salad on the side. 

Tuesday: Tender and juicy Pan Seared Beef Tenderloin with Yukon Gold Potato Fans and Grilled Lemon Asparagus. Steak is Chloe’s all time favorite food so she is PUMPED for this meal!

Wednesday: Sweet and Sour Pineapple Chicken with Un-fried Rice. Chunks of sweet, juicy pineapple, bell pepper, crisp sugar snap peas and juicy chicken all in one dish? Yes please!

Thursday: Pasta Mama with a Summer Garden Salad and Citrus Herb Vinaigrette. This recipe is super quick to make and absolutely delicious. 

Friday: Burger night! We’re making these tasty Shroom Burgers with Sweet Potato Fries. Then we’re having Baked Nectarines with Honey Yogurt Sauce for dessert!

Shroom burgers with toppings on blue plate.

Saturday: Order in from local restaurant!

Have a wonderful week everyone!

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Best Veggie Burgers

Are you on the lookout for a delicious, nutritious, and kid-friendly veggie burger recipe? Look no further! These are the Best Veggie Burgers packed with wholesome ingredients, full of flavor, and sure to be a hit with both kids and adults. If you love my black bean burgers and lentil chickpea burgers, you’ve got to…

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Are you on the lookout for a delicious, nutritious, and kid-friendly veggie burger recipe? Look no further! These are the Best Veggie Burgers packed with wholesome ingredients, full of flavor, and sure to be a hit with both kids and adults. If you love my black bean burgers and lentil chickpea burgers, you’ve got to try these next!

The best veggie burger topped with lettuce, onion and tomato on a serving plate.

Why You’ll Love This Recipe

  • Nutritious: Packed with bulgur wheat, pinto beans, and carrots, these burgers are a good source of protein, fiber, and vitamins. You can feel good about feeding these to your little ones.
  • Easy to Make: With simple ingredients and only a few steps, this recipe is perfect for busy parents that need dinner on the table ASAP.
  • Kid-Approved: These veggie burgers are mild in flavor and have a great texture that kids love.
  • Freezer-Friendly: This veggie burger recipe freezes beautifully making it a great recipe to prep ahead of time for an easy weeknight dinner. Keep a batch in the freezer ready for when you need something quick, delicious and healthy.

The Ingredients

Veggie burger ingredients.
  • Bulgur wheat: Bulgar wheat is a nutritious whole grain that provides a chewy texture and nutty flavor to the burgers, along with fiber and protein – super important for vegetarian eaters!
  • Pinto beans: Beans are a great source of plant-based protein and fiber, giving the burgers a hearty texture and taste.
  • Monterey Jack cheese: The cheese adds a creamy texture and extra flavor while helping bind the burger patties together.
  • Carrot: Grated carrots add a slight sweetness, vibrant color, and extra vitamins like beta-carotene.
  • Seasonings: This recipe calls for garlic powder, onion powder and salt to enhance the overall flavor of the burgers.

*For a full list of ingredients and instructions, see the recipe card below*

Variations and Substitutions

  • Cheese: Feel free to substitute the Monterey Jack with cheddar or mozzarella cheese. You could also sub a dairy-free cheese to make these burgers vegan.
  • Beans: Swap pinto beans for black beans if that’s what you have on hand.
  • Spices: You can customize the flavor by adding different seasonings like cumin, smoked paprika, or even chili powder if your kids can handle a little heat.
  • Gluten-Free: Use quinoa or brown rice instead of bulgur wheat for a gluten-free option.

How to Make the Best Veggie Burgers

Cooked bulgar wheat in a pot.

Step 1: Place the bulgar wheat and water in a pot. Bring to a boil, cover then reduce to a simmer for 13 minutes. After the bulgur has cooked, place in a bowl and let cool.

Pulsed pinto beans in food processor.

Step 2: Place the pinto beans in a food processor and pulse until finely chopped.

Veggie burger mixture in food processor.

Step 3: Add the cooked bulgur wheat, cheese, carrot, salt, garlic and onion powder to the beans in the food processor and pulse to combine.

Four veggie burger patties on plate before being cooked.

Step 4: Form mixture into 4 evenly sized patties.

Four veggie burgers in saute pan.

Step 5: Heat oil in a large sauté pan over medium heat and cook the burgers for 3-4 minutes on each side.

Veggie burger on bun topped with lettuce, tomato, onion and avocado.

Step 6: Place patties on buns, add desired toppings and serve.

Tips & Tricks

  • Don’t Over-blend: When you food process the beans and other ingredients, try not to over-blend. The mixture should be combined but still have some texture to it.
  • Chill the Patties: For firmer patties, chill them in the refrigerator for about 30 minutes before cooking.
  • Oil the Pan: Make sure the oil is hot before adding the patties to prevent sticking and to get that nice crispy exterior.

Serving Suggestions Veggie Burgers

Veggie burgers pair well with tons of sides. Make the perfect meal for the whole family and serve your veggie burgers with any of these delicious, easy side dishes

FAQs

Can I make veggie burgers ahead of time?

Yes! You can prep veggie burger patties ahead of time and keep them in the fridge for up to 24 hours or freeze for longer storage.

How do I freeze veggie burgers?

After forming the patties and before cooking, place them on a baking sheet in the freezer for 1 hour. Then transfer to a zippered bag or other freezer safe airtight container. Defrost in the refrigerator before cooking.

Veggie burger with tomato, red onion and lettuce on a plate.

More Vegetarian Burger Recipes

These are the best veggie burgers you can make! They’re super easy, delicious and kids will love them. If you make these burgers let me know what you think by leaving a rating and comment below!

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Veggie Burgers

This is the best veggie burger packed with wholesome ingredients, full of flavor, and sure to be a hit with both kids and adults.
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4
Calories 358kcal

Equipment

  • Food Processor
  • saute pan or cast iron skillet

Ingredients

  • 1/2 cup bulgur wheat
  • 1 cup water
  • 15 ounce can pinto beans, rinsed and drained
  • 1/2 cup grated Monterey Jack cheese
  • 1/2 cup grated carrot
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • 4 burger buns
  • toppings of choice (ketchup, mustard, lettuce, tomato and red onion are some of our favorites)

Instructions

  • Place the bulgar wheat and water in a pot. Bring to a boil, then reduce to a simmer and cover for 13 minutes.
  • After the bulgur has cooked, place in a bowl and let cool.
  • Place the pinto beans in a food processor and pulse until finely chopped.
  • Add the cooked bulgur, cheese, carrot, salt, garlic and onion powder to the beans in the food processor and pulse to combine.
  • Form mixture into 4 equal patties.
  • Heat oil in a large sauté pan over medium heat and cook the burgers for 3-4 minutes on each side.
  • Place burgers on buns with desired toppings and serve.

Video

Notes

To Freeze: After forming patties and before cooking, place patties on a baking sheet in the freezer for 1 hour, then transfer to a zippered bag or other food-safe freezer container. Defrost in the refrigerator then follow recipe directions for cooking.
Prep ahead: You can prep veggie burger patties ahead of time and keep them in the fridge for up to 24 hours before cooking.
Don’t Over-blend: When you food process the beans and other ingredients, ensure you don’t over-blend. The mixture should be combined but still have some texture to it.
Chill the Patties: For firmer patties, chill them in the refrigerator for about 30 minutes before cooking.
Oil the Pan: Make sure the oil is hot before adding the patties to prevent sticking and to get that nice crispy exterior.

Nutrition

Calories: 358kcal | Carbohydrates: 53g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 889mg | Potassium: 480mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2408IU | Vitamin C: 2mg | Calcium: 231mg | Iron: 4mg

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Shroom Burgers

These vegetarian Shroom Burgers will rock your world! Take a crispy fried portobello mushroom with loads of melted cheese, add your toppings and be ready to say “YUM!”. Vegetarians and meat-eaters alike will love this delicious shroom burger recipe. Why You’ll Love This Recipe The Ingredients For the Shroom Burgers: For the Faux ShackSauce: *For…

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These vegetarian Shroom Burgers will rock your world! Take a crispy fried portobello mushroom with loads of melted cheese, add your toppings and be ready to say “YUM!”. Vegetarians and meat-eaters alike will love this delicious shroom burger recipe.

Shroom burgers on a plate.

Why You’ll Love This Recipe

  • Flavor Explosion: The panko coated, crispy-fried portobello mushroom gives a satisfying crunch, but the absolute best part is the explosion of melty cheese you get after you take your first bite.
  • Perfect for Vegetarians: This vegetarian burger is a hearty, satisfying burger that both vegetarians and meat-eaters will love! I guarantee it. Pair these with Air Fryer French Fries for the perfect dinner combo!
  • Easy to Customize: You can make these shroom burgers your own by adding your favorite toppings and sauces just like you would any regular beef burger. Our favorites are lettuce, tomato and some avocado slices.
  • Shake Shack at Home: My vegetarian son recreated his favorite Shake Shack burger – the Shroom Burger – for a family cook-off one year, and it turned out amazing! Now we get to enjoy the iconic taste of Shake Shack at home whenever we want. P.S. Don’t forget the homemade ShackSauce (recipe below)!

The Ingredients

Ingredients for shroom burgers and copycat ShackSauce.

For the Shroom Burgers:

  • Portobello mushroom caps: Portobello mushrooms have a meaty, dense texture that holds up well in cooking. Their flavor is rich, earthy, and slightly umami, making them a satisfying substitute for meat in many recipes like these burgers.
  • Oil: Any high smoke point oil (olive, avocado, vegetable or canola oil) will work for shallow frying these shroom burgers. 
  • All purpose flour: The flour provides a dry surface that helps the egg adhere better to the burger during the breading process. Without the flour, the egg might slide off the mushroom’s slick surface.
  • Large eggs: Eggs serve as a binding agent, helping the breadcrumbs stick to the burgers to create a thicker and more even coating. They’re also used in the cheese filling to help it stick together.
  • Panko breadcrumbs: Coating the mushrooms in panko gives the shroom burgers their irresistible crispy, crunchy and golden brown exterior.
  • Mozzarella & cheddar cheese: Ooey gooey cheese in the center of every shroom burger creates a melty cheese explosion you’ll love.
  • Onion powder, garlic powder & salt: These seasonings are mixed with the cheese mixture to add extra flavor to the burgers.

For the Faux ShackSauce:

  • Mayonnaise (or vegan mayonnaise): This creamy base gives the sauce its rich and smooth texture.
  • Dijon Mustard: Adds a tangy, slightly spicy flavor that enhances the sauce’s complexity.
  • Ketchup: Brings a touch of sweetness and tomato flavor to balance the tanginess.
  • Dill Pickle Juice: Pour straight from your jar of pickles in the refrigerator for a zesty, briny kick.

*For a full list of ingredients and instructions see the recipe card below*

Variations and Substitutions

  • Regular breadcrumbs can be used, but panko makes the crust even crunchier.
  • Any grated melting cheese like Monterrey Jack, gruyere or even gouda can be used in place of the cheddar cheese if desired. Feel free to experiment with different cheeses.

How to Make Shroom Burgers

Four portobello mushrooms on baking sheet.

Step 1: Preheat oven to 375°F. Place the mushrooms on a parchment lined baking sheet, rub with oil and sprinkle with salt on both sides. Place mushrooms gill side down and roast for 30-35 minutes or until slightly golden. Remove from oven and allow to cool. 

Portobello mushrooms sliced horizontally on a plate.

Step 2: Slice the mushroom caps horizontally being careful to make sure to cut directly through so both sides are even. 

Portobello mushrooms stuffed with cheese on a plate.

Step 3: For the cheese filling, place the cheeses, onion and garlic powder and one egg in a medium sized bowl and stir to throughly combine. Form the mixture into 4 even sized disks just smaller than the mushrooms. Place a disk of the cheese in between each mushroom to create a sandwich and press to secure. Refrigerate until ready to use.

Three bowls. One with panko, one with whisked eggs, and the third with flour.

Step 4: Create a breading station. Place the flour in a deep bowl or pie plate. Whisk 3 of the eggs in a similar sized bowl and the panko in a third bowl.

Breaded, cheese stuffed portobello mushrooms.

Step 5: Dredge each stuffed mushroom in the flour, then the whisked eggs and finally coating with the panko, pressing to adhere.

Shroom Burgers in saute pan.

Step 6: Heat a large sauté or cast-iron pan with 1/2 inch of oil over medium high heat (if using a candy thermometer it should read 350 degrees). Fry the burgers on each side for 3-4 minutes or until golden and crisp. Transfer the burgers to a paper towel lined plate to remove excess oil.

Faux shacksauce in mixing bowl.

Step 7: Make the faux ShackSauce. Place the sauce ingredients in a bowl and stir to combine.

Shroom burgers with toppings on blue plate.

Step 8: Place a shroom burger on the bottom a bun, top with avocado slices, tomato, lettuce and ShackSauce (if desired) add the top bun.

Shroom Burger Tips & Tricks

  • Oil Temperature: Ensure your oil is hot enough before frying to get that perfect crispy coating without soaking up too much oil.
  • Refrigerate The Cheese-Stuffed Mushrooms: Once you build the mushroom patties with the cheese filling, pop them in the refrigerator for a bit before breading.
  • Tips for Making Ahead of Time
    • Portobellos can be roasted up to 3 days ahead of time and stored in the refrigerator. Slice when ready to fill and cook.
    • The breaded burger patties can be and stored in the refrigerator for 24 hours and then cooked as instructed.

FAQs

Can I air fry shroom burgers?

Yes! Spray or brush both sides of the burgers well with oil and air fry at 400°F for 13-15 minutes or until golden outside and the cheese is melted and bubbly.

How do I store leftover shroom burgers?

Store any leftover fried mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to retain crispiness.

What sides can I serve with shroom burgers?

Serve shroom burgers with a side of Air Fryer French FriesOven Baked Fries or Sweet Potato Fries! You can’t go wrong with a burger and fries combination. Or opt for a fresh salad with citrus herb vinaigrette.

Shroom burger on a plate.

More Non-Beef Burger Recipes

With their crispy exterior, gooey cheesy center, and customizable toppings, these homemade Shroom Burgers are sure to become a family favorite in your household. If you make this recipe and love it, leave a rating and comment below!

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Shroom burgers with toppings on blue plate.
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Shroom Burgers

These Vegetarian Shroom Burgers will rock your world! Take a crispy fried portobello mushroom with loads of melted cheese, add your toppings and be ready to say "YUM!".
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Refrigerator Time: 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 670kcal

Equipment

  • Baking sheet
  • saute pan or cast iron skillet

Ingredients

For the Shroom Burgers:

Faux ShackSauce:

  • 1/2 cup mayonnaise (or vegan mayonnaise)
  • 1 tablespoon dijon mustard
  • 1 teaspoon ketchup
  • 1 teaspoon dill pickle juice (from jar of pickles)
  • 1 pinch cayenne pepper (optional)

Topping Ideas:

  • 1 ripe tomato , sliced into 4 – 1/4 inch slices
  • 1/2 ripe avocado , peeled and cut into 1/4 inch slices
  • 4 pieces romaine or other crisp lettuce

Instructions

  • Preheat oven to 375°F. Place the mushrooms on a parchment lined baking sheet, rub with oil and sprinkle with salt on both sides. Place mushrooms gill side down and roast for 30-35 minutes or until slightly golden. Remove from oven and allow to cool. 
  • Slice the mushroom caps horizontally being careful to make sure to cut directly through so both sides are even. 
  • For the cheese filling, place the cheeses, onion and garlic powder and one egg in a medium sized bowl and stir to throughly combine. Form the mixture into 4 even sized disks just smaller than the mushrooms. Place a disk of the cheese in between each mushrooms to create a sandwich and press to secure. Refrigerate until ready to use.
  • Create a breading station. Place the flour in a deep bowl or pie plate. Whisk 3 of the eggs in a similar sized bowl and the panko in a third bowl.
  • Dredge each stuffed mushroom in the flour, then the whisked eggs and finally coating with the panko, pressing to adhere.
  • Heat a large sauté or cast-iron pan with 1/2 inch of oil over medium high heat (if using a candy thermometer it should read 350 degrees). Fry the burgers on each side for 3-4 minutes or until golden and crisp. Transfer the burgers to a paper towel lined plate to remove excess oil.
  • Make the faux ShackSauce. Place the sauce ingredients in a bowl and stir to combine.
  • Place a shroom burger on the bottom of a bun, top with avocado slices, tomato, lettuce and ShackSauce (if desired) then top with second bun.

Notes

Oil Temperature: Ensure your oil is hot enough before frying to get that perfect crispy coating without soaking up too much oil.
Refrigerate The Cheese-Stuffed Mushrooms: Once you build the mushroom patties with the cheese filling, pop them in the refrigerator for a bit before breading.
Tips for Making Ahead of Time:
  • Portobellos can be roasted up to 3 days ahead of time and stored in the refrigerator. Slice when ready to fill and cook.
  • The breaded burger patties can be and stored in the refrigerator for 24 hours and then cooked as instructed.

Nutrition

Calories: 670kcal | Carbohydrates: 75g | Protein: 33g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 233mg | Sodium: 1447mg | Potassium: 762mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1076IU | Vitamin C: 7mg | Calcium: 470mg | Iron: 6mg

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Meal Plan — Week 23

The kids are almost out of school which means summer is SO CLOSE! More and more delicious summer produce is popping up at the farmers market every week and it makes me so happy. Here’s this week’s meal plan! Let me know what you think! BREAKFAST: Smoothies for breakfast, of course. This week we’re planning…

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The kids are almost out of school which means summer is SO CLOSE! More and more delicious summer produce is popping up at the farmers market every week and it makes me so happy. Here’s this week’s meal plan! Let me know what you think!

BREAKFAST:

Smoothies for breakfast, of course. This week we’re planning on Everything But Banana Smoothies, Chocolate Peanut Butter Smoothies, Vanilla Avocado Greens Smoothies, and PMS Smoothies. And we’re making Cottage Cheese Pancakes for the weekend. 

SNACKS: 

This week for snacks we’re making No Bake Cookie Dough BallsStrawberry Muffins (we’re obsessed), Protein Bars and Red Bell Pepper Hummus with veggies for dipping. 

LUNCH: 

Easy and simple is the key for lunches this week. We’re making Vegetarian Sandwiches, Grilled Pizza Roll Ups, Broccoli Cheddar Patties and Japanese Rice Balls.

DINNER:

Sunday: I’ve been craving this Asian Style Cauliflower Rice so I can’t wait to make it. We’re also going to make an Air Fryer Roast Chicken which gives you an incredibly juicy yet crispy chicken that’s out of this world delicious. 

Monday: Vegetarian Stuffed Peppers for a quick, tasty and satisfying meatless Monday meal!

Tuesday: Fish Tacos with Black Beans and Cucumber Avocado Salsa for a Taco Tuesday meal that’s irresistible and super fresh!

WednesdayChicken Paillard with Summer Salad with Crispy Smashed Potatoes! Another family favorite meal that’s super simple to get on the table! We’ve been making this so much lately.

Thursday: Turkey Burgers and Fries with all the toppings. We never get tired of a burger towards the end of the week!

Friday: Pizza Muffins with a big farmers market salad on the side. And we’re making Microwave S’mores Mug Cakes for a weekend dessert treat!

Saturday: Order in from local restaurant!

Hope you all have a fantastic week!

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Crock Pot Ribs

These Crock Pot Ribs are juicy, succulent, and so easy to make. Just add pork ribs and your favorite barbecue sauce to your slow cooker for fall-off-the-bone deliciousness every time! Looking for more slow cooker recipes for meats? Try my Chicken in a Crock Pot, Slow Cooker Mexican Pulled Pork and Crock Pot Meaty Pasta…

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These Crock Pot Ribs are juicy, succulent, and so easy to make. Just add pork ribs and your favorite barbecue sauce to your slow cooker for fall-off-the-bone deliciousness every time!

Looking for more slow cooker recipes for meats? Try my Chicken in a Crock Pot, Slow Cooker Mexican Pulled Pork and Crock Pot Meaty Pasta Sauce!

BBQ ribs on a serving platter.

Why I Love This Recipe

  • Easy and Convenient: If you’ve never made ribs in the crock pot, you’ll be shocked at how easy it is! Simply add your ingredients to your slow cooker, set it, and forget it. Slow cooker recipes are perfect for busy days when you want to put in very little effort for dinner but still have delicious results.
  • Fall-Off-The-Bone Tenderness: These crock pot ribs are so tender they practically fall off the bone! You’ll be making ribs this way every time once you get a taste of these.
  • Customizable Flavor: Whether you prefer a spicy kick or a sweeter glaze, you can adjust the seasonings and type of BBQ sauce to create ribs that are uniquely yours and suited to your taste preferences.

The Ingredients

Crock pot ribs ingredients.
  • Baby Back Ribs: Baby back ribs are the perfect choice for grilling, barbecuing and, in this case, slow cooking. They get tender, juicy and fall off the bone! You could also use country-style pork ribs for equally delicious results.
  • Favorite BBQ Sauce: No matter which BBQ sauce you prefer (a little spice, sweet, or vinegary) you can’t go wrong. Any of your favorite store bought sauces will work, or you could make your own homemade BBQ sauce.

How to Make Ribs in the Crock Pot

Cutting baby back ribs into smaller portions.

Step 1: Depending on the size of your slow cooker, you may need to cut the ribs to fit. If so, use kitchen sheers to cut them into smaller portions.

Ribs in crock pot with BBQ sauce before cooking.

Step 2: Salt both sides of the ribs and add to the slow cooker. Pour BBQ sauce over the ribs and coat the ribs WELL with the sauce.

Ribs in crock pot after cooking.

Step 3: Cover the slow cooker and cook on low heat for 8-10 hours.

Crock pot ribs on a plate with side salad and corn on the cob.

Step 4: Baste with additional BBQ sauce if desired and serve.

Storage/Freezing Instructions

To Store: : Place the ribs in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.

To Freeze: For longer storage, wrap the ribs in plastic wrap and then in aluminum foil, or place them in a freezer-safe airtight container. Label and freeze for up to 2-3 months.

Reheating: To reheat, preheat your oven to 250°F (you want to reheat ribs low and slow). Place the ribs on a baking sheet, cover with foil, and heat for about 20 minutes or until warmed through.

What to Serve with Fall of the Bone Ribs

Complement your delicious baby back ribs with any of these perfect side dishes!

FAQs

Can I use frozen ribs in the crock pot?

For the best results, thaw the ribs before cooking them in the crock pot for even cooking. If you need to use frozen ribs in a pitch, you’ll need to extend the cooking time.

Should I remove the membrane from ribs before cooking?

Yes, remove the thin membrane on the back of the ribs before adding them to the crock pot. This helps the meat become more tender and allows the flavors to penetrate better.

Do I need to brown ribs before putting them in the crock pot?

No, browning the ribs is not necessary. Unless you want an extra step, you don’t need to brown them before adding the the crock pot.

Crock pot ribs with BBQ sauce on a serving platter.

More Crock Pot Recipes

Making fall-off-the-bone baby back ribs is much easier than it seems. With just a couple ingredients and a crock pot you’ll have this delicious dinner on the table with very little effort. If you make these ribs and love them, leave a rating and comment below!

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BBQ ribs on a serving platter.
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Crock Pot Ribs

Juicy, succulent and perfect for any time of year. These Crock Pot Ribs are totally irresistible and couldn't be easier if you tried.
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6
Calories 590kcal

Equipment

Ingredients

  • 3-4 pounds (about 2 racks) baby back ribs or country style pork ribs, with membrane on back removed
  • 1 teaspoon kosher salt
  • 1 cup BBQ Sauce, plus additional for serving

Instructions

  • Place ribs in a crock pot and sprinkle both sides with salt. You may need to cut them into smaller portions depending on the size of your slow cooker.
  • Pour BBQ sauce over the ribs and coat the ribs WELL with the sauce.
  • Cover the slow cooker and cook on low heat for 8-10 hours.
  • Baste with additional BBQ sauce if desired and serve.

Video

Notes

To Store: : Place the ribs in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.
To Freeze: For longer storage, wrap the ribs in plastic wrap and then in aluminum foil, or place them in a freezer-safe airtight container. Label and freeze for up to 2-3 months.
Reheating: To reheat, preheat your oven to 250°F (you want to reheat low and slow) Place the ribs on a baking sheet, cover with foil, and heat for about 20 minutes or until warmed through.

Nutrition

Calories: 590kcal | Carbohydrates: 19g | Protein: 44g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 156mg | Sodium: 1076mg | Potassium: 671mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 157IU | Vitamin C: 0.3mg | Calcium: 86mg | Iron: 2mg

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Baked Zucchini Slices

Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love. Why I Love This Recipe The Ingredients *For a full list…

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Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love.

Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.

Why I Love This Recipe

  • Kid-Friendly Zucchini Recipe: Many people steam zucchini, but it often turns out limp and soggy, which kids don’t usually like. This baked zucchini slices recipe is the perfect way to get kids to enjoy this vegetable. They come out crispy, crunchy, and absolutely delicious.
  • Tasty and Healthy: Since this recipe is baked, it’s a healthy way to enjoy crispy breaded zucchini without the hassle of having to deep fry the zucchini slices in tons of oil.
  • Versatile: Serve these baked zucchini coins as an appetizer with some marinara sauce or ranch for dipping or as a side with any of your favorite mains dishes like Chicken Meatballs with Mini Wheel Pasta, Perfect Roast Chicken or Southern Style Pork Tenderloin to name a few.

The Ingredients

Baked zucchini slices ingredients.
  • Zucchini: Fresh zucchinis are the star of this recipe. Choose firm, medium-sized zucchinis with shiny skin for the best texture and flavor. Zucchinis are packed with vitamins A and C, potassium, and antioxidants.
  • Breadcrumbs (panko or regular): Breadcrumbs provide the perfect crunchy coating for the zucchini slices. Panko breadcrumbs, which are lighter and flakier, give an extra crispy texture (my preference), while regular breadcrumbs offer a more traditional crunch. Either type will be perfect!
  • Grated parmesan cheese: Parmesan cheese adds flavor and richness to the breading making these baked zucchini slices even more delicious.
  • Flour: Flour is the secret ingredient in the breading process that helps create an extra-crispy coating for the zucchini coins.
  • Egg: The egg acts as the binding agent, helping the breadcrumb mixture adhere to the zucchini slices.

*For a full list of ingredients with measurements see the recipe card below*

Baked Zucchini Recipe Tips

  • Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
  • Have a wet hand and a dry hand: If you’ve made Crispy Chicken Parmesan or Eggplant Parmesan Sticks you know breading can get a little messy at times. To help, use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
  • Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
  • Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.

How to Make Baked Zucchini Slices

Three bowls. One with flour, another with beaten egg and the third with panko breading. A hand is dipping a zucchini coin in the flour bowl.

Step 1: Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl. Whisk the egg in a separate bowl. Place the flour in a third bowl.

Hand holding a breaded zucchini coin with the breading station bowls.

Step 2: Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.

Breaded zucchini coins on baking sheet.

Step 3: Place all of the coins on the baking sheet. Arrange so they’re not touching and spray with cooking oil.

Baked zucchini coins on baking sheet.

Step 4: Bake for 18-20 minutes or until the breadcrumbs are golden. Serve as a side dish or on their own with favorite dipping sauces.

FAQs

Can I air fry zucchini slices?

Yes! You know I love my air fryer. To air fry these breaded zucchini coins, simply heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking

Can I freeze leftover baked zucchini slices?

Yes! I would recommend freezing after the zucchini coins are baked. To freeze, allow them to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Baked zucchini coins on serving platter.

More Easy Zucchini Recipes

These Baked Zucchini Coins are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal. Whether you’re looking to introduce more vegetables into your family’s diet or just want a tasty new way to enjoy zucchini, this recipe is a must-try. Let me know what you think of this recipe by leaving a rating and comment below!

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Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.
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Baked Zucchini Slices

These Baked Zucchini Slices are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal.
Course Appetizer, Side
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 120kcal

Equipment

  • Baking sheet
  • Chef's Knife or Mandoline

Ingredients

Instructions

  • Preheat oven to 450°F and coat a large baking sheet with cooking spray or line with parchment paper.
  • Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl.
  • Whisk the egg in a separate bowl.
  • Place the flour in a third bowl.
  • Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.
  • Place all of the zucchini coins on the baking sheet. Arrange so they’re not touching, spray with cooking oil and bake for 18-20 minutes or until the breadcrumbs are golden.
  • Serve as a side dish or on their own with favorite dipping sauces.

Video

Notes

Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
Have a wet hand and a dry hand: Use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.
To Air Fry: heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking
To Freeze: Allow zucchini slices to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Nutrition

Calories: 120kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 481mg | Potassium: 312mg | Fiber: 2g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 1mg

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Meal Plan — Week 22

Another week, another meal plan! Here’s what we’ve got cooking up this week. BREAKFAST: Of course, smoothies for breakfast. This week we’ve got Blueberry Chia Smoothies, Immune Boosting Very Berry Smoothies, Bright Green Smoothies, and Vanilla Cinnamon Date Shakes. We’re also making Banana Waffles this weekend.  SNACKS:  Coconut Chia Breakfast Pudding, Banana Sushi, Breakfast Cookies and Dragon Fruit Smoothie Bowl for snacks this week. Wanted to…

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Another week, another meal plan! Here’s what we’ve got cooking up this week.

BREAKFAST:

Of course, smoothies for breakfast. This week we’ve got Blueberry Chia SmoothiesImmune Boosting Very Berry SmoothiesBright Green Smoothies, and Vanilla Cinnamon Date Shakes. We’re also making Banana Waffles this weekend. 

SNACKS: 

Coconut Chia Breakfast PuddingBanana SushiBreakfast Cookies and Dragon Fruit Smoothie Bowl for snacks this week. Wanted to keep it simple this week and make a lot of recipes ahead.

LUNCH: 

This week for lunch we’ve got Turkey Club Lettuce WrapsStrawberry Cream Cheese Waffle Sandwiches, and a big Veggie Filled Frittata with seasonal produce to eat throughout the week too. 

DINNER:

Sunday: The Best Turkey Burgers with Crispy Smashed Potatoes and Grilled Lemon Asparagus for an easy Sunday night dinner. 

Monday: Happy Memorial Day! We’re making Southern Style Pork Tenderloin (for me and the girls) plus Vegan Mac & CheeseCast Iron Brussels Sprouts with Pomegranate and Garlic and Cauliflower Steaks for our backyard cookout! Here are 40 More Recipes for Memorial Day you can choose from!

Tuesday: Summer Chicken Sheet Pan Dinner for a simple weeknight dinner (and even more simple clean up!).

Wednesday: Asian Sautéed Shrimp with a big Salad Platter and Perfect Brown Rice. This recipe has been making a lot of appearances lately because everyone LOVES it. 

Thursday: Chicken Meatballs with Mini Wheel Pasta and a big Summer Garden Salad on the side.

Friday: Pizza Night! This week we’re doing Deep Dish Cast Iron Pizza! It’s so much fun for everyone to choose which toppings they want on their pizza. 

Saturday: Order in from local restaurant!

Hope you all have a safe and happy Memorial Day Weekend! 

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