Zucchini Fritters

These easy zucchini fritters include crispy brown edges, a tender inside, and they’re a super fun way to get your veggies in!

The post Zucchini Fritters appeared first on Budget Bytes.

I’ve enjoyed sharing my favorite zucchini recipes this month, but I couldn’t leave out these super tasty Zucchini Fritters! These zucchini fritters have been a favorite of mine for years. They’re made with simple ingredients and they’re quick & easy to whip up. Plus who can resist those crispy brown edges and tender inside. And did I mention they’re also budget-friendly coming in at under a dollar per serving? I mean seriously, what’s not to love? If you’re a zucchini lover like me, then you have to give this zucchini fritters recipe a try! ;)

Originally posted 1-22-11, updated 7-20-24.

Front side view of a stack of zucchini fritters.

What Are Zucchini Fritters?

Zucchini Fritters are crispy little zucchini cakes made with grated zucchini, flour, seasoning, and a few other add-ins. They resemble little pancakes and are great to enjoy for lunch, as a snack or appetizer, or even as a dinner side dish.

Ingredients For Zucchini Fritters

Here’s everything you need to make this easy zucchini fritters recipe:

  • Zucchini: Zucchini of course is the star of the show! You’ll need roughly 2 large zucchini and there’s no need to grate them.
  • Onion and Garlic: Finely diced onion and minced garlic are the primary aromatics and add tons of flavor to these zucchini fritters.
  • Flour: All-purpose flour adds body, structure and helps hold the fritters together.
  • Parmesan: Just a little bit of grated parmesan cheese for an extra boost of umami flavor!
  • Egg: The egg helps bind the ingredients together.
  • Salt & Pepper: I tested this recipe a few times and decided to keep the seasoning simple with just a little bit of salt and pepper. Adding extra herbs seemed to overpower the taste of the zucchini. Plus there is plenty of flavor coming from the onion, garlic and parmesan cheese!

Serving Suggestions

I served these zucchini fritters with our creamy Tzatziki sauce. The cool and fresh flavors of the tzatziki pairs perfectly with the fritters. They also taste great with just a dollop of sour cream and finely sliced green onions. I also wouldn’t be opposed to dipping these in some tartar sauce or our comeback sauce!

Recipe Tips!

  1. Squeeze out the liquid well. You definitely want to squeeze as much water as you can out of the zucchini before adding it to the rest of the ingredients. This helps keep the zucchini fritters crisp and not soggy.
  2. Make sure your pan is hot. Make sure the pan and oil are hot before you add the zucchini fritters. I like to start my heat at medium-high heat and adjust if needed. If your pan gets too hot, the zucchini fritters might cook faster on the outside without fully cooking all the way through on the inside. So keep an eye on it and turn the heat down just slightly to medium if needed.
  3. Don’t use too much oil. You don’t need a whole lot of oil to fry these fritters. Just a few tablespoons of oil for a quick pan-fry is all you need.
  4. Serve immediately. Don’t wait too long to enjoy these tasty zucchini fritters. They are best when served hot and crispy. The longer they sit the more they tend to become soggy. 
  5. Wondering what else you can add? One of my favorite ingredients to add to these fritters is fresh summer corn. Since corn on the cob is in season the same time as zucchini, I sometimes grab one ear of corn to include in the mixture. Just cut the corn kernels off of the cob and add them with the grated zucchini. Trust me, corn and zucchini fritters are also really good!! :)

Love Zucchini Recipes?

Here are a few more of our favorite zucchini recipes for you to try out:

Overhead view of zucchini fritters on a platter served with a hand dipping one fritter in tzatziki sauce.
Front side view of a stack of zucchini fritters.
Print

Zucchini Fritters

These easy zucchini fritters include crispy brown edges, a tender inside, and they’re a super fun way to get your veggies in!
Course Appetizer, Lunch, Side Dish
Cuisine American
Total Cost $3.23 recipe / $0.80 serving
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4 (makes 7-8 fritters)
Calories 254kcal

Ingredients

  • 1 1/2 lbs. zucchini (2 large zucchini) $2.00
  • 1/4 yellow onion, finely diced $0.15
  • 1 garlic clove, minced $0.08
  • 3/4 cup all-purpose flour $0.20
  • 1/4 cup grated parmesan cheese $0.40
  • 1 large egg, lightly beaten $0.16
  • 1 tsp salt, divided $0.08
  • 1/2 tsp freshly cracked black pepper $0.04
  • 3 Tbsp cooking oil $0.12

For Serving

Instructions

  • Wash the zucchini well, trim off the stem, then using the large holes on a box grater, grate the zucchini. You should end up with about 4 cups of grated zucchini.
  • Place the grated zucchini in a fine mesh cheesecloth or a strainer over a bowl. Sprinkle ½ tsp of salt over the zucchini. Give the zucchini a quick mix and let it sit for 15 minutes. After 15 minutes, using the cheesecloth or clean hands, squeeze out as much liquid as you can into the bowl or over the sink.
  • Add the grated zucchini to a large bowl along with the finely diced onion, garlic, flour, parmesan cheese, egg, ½ tsp salt, and ½ tsp freshly cracked black pepper. Mix all of the ingredients together until well combined.
  • In a large non-stick skillet, heat the cooking oil over medium-high heat. Once the oil is hot, add several spoonfuls of the zucchini mixture to the hot skillet to form small pancake-sized patties. Gently flatten the tops of each fritter with the back of a spoon or a spatula and cook each fritter until it is golden brown on both sides – about 3 minutes per side. Cook the fritters in 2 batches to keep from crowding the pan.
  • Remove the fritters from the pan and drain on a wire rack or paper towel lined plate. Serve immediately and enjoy while they’re hot!

See how we calculate recipe costs here.

Nutrition

Serving: 2fritters | Calories: 254kcal | Carbohydrates: 25g | Protein: 8g | Fat: 14g | Sodium: 721mg | Fiber: 3g
Overhead view of zucchini fritters on a platter served with tzatziki sauce.

How to Make Zucchini Fritters – Step By Step Photos

Zucchini being grated.

Wash 2 large zucchini (or roughly 1 1/2 lbs.) well, trim off the stem, then using the large holes on a box grater, grate the zucchini. You should end up with approximately 4 cups of grated zucchini.

Salt being added to grated zucchini

Place the grated zucchini in a fine mesh cheesecloth or a strainer over a bowl. Sprinkle ½ tsp of salt over the zucchini. Give the zucchini a quick mix and let it sit for 15 minutes to help draw out some of the excess water.

Water being squeezed from zucchini

After 15 minutes, using the cheesecloth or clean hands, squeeze out as much liquid as you can into the bowl or over the sink.

Zucchini fritter ingredients in a bowl.

Add the grated zucchini to a large bowl along with 1/4 yellow onion (finely diced), 1 clove of garlic (minced), 3/4 cup all-purpose flour, 1/4 cup grated parmesan cheese, 1 large egg, ½ tsp salt, and ½ tsp freshly cracked black pepper.

zucchini fritter ingredients mixed.

Mix all of the ingredients together until well combined.

zucchini fritters added to hot oil in pan.

In a large non-stick skillet, heat 3 Tbsp cooking oil over medium-high heat. Once the oil is hot, add several spoonfuls of the zucchini mixture to the hot skillet to form small pancake-sized patties. Gently flatten the tops of each fritter with the back of a spoon or a spatula and cook each fritter until it is golden brown on both sides – about 3 minutes per side.

zucchini fritters flipped in pan.

Cook the fritters in 2 batches to keep from crowding the pan.

cooked zucchini fritters on a wire rack.

Remove the fritters from the pan and drain on a wire rack or paper towel lined plate. Serve immediately and enjoy while they’re hot!

Front side view of a stack of zucchini fritters.

The post Zucchini Fritters appeared first on Budget Bytes.

Porcupine Meatballs

Porcupine meatballs are a fun twist on a traditional meatball recipe. These tasty meatballs are made with ground beef, rice, onion and seasonings then baked in a rich tomato sauce. So zesty and delicious, and ready in only an hour!

Porcupine meatballs are a fun twist on a traditional meatball recipe. These tasty meatballs are made with ground beef, rice, onion and seasonings then baked in a rich tomato sauce. So zesty and delicious, and ready in only an hour!

Hamburger Hash Brown Casserole

Hamburger hash brown casserole is a dish that combines lean ground beef, a creamy sauce, and crispy hash browns, all topped with melty cheddar cheese.

Hamburger hash brown casserole is a dish that combines lean ground beef, a creamy sauce, and crispy hash browns, all topped with melty cheddar cheese.

Sweet Corn Risotto

This Sweet Corn Risotto is infused with the flavors of summer! It’s comforting, simple, and budget-friendly cooking at its finest.

The post Sweet Corn Risotto appeared first on Budget Bytes.

Sweet Corn Risotto is a Summertime treat that shouldn’t be missed. Summer corn flavors infuse this entire dish when you use every scrap while cooking! Corn cobs that would normally be discarded bring extra sweetness and earthy flavor to this risotto, making each bite taste like pure farm-to-table bliss. And don’t even get me started on the texture combo. The kernels give the recipe a little crunch and freshness, while the creamy risotto is smooth and decadent – it’s giving budget-friendly… but make it summery!

A plate of sweet corn risotto.

What is Sweet Corn Risotto?

Oh, how I love a good risotto. This Italian dish is made from starchy, short-grain rice cooked in broth until all those lovely starches are released – giving the recipe its creamy, dreamy texture WITHOUT adding any cream. This sweet corn risotto is similar to my Parmesan risotto but with a summery twist! I shave the corn off the cob and use the bare cobs (yep, we use the whole cob here) to give the broth that sweet corn taste. White wine, butter, arborio rice, and Parmesan cheese round out the flavors, making this recipe a must-try this season.

Ingredients

Here’s what you’ll need to make sweet corn risotto:

  • Arborio Rice: This is the best, and most commonly used, rice for making risotto. It’s short-grain and super starchy. DON’T RINSE THE RICE before using it, or you’ll wash away some of the starch that makes risotto so creamy.
  • Corn Cobs: Use fresh corn cobs for this recipe, and save the cobs after you shave off the kernels. You can also use canned or frozen and thawed corn in a pinch (about 2 cups worth), but the broth won’t have the same fresh corn flavor without the cobs.
  • Sweet Onion: Choose a sweet onion, like Vidalia, Walla Walla, or Maui, if possible. They’re a bit milder and sweeter than yellow or white onions. However, yellow onions are typically cheapest- and they work great, too!
  • Butter: Use salted butter to give the risotto a little extra flavor.
  • White Wine: We don’t often add wine to our recipes because it hikes up the cost, so you can skip it if it’s not in your budget. However, if you can make it work, the wine adds a really nice depth of flavor. Use any crisp, dry white wine you like to drink. I usually use Pinot Grigio or Sauvignon Blanc. Don’t forget, you can freeze wine in ice cube trays for future recipes so nothing goes to waste!
  • Parmesan: The salty, nutty Parmesan cheese is the perfect finish to this summer corn risotto. 
  • Vegetable Broth: Use homemade vegetable broth or your favorite store-bought variety. I used bouillon to keep costs low.

What Else Can I Add?

This sweet corn risotto recipe is delicious as-is, but it’s also the perfect base for adding other ingredients. Here are a few ideas:

Time Saving Tip

This recipe is super simple to make, but risotto is a hands-on process – ain’t nobody denying that. You have to slowly add in the broth and continuously stir while it is absorbed until it’s time to add more. While it only takes about 20 minutes to do this, it’s not a recipe you can walk away from! To make things easier and save some time, I always prep the corn, onion, and shred the Parmesan in advance. They last well in the fridge, so all I have to do is add them in when it’s time to cook. Planning ahead helps!

Serving Suggestions

I love to serve my creamy corn risotto with roasted asparagus and tomatoes, quick garlic butter shrimp, or balsamic roasted vegetables.

How to Store Sweet Corn Risotto

This sweet corn risotto is best eaten fresh but can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop, stirring often, with a splash of broth or water to bring back its creamy texture. I don’t recommend freezing risotto purely because the texture doesn’t hold up well after thawing.

Sweet corn risotto in a skillet topped with fresh herbs.
Sweet corn risotto on a plate.
Print

Sweet Corn Risotto

This Sweet Corn Risotto is infused with the flavors of summer! It's comforting, simple, and budget-friendly cooking at its finest.
Course Main Course
Cuisine Italian
Total Cost ($9.37 recipe / $2.34 serving)
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings, about 1.5 cups per serving
Calories 494kcal

Ingredients

  • 3 corn cobs $0.99
  • ½ small sweet onion $0.94
  • 3 Tbsp salted butter, divided $0.42
  • 1 ½ cups arborio rice $2.28
  • ¼ cup white wine* $0.58
  • 5 cups vegetable broth $1.45
  • ½ cup shredded Parmesan cheese $2.71

Instructions

  • Cut corn from cobs and chop the bare cobs in half. Dice the onion, and gather white wine*, shredded Parmesan cheese, butter, and arborio rice.
  • Add bare cobs and veggie broth to a pot and bring to a simmer on low heat while you prepare the risotto:
  • Melt 2 Tbsp butter in a skillet over medium-high heat and cook the onion down until glossy.
  • Add arborio rice to butter and onion and toast for 1-2 minutes.
  • Add corn, cook for an additional minute.
  • Add white wine and cook down.
  • Add one ladle full of corn veggie broth and stir constantly. Wait until the broth is around 75% absorbed by the rice before adding the next ladle. Keep adding ladles of broth until all the stock is used and the risotto is creamy and complete. This step will take about 20 minutes in total.
  • Stir in 1 Tbsp butter and the Parmesan cheese. Serve with parsley or other fresh herbs (optional).

See how we calculate recipe costs here.

Notes

* If wine is not in your budget, it’s ok to skip it. If you can cook with wine, I recommend a crisp, dry white like a Sauvignon Blanc or Pinot Grigio. An unoaked Chardonnay would also work in this risotto! There are super affordable bottles out there that are great for cooking ($5 for Yellowtail and even less dough needed if you pick up a single serving mini bottle!) Did you know you can also freeze wine in ice cube trays for cooking later, so you never waste a bottle?

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 81g | Protein: 11g | Fat: 13g | Sodium: 1475mg | Fiber: 4g
A fork scooping some sweet corn risotto off a plate.

how to make SWEET CORN RISOTTO – step by step photos

A knife slicing kernels off a corn cob into a bowl.

Using a sharp knife, cut the corn from 3 cobs into a large bowl. Carefully chop the bare cobs in half and set the corn kernels to one side for now.

The ingredients to make summer corn risotto.

Dice ½ a small, sweet onion into small pieces. Gather ½ a cup of Parmesan cheese, 3 Tbsp of salted butter (divided), a ¼ cup of white wine (if using), and 1½ cups of arborio rice.

Bare corn cobs and vegetable broth in a pot.

Add the halved corn cobs into a pot and cover with 5 cups of veggie broth. Bring the broth to a simmer over low heat while you prepare the risotto.

Melted butter and diced onion in a skillet.

Add 2 Tbsp of salted butter to a large skillet over medium-high heat. Once melted, add the diced onion to the butter and cook down until glossy. We don’t want the onion to brown or caramelize; we just want it to become fragrant and soft.

Arborio rice added to diced onions in a skillet.

Add 1½ cups of arborio rice to the skillet with the butter and onions. Allow the rice to toast for 1-2 minutes, stirring occasionally.

Corn kernels added to arborio rice to make sweet corn risotto in a skillet.

Pour the previously prepared corn kernels into the skillet and cook for another minute.

White wine being poured into arborio rice and corn kernels in a skillet.

Add a ¼ cup of white wine to the skillet to release any browned bits from the bottom of the pan (known as deglazing). Stir and allow the wine to cook down for 1-2 minutes.

A ladle adding vegetable broth to sweet corn risotto in a skillet.

Slowly ladle 1 cup of hot corn veggie broth into the skillet with the rice, and stir until about 75% of the liquid has been absorbed.

A wooden spoon stirring sweet corn risotto in a skillet.

Add 1 ladle of broth at a time, stirring often, until the rice has mostly absorbed all 5 cups. This will take about 20 minutes in total. Your rice should be al dente, meaning it still has a slight bite to it. The risotto should also be creamy and not soupy.

A cube of butter and shredded parmesan cheese added to sweet corn risotto in a skillet.

Add 1 Tbsp of salted butter and ½ a cup of shredded Parmesan cheese to your summer corn risotto and stir until well combined.

Creamy sweet corn risotto in a skillet.

Serve hot and (optional) garnish with parsley or other fresh herbs.

Overhead view of sweet corn risotto in a skillet.

There’s nothing quite like a creamy bowl of sweet corn risotto to fill your belly on a late summer night!

The post Sweet Corn Risotto appeared first on Budget Bytes.

Tuna Salad with Noodles

With just the right amount of creamy and salty, this tuna macaroni salad is a classic choice for your summer menus.

With just the right amount of creamy and salty, this tuna macaroni salad is a classic choice for your summer menus.

German Potato Salad

This German Potato Salad recipe is full of tangy goodness. Tender red potatoes, crispy bacon, and zesty vinegar dressing, perfect for picnics or potlucks!

This German Potato Salad recipe is full of tangy goodness. Tender red potatoes, crispy bacon, and zesty vinegar dressing, perfect for picnics or potlucks!

Zucchini Boats

Zucchini Boats are the perfect mashup for meat and veggie lovers. An easy and fun way to switch up your weeknight dinner routine!

The post Zucchini Boats appeared first on Budget Bytes.

I love recipes that seem fancy but are surprisingly easy to make like these stuffed Zucchini Boats! They’re one of my favorite ways to use up all of the zucchini that I purchase from the store or the local farmers market during the summertime. It’s the perfect weeknight recipe for meat and veggie lovers and it’s very easy to customize. And since zucchini has a fairly neutral flavor, the Italian-inspired flavors of this dish really get to shine. So if you’re looking for something new to add to your dinner rotation this week, these delicious zucchini boats definitely will not disappoint!

Overhead close up view of Zucchini boats on parchment paper.

Ingredients For Zucchini Boats

There are several ways to make zucchini boats, but I decided to stuff my zucchini with Italian-inspired flavors like Italian sausage, a good quality marinara sauce, and shredded mozzarella cheese. Here’s everything that you need:

  • Zucchini: I like to purchase zucchini that are roughly the same size and length. I also try to steer clear of ginormous and extremely large zucchini as those tend to have an even higher water content than the regular sized zucchini.
  • Italian Sausage: Italian sausage is pre-seasoned with herbs and spices which adds lots of flavor to the filling. You can also use ground beef, ground turkey or even Italian turkey sausage instead.
  • Aromatics: Onion and garlic adds another layer of flavor to the sausage filling.
  • Seasoning: A simple mix of Italian seasoning, salt, pepper, and garlic powder to add more flavor to the jarred marinara sauce and the rest of the sausage mixture.
  • Marinara sauce: I like the convenience of buying a good quality jar of marinara sauce. It’s crushed tomatoes with extra herbs & spices combined all in one jar!
  • Breadcrumbs: Just a few breadcrumbs helps add body and texture to the filling and helps soak up some of the extra moisture from the zucchini flesh.
  • Shredded Mozzarella: Mozzarella is sprinkled on top for a gooey finish to these tasty and delicious zucchini boats!

Recipe Tips and Variations!

  1. Pre-bake the hollowed out zucchini boats prior to adding the filling. This gives the zucchini a few extra minutes to soften and can be done while the sausage mixture is cooking to save on time. Once the filling is added, the zucchini boats only have to bake a few more minutes before they are perfectly tender. 
  2. If you want to help reduce food waste add some of the scooped out zucchini flesh to the sausage filling. I only added half of the zucchini flesh in order to keep the mixture from getting too watery. You can easily freeze the other half and add it to a green smoothie for breakfast! 
  3. Be careful not to scoop too much of the zucchini flesh. You’ll want to leave a 1/4-1/2“ rim around each one so the zucchini is sturdy enough to hold the filling mixture.
  4. Want to change up the flavor profile? Instead of Italian flavors try Mexican-inspired flavors. Season the ground meat with taco seasoning and salsa, add the filling to the zucchini boats, then top with shredded mexican cheese. Once the boats are done you can top them with some diced tomatoes, cilantro, or avocado. So good!!

Serving Suggestions

These zucchini boats are pretty hearty by themselves, but if you want to serve something with them on the side you could easily add a simple side salad, Caesar salad, or some crusty garlic bread. They would also taste great with seasoned rice on the side.

How to Store Zucchini Boats

I’ll be honest, I love eating leftover zucchini boats. Yes they do get a little soggy after being stored in the fridge, but they still have a little bite to them and all those wonderful flavors from the filling are still there. So if you happen to have any zucchini boats leftover, you can definitely store them in an airtight container in the refrigerator for 2-3 days. They’ll be perfect for lunch the next day! I wouldn’t recommend freezing zucchini boats as they might be too mushy and watery after thawing.

Need to use up the rest of your Zucchini?

If you have a generous supply of zucchini this year, we’ve got lots of great ways for you to use it up! Try making these Crispy Baked Zucchini Fries, these moist and fluffy Zucchini Muffins and this easy and budget-friendly Zucchini Slice recipe. You can also easily add zucchini with your favorite dinner meal like this Blackened Salmon with Zucchini.

Overhead view of Zucchini boats on a parchment lined baking sheet.
Overhead close up view of Zucchini boats on parchment paper.
Print

Zucchini Boats

Zucchini Boats are the perfect mashup for meat and veggie lovers. An easy and fun way to switch up your weeknight dinner routine!
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Total Cost $11.65 recipe / $2.91 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (2 zucchini boats each)
Calories 631kcal

Ingredients

  • 4 large zucchini (about 2 lbs.) $3.00
  • 1.5 Tbsp cooking oil, divided $0.08
  • 1 lb. Italian ground sausage $5.49
  • 1 small yellow onion, diced $0.42
  • 2 garlic cloves, minced $0.16
  • 1/2 tsp Italian seasoning $0.05
  • 3/4 tsp salt, divided $0.04
  • 1/2 tsp freshly cracked black pepper, divided $0.02
  • 1/4 tsp garlic powder $0.05
  • 3/4 cup marinara sauce $0.97
  • 1/4 cup breadcrumbs $0.12
  • 1 cup shredded mozzarella $1.25

Instructions

  • Preheat the oven to 375°F. Wash the zucchini well, trim off the top stem, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4-1/2 inch rim around each. Roughly chop the scooped out zucchini flesh into small pieces and set aside.
  • Place the scooped out zucchini halves on a parchment lined baking sheet. Brush the insides of the zucchini with 1/2 tablespoon of oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Pre-bake the zucchini in the oven for 15 minutes. After 15 remove the zucchini from the oven and set aside.
  • While the zucchini is baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Brown the Italian sausage.
  • Once the sausage has browned, add the diced onion and minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Next add the Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, marinara sauce, breadcrumbs, and half of the reserved & chopped zucchini flesh. Stir to combine. Simmer the mixture over medium-low heat for 5 minutes.
  • Next stuff the scooped out zucchini boats with the sausage mixture. Top with the shredded mozzarella cheese. Place the zucchini boats back in the oven and back for 15 minutes until the cheese is melted and the sausage mixture is bubbly around the sides. Garnish with fresh chopped parsley and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 2zucchini boats | Calories: 631kcal | Carbohydrates: 22g | Protein: 28g | Fat: 49g | Sodium: 1735mg | Fiber: 5g
Overhead view of two Zucchini boats on a plate with a fork picking some up.

How to Make Zucchini Boats – Step by Step Photos

The flesh being scooped out of Zucchini on a cutting board.

Preheat the oven to 375°F. Wash 4 large zucchini well, trim off the top stem, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4-1/2 inch rim around each. Roughly chop the scooped out zucchini flesh into small pieces and set aside.

Zucchini scooped out, cut in half, and seasoned on a parchment lined baking sheet.

Place the scooped out zucchini halves on a parchment lined baking sheet. Brush the insides of the zucchini with ½ tablespoon of olive oil and season with 1/4 tsp salt and 1/4 tsp freshly cracked black pepper. Pre-bake the zucchini in the oven for 15 minutes. After 15 remove the zucchini from the oven and set aside.

Browned Italian sausage, diced onion, and minced garlic in a pan.

While the zucchini is baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Brown 1 lb. of Italian sausage. Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic cloves to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Zucchini flesh, marinara sauce, breadcrumbs, and seasoning added to sausage.

Next add 1/2 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, 3/4 cup marinara sauce, 1/4 cup breadcrumbs, and half of the reserved & chopped zucchini flesh. Stir to combine.

Italian sausage mixture for zucchini boats in a saucepan.

Simmer the mixture over medium-low heat for 5 minutes.

Adding the sausage mixture to the inside of the zucchini boats.

Next stuff the scooped out zucchini boats with the sausage mixture. I stuffed each one with about 2-3 Tbsp of the sausage mixture.

Cheese being added on top of the Zucchini Boats.

Top with 1 cup shredded mozzarella cheese.

Cooked Zucchini boats on a parchment lined baking sheet.

Place the zucchini boats back in the oven and back for 15 minutes until the cheese is melted and the sausage mixture is bubbly around the sides. Garnish with fresh chopped parsley, optional, and enjoy!

Two zucchini boats on a serving plate with parsley garnished on top.

The post Zucchini Boats appeared first on Budget Bytes.

Deluxe Cheeseburger Bowl

Everything you love about burgers (without the excess carbs!)

Cheeseburger Bowl FeaturedEverything you love about burgers (without the excess carbs!)

One-Pot Ratatouille in 30 minutes! (Quick & Easy)

This one-pot ratatouille is how the classic French Provencal stew is cooked. It is ready in 30 minutes, full of colorful veggies, and is naturally vegan. Ratatouille is a classic dish, and while most people know it as baked from the movie “Ratato…

This one-pot ratatouille is how the classic French Provencal stew is cooked. It is ready in 30 minutes, full of colorful veggies, and is naturally vegan. Ratatouille is a classic dish, and while most people know it as baked from the movie “Ratatouille”, it is actually cooked like a stew. If you want to try...

Read More

The post One-Pot Ratatouille in 30 minutes! (Quick & Easy) appeared first on My Pure Plants.

Easy Marinara Sauce

Homemade marinara sauce is perfect to have on hand for an easy dinner! Just add some pasta, a side salad and some garlic bread for the perfect weeknight meal.

Homemade marinara sauce is perfect to have on hand for an easy dinner! Just add some pasta, a side salad and some garlic bread for the perfect weeknight meal.