Nourished Inside and Out

Yields: 1 loaf Prep Time: 20 minutes Total Time: 1.5 hours Perfect for using late summer or early fall garden harvests, this bread has a bit of a kick, reminiscent of pumpkin pie, bringing pumpkin and zucchini together in a deliciously healthy bread with a nutty, chewy texture from the oats. Ingredients 1 cup pumpkin puree (canned or steamed and pureed) 1/2 cup zucchini, shredded and water drained 2 eggs 1/4 cup avocado (or preferred) oil, plus a bit for greasing pan 1 tea

Yields: 7 cups Prep Time: 20 minutes Total Time: 45 minutes This soup gets its creaminess from the nourishing avocado, which also packs potassium, B vitamins and healthy fats. Zucchini gives it a light, yet fiber-filled foundation on which flavor builds with dried basil and oregano and a bit of sharp cheese! Ingredients 4 cups zucchinis, diced 1/2 cup diced yellow or white onion 2 teaspoons minced garlic 2 tablespoons olive oil 4 cups (32 ounces) vegetable stock 1 teaspoo

Yields: about 6-8 servings Prep Time: 25 minutes Total Time: about 1 hour Surprisingly filling, this dish is loaded with nutrition and flavor, zucchinis replacing the noodles from a traditional lasagna. The ground chicken and cheese mixture offer a hearty balance to the lighter, yet fiber-filled zucchini noodles, creating a perfectly delicious combination. Ingredients 1.5 pounds ground chicken (or turkey) breast 1/2 cup diced onion (smaller if you have pickier e

Yields: about 8 waffles Prep Time: 15 minutes Total Time: 45 minutes A full cup of zucchini and made with whole wheat flour, these waffles are not only filled with nutrition, they are also incredibly fluffy and delicious. Ingredients 1 cup shredded zucchini 2 tablespoons cane sugar 2 eggs 1 teaspoon pure vanilla extract 1/4 cup avocado oil (or preferred oil) 2 cups while wheat pastry flour 4 teaspoons aluminum free baking powder 1/2 teaspoon salt 1 cup 2% mi

Yields: - Prep Time: 15 minutes Total Time: 40 minutes Incredibly easy, this is a healthy and delicious dish that can be whipped up in a flash to feed as few or as many people as you need! Ingredients Pizza sauce Shredded mozzarella cheese Shredded Parmesan cheese Olive oil Dried basil Dried oregano Salt Zucchini and squash slices Directions 1. Preheat oven to 425 degrees Fahrenheit. 2. Slice zucchini and squash so that you cut small circles, about 1/4 inch thick.* *Too th

Yields: about 8-10 servings Prep Time: 15 minutes Total Time: 30 minutes A touch of basil and oregano add light flavor to this pasta dish. Broccoli and zucchini add vitamin C, in addition to potassium, fiber, vitamins A and K. The Parmesan cheese rounds out the herbs and adds a touch of savory to this spring skillet. Ingredients 10 ounces dried pasta (can be gluten free) 1 tablespoon butter 1 tablespoon olive oil 2 garlic cloves, minced (about 1 tablespoon) 2 teas

Yields: 8 – 10 mini pizzas Prep Time: 30 minutes Total Time: 1 hour Using cauliflower and zucchini as main components in this dish makes it a healthier and gluten free alternative to bread dough, yet keeps the flavors reminiscent of your favorite pizza. High in vitamins, minerals and plant nutrients (phytochemicals), the extra vegetables also give an automatic nutrition boost to an old favorite. Ingredients 1 cup zucchini, shredded, tightly packed 4 cups

Yields: servings 6 – 8 Prep Time: 25 minutes Total Time: 1 hour This garden vegetable and chicken lasagna is loaded with fresh vegetables and a depth of flavor from herbs and marinara sauce. Cheese and noodles are the bonus to this delicious and wholesome lasagna, making it a family favorite! Chicken can be omitted for a vegetarian dish. Ingredients 9 whole wheat lasagna sheets (or gluten free) 1 medium zucchini (about 1 cup), diced 3/4 cup frozen

Zucchini is abundant in the garden this time of year! Although, the challenge sometimes can be figuring out what to do with all of it. Don't overlook this garden staple. Zucchini isn't just a filler ingredient. It has vitamins A and C, which support eye health and the immune system. Also, it is a good source of fiber and is relatively low in calories per serving. Additionally, it is a decent source of potassium. These qualities make it a perfect substitute for (or addit

Yields: about 12 muffins Prep Time: 15 minutes Total Time: 35 minutes Zucchini and carrots come together with whole wheat flour, adding vitamins A, B and C, fiber as well as a fluffy texture to these deliciously sweet and healthy muffins. Ingredients 1 cup shredded zucchini 1/2 cup shredded carrots 2/3 cup cane sugar 2 eggs 1/4 cup coconut oil 2 teaspoons pure vanilla extract 1 1/2 cups whole wheat pastry flour 1 teaspoon baking soda 1/2 teaspoon baking powder D