When you’re cutting back on bread, starch and carbs, you have two options: You could eat everything wrapped in a wilted leaf of lettuce (ugh) or you could find creative ways to swap zucchini for carbs in your favorite comfort-food recipes. Is it Pizza Friday yet?
Already tried the oh-so-life-changing zoodles? Why not use zucchini in place of other pastas, too? We recommend zucchini lasagna (cut zucchini into thin sheets and stack it with sauce and cheese) and baked stuffed zucchini shells (hollow out zucchini halves and fill them with ricotta).
There’s nothing better than biting into a hearty sandwich—and if the bread is replaced with zucchini, you’ll get the world’s most satisfying crunch.
Looking for a hearty, filling side dish that goes great with chicken or fish? Give the cauliflower rice a break and try this gorgeous green masterpiece.
OK, these guys are coated with Parmesan cheese and bread crumbs, so they’re still a splurge. But with only three grams of net carbs per serving, they’re an excellent swap for those fried taters you were craving from the drive-through.
This game-day treat is just as tasty as its close cousin, the potato skin, but you won’t feel guilty about eating a dozen in one sitting.
Guys. These are infinitely healthier than potato chips (they’re baked instead of fried, for starters) and they have only two ingredients. Best swap ever.
Shh, these double-chocolate muffins have shredded zucchini and bananas instead of flour and butter. We dare your guests to guess the secret ingredients.
Zucchini Taco Shells
Hey, you with the kale fajitas: Taco Tuesday can still be decadent, even if you’re eating low-carb. Try these easy homemade tortillas made with zucchini, arrowroot flour and coconut flour.
Is there anything zucchini can’t do? The answer is no. These pizza boats are indulgent, ooey, gooey and healthy. Our prayers have been answered.