Tag Archives: zucchini recipe

Parmesan Zucchini Rounds

We are on our last leg here in Colorado as we get ready to move to California. Which means we have bits and scraps of odd food items we are trying to get rid of. One of the surplus foods we have are zucchini! Summer time always yields tons of zucchini, so we always need to find use for them. I wanted a quick side to our dinner before we went and saw Hercules (review coming) and realized we had Parmesan too. Perfect! Parmesan Zucchini Rounds— delicious bites of vegetable and cheese, yum! The recipe is ridiculously easy and tasty. 

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Parmesan Zucchini Rounds

An easy cheesy, healthy snack

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Prep Time
6 min

Cook Time
25 min

Prep Time
6 min

Cook Time
25 min

  1. 1 zucchini
  2. Parmesan
  3. Salt
  1. Set oven to 425 degrees F
  2. Peel your zucchini
  3. Cut into quarter inch rounds
  4. Place rounds on parchment paper or a greased baking sheet
  5. Put a sprinkle of salt on each one
  6. Put a small spoonful of grated Parmesan on each one
  7. Bake in oven for 20-30 minutes
  8. Serve immediately
  1. Feel free to put garlic on as well!
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They may not look purdy, but they are yummy. I could literally eat a whole zucchini by myself if I cook them this way. It’s my new go-to snack. Cheesy bites while getting your fill of veggies! You can use any size zucchini, and it’s a crowd pleaser (even the kids). Use this recipe to stay hungry and fit!


Whole-Wheat Zucchini Chocolate Chip Bread

So one of my clients gave me a RIDICULOUSLY big zucchini. Enormous. Like an elephant trunk. I wish I took a picture of it. So what to do with this unholy piece of vegetable? At first I would cut it up and roast or fry it…but then I was still left with half of the zucchini (I would probably measure it at 2 feet). So I say to myself…why not bake something you’ve tried before? Whole-wheat chocolate chip zucchini bread, of course! I got the recipe from here and tweaked it. And I may have added a few dashes of things to make it more Falllike. This is one delicious and healthy recipe! Let’s get to it.

  • Prep Time: 20 minutes
  • Baking Time60 minutes


  • 2 cups whole-wheat flour
  • 2 cups shredded zucchini
  • 1 cup mini-chocolate chips
  • 1/3 cup olive oil
  • 1/3 cup brown sugar
  • 2 eggs
  • 1/2 cup chopped walnuts
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/3 cup honey
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder


  • Preheat the oven to 350 degrees F and grease a bread pan
  • First off, let’s peel and shred that darn zucchini. Remember you only need 2 cups worth, so don’t get too crazy

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  • Mix all the wet stuff (honey, oil, sugar, vanilla, and eggs) until nice and smooth
Whisk away

Whisk away

  • Now add the flour, salt, baking powder and soda, cinnamon, and nutmeg!  Mix it well
  • Now stir in the zucchini, nuts, and chocolate chips!
Could eat this batter allllll day

Could eat this batter allllll day

  • Now scoop this batter into that greased up bread pan and make even

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  • Now let’s put it in the oven for 55-60 minutes. Test it by sticking a fork or toothpick in it.
Nom nom nom

Nom nom nom

And that’s really it! The zucchini adds a wonderful texture to the bread. This is one great way of tricking your kids into eating zucchini by hiding it in this beautiful bread! Make sure to let cool for a little bit before serving, I know, it’s hard. Pretty simple recipe and instructions, perfect for leftover zucchini. After the first day, put in the fridge to keep the zucchini from going bad. Use this recipe to stay hungry and fit!

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