Healthy Humpday – All About Zucchini!

Categories: Healthy Humpday

Last weekend Lori visited an organic vegetable container garden where they let her pick her own zucchini! On Monday, Lori, Heather, Denise, and Kristy started comparing favorite healthy recipes using this year’s awesome crop! Kristy made a chocolate zucchini cake that was delicious with coffee.

Zucchini on Plant      Kristy Miller Dr. Kitzmiller Staff Zucchini Cake


Heather and Lori each made skillet sautéed zucchini. Denise’s family also loved her crispy zucchini!

Sauteed Garlic Zucchini

2-3 medium zucchini
1 tbsp minced garlic
Parmesan cheese
Salt and pepper

  1. Slice zucchini into coin shapes.
  2. Spray a non-stick skillet with cooking spray or drizzle with olive oil.
  3. Layer the zucchini in bottom of skillet; salt and pepper to taste.
  4. Sautée for about 5 minutes or until desired texture.
  5. Toss with minced garlic and shredded parmesan, if desired.

Lori and Heather sauteed zucchini Dr. Kitzmiller Denise Haley Jacobs crispy zucchini Dr. Kitzmiller


Crispy Zucchini

2-3 medium zucchini (or 1 large)
Packaged coating mix (like Shake n’ Bake or packaged mixes in the seafood department).
Creamy dressing or mustard (optional)

  1. Slice zucchini into coin shapes.
  2. Follow package directions to evenly coat zucchini and bake at 350 degrees for 15 minutes or until golden brown.
  3. Serve as a side dish or with dips (like Chipotle Ranch) for a fun, healthy snack or appetizer!