Level up your squash game! We're making these quick and easy zucchini recipes all summer long.
50 Easy Zucchini Recipes Ready in 30 Minutes (or Less!)
Updated on Sep. 24, 2024
1/50
Vegetarian Linguine
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
Looking for a tasty alternative to a meat-and-potatoes meal? Try this colorful pasta dish, which is the brainchild of my oldest son. It’s a stick-to-your-ribs meal that includes loads of fresh veggies as well as basil and provolone. —Jane Bone, Cape Coral, Florida
Stop looking, you’ve found the perfect vegetarian dish to please everyone in your house. This updated take on pasta primavera focuses on the vegetables, dresses them lightly with some chopped tomatoes in olive oil and marries them to hearty linguine with provolone and Parmesan. A perfect people pleaser, full of color and flavor.
If you need more gluten-free bread options, we suggest trying these gluten-free zucchini bread.
There’s a reason kids and state fairs love the deep fryer—drop anything in breading and it just melts in your mouth. These zucchini fries use cornmeal instead of batter for a snappy breading, and then a scant amount of olive oil to crisp it up. The result is going to win hearts, minds and blue ribbons at home.
There’s something to be said for the easy road. Slicing up that zuke and searing it will fill your home with the comforting smell of squash and garlic cooking. Here, we’ve added oregano to really bring an Italian aroma and flavor to your table.
3/50
4/50
Zucchini-Wrapped Chicken Enchiladas
Total Time
1 hour 15 min
Servings
4 servings
From the Recipe Creator:
Thin planks of zucchini are the perfect low-carb substitute for tortillas when making enchiladas. It's a healthy and delicious alternative and also looks so pretty on a plate. —Donna Kelly, Lehi, Utah
Hear us out—enchiladas that feel healthy but don’t taste it. You can achieve this by swapping out tortillas with zucchini for a silky, cheesy, as-spicy-as-you-like-it Mexican entree. Admit it, you’re already dreaming of the first bite.
Swap the spuds for these crispy, crunchy planks. Completely satisfying zucchini, breaded with panko and all kinds of spices take these zucchini strips from bland to delectable. They’re the perfect vehicle for that oversized zuke hiding in your garden.
6/50
Zucchini Lasagna
Total Time
1 hour
Servings
6 servings
From the Recipe Creator:
We plant zucchini every year and always seem to have more than we can use! This hearty zucchini lasagna is a delicious way to use an abundant crop. —Charlotte McDaniel, Williamsville, Illinois
Swap out large lasagna noodles with silky ribbons of squash, and no one will be the wiser. This fan favorite is the perfect solution for a fall or winter day to warm up with a fillling meal around the table. Filled with ground beef, a rich tomato sauce, cottage cheese and shredded mozzarella, you can make this meal ahead of time for easy prep.
7/50
Chicken and Zucchini Foil Packs
Total Time
1 hour
Servings
2 servings
From the Recipe Creator:
I enjoy foil-wrapped dinners cooked on the grill, especially because there are no pots or pans to wash. You can try making chicken foil packs with most fresh vegetables you have on hand. —Dianna Smith, Newport, Tennessee
A zippy way to prep meals ahead of time and spare the dishes, these little foil packs pack a big punch. Take them camping, throw them on your barbecue or just cook them in the oven. In a few minutes, bring together chicken breasts, zucchini, sweet onion and mushrooms with some olive oil. Open the packs at the table like little gifts!
8/50
Blackened Tilapia with Zucchini Noodles
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas
The crispness of the tilapia, the silkiness of the zoodles and the spice of the pico come together for a perfect feast here. Try this dish when you need a break from the heavy starches in pasta dishes.
9/50
Summer Squash Salad
Total Time
15 min
Servings
12 servings
From the Recipe Creator:
This salad packs a perfect punch and is a tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is an amazing way to use our fresh produce. —Diane Hixon, Niceville, Florida
Tired of coleslaw? This bright, crunchy salad skips the mayo and heavy dressings and instead brings the heat with sliced radishes while yellow squash and zucchini offer some snap. Dressed with a simple Dijon dressing, this will stand out at the picnic table as a bright, light, summery side.
10/50
Chocolate Zucchini Cookies
Total Time
25 min
Servings
8 dozen
From the Recipe Creator:
This recipe started out as a plain zucchini cookie. But over the years, I added nuts and chocolate chips. These soft cookies never make it to the cookie jar! —Tina Lunt, Bass Harbor, Maine
It’s important to indulge your cravings, but what if we told you that these ooey, gooey chocolate chip cookies bring a little bit of healthy vitamins and fiber along for the ride? These chocolate cookies have a surprisingly delightful bite and chew, aided by spices and chopped nuts.
11/50
Zucchini Noodles
Total Time
20 min
Servings
4 servings
From the Recipe Creator:
These quick and easy zucchini noodles can be served plain or with sauce. They're a great gluten-free alternative to pasta and cook in just a few minutes. —Julie Andrews, Rockford, Michigan
Learn how to make zucchini noodles—with or without a spiralizer—to create zoodle recipes like pastas, lasagnas, salads, soups or stir-fries.
12/50
Turkey Pepper Kabobs
Total Time
25 min
Servings
4 servings
From the Recipe Creator:
This is a summertime favorite at our house. While the turkey is a nice change
of pace and tastes great with the sweet basting sauce and pineapple, the recipe also works well with cubed chicken.—Traci Goodman, Paducah, Kentucky
13/50
Greek Tortellini Skillet
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
Looking to please picky little palates? One tester loved this simple skillet entree so much, she made it at home for her 2-year-old daughter, who said "Mmm!" after every single bite. —Taste of Home Test Kitchen
When the doldrums of winter set in and you cannot think of a single new variation to make of the same stovetop dishes, this Greek tortellini is going to make you smile. This sumptuous take on pastitsio starts with little pockets of cheese tortellini combined with ground beef, layers of tomato sauce and slices of zucchini, onions, Greek olives and feta. A comfort meal for the ages, you’ll add this to your rotation all winter long.
14/50
One-Pan Sweet Chili Shrimp and Veggies
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
This recipe has everything I'm looking for in a weeknight family dinner: A quick and nutritious meal that my kids will eat! My oldest son loves shrimp and I thought it could work really well as a sheet-pan supper. —Elisabeth Larsen, Pleasant Grove, Utah
Sweet chili, a spicy and citrusy blend, drives this easy-to-come-together stir-fry. You toss together shrimp, zucchini, mushrooms, onions and cilantro for this fast, fun recipe. Add a base of white rice or even a salad to make this meal a mid-week slinger.
15/50
Hearty Italian White Bean Soup
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. —Kristina Krummel, Elkins, Arkansas
There is no dish that challenges cold weather and the falling leaves like a bowl of hearty, tomatoey, rich vegetable soup. Every spoonful of this soup will bring a mélange of colorful vegetables and the delightful scent of garlic and thyme. Studded with white navy beans, this showstopper can sit on the stovetop all day long.
16/50
Smoked Sausage and Veggie Sheet-Pan Supper
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
This recipe is tasty, quick and easily doubled for last-minute dinner guests. Cook it in the oven or on the grill, and add the veggies of your choice. —Judy Batson, Tampa, Florida
We love a sheet pan supper! Bring everything together in one pan for easy prep, cook and clean. This family favorite will drive them to the table by filling the house with the smell of roasting smoked sausage and fall vegetables. Brussels sprouts, peppers, squash and mushrooms marry an easy vinaigrette to bring a meal together so easy, your kids can even help make it.
17/50
Squash Ribbons
Total Time
15 min
Servings
2 servings
From the Recipe Creator:
Steamed and well seasoned, these pretty vegetable ribbons will dress up your dinner plate. The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer.
These long, silky ribbons of squash are the easiest way to add texture and color to your plate. In less than ten minutes, you’ve got a side dish of zoodles that’ll catch everyone’s eyes and is simple enough to appease anyone.
18/50
Summer Zucchini Pasta
Total Time
25 min
Servings
10 servings
From the Recipe Creator:
I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy pasta dish is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. —Beth Berlin, Oak Creek, Wisconsin
The taste of summer is tomatoes married to yellow squash and zucchini. Together, they are magical with just a bit of garlic, a splash of olive oil and some herbs. When you don’t want to fully replace your pasta with zoodles, this dish presents a delicious compromise with pappardelle and ribboned squash.
19/50
Stir-Fried Zucchini
Total Time
10 min
Servings
8 servings
From the Recipe Creator:
I plant many vegetables to use in cooking. Zucchini is among our favorites and usually grows in abundance. This zucchini stir-fry is always a hit at our house. —Deborah Elliot, Ridge Spring, South Carolina
Now this is the definition of easy, peasy cooking. Simply slice your zukes, and then give them a quick saute with olive oil, garlic, salt and Italian seasoning, and you have the makings of a fast lunch or side dish.
20/50
Cheesy Zucchini Saute
Total Time
20 min
Servings
6 servings
From the Recipe Creator:
Although I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! —Doris Biggs, Felton, Delaware
In the middle of winter, your family will huddle around you to tuck into this nacho-inspired casserole. Cheesy in just the right way, with tomato, olives and onion, we’ve added zucchini and basil to freshen it up and make it a well-rounded dinner.
21/50
Zucchini Muffins
Total Time
45 min
Servings
6 muffins
From the Recipe Creator:
These yummy currant, walnut and zucchini muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey
22/50
Sausage Potato Supper
Total Time
25 min
Servings
2 servings
From the Recipe Creator:
One Saturday night a few years ago, I came up with this dish on the spur of the moment. It was dinnertime, and I had to use what I had on hand. It's been a hit with my family ever since. —Nancy Russell, Englewood, Colorado
When you’re reaching for a recipe on a busy weeknight, look no further. Sausage, potato and zucchini are made to go together, and this recipe keeps it simple. The sausage will baste the potatoes and zucchini and with the addition of a little grated cheese, this is a satisfying supper.
23/50
Lemon Chicken Skewers
Total Time
25 min
Servings
6 servings
From the Recipe Creator:
Chicken skewers with tender chunks of chicken and garden-fresh veggies are easy to assemble and are always a hit at parties. —Margaret Allen, Abingdon, Virginia
Looking to lighten dinner up? These bright, citrusy chicken and zucchini skewers bring a great balance of acidity and zest to your grill or oven. Lemon zest and garlic brings a zing to chicken breast, and tomato, onion and zucchini add color and texture while layering on flavor. The marinade is easy to make with ingredients you likely have in house.
24/50
Vegetable and Barley Pilaf
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol too! You can easily substitute other fresh veggies you have on hand. —Jesse Klausmeier, Burbank, California
You probably don’t think about barley too often, but it’s a refreshing break from quinoa, couscous and rice. With a little more bite, this pilaf brings texture and deeper flavor than typical rice recipes. Here, we’ve fluffed up this low-sodium star with carrots, zucchini and spices.
25/50
Zucchini Pico de Gallo Salsa
Total Time
20 min
Servings
4-1/2 cups
From the Recipe Creator:
I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan
Just wow. Throw a spin on your salsa this summer with this zucchini pico. Pair with your favorite tortilla chips and lay out a build-your-own tacos spread to round out a full dinner.
26/50
Spicy Sausage and Rice Skillet
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
The spicy sausage in this quick skillet dish gives it a kick, and the sliced apples are a pleasant, tart surprise. —Jamie Jones, Madison, Georgia
This is a fall harvest worthy of Oktoberfest and fit for a crowd. The best of the fall flavors—tart apple, squash and peppers—marry with chicken sausage and are then cooked on a bed of spiced black beans and rice. This one-dish wonder is going to keep your kitchen work light and your guests happy.
27/50
Turkey-Vegetable Soup
Total Time
1 hour 5 min
Servings
6 servings (2-1/4 quarts)
From the Recipe Creator:
The blend of flavors and colors in this hearty soup will bring everyone at the table back for more. —Charlotte Welch, Utica, New York
28/50
Pinto Bean Zucchini Boats
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
Zucchini shells take center stage when filled with vegetables, beans and sauce. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
When you’re inundated with zukes, these boats make a pleasing vessel for beans and corn. Besides being fun to put together, these flavorful boats also get high marks for presentation.
29/50
Zucchini Pineapple Jam
Total Time
30 min
Servings
8-1/2 cups
From the Recipe Creator:
Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. —Kathy Weese, Jackson, Ohio
Hello, gardeners and jam makers! This recipe takes a whopping six cups of zucchini and sweetens it with crushed pineapple and strawberry gelatin for a gorgeous glossy red jam. Sweeten up the neighbors by jarring some and giving as a just-because gift!
30/50
Sweet & Sour Squash Salad
Total Time
20 min
Servings
6 servings
From the Recipe Creator:
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas
Take all the best produce of the summer season to make a gloriously colorful, crunchy salad. Slice up your squash and peppers, celery and onion, and dress them raw with vinaigrette smartly flavored with ranch mix. Pantry staples and farmers market produce for the win!
31/50
Lemon Zucchini Drops
Total Time
30 min
Servings
about 3-1/2 dozen
From the Recipe Creator:
When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. —Barbara Franklin, Tucson, Arizona
We love a quick cookie recipe, and this one happens to be so tasty, you won’t even know it has zucchini in it. These cakelike drops do a great job of disguising the vegetables inside with lemon, cinnamon, raisins and walnuts and, of course, icing.
32/50
Yellow Squash & Watermelon Salad
Total Time
20 min
Servings
12 servings
From the Recipe Creator:
I always like to bring this healthy option to parties and potlucks, and people seem to really appreciate that. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. —Camille Parker, Chicago, Illinois
If you’ve waited all summer for watermelon to ripen, this is one of those savory watermelon dishes you’ll want to make on repeat. The classic pairing of sweet watermelon and salty feta sits atop a bed of peppery arugula and soft zucchini and serves 12—perfect for a picnic!
33/50
Vegetable Frittata
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
When you're looking for something healthy in a hurry, you can't beat this veggie-filled frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California
This frittata doubles down on veggies and color, with a melange of peppers, zucchini and red potatoes. Don’t be intimidated! We’ve got plenty of tips to ensure your frittata cooks evenly and turns out deliciously fluffy.
34/50
Zucchini & Cheese Drop Biscuits
Total Time
50 min
Servings
1 dozen
From the Recipe Creator:
These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. —Keith Mesch, Mt. Healthy, Ohio
When you want the famous Red Lobster biscuits but need a little vegetable content to keep it real, these crumbly balls of heaven are just what you’re looking for. Full of all the good stuff like butter and cheese, you won’t even notice the zucchini, and more importantly, no one else will either.
35/50
Chicken Quesadillas
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
Leftover chicken gets Mexican flair from cumin in this fun main dish. The chicken quesadilla recipe has an impressive look and taste yet requires little preparation. —Linda Wetzel, Woodland Park, Colorado
36/50
Garden Chickpea Salad
Total Time
25 min
Servings
2 servings
From the Recipe Creator:
Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
Vegetarians and meat eaters can both agree—this garden chickpea salad packs a bunch of protein and definitely doesn’t skimp on flavor. Pair this healthy vegetarian salad with any lunches or dinner that look a little too beige.
37/50
Stovetop Tarragon Chicken
Total Time
40 min
Servings
4 servings
From the Recipe Creator:
My oldest daughter can't get enough of the tarragon sauce. She uses biscuits to soak up every scrumptious drop. My husband and I like it over mashed potatoes. —Tina Westover, La Mesa, California
When the weather turns crisp, your stovetop serves as the place to bring together warmth and comfort. Use up a can of cream of chicken soup and mix in carrots, zucchini and mushrooms for the ultimate sweater weather meal.
38/50
Zucchini Patties with Dill Dip
Total Time
35 min
Servings
2 dozen (3/4 cup dip)
From the Recipe Creator:
These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! —Kelly Maxwell, Plainfield, Illinois
These sweet little zucchini cakes remind us of latkes or crab cakes. The perfect size for dipping, this recipe takes zucchini and marries it with flaky breadcrumbs, before frying them up for a crispy treat. Dip them into the cool lemon, dill and sour cream dip for an appetizer that’ll disappear in minutes.
39/50
California Quinoa
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
I’m always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. —Elizabeth Lubin, Huntington Beach, California
Keep meals interesting by mixing up your same-old rice pilaf with quinoa. Here, we’ve studded grains with zucchini, basil and tomato, and then ramped up the acidity profile with Greek olives, feta and garlic. The garbanzo beans add to the overall nuttiness of the dish.
40/50
Zucchini Onion Pie
Total Time
35 min
Servings
6 servings
From the Recipe Creator:
We have a lot of zucchini on hand when it’s in season. This is a good and different way to use large amounts. —Lucia Johnson, Massena, New York
An armful of zucchini (three cups!) fills out this beautiful pie that comes with none of the usual pie-making stress. Using biscuit mix as a base, you’ll quickly fill this pie with garlic, onion, eggs and cheese for a crowd pleasing punch that can be served for any meal of the day.
41/50
Zucchini Burgers
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
With just-picked-from-the-garden-zucchini, your kids won’t even know these burgers are meatless. —Kimberly Danek Pinkson, San Anselmo, California
Whether it’s grilling season or you’ve moved inside to the oven, break up the droll burger routine with these zesty zuke burgers. Easy enough to make on the spur of the moment on a weeknight, this recipe mixes up zucchini with breadcrumbs, onion and eggs with a dash of cayenne for a solid alternative to the same old sandwich. You might even like them better than some of our best beef burgers!
42/50
Cheesy Zucchini Casserole
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
Tender zucchini gets pleasant flavor from a cheesy sauce and cracker-crumb topping in this fast-to-fix side dish. —Kathi Grenier, Auburn, Maine
Sheer comfort for a movie night in, this cheese casserole takes Velveeta and saltines and melts them with zucchini and butter for a moment of extravagance.
43/50
Grilled Zucchini Salad with Mediterranean Dressing
Total Time
20 min
Servings
4 servings
From the Recipe Creator:
This zucchini salad with Mediterranean dressing is the best side dish. I also like to add summer squash for a variation, or crumbled goat cheese when I want some extra creaminess. —Rashanda Cobbins, Milwaukee, Wisconsin
When you think of summer foods, you might visualize huge platters of grilled vegetables, fresh from the garden to the barbecue. No vegetable takes to the grill better than zucchini, and here, we’ve layered beautifully browned squash with feta, pine nuts and red onion, for a punch of umami.
44/50
Zucchini in Dill Cream Sauce
Total Time
30 min
Servings
8 servings
From the Recipe Creator:
My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! —Josephine Vanden Heuvel, Hart, Michigan
Basted zucchini, flavored by a rich boullion and onion combines with sour cream for a rich, indulgent dish full of creamy dill. This one-pot wonder will come to the table in a Dutch oven, for an easy, impressive display of zucchini goodness.
45/50
Penne with Veggies and Black Beans
Total Time
25 min
Servings
2 servings
From the Recipe Creator:
Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. —Vickie Spoerle, Indianapolis, Indiana
We’ve mixed in black beans to add a bit of protein to this vegetarian wonder. Penne pasta paired with a plethora of colorful vegetables, brings quite a few textures and flavors to this light and elevated meal.
46/50
Tequila Lime Shrimp Zoodles
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
This tangy shrimp dish is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, you can use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois
Recipes that start with a splash of tequila? Yes, please! You’ve never had scampi quite like this. We’ve swamped the lemon and wine for a margarita mix instead, and rather than pasta, we paired it with zucchini and squash noodles, affectionately known as zoodles.
47/50
Chicken Sweet Potato Skillet
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
One of the first things my husband made for me was a variation of this sweet potato skillet. Over the years, it's become a family favorite. Top with cheese, sour cream, avocado, lettuce or anything else your family likes. —MacKenzie Wright, San Antonio, Texas
If you’re only looking for a little zucchini zing, this sweet potato skillet is a superb alternative to traditional chili. Earthy sweet potatoes, chicken and black beans combine with zucchini and salsa and traditional chili spices for this rich skillet. Top it with sour cream and cilantro.
48/50
Cheddar-Veggie Appetizer Torte
Total Time
55 min
Servings
16 servings
From the Recipe Creator:
A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin
When you’re ready to really impress your guests, this gorgeous torte will make it look like you spent a lot more time cooking than you actually did. On a crust of crumbled multigrain crackers, bacon and eggs are combined with veggies and cheddar for a sumptuous base.
49/50
Creamy Sweet Potato and Veggie Soup
Total Time
30 min
Servings
16 servings (4 quarts)
From the Recipe Creator:
I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted—maybe even better! —Audrey Nemeth, Mount Vernon, Maine
Sunshine colored sweet potatoes and golden fleshed Yukon golds thicken this silky soup that screams autumn, with an assist from some heavy cream. Featuring broccoli, zucchini, celery and chicken broth, you’ll “fall” into a bowl of this warm, comforting soup.
50/50
Jiffy Ground Pork Skillet
Total Time
30 min
Servings
5 servings
From the Recipe Creator:
Some people call it dinner hour, but many of us call it rush hour. Slow down the pace with this so-simple mouthwatering ground pork meal. The only thing you'll have left over is time to share with your family at the table. —Brigitte Schaller, Flemington, Missouri
If you’re looking to mix up your middle-of-the-week pasta dish, this ragu makes a quick tomato-based sauce with sauteed pork and stewed tomato. The zucchini and onion sweetens it up while Italian seasoning rounds it all out.
