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40 Recipes You Won’t Believe Are Loaded With Veggies

Eating your veggies just got so much more delicious. Guaranteed to please, these recipes are loaded with vegetable goodness.

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Zucchini CupcakesTaste of Home

Zucchini Cupcakes

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont

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Zucchini Patties with Dill DipTaste of Home

Zucchini Patties with Dill Dip

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

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Spaghetti Squash Meatball CasseroleTaste of Home

Spaghetti Squash Meatball Casserole

One of our favorite comfort food dinners is spaghetti and meatballs. We're crazy about this lightened-up, healthier version featuring so many veggies. The same beloved flavors with more nutritious ingredients! — Courtney Stultz, Weir, Kansas

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Vegetable & Cheese FocacciaTaste of Home

Vegetable & Cheese Focaccia

My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes! —Mary Cass, Baltimore, Maryland

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Sausage & Vegetable Skillet DinnerTaste of Home

Sausage & Vegetable Skillet Dinner

I threw this together one night to use up produce before going out of town. Who knew it was going to be such a hit! Now it’s a recipe I turn to whenever time is tight. —Elizabeth Kelley, Chicago, Illinois

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Zucchini & Cheese Drop BiscuitsTaste of Home

Zucchini & Cheese Drop Biscuits

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

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Crunchy Vegetable DipTaste of Home

Crunchy Vegetable Dip

I love to try new recipes, and this one was a big hit with my family. It's great as an appetizer or for a light lunch. —Dottie Miller, Jonesborough, Tennessee

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Carrot Cookie BitesTaste of Home

Carrot Cookie Bites

This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking is absolutely irresistible! I'm always being asked for the recipe. —Jeanie Petrik, Greensburg, Kentucky

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Saucy Beef & Cabbage SupperTaste of Home

Saucy Beef & Cabbage Supper

My beef and cabbage supper began as a Reuben sandwich idea without the gluten. We also make it with smoked sausage. It’s comforting on cooler days. —Courtney Stultz, Weir, Kansas

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Smoky CauliflowerTaste of Home

Smoky Cauliflower

The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon

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Italian Sausage-Stuffed ZucchiniTaste of Home

Italian Sausage-Stuffed Zucchini

I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. —Donna Marie Ryan, Topsfield, Massachusetts

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Zucchini Dessert SquaresTaste of Home

Zucchini Dessert Squares

We planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious dessert is the result. —Nancy Morelli, Livonia, Michigan

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Warm Broccoli Cheese DipTaste of Home

Warm Broccoli Cheese Dip

When my family gathers for a party, someone serves this flavorful, creamy dip. Everyone loves its zip from the jalapeno pepper and the crunch of the broccoli. —Barbara Maiol, Conyers, Georgia

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Vegetable & Beef Stuffed Red PeppersTaste of Home

Vegetable & Beef Stuffed Red Peppers

I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona

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Garden FrittataTaste of Home

Garden Frittata

I created this frittata recipe one day to use up some fresh yellow squash, zucchini and tomato. It's so easy to make because you don't have to fuss with a crust. Give it different twist by trying it with whatever veggies you have on hand. —Catherine Michel, St. Peters, Missouri

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Flaky Egg BakeTaste of Home

Flaky Egg Bake

Phyllo dough adds a touch of elegance and layers of super flaky, buttery crispness to this company-special breakfast bake.—Crystal Bruns, Iliff, Colorado

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Coconut Carrot MuffinsTaste of Home

Coconut Carrot Muffins

If you like carrot cake, you'll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. —Brittany Carrington, Tehachapi, California

 

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Ginger-Kale SmoothiesTaste of Home

Ginger-Kale Smoothies

Since I started making this green smoothie recipe for breakfast every day, I honestly feel better! Substitute any fruit and juice you like to make this recipe your own healthy blend.—Linda Green, Kilauea, Kauai, Hawaii

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Beef & Veggie Sloppy JoesTaste of Home

Beef & Veggie Sloppy Joes

I’m always looking for ways to serve my family healthy and delicious food, so I started experimenting with my favorite veggies and ground beef. I came up with this favorite that my three kids actually request! This healthy take on sloppy joes reminds me of my own childhood. —Megan Niebuhr, Yakima Washington

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Sweet Potatoes with Cilantro Black BeansTaste of Home

Sweet Potatoes with Cilantro Black Beans

As a vegan, I'm always looking for impressive dishes to share. Sweet potatoes loaded with beans and a touch of peanut butter are one of my mom’s favorites. —Kayla Capper, Ojai, California

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Turkey Ranch WrapsTaste of Home

Turkey Ranch Wraps

Here's a cool idea that's ready to gobble up in no time. It's a terrific use for deli turkey. Just add lettuce, tomato, green pepper, shredded cheese and ranch dressing for a flavorful blend. —Taste of Home Test Kitchen

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Muffin-Tin PizzasTaste of Home

Muffin-Tin Pizzas

I just baked these mini pizzas and the kids are already demanding more. The no-cook pizza sauce and refrigerated dough make this meal a snap. —Melissa Haines, Valparaiso, Indiana

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Lemon Zucchini DropsTaste of Home

Lemon Zucchini Drops

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

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Chicken Florentine MeatballsTaste of Home

Chicken Florentine Meatballs

Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. —Diane Nemitz, Ludington, Michigan

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Mediterranean Chicken PastaTaste of Home

Mediterranean Chicken Pasta

For special days, I make this cheesy pasta bake loaded with chicken and all sorts of veggies. Want a vegetarian version? Use vegetable stock and garbanzo beans. —Liz Bellville, Havelock, North Carolina

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Gnocchi with Pesto SauceTaste of Home

Gnocchi with Pesto Sauce

Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. —Taste of Home Test Kitchen

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Pasta Squiggles with Pumpkin SauceTaste of Home

Pasta Squiggles with Pumpkin Sauce

My family loves this spiral pasta in a tasty pumpkin sauce. Make it for Halloween and call it Creepy-Crawly Noodles! —Lily Julow, Lawrenceville, Georgia

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Mushroom Bolognese with Whole Wheat PastaTaste of Home

Mushroom Bolognese with Whole Wheat Pasta

A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. —Amber Massey, Argyle, Texas

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Mad About "Meat" LoafTaste of Home

Mad About "Meat" Loaf

Meat loaf will be wearing new accessories this year - spinach, carrots, zucchini and whole grains. Grind the nuts in a food processor but be sure to add a little flour so you don't end up with nut butter. —Susan Preston, Eagle Creek, Oregon

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Garbanzo-Vegetable Green CurryTaste of Home

Garbanzo-Vegetable Green Curry

My son loves anything with coconut milk, so I always keep some on hand for weeknight meals like this one. For a milder version, I like to use red or yellow curry paste instead of green. —Marie Parker, Milwaukee, Wisconsin

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Mediterranean Eggplant DipTaste of Home

Mediterranean Eggplant Dip

I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. —Stacy Mullens, Gresham, Oregon

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Dilly Veggie PizzaTaste of Home

Dilly Veggie Pizza

This is one of my favorite ways to use up leftover veggies. It's a cinch to prep and you can change the mixture to match your kids' taste buds. Always popular at special events, it's just as yummy the next day. —Heather Ahrens, Columbus, Ohio

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Strawberry-Carrot SmoothiesTaste of Home

Strawberry-Carrot Smoothies

My children resist veggies, but they love smoothies. This one packs in lots of good-for-you fruits and veggies—but to my kids, it's just a super delicious breakfast. —Elisabeth Larsen, Pleasant Grove, Utah

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Inside-Out Veggie DipTaste of Home

Inside-Out Veggie Dip

Kids have fun eating these bite-sized veggie snacks. Change up the seasonings in the dip to fit your family's tastes. —Judie Thurstenson, Colcord, Oklahoma

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Avocado SalsaTaste of Home

Avocado Salsa

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah

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"Broccomole" DipTaste of Home

"Broccomole" Dip

For a snack that's very much like guacamole but without the avocados, which are high in fat, try this dip. I grow and freeze broccoli, so this recipe is convenient to make. —Sue Gronholz, Beaver Dam, Wisconsin

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Southwest Egg RollsTaste of Home

Southwest Egg Rolls

Moderately crispy with a rich and creamy filling, these semi-spicy appetizers taste like they’ve been fried. —Danielle Booth, Minneapolis, Minnesota

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Roasted Eggplant SpreadTaste of Home

Roasted Eggplant Spread

Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.

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Sweet Pea Pesto CrostiniTaste of Home

Sweet Pea Pesto Crostini

I made a healthier spin on my favorite celebrity chef’s recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas

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Zucchini Carrot Spice CakeTaste of Home

Zucchini Carrot Spice Cake

My family adores sweets, and I like to serve treats like this that are good for them, too. The cake is spiced just right and has a creamy marshmallow topping spiked with orange juice and vanilla. —Layla Payton, Midwest City, Oklahoma

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