This is my version of the popular HelloFresh® recipe, switching up a few ingredients to make it a bit healthier, along with a zucchini trick to cut prep time!

This post contains affiliate links which means if you click and buy, I may earn a commission at no cost to you. See my full policy for details.

Recommended Equipment

I used an indoor grill to make my sandwiches, only because I couldn’t find my grill pan. I recommend using a grill pan on the stovetop, like the one below, because you can use it for more than making sandwiches. You can also use a panini press if you have one.

Nonstick Grill Pan for Stovetop

Perfect for grilling meat, vegetables, sandwiches and more. Right on your stovetop!

See it on Amazon

Other Kitchen Equipment You Need

• knife & cutting board
• measuring cups & spoons
• small bowl
• spatula

Get new recipes in your inbox!

Ingredients & Swaps

Here is the list of ingredients I used to make this zucchini and sun-dried tomato panini, but there are lots of substitutions you can make to customize it to your liking. See below!

• 2 small zucchinis – look for “teenie weenie” zucchinis about the size of a slice of bread. They just need a few cuts and they’re ready for the grill and fit perfectly on the panini!
• Butter – I suggest unsalted
• Ricotta cheese – either whole milk or part skim
• Parmesan cheese – grated or shredded
• Italian seasoning
• Garlic powder
• Onion powder
• Sourdough bread – my preference, but other breads work so choose your favorite
• Fresh oregano – if you can’t find fresh, then omit
• Sun-dried tomatoes – I suggest ones not packed in oil or water. Roasted red pepper slices are also delicious on this sandwich.
• Pomegranate molasses – I use this, but a bit of balsamic vinegar is delicious too
• Provolone cheese – Havarti and Gouda are great alternatives

How to Make Grilled Zucchini Panini

Here are the general steps to make this zucchini and sun-dried tomato panini, but see the recipe card below for more detailed instructions.

Step 1 Slice each zucchini into 3 or 4 lengthwise strips. Melt a little butter on the grill and grill the zucchini strips until soft, turning every few minutes.

Step 2 While the zucchini cooks, blend together the ricotta, parmesan, and seasonings in a small bowl.

Step 3 Once the zucchini is grilled, layer the provolone, zucchini, ricotta mixture, sun-dried tomatoes and pomegranate molasses on the sourdough bread.

Step 4 Grill the paninis on a grill pan or panini press until golden brown and the cheese is melted.

Teenie Weenie Zucchini Panini

Yield: 2

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

A delicious spin on a popular meal subscription recipe, this grilled zucchini panini is layers of provolone cheese, sun-dried tomatoes, a ricotta and parmesan spread, grilled zucchini, and sourdough bread pressed flat and grilled to a golden brown.

Print

Ingredients

• 2 small zucchini, 5-6" each
• 2 tsp butter
• 1/4 cup ricotta cheese
• 1/4 cup shredded parmesan cheese
• 1 TBSP Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 4 slices sourdough bread
• 1 TBSP fresh oregano, chopped
• 1/4 cup sun-dried tomatoes
• 1 tsp pomegranate molasses
• 4 slices provolone cheese

Instructions

1. Preheat a grill pan or large skillet on medium high. Trim the ends, then slice each zucchini lengthwise into 4 slices. Smear 1/2 tsp butter on the hot grill pan then lay the zucchini strips in the pan. Grill the zucchini until just soft, turning every few minutes.

2. While the zucchini is grilling, mix the following together in a small bowl: ricotta, parmesan, Italian seasoning, garlic powder, and onion powder.

3. Once the zucchini is grilled, assemble the sandwich: on each of two slices of bread lay a slice of provolone, half of the grilled zucchini, half the ricotta mixture, half the chopped oregano, half the sun-dried tomatoes, and another slice of provolone. Drizzle each with half the pomegranate molasses, then top with the remaining slices of bread.

4. Using either a panini press or a grill pan on the stovetop, melt half of the remaining butter on medium. Lay both sandwiches in the pan or panini press (or grill one at a time) and press down with a spatula to gently flatten the sandwich. Grill until the bread begins to brown and the bottom provolone slice begins to melt.

5. Remove the sandwich from the pan and melt the remaining butter. Flip the sandwich over and grill the other side until the cheese is melted. Slice and serve!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 619Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 46mgSodium: 1261mgCarbohydrates: 80gFiber: 6gSugar: 11gProtein: 31g

Nutrition information is an approximation and may vary based on the specific ingredients and amounts used when preparing the recipe.

Free Download!

Top 5 Readers’ Favorite Ninja CREAMi recipes!

Save these to your favorite boards!

If you made this Teenie Weenie Zucchini Panini, pop over to our Facebook page and let us know how it turned out!

The post Teenie Weenie Zucchini Panini appeared first on .

This post contains affiliate links which means if you click and buy, I may earn a commission at no cost to you. See my full policy for details.

Recommended Equipment

This healthy lemon zucchini bread recipe was baked in a regular oven, no special appliance was used. Just gather these utensils and kitchen gadgets to prep the recipe:

• Loaf pan
• Measuring spoons & cups
• Box grater
• Mixing bowls & spoon
• Zester

Get new recipes in your inbox!

Ingredients List

I use organic, grass-fed, and non-GMO ingredients to make my lemon zucchini bread healthy. Here’s the list:

• Flour – all purpose wheat
• Cinnamon
• Baking soda
• Baking powder
• Salt
• Cane sugar
• Zucchini – grated and squeezed between paper towels to remove the water
• Butter – melted. I use grass-fed, organic, unsalted butter.
• Large egg
• Lemon zest
• Vanilla extract

How to Make Zucchini Bread with Lemon Zest

Here are the general steps to make this recipe for lemon zucchini bread. See the printable recipe card below for the full instructions.

Step 1 Grease the bottom and sides of the loaf pan.

Step 2 Mix the dry ingredients together in a small bowl.

Step 3 Mix the wet ingredients together in a large bowl.

Step 4 Add the dry ingredients to the wet ingredients and mix just until incorporated. Pour the batter into the prepared loaf pan.

Step 5 Bake at 350° for about 55 minutes, or until a toothpick stuck in the middle comes out clean. Cool on a wire rack for at least 15 minutes. Remove the bread from the pan and slice.

Lemon Zucchini Bread

Yield: 12

Prep Time: 15 minutes

Cook Time: 55 minutes

Cool Time: 15 minutes

Total Time: 1 hour 25 minutes

This healthy lemon zucchini bread recipe is a delicious way to use up your summer zucchini harvest. Lemon zest, cinnamon, and a hint of vanilla give this moist quick bread a sweet, bright flavor.

Print

Ingredients

• 1.5 cups flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 cup cane sugar
• 1 cup shredded zucchini, water squeezed out
• 1/4 cup butter, melted
• 1 large egg, scrambled
• 1 TBSP lemon zest
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°. Grease the bottom and sides of a loaf pan with butter.
2. Combine the dry ingredients in a small bowl: flour, cinnamon, baking soda, baking powder, and salt.
3. Mix the wet ingredients together in a large bowl: sugar, zucchini, melted butter, egg, lemon zest, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until the dry ingredients are incorporated, but don't over mix. Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
5. Cool the bread on a wire rack for at least 15 minutes before removing from the pan. Slice and enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 167Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 199mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 2g

Nutrition information is an approximation and may vary based on the specific ingredients and amounts used when preparing the recipe.

Free Download!

Top 5 Readers’ Favorite Ninja CREAMi recipes!

Save this recipe to your favorite boards!

If you made this recipe for lemon zucchini bread, pop over to our Facebook page and let us know how it turned out!

The post Healthy Lemon Zucchini Bread appeared first on .

This post contains affiliate links which means if you click and buy, I may earn a commission at no cost to you. See my full policy for details.

Recommended Equipment

In addition to the kitchen tools listed below, here’s the appliance I used to prepare the recipe.

Ninja CREAMi Deluxe Dessert Maker

Make ice cream, sorbet, milkshakes, frozen drinks, Italian ices, frozen yogurt, smoothie bowls, and more!

See it on Amazon!

Kitchen Tools

• Large measuring cup with spout
• Measuring cups & spoons
• Spatula

Get new recipes in your inbox!

Ingredients & Swaps

• Orange juice – use orange juice with no added sugar and not from concentrate
• Milk – may sub in plant based milk, but consistency and taste may change
• Heavy whipping cream – may sub in coconut cream
• Sugar
• Vanilla extract
• Orange zest (optional)

How to Make This Ninja CREAMi Orange Creamsicle Recipe

Step 1 Combine the orange juice, milk, and heavy whipping cream in a large glass measuring cup or mixing bowl.

Step 2 Add the sugar, vanilla, and orange zest if using, and stir until the sugar is dissolved.

Step 3 Pour the mixture into a Ninja CREAMi container. Snap the lid on and freeze for at least 24 hours.

Step 4 Process on the ICE CREAM setting, and RESPIN if necessary to get your preferred consistency.

Ninja CREAMi Orange Creamsicle Ice Cream

Yield: 6

Prep Time: 5 minutes

Spin Time: 3 minutes

Total Time: 8 minutes

Orange juice, milk, cream, sugar and vanilla mix up into this creamy, smooth orange creamsicle ice cream, made in the Ninja CREAMi ice cream machine.

Print

Ingredients

• 1.5 cups orange juice
• 2/3 cup whole milk
• 1/2 cup heavy whipping cream
• 1/3 cup sugar
• 1/2 tsp vanilla extract
• OPTIONAL: Zest of 1 orange

Instructions

1. Combine the milk, heavy whipping cream, and orange juice in a mixing bowl. Add the sugar and vanilla and stir until the sugar is dissolved. If using, add the orange zest.
2. Pour the mixture into a clean Ninja CREAMi container, making sure not to go over the max fill line. Freeze for at least 24 hours.
3. Once frozen, process on the ICE CREAM setting. Respin if necessary to achieve the desired consistency. Enjoy!

Free Download!

Top 5 Readers’ Favorite Ninja CREAMi recipes!

Save this to your Ninja CREAMi & Desserts boards!

Did you make this Ninja CREAMi orange sherbet recipe? Pop over to our Facebook page and let us know how it turned out!

The post Orange Creamsicle Ninja CREAMi Recipe appeared first on .

My mom made this regularly when I was a kid, and I’ve made it at least a hundred times as an adult. Now my children make it for their families. It’s so good, it’ll become your family’s favorite, too!

This post contains affiliate links which means if you click and buy, I may earn a commission at no cost to you. See my full policy for details.

Recommended Kitchen Gear

No special appliance was used in this recipe; it was just baked in the oven. Here’s the kitchen tools I used:

• Mandoline (highly recommend for making quick work of the zucchini)
• Cutting board & knife
• Measuring cups & spoons
• Mixing bowl
• Deep skillet

Get new recipes in your inbox!

Ingredients & Swaps

Here’s everything you’ll need to make this cheesy crescent zucchini pie. I don’t suggest many swaps, because I’ve tried different ingredients over the years and I keep coming back to the original recipe. It just tastes the best!

• Butter – I use 1/4 cup but you could use up to 6 Tbsp
• Zucchini
• Onion
• Crescent rolls – reduced fat or regular crescent rolls
• Yellow mustard – I prefer yellow, but try other mustards like Dijon
• Cheese – I prefer cheddar, but try other cheeses like an Italian blend of mozzarella, provolone and parmesan
• Eggs
• Seasonings – try varying amounts of parsley, oregano, marjoram and basil

How to Make Italian Zucchini Pie with Crescent Rolls

Step 1 Slice the zucchini and chop the onion. Melt the butter in a deep skillet on medium high. Add the veggies and saute.

Step 2 While the veggies cook, spread the crescent rolls in a 9×11 baking dish or pie plate, stretching up the sides about an inch. Spread the yellow mustard over the crescent rolls.

Step 3 Scramble the eggs in a shallow bowl. Add the cheese and parsley and mix well.

Step 4 Once the veggies are cooked, add the garlic powder, Italian seasoning, salt and pepper. Stir to combine.

Step 5 Pour the veggies into the bowl with the eggs and cheese. Quickly stir together before the cheese starts melting. Then pour into the baking dish. Bake at 375° for 20-25 minutes.

Recipe Card

Italian Zucchini Pie with Crescent Rolls

Yield: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This Italian zucchini pie with crescent rolls combines herbs, zucchini, onions, and loads of cheese in a crescent roll crust. It's delicious for brunch or dinner!

Print

Ingredients

• 1/4 cup butter
• 4 cups thinly sliced zucchini
• 1 cup chopped onion
• 8 crescent rolls, reduced fat
• 2 tsp yellow mustard
• 2 large eggs
• 8 oz cheddar cheese, shredded
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp oregano
• 2 Tbsp dried parsley

Instructions

1. Preheat the oven to 375°. Melt the butter in a large, deep skillet on medium high. Saute the zucchini and onion in the butter for about 10 minutes, until the onion is translucent and the zucchini is soft.
2. In the meantime, spread the crescent rolls in a rectangular baking dish, stretching up the sides about an inch. Spread the yellow mustard across the crescent rolls.
3. While the zucchini and onion are cooking, scramble the eggs in a large mixing bowl. Add the shredded cheese and parsley and stir until well combined.
4. Once the zucchini and onions are cooked, add them to the cheese mixture in the bowl. Quickly stir to evenly distribute the ingredients before the cheese melts.
5. Pour the veggie and cheese mixture into the baking dish and spread evenly. Bake for 20-25 minutes until the center is set. Let stand for about 10 minutes before serving.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 142mgSodium: 706mgCarbohydrates: 25gFiber: 3gSugar: 8gProtein: 16g

Nutrition information is an approximation and may vary based on the specific ingredients and amounts used when preparing the recipe.

Free Download!

Top 5 Readers’ Favorite Ninja CREAMi recipes!

Save these to your Vegetarian & Favorites boards!

If you made this zucchini pie with crescent rolls, pop over to our Facebook page and let us know how it turned out!

The post Cheesy Zucchini Pie with Crescent Rolls Crust appeared first on .

This post contains affiliate links which means if you click and buy, I may earn a commission at no cost to you. See my full policy for details.

Recommended Equipment

In addition to the usual kitchen tools, here’s the appliance I used to make this homemade maple pecan ice cream recipe.

Ninja CREAMi Deluxe

11 different functions to create delicious frozen treats, like ice cream, sorbet, smoothie bowls, drinks, and more!

See it on Amazon

Other Utensils & Gadgets

• Mixing bowl & spatula
• Measuring cups & spoons
• Ninja CREAMi container

Get new recipes in your inbox!

Ingredients & Swaps

• Whole milk – animal or plant based will work in this recipe but the consistency may vary
• Heavy cream – coconut milk or cream can be used in place of the heavy cream, but the taste will be affected
• Protein powder – this is optional, but I like to add it for more protein in my diet
• Cane sugar – monk fruit and other low carb sweeteners also work
• Pure maple syrup
• Roasted pecans

How to Make Maple Pecan Ice Cream in the Ninja CREAMi

Here are the basic steps to make maple pecan ice cream in an ice cream maker.

Step 1 If using the protein powder, mix it with the milk and heavy cream until there are no lumps.

Step 2 Add the pure maple syrup and cane sugar to the milk and cream mixture until the sugar is fully dissolved.

Step 3 Pour the base mixture into a Ninja CREAMi container. Freeze for at least 24 hours.

Step 4 After freezing, process the base mixture on the ICE CREAM setting. Then dig a hole in the center all the way to the bottom of the container and pour in the pecans. Process on the MIX-IN setting.

Serve immediately with your favorite toppings and enjoy!

Ninja CREAMi Maple Pecan Ice Cream

Yield: 6

Pure maple syrup and roasted pecans combine in a basic vanilla ice cream to make a sweet, crunchy frozen treat.

Print

Ingredients

• 1 1/2 cups whole milk
• 3/4 cups heavy cream
• 40 grams protein powder, plain or vanilla OPTIONAL
• 1/4 cup pure maple syrup
• 1/4 cup cane sugar
• 1/2 cup roasted pecan pieces, for MIX-IN

Instructions

1. If using the protein powder, mix it with the whole milk and heavy cream in a large bowl. Add the maple syrup and cane sugar and stir until the sugar is dissolved.
2. Pour into a Ninja CREAMi container and freeze for at least 24 hours.
3. After freezing, leave the container sit on the counter for about 10 minutes, if you like. Then process on the ICE CREAM setting.
4. Dig a hole in the middle of the ice cream, down to the bottom of the container. Pour in the pecans and process again on the MIX-IN setting.
5. Top with more pecans, crumbled bacon, or other toppings and enjoy! (See the Tips section for more flavor variations!)

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 41mgSodium: 46mgCarbohydrates: 23gFiber: 1gSugar: 21gProtein: 9g

Nutrition information is an approximation and may vary based on the specific ingredients and amounts used when preparing the recipe.

Free Download!

Top 5 Readers’ Favorite Ninja CREAMi recipes!

Save to your Ninja CREAMi & Dessert boards!

If you made this Ninja CREAMi maple pecan ice cream, pop over to our Facebook page and let us know how it turned out!

The post Homemade Maple Pecan Ice Cream appeared first on .