13 Delicious Zucchini Recipes Under 300 Calories for Weight Loss

Zucchini is not just a summer veggie; it's your new best friend for weight loss! With its low calorie count and versatility, zucchini can star in a variety of delicious meals. Here are nine mouth-watering recipes, each under 300 calories, that will help you stay on track with your wellness goals without sacrificing flavor. Get ready to enjoy healthy, satisfying dishes that make weight loss feel effortless!

Zesty Zucchini Noodles With Avocado Sauce

Zucchini noodles, also known as zoodles, are a fantastic low-calorie alternative to traditional pasta. They are light, refreshing, and perfect for a healthy meal. In this dish, the zoodles are paired with a creamy avocado sauce that adds a rich flavor without piling on the calories.

The vibrant green of the zucchini noodles contrasts beautifully with the bright red cherry tomatoes and fresh basil leaves. This dish not only looks appetizing but is also packed with nutrients. It's a great way to enjoy a satisfying meal while keeping your calorie count low.

Making this dish is simple and quick, making it perfect for busy weeknights. Plus, it’s a fun way to incorporate more vegetables into your diet without sacrificing taste. Let’s get cooking!

Ingredients

• 2 medium zucchinis
• 1 ripe avocado
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• Fresh basil leaves for garnish

Instructions

1. Spiralize the Zucchini: Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, a vegetable peeler can work too.
2. Make the Avocado Sauce: In a blender, combine the avocado, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Mix the Zoodles: In a large bowl, toss the zucchini noodles with the avocado sauce until well coated.
4. Add Tomatoes: Gently fold in the halved cherry tomatoes.
5. Serve: Plate the zoodles and garnish with fresh basil leaves. Enjoy your zesty zucchini noodles!

Savory Zucchini Fritters With Greek Yogurt Dip

These savory zucchini fritters are a fantastic way to enjoy a healthy snack or side dish. They are golden and crispy on the outside, with a tender interior that bursts with flavor. The addition of fresh herbs and spices makes them irresistible. Pairing them with a creamy Greek yogurt dip adds a refreshing touch that complements the fritters perfectly.

To make these fritters, you’ll need some simple ingredients. Grated zucchini is the star, providing moisture and a subtle taste. Combine it with eggs, flour, and your choice of herbs. Fry them until they are beautifully browned, and serve with a dollop of Greek yogurt mixed with lemon juice and herbs for an extra zing.

This dish is not only low in calories but also packed with nutrients, making it a great option for anyone looking to maintain a healthy diet. Enjoy these fritters as a snack, appetizer, or even a light meal!

Ingredients

• 2 medium zucchinis, grated
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 1 large egg
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil (for frying)
• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill (optional)

Instructions

1. Prepare the Zucchini: Grate the zucchinis and place them in a bowl. Sprinkle with salt and let sit for about 10 minutes. This helps to draw out excess moisture.
2. Mix Ingredients: After 10 minutes, squeeze out the excess moisture from the zucchini using a clean kitchen towel. In a large bowl, combine the grated zucchini, flour, egg, parsley, black pepper, and garlic powder. Mix until well combined.
3. Fry the Fritters: Heat olive oil in a skillet over medium heat. Drop spoonfuls of the zucchini mixture into the skillet, flattening them slightly. Cook for about 3-4 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
4. Prepare the Dip: In a small bowl, mix the Greek yogurt with lemon juice and dill (if using). Stir until smooth.
5. Serve: Enjoy the fritters warm with the Greek yogurt dip on the side!

Stuffed Zucchini Boats With Quinoa And Veggies

Stuffed zucchini boats are a fun and healthy way to enjoy this versatile vegetable. They’re not only colorful but also packed with nutrients. The image shows vibrant zucchini halves filled with a delicious mixture of quinoa, peppers, and fresh herbs. This dish is perfect for anyone looking to keep their meals light and satisfying.

To make these stuffed zucchini boats, you’ll need some basic ingredients. Quinoa serves as a great base, providing protein and fiber. You can mix in any veggies you like, but bell peppers and tomatoes add a nice crunch and sweetness. Topping it off with fresh herbs like cilantro brightens the flavors.

These zucchini boats are easy to prepare and can be customized to fit your taste. Whether you’re looking for a quick weeknight dinner or a healthy meal prep option, this recipe is a winner!

Ingredients

• 4 medium zucchinis
• 1 cup cooked quinoa
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the centers to create boats.
3. In a bowl, mix the cooked quinoa, diced peppers, cherry tomatoes, cilantro, olive oil, garlic powder, salt, and pepper.
4. Fill each zucchini boat with the quinoa mixture.
5. Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes or until the zucchinis are tender.
6. Serve warm and enjoy your healthy, low-calorie meal!

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Spicy Zucchini And Black Bean Tacos

These spicy zucchini and black bean tacos are a delightful way to enjoy a healthy meal without breaking your calorie bank. The vibrant colors of the ingredients make them visually appealing, and the flavors are sure to excite your taste buds. The combination of zucchini, black beans, and fresh veggies creates a satisfying dish that’s perfect for any day of the week.

The tacos are served on warm tortillas, topped with fresh cilantro, lime, and a sprinkle of cheese. You can easily customize them with your favorite toppings, making them a versatile option for everyone. Plus, they’re under 300 calories, which is great for those watching their weight.

Let’s get cooking! Here’s how to make these delicious tacos:

Ingredients

• 2 medium zucchinis, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Feta cheese or queso fresco, optional

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced zucchini and cook for about 5 minutes until slightly tender.
2. Stir in the black beans, cherry tomatoes, chili powder, cumin, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
3. While the filling cooks, warm the corn tortillas in a separate pan or microwave until pliable.
4. Assemble the tacos by placing a generous scoop of the zucchini and black bean mixture onto each tortilla.
5. Top with sliced red onion, fresh cilantro, and a sprinkle of cheese if desired. Serve with lime wedges on the side.

Light And Tangy Zucchini Salad With Lemon Dressing

This Light and Tangy Zucchini Salad is a refreshing dish perfect for warm days. The vibrant colors of the zucchini and cherry tomatoes make it visually appealing. The salad is not only low in calories but also packed with nutrients. The lemon dressing adds a zesty kick that brings all the flavors together.

To make this salad, you'll need fresh zucchini, cherry tomatoes, and a handful of greens like arugula or spinach. The combination of these ingredients creates a crunchy texture that’s satisfying and delicious.

The lemon dressing is simple yet effective. Just mix some olive oil, lemon juice, salt, and pepper. Drizzle it over the salad just before serving for the best flavor. This salad is a great side dish or a light meal on its own.

Ingredients

• 2 medium zucchinis, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cups arugula or spinach
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced zucchini, cherry tomatoes, arugula, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for the freshest taste.

Creamy Zucchini And Spinach Soup For A Quick Meal

This creamy zucchini and spinach soup is perfect for a quick meal. It’s light yet satisfying, making it a great choice for anyone watching their calorie intake. The vibrant green color of the soup is inviting, and the addition of fresh herbs adds a lovely touch.

To make this soup, you’ll need simple ingredients that pack a punch of flavor. Zucchini and spinach are the stars here, providing essential nutrients while keeping the dish low in calories. The creamy texture comes from blending the cooked vegetables, creating a smooth and comforting bowl of goodness.

Pair this soup with some crusty bread for a complete meal. It’s easy to whip up on a busy day and can be enjoyed for lunch or dinner. Plus, it’s a fantastic way to sneak in some veggies!

Ingredients

• 2 medium zucchinis, chopped
• 2 cups fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh herbs for garnish (like parsley or basil)

Instructions

1. In a large pot, sauté the onion and garlic until fragrant.
2. Add the chopped zucchini and cook for about 5 minutes until slightly softened.
3. Stir in the spinach and cook until wilted.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches.
6. Stir in the cream or coconut milk and season with salt and pepper.
7. Garnish with fresh herbs before serving.

Zucchini And Tomato Gratin For A Hearty Side

This zucchini and tomato gratin is a delightful side dish that brings together the fresh flavors of summer. The layers of zucchini and juicy tomatoes create a colorful presentation, making it a perfect addition to any meal. Topped with melted cheese and herbs, this dish is both hearty and healthy, fitting seamlessly into a weight loss plan.

The combination of zucchini and tomatoes not only tastes great but also packs a nutritional punch. Zucchini is low in calories and high in water content, making it a great choice for weight loss. Tomatoes add a burst of flavor and are rich in vitamins. Together, they create a satisfying dish that complements any main course.

To make this gratin, you'll need a few simple ingredients. Start by slicing zucchini and tomatoes, then layer them in a baking dish. Sprinkle with cheese, herbs, and a bit of seasoning. Bake until everything is tender and the cheese is bubbly. It’s a straightforward recipe that anyone can whip up!

Ingredients

• 2 medium zucchinis, sliced
• 2 cups cherry tomatoes, halved
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, layer the sliced zucchini and halved tomatoes.
3. Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
4. Top with mozzarella and Parmesan cheese.
5. Bake for 25-30 minutes, or until the vegetables are tender and the cheese is golden brown.
6. Garnish with fresh basil before serving.

Zucchini And Chickpea Curry For A Flavorful Dinner

This zucchini and chickpea curry is a delightful dish that combines the freshness of zucchini with the hearty texture of chickpeas. The vibrant colors and rich flavors make it a perfect choice for dinner, especially when you're looking for something healthy and satisfying. Served over a bed of fluffy rice, this meal is not only filling but also under 300 calories, making it a great option for weight loss.

The curry is packed with spices that bring warmth and depth to the dish. You’ll notice the sweetness of the chickpeas balancing beautifully with the savory zucchini. It's a simple recipe that can be whipped up in no time, making it ideal for busy weeknights.

Here’s how to make this delicious zucchini and chickpea curry:

Ingredients

• 1 medium zucchini, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat olive oil in a large pan over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent.
2. Add diced zucchini to the pan and cook for about 5 minutes until it starts to soften.
3. Stir in the chickpeas, diced tomatoes, curry powder, and cumin. Season with salt and pepper.
4. Let the mixture simmer for about 10-15 minutes, stirring occasionally, until everything is heated through and flavors meld.
5. Serve the curry over cooked rice and garnish with fresh cilantro.

Zucchini And Feta Cheese Stuffed Peppers

Stuffed peppers are a colorful and tasty way to enjoy a healthy meal. In this recipe, we fill vibrant bell peppers with a delicious mix of zucchini, feta cheese, and spices. The combination of flavors is refreshing and satisfying, making it a perfect dish for weight loss.

The image shows a variety of stuffed peppers, each bursting with a blend of ingredients. The green, red, and yellow peppers are not just visually appealing; they also provide a range of nutrients. Zucchini adds a nice texture, while feta cheese brings a creamy, salty kick.

This dish is not only low in calories but also packed with fiber, keeping you full and satisfied. Plus, it’s easy to prepare and can be a great meal prep option for the week.

Ingredients

• 4 large bell peppers (any color)
• 1 medium zucchini, diced
• 1 cup cooked quinoa or rice
• 1 cup feta cheese, crumbled
• 1/2 cup corn (fresh or frozen)
• 1/4 cup fresh parsley, chopped
• 1 teaspoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a large bowl, combine the diced zucchini, cooked quinoa or rice, feta cheese, corn, parsley, olive oil, garlic powder, salt, and pepper.
4. Stuff each bell pepper with the mixture, pressing down gently to pack it in.
5. Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
6. Let cool slightly before serving. Enjoy your healthy and delicious stuffed peppers!

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Zucchini And Mushroom Stir-Fry For A Quick Meal

Zucchini and mushroom stir-fry is a fantastic option for a quick meal. This dish is colorful, healthy, and packed with flavor. The vibrant green zucchini and earthy mushrooms create a delightful combination. Plus, it’s low in calories, making it perfect for anyone watching their weight.

The stir-fry is simple to prepare. Just chop your zucchini and mushrooms, toss them in a hot pan, and let the magic happen. The steam rising from the pan adds to the excitement of cooking. You can also add other veggies or proteins to customize it to your taste.

This dish is not only quick to make but also versatile. Serve it over rice, quinoa, or enjoy it on its own. It’s a great way to incorporate more vegetables into your diet without sacrificing taste.

Ingredients

• 2 medium zucchinis, sliced
• 1 cup mushrooms, sliced
• 1 carrot, julienned
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 1/4 cup cashews (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the sliced zucchini, mushrooms, and carrot. Cook for about 5-7 minutes until the vegetables are tender.
4. Pour in the soy sauce and mix well. Season with salt and pepper.
5. If using, add cashews and stir for another minute.
6. Serve hot and enjoy your healthy meal!

Zucchini And Eggplant Ratatouille For A Classic Dish

Ratatouille is a classic dish that brings together the flavors of summer vegetables. This version includes zucchini and eggplant, making it both healthy and delicious. The vibrant colors of the vegetables create a feast for the eyes, while the combination of tomatoes, peppers, and herbs adds depth to the flavor.

This dish is perfect for a light meal or as a side dish. It’s low in calories, making it a great choice for those watching their weight. Plus, it’s easy to prepare and can be enjoyed warm or cold.

Let’s get cooking!

Ingredients

• 2 medium zucchinis, sliced
• 1 medium eggplant, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent.
2. Add the diced eggplant and cook for about 5 minutes, stirring occasionally.
3. Stir in the sliced zucchini and bell peppers. Cook for another 5 minutes until the vegetables are tender.
4. Add the canned tomatoes, oregano, basil, salt, and pepper. Stir well and let simmer for 10-15 minutes.
5. Once the vegetables are cooked through, remove from heat and garnish with fresh parsley before serving.

Grilled Zucchini Skewers With Herbs

Grilled zucchini skewers are a fantastic way to enjoy this versatile vegetable while keeping your meals light and healthy. The image showcases beautifully charred zucchini slices, perfectly grilled to enhance their natural flavors. The vibrant green of the zucchini contrasts nicely with the smoky grill marks, making them visually appealing. Fresh herbs sprinkled on top add a pop of color and a burst of flavor.

This dish is not only low in calories but also packed with nutrients. Zucchini is hydrating and low in carbohydrates, making it a great choice for weight loss. Pair these skewers with your favorite dipping sauce or serve them alongside grilled proteins for a complete meal.

Here’s how to make delicious grilled zucchini skewers:

Ingredients

• 2 medium zucchinis, sliced into rounds
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Marinade: In a bowl, mix olive oil, garlic powder, oregano, salt, and black pepper.
2. Marinate the Zucchini: Add the zucchini slices to the bowl and toss until they are well coated. Let them marinate for about 15 minutes.
3. Preheat the Grill: Heat your grill to medium-high.
4. Skewer the Zucchini: Thread the marinated zucchini slices onto skewers, leaving a little space between each piece.
5. Grill: Place the skewers on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks.
6. Serve: Remove from the grill, garnish with fresh parsley, and enjoy!

Zucchini And Basil Pesto Pasta For A Fresh Dish

Looking for a light and refreshing meal? Zucchini and basil pesto pasta is a fantastic option. This dish combines the vibrant flavors of fresh basil with the subtle crunch of zucchini, making it a perfect choice for anyone watching their calorie intake.

The pasta is coated in a homemade basil pesto, which is easy to whip up. You can use whole wheat or gluten-free pasta to keep it healthy. Toss in some pine nuts for added texture and a sprinkle of Parmesan cheese for a touch of creaminess.

This recipe is not only delicious but also quick to prepare. It’s ideal for a busy weeknight dinner or a leisurely weekend lunch. Plus, it’s under 300 calories, making it a guilt-free indulgence!

Ingredients

• 8 oz whole wheat spaghetti
• 2 medium zucchinis, thinly sliced
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• Juice of 1 lime

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions. Drain and set aside.
2. Make the Pesto: In a food processor, combine basil, pine nuts, Parmesan, garlic, and lime juice. Pulse until finely chopped. With the processor running, slowly add olive oil until smooth. Season with salt and pepper.
3. Sauté the Zucchini: In a skillet, heat a little olive oil over medium heat. Add sliced zucchini and sauté for about 3-4 minutes until tender.
4. Combine: In a large bowl, mix the cooked pasta with the pesto and sautéed zucchini. Toss until everything is well coated.
5. Serve: Plate the pasta and garnish with extra pine nuts and Parmesan if desired. Enjoy your fresh and healthy meal!

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