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Tater tots make for a nice side option for a lot of meals, but if you want something similar but healthier, or if you just want to mix things up a bit, these Zucchini Tater Tots are a good option, and you only need five ingredients (plus a bit of salt and pepper) to make them.

I know that it isn’t properly zucchini season anymore, but I still have a soft spot for this vegetable and like to make good use of it when I can. It will take 45 minutes max to put this together, and with a food processor, you can speed it up a lot more, as these zucchini tots only take about 18 minutes to bake. In addition to being a good, healthy side dish, they also make for great party or tailgate food and taste good even at room temperature.

Recipe and photo courtesy of The Two Bite Club

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Quick tip: Grate the zucchini into a clean dish towel – this will help you wring all the excess fluid!

The delicious lasagna that most people know comes with a generous helping of meat, but with all the yummy zucchini and cheese flavors, you won’t miss the meat when you have these Three-Cheese Zucchini Lasagna Rolls.  They’re also rather easy to put together. This is the perfect recipe for those days when you want something healthy and delicious, but don’t have the time to spend hours in the kitchen. And even the pickiest of eaters will love their veggies this way!

I confess that I love my meat dishes plenty, but it’s nice to mix it up, sometimes.  And I do occasionally have vegetarian guests over, so it’s nice to have something tasty for them. These tasty treats are also VERY freezer-friendly, so you can make plenty in advance, so long as you have the freezer space.

Recipe and photo courtesy of Skinny Taste

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Quick tip: Make this gluten free by using brown rice lasagna noodles!

Way too often I’ve found myself chewing on a candy bar in between lunch and dinner, when I’ve suddenly gotten hungry. It’s not the best choice if you’re trying to avoid extra calories – well, a candy bar isn’t a good choice even if you’re not worried about weight issues. A light but tasty snack that’s also easy to make and won’t make you feel guilty about eating between meals… if that sounds like something you could use in your life, try these Panko Zucchini Crisps.

Well, I have to admit that I do enjoy my dips, and that means that I also enjoy my chips. Those snacks are just so convenient and yummy!  But it is nice to mix in some healthy options, especially when those healthy options taste really good.  I think that you will enjoy these zucchini crisps if you give them a try.

Recipe and photo courtesy of  Damn Delicious.

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Quick tip: Make a double batch and serve these as a side dish for dinner!

Fried food really doesn’t have to be unhealthy.  These Pan-Fried Zucchini Fritters are cooked in olive oil, giving you great flavor with low carbs, a good helping of the “good fat,” and little or none of the bad.  You can make a nice batch in about 20 minutes.  It’s great for a family snack and a tasty choice for your next picnic or tailgate party.

Once the rain finally ended and the sun showed itself today, I felt inspired and wanted to find a nice, summery snack to enjoy and share with all of you.  I remembered reading about a lot of culinary enthusiasts looking for different things to do with all of the zucchini that their home-garden “Beasts” were producing this time of year, and this recipe just seemed perfect.  Oh, and remember that Wild Southwest Dip that I told you about recently?  It turns out that it and these zucchini fritters go wonderfully well together.

Recipe adapted by 12 Tomatoes

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Quick tip: If you’re not a big fan of dill, use your favorite fresh herbs instead!

Hey, I am a meat eater.  But I also love my veggies, and I like having a good go-to option that will satisfy me and my vegetarian friends (I have a few).  This fits the bill for a quiet home meal or a bustling event (though you may need to tweak the recipe a bit if you have strict vegans on the guest list).

I have a bit of a confession to make: I skip breakfast a lot. When I do eat that meal, I often want something fairly light: enough to settle my stomach a bit and give me a little energy but not enough to bog me down. This casserole is perfect for that. And though it is a breakfast dish, it also works well as part of a nice picnic lunch, when you want something flavorful but don’t want to be feasting on anything too rich while lounging in the sun.

Recipe adapted by Simply Recipes

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Quick Tip: Leftovers make delicious lunch sandwiches!