This Instant Pot Mac and Cheese recipe is velvety, creamy, and cheesy. It’s easy one pot meal that requires no draining and is ready in 30 minutes.

Other modern day pressure cooker family favorites around here are Instant Pot goulash and Instant Pot chicken pasta.

My stovetop healthy mac and cheese recipe requires constant stirring and baked mac and cheese with cauliflower needs time to bake.

So when I’m short on time, Instant Pot mac and cheese is my go-to unless I am feeling like a little spicy, then I make this one pot chili mac.

Why You’ll Love This Recipe

• Easy one pot meal: Add ingredients and let Instant Pot do all the work. With no draining the pasta! Perfect for when you are feeling uninspired or tired.
• Crowd pleaser: The creamy melted cheesy macaroni is something people just can’t get enough of!
• Versatile dish: Serve as a main dish with a salad or it can be a side dish to complete any meal.
• Healthier version: Uses less cheese, whole wheat pasta or gluten-free pasta can be used too.
• Budget friendly: Great when you’re running low on groceries.

Ingredients for Instant Pot Mac and Cheese

To make this mac and cheese in Instant Pot, you will need just 8 simple ingredients.

• Pasta: Traditional elbow shape pasta is the classic. Any small pasta that can hold the sauce, like shells, fusilli, and cavatappi pasta works. You can use whole wheat pasta, white pasta, or gluten-free pasta.
• Cheese: I use marble cheese because it is combination of two cheeses and has high melting factor. Good quality sharp cheddar cheese is also nice. I recommend to buy a block of cheese and grate it yourself because it will not be coated in anti-caking agents that prevent it from melting. Also it tastes better.
• Milk: I always have 3.25% milk on hand, so that’s what I use. 1% or 2% regular milk will work as well. Just keep in mind, the higher the fat content, the creamier the mac and cheese.
• Spices: A touch of mustard, garlic powder, salt, and pepper.

How to Make Instant Pot Mac and Cheese

Here is a quick photo overview how to make Instant Pot mac and cheese. Just cook the pasta, and stir in cheese and milk. You can find full recipe card below.

• Add ingredients: Add pasta, butter, spices, and water to any size Instant Pot. Most Instant Pot recipes do not require stirring but with this one I prefer to stir to make sure the pasta cooks through.
• Cook: Close the lid and set valve to Sealing. Pressure cook mac and cheese for 3 minutes on high pressure. It will take your pressure cooker about 5-7 minutes to come to pressure. The smaller the pot, the faster it pressurizes.
• Release the pressure: Wait 8 minutes before releasing pressure, then turn the valve to Venting. Open the lid and stir the pasta. If you see some is stuck together, just separate it gently with a spoon.
• Add cheese and milk: Add cheese in portions, stirring in between. Instant Pot mac and cheese sauce might look stringy at first but once you start stirring in the milk, it will become creamy. Add milk and stir again.

Tips for Best Results

• Don’t do Quick Release: If you turn the valve to Venting right away, pasta water will splatter everywhere. Once the 8 minutes of Natural Release is up, go ahead and turn it then.
• For gluten-free pasta: I recommend to cook it for 1 minute with the same pressure release.
• If your pasta is undercooked: Close the lid, let it sit for 5 minutes and let residual heat continue to cook the pasta. Don’t worry, it will get there, it’s pasta!
• Different cheese to use and not: Any smooth melting cheese like gouda, gruyere, fontina, Swiss and Monterey jack would be great choices! Mozzarella cheese and provolone cheese are more stringy, so I recommend to avoid them.
• Don’t use canned milk: I see many Instant Pot mac and cheese recipes online call for evaporated milk. I don’t recommend to use it as it is processed food and lacks flavor.
• For 3 quart Instant Pot: No changes to the recipe are necessary.
• Adjust consistency: We like creamy macaroni and cheese, so 1 cup of milk is the perfect amount for us. You can add less or more in portions, if you prefer. Keep in mind pasta soaks up liquid by the minute.

Variations

• Extra heat: A touch of hot sauce like sriracha or Frank’s Red Hot adds more flavor than it does heat.
• Spices and seasonings: Everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey are great additions for you creative types.
• Bacon: Leftover chopped bacon crumbles.
• Dairy free: Use your favorite plant-based milk and cheese but keep in mind taste will change and so might the texture.
• Broth: Using chicken broth or vegetable broth instead of water will give your macaroni and cheese another layer of flavor.
• Tangy: A few readers asked to use yogurt instead of milk. Absolutely you can, mac and cheese will be more tangy. Sour cream would have the same effect.

What to Serve with Mac and Cheese?

Obviously, we like pasta and cheese on its own. I mean, what’s not to like?! But to make Instant Pot mac and cheese healthier and a complete meal, here are a few ideas:

• Chicken: Serve with baked chicken breast or oven baked chicken thighs for a protein-packed dinner.
• Veggies: Roasted cauliflower or baked asparagus adds necessary fibre, vitamins, and color to the plate. No time? We always whip up this green smoothie when in a rush.
• Side dish: Making this recipe as a side dish? Check out these healthy Thanksgiving recipes and holiday recipes.

How to Store and Reheat

Store: This recipe serves 6 people as I’m not a fan of macaroni and cheese leftovers. However, you can refrigerate leftovers in an airtight container for up to 2 days. You can also cut ingredients in half and keep the same cooking time to make less.

Pasta doesn’t freeze well, so I don’t recommend to do it.

Keep Warm function: You can use it but keep in mind pasta absorbs liquids fast and the longer you heat it, the faster the sauce dries out and the pasta becomes mushy. You can rehydrate it by adding a splash of milk once in a while.

Reheat: On your pressure cooker, Press Sauté and add a splash of water or milk. Stir mac and cheese in Instant Pot gently until heated through. On the stove top, do the same over low heat. If you’re only reheating a serving or two, pop it in the microwave.

FAQs

More Instant Pot Pasta Recipes

• Instant Pot chicken alfredo
• Instant Pot spaghetti
• Instant Pot ground beef stroganoff
• Instant Pot meatballs and pasta

For more dinner idea, browse these 45 healthy Instant Pot recipes.

Print

Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese is velvety, creamy, and cheesy. It's easy one pot meal that requires no draining and is ready in 30 minutes.

Course Dinner

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Pressure Up & Down Time 22 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 383kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 13 ounces elbow macaroni uncooked (4 cups)
• 2 tablespoons butter unsalted
• 1/2 teaspoon mustard from a bottle
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups cold water
• 1 cup milk 2% or 3.25%
• 1 1/4 cups cheddar or marble cheese shredded

US Customary – Metric

Instructions

• To Instant Pot, add pasta, butter, mustard, garlic powder, salt, pepper and water.
• Close the lid, turn pressure release valve to Sealing and press Pressure Cook on High or Manual for 3 minutes.
• After allow pressure come down on its own for 8 minutes to prevent splatters all over your counter. Then turn pressure release valve to Venting to release remaining pressure.
• Open the lid and gently stir the pasta. Add cheese in portions, stirring in between. It might look stringy. Then add milk in 1/4 cup portions until desired consistency, stirring in between. Mac and cheese will become creamy.
• Serve hot and immediately for best results.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 2 days. Or make less, by cutting recipe ingredients in half and keep same cook time. Reheat on Sauté in Instant Pot and add a splash of water or milk, then stir gently until heated through. 
• Freeze: Pasta doesn’t freeze well.
• For gluten free pasta: I would cook it for 1 minute with same 8 minute pressure release.
• If pasta appears undercooked: Usually due to altitude or whatever other reason because it is Instant Pot. Then close the lid, let it sit for 5 minutes and it will get there.
• Instant Pot size: No changes to recipe necessary if using 3 quart Instant Pot. Recipe can be doubled in 6 or 8 quart Instant Pot only.

Nutrition

Serving: 1.5cup | Calories: 383kcal | Carbohydrates: 49g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 505mg | Fiber: 2g | Sugar: 4g

The post Instant Pot Mac and Cheese appeared first on iFoodReal.com.

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a quick 30 minute meal.

Love high-protein quinoa meals? You might also love this one pot chicken quinoa and chicken quinoa bowl.

I am thrilled my boys aren’t tired of quinoa recipes, because I love cooking with it! This incredibly versatile grain adds plant-based protein, flavor, and texture to any dish you add it to.

Make this chicken quinoa skillet recipe for your weekly meal prep or a healthy dinner any day of the week. It’s perfect for back-to-school season!

Why You’ll Love This Recipe

• Healthy: This chicken quinoa skillet is loaded with sautéed zucchini, broccoli and tomatoes. It’s also low carb and gluten-free.
• Delicious: Inspired by my Ukrainian roots, we start with an onion and garlic base that fills the dish with flavor.
• Easy: A one skillet recipe made with 9 ingredients, very little prep time, fuss-free cooking, and easy clean up.
• Quick: This quinoa skillet takes less than 30 minutes to make.
• Great for meal prep: Got a hectic week ahead? The leftovers will keep for 5 days so you can enjoy a nutritious lunch stress free.
• Crowd pleaser: The whole family will love this quinoa recipe. It’s far from boring, and you will have plenty of leftovers!

Ingredients for Chicken Quinoa Skillet

Here’s what you need to make veggie-filled chicken quinoa skillet. All ingredients are fridge and pantry staples you probably have on hand already.

• Chicken: I cut 2 boneless skinless chicken breasts into 1-inch cubes.
• Vegetables: Chopped zucchini, chopped broccoli, and halved grape tomatoes.
• Aromatics: Finely chopped onion – I recommend yellow onion or white onion. And freshly grated garlic – fresh garlic cloves will add the best flavor.
• Quinoa: Uncooked quinoa of any color. White quinoa is most common with a delicate taste and fluffy texture. Red quinoa and black quinoa can be used too, but they have a more chewy texture and might require different cook time.
• Chicken broth: I always go for low sodium chicken broth or chicken stock. Vegetable broth would work as well, if that’s what you have on hand.
• Oil: Any oil for frying, I enjoy the taste of olive oil in this dish.
• Spices: Salt and pepper.
• Fresh herbs: Fresh parsley, dill or basil will enhance the other flavors in this dish, pick your favorite and enjoy!

How to Make Chicken Quinoa Skillet

Here’s how to make this skillet. One pot meals are a proof that a delicious dinner doesn’t have to take a lot of time.

Full recipe card is located below.

• Sauté aromatics: Heat a large deep skillet on medium-high heat. Add oil, onion, garlic, and cook for 3 minutes to soften, while frequently stirring.
• Cook chicken: Add cubed chicken in with the onion and garlic. Sprinkle with salt and pepper and pan fry for 5 minutes. Stir occasionally.
• Cook quinoa: Add quinoa, chicken broth, salt and pepper to the skillet, stir to combine. Cover and bring to a boil. Reduce heat to low, let chicken and quinoa simmer for 12 minutes.

• Add veggies: After simmering for 12 minutes, quinoa should be al dente. Remove lid and stir in the zucchini and broccoli. Replace the lid and cook on low-medium heat for 5 more minutes.
• Finish and serve: Lastly, add grape tomatoes and parsley, stir, and serve hot.

Tips for Best Results

Here are some helpful tips that make this skillet meal easier and flavor packed.

• Use what ingredients have on hand: Play around with veggies and use what your family likes. Fresh herb ideas are dill, parsley, basil or green onion. Anything you got in your garden, if you have one, bell peppers, cauliflower, snap peas.
• No need to rinse quinoa: It comes pre-washed. But you can if you wish, be sure to use very fine mesh sieve.
• Use large skillet with tight fitting lid: Be sure the steam doesn’t escape from under the lid while quinoa is cooking, otherwise it will come out undercooked. I love this universal lid that can fit any size skillet.
• Watch it closely and adjust: Quinoa cooks fast and all skillets cook food a little bit differently. Don’t open too often to check, but be sure to check there is still liquid and quinoa is not burning close to time listed in the recipe.

Variations

• Use chicken thighs: Chicken breasts and chicken thighs are interchangeable in many of my healthy chicken recipes. Use boneless skinless chicken thighs, and make no other changes to the rest of the recipe.
• Using frozen broccoli: Add as per recipe but cook for 3-4 minutes instead of 5 minutes.
• To omit tomatoes: Chop one large red bell pepper and saute it first, then set aside. Add at the end to cooked skillet. It will add a lot of delicious roasted flavor. Or you can use chopped roasted red peppers from a jar.
• To make it without garlic: Garlic adds flavor but is not a deal breaker in this recipe. Just omit it or replace with extra 1/2 cup onion or 1/2 teaspoon ground cumin.

How to Store and Reheat

Store: Keep leftovers in a tightly sealed container and refrigerate for up to 5 days.

I do not recommend freezing this dish because the delicate veggies will turn to mush once thawed.

Reheat: You can microwave chicken and quinoa until warm, about 1.5-2 minutes. It is my preferred method because it’s quick and convenient! Or reheat in a pan or pot on low heat with a splash of broth or water, and stir a few times to prevent burning.

FAQs

More Skillet Recipes

• Mediterranean chicken skillet
• Taco skillet
• Chicken burrito skillet
• Mexican chicken and rice
• Chicken and zucchini

More Quinoa Recipes to Try

• Healthy chicken pot pie casserole
• Turkey quinoa casserole
• Instant Pot ground turkey quinoa bowls
• Black bean quinoa casserole
• Parmesan pumpkin quinoa
• Spinach artichoke quinoa casserole
• Quinoa stew
• Quinoa chili

Print

Chicken Quinoa Skillet

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a healthy dinner.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 281kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Universal lid

Ingredients

• 1 pound boneless skinless chicken breasts cut into 1″ cubes
• 1 medium zucchini coarsely chopped
• 1 bunch broccoli coarsely chopped
• 10 ounces grape tomatoes halved
• 1 medium onion finely chopped
• 3 large garlic cloves minced
• 1 cup quinoa uncooked
• 1 1/2 cups chicken broth low sodium
• 1 tablespoon oil for frying
• 3/4 teaspoon salt divided
• 1/2 teaspoon ground black pepper divided
• 1/2 cup parsley, dill or basil finely chopped

US Customary – Metric

Instructions

• Preheat large deep skillet on medium-high heat. Add oil, onion and garlic; cook for 3 minutes, stirring frequently.
• Add chicken, 1/4 teaspoon salt, 1/4 teaspoon black pepper and saute for 5 more minutes, stirring occasionally.
• Add quinoa, chicken broth, remaining salt and pepper, then stir. Cover with a tight-fitting lid, bring to a boil, reduce heat to low and simmer for 12 minutes.
• Now it's time to add vegetables. At this point quinoa should be cooked al dente. Add zucchini and broccoli. Stir, cover with a lid and cook on low-medium heat for 5 more minutes. Add grape tomatoes and parsley, stir and remove from heat. Serve hot.

Notes

Store: Refrigerate in an airtight container for up to 5 days. I don’t recommend to freeze leftovers because this dish contains fragile vegetables that will be mushy upon thawing.

Nutrition

Serving: 2cups | Calories: 281kcal | Carbohydrates: 31g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 437mg | Fiber: 6g | Sugar: 5g

The post Chicken Quinoa Skillet appeared first on iFoodReal.com.

These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema. This grilled fish taco recipe is ready in 30 minutes!

If you want more of a traditional battered fish tacos, check out this fish tacos recipe.

These are the best grilled fish tacos you’ll ever try! Mexican food is happily requested at our house any night of the week and this is one of our favorite healthy taco recipes!

Why You’ll Love This Recipe

• Taste: Although I love fish tacos with breading, I find that grilled fish just tastes so fresh!
• Versatile: What I love about taco night is how versatile you can be with the taco fillings, salsas, and sides.
• Healthy: You get to enjoy a healthy dinner and know that you’re consuming healthy Omega-3s and lean protein with additional nutrients from the mango.
• Enjoy year-round: You don’t even have to wait for the grill season. Grill your fish on an inside grill pan on the stovetop any time of the year!

Ingredients for Grilled Fish Tacos

What you need for this grilled fish taco recipe is just 3 elements and an optional 4th.

• White fish: I recommend any firm white fish. Please see below for more info. I recommend to buy fish already filleted and skin removed for less work and time in the kitchen.
• Mango salsa: Combination of sweet and savory between the grilled fish and mango salsa is delicious. I use my homemade mango salsa recipe which is a simple combination of mangoes, cilantro, red onion, jalapeños, fresh limes, and salt.
• Seasonings: I use a very simple seasoning blend made up of homemade taco seasoning with garlic powder, salt, and pepper. If you buy taco seasoning, then it’s best to buy a low-sodium option.
• Tortillas: Soft corn tortillas will give you the most authentic flavor and can be purchased in several sizes. If all you have are extra small ones, use 2 to hold the grilled fish taco together. However, if flour tortillas are all you can find, then they will work.
• Crema (optional): I find that this grilled fish taco recipe has all the flavor and texture I need without fish taco sauce. However, for those who want the additional creamy sauce element, the crema recipe is included in recipe card notes and is made with yogurt, mayo, taco seasoning, fresh lime juice, cayenne, salt and pepper.

What Fish Is Often Grilled for Tacos?

One of the best things about these grilled fish tacos is that the fish you use is versatile. For this recipe, I’ve experimented with all kinds of fish with wonderful results.

I recommend a flaky, firm white fish like cod, halibut, haddock, sea bass, grouper, flounder, tilapia, mahi-mahi, snapper, catfish, etc. These types of fish are usually mild in flavor, are affordable and will cook quickly. It all comes down to personal taste and is one reason why these fish tacos are so versatile.

How to Make Grilled Fish Tacos 

• Marinate the fish: Combine taco seasoning, garlic powder, salt and pepper in a small bowl. Place fish fillets on a large rimmed baking sheet, drizzle with oil and lime juice, then sprinkle with spices on both sides. Set aside to marinate for 10 minutes.
• Grill fish for tacos: Preheat grill on medium-high heat to 450-500 F and oil grill grates well with oiled paper towel. Add fish and grill covered for 3-4 minutes per side or until it’s opaque and easily flakes with a fork.

• Prepare mango salsa: While fish is marinating, prepare mango salsa by cubing tmango and finely chopping red onion, jalapeno and cilantro. Combine with lime juice and salt, mix well and set aside.
• Warm up tortillas: Warm up tortillas on the grill for just 1-2 minutes or in a microwave wrapped in damp paper towels for 30-40 seconds. Then store them under a clean kitchen towel to keep warm until assembling the fish tacos.
• Assemble grilled fish tacos: Flake fish with a fork, add a little to a warm tortilla and top with mango salsa. If you decided to make the white sauce, then drizzle a little on top.

Tips for Best Results

• Don’t overcook the fish: As soon as fish is white on the bottom, flip it over and cook for a few more minutes. It will finish cooking off the heat with residual heat. Overcooked fish is dry and tough fish.
• Don’t disturb the fish: While fish is on the grill, do no slide spatula underneath it to check for doneness. It will fall apart.
• If you use a grill pan: You may need a little additional time. I also like to cover the pan with a lid to allow fish to cook through. If fish starts to fall apart a little, that’s fine as we’ll be flaking it up for tacos. Cooking time will vary based on the thickness of fish.

What to Serve Grilled Fish Tacos with?

Personally, mango salsa and white fish is more than enough for a truly satisfying gourmet grilled fish taco recipe. However, if you’re serving a large crowd, extra topping options are never a bad idea.

Potential options include:

• Cabbage or lettuce: These are a classic inclusion with fish tacos, so feel free to include some shredded green cabbage or red cabbage, or any lettuce.
• Other salsas: Serve with other fruity salsas like pineapple jalapeno salsa and pico de gallo.
• Avocado: Include diced avocado, easy guacamole, or creamy Greek yogurt guacamole.
• Corn: Crock pot corn on the cob or Instant Pot corn on the cob tastes wonderful when combined with fish and mango salsa.
• Cheese: Cheese will make more sense with certain toppings than others. However, adding a small bowl of shredded or crumbled cheese on the table like cotija cheese or feta cheese gives guests the option.
• Salads: Mexican street corn salad, avocado salad, mango slaw (maybe in place of mango salsa) or mango black bean salad.
• Side dishes: Mexican cauliflower rice or Instant Pot refried beans.

How to Store and Reheat

Store: Once cooked, you can place leftover grilled fish in an airtight container and refrigerate for up to 3 days. Yo ucan also keep mango salsa in another airtight container for up to 24 hours.

Reheat: To reheat grilled fish, add it to a skillet with a splash of water or oil, cover and simmer on low heat until heated through. That way it won’t dry out.

FAQs

More Taco Recipes to Try

• Shrimp tacos with slaw
• Bang bang shrimp tacos
• Carne asada tacos

Print

Grilled Fish Tacos

These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 492kcal

Author Olena Osipov

Ingredients

For Fish Tacos:

• 3 lbs firm white fish cod, mahi mahi, halibut, haddock
• 2 tbsp oil
• 2 limes juice of
• 4 tsp taco seasoning low sodium
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 18 small corn tortillas

For Mango Salsa:

• 2 large mangoes peeled & diced
• 1/2 cup red onion finely chopped
• 1 small bunch cilantro finely chopped
• 1 lime or lemon juice of
• 1 jalapeño seeded & minced
• 1/2 tsp salt

US Customary – Metric

Instructions

• In a small bowl, whisk taco seasoning, garlic powder, salt and pepper.
• In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
• Meanwhile, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
• Preheat grill on medium high heat and oil grill grates with oiled paper towel. Grill fish untouched while covered until white and opaque on the bottom, about 4 minutes. Carefully flip on the other side and cook another 4 minutes.
• Warm up tortillas on the grill or microwave and keep warm under the towel.
• To assemble a taco, flake fish with a fork, place desired amount in a warm tortilla and top with mango salsa. If you would like to make white sauce (crema), I included recipe below in notes.

Notes

• Store: Store grilled fish leftovers in an airtight container in the refrigerator for up to 3 days. Mango salsa can also be stored for up to 24 hours. Reheat in a skillet with a splash of water or oil on low heat and cover until heated through.

Crema recipe (optional):

I think mango salsa makes grilled fish tacos super juicy and flavorful. But if you would like to drizzle white sauce as well, here is the one I use for my regular fish tacos.

• 1/2 cup plain yogurt, 2%+ fat
• 1/4 cup mayo (I use avocado oil)
• 1 lime, juice of
• 1/2 tsp taco seasoning
• 1/4 tsp salt
• Pinch of cayenne
• Ground black pepper, to taste

Nutrition

Serving: 3tacos | Calories: 492kcal | Carbohydrates: 51g | Protein: 51g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 113mg | Sodium: 743mg | Fiber: 8g | Sugar: 12g

The post Grilled Fish Tacos appeared first on iFoodReal.com.

Healthy Tuna Melt recipe with canned tuna, a bit of cream cheese and no mayo, served on a slice of whole grain bread. Easy 10 minute lunch or dinner!

We love tuna recipes like this healthy tuna salad recipe, chickpea tuna salad and tuna zucchini fritters.

In the past years, I realized every healthy dinner can’t be a restaurant meal. But it still can be made with real food, take this healthy tuna melt recipe. It came out so good, my boys were all over it!

Just toast some whole grain bread, gluten-free bread, or protein bagel, top with canned tuna, cheese and broil until melted. Dinner is served and everyone is happy!

To save on numerous grocery trips, stock your freezer with shredded cheese and variety of breads. Keep a few cans of fish in the pantry. That’s it.

Ingredients You Will Need

To make healthy tuna melt you will need just a few simple ingredients.

• Canned tuna: I used light tuna, which is skipjack tuna packed in water. You can use any tuna like albacore tuna etc.
• Bread: A few slices of your favorite whole grain bread or gluten-free bread. Whole grain English muffin like Ezekiel brand or protein bagel will be great too!
• Cheese: Sharp cheddar cheese or marble cheese. You want flavorful cheese blend.
• Cream cheese: I also prefer to add cream cheese instead of mayonnaise, so the taste of fish is not overpowered. Not to mention it is twice less calories.
• Tomato: A classic tuna melt addition.
• Spices: Garlic powder, salt and pepper for a bit of flavor.

How to Make Healthy Tuna Melt

Here’s a quick overview how to make healthy tuna melt. Full recipe card is located below.

• Toast the bread: Pretty straightforward step. Just place a slice of bread in a toaster until it’s golden.
• Make tuna mixture: I na small bowl, combine drained canned tuna, cream cheese, garlic powder, salt and pepper. Mix well with a fork.
• Assemble the melt: Place a slice or two of tomato on a toast, top with tuna mixture in a shape of a small mountain and sprinkle with cheese.
• Broil it: Broil tuna melts on a baking sheet on top shelf of the oven or toaster oven until cheese has melted.

Tips for Best Results and Variations

• Use your favorite bread: I love a slice of sprouted whole grain with not too much sugar or sourdough bread. Use gluten-free bread, whole-wheat bread, rye bread, bagels or English muffins. Just use the one you like for best flavor.
• Add celery or pickles: Chop up some celery or pickles and add to the tuna mixture to make it taste more like tuna salad.
• Use different cheese: Swiss cheese, havarti cheese or gouda cheese would go well with tuna.
• Add sliced cheese: Instead of grated cheese, buy sliced cheddar cheese. Just be sure it is not processed cheese.

What to Serve with Tuna Melt?

We like to serve healthy tuna melt sandwich with sliced fresh vegetables like cucumbers and tomatoes or with cucumber bell pepper salad. It makes it a complete meal.

You can also serve it with my super easy healthy tomato soup or sun dried tomato soup.

FAQs

More Healthy Tuna Recipes to Try

• Tuna egg salad
• Mexican tuna salad
• Healthy tuna pasta salad

Add this to your repertoire of healthy lunch ideas or easy dinners!

Print

Healthy Tuna Melt

Healthy Tuna Melt recipe with canned tuna, a bit of cream cheese and no mayo, served on a slice of whole grain bread. Easy 10 minute lunch or dinner!

Course Dinner

Cuisine North American

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 316kcal

Author Olena Osipov

Equipment

• Baking sheet

Ingredients

• 6 ounces can tuna packed in water and drained
• 3 tablespoons cream cheese
• 1 teaspoon garlic powder
• Pinch salt
• Pinch ground black pepper
• 1 large tomato sliced
• 2 slices whole grain bread English muffins or bagels
• 1/2 cup cheddar cheese shredded

US Customary – Metric

Instructions

• In a small bowl, add tuna, cream cheese, garlic powder, salt and pepper. Mix well with a fork.
• Toast your bread slices and place them on a baking sheet. Top with tomato slices and divide the tuna mixture on top between the 2 toasts. Helps to shape it into small mounds. Sprinkle with cheese.
• Broil tuna melts on High for 2-3 minutes or until cheese has melted.
• Serve immediately with soup, salad or vegetables.

Nutrition

Serving: 1tuna melt | Calories: 316kcal | Carbohydrates: 7g | Protein: 31g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 309mg | Fiber: 1g | Sugar: 3g

The post Healthy Tuna Melt appeared first on iFoodReal.com.

Here are 45 Healthy Zucchini Recipes that are easy to follow, use simple ingredients and are packed with flavor! Enjoy your zucchini year round whether it’s the main dish, a side dish, or even a baked dessert. There is something for everyone!

Why You’ll Love These Healthy Zucchini Recipes

• Healthy and delicious are always two things I keep at the forefront of my recipes and these healthy zucchini recipes are no exception.
• Plenty of ideas on what to do with more than enough zucchini.
• Versatile recipes for a versatile vegetable, whether it be a main dish, a side dish or a healthy zucchini dessert. It could be vegetarian, gluten-free, dairy-free, refined sugar-free, or all of the above. It could be grilled, baked or spiralized into zoodles!
• Kid friendly recipes are in abundance in this collection of zucchini recipes. Find the ones your whole family will love and add them to your rotation. Adding more veggies to your kids’ meals and desserts is now even easier.
• Quick and easy is the name of the busy household game. Anything that works for a busy family, I have included in here. Perfect for easy weeknight zucchini dinners.
• Cook year round because despite it being a summer squash, zucchini can be found at your local grocery store any given month. So keep these healthy zucchini recipes handy when you’re looking for holiday side dishes and cozy baked goods.

Chicken Zucchini Recipes

Tex Mex Chicken and Zucchini Recipe

Mexican Chicken and Zucchini cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top. One pan, low carb and 30 minutes dinner.

Chicken Zucchini Tomato Recipe

Caprese Chicken and Zucchini cooked in fresh tomato sauce, with melted buffalo mozzarella cheese on top and garnished with fresh basil. Serve on its own for easy low carb dinner or with spaghetti for a family meal. Buon appetito!

Chicken Zucchini Casserole

Low-carb Chicken Zucchini Casserole with layers of chicken, zucchini noodles and easy enchilada sauce. Lots of fiber, vegetables and protein.

Chicken and Corn

This garlic Chicken Zucchini and Corn recipe is a 20 minute healthy weeknight dinner that was inspired by my Ukrainian roots. Low carb, easy and one pan deliciousness!

Zucchini Noodles with Chicken

Zucchini Noodles with Chicken, cilantro and lime is a delicious 20 minute dinner idea that’s light, healthy, and gluten-free.

Chicken Quinoa Skillet

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a quick 30 minute meal.

Zucchini Dinner Recipes

Ground Turkey and Zucchini

This 30 minute healthy Ground Turkey and Zucchini Skillet is delicious low carb one pot dinner recipe that will become your family’s favourite! Minimum ingredients and effort with maximum flavour.

Zucchini Lasagna

Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. Classic comfort food experience at only 318 calories per huge slice.

One Pot Zucchini Ricotta Pasta with Bacon

Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Make this easy one pot meal any night of the week!

Pasta with Zucchini and Tomatoes

Pasta with zucchini, tomatoes, garlic and basil is 20 minute healthy dinner that is a summertime must have. Light and fresh, everyone will love this garden dinner!

Ground Turkey Zucchini Boats

These hearty low carb Ground Turkey Zucchini Boats are stuffed with a simple Bolognese style filling, topped with cheese, then baked until tender with a bubbling cheesy topping.

Tex Mex Rice and Beans with Zucchini

Tex Mex Rice and Beans is a 30 minute one pot easy and healthy Mexican rice with zucchini, brown rice, black beans, corn, diced tomatoes and spices

Tuna Zucchini Cakes

Tuna Zucchini Fritters for a 30 minute kid friendly healthy recipe with canned tuna, Parmesan cheese and a hefty dose of vegetables.

Pad Thai Zucchini Noodles

Pad Thai Zucchini Noodles recipe with zucchini pasta, healthy peanut sauce, shrimp or tofu and half amount of calories in under 20 minutes.

Crustless Zucchini Quiche

Melt in your mouth Zucchini Quiche without the crust. Tastes so good cold! Simple ingredients like eggs, zucchini and flour make it an easy quiche recipe to whip up any time life gives you zucchini.

Turkey Burger Recipe

Juicy and flavorful Turkey Burger recipe with 5 simple ingredients. And one secret ingredient (hint: it’s also called courgette!) holds turkey burgers together without the breadcrumbs.

Crustless Zucchini Pie

Easy Crustless Zucchini Pie recipe made with 7 simple ingredients including sweet summer zucchinis. This light and creamy pie is perfect for breakfast, brunch, or dinner! 

Korean Ground Beef and Rice Bowls

Served over fiber rich brown rice, your family will gobble up these Beef, Rice and Vegetable Bowls! Featuring lean ground beef, pepper, zucchini, eggplant and an Asian inspired sauce, these sweet and spicy bowls hit the spot.

Minestrone Soup

Hearty and filling Minestrone Soup is full of garden bounty including zucchini, green beans, carrots and kale! Simmered in a tomato broth this herb filled, aromatic soup will be a dinnertime winner.

Best Ever Vegetable Soup

A tasty way to get your veggies in! Loaded Vegetable Soup has zucchini, pepper , onion, corn, potatoes, carrots and celery that are simmered in a smoky tomato sauce that is mmmm, mmmm good!

Zucchini Side Dishes

Baked Parmesan Zucchini

Baked Parmesan Zucchini are a baked zucchini recipe that is not only healthy but big on flavor, yet still low calorie and outrageously tasty. Slices of zucchini baked until crispy and cheese melted on top with simple spices.

Baked Zucchini Fritters

Zucchini Fritters with crispy outside, soft inside and only 5 ingredients. They are perfect for summer zucchini surplus and will disappear at the table.

Cheesy Cauliflower Rice and Zucchini

Cheesy Cauliflower Rice recipe with riced cauliflower, garlic and shredded zucchini for an extra vegetable boost. Easy, low carb and compliment just about any main dish.

Healthy Zucchini Casserole

Cheesy Healthy Zucchini Casserole uses 3 lbs of zucchini and is so easy, quick and low carb. So much flavor from garlic, herbs and Parmesan cheese. So much yum in this baked zucchini recipe that is a healthy summertime favorite.

Zucchini Tomato Bake

Healthy Zucchini Tomato Casserole with garlic and Parmesan in 5 minutes of prep. Serve as low carb side dish or add cooked chicken for a 30 minute dinner.

Sauteed Zucchini

I could talk about this Sauteed Zucchini for days! Talking points would include how they take 5 minutes, how simple are the ingredients, how tasty it is and best of all how healthy they are. But don’t trust my words. Try for yourself!

Grilled Zucchini

Grilled Zucchini with garlic, olive oil, salt and pepper is our Ukrainian-Russian family recipe. We grill zucchini along with any meat all summer long.

Zucchini Potato Bake

This healthy Zucchini Potato Bake is inspired by my Ukrainian upbringing. It is chock full of vegetables, contains no whipping cream and just the right amount of cheese and lots of flavour!

Mediterranean Zucchini Boats

Mediterranean Zucchini Boats recipe are crunchy oven roasted zucchini with feta cheese, fresh parsley and no breading.

Marinade for Grilled Vegetables

A summertime grilling favorite! The best balsamic Marinade for Grilled Vegetables includes grilled zucchini, bell pepper and red onion and then tosses them with a tangy balsamic vinaigrette and fresh parsley for a side dish that will disappear in a flash.

Dessert Zucchini Recipes

Healthy Zucchini Bread

Healthy Zucchini Bread with applesauce, whole wheat flour, cinnamon that is low sugar and low fat. Super delicious, easy and moist recipe.

Healthy Banana Zucchini Muffins

Healthy Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Moist and tasty with very little oil.

Almond Flour Zucchini Muffins

Almond Flour Zucchini Muffins are moist, light and a delicious way to use your fresh summer zucchini! Naturally sweetened and naturally gluten free, these muffins are perfect for breakfast or snack.

Healthy Lemon Zucchini Bread

Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. It will blow your mind! Great for dessert and healthy enough for breakfast or  snack. You may also love this healthy lemon poppy seed bread.

Healthy Chocolate Zucchini Bread

Healthy Chocolate Zucchini Bread with simple wholesome ingredients in one bowl. Easy, moist and double chocolate quick bread with sneaky veggies.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are moist, fudgy, loaded with zucchini and double chocolate flavor. They make a delicious quick breakfast or snack!

Healthy Zucchini Banana Bread

Healthy Zucchini Banana Bread is easy quick bread perfect for summer baking. Moistened and sweetened with fruit and veggies, it is a hybrid of two favorite breads with virtually no oil.

Almond Flour Zucchini Bread

A cake like bread that is gluten free and perfectly moist! This Almond Flour Zucchini Bread will be a hit with your family who will ask for it on repeat.

Healthy Zucchini Muffins

Healthy Zucchini Muffins with applesauce. Use whole wheat or spelt or even gluten free all purpose. Moist and fluffy and a hit not only during the summer but year round.

Healthy Zucchini Brownies

Zucchini Brownies are easy, fudgy and healthy. Kids will eat them up and not even realize they are eating a vegetable. Taste even better next day.

Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins are light, fluffy, and moist. Shredded zucchini and chocolate chips are packed into a delicious muffin the entire family will love!

Tips for Cooking with Zucchini

• Types of zucchini: You can use green zucchini or yellow squash, large or small zucchini in these zucchini recipes interchangeably.
• Don’t overcook: Zucchini consists of over 90% water by weight. Follow the recipe and stop cooking squash when it’s still firm and might appear undercooked.
• Large garden zucchini: If the recipe is calling for a small-medium zucchini, cut a large zucchini in half. Slice it into 2-inch rounds on the angle.
• Freezing: Zucchini doesn’t freeze well because of the high water content. The only way I would recommend is to freeze cubed or grated zucchini and then use it in soups and baking later on.
• Cooking methods: When baking or grilling sliced rounds, you want to make sure they are cut thick enough in uniform sizes, to cook evenly and not become soggy.
• Zucchini skin: No need to peel zucchini, even when you’re baking with it. Zucchini skin is edible and easily digestible and comes with a lot of nutrients. Just make sure you wash it first!

Storing and Reheating Zucchini Recipes

The beauty of these zucchini recipes is they come with all of the information you could possibly need! Depending on the recipe, you will be given specific storage suggestions based on whatever it is.

Some will let you know to only store in the fridge for a couple of days, while others will let you know it can be made ahead for meal prep or freezes very well.

You will find instructions at the bottom of each recipe and when in doubt feel free to leave me a question in the comment section and I will get back to you with an answer.

More FAQs

I hope you enjoy these healthy zucchini recipes as much as I do! Let me know which ones you try by rating them in the comment section below.

More Healthy Recipes

• 65 healthy dinner ideas
• 52 healthy salad recipes
• 32 healthy grill recipes
• 10 healthy salad dressing recipes

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45 Healthy Zucchini Recipes: Tex Mex Chicken and Zucchini

One of our most popular healthy zucchini recipes! Chicken, zucchini, black beans and corn seasoned with fresh herbs under blanket of gooey cheese and cooked in one skillet.

Course Dinner

Cuisine Tex Mex

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 342kcal

Author Olena Osipov

Ingredients

• 1 lb boneless & skinless chicken breasts cut into 1″ chunks
• 2 large zucchini diced
• 3 bell peppers medium, chopped
• 1 onion medium, finely chopped
• 3 garlic cloves large, minced
• 1 cup corn fresh or frozen
• 14 oz can low sodium black beans drained & rinsed
• 14 oz low sodium diced tomatoes not drained
• 1 tbsp oil avocado or coconut
• 1 tbsp cumin divided
• 1 tsp taco seasoning store bought or homemade taco seasoning
• 1 tsp salt
• Ground black pepper to taste
• 1 cup Tex Mex or Colby Jack cheese shredded
• 1/2 cup green onions chopped
• 1/2 cup cilantro chopped

US Customary – Metric

Instructions

• Preheat large ceramic non-stick skillet on medium heat and swirl oil to heat. Add onion, garlic and bell pepper and saute for 3 minutes, stirring occasionally.
• Push vegetables to one side of the skillet. Add chicken and sprinkle with 1 tsp cumin, salt and pepper. Cook for 5 minutes, stirring occasionally.
• Add corn, black beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir well, cover with a lid and cook for 10 minutes on low-medium heat.
• Sprinkle with shredded cheese, cover and cook until cheese has melted. Garnish with green onion and cilantro. Serve hot on its own; or with Instant Pot quinoa or Instant Pot brown rice.

Video

Notes

• Store: Refrigerate in an airtight container for 3-4 days. Do not freeze.
• To Reheat: Simmer on low heat in covered skillet for 5 minutes. No additional water or oil is needed to reheat if you use a non-stick skillet.
• Do not over cook the zucchini. Zucchini is comprised of 95% water. The longer you cook zucchini, the more water it releases. Follow the recipe and cooking times and do NOT cook until the zucchini appears soft and cooked (or your dinner will be mushy).

Nutrition

Calories: 342kcal | Carbohydrates: 23g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 712mg | Fiber: 6g | Sugar: 9g

The post 45 Healthy Zucchini Recipes appeared first on iFoodReal.com.

Zucchini Noodles with Chicken, cilantro and lime is a delicious 20 minute dinner idea that’s light, healthy, and gluten-free.

For other zucchini noodle recipes check out this zoodle pad Thai!

Why You Will Love This Recipe

• Keeps kitchen cool: Zucchini noodles with chicken is a true light and quick summer dinner that’s perfect for days when it’s too hot to cook.
• Low carb: Zucchini spirals make the perfect pasta substitute.
• Tasty: Takes on whatever flavors you are cooking with.
• Perfect for meal prep: Chicken and zucchini noodles keeps fresh for a few days.
• Crowd pleaser: This easy recipe pairs zoodles with chicken, and tomatoes for a protein-packed meal everyone will enjoy.

Ingredients for Zucchini Noodles with Chicken

You’ll need a small handful of main ingredients and simple seasonings to make zucchini noodles with chicken.

• Zucchini: You’ll need 2 large zucchinis.
• Grape tomatoes: Adds a sweet taste and pop of color. You can also use cherry tomatoes.
• Boneless skinless chicken breasts: They don’t have to be even in size because we will be cutting them into bite-sized pieces. Boneless skinless chicken thighs work too.
• Oil: For sautéing. I prefer extra virgin olive oil or avocado oil, but you can use any oil of choice.
• Seasoning: Cumin, salt and pepper.
• Lime juice: Fresh lime juice is best but bottled can be used in a pinch.
• Fresh herbs: Fresh cilantro adds a citrusy taste. Fresh basil or fresh parsley is another excellent option.
• Hot sauce: For taste! Add as much as you like. You can also add red pepper flakes for a bigger punch.

How to Make Chicken and Zucchini Noodles

Chicken and zucchini noodles are super easy to make. Here is a quick overview with step-by-step instructions, there is also a full recipe card below.

• Spiralize zucchini: Make zucchini noodles using a spiralizer or simply chop zucchini into small chunks or stripes. Transfer zoodles to a large bowl and set aside.
• Cook chicken: To a hot non-stick skillet, add 1 tablespoon of oil and swirl to coat. Add cubed chicken, then sprinkle with cumin, salt and pepper. I sautéed chicken until golden brown, then added a bit more cumin for that Mexican flavor. Transfer to a plate.
• Sauté vegetables: To the same large skillet, add remaining oil, zucchini noodles and tomatoes. Sauté on medium-high, stirring frequently. My zucchini noodles were ready after just 2 minutes, that’s all it takes. I wanted zucchini to be crunchy and light, rather than soggy and mushy.
• Finish chicken and zoodles: Remove pan from heat, top with previously cooked chicken, sprinkle with lots of cilantro, squeeze fresh lime juice on top and you are in heaven!

Tips for Best Results and Variations

Here are my secret tips for making the best zucchini noodles recipe!

• Don’t overcook zucchini noodles: Just like pasta, zucchini noodles should be cooked al dente with a bit of crunch and firm texture.
• If you don’t have a spiralizer: Don’t worry! You can chop your zucchini in chunks or stripes, but will need to sauté a bit longer.
• Skip tomatoes: I used to make this recipe without tomatoes and it is just as yummy.
• Use leftover chicken: You could even skip making chicken and use leftover diced air fryer chicken tenders or air fryer chicken breast!
• Add Parmesan: Fresh Parmesan cheese sprinkled on top adds a salty creaminess.
• Add more protein: Use 1.5 pounds of chicken instead of 1 pound.

What to Serve Chicken Zucchini Noodles with?

Zucchini noodles with chicken is a low carb, filling meal on its own but you could pair it with a leafy green salad like simple spring mix salad or even a quinoa salad like Jennifer Aniston salad for a heartier meal. Then add a side of garlic bread as a special treat.

How to Store

Store: Place leftovers in an airtight container and store in the refrigerator for up to 2 days. Zucchini noodles were quite crisp and not soggy the next day as well.

Freeze: You can try and freeze leftovers for up to a month, I would remove the tomatoes first. I personally do not freeze them because the flavor and texture changes once thawed.

FAQs

More Zucchini Recipes to Try

• Ground turkey skillet
• Chicken zucchini with garlic and corn
• Chicken zucchini casserole
• Caprese chicken with zucchini
• Zucchini lasagna
• Tex Mex chicken zucchini recipe

Browse this list of 45 healthy zucchini recipes!

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Zucchini Noodles with Chicken, Cilantro and Lime

Zucchini Noodles with Chicken, Cilantro and Lime is delicious 20 minute, healthy and gluten free dinner idea. If you don’t have a spiralizer, just chop zucchini.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 8 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 247kcal

Author Olena Osipov

Equipment

• Spiralizer

Ingredients

• 2 large zucchini
• 1 pint grape tomatoes cut in halves
• 1 pound boneless skinless chicken breasts cut into 1″ pieces
• 1/2 teaspoon cumin ground
• 1/2 teaspoon salt divided
• 1/4 teaspoon ground black pepper
• 1 medium lime juice of
• 3/4 cup cilantro finely chopped
• Hot sauce to taste
• 2 tablespoons extra virgin olive oil divided

US Customary – Metric

Instructions

• Using a spiralizer, make zucchini noodles, transfer to a large bowl and set aside. You can also chop zucchini into any size pieces instead and cook a bit longer.
• Preheat large non-stick skillet on medium-high heat and swirl 1 tablespoon of oil to coat. Add chicken and sprinkle it with cumin, 1/4 teaspoon salt and ground black pepper. Saute for 5 minutes or until golden brown, stirring just a few times and allowing crust to develop. Transfer to a plate and set aside.
• Return skillet to the stove, add remaining tablespoon of oil and add zucchini noodles and tomatoes. Saute for 2 minutes, stirring frequently.
• Remove from heat and add previously cooked chicken, remaining 1/4 teaspoon salt, lime juice, cilantro and hot sauce. Stir gently and serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 2 days.

Nutrition

Serving: 2cups | Calories: 247kcal | Carbohydrates: 12g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 443mg | Fiber: 4g | Sugar: 7g

The post Zucchini Noodles with Chicken, Cilantro and Lime appeared first on iFoodReal.com.

Tuna Zucchini Cakes with canned tuna, Parmesan cheese and a hefty dose of vegetables are pan fried until crispy perfection. Easy and delicious appetizer, side dish or dinner.

You may also love these baked zucchini fritters or canned salmon cakes.

These fried zucchini cakes with tuna came out so good! And we are going heavy on zucchini adding about 2.5 pounds. Perfect to use up a surplus of squash, if you have one.

Zucchini and tuna are a match made in heaven. First one undeniably dry and salty, and latter bursting with water and bland. Combine both, flavor with freshly grated Parmesan cheese and a bit of mayo, add just enough whole grain flour to “glue” them together, and you have got the most delicious tuna zucchini cakes kids will love!

These zucchini patties taste great hot or cold. If you are a sauce type of person, I recommend whipping a batch of my cottage cheese ranch dip to dip them into. So good!!!

Ingredients for Fried Zucchini Cakes

To make fried zucchini fritters you will need just a handful of simple ingredients.

• Zucchini: You can use dark green zucchini, light green zucchini or yellow summer squash. This zucchini recipe is perfect to use up extra large garden zucchini! Just beware, it might be more watery.
• Canned tuna: I used chunk light tuna packed in water. It is quite affordable. You can use any tuna like albacore tuna. Just be sure it’s packed in water and not in oil.
• Eggs: Eggs are needed for binding the cakes.
• Mayonnaise: I love to use avocado oil mayo in all of my recipes. Small amount adds a lot of flavor to these zucchini cakes.
• Parmesan cheese: Freshly grated from a large hunk of Parmigiano-Reggiano is the best. I recommend to avoid Parmesan cheese from a shaker.
• Fresh herbs: Use what you have on hand or in your garden. Fresh parsley, fresh dill, green onion or chives will work great.
• Whole wheat flour: All-purpose flour or gluten-free flour will be fine too.
• Salt: For seasoning.

How to Make Tuna Zucchini Cakes

Here is a quick overview how to make tuna zucchini cakes. Full recipe card is located below.

• Shred zucchini: Line large mixing bowl with linen towel, place box grater inside and grate zucchini.
• Squeeze water out: Remove grater, twist the towel at the top and pressing with other hand at “the ball”, start squeezing the water out. Do it for a few minutes and you will end up with approximately 1/2 cup liquid in a bowl and still a generous amount of shredded zucchini inside the towel.
• Make the batter: In the same bowl, mix zucchini, tuna, eggs, cheese, mayo and salt, breaking tuna into small pieces with a spatula. Zucchini mixture should have some creaminess to it. Then sprinkle flour on top and mix again, this ensures no lumps.
• Fry zucchini cakes: To fry tuna zucchini fritters, you can use either cooking spray or oil. I prefer avocado oil because zucchini cakes come out more crispy on the outside. Pan fry them for 4-5 minutes per side or until golden brown.

Tips for Best Results

Here are my top tips for the best tuna zucchini cakes that are crispy and delicious!

• Use food processor: To save time, grate zucchini in a food processor with a shredding disc.
• Squeeze zucchini thoroughly: Be sure to take your time and squeeze as much liquid as possible from shredded zucchini. Don’t bother with salting it prior to squeezing. I never found this method too helpful.
• Drain tuna well: Again moisture is the main culprit in mushy fritters. Drain canned tuna well, using your hands.
• Use oil for frying: If you like crispy fried zucchini cakes, I recommend to stick to frying them in oil.
• Use ceramic non-stick skillet: If you choose to make patties with cooking spray, make sure your skillet is still truly non-stick and didn’t lose this quality.
• Do not overcrowd the pan: If you use large skillet (12 inches) or a griddle, you should be able to make these cakes in 3 batches. Just be sure to leave an inch or two of space between the fritters, so they can crisp up and are easy to flip.
• Do not move the fritters: When zucchini cakes are frying, do not peak under them. This will break the seal and disturb the golden crust and make them fall apart. Cakes are ready to flip when their edges are golden brown a bit.

What to Serve Fried Zucchini Cakes with?

This recipe for tuna zucchini cakes makes a lot just because I like to serve them as a main dish on their own. That’s what we did in Ukraine.

For dipping, you can combine yogurt or sour cream, grated garlic clove, chopped chives and ground black pepper to taste in a small bowl. Or make a batch of healthy ranch or cottage cheese ranch dip.

If you would like to serve them with a side dish, I recommend this creamy cucumber salad or creamy cucumber tomato salad.

How to Store and Reheat

Keep tuna zucchini cakes warm while cooking by placing them on a baking sheet in preheated oven to 200 F.

Reheat: To reheat cold zucchini patties, place them on a baking sheet in 375 F oven for 10 to 12 minutes.

Store: Refrigerate fritters in an airtight container for up to 5 days.

Freeze: Freeze in a resealable Ziplock bag for up to 3 months. Thaw in the fridge overnight.

FAQs

More Tuna Recipes to Try

• Healthy tuna salad
• Healthy tuna melt
• Tuna chickpea salad
• Mexican tuna salad

More Zucchini Recipes to Try

• Mediterranean zucchini boats
• Crustless zucchini quiche
• Crustless zucchini pie
• Zucchini potato bake
• Tex Mex rice and beans with zucchini

You might also enjoy this compiled list of healthy zucchini recipes!

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Fried Tuna Zucchini Cakes

Tuna Zucchini Cakes with canned tuna, Parmesan cheese and a hefty dose of vegetables are pan fried until crispy perfection.

Course Dinner

Cuisine North American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 21 fritters

Calories 67kcal

Author Olena Osipov

Equipment

• Box grater
• Ceramic skillet

Ingredients

• 2 cans (6 ounces each) tuna well drained
• 2.5 pounds zucchini 4 medium or 4 cups shredded
• 2 large eggs
• 1/2 cup Parmesan cheese grated
• 3 tablespoons mayo I use avocado oil mayo
• 3/4 teaspoon salt
• 3/4 cup whole wheat flour all-purpose or gluten-free flour
• 2 sprigs green onions or chives finely chopped
• Oil for frying

US Customary – Metric

Instructions

• Place shredded zucchini in a linen towel and squeeze really well, twisting at the top and pressing on the “ball” with zucchini. I have squeezed about 1/2 cup of water.
• Discard liquid and transfer zucchini to a large bowl along with tuna, eggs, Parmesan cheese, mayo and salt. Mix really well, breaking tuna into pieces. Sprinkle flour on top and mix until well combined.
• Preheat large skillet or griddle on medium heat and add a bit of oil to coat. Add about 1/3 cup mixture (don’t flatten too thin), fry for 4-5 minutes, carefully flip and cook another 4 minutes or until golden brown. Work in batches. Fritters fry faster as skillet gets hotter, so watch closely.
• Serve hot or cold, with Greek yogurt ranch or cottage cheese ranch dip. (optional but so good).

Notes

• Store: Refrigerate in an airtight container for up to 3 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1fritter | Calories: 67kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 184mg | Fiber: 1g | Sugar: 1g

The post Fried Tuna Zucchini Cakes appeared first on iFoodReal.com.

Baked Zucchini Fritters are made with 5 simple ingredients, with a crispy outside and tender middle. They are perfect for summer zucchini surplus and can be served as an appetizer, side dish, or snack!

We also love these tuna zucchini cakes and Mediterranean zucchini boats!

When it comes to zucchini, I’ll admit I’m usually hiding it to add a ton of moisture to dishes like these turkey meatballs, black bean burgers, and even lemon zucchini bread.

However, for these baked zucchini fritters, we’re squeezing out all the excess liquid from the zucchini to make it ready to bake it into wonderfully crispy zucchini fritters. You can also pan fry them as well.

This healthy zucchini fritters recipe is a bit of “a blast from the past.” As a kid, I ate a lot of vegetable-based fritters to stretch seasonal produce to the max. We always had cold leftovers in the fridge and I recommend you double or even triple the recipe because they are a sure crowd-pleaser!

Ingredients for Baked Zucchini Fritters

To make baked zucchini fritters, you need just 5 simple ingredients plus salt and pepper.

• Zucchini: I used 5 smaller zucchinis. They are the most flavorful zucchini but medium or large garden zucchini will work too. Feel free to use yellow summer squash.
• Flour: You can use the flour of your choice, which helps to bind the zucchini fritters. I used whole wheat flour. Gluten-free options like rice flour and chickpea flour should also work. However, if you’re using almond flour, I recommend 1 cup of flour and 3 large eggs. 
• Egg: Two large eggs are needed as a binder.
• Garlic: Will add so much extra flavor. Adjust the amount to personal preference.
• Fresh herbs: You can use fresh dill, parsley, or green onion. 
• Salt and pepper

How to Make Baked Zucchini Fritters

Here is a quick overview how to bake zucchini fritters. You can find full recipe card below.

• Salt the zucchini: First, add the shredded zucchini to a large bowl, mix with 1 teaspoon of salt, and allow to sit for 10 minutes to extract any excess liquid.
• Prepare the batter: Meanwhile, in a large bowl, combine the eggs, garlic, flour, herbs, salt and pepper.
• Squeeze the zucchini: Using your hands or a cheesecloth, squeeze all the liquid from zucchini as much as possible, then transfer to the bowl with batter and mix.
• Bake zucchini fritters: Use an ice-cream scoop to portion the zucchini patties and press lightly to flatten on a baking sheet. Bake for 12-15 minutes per side or until crispy.

Tips for Best Results

• For more crispy baked zucchini fritters: Substitute 1-2 tablespoons of flour for cornstarch instead. This helps to yield crispier results.
• Preparing the zucchini: There’s no need to peel or de-seed the zucchini. Just shred, salt, squeeze, and mix into the batter!
• To shred the zucchini: You can shred zucchini using the medium holes of a box grater or save time shred zucchini in your food processor with a grater disk. 
• Squeeze zucchini well: The better you squeeze zucchini, the crispier fritters will be. If you use your hands, you’ll have to do this in batches a handful at a time. If you use a cheesecloth or nut milk bag, you can squeeze it all at once.
• Chill the batter if pan frying: If you plan on pan frying the zucchini fritters, chill the batter in the fridge for at least 30 minutes. It can help yield very crispy zucchini fritters because of how the cold batter reacts to the hot oil.
• For slightly crispier results when baking: Broil zucchini fritters at the end of the baking process.
• Thinner fritters: You can press the fritter mixture down more for thinner, crispier fritters. Just make sure now not to press too much otherwise they may fall apart.

Variations

• Scallions: These baked zucchini fritters are similar to Korean scallion pancakes with zucchini. So feel free to increase the amount of green onions and serve with some kind of Asian dipping sauce like peanut sauce.
• Other vegetables: Add up to 1/2 cup of corn, diced bell peppers, shredded carrots or cabbage.
• Grains: You can beef up the fritters with the addition of leftover cooked grains like brown rice and quinoa.
• Dried herbs and spices: If you don’t have any fresh herbs, feel free to skip and fritters will still turn out delicious. You can also ramp up the flavors with extra spices like onion powder, smoked paprika and red pepper flakes.
• Cheese: Crumbled feta cheese, ricotta cheese, parmesan cheese, or cheddar cheese are all optional add-ins. I recommend about 1/2 cup but feel free to adjust the amount to personal preference.

What to Serve with Baked Zucchini Fritters?

Once your zucchini fritters are baked, you can serve them warm or cold. In Ukraine, they are traditionally served for dinner or breakfast instead of potato pancakes, with sour cream or Greek yogurt. Sometimes, I like to stir in a bit of horseradish with yogurt.

Here are a few other ways you can enjoy them:

• With salad: They pair well with side salads like healthy coleslaw, healthy potato salad, and creamy cucumber salad.
• With grains: For more of a complete meal, serve the fritters alongside a salad and the grain of your choice.
• With proteins: Baked zucchini fritters also pair well with all kinds of proteins like fried tofu, yogurt marinated chicken and naked spinach feta turkey burgers.
• With other sauces: You can also enjoy these zucchini patties with other simple sauces like healthy ranch dressing or cottage cheese dip.

How to Store

Store: Store any leftover zucchini fritters for in an airtight container lined with double-folded paper towel for 3-4 days in the fridge. 

Freeze: Allow the zucchini patties to cool entirely before placing them in a single layer on a baking pan. Freeze until solid then transfer the zucchini fritters to a freezer-safe bag or container and store for up to 3 months. Let fritters thaw on the counter for a few hours or in the fridge overnight. 

Reheat: You can reheat baked zucchini fritters in the microwave, oven, or skillet with a drop of oil until warmed through.

More FAQs

More Zucchini Recipes to Try

• Parmesan zucchini sticks
• Healthy zucchini casserole
• Zucchini lasagna
• Crustless zucchini quiche
• Zucchini potato bake
• Mediterranean baked zucchini sticks
• Sauteed zucchini
• Zucchini tomato bake
• Ground turkey zucchini boats
• Zucchini roll ups

Or feel free to browse my list of 45 healthy zucchini recipes!

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Baked Zucchini Fritters

These Zucchini Fritters can be baked or pan-fried to perfection, with a crispy outside, tender middle, and only 5 simple ingredients!

Course Dinner

Cuisine Ukrainian

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 fritters

Calories 58kcal

Author Olena Osipov

Equipment

• Baking sheet

Ingredients

• 3 medium zucchini (2 lbs) shredded (6 cups)
• 2 small garlic cloves grated
• 2 large eggs
• 1/2 cup any flour I used whole wheat (see notes for almond flour)
• 1/2 cup dill, parsley or green onion finely chopped
• 1 3/4 tsp salt divided
• Ground black pepper to taste
• Greek yogurt or sour cream for topping
• 4 tsp oil for frying

US Customary – Metric

Instructions

• In a large bowl, add shredded zucchini mixed with 1 tsp of salt and let sit for 10 minutes.
• In another large bowl, whisk eggs, garlic, flour, herbs, 3/4 tsp salt and pepper.
• Using your hands, squeeze liquid from zucchini in batches as much as you can and add to the bowl with batter. Stir well to combine.
• Bake: Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small ladle. Repeat with remaining batter.
• Bake for 12 – 15 minutes, flip and bake for another 12 – 15 minutes. Remove from the oven.
• Fry: Preheat large ceramic non-stick skillet on medium heat and swirl 2 tsp oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.
• Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.
• Serve fritters hot or cold topped with Greek yogurt or sour cream.

Notes

• Store: Refrigerate in an airtight container lined with double folded paper towel for up to 3 – 4 days.
• Freeze: For up to 3 months. Then thaw on a counter for 3 hours or in the fridge overnight.
• Double the recipe if serving more than 3 people and/or would like to have some leftovers. I usually do that since these are very popular.
• If using almond flour: Use 1 cup almond flour and 3 eggs.

Nutrition

Serving: 1fritter | Calories: 58kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 279mg | Fiber: 1g | Sugar: 1g

The post Baked Zucchini Fritters appeared first on iFoodReal.com.

These Spinach Feta Turkey Burgers are made with 7 simple ingredients, juicy and super flavorful. Perfect alternative to beef burgers for weeknight dinner or backyard gatherings!

We also love these easy turkey burgers and grilled chicken burgers.

Why You Will Love This Recipe

I love an old-fashioned burger but sometimes it’s nice to switch things up. These spinach feta turkey burgers are juicy, delicious, and a great way to jazz up a burger night!

Guaranteed to be a hit this grilling season, here’s why we love turkey feta burgers.

• 7 ingredients: Just a handful of simple ingredients including salt and pepper.
• Tasty and juicy: Filled with baby spinach and feta cheese, they’re moist and flavorful every time.
• Easy: Incredibly fast and easy to make on the grill or the stove so you can enjoy them year round. They’re great for meal prep too!
• Healthier: Lean ground turkey is a great source of protein, vitamins, and minerals with less saturated fat. I also omit breadcrumbs for a healthy burger that’s low in calories and high in protein.

Ingredients for Spinach Feta Turkey Burgers

These homemade spinach feta turkey burgers are made with 4 main ingredients plus seasonings.

• Ground turkey: I like extra lean ground turkey but you can use any fat % ground turkey meat.
• Baby spinach: Finely chopped fresh spinach adds nutrition, color and moisture.
• Feta cheese: Adds creaminess, flavor and keeps the turkey burgers moist. I always prefer a block of feta cheese to make my own feta crumbles.
• Fresh garlic cloves: For more flavor with less ingredients.
• Seasoning: Ground cumin, salt, and pepper add the perfect amount of spice.
• Oil: Just a little is used for cooking. I like to use avocado oil for grilling and pan frying.

How to Make Spinach Feta Turkey Burgers

Here’s a quick overview of how to make spinach feta turkey burgers in the kitchen and on the grill. There is a full recipe card below.

• Combine ingredients: Add ground turkey, chopped spinach, feta, garlic, cumin, salt and pepper to a large mixing bowl. Using your hands or a spatula, mix until spinach and feta are evenly incorporated.
• Form patties: Wet your hands so the mixture doesn’t stick, and form 4 large patties. Place them on a platter and make an indent in the center with your thumb. If grilling on outdoor grill, set patties in the freezer for 10 minutes so they don’t break.
• To pan fry burgers: Preheat a large non-stick skillet or grill pan on low-medium heat, add oil, then swirl to coat. Cook turkey patties for 5 minutes until golden brown, flip and cook for another 4-5 minutes or until a thermometer inserted in the center reads 165 F.
• To grill burgers: Preheat grill on medium-high heat and use a paper towel to oil the grill grates. Spray turkey patties on both sides with cooking spray, place on the grill and cook for 8-10 minutes, flipping once halfway through. Insert a meat thermometer to the center of each burger to make sure it registers 165 F and burgers are ready.
• Serve: Spinach and feta turkey burgers are juiciest served right away!

Tips for Best Results

Here are my top tips that make these spinach feta turkey burgers better than traditional beef burgers.

• Shape patties bigger than the bun: The patties will shrink as they cook. To ensure you don’t end up with more bun than meat, form the patties so they are a bit wider than the bun.
• Make an indent in a patty: This helps to avoid a bumpy center. Making an indent will allow your patties to cook flat, making it easier to add toppings.
• Flip once: For the juiciest burger, don’t peek inside and only flip once. The more you flip, the more the meat will dry out and more likely the patty will fall apart.
• Use meat thermometer: To ensure your burgers are ready, insert an instant-read thermometer into the center. Your feta turkey burgers are ready when it reads 165 F. I usually check around the 8 minute mark.
• Freeze if grilling outdoors: Place patties in a freezer just for 10 minutes to help them stay together. I didn’t find this step necessary with the grill pan but an outdoor grill is a bit different because you are cooking at a higher temperature.

What to Serve with Turkey Burgers?

Get ready for a mouthful of flavor! From toppings to side dishes, there are so many ways to serve spinach feta turkey burgers.

• Toppings: Spread hummus, tzatziki, or Greek yogurt on top for a Mediterranean inspired burger. Or add your favorite traditional toppings like lettuce, tomato, onion, cucumber, and pickles. Serve with regular hamburger buns or whole wheat buns with a dash of ketchup and mustard.
• With a salad: Cucumber tomato avocado salad, Mediterranean orzo salad or Green goddess salad.
• Low carb: Serve bunless or make a lettuce bun burger with all the fixins.
• Chips: Potato chips, french fries, or air fryer sweet potato fries.

How to Make Ahead and Store

Store leftovers: Leftover spinach feta turkeys burgers should be cooled, placed in an airtight container, and stored in the fridge for up to 5 days.

Freeze raw patties: Arrange raw patties on a parchment covered baking pan, place in the freezer, and once frozen transfer to a large Ziploc bag.

To cook from frozen, follow the recipe’s instructions and add 5 minutes to the total time.

Freeze cooked patties: Once completely cool, set patties in an airtight container and freeze for up to 3 months.

FAQs

More Burger Recipes to Try

• Ground chicken burgers
• Salmon burgers
• Black bean burgers

Be sure to browse more of my ground turkey recipes.

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Spinach Feta Turkey Burgers

These Spinach Feta Turkey Burgers are made with 7 simple ingredients, juicy and super flavorful. Perfect alternative to beef burgers!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 burgers

Calories 246kcal

Author Olena Osipov

Equipment

• Measuring tools
• Glass bowls
• Ceramic skillet

Ingredients

• 1 pound lean ground turkey
• 1 cup spinach finely chopped
• 1/2 cup feta cheese crumbled
• 2 large garlic cloves grated
• 1 teaspoon cumin
• Pinch salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons oil for cooking

US Customary – Metric

Instructions

• In large mixing bowl, add ground turkey, spinach, feta, garlic, cumin, salt and pepper. Using your hands or spatula, mix well.
• Using wet hands, form 4 large turkey burger patties, place on a platter and make an indent in the center. If grilling on outdoor grill, freeze patties for 10 minutes to prevent from falling apart.
• To pan fry burgers: Preheat large non-stick skillet or a grill pan on low-medium heat and swirl oil to coat. Add turkey burger patties, cook for 5 minutes or until golden brown, flip and cook for another 4-5 minutes or until thermometer inserted in the center registers 165F.
• To grill turkey burgers: Preheat grill on medium-high heat and oil grill grates well. Spray turkey patties on both sides with cooking spray, place on a grill and cook for 8-10 minutes flipping once. Grills vary, so check your burger with a meat thermometer.
• It's best to serve spinach feta turkey burgers hot and immediately for maximum juiciness. Serve traditional way on a bun or in a lettuce wrap with all the fixins.

Notes

• Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
• Freeze: Lay patties on a baking sheet lined with parchment paper, freeze completely and then transfer to a large Ziploc bag. Cook from frozen following recipe’s instructions + 5 minutes.
• Forming patties: Shape patties a bit wider than the bun since they shrink during cooking.
• Indoor grilling: Don’t use a panini press grill as it presses all the juices out of burgers. Indoor one sided grill or grill skillet is fine.
• Flipping: Flip burgers only once during cooking.

Nutrition

Serving: 1burger | Calories: 246kcal | Carbohydrates: 2g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 79mg | Sodium: 282mg | Fiber: 0.3g | Sugar: 0.1g

The post Spinach Feta Turkey Burgers appeared first on iFoodReal.com.

Easy Caprese Pasta Salad looks and tastes like summer. Tossed together in one bowl and 20 minutes, this refreshing pasta salad is the perfect side dish or light lunch.

For another twist on the classic caprese salad, we also love baked chicken caprese and caprese pasta.

Juicy tomatoes, creamy mozzarella, and fresh basil is everything I am craving right now.

I made this caprese pasta salad recipe after a day of boating with my family, and the savory flavors were just what we needed on a hot day!

Why You Will Love This Recipe

• Summer-y: One of my favorite summer recipes! It’s bright, fresh, and one of the best ways to enjoy fresh tomatoes.
• A crowd pleaser: Caprese pasta salad has always been a potluck favorite. It’s delicious warm or cold with a burst of flavor that goes with anything.
• So easy: One of the easiest salad recipes out there. Cook the pasta, add all ingredients to a large bowl, and toss. That’s it!
• Make ahead and easy to transport: Make this simple salad the day before your picnic, BBQ, or gathering. Store it in the fridge and let the flavors mingle or keep the dressing separate and assemble just before serving.

What Is Caprese?

The caprese salad is named after the island of Capri. It became super popular for its fresh Italian flavors of tomato, basil, and mozzarella cheese. Originally created as an appetizer but so incredibly delicious, it has inspired many more recipes.

This pasta salad combines the classic Italian taste with your favorite pasta and drizzled with a light vinaigrette, these bright flavors belong on your table this summer!

Ingredients for Caprese Pasta Salad

You’ll need a small list of seasonal ingredients and pantry staples to make this caprese pasta salad recipe.

• Uncooked pasta: I love bowtie pasta or farfalle pasta because the dressing can squeeze into the small crevices.
• Grape tomatoes: Adds juicy sweetness to the salad. I had grape tomatoes on hand, you can also use cherry tomatoes.
• Garlic cloves: I highly recommend fresh minced garlic, minced garlic in a jar doesn’t have the real fresh flavor.
• Olive oil: Extra-virgin olive oil is a traditional Italian ingredient with the best flavor for salad dressings.
• White wine vinegar: For tangy flavor.
• Seasonings: Salt and pepper to taste.
• Bocconcini: I like to use bite-sized bocconcini pearls or cocktail bocconcini. You can substitute with diced mozzarella balls or fresh mozzarella log.
• Fresh basil leaves: For garnish, color, and taste.

How to Make Caprese Pasta Salad

Caprese pasta salad is a breeze to make in just 20 minutes! Here’s a quick overview, there is also a full recipe card below.

• Cook pasta: Add cold water and a pinch of salt to a pot, bring to a boil then add pasta. Cook for 8-10 minutes until al dente, stirring occasionally.
• Make vinaigrette: While pasta is cooking, add olive oil, vinegar, garlic, salt and pepper to a large bowl and whisk. Then add tomatoes and stir to combine.
• Marinate pasta: Drain pasta and immediately add the warm pasta to the bowl with the tomatoes. Stir to combine and let salad sit for 20 minutes. This allows pasta to marinate and cool off.
• Finish the salad: Add bocconcini and basil, give it one more stir and enjoy!

Tips for Best Results

Here are my top tips to make a simple caprese pasta salad the most flavorful!

• Cook pasta al dente: To ensure the pasta isn’t mushy, especially if you are making it ahead of time.
• Don’t rinse cooked pasta: Adding warm pasta to the bowl helps makes it soak up more flavors of garlic and olive oil.
• Chop some of the tomatoes: Grape and cherry tomatoes are small, but I like to halve the bigger ones to add more flavor to the salad with their juices and ensure uniform bite sized pieces.
• Chop large size mozzarella: If you have larger mozzarella cheese, chop it into bite-sized pieces for even distribution.
• Add cheese to cold pasta salad: The cheese is added just before serving, once the pasta has cooled, so it does not melt.

Variations and Subtitutions

Here are some fun mix-ins you may like to try!

• Add balsamic vinegar: A drizzle of balsamic vinegar adds a sweet and sour taste. White balsamic vinegar would maintain the nice color of the pasta salad, but it’s hard to come by. You can use regular balsamic vinegar, just be ready for color change.
• Fresh mozzarella substitute: Try fresh, quality chunky feta cheese or goat cheese.
• Types of tomatoes: Add a rainbow of colored tomatoes for more color. You can also slice up bigger tomatoes like roma tomatoes, beefsteak tomatoes or tomatoes on the vine.
• Add protein: Make it a heartier salad with canned tuna along with some olives. Or use up some leftover grilled chicken.
• Use any small pasta: The dressing will stick to any small pasta with texture like penne, fusilli, rigatoni, or rotini pasta. You can also use gluten-free pasta, just be sure to follow package instructions for al dente.
• Basil substitute: Fresh lemon thyme or mint adds amazing bright flavor.
• Add more vegetables: Avocado, bell peppers, sliced raw zucchini or mushrooms would all be amazing additions to this summer salad.
• Add basil pesto: 3-4 tablespoons adds a rich, earthy taste.

What to Serve Caprese Pasta Salad with?

Caprese pasta salad is incredibly versatile! It’s great for sharing so you can double the recipe for your next potluck, it’s satisfying and filling on its own for a quick and easy lunch, and it’s the perfect side dish to almost any entrée.

Our personal favorites to serve with the salad are bruschetta chicken, baked chicken caprese, spinach feta burgers, grilled chicken burgers, and Greek chicken kabobs.

How to Store

Store: Leftovers should be kept in a glass airtight container and stored in the refrigerator. Basil turns black and tomatoes release juices with time, so I would say 3 days is most optimal although I don’t believe it would last that long because it is so good!

Freeze: I do not recommend freezing any pasta salad because the tomatoes, cheese, and pasta will not thaw well.

FAQs

More Pasta Salad Recipes to Try

• Healthy pasta salad
• Mediterranean pasta salad
• Mediterranean orzo pasta salad
• Italian pasta salad
• Tomato pasta salad
• Healthy tuna pasta salad

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Best Caprese Pasta Salad Recipe

Easy Caprese Pasta Salad looks and tastes like summer. Made in one bowl in 20 minutes, this pasta salad is perfect side dish or light lunch.

Course Salad

Cuisine Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 347kcal

Author Olena Osipov

Ingredients

• 8 ounces pasta uncooked (2 cups)
• 3 cups grape tomatoes half of them cut in halves
• 2 garlic cloves grated
• 1/3 cup olive oil extra virgin
• 2 tablespoons white wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 7 ounces cocktail bocconcini or bocconcini pearls
• Handful fresh basil finely chopped

US Customary – Metric

Instructions

• Bring a pot of salted water to a boil and add pasta. Cook until al dente, stirring occasionally, for about 8-10 minutes.
• While pasta is cooking, in a large bowl add olive oil, vinegar, garlic, salt and pepper. Whisk. Add tomatoes and stir to combine.
• Drain pasta and add warm pasta (no need to rinse it with cold water) to a bowl with tomatoes. Stir and let it sit to marinate and cool off for 20 minutes.
• Add bocconcini and basil, stir and serve.

Notes

• Store: Refrigerate pasta salad covered for up to 2-3 days. Reheat 20 seconds in a microwave warm to “melt” olive oil.
• Freeze: Do not freeze pasta salad.

Nutrition

Calories: 347kcal | Carbohydrates: 32g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 224mg | Fiber: 2g | Sugar: 3g

The post Caprese Pasta Salad appeared first on iFoodReal.com.