25+ Delicious Holidays Low-Sodium Zucchini Recipes for Family Party

The holiday season is a time for gathering, celebrating, and indulging in delicious meals.

However, for those who are conscious of their sodium intake, finding dishes that fit the bill can be a challenge.

Enter zucchini—a versatile vegetable that’s not only delicious but also perfect for creating low-sodium holiday recipes.

Whether you’re looking for appetizers, main courses, or sides, zucchini’s mild flavor and adaptability make it an excellent canvas for holiday cooking.

In this article, we’ve rounded up over 25 holiday-inspired, low-sodium zucchini recipes that will keep your meals healthy without sacrificing taste.

These dishes bring together a blend of fresh ingredients, unique seasonings, and creative ideas that transform zucchini into the star of your holiday table.

From warm casseroles and hearty main courses to light salads and easy sides, these recipes prove that low-sodium cooking can still be festive and flavorful.

25+ Delicious Holidays Low-Sodium Zucchini Recipes for Family Party

Zucchini is the perfect vegetable to feature in your holiday celebrations, especially when you’re looking to create dishes that are both healthy and satisfying.

With these 25+ low-sodium recipes, you have a wide range of options to explore—from savory stuffed zucchini and hearty salads to grilled vegetable sides and refreshing appetizers.

Each recipe has been carefully curated to provide bold flavors and festive touches that are perfect for holiday dining, all while being kind to your health.

By incorporating these recipes into your holiday menu, you can celebrate the season with nutritious dishes that everyone at the table will enjoy.

These recipes are a testament to the fact that eating healthily doesn’t mean you have to compromise on taste or tradition.

Herbed Zucchini Stuffed with Quinoa and Cranberries

This festive dish is a perfect low-sodium option for holiday gatherings. The tender zucchini acts as a flavorful vessel for a hearty filling of quinoa, sweet cranberries, and a medley of fresh herbs. It’s both colorful and satisfying, combining a touch of sweetness with the earthy flavor of quinoa and a hint of freshness from parsley and thyme.

Ingredients:

• 4 medium zucchinis, halved lengthwise and scooped out
• 1 cup cooked quinoa
• 1/2 cup dried cranberries, chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh thyme
• 1/2 cup chopped pecans (optional)
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1/2 cup low-sodium vegetable broth
• 2 tablespoons freshly grated parmesan (optional)

Preparation:

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a baking dish and place the zucchini halves cut-side up.
3. In a large bowl, combine the cooked quinoa, cranberries, parsley, thyme, pecans, black pepper, and olive oil. Mix well.
4. Spoon the quinoa mixture into the scooped-out zucchini halves, pressing gently to pack them tightly.
5. Pour the vegetable broth into the baking dish to add moisture and cover the dish with foil.
6. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes to brown the tops.
7. If desired, sprinkle the parmesan cheese over the top and bake for an additional 5 minutes.

These stuffed zucchinis are not only a beautiful addition to your holiday table but also a healthy option with no added sodium. The cranberries bring a pop of sweetness that pairs perfectly with the herby quinoa, and the pecans add a satisfying crunch. This dish is sure to impress guests while providing a nutritious alternative to heavier holiday fare.

Zucchini and Sweet Potato Fritters

Crispy on the outside and tender on the inside, these zucchini and sweet potato fritters make for an ideal holiday appetizer or side dish. Flavored with fresh dill and a light touch of garlic, they bring warmth and holiday cheer without compromising on taste or nutrition.

Ingredients:

• 2 medium zucchinis, grated
• 1 large sweet potato, peeled and grated
• 1/4 cup whole wheat flour
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped fresh dill
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 2 tablespoons olive oil for frying
• Greek yogurt or low-fat sour cream for dipping (optional)

Preparation:

1. Place the grated zucchini and sweet potato in a clean dish towel and squeeze out excess moisture.
2. In a large bowl, combine the grated zucchini, sweet potato, flour, eggs, dill, garlic, black pepper, and paprika. Mix until well combined.
3. Heat olive oil in a nonstick skillet over medium heat.
4. Scoop a spoonful of the mixture and press it into a patty shape before placing it in the skillet.
5. Cook for 3-4 minutes on each side or until golden brown and crispy.
6. Transfer the fritters to a paper towel-lined plate to drain any excess oil.
7. Serve warm with a side of Greek yogurt or low-fat sour cream for dipping.

These zucchini and sweet potato fritters are full of holiday flavor and are a wonderful way to use up seasonal vegetables. With their golden, crispy exterior and soft, flavorful interior, they make an excellent addition to any holiday spread. The dill and garlic infuse them with a fresh, savory depth that pairs well with the creamy dipping sauce for an extra touch of indulgence without the sodium.

Zucchini and Cranberry Salad with Walnuts

This refreshing salad combines the crunch of raw zucchini with sweet cranberries, toasted walnuts, and a drizzle of homemade lemon vinaigrette. It’s light, tangy, and subtly sweet—perfect for balancing out heavier holiday dishes and serving as a refreshing side.

Ingredients:

• 3 medium zucchinis, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup toasted walnuts, roughly chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon (optional)
• 2 tablespoons chopped fresh basil or mint

Preparation:

1. In a large bowl, combine the sliced zucchini, cranberries, and chopped walnuts.
2. In a small bowl, whisk together the lemon juice, olive oil, black pepper, and cinnamon (if using).
3. Pour the dressing over the salad and toss to combine.
4. Let the salad sit for at least 10 minutes to allow the flavors to meld.
5. Sprinkle the fresh basil or mint over the top just before serving.

This zucchini and cranberry salad offers a delightful combination of textures and flavors that are perfect for the holidays. The zucchini remains crisp and refreshing, while the cranberries provide a touch of sweetness, and the walnuts add a satisfying crunch. The lemon vinaigrette ties everything together with a burst of brightness, making it an ideal side dish that is both festive and nutritious, without any added sodium.

Zucchini and Tomato Holiday Bake

A warm and comforting dish that’s perfect for holiday gatherings, this zucchini and tomato bake combines the fresh, vibrant flavors of garden vegetables with the richness of a baked casserole. It’s an easy, low-sodium option that highlights the natural sweetness of the zucchini and the tangy flavor of tomatoes, all topped with a crispy breadcrumb and herb crust.

Ingredients:

• 3 medium zucchinis, thinly sliced
• 2 large tomatoes, sliced
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated low-fat mozzarella cheese
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 2 tablespoons grated parmesan (optional)

Preparation:

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish and layer the zucchini and tomato slices in an alternating pattern.
3. In a small bowl, combine the breadcrumbs, mozzarella, basil, black pepper, oregano, and garlic powder. Mix well.
4. Sprinkle the breadcrumb mixture evenly over the zucchini and tomato layers.
5. Drizzle the olive oil over the top and sprinkle with parmesan if using.
6. Bake for 25-30 minutes or until the top is golden brown and the vegetables are tender.
7. Let cool for a few minutes before serving.

This zucchini and tomato bake is both hearty and healthy, perfect for a cozy holiday meal. The combination of fresh zucchini and tomatoes, along with the savory, crispy topping, creates a delightful balance of textures and flavors. It’s a simple yet elegant dish that will impress guests while keeping your holiday spread light and nutritious.

Zucchini and Chickpea Holiday Stew

This warming stew is a great low-sodium option for holiday dinners, featuring zucchini and chickpeas as the main ingredients. With aromatic spices and a rich tomato base, it brings a touch of comfort and festive flavors that are perfect for the season. Serve it with a side of crusty whole-grain bread for a complete, hearty meal.

Ingredients:

• 2 medium zucchinis, chopped into bite-sized pieces
• 1 can (15 oz) low-sodium chickpeas, drained and rinsed
• 1 large carrot, chopped
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 1 can (14 oz) diced tomatoes (no salt added)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro for garnish (optional)

Preparation:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, about 3-4 minutes.
2. Add the carrots and cook for another 2-3 minutes.
3. Stir in the cumin, smoked paprika, and coriander, cooking for 1 minute to release the flavors.
4. Add the chopped zucchini, chickpeas, diced tomatoes, and vegetable broth. Stir well and bring to a boil.
5. Lower the heat and simmer for 25-30 minutes or until the vegetables are tender and the flavors have melded.
6. Season with black pepper to taste and garnish with fresh cilantro before serving.

This zucchini and chickpea stew is a wonderful holiday meal option that’s warm, flavorful, and packed with nutrition. The spices add depth and a touch of warmth, making it perfect for winter festivities. The chickpeas bring protein and texture, while the zucchini offers freshness. This stew is sure to be a comforting choice for anyone looking for a hearty, plant-based holiday dish that’s low in sodium.

Zucchini and Spinach Stuffed Shells

These stuffed pasta shells are filled with a flavorful mixture of zucchini, spinach, and ricotta, making them a perfect low-sodium holiday dish that feels special and indulgent. The creamy, cheesy filling pairs beautifully with a simple tomato sauce, creating a balanced and delicious dish that’s easy to prepare and sure to please a crowd.

Ingredients:

• 12 large pasta shells (use whole wheat for added nutrition)
• 2 medium zucchinis, finely diced
• 1 cup fresh spinach, chopped
• 1 cup low-fat ricotta cheese
• 1/2 cup grated low-fat mozzarella cheese
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried Italian seasoning
• 1/2 cup low-sodium tomato sauce
• 1/4 cup grated parmesan cheese (optional)

Preparation:

1. Preheat the oven to 350°F (175°C).
2. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool.
3. In a large skillet, sauté the diced zucchini over medium heat for 5-6 minutes until tender. Add the chopped spinach and cook for another 2-3 minutes until wilted. Remove from heat and let cool.
4. In a mixing bowl, combine the ricotta, mozzarella, black pepper, and Italian seasoning. Stir in the cooked zucchini and spinach mixture until well combined.
5. Spread a thin layer of tomato sauce in the bottom of a 9×13-inch baking dish.
6. Fill each pasta shell with the ricotta mixture and place them in the baking dish, seam side up.
7. Pour the remaining tomato sauce over the stuffed shells and sprinkle with parmesan cheese if desired.
8. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes to allow the top to brown slightly.
9. Let the dish rest for 5 minutes before serving.

Zucchini and spinach stuffed shells are a festive, satisfying dish that showcases the flavors of the season without added sodium. The combination of the creamy ricotta and the tender, flavorful vegetables makes this dish a crowd-pleaser at any holiday gathering. It’s hearty, comforting, and pairs well with a simple green salad or a side of roasted vegetables for a complete meal.

Zucchini and Sweet Potato Casserole

This zucchini and sweet potato casserole is a hearty and festive low-sodium option that’s perfect for holiday dinners. The natural sweetness of the sweet potatoes complements the tender zucchini, while a light, herbed breadcrumb topping adds a satisfying crunch. It’s an easy dish that looks impressive on the holiday table and is full of nourishing ingredients.

Ingredients:

• 2 medium zucchinis, sliced into thin rounds
• 2 large sweet potatoes, peeled and cubed
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated low-fat parmesan cheese
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley for garnish

Preparation:

1. Preheat the oven to 375°F (190°C).
2. Bring a pot of water to a boil and cook the sweet potato cubes for 8-10 minutes or until fork-tender. Drain and set aside.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini slices and cook for 3-4 minutes until lightly tender. Remove from heat.
4. In a mixing bowl, combine the cooked sweet potatoes, zucchini, black pepper, garlic powder, and thyme. Add the remaining tablespoon of olive oil and stir until well combined.
5. Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
6. In a small bowl, mix the breadcrumbs and grated parmesan. Sprinkle the mixture evenly over the casserole.
7. Bake for 25 minutes or until the top is golden and crispy.
8. Garnish with fresh parsley before serving.

This zucchini and sweet potato casserole is a delightful addition to any holiday spread. It balances the sweet and savory flavors beautifully and provides a light yet satisfying dish that’s perfect for a crowd. The crunchy breadcrumb topping adds texture, making it irresistible and festive. It’s a simple, wholesome recipe that guests will love, whether they’re looking for a side or a standalone vegetarian main.

Garlic Lemon Zucchini with Herbed Quinoa

A vibrant, lemony side dish that pairs well with any holiday meal, garlic lemon zucchini with herbed quinoa combines fresh zucchini and quinoa with the bright flavors of lemon and herbs. It’s low in sodium and packed with nutrients, perfect for adding a healthy and flavorful element to your holiday table.

Ingredients:

• 3 medium zucchinis, cut into half-moons
• 1 cup cooked quinoa
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil

Preparation:

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
2. Add the zucchini to the skillet and sauté for 5-6 minutes, or until just tender and lightly browned.
3. Stir in the cooked quinoa, lemon juice, and lemon zest. Mix well and cook for an additional 2 minutes to combine the flavors.
4. Add the chopped basil and parsley and season with black pepper. Toss to combine.
5. Serve warm, garnished with additional herbs if desired.

This garlic lemon zucchini with herbed quinoa is a light, flavorful dish that elevates your holiday meal with ease. The combination of tender zucchini, fragrant garlic, and zesty lemon adds freshness, while the quinoa provides a hearty base. Fresh herbs contribute a burst of color and flavor, making this dish an attractive and delicious addition to your holiday spread. Perfect for those looking for a simple yet sophisticated side, it’s both nutritious and easy to prepare.

Baked Zucchini with Goat Cheese and Walnuts

A sophisticated holiday appetizer or side dish, baked zucchini with goat cheese and walnuts combines the creamy, tangy richness of goat cheese with the crunch of toasted walnuts. It’s a simple, elegant dish that offers a burst of flavors and textures without added sodium.

Ingredients:

• 4 medium zucchinis, sliced into 1/4-inch rounds
• 1/2 cup crumbled low-fat goat cheese
• 1/2 cup chopped walnuts, toasted
• 1 tablespoon honey
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1/4 cup fresh thyme leaves for garnish

Preparation:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the zucchini slices in a single layer on the baking sheet and brush lightly with olive oil.
3. Bake for 10 minutes, then remove from the oven.
4. Top each zucchini slice with a small spoonful of goat cheese and a sprinkle of toasted walnuts.
5. Drizzle a little honey over each slice and return to the oven. Bake for an additional 5 minutes or until the cheese is slightly melted and the walnuts are golden.
6. Remove from the oven and sprinkle with fresh thyme leaves before serving.

This baked zucchini with goat cheese and walnuts is a decadent yet healthy dish that’s perfect for holiday entertaining. The combination of creamy goat cheese, sweet honey, and toasted walnuts creates a beautiful contrast in flavors and textures. The dish is easy to prepare but looks and tastes like a gourmet appetizer, making it a perfect addition to any festive occasion. The light seasoning allows the natural flavors of the zucchini and the toppings to shine, creating a dish that will wow your guests.

Zucchini and Red Pepper Frittata

This zucchini and red pepper frittata is a low-sodium holiday dish that’s light, protein-packed, and perfect for brunch or as a main course for a festive meal. The combination of zucchini and red bell pepper adds a subtle sweetness and bright color, while the eggs create a satisfying, fluffy texture. This dish is simple, elegant, and suitable for serving a crowd.

Ingredients:

• 4 large eggs
• 2 medium zucchinis, diced
• 1 red bell pepper, diced
• 1/4 cup low-fat feta cheese, crumbled
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil

Preparation:

1. Preheat the oven to 350°F (175°C).
2. Heat the olive oil in a cast-iron skillet or oven-proof pan over medium heat. Add the diced zucchini and red bell pepper. Cook for 5-6 minutes until the vegetables are tender and slightly golden.
3. In a mixing bowl, whisk the eggs with black pepper and oregano. Pour the egg mixture over the vegetables in the skillet.
4. Sprinkle the crumbled feta cheese evenly over the top.
5. Cook on the stovetop for 2-3 minutes to let the edges set slightly, then transfer the skillet to the preheated oven.
6. Bake for 12-15 minutes, or until the center is set and the top is golden.
7. Let cool for a few minutes before slicing. Garnish with fresh parsley before serving.

This zucchini and red pepper frittata is a versatile and simple holiday dish that’s perfect for breakfast, brunch, or even a light dinner. The blend of veggies with the creamy feta and seasoned eggs creates a well-rounded and satisfying dish. It’s an excellent option for holiday gatherings where you want something easy yet impressive. The frittata can be served warm or at room temperature, making it a great make-ahead option for busy holiday mornings.

Zucchini and Cauliflower Gratin

This low-sodium zucchini and cauliflower gratin is a cozy, comforting holiday dish with a touch of sophistication. It’s a great way to feature seasonal vegetables in a dish that feels indulgent without being overly rich. With a light, creamy sauce and a crispy, cheesy topping, this gratin is sure to be a crowd-pleaser.

Ingredients:

• 2 medium zucchinis, sliced into thin rounds
• 1 head of cauliflower, cut into small florets
• 1 cup low-fat milk
• 2 tablespoons whole wheat flour
• 1/2 cup grated low-fat cheddar cheese
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/4 cup whole wheat breadcrumbs
• 1 tablespoon olive oil

Preparation:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Bring a pot of water to a boil and blanch the cauliflower florets for 3-4 minutes until just tender. Drain and set aside.
3. In a saucepan over medium heat, whisk the whole wheat flour into the milk and cook for 3-4 minutes until it thickens slightly.
4. Remove from heat and stir in the grated cheddar cheese and black pepper. Mix until the cheese is melted and the sauce is smooth.
5. In the prepared baking dish, layer the zucchini and cauliflower in alternating layers.
6. Pour the cheese sauce evenly over the vegetables.
7. Mix the breadcrumbs with paprika and drizzle olive oil over them. Sprinkle the breadcrumb mixture on top of the gratin.
8. Bake for 25-30 minutes or until the top is golden and the sauce is bubbling.
9. Let rest for 5 minutes before serving.

This zucchini and cauliflower gratin is a wonderful holiday side dish that brings warmth and comfort to the table. The creamy, cheesy sauce pairs perfectly with the tender vegetables, and the crunchy breadcrumb topping adds texture and flavor. It’s an impressive dish that is still simple to make and is guaranteed to be a hit with both kids and adults alike. Serve it with your holiday main course or as part of a vegetarian spread.

Lemon Herb Zucchini Pasta

This lemon herb zucchini pasta is a light and zesty holiday side dish that pairs beautifully with a variety of main courses. The zucchini provides a fresh, slightly crisp texture, while the pasta is coated in a bright, lemony sauce. The addition of herbs enhances the flavors, making this a bright and healthy option for holiday meals.

Ingredients:

• 2 medium zucchinis, spiralized or cut into thin strips
• 1 cup cooked whole wheat spaghetti or linguine
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped fresh basil
• 1 tablespoon olive oil
• 1/4 cup grated parmesan cheese (optional)

Preparation:

1. Heat the olive oil in a large skillet over medium heat. Add the spiralized zucchini and sauté for 2-3 minutes until just tender.
2. Add the cooked pasta to the skillet and toss with the zucchini.
3. Stir in the lemon juice, lemon zest, garlic powder, and black pepper. Mix well to coat the pasta evenly.
4. Remove from heat and toss with fresh basil.
5. Serve topped with grated parmesan cheese if desired.

Lemon herb zucchini pasta is a simple yet elegant side dish that adds brightness and flavor to your holiday table. The lemon juice and zest infuse the dish with a refreshing tang, while the herbs and zucchini create a light, satisfying texture. This pasta is perfect for balancing out heavier holiday mains or as a standalone dish for a lighter meal option. Easy to make and full of flavor, it’s an excellent addition that will leave guests feeling satisfied and refreshed.

Zucchini and Spinach Stuffed Shells

These zucchini and spinach stuffed shells are a great low-sodium holiday dish, combining the comforting elements of pasta with healthy vegetables and a touch of cheesy goodness. The shells are filled with a flavorful mixture of zucchini, spinach, and ricotta, baked to perfection and topped with a light tomato sauce for a festive and hearty dish.

Ingredients:

• 12 large pasta shells (preferably whole wheat)
• 2 medium zucchinis, finely diced
• 1 cup fresh spinach, chopped
• 1/2 cup low-fat ricotta cheese
• 1/2 cup grated low-fat mozzarella cheese
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried Italian seasoning
• 1/2 cup low-sodium tomato sauce
• 1/4 cup grated parmesan cheese (optional)

Preparation:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Bring a large pot of water to a boil and cook the pasta shells according to the package instructions until al dente. Drain and set aside.
3. In a skillet over medium heat, sauté the diced zucchini for 3-4 minutes until just tender. Add the chopped spinach and cook for an additional 1-2 minutes until wilted. Remove from heat.
4. In a mixing bowl, combine the ricotta cheese, 1/4 cup mozzarella, black pepper, and Italian seasoning. Stir in the zucchini and spinach mixture until well combined.
5. Fill each pasta shell with the zucchini and spinach mixture and place them in the greased baking dish.
6. Pour the tomato sauce evenly over the stuffed shells and sprinkle with the remaining mozzarella and parmesan (if using).
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Serve warm and garnish with fresh basil if desired.

These zucchini and spinach stuffed shells are an inviting and delicious holiday dish that showcases the flavors of fresh vegetables and warm, cheesy pasta. The combination of ricotta, spinach, and zucchini creates a light, satisfying filling, while the tomato sauce adds a tangy balance. This dish is perfect for holiday gatherings, serving as a vegetarian main course or as a hearty side dish that will please everyone at the table. It’s both comforting and nutritious, making it a must-try for your holiday menu.

Zucchini and Chickpea Salad with Lemon Tahini Dressing

A refreshing and nutrient-dense side dish, this zucchini and chickpea salad with lemon tahini dressing is perfect for adding a light, flavorful, and healthy option to your holiday spread. The combination of crisp zucchini, protein-rich chickpeas, and a zesty lemon tahini dressing makes it ideal for balancing out richer holiday meals.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped red onion
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Preparation:

1. In a large bowl, combine the zucchini, chickpeas, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together the tahini, lemon juice, lemon zest, cumin, black pepper, and olive oil until smooth and well combined.
3. Pour the lemon tahini dressing over the salad and toss to coat evenly.
4. Serve chilled or at room temperature.

This zucchini and chickpea salad with lemon tahini dressing is an easy, refreshing, and nutrient-packed dish that’s perfect for holiday meals. The crispness of the zucchini and the heartiness of the chickpeas make it satisfying, while the tahini dressing adds a creamy, nutty flavor with a citrusy brightness. This salad is light enough to complement heavier dishes and makes a beautiful addition to any holiday table. It’s also great as a make-ahead option, as the flavors deepen and improve after a few hours in the fridge.

Herb-Rubbed Grilled Zucchini Steaks

These herb-rubbed grilled zucchini steaks are a low-sodium holiday side that brings the flavors of fresh herbs and a hint of char to the table. They’re easy to make, visually striking, and pair well with holiday mains like roasted meats or hearty vegetarian dishes. The grilling process enhances the natural sweetness of the zucchini, while the herb rub adds depth and fragrance.

Ingredients:

• 3 medium zucchinis, sliced lengthwise into 1/2-inch thick steaks
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1/4 cup crumbled feta cheese (optional)

Preparation:

1. Preheat the grill to medium-high heat.
2. In a small bowl, combine the olive oil, rosemary, thyme, garlic powder, and black pepper.
3. Brush the zucchini steaks with the herb mixture on both sides.
4. Place the zucchini steaks on the grill and cook for 2-3 minutes per side, or until grill marks appear and the zucchini is tender.
5. Remove from the grill and drizzle with fresh lemon juice.
6. Sprinkle with crumbled feta cheese if desired before serving.

Herb-rubbed grilled zucchini steaks are a standout addition to any holiday spread, combining simplicity with bold flavors. The herbs and lemon juice create a fragrant, refreshing taste, while the grilling imparts a slightly smoky char that brings out the natural sweetness of the zucchini. This dish is not only beautiful but also easy to prepare, making it perfect for busy holiday meals. The addition of optional feta provides a creamy, tangy finish that elevates the flavors even more.

Note: More recipes​ are coming soon!