35+ Delicious Valentine’s Day Zucchini Recipes for the Perfect Celebration

Valentine’s Day is the perfect occasion to show your loved ones just how much they mean to you.

While chocolates, roses, and romantic dinners are traditional go-tos, why not bring a fresh twist to your celebration this year?

Enter zucchini, the versatile and often overlooked vegetable that can elevate your Valentine’s Day spread from ordinary to extraordinary.

Whether you’re looking to start the evening with a light appetizer, serve a memorable main course, or end on a sweet note, zucchini can be your secret ingredient to creating dishes that are both delicious and nutritious.

In this collection, we’ve gathered over 35 mouthwatering zucchini recipes perfect for Valentine’s Day.

These recipes span from savory and elegant entrees to indulgent desserts, ensuring that every course of your celebration is filled with love and flavor.

Whether you’re cooking for a cozy dinner for two or planning a gathering with friends, these zucchini recipes will make your Valentine’s Day unforgettable.

35+ Delicious Valentine’s Day Zucchini Recipes for the Perfect Celebration

With over 35 unique zucchini recipes to choose from, Valentine’s Day has never been more delicious or inventive.

From creamy pasta dishes and hearty stuffed vegetables to light salads and even desserts that bring out the vegetable’s natural sweetness, these recipes are perfect for showcasing your culinary skills and bringing joy to the table.

As you set out to surprise and delight your loved ones with these creative and heartwarming dishes, remember that cooking together or sharing a meal is an act of love in itself.

So, get ready to make your Valentine’s Day extra special with these zucchini-inspired recipes that are sure to please any palate.

Zucchini and Ricotta Stuffed Hearts

These baked zucchini hearts filled with a rich ricotta and herb mixture make for a delightful Valentine’s Day appetizer or side dish. The soft, tender zucchini pairs perfectly with the creamy filling and a hint of citrus zest, creating a flavor combination that’s both unique and charming.

Ingredients:

• 2 large zucchini, sliced in half lengthwise and scooped out
• 1 cup ricotta cheese
• ½ cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 tbsp fresh basil, chopped
• 1 tbsp lemon zest
• Salt and pepper to taste
• 1/4 cup marinara sauce (optional, for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Scoop out the center of each zucchini half to create a hollow, leaving about 1/4-inch border. Arrange them on the baking sheet.
3. In a bowl, combine the ricotta, mozzarella, Parmesan, beaten egg, basil, and lemon zest. Season with salt and pepper.
4. Spoon the ricotta mixture into each zucchini half and press down gently to fill.
5. Bake for 25-30 minutes or until the zucchini is tender and the tops are golden brown.
6. Remove from the oven and let cool for a few minutes before serving. Serve with a drizzle of marinara sauce if desired.

These stuffed zucchini hearts offer a flavorful twist on a classic stuffed vegetable dish, making them perfect for a romantic dinner. The rich filling, balanced with the subtle flavors of lemon and fresh basil, provides a sophisticated and comforting dish that pairs well with a crisp salad or garlic bread.

Zucchini Noodles with Pesto and Cherry Tomatoes

This dish is a light and fresh take on a Valentine’s Day main course that feels elegant yet is simple to prepare. Zucchini noodles tossed with a vibrant basil pesto and juicy cherry tomatoes create a flavorful, heart-healthy recipe.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until slightly tender but still al dente.
2. Add the cherry tomatoes and cook for another 2 minutes until they begin to soften.
3. Remove from heat and stir in the basil pesto until the noodles are well coated.
4. Season with salt and pepper as needed and sprinkle with toasted pine nuts and Parmesan cheese.
5. Transfer to a serving dish and garnish with fresh basil leaves before serving.

The combination of tender zucchini noodles, sweet cherry tomatoes, and the aromatic pesto creates a perfect balance of freshness and flavor. This dish is not only beautiful with its vibrant colors but also light enough to be enjoyed as a main course during a romantic Valentine’s Day celebration.

Zucchini and Sweetheart Quinoa Salad

This hearty yet refreshing salad is perfect for serving as a side or as a standalone dish for a light Valentine’s Day meal. With roasted zucchini, quinoa, and a sprinkle of pomegranate seeds, it adds a touch of romance with its red accents and nutty flavors.

Ingredients:

• 2 medium zucchinis, diced
• 1 cup cooked quinoa, cooled
• 1/2 cup pomegranate seeds
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts, toasted
• 2 tbsp chopped fresh mint
• 2 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the diced zucchini in a single layer. Roast for 15-20 minutes or until lightly golden and tender.
2. In a large bowl, combine the cooled quinoa, roasted zucchini, pomegranate seeds, feta cheese, walnuts, and chopped mint.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour over the quinoa mixture and toss to combine.
4. Serve the salad at room temperature or chilled for an added refreshing touch.

The blend of roasted zucchini and the slightly sweet crunch of pomegranate seeds makes this salad not just visually appealing but also full of flavor. The toasted walnuts and crumbled feta add depth and richness, while the fresh mint offers a hint of brightness. Perfect for sharing, this dish will make your Valentine’s Day meal both delicious and memorable.

Valentine’s Day Zucchini Parmesan Bites

These bite-sized zucchini parmesan bites are perfect for serving at a romantic gathering or as an elegant appetizer for a Valentine’s Day meal. Crispy on the outside and tender on the inside, they bring a sophisticated twist to the classic zucchini.

Ingredients:

• 2 large zucchinis, sliced into 1/4-inch rounds
• 1/2 cup breadcrumbs (preferably panko)
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 egg, beaten
• Salt and pepper to taste
• 1/4 cup marinara sauce for dipping (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a shallow dish, combine breadcrumbs, Parmesan, garlic powder, and oregano. Season with a pinch of salt and pepper.
3. Dip each zucchini round into the beaten egg and then coat with the breadcrumb mixture, pressing gently to adhere.
4. Place the coated zucchini rounds on the baking sheet in a single layer.
5. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy on both sides.
6. Remove from the oven and garnish with fresh parsley. Serve warm with a side of marinara sauce for dipping.

These Parmesan bites are a delightful combination of crispy coating and soft zucchini, perfect for sharing and enjoying with a loved one. The subtle garlic and cheese flavors make each bite irresistible, adding a touch of romance to your Valentine’s Day spread.

Zucchini and Red Bell Pepper Heart Frittata

This frittata is not only heart-shaped but also packed with nutritious vegetables, making it a great choice for a Valentine’s Day breakfast or brunch. The addition of zucchini and red bell peppers provides both flavor and color, making this dish as appealing to the eyes as it is to the palate.

Ingredients:

• 4 large eggs
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1/4 cup feta cheese, crumbled
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh chives, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Heat olive oil in an oven-proof skillet over medium heat.
2. Add the diced zucchini and red bell pepper to the skillet and sauté for 3-4 minutes until they begin to soften.
3. In a bowl, whisk together the eggs, salt, and pepper. Stir in the crumbled feta and chopped parsley.
4. Pour the egg mixture over the vegetables in the skillet and cook for 2-3 minutes, gently stirring to combine.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set and golden on top.
6. Remove from the oven and let cool for a few minutes. Cut into heart shapes using a cookie cutter or serve as is, garnished with fresh chives if desired.

This frittata offers a savory and satisfying start to your Valentine’s Day, combining the sweetness of bell peppers with the subtle flavor of zucchini. The feta cheese adds a creamy, tangy element that elevates the dish. Perfect for sharing with your loved one over a cozy breakfast.

Zucchini Chocolate Chip Muffins

These zucchini chocolate chip muffins are a unique and delightful twist on traditional sweet baked goods. Perfect for a Valentine’s Day treat, they offer a perfect combination of rich chocolate and moist, tender muffin base with the added health benefit of zucchini.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup shredded zucchini (squeeze out excess water)
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, combine the flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the eggs, vegetable oil, shredded zucchini, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the mini chocolate chips and walnuts if using.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool for a few minutes in the pan before transferring to a wire rack.

These zucchini chocolate chip muffins are the perfect blend of indulgence and hidden nutrition. Moist and fluffy, with bursts of chocolate in every bite, they make for a wonderful sweet treat that adds a touch of love to your Valentine’s Day celebration.

Zucchini and Tomato Caprese Salad

This fresh and light salad is a perfect side dish for a romantic Valentine’s Day dinner. Combining tender slices of zucchini with juicy tomatoes, creamy mozzarella, and a drizzle of balsamic glaze, this dish is both colorful and bursting with flavor.

Ingredients:

• 2 medium zucchinis, thinly sliced into rounds
• 1 cup cherry tomatoes, halved
• 1/2 cup mozzarella pearls or fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Arrange the zucchini slices on a large serving plate or dish.
2. Scatter the cherry tomatoes and mozzarella slices over the zucchini.
3. Tear the basil leaves and sprinkle them evenly across the salad.
4. Drizzle the olive oil and balsamic glaze over the top.
5. Season with salt and pepper to taste.
6. Serve immediately as a refreshing side or light starter for your Valentine’s Day meal.

This zucchini and tomato caprese salad is a simple yet elegant dish that highlights fresh flavors. The zucchini adds a delicate texture while the tomatoes and mozzarella bring a familiar, comforting taste. The balsamic glaze enhances the dish with a touch of sweetness, making it a vibrant and romantic addition to your Valentine’s Day menu.

Zucchini and Spinach Stuffed Shells

These stuffed shells are a perfect hearty main course for Valentine’s Day, filled with a mix of zucchini, spinach, and ricotta cheese, topped with marinara sauce, and baked until bubbly and golden. It’s comfort food at its best, perfect for celebrating with your loved one.

Ingredients:

• 12 jumbo pasta shells
• 1 large zucchini, finely diced
• 1 cup fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 cups marinara sauce
• 1/2 tsp dried Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the jumbo shells according to package instructions until al dente. Drain and set aside to cool slightly.
2. In a skillet over medium heat, sauté the diced zucchini and chopped spinach until softened, about 4-5 minutes. Season with salt and pepper and set aside to cool.
3. In a bowl, combine the ricotta cheese, mozzarella, Parmesan, beaten egg, and Italian seasoning. Mix until well combined.
4. Gently fold in the sautéed zucchini and spinach mixture.
5. Spoon the filling into each pasta shell and place them in a baking dish. Pour the marinara sauce evenly over the shells.
6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the top is golden and the sauce is bubbling.
7. Remove from the oven and let cool for a few minutes. Garnish with fresh basil before serving.

These zucchini and spinach stuffed shells are a filling and rich main course that’s perfect for sharing. The creamy ricotta and tangy marinara sauce complement the fresh vegetables, making this dish an indulgent yet light option for a memorable Valentine’s Day.

Zucchini Chocolate Lava Cakes

These individual chocolate lava cakes are perfect for ending your Valentine’s Day dinner on a sweet and romantic note. The hidden melted chocolate center is a delightful surprise that adds a touch of decadence to this zucchini-infused dessert.

Ingredients:

• 1/2 cup dark chocolate chips
• 1/4 cup unsalted butter
• 1/2 cup finely grated zucchini, excess moisture squeezed out
• 2 tbsp all-purpose flour
• 1/4 cup powdered sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• Pinch of salt
• Fresh strawberries for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Grease and flour 4 ramekins and set them aside.
2. In a microwave-safe bowl, melt the dark chocolate chips and butter in 20-second intervals, stirring between each, until smooth and glossy.
3. Stir in the grated zucchini, flour, powdered sugar, eggs, vanilla extract, and a pinch of salt until well combined.
4. Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
5. Bake for 12-14 minutes or until the edges are set but the center is still soft.
6. Let the ramekins sit for a minute or two before carefully inverting them onto plates. Serve warm with fresh strawberries for a romantic touch.

These zucchini chocolate lava cakes are a unique way to enjoy a classic dessert with a hidden healthful twist. The zucchini adds moisture and a subtle richness without overpowering the chocolate. With the warm, gooey center, these cakes are perfect for a special Valentine’s Day treat that’s both indulgent and heartwarming.

Zucchini and Herb Goat Cheese Crostini

These zucchini and herb goat cheese crostini are an elegant appetizer perfect for starting your Valentine’s Day meal. With a blend of creamy goat cheese, fresh zucchini, and aromatic herbs, this dish is both light and full of flavor.

Ingredients:

• 1 baguette, sliced into 1/2-inch rounds
• 1 medium zucchini, thinly sliced into rounds
• 1/2 cup goat cheese, softened
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp extra-virgin olive oil
• 1/4 tsp lemon zest
• Salt and black pepper to taste
• 1 tbsp honey (optional, for drizzling)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the baguette slices on a baking sheet and toast in the oven for 5-7 minutes or until lightly golden and crisp.
2. In a bowl, mix the goat cheese with the chopped dill, thyme, lemon zest, a pinch of salt, and black pepper.
3. Heat the olive oil in a skillet over medium heat. Add the zucchini slices and sauté for 2-3 minutes until they become tender. Season with a touch of salt and pepper.
4. Spread a generous layer of the herb goat cheese mixture onto each toasted baguette slice.
5. Top each crostini with a slice of sautéed zucchini. Drizzle a tiny bit of honey over the top for a hint of sweetness if desired.
6. Serve immediately as an elegant starter for your Valentine’s Day celebration.

These zucchini and herb goat cheese crostini are light, refreshing, and full of flavors that pair perfectly with a glass of wine. The combination of creamy cheese, tender zucchini, and the subtle sweetness of honey makes this dish irresistible for a romantic appetizer.

Zucchini and Mushroom Risotto

This creamy zucchini and mushroom risotto is a comforting, elegant main dish that’s perfect for a cozy Valentine’s Day dinner. The risotto’s velvety texture, infused with the earthy flavors of zucchini and mushrooms, creates a luxurious meal to share.

Ingredients:

• 1 1/2 cups Arborio rice
• 2 tbsp olive oil
• 1 medium zucchini, diced
• 1 cup mushrooms, sliced
• 1/2 small onion, finely chopped
• 3 cups vegetable broth, kept warm
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
2. Add the diced zucchini and sliced mushrooms and sauté for 5 minutes until they begin to soften.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors.
4. Pour in the white wine, stirring constantly until the wine is mostly absorbed by the rice.
5. Gradually add the warm vegetable broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
6. Stir in the Parmesan cheese and season with salt and pepper to taste. Remove from heat and mix in the chopped parsley.
7. Serve immediately for a comforting and luxurious main course.

This zucchini and mushroom risotto is the perfect blend of creamy, savory, and hearty flavors, ideal for sharing on Valentine’s Day. The earthy mushrooms and tender zucchini create a beautiful texture contrast, while the Parmesan adds richness, making each spoonful indulgent.

Zucchini Raspberry Smoothie

This unique and refreshing zucchini raspberry smoothie is a delightful Valentine’s Day drink to start the day or enjoy as a mid-afternoon treat. The zucchini blends seamlessly into the smoothie, providing a subtle texture and a nutrient boost without altering the sweet, fruity flavor.

Ingredients:

• 1 small zucchini, chopped and frozen
• 1/2 cup fresh or frozen raspberries
• 1/2 banana, sliced
• 1/2 cup Greek yogurt
• 1/2 cup almond milk or your choice of milk
• 1 tbsp honey or maple syrup (optional)
• Ice cubes (optional, for a thicker consistency)

Instructions:

1. Add the frozen zucchini, raspberries, banana slices, Greek yogurt, and almond milk into a blender.
2. Blend until smooth and creamy. If desired, add honey or maple syrup for a touch of sweetness.
3. Add ice cubes if you want a thicker consistency and blend again until fully combined.
4. Pour into a glass and serve immediately. Garnish with extra raspberries or a mint leaf for an added touch.

This zucchini raspberry smoothie is light, refreshing, and perfect for adding a bit of healthful sweetness to your Valentine’s Day. The combination of nutrient-rich zucchini and juicy raspberries creates a smoothie that’s not only delicious but also packed with vitamins and antioxidants.

Zucchini and Pesto Pasta

This zucchini and pesto pasta is a simple yet elegant dish that’s perfect for celebrating Valentine’s Day with a light and flavorful meal. The combination of tender zucchini, al dente pasta, and fragrant pesto makes for a dish that’s full of fresh, romantic flavors.

Ingredients:

• 12 oz spaghetti or fettuccine
• 1 medium zucchini, thinly sliced into half-moons
• 1/3 cup pesto sauce (store-bought or homemade)
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts (optional)
• Fresh basil leaves for garnish
• Salt and black pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini and sauté for 3-4 minutes until tender but still slightly crisp. Season with salt and pepper.
3. Add the cooked pasta to the skillet with the zucchini and pour in the pesto sauce. Toss until the pasta and zucchini are evenly coated. If the sauce is too thick, add a bit of reserved pasta water until you reach your desired consistency.
4. Stir in the grated Parmesan cheese and top with toasted pine nuts for an added crunch.
5. Serve warm, garnished with fresh basil leaves for a touch of color.

This zucchini and pesto pasta is a light yet satisfying dish that celebrates fresh ingredients. The pesto adds a rich, herby flavor that perfectly complements the mild zucchini and pasta, making it a romantic and refreshing addition to your Valentine’s Day meal.

Zucchini and Ricotta Stuffed Bell Peppers

These zucchini and ricotta stuffed bell peppers are a unique and healthy option for Valentine’s Day. With a blend of creamy ricotta, sautéed zucchini, and herbs, these peppers make for a beautiful and colorful main dish.

Ingredients:

• 4 large bell peppers (red, yellow, or orange)
• 1 medium zucchini, diced
• 1/2 cup ricotta cheese
• 1/2 cup cooked quinoa or rice
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1/4 cup tomato sauce (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.
2. In a skillet, heat the olive oil over medium heat. Add the diced zucchini and sauté for 3-4 minutes until just tender. Season with salt, black pepper, and garlic powder.
3. In a mixing bowl, combine the ricotta cheese, cooked quinoa or rice, sautéed zucchini, Parmesan cheese, and parsley. Mix until well combined.
4. Spoon the mixture into each bell pepper until they are filled. Top with a spoonful of tomato sauce if desired.
5. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
6. Remove the foil and bake for an additional 5 minutes to allow the tops to brown slightly.
7. Serve warm, garnished with additional parsley if desired.

These stuffed bell peppers offer a comforting and satisfying main course for Valentine’s Day. The zucchini and ricotta filling is creamy and rich, complemented by the sweetness of the bell peppers and the slight tang of tomato sauce. It’s a dish that is as visually appealing as it is delicious.

Zucchini Chocolate Chip Cookies

These zucchini chocolate chip cookies are a fun twist on a classic dessert, perfect for a Valentine’s Day treat that’s both indulgent and surprisingly healthy. The zucchini adds moisture to the cookies, making them soft and chewy while balancing out the sweetness of the chocolate chips.

Ingredients:

• 1 medium zucchini, grated and excess moisture squeezed out
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
3. Stir in the grated zucchini until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the chocolate chips and nuts (if using).
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These zucchini chocolate chip cookies are the perfect way to end your Valentine’s Day celebration with something sweet yet unexpected. The zucchini makes them moist and tender, adding a subtle texture that pairs beautifully with the gooey chocolate chips.

Note: More recipes​ are coming soon!