Zucchini sticks become way more munchable when they’re cooked under a crispy coating of breadcrumbs and Parmesan cheese. The cheese adds plenty of savory flavor, so you’ll only need a pinch of salt. Make sure to use plain dry breadcrumbs; seasoned ones contain much more sodium and, as a result, taste too salty in this recipe. You’ll need to cook the zucchini in batches to ensure maximum crunch; for 2-quart or larger fryers, that should equal about 3 batches.

Did someone say pizza? These little cheesy bites with turkey pepperoni and marinara are so good, you (almost) won't miss the dough! Made with zucchini as a base, this recipe is perfect as an appetizer, afternoon snack, or whenever you're in the mood for something cheesy and warm. Whip them up in 15 minutes or less and get a quick pizza fix!

You’ll be amazed at how much flavor you get from such few ingredients, as well as how indulgent these zucchini boats seem while actually being pretty light. They’re quite easy to make, too, thanks to mozzarella string cheese, which fits perfectly into each zucchini half. To easily hollow out the zucchini, use a melon baller and opt for the smaller scoop. Two stuffed boats make for a satisfying vegetarian main dish; you can also serve one per person as a side dish.

Try this meal for a unique Asian-inspired dish that’s also easy on the budget. It’s great for breakfast, lunch, or dinner!

This wonderfully simple recipe highlights the sweet flavor and buttery, melt-in-your-mouth texture of Japanese eggplant. It can be prepared multiple ways, both indoors and out—on the grill, in a grill pan (or even a cast-iron skillet), or under the broiler. Long and thin, Japanese eggplant has a deep purple skin and minimal seeds. There’s no need to peel or seed eggplant; you can just slice it and grill. If you can’t find any Japanese eggplant, buy regular eggplant that's small in size. When buying eggplant, no matter the variety, it should feel heavy for its size, the skin should be shiny and feel firm, and the stem should be green.

1 point

Serving size: 1/2 cup

Serving size: 1 ⅔ cups soup and 1 1/2 tbsp cheese

Serving size: 1 chop

Per serving: 1/8 of casserole

3 stacks per serving