If you love to pluck the darkest, crispiest veggies right from the pan, Air Fryer Broccoli is for you! Deeply charred and ultra crispy, this is broccoli at its most addictive, with very little oil required. Ready in just 15 minutes!

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Crispy air fryer broccoli is going to be your new goes-with-anything side dish!

If you’re a fan of broccoli with dark crispy edges (like Grilled Broccoli), you’ll go crazy for this air fryer broccoli recipe. It’s the best!

• Thanks to the air fryer’s high-powered convection fan, it makes food wicked crispy in a fraction of the time—just 10 minutes! Plus unlike Roasted Broccoli, you don’t need to wait for the oven to preheat.
• This mega crisping power makes the air fryer an excellent way to make this air fryer broccoli super crispy and delicious without a lot of oil.
• This is a recipe that you can customize based on the ingredients you add for seasoning. Air fryer broccoli pairs with everything from pasta to Asian Chicken Meatballs!

How to Make Air Fryer Broccoli

Chop. Cut the broccoli florets SMALL (think broccoli bites). This will give the insides a chance to tenderize before the outsides completely char.

Preheat the Air Fryer. Add the broccoli and water. Don’t overcrowd the basket!

Cook and Toss. Air fry broccoli for 8 to 12 minutes at 400 degrees F. Top as desired and ENJOY!

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Air Fryer Broccoli

Adding a splash of water gives you air fryer broccoli that's tender on the inside and crispy on the outside. Done in just 15 minutes!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 servings

Calories 152kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound broccoli florets cut into small, evenly sized pieces (about 4 to 5 cups florets, 2 small heads, or 2 pounds with stalks attached)
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon granulated sugar optional; helps with caramelization
• 2 tablespoons water

OPTIONAL TOPPINGS:

• 1 teaspoon lemon zest from about 1 medium lemon
• 1 tablespoon freshly squeezed lemon juice about ½ medium lemon
• 2 tablespoons freshly grated Parmesan cheese
• Pinch red pepper flakes

Instructions

• Place the florets in a mixing bowl and top with the olive oil, salt, garlic powder, black pepper, and sugar. Toss to coat, making sure to rub the florets evenly with the oil and spices to prevent burning.
  
• Preheat your air fryer to 400°F according to the manufacturer’s instructions (for my air fryer that is 3 minutes preheat time).
• Add the water to the bottom of the air fryer (it will hiss and splatter). Add the broccoli (if adding toppings, keep the bowl handy and don’t wash it yet). Let cook for 4 minutes.
• Remove the basket and with tongs, toss the broccoli. Return it to the air fryer and continue cooking for 4 to 8 additional minutes, until crispy outside and tender when pieced with a fork. The cook time will vary based on your air fryer, so keep an eye on it and toss the broccoli every few minutes to promote even crisping.
  
• Serve immediately, or if adding toppings, transfer the broccoli back to the mixing bowl. Top with the lemon zest, lemon juice, Parmesan, and/or red pepper flakes. Stir to coat. Serve hot.

Video

Notes

• TO STORE. Refrigerate the broccoli for up to 5 days.
• TO REHEAT. Rewarm the broccoli in the air fryer or a regular oven at 350 degrees F.
• TO COOK FROZEN BROCCOLI IN THE AIR FRYER: Add the frozen broccoli florets to the air fryer and air fry for 5 minutes (this will allow the broccoli to thaw a bit and the seasonings to stick). Remove them to the bowl, then toss with the oil and seasonings. Return to the air fryer and cook 6 to 10 additional minutes, tossing a few times throughout, until it is crisped to your liking.

Nutrition

Serving: 1of 3 | Calories: 152kcal | Carbohydrates: 11g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 3mg | Potassium: 494mg | Fiber: 4g | Sugar: 3g | Calcium: 111mg | Iron: 1mg

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These Grilled Chicken Wings are the peak wing experience. They’re easy to make, charred outside and juicy within, and smoky flavor make them extra mouthwatering. Bonus: this is the BEST recipe when you want to make wings for a crowd!

Party-perfect smoky chicken wings.

Grilled chicken wings may not be new to you, but my go-to is always Air Fryer Chicken Wings or Baked Chicken Wings so I never really thought of wings as a grilling food. The game has been changed!

• Even with the same basic ingredients, the different method of cooking gives the wings a new flavor profile.
• Grilled chicken wings are perfect for feeding a crowd, especially if you have a large grill. No need to fry batch after batch of wings in an air fryer or oil!
• Like Smoked Chicken Wings, these grilled chicken wings are super easy to make with a handful of everyday ingredients (bet you have most in your kitchen already!) and a simple grilling technique. Literally, just throw them on the grill. (Okay, not literally literally. Place them gently.)

Consider this recipe your blueprint for deliciousness. Try a different marinade, another sauce, make it spicy, or switch up both to put your own spin on these grilled wings.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Chicken Wings. If they’re not already, you’ll need to split the wings into flats and drumettes.
• Low-Sodium Soy Sauce. Tamari or liquid aminos also work if you need a gluten-free option.
• Seasoning. Garlic powder, kosher salt, and ground black pepper add flavor to the marinade without adding so much that it competes with the wing sauce.
• Wing Sauce. Unsalted butter and hot sauce (Frank’s RedHot is the classic for Buffalo wings) form the base, while soy sauce and white vinegar jazz it up with some acid and umami.

How to Make Grilled Chicken Wings

Marinate the Wings. Whisk together the marinade ingredients in a small bowl and pour them over the wings; toss to coat and refrigerate.

Let the Wings Come to Room Temperature. This helps the wings cook more evenly so they’re not undercooked in some parts and overcooked in others.

Make the Sauce. Melt the butter in a saucepan with the hot sauce, then whisk in the soy sauce and vinegar.

Grill the Wings. Place the wings on the grates of a 425 degree F grill; grill for 12 to 18 minutes, or until they reach an internal temperature 170 to 180 degrees F. To keep the wings from scorching, flip them every 4 to 5 minutes. Set a timer on your phone if you need to!

Finish. Let the grilled chicken wings rest on a serving plate for a few minutes, then toss them in the sauce (or serve the sauce on the side) and ENJOY!

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Grilled Chicken Wings

Grilled chicken wings are crispy, delicious, and perfect for a party! My recipe has a quick, tasty marinade and buttery, tangy wing sauce.

Course Appetizer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 4 -6 servings

Calories 619kcal

Author Erin Clarke / Well Plated

Ingredients

For the Grilled Wings

• 3 pounds chicken wings flats and drumettes
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons low-sodium soy sauce
• 2 teaspoons garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

For the Wing Sauce

• ¼ cup unsalted butter melted
• ⅓ cup hot sauce such as Frank’s RedHot
• ½ tablespoon low sodium soy sauce
• ½ tablespoon white vinegar

Instructions

• If necessary, split the wings into flats and drumettes: Trim off the wing tips and discard. Split the drumette side of each wing from the flat side at the joint: wiggle your knife near the joint to find the “soft spot.” Slice down through the skin and separate. It should split fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Pat the wings very dry and transfer to a large bowl or ziptop bag.
• In a small bowl, combine the oil, soy sauce, garlic powder, salt, and pepper.
  
• Pour over the wings and toss to coat (or seal the bag, removing as much excess air as possible, and turn to coat). Refrigerate for 4 hours or overnight.
• When ready to grill, preheat your grill to 425°F. Let the wings come to room temperature.
• Make the wing sauce: in a saucepan over medium heat, melt together the butter and hot sauce. Whisk in the soy sauce and vinegar. Adjust to taste.
  
• Grill the wings for 12 to 18 minutes, until they reach 170 to 180°F and are cooked through and tender. Flip every 4 to 5 minutes to prevent scorching in places. Transfer to a serving plate or bowl and let rest a few minutes.
  
• Toss the wings in the wing sauce, or serve with sauce on the side for dipping.
  

Notes

• TO STORE: Place grilled chicken wings in an airtight container and store them in the refrigerator for up to 3 days.
• TO REHEAT: You can reheat the wings on a grill, in a 350ºF oven or air fryer. To reheat on the grill, place them over indirect heat for about 5 minutes, flipping occasionally.
• TO FREEZE: Place the wings in a freezer-safe container or bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 619kcal | Carbohydrates: 2g | Protein: 35g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 172mg | Potassium: 389mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 658IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 2mg

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This creamy, cheesy Cauliflower Casserole with bacon gives the loaded baked potato treatment to cauliflower au gratin. It’s always a crowd-pleaser!

This cauliflower casserole is the best way to get your veggie fix!

People pleasing is not a good trait to have, unless you’re a creamy cauliflower casserole.

IN THAT CASE: If you’re looking for a single side dish to serve at your next holiday gathering or family dinner that pleases just about every taste preference and diet under the sun, look no further, friends.

• Tender, caramelized roasted cauliflower florets are hidden amongst indulgent, melting pockets of cream cheese, gruyere, and crispy bacon, a.k.a. you’ll question whether or not this dish actually contains vegetables (same goes for this Broccoli Bake).
• Healthy swaps, like Greek yogurt and reduced-fat cream cheese, cut calories without sacrificing flavor. Yes, this is a creamy cauliflower casserole without mayo or sour cream! As a bonus, it’s also naturally low-carb.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Cauliflower. Unlike raw cauliflower (which is bland), roasted cauliflower (like in this Roasted Vegetable Salad, for example) is complex, caramelized, and rich. We want bite-sized florets here; if you’d have to cut it with a fork on your plate before eating it, it’s too big for this cauliflower casserole.
• Garlic Powder. All the garlic flavor without the fuss of actually chopping garlic.
• Ground Nutmeg. My nod to the traditional flavors in a classic cauliflower casserole au gratin recipe.
• Reduced-Fat Cream Cheese. Lends the ultimate creamy texture that ramps up the “loaded” factor of this dish.
• Greek Yogurt. My sneaky swap for mayo or sour cream that keeps this cauliflower casserole creamy. You may also make this cauliflower casserole with low-fat sour cream.
• Bacon. Turns this casserole into the stuff of dinner legend.
• Cheese. Gruyere and Parmesan are the perfect nutty combination here! (This Brussels Sprouts Casserole is another side dish crowned with this tasty cheese combo.) If you don’t have Gruyere, any similar melty, alpine-style cheese will work wonderfully.
• Chives. A beautiful addition of color and fresh flavor.

How to Make Cauliflower Casserole

Roast. Toss the cauliflower florets with the oil and spices, then roast until tender.

Cook and Crumble the Bacon. Here are more tips for Baked Bacon.

Make the Sauce. Mix together the cream cheese, yogurt, and shredded cheese. (Yes, it’s thick! It will melt and get smoother as it bakes.)

Finish. Remove the cauliflower from the oven, dollop with the cream cheese mixture, and sprinkle with the remaining cheeses. Bake the cauliflower casserole at 425 degrees F for 5 to 7 minutes until the cheese is melted and bubbly. Pop under the broiler to brown the top. Sprinkle with chives and additional bacon. ENJOY!

Recipe Variations

• Loaded “Baked Potato” Cauliflower Casserole. Swap the Gruyere for sharp cheddar and the nutmeg for cayenne.
• Fontina and Herb Cauliflower Bake. Swap the Gruyere for fontina, add 1/2 teaspoon dried thyme to the cauliflower prior to roasting, and top the final casserole with chopped, fresh parsley. Bacon optional…or not.
• Italian. Swap the Gruyere for shredded provolone or mozzarella, omit the nutmeg, and add 1 teaspoon dried Italian seasoning plus a pinch of red pepper flakes to the cauliflower prior to roasting.

Meal Prep Tips

Here’s how you can make this cheesy cauliflower casserole ahead.

• Roast the cauliflower 1 day in advance, then store in an airtight container in the refrigerator.
• Prepare the cream cheese mixture 1 day in advance and store in the refrigerator.
• When ready to cook, warm the cauliflower in a baking dish in a 350-degree F oven until hot.
• Let the cream cheese mixture come to room temperature.
• Increase the oven temperature to 425 degrees F, then dollop on the cream cheese mixture, top with cheese, and bake as directed.

What to Serve with Cauliflower Casserole

• Chicken. Baked Chicken Cutlets would be a perfect side with this cheesy cauliflower casserole.
• Pork. Crock Pot Pork Chops cook on your countertop while your oven is occupied with the cauliflower.
• Beef. These Air Fryer Steak Bites are another option that cooks outside your oven.
• More Sides. So many sides pair well with cauliflower casserole, from Sauteed Carrots to Roasted Garlic Potato Rolls.

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Cauliflower Casserole

This cheesy roasted cauliflower casserole with cream cheese and bacon is an easy, low-carb side dish perfect for holidays and gatherings!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 229kcal

Author Erin Clarke / Well Plated

Ingredients

• 2  medium heads of cauliflower cut into bite-size florets (about 3–4 pounds cauliflower, prior to being cut, or 5–6 cups florets)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• 6 slices bacon
• 4 ounces reduced-fat cream cheese at room temperature
• ¼ cup nonfat plain Greek yogurt
• ⅔ cup freshly grated Gruyere or similar melty, nutty, alpine-style cheese, divided
• ¼ cup finely grated Parmesan cheese divided
• 3 tablespoons fresh chives chopped

Instructions

• Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart (9×13) casserole dish, with nonstick spray, and line a rimmed baking sheet with parchment paper.
• In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, pepper, and nutmeg.
  
• Transfer the cauliflower to the prepared casserole dish and spread it into an even layer. Keep the bowl handy. Roast cauliflower on the lower rack for 30 minutes, until the florets are tender and begin to brown.
  
• Meanwhile, arrange the bacon strips in a single layer on the prepared foil-lined baking sheet. Bake on the upper rack until crisp, about 10 to 15 minutes.
  
• Remove the bacon and cauliflower from the oven. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time.
  
• Transfer the bacon to a paper-towel-lined plate and lightly pat dry. Once cool enough to handle, roughly chop or crumble the bacon into small pieces.
• In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in ⅓ cup Gruyere cheese, 2 tablespoons of Parmesan cheese, and half of the chopped bacon.
  
• Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining ⅓ cup of Gruyere and 2 tablespoons of Parmesan.
  
• Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 to 7 minutes. Turn the oven to broil. Broil the casserole until golden on top, 1 to 3 minutes. Do not walk away, and watch carefully to make sure the cheese does not burn.
• Remove from the oven and sprinkle with fresh chives and remaining bacon. Serve hot.

Video

Notes

• TO STORE: Leftovers may be stored in the refrigerator for up to 3 days.
• TO FREEZE: Baked cauliflower casserole may be kept frozen for up to 3 months. Defrost overnight in the fridge before warming.
• TO REHEAT: Warm the cauliflower casserole in an oven preheated to 350 degrees F until steaming and heated through.
• TO MAKE AHEAD: The cauliflower can be roasted 1 day in advance. Store in an airtight container in the refrigerator. The cream cheese mixture can be prepared 1 day in advance and stored in the refrigerator. When ready to cook, warm the cauliflower in the baking dish in a 350-degree F oven until hot. Let the cream cheese mixture come to room temperature. Increase the oven temperature to 425 degrees F, then dollop on the cream cheese and bake as directed.
• TO DOUBLE: This recipe is easy to scale! Feel free to double it (bake in two separate 9×13-inch pans) or halve it and bake in a 1 1/2-quart casserole or gratin dish.

Nutrition

Serving: 1of 8 | Calories: 229kcal | Carbohydrates: 9g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Potassium: 529mg | Fiber: 3g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 70mg | Calcium: 208mg | Iron: 1mg

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This Egg Roll in a Bowl recipe takes your favorite egg roll ingredients—ground meat, crunchy cabbage and carrots, and a rich, savory sauce—and turns them into an easy, low-carb meal. It’s less work than wrapping egg rolls, reheats well, and is ready in less than 30 minutes!

Cut the carbs by making your egg roll in a bowl!

I adore Air Fryer Egg Rolls, but I don’t always have the patience to roll them. Egg roll in a bowl to the rescue!

• Think of this recipe as a deconstructed egg roll—quick and easy, and ready in just 30 minutes because we skip the rolling and frying.
• As if that’s not enough, egg roll in a bowl is low carb and packed with protein and veggies. Now, we can have egg rolls all the time, anytime—and that’s a beautiful thing.

If you’re all about Asian-inspired dishes, don’t miss two of my other favorite “bowls”: Korean Beef Bowl and this Sushi Bowl Recipe.

Key Ingredients

You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.

• Ground Turkey. You can swap ground chicken, lean ground beef, or keep it classic with pork, which is what you typically find in egg rolls.
• Broccoli Slaw. Broccoli slaw (similar to regular cabbage coleslaw mix but with shredded broccoli added) brings a nice crunch that replaces the traditional crispy, fried egg roll wrapper, plus it’s SO FAST to use. I love it Cabbage Stir Fry too.
• Mushrooms. Mushrooms add important umami. They’re finely chopped, so you’ll hardly taste them.
• Chili Paste. To give this easy egg roll in a bowl recipe just the right amount of kick. Sriracha sauce or crushed red pepper flakes are also suitable alternatives for chili paste.
• Sesame Oil. GAME CHANGER right here. A drizzle of this golden nectar from sesame seeds adds an intense, nutty flavor to any Asian-inspired recipe.

How to Make This Egg Roll in a Bowl

Marinate the Meat. Mixing it with soy sauce develops flavor right away.

Brown the Meat. A wok or deep pan works well for this.

Add the Onions and Mushrooms. Let everything get nice and brown.

Add the Slaw and Remaining Ingredients. Pile everything over brown rice or white rice, or use cauliflower rice to keep it low-carb.

Recipe Variations

• To Make Whole30, Paleo, or Keto. For a keto, paleo, and Whole30 egg roll in a bowl, swap coconut aminos for the soy sauce and arrowroot starch for the cornstarch. Serve with cauliflower rice. Or serve it in lettuce cups like Lettuce Wraps.
• To Make Vegetarian. For a vegetarian or vegan egg roll in a bowl, swap the meat for crumbled extra-firm tofu. Press the water out of the tofu first, then crumble it right into the mixing bowl with the soy sauce and cornstarch. You could also add Air Fryer Tofu or Baked Tofu.
• To Make Gluten Free. Use tamari or coconut aminos instead of soy sauce.

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Egg Roll in a Bowl

Who needs the wrappers?! This egg roll in a bowl recipe skips the carbs and the hassle, delivering a one-pan dinner done in under 30 minutes!

Course Main Course

Cuisine Asian, Chinese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings, about 6 1/2 cups

Calories 263kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 tablespoons low-sodium soy sauce* divided (see note)
• 1 teaspoon cornstarch (use arrowroot starch to make Paleo, Whole30, or Keto)
• 16 ounces 90% or 93% lean ground turkey (to make vegetarian, swap crumbled extra-firm tofu; press it dry first)
• 8 ounces cremini mushrooms
• 3 cloves garlic
• 1 small bunch green onions divided
• 1 tablespoon canola oil, grapeseed oil, or similar neutrally flavored high-temperature cooking oil (olive oil will smoke, so I suggest one of these other oils instead)
• 1 (12-ounce) bag broccoli coleslaw
• 1 cup grated carrots freshly grated from peeled carrots or store-bought
• 1 tablespoon fresh ginger minced (or one teaspoon ground ginger, though the flavor will be less bright)
• 1 tablespoon rice vinegar
• 2 teaspoons fresh chili paste (sambal oelek) or hot sauce of choice plus additional to taste
• 2 teaspoons sesame oil
• ¼ teaspoon ground black pepper

For Serving:

• Prepared brown rice
• Prepared quinoa
• Cauliflower rice

Instructions

• In a medium mixing bowl, whisk together 1 tablespoon of soy sauce and cornstarch with a fork. Add the turkey, breaking apart the meat and stirring to coat with the sauce. Let marinate for 10 minutes.
  
• Meanwhile, chop the mushrooms very finely and mince the garlic. Thinly slice the green onions. If any of your other ingredients are not yet prepped, do it now.
• Heat a wok or large, deep sauté pan over high heat. Add the oil and swirl to coat. Add the marinated turkey and cook, breaking the meat into small bits with a heatproof spatula, until it's no longer pink and fully cooked through, about 5 minutes.
  
• Add the green onions (reserve a small handful for serving) and mushrooms.
  
• Cook until the mushrooms soften, about 2 additional minutes.
  
• Reduce the heat to medium-low. Add the broccoli coleslaw, carrots, ginger, and garlic to the mixture. Stir-fry for 2 minutes, until the vegetables are softened.
  
• Add the rice vinegar, chili paste, sesame oil, black pepper, and remaining 2 tablespoons soy sauce, then stir to combine. Continue to cook for 1 additional minute. Taste and add additional soy sauce, hot sauce, or black pepper as desired. Scoop into serving bowls (over brown rice, quinoa, or cauliflower rice if desired). Serve hot, sprinkled with additional green onions.
  

Video

Notes

• *INGREDIENT NOTE: Use coconut aminos to make this egg roll in a bowl Keto, Paleo, Whole30, or gluten free. Tamari is another suitable alternative for those needing a gluten-free egg roll in a bowl without soy sauce.
• TO STORE: Store the egg roll filling in an airtight storage container in the refrigerator for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for a meal-prep approach.
• TO REHEAT: Rewarm leftovers in the microwave or in a wok over medium-low heat. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
• TO FREEZE: Place leftovers in an airtight, freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed above. 

Nutrition

Serving: 1(of 4), about 1 1/2 cups without rice | Calories: 263kcal | Carbohydrates: 9g | Protein: 24g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Potassium: 664mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5495IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg

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Zucchini Salad is here to transform the way you use that bounty of zucchini from the garden! Ribbons of zucchini are tossed with shaved Parmesan and a simple lemon vinaigrette for a light, refreshing summer side dish.

A new way to put your summer zucchini harvest to use.

Whether you’ve got a crop surplus from your (or your neighbor’s) garden, you’ve stocked up at the farmers’ market, or your CSA box came fully loaded with every variety summer squash under the sun, the how-can-I-use-this-zucchini conundrum is one nearly all of us face around this time of year. 

While Chocolate Zucchini Bread and Zucchini Fritters are good, if you’re looking for the easiest way to use up lots of zucchini, this zucchini salad is it!

• It’s one of the rare recipes where the zucchini is left uncooked—and you’ll wonder why it’s not served this way more often! It’s tender with a little bit of a crisp bite and a mild squash flavor.
• Once you’ve shaved the zucchini into ribbons, you’ll toss it with lemon juice and oil, along with a sprinkle of fresh herbs, shaved Parm, and almonds, if you’d like. So EASY!
• This short list of ingredients delivers big flavor and nicely contrasting textures. 

Ben and I enjoy this zucchini salad as a side for dishes like Caprese Chicken Pasta and other recipes with Italian vibes.

The no-cook element makes it fantastic with grilled mains like Grilled Pesto Chicken Skewers too. Just assemble the salad and while it marinates for 10 minutes, toss your proteins on the grill!

How to Make Zucchini Ribbons

This recipe is a breeze, and most of the time needed is the prep time for cutting the zucchini into ribbons (which doesn’t take long at all!). I have a few tips for you here.

• Use a vegetable peeler to create the ribbons, rather than a knife. I like a Y-peeler like this.
• I use firm pressure with the peeler to make sure the ribbons have some heft to them. You can see the thickness in the photo above; the slices aren’t paper thin wisps, but they’re still thinner than you’d get with a knife.
• To keep the zucchini slices even, I lay the zucchini flat on a cutting board and start the peeler on the opposite side with each slice. So if I start peeling from the stem side of the zucchini, the next cut I’ll start with the peeler on the blossom end. 
• If you prefer, you can cut the zucchini into thin coins with a mandoline slicer instead. It delivers the same results texturally and flavor-wise, but the ribbons do look more elegant!

More Tips for Perfect Zucchini Salad

• Don’t Skip the Salting. This draws out the excess moisture from the zucchini, which is important for the flavor and texture of the salad. After this, be sure to dry the zucchini well too; this also helps remove some of the salt.
• Use Good Parmesan. You can shave Parmesan off the block with a vegetable peeler before you start shaving the zucchini. Easy! But whatever you do, don’t buy the shelf-stable Parm sold in the pasta aisle at the grocery store. It pales in comparison to the real stuff!
• Make It Your Own. I kept it simple for this salad, but there are lots of ways you can put your own spin on it. Try pine nuts instead of almonds, red wine vinegar instead of lemon juice, Pecorino instead of Parmesan, add sliced sun-dried tomatoes for an element of sweetness, and so on. A drizzle of Basil Pesto over the top is delicious too.

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Zucchini Salad

This zucchini salad recipe pairs ribbons of raw zucchini with lemon vinaigrette, shaved Parmesan, and herbs for a light, summery side dish!

Course Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 154kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ½ pounds zucchini about 3 large; or use a mix of zucchini and yellow summer squash
• ½ teaspoon kosher salt plus additional to taste
• ¼ cup coarsely grated or shaved parmesan do this yourself from the block. You will be happy you did this!!, plus additional for serving
• ¼ teaspoon ground black pepper
• 2 tablespoons finely chopped fresh chives basil, or a mix, plus additional for serving
• 1 tablespoon extra-virgin olive oil
• Juice of 1 small lemon about 2 ½ tablespoons
• ⅓ cup toasted sliced almonds optional

Instructions

• With a vegetable peeler, slice the zucchini into thin ribbons (you can also use a mandoline to slice them into very thin coins). Place in a large colander and toss with the salt. Place over a large bowl and let drain 15 minutes. Shake the colander to remove as much excess liquid as you can. Pat dry with paper towels then transfer to a serving platter. To pat dry, I like to grab a few ribbons at a time with one hand, then hold them up and dry them with paper towels that I'm holding in my other hand, then set them on the platter (you can also spread them out on paper towels and pat dry if that's easier for you).
  
• Top with Parmesan, black pepper, and chives. Drizzle the oil and lemon juice over the top. With your hands, gently toss to coat. Taste and adjust the seasoning as desired. I usually add a pinch or two more of salt.
• Sprinkle on the almonds and additional Parmesan and herbs. Enjoy immediately, or chill for 10 minutes prior to serving.

Notes

TO STORE: This is a salad that’s best served immediately. With storage, the zucchini slices will soften. But if you do have leftovers, you can refrigerate them in an airtight container for up to 3 days.

Nutrition

Serving: 1(of 4) | Calories: 154kcal | Carbohydrates: 8g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 4mg | Potassium: 543mg | Fiber: 3g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 31mg | Calcium: 135mg | Iron: 1mg

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When you want a low-carb quiche but are craving that crust, Broccoli Crust Quiche is the answer! The “crust” is made of steamed, smashed broccoli baked with Parmesan until crispy. It holds together beautifully and is perfect for any of your favorite quiche fillings.

A new way to do broccoli quiche.

When you’re craving quiche but want to keep it light and low carb, Crustless Quiche is the most obvious answer, but you do miss the crispy contrast of the crust against the creamy quiche filling.

This smashed broccoli crust quiche lets you have it all!

The “crust” is made by smashing steamed broccoli against the side of the pie dish, then sprinkling it generously with Parmesan.

Once the crust is crispy, add your favorite quiche filling (I used my Easy Quiche Recipe), then return to the oven and bake until set.

If you think about it, this recipe is a fun play on Broccoli Quiche, except this time, the broccoli IS the crust!

To be honest, this recipe was an experiment. I was thrilled by how crispy the broccoli crust became; it held together nicely, and the quiche is easy to slice and serve.

My Tips and Tricks for a Perfect Broccoli Crust

• Steam the Broccoli Past Crisp-Tender. You want it nice and soft so you can easily smash it against the pie dish. I used steam in the bag broccoli for a smart shortcut.
• Reach for a Fork (Or Use Your Fingers). You really need to get in there with that crust to smoosh it against the sides. After smashing the broccoli with a small mason jar, I used a fork and my fingers to press it into place.
• Dark Edges are Your Friend. Don’t be alarmed if the edges get super dark. I do recommend shielding the edges with foil or a piecrust shield partway through, but even the darkest parts tasted delicious and not at all burned.
• Use a Regular Pie Dish. While you could get away with a deep dish pie dish in a pinch, the broccoli won’t build all the way up the sides.

What to Serve With Broccoli Crust Quiche

Here are some ideas that will take you from breakfast to brunch to dinner!

• Fresh Fruit. Quiche and fruit is a fave; you don’t need to make it complicated, just slice up some melon! Or make this summery Fruit Salad if you have more time.
• Muffins. Create the perfect brunch spread with quiche and a batch of Gluten Free Muffins.
• Breakfast Meats. Baked Bacon is ideal for feeding a crowd, but I always keep a batch of Turkey Sausage on hand in the freezer too.
• Salad. When quiche is on the dinner menu, this Arugula Salad is an excellent pairing.

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Broccoli Crust Quiche

A two-ingredient smashed broccoli crust replaces the traditional pie dough in this yummy quiche recipe. A delicious low carb and gluten free quiche recipe option!

Course Breakfast

Cuisine American, French

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 6 slices

Calories 247kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE CRUST

• 1 (10-ounce) bag frozen broccoli
• 3 tablespoons canola oil or neutral cooking oil of choice
• ½ cup finely grated Parmesan cheese divided

FOR THE FILLING

• ½ cup milk
• 5 large eggs
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon ground nutmeg
• ¼ teaspoon dry mustard optional
• ⅔ cup diced cooked ham
• ¾ cup shredded cheddar cheese or melty cheese of choice
• 2 tablespoons finely chopped fresh chives

Instructions

• Place a rack in the center of your oven and preheat to 425°F. Generously coat a 9-inch regular pie dish (not deep dish) with nonstick spray.
• Steam the broccoli until very tender according to the package directions. Once cool enough to handle, drain whatever moisture you can out of the bag, then pour into the prepared pie dish. With paper towel or a clean kitchen towel, further dry the broccoli.
• Drizzle the broccoli with the oil and sprinkle with 1/4 cup of the Parmesan. Toss to coat. With the bottom of a drinking glass or small mason jar, gently smash the broccoli. Use your fingers and a fork to press it into an even layer on the bottom and sides of the dish to create a "crust." Sprinkle the remaining 1/4 cup Parmesan evenly all over the top and sides (use a small spoon or your fingers to get it along the sides).
• Bake the crust for 20 minutes, then tent the edges of the crust with foil or a pie crust shield. Return to the oven and continue baking 10 minutes more, until the broccoli is dark along the topmost edges and the broccoli in the center of the dish is golden and beginning to crisp slightly. Reduce the oven temperature to 375°F and let the crust cool for about 10 minutes.
• Make the filling: In a mixing bowl, beat together the eggs, milk, salt, pepper, onion powder, nutmeg, and mustard.
• Scatter the ham and cheddar evenly over the crust. Pour in the eggs. Tent the sides of the dish once more, then bake the quiche until the center is set, about 30 minutes more. To see if the quiche done, insert a butter knife in the center to take a peek. It will be dark golden on top and puffed in the center (it will settle as it rests). Sprinkle with the fresh chives. Let cool 10 minutes, then slice and serve.

Video

Notes

Instead of frozen broccoli, you can swap 4 cups blanched broccoli florets. Boil the florets a few minutes, until fork tender, plunge into and ice bath, then drain and pat dry.

Nutrition

Calories: 247kcal | Carbohydrates: 6g | Protein: 15g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 166mg | Sodium: 673mg | Potassium: 263mg | Fiber: 1g | Sugar: 2g | Vitamin A: 789IU | Vitamin C: 43mg | Calcium: 243mg | Iron: 1mg

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Cilantro Lime Crema adds a tangy, bright creaminess to all your favorite Tex-Mex foods, from tacos to enchiladas and so much more. Made with Greek yogurt, fresh cilantro, and lime zest and juice, you can whip it up in minutes!

Stop putting plain sour cream on your tacos.

Start using this cilantro lime crema recipe instead! Once you give it a try, you will never go back. 

• This cilantro lime crema is tangy like sour cream, but it’s got so much more going for it: bright and citrusy, garlicky, savory, earthy, and herbaceous. It’s magic!
• It’s creamy, but not as thick as sour cream, which means it’s easy to drizzle onto for more even distribution.
• Best of all, you can mix it up in a matter of minutes. It’s so quick, there’s no excuse NOT to make it!

I first developed this recipe for pairing with my Cilantro Lime Chicken, but since then, I’ve been drizzling it over Burrito Bowls, and even using it as a salad dressing for Healthy Taco Salad. It keeps in the fridge for several days, so I love keeping it on hand!

How to Make Cilantro Lime Crema

Combine. Add all of the ingredients except the cilantro to a food processor or small blender. (A big blender can work too, but sometimes smaller batches of sauces can be tricky for a standard-sized blender.)

Blend. Turn on the food processor and blend until the mixture is smooth.

Add the Cilantro. I like to process until there are still some discernible specks of cilantro in the crema, but you can also go for completely smooth or bigger bits of herbs. It’s up to you!

Finish. Season with salt to taste and chill until you’re ready to serve. ENJOY!

My Favorite Ways to Use Cilantro Lime Crema

• Nachos. A drizzle of cilantro lime crema on Chicken Nachos is the perfect finishing touch!
• Tacos. Crema would be fab with Cauliflower Tacos and Mushroom Tacos.
• Burrito Bowls. Use the crema as a sauce for your next burrito bowl or Steak Bowl on top of Cilantro Lime Rice.
• Salads. Swap your usual dressing for cilantro lime crema in Mexican Salad.
• Enchiladas. After baking Zucchini Enchiladas, add a drizzle of crema over the top.
• Dipping sauce. Use it for dipping Smoked Chicken Wings and Air Fryer Buffalo Chicken Taquitos.

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Cilantro Lime Crema

This easy cilantro lime crema adds a tangy, bright creaminess to all your favorite Tex-Mex foods. Drizzle on tacos, burrito bowls, or even grilled chicken!

Course condiment

Cuisine American, Mexican

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 66kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 cup plain Greek yogurt recommended: whole milk or 2%
• 1 tablespoon extra-virgin olive oil
• Zest of 2 medium limes
• 2 tablespoons freshly squeezed lime juice
• 1 clove minced garlic
• ¼ teaspoon ground cumin
• ¼ teaspoon onion powder
• ½ teaspoon kosher salt
• ½ cup roughly chopped fresh cilantro

Instructions

• In a food processor, combine the yogurt, oil, lime zest and juice, garlic, cumin, onion powder, and salt. Blend until smooth. Add the cilantro. Process in long bursts, stopping when you still have a few specks of cilantro. Taste and adjust seasoning as desired— I typically add another pinch of salt. Refrigerate until ready to serve.
  

Notes

TO STORE: Store the cilantro lime crema in an airtight container in the refrigerator for up to 4 days. Stir it before serving.

Nutrition

Serving: 1(of 4) | Calories: 66kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 3mg | Potassium: 98mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 0.2mg

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This homemade Buttermilk Ranch Dressing is bursting with fresh herbs and tangy flavor, and it has a creamy texture that elevates any salad or even just a plate of crispy wings. Forget the bottled stuff—this recipe is easy to make and endlessly versatile!

The salad dressing I can’t stop thinking about.

You know that feeling when you eat something delicious and the memory of its flavor just kind of hangs out in the back of your mind for weeks afterwards? That’s this buttermilk ranch dressing for me. 

• The combo of fresh chives, parsley, and dill gives it a vibrant, garden-fresh taste that bottled ranch can’t touch.
• Greek yogurt (or sour cream) keeps it rich so it will clingggg to all those dippers and lettuce leaves without being heavy, while buttermilk and fresh lemon juice add a tangy kick.

You can make it for a Cobb Salad or for dipping carrot sticks and Air Fryer Chicken Wings, but just like the bottle of ranch that hangs out on your fridge door, you’ll find endless ways to use it. (Dunking pizza crusts? Don’t mind if I do!)

My Best Tips for Perfect Buttermilk Ranch Dressing

• Use Actual Buttermilk. We all know that little trick for making a buttermilk substitute at home—mixing vinegar or lemon juice with milk and letting it curdle—but it doesn’t have the same depth as the real deal. I do recommend buying a bottle of it at the grocery store. Use any leftovers for Breakfast Biscuits or Breaded Chicken Breast; you can also freeze it so you always have it on hand.
• Don’t Use Dried Herbs. Use fresh herbs for the brightest, liveliest flavor. Dried herbs have a flatter taste; you’ll still have a great dressing, but it won’t have that herbaceous punch.
• Adjust the Consistency. You can make this buttermilk ranch dressing thicker if you plan on using it for dipping; just add less buttermilk and more Greek yogurt or sour cream. (Or make my Greek Yogurt Ranch Dip.)
• Let It Chill. The flavors meld beautifully after an hour in the fridge, so prep it ahead if you can.

How to Make Buttermilk Ranch Dressing

Combine. Add all of the ingredients to a blender or food processor.

Blend. Puree until smooth and creamy, about 30-60 seconds. Scrape down the sides as needed to ensure all the herbs are fully incorporated.

Taste and Adjust. Give it a taste. Want it tangier? Add a splash more lemon juice. Need more seasoning? Adjust the salt and pepper.

Serve or Store. ENJOY!

Recipe Variations

• Make It Spicy. Add a pinch of cayenne or a few dashes of your favorite hot sauce. (Sriracha is amazing in ranch!) 
• Switch Up the Herbs. Try basil or cilantro, tarragon for some French vibes (Franch dressing?), whatever!

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Buttermilk Ranch Dressing

Fresh herbs and tangy buttermilk make this EASY homemade buttermilk ranch dressing the best you'll ever taste. Ready in 5 minutes, so ditch the bottle!

Course condiment, Salad

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 36kcal

Author Erin Clarke / Well Plated

Ingredients

• ½ cup buttermilk
• ¼ cup plain Greek yogurt or sour cream I used 2% Greek
• 1 tablespoon freshly squeezed lemon juice
• ¼ cup packed chives
• ½ cup packed parsley
• ½ cup dill
• 2 garlic cloves minced or grated (about 2 teaspoon)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• Combine all of the ingredients in a blender or food processor and blend until smooth.
  

Notes

TO STORE: Use immediately or transfer to an airtight container and refrigerate for up to 5 days. Shake or stir before serving, as it may separate slightly.

Nutrition

Serving: 1(of 4) | Calories: 36kcal | Carbohydrates: 4g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1245IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 1mg

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