Getting kids to eat vegetables can be a daily struggle for many parents. But what if you could turn those veggies into delicious, kid-approved dishes that they’ll actually want to eat? That’s where this collection of 20 veggie-packed recipes comes in! From cheesy cauliflower tots and hidden veggie mac and cheese, to zucchini pizza bites and sweet potato pancakes, we’ve got a variety of tasty treats that are sure to please even the pickiest of eaters.
In the following pages, you’ll find creative ways to incorporate veggies into your family’s meals without sacrificing flavor or fun. Whether you’re looking for healthy snacks or satisfying meals, these recipes are sure to become new favorites in your household.
Cheesy Cauliflower Tots
Transform cauliflower into crispy, cheesy tots that are perfect as a snack or side dish.
Ingredients:
– 1 head of cauliflower
– 1/2 cup grated cheddar cheese
– 1/4 cup panko breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into small florets.
4. In a bowl, toss the cauliflower with panko breadcrumbs, salt, and pepper until evenly coated.
5. Drizzle with olive oil and mix well.
6. Spread the cauliflower mixture onto a baking sheet lined with parchment paper.
7. Sprinkle grated cheddar cheese over the cauliflower.
8. Bake for 20-25 minutes or until the cauliflower is tender and the cheese is melted and golden brown.
Cooking Time: 20-25 minutes
Hidden Veggie Mac and Cheese
A creamy macaroni and cheese recipe that sneaks in some extra nutrients from finely chopped veggies. This dish is perfect for picky eaters or those who want to increase their veggie intake without compromising on flavor.
Ingredients:
– 1 pound macaroni
– 2 cups grated cheddar cheese
– 1 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– 2 tablespoons butter
– 1/2 cup finely chopped carrots
– 1/2 cup finely chopped zucchini
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add flour and whisk together for 1 minute.
4. Slowly add in milk, whisking continuously to avoid lumps. Bring mixture to a simmer and cook for 2-3 minutes or until thickened.
5. Stir in cheddar and mozzarella cheese until melted and smooth. Add chopped carrots and zucchini. Season with salt and pepper to taste.
6. Combine cooked macaroni and cheese sauce. Transfer to a baking dish and top with additional grated cheese (if desired).
7. Bake for 15-20 minutes or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Zucchini Pizza Bites
These bite-sized zucchini pizza bites are perfect for snacking or serving as an appetizer. The combination of crispy zucchini, gooey mozzarella, and savory tomato sauce will leave you wanting more.
Ingredients:
– 2 medium zucchinis
– 1 cup shredded mozzarella cheese
– 1/4 cup pizza sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings (e.g., pepperoni, mushrooms, olives)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis into 1-inch thick rounds.
3. In a bowl, mix together mozzarella cheese and pizza sauce.
4. Brush both sides of the zucchini slices with olive oil.
5. Place one tablespoon of the cheese mixture onto each zucchini slice.
6. Add optional toppings, if using.
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Sweet Potato Pancakes
Sweet Potato Pancakes Recipe
Start your day with a delicious twist on traditional pancakes by incorporating sweet potatoes into the batter. These fluffy and flavorful pancakes are perfect for breakfast, brunch, or even as a snack.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Optional: chopped walnuts or pecans for added crunch
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. Add mashed sweet potatoes, milk, egg, and melted butter to the dry ingredients. Mix until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop batter by 1/4 cupfuls onto the skillet. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
5. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 8-10 minutes
Yield: 8-10 pancakes
Carrot and Cheese Muffins
These moist and flavorful muffins combine the natural sweetness of carrots with the creaminess of cheese, making them perfect for a quick breakfast or snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup grated carrots (about 2 medium-sized)
– 1/2 cup shredded cheddar cheese (about 2 ounces)
– 1/2 cup milk
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, grated carrots, and shredded cheese to the dry ingredients. Stir until just combined.
4. Add milk and stir until the batter is smooth.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooking Time: 18-20 minutes
Spinach and Cheese Quesadillas
A delicious twist on traditional quesadillas, these spinach and cheese filled tortillas are perfect for a quick and easy meal or snack.
Ingredients:
– 4 large tortillas
– 1 package frozen chopped spinach, thawed and drained
– 2 cups shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together spinach and cheddar cheese.
3. Place a tortilla in the skillet and sprinkle one-quarter of the spinach-cheese mixture onto half of the tortilla.
4. Sprinkle with Monterey Jack cheese and fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted, flipping occasionally.
6. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Butternut Squash Mac ‘n’ Cheese
Elevate your macaroni and cheese game with the addition of roasted butternut squash, adding a sweet and nutty flavor to this comforting classic.
Ingredients:
– 8 oz macaroni
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash in a separate baking dish with butter, salt, and pepper until tender, about 45 minutes.
3. Cook macaroni according to package instructions.
4. In a large saucepan, whisk together flour and milk until smooth. Add cheddar and Parmesan cheese; stir until melted.
5. Combine cooked macaroni, roasted squash, and cheese sauce in a baking dish. Top with additional grated cheese if desired.
6. Bake for 20-25 minutes or until the top is golden brown.
Cooking Time: 45 minutes (including roasting time)
Broccoli and Cheddar Stuffed Potatoes
Transform your baked potatoes into a creamy, cheesy delight with this easy recipe that combines the flavors of broccoli, cheddar, and potato. Perfect for a comforting meal or snack.
Ingredients:
– 4 large baking potatoes
– 1 head of broccoli, steamed and chopped
– 2 tablespoons butter
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Optional: sour cream, chives, or additional toppings
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake the potatoes for 45-50 minutes, or until tender.
3. While potatoes are baking, melt butter in a pan over medium heat. Add chopped broccoli and cook until slightly softened.
4. Fluff the cooked potatoes with a fork and top each with a spoonful of the broccoli mixture.
5. Sprinkle grated cheddar cheese over the broccoli layer.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with optional toppings if desired.
Cooking Time: 45-50 minutes
Veggie-Packed Spaghetti Sauce
Elevate your pasta game with this flavorful and nutritious veggie-packed spaghetti sauce! This recipe is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed bell peppers (any color), sliced
– 1 can (28 oz) crushed tomatoes
– 1 cup vegetable broth
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the bell peppers and cook for an additional 5 minutes, or until they start to soften.
4. Stir in the crushed tomatoes, vegetable broth, oregano, salt, and pepper.
5. Bring the sauce to a simmer and let cook for 20-25 minutes, stirring occasionally, until the flavors have melded together and the sauce has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Serve hot over cooked spaghetti noodles, garnished with chopped fresh basil leaves if desired.
Cooking Time: 30-35 minutes
Cauliflower Fried Rice
Transforming cauliflower into a fried rice-like dish has never been easier! This low-carb and gluten-free recipe is perfect for those looking for a healthier alternative to traditional fried rice.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons of olive oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup mixed vegetables (e.g. peas, carrots, corn)
– 2 teaspoons soy sauce
– Salt and pepper to taste
Instructions:
1. Rinse the cauliflower and remove the leaves and stem.
2. Pulse the cauliflower in a food processor until it resembles rice.
3. Heat olive oil in a large skillet or wok over medium-high heat.
4. Add chopped onion and minced garlic; cook for 2-3 minutes or until softened.
5. Add mixed vegetables, cooked cauliflower “rice,” and soy sauce to the skillet.
6. Stir-fry everything together for about 5 minutes or until the cauliflower is tender.
7. Season with salt and pepper to taste.
Cooking Time: Approximately 15-20 minutes
Parmesan Roasted Green Beans
Elevate your green beans game with this simple yet impressive recipe that combines the natural sweetness of green beans with the savory richness of Parmesan cheese. This side dish is perfect for any occasion, from family dinners to holiday gatherings.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Optional: 1 clove garlic, minced
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. In a bowl, toss green beans with olive oil, salt, and pepper until evenly coated.
4. Spread green beans in a single layer on the prepared baking sheet.
5. Roast for 12-15 minutes or until tender and slightly caramelized.
6. Sprinkle Parmesan cheese over the green beans and return to oven for an additional 2-3 minutes, or until cheese is melted and bubbly.
7. Remove from oven and sprinkle with minced garlic (if using). Serve hot.
Cooking Time: 15-18 minutes
Corn and Cheese Fritters
A delicious twist on traditional fritters, these Corn and Cheese Fritters are perfect for a quick snack or as a side dish for your next meal.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 cup grated cheddar cheese
– 1/2 cup whole kernel corn, drained
– 1 large egg
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, cornmeal, salt, and baking powder.
2. In a separate bowl, combine cheese, corn, and egg. Mix well.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Using a spoon, drop small balls of the batter into the oil, about the size of a golf ball.
6. Fry for 3-4 minutes on each side or until golden brown and crispy.
7. Drain fritters on paper towels and serve hot.
Cooking Time: 10-12 minutes
Beetroot Chocolate Brownies
Experience the unexpected combination of sweet beetroot and rich chocolate in these decadent brownies, perfect for any occasion.
Ingredients:
– 1 cup (200g) dark chocolate chips
– 1/2 cup (100g) granulated sugar
– 1/4 cup (50g) unsalted butter, melted
– 2 large eggs
– 1/2 cup (120g) cooked and pureed beetroot
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 and 1/4 cups (160g) all-purpose flour
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together sugar, melted butter, eggs, and vanilla extract.
3. Stir in pureed beetroot and salt until well combined.
4. Melt chocolate chips in a double boiler or microwave-safe bowl. Allow to cool slightly.
5. Fold in the flour into the wet ingredients, then stir in the melted chocolate.
6. Pour batter into prepared pan and smooth top.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Let cool completely before cutting into squares.
Cooking Time: 25-30 minutes
Avocado Chocolate Pudding
Experience the unique combination of creamy avocado and decadent chocolate in this indulgent dessert. This pudding is a game-changer for those looking for a healthier, yet just as delicious, alternative to traditional chocolate puddings.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/4 cup heavy cream or non-dairy milk
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Peel and pit the avocados, then mash them in a bowl until smooth.
2. In a separate bowl, whisk together the cocoa powder, sugar, and salt.
3. Add the heavy cream or non-dairy milk, vanilla extract, and mashed avocado to the dry ingredients. Whisk until well combined.
4. Pour the mixture into individual serving cups or a large serving dish.
5. Refrigerate for at least 2 hours or overnight to allow the pudding to set.
6. Serve chilled, garnished with whipped cream or chocolate shavings if desired.
Cooking Time: None
Carrot and Apple Muffins
Start your day with a delicious and healthy twist on traditional muffins, featuring the natural sweetness of carrots and apples.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup grated carrots
– 1/2 cup diced apples (any variety)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
3. Add melted butter, egg, grated carrots, and diced apples. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until tops are golden brown.
6. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 20-25 minutes
Hidden Veggie Meatballs
Elevate your meatball game with this creative recipe that hides finely chopped veggies within the meat mixture. The result is a flavorful, nutritious twist on a classic favorite.
Ingredients:
– 1 lb ground turkey or beef
– 1/2 cup rolled oats
– 1/4 cup grated carrot
– 1/4 cup grated zucchini
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 egg
– 1 tsp dried oregano
– Salt and pepper to taste
– Your favorite marinara sauce (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground meat, oats, carrot, zucchini, onion, garlic, egg, and oregano. Mix well with your hands or a spoon until just combined.
3. Use your hands to shape into 20-25 meatballs.
4. Place meatballs on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until cooked through.
6. Serve hot with marinara sauce, if desired.
Cooking Time: 15-20 minutes
Sweet Corn and Spinach Fritters
These crispy fritters combine the sweetness of corn with the earthiness of spinach, making them a unique and delicious snack or side dish.
Ingredients:
– 1 cup fresh corn kernels
– 1/2 cup chopped fresh spinach
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– 1 egg, beaten
– 1 tablespoon buttermilk
Instructions:
1. In a medium bowl, whisk together flour, salt, and pepper.
2. Add corn kernels, spinach, and baking powder to the bowl; mix until just combined.
3. In a separate bowl, whisk together vegetable oil, egg, and buttermilk.
4. Pour wet ingredients into dry ingredients; stir until a batter forms.
5. Heat 1-2 inches of oil in a deep skillet over medium-high heat.
6. Using a spoon, drop small balls of batter into the oil; flatten slightly with a spatula.
7. Cook fritters for 2-3 minutes on each side, or until golden brown and crispy.
8. Drain on paper towels and serve warm.
Cooking Time: 10-12 minutes
Pumpkin and Cheese Grilled Sandwich
A twist on the classic grilled cheese, this sandwich combines the warmth of pumpkin puree with melted cheddar for a cozy and satisfying treat.
Ingredients:
– 2 slices whole grain bread
– 1/4 cup pumpkin puree
– 2 tablespoons butter, divided
– 2 slices cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each bread slice.
3. Spread the pumpkin puree on the unbuttered side of one bread slice.
4. Top with cheddar cheese, then place the second bread slice (buttered side up) on top.
5. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
6. Carefully flip the sandwich over and cook for an additional 2-3 minutes or until the other side is also golden brown.
7. Serve hot, sliced in half if desired.
Cooking Time: 5-7 minutes
Lentil and Veggie Nuggets
Transform your snack game with these wholesome lentil and veggie nuggets, packed with protein and fiber. Perfect for a quick lunch or as a fun finger food for kids.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup rolled oats
– 1/4 cup grated carrot
– 1/4 cup diced bell pepper
– 1 small onion, finely chopped
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mash the cooked lentils using a fork until coarsely textured.
3. Add oats, carrot, bell pepper, onion, egg, and olive oil to the bowl. Mix until well combined.
4. Using your hands or a cookie scoop, shape the mixture into 6-8 nugget shapes.
5. Place the nuggets on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until lightly browned.
7. Serve warm or let cool completely before refrigerating or freezing.
Cooking Time: 20-25 minutes
Bell Pepper Nachos with Cheese
Savor the flavors of a vibrant summer evening with this colorful bell pepper nacho recipe, perfectly paired with melted cheese and crispy tortilla chips.
Ingredients:
– 4 large bell peppers (any color), sliced into strips
– 1 cup shredded cheddar cheese
– 8-10 tortilla chips
– 1/2 cup cream cheese, softened
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: jalapeños, sour cream, cilantro
Instructions:
1. Preheat oven to 350°F (180°C).
2. Line a baking sheet with parchment paper.
3. Arrange bell pepper strips in a single layer on the prepared baking sheet.
4. Drizzle olive oil over peppers and sprinkle with salt and pepper.
5. Bake for 20-25 minutes or until tender, flipping halfway through.
6. Meanwhile, melt cream cheese in a microwave-safe bowl (30-second intervals, stirring between).
7. Arrange tortilla chips on a serving platter.
8. Spread melted cheese evenly over the chips.
9. Top with baked bell pepper strips and serve immediately.
Cooking Time: 25-30 minutes
Summary
Introducing 20 delicious vegetable recipes that are sure to please even the pickiest eaters – kids and adults alike! From Cheesy Cauliflower Tots to Beetroot Chocolate Brownies, these tasty treats hide veggies in unexpected ways. Satisfy your cravings with Zucchini Pizza Bites or Carrot and Cheese Muffins. Get creative with Veggie- Packed Spaghetti Sauce or Lentil and Veggie Nuggets. And don’t forget about sweet treats like Avocado Chocolate Pudding or Sweet Potato Pancakes! These recipes are kid-friendly, easy to make, and packed with nutritious veggies. Start cooking today!
