Zucchini Recipes?

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  • cayla93
    cayla93 Posts: 4 Member
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    I Like to cut up zuchinni and then marinate it in some soy sauce, a little bit of honey, garlic, ginger and crushed red pepper. Then I sautee it. Very yummy!
  • sistrsprkl
    sistrsprkl Posts: 1,013 Member
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    cayla93 wrote: »
    I Like to cut up zuchinni and then marinate it in some soy sauce, a little bit of honey, garlic, ginger and crushed red pepper. Then I sautee it. Very yummy!

    Ooh, that sounds good. I make these:
    http://allrecipes.com/Recipe/Zucchini-Brownies/
  • cbirkman
    cbirkman Posts: 3 Member
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    Zucchini hummus...so yummy
  • sistrsprkl
    sistrsprkl Posts: 1,013 Member
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    cbirkman wrote: »
    Zucchini hummus...so yummy

    You have a recipe?
  • justsayinisall
    justsayinisall Posts: 162 Member
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    Zucchini Rice:
    1 cup of dry rice cooked in 1 can of chicken brother
    1 zucchini, shredded
    4oz shredded cheddar cheese
    Garlic powder, salt, and pepper.

    I shred the zucchini and cheese. Toss in bowl (yes raw zucchini).
    Cook rice according to directions, when done, toss on top of zucchini and cheese, garlic powder, salt, and pepper to taste. Now just start mixing it all together. Keep mixing. Just when you think; "this doesn't look very appetizing"...Keep mixing! It will eventually start coming together. The heat from the rice cooks the zucchini. This whole pot of nommy is around 792 calories, all depending on what type of rice you use.

    Baked zucchini:
    slice zucchini in rounds (I sometimes brown them in a pan first. I've skipped this step and it works just as well) and toss the rounds in a 13x9 pan.
    Toss in tomatoes (I've used cherry, grape, and sliced. sometimes both)
    toss in a bunch of fresh basil.
    you can top with mozzarella and/or Parmesan cheese.
    salt and pepper everything.
    Bake in a 350 degree oven for about 30-35 mins.
    I serve this mixture over whole grain pasta.
    The zucchini and tomatoes release their water making "sauce"
  • allaboutthefood
    allaboutthefood Posts: 781 Member
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    Zucchini Ziti so yummy, just google it I think the recipe had meat in it, but you can leave it out.
  • rainslick
    rainslick Posts: 1 Member
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    Slice into thin strips lengthwise (1/8") grill on he BBQ until limp. Then add a dollop of goat cheese with your favorite blend of fresh herbs. Roll up and secure with tooth pick... Delicious!
  • sistrsprkl
    sistrsprkl Posts: 1,013 Member
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    rainslick wrote: »
    Slice into thin strips lengthwise (1/8") grill on he BBQ until limp. Then add a dollop of goat cheese with your favorite blend of fresh herbs. Roll up and secure with tooth pick... Delicious!

    Yum, love that idea! Thank you!
  • oh_happy_day
    oh_happy_day Posts: 1,138 Member
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    I love making zucchini noodles to replace pasta.

    I'm making this zuccchini, eggplant and mushroom lasagne tomorrow night:
    1 large eggplant, thickly sliced
    3 medium zucchinis, thickly sliced
    1 bag baby spinach
    2 cups low fat ricotta
    fresh basil and parsley - at least a cup
    2 garlic cloves
    50g parmesan
    100g mushrooms, sliced
    3 sheets fresh lasagne sheet
    1/2 cup chicken stock

    Preheat oven to 190, grease an oven proof dish.
    Steam eggplant until tender. Repeat for zucchini and spinach. Combine ricotta, herbs, spinach (chopped), garlic, parmesan in a bowl. Add some pepper to taste. Spread about 1/4 ricotta mixture over the bottom of the baking dish, top with a pasta sheet, then some vegetables. Repeat layering process. Finish with a layer of pasta, some ricotta and some extra parmesan. Pour over stock. Cover with foil and bake for 30 minutes.

    About 230 calories per serve - 6 serves in this recipe.
  • bebogrrl
    bebogrrl Posts: 77 Member
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    oh_happy_day wrote: »
    I love making zucchini noodles to replace pasta.

    I'm making this zuccchini, eggplant and mushroom lasagne tomorrow night:
    1 large eggplant, thickly sliced
    3 medium zucchinis, thickly sliced
    1 bag baby spinach
    2 cups low fat ricotta
    fresh basil and parsley - at least a cup
    2 garlic cloves
    50g parmesan
    100g mushrooms, sliced
    3 sheets fresh lasagne sheet
    1/2 cup chicken stock

    Preheat oven to 190, grease an oven proof dish.
    Steam eggplant until tender. Repeat for zucchini and spinach. Combine ricotta, herbs, spinach (chopped), garlic, parmesan in a bowl. Add some pepper to taste. Spread about 1/4 ricotta mixture over the bottom of the baking dish, top with a pasta sheet, then some vegetables. Repeat layering process. Finish with a layer of pasta, some ricotta and some extra parmesan. Pour over stock. Cover with foil and bake for 30 minutes.

    About 230 calories per serve - 6 serves in this recipe.

    Thank you!

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