Zucchini!
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I use small zucchini for this, but have used large ones, but remove the seeds. It is low cal, simple to do and very refreshing!
Slice zucchini very thin (I usually slice about 3 or 4 cups)
Slice carrots very thin (about 2 cups)
Slice onions very thin (about 2 cups)
Pour on any vinegar dressing you might like, ie Italian dressing, Balsamic Vinegarette (I prefer this), use your imagingation.
I don't really measure, just pour until it is 1/2 to 3/4 of the way way to the top of the veggies. The zucchini will make some juice, too. Let set for an hour before serving. Gets better the longer it is in the liquid.0 -
You might like zucchini more if you eat it when it's small -- 6 inches or so. They get tough and bitter when they grow large. Same with yellow squash -- 4 or 5 inches. Patty pan (those white ones that look like UFO's), 3 inches at most.
This! It is much better small. You can use it like cucumbers when it is small!0 -
Typically, I am a simplest...quarter those babies lengthwise, forming spears, spray lightly with oil, sprinkle with salt and pepper, and throw on the grill until they have the pretty char marks that scientists now say will give us cancer.
A recent (and only slightly more complicated) alteration...since we can only get to our garden about once a week and the zukes grow enormously in that time...is to slice them into 1/4 inch thick (or thinner) rounds and put them on a lined cookie sheet (I use Reynolds Release...that probably causes cancer too, but haven't seen anything saying so yet). Spray them lightly with oil and sprinkle with salt and pepper (tried Italian seasoning last night and that was ok too). Pop in the oven at 350 for about 20 minutes or so, depending on how thick you cut them and how done you like them. For the last 10 minutes or so (for me this would be an additional 10 minutes) sprinkle on real parmesan cheese (last night I used Panko breadcrumbs since I was out of parmesan...it was still good, but not as good as the cheese).
Will be trying some of the stuffed zuke recipes I just read...and that zuke chocolate cake sounds interesting...any idea if it would work on a white cake? Obviously, it would look more festive, but I can probably spin that with my 6 year old.
Keep these recipes coming! I planted WAY too many this year! BTW, they seem to dehydrate very nicely, the key to long-term storage (we learned the hard way) is to blanch them before freezing or dehydrating. Otherwise they taste pretty funky by December.0 -
Will be trying some of the stuffed zuke recipes I just read...and that zuke chocolate cake sounds interesting...any idea if it would work on a white cake? Obviously, it would look more festive, but I can probably spin that with my 6 year old.
Works with any flavor cake mix - white, yellow, spice - or brownie mix
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If you've got a good sized zucchini, slice it in half lengthways and scoop out the flesh, leaving the skins intact. Fry the flesh with some onion and bacon. When it's cooked put it back in the skin and sprinkle with some bread crumbs mixed with grated cheese. Put it in the oven till cheese melts and breadcrumbs are golden brown
I deliberately haven't listed quantities as it's very easily adjustable to suit your personal taste and calorie goals.
^THIS^^ is what I'm making tonight, along with some baked chicken. Thanks for the awesome idea!!0 -
sausage stuffed zucchini boats. yummy
http://www.skinnytaste.com/2012/07/sausage-stuffed-zucchini-boats.html0 -
These recipes are making me hungry! Only 42 minutes till lunch 0
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I made some last week just by slicing it in half long ways, placing the halves on a baking pan (trimming of the bottoms slightly so it will sit flat), spraying with olive oil spray (I was out of EVOO) and sprinkling with onion powder, garlic powder, sea salt, pepper and parmesan cheese. I baked until brown. It was easy and delicious. I also did the same with yellow squash.0
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I love grilled zucchini! Slice them up thin the long way (1/4" or smaller thickness), brush or spray with a little olive oil, sprinkle with salt and pepper, and toss them on the grill. They only take a few minutes per side and taste fabulous! Oh, and if you make a whole bunch at a time they freeze well, too.0
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bump!0
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Have you tried baked stuffed zucchini?
I have not, but after these recipes, I think I will be making it tonight!!
This is one of my husband's favorite ways to eat it. He didn't used to eat veggies much.... :noway:0 -
I love grilled zucchini! Slice them up thin the long way (1/4" or smaller thickness), brush or spray with a little olive oil, sprinkle with salt and pepper, and toss them on the grill. They only take a few minutes per side and taste fabulous! Oh, and if you make a whole bunch at a time they freeze well, too.
Now I know what I'm having for supper :bigsmile:0 -
We have been grilling our zucchini. I cut it into slices or chunks and pair with mushrooms and onions and coat them with olive oil and seasoning (garlic and sea salt grinder is yummy!) and put them in a foil packet and grill. Also i like to saute the zucchini with olive oil, onions, garlic, broccoli, mushrooms in a huge iron skillet. Throw in some red kidney beans if you like and add mozzarella cheese. Pretty tasty.0
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3 cups sliced zucchini
2 cups sliced green pepper
1 cup sliced onion
2 fresh tomatoes, chopped (or 1 large can chopped or stewed tomatoes)
2 tsps. Italian seasoning
Salt & Pepper to taste
Saute onion (in 1 tablespoon olive oil) till soft (about 5 minutes); add zucchini and green pepper and saute about 5 minutes. Add tomatoes and seasoning last and simmer about 10 minutes.
I use this as a side dish, and if there are leftovers, it tastes better the second day.
This is good served over spaghetti squash too.0 -
Will be trying some of the stuffed zuke recipes I just read...and that zuke chocolate cake sounds interesting...any idea if it would work on a white cake? Obviously, it would look more festive, but I can probably spin that with my 6 year old.
Works with any flavor cake mix - white, yellow, spice - or brownie mix
How long is that baked? At 350 I take it?0 -
Just discovered "Zucchini noodles" and I am in love! I just shred the zucchini on a box grater using the large grate. Salt it and let sit for a few min. to start sucking moisture out. Rinse then lay out on a paper towel and try to suck up more moisture....I don't know if all these steps are needed but it's what I did.
Then I just threw in a saute pan with some olive oil and garlic for a minute or two...basically to warm it, topped with some shakes of parmesan cheese and waa laaa...instant new favorite.
Next I will be making it and topping it with some simple beef, broccoli, onion stir-fry
Then maybe some spaghetti sauce...the ideas just keep coming!0 -
We are having stuffed zucchini for supper today. Cook small amount of lean ground beef,drain well.Add sliced mushrooms,diced onion & green or red peppers.Cut large zucchini in half. Scoop out most of the flesh,mix with other ingredients..Saute till veggies are cooked. Season with S&P,garlic .whatever you like.Stuff the shells.Bake 35-45 mins.Sprinkle with shredded cheese.
Some recipes call for added tomato or spaghetti sauce.0 -
RE: Baking Zucchini cake:
Since moisture can be different each time - I do bake at 350 and bake until an inserted knife/toothpick comes out clean. It will be moist.0 -
bump.
I have 3 zucchinnis I need to use up right now!0 -
Bump, a lot of great ideas thanks0
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Idk but I hate Zucchini.0
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I lightly sauté them (sliced in half lengthwise, then cut into slices, so they are 'half coins'). I add some almond slivers and garlic while sautéing, then sprinkled little freshly shredded parmesan cheese.
My husband refuses to eat zucchini. It's just for me.
He does eat zucchini muffins, though.0 -
I usually slice it up, season with some dried herbs a drop of EVOO and bake for a few minutes. Not too long though I really hate it when they are too soggy. a little garlic, basil, or dill and some pepper is my usual. It makes for a nice side.0
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Made this on the weekend and fell in love with it. Freaking amazing!!! It's simply zucchini chopped and sauteed in olive oil with onion. Add a can of green chilis then mash and put in cheddar. I could eat the entire recipe, but I shared.
http://www.eatingwell.com/recipes/zucchini_mash.html0 -
I use a julienne peeler (peeler with teeth to make ribbons). Love zucchini noodles instead of pasta, however the rest of the family isn't as interested. I usually cook them in a pan with some Kerry Gold butter or bacon grease. Top with some chicken and pesto and maybe some mozzarella. Yum!0
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Why not make some veggie lasagna with it! Yum!0
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Mmmm Fresh Zucchini sounds so good right now!
Trying making Zucchini Muffins for dessert. No sugar added
http://www.simplyrecipes.com/recipes/zucchini_muffins/0 -
O.K. now I'm hungry! All these recipes sound so good!0
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One of my faves is so simple & great when you have just one or two or when zucchini and squash available.
Extra virgin olive oil lightly in a pan with lots of sliced onion & the sliced zucchini. Sprinkle with garlic and pepper. Cook til al dente~ Enjoy,
Best way to cook it! So simple and the flavors are awesome together.0 -
Yes, more please :bigsmile:0
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