Green zuccinni needs your recipe help! :)

Lelah77

You got some great suggestions already, but I use zucchini in lots of stuff to bulk it up and cut the fat. For instance, this week we got a few so I shredded one and added to our veggie crumbles, tomato sauce, & beans to make a really tasty veggie chili.
I also like to make turkey burgers with shredded zucchini. It makes them filling and adds to the mass. They come out super moist, too.
I have been known to take a few zucchini and use them in meatloaf, too. Again, it makes it moist and takes up some serious space, thus cutting the overall calories.
Lastly, I cut them lengthwise & use a spoon to carve out the seeds & guts leaving a trough behind. I take the innards & add an egg, and a variety of other minced veggies (kale, tomato, carrot - whatever!), a bit of olive oil & some bread crumbs. Then I roast it in the oven or on the grill. I sprinkle the hot product with a bit of parmesan right before serving. SO GOOD!

zahid222

Good lord I'd kill for some organic zucchini from a friend's garden!! I love love love this:

1.) Spiralize or julienne the zucchini into noodle shapes.

2.) Take an avocado, as much as your caloric allotment will allow. Mash that sucker. Really, get your aggressions out. Curse at it, if you want. Unless you want your 'sauce' to be chunky, then go a little easier on it.

3.) Extra flare. I usually make one of two variations, but you can get creative with it. Hot sauce is great with everything. I like Frank's.
---Italian: Add fresh or dried italian herbs, I go extra heavy on the basil. Love basil. Lots of garlic is where it's at. Salt and pepper to taste. Bellissimo. (sp?)
---Asian flare: I put a splat of Tamari (any soy sauce will do) in there, a little rice vinegar, some garlic powder, deliciousness. Very salty though. Sesame seeds are optional as well.

4.) Optional: Thin out the sauce with a little water. I like this because you get more volume for the same calories. Plus, depending on the ripeness of your avo, you might need to do this to get it into sauce-like consistency, anyways.

5.)Now, take that creamy delicious sauce and smother your zucchini noodles. So delicious. Very low calorie. Enjoy!

Do you have to cook the zucchini noodles?

Cerakoala

I eat mine all the time just plain i guess. Saute with a tsp canola oil and sprinkle a little grated parm on top

bcanderson123456

This recipe works with both yellow or zuccinni that have gotten a little big for sauteing. It makes a nice size serving with great nutrition numbers.

http://www.ahl4u.com/squash-souffle.html

mrogers52

Yum!

Momjogger

If they are huge, peel them, cut them in half, and scoop out the big seeds. A little oil and grill them on skewers or in tin foil or roast them in the oven and put a little grated cheese on them after you flip them about five minutes before you take them out, or buy that thing that you use to make pasta noodles out of the zucchini (buy at Walmart or Bed Bath and Beyond) and boil, put spag sauce on top.

MyChocolateDiet

slice (and halve if necessary.)

saute with onions and garlic in olive oil.

add one can El Pato chile. (https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcQgEM9WJUbkjKu-2BR51gXy-lZjvejer3wZsGnKbF6isLHHo28peg)

OPTIONAL top with monterey jack cheese.

Cover and simmer.

Serve with rice or tortillas.

Momjogger

Or slice thin and use as lasagna noodles.

arussell134

I threw some in my grill pan with a smidge of olive oil, sea salt, pepper and steak seasoning. Yesterday, I made zucchini pumpkin muffins - though not the easiest on the calories.

We are growing these in our garden and will soon be at the point where we have a zucchini a day! You can also turn them into pasta = either like noodles for spaghetti or lasagna (though I've done neither).

I love haunting AllRecipes.com for ideas.