Zucchini Help
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I just made some yesterday....I chopped up a zucchini and also a yellow squash and put them into a casserole dish, added some spaghetti sauce, grated parmasian cheese, fat free mozzarella cheese and Mrs Dash garlic and herb seasoning....mixed it up and baked it at 350 for about 40 minutes...very yummy0
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Zucchini's are soooo versatile. You can make zucchini fries, zucchini chips, zucchini bread. I like to use a recipe I read from SHAPE magazine. Grate a zucchini, mix it in with a cup of panko, half a cup of parmesean, an egg and seasonings. Form into patties and bake or broil. There are tons of recipes online. I've seen tons on Pinterest (that site is a recipe treasure trove!).0
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bump0
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I love to marinate them (along w/ peppers & onions) in light Italian dressing and saute them in a pan (no oil needed) or on the grill
For a sweet dessert, try this instead of apple crisp- it's delicious!
Zucchini Crisp- EXCELLENT!
2 c. flour
2 c. granulated sugar
1 1/2 c. butter or oleo ( 3 sticks ), softened
1 tsp. salt
Filling:
4 to 6 c. peeled zucchini, chopped
2/3 c. lemon juice
1 c. granulated sugar
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp allspice
Mix together flour, sugar, salt. Cut in butter/oleo with pastry blender or fork to make crumbs.
Reserve 2 1/2 c. of this mixture and set aside.
Press remaining in 9X13 pan Bake 350 degrees for 10 min.
Cook zucchini and lemon juice in large pan until tender. Then add
1 c. sugar, nutmeg, cinnamon and allspice. Bring to boil, then
add 1/2 c. of the reserved crumb mix. Pour zucchini mixture
over baked bottom crust. Sprinkle remaining 2 c. crumbs on top.
Bake 350 degrees for 30 minutes.
Serve warm or cold. Top with ice cream or whipped cream( if desired)
Refrigerate any leftovers ( if there is any )
*TWEAK recipe and use whole wheat flour, add flaxseed, substitute sugar w/ Stevia in the Raw, use salt substitute
and the nutritional values will change drastically.0 -
Yesterday I made turkey, quinoa, zucchini meat loaf. It was very tasty! For the zucchini part I just shredded it very finely and tried to squeeze out all the water.0
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bump - My pal Amy's garden is overflowing with zucchini so these ideas will come in handy!0
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Ratatouille - tinned tomatoes, courgettes (= zucchini - I'm British!), onions, aubergines (= eggplant) and peppers all stewed together with as much extra virgin olive oil as you have calories for
Instead of aubergine in moussaka
Fried in a little olive oil (not deep fried) with chilli, garlic and prawns (shrimp?) and served with spaghetti0 -
I also have a GREAT recipe for RELISH if you're into canning.
It's easy and delicious.
SWEET ZUCCHINI RELISH
10 c. ground zucchini (about 2 lg. or 4 med.)
4 c. ground onions
5 tbsp. salt
2 red peppers, chopped
2 green peppers, chopped
4 c. vinegar (cider)
2 tbsp. mustard powder
1/2 tsp. turmeric
1 tbsp. celery seed
4 c. sugar
Combine zucchini, onions and salt.
Cover with water (about 4 c.) Let stand overnight.
Drain and rinse well. Add peppers, red and green.
Combine vinegar, mustard, turmeric, celery seed
and sugar. Pour over zucchini mixture in large pot.
Bring to boil. Continue boiling for 30 minutes.
Pack in hot sterilized jars.
HOT WATER BATH- 10 MIN.*
Yields approx. 14 half pint jars.0 -
I make chocolate zucchini cake with and vegetable soup,I fry in a pan with 1 tbsp.butter and garlic powder,and I make bread also.0
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Bump.
I love all these ideas - starting to grow my own so it's great to see so many ways I can use them0 -
Sliced long ways into strips, brushed w/olive oil and sprinkled with steak rub (garlic, salt, pepper, etc) and the grilled until done. "done" is a relative term, some don't make it onto the grill when I do it. ;-)0
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