Green zuccinni needs your recipe help! :)
Bruhamama
Posts: 5 Member
A friend of mine gave me two HUGE zuccinni's from her garden. I am currently on a Dr. prescribed diet of 1000 a day. Does anybody have a yummy recipe to share that can help me eat these jumbos?? I'd welcome any recipe. Thanks.
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Replies
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Honestly? I cut zucchini lengthwise, slight bit of olive oil, salt, and pepper, and go straight on the grill.0
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I slice them up and saute them with onion and tomato for quick ratatouille. You can use olive oil in the pan, or a quick spray of Pam, and rely on basil or oregano for flavor without the calories. If you don't use enough oil and they stick, you can splash in a little chicken stock to deglaze the pan. So yummy, it's our go-to summer side.0
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Layered Zucchini - It's like lasagna, w/the zucchini in place of the noodles. http://www.myrecipes.com/recipe/layered-zucchini-10000000521616/0
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I slice it thin (lengthwise) approx. 1/4" thick and place on cookie sheet. I make a pizza version and a lasagna version. To make the Pizza version spread your favorite sauce and top with mozzarella cheese bake in oven at 350 degrees until cheese is melted and golden brown. The lasagna version is same zucchini with sauce but top with ricotta cheese and then a little more sauce and low fat mozzarella cheese. My family loves both versions.0
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I also do the same with eggplant. Enjoy!0
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I just cut them reasonably small and sautee them with mushrooms (in a spray of olive oil). If I'm feeling fancy I might add some pine nuts.0
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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!0 -
I agree with the above
Make noodles by julienn-ing it
Scoop out the insides and stuff with meat and onion and bake
Slice and grill
Roast!0 -
I also recommend julienne-ing the zucchini. My favorite is to make it just like a pasta salad but with the zucchini as the spaghetti. Add some veggies, like tomato, onions, olives, peppers, whatever you like, and put a little Italian dressing on top. It will be as satisfying as pasta but so so much healthier.0
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Zucchini is great just steamed with a little salt.
the big ones are good for stuffing with your choice of stuffing...stuff it with some seasoned ground turkey and low fat cheese for a full meal.0 -
Slice one thinly length ways with a veg peeler along with a carrot and cucumber. Make a marinade of 1tea spoon sesame oil, 1 tea spoon fish sauce, 1 tea spoon lime juice and a few slithers of chilli. serve with grilled chicken that has been marinated in soy and a little corn flour.0
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I cut mine into pickle size spears. Spray Pam on a cookie sheet, then put the slices on. Then spray the spears with pam. Add salt and pepper and some parmesan cheese. Cook on 450 for 15-20 minutes until tender. BEST DANG TASTE EVER!!0
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Bump for later0
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A friend of mine went raw and she introduced me to simply chopping it into bite sized pieces and dressing it with balsamic vinegar, salt and pepper to taste. She ate it for breakfast and loved it. I found it a great quick prep snack. For the larger garden zucchinis, I recommend scooping out the seeds. That's about as low calorie as it gets probably
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I third (or fourth or whatever) the make your own noodles. Zucchini is my favorite veggie as noodles substitute (followed by carrot, squash, and eggplant). I noodle it, hit it quickly in the pan with some Pam, garlic, salt, and pepper (just for a bit, I like the noodles relatively crispy - like al dente pasta), and then add my fave pasta fixings (like mushrooms, chopped tomatoes). You can add some low-cal ground turkey or soy crumbles if you want meat, and some cheese or nutritional yeast. It's delish and you can eat a giant bowl for not too many calories.0
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I julienne zucchini and carrots, slice onions, mushrooms, capsicum, add snow peas and stirfry with oyster sauce and add Singapore noodles. Yumm. Will be making this one today 0
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shred it and make either zucchini pasta or zucchini pizza crust.
Zucchini muffins/breads
Zucchini lasagna where you could use sliced zucchini with marinara and laughing cow cheeses0 -
Zucchini Cupcakes
2 cups flour
2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
1.5 cup white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional, my addition)
2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans (my grandmother recommends black walnuts)
1/2 cup golden raisins (optional)
Makes 24 cupcakes
Bake at 350 for 17-18 minutes
Power Sugar sifted lightly on each
182 calories each
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins.
Fill cupcake tins and bake
********I substituted Extra Virgin Olive Oil*********
********I skip the lemon zest, nuts and raisins******* By doing so it lowered the calorie intake0 -
According to my calculations the calorie count on this is incorrect.
1 cup of flour is about 455 calories.
1 cup of vegetable oil is 1920 (120 calories a tbsp)
1 cup of sugar is 773 calories
which alone is 3989.5 / 24 = 166 calories per cupcake plus all the other ingredients.Zucchini Cupcakes
2 cups flour
2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
1.5 cup white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional, my addition)
2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans (my grandmother recommends black walnuts)
1/2 cup golden raisins (optional)
Makes 24 cupcakes
Bake at 350 for 17-18 minutes
Power Sugar sifted lightly on each
182 calories each
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins.
Fill cupcake tins and bake
********I substituted Extra Virgin Olive Oil*********
********I skip the lemon zest, nuts and raisins******* By doing so it lowered the calorie intake0 -
http://www.skinnytaste.com/2012/07/zucchini-tots.html
Other than the zucchini tots recipe above, I cook them pretty simply. Slice into 1 cm rounds, and brush or spray with some olive oil and grill on the BBQ or a cast iron griddle pan. If you don't want to add any extra oil, slice into 2 inch rounds and boil in salted water with a few crushed garlic cloves.0 -
I take one good sized zucchini, slice it into thin (think 1/8-1/4 inch) coins, lay them out on a cookie sheet, brush with 2 tsp. of olive oil and sprinkle with 1/8 of a cup of seasoned breadcrumbs, just a little pinch on each, if you are feeling extra decedent you can sprinkle them with a "tiny" (measure it, I am talking less then a tbsp. of freshly grated fluffy cheese) little bit of grated parmesan cheese. Bake at 400 for about 10-15 minutes, they may have to be rotated., they will be golden brown and pretty crispy. This makes 2 servings or one Giant serving to serve along side fish, shrimp or chicken. You can even dip them in a little but of tomato sauce, they taste like a mix of potato chips and deep fried zucchini. Yummy...... even my husband will eat them. They are on my menu for tomorrow night 0
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http://ohsheglows.com/2013/07/01/rad-rainbow-raw-pad-thai/
his is a huge batch (4+ dozen muffins) so you can half it and they freeze well. It's a good recipe to change things in and it's always been light and fluffy. Many people like to cut the sugar.
Kitchen Sink Zucchini Muffins
Preheat oven to 325
Dry Ingredients:
4.5 cups flour (can replace with half whole wheat)
2.5 cups sugar
1 Tablespoon Baking Powder
1 Tablespoon Baking soda
1 Tablespoon Cinnamon
1.5 teaspoon salt
1 cup Veggie oil (can replace with Olive Oil, applesauce)
1 cup mashed bananas
6 eggs
3 cups shredded zucchini
1 20 ounce can CRUSHED pineapple (juice drained)
1 Tablespoon Vanilla
In large bowl combine dry ingredients. Make a well in the center and pour in oil, eggs, zucchini, pineapple and vanilla (I think it’s helpful to slightly mix the wet ingredients)
Bake in muffins tins (with cups) for 20 to 25 minutes until toothpick comes out clean.
Note: Shredded zuchinni has a lot of moisture. I use a kitchen towel to get as much out as possible,0 -
Layered Zucchini - It's like lasagna, w/the zucchini in place of the noodles. http://www.myrecipes.com/recipe/layered-zucchini-10000000521616/
I think I just figured out what I am doing with mine!
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zucchini Chips.
The recipe was on MFP facebook page i think.
Basically slice very thing, spritz with light olive oil, season and bake till crispy.
I made them last night with garlic powder and a touch of salt and pepper. They were awesome0 -
Quick casserole...In microwave safe bowl, mix 4 ounces shredded zucchini, 1 shredded carrot, 4 ounces chopped tomato, 1/4 cup quina flakes (oats work too), 1 tbs grated parm cheese, dash of salt and pepper. Microwave on high for 4 minutes.0
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Just made Baked zucchini fries from ccoks.com tonight. I substituted EVOO for the butter.
Big hit!0 -
Skinnytaste has a ton of zucchini recipes. Here's 35 of them.
http://www.skinnytaste.com/2014/07/35-skinny-zucchini-recipes.html0 -
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