Zucchini??? Need more ideas!

My grandma used to slice them, coat with bread crumbs then fry them..but i bet you could bake them instead!

Sliced and grilled is excellent- you can brush with olive oil, S&P plus herbs if desired.
Many people grate it to add to dishes like meat loaf/ burgers. Just be aware that it has a high water content.
I had grilled chicken tacos last week with grilled veggies that included hunks of zucchini and it was delicious and low fat.

I slice zuchinni and sautee it for a bit with some diced tomatoes and garlic, oregano, and onion. Melt some part skim mozzarella over it. Yum.

I cook zucchini in everything - stir fries, pasta sauces, lightly sauteed in garlic and a tbsp of olive oil as a side dish, and of course, in muffins, breads and my family's chocolate zucchini cake that is our staple birthday cake (not really "healthy" but a great way to say you're eating zucchini hehe)

cut them into thin strips and substitute for spagetti noodles....cuts TONS of calories out

how do you cook them? Do you just slice them up and heat them in a pan?

bump - love zucchini! i eat mine raw in strips (like cukes) with hummus, cook it into soups and stirfrys, have it with protein, veg and egg whites in the morning, or roast it in the oven with eggplant, peppers and red onions to use as an awesome wrap or foccacia filling.

Really enjoying the other suggestions. Never thought to use it as a sub for pasta though - thanks!

for a good snack idea, you can bake or dehydrate it and eat it with hummus. no dinner ideas though, sorry

zucchini boats. im vegan and this is a very low cal dinner. zucchini, onions, chunky tomato sauce, and I use tofu but you can use meat crumbles or whatever you like. you cut out the inside of the zucchini and fill the inside the mix inside of it. the rest of the zucchini is in this mixture as well. with tofu though its less calories.about 250 a serving in calories. its one of my recipes if you want to try it. good luck. i love zucchini, my vegan lasagna is great with them too.

bumping for later

Now that you say this, I've been coming across HEAPS of recipes!

from Shape Magazine:
Zucchini, tomato, and ricotta tart

serves 4
prep time: 15 min
total time: 50 min

1 cup part skim ricotta
2 eggs, lightly beaten
1/2 tsp fennel seeds, crushed
1/2 tsp lemon zest
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 medium plum tomatoes, thinly sliced
Olive oil cooking spray
8 sheets frozen phyllo dough (8x13inch), thawed
2 medium zuchini, thinly sliced
2 tbsp grated parmesan

Preheat oven to 350 F. In small bowl, combine ricotta, eggs, fennel, zest, and half the salt and pepper; set aside.
Lay tomato slices on paper towels to remove excess moisture.

Lightly mist a 9in pie pan with cooking spray and unroll phyllo. Working quickly, place 1 sheet of phyllo in pan and mist with cooking spray. Place a second sheet over first, and mist, repeat with remaining phyllo. Top with ricotta mixture, then a layer of zucchini and a ring of tomato. Sprinkle with parmesan and remaining salt and pepper and roll overhanging phyllo into a neat border (to resemble pizza crust).

Bake for 35 minutes or until phyllo is golden-brown and zucchini is tender. Let cool for 20 minutes before serving.

Nutrition score per serving (1/4 tart)
273 cals
11g fat
5 g saturated fat
29 g carb
16 g protein
2 g fiber
233 mg calcium
3 mg iron
633 sodium

Swap in fat free ricotta to cut 35 calories and 5 grams of fat per serving!!