Zucchini Recipes?

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Replies

  • JohnBarth
    JohnBarth Posts: 672 Member
    I sauteed zucchini with 1TBS butter, garlic and added some S&P, diced parsley and lemon juice. Delicious stuff!
  • HarleyQuinn34
    HarleyQuinn34 Posts: 38 Member
    fitnotfluffy wrote: »
    ZOODLES! I received a vegetti as a gift and it changed my life. They're great on the grill as well :)

    This! i love zoodles- we make a spaghetti sauce packed with veggies and put it on top of zoodles- and it is delicious. some people saute their zoodles- we found we like them raw
  • bibimazoon
    bibimazoon Posts: 50 Member
    I made these zucchini quinoa fritters the other night ... SO delicious and the whole fam loved em
    Next time I may try baking them in the oven with spray oil....also this recipe made a LOT so you might consider halving it

    http://12tomatoes.com/2015/06/zucchini-quinoa-fritters.html?utm_source=social&utm_medium=12t&utm_campaign=zucchini-quinoa-fritters&utm_term=20150614
  • BuffaloChixSalad
    BuffaloChixSalad Posts: 98 Member
    i make stuffed zucchini as well with tomatoes an spices, pecorino cheese is amazing. also try zucchini tots from the site Emily Bites, they are easy to make and a wonderful healthy 10 cal a piece snack
  • BWBTrish
    BWBTrish Posts: 2,817 Member
    My own garlic zucchini, pepper, crab leg lunch
    nom nom nom

    https://www.facebook.com/pages/Burn-With-Barn/1389663661362874?fref=nf
  • BigLifter10
    BigLifter10 Posts: 1,153 Member
    aerochic42 wrote: »
    zucchini boats - basically stuffed zucchini. cut lengthwise, scoop out seeds and some of the flesh, chop up removed seeds and flesh, add garlic powder, parmesan cheese (if you're eating cheese), breadcrumbs; rice or your favorite grain, if you like vegetarian sausage. Mix it up and stuff back into shells. Pour some marinara in pan, put stuffed boats into sauce pour more sauce around. lightly brush with olive oil. bake.

    You could probably look up stuffed peppers and tomatoes and use that same filling or most anything you want to stuff it. If you look online I dont' know if you'll actually find vegetarian version, but just leave out the meat.


    This is what I was going to say - but sometimes I change it up to have a 'pizza' style mix in it for that Italian flair with little chunks of pepperoni or sausage and some mozzarella on top. Adds some cals, but if you account for them, it works!
  • amysj303
    amysj303 Posts: 5,086 Member
    zucchini "tots" I bake them in muffin tins-grated zucchini, eggs, parm and breadcrumbs.
    I also like zucchini boats, you could do them meatless-like pizza with marinara and cheese and whatever toppings you like.
    Also, I grate it into pasta and add pesto, but you could get a spiralizer and do all zucchini "noodles".
  • ogmomma2012
    ogmomma2012 Posts: 1,520 Member
    Zucchini is also great in breads and muffins! Use applesauce instead of oil. Tons of recipes online.
  • withoutasaddle
    withoutasaddle Posts: 191 Member
    "Zoodle" pasta. Recently got to try it and it can be Amazing.
  • annette_15
    annette_15 Posts: 1,657 Member
    edited June 2015
    One of my favourite meals is

    200g raw zoodles
    One can of tuna or salmon
    100g cherry tomatoes
    50g corn
    One pack of wholy guacamole or half an avocado
    Squeeze of lemon and lots of salt and pepper

    Soooooo good, filling, high in protein, lots of veggies, healthy fats and like 350 calories
  • cayla93
    cayla93 Posts: 4 Member
    I Like to cut up zuchinni and then marinate it in some soy sauce, a little bit of honey, garlic, ginger and crushed red pepper. Then I sautee it. Very yummy!
  • sistrsprkl
    sistrsprkl Posts: 1,010 Member
    cayla93 wrote: »
    I Like to cut up zuchinni and then marinate it in some soy sauce, a little bit of honey, garlic, ginger and crushed red pepper. Then I sautee it. Very yummy!

    Ooh, that sounds good. I make these:
    http://allrecipes.com/Recipe/Zucchini-Brownies/
  • cbirkman
    cbirkman Posts: 3 Member
    Zucchini hummus...so yummy
  • sistrsprkl
    sistrsprkl Posts: 1,010 Member
    cbirkman wrote: »
    Zucchini hummus...so yummy

    You have a recipe?
  • justsayinisall
    justsayinisall Posts: 162 Member
    Zucchini Rice:
    1 cup of dry rice cooked in 1 can of chicken brother
    1 zucchini, shredded
    4oz shredded cheddar cheese
    Garlic powder, salt, and pepper.

    I shred the zucchini and cheese. Toss in bowl (yes raw zucchini).
    Cook rice according to directions, when done, toss on top of zucchini and cheese, garlic powder, salt, and pepper to taste. Now just start mixing it all together. Keep mixing. Just when you think; "this doesn't look very appetizing"...Keep mixing! It will eventually start coming together. The heat from the rice cooks the zucchini. This whole pot of nommy is around 792 calories, all depending on what type of rice you use.

    Baked zucchini:
    slice zucchini in rounds (I sometimes brown them in a pan first. I've skipped this step and it works just as well) and toss the rounds in a 13x9 pan.
    Toss in tomatoes (I've used cherry, grape, and sliced. sometimes both)
    toss in a bunch of fresh basil.
    you can top with mozzarella and/or Parmesan cheese.
    salt and pepper everything.
    Bake in a 350 degree oven for about 30-35 mins.
    I serve this mixture over whole grain pasta.
    The zucchini and tomatoes release their water making "sauce"
  • allaboutthefood
    allaboutthefood Posts: 781 Member
    Zucchini Ziti so yummy, just google it I think the recipe had meat in it, but you can leave it out.
  • rainslick
    rainslick Posts: 1 Member
    Slice into thin strips lengthwise (1/8") grill on he BBQ until limp. Then add a dollop of goat cheese with your favorite blend of fresh herbs. Roll up and secure with tooth pick... Delicious!
  • sistrsprkl
    sistrsprkl Posts: 1,010 Member
    rainslick wrote: »
    Slice into thin strips lengthwise (1/8") grill on he BBQ until limp. Then add a dollop of goat cheese with your favorite blend of fresh herbs. Roll up and secure with tooth pick... Delicious!

    Yum, love that idea! Thank you!
  • oh_happy_day
    oh_happy_day Posts: 1,137 Member
    I love making zucchini noodles to replace pasta.

    I'm making this zuccchini, eggplant and mushroom lasagne tomorrow night:
    1 large eggplant, thickly sliced
    3 medium zucchinis, thickly sliced
    1 bag baby spinach
    2 cups low fat ricotta
    fresh basil and parsley - at least a cup
    2 garlic cloves
    50g parmesan
    100g mushrooms, sliced
    3 sheets fresh lasagne sheet
    1/2 cup chicken stock

    Preheat oven to 190, grease an oven proof dish.
    Steam eggplant until tender. Repeat for zucchini and spinach. Combine ricotta, herbs, spinach (chopped), garlic, parmesan in a bowl. Add some pepper to taste. Spread about 1/4 ricotta mixture over the bottom of the baking dish, top with a pasta sheet, then some vegetables. Repeat layering process. Finish with a layer of pasta, some ricotta and some extra parmesan. Pour over stock. Cover with foil and bake for 30 minutes.

    About 230 calories per serve - 6 serves in this recipe.
  • bebogrrl
    bebogrrl Posts: 77 Member
    oh_happy_day wrote: »
    I love making zucchini noodles to replace pasta.

    I'm making this zuccchini, eggplant and mushroom lasagne tomorrow night:
    1 large eggplant, thickly sliced
    3 medium zucchinis, thickly sliced
    1 bag baby spinach
    2 cups low fat ricotta
    fresh basil and parsley - at least a cup
    2 garlic cloves
    50g parmesan
    100g mushrooms, sliced
    3 sheets fresh lasagne sheet
    1/2 cup chicken stock

    Preheat oven to 190, grease an oven proof dish.
    Steam eggplant until tender. Repeat for zucchini and spinach. Combine ricotta, herbs, spinach (chopped), garlic, parmesan in a bowl. Add some pepper to taste. Spread about 1/4 ricotta mixture over the bottom of the baking dish, top with a pasta sheet, then some vegetables. Repeat layering process. Finish with a layer of pasta, some ricotta and some extra parmesan. Pour over stock. Cover with foil and bake for 30 minutes.

    About 230 calories per serve - 6 serves in this recipe.

    Thank you!
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