Zucchini

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I like to cut it in spears (works good for those that get too big) and brush with olive oil, sprinkle with salt and pepper and grill them. So good! In fact I think I will make some now

I like using a peeler to make zucchini "ribbons". Then I use them in the place of pasta. So good!

I made this the other day. Turkey sausage marinara w/ zucchini ribbons.

I like cutting it into long strips, marinating it for about an hour in a little olive oil and balsamic vinegar, grilling it, and then sprinkling it with freshly grated parmesan cheese.

I also like it grilled.. but most often just slice it and eat it raw - yumm!

My wife adds it to pasta sauce and it is delicious. About 2 regular sized zucchini for each jar of sauce used.

I stir fry with zucchini all the time. I love the stuff!!

I julienne it and put spaghetti sauce on it and microwave it on the reheat setting. Keeps it kinda crisp but just like spaghetti noodles al dente. Also steamed with low fat parmesan and pepper...cooked with fresh tomato and onion...grilled on skewers with other veggies...plain steamed...raw in salad...scooped out and stuffed with whatever you want! The possibilities are endless...YUMMY!

I just cut up 2 zucchinis, added 2 tbsp lite butter and some garlic pepper. I saute'd them in a pan and they turned out great.

Zucchini - 52 calories
Lite Butter - 100 calories

2 Zucchinis made a ton, I am getting full off them alone!

I:
bake slices and put them on sandwiches
slice thin strips and mix them into pasta
chop them up super fine and mix them into sauces
grill them and eat them plain
slices baked in the oven with chicken or a lean sausage and a bit of olive oil


I love zucchini. And the yellow squash too. I just love squashes nom nom.

I like to saute it in a pan (no oil needed) with mushrooms and maybe a little onion. Then I make veggie tacos by sticking the vegetable mixture into a corn tortilla. Add a little shredded mozarella cheese and some hot sauce and it's delicious!

I also like to season with Montreal Steak Seasoning and throw it on the George Foreman, or chop it up with other veggies and roast it on a cookie sheet at 400* until done (check and turn/stir every 10 minutes or so).

I like cutting it into long strips, marinating it for about an hour in a little olive oil and balsamic vinegar, grilling it, and then sprinkling it with freshly grated parmesan cheese.

This is a great way!

Another good way is slicing it into rounds and throwing it in a pan thats been sprayed with pam then sprinkle a little parmasan, bread crumb and gralic powder on it. They taste kid of like fried zuchini but much healthier. I think it was a weight watchers recipe my girl freind gave me.

Serve these crispy zucchini sticks with either a low fat ranch dressing or marinara sauce for a low calorie dipping solution. Depending on how much of a "kick" you like, add a little more or a little less ground red pepper to the bread crumb mixture.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:
•2 small zucchini, washed and sliced into 3-inch by 1-inch pieces (about 1 lb.)
•2 egg whites, beaten
•1/4 cup breadcrumbs
•2 Tbsp grated mozzarella cheese (about 1 oz.)
•1/2 tsp salt
•dash of ground red pepper
•1 Tbsp olive oil

Preparation:


1. Preheat the oven to 475º F.

2. Place the egg whites in a shallow dish. Dredge the zucchini sticks in the egg white mixture.

3. In a large ziplock bag, combine the breadcrumbs, mozzarella cheese, salt, and ground red pepper. Place the zucchinni sticks, 3 at a time, in the bag, and shake until they are well-coated with the breadcrumb mixture.
4. Place the zucchini sticks in a single layer on a large baking sheet coated with cooking spray. Drizzle the olive oil evenly over the zucchini sticks.

5. Bake for 5 minutes, then turn over, and bake an additional 3-5 minutes, or until zucchini is tender, and outside coating is crispy.

Serves 6

Per Serving Calories 57