Zucchini
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I like to quarter length wise, then cut into cubes. In a plastic carrier bag toss with a tablespoon of olive oil and some salt. Roast about 20 minutes at 200C, turning half way.
Sliced into quarter inch rounds, toss in olive oil as before and grill either on a cast iron griddle pan or on the BBQ outoors.
In a classic lasagna recipe I like replacing the bolognese sauce with a grated courgette mixed with a tub of cottage cheese for a vegetarian lasagna.4 -
I do something similar but with parmesan on it as well. SO yummy. Zoodles are great too.2
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MFP has a great gluten free zucchini and recipe, delicious Ijust cannot get it to log the nutritional information for food diary purposes for the life of me.0
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I like to slice it length-wise in long strips, brush with olive oil, salt and pepper and grill it. Drizzle balsamic vinegar on top. Simple and good.1
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Look up zucchini boats - and just zucchini in general - on Skinnytaste.com. She has some great recipes I make frequently, including the turkey taco zucchini boats. All are calorie and macro friendly, while also being delicious.3
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Marinated in zesty Italian dressing and grilled.... only way my husband will eat it
I prefer sauteed with onions and diced tomatoes.0 -
I second zucchini boats! Delicious.0
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zucchini tots on skinnytaste.com
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Anyone have a good zucchini recipe?
I'm going to do zucchini mushroom fajita bowls next week. Saute strips of zucchini with mushrooms, onions, bell peppers and a little chipotle in adobo until caramelized, yummy, and just a bit broken down. Serve with rice (optional), black beans, cilantro, salsa, and avocado/guacamole.1 -
I'm gonna go ahead and 3rd zucchini boats, super yum and versatile!0
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I cut it into coins and sprinkle lemon pepper on it. Seal it in tin foil and cook on the grill or open fire.
Or you could make stuffed zucchini. Brown ground beef and an onion, then add some tomato sauce, cooked rice, chili powder, and salt and pepper. Fill the "Boats" with the filling, top with Mozzarella cheese and bake.
Or another of my favorites that I use when I'm in the mood for taco's: http://www.insonnetskitchen.com/mexican-beef-and-zucchini-skillet/2 -
cut zucchini into coins, spray with cooking spray, salt/pepper/italian seasoning... put on lined sheet pan and toss in the oven at 350 F for 15 minutes... flip and sprinkle with shredded parm... back in the oven until the parm is toasty and brown.1
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This one is my current favorite.
https://cleanfoodcrush.com/garlicky-parmesan-zucchini-bake-clean-eating/0 -
all great suggestions so far. They've hit on all of my favorites!
Stuffed with sausage/rice/cheese
marinaded in italian dressing and grilled
Breaded and baked/fried. great as a standalone parmesan or as a pizza topping.
Sauteed as a taco filling (works especially well to bulk out or to reduce the calorie load of a more traditional meat filling).1 -
Cut zucchini into sticks. If the zucchini are big, throw away the middle part where the seeds are. Toss with a tiny bit of olive oil and put on the grill. When cooked, transfer to a serving plate, grate a little bit of Parmesan over, salt, pepper, and finish with half a lemon squeezed over.0
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Great suggestions, thanks!!!0
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I use zucchini for:
Zoodles
Hasselback
Zucchini pizzas
Sauteed as a side
Zucchini bread
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Www.Skinnytaste.com has great recipes0
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Ever tried zucchini pizza boats? They are delicious! There’s tons of recipes for them but the first I saw was:
Heat over to 350 degrees F. Trim a zucchini in half lengthwise. Gently scrape out the middle section. Put pasta sauce and mozzarella and Parmesan cheese in the middle, then bake for 25 to 30 minutes or until zucchini can be pierced with a fork and cheese is bubbly and brown.2 -
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