Zucchini

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.

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.

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.

I second zucchini boats! Delicious.

katfwood1 wrote: »

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.

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/

This one is my current favorite.
https://cleanfoodcrush.com/garlicky-parmesan-zucchini-bake-clean-eating/

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.

I use zucchini for:

Zoodles
Hasselback
Zucchini pizzas
Sauteed as a side
Zucchini bread

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.

I like to dice zucchini into small chunks, sauté the chunks with onion, bell pepper, and fresh tomatoes. Then I add cooked chicken or turkey sausage and pineapple salsa. It makes a very large plate of food for low calories.

we love these!

https://www.lowcarbmaven.com/the-easiest-zucchini-fritters/

Agreeing with everyone suggesting zucchini in place of noodles/in addition to noodles. I have a mandoline and turn zucchini into long "noodles" like spaghetti. Toss it into the sauce on the stove for a few minutes to soften a little and serve. Zucchini or yellow squash is also great for adding volume to soups.

Zucchini fritters made with "regular" flour, no cheese, and add a touch of Old Bay. Bake or fry with spray oil. Passable crab cake substitute on buns with lots of condiments (if you haven't grown up on the Chesapeake Bay).
Use grated zucchini in place of carrots or applesauce in muffins and quick breads. A mix of carrot and zucchini is pretty.

I made Zucchini Lasagna last week. It was only 230 calories for a generous sized portion when using fat free cheeses. I substituted one layer of cheese with 1 cup of fat free cottage cheese. I made in a 9x13 pan and cut into 6 servings. What wasn't eaten was frozen into individual servings for a quick lunch. It was delicious and I will make again.