Zucchini recipes anyone?

that's a crazy zucchini!

I like to grate zucchini and pan-fry with a teeny bit of olive oil and lots of lemon.

If you have a mandolin or "spirooli," you can sub it for pasta. Sounds weird but it's super good. No cooking needed as whatever sauce you use will soften the spirals up enough.

I love zucchini!!! BUMP!

Great recipes....
skinnytaste.com
eatingwell.com

Im going to try this recipe tomorrow:


Ricotta Stuffed Squash



Servings: 8

Ingredients:
8 yellow squash
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1 (10 ounce) package frozen
chopped spinach, thawed
2 eggs
2 cups ricotta cheese

1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh
parsley
1/2 teaspoon salt
1 teaspoon Italian seasoning
1 pinch ground black pepper
1 (26 ounce) jar spaghetti sauce
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Trim off ends of squash; cut squash in half (lengthwise). With a teaspoon scoop out seeds and part of the pulp leaving shells about 1/2 inch thick. Steam squash shells over boiling water until crisp-tender (about 5 minutes). Plunge into cold water, drain well and set aside.
3. In a small frying pan over medium heat, melt one tablespoon of the butter. Add onion and garlic and cook until they are done. Squeeze the spinach to remove extra moisture and add to the garlic and onion and cook until thoroughly heated.
4. In a medium size mixing bowl, combine eggs, ricotta, Parmesan, parsley, salt, pepper, Italian seasoning and spinach mixture. Fill the squash halves with this mixture, about three tablespoons per shell and place squash in a shallow baking dish. Melt the remaining butter and brush over the squash shells
5. Bake for 20 minutes. If desired, serve with tomato sauce.


Nutrition
Information
Servings Per Recipe: 8
Calories: 270

Amount Per Serving

Total Fat: 12.9g
Cholesterol: 84mg
Sodium: 712mg


Amount Per Serving

Total Carbs: 25.6g
Dietary Fiber: 5.9g
Protein: 15.3g

I like to saute red onions with zucchini and tomatoes - I don't really use a recipe, I just throw in the onions with some olive oil, cook them for a few minutes, add the zucchini, cook them for a few more minutes, and then add a can of no salt added diced tomatoes (fresh would work as well). It makes a tasty sauce for whole wheat pasta or brown rice.

I also like to make stuffed zucchini. I cut them in half and then scoop out the middle, fill with a ground beef/rice/tomato/onion mixture and bake it in the oven. You can do a veg version as well.

Basic Meat Stuffing for Armenian Dolmas (makes enough for 8 medium tomatoes, 8 medium bell peppers, or 8 large squash halves):

1 c. cooked brown rice
1/2 lb. ground lamb or beef
1 medium yellow or white onion, finely chopped
1/2 c. fresh flat-leaf parsley
2 tsp. chopped fresh oregano
1 1/2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
1/4 c. tomato paste
1 tbs. freshly squeezed lemon juice.

Preheat oven to 350. Place all the ingredients in a bowl and knead with your hands to mix. Spread the veggies in the bottom of a baking dish in a single layer. Sprinkle with salt and pepper. Fill the veggies with the stuffing without packing too tightly so there's room for it to expand during cooking. Replace the caps on tomatoes and peppers. Cover the dish. Bake until the zucchini and tomato bed is bubbling and the veggies are soft, 45 minutes to 1 hour, depending on the size of the veggies. Serve right away.

From Victoria Jenanyan Wise's The Armenian Table.

I don't have nutritional info for either dish.

Slice one eggplant ,the zucchini, and an onion with some garlic.Saute everything in olive oil.Add some tomatoe sauce and cover until all the vegetables get soft.Throw it over whole wheat pasta with some grated cheese.Enjoy!

We love zucchini - and I finally got my kids to eat it now.......

I don't do anything fancy - just cut up into slices and mix with a tablespoon or two of oil and add seasonings (I use a seasoning mixture to taste of garlic powder, onion powder, black pepper, chili powder, oregano, rosemary, cayenne pepper, cumin, paprika) toss in oil with seasoning mixture and bake on nonstick sheet in oven for 45 minutes to 1 hour at 350 degrees.

Delicious :-)

I'm putting zucchini as a topping on a whole wheat pizza tonight. YUM.