Zucchini recipes?

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Replies

  • CharityEaton
    CharityEaton Posts: 499 Member
    The"big" zucchini are fine for stir fry and sautee etc...just cut the seeds out. They work fine.
    I made zucchini "chips" this weekend. Slice the zuke super thin..place on a baking sheet lined with parchment paper. Spray the paper lightly with cooking spray. place the zuke slices in a single layer on the baking sheet. Mix up your favorite spices and sprinkle over the zukes that have been sprayed lightly with cooking oil.

    I used garlic salt, basil, oregano, and onion powde on mine. You can use anything...just use a little less then you would think because they will shrink as they bake and you don't want the seasoning to be too strong.

    The directions said to bake them at 225 degrees for 45 min...then rotate pan and bake another 30 min...I found this didn't work well. I think the temp needed to be a bit higher...like 275 degree. Watch them and when they start to look a bit golden brown take them out and let them cool a few minutes! Super yummy.
    Also, cut it in long spears and grill it! It works better on the grill if it is cut into spears!
  • MelisMusing
    MelisMusing Posts: 421 Member
    Check out my recipe board on Pinterest- I have some great recipes...like zuke chips, zuchini bites, etc.

    http://pinterest.com/melismusing/delish/
  • rainavsfood
    rainavsfood Posts: 79 Member
    I brush a little olive oil, with salt and pepper, than I make a combo of wheat bread crumbs and parm cheese and bake at 350 for 10 minutes. Super yummy, just like fried zuccinni with a lot less fat and calories!!

    I have also sauted onion, spinach, and zuccinni with egg for a yummy veggie scramble.

    AGREED with the first recipe idea! That's my favorite way to eat it!
  • sjv1966
    sjv1966 Posts: 121 Member
    I eat sliced raw zucchini all the time as a snack. Sometimes for variety I will sprinkle with Mrs. Dash Garlic and Herb or Lemon Pepper.
  • rhenneberry
    rhenneberry Posts: 20
    Zucchini and Pinapple
    Slice Zucchini into half moon sized pieces
    1 can Dole crhushed pinapple (8oz can)
    Pam cooking spray

    Place ingredients into large frying pan and cook on medium/low until tender.
    Serve with pork or chicken. Yummie!

    or I like to add raw Zucchini in with my salads and wraps.
  • dls06
    dls06 Posts: 6,774 Member
    http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-zucchini-and-red-bell-peppers-recipe/index.html

    This is great. You can leave out anything you don't like or add anything you do.
  • Anna800
    Anna800 Posts: 639 Member
    I made this recipe:
    http://www.ezrapoundcake.com/archives/13338
  • jenbroussard71
    jenbroussard71 Posts: 281 Member
    BUMP
  • MrsZMartin
    MrsZMartin Posts: 165 Member
    bump

    when we move, I plan to have a veggie garden (even tho zucchini has seeds, so isn't a "veggie"), so I will probably be eating a lot of zucchini! these sound GREAT
  • AlabasterVerve
    AlabasterVerve Posts: 3,171 Member
    I made skinnytaste's Cream of Zucchini Soup tonight and it was delicious! I used 4 tablespoons of full fat sour cream and bouillon granules instead of 2 tablespoons of reduced fat sour cream and fat free chicken stock because that's what I had on hand.

    I'll definitely be making it again. And it was only 162 calories for a huge mug of soup (a little over two cups) even with the extra full fat sour cream but if you follow her recipe it's only 65 calories for a one cup serving.

    http://www.skinnytaste.com/2008/03/cream-of-zucchini-soup-1-ww-point.html

    I've also made the Baked Zucchini Sticks. They were a little too fiddly getting the cheese and bread crumbs to stick for me to want to make them again--but they were good!

    http://www.skinnytaste.com/2009/01/baked-zucchini-sticks-13-pts.html
  • dls06
    dls06 Posts: 6,774 Member
    Ingredients
    6 medium zucchini
    2 cups dry bread crumbs
    2 eggs, lightly beaten
    1 large tomato,
    diced 1/3 cup grated Parmesan or Romano cheese
    1/4 cup minced fresh parsley
    2 garlic cloves, minced
    1/2 cup chicken broth
    1/2 teaspoon salt
    1/8 teaspoon pepper
    2 tablespoons butter or stick margarine, melted
    Directions
    Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving 3/8-in. shell. Cook shells in salted water for 2 minutes; remove and drain. Chop zucchini pulp; place in a bowl. Add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Stuff into zucchini shells.
    Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Bake, uncovered, at 350 degrees F for 20 minutes or until golden brown.
  • bhankiii
    bhankiii Posts: 217 Member
    I like it broiled with olive oil, dill and pepper. Then with a little cheese grated on after. Especially mixed with yellow squash. It's simple and light.
  • AMYJK7110
    AMYJK7110 Posts: 126 Member
    I like it broiled with olive oil, dill and pepper. Then with a little cheese grated on after. Especially mixed with yellow squash. It's simple and light.

    Totally off topic, but omg! You have a frenchie?! I love frenchies! :)

    On topic, how big is too big for zucchini? (for it to be considered "good") A friend gave me one from his garden, and I've already eaten 1/2 of it, grilled, and that's what I plan on eating today. It was good and not too seedy, so I'm assuming it was alright?
  • laulyn
    laulyn Posts: 70
    Fried 'n True

    Your days of hiding from fried zucchini are over. Embrace your love of this formerly off-limits fried stuff NOW with this new HG creation...

    Ingredients:
    2 large zucchini; ends removed
    3/4 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor
    1/4 cup fat-free liquid egg substitute (like Egg Beaters)
    1 tbsp. powdered ranch dressing/dip mix
    1/4 tsp. plus 1 dash garlic powder
    1/4 tsp. plus 1 dash onion powder
    1/4 tsp. plus 1 dash oregano
    2 dashes pepper
    2 dashes salt

    Directions:
    Preheat oven to 350 degrees. Cut zucchini into half-inch-wide circles. Blot away any excess moisture with a paper towel. Fill a medium-sized dish with egg substitute, and season with a dash each of garlic powder, onion powder, oregano, salt, and pepper. In a separate medium-sized container, combine cereal breadcrumbs with 1/4 tsp. each of garlic powder, onion powder, and oregano -- add the ranch mix and a dash each of salt and pepper, and then mix well. Set out a baking pan, and spray with nonstick spray. Toss zucchini circles in the egg substitute until they are all evenly covered. One by one, coat zucchini with breadcrumbs (giving them a shake first to remove excess egg substitute), and lay them flat on the baking pan. Place in the oven, and bake for 10 minutes. Flip zucchini circles over, and return to the oven for about 10 more minutes, or until outsides are crispy and zucchini is cooked through. MAKES 3 SERVINGS


    Serving Size: 1/3rd of recipe (1 generous serving)
    Calories: 78
    Fat: <1g
    Sodium: 578mg
    Carbs: 20g
    Fiber: 9g
    Sugars: 4g
    Protein: 5g

    POINTS® value 1*

    LOVE LOVE LOVE this.
  • laulyn
    laulyn Posts: 70
    Fried 'n True

    Your days of hiding from fried zucchini are over. Embrace your love of this formerly off-limits fried stuff NOW with this new HG creation...

    Ingredients:
    2 large zucchini; ends removed
    3/4 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor
    1/4 cup fat-free liquid egg substitute (like Egg Beaters)
    1 tbsp. powdered ranch dressing/dip mix
    1/4 tsp. plus 1 dash garlic powder
    1/4 tsp. plus 1 dash onion powder
    1/4 tsp. plus 1 dash oregano
    2 dashes pepper
    2 dashes salt

    Directions:
    Preheat oven to 350 degrees. Cut zucchini into half-inch-wide circles. Blot away any excess moisture with a paper towel. Fill a medium-sized dish with egg substitute, and season with a dash each of garlic powder, onion powder, oregano, salt, and pepper. In a separate medium-sized container, combine cereal breadcrumbs with 1/4 tsp. each of garlic powder, onion powder, and oregano -- add the ranch mix and a dash each of salt and pepper, and then mix well. Set out a baking pan, and spray with nonstick spray. Toss zucchini circles in the egg substitute until they are all evenly covered. One by one, coat zucchini with breadcrumbs (giving them a shake first to remove excess egg substitute), and lay them flat on the baking pan. Place in the oven, and bake for 10 minutes. Flip zucchini circles over, and return to the oven for about 10 more minutes, or until outsides are crispy and zucchini is cooked through. MAKES 3 SERVINGS


    Serving Size: 1/3rd of recipe (1 generous serving)
    Calories: 78
    Fat: <1g
    Sodium: 578mg
    Carbs: 20g
    Fiber: 9g
    Sugars: 4g
    Protein: 5g

    POINTS® value 1*

    LOVE LOVE LOVE this.

    I need yo give credit to Hungry Girl for this one. It is in her 200 under 200 cookbook.
  • Erica27511
    Erica27511 Posts: 490 Member
    Just made this last night. Delish. From Skinnytaste

    Angel Hair with Zucchini and Tomatoes
    Skinnytaste.com
    Servings: 4 • Size: divide in 4 equal servings • Old Points: 5 • Points+: 7 pts
    Calories: 254.4 • Fat: 5.7 g • Protein: 7.4 g • Carb: 51.0 g • Fiber: 7.8 g • Sugar: 2.6



    Ingredients:

    2 zucchini, julienne or cut into ribbons
    4 cloves garlic, chopped
    2 shallots, diced
    3 tomatoes, diced
    4 tsp olive oil
    salt and pepper
    crushed red pepper flakes to taste
    8 oz angel hair pasta, I used Ronzoni Smart Taste
    2 tbsp chopped fresh parsley
    1/4 cup low-sodium fat-free chicken or (vegetable broth for vegetarian)


    Directions:

    In a large pot of salted boiling water, cook pasta according to instructions.

    While pasta is cooking, in a large saute pan, heat pan on medium-high flame, add oil when pan is hot. Add garlic and shallots to the pan and saute about 1 minute. Add zucchini and season with salt and pepper. Cook about 2 minutes, add tomatoes, crushed red pepper flakes, parsley, chicken broth and adjust salt and pepper. Stir for another minute. Remove from flame.

    Drain pasta when done reserving some of the water and and toss the pasta well with zucchini. Add pasta water if needed and serve with grated Parmesan (optional).
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