Hi guys. DH's Uncle has a garden and I am about to be inundated with zucchini's. Anyone have any "healthy" good recipes? I'd appreciate it.
Kali
www.PictureTrail.com/kkali
Kali
www.PictureTrail.com/kkali
Any good zucchini recipes?
- Thread starter kmkali24
- Start date
materialsgirl
Cathlete
Oh my goodness, I go through about 2 or 3 zucchinis a week - I love the stuff!
I have a great recipe for a Garden Vegetable Couscous Salad that is very tasty and easy to make. Let me see if I can copy and paste it in here.
Garden Vegetable Couscous Salad (10 servings)
Provided by Kelly George, RD, LDN
Ingredients:
1 (12 oz.) pkg whole wheat couscous
¼ tsp black pepper
2 Tbsp lemon juice
3 Tbsp olive oil
1 pint cherry tomatoes, halved
1 medium zucchini, halved and chopped
1/3 cup green onions, sliced
1 (3 oz.) can black olives, sliced, drained
½ cup fresh basil, cut into strips
¾ cup crumbled feta cheese
Directions:
1. Prepare couscous according to package, add black pepper during cooking.
2.I n a large bowl, combine prepared couscous, lemon juice, and olive oil. Add tomatoes, zucchini, green onions, olives, and basil. Chill for 4 hours or overnight.
3. Stir in feta cheese before serving. Optional: Serve over a bed of spinach or add sliced chicken breast to make it a meal!
Per serving: 215 Calories, 8 g Fat, 2 g Sat Fat, 6 mg Chol, 175 mg Sodium, 30 g Carb, 5 g Fiber, 7 g Protein
I have a great recipe for a Garden Vegetable Couscous Salad that is very tasty and easy to make. Let me see if I can copy and paste it in here.
Garden Vegetable Couscous Salad (10 servings)
Provided by Kelly George, RD, LDN
Ingredients:
1 (12 oz.) pkg whole wheat couscous
¼ tsp black pepper
2 Tbsp lemon juice
3 Tbsp olive oil
1 pint cherry tomatoes, halved
1 medium zucchini, halved and chopped
1/3 cup green onions, sliced
1 (3 oz.) can black olives, sliced, drained
½ cup fresh basil, cut into strips
¾ cup crumbled feta cheese
Directions:
1. Prepare couscous according to package, add black pepper during cooking.
2.I n a large bowl, combine prepared couscous, lemon juice, and olive oil. Add tomatoes, zucchini, green onions, olives, and basil. Chill for 4 hours or overnight.
3. Stir in feta cheese before serving. Optional: Serve over a bed of spinach or add sliced chicken breast to make it a meal!
Per serving: 215 Calories, 8 g Fat, 2 g Sat Fat, 6 mg Chol, 175 mg Sodium, 30 g Carb, 5 g Fiber, 7 g Protein
candi
Cathlete
This one's really easy and delicious.
-Cut a zucchini longways.
-Lay on a baking sheet on it's back with meatside up (I always cover the baking sheet with aluminum foil)
-Spray the side facing up with butter spray
-Sprinkle on some parmesan or romano chees (aw heck, use both)
Bake uncovered in 350 degree oven for about half an hour.
You can use squash also.
-Cut a zucchini longways.
-Lay on a baking sheet on it's back with meatside up (I always cover the baking sheet with aluminum foil)
-Spray the side facing up with butter spray
-Sprinkle on some parmesan or romano chees (aw heck, use both)
Bake uncovered in 350 degree oven for about half an hour.
You can use squash also.
luvtorun
Cathlete
I like this recipe...
Squash Saute
2 zucchini squash - chopped
2 yellow squash - chopped
1 or 2 cloves of garlic - minced
1 T olive oil
4 green onions - chopped
4 or 5 Roma tomatoes or a large regular tomato - chopped
Saute garlic in oil. Add all squash and saute for 4 to 5 minutes until tender, add green onion, saute another 4 minutes. Remove from heat and add Roma tomatoes.
Squash Saute
2 zucchini squash - chopped
2 yellow squash - chopped
1 or 2 cloves of garlic - minced
1 T olive oil
4 green onions - chopped
4 or 5 Roma tomatoes or a large regular tomato - chopped
Saute garlic in oil. Add all squash and saute for 4 to 5 minutes until tender, add green onion, saute another 4 minutes. Remove from heat and add Roma tomatoes.
I'm buried every year in zucchini and summer squash. Think I would have learned not to plant so much by now.
One of my favorite ways to use a LOT of zucchini in a hurry is to grate it and cook it up like hash browns. It has a lot of water in it so what you end up with in a cooked patty is way less than what you started with. Spray the pan with cooking spray and put in a heap of grated zucchini. Add salt and pepper to taste but go easy since the end product is concentrated. When it cooks down you can form it into a patty and brown it nicely. It is really good.
One of my favorite ways to use a LOT of zucchini in a hurry is to grate it and cook it up like hash browns. It has a lot of water in it so what you end up with in a cooked patty is way less than what you started with. Spray the pan with cooking spray and put in a heap of grated zucchini. Add salt and pepper to taste but go easy since the end product is concentrated. When it cooks down you can form it into a patty and brown it nicely. It is really good.
amyg
Cathlete
Kali-
My fave zucchini recipe, straight from my mom:
Zucchini Bread
Beat 3 eggs. Gradually add 2 c. sugar. Then add 1 c. vegetable oil. Sift together and add 3 c. flour, 1/2 tsp. salt, 1/2 tsp. baking powder, 1 tsp. baking soda, and 3 tsp. cinnamon. Add 2 tsp. vanilla. Fold in 2 c. finely grated peeled zucchini and 1 c. chopped nuts. Grease and flour 2 loaf pans. Divide batter between them. Bake at 350 degrees for approximately 1 hour and 20 minutes or until pick inserted in the center comes out clean. Let sit in pans for 5 minutes before transferring to a wire rack. Let cool completely before cutting.
(I don't peel the zucchini before grating. It's a good idea to prepare this step in the recipe first and then pour off all the liquid that accumulates before you add what's left to the batter. You can even kind of press down on the grated zucchini to remove even more of the liquid.)
Of course it isn't all that clean, but sometimes I make it and take it to work. It's always a big hit. I'll have to print out the rest of these recipes!
My fave zucchini recipe, straight from my mom:
Zucchini Bread
Beat 3 eggs. Gradually add 2 c. sugar. Then add 1 c. vegetable oil. Sift together and add 3 c. flour, 1/2 tsp. salt, 1/2 tsp. baking powder, 1 tsp. baking soda, and 3 tsp. cinnamon. Add 2 tsp. vanilla. Fold in 2 c. finely grated peeled zucchini and 1 c. chopped nuts. Grease and flour 2 loaf pans. Divide batter between them. Bake at 350 degrees for approximately 1 hour and 20 minutes or until pick inserted in the center comes out clean. Let sit in pans for 5 minutes before transferring to a wire rack. Let cool completely before cutting.
(I don't peel the zucchini before grating. It's a good idea to prepare this step in the recipe first and then pour off all the liquid that accumulates before you add what's left to the batter. You can even kind of press down on the grated zucchini to remove even more of the liquid.)
Of course it isn't all that clean, but sometimes I make it and take it to work. It's always a big hit. I'll have to print out the rest of these recipes!
Thanks Jane, Ducky and Amy. I will have enough to try all of them! LOL
www.PictureTrail.com/kkali
www.PictureTrail.com/kkali
RedWingFan
Cathlete
I love to grill mine.
Slice in round slices and marinate in balsamic vinegar and a little olive oil. Throw on the grill. They are delicious. Eggplant is also good this way!!!
Michelle
Slice in round slices and marinate in balsamic vinegar and a little olive oil. Throw on the grill. They are delicious. Eggplant is also good this way!!!
Michelle
librarygirl
Cathlete
Here is one of my family's favorites. When the girls were little, we called it pizza eggs. Now, 20 years later, it is one of the recipes they want to take with them when they move out...
This says it makes 8 servings, but in my experience it is more like 6. Of course you can always use egg beaters or all egg whites if you want.
Zucchini Frittata from Jane Brody's Good Food Book
8 c. shredded unpeeled zucchini (about 3 pounds)
1 T. olive oil
2 T. finely chopped onion
1 clove garlic, finely minced or crushed
4 egg whites
4 whole eggs
2 T. skim milk
1/2 t. oregano, crumbled
1/2 t. dried basil, crumbled
1/2 t. salt, if desired
1/2 t. freshly ground black pepper, or to taste
Dash hot pepper sauce (Tabasco)
1/2 c. grated Parmesan, divided
Place shredded zucchini in several layers of paper towel and squeeze out as much liquid as possible.
Heat the oil in large oven-proof skillet and saute the onion and garlic for 30 seconds. Add the zucchini, and cook the vegetables over moderately low heat, stirring often until the zucchini is just tender. If any liquid collects in the pan, just pour it off.
Meanwhile, in a medium bowl, beat the egg whites, whole eggs, milk and spices and 2 T. of Parmesan. Add this to the zucchini mixture and cook ingredients, stirring them often until the eggs begin to set.
Srpinkle the frittata with remaining Parmesan, and place under the broiler in the oven until the top is lightly brown. This will take a couple of minutes or so, but watch it so cheese doesn't burn. Let stand for 5 minutes, cut into wedges.
Serve with salad and fresh fruit for a yummy easy meal.
This says it makes 8 servings, but in my experience it is more like 6. Of course you can always use egg beaters or all egg whites if you want.
Zucchini Frittata from Jane Brody's Good Food Book
8 c. shredded unpeeled zucchini (about 3 pounds)
1 T. olive oil
2 T. finely chopped onion
1 clove garlic, finely minced or crushed
4 egg whites
4 whole eggs
2 T. skim milk
1/2 t. oregano, crumbled
1/2 t. dried basil, crumbled
1/2 t. salt, if desired
1/2 t. freshly ground black pepper, or to taste
Dash hot pepper sauce (Tabasco)
1/2 c. grated Parmesan, divided
Place shredded zucchini in several layers of paper towel and squeeze out as much liquid as possible.
Heat the oil in large oven-proof skillet and saute the onion and garlic for 30 seconds. Add the zucchini, and cook the vegetables over moderately low heat, stirring often until the zucchini is just tender. If any liquid collects in the pan, just pour it off.
Meanwhile, in a medium bowl, beat the egg whites, whole eggs, milk and spices and 2 T. of Parmesan. Add this to the zucchini mixture and cook ingredients, stirring them often until the eggs begin to set.
Srpinkle the frittata with remaining Parmesan, and place under the broiler in the oven until the top is lightly brown. This will take a couple of minutes or so, but watch it so cheese doesn't burn. Let stand for 5 minutes, cut into wedges.
Serve with salad and fresh fruit for a yummy easy meal.