Guest guest Posted July 20, 1999 Report Share Posted July 20, 1999 Rudy: When I did a search for zucchini recipes, I came up with 680 of them!!! I had to keep narrowing it down, and I've narrowed it down to these 35. Hope you find something you like! * Exported from MasterCook * Baked Stuffed Zucchini Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Zucchini -- cut in half Lengthwise 1 small Onion -- finely chopped 4 tablespoons Tomato sauce 1/2 teaspoon Parsley 1 Clove garlic -- chopped 2 tablespoons Matzo meal Scoop out pulp of zucchini halves. Heat pulp, onion, sauce and spices in a pan for 5 minutes. Add matzo meal to mixture and mix well. Restuff zucchini with mixture. Place in a baking dish with a little water on bottom. Bake at 450F for 30 minutes until zucchini shells are soft. Posted by manicd (Jennifer Joseph) to the Fatfree Digest [Volume 16 Issue 16] Mar. 20, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9 using MMCONV. Archived through kindness of Karen Mintzias, km. 1.80á - - - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); 1g Total Fat; (4% calories from fat); 8g Protein; 40g Carbohydrate; 0mg Cholesterol; 387mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * CORN AND ZUCCHINI WITH GREEN CHILES Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Main Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 2 cups fresh or frozen whole kernel corn 1 pound zucchini -- cut into 1/2-inch slices 2 tablespoons butter or margarine 2 cans chopped green chiles -- (4.5-ounce) undrained 1/4 teaspoon Beau Monde seasoning or garlic powder Bring 1/2 cup water to a boil in a Dutch oven; add corn. Cover, reduce heat, and simmer 5 minutes. Add zucchini; cover and cook 7 to 8 minutes or until crisp-tender. Drain. Return vegetables to Dutch oven; add butter, chiles, and seasoning. Cook over medium heat, stirring gently, until thoroughly heated. | - - - - - - - - - - - - - - - - - - - Per serving: 300 Calories (kcal); 24g Total Fat; (65% calories from fat); 7g Protein; 21g Carbohydrate; 62mg Cholesterol; 257mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : NOTES: 6 servings Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Calabacitas Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1 large onion -- thinly sliced 2 cloves garlic -- minced 2 large zucchini -- cut into 1/4 " dice 1 cup fresh or frozen corn 1 4.5 oz can chopped green chiles salt & freshly ground pepper to taste In a large nonstick skillet, heat oil over medium heat. Add onion and garlic and cook, stirring, until golden and tender, about 5-10 minutes. Stir in zucchini, corn, and chiles. Cover and cook, stirring once, until zucchini is tender, about 10 minutes. Season with salt & pepper. Serve warm. - - - - - - - - - - - - - - - - - - - Per serving: 44 Calories (kcal); 2g Total Fat; (45% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Can be prepared in advance and kept in refrigerator for up to 2 days. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Zucchini Brownies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups grated zucchini -- (2 to 2 1/2) 1/2 cup ripe mushed banana (about 1 medium) 1 T water 2 tsp vanilla 2 cups flour 1 1/2 tsp baking soda 1/2 tsp salt 1/3 cup cocoa powder 2/3 cup sugar Preheat oven to 350. Combine first four ingredients in large bowl. In separate bowl, combine remaining five ingredients. Fold dry ingredients into wet; batter will be stiff. Bake in nonstick oblong brownie pan for 25-35 minutes or until toothpick comes out clean. - - - - - - - - - - - - - - - - - - - Per serving: 1517 Calories (kcal); 6g Total Fat; (3% calories from fat); 31g Protein; 342g Carbohydrate; 0mg Cholesterol; 2973mg Sodium Food Exchanges: 13 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 9 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cream of Zucchini Soup Recipe By :the California Culinary Academy Serving Size : 6 Preparation Time :1:00 Categories : Dairy-Restricted Diets Low Calorie Low Cholesterol Low Fat Soups & Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup minced onion 1/4 cup chopped green onions 2 teaspoons dark sesame oil 1/4 cup dry sherry 1/4 cup chopped parsley 1 cup chopped zucchini 1/4 cup chopped celery 4 cups vegetable stock 1/3 cup rolled oats 1 teaspoon salt -- or to taste 1/4 teaspoon dried thyme 1/4 teaspoon white pepper 2 teaspoons chopped fresh dill 1. In a large pot over medium-high heat, saute onion and green onion in sesame oil and sherry for 5 minutes, stirring frequently. Add parsley, zucchini, and celery, and cook 10 minutes, stirring occasionally. 2. Pour in stock, and add oats, salt, thyme, white pepper, and dill. Bring soup to a boil, then lower heat to medium and simmer, covered, for 20 minutes. 3. Transfer soup to a blender in small amounts and puree until thick and smooth. Return to pot. Taste for seasoning, reheat, and serve. - - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); 2g Total Fat; (20% calories from fat); 9g Protein; 8g Carbohydrate; 0mg Cholesterol; 710mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Thickened with a mixture of cooked oats and vegetables, Cream of Zucchini Soup is a delicate, light-green puree that heralds spring or summer. Nutr. Assoc. : 4145 0 1356 0 0 5663 0 4017 0 0 0 0 3360 * Exported from MasterCook * Fresh Herb Vegetable Grill Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Grilling Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large bell pepper -- cut lengthwise into fourths 2 medium zucchini -- cut lengthwise in half 8 small new red potatoes -- cut into fourths 1/3 cup plus 2 tablespoons reduced-fat Italian dressing 3 tablespoons chopped mixed fresh herbs (such as basil, cilantro, dill weed, rosemary, thyme) 4 ears unhusked corn 8 fresh herb leaves -- if desired (8 to 12 leaves) Place bell pepper, zucchini, potatoes, 1/3 cup of the dressing and the chopped herbs in large resealable heavy-duty plastic bag. Shake sealed bag to evenly distribute dressing. Let stand at least 30 minutes but no longer than 1 hour. Heat coals or gas grill. Carefully pull back husks from corn but do not detach. Remove silk. Brush corn lightly with remaining 2 tablespoons dressing. Place 2 or 3 herb leaves on corn. Pull husk back up around corn and tie security at tip with fine wire or heavy kitchen string. Remove vegetables from marinade; reserve marinade. Cover and grill corn and potatoes about 4 inches from medium heat 10 minutes. Add zucchini and bell pepper to grill. Cover and grill 10 to 20 minutes, turning frequently and brushing with marinade, until vegetables are tender. (Remove vegetables from grill as they become done; keep warm.) ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Copyright: " © General Mills, Inc. 1998. " - - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 5g Total Fat; (11% calories from fat); 10g Protein; 68g Carbohydrate; 0mg Cholesterol; 189mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 4600 1692 3373 3209 2153 * Exported from MasterCook * Garlic-Herb Vegetable Bake Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 zucchini -- thinly sliced 2 large tomatoes -- thinly sliced 2 baking potatoes -- thinly sliced 10 cloves garlic -- thinly sliced 1 whole garlic *bulb* (not clove), with out- side skin removed and tops of each 1 clove cut off 2 tablespoons olive oil 10 fresh basil leaves -- chopped Preheat oven to 400 degrees F. Arrange vegetables in a lightly oiled shallow 12-inch circular casserole dish. Place the whole garlic bulb in the center of the dish and alternate the slices of vegetables around it in overlapping circles. Sprinkle with thin garlic slices and chopped basil leaves. Lightly brush the vegetables with olive oil and bake for 30-40 minutes, or until potatoes are tender. Garnish with fresh whole basil leaves, if desired. If desired, spread the garlic paste from the whole garlic bulb on vegetables or on toasted bread slices. - - - - - - - - - - - - - - - - - - - Per serving: 170 Calories (kcal); 7g Total Fat; (35% calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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