Guest guest Posted July 21, 1999 Report Share Posted July 21, 1999 * Exported from MasterCook Mac * Vegetable-and-Cheese Strata Recipe By : Cooking Light Magazine, November/December 1996, page 118 Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon oil 2 cups diced zucchini 2 cups sliced mushrooms 1 cup diced red bell pepper 1 cup diced onion 2 cloves garlic -- crushed 3/4 cup canned artichoke hearts -- drained and chopped 8 cups Italian bread -- cubed cooking spray 1 cup reduced fat extra sharp cheddar cheese -- shredded 1/4 cup fresh Parmesan cheese -- grated 1 1/2 cups egg substitute 1 teaspoon dried Italian seasoning 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon pepper 12 ounces evaporated skim milk oregano sprigs -- optional Heat oil in a nonstick skillet over medium high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and saute vegetable mixture 6 minutes or until tender. Remove from heat and stir in artichokes, and set aside. Arrange Italian bread cubes in a 13 x 9 inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over bread cubes, and sprinkle mixture with cheeses. Combine egg substitute and remaining ingredients (except oregano sprigs) in a large bowl; stir with a whisk. Pour egg mixture over zucchini mixture. Cover mixture with foil; chill in refrigerator 8 hours. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 769 Calories; 14g Fat (17% calories from fat); 30g Protein; 128g Carbohydrate; 2mg Cholesterol; 1589mg Sodium Food Exchanges: 8 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat _____ * Exported from MasterCook Mac * Veggie Calzones Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches and Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup mushroom -- sliced 3/4 cup zucchini -- thinly sliced 1/2 cup red bell pepper -- chopped 1/4 cup green onion -- sliced 1/4 teaspoon garlic salt 1/4 teaspoon basil 1 can pizza crust -- (10 ounce) 1 cup lowfat mozzarella cheese 1 egg white -- beaten Heat oven to 425 degrees. Spray cookie sheet with non-stick cooking spray. In bowl, combine mushrooms, zucchini, pepper and onions. Sprinkle with garlic salt and basil and mix well. Unroll dough and place on cookie sheet. Roll into a 14 inch square and cut into 4 pieces. Place 1/4 cup of cheese on each square and spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture. Fold dough over in half and press edges with fork to seal. Brush each pastry with egg white. Cut 2 or 3 slits in top of each pastry to allow steam to escape. Bake at 425 degrees for 12-15 minutes or until golden brown. - - - - - - - - - - - - - - - - - - Per serving: 423 Calories; 10g Fat (21% calories from fat); 19g Protein; 63g Carbohydrate; 15mg Cholesterol; 1120mg Sodium Food Exchanges: 4 Starch/Bread; 1 Lean Meat; 1/2 Vegetable; 1 Fat _____ * Exported from MasterCook Mac * Zucchini " Fries " Recipe By : Tried & True Recipe Collection, Dorothy Bridges Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium zucchini 1 egg white 2 teaspoons skim milk 1/3 cup seasoned bread crumbs cooking spray Preheat oven to 400 degrees. Spray a large cookie sheet with nonstick spray. Cut zucchini in half crosswise, then cut each half lengthwise into 1/2 " strips. In small bowl, combine egg and milk. On sheet of waxed paper, place crumbs. Dip each zucchini strip in egg mixture, then in crumbs, turning to coat evenly. Place strips on cookie sheet. Bake about 15 minutes, or until golden-brown, turning after 8 minutes. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 51 Calories; less than one gram Fat (6% calories from fat); 3g Protein; 9g Carbohydrate; 0mg Cholesterol; 282mg Sodium Food Exchanges: 1/2 Starch/Bread; 1/2 Vegetable _____ * Exported from MasterCook Mac * Zucchini and Summer Squash Gratin with Parmesan and Thyme Recipe By : Taunton's Fine Cooking, July 1999 - Modified Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the onions: 2 tablespoons olive oil 2 medium onion -- thinly sliced For the gratin: 1 1/4 pounds tomatoes -- cored and sliced 3/4 pound zucchini 3/4 pound yellow squash 2 tablespoons olive oil 1/4 cup fresh thyme 1 teaspoon coarse salt 1 1/4 cups fat-free Parmesan cheese black pepper To cook the onions: In a medium skillet, heat the olive oil over medium heat. Add the onions and saute stirring frequently, until limp and golden brown, about 20 minutes. Reduce the heat to medium low if they're browning too quickly. Spread the onions evenly in the bottom of a pan coated with cooking spray. To assemble the gratin: Heat the oven to 375. Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices. In a medium bowl, toss the zucchini and squash slices with half the olive oil, 2 tablespoons of the thyme and 1/2 teaspoon of the salt. Reserve half of the cheese for the top of the gratin. Sprinkle 1 tablespoon of the thyme over the onions in the gratin. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full. Season lightly with pepper and the remaining 1/2 teaspoon salt. Drizzle the remaining olive oil over all. Combine the reserved cheese with the remaining 1 tablespoon thyme and sprinkle this over the whole gratin. Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65-70 minutes. Let cool for at least 15 minutes before serving. - - - - - - - - - - - - - - - - - - Per serving: 151 Calories; 7g Fat (39% calories from fat); 8g Protein; 17g Carbohydrate; 15mg Cholesterol; 379mg Sodium Food Exchanges: 1 Lean Meat; 2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates _____ * Exported from MasterCook Mac * Zucchini Balls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large zucchini salt and pepper 1 pinch cinnamon 1 onion 3 cloves garlic 1 cup fine bread crumbs 1 tablespoon chopped parsley 1 tablespoon chopped spearmint 2 egg white flour as required olive oil as required 1 cup fat-free Parmesan cheese Cut the zucchini at both ends, wash them and grate them finely either with the manual or electrical grater. Peel the onion and cut it into very small pieces. Put zucchini and onion in a large bowl, add the bread crumbs, herbs, salt, pepper, cinnamon and the eggs. Stir well and add some flour until it gets the consistency of a light pancake batter. Let the batter rest for 1 hour. Heat up abundant olive oil in a pan. Let the batter slide on a tablespoon into the oil (3 - 5 balls at once) and have fried every portion from both sides in about 2 - 3 minutes until it gets gold-brown. Let the oil from the zucchini balls drip off on kitchen paper towels, cover the balls with ground cheese and serve hot. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 429 Calories; 1g Fat (1% calories from fat); 51g Protein; 63g Carbohydrate; 96mg Cholesterol; 989mg Sodium Food Exchanges: 6 1/2 Lean Meat; 4 Vegetable; 2 1/2 Other Carbohydrates NOTES : Zucchini balls have a fine taste and are particularly great as hors-d'oeuvre. _____ * Exported from MasterCook Mac * Zucchini Casserole Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups zucchini -- diced 1 cup Bisquick® baking mix 2 tablespoons vegetable oil 1/2 cup grated onion 1/4 cup fat-free cheddar cheese 3/4 teaspoon salt 1/2 teaspoon pepper 4 egg white 1/4 cup parsley basil leaves -- to taste Preheat oven to 350. Lightly spray a casserole dish with nonstick spray. Mix all together and cook 40-45 minutes. - - - - - - - - - - - - - - - - - - Per serving: 93 Calories; 4g Fat (42% calories from fat); 4g Protein; 10g Carbohydrate; 1mg Cholesterol; 346mg Sodium Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable; 1 Fat _____ * Exported from MasterCook Mac * Zucchini Frittata Recipe By : Vegetarian Times Serving Size : 3 Preparation Time :0:00 Categories : Brunch/Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 medium onion -- chopped 2 cloves garlic -- pressed or minced 2 medium zucchini -- about 3 cups sliced 1/2 teaspoon salt -- or to taste freshly ground pepper -- to taste 4 large egg white 2 tablespoons fresh basil -- finely chopped 2 tablespoons flat-leaf Italian parsley -- minced 2 tablespoons fat-free Parmesan cheese -- optional Heat 1/2 tbsp oil in a 10-inch, heavy-bottomed, oven-proof skillet. Add onion and saute until tender and translucent. Stir in garlic and zucchini and continue sauteing until squash is just tender. Season with salt and pepper and remove from heat. In a mixing bowl, whisk together eggs, basil and parsley. Stir in sauteed vegetables. Add remaining 1/2 tablespoon oil to same skillet over medium heat, tilting pan to coat bottom and sides. Add egg-vegetable mixture, spreading evenly. Reduce heat to low and cover pan. Cook 10 to 15 minutes, until set. Preheat broiler. Sprinkle grated cheese on top of frittata if desired and broil briefly until lightly browned. Cut into 3 wedges. Serve immediately from the pan or transfer to a large round plate or platter. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 108 Calories; 5g Fat (38% calories from fat); 8g Protein; 10g Carbohydrate; 4mg Cholesterol; 469mg Sodium Food Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 1 Fat _____ * Exported from MasterCook Mac * Zucchini Nachos Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium zucchini -- sliced 1/8 teaspoon onion powder 1/4 teaspoon basil leaves -- crushed 1/4 cup lowfat mozzarella cheese -- shredded 1 teaspoon fat-free Parmesan cheese 1 teaspoon ground meatless -- cooked Heat oven to 350 degrees F. Arrange zucchini slices in 9-inch pie pan. Sprinkle with onion powder and basil. Top with Mozzarella, pepperoni, and Parmesan. Bake for 5 to 10 minutes or until cheese is melted. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 105 Calories; 5g Fat (42% calories from fat); 10g Protein; 6g Carbohydrate; 17mg Cholesterol; 172mg Sodium Food Exchanges: 1 Lean Meat; 1/2 Vegetable; 1/2 Fat NOTES : Serves 2 as a snack. _____ * Exported from MasterCook Mac * Zucchini Pasta Salad with Feta Cheese & Olives Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Pasta Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pasta 3 tablespoons extra virgin olive oil 2 cloves garlic -- minced 1 tablespoon ketchup 3 small zucchini -- quartered and sliced 1 red bell pepper -- julienned 1 carrot -- julienned 1/2 cup feta cheese -- crumbled 1/2 cup kalamata olive 1/4 cup red onion -- diced 1/4 cup fresh parsley -- chopped 2 tablespoons red wine vinegar salt and pepper -- to taste Prepare a medium hot fire in the grill with a lightly oiled vegetable grill rack in place. Cook pasta. Combine 2 tablespoons oil, garlic and ketchup in a large bowl. Add the vegetables and toss to coat. Grill the vegetables until lightly charred. Toss with all. - - - - - - - - - - - - - - - - - - Per serving: 339 Calories; 12g Fat (32% calories from fat); 10g Protein; 48g Carbohydrate; 8mg Cholesterol; 373mg Sodium Food Exchanges: 3 Starch/Bread; 1/2 Vegetable; 2 Fat _____ * Exported from MasterCook Mac * Zucchini Patties Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Sandwiches and Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups zucchini -- grated 3 tablespoons onion -- grated 2 tablespoons parsley -- minced 1/3 cup fat-free Parmesan cheese 1 cup bread crumbs 1/4 teaspoon pepper 3/4 teaspoon salt 2 egg whites -- well beaten 1/2 cup fine dry breadcrumbs 1 tablespoon olive oil Preheat oven to 350 degree F. Squeeze out as much of the liquid from the zucchini as possible and combine with the onion, parsley, cheese, salt, pepper, eggs and the soft bread crumbs. Make into patties and cover with the dry bread crumbs. Place on well greased cookie sheet and brush with the melted butter. Pan fry in a skillet with olive oil until browned. - - - - - - - - - - - - - - - - - - Per serving: 164 Calories; 4g Fat (22% calories from fat); 8g Protein; 25g Carbohydrate; 5mg Cholesterol; 570mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat _____ * Exported from MasterCook Mac * Zucchini Quiche Recipe By : rec.food.recipes Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups zucchini -- thinly sliced 1 cup onion -- coarsely chopped 2 teaspoons reduced-calorie margarine 1/2 cup parsley -- chopped 1/2 teaspoon salt 1/2 teaspoon pepper 2 egg white -- beaten 1/4 teaspoon basil 1/4 teaspoon oregano 1 clove garlic minced 8 ounces lowfat mozzarella cheese -- grated 1 can crescent roll dough 2 teaspoons Dijon mustard Preheat oven to 375º Saute zucchini and onion in margarine till tender. Add parsley and seasonings. Blend eggs and cheese in bowl, add vegetable mixture. Separate dough into its triangles, arrange in ungreased 10 " pie pan, pressing over bottom and up sides to form crust. Paint crust with mustard; pour vegetable/egg/cheese mixture into crust. Bake 18-20 min, till knife inserted in center comes out clean. Allow to stand 10 min to set, before serving. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 110 Calories; 6g Fat (45% calories from fat); 10g Protein; 5g Carbohydrate; 15mg Cholesterol; 332mg Sodium Food Exchanges: 1 Lean Meat; 1 Vegetable; 1/2 Fat NOTES : NOTES _____ * Exported from MasterCook Mac * Zucchini Slaw Recipe By : Martha Stewart Living July/August 1999 Serving Size : 12 Preparation Time :0:00 Categories : Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 small zucchini 3 carrot -- peeled 1 yellow bell pepper -- seeded 4 large radishes -- ends trimmed 3 ears of corn -- kernels removed 1/4 cup fat-free mayonnaise 6 tablespoons cider vinegar 3/4 teaspoon celery seeds 1 1/2 tablespoons sugar 3/4 teaspoon salt 1/2 teaspoon pepper Using the largest holes on a grater, grate the zucchini in and carrots and transfer to a large bowl. Cut the yellow pepper and radishes into 1 " matchsticks and add to bowl. Slice the celery as thinly as possible on the bias, and add to the bowl; add the corn. In a bowl, whisk together the mayonnaise, vinegar, celery seeds, sugar, salt and pepper. Pour over salad; toss to combine. - - - - - - - - - - - - - - - - - - Per serving: 62 Calories; 1g Fat (8% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 211mg Sodium Food Exchanges: 1/2 Starch/Bread; 1 Vegetable _____ * Exported from MasterCook Mac * Zucchini Spread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Dips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups zucchini -- shredded 2 cloves garlic -- minced 2 tablespoons olive oil 2 tablespoons fresh lemon juice 4 tablespoons cilantro -- chopped 8 ounces fat free cream cheese -- softened salt and freshly ground pepper Combine zucchini, garlic, olive oil, lemon juice, cilantro, and cream cheese in a food processor and blend well. Season with salt and pepper.Chill for at least 1 hour before serving. Serve with crackers, bread rounds, or fresh vegetables. - - - - - - - - - - - - - - - - - - Per serving: 41 Calories; 3g Fat (71% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 1/2 Vegetable; 1/2 Fat _____ * Exported from MasterCook Mac * Zucchini, Onion and Pepper Tart Recipe By : Cooking Light Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 inch Greek Baking Powder Piecrust Cooking spray 2 large eggs 2 large egg white 1 cup vidalia onion -- chopped 2 cups red bell pepper -- diced 1/2 teaspoon salt -- divided 4 cups zucchini -- chopped 2 cloves garlic -- minced 1 tablespoon water 1 teaspoon fresh thyme 1/2 cup skim milk 2 tablespoons nonfat dry milk 1/4 cup Parmesan cheese -- finely grated 1/4 cup Swiss cheese -- grated Preheat oven to 375º. Press piecrust into a 10 " quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust, and set remaining egg mixture aside. Bake for 7 minutes; cool on a wire rack. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, bell pepper, and 1/4 teaspoon salt to remaining egg mixture in bowl; beat well. Pour egg mixture evenly over zucchini mixture; sprinkle with cheeses. Bake at 375 for 45 minutes or until knife inserted near center comes out clean. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 112 Calories; 4g Fat (33% calories from fat); 9g Protein; 10g Carbohydrate; 80mg Cholesterol; 319mg Sodium Food Exchanges: 1 Lean Meat; 1 Vegetable; 1/2 Fat NOTES : Serving size: 1 wedge. _____ * Exported from MasterCook Mac * Zucchini-and-Cheese Stuffed Mushrooms Recipe By : From Cooking Light, Oct. 1993, page 126. Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 fresh mushrooms (about 3/4 pound) -- (2-inch) 3 cups coarsely shredded zucchini 1/4 cup lowfat Parmesan cheese -- (1 ounce) 1 tablespoon fat-free mayonnaise 1/8 teaspoon salt 1/8 teaspoon ground red pepper 1 dash black pepper 1/4 teaspoon Worcestershire sauce 2 teaspoons fat-free Parmesan cheese 1 Remove stems from mushrooms and discard; set caps aside. 2 Arrange zucchini in a vegetable steamer over boiling water in a Dutch oven. Cover and steam 5 minutes. Place zucchini on several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally to remove moisture. 3 Combine zucchini and next 6 ingredients; stir well. Spoon mixture evenly into mushroom caps. Carefully arrange mushrooms in a single layer in steamer over boiling water in pan. Cover and steam 6 minutes or until mushrooms are barely tender. Arrange mushrooms on a serving platter; sprinkle with Parmesan cheese. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 26 Calories; less than one gram Fat (1% calories from fat); 2g Protein; 5g Carbohydrate; 4mg Cholesterol; 505mg Sodium Food Exchanges: 1/2 Other Carbohydrates _____ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 1999 Report Share Posted July 22, 1999 Wow, this is truly a comprehensive collection of *good* recipes for zucchini. Not a single zucchini bread in the batch and they all look delicious. Angela, I was especially excited to see the recipe for Strata because I have been seeking something like just this - something with flavor and zing. My previous efforts haven't panned out at all. I have two requests for clarification: * The recipe looks very complete, until the end where the time and temperature may have gotten cut off. * Please tell me that 769 calories isn't accurate...... (I'm sure that it is -- but I can ask, right? :-) ) Thanks again, Angela, for the great set of recipes. -------------------- Pam Barker St. Petersburg, FL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 1999 Report Share Posted July 22, 1999 Pam: I'm so sorry I've taken so long to get back to you! I woke up this morning to find my MC crashing every time I open it, so I'll try to get that information for you later in the day when my computer is in a happier mood. Sorry that info got cut off! Angela Quote Link to comment Share on other sites More sharing options...
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