somerized stuffed zucchini

[Guest guest]

my neighbor has lost weight on this diet and she looks wonderful. she

recommended it; so i was reading up on it. i figure what works is what keeps us

motivated without ruining some vital organ.

 

looks like her diet is low cal, low carb, so of course the cff is higher but the

grams of fat aren't too bad. her diet is really about NO SUGAR. it's also about

food group cals. Protein and carbs offer the most cals. so don't mix in same

meal. Spread these high cal foods out over the day.

 

a book for vegetarian somerize is called

Schwarzbein Principle Vegetarian Cookbook

 

and that's that. ;-}

 

 

 

* Exported from MasterCook *

 

Stuffed Zucchini

 

Recipe By :Suzanne Somers' Recipe of the Day

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 medium zucchini

2 tablespoons olive oil

1 medium onion -- chopped

1 red bell pepper -- chopped

3 garlic cloves -- minced

Salt and freshly ground black pepper

1 Pinch hot red pepper flakes (optional)

1 teaspoon dried oregano

2 large eggs -- lightly beaten

1 tablespoon grated Parmesan cheese

1 teaspoon chopped fresh thyme leaves

 

Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Parboil

the zucchini for 5 minutes, then remove from the water and let cool.

 

Slice the zucchini in half lengthwise and scoop out the insides, creating a bowl

to hold the stuffing. Reserve the zucchini insides in a medium bowl.

 

Heat a medium frying pan over high heat. Add the olive oil, onion, and red

pepper. Saute until the onion is transparent and the pepper is soft and slightly

browned, about 5 minutes. Add the garlic and saute 1 minute longer.

 

Remove from the heat and add to the reserved zucchini. Season with salt, pepper,

red pepper flakes, and oregano. Add the beaten eggs and blend the mixture,

mashing the zucchini well.

 

Fill the zucchini shells with equal parts of the stuffing. Sprinkle with

Parmesan cheese, pepper, and thyme. Place in an ungreased shallow baking dish

and bake for 35 minutes, until stuffing is golden brown and bubbly. Serve

immediately.

 

 

Description:

" PROTEINS/FATS AND VEGGIES; LEVEL ONE "

Yield:

" 12 pieces "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 108 Calories; 7g Fat (50.7% calories from

fat); 5g Protein; 9g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 41mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.

 

Serving Ideas : Food Group: Side Dishes (That can make a meal)

 

NOTES : My uncle Dave used to make these for us when we went to his house for

dinner. Recently, I found out this wasn’t his recipe at all but his wife’s, my

aunt Helen. Anyway, I added the red pepper flakes and sometimes have these as a

yummy entree with a green salad. It’s like an Italian frittata sitting in a

zucchini boat. -SS

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3413

 

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[Guest guest]

At 09:30 AM 8/29/2001 -0700, PatH wrote:

>my neighbor has lost weight on this diet and she looks wonderful. she

recommended it; so i was reading up on it. i figure what works is what

keeps us motivated without ruining some vital organ.

>

>looks like her diet is low cal, low carb, so of course the cff is higher

but the grams of fat aren't too bad. her diet is really about NO SUGAR.

it's also about food group cals. Protein and carbs offer the most cals. so

don't mix in same meal. Spread these high cal foods out over the day.

>

>a book for vegetarian somerize is called

>Schwarzbein Principle Vegetarian Cookbook

>

>and that's that. ;-}

>

>

 

Oh Pat, you are truly so wonderful, my dear friend.

 

I bought Suzannes's books, the recipes look great...but I couldn't quickly

get a handle about what the prinicples of her method are. NOW I got it,

thanks to you. Clear finally. Spread it out! ok.

 

I still wonder how she, who never had fat, did this. Too good to be true,

but I sure hear lots of folks raving about their weight loss.

 

Thanks again, Pat!

Brenda