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Mmmm!
One year we had so much zucchini in the garden my wife made nuff stuff with it..only thing she never made was zucchini ice cream.
My daughter loves the zoodles Iâve made muffins/bread n pie too..i steam n sautÃĐ mostly though
I once had breaded zucchini..that was awesome...hard on the arteries but mmm mmm good.
@cain posted:I once had breaded zucchini..that was awesome...hard on the arteries but mmm mmm good.
No no! Not breaded ! But with Olive oil/lil lemon juice n italian seas( or other seas) , paprika n lil parmesan then roast on a cooling rack.. nice n crispyâ.
I stuff zucchini with different fillings too
I do eggplant wedges like this as well, using diff seasonings.. Mediterranean, Indian, Mexican. N i make eggplant lasagna or parmesan or stuffed !
#lowcarbs
Roasted zucchini sticks
Ingredients
- 4 small zucchini ends trimmed, quartered lengthwise
- 1/3 cup freshly grated Parmesan
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh herbs such as parsley, basil, dill, or a mix (optional)
Instructions
- Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.
- In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.
- Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.
- Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Donât walk away! The second you stop watching the cheese, it will decide to burn.
- Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.
Notes
- For storage tips, see the blog post above.
- For more ways to flavor the zucchini (or for ideas to use it to make zucchini and squash, zucchini chips, zucchini and tomatoes, and more!), see the blog post above.
- To make vegan, Paleo, and/or Whole30 compliant: Omit the Parmesan.
Zucchini Casserole
Ingredients
- 4 cups shredded unpeeled zucchini
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 cups shredded part-skim mozzarella cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (15 ounces) Italian tomato sauce
- 1 medium green or sweet red pepper, chopped
Directions
- Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
- Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
- Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer.
- Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.
Oh man ..zuch on the go. Seems like some good stuff there. I have had eggplant lasagna that wad not bad. I still prefer it fried with onion and whatever spices you work with. When not sure I sing the song "Scarborough Fair" where he uses the words "Parsley, Sage Rosemary and Thyme"
greek style stuffed peppers recipe
â â â â â
4.8 from 58 reviews
- Author: Suzy Karadsheh
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Diet: Gluten Free
You'll love these stuffed peppers, prepared Greek-style and stuffed with a perfectly seasoned meat mixture with rice and chickpeas and fresh herbs. You can prepare parts of this recipe ahead of time, and you can even freeze leftover stuffed peppers! Serve them as the main coarse or a side dish.
INGREDIENTS
Greek extra virgin olive oil (I used Private Reserve EVOO)
- 1 small yellow onion, chopped
- 1/2 lb ground beef
- Kosher salt + black pepper
- 1 tsp ground allspice
- 2 garlic cloves, minced (or 1 tsp garlic powder)
- 1 cup cooked or canned chickpeas, drained and rinsed
- 1 small bunch fresh parsley, chopped ( about 1 cup packed fresh parsley. Or a mixture of chopped fresh parsley and fresh dill)
- 1 cup white rice, soaked in water for 2o to 30 minutes, then drained
- 3/4 tsp hot or sweet paprika
- 1/4 cup tomato sauce
- 2 1/4 cup water
- 6 bell peppers, any colors, tops removed and cored
- 3/4 cup chicken broth (or water)
INSTRUCTIONS
- Cook the meat & chickpeas. In a medium heavy pot, heat 1 tbsp of extra virgin oil. Saute the chopped onions until golden. Now add the meat and cook over medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice, minced garlic (or garlic powder). Stir in the chickpeas and cook briefly.
- Add rice etc. and cook. To the same pot, now add the parsley, rice (which had been soaked in water and drained), paprika, and tomato sauce. Stir to combine. Add the water and bring to a high simmer until the liquid has reduced by half. Then turn the heat to low, cover and cook for 20 minutes or until the rice is fully cooked and no longer hard nor too chewy. Taste and adjust seasoning to your liking.
- Grill the peppers. While the rice is cooking, heat a grill or indoor griddle or skillet over medium-high. Grill the bell peppers for 10-15 minutes, covered, and turning over as needed so that the peppers will soften and gain some color. Remove from heat and set aside to cool briefly.
- Preheat the oven to 350 degrees F.
- Assemble stuffed peppers. Assemble the bell peppers open-side up in a baking dish filled with 3/4 cup broth or water. Fill each of the bell peppers with the the cooked stuffing mixture of meat, rice and chickpeas.
- Cover and bake. Cover the baking dish with foil (making sure the foil does not touch the stuffed peppers) and place the dish on the middle rack of your heated oven. Bake for 20-30 minutes.
- Remove from the oven and garnish with parsley, if you like, and serve.
- To serve stuffed peppers as a main dish Greek-style, add Tztaziki sauce and Greek salad for sides.
NOTES
- Variations for Stuffed Bell Peppers: If you like you can replace the ground beef with ground turkey or ground chicken. Or you can make these stuffed peppers vegan by eliminating the meat all together. And to try different flavors, you can replace ground allspice with ground cumin or Italian seasoning. This is a dairy free stuffed pepper recipe, but if you want to add cheese, a sprinkle of crumbled feta added at the end is a good option.
- To Prepare Ahead: You can prepare the rice mixture one day in advance if you like by following steps #1 and #2. Let the rice cool completely before storing in the fridge. And you can also prepare the peppers per step #3. Store the peppers in the fridge separately once cooled. The next day, you can assemble the stuffed bell peppers and bake (steps #5 and #6). It may help to bring the stuffed peppers to room temperature before baking.
- Can you freeze cooked stuffed peppers? First, be sure to cool the stuffed peppers completely. You can portion and store them in freezer-safe containers and freeze for 1 to 2 months. Thaw in fridge overnight, and warm up in a medium-heated oven (it helps to add a little bit of liquid to your baking dish, and cover the peppers before placing in oven.)
- Visit our Online Shop to browse quality Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices used in this recipe
That thing longer than the drive I took to M&M's in Lindsay for some veggie stuff for me and yep ..stuffed peppers for the family.
I use diff herbs for the stuffing, this is greek style
i do indian, mexican, italian, jerk âĶ
i use the same method to stuff zucchini, eggplant n mushroom ( for my daughter as i dont eat mushroom )
i make eggplant lasagna too
Ps ..sorry abt length but i tried to post link but it failed
n it hard to copy n edit then pasteâĶ
https://www.everydaydiabeticre...eggie-Frittata--6568
VEGGIE FRITTATA
What You'll Need
- 1 cup fresh asparagus cuts
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped broccoli florets
- 2 scallions, thinly sliced
- 1/2 red bell pepper, chopped
- 1 clove garlic, crushed
- 1/8 teaspoon crushed red pepper (optional)
- 1/2 teaspoon salt
- 3 whole eggs
- 3 egg whites
- 1/4 cup fat free milk
What to Do
- Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high heat.
- Add the asparagus, mushrooms, broccoli, scallions, bell pepper, garlic, crushed red pepper, if desired, and salt. Cook for 2 to 3 minutes, or until the vegetables are tender, stirring occasionally.
- Meanwhile, in a medium bowl, whisk together the whole eggs, egg whites, and milk. Reduce the heat of the skillet to medium-low and add the egg mixture.
- As the mixture begins to set, push the cooked edges slightly toward the center, allowing the liquid to run to the edges of the skillet. Reduce the heat to low, cover, and cook for 8 to 9 minutes, or until the eggs are set.
- Slide the frittata onto a serving platter. Cut into 4 wedges and serve immediately.
Notes
NOTE: To make this a gluten-free recipe, use nonstick cooking spray with no flour added, and, if using crushed red pepper, use a brand with no added starch from a gluten-containing source
Red lentil soup with spinach
https://www.skinnytaste.com/re...l-soup-with-spinach/
Ingred
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 cloves of garlic, finely chopped
- 16 ounces red or yellow lentils (I used red), (2 1/3 cups )
- 8 cups of chicken or vegetable broth
- 1 teaspoon turmeric
- 1 1/2 teaspoons ground cumin
- 1/4 cup fresh chopped flat-leaf parsley
- 2 cups baby spinach, 2 oz
- Juice of half a lemon
INSTRUCTIONS
Stove Directions:
- Heat the oil in a large pot or Dutch oven over medium heat, add the onions and carrots and saute until soft, about 5 to 6 minutes, stirring.
- Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes more.
- Stir in the lentils, add the broth and bring to a boil, reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. Remove from heat.
- Toss in parsley, spinach and stir in lemon juice and serve.
Instant Pot Directions:
- Press saute and add the oil to the insert, add the onions and carrots and saute until soft, about 5 minutes, stirring.
- Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes. Press cancel.
- Add the lentils and broth, cover and cook on high pressure 15 minutes. Natural or quick release.
- Toss in parsley, spinach and stir in lemon juice and serve.
Creamy Cauliflower Mash with Kale (Low-Carb Colcannon)
PREP TIME: 5 mins
COOK TIME: 25 mins
TOTAL TIME: 30 mins
COURSE: Side Dish
CUISINE: American
Colcannon is an Irish mashed potato dish mixed with greens and sometimes cabbage. This low-carb mash uses cauliflower in place of potatoes and added kale, which I have to say is really darn good!
Ingredients
- 6 cups 1 large head cauliflower, cut up into florets
- 4 teaspoons unsalted butter
- 3 cups chopped kale
- 4 cloves crushed garlic
- 2 chopped scallions
- 1/3 cup fat free milk
- kosher salt and pepper to taste
Instructions
- Boil the cauliflower: Put the cauliflower in a medium pot and cover with cold water by at least an inch. Add salt, and bring to a boil.
- Cook, covered until fork tender. 6 to 8 minutes. Drain in a colander (reserving some liquid if needed).
- In the same pot, melt 1 teaspoon butter medium high heat and add the garlic and scallions, cook 30 seconds, add the kale, 1/4 tsp salt, cover and cook until wilted, 6 to 7 minutes.
- In a blender, puree the cauliflower with milk, transfer to the pot with the greens and add 2 teaspoons butter, 1/4 teaspoon salt and pepper, keep warm.
- To serve, transfer to a bowl and top with remaining teaspoon butter.
ZUCCHINI CHIPS
These delicious Zucchini Chips are the perfect snack for a healthier lifestyle! Low-fat and low-carb, our easy zucchini recipe is baked to perfection. The flavors are bold and taste better than any store-bought chips! It's the perfect appetizer for game day or just when you're lounging around watching TV. Careful though, stray fingers may dip into your Zucchini Chips when the family realizes just how good they are!
What You'll Need
- 1/3 cup whole wheat breadcrumbs
- 1/4 cup reduced fat, finely grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 3 tablespoons low-fat milk
- 1 large zucchini, cut into 1/4-inch slices
What to Do
- Preheat oven to 425 degrees F. Coat an oven-proof wire rack with cooking spray then place on baking sheet.
- In a medium bowl, combine bread crumbs, Parmesan cheese, garlic powder and cayenne pepper. Place milk in a shallow bowl.
- Dip zucchini slices in milk then coat with bread crumb mixture.
- Arrange coated zucchini slices on wire rack and bake 10 to 15 minutes, or until browned and crisp. Serve immediately.
Notes
- Serving Suggestion!
- Serve with a reduced-fat Ranch dressing for dipping.
- Check out more amazing Recipes with Zucchini!
- Fun Fact!
- Zucchini was first brought to the United States in the 1920s by the Italians! We sure are glad they introduced this versatile fruit. So many amazing recipes have evolved from it!
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