Zucchini Recipes for Rudy #2

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* Exported from MasterCook *

 

Grilled Summer Vegetables

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Grilling Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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

2 zucchini -- sliced or cubed

2 yellow squash -- sliced or cubed

1 green and/or red pepper, cut into -- large chunks

10 large mushrooms -- stemmed

1/3 cup olive oil

2 tablespoons red wine vinegar

2 cloves garlic -- minced

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

 

Combine prepared vegetables. Mix together remaining marinade ingredients,

pour over vegetables, and mix well to evenly coat veggies. Let marinate at room

temperature for 30 minutes or so or overnight in the refrigerator.

Option 1 for grilling: Place marinated veggies in a foil wrapped packet

and grill until veggies are tender; or

Option 2 for grilling: Put marinated veggies on skewers and grill until

tender.

 

 

 

 

 

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Per serving: 134 Calories (kcal); 12g Total Fat; (78% calories from fat); 2g

Protein; 6g Carbohydrate; 0mg Cholesterol; 182mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Grilled Thai Marinated Summer Squash

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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1 medium zucchini -- cut lengthwise in half

1 medium yellow summer squash -- cut lengthwise in half

1/4 cup vegetable broth

1 tablespoon lime juice

1/2 teaspoon chopped fresh mint

OR

1/8 teaspoon dried mint leaves

1/2 teaspoon chopped fresh basil

OR

1/8 teaspoon dried basil leaves

1/2 teaspoon finely chopped gingerroot

1/2 teaspoon finely chopped jalapeño chili

1 teaspoon reduced-sodium soy sauce

 

Place zucchini and squash in square baking dish 8 × 8 × 2 inches. Mix remaining

ingredients; pour over vegetables. Cover and let stand at least 1 hour but no

longer than 2 hours.

 

Heat coals or gas grill. Remove vegetables from marinade; reserve marinade.

Cover and grill vegetables 4 inches from medium heat 10 to 15 minutes, turning

and brushing 2 or 3 times with marinade, until golden brown and tender.

 

Cut each crosswise into 4 pieces. Toss with any remaining marinade.

 

____________________

 

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. "

 

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Per serving: 18 Calories (kcal); trace Total Fat; (6% calories from fat); 2g

Protein; 3g Carbohydrate; 0mg Cholesterol; 85mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 5654 4017 0 0 0 2130706543 0 0 2130706543 26051 26060

5063

 

 

* Exported from MasterCook *

 

Grilled Vegetable Kebabs

 

Recipe By :Vegetarian Times, June 1998, page 28

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Main Dishes

Potatoes Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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Marinade:

1/3 cup fresh lemon juice

1/4 cup olive oil

1/4 cup minced onion

1 clove garlic -- minced

1 tablespoon crumbled dried oregano

Salt and freshly ground black pepper -- to taste

1 medium eggplant

sliced 1 inch thick and quartered

8 small red-skinned potatoes -- parboiled

1 large zucchini

blanched and sliced 1 inch thick

8 whole peeled garlic cloves -- blanched

1 medium red bell pepper

cut into 1-inch pieces

1 medium yellow bell pepper

cut into 1-inch pieces

 

4 SERVINGS DAIRY-FREE

 

Some vegetables, such as broccoli, potatoes and cauliflower, require

precooking or they will burn on the outside before becoming tender within.

 

Prepare charcoal grill or preheat gas grill for at least 10 minutes.

 

Marinade: In large shallow glass bowl, whisk together all marinade

ingredients.

 

Add vegetables and toss to coat. Let stand 10 minutes. Thread vegetables

on skewers, alternating for color. Grill until tender and lightly charred,

turning and brushing with marinade often, about 5 minutes.

 

PER SKEWER: 167 CAL; 30 PROT.; 7G TOTAL FAT (1G SAT. FAT); 25G CARB.; 0

CHOL.; 268MG SOD.; 4G FIBER.

 

Converted by MC_Buster.

 

 

 

 

 

 

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Per serving: 182 Calories (kcal); 14g Total Fat; (64% calories from fat); 3g

Protein; 15g Carbohydrate; 0mg Cholesterol; 7mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Grilled Vegetables with Cilantro Butter

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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4 ears fresh corn -- unshucked

Cilantro Butter

4 medium tomatoes -- halved

4 medium zucchini -- cut into 1 " slices

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

CILANTRO BUTTER:

1/2 cup butter or margarine -- softened

1/4 cup fresh cilantro -- minced

4 cloves garlic -- pressed

 

Soak corn in enough water to cover for one hour. Peel back corn husks,

leaving husks attached. Remove silks.

Spread Cilantro Butter evenly over corn, tomato, and zucchini. Sprinkle

with salt & pepper. Pull husks over corn, and twist ends tightly. Place tomato

and zucchini in a grill basket.

Grill vegetables, covered with grill lid, over medium-high heat (350 to 400

degrees F) for 10 to 15 minutes or until zucchini and tomato are tender, turning

corn often. Grill corn for 5 to 10 more minutes or until tender (husk edges

will blacken). Remove husks. Serve immediately.

 

 

 

 

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Per serving: 339 Calories (kcal); 25g Total Fat; (60% calories from fat); 7g

Protein; 30g Carbohydrate; 62mg Cholesterol; 532mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2

Fat; 0 Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Guacamole With Zucchini (Mexico)

 

Recipe By :The International Cookbook : Irwin Gelber

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds Zucchini -- grated

1 1/2 pounds Tomatoes (chopped) -- peeled and seeded

6 white and tender green parts of Scallions -- sliced

thin

2 or to tast Jalapenos seeded, ribs -- minced

removed

6 ounces Olive oil

4 Ounces Lime juice -- freshly squeezed

to taste salt and pepper

1/2 small Avocado, per serving

as needed Lettuce

 

Press Zucchini gently to remove excess liquid.

Then mix the vegetables thoroughly.

 

Mix the oil, lime juice, salt, and pepper then add to the vegetables and toss

well. Cover and refrigerate until needed.

 

Just prior to serving, prepare the avocado, which may be sliced, cut into

cubes, or removed from the shell with a melon ball scoop. Place 4-5 oz per

serving of the reserved salad in a mixing bowl. Add the avocado and toss well

to coat with the oil and lime dressing. On a chilled salad plate, place a

mound of the salas on a bed of lettuce.

 

 

 

 

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Per serving: 162 Calories (kcal); 17g Total Fat; (91% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;

0 Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

My Favorite Wrap

 

Recipe By :March 1997 Vegetarian Times

Serving Size : 2 Preparation Time :0:00

Categories : Sandwiches Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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

2 10 inch tortillas

4 leaves romaine lettuce

1/2 ripe avocado -- peeled/pitted/sliced

3 scallions -- slivered lengthwise

1 cup mung or adzuki bean sprouts

1/2 cup carrot -- grated

1/2 cup zucchini -- grated

1/2 cup raw sweet potato -- grated

6 leaves fresh basil -- OR

fresh tarragon -- equivalent

juice of 1 lime

1 clove garlic -- minced

salt and freshly ground black pepper -- to taste

cayenne pepper -- to taste

 

Place tortillas on work surface. Cover center of each with romaine.

Divide avocado half between each tortilla, then scallions and sprouts.

Distribute carrot, zucchini and sweet potato on each tortilla. Sprinkle

each tortilla with basil or tarragon, lime juice, garlic, salt, pepper

and cayenne.

 

Carefully and tightly roll one end of the tortilla to the center,

tucking sides in as you roll. Continue rolling tightly. Cut in half;

wrap tightly in plastic wrap or aluminum foil. Makes 2 sandwiches.

 

 

 

 

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Per serving: 262 Calories (kcal); 5g Total Fat; (17% calories from fat); 7g

Protein; 46g Carbohydrate; 0mg Cholesterol; 360mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : Nutritional info: Per sandwich, 314 calories, 8g protein, 10g

total fat, 50g carbo, 0 chol, 199mg sodium, 8g fiber. VEGAN

 

 

 

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