Zucchini Recipes for Rudy #3

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* Exported from MasterCook *

 

OVEN-ROASTED POTATOES & ZUCCHINI WITH GARLIC

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Garlic Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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7 medium Red-skin potatoes -- washed

2 medium Zucchini

3 Cloves garlic -- peeled

Leaves from 2 sprigs fresh -- rosemary or 1 tbsp d

1/2 teaspoon Fine sea salt

1/2 cup Olive oil

Coarsely ground black pepper

 

Preheat oven to 350 degrees.

 

Cut potatoes and zucchini into 1-inch-long chunks, 1/2-inch thick. Place

zucchini in bowl and cover with plastic wrap; set aside.

 

Mince garlic with rosemary and sea salt until mixture is almost a paste.

Combine garlic paste with olive oil in 14-by-9-inch baking dish. Add potatoes

and coat well with mixture. Roast 30 to 35 minutes, turning potatoes once or

twice with metal spatula during roasting.

 

Add zucchini to baking dish and toss vegetables well.

Return pan to oven and roast another 20 to 25 minutes, or until zucchini is soft

but not mushy and potatoes are golden brown. Sprinkle with pepper and serve

immediately. Makes 4 servings.

 

From Mary Ann Esposito's 'Nella Cucina'. Christie Aspegren, September 93 Round

Robin.

 

 

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Per serving: 256 Calories (kcal); 27g Total Fat; (92% calories from fat); 1g

Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat;

0 Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Paella Bountiful

 

Recipe By :The Global Vegetarian, Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories : The Global Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 tablespoons olive oil

2 cups sliced leeks

1 medium zucchini -- diced

3 cloves garlic -- minced, up to 4

4 cups water

1 1/2 cups brown rice

1/2 cup wild rice

2 large carrots -- peeled and diced

1 cup green peas -- fresh or frozen

2 cobs of corn -- shucked and cut

-- into 1-inch sections

1/4 cup minced fresh parsley -- (or 2 tbsp dried)

2 teaspoons dried thyme leaves

1/2 teaspoon turmeric

1/2 teaspoon black pepper

1/2 teaspoon salt

12 asparagus spears

 

Preheat the oven to 375 °F. In a large cast-iron skillet Dutch oven, heat the

oil. Add the leeks, zucchini, and garlic and cook over medium heat for about 7

minutes, stirring occasionally. Stir in the water, both rices, carrots, peas,

corn, and seasonings. Cover and place in the oven and bake for 45 minutes.

Remove the skillet from the oven and fluff the rice. Arrange the asparagus over

the top, covet, and bake for 5 to 10 minutes more, until all of the liquid is

absorbed. Remove from the heat and let stand for 10 minutes. Place the skillet

on the center of the table and serve hot.

 

Makes 4 to 6 servings

 

 

MC_Busted by Karen C. Greenlee

 

 

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Per serving: 295 Calories (kcal); 5g Total Fat; (15% calories from fat); 8g

Protein; 55g Carbohydrate; 0mg Cholesterol; 198mg Sodium

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

 

Pasta with Zucchini and Roasted Garlic

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes National Pasta Association

Pasta Side Dishes

 

 

Amount Measure Ingredient -- Preparation Method

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1 pound Rotini, twists or spirals -- uncooked

8 medium cloves garlic -- peeled

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary -- crushed

2 tablespoons vegetable oil

3 medium zucchini (about 5-6 cups) -- coarsely grated

 

 

Preheat oven or toaster oven to 450ºF. Lay a 12-inch-square piece of foil on the

counter and put the garlic on it. Sprinkle the thyme and rosemary over the

garlic. Pour the oil over the garlic and herbs. Draw up the edges of the foil

and make a sealed packet. Bake 20 minutes.

While the garlic is baking, cook pasta according to package directions. Two

minutes before pasta is done, add the zucchini to the pasta cooking water. Cook

two minutes. Drain zucchini and pasta.

Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and

zucchini, season with salt and pepper and serve.

 

Source:

" National Pasta Association "

S(Internet address):

" http://ilovepasta.org/ "

 

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Per serving: 512 Calories (kcal); 9g Total Fat; (15% calories from fat); 17g

Protein; 91g Carbohydrate; 0mg Cholesterol; 14mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 4785 0 3159 0 0 5663 0

 

 

* Exported from MasterCook *

 

Ragout of Summer Vegetables

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

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2 14.4 oz cans vegetable broth or imitation chicken broth

1/4 cup butter or margarine

3 shallots -- minced

2 cups yellow beans -- diced

2 cups zucchini -- diced

1 pound baby green beans

1/2 teaspoon freshly ground pepper

1/4 cup fresh Italian parsley -- minced

 

Bring broth to a boil in a large saucepan over medium heat, and boil 30

minutes or until reduced to 1/3 cup. Remove from heat and set aside.

Melt butter in a large skillet over medium-high heat; add shallots and

saute until tender. Add reduced broth, yellow squash, and next 3 ingredients.

Saute 5 minutes or until vegetables are crisp-tender. Sprinkle with parsley and

serve immediately.

 

 

 

 

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Per serving: 228 Calories (kcal); 7g Total Fat; (27% calories from fat); 11g

Protein; 31g Carbohydrate; 16mg Cholesterol; 67mg Sodium

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

Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Roasted Ratatouille With Basil Aioli

 

Recipe By :Vegetarian Times Magazine, May 1998, page 38

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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1 medium eggplant

cut into 1-inch thick rounds

1 medium zucchini

quartered lengthwise

1 medium red bell pepper

seeded and cut into 1-inch wide strips

1 medium yellow bell pepper

and cut into 1-inch wide strips

8 small red-skin potatoes

scrubbed and quartered

1 Bermuda onion

cut into 3/4-inch-thick rings

8 large garlic clove -- peeled and halved

Several sprigs fresh rosemary

1/2 cup extra-virgin olive oil

Sea salt and freshly ground black pepper -- to taste

6 plum tomatoes -- quartered

quartered lengthwise

***BASIL AJOLI***

1/2 cup packed fresh basil leaves

1 teaspoon minced garlic or to taste

1 pinch salt

1 teaspoon fresh lemon juice

1/2 cup soy mayonnaise

 

6 SERVINGS VEGAN

 

Eggplant, tomatoes, bell peppers and zucchini are the stars of the

Provencal summer garden and are featured in the famous vegetable stew,

ratatouille. Here, the vegetables are roasted instead of stewed, which

intensifies their flavor. The crowning touch is a basil-garlic topping

called aioIi.

 

Preheat oven to 450 degrees. In large roasting pan, combine eggplant,

zucchini, bell peppers, potatoes, onion rings and garlic. Scatter rosemary

sprigs over top. Drizzle with olive oil and season with salt and pepper.

Toss to coat.

 

Roast vegetables, stirring every 5 minutes, until almost tender, 25

minutes. Add tomatoes. continue roasting, stirring once or twice, until

all vegetables are tender, 10 to 12 minutes more.

 

Meanwhile, make aioli: In food processor, combine basil and garlic and

process until finely chopped. Add lemon juice. Gradually add mayonnaise,

1 tablespoon at a time, until mixture is well blended.

 

Remove vegetables from oven and transfer to serving platter. Serve warm

with aioli on the side.

 

PER SERVING: 271 CAL.; 5G PROT.; 9G TOTAL FAT (1G SAT. FAT); 44G CARB.; 0

CHOL.; 90MG SOD.; 7G FIBER.

 

Converted by MC_Buster.

 

 

 

 

 

 

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Per serving: 220 Calories (kcal); 19g Total Fat; (71% calories from fat); 3g

Protein; 14g Carbohydrate; 0mg Cholesterol; 33mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 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 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Roasted Vegetable Fajitas

 

Recipe By : " The Mayo Clinic-Williams-Sonoma Cookbook "

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

Nonstick cooking spray

1 small eggplant (about 1 pound) -- cut into 1/2-inch

dice

1 tablespoon canola oil

2 zucchini -- halved lengthwise

and cut into thin slices

1 red bell pepper -- stemmed, seeded and

cut into thin strips

1 green bell pepper -- stemmed, seeded and

cut into thin strips

1 red onion -- cut into

1/2-inch-thick slices

1 tablespoon balsamic vinegar

2 garlic cloves -- minced

12 whole-wheat tortillas -- 8 inches in diameter

4 cups cooked warm brown rice

6 tablespoons Fresh Tomato Salsa -- see recipe

12 cilantro sprigs

 

Preliminaries: Preheat oven to 450 degrees. Coat a baking pan with nonstick

cooking spray.

In a large bowl, toss the eggplant with the canola oil to coat. Add zucchini,

bell peppers, onion, vinegar and garlic, tossing to mix well.

Transfer the mixture to the prepared pan. Roast, uncovered, stirring once or

twice, until the vegetables are tender, 25-30 minutes.

Heat a dry large frying pan (not one with a nonstick surface) over medium heat.

One at a time, add the tortillas and heat on each side until softened, about 20

seconds per side.

To serve, divide the tortillas among individual plates. Spread an equal amount

of the vegetable mixture and rice on each tortilla.

Top with 1/2 tablespoon of the salsa. Fold in both sides of each tortilla over

the filling, then roll to close.

Garnish with the cilantro sprigs.

Nutritional information (per serving): 369 calories, 11 grams protein, 70 grams

carbohydrates, 6 grams fat, 15 percent calories from fat, no cholesterol, 310

milligrams sodium

 

Description:

" Eggplants, zucchini, green and red bell peppers and onions are part

of the succulent mix in Roasted Vegetable Fajitas. The vegetable are

wrapped in tortillas and served with brown rice. "

Source:

" June 9, 1999, The Orange County Register, #1 newspaper in Orange

County, California;

http://www.ocregister.com/living/food/rvfajita5.shtml "

S(Typist/Formatted By):

" Pam Erickson [berick] "

Copyright:

" " The Mayo Clinic-Williams-Sonoma Cookbook " (Time-Life, $29.95) "

 

 

 

 

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Per serving: 52 Calories (kcal); 2g Total Fat; (39% calories from fat); 1g

Protein; 7g Carbohydrate; 0mg Cholesterol; 4mg Sodium

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

Other Carbohydrates

 

NOTES : The dish represents eating well in more ways than one. " The Mayo

Clinic-Williams-Sonoma Cookbook " (Time-Life, $29.95), which includes this among

its 140 recipes, won the Julia Child Cookbook Award for best cookbook focusing

on healthy eating. The award was recently presented by the International

Association of Culinary Professionals.

 

Roasted Vegetable Fajitas comes under entrees — vegetarian. It will take about

25 minutes to prepare, about 30 minutes to cook. Serve it with a Fresh Tomato

Salsa that you can make in about 10 minutes.

 

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

 

 

* Exported from MasterCook *

 

Skewered Ratatouille

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Grilling Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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

1 small eggplant (about 3/4 pound)

3/4 teaspoon salt

2 small zucchini (about 1/2 pound)

1 medium green bell pepper

1 small onion

1/3 cup Italian dressing

1 cup spaghetti sauce or Italian tomato sauce -- heated

 

Cut eggplant into 1-inch chunks. Place eggplant in colander over bowl or sink.

Sprinkle with salt. Let drain 30 minutes. Rinse and pat dry.

 

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Cut zucchini, bell pepper and onion into 1-inch chunks. Thread eggplant,

zucchini, bell pepper and onion alternately on each of six 10-inch metal

skewers, leaving space between each. Brush with dressing. Cover and grill kabobs

4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with

dressing, until vegetables are crisp-tender.

 

Heat spaghetti sauce in small pan or can with label removed during last 10

minutes of grilling, stirring occasionally. Serve kabobs with spaghetti sauce.

 

____________________

 

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: 115 Calories (kcal); 7g Total Fat; (48% calories from fat); 3g

Protein; 14g Carbohydrate; 0mg Cholesterol; 381mg Sodium

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

Fat; 0 Other Carbohydrates

 

NOTES : Sprinkling eggplant with salt and letting it stand 30 minutes eliminates

the bitter taste often found in eggplant.

Nutr. Assoc. : 26962 0 26408 0 0 758 2702