Zucchini Recipes for Rudy #5

[Guest guest]

* Exported from MasterCook *

 

Vegetable Curry

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

4 teaspoons butter or margarine -- divided

2 medium red onions (4 cups) -- sliced

3/4 pound eggplant (4 cups), unpeeled -- cut into 1/2 " dice

2 medium zucchini ( 4 cups) -- sliced

2 medium red bell peppers ( 2 cups) -- sliced

4 medium garlic cloves -- crushed

1/2 cup mango chutney

1/2 cup flour

8 teaspoons ground cumin

1 1/2 tablespoons curry powder

4 cups water

salt & freshly ground pepper to taste

 

Heat 2 tsp. of the butter or margarine in a non-stick skillet on medium

heat. Add onions and eggplant and saute 5 minutes. Add zucchini, red bell

peppers, and garlic and saute 5 minutes more.

Push vegetables to sides of pan and add remaining butter or margarine and

the chutney to the cleared center of the pan. Add flour, cumin, and curry

powder and mix well. Add water and toss vegetables. Cook until sauce thickens,

about 1 minute. Add salt and pepper to taste.

 

 

 

 

 

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

 

Per serving: 118 Calories (kcal); 5g Total Fat; (38% calories from fat); 3g

Protein; 16g Carbohydrate; 10mg Cholesterol; 55mg Sodium

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

Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Vegetable Enchiladas

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes Mexican

 

 

Amount Measure Ingredient -- Preparation Method

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

4 ea Corn tortillas

1/2 c Salsa sauce

1 t Olive oil

1/3 c Thinly sliced onions

1 ea Garlic clove, sliced

1/2 c Cubed eggplant

1/4 c Grated zucchini

1 tb Sherry, optional

1/4 cn Diced green chilies

2 tb Minced cilantro

 

Place tortillas in shallow pan. Spread salsa over them to soften them.

Let sit for 5 minutes. Turn tortiallas over & coat the other side.

 

While the tortillas are softening, heat oil in a skillet & saute onion for

3 minutes, stirring frequently. Add garlic, eggplant, zucchini & sherry

if using. Cook, stirring often, for 5 minutes or so, till eggplant begins

to stick. Remove from heat & stir in chilies.

 

Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla

from the sauce & fill with one quarter of the sauteed vegetables. Roll up

tortillas & place seam side down in baking tin. Top with the rest of the

sauce & cilantro. Bake for 15 minutes, until evenly browned.

 

" Vegetarian Times " September, 1991

 

 

 

 

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

 

Per serving: 1073 Calories (kcal); 109g Total Fat; (89% calories from fat); 3g

Protein; 25g Carbohydrate; 0mg Cholesterol; 81mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 22

Fat; 0 Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Vermicelli w/Chunky Vegetable Sauce

 

Recipe By :Karen C. Greenlee

Serving Size : 8 Preparation Time :0:00

Categories : Pasta Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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

16 ounces vermicelli pasta

1 tablespoon olive oil

1 red bell pepper -- chopped

1 medium onion -- chopped

2 cups sliced mushrooms

2 small zucchini -- sliced

4 cloves garlic -- minced

2 28 oz cans diced tomatoes

1 6 oz can tomato paste

1/4 teaspoon garlic salt

1 tablespoon sugar

1 tablespoon lemon juice

1/4 cup fresh basil or 2 tbsp dried basil -- chopped

2 tablespoons fresh oregano or 2 tsp dried oregano

1 teaspoon Italian seasoning

freshly ground pepper to taste

Parmesan cheese (optional)

 

Cook pasta per package directions. Drain and pour into a wide serving

bowl.

In a nonstick skillet over medium-high heat, heat olive oil, add red

peppers, onion, and mushrooms, and cook until tender, about 5 minutes. Add

zucchini and garlic; cook until zucchini is tender. Add tomatoes, tomato paste,

garlic salt, sugar, lemon juice, basil, oregano, Italian seasoning, and pepper.

Stir until tomato mixture comes to a boil, about 5 minutes, and then cover and

simmer for 10-15 minutes..

Serve Chunky Vegetable Sauce over pasta. Serve sprinkled with Parmesan

cheese if desired.

 

 

 

 

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

 

Per serving: 104 Calories (kcal); 3g Total Fat; (20% calories from fat); 4g

Protein; 20g Carbohydrate; 0mg Cholesterol; 253mg Sodium

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

 

Zucchini Basil Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : " Post " Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

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

1 large onion -- chopped

2 cloves garlic -- minced

1 teaspoon olive oil

3 pounds zucchini -- cut into chunks

2 14.5 oz cans vegetable broth

1/3 cup fresh basil leaves -- thinly sliced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Garnish: thinly sliced fresh basil leaves

 

Saute onion and garlic in hot oil in a large saucepan until tender. Add

zucchini and broth and bring to a boil. Reduce heat and simmer, stirring

occasionally, 30 minutes. Cool slightly. Stir in 1/3 cup basil, salt, and

pepper.

Process zucchini mixture in batches in a blender or food processor until

smooth, stopping to scrape down sides.

Cover and chill at least 3 hours. Garnish if desired.

 

 

 

 

 

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

 

Per serving: 204 Calories (kcal); 5g Total Fat; (19% calories from fat); 9g

Protein; 34g Carbohydrate; 2mg Cholesterol; 1636mg Sodium

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

Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Zucchini Pickles

 

Recipe By :Elizabeth Powell

Serving Size : 64 Preparation Time :5:00

Categories : Canning, Preserves, Etc. Pickles & Relishes

 

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds zucchini -- sliced 1/8 " thick

2 medium onions -- sliced thin

1/4 cup salt

2 cups white vinegar

2 cups sugar

2 teaspoons yellow mustard seed

1 teaspoon celery seed

1 teaspoon turmeric

1/4 teaspoon mustard powder

 

Slice zucchini and onions into a large ceramic bowl. Toss with salt; cover with

ice water. Let stand for two hours; drain thoroughly. Combine remaining

ingredients in a saucepan and bring to a boil. Simmer five minutes. Pour vinegar

mixture over zucchini and onions, tossing to coat. Let stand two hours. Bring to

a boil and cook for five minutes. Pack into four sterilized pint jars. Seal and

process in boiling water bath for 10 minutes. Makes 64 two-tablespoon servings.

 

 

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

 

Per serving: 29 Calories (kcal); trace Total Fat; (2% calories from fat); trace

Protein; 7g Carbohydrate; 0mg Cholesterol; 400mg Sodium

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

Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Zucchini and Jicama Salad w/Chipotle-Lime Dressing

 

Recipe By :The Global Vegetarian, Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories : The Global Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 medium zucchini -- diced

1 medium yellow summer squash -- diced

2 medium carrots -- peeled & diced

1 cup peeled & diced jicama (about 1/2 lb)

1 cup corn kernels

juice of 1 lime

2 tablespoons canola oil

1 canned chipotle pepper -- seeded & minced

1/4 cup watercress leaves

---OR 2 tbsp chopped cilantro

1/4 teaspoon ground cumin

salt to taste

6 large pieces leaf lettuce (to 8 pcs) -- optional

 

In a mixing bowl, combine all of the ingredients (except lettuce). Chill for

about 30 minutes before serving. Place over a bed of leaf lettuce.

 

 

MC_Busted by Karen C. Greenlee

 

 

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

 

Per serving: 116 Calories (kcal); 7g Total Fat; (51% calories from fat); 2g

Protein; 13g Carbohydrate; 0mg Cholesterol; 16mg Sodium

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

0 Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Zucchini-Spinach Soup

 

Recipe By :Cole Publishing Group Recipe Collection

Serving Size : 6 Preparation Time :0:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

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

3 zucchini

cut into 1/4' thick circles

1 bunch spinach -- * see note

1 tablespoon oil

2 onions -- diced

3 potatoes -- cubed

6 cups vegetable broth

1 tablespoon kosher salt

1/4 teaspoon pepper

 

Heat oil in a 3-quart saucepan. Add onions and cook for 6 to 8 minutes. Add

zucchini, potatoes, and vegetable broth, bring to a boil, reduce heat, and

simmer for 35 minutes. Add spinach, salt, and pepper, and cook 5 minutes more.

Place half of the soup in blender or food processor and puree. Repeat with the

other half. Reheat if needed and serve.

 

 

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

 

Per serving: 260 Calories (kcal); 6g Total Fat; (21% calories from fat); 9g

Protein; 44g Carbohydrate; 2mg Cholesterol; 2578mg Sodium

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

Fat; 0 Other Carbohydrates

 

NOTES : Thoroughly wash spinach, place in salad spinner and spin dry or on

towels and pat dry. Yield: 6 servings and 7 cups.

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