Zucchini Recipes for Rudy #1

[Guest guest]

Rudy: When I did a search for zucchini recipes, I came up with 680 of them!!!

I had to keep narrowing it down, and I've narrowed it down to these 35. Hope

you find something you like!

 

 

* Exported from MasterCook *

 

Baked Stuffed Zucchini

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 Zucchini -- cut in half

Lengthwise

1 small Onion -- finely chopped

4 tablespoons Tomato sauce

1/2 teaspoon Parsley

1 Clove garlic -- chopped

2 tablespoons Matzo meal

 

Scoop out pulp of zucchini halves. Heat pulp, onion, sauce and spices in a pan

for 5 minutes. Add matzo meal to mixture and mix well. Restuff zucchini with

mixture. Place in a baking dish with a little water on bottom. Bake at 450F for

30 minutes until zucchini shells are soft.

 

Posted by manicd (Jennifer Joseph) to the Fatfree Digest [Volume 16

Issue 16] Mar. 20, 1995.

 

Individual recipes copyrighted by originator. FATFREE Recipe collections

copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9

using MMCONV. Archived through kindness of Karen Mintzias, km.

 

1.80á

 

 

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Per serving: 185 Calories (kcal); 1g Total Fat; (4% calories from fat); 8g

Protein; 40g Carbohydrate; 0mg Cholesterol; 387mg Sodium

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

Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

CORN AND ZUCCHINI WITH GREEN CHILES

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Main Dishes Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup water

2 cups fresh or frozen whole kernel corn

1 pound zucchini -- cut into 1/2-inch

slices

2 tablespoons butter or margarine

2 cans chopped green chiles -- (4.5-ounce)

undrained

1/4 teaspoon Beau Monde seasoning or garlic powder

 

Bring 1/2 cup water to a boil in a Dutch oven; add corn. Cover, reduce heat, and

simmer 5 minutes. Add zucchini; cover and cook 7 to 8 minutes or until

crisp-tender. Drain.

Return vegetables to Dutch oven; add butter, chiles, and seasoning. Cook over

medium heat, stirring gently, until thoroughly heated.

|

 

 

 

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Per serving: 300 Calories (kcal); 24g Total Fat; (65% calories from fat); 7g

Protein; 21g Carbohydrate; 62mg Cholesterol; 257mg Sodium

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

Other Carbohydrates

 

NOTES : NOTES: 6 servings

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

 

 

* Exported from MasterCook *

 

Calabacitas

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola oil

1 large onion -- thinly sliced

2 cloves garlic -- minced

2 large zucchini -- cut into 1/4 " dice

1 cup fresh or frozen corn

1 4.5 oz can chopped green chiles

salt & freshly ground pepper to taste

 

In a large nonstick skillet, heat oil over medium heat. Add onion and

garlic and cook, stirring, until golden and tender, about 5-10 minutes. Stir in

zucchini, corn, and chiles. Cover and cook, stirring once, until zucchini is

tender, about 10 minutes. Season with salt & pepper. Serve warm.

 

 

 

 

 

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Per serving: 44 Calories (kcal); 2g Total Fat; (45% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 4mg Sodium

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

Other Carbohydrates

 

NOTES : Can be prepared in advance and kept in refrigerator for up to 2 days.

 

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

 

 

* Exported from MasterCook *

 

Chocolate Zucchini Brownies

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Brownies

 

Amount Measure Ingredient -- Preparation Method

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

2 cups grated zucchini -- (2 to 2 1/2)

1/2 cup ripe mushed banana (about 1 medium)

1 T water

2 tsp vanilla

2 cups flour

1 1/2 tsp baking soda

1/2 tsp salt

1/3 cup cocoa powder

2/3 cup sugar

 

Preheat oven to 350.

 

Combine first four ingredients in large bowl. In separate bowl, combine

remaining five ingredients. Fold dry ingredients into wet; batter will be stiff.

Bake in nonstick oblong brownie pan for 25-35 minutes or until toothpick comes

out clean.

 

 

 

 

 

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Per serving: 1517 Calories (kcal); 6g Total Fat; (3% calories from fat); 31g

Protein; 342g Carbohydrate; 0mg Cholesterol; 2973mg Sodium

Food Exchanges: 13 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat; 9 Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Cream of Zucchini Soup

 

Recipe By :the California Culinary Academy

Serving Size : 6 Preparation Time :1:00

Categories : Dairy-Restricted Diets Low Calorie

Low Cholesterol Low Fat

Soups & Stews Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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

1 cup minced onion

1/4 cup chopped green onions

2 teaspoons dark sesame oil

1/4 cup dry sherry

1/4 cup chopped parsley

1 cup chopped zucchini

1/4 cup chopped celery

4 cups vegetable stock

1/3 cup rolled oats

1 teaspoon salt -- or to taste

1/4 teaspoon dried thyme

1/4 teaspoon white pepper

2 teaspoons chopped fresh dill

 

1. In a large pot over medium-high heat, saute onion and green onion in sesame

oil and sherry for 5 minutes, stirring frequently. Add parsley, zucchini, and

celery, and cook 10 minutes, stirring occasionally.

 

2. Pour in stock, and add oats, salt, thyme, white pepper, and dill. Bring soup

to a boil, then lower heat to medium and simmer, covered, for 20 minutes.

 

3. Transfer soup to a blender in small amounts and puree until thick and smooth.

Return to pot. Taste for seasoning, reheat, and serve.

 

 

 

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Per serving: 92 Calories (kcal); 2g Total Fat; (20% calories from fat); 9g

Protein; 8g Carbohydrate; 0mg Cholesterol; 710mg Sodium

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

Other Carbohydrates

 

NOTES : Thickened with a mixture of cooked oats and vegetables, Cream of

Zucchini Soup is a delicate, light-green puree that heralds spring or summer.

Nutr. Assoc. : 4145 0 1356 0 0 5663 0 4017 0 0 0 0 3360

 

 

* Exported from MasterCook *

 

Fresh Herb Vegetable Grill

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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

1 large bell pepper -- cut lengthwise into fourths

2 medium zucchini -- cut lengthwise in half

8 small new red potatoes -- cut into fourths

1/3 cup plus 2 tablespoons reduced-fat Italian

dressing

3 tablespoons chopped mixed fresh herbs (such as basil,

cilantro, dill weed, rosemary, thyme)

4 ears unhusked corn

8 fresh herb leaves -- if desired (8 to 12 leaves)

 

Place bell pepper, zucchini, potatoes, 1/3 cup of the dressing and the chopped

herbs in large resealable heavy-duty plastic bag. Shake sealed bag to evenly

distribute dressing. Let stand at least 30 minutes but no longer than 1 hour.

 

Heat coals or gas grill. Carefully pull back husks from corn but do not detach.

Remove silk. Brush corn lightly with remaining 2 tablespoons dressing. Place 2

or 3 herb leaves on corn. Pull husk back up around corn and tie security at tip

with fine wire or heavy kitchen string. Remove vegetables from marinade; reserve

marinade.

 

Cover and grill corn and potatoes about 4 inches from medium heat 10 minutes.

Add zucchini and bell pepper to grill. Cover and grill 10 to 20 minutes, turning

frequently and brushing with marinade, until vegetables are tender. (Remove

vegetables from grill as they become done; keep warm.)

 

____________________

 

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: 328 Calories (kcal); 5g Total Fat; (11% calories from fat); 10g

Protein; 68g Carbohydrate; 0mg Cholesterol; 189mg Sodium

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

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 4600 1692 3373 3209 2153

 

 

* Exported from MasterCook *

 

Garlic-Herb Vegetable Bake

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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

2 zucchini -- thinly sliced

2 large tomatoes -- thinly sliced

2 baking potatoes -- thinly sliced

10 cloves garlic -- thinly sliced

1 whole garlic *bulb* (not clove), with out-

side skin removed and tops of each

1 clove cut off

2 tablespoons olive oil

10 fresh basil leaves -- chopped

 

Preheat oven to 400 degrees F. Arrange vegetables in a lightly oiled

shallow 12-inch circular casserole dish. Place the whole garlic bulb in the

center of the dish and alternate the slices of vegetables around it in

overlapping circles. Sprinkle with thin garlic slices and chopped basil leaves.

Lightly brush the vegetables with olive oil and bake for 30-40 minutes, or

until potatoes are tender.

Garnish with fresh whole basil leaves, if desired. If desired, spread the

garlic paste from the whole garlic bulb on vegetables or on toasted bread

slices.

 

 

 

 

 

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Per serving: 170 Calories (kcal); 7g Total Fat; (35% calories from fat); 4g

Protein; 25g Carbohydrate; 0mg Cholesterol; 15mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

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