Zucchini Recipes for Rudy #4

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* Exported from MasterCook *

 

Spicy Vegetable Couscous

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1/2 cup zucchini -- cubed

1/2 cup yellow squash -- cubed

1/2 cup red bell pepper, seeded -- cut into 1 " squares

1/2 cup carrots -- sliced

1/2 onion -- chopped

2 cloves garlic -- minced

1/2 teaspoon ground cumin

1/2 teaspoon curry powder

1/4 teaspoon dried red pepper flakes

freshly ground pepper to taste

salt to taste

3 cups instant cooked couscous

1/2 cup vegetable broth

1/4 cup fresh parsley

 

Heat oil in a large skillet and saute zucchini, squash, red bell pepper,

carrots, onion, and garlic for 5 minutes over medium heat. Stir in spices and

cook 5 more minutes. Add couscous and broth and cook 5 additional minutes.

Garnish with parsley.

 

 

 

 

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Per serving: 103 Calories (kcal); 7g Total Fat; (62% calories from fat); 2g

Protein; 8g Carbohydrate; trace Cholesterol; 213mg Sodium

Food Exchanges: 0 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 0 0

 

 

* Exported from MasterCook *

 

Spring Vegetable Paella

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Rice Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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1 pound asparagus -- cut into 2 " pieces

3 cups broccoli florets

2 tablespoons olive oil

1 cup red bell pepper -- chopped

1 1/4 cups zucchini -- chopped

1/2 cup onion -- chopped

4 cups cooked brown or white long-grain rice

2 cups tomatoes -- chopped & seeded

3/4 teaspoon salt

1/2 teaspoon saffron threads or 1/4 tsp ground turmeric

2 15 oz. cans garbanzo beans -- rinsed & drained

1 frozen peas -- ¥thawed

 

Cook asparagus and broccoli florets in enough boiling water to cover in a

2-qt. saucepan, about 4 minutes or until crisp-tender; drain.

Heat oil in a 10-inch skillet over medium-high heat. Cook asparagus,

broccoli, bell pepper, zucchini, and onion in oil about 5 minutes, stirring

occasionally, until onion is crisp-tender.

Stir in remaining ingredients. Cook about 5 minutes, stirring frequently,

until hot.

 

 

 

 

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Per serving: 340 Calories (kcal); 9g Total Fat; (22% calories from fat); 17g

Protein; 52g Carbohydrate; 0mg Cholesterol; 314mg Sodium

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

0 Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Squash and Cherry Tomatoes in Basil Butter

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup fresh basil leaves

1/4 cup butter or margarine

2 garlic cloves -- coarsely chopped

1 shallot -- coarsely chopped

1 pound yellow squash -- thinly sliced

1/2 pound zucchini -- thinly sliced

8 ounces cherry tomatoes -- halved

 

Process first 4 ingredients in a food processor until blended, stopping to

scrape down sides. Melt butter mixture in a 3-quart saute pan over medium-high

heat. Add squash and tomato, and saute 8 to 10 minutes or until squash is

tender. Serve immediately.

 

 

 

 

 

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Per serving: 97 Calories (kcal); 8g Total Fat; (69% calories from fat); 2g

Protein; 6g Carbohydrate; 21mg Cholesterol; 84mg Sodium

Food Exchanges: 0 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

 

 

* Exported from MasterCook *

 

Stewed Eggplant and Zucchini

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Ragú Side Dishes

 

 

Amount Measure Ingredient -- Preparation Method

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

2 medium onions -- sliced

1/4 cup olive oil

2 medium zucchini -- sliced

1 medium eggplant -- cubed

1 medium yellow squash -- sliced

2 cloves garlic -- minced

1/2 teaspoon oregano

1 14-ounce jar Ragú Old World Style Spaghetti Sauce

Lemon slices

 

In a large skillet, sauté onions in olive oil until translucent. Add zucchini,

eggplant, yellow squash, garlic and oregano. Sauté until vegetables are tender.

Add sauce; simmer 5 minutes, or until heated through. Serve hot or cold with

lemon.

 

Serves 4-6.

 

Source:

" Ragú "

S(Internet address):

" http://www.eat.com/index.html "

 

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Per serving: 171 Calories (kcal); 11g Total Fat; (55% calories from fat); 3g

Protein; 16g Carbohydrate; 0mg Cholesterol; 440mg Sodium

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

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 1501 0

 

 

* Exported from MasterCook *

 

Sweet Onion Salad With Minted Zucchini

 

Recipe By :Vegetarian Times, June 1998, page 36

Serving Size : 12 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 large Vidalia onions -- thinly sliced

2 tablespoons coarse salt

1 cup chopped fresh basil

2 medium lemons -- Juice of

1/2 cup extra-virgin olive oil

8 cups cooked garbanzo beans

***MINTED ZUCCHINI***

8 large zucchini -- sliced

1/4 cup chopped fresh mint leaves

1 tablespoon coarse salt

Zest and juice of 2 medium lemons

 

12 SERVINGS DAIRY-FREE

 

Vidalia onions are named for Vidalia, Ga., where they are grown. These

large, pale yellow onions are extremely sweet and juicy and are available

from May through June. Marinating Vidalias intensifies their sweet taste

and softens their raw texture.

 

Put onion slices in large baking dish. Sprinkle with salt, basil, lemon

juice and olive oil. Toss gently to mix. Cover with plastic wrap and

marinate in refrigerator for at least 2 hours or up to 3 days, stirring

occasionally. Transfer onion mixture to large serving bowl. Add garbanzo

beans and mix.

 

In large bowl, combine zucchini, mint, salt, lemon zest and juice. Toss to

mix. Spoon minted zucchini on top of onion and garbanzo salad.

 

PER SERVING :230 CAL.; 11G PROT.; 5G TOTAL FAT (1G SAT. FAT); 37G CARB.:0

CHOL.; 593MG SOD.; 2G FIBER.

 

Converted by MC_Buster.

 

 

 

 

 

 

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Per serving: 290 Calories (kcal); 12g Total Fat; (35% calories from fat); 12g

Protein; 37g Carbohydrate; 0mg Cholesterol; 1423mg Sodium

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

Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Sweet-Sour Marinated Summer Squash

 

Recipe By :Cole Publishing Group Recipe Collection

Serving Size : 6 Preparation Time :0:00

Categories : Asian

 

Amount Measure Ingredient -- Preparation Method

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

3 medium green zucchini -- 3/4 pound

thinly sliced

3 small crookneck squash or yellow zucchini -- 1/2 pound

thinly sliced

3 green onions -- thinly sliced

1/2 cup finely chopped sweet red bell pepper

1/4 cup sugar

1 teaspoon salt

1/4 teaspoon seasoned pepper

1/4 cup red wine vinegar

2/3 cup cider vinegar

1/3 cup salad oil

lettuce leaves

chopped parsley -- for garnish

 

In a large bowl mix zucchini, squash, onion, and pepper. In a medium bowl mix

sugar, salt, pepper, and vinegar, stirring until sugar dissolves. Using a whisk

or fork, gradually beat in oil. Mix dressing lightly with zucchini mixture.

Cover and refrigerate for 4 to 6 hours or overnight to blend flavors.

 

 

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Per serving: 178 Calories (kcal); 12g Total Fat; (58% calories from fat); 3g

Protein; 18g Carbohydrate; 0mg Cholesterol; 363mg Sodium

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

1/2 Other Carbohydrates

 

Serving Ideas : Serve in a bowl lined with lettuce. Sprinkle with parsley.

 

NOTES : Yield: 6 servings.

Nutr. Assoc. : 5663 0 5663 0 0 4695 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tejas Gazpacho

 

Recipe By :Mark Haugen of Tejas, Minneapolis,MN

Serving Size : 12 Preparation Time :1:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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3 pounds fresh tomatoes -- peeled & seeded

24 fluid ounces tomato juice

4 fluid ounces balsamic vinegar

5 tablespoons tomato paste

2 serrano peppers

1 dash Tabasco sauce

1/4 teaspoon Worcestershire sauce

1 tablespoon sugar -- to taste

1 teaspoon salt

2 teaspoons ground cumin

1/2 teaspoon fresh ground black pepper

2 tablespoons lime juice -- use fresh-squeezed

2 cups water

1 whole red bell pepper, peeled & seeded -- diced in 1/4 " pieces

1 whole green bell pepper, peeled & seeded -- diced in 1/4 "

piece

1 whole yellow bell pepper, peeled & seeded -- diced in 1/4 "

pieces

2 cups scallions -- thinly sliced

2 cups cucumber, peeled & seeded -- diced in 1/4 " pieces

2 cups jicama, peeled -- diced in 1/4 " piece

1 cup zucchini -- diced in 1/4 " piece

1 Cup yellow squash -- diced in 1/4 " pieces

4 whole tomatoes, outside skin and flesh only -- diced in 1/4 "

piece

2 tablespoons cilantro, basil, or parsley -- chopped

 

Puree the first 13 ingredients ( " 3 Pounds Tomatoes " through " 2 Cups Water " ) in a

blender. Strain and chill the mixture.

 

When chilled, stir in all of the remaining ingredients.

 

Serve chilled. Will keep well in the refrigerator for up to three days.

 

 

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Per serving: 121 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g

Protein; 25g Carbohydrate; 1mg Cholesterol; 521mg Sodium

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

1/2 Other Carbohydrates

 

Serving Ideas : Holds well in refrigerator for up to three days.

 

 

Nutr. Assoc. : 1514 1503 1573 0 1099 0 0 1203 0 491 161 823 0 1106 685

5631 1337 3010 3794 1672 1428 1514 384

 

 

* Exported from MasterCook *

 

Tomato and Fresh Vegetable Tagine

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Florida Tomato Committee Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds fresh Florida tomatoes

2 tablespoons olive oil

2 cups sliced onions

1 teaspoon minced garlic

1 pound new potatoes (about 2-1/2 cups) -- cubed

1 cup baby carrots

1 1/2 teaspoons ground cinnamon

3/4 teaspoon dried thyme

3/4 teaspoon salt

12 ounces zucchini (about 2 cups) -- cut into 3/4-inch chunks

1 19-ounce can chickpeas -- rinsed and drained

 

 

Use tomatoes held at room temperature until fully ripe. Core and chop tomatoes

(makes about 2 cups); set aside.

In a large saucepot or Dutch oven over medium heat, heat oil until hot. Add

onions and garlic; cook, stirring occasionally, until onions are tender, about 8

minutes. Add potatoes, carrots, cinnamon, thyme, salt and 1 cup of the tomatoes;

bring to a boil. Reduce heat to low; cover and simmer until potatoes and carrots

are tender, about 20 minutes. Add zucchini, chick peas and the remaining 1 cup

tomato. Cook until zucchini is tender, about 10 minutes longer. Serve over

couscous, if desired.

 

Source:

" Florida Tomato Committee "

 

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Per serving: 275 Calories (kcal); 6g Total Fat; (19% calories from fat); 9g

Protein; 49g Carbohydrate; 0mg Cholesterol; 569mg Sodium

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

Other Carbohydrates

 

 

Nutr. Assoc. : 3415 0 26412 0 4219 2111 0 0 0 5663 3502 0