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Belgourmet's World Famous Zucchini
Recipes
Zucchinis Recipes
Zucchini Recipes
Recipes with Zucchinis
Recipe with Zucchini
Veggie Stuffed Zucchini
Yield: 6 Servings
3 md Zucchini (5oz each)
1 1/2 ts Canola oil
1/3 c Chopped onion
2 Cloves garlic; minced
1 c Chopped fresh mushrooms
1 md Tomato; chopped (1c)
1 tb Unseasoned dry bread crumbs
1/4 ts Dried chervil leaves
1/8 ts Pepper
3 tb Parmesan cheese; optional
Preheat oven to 375°.
Cut zucchini in half lengthwise. Scoop out pulp, leaving 1/4" shells.
Coarsley chop pulp. Set shells and pulp aside.
Heat oil over medium heat in a 10" nonstick skillet. Stir in onion
and garlic. Cook 2-3 minutes or until onion is crisp-tender, stirring
occasionally. Add reserved pulp and mushrooms to skillet. Cook 2-3 minutes
or until pulp is crisp-tender, stirring frequently. Remove from heat.
Stir in tomato, bread crumbs, chervil and
pepper.
Spoon mixture evenly into shells. Arrange in a 11x7" baking dish.
Cover with foil and bake 25-30 minutes or just until shells are crisp-tender.
Sprinkle with Parmesan cheese. Let stand 5 minutes before serving.
Zucchini Pizza
Yield: 12 Servings
CRUST
4 c Shredded peeled zucchini;
.. drained and pressed dry
2 c Cooked rice
1 1/2 c Shredded mozzarella cheese
1 c Grated Parmesan
2 Eggs
FILLING
1 lb Ground beef; browned with
1 md Chopped onion
1 1/2 c Spaghetti sauce
1 ts Oregano
1/2 ts Salt
2 c Shredded cheddar cheese
Combine crust ingredients and press into a greased 15X11X1" jelly
roll pan. Bake at 400° 20-25 minutes until set and lightly browned.
Combine filling ingredients except for cheddar.
Pour over crust, sprinkle with cheese. Bake at 400°. 15 minutes. Let
stand 5 minutes before cutting and serving.
Zucchini soup
Yield: 4 servings
Ingredients
1 lb Small zucchini, cleaned & sliced thinly
1 tbsp Margarine
2 tbsp Onion, chopped finely
1 Clove garlic, crushed
2 tbsp Water
1/2 tsp Curry powder
1/2 tsp Salt
1/2 cup Skin milk
1 3/4 cup Chicken broth
Set aside a few slices of zucchini for garnish. Heat margarine in a
heavy, deep skillet. Add onion, arlic, remaining zucchini, and water.
Cover and simmer gently for 10 minutes; stir with a wooden spoon
while cookin. Remove from heat; add all remaining ingredients and mix
well. Turn into blender of food proccessor fitted with stell blad and
blend for 30 seconds. Serve hot or well chilled. Garnish each bowl
with thin slices of zucchini.
Food Exchanges per serving; 1 VEGETABLE EXCHANGES plus 1 FAT EXCHANGE
CHO: 6g; PRO: 3g; FAT: 4g; CAL: 64
Low-sodium diets: Omit salt. Substitute unsalted chicken broth.
Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, R.D.,
M.S. and Katharine Middleton.
Zucchini Recipes
Recipes with Zucchinis
Recipe with Zucchini
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