Need zucchini recipe

Slice lengthwise, brush with Italian dressing and grill!

"MARY BOYLES" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'd appreciate any recipe for zucchini that is simple , great tasting but
with no tomato. Any suggestions?
Thanks,
Mary B.

Slice zucchini in half lengthwise, scoop out flesh , leaving about 1/4 inch
inside the skin, and slice a small bit off the bottom so it doesn't roll on
the pan. Chop flesh and mix in well : your choice of spices (salt , pepper,
oregano, parsley, mushrooms, any kind of cheese, and one egg). If you can
have it, a slice of crumbled whole wheat bread goes well in the stuffing.
Mound stuffing on zucchini "boats", drizzle with olive oil, and bake til
they are brown, about 30-40 minutes at 350 degrees.

3 cups grated, peel-on zucchini
1 Tbsp fresh chopped basil, or 1/2 tbs dried
3 eggs
1/2 cup shredded cheddar cheese
1/2 cup almond flour

Mix everything up and smooth evenly onto nonstick or greased perforated
pizza pan. Place on top rack of oven, putting foil on rack below to catch
drips. Bake at 350 for 30 minutes or until golden brown. Top with your
favorite pizza toppings, and throw it back in the oven for 10 minutes or
until cheese (if you use it) melts.

--
Peace,
Pen
--
Pawbreakers - The Candy for Cats!
http://www.pawbreakers.com

"MARY BOYLES" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'd appreciate any recipe for zucchini that is simple , great tasting but
with no tomato. Any suggestions?
Thanks,
Mary B.

Penelope Baker said:

3 cups grated, peel-on zucchini
1 Tbsp fresh chopped basil, or 1/2 tbs dried
3 eggs
1/2 cup shredded cheddar cheese
1/2 cup almond flour

Mix everything up and smooth evenly onto nonstick or greased perforated
pizza pan. Place on top rack of oven, putting foil on rack below to catch
drips. Bake at 350 for 30 minutes or until golden brown. Top with your
favorite pizza toppings, and throw it back in the oven for 10 minutes or
until cheese (if you use it) melts.

(I'm piggybacking on this post because I don't have the original any more.)

My favorite, very easy, zucchini recipe is to slice the zucchini
(crosswise) and an onion (rings) very thinly into a frying pan with some
olive oil. Sprinkle with salt and pepper. Fry, turning occasionally,
until the zucchini is quite tender and slightly browned around the
edges. Sprinkle with lots of freshly grated parmesan cheese and cover
until it melts. Serve. I've had dedicated zucchini-haters convert
because of this recipe.

If you don't mind tomato, I sometimes add a can of diced tomatoes before
the parmesan cheese. Heat through and melt the cheese before serving.

Rebecca

Slice like a cucumber and fry in a combination of butter and olive oil.
Sprinkle with parmesan cheese before serving.

on Fri, 23 Jul 2004 20:41:35 GMT, "MARY BOYLES" <[email hidden]>

Quoted message said:

I'd appreciate any recipe for zucchini that is simple , great tasting but
with no tomato. Any suggestions?
Thanks,
Mary B.

-----
Bev

Take two zuchinni and slice them. Put them in the bottom of a greased
baking pan.

Fry up some ground beef or turkey, a pound or two, and set aside.

Chop up two bell peppers, a bunch of scallions, and mix it with the beef or
turkey. Season with garlic, Creole seasoning, and basil. Pour over the
zuchinni, and top with shredded mozarella cheese. Bake at 350 for about 45
minutes.

It's good.

Just what I was going to suggest. I've never put parmesan on fried squash,
but I will from now on.

--
Linda
296/210/160
LC since Oct. 13, 2003
http://home.att.net/~lewis_linda/index.html

"Rebecca" <[email hidden]> wrote in message
news:rfiMc.172971$XM6.161066@attbi_s53...

Quoted message said:

Penelope Baker said:

3 cups grated, peel-on zucchini
1 Tbsp fresh chopped basil, or 1/2 tbs dried
3 eggs
1/2 cup shredded cheddar cheese
1/2 cup almond flour

Mix everything up and smooth evenly onto nonstick or greased perforated
pizza pan. Place on top rack of oven, putting foil on rack below to

catch

Quoted message said:

Quoted message said:

drips. Bake at 350 for 30 minutes or until golden brown. Top with your
favorite pizza toppings, and throw it back in the oven for 10 minutes or
until cheese (if you use it) melts.

(I'm piggybacking on this post because I don't have the original any

more.)

Quoted message said:

My favorite, very easy, zucchini recipe is to slice the zucchini
(crosswise) and an onion (rings) very thinly into a frying pan with some
olive oil. Sprinkle with salt and pepper. Fry, turning occasionally,
until the zucchini is quite tender and slightly browned around the
edges. Sprinkle with lots of freshly grated parmesan cheese and cover
until it melts. Serve. I've had dedicated zucchini-haters convert
because of this recipe.

If you don't mind tomato, I sometimes add a can of diced tomatoes before
the parmesan cheese. Heat through and melt the cheese before serving.

Rebecca

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I'd appreciate any recipe for zucchini that is simple , great tasting but
with no tomato. Any suggestions?
Thanks,
Mary B.

Shred some zukes, beat in an egg or two, add some diced onion, and
spices to taste. Fry them up in peanut oil. Awesome zucchini fritters.
Good eatin with a steak.
--

370/292/270
Single malt scotch is awesome (NO it does NOT have carbs as DON'T vodka,
gin, rum, bourbon, etc generally)
Malt can be made low carb through the judicious use of yeast.
Low carb beer? Uh...yeah.
Read the books.
You can have more than eggs for breakfast.
Yes calories do count.
Ketosticks are not neccessary to lose weight.

Email: Actually my feet are big not medium.

Slice like a cucumber and stir fry with sliced bell peppers (preferably red and
yellow ones) in olive oil. Add salt. Add sliced mushrooms if wanted.

Stir fry them with strips of pork and chicken could be nice too. Add a dash of
soya sauce and sesame oil and grounded white pepper to taste. Add the zucchini
after the pork / chicken is cooked if you prefer a firmer texture. Chopped
garlic optional.

Or slice them into bits (first like cucumber, then cross sectional), stir fry
them with grounded meat. Season to taste. Scooped the cooked mixture onto
leaves of iceberg lettuce and eat!

Bev-Ann said:

Slice like a cucumber and fry in a combination of butter and olive oil.
Sprinkle with parmesan cheese before serving.

on Fri, 23 Jul 2004 20:41:35 GMT, "MARY BOYLES" <[email hidden]>

Quoted message said:

I'd appreciate any recipe for zucchini that is simple , great tasting but
with no tomato. Any suggestions?
Thanks,
Mary B.

-----
Bev

No one has mentioned adding a little basil to their zucchini dishes, it's a
great flavor combination.

In news:[email hidden],
Ada Ma <[email hidden]> stated
| Slice like a cucumber and stir fry with sliced bell peppers
| (preferably red and yellow ones) in olive oil. Add salt. Add sliced
| mushrooms if wanted.
|
| Stir fry them with strips of pork and chicken could be nice too. Add
| a dash of soya sauce and sesame oil and grounded white pepper to
| taste. Add the zucchini after the pork / chicken is cooked if you
| prefer a firmer texture. Chopped garlic optional.
|
| Or slice them into bits (first like cucumber, then cross sectional),
| stir fry them with grounded meat. Season to taste. Scooped the
| cooked mixture onto leaves of iceberg lettuce and eat!
|
|
|
|
| Bev-Ann wrote:
|| Slice like a cucumber and fry in a combination of butter and olive
|| oil. Sprinkle with parmesan cheese before serving.
||
|| on Fri, 23 Jul 2004 20:41:35 GMT, "MARY BOYLES"
|| <[email hidden]> wrote:
||
||
||| I'd appreciate any recipe for zucchini that is simple , great
||| tasting but with no tomato. Any suggestions?
||| Thanks,
||| Mary B.
|||
||
||
|| -----
|| Bev

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

No one has mentioned adding a little basil to their zucchini dishes, it's a
great flavor combination.

Zucchini has always been my FAVORITE vegetable. Even at my high-carbiest, I
always have zucchini the same way: cut into bite-size chunks, steam (I microwave
them in a covered glass bowl for 2.5 to 3.5 minutes), drain and slather with
enormous amounts of butter. That's it. I just LOVE the taste and texture of
zucchini! I'm totally happy with it just like that and have been somewhat
disappointed when trying it other ways, although I'm happy to add it to
soups/stews. When I was pregnant, I told people I craved ice cream (because I
was 15 years old and saw pregnancy as a good opportunity to weasel it out of
people who wouldn't normally indulge me), but I actually CRAVED zucchini and
butter (and a little salt) and ate it all the time.

--
Saffire
205/150/125 - 5'1.5"
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

MARY BOYLES said:

I'd appreciate any recipe for zucchini that is simple , great tasting but
with no tomato. Any suggestions?
Thanks,
Mary B.

I made a huge skillet the other night of zucchini & yellow squash
with an onion. Gunny & I ate it ALL!

Throw it all in a skillet with about 2 tbsp olive oil, add a little
salt & pepper and about 1/2 cup of water. Cover and cook gently until
just about tender, then remove the cover and raise the heat to cook
off the water & lightly fry in the oil. Yum!

Quoted message said:

I'd appreciate any recipe for zucchini that is simple , great tasting but
with no tomato. Any suggestions?
Thanks,
Mary B.

Hashed-Brown Zucchini

1/4 cup butter
1 1/2 lb zucchini (coarsely shredded to make 4 cups)
1/2 tsp salt
1/2 clove fresh garlic - finely minced
2 eggs
6 Tbsp Parmesan cheese - freshly grated is best

Combine zucchini with salt in a medium-size bowl. Let stand for 15 minutes.
Squeeze with your hands to press out moisture. Stir in eggs, cheese and garlic.
Melt 2 Tbsp of the butter in a wide frying pan over medium-high heat. Mound
about 2 Tbsp of the zucchini mixture in pan; flatten slightly to make a patty.
Repeat until pan is filled, but don't crowd patties in pan. Cook patties,
turning once, until golden on both sides (about 6 minutes).

Lift out and arrange on a warm platter; keep warm. Repeat to cook remaining
zucchini mixture, adding more butter as needed.

Makes 8 Servings. Less than 3 carbs per serving.

My favorite ways to eat zucchini (yellow squash works this way, too):

1. Slice into circles and grill on my indoor grill.
Before I had the grill, I would saute them in a pan with some butter. Super
yummy.

2. Sliced into thin strips lengthwise and use as "noodles" when baking
lasagna. I know lasagna tradiationally has tomato sauce, but you can make
it with white sauce instead.

3. Cut into tiny strands and cook with some olive oil in a pot. Then use
these strands as angel hair pasta. Or Fettucine pasta. You can get variety
in the way you cut it. Cooked zucchini has the right texture to it in my
opinion to use it as pasta.

--
Spring
LC since 1/1/04
260/208/170
http://f2.pg.photos.yahoo.com/ph/sprgsnow/album?.tok=phX4sVBBuvxvs4Hs&.dir=/55b8&.src=ph
Size: 24W / 14 / 10