Toss zucchini, carrot, chives and tomatoes in a bowl; drizzle salad with balsamic vinegar. Sprinkle salad with Parmesan cheese.
o have fun with this recipe it is after all another
In a large skillet, melt oleo.
Add onion, green pepper, corn (if using fresh, cut off the cob) and zucchini.
Cook 8 to 10 minutes.
If using canned corn, add now with basil and pepper. Heat thoroughly.
Add cheese; heat again.
Serve garnished with sliced tomato.
piece of zucchini and roll into a spiral. Stand it straight
he pan to form a spiral. Brush sides of roll with
b>zucchini noodles, first wash the zucchini. Using a Japanese spiral cutter, cut the zucchini
on't have a spiral slicer) both zucchini, place in strainer in
Combine rice, zucchini, onion, parsley, egg, panko flakes
drop in summer squash and zucchini spirals and cook until tender
Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice
Working in batches, saute enough zucchini to fit in the skillet
Mix first 3 ingredients well.
Add choice of raw vegetables, chopped very fine:
onions, celery, zucchini, tomatoes, peas, red and green peppers, parsley, etc.
ay need to make this recipe a few times before you
esealable plastic bag.
Place zucchini spirals into milk mixture, seal
ith parchment paper.
Place zucchini spirals in a colander and
Put the zucchini in a colander or on towels to drain off the moisture.
Combine the remaining ingredients.
Add the zucchini and mix well.
Pour into a lightly oiled 2-quart casserole.
Bake at 350 degrees F for 40 to 45 minutes.
1/3 recipe - 72 calories, 1/2 med-fat meat exchange, 1 vegetable 3 grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg potassium, 100 mg cholesterol.
he cover and add the zucchini, sliced (I slice it 1
edium-high heat; stir in zucchini and red pepper flakes and
Cook whole zucchini in boiling salted water for 8 minutes and drain.
Melt butter in skillet, add the Gruyere and cheddar and melt.
Add the sour cream, onion and seasonings.
Cut the zucchini in rounds and lay overlapping in a spiral circle in a round quiche dish.
Pour cheese mixture over the zucchini, sprinkle with bread crumbs and Parmesan cheese.
Bake 350 for 30 minutes.
In a large heavy pot, over medium-high heat, brown beef and cook garlic in margarine.
Stir in 1 cup beef broth, tomato paste and Italian seasoning.
Heat to a boil. Reduce heat, cover and simmer 2 1/2 hours or until meat is tender.
Add zucchini. Cover and cook 10 minutes.
During the last 15 minutes of cooking time, cook macaroni in remaining broth according to package directions, omitting salt; drain. Serve zucchini sauce over sliced meat and macaroni.
Makes 6 to 8 servings.