guava
August 9th, 2007, 12:41 PM
Zucchini Grill Out
2 large zucchini
Italian-style salad dressing or balsamic vinaigrette, to taste
Rinse zucchini and slice into 1/2 inch rounds. Place zucchini pieces into a large bowl and cover with salad dressing. Stir to coat, cover and refrigerate for two to three hours. Preheat the barbecue for high heat. Lightly oil grate and place zucchini on to grill. Cook 3 to 4 minutes on each side or until done.
Zucchini Pancakes
2 eggs plus 2 egg whites
2 cups grated zucchini
1/4 cup chopped onion
½ cup all-purpose flour
1/2 teaspoon white sugar
1/2 teaspoon salt
4 teaspoons baking powder (optional)
1. Spray frying pan with nonstick spray, and preheat to 425 to 450 degrees F (220 to 225 degrees C).
2. In a large mixing bowl, beat eggs, add shredded zucchini and chopped onion and mix well using a fork. Add flour, sugar, salt and stir to blend well. Finally, add baking powder (for fluffier pancakes) and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.
3. Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer.
Easy Vegetarian Pasta
1 (16 ounce) package uncooked whole wheat spaghetti
3 tablespoons olive oil
2 tablespoons garlic, minced
3 large tomatoes, diced
1 red onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup chopped zucchini
1/2 cup sliced fresh mushrooms
2 tablespoons balsamic vinegar
2 tablespoons crumbled feta cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat the oil in a skillet over medium heat, and saute the garlic until lightly browned. Mix in the tomatoes, onion, yellow bell pepper, red bell pepper, zucchini, and mushrooms. Cook and stir until tender.
Mix the balsamic vinegar into the skillet. Toss with the cooked spaghetti, and sprinkle with feta cheese to serve.
Amount Per Serving (8) Calories: 264 Total Fat: 6.7g Cholesterol: 2mg Sodium: 40mg Total Carbs: 46g Dietary Fiber: 8.1g Protein: 9.4g
Chocolate Zucchini Bars (adapted)
1/2 cup butter (no butter, 1/2 C applesauce)
1 3/4 cups white sugar (1/2 C sugar, 1/2 C Splenda)
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 cup sour milk
2 cups grated zucchini
(I added marshmallows and chocolate chips too, but that was for the kids. :whistle: Normally, I would add a small sprinkling of walnuts, but the kids prefer it without.)
Directions
1. Preheat oven to 325 degrees F (170 degrees C).
2. Cream margarine, sugar, oil, eggs, and vanilla. Beat well.
3. Mix flour, salt, cocoa, and baking soda together. Add dry ingredients to first mixture alternately with sour milk. Fold in zucchini.
4. Bake in a 9 x 13 inch pan for 35 minutes or until done.
2 large zucchini
Italian-style salad dressing or balsamic vinaigrette, to taste
Rinse zucchini and slice into 1/2 inch rounds. Place zucchini pieces into a large bowl and cover with salad dressing. Stir to coat, cover and refrigerate for two to three hours. Preheat the barbecue for high heat. Lightly oil grate and place zucchini on to grill. Cook 3 to 4 minutes on each side or until done.
Zucchini Pancakes
2 eggs plus 2 egg whites
2 cups grated zucchini
1/4 cup chopped onion
½ cup all-purpose flour
1/2 teaspoon white sugar
1/2 teaspoon salt
4 teaspoons baking powder (optional)
1. Spray frying pan with nonstick spray, and preheat to 425 to 450 degrees F (220 to 225 degrees C).
2. In a large mixing bowl, beat eggs, add shredded zucchini and chopped onion and mix well using a fork. Add flour, sugar, salt and stir to blend well. Finally, add baking powder (for fluffier pancakes) and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.
3. Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer.
Easy Vegetarian Pasta
1 (16 ounce) package uncooked whole wheat spaghetti
3 tablespoons olive oil
2 tablespoons garlic, minced
3 large tomatoes, diced
1 red onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup chopped zucchini
1/2 cup sliced fresh mushrooms
2 tablespoons balsamic vinegar
2 tablespoons crumbled feta cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat the oil in a skillet over medium heat, and saute the garlic until lightly browned. Mix in the tomatoes, onion, yellow bell pepper, red bell pepper, zucchini, and mushrooms. Cook and stir until tender.
Mix the balsamic vinegar into the skillet. Toss with the cooked spaghetti, and sprinkle with feta cheese to serve.
Amount Per Serving (8) Calories: 264 Total Fat: 6.7g Cholesterol: 2mg Sodium: 40mg Total Carbs: 46g Dietary Fiber: 8.1g Protein: 9.4g
Chocolate Zucchini Bars (adapted)
1/2 cup butter (no butter, 1/2 C applesauce)
1 3/4 cups white sugar (1/2 C sugar, 1/2 C Splenda)
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 cup sour milk
2 cups grated zucchini
(I added marshmallows and chocolate chips too, but that was for the kids. :whistle: Normally, I would add a small sprinkling of walnuts, but the kids prefer it without.)
Directions
1. Preheat oven to 325 degrees F (170 degrees C).
2. Cream margarine, sugar, oil, eggs, and vanilla. Beat well.
3. Mix flour, salt, cocoa, and baking soda together. Add dry ingredients to first mixture alternately with sour milk. Fold in zucchini.
4. Bake in a 9 x 13 inch pan for 35 minutes or until done.