Search Results for "Zucchini"
Recipe Results 17 of 24 pages
Mini Frittata Crostini
Ingredients: 6 eggs 1/2 cup milk 1/4 tsp. salt 1/8 tsp. pepper 1 cup shredded Cheddar cheese (4 oz.) 3/4 cup finely chopped zucchini 1/4 cup finely chopped red bell pepper 2 Tbsp. finely chopped red onion Crostini Ingredients: 36 thin baguette slices (1/4-inch) 3 Tbsp. olive oil 3/4 cup chive & onion spreadable cream
Steak and Grilled Ratatouille Salad
Ingredients: 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds) 1 small eggplant, cut crosswise into 1/2-inch thick slices 2 large red or yellow bell peppers, cut lengthwise into quarters 1 medium zucchini, cut lengthwise in half 1 medium yellow squash, cut lengthwise in half 1/2 cup grape tomato halves 9 cups
Cheesy Beef Stuffed Shells
Ingredients: 1 lb extra lean ground beef cooked and drained 16 ounces uncooked jumbo pasta shells 1 tbsp olive oil 1/2 cup frozen bell pepper/onion stir fry vegetables 2 cloves garlic finely chopped 1 small zucchini diced 1 (2 1/4 ounce) can sliced ripe olives drained 1 (14 ounce) jar unsalted tomato sauce 1/2 cup
Lasagna Pasta Salad
Ingredients: 12 cook lasagna noodles For the Dressing 1 cup tomatoes, chopped 1/4 cup red onion 2 Tablespoons Red Wine Vinegar 1 clove garlic, minced 1 Tablespoon sugar 1 Tablespoon Olive Oil 1/4 Teaspoon each, salt and pepper For the Salad Sliced tomatoes, halved Thin slices of peppers, zucchini, or cucumber Diced red onion bite
Stuffed Onion – Ratatouille Style
Ingredients: 4 large white or yellow onions, peeled and halved crosswise water 1 cup diced green pepper 1 cup thinly sliced zucchini 1/2 cup sliced mushrooms 1/4 cup pine nuts 2 tablespoons olive oil 1/2 cup tomato paste 1/2 cup dry white wine 1 teaspoon dried thyme, crushed 1/2 teaspoon salt 1/2 teaspoon black pepper
Chicken Vegetable Casserole w/ Stuffing
Submitted by: Ann Wiley of Amsterdam, Ohio Ingredients: 1 2lb. bag frozen vegetable mix (broccoli, cauliflower, carrots, zucchini, water chestnuts) or use about 1 cup of each 4 cooked chicken breasts, cooled, cut into chunks 2 4oz. cans sliced mushrooms (or use fresh) 1 pkg. Stove-Top Stuffing for Chicken White Sauce: 1 stick butter 2
Eggplant Delight
Ingredients: 1 medium eggplant 1/4 inch thick slices 2 tablespoons olive oil divided 8 ounces whole wheat penne pasta cooked 8 ounces mushrooms sliced 1 shallot diced 1 medium zucchini squash sliced 3 garlic cloves minced 1/2 cup water 1 tablespoon lemon juice 2 medium tomatoes diced 1 tablespoon oregano 1 tablespoon parsley flakes 1/2
Slow Cooker Sloppy Joes
Ingredients: 2 cups carrots, grated 1 medium yellow squash, grated 1 medium zucchini, grated 1 medium yellow pepper, finely chopped 2 medium tomatoes, seeded and chopped 1/2 cup red onion, finely chopped 1/2 cup ketchup 3 teaspoons dried basil 3 tablespoons molasses 2 tablespoons apple cider vinegar 2 garlic cloves minced 1/2 teaspoon black pepper
Eggplant Delight
Ingredients: 1 medium eggplant 1/4 inch thick slices 2 tablespoons olive oil divided 8 ounces whole wheat penne pasta cooked 8 ounces mushrooms sliced 1 shallot diced 1 medium zucchini squash sliced 3 garlic cloves minced 1/2 cup water 1 tablespoon lemon juice 2 medium tomatoes diced 1 tablespoon oregano 1 tablespoon parsley flakes 1/2
Summer Veggies with Bow-Tie Pasta
Ingredients: 2 yellow crook-neck squash sliced 2 zucchini sliced 12 baby carrots sliced 1/2 head red/purple cabbage chopped, about 2.5 cups 3 green onions chopped 1/2 green bell pepper sliced 2 tsp canola oil 1 (16 ounce) box Farfalle pasta bowtie 1/4 cup shredded Parmesan cheese 2 tbsp low sodium soy sauce Directions: In skillet,
