Search Results for "Zucchini"
Recipe Results 21 of 24 pages
Summer Bounty Salad
Ingredients: 7 cups cut-up vegetables (zucchini, broccoli, carrots, radishes, green onions) 1 pepper (green, red, or yellow), sliced (1 to 1 1/2 cups) 2 tomatoes (red or yellow or mixed) 2/3 cup light or fat-free dressing Directions: Wash and prepare the vegetables (cut the carrots and zucchini in slices, slice or chop tomatoes, make the
Grilled Vegetable Skewers
Ingredients: 1 medium ear fresh or frozen sweet corn, thawed and quartered 1 small zucchini, quartered 1/4 small red onion, halved 4 cherry tomatoes 1/4 teaspoon dried basil 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon dried thyme 1/8 teaspoon garlic powder 1/8 teaspoon salt 1/8 teaspoon pepper Directions: Place the corn on a microwave-safe plate.
Quick and Easy Chicken Dinner on the Grill
Ingredients: 4 sheets non-stick aluminum foil, 12 by 18 inches 4 (4-ounce) boneless chicken breasts 1 1/3 cups instant rice 12 thin slices red onion 12 thin slices red pepper 1 small zucchini, thinly sliced 4 teaspoons butter 4 teaspoons Mrs. Dash Original Blend 1 1/3 cups low-sodium chicken broth Directions: Preheat grill to medium
Cheese Garden Lasagna
Ingredients 1/4 cup (2 ounces) butter 2 cloves garlic, minced 1 cup each asparagus, zucchini, green onions, yellow squash and red pepper, diced 6 ounces portobello mushrooms, chopped 2 cups Roma tomatoes, diced 2 cups baby spinach leaves, diced 1/4 cup fresh basil leaves, chopped 1 tablespoon fresh oregano leaves, chopped 1/4 cup balsamic vinegar
June Chili
Ingredients 3 pounds bulk pork sausage 1-2 jalapeños, seeded and diced 4 cups farmers market vegetables, diced (squash, zucchini, asparagus, onions, peppers) 6 cloves garlic, minced 2 tablespoons chili powder 1 (14.5-ounce) can beef broth 1 28-ounce can crushed tomatoes 1 (15.5-ounce) can black beans, drained and rinsed 2 cups plain yogurt Directions In heavy
Potluck Pasta Salad
1 box (12 oz) rotini or penne rigate 4 cups mix-ins (see below) Dressing: 1/2 cup white wine vinegar or rice vinegar 1/3 cup olive oil 1 tablespoon Dijon mustard 1 clove garlic, minced 1/4 cup finely chopped fresh herbs such as thyme, basil, oregano, parsley In small bowl, whisk together vinegar and oil. Whisk
Chicken and Vegetables on Pasta
Ingredients 8 chicken thighs 2 tablespoons olive oil 3 tomatoes, cut into chunks 1 large onion, cut into chunks 1 rib celery, cut into chunks 3 yellow squash, cut into chunks 2 zucchini squash, cut into chunks 4 tablespoons fresh lemon juice 1 teaspoon basil 1 teaspoon curry powder 1/8 teaspoon salt 8 ounces capellini
Ham and Vegetable Timballo
Ingredients 1 pound zucchini, sliced (about 4 medium) 1 package (10 oz) frozen chopped spinach 1/2 pound fresh mushrooms, sliced 1 clove garlic, minced 6 eggs 1 cup (8 oz) low-fat (1%) cottage cheese 1 teaspoon dill weed 1/4 teaspoon pepper Cooked lean ham or turkey ham, diced (about 3/4 cup) 1/2 cup (2 oz)
Easy Italian Vegetable Pasta Bake
Ingredients 3 cups mostaccioli, cooked, drained 1 jar (27 1/2 oz) light pasta sauce 1 pkg. (8 oz) Mozzarella cheese, divided 2 cups thinly sliced mushrooms 2 cups sliced halved yellow squash 2 cups sliced halved zucchini Directions Mix mostaccioli, sauce, 1 cup of the cheese and vegetables. Spoon into 13 by 9-inch baking dish;
Veggie Pita Melt
Ingredients 3 (6 inch) whole wheat pita pockets 1 cup sliced, fresh mushrooms 1 medium zucchini, shredded (about 1 1/2 cups) 2 green onions, sliced 1/2 cup sweet red pepper strips 3/4 cup shredded Mozzarella or Monterey Jack cheese Directions Cut each pita in half; open each to form a pocket. Combine mushrooms, zucchini, onions
