Search Results for "Zucchini"
Recipe Results 6 of 24 pages
Turkey Zucchini Meatballs
Ingredients: 1 lb ground turkey 1 cup shredded zucchini 1 cup bread crumbs 1/3 cup shredded parmesan cheese 1 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon onion powder 3 tablespoons butter 1 quart marinara sauce In large bowl, combine ground turkey, zucchini, bread crumbs, parmesan cheese, salt, pepper and onion powder. Use your
Zucchini Casserole
Ingredients: 4 cups unpeeled zucchini, chopped 1/4 cup chopped onion 1 small box cornbread mix 1/2 teaspoon salt 1 egg 1 cup grated cheddar cheese Directions: Preheat oven to 325 degrees. Combine all ingredients (less 1/2 cup cheddar cheese) and stir well. Pour into a greased 8-inch pan. Bake for 45 minutes. Sprinkle the second
Primavera with Zucchini, Tomato and Corn
Ingredients: 1 pound Medium Shells, uncooked 1 tbsp. vegetable oil 1 clove garlic, minced 1 medium red onion, chopped 2 cups chopped zucchini 2 cups chopped fresh tomato 1 cup fresh corn or 1 cup frozen corn, thawed 1/2 tsp. hot red pepper flakes 1 cup skim milk 1/2 cup freshly grated Parmesan cheese 1/4
Zucchini And Tomatoes
Ingredients: 2 Tbsp. butter (or margarine) 1/4 cup onion (chopped) 1 garlic clove (chopped) 1 pound zucchini (chopped) 2 tomatoes (peeled and diced, or a 16 ounce can of diced tomatoes, drained) 1/4 tsp. salt black pepper (to taste) 1 tsp. sugar Directions: Melt butter in a saucepan over medium heat. Add onion and garlic.
Zucchini and Fresh Corn Succotash
Ingredients 1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 1 medium zucchini, diced 4 medium ears of fresh corn on the cob, cooked and cut off the cob 1 (14.5-ounce) can black beans, drained and rinsed 2 tablespoons chopped fresh parsley ½ teaspoon salt (optional) ¼ teaspoon ground black pepper Directions:
Zucchini and Potatoes Jambot
Ingredients: 1/4 cup extra-virgin olive oil 1 small yellow onion, chopped 2 potatoes, peeled and cubed (slightly larger than zucchini cubes) 2 zucchini, cubed Coarse salt Ground black pepper 1 teaspoon dry Italian seasoning (or a combination of oregano and thyme) Chopped parsley, for garnish (optional) Directions: Heat a 12-inch straight-sided skillet. Add oil, onion,
“Zuc-Canoes” (Stuffed Zucchini)
Ingredients: 3 medium zucchini Zucchini innards, chopped ½ lb mushrooms, chopped Large onion, chopped 1 clove garlic, minced 2 tablespoons sunflower seeds 1 bunch basil, parsley or other fresh herb, chopped 3 eggs, beaten 1 ½ cups cottage cheese ¼ cup wheat germ 3 tablespoons tamari sauce Dash Worcestershire sauce A couple shakes Tabasco sauce
Zucchini Pancakes
Ingredients: 2 medium zucchini, grated 2 shallots, finely chopped 1/4 cup fresh chives 1/4 cup parsley, chopped 1 garlic clove, minced 2 eggs 1/4 cup grated Parmesan cheese 6-8 tbsp whole wheat flour kosher salt and fresh pepper to taste olive oil spray Directions: Grate zucchini using the large holes of a cheese grater
Baba’s Zucchini Bread
Ingredients: 3 eggs 2 cups sugar 1 cup oil 2 Cups shredded zucchini 2 tsp. vanilla 20 oz. crushed pineapple, drained 3 cups flour 1 tsp. baking soda 1 tsp. salt 1 tsp. baking powder 1 tsp. cinnamon Directions: Preheat oven to 325°. Spray 2 loaf pans with cooking spray, lightly flour. With a mixer,
Zucchini Scallop
Ingredients: 2 cups zucchini, cooked 2 cups saltine crackers, crumbled 2 Tbsp. minced onion 1 cup cheese, cubed 1 cup milk 1 egg, beaten 2 Tbsp. melted butter pepper Directions: Layer zucchini, crackers, onion and cheese in a 2 qt. greased casserole. Combine milk and egg. Pour over zucchini mixture. Pour butter over all. Sprinkle
