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Thread: tis the season!

  1. #1
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    tis the season!

    What are your favorite recipes for zucchini?

  2. #2
    Power Poster feline fanatic's Avatar
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    If they get large I make stuffed zucchini. I stuff it with cooked rice mixed with cooked Italian sausage (I prefer hot) chopped onion and peppers (also cooked) and the guts of the zucchini if it isn't too seedy yet. If it is seedy then I give the seeds to my chickens and add only a bit of the scraped out zucchini meat to the mix. For 2 extra large zucchini I will use 2 cups cooked rice, 1lb sausage meat, one medium size finely chopped onion and a large bell pepper chopped. I also mix in fresh herbs like basil and thyme. Salt and pepper to taste.

    I sometimes put in a chopped tomato. Mix all this up, fill up the raw zucchini "boats" and bake it for about 40 minutes in a 350 oven. This is good all on its own but you can add shredded cheese to melt on top at the end. I prefer it without the cheese. (less calories!)

    Another favorite way is grilling. I will cut thick slices of zucchini on the diagonal to increase the surface space. I mix some olive oil, lemon juice, clove of crushed garlic and fresh basil finely chopped. I line the slices up on a cookie sheet and brush them with the seasoned oil then flip brush the other side and cook them on a hot grill. Very yummy.

    Zoodles are all the rage now. And of course there is zucchini bread.

  3. #3
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    I like young zucchini sliced into coins and put in the steamer until tender. A bit of Becel and a delicious veg for supper. I am not a fan of zucchini loaf but I do like zucchini cookies.

  4. #4
    Super Member ekuw's Avatar
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    I just cut them into halves or quarter chunks, roast them with a little bit of olive oil, garlic, salt & pepper. They just melt in your mouth :-)

  5. #5
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    I recently bought one of those mini-spiralizers that you hold in one hand. (Cheap, $10, fits in my utility drawer.) I've been making zucchini "spaghetti" and that's good...not as good as real pasta, but better than I expected and low-cal.

    ~ C

  6. #6
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    Aside from zucchini bread which freezes wonderfully, I like to grate zucchini with a box grater and saute in a little bit of olive oil with crushed garlic. Expand or decrease depending on how many servings you need. It is always a hit and really simple!

    I also like that casserole with stuffing mix, a little sauteed onion, and cream of chicken soup. I don't have a recipe - just mix up whatever I need, bake and serve. Maybe someone here has a "real" recipe?

  7. #7
    Super Member JENNR8R's Avatar
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    This is a recipe that I have made several times this summer since starting Weight Watchers. I changed the original recipe to suit me. You may like the original better.

    Primavera Stuffed Chicken


    https://www.delish.com/cooking/recip...hicken-recipe/

    INGREDIENTS
    2 pounds Chicken Tenders
    1 tablespoons extra-virgin Olive Oil
    Salt
    Freshly ground Black Pepper
    1 teaspoon Italian Seasoning
    1 Zucchini, halved and thinly sliced into half moons
    3 medium Tomatoes, halved and thinly sliced into half moons
    Sliced Mushrooms
    1/2 Red Onion, thinly sliced
    2 cups shredded lowfat Mozzarella

    DIRECTIONS
    Preheat oven to 400 degrees. Place chicken on a foil-lined cookie sheet Spray oil over chicken and season with salt, pepper, and Italian seasoning.

    Place zucchini, tomatoes, mushrooms, and red onion between each chicken tender.

    Bake until chicken is cooked through and no longer pink, 20 minutes.

    Remove pan and sprinkle with mozzarella. Return to oven and switch to broil until cheese is browned.

    Four servings and seven Weight Watcher Freestyle Points

  8. #8
    mac
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    I like to make frittatas, zucchini bread, add it to pasta with sauce, zucchini boats (ground meat, either chicken, beef, or pork, rice, seasonings, panko bread crumbs and an egg to hold mixture together and then stuffed into the zucchini and baked), or just boiled, drained and add some parmesan cheese on top.

    I am sure the Pinterest would have a lot of zucchini recipes to try.

  9. #9
    Super Member madamekelly's Avatar
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    DH and I like to cut the zucchini into 1/2 to 3/4 inch cubes, and sprinkle with some seasoning salt and eat it like popcorn whale watching a movie. I do remove the seeds. Yummy. Zucchini is my favorite veggie. There is no way you can cook it that I do not like.
    If you always do, what you have always done, The results never change. Change is the wings you give yourself.

  10. #10
    Super Member Doggramma's Avatar
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    Choc zucchini bread, chunk it up and simmer it with marinara for pasta, breaded "planks" in lasagna, stuffed like you'd do with peppers (meat and rice filling)
    Lori

    *********

  11. #11
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    I use my late mother-in-laws recipe for zucchini bread each year. One year I made over 30 loafs as it freezes well and is great for bake sales or to give as presents to friends and family. Everyone loves it!

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    A local restaurant makes awesome Tomato Zucchini Soup. I met someone who used to work in the kitchen, he told me the creamy tomato soup is pre-made and they add zucchini.

    Today I picked a cucumber off the plant and ate the whole thing standing in the garden. It’s all I had for lunch and I loved it.

  13. #13
    Super Member juliea9967's Avatar
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    Wow! This sounds delicious JENNR8R. Thanks for sharing. We might be having this tonight!

  14. #14
    Super Member meanmom's Avatar
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    zucchini fries. Cut a small to medium zucchini into wedges. Dip it in a beaten egg. Mix 1/2 cup panko bread crumbs, 1/2 cup finely shredded parmesan cheese and 1/2 tsp italian seasoning, a little garlic powder. Roll in bread crumbs. Bake at 400 about 20 minutes until crispy.

  15. #15
    Senior Member Tudey's Avatar
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    I found a recipe online for Zucchini Banana Chocolate Chip bread and it is AMAZING!
    Who needs therapy? I quilt!

  16. #16
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    I use Zucchini in a Minestrone soup in winter.

  17. #17
    mac
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    I read where you can grate the zucchini, salt it and then let it drain. Squeeze out the excess water after it has drained and then you can freeze it and keep it through the winter. It would be good in all kinds of recipes.

  18. #18
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    Delish on line has a great recipe for shrimp zucchini boats. For a quick recipe I Alison half length wide sprayer olive oil a add garlic powder handcrafted parmesan and broil

  19. #19
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    -peeled and diced in spaghetti sauce OR as zoodles with spaghetti sauce on top.

    - Zucchini bread
    - Thin medallions, sauteed in butter and garlic with a hint of salt

  20. #20
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    here is a different zuchini recipe. I have to admit I have not tried it but it is in my files and I had forgotten about it. I have tried quite a few of her other recipes and they all turn out pretty good. And it looks like a pretty healthy recipe at that!!

    https://www.skinnytaste.com/zucchini...Xm1lv00yMSM.99

  21. #21
    Power Poster RedGarnet222's Avatar
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    I use this recipe, but, I increase the eggs to five and the cups to six of shredded zucchini (not sliced) and then follow the recipe. I use the real parmesan and top the whole thing with a small amount of cheddar.

    https://www.bettycrocker.com/recipes...2-7fbd295821d6
    RedGarnet222

    "Take your needle, my child, and work at your pattern ... It will come out a rose by and by. Life is like that ...one stitch at a time, taken patiently."
    *Oliver Wendell Holms

  22. #22
    mac
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    Thanks Murphy and RedGarnet, these look delectable. Can't wait to try them with the zuc's in my refrigerator.

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