Re: Stupid nutritionist... stomach got empty.. (Zucchini Recipes)

[Guest guest]

Here are some zucchini recipes

Zucchini Basil Soup

Ingredients

• 2 lbs. Zucchini

• 2 TBS Olive Oil

• 1 onion diced

• 2 cloves garlic minced

• 3 cups water or homemade chicken stock

• 1/3 cup packed basil

• Salt and Pepper

Directions

Place a large pot over medium heat.

Add oil. When hot add onion and cook until soft, about 5 minutes. Add garlic and

cook about 30 more seconds. Peel and chop zucchini. If the seeds are a problem,

cut the core out. You will need probably 3 pounds of zucchini if you are doing

this. Add zucchini and salt to the pot and cook for 5 minutes. Add 3 cups water.

Bring mixture to a boil and lower to a simmer. Simmer for at least 20 minutes.

Puree the zucchini mixture with the basil either with an immersion blender or in

batches in your blender. Taste and add more salt and pepper if necessary.

Adapted from:

http://www.epicurious.com/recipes/food/views/Zucchini-Basil-Soup-242831

Zucchini Noodle Side

I ZUCCHINI NOODLE SIDE

Ingredients

• 1 Batch Zucchini Noodles

• 2 TBS Olive Oil

• 8 Slices SCD Bacon diced

• 1 Onion Diced

• 3-4 cloves Garlic diced

• ¼ dry white wine (optional)

• ½ Cup grated Parmesan cheese

• 4 beaten eggs (optional)

• Salt and Pepper to taste

• 2 TBS chopped fresh parsley

• More cheese for top

Directions

I added the Zucchini noodles the last 2 minutes of cooking. 4 really wasn't

enough.. I'd do at least 8 next time. In a large skillet, cook bacon until

crisp. Remove bacon to drain on a paper towel. Direction say to reserve 2 TBS of

bacon fat and add 1 TBS olive oil. I left all the bacon fat and added 1 TBS

olive oil. Add onion and cook until translucent. Add garlic and cook 1 more

minute. Add wine if using and cook one more minute (I added a little water).

Return bacon to cooking pan, add zucchini noodles and beaten eggs and cook until

the eggs are barely set. Add ½ cup of parm cheese ant toss. Add salt and pepper

to taste. Serve with chopped parsley and more cheese on top.

I've made it with and without eggs and it's great both way.

Adapted from: http://allrecipes.com/Recipe/Spaghetti-Carbonara-II/Detail.aspx

Zucchini Noodles

Ingredients

• 4 medium to large zucchini

• 2 TBS Salt

Directions

Peel zucchini. Using a mandolin, slice into strings. When you get to the seedy

middle, stop slicing. Place zucchini noodles in a colander and salt. Mix well.

Let drain in the sink for 2 hours or put them in the fridge overnight. I wring

them out with my hands when done. Either add the last 2 minutes of cooking

directly to the sauce or blanch in boiling water for 2 minutes, remove promptly

and rinse with cold water to stop cooking. ***I save the seedy middles for the

Zucchini Basil Soup

You could sub all Zucchini in this recipe:

Baked Squash

Ingredients

• 2 Zucchini peeled and sliced into thin strips

• 1 Eggplant, peeled and sliced into thin strips

• 4 Cloves Garlic, quartered or very roughly chopped

• Wedge of Parm Cheese

• Butter

• Salt and Pepper to taste

Directions

First - butter or oil the bottom of a 9 " round cake pan.

Layer 1 - layer the bottom with 1/3 of the eggplant and 1/3 of the zucchini.

With a veggie peeler, add a few shavings of parm cheese, sprinkle on it about

1/3 of the garlic, sprinkle lightly with salt and pepper.

Layer 2 - add 1/3 more of the eggplant and zucchini, sprinkle with garlic, salt

and pepper and some more cheese.

Layer 3 - add the rest of the eggplant and zucchini, salt and pepper, sprinkle

with remaining garlic.

Cook - Cover tightly and bake in a 350 degree for at least 1 hour.

My first try - I cooked this for 30 minutes covered loosely with a pot cover

that allowed too much liquid to escape (I'm out of aluminum foil) and it looked

liked it was drying out bad on the top and that's when I poured about 1/4 cup of

the liquid over it and covered it more tightly with my cast iron skillet (fit

right in there).

Zucchini Cheese Frittata

Ingredients

• 2 eggs

• 1 TBS butter

• ¼ onion diced

• ¼ bell pepper diced

• 1 zucchini peeled and grated

• ½ jalapeño diced with seeds and ribs removed

• ½ to 1 cup shredded cheese of choice (optional)

Directions

First grate the zucchini, place all of it in a dishrag, add a couple shakes of

salt and stir with your fingers. Let sit while you do the rest.

Add 1 TBS butter to a non stick skillet over medium to medium low heat. Once

melted, add onion, bell pepper, and jalapeño if using. Shake the skillet to get

it mixed together.

At the sink, wring out your dishrag until most of the liquid from the zucchini

is gone. Stir your onion mixture. Wring it out again. It doesn't have to be

totally dry, just most of the moisture needs to be removed. Add the zucchini to

the onion mixture, stirring to combine well, and cooking stirring for 3-5

minutes.

Beat the eggs in a bowl and add pepper if desired. Pour the egg mixture over the

onion mixture. DO NOT STIR. Turn the broiler in your oven on and move the rack

to the top row if necessary. Once the eggs look set in the skillet, wrap a good

bit of aluminum foil around the handle if it's plastic to keep it from melting.

Add ½ - 1 cup of cheese of choice (can be omitted if dairy free) making sure to

get a good bit around the edges. Place skillet in the over for 3 minutes. At 3

minutes, check and it should be all bubbly on top and crispy around the edges.

I have made this in a larger portion n a 12 inch skillet with great results. You

can't taste the zucchini.

Chicken with Squash, Bacon and Rosemary

Ingredients

• 4-5 zucchini squash cut in discs

• 4-5 yellow squash cut in discs

• 1 large onion chopped

• 6 cloves garlic minced

• Salt/pepper/red pepper flakes

• Olive oil

• ¼ cup chopped rosemary

• 6 chicken breasts

• About 10 slices bacon

Directions

Toss squash discs with onion, 1/2 of the rosemary, 1/2 of the garlic,

salt/pepper/red pepper flakes (if you like it a lil spicy), and about 1/8 cup

olive oil.

Brush olive oil on both sides of chicken breasts. Sprinkle both sides with

salt/pepper/rosemary and garlic. Take a piece of bacon and wrap it around the

chicken on a diagonal. You'll need about 2 pieces per chicken breast. Make sure

the bacon completely surrounds the chicken.

Place chicken on top of squash in a baking dish and cook in a 350 degree oven

until the chicken is done. About 20 - 30 minutes. Remove chicken and continue

cooking squash for a total cooking time of 1 hour.

I hope some of these help!!!

Misty Kimble

CD - no meds

SCD - 2 + years

> I have tried zucchini before and I did not tolerate it or like it. I want to

try again. I just need to prepare and bake it so it taste good. Last time it was

horrible.. Maybe I will saute it in coconut oil and then ad some water so it

could boil.

[Guest guest]

Misty, do you have a blog for all your recipes?  You have TONS of them ;-).

 

Debbie 41 cd

 

Here are some zucchini recipesZucchini Basil SoupIngredients • 2 lbs. Zucchini • 2 TBS Olive Oil• 1 onion diced• 2 cloves garlic minced• 3 cups water or homemade chicken stock• 1/3 cup packed basil

• Salt and PepperDirectionsPlace a large pot over medium heat.Add oil. When hot add onion and cook until soft, about 5 minutes. Add garlic and cook about 30 more seconds. Peel and chop zucchini. If the seeds are a problem, cut the core out. You will need probably 3 pounds of zucchini if you are doing this. Add zucchini and salt to the pot and cook for 5 minutes. Add 3 cups water. Bring mixture to a boil and lower to a simmer. Simmer for at least 20 minutes. Puree the zucchini mixture with the basil either with an immersion blender or in batches in your blender. Taste and add more salt and pepper if necessary.

Adapted from: http://www.epicurious.com/recipes/food/views/Zucchini-Basil-Soup-242831 Zucchini Noodle SideI ZUCCHINI NOODLE SIDE

Ingredients• 1 Batch Zucchini Noodles• 2 TBS Olive Oil• 8 Slices SCD Bacon diced• 1 Onion Diced• 3-4 cloves Garlic diced• ¼ dry white wine (optional)• ½ Cup grated Parmesan cheese• 4 beaten eggs (optional)

• Salt and Pepper to taste• 2 TBS chopped fresh parsley• More cheese for topDirectionsI added the Zucchini noodles the last 2 minutes of cooking. 4 really wasn't enough.. I'd do at least 8 next time. In a large skillet, cook bacon until crisp. Remove bacon to drain on a paper towel. Direction say to reserve 2 TBS of bacon fat and add 1 TBS olive oil. I left all the bacon fat and added 1 TBS olive oil. Add onion and cook until translucent. Add garlic and cook 1 more minute. Add wine if using and cook one more minute (I added a little water). Return bacon to cooking pan, add zucchini noodles and beaten eggs and cook until the eggs are barely set. Add ½ cup of parm cheese ant toss. Add salt and pepper to taste. Serve with chopped parsley and more cheese on top.

I've made it with and without eggs and it's great both way.Adapted from: http://allrecipes.com/Recipe/Spaghetti-Carbonara-II/Detail.aspx

Zucchini NoodlesIngredients• 4 medium to large zucchini• 2 TBS SaltDirectionsPeel zucchini. Using a mandolin, slice into strings. When you get to the seedy middle, stop slicing. Place zucchini noodles in a colander and salt. Mix well. Let drain in the sink for 2 hours or put them in the fridge overnight. I wring them out with my hands when done. Either add the last 2 minutes of cooking directly to the sauce or blanch in boiling water for 2 minutes, remove promptly and rinse with cold water to stop cooking. ***I save the seedy middles for the Zucchini Basil Soup

You could sub all Zucchini in this recipe:Baked SquashIngredients• 2 Zucchini peeled and sliced into thin strips• 1 Eggplant, peeled and sliced into thin strips• 4 Cloves Garlic, quartered or very roughly chopped

• Wedge of Parm Cheese• Butter• Salt and Pepper to tasteDirectionsFirst - butter or oil the bottom of a 9 " round cake pan.Layer 1 - layer the bottom with 1/3 of the eggplant and 1/3 of the zucchini. With a veggie peeler, add a few shavings of parm cheese, sprinkle on it about 1/3 of the garlic, sprinkle lightly with salt and pepper.

Layer 2 - add 1/3 more of the eggplant and zucchini, sprinkle with garlic, salt and pepper and some more cheese. Layer 3 - add the rest of the eggplant and zucchini, salt and pepper, sprinkle with remaining garlic.

Cook - Cover tightly and bake in a 350 degree for at least 1 hour.My first try - I cooked this for 30 minutes covered loosely with a pot cover that allowed too much liquid to escape (I'm out of aluminum foil) and it looked liked it was drying out bad on the top and that's when I poured about 1/4 cup of the liquid over it and covered it more tightly with my cast iron skillet (fit right in there).

Zucchini Cheese FrittataIngredients• 2 eggs• 1 TBS butter• ¼ onion diced• ¼ bell pepper diced• 1 zucchini peeled and grated• ½ jalapeño diced with seeds and ribs removed• ½ to 1 cup shredded cheese of choice (optional)

DirectionsFirst grate the zucchini, place all of it in a dishrag, add a couple shakes of salt and stir with your fingers. Let sit while you do the rest.Add 1 TBS butter to a non stick skillet over medium to medium low heat. Once melted, add onion, bell pepper, and jalapeño if using. Shake the skillet to get it mixed together.

At the sink, wring out your dishrag until most of the liquid from the zucchini is gone. Stir your onion mixture. Wring it out again. It doesn't have to be totally dry, just most of the moisture needs to be removed. Add the zucchini to the onion mixture, stirring to combine well, and cooking stirring for 3-5 minutes.

Beat the eggs in a bowl and add pepper if desired. Pour the egg mixture over the onion mixture. DO NOT STIR. Turn the broiler in your oven on and move the rack to the top row if necessary. Once the eggs look set in the skillet, wrap a good bit of aluminum foil around the handle if it's plastic to keep it from melting. Add ½ - 1 cup of cheese of choice (can be omitted if dairy free) making sure to get a good bit around the edges. Place skillet in the over for 3 minutes. At 3 minutes, check and it should be all bubbly on top and crispy around the edges.

I have made this in a larger portion n a 12 inch skillet with great results. You can't taste the zucchini. Chicken with Squash, Bacon and RosemaryIngredients• 4-5 zucchini squash cut in discs• 4-5 yellow squash cut in discs

• 1 large onion chopped• 6 cloves garlic minced• Salt/pepper/red pepper flakes• Olive oil• ¼ cup chopped rosemary• 6 chicken breasts• About 10 slices baconDirectionsToss squash discs with onion, 1/2 of the rosemary, 1/2 of the garlic, salt/pepper/red pepper flakes (if you like it a lil spicy), and about 1/8 cup olive oil.

Brush olive oil on both sides of chicken breasts. Sprinkle both sides with salt/pepper/rosemary and garlic. Take a piece of bacon and wrap it around the chicken on a diagonal. You'll need about 2 pieces per chicken breast. Make sure the bacon completely surrounds the chicken.

Place chicken on top of squash in a baking dish and cook in a 350 degree oven until the chicken is done. About 20 - 30 minutes. Remove chicken and continue cooking squash for a total cooking time of 1 hour.I hope some of these help!!!

Misty KimbleCD - no medsSCD - 2 + years> I have tried zucchini before and I did not tolerate it or like it. I want to try again. I just need to prepare and bake it so it taste good. Last time it was horrible.. Maybe I will saute it in coconut oil and then ad some water so it could boil.

[Guest guest]

I'd also like to know where you keep your recipe files, Misty.

[Guest guest]

Misty

Thanks SO much. Now that's I've figured out I like zucchini in things

with other ingredients, these look wonderful!

[Guest guest]

No, I keep them in a PDF file on my computer, but I don't keep it as up to date

as I should.

Misty

>

> Misty, do you have a blog for all your recipes? You have TONS of them ;-).

>

> Debbie 41 cd