Search Results for "Zucchini"
Recipe Results 18 of 25 pages
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,
Cheesy Italian Gnocchi Bake
Ingredients: 1lb spicy Italian turkey sausage 1 cup shredded zucchini 1 package (16oz) potato gnocchi 1-16oz jar marinara sauce 2 cups shredded mozzarella cheese, divided Ingredients for the béchamel sauce: : 2 tablespoons butter 2 garlic cloves, minced 2 Tablespoons flour 1 1/2 cups milk salt & pepper 1/4 cup grated Parmesan cheese Directions: Preheat oven
Beefy Vegetable Stuffed Peppers
Ingredients: 1 pound extra lean ground beef Black pepper to taste 1/2 teaspoon salt 1/2 teaspoon oregano 1 small onion, minced 1/2 cup quick cooking oatmeal 1 medium zucchini, coarsely grated 1 egg, lightly beaten One (10-ounce) package frozen chopped spinach, thawed and squeezed dry 3 medium bell peppers, cut in half lengthwise, cored Two
Beef & Pasta Skillet Primavera
Ingredients: 1 pound Ground Beef (96% lean) 1 can (14-1/2 ounces) reduced-sodium beef broth 1 cup uncooked whole wheat pasta 2 zucchini or yellow squash, cut in half lengthwise, then crosswise into 1/2 inch slices (about 3 cups) 1 can (14-1/2 ounces) no salt added diced tomatoes 1-1/2 teaspoons Italian seasoning Directions: Heat large nonstick
Herbed Stuffed Peppers
Ingredients: 10-12 mini tricolored peppers (red, orange, yellow) Grape-seed oil or neutral oil of your choice for cooking 1 med. onion, diced 1/2 zucchini, finely chopped 1 or 2 cloves garlic, minced 1 1/2 cups firm tofu, crumbled, or browned ground turkey 1/4 cup almond milk, or 3 Tbsp. vegan mayonnaise 1 tsp. dried basil
Roasted Vegetables
Ingredients: 1 red onion, peeled and diced 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 2 yellow squash, diced 2 zucchini, diced 4 garlic cloves, peeled and chopped 1 teaspoon olive oil 1⁄4 teaspoon dried thyme 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 2 cups grape or cherry tomatoes
Garlic Butter Roasted Chicken
Ingredients for the lemon garlic butter: 1/2 cup (1 stick) unsalted butter, room temperature 2 cloves garlic, minced 2 teaspoons fresh thyme, chopped 2 teaspoons rosemary, finely minced 3 tablespoons flat leaf parsley, finely minced 1 teaspoon salt 1/2 teaspoon pepper Zest from one lemon Ingredients for the chicken: 4 boneless, skin-on chicken breasts Fresh
Greek Bean and Vegetable Soup
Ingredients: 1 Tablespoon olive oil 1 cup frozen chopped onion 2 cups sliced zucchini 1/2 cup sliced celery 2 teaspoons minced garlic 1 cup low-sodium vegetable broth 1 cup water 3/4 cup canned, no-salt-added navy or great northern beans, rinsed and drained 1 cup canned, low-sodium, no-sugar-added whole tomatoes, drained 4 cups washed, ready-to-eat spinach
Fusilli with Summer Vegetables and Sausage
Submitted by: Lynne Almasy, Week Three’s Reader’s Kitchen 2016 Winner Ingredients: 1 lb. fusilli pasta 1 lb. sweet Italian sausage links, cooked and cut into 1” pieces 4 tomatoes cubed 2 med. zucchini cut into 1” pieces 2 summer squash cut into 1” pieces 1 med. onion sliced 3 crushed cloves of garlic 4 Tbsp.
