Search Results for "Zucchini"
Recipe Results 3 of 25 pages
Zucchini-Potato Soup
Zucchini-Potato Soup Ingredients: 5 cups chicken broth 1 pound zucchini (4 small), thinly sliced 1 large potato, thinly sliced 1 large onion, thinly sliced 3 eggs 2 tablespoons lemon juice salt and pepper to taste Directions: In a large saucepan, bring the broth to a boil. Add the zucchini, potato, and onion. Reduce the heat
Zucchini Noodle Greek Salad
Zucchini Noodle Greek Salad Ingredients: 5 cups grated zucchini (from approximately 2 medium-large zucchini) 2 medium cucumbers, peeled and chopped into bite-size pieces (about 4 cups) 3 medium tomatoes, chopped into bite-size pieces (about 4 cups) 1/4 small red onion (thinly sliced) 1/4 cup pitted black olives, like Kalamata, finely chopped 1/2 teaspoon dried oregano
Asparagus Zucchini Pasta
Asparagus Zucchini Pasta Ingredients: 1/2 pound angel hair pasta 1 tablespoon olive oil 2-3 Zucchini, thinly sliced 1 bunch of asparagus, chopped to 1/2 inch chunks 3 garlic cloves, crushed 3 ripe tomatoes, finely chopped 1/4 cup extra light cream cheese 1 tablespoon fresh lemon juice 3/4 cups fresh parsley Directions: Cook Pasta in large
Zucchini Snack Pizzas
Zucchini Snack Pizzas Ingredients: 1 large zucchini, washed and trimmed 1 tomato, coarsely chopped 1 cup grated mozzarella cheese 4 to 6 basil leaves, chiffonaded, for garnish Directions: Preheat oven to 400˚F. Cut the zucchini horizontally or severely on the bias about 1/3 inch thick. Brush with olive oil and season with salt and pepper.
Grilled Zucchini with Feta Cheese
Grilled Zucchini with Feta Cheese Ingredients: 3 zucchini (split in half lengthwise (ends trimmed)) 1 Tbsp. olive oil 1/4 cup feta cheese (reduced-fat, crumbled) Directions: Preheat the grill to medium-high. Drizzle the olive oil evenly over the zucchini halves. Grill the zucchini 4-5 minutes per side, until tender. Remove the zucchini from the grill and
Zucchini Marmalade
Zucchini Marmalade Ingredients: 2 pounds zucchini, washed and grated 1 teaspoon grated lemon peel juice from 1/2 lemon 1 can (13 ounces) crushed pineapple, drained 1 package (1-3/4 ounces) powdered fruit pectin 5 cups sugar 2 tablespoons finely chopped crystallized ginger Directions: Put zucchini into a large kettle and add lemon peel, lemon juice, and
Zucchini-Parmesan Pancakes
Zucchini-Parmesan Pancakes Ingredients: 2 medium unpeeled zucchinis, grated with a box grater (about 3 cups) 1 small shallot, minced (about 1/4 cup) 2 large eggs, lightly beaten using a fork 1/2 cup all-purpose flour 1/4 cup shredded Parmesan cheese 1 1/2 teaspoons chopped, fresh thyme 1 teaspoon baking powder 1 teaspoon black pepper 1 teaspoon
Dijon Chicken w/ Zucchini & Tomatoes
Dijon Chicken w/ Zucchini & Tomatoes Ingredients: nonstick cooking spray 2 medium zucchini, cut into 1/4-inch rounds 10 oz. grape tomatoes 1 Tbsp. olive oil 1/4 tsp. ground black pepper, divided 1/2 lemon, juiced 2 Tbsp. Dijon mustard 4 chicken breasts, 4-ounce each, boneless, skinless 1/2 tsp. salt (optional) 1/2 tsp. garlic powder 1 tsp.
Orange Zucchini Cupcakes
Orange Zucchini Cupcakes Submitted by: Anna Miller of Zanesville, OH Yield: 3 dozen These Orange Zucchini Cupcakes have a soft, fluffy texture. Ingredients: 6 eggs 2 2/3 cups white sugar 1 cup vegetable oil 1 cup orange juice concentrate – do not dilute 2 tsp. almond flavoring 4 tsp. baking powder 2 tsp. baking soda
Zucchini Corn Tacos
Zucchini Corn Tacos Ingredients: 6 corn tortillas 2 tomatoes, seeded and diced into 1/2-inch pieces 1 Tbsp. fresh oregano, minced 1 zucchini, unpeeled and diced into 1/2-inch pieces 1/4 tsp. chili powder 1/2 cup sweet onion, finely minced 1/2 tsp. ground cumin 3 ears corn, shucked and kernels cut off cobs; discard cobs 1 Tbsp.
