STYLETHREAD -- LET'S TALK SHOP!

Drew · Gucci

I need a healthy zucchini recipe

zeitgeist4 · Gucci

My mom has a recipe where it's mixed with tomatoes, onions, spices and sauteed. I can ask her for it if you want me to.

ejc423 · Coach

I love it sliced thinly with yellow squash and sauteed with a little butter (you can use Pam) and onions and salt and pepper. I also sprinkle parmesan on it. You could add other herbs--rosemary would be good.

ILoveChoo · Hermes

best recipe ever! I make a quarter of the recipe and we get two dinners out of it.

1/4 ounce basil, picked
10 ounces marinara sauce
4 ounces fresh mozzarella cheese
2 ounces grated Romano cheese
6 ounces fresh chicken breasts, cooked and sliced
1 tablespoon garlic
3 ounces olive oil
10 ounces zuchinni
24 ounces rigatoni pasta, cooked

Heat olive oil. Add zuchinni and sauté until brown and soft. Add
chopped garlic and sauté. Add sliced chicken breast, and marinara.
Reduce heat. Add basil. Toss cooked rigatoni pasta with sauce; then
Romano cheese, fresh chopped basil, and fresh mozzarella cheese

Sunshinegirl · Kate Spade

This is one of my favorite zucchini side dishes. It's a bit fattening but oh how good it is.

Verdure al Forno

2 tablespoons extra-virgin olive oil
5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick
Salt and freshly ground black pepper
1 cup heavy cream
1 cup grated mozzarella
1 cup grated fontina
1/4 cup grated Romano
1 cup plain dried bread crumbs
4 tablespoons unsalted butter

Preheat oven to 375 degrees F.

Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

Courtesy of my favorite girl, Giada De Laurentiis - Everyday Italian

Drew · Gucci

zeitgeist4 wrote:

My mom has a recipe where it's mixed with tomatoes, onions, spices and sauteed. I can ask her for it if you want me to.

Yes, please! The more recipes, the better. I want to cook zucchini at least once, if not twice a week so I appreciate all that I can get.

Thanks, everyone for what's posted so far. I've printed and will try one tomorrow.

alb · Marc Jacobs

Here are a couple:

Zucchini Parmesan

1 pound zucchini, cut lenghtwise into 1/4-inch-thick slices
6 garlic cloves, peeled
Olive oil-flavored cooking spray
1/2 cup Italian-seasoned breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 cup 2% reduced-fat milk
1/2 cup fat-free ricotta cheese
1/2 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 large egg
1 cup chopped cherry tomatoes
1/4 cup chopped fresh basil leaves
1 1/2 teaspoons vegetable oil

Preheat broiler. Lightly coat zucchini and garlic with cooking spray; place on a baking sheet coated with cooking spray. Broil 5 minutes or until garlic and zucchini are lightly browned. Remove garlic from baking sheet; mince. Set zucchini aside. Combine the garlic, breadcrumbs, and parmesan cheese; set aside. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring with a whisk. Combine tomatoes, basil and oil in a bowl; set aside.
Preheat oven to 400º.

Spread 1/2 cup milk mixture in bottom of an 11x7-inch baking dish coated with cooking spray. Arrance zucchini slices over milk mixture to cover the bottom of the dish, and top with 1/3 cup breadcrumb mixture and 1/2 cup milk mixture. Repeat layers, ending with the zucchini. Top with the tomato mixture, and sprinkle with the remaining breadcrumb mixture. Bake at 400º for 45 minutes or until bubbly and brown.

Yield: 6 servings

NUTRITION PER SERVING
CALORIES 135(31% from fat); FAT 4.6g (sat 1.8g,mono 1.8g,poly 0.4g); PROTEIN 9.8g; CHOLESTEROL 45mg; CALCIUM 176mg; SODIUM 486mg; FIBER 0.9g; IRON 1.1mg; CARBOHYDRATE 15.4g

Cooking Light, JUNE 1998

Zucchini and Potato Bake (Untried)

2 medium zuccini, sliced
4 medium potatoes, sliced
1 medium green or red pepper
1 small onion chopped
1 clove garlic, chopped
1/2 cup dry breadcrumbs
3 tablsp olive oil
paprika, salt & pepper to taste

*Preheat oven to 400.
*In a baking pan, toss together the zucchini, potato, pepper, onion & garlic with the olive oil(to coat vegs) Add breadcrumbs,paprika,salt & pepper and toss.
* Bake 1 hour stirring occasionaly, until potatoes are tender and lightly browned.

**Makes 6 servings.
**estimated 3 pts

Aurora · Marc Jacobs

Ricotta Pasta with Zucchini, Garlic, and Mint (untried, from Rachel Ray's 365 No Repeats Recipe Book)

1 lb penne or ziti rigate

Course Salt

2 cups ricotta cheese

2 tbsp unsalted butter cut into small pieces

1/2 cup parmigiano-reggiano or romano cheese

2 tbsp EVOO

1 med onion finely chopped

handful of fresh flat leaf parsley finely chopped

Coarse black pepper

20 fresh basil leaves shredded or torn

4 garlic cloves minced

1 med zuchinni diced

handful of mint leaves slivered

Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta al dente, with a bite to it.

Place the ricotta, butter, and Parmigiano in a large bowl.

Heat a small skillet over med heat. Add the EVOO, onions, garlic, and zucchini and cook for 7-8 mins. Add the mint and parsley and cookfor 2 mins. Turn off the heat.

Drain the pasta. Add to the bowl with the cheese. Toss to melt the butter and evenly coat the pasta with the cheeses, then season with salt & pepper. Top the pasta with the basil, onions, garlic, and zucchini. Toss and serve.

relrel · Marc Jacobs

drew, you eat tofu, right? you should try tempeh. the bf and i mix zucchini with yellow squash with tempeh and a little soy sauce and it's yummy. i could give you a recipie but it's usually just all done by looks. two each of the vegetables, a package of tempeh and a splash of soy sauce is about all it is.

you eat a lot of veggies (i forget if you eat meat or not) with every meal, right? you should check out the moosewood cookbook. it's an all vegetarian cookbook and has the most amazing meals in it and everything is pretty easy to make as well.