Zucchini recipes needed!

[patty]

Vegetable Tempura 
From: www.weightwatchers.com
Serves: 4 (Serving size: 1-1/2 cups -- 162 Calories 1g Fat 9g Fiber)

1/2 cup cornstarch
1/2 tsp table salt
1/8 tsp cayenne pepper
2 med zucchini, cut into sticks
2 med summer squash, cut into sticks
1-1/2 med eggplants, peeled and cut into sticks
1 cup baby carrots
olive oil cooking spray

Preheat oven to 400F. Coat a large baking sheet with olive oil cooking spray.

In a shallow dish, combine cornstarch, salt and cayenne. Mix well. Dip vegetables in cornstarch mixture and turn to coat.

Transfer vegetables to prepared baking sheet and spray with cooking spray. Bake until golden brown and tender, about 45 minutes.

[patty]

Favorite Vegetable Soup
From: WW Exchange Program Booklet
Serves: 4

1/2 cup diced onion (1 small)
4 chicken bouillon cubes or broth seasoning mix
4 garlic cloves, minced
3 cups thinly sliced zucchini
1 cup thinly sliced carrot
1 small can diced tomato
2 tsp chopped fresh parsley
1/2 tsp basil leaves
1/4 tsp pepper

In a 2-3 quart nonstick saucepan combine onion, broth mix, and garlic; cook stirring occasionally, until onion is translucent. Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes.

Add 2 cups water and bring to a boil. Reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes.

Using a slotted spoon, remove about 1 cup of vegetables from saucepan and set aside. In blender container, in 2 batches, puree remaining soup; return pureed mixture to saucepan, add reserved vegetables, and heat.


☆Garden Vegetable Soup
From Weight Watchers Winning Points Program Booklet
Serves: 4 (42 Calories 0g Fat 2g Fiber)

2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic
3 cups fat-free broth (any type)
1-1/2 cups green cabbage, diced
1/2 cup green beans
1 Tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup zucchini, diced

In a large saucepan, sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. Stir zucchini and heat 3-4 minutes. Serve hot.

[patty]

Veggies Chili
Serves: 20 (1 cup)

10 ounces extra-lean ground turkey breast
1 medium onion, diced
28 ounces (2 cans) diced tomatoes
2 medium zucchini, diced
2 medium yellow squash, diced
15 ounces canned black beans, rinsed and drained
30 ounces (2 cans) fat-free, reduced-sodium beef broth
4 celery stalks, diced
2 green bell peppers, diced
1-1/4 ounce package dry chili seasoning

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and onion and saute' until browned, about 5 minutes.

Transfer the browned turkey and onion mixture to a large soup pot and add the tomatoes, zucchini, squash, beans, broth, celery, bell peppers and chili seasoning. Bring to a simmer over medium heat. Continue to simmer until the vegetables are tender, about 30 minutes.

[patty]

Squash Rice Casserole
From: www.cookinglight.com
Serves: 8 (Serving Size: 1 cup -- 197 Calories 5.5g Fat 1.4g Fiber)

8 cups sliced zucchini (about 2-1/2 pounds)
1 cup chopped onion
1/2 cup fat-free, less-sodium chicken broth
2 cups cooked rice
1 cup fat-free sour cream
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 cup Italian-seasoned breadcrumbs
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
Cooking spray

Preheat oven to 350F.

Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350F for 30 minutes or until bubbly.

Preheat broiler. Broil 1 minute or until lightly browned.

[patty]

Shrimp Couscous
From: WW Make it in Minutes Cookbook
Serves: 4 (338 Calories 5g Fat 3g Dietary Fiber)

1 onion, chopped
2 garlic cloves
2 tsp olive oil [well within Core oil allowance]
1 zucchini, chopped
1-1/2 cups chicken broth
1 tsp thyme
1/2 tsp red pepper flakes
1 pound shrimp, peeled & deveined
1 cup couscous

Saute onion and garlic in 2 tsp of olive oil, until soft. Add zucchini and saute 1 minute or so. Add chicken broth, thyme, red pepper & shrimp and bring to boil. Add couscous; remove from heat, cover and fluff after 5 minutes or when fluid is absorbed.

[patty]

Polenta with Vegetables Recipe
From: www.24hourfitness.com
Serves: 6 (Serving size: 6 ounces -- 199 Calories 6g Fat 7g Fiber)

1 cup yellow cornmeal
3/4 cup cold water
2-1/2 cups boiling water
1/2 tsp salt
2/3 cup Swiss cheese, shredded
2 tsp olive oil
2 cups yellow squash, sliced
1 cup zucchini, sliced
1 cup red pepper, chopped
1/4 cup onion, finely chopped
1 clove garlic, crushed
1/4 cup fresh basil, chopped

Mix cornmeal and cold water in medium saucepan. Stir in boiling water and salt. Cook, stirring constantly until mixture thickens and boils.

Reduce heat, cover and cook 10 minutes, stirring occasionally. Add cheese and stir until smooth. Set aside and keep warm.
Heat oil in a medium nonstick skillet over medium-high heat. Cook squash, zucchini, bell pepper, onion and garlic for about 5 minutes or until vegetables are crisp-tender. Stir in basil. Spoon polenta into a shallow platter and top with vegetables.

[jazigirl01]

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[Admin]

This is a really nice chocolate zucchini cake. It is really moist and not oily and really chocolatey. I make it in a bundt pan for the same time as written (maybe a few more)

DOUBLE CHOCOLATE ZUCCHINI BREAD

Ingredients
3 eggs
¾ cup olive oil
1 ½ cups sugar
2 tsp. vanilla
3 cups shredded zucchini, skin on
1 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
½ tsp. baking powder
2 1/3 cups flour 
¾ cup good quality, unsweetened cocoa
1 cup semi-sweet chocolate chips (1/2 cup nuts, optional)

Preheat the oven to 350 degrees. Prepare 2 loaf pans or one bundt. Wipe with vegetable oil and dust with extra cocoa powder.
With a whisk, beat the eggs, olive oil, sugar and vanilla in a large bowl. Add the grated zucchini, set aside.
In another bowl, thoroughly mix all the dry ingredients and chocolate chips & nuts, if using.
Add the dry ingredients to the wet ensuring it is all mixed well with no dry clumps. Don’t overmix.
Divide the batter between the 2 prepared pans and bake for 45-55 minutes, until a skewer inserted in the middle comes out clean. Cool completely.