I have lots o' zuchinni recipes - I zuchinni! Is there any thing specific you were looking for? Or do you just have a pile of zuchinni you need to go through?
thanks for your response! I didn't have anything specific in mind I just saw a great pic in a magazine of zucchini slice and wanted a low fat version of it.
I was thinking about something with other vegies...but I'll take anything.
Sorry I think I read your first post a little too quickly! I thought you were just looking for low-fat zuchinni recipes not just specifically Zuchinni Slice. Anyway, here is a lighter version of that one. The other thing I would suggest is trying to make a zuchinni frittata. This make curb your craving without the cheese, oil and flour (let me know if you want me to post a recipe for that).
Enjoy
Tobey
Zucchini Slice
2 servings
1 zucchini, peeled and grated
1/3 onion, grated
1/3 cup shredded lite cheddar cheese
1 cup of liquid egg replacer
2 tablespoons olive oil
1/3 cup self-rising flour (or regular flour with 1 tsp baking powder added)
Preheat oven to 350.
In a bowl, mix together zucchini, onion, cheese, eggs, oil, and self-rising flour. Spread mixture into a pan which has been sprayed with cooking spray.
Bake in preheated oven for about 40 or until set and golden.
I thought I would take a moment to post some other zuchinni recipes for anyone who might be interested.
Quick nutritional facts:
With their high water content (more than 95 percent), zucchini squashes are very low in calories. There are only 13 calories in a half-cup of raw zucchini, with a slight increase to 18 calories in the same quantity cooked. Nutritionally, zucchinis offer valuable antioxidants. They also provide some beta-carotene, trace quantities of the B vitamins, folic acid, small amounts of vitamin C and calcium, and a healthy content of potassium.
Tobey
Chickpea & Zucchini Salad
1/4 c fresh parsley, chopped
1/4 c onion, chopped
1 large clove garlic, minced
6 T lemon juice
1/8 tsp cayenne
salt or to taste
1.5 c canned chickpeas, drained
1.5 c zucchini, sliced
6 T bean liquid from the can
Whisk together everything but the chickpeas and squash.
Stir in the chickpeas and squash. Let marinate in the fridge
for at least a few hours for flavors to blend.
1 cup plain fat-free yogurt
1 egg white, lightly
2 Tbs chopped onion
1-˝ cups cooked rice
1 cup diced zucchini
1 cup diced yellow summer squash
1/2 cup diced red bell pepper
1/2 teaspoon dried dill
1/4 cup breadcrumbs
Sauté the onion until translucent; stir into the yogurt. In a different pan, lightly sauté the zucchini and squash. Spread the rice on the bottom of a medium-sized baking dish. Combine the zucchini, squash, red pepper, and dill. Place on top of the rice. Pour the yogurt-onion mixture over the squash and top with breadcrumbs. Bake for 30 minutes or until crumbs are lightly browned in a pre-heated 350 degree oven.
2 medium zucchini
1/2 cup canned corn with red and green peppers, drained
Cut zucchini lengthwise in half. Scoop center from zucchini (save pulp for another recipe or discard). Spray outside of zucchini lightly with cooking spray. Spoon corn into zucchini shells. Cover
and grill zucchini, cut sides up, 4-6 inches from medium coals 10-12 minutes or until zucchini is crisp-tender and stuffing is hot.
1/4 pound yellow squash, sliced
1/4 pound zucchini, sliced
1 bunch green onion, chopped
2 teaspoons fresh garlic, chopped
Salt and pepper, to taste
2 to 3 Roma tomatoes, diced
Spray a non-stick skillet with cooking spray and heat on high. Add squash, zucchini, green onions, garlic and saute until just tender. Remove from heat. Season with salth and pepper. Add fresh tomatoes and serve.
1/4 pound zucchini, sliced paper thin
1 clove garlic, minced
6 fresh leaves basil, torn
1/2 pound very tomatoes, roughly chopped
2 tablespoons black olives, chopped
1/2 lemon, juiced
1 tablespoons crushed red pepper flakes
salt
1/2 pound penne (or any other pasta you prefer), cooked
In a large bowl, combine zucchini, garlic, basil, tomatoes, olives, lemon juice, pepper flakes, and salt. Spray with a generous amount cooking spray and toss. Refrigerate for at least 1/2 hour. Add cooked pasta to cool vegetables in mixing bowl. Stir gently to mix well and serve immediately.
1 zucchini, sliced lengthwise
1 yellow squash, sliced lengthwise
1 red bell peppers, cored, seeded and cut into quarters
1 clove garlic, minced
1/4 cup fresh oregano (leaves only), chopped
salt
pepper
2 Flour Tortillas
Salsa
Spray vegetables with cooking spray and toss in a large bowl with garlic, oregano, salt and pepper. Let sit at least 1 hour to marinate.
Preheat the grill.
Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.
To assemble, warm the tortillas briefly on the grill. Divide the vegetables and place in a strip down the center of each tortilla. Top with a small amount of salsa (do not add too much salsa or they will get soggy and be quite messy). Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. Serve immediately, with extra salsa on the side.
Hmmm, seeing as I have a whole bagful of zucchini's awaiting their fate at home I though this post would be good to check out.
When I read Zucchini Slice I was thinking the slices that are breaded and fried. I'm sure I could dip the slices in egg whites then bread crumbs but I'm unsure how to get away from the Frying deal.
The other recipes look good too! Thanks from me also.
2 medium zucchini
3 egg whites, lightly beaten
2/3 cup Italian seasoned bread crumbs
Preheat the oven to 350. Spray baking sheet with cooking spray and set aside. Cut each washed and unpeeled zucchini in half, then each lengthwise into 6 spears.
Place egg whites and bread crumbs in separate shallow bowls.
Dip the spears into the beaten egg, then coat completely in the bread crumb mixture.
Place the spears on prepared baking sheet and bake for 20 to 25 minutes or until golden brown. Serve hot
OH thank you very very much. You think I could peel them though. I'm not sure I want to eat the peel.....
I'm making these tonight, and I like the thought of making them sticks instead of slices. Because when you slice them you get the seeds. I hate the seeds.
Wow, this is the first I've been excited about eating a vegetable in ages!
you are a real gem...here you are presenting me with all these great recipes for zuchinni frittata which I will make...zuchinni casserole...yummmy...i can't wait to try them all!!!
Here's a thought...
Have you ever thought of writing a recipe book full of all these low fat recipes?
Need a low fat zucchini slice recipe
zuchinni! Is there any thing specific you were looking for? Or do you just have a pile of zuchinni you need to go through?
the friittata sounds fabulous!!!
