Grilled Shrimp over Zucchini Noodles

Grilled Shrimp over Zucchini Noodles Recipe By:Jenna Robinette “A great alternative to pasta!” Ingredients Lemon Basil Dressing: 2 cups thinly sliced fresh basil 9 tablespoons olive oil, divided 1/3 cup toasted sliced almonds, divided 1 tablespoon red wine vinegar 1 shallot, coarsely chopped 2 cloves garlic, coarsely chopped 1 lemon, zested 1/4 teaspoon red pepper flakes 1 pound shrimp, peeled and deveined 5 zucchini kosher salt and freshly ground black pepper to taste Directions Blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is … Continue reading Grilled Shrimp over Zucchini Noodles

Mediterranean Zucchini and Chickpea Salad

Mediterranean Zucchini and Chickpea Salad Recipe By:ChristineM “Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.” Ingredients 2 cups diced zucchini 1 (15 ounce) can chickpeas, drained and rinsed 1 cup halved grape tomatoes 3/4 cup chopped red bell pepper 1/2 cup chopped sweet onion (such as Vidalia(R)) 1/2 cup crumbled feta cheese 1/2 cup chopped Kalamata olives 1/3 cup olive oil 1/3 cup packed fresh basil … Continue reading Mediterranean Zucchini and Chickpea Salad

Ratatouille

Ratatouille Recipe By:LYNETTE MARIE “This terrific dish is loaded with succulent Mediterranean vegetables.” Ingredients 2 tablespoons olive oil 3 cloves garlic, minced 2 teaspoons dried parsley 1 eggplant, cut into 1/2 inch cubes salt to taste 1 cup grated Parmesan cheese 2 zucchini, sliced 1 large onion, sliced into rings 2 cups sliced fresh mushrooms 1 green bell pepper, sliced 2 large tomatoes, chopped Directions Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet … Continue reading Ratatouille

Mediterranean Zucchini and Chickpea Salad

Mediterranean Zucchini and Chickpea Salad Recipe By:ChristineM “Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.” Ingredients 2 cups diced zucchini 1 (15 ounce) can chickpeas, drained and rinsed 1 cup halved grape tomatoes 3/4 cup chopped red bell pepper 1/2 cup chopped sweet onion (such as Vidalia(R)) 1/2 cup crumbled feta cheese 1/2 cup chopped Kalamata olives 1/3 cup olive oil 1/3 cup packed fresh basil … Continue reading Mediterranean Zucchini and Chickpea Salad

Mediterranean Wrap

Mediterranean Wrap “A great wrap for lunch or dinner. Can be made with all sorts of leftovers, like home made pesto, grilled chicken or that avocado that’s going to go bad soon.” Ingredients 1 red onion, sliced 1 zucchini, sliced 1 eggplant, sliced 1/4 pound fresh mushrooms, sliced 1 red bell pepper, sliced 1 tablespoon olive oil salt and ground black pepper to taste 4 whole grain tortillas 1/4 cup goat cheese 1/4 cup basil pesto 1 large avocado, sliced Directions Place the onion, zucchini, eggplant, mushrooms, and bell pepper into a large container with a tight fitting lid. Drizzle … Continue reading Mediterranean Wrap

Fried Green Zucchini

Fried Green Zucchini “Just like fried green tomatoes, but with zucchini instead.” Ingredients 1/2 cup seasoned bread crumbs 1/2 cup grated Parmesan cheese 1 teaspoon garlic salt 2 eggs 5 tablespoons olive oil 1 zucchini, cut into 1/4-inch slices 1 cup shredded mozzarella cheese 1 cup prepared spaghetti sauce, heated (optional) Directions Mix together the seasoned bread crumbs, grated Parmesan cheese, and garlic salt in a shallow bowl. Beat the eggs in a second shallow bowl. Heat the olive oil in a large skillet over medium heat until the oil is rippling, but not smoking. Dip the zucchini slices into … Continue reading Fried Green Zucchini

Zucchini Skins

Zucchini Skins Prep 15 m Cook 17 m Ready In 32 m Recipe By:Linda “While trying to find a good recipe for zucchini I decided to imitate a potato skins recipe. My husband gave these rave reviews. Don’t be afraid to jazz these up with your favorite toppings. I think the variations are endless. This is a recipe you can easily increase or decrease depending on the number and size of zucchini you wish to use.” Ingredients 3 tablespoons melted butter 1 cup bread crumbs 1/4 cup grated Parmesan cheese 1 pinch garlic powder 4 small zucchini 1 tablespoon olive … Continue reading Zucchini Skins

Zucchini with Chickpea and Mushroom Stuffing

Zucchini with Chickpea and Mushroom Stuffing Prep 30 m Cook 30 m Ready In 1 h Recipe By:jackie “A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with tomato based sauce and a green vegetable, or I have even had them with traditional roasted vegetables at Christmas.” Ingredients 4 zucchini, halved 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, crushed 1/2 (8 ounce) package button mushrooms, sliced 1 teaspoon ground coriander 1 1/2 teaspoons ground cumin, or to taste 1 (15.5 ounce) can chickpeas, rinsed and drained … Continue reading Zucchini with Chickpea and Mushroom Stuffing

SUMMER SQUASH BREAD (YELLOW OR ZUCCHINI)

SUMMER SQUASH BREAD (YELLOW OR ZUCCHINI) 2 c. sugar 1 c. vegetable oil 3 eggs 1 tsp. vanilla extract 3 c. flour 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 2 c. unpeeled squash shredded 1 c. chopped nuts Beat sugar, oil, eggs and vanilla in mixing bowl until fluffy. Mix flour, salt, baking soda and cinnamon. Add to egg mixture and stir until well blended.Stir in squash and nuts. Turn into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 350°F for 1 hour and 20 minutes or until done. Wrap in … Continue reading SUMMER SQUASH BREAD (YELLOW OR ZUCCHINI)

Zucchini Alfredo

Zucchini Alfredo Prep 15 m Cook 15 m Ready In 30 m Recipe By:Terry “Excellent! Shredded zucchini in a creamy sauce.” Ingredients 1 (12 ounce) package uncooked egg noodles 3 tablespoons vegetable oil 2 cloves garlic, minced 4 cups shredded zucchini 1/2 cup milk 4 ounces cream cheese, cubed 1/2 cup chopped fresh basil salt and pepper to taste grated Parmesan cheese (optional) Directions Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. Heat the oil in a skillet over medium heat. Stir … Continue reading Zucchini Alfredo