I shred it, along with finely chopped mushrooms to my ground chicken breast to make healthier meatballs, burgers & even meatloafs. :)
07/18/2012 - 1:16pm
I shred it then saute with some garlic and olive oil. Add it to pasta and marinara to bulk it up without a lot of extra calories.
07/18/2012 - 10:18pm
I saute it with some olive oil and garlic and add to pasta with marinara to bulk it up.
07/18/2012 - 10:19pm
Being a new mommy, the 3rd time around I am really trying to watch what I eat & how much I consume with my new arrival. I have gained 5 lbs at 9 weeks pregnant & I'm really trying to gauge how is too many pounds gained early on in pregnancy. We are happy, but I'm so consumed with weight gain. I love zucchini & believe cutting my calorie intake is a beginning ;)
07/21/2012 - 5:25am
I make cold zucchini soup: one large (you know, the ones you find in your back seat this time of year if you forget to lock your car :) peel an remove seeds. Cut into chunks and put into a saucepan together w/ one-half roug chopped large sweet onion (vidalia, texas sweet, panache,etc.), one can chicken or vegetable broth (low sodium is ok, but not no sodium), one and a half Tablespoons dried dill or four Tablespoons fresh dill weed. Cover and steam until veggies are soft. Cool slightly and process all until smooth. Taste for salt and dill, add a pinch of pepper. Put into bowl and chill completely. Serve by ladeling into bowls, stirring a Tablespoon of lowfat half & half into each. Garnish w/chopped tomatoes and some crushed flavored croutons ( your favorite kind is fine.) Freezes well w/o the cream added. Can serve hot in the winter garnished w/cheddar cheese and crushed croutons and a good bakery bread!
08/23/2012 - 7:23pm
slice zucchini and roma tomatoes, add crushed garlic, mix with olive oil to coat, bake in 9 x 11 baking dish. sprinkle with parmesan cheese, bake at 350 for 30-40 min. sprinkle with more parmesan. enjoy