July 25, 2006
The answer to all your (my) zucchini prayers...
Cooking Light's feature of the week is zucchini! Problem is I think I've posted/tried most of these recipes already.
A Zillion Zucchini
Growing zucchini is easy, but coming up with creative ways to cook them can be a challenge.
If you have a garden, you know that if you pick one zucchini today, two will appear in its place tomorrow. By the end of the week, count on 30. The prolificacy of zucchini may make you feel like a darn good gardener, but eventually you're going to have to do something with all that squash. You could make zucchini bread, but why not try something a little different, such as Zucchini-Lemon Muffins? If it's too hot to bake, make Grilled Marinated Vegetables instead.
Here's 2 I haven't tried yet...
1 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil
1 (8-ounce) package presliced mushrooms
1 small zucchini, quartered lengthwise and sliced (about 5 ounces)
4 garlic cloves, minced
1 cup chopped plum tomato
1/2 cup chopped red onion
1/2 cup chopped fresh basil
4 teaspoons balsamic vinegar
1/4 cup (1 ounce) grated fresh Parmesan cheese
Combine garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; sprinkle chicken with garlic powder mixture. Place the chicken on a broiler pan coated with cooking spray, and broil for 6 minutes on each side or until chicken is done. Remove the chicken from pan, and keep warm.
Heat olive oil in a large nonstick skillet over medium-high heat. Add 1/4 teaspoon salt, mushrooms, zucchini, and minced garlic; sauté 2 minutes. Add 1/8 teaspoon black pepper, tomato, onion, basil, and vinegar; sauté 3 minutes. Serve the vegetable mixture over chicken; sprinkle with cheese.
Yield: 4 servings (serving size: 1 chicken breast half, 1/2 cup vegetables, and 1 tablespoon cheese)
CALORIES 229(29% from fat); FAT 7.3g (sat 2.1g,mono 3.5g,poly 1g); PROTEIN 31.4g; CHOLESTEROL 71mg; CALCIUM 126mg; SODIUM 489mg; FIBER 2.1g; IRON 2.3mg; CARBOHYDRATE 9.7g
Grilled Zucchini-and-Summer Squash Salad with Citrus Splash Dressing
2 tablespoons grated orange rind
3/4 cup fresh orange juice (about 3 oranges)
1/2 cup fresh lime juice (about 3 limes)
3 tablespoons honey
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 red onions
4 zucchini, each halved lengthwise (about 1 1/4 pounds)
4 yellow squash, each halved lengthwise (about 1 pound)
3 tablespoons thinly sliced fresh basil
Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact; cut each onion into 4 wedges. Add onion, zucchini, and yellow squash to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a grill rack coated with cooking spray, and grill for 8 minutes or until tender; turn and baste occasionally with 3/4 cup of the marinade. Place the vegetables on a serving platter; sprinkle with the basil. Serve the vegetables with the remaining marinade.
Yield: 4 servings (serving size: 2 zucchini halves, 2 squash halves, 2 onion wedges, and 3 tablespoon citrus dressing)
CALORIES 168(16% from fat); FAT 3g (sat 0.4g,mono 1.8g,poly 0.5g); PROTEIN 4g; CHOLESTEROL 0.0mg; CALCIUM 70mg; SODIUM 302mg; FIBER 4g; IRON 1.3mg; CARBOHYDRATE 36.1g
Posted by Lisa at July 25, 2006 10:03 AM
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