Search Results for "Zucchini"
Recipe Results 12 of 25 pages
Herbed Stuffed Peppers
Ingredients: 10-12 mini tricolored peppers (red, orange, yellow) Grape-seed oil or neutral oil of your choice for cooking 1 med. onion, diced 1/2 zucchini, finely chopped 1 or 2 cloves garlic, minced 1 1/2 cups firm tofu, crumbled, or browned ground turkey 1/4 cup almond milk, or 3 Tbsp. vegan mayonnaise 1 tsp. dried basil
Confetti Potatoes
Ingredients: 1/2 cup chopped zucchini 1/2 cup sliced celery 1 Tbsp. butter or margarine 1 cup sliced mushrooms 1/4 lb. (4 oz.) VELVEETA®, cut up 4 medium hot baked potatoes, cut in half lengthwise 1/4 cup chopped red or green pepper Directions: Cook and stir zucchini and celery in butter in large skillet on medium
Grilled Vegetable Sandwiches
Ingredients 1/4 cup light mayonnaise 2 tablespoons chopped fresh basil 1 clove garlic, minced 2 teaspoons lemon juice 1 medium red onion, cut into 4 slices 1 large red bell pepper, cut into 8 slices 1 large zucchini, cut on an angle into 8 slices 2 teaspoons olive oil 1/4 teaspoon salt 1/4 teaspoon freshly
Zuccies
Zuccies (Zucchini Spice Cookies) Originally Published: October 26, 1978 Yield: 4 dozen cookies Ingredients: 1/2 cup shortening 1 tsp. grated orange rind 3/4 tsp. ground cinnamon 1/4 tsp. nutmeg 1/4 tsp. ground cloves 1 cup packed dark brown sugar 1 egg 1 3/4 cups unsifted all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1/4
Summer Bounty Salad
Ingredients: 7 cups cut-up vegetables (zucchini, broccoli, carrots, radishes, green onions) 1 pepper (green, red, or yellow), sliced (1 to 1 1/2 cups) 2 tomatoes (red or yellow or mixed) 2/3 cup light or fat-free dressing Directions: Wash and prepare the vegetables (cut the carrots and zucchini in slices, slice or chop tomatoes, make the
Burrito Soup
Burrito Soup Prep time: 5 minutes Cooking time: 45 minutes Makes: 10 cups Ingredients: 1 onion, chopped 2 zucchini, chopped 1 Tablespoon oil 1 can (15.5 ounces) refried beans 1 can (28 ounces) diced tomatoes 1 can (28 ounces) crushed tomatoes 2 cans (15.5 ounces) corn 1 can (15.5 ounces) black beans, reduced sodium 2
Squash and Potatoes
Ingredients: 6 bacon strips, diced 1 large potato, peeled and diced 1 small onion, diced 1 medium zucchini, diced 1 medium yellow summer squash, diced 1 tablespoon fresh minced dill or 1 teaspoon dill weed 1/2 teaspoon salt 1/8 teaspoon pepper Directions: In a large skillet, cook bacon over medium heat until crisp. Using a
Lasagna Soup
Ingredients 1 pound ground beef 1/2 cup chopped onion 1 package (7 3/4 oz) lasagna dinner mix 5 cups water 1 can (14 1/2 oz) diced tomatoes, undrained 1 can (7 oz) whole kernel corn, undrained 2 tablespoons grated Parmesan cheese 1 small zucchini, chopped Directions In a Dutch oven or soup kettle, cook beef
Easy Eggplant Stir Fry
Ingredients: 2 eggplant (peeled and cubed) 1 zucchini (thinly sliced) 1 cup green bell pepper (cut into strips) 2 onions (sliced) 3 tablespoons Italian salad dressing (low fat) 2 cups cherry tomatoes 2 cups brown rice (cooked) Directions: Place eggplant, zucchini, green bell pepper, onions and salad dressing into a skillet. Stir lightly to combine
Summer Veggie and Shrimp Sauté
Summer Veggie and Shrimp Sauté Ingredients: 3 medium yellow potatoes 2 Tbsp. olive oil 2 cloves garlic (minced) 1 small onion (chopped) 1 medium red bell pepper (coarsely chopped) 1/2 cup white grape juice 1/2 cup water 1 tsp. vinegar 12 ounces frozen jumbo shrimp (peeled and deveined) 1 medium fresh zucchini (cut in small
