Search Results for "Zucchini"
Recipe Results 13 of 25 pages
Beef Stuffed Pasta
Beef Stuffed Pasta Ingredients: 1 lb lean ground beef cooked, drained 16 ounces uncooked jumbo pasta shells 1 tbsp olive oil 1/2 cup frozen bell pepper/onion stir fry vegetables 2 cloves garlic finely chopped 1 small zucchini diced 1 (2 1/4 ounce) can sliced ripe olives drained 1 (14 ounce) jar unsalted tomato sauce 1/2
Herbed Egg And Veggie Panini
Ingredients 4 medium portobello mushroom caps 1 medium zucchini, cut lengthwise into 4 slices 1 sweet red pepper, seeded and cut into 4 pieces 2 tablespoons olive oil, divided 1 tablespoon Italian seasoning, divided 4 eggs 1/2 teaspoon salt freshly ground pepper, optional 1 tablespoon butter 4 slices large oval Italian or sourdough bread, cut
Cheesy Beef Stuffed Shells
Ingredients: 1 lb extra lean ground beef cooked and drained 16 ounces uncooked jumbo pasta shells 1 tbsp olive oil 1/2 cup frozen bell pepper/onion stir fry vegetables 2 cloves garlic finely chopped 1 small zucchini diced 1 (2 1/4 ounce) can sliced ripe olives drained 1 (14 ounce) jar unsalted tomato sauce 1/2 cup
Italian Vegetable Saute
Ingredients 4 medium carrots, peeled and sliced 1 head cauliflower, divided into florets 3 small zucchini, sliced 2 cloves garlic, sliced thin 3 tablespoons olive oil 2 yellow onions, peeled and sliced salt and pepper to taste 1/4 beef stock 2 tablespoons fresh-grated Directions Parmesan or Romano cheese In pot of boiling water, blanch carrots
Flatbread Pizza
Flatbread Pizza Ingredients: 4 naan bread whole wheat 8 ounces tomato sauce unsalted 2 cups zucchini diced 2 cups mushrooms diced 1 cup mozzarella cheese shredded 1 teaspoon olive oil 1/2 teaspoon black pepper Directions: Preheat oven to 425°F. Toss sliced zucchini and mushrooms with olive oil and pepper. Place vegetables on baking sheet and
Spring Vegetable Saute
Spring Vegetable Saute Ingredients: 1 Tbsp. olive oil 6 scallions, root ends trimmed off, greens and whites chopped 2 handfuls green beans, stem ends trimmed or snapped off, cut in half 1 bunch asparagus, ends snapped off, cut in half 2 zucchini, cut in half lengthwise, then cut across into half-moon slices 1⁄2 tsp. kosher
Grilled Vegetable Napoleon
Ingredients 1 Tbsp Olive Oil 2 Tbsp Balsamic Vinegar ¼ tsp ground black pepper 1 medium zucchini, sliced lengthwise into 4 slices 1 medium yellow squash, sliced lengthwise into 4 slices 1 orange bell pepper, sliced into 4 slices 1 small eggplant, sliced lengthwise into 4 slices ¼ cup goat cheese, softened 1 cup non fat,
Roasted Vegetables
Ingredients: 1 red onion, peeled and diced 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 2 yellow squash, diced 2 zucchini, diced 4 garlic cloves, peeled and chopped 1 teaspoon olive oil 1⁄4 teaspoon dried thyme 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 2 cups grape or cherry tomatoes
Beef and Parmesan Pasta
Ingredients: 1 1/2 pounds ground beef 1 can (14 to 14 1/2 ounces) ready-to-serve beef broth 1 can (15 1/2 ounces) Italian-style diced tomatoes, undrained 2 cups uncooked bow tie pasta 2 cups sliced zucchini (1/4-inch) 3/4 cup grated Parmesan cheese Directions: Brown ground beef in large nonstick skillet over medium heat 8 to 10
Potato and Red Pepper Shrimp Sauté
Potato and Red Pepper 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 oz. frozen jumbo shrimp (peeled and deveined, no-sodium-added) 1 medium fresh zucchini (cut
