Search Results for "Zucchini"
Recipe Results 17 of 25 pages
Eggplant Delight
Eggplant Delight Ingredients: 1 medium eggplant, 1/4 inch thick slices 2 tablespoons olive oil, divided 8 ounces whole wheat penne pasta, cooked 8 ounces mushrooms, sliced 1 shallot, diced 1 medium zucchini squash, sliced 3 garlic cloves, minced 1/2 cup water 1 tablespoon lemon juice 2 medium tomatoes, diced 1 tablespoon oregano 1 tablespoon parsley
Italian Sausage Soup with Tortellini
Italian Sausage Soup with Tortellini Yield: 8 Servings Prep time: 20 minutes Cooking time: 1 hour and 10 minutes Total time:1 hour and 30 minutes Ingredients: 1 pound sweet Italian sausage, casings removed 1 cup chopped onion 2 cloves garlic, minced 5 cups beef broth 1/2 cup water 1/2 cup red wine 4 large tomatoes
Greek Bean and Vegetable Soup
Ingredients: 1 Tablespoon olive oil 1 cup frozen chopped onion 2 cups sliced zucchini 1/2 cup sliced celery 2 teaspoons minced garlic 1 cup low-sodium vegetable broth 1 cup water 3/4 cup canned, no-salt-added navy or great northern beans, rinsed and drained 1 cup canned, low-sodium, no-sugar-added whole tomatoes, drained 4 cups washed, ready-to-eat spinach
Chickpea Pasta with Roasted Vegetables
Chickpea Pasta with Roasted Vegetables Ingredients: 2 medium zucchini (diced) 1 nonstick cooking spray 12 oz. broccoli florets 2 Tbsp. olive oil 1/2 tsp. salt 1/4 tsp. black pepper 8 oz. box chickpea penne pasta 1/2 cup low sodium vegetable broth 1/4 tsp. dried oregano (dried) 3 Tbsp. Parmesan cheese (freshly grated) Directions: Preheat the
Lemon Herb Salmon Foil Dinner
Lemon Herb Salmon Foil Dinner Ingredients: 4 6-ounce salmon filets 1 medium zucchini, sliced 1 medium yellow squash, sliced 8 ounces asparagus (about 1/2 a bundle), sliced into half-inch pieces 1 lemon, sliced into rounds 4 tablespoons butter 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1 teaspoon salt 1/2 teaspoon ground black
Harvest Salmon Chowder
Harvest Salmon Chowder Ingredients: 3 Tbsp. butter 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green bell pepper 3 garlic cloves, minced 1 cup peeled and diced potatoes 1 cup diced carrots 2 cups chicken broth or stock 1-1/2 tsp. salt 3/4 tsp. pepper 1/2 tsp. dill seed 1/2 cup diced zucchini
Polenta with Fresh Vegetables
Polenta with Fresh Vegetables Ingredients: 1 cup coarsely ground cornmeal (polenta) 4 cups water 1 teaspoon garlic, chopped 1 cup sliced fresh mushrooms 1 cup sliced onions 1 cup broccoli florets 1 cup sliced zucchini 2 tablespoons grated Parmesan cheese or vegan alternative Chopped fresh oregano, basil or rosemary, to taste Directions: Heat the oven
Minestrone Soup
Minestrone Soup Prep time: 15 minutes Cooking time: 45 minutes Makes: 10 cups Ingredients: 1 medium onion, chopped 1 stalk celery, diced 1 large carrot, sliced 2 Tablespoons oil 1 large potato, peeled and chopped 1 can (15 ounces) chopped tomatoes 2 cans (15 ounce each or 3 1/2 cups) low sodium vegetable or beef
Beefy Vegetable Stuffed Peppers
Ingredients: 1 pound extra lean ground beef Black pepper to taste 1/2 teaspoon salt 1/2 teaspoon oregano 1 small onion, minced 1/2 cup quick cooking oatmeal 1 medium zucchini, coarsely grated 1 egg, lightly beaten One (10-ounce) package frozen chopped spinach, thawed and squeezed dry 3 medium bell peppers, cut in half lengthwise, cored Two
Roasted Ratatouille
Ingredients: 5 to 6 cups of cubed summer vegetables (eggplant, zucchini, green pepper, tomatoes) Olive oil 1-2 cloves garlic 2-3 sprigs rosemary 5-6 sprigs thyme Salt and Pepper Directions: reheat the oven to 375F. Toss large cubes of eggplant, zucchini, bell pepper, tomatoes, with enough olive oil to coat. Add 1-2 cloves of garlic, and
