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This recipe is very healthy, quick, easy, and a perfect way to eat beans which not only provide protein, but they also provide good carbohydrates.

Recipe #426782

25 Reviews |  By Mirj

Nothing's impossible. This pie is very possible, both to make and to enjoy.

Recipe #16479

8 Reviews |  By Sue Lau

I love spanakopita, but can't really have that while low carbing. I find this to be a good substitute while still losing weight.

Recipe #118977

These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.

Recipe #87782

These are absolutely delicious, and easy to prepare!

Recipe #90822

15 Reviews |  By jean1

A different way to serve spinach, People who do not like spinach, seem to really like this way of serving it.

Recipe #11296

I received an email today featuring a few Boston Market copycat recipes. This one appears to be SLIGHTLY different from the others posted on Zaar so I thought I'd add it as well. I hope it's good! Please note that the number of servings is just a guesstimate. :-)

Recipe #356662

Very quick and easy creamed spinach that tastes great.

Recipe #256618

I love zucchini. I also love having lots of different ways to prepare it. This is a simple one.

Recipe #122143

20 Reviews |  By Lennie

This delicious recipe won $40,000 many years ago in a Pillsbury Bake-Off.

Recipe #13252

From Gooseberry Patch-Mom's Favorite Recipes. I received this in the Cookbook Swap from mandabears and just love the simplicity of the recipes and the wholesomeness that comes with them. Easy to make, simple food that is nutritous and tasty!

Recipe #389469

1 Reviews |  By gertc96

WIth the gardens overflowing with Zucchini in the summer, what a better way to use it up but for breakfast as well. This is a low fat recipe that would be great for breakfast or for a brunch. It was posted in the Pillsbury Annual 2008 Cook book.

Recipe #301142

1 Reviews |  By racrgal

A fluffy change for breakfast

Recipe #316035

46 Reviews |  By Poker

Found this in a magazine! Made it with the garlic excellent! Also instead of boiling the ribbons, I fried them in butter until tender. Wow! That was excellent also! Very easy either way.

Recipe #34110

The conception of this salad has been floating around in my head for several weeks. I was inspired by a picture of a salad with thin, ribbon-sliced zucchini in a magazine I looked at recently. I didn't care for the other components of the salad, but the picture got my brain "a-whirring"! I thought it was such a beautiful and fun presentation for everyday, ordinary, downtrodden zucchini. I mixed and matched several different ideas and finally came up with this Ribbons of Zucchini Mediterranean Salad using some of our favorite summer veggies. Along with the zucchini ribbons (easily done with a common vegetable peeler), the salad includes crisp peppers, red onions, ripe tomatoes, tiny green peas, Kalamata olives and Feta cheese all married together with a lemony herb dressing and finished off with a sprinkle of pine nuts.

Recipe #459105

I heard about these faux noodles in a low-carb book, might have been Fran McCullough's Low Carb Recipes. I've seen the recipe in other sites but it wasn't posted here yet. This is so FUN once you get the process down. It took me about 4 times to feel quick at it, but I was making nice noodles after one practice zucchini. Thinly shaved zucchini strips with olive oil, salt & pepper - how perfect!

Recipe #341916

Pesto makes a delightfully fresh marinade for thinly sliced zucchini and grape tomatoes. Plus, it is a no cook recipe making it a perfect summer dish for when it is too hot to do anything but drink spiked lemonade.

Recipe #134789

Super easy side dish that can double as a meal. It is great over pasta, with grilled chicken.

Recipe #226861

The crust is made from shredded sauteed zucchini, and filled with a luscious tomato basil cheese filling. Try this! This is a Giada recipe from Everyday Italian.

Recipe #107553

Crescent Dragonwagon gets the credit for this dish. Vegan variation: use soy milk, tofu cream cheese, and soy cheese instead of the dairy. A great use for late summer veggies.

Recipe #68819

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