I got this recipe recently from a friend who served it with King Ranch casserole. Everyone loved it and the eight of us finished it off at that meal! It's very tasty, easy to make, and is a colorful salad that goes well with any Mexican-themed menu or grilled meat. Prep time does not include chilling time.
I created this recipe to make risotto that was safe for my daughter who is extremely allergic to milk products and who was going through a picky stage on eating vegetables. She had it several times before learning that it had zucchini in it! It is a favorite of our whole family.
Adding Parmesan cheese at the table works quite well and makes it great for serving people who are on a Vegan diet, a dairy-free diet, or a weight-loss diet.
1 serving is 5 Weight Watchers points and is large.
Thanks to Mallina Cashew whose Recipe #32295 Magnificent 1st Prize Risotto was my starting point for this recipe.
A recipe that goes back years and a great way to use up all that zucchini left over from summers crop, you may adjust all seasonings to taste --- if you are a garlic lover then you may increase to 1 teaspoon, I also add in a pinch of cayenne pepper for a little heat --- use only dry breadcrumbs for this --- if your seasoned breadcrumbs already have salt added then omit the 1/4 teaspoon salt --- as one reviewer mentioned that she dipped the sticks into Ranch dressing so you might want to give that a try using a low fat dressing or dip :)
This is creamy and delicious, you may also add in some frozen thawed peas or canned drained sliced mushrooms or fresh sauteed, if you are not a garlic lover then omit the fresh garlic or you may use 1/2 teaspoon or more of garlic powder --- if you love risotto then you will love this rice!
A very healthy recipe that bursts with flavor! This is one dish that I make, even when I'm not on a restricted diet! If you love spinach, try this out. It is wonderful with chicken or fish. Note: Please don't make this unless you love garlic, the garlic taste is what makes the dish!