A light, healthy way to enjoy your chicken parmesan without the guilt! From the Cook Yourself Thin show.
**Havent made this yet, but it looked amazing...of course it appeared to have been cooked in under 30 minutes, but I am guesing it will tke me much longer. :)
This makes a tasty side dish that won't overpower your main dish, and is attractive as well. I always peel my zucchini first, but I'll leave that up to your personal preference. I also use the slightly aged goat cheese, not the really soft one. Preparation time does not include cooling time for the zucchini mixture.
I adopted this as part of the Recipezaar orphaned recipes adoption fair :-) I will make it soon and add any adjustments I find necessary... any input from any of you will be greatly appreciated!!
Serve as a vegetable main course. While the squash is baking you'll have more than enough time to make a tomato salad!
This is delicious!! It is a recipe from Michael Chiarello and is just incredible. I have made only the Mango Sauce (I cut the sauce recipes in 1/4 as they make a huge amount of sauce) -- but it was so good I cannot wait to make this again and try the caramelized onion sauce as well. The ultimate object is to alternate the two sauces on the zucchini to have sweet and savory flavors contrasting. I loved the flavor of it plain too -- removing the prosciutto and eating the zucchini alone after having cooked it wrapped. Any way we cut it, we loved it totally and hope you do too! Note: Preparation time is for the zucchini only -- not for preparing either of the sauces.
Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! :) We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.
This is a recipe that I came up with after making Lorac's Curried Zucchini and Potatoes. If you like this you will LOVE Lorac's dish! I just want to give a SPECIAL thanks to Lorac for a wonderful recipe, and for inspiring me to experiment with it!!! Thanks Lorac!
These quick 'n easy quesadillas are perfect for the late night snacker with discriminating tastes, or the bachelor/ette cooking for one. (though multiples are entirely possible - cooking them simultaneously will surely take balancing!). When cut into smaller wedges, these are also ideal as appetizers, and can be served between warm and room temperature. (*a plus to serve on St. Patty's day, as all the ingredients are GREEN!)
This is for all of you "eggplant parmesan" people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This is delicious! I like it even better than eggplant parm now and I didn't think that were possible! And even my husband who does not like eggplant loved this!
Fritters are very popular in the Middle East. They are eaten hot or at room temperature as a vegetable side dish or a meze. It couldn’t be simpler to make, but you can dress it up with optional garnishes of black olives, tomatoes, or hard-boiled egg. The perfect use for small, sweet new zucchini. Serve alone or with a creamy garlic-lemon yogurt sauce for a perfect complement to any spicy or grilled foods that call for a cooling accompaniment.
You might find yourself purchasing zucchini in your grocery store all year around just to make these, they are *that* good! --- you will be lucky if these even make it to the table lol! you may also add in some canned corn niblets or some cooked rice, although garlic powder may be used I strongly suggest to use fresh minced garlic, this recipe is very forgiving so don't worry about the the exact measurments--- these are delicious served with sour cream :) also take a look at my recipe#138173
The recipe name says it all! I came up with dish when the garden overflowed and I missed a couple of zucchinis, which were almost 12" long. You could also make this dish with smaller grocery store squash, in which case about 6 regular size zucchini would be equivalent to the filling.