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    You are in: Home / Cookbooks / Zucchini
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    92 recipes in

    Zucchini

    The beautiful photograph on the cover of this cookbook was taken by my talented friend Thorsten. Thorsten is a wonderful forum host and talented photographer. You can visit him in the Active Lifestyles Forum or the Photo Forum.
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    This recipe is a very flavorful recipe that is healthy and easy. When making traditional stuffed zucchini, the inside of the zucchini is set aside for later use and this is how its used. I sometimes just buy zucchini just to make this dish. You need the long green zucchini for this recipe. This recipe is usually a side dish at our table.* You may want to cut down on the amount of Maggi, or add it in increments until the desired amount of saltiness is achieved*

    Recipe #173647

    57 Reviews |  By Marie

    No frying makes for a healthier veggie dish. This is so good I could eat it for a main meal instead of a side dish.

    Recipe #90331

    15 Reviews |  By Marie

    I could make a meal out of this. It is so delicious! Easy to do, just put it on the barbeque with your meat.

    Recipe #121588

    20 Reviews |  By Marie

    So easy and everything cooks in one pot. Really delicious!

    Recipe #77403

    This recipe is the inspiration of Chef Tower - from the time spent cooking with culinary genius Richard Olney in France. "No better appreciation of vegetables can be found than in Olney's book Simple French Food," Tower says.

    Recipe #133115

    Zucchini, summer squash, and carrots are combined with Kalamata olives, basil, and plenty of lemon to make a delightful summery pasta. If you've got a garden full of zucchini, use twice as much and simply omit the summer squash. Then you can call the dish "Penne Duecolore." A crisp, quintessentially summer white wine, such as a fendant from Switzerland or an Orvieto or Soave from Italy, will accentuate the fresh basil and vegetables.

    Recipe #133202

    This is one of the best whole chickens I have ever cooked. The cheese stuffing is tucked under the breast skin of the chicken to give added flavor and moistness to the meat. Impressive looking and awesome tasting….what more could you ask for…..

    Recipe #120342

    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.

    Recipe #127269

    Showcase one of summer's favorite vegetables with a delicious quick bread recipe from The Culinary Institute of America. Zucchini's green, plump, homegrown goodness is an ideal baking ingredient, providing color, moisture, and nutrition. Commonly served as a breakfast pastry or as a simple dessert, zucchini bread makes a scrumptious snack when paired with a glass of cold milk. **An important, but often overlooked, guideline is the importance of sifting dry ingredients together to remove lumps and to blend them evenly. Sifting helps to ensure a fully combined batter with minimal mixing time. Also, all ingredients should be at room temperature before they are added. Ingredients that are too cold may cause the batter to separate or curdle. If the batter should separate, continue to mix until it becomes smooth again. **Before mixing begins, toast the nuts. Toasting nuts intensifies their natural flavor and enhances the finished product. For a small quantity of nuts, such as the amount in the following recipe, preheat a dry skillet over medium heat. Once the pan is hot, scatter the nuts in a single layer without crowding them. Gently swirl the pan or stir the nuts frequently to allow for even toasting. Immediately transfer toasted nuts to a cool container. This keeps them from continuing to brown. Toasting nuts before chopping them produces the best results. **To further enhance the appearance and flavor, Chef Marc Haymon, lecturing instructor in baking and pastry at The Culinary Institute of America, recommends topping the zucchini bread with sunflower seeds before baking.

    Recipe #129200

    The skin of this chicken makes a natural pocket to hold the stuffing mixture in. This is a great recipe for a dinner party, quite easy to make, and very delicious.

    Recipe #70340

    I've had this recipe for years.It's easy to make and very good! For a quick one dish meal,I add a can of tuna.Tuna is great in this recipe.

    Recipe #68600

    This is delicious hot or cold! I love it either way! Nice and creamy with great mild flavor from the garlic. Is great taken for lunch the next day and eaten cold or at room temp.

    Recipe #44643

    Walnuts, feta, and lemon in the filling, and sweet, juicy currants in the tomato sauce, fragrant with sherry and cinnamon. All this adds up to an anything but bland zucchini dish, true to its Greek lineage. Straight from the Moosewood Restaraunt New Classic cookbook! Serve this with a crisp cucumber salad and some Provencal Olives, Braised Olives in Tomato Sauce, or Kalamata Olives with Roasted Garlic for a meal that is complete! Enjoy!

    Recipe #112482

    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

    Rich and savory with portabella mushrooms and spinach, combined with rice, sherry,olive oil,and dill, this makes a dramatic filling for zucchini boats. Another winner from the Moosewood Restaurant Low-Fat Favorites Cookbook.

    Recipe #105983

    Easy, classically Mediterranean, this zucchini emerges from the broiler with a still somewhat firm texture, coated with a lemony glaze and flavored with sweet herbs. This is also good grilled over the coals in good weather. Try cutting this on the diagonal to make elongated oval slices, good for both broiling and grilling techniques. This recipe is from Moosewood Low Fat Favorites!

    Recipe #47755

    In Japan, this dish is cooked right at the table. You can do the same with an electric skillet or wok. Serve it with individual bowls of rice.

    Recipe #41342

    This is delicious! If you're short on time, use a packaged frozen vegetable medley for some of the fresh veggies. Use vegs. of your choice.

    Recipe #39400

    This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve it with tortillas, cornbread, French breadand/or rice! Enjoy!

    Recipe #51140

    I love pasta! For a quick meateaters main dish, just add leftover chopped cooked chicken or beef. This is so good! Cook time doesn't include time for cooking pasta.

    Recipe #33389

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