In search of the ultimate zucchini recipe

Our zucchini supply is dwindling thanks to my children, who’ve been happily eating sautéed zucchini and veggies at every dinner. While I’ve been resting up before the next veggie battle (tomatoes!) I’ve prepared a zucchini and summer squash round up at the FoodieView blog.

(While you’re over there, check out my Meal Plan for September 6-12 featuring Zucchini-Enhanced Turkey Meatloaf.)

Here are a few more healthy zucchini recipes my friend Sara sent me on Facebook. They’re very low in Weight Watchers POINTS, so I hope to try a few of these soon.

Cool Zucchini Slaw

Ingredients:

• 1 1/2 pounds zucchini (3 medium), grated
• 1 medium sweet onion, such as Vidalia or Walla Walla, very thinly slice
• 1 1/2 teaspoons coarse kosher salt
• 1 small red bell pepper, diced
• 1 small orange bell pepper, diced
• 1/4 cup cider vinegar
• 3 tablespoons frozen apple juice concentrate
• 2 tablespoons chopped fresh basil
• Salt & freshly ground pepper to taste

Directions:

1. Place zucchini and onion in a colander set over a bowl.
2. Add salt and toss to coat.
3. Let drain at room temperature for 30 minutes.
4. Rinse vegetables and squeeze to remove as much moisture as possible.
5. Transfer vegetables to a medium bowl.
6. Add bell pepper, vinegar, apple juice concentrate and basil; toss well.
7. Season with salt and pepper. Serve immediately.

Weight Watchers POINTS = next to nothing (it’s all veggies and the only thing that isn’t vegetables or seasonings is the 3 tablespoons of apple juice concentrate.)

Zucchini Picture Attribution: Forest & Kim Starr

Zucchini Spaghetti
Yield: 4 servings

Ingredients:

• 4 small zucchini
• 1 cup low-fat spaghetti sauce
• 2 Tbls shredded Parmesan optional

Directions:

1. Run a vegetable peeler down the length of zucchini, creating long strips ('noodles').
2. Steam or microwave for 2 minutes.
3. Toss with pasta sauce and sprinkle with Parmesan if desired

Weight Watchers POINTS = 0 for the zucchini so just figure out POINTS for the amount of spaghetti sauce and cheese you add.

Mediterranean Stuffed Zucchini
Yield: 8 servings

Ingredients:

• 4 medium zucchini, halved lengthwise
• 1 tablespoon olive oil
• 1 medium onion, coarsely chopped
• Freshly ground pepper
• 7 1/2 ounces low-fat feta cheese, crumbled
• 1 pint grape or cherry tomatoes, halved

Directions:

1. Preheat oven to 475 degrees F.
2. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4-inch border. Roughly chop centers; set aside.
3. Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven.
4. Meanwhile, heat oil in a large skillet over medium.
5. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes.
6. Add chopped zucchini, and cook, stirring, until most of the liquid has evaporated, about 8 minutes.
7. Remove from heat; let cool slightly.
8. Fold in feta and tomatoes.
9. Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes.
10. Lift zucchini from baking sheet with a wide spatula, and serve.

Weight Watchers POINTS = 2 POINTS per serving

Posted on September 11, 2009 in Recipes,Veggies,Weight Watchers

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