Tag Archives: zucchini

Low Carb Fried Zucchini

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Yes, you read that right…..this is a recipe for low carb fried zucchini. It has all the crispy goodness and flavor of traditional fried zucchini, but a fraction of the carbs thanks to a coating of parmesan cheese & pork rinds. You will see pork rinds as breading in many of my low carb recipes because pork rinds have ZERO carbs and the original flavor is very versatile to use in many dishes. Last time you saw them in my Low Carb Peanut Butter Balls and you’ll see them again in many more of my recipes. Grab a few bags for your pantry, they are a nice substitute with dips instead of using chips as well as a great breading!

What you need;

About 3 cups of whole pork rinds, original flavor
1/2 cup parmesan cheese
2 medium zucchini
1 egg
Vegetable oil

How to make;

First you want to pre-heat your vegetable oil so it’s ready for frying when you are. I use a skillet with deep sides for frying with about an inch of oil in the pan. While the oil is heating, crush the pork rinds until they are about the size of panko bread crumbs. I put mine in a plastic zip top bag and crush with a rolling pin. In a dish with sides, mix your crushed pork rinds with the parmesan cheese and set aside. Whisk the egg with a little water in a separate bowl and set aside. Cut your zucchini into disks about 1/2 an inch thick. Once everything is prepared, set up an assembly line with your zucchini slices, egg mixture and pork rind crumbs. Dip a piece of zucchini in the egg mixture and coat both sides, then dip the piece of zucchini in the pork rinds and coat both sides and then carefully put the zucchini in the oil. Fry on each side for 2-3 mintues or until golden brown. Repeat each step until all pieces are coated and fried. I fry in batches so the pan doesn’t get overcrowded. Drain on a plate lined with paper towels and sprinkle with salt.

Enjoy as a snack or accompaniment to any meal!

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Marinated Zucchini Salad

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Sadly, this is probably my last zucchini recipe of the year. Our garden has quit producing and I used our last zucchini in this recipe. I’m so proud of our first garden, it produced a lot of veggies and we know what to do better next year. Since it’s the last day of summer I thought a nod to a summer salad would be appropriate. This is a low carb “pasta” salad but with no pasta. You won’t miss it, trust me! It’s loaded with veggies, a great place to use up bits and pieces of veggies from the fridge!

Here’s the lineup

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What you need:
Medium zucchini
Tomatoes
Artichoke salad (mine had artichokes, green olives & roasted red peppers)
Black olives
Red onion
Orange pepper
Parmesan cheese
Balsamic salad dressing

How to make;
Slice the zucchini in half and then in half again making 4 long pieces. Dice those pieces into about 1 inch chunks. Put the zucchini in a microwave safe dish and cook for 1 minute, stir, cook another 1 minute and 30 seconds. You want them to be slightly soft but not fully cooked. Drain and set aside to cool. Dice about 1/2 cup of each of these; tomatoes, black olives, red onion and orange pepper. Drain the artichoke salad and cut into bite sized pieces. Mix all the veggies together and pour 1/2 a cup of balsamic dressing over the veggies, stir. Cover and refrigerate a few hours or overnight. Before serving sprinkle with parmesan cheese.

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I promise you won’t miss the pasta, but you could add some cooked pasta to make this go a little further or make it a cold summer meal. You can leave out anything you don’t have on hand or you don’t like and add anything you want to use up or think would make this dish even better. Fresh herbs would add a bright fresh taste to this salad too! Enjoy!

Low Carb Sausage Stuffed Zucchini Boats

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For my low carb followers and my fellow zucchini lovers, here’s an AMAZING recipe that you have to try! Although I’m pregnant, and not following my low carb lifestyle right now, I will be getting back into that routine after my baby is born and I tested this recipe out to see if it would make my low carb repertoire. It makes the cut and I must say recipes like this will make it very easy to get back into my low carb lifestyle! My Low Carb Chicken Enchilada Stuffed Zucchini Boats are one of my top recipes on my blog, this is a similar concept with different ingredients. I am a huge proponent of “use what you have”. What that means is I don’t follow recipes exactly, if I’m missing one ingredient I just omit it or replace it with something else. I made this recipe up with ingredients I had on hand, follow it exactly or use what you have on hand and make it work for you!

What you need;
2 medium zucchini or 3 small
2 cups cooked and crumbled sausage (not quite a full pound)
1/4 cup of each of these veggies finely diced – red pepper, yellow pepper, green pepper, yellow onion, white mushroom
1 tsp minced garlic
4 oz cream cheese
1/2 c shredded cheese (I used 1/4 cup cheddar & 1/4 cup mozzarella)
1 can of rotel, drained
Salt & pepper to taste
1/4 cup parmesan cheese
1/4 cup bread crumbs

How to make;
Cut your zucchini in half and scoop out the seeds making room for the filling. Place zucchini aside on a baking tray. Cook the sausage and set aside. Sauté the red, yellow & green pepper, onion, mushroom and garlic until soft. Add one can of drained rotel, return the sausage to the pan, dice the cream cheese into cubes and stir it into the mixture until melted, add the shredded cheese and season with salt and pepper. Cook over low heat until everything is combined. Scoop the sausage filling into each zucchini boat evenly.
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Mix the parmesan cheese and the bread crumbs together, top each zucchini boat with the bread crumb mixture. Spray the bread crumb topping with cooking spray to help the topping brown. Bake at 400 for 20 minutes. You do not want the zucchini to be soggy, do not over cook it.

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I really wish these pictures would have turned out better, I was in a hurry and they don’t do these zucchini boats any justice. They are a must try and they are good leftover too. I had one for lunch today!

Zucchini Mock Apple Pie

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You will not believe how much this tastes, smells and looks like apple pie! I’m always looking for ways to use my zucchini and I was given this idea by a very dear lady to me (thanks Susan). I looked online for recipes, but in the end I decided to use my apple pie recipe and replace the apples with zucchini. Without further adieu…..here’s the recipe!

What you need;
1 large zucchini (6-7 cups peeled & sliced like apple slices)
1/2 c sugar, plus 1/2 tbls for crust topping
1/2 c brown sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 tsp cream of tartar
3 tbls flour
1/2 tsp salt
2 tbls melted butter
2 pie crust

How to make;
Peel & slice your zucchini into slices that resemble apple slices. I used my apple slicer, it removes most of the seeds, I still had to do a little seed removal. You don’t want any seeds. I had between 6-7 cups, a little low or a little high is fine. Microwave the zucchini slices for 2-3 minutes, until just soft. You do not want them fully cooked or starting to release liquid. Set the zucchini aside and mix the sugars, cinnamon, nutmeg, cream of tartar, flour and salt together. Toss zucchini in the sugar mixture until coated. Pour into the bottom pie crust and spread evenly. Top with second crust and make slits or attempt a lattice crust. My lattice crust isn’t perfect, but for my first try it was easier than I thought. Baste the melted butter over the top crust and sprinkle with about 1/2 tbls of sugar. Bake at 425 for 20 min, reduce heat to 350 and bake an additonal 30 minutes. Check the crust a few times, if its browning too fast, cover with foil and continue baking. Let the pie cool at least 30 min before slicing, let the filling thicken.

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Then enjoy with a big scoop of vanilla ice cream and no one will ever know it’s zucchini and not apples! Zucchini is much lower in calories than apples, not to mention its high in vitamin C and antioxidants. It’s also a good source of potassium and vitamin A. ENJOY!!!

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Lemon Glazed Zucchini Bread

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Guess what? Yep, you guessed it, another zucchini recipe! This is a basic zucchini bread recipe and I added a tart lemon glaze. I always try to reduce the sugar in any recipe I make, I often replace some of it with honey. I LOVE honey, and it has so many health benefits (see my honey posts). I use a local raw honey in my area and it adds just the right sweetness, naturally! If you don’t like lemon, leave off the glaze. This bread is still delicious and moist without it. I made 4 mini loaves so I could give some away, but this would make 1 regular size loaf. These would also be great as muffins!

What you need;
For the bread –
2 cups shredded zucchini
1/2 cup white sugar
1/4 cup honey
1 egg
1/2 cup vegetable oil
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp lemon zest

For the glaze –
2 tbls lemon juice
1 cup of powdered sugar

How to make;

Mix the zucchini, sugar, honey, egg, lemon zest and oil together until combined. In a separate bowl mix the flour, baking soda, baking powder, salt and cinnamon together. Slowly add the dry ingredients to the wet ingredients until incorporated. Pour the batter into a greased loaf pan and bake at 350 for 25 minutes or until inserted toothpick comes out clean. I made 4 mini loaves, 1 regular size loaf might take longer than 25 minutes. To make the glaze, mix the lemon juice and powdered sugar together and drizzle over the cooled loaf. For a thicker glaze add more powdered sugar, for a thinner glaze, add more lemon juice. Enjoy!

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Chocolate Zucchini Cake

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Are you ready for another zucchini recipe? This is my third one to blog about with a lot more to go. This idea started as brownies and after finding a brownie and a cake recipe, I combined the two because I like cake more than brownies. At first I didnt think this would come together, then the batter got really thick, but once I added the zucchini it became more of a cake batter consistency. There are a few things you should know about this cake….1. You don’t taste the zucchini. 2. You hardly see any zucchini. 3. It’s the best chocolate cake I’ve ever had. With that said, its really simple to make & is super moist. The icing totally makes it and it will be hard to eat just one piece!

What you need;
Cake:
3/4 c vegetable oil
3/4 c white sugar
1/4 c honey
1 1/2 tsp vanilla extract
2 eggs
2 c flour
1/2 c unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 c shredded zucchini
Icing:
4 tbls unsweetened cocoa powder
1/4 c butter
2 c powdered sugar
1/4 c milk
1/2 tsp vanilla extract

How to make;
Mix oil, sugar, honey, eggs & vanilla until combined. In a separate bowl mix the flour, cocoa powder, baking powder and salt. Slowly add the dry to the wet mixture (it gets really thick). Fold in the zucchini (the moisture from this loosens the batter). My stand mixer made this process a lot easier on me! Pour into a greased 9×13 pan and bake at 350 for 30 minutes. Cool cake completely before icing. To make the icing mix the butter, milk, vanilla extract & cocoa powder together. Slowly add in the powdered sugar until the icing comes together. Spread icing over the cooled cake. Enjoy with a large glass of milk, vanilla ice cream or whatever your guilty pleasure is….the cake is perfect on it’s own too! Enjoy!

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Summer Squash Casserole

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Fair warning….you might get tired of all the zucchini recipes I will be posting this summer. My hubby & I planted 3 zucchini plants this year so we are bound to have an abundance of zucchini. I’ve grilled it, fried it, roasted it, steamed it, baked with it and now I’ve made a casserole with it. I had half a large yellow squash that was given to us by a friend and our second zucchini from our garden to use tonight. I wanted a new way to cook it so I went to Pinterest and started looking up squash recipes. I didn’t find what I was looking for but many recipes inspired this squash casserole. It was surprisingly good (I always doubt my recipes the first try) even my hubby was impressed. Since I wasn’t sure how it would turn out I wasn’t planning on blogging it so I’m estimating my measurements. I don’t think you can mess this up though, use what you have. It would be great with just squash or just zucchini if you only have one.

What you need;
1 1/2 cups diced zucchini (bite sized)
1 1/2 cups diced yellow squash (bite sized)
1/2 of a medium yellow onion, finely diced
1 tsp minced garlic
2 tbls minced parsley
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1/3 cup Italian bread crumbs
2 tbls parmesan cheese
Salt & Pepper to taste

How to make;
Saute onion, garlic, zucchini & squash until just soft (about 10 min). Season with salt and pepper to your liking. Mix the sour cream, mayo, parsley & shredded cheddar in a bowl. Add squash (with the juices) to the sour cream mixture, mix well. Pour the mixture into an 8×8 baking dish. Mix the parm cheese with the bread crumbs and sprinkle evenly over the top of the squash. I sprayed my bread crumb topping with a vegetable oil spray to help it brown. Bake at 375 for 20 minutes or until the bread crumb topping is evenly browned.

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I have a feeling this will be even better reheated tomorrow…..or maybe later tonight ūüôā

Low Carb Zucchini Lasagna

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We are lasagna lovers in my house, my husband requested the real thing for his birthday dinner this year and he often orders it when we go out to eat. I came across a recipe for zucchini lasagna and decided to try it, it was good the first time but I followed the recipe exactly and decided my second try I would use my traditional lasagna recipe but exchange zucchini for the noodles. If you aren’t low carb and are looking for a good regular lasagna recipe, all you have to do is substitute lasagna noodles for the zucchini.

I don’t like to waste,¬†I had some small portions of veggies in the fridge and decided to use them up in the meat sauce. It added so much flavor and texture! You don’t have to use these exact veggies, I suggest you use what you have in the fridge to maximize flavor.

Low Carb Zucchini Lasagna

What you need;

  • 3 medium-sized zucchini (all the same size/length)
  • 32 oz of your favorite spaghetti sauce (store-bought or homemade)
  • 1 tbls Italian seasoning
  • 1 container of ricotta cheese
  • 1 cup of each of these cheese’s – parmesan, mozzarella¬†& provel¬†(if you don’t have provel, use an Italian blend)
  • 1 pound of ground beef or pork sausage
  • About 1 cup of each of these veggies (use what you have) – green pepper, yellow onion and mushroom

How to make;

Saute the veggies you’ve decided on.¬†I used¬†green pepper, yellow onion and mushroom. Saute¬†until soft. Remove from pan and set aside. Brown the ground beef or sausage¬†and drain. Return¬†meat and veggies to pan and pour in spaghetti sauce, heat¬†until warmed through. Mix together the Italian seasoning, ricotta cheese and only 1/2 a cup of each of¬†¬†the cheese’s –¬†parmesan, provel¬†and mozzarella¬†(the rest is for the top). Slice your zucchini long ways into 6 strips per zucchini¬†about 1/8 of an inch thick. You should yield 18 zucchini slices. This will make 3 layers.¬†¬†Laddle¬†about 2 scoops of the meat sauce in the bottom of a¬†casserole dish (I used a 8×12 dish). Lay 6 zucchini slices on top of the sauce. Spread half of the ricotta¬† mixture on top of the zucchini layer then top with 2-3 scoops of meat sauce. Lay another 6 slices of zucchini on top of the meat sauce and spread the remaining ricotta mixture on top¬†of the¬†zucchini,¬† top with 2-3 more scoops of meat sauce. Lay the last 6 slices of zucchini on top and cover with the remaining meat sauce. Cover with foil and bake at 400 for 50 minutes. After 50 minutes, remove foil and top with remaining cheese. Bake an additional¬†10 minutes at 400 and then 2 minutes on broil to get the cheese bubbly and lightly browned. I suggest putting your casserole dish on top of a baking sheet because¬†my lasagna exploded over the sides and now I have a mess in my oven to clean……

 

This is one layer of sauce on the bottom, one layer of zucchini, one layer of ricotta mixture and the start of one layer of sauce.
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This is the start of the second layer, next goes ricotta mixture, sauce, another layer of zucchini and then top with remaining sauce.

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Finished product! Let this sit for about 10 minutes before you cut into it. It’s a little messier than a traditional lasagna, but ohhhhhh SO GOOD!

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Blackened Tilapia & Roasted Zucchini

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This is my go to blackened fish recipe, and I made roasted zucchini for the first time with it and O.M.G its my new favorite way to eat zucchini! Serve these two items with a salad and you have a delicious and filling low carb dinner!

Blackened Tilapia

  • 4 Tilapia filets (pat dry)
  • Cajun blackening spice (store-bought or make your own)

Homemade Blackening Spice – Equal parts of each ingredient, for this recipe¬†1 tsp of each will be enough, you may have a little left over. Garlic salt, black pepper, onion powder, paprika, cayenne pepper (1/2 tsp of this if you don’t like spicy). Mix together well.

Lay Tilapia on a cooling rack on top of a baking sheet, this makes the fish bake evenly. Evenly distribute the blackening spice over each filet until covered (one side or both sides depending on your taste). Bake at 425 for 10-12 minutes until flaky

Serve with fresh lemon wedges or homemade tartar sauce.

Homemade Tartar Sauce Р1/2 cup mayo, 2 tbls miracle whip, 2 tbls sweet relish, 1 tsp hot sauce, 1 tsp dill (dried or fresh), 1/4 tsp garlic salt, 1/4 tsp onion powder, squeeze of fresh lemon juice.

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Roasted Zucchini

  • 2 large¬†zucchini or 4 small/medium size
  • 1/2 tsp garlic¬†salt, 1/2 tsp pepper, 1/2 tsp paprika
  • 2 tbls¬†olive oil

Wash & dry zucchini, cut in half, then cut in half again and cut those wedges into thirds (like large french fry shape). Mix seasoning together and coat zucchini with oil and seasoning. Spread evenly on a baking sheet and bake at 425 for 10 minutes, turn and bake an additional 10 minutes. Season with sea salt if desired. These have a fried zucchini taste but without the carbs and guilt!

Low Carb Chicken Enchilida Stuffed Zucchini

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These are amazing! You won’t miss the tortilla at all!

What you need;

  • 3 zucchini (halved and seeded)
  • 2 cooked & shredded chicken breast
  • 1/2 cup chopped red onion
  • 1/2 cup chopped red pepper
  • 1/4 cup chopped cilantro
  • 1 tsp chopped garlic
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • salt and pepper to taste
  • 1 12oz can of your favorite enchilada sauce
  • 1 cup shredded cheddar cheese
  • Chopped scallions for garnish

How to make;

Pour about 1/4 of the can of enchilada sauce in the bottom of a casserole dish, lay your zucchini face up in the dish. Mix chicken, red onion, red pepper, cilantro, garlic, cumin, cayenne, salt & pepper together and evenly distribute to each zucchini. Pour remaining enchilada sauce over the top and top with cheese. Cover with foil and bake at 375 for 30 minutes, uncover and bake an additional 5-10 minutes until cheese is bubbly. Top with scallions. Would be delish with a little sour cream too!

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