I'm looking for some innovative, yet healthy, zucchini and summer squash recipes...?

Question

Thank you! :)

Answer 1

Oven-Roasted Vegetables
Provided by: The South Beach Diet Online
"Oven roasted zucchini, summer squash, assorted bell peppers and asparagus are roasted and seasoned to make a colorful side dish that is perfect for phase 1."
Original recipe yield: 2 servings.
Servings:2 (change)

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INGREDIENTS:
1/2 medium zucchini, cut into bite-size pieces
1/2 medium summer squash, cut into bite-size pieces
1/2 medium red bell pepper, cut into bite-size pieces
1/2 medium yellow bell pepper, cut into bite-size pieces
1/2 pound fresh asparagus, cut into bite-size pieces
1/2 red onion
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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DIRECTIONS:
Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.


Garden Chicken Stir Fry
Submitted by: Jean McKinney
"Garden vegetables sauteed in extra virgin olive oil and then tossed together with stir fried chicken breasts and whole pecans. This recipe is good by itself, or on a bed of rice or salad greens."
Original recipe yield: 4 servings.
Prep Time:15 MinutesCook Time:20 MinutesReady In:35 MinutesServings:4 (change)

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INGREDIENTS:
1 tablespoon extra virgin olive oil
4 skinless, boneless chicken breast halves - cut into strips
1 cup julienned carrots
1 small onion, chopped
1 cup fresh sliced mushrooms
1 zucchini squash, peeled and cut into 1 inch rounds
2 yellow summer squash, peeled and sliced into 1 inch pieces
1/2 cup pecan halves
1 teaspoon coarse ground black pepper

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DIRECTIONS:
Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.


Summerly Squash
Submitted by: SQUEAKYCHU
"This is a recipe that will delight people who don't even usually like squash. It's especially nice with fresh veggies direct from your farmer's market. A great summer side dish!"
Original recipe yield: 6 servings.
Prep Time:15 MinutesCook Time:30 MinutesReady In:45 MinutesServings:6 (change)

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INGREDIENTS:
2 tablespoons vegetable oil
1 small onion, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
1/4 teaspoon pepper
2 small zucchini, cut into 1/2 inch slices
2 small yellow summer squash, cut into 1/2-inch slices
1 bay leaf
1/2 teaspoon dried basil

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DIRECTIONS:
Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.


Zesty Zucchini and Squash
Submitted by: Carol Breal
"This is an extremely easy and fast side dish. It is even good served over pasta."
Original recipe yield: 4 to 6 servings.
Prep Time:15 MinutesCook Time:25 MinutesReady In:40 MinutesServings:6 (change)

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INGREDIENTS:
3 medium small yellow squash, cubed
3 small zucchini, cubed
1 (10 ounce) can diced tomatoes with green chile peppers
1/2 onion, chopped
salt to taste
garlic powder to taste

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DIRECTIONS:
In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
Reduce heat to low and cook until tender-crisp.


Shrimp with Penne and Squash
Submitted by: EMERALDEYZ37
"You can vary this recipe to your own tastes. I most always add onions to the garlic when frying and skip the minced green onions. I have used baby portobello mushrooms also. I always use fresh garlic! This is hubby's favorite meal."
Original recipe yield: 5 servings.
Prep Time:20 MinutesCook Time:15 MinutesReady In:35 MinutesServings:5 (change)

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INGREDIENTS:
1/2 pound dried penne pasta
2 tablespoons olive oil
4 cups thinly sliced yellow squash
3 cups thinly sliced zucchini
1 pound medium shrimp - peeled and deveined
1/4 cup fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1/2 cup minced fresh chives or green onions
1/4 cup freshly grated Parmesan cheese

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DIRECTIONS:
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and pour into a large bowl.
Meanwhile, warm oil in a large skillet over medium heat. Stir in squash and zucchini, and cook 10 minutes. Stir in shrimp, and cook 3 minutes. Stir in lemon juice, basil, oregano, salt, pepper, and garlic. Cook 2 minutes more.
Pour shrimp and sauce into large bowl with pasta. Sprinkle with chives and Parmesan, and stir to combine.

Zucchini Mediterranean Style
Submitted by: Joe Belmont

Photo by: LynnInTokyo "Zucchini, tomatoes, and beans make a tasty topper for rice or egg noodles!"
Original recipe yield: 6 servings.
Prep Time:10 MinutesCook Time:50 MinutesReady In:1 Hour Servings:6 (change)

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INGREDIENTS:
2 cups water
1 cup long grain white rice
3 tablespoons olive oil
1 large onion, chopped
1 large red bell pepper, chopped
3 cloves garlic, crushed
1 (14.5 ounce) can whole peeled tomatoes, chopped
3 cups finely chopped zucchini
1/2 teaspoon dried oregano
salt and pepper to taste
1 (15 ounce) can cannellini beans, drained

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DIRECTIONS:
Bring water to a boil in a medium saucepan, and stir in the rice. Reduce heat, cover, and simmer for 20 minutes.
Heat oil in a separate medium saucepan over medium heat. Stir in onion, red bell pepper, and garlic, and cook until tender. Mix in tomatoes and zucchini, and season with oregano, salt, and pepper. Reduce heat, cover, and simmer 20 minutes, stirring occasionally.
Stir cannellini beans into the tomato and zucchini mixture, and continue cooking about 10 minutes. Serve over the cooked rice.

Mexican Zucchini Cheese Soup
Submitted by: Margarita Girl
"We can't wait to make this delicious, slightly spicy soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas."
Original recipe yield: 6 Servings.
Prep Time:20 MinutesCook Time:25 MinutesReady In:45 MinutesServings:6 (change)

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INGREDIENTS:
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried oregano
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can Mexican-style stewed tomatoes
2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
1 (8.75 ounce) can whole kernel corn, drained
1 (4.5 ounce) can diced green chile peppers
12 ounces processed cheese food, cubed
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro

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DIRECTIONS:
Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

St. Patrick's Day Zucchini-Oatmeal Cookies
Submitted by: Holly
"These cookies are green oatmeal cookies-without adding any food coloring!"
Original recipe yield: 4 dozen.
Servings:24 (change)

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INGREDIENTS:
1/2 cup butter
3/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup quick cooking oats
1 cup granola
2 cups semisweet chocolate chips

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips.
Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.

Answer 2

I don't know about healthy, but it is good and unique

Zucchini Chocolate Cake
1 cup butter or margarine
2 1/2 cups sugar
3 cups plain flour
1/2 cup baking cocoa
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
4 eggs
2 tsp. vanilla
1 cup milk
3 cups zucchini grated (any summer squash is fine)
Directions:

Cream butter and sugar. Add eggs one at a time and beat after each.

Combine all dry ingredients. Pour part of dry stuff in and mix. Pour in some milk. Mix. Continue until all dry stuff and milk are mixed in. This does not have to be any exact amount. Think about thirds or so.

Add vanilla. Mix.

Last thing--add the zucchini. Use a spoon and fold that in. That means you just lightly get it mixed up but don’t need heavy beating or mixing.

Bake at 350 for about 40 minutes if using a long flat cake pan about 9 x 13 inches. That's a sheet type cake. You can go with traditional round or square pans and make a stacked cake. You’ll want to reduce the cooking time to about 30 minutes if you do separate pans.

You’ll want to grease the pan or pans and can lightly flour if you want. Do go light on the flour if you flour the pan(s). If you use a lot, then you’ll have flour stuck to the sides of the cake. It doesn’t really hurt the taste, but it doesn’t look so great.

You can serve this cake plain, but it's really good with a sweet topping. Sprinkle the top with powdered sugar or frost with your favorite icing. Canned frosting is fine, but homemade is better as is true in almost all cases.

Summer Squash Casserole

2 ½ cups cooked summer squash
¾ cup of stuffing mix or bread crumbs
2 eggs
2 TBS melted butter
1 can cream of chicken soup
3 TBS chopped onion
1 tsp black pepper

Cook the squash. Peel off the skins (unless you’re using really young, tender squash). Mix the squash up in the blender. Don’t run it into soup. You want some chunks in the mix.

Pour the squash in a bowl and mix in all the other ingredients. The order doesn’t really matter on this one. Stir well.

Put in a baking pan (about 9 inches round or square). Bake at 375 degrees for a half hour or until the top is lightly browned.

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

Answer 3

SUMMER SQUASH AND ZUCCHINI CASSEROLE

2 med. yellow summer squash, diced
1 med. zucchini, diced
1 sm. onion, chopped
3/4 c. grated light Cheddar cheese
1/4 c. grated Parmesan cheese
1 1/2 c. low fat milk
1 egg, beaten
1 c. original Minute rice or Minute premium long grain rice
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/8 tsp. pepper

CONVENTIONAL OVEN: Combine all ingredients in large bowl; mix well. Pour into greased 9-inch square baking dish. Bake at 375 degrees for 35 minutes or until liquid is absorbed. Makes 6 servings.

MICROWAVE: Combine all ingredients in large bowl; mix well. Pour into greased 9-inch square microwavable dish. Cook at high 20 minutes or until liquid is absorbed. Makes 6 servings.

Answer 4

The 265 calorie meal that tastes like a million
Skillet Chicken Italiano
1 pound boneless chicken breast
1(2-1/2 oz.) jar sliced mushrooms, drained
1/2 cup lite Italian dressing
1/4 cup chopped onion
2 tablespoons diet margarine
1 medium zucchini, sliced ( about 2 cups)
1 large firm tomato, cut into wedges
6 slices Borden Lite-line Pasteurized Process Cheese Product, cut into small pieces
In shallow baking dish, place chicken with mushrooms: cover with Italian dressing. Marinate 30 minutes. Drain chicken and mushrooms: reserve marinade.
In large skillet, cook onion in margarine until tender. Add chicken and mushrooms and cook covered, over medium heat, until chicken is tender, about 5 minutes. Add zucchini, tomato and reserved marinade; cook and stir until zucchini is tender. Remove from heat; sprinkle with cheese product. Cover; let stand 2 minutes or until cheese begins to melt. Makes 4 servings. ( my husband and I eat it all)

Answer 5

Fried Zucchini
Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

Zucchini Snack Pizzas
large zucchini, washed and trimmed
1 tomato, coarsely chopped
1 cup grated mozzarella cheese
4 to 6 basil leaves, chiffonaded, for garnish

Preheat oven to 400 degrees F.
Cut the zucchini horizontally or severely on the bias about 1/3 inch thick. Brush with olive oil and season with salt and pepper. Either roast on baking sheet in oven for about 10 minutes or grill. Zucchini strips should retain body and firmness.
Sprinkle cooked zucchini with chopped tomato and mozzarella. Return to oven and allow cheese to melt, about 5 to 8 minutes. Remove from oven and sprinkle with basil.
Serve on plates with knives and forks.

Pasta W/Zucchini
1 pound penne rigate pasta
4 ounces bacon, sliced into 1/2-inch pieces
2 pounds zucchini, (about 2 large), diced
1/2 to 1 cup reserved pasta water
3/4 cup very loosely packed, finely grated Parmigiano-Reggiano
Coarse salt and cracked black pepper

Cook the pasta in boiling, salted water to al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and set aside.
In a large saute pan, add the bacon and cook until the fat is rendered and the bacon is crispy. Add the zucchini and cook until it starts to soften. Place the cooked pasta over low heat. Add the reserved pasta water, cooked bacon, zucchini and the grated cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately.

You can add Squash to the Recipes as well.
Happy Cooking!!!

Answer 6

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