Vegetable Recipes


Re: Vegetable Recipes

Postby Indiana » Sun Jul 12, 2009 4:38 pm


Nonstick vegetable oil spray
1 large red onion; cut into 1/4" wedges
2 medium zucchini; sliced diagonally
2 yellow crookneck squash; sliced diagonally
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1 teaspoon olive oil
Salt; to taste
Freshly-ground black pepper; to taste

Preheat oven to 400 degrees. Spray large baking sheet with nonstick spray. Toss onion and next 5 ingredients together on prepared baking sheet; spread in single layer. Sprinkle with salt and pepper.

Bake vegetables until tender and brown around edges, stirring occasionally, about 35 minutes.

Source: Todd Weisz

4 servings


Re: Vegetable Recipes

Postby Indiana » Sun Jul 12, 2009 4:39 pm


1 red pepper; cored, seeded & cut into
1 yellow bell pepper; cored, seeded & cut into
2 red onions; peeled & cut into wedges
2 small summer squash; cut into 1/2 inch slices
2 small zucchini; cut into 1/2 inch slices
4 cloves garlic; peeled & thinly sliced
1 tablespoon olive oil
1 tablespoon oregano, fresh; chopped
1 tablespoon balsamic vinegar
1 tablespoon parsley; minced
1 salt; to taste
1 pepper; to taste

Preheat oven to 425F.

In a large bowl, toss together peppers, onions, squash, garlic, olive oil, oregano, salt and pepper. Spread the vegetables on a baking sheet or metal roasting pan and roast for 20 minutes, or until tender, stirring several times. Transfer to a serving bowl and cool slightly. Add parsley and vinegar and toss until mixed. Taste and adjust

The vegetables may served hot. at room temperature or cold.

6 servings


Re: Vegetable Recipes

Postby Indiana » Sun Jul 12, 2009 4:41 pm


4 small zucchini squash; thinly sliced
2 tablespoon butter
1/2 teaspoon salt
1 dash pepper
2 tablespoon parmesan; grated

Put zucchini, butter, and seasonings in skillet. Cover and cook slowly for 5 minutes. Uncover and cook, turning slices, until barely tender (about 5 minutes more). Sprinkle with cheese; toss.

Contributor: Southern Living Magazine , 1972

4 servings


Re: Vegetable Recipes

Postby Indiana » Sun Jul 12, 2009 4:43 pm


1/2 lb zucchini
1/2 lb yellow summer squash
1 centiliter garlic; minced
1 teaspoon dried leaf oregano
1/4 teaspoon pepper
1 teaspoon virgin olive oil

Slice zucchini and squash in thin rounds. Mix with garlic, oregano, and pepper, and place in a steamer basket over boiling water. Cover and steam 2 minutes or until just tender. Remove from basket to serving bowl and toss with oil.

Food Exchange per serving: 1 VEGETABLE EXCHANGE

Source: Light & Easy Diabetic Cuisine

4 servings


Re: Vegetable Recipes

Postby Indiana » Sun Jul 12, 2009 4:45 pm


1 lb summer squash
1 tablespoon walnut oil
1 centiliter garlic; minced
1 teaspoon dried rosemary; crumbled
2 tablespoon fresh lemon juice

Slice squash in 1/4" rounds. Heat oil in a non-stick skillet and cook garlic 1 minute. Add squash and cook, stirring gently, until tender, about 4 minutes. Stir in remaining ingredients and heat through.

Food Exchange per serving: 1 VEGETABLES EXCHANGE

Source: Light & Easy Diabetic Cuisine

4 servings


Re: Vegetable Recipes

Postby Indiana » Sun Jul 12, 2009 4:47 pm


1 small zucchini; shredded
1 small yellow squash; shredded
2 Carrots; shredded
1 small onion; sliced thin
2 tablespoon water
2 teaspoon Butter

Combine the zucchini, yellow squash, carrots, onion and water in a skillet. Cover and cook over medium heat for 4 to 5 minutes, or until the vegetables are tender. Add the margarine. Saute, uncovered, until all the moisture has evaporated. Serve immediately.

Exchange Value: 2 Vegetable Exchanges + 1 Fat Exchange

Source: Holiday Cookbook American Diabetes Association

2 servings

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Re: Zucchini Recipes

Postby Twins' Mom » Wed Jul 15, 2009 12:26 pm

Ruchel's Zucchini Kugel

Hands on time: 15 minutes
Total time: 1 hour and 20 minutes
Serves: 12


4 large zucchini or 6 to 8 small zucchini

2 carrots

1 medium onion

6 eggs, beaten

1 tablespoon oil

Salt and pepper to taste

1 to 2 cups matzo meal

Preheat oven to 350 degrees. Grate the zucchini, carrots and onion in a food processor, or hand-grate the zucchini and carrots and finely chop the onion. Place the grated vegetables in a large bowl. Add the eggs and oil, and season with salt and pepper. Stir in 1 cup matzo meal. If the mixture is very liquidy, stir in more matzo meal, 1/4 cup at a time. (As the eggs bake, it will absorb much of the liquid.)

Place in a well-greased 13-by-9-by-2-inch pan. Bake for 1 hour, or until a toothpick placed in the center of the kugel comes out clean.

Source: ... ini-kugel/

The description at this site mentions that it can be made with flour instead of matzah meal for non-passover dish.

Per serving: 108 calories (percent of calories from fat, 33), 5 grams protein, 13 grams carbohydrates, 2 grams fiber, 4 grams fat (1 gram saturated), 106 milligrams cholesterol, 130 milligrams sodium.
Be at war with your vices, at peace with your neighbors, and let every new year find you a better [wo]man. Ben Franklin

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Re: Zucchini Recipes

Postby Sunny » Wed Jul 22, 2009 8:47 pm


1/3 C Jiffy Mix
1/2 C grated parmesan cheese
1/8 tsp pepper
2 eggs
2 C grated zucchini (2 medium sized zucchini)

In mixing bowl stir together biscuit mex, cheese and pepper. Stir in beaten eggs just till the mix is moistened. Fold in zucchini. Cook in skillet the same as pancakes.

Makes 12 rounds.

I have used this recipe many times; it's one the whole family liked, even the finicky eaters, and easy to make.

Start by doing what's necessary, then what's possible, and suddenly you are doing the impossible. --- Francis of Assisi

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Re: Vegetable Recipes

Postby MysteryWoman » Wed Sep 16, 2009 5:47 pm

Gratin of Fennel, Leeks and Potatoes
Serves 6

4 leeks, including 2" of the tender green tops, halved lengthwise, carefully washed and well dried
2 Tbsp. unsalted butter
salt and pepper
3 fennel bulbs, stalks and any bruised outer leaves removed
4 red potatoes, peeled and cut crosswise into 1/4-in. thick slices
2 c. heavy cream*
1/2 c. milk
3/4 c. Parmesan cheese

*NOTE: Plain vegetable stock or a mixture of half cream and half vegetable stock may be substituted for the heavy cream.

Position a rack in the upper third of an oven and preheat to 375°F. Butter a 9" x 13" baking dish.

Cut the leeks crosswise into slices 1/2" thick. In a large frying pan over medium heat, melt the butter. Add the leeks and sauté, stirring occasionally, until soft and golden (about 30 minutes). Season to taste with salt and pepper.

Cut the fennel crosswise into slices 1/4" thick.

Fill a large saucepan 3/4 full with water, salt it lightly, and bring to a boil. Add the fennel and boil until tender, 8 to 10 min. Drain and set aside.

Refill the saucepan 3/4 full with water, salt it lightly, and bring to a boil. Add the potatoes and cook until tender yet still crisp (10 to 12 minutes). Drain and set aside.

Arrange a row of fennel slices along one short end of the prepared baking dish. Arrange a row of leeks slightly overlapping the fennel. Then arrange a row of potato slices slightly overlapping the leeks. Repeat as necessary. Sprinkle with salt and pepper to taste.

In a bowl, combine the cream (and/or vegetable stock) and milk. Pour it over the vegetables; the liquid should just cover the surface. Sprinkle evenly with the cheese.

Bake until most of the cream is absorbed and the top is golden, 25 to 35 minutes. Let cool for 10 min., then spoon onto warmed plates and served.

I have this as a photocopy from my DSIL -- I think it's from a Williams-Sonoma cookbook.

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Re: Vegetable Recipes

Postby Dove » Mon Aug 22, 2016 7:16 pm

Baked Parmesan Zucchini Rounds

2 medium sized zucchini
1/2 cup freshly grated Parmesan cheese
Garlic salt & freshly ground pepper, optional.

Place oven rack in center position of oven. Preheat to 425 degrees. Line a baking sheet with foil (lightly misted with cooking spray) or parchment paper.

Wash & dry zucchini; cut into 1/4 inch thick slices. Arrange zucchini rounds on prepared pan, with little to no space between them. If desired, lightly sprinkle zucchini with garlic salt & freshly ground black pepper.

Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini. Bake for 15 to 20 minutes or until Parmesan turns a light golden brown. (Watch these closely the first time you make them & pull them out of the oven early if the Parmesan is golden before 15 minutes). Serve immediately.

Dove's notes: I've baked these at both 425 degrees & 450 degrees. 15 minutes is the perfect time in my oven, at both temperatures. I've only used salt & pepper since dh is not a fan of garlic, & lately just pepper. If it needs salt I add it after tasting one. I've started using a Parmesan/Reggiano cheese blend -- very yummy :) . I also use more than 1/2 a cup of cheese -- however much I need to almost completely cover each piece. I don't like the taste of cooking spray so use non-stick foil instead. Enjoy!

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