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Old 07-10-2010, 10:30 AM   #31
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These all look SO good. Hubby just walked by and saw the pictures Linda Sue. He says, wow what is that! Looks good. So now I have to fight my way back into the store this weekend to get some pepper Jack Cheese to make this.
For me squash is my new potato. I fix mock fried pot's, mock fries and I guess I will be trying the baked mock pot's. next!!
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Old 07-10-2010, 10:49 AM   #32
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OHh one of my favorite meals is Zoodles! A pasta substitute by using sliced zuchinni! Here's a picture:






Zoodles in White Wine Parmesan Sauce with Shrimp and Mushrooms

INGREDIENTS:
4 zucchini
splash of white wine
1 lb of raw shrimp, pealed and devained
1 container of sliced mushrooms (12 oz)
2 - 3 tablespoon minced garlic
salt and pepper to taste
1/3 cup cream
3/4 cup Parmesan
1 1/2 tablespoons butter
splash of olive oil

SAUCE:

1. Cook the mushrooms in a splash of olive oil, and make sure all of the liquid is evaporated.

2. Add in garlic and a splash of white wine and let it cook down for about a minute.

3. Add about 1 1/2 Tablespoons Butter, 1/3 Cup Cream, and 1/2 Cup Parmesan

4. Simmer to thicken sauce to desired consistency. Add salt and pepper to taste.

5. Add shrimp and cook until just done

6. Set aside and keep warm while you cook your zoodles, then top them and serve!


HOW TO MAKE ZOODLES:



1. Use a veggie pealer to peal zucchini into long strips, throwing away the inner core of seeds. When you peal your zucchini into noodles lay them in a pile on a a few paper towels off of the roll (like 2-3 in length), spread them out to cover the two paper towels and then roll the towels up. This will help wick out a lot of the moisture in them and will help your zoodles be a bit more firm and have more of a pasta texture when eating. Prepare your zucchini strips before you start making your sauce so you can finish up the meal quickly while everything is still hot!

2. In a sauce pan melt some butter and throw in a tablespoon or two of minced garlic.

3. Once garlic and butter have heated throw in the zucchini "noodles" in the pan and cook until they are just tender, if you cook too long they will become mush and won't hold up the your sauce well.

4. Season with salt and pepper to taste. Cover with your already prepared sauce and top with Parmesan. Enjoy!! Delish, easy, and honestly tastes WAY better than the pasta that it replaces
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10 lbs lost - 7/15/10

Last edited by rhapsdy; 07-10-2010 at 10:50 AM..
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Old 07-10-2010, 11:27 AM   #33
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I have one we just call "Zucchini Cheese Casserole".

You can make as much as you want, but I usually just use a small casserole dish (I think it's a 2 quart).
2 med. zucchini, sliced into thin "rounds"
1 med. onion, cut in have and sliced into thin half-rings
2-3 cups shredded jack cheese (depends on how cheesy you like things)
~ 1 tbls each garlic salt and garlic powder (I've never measured!)

Layer zucchini then onion on the bottom of the dish (microwave safe). Sprinkle a bit of garlic salt, then sprinkle with 1/3 of the cheese. Repeat layers alternating garlic powder and salt (original recipe called for garlic salt only and was too salty). You should get 3 layers at least, more if you are using more ingredients (adjust cheese instructions).
At Christmas I make a huge casserole and end up with like 6 layers.

Microwave on high for 10 minutes (more for larger casserole), check and add time if needed: zucchini and onion should be cooked thoroughly, cheese melted and bubbly and just beginning to turn brown at the edges of the dish.
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Old 07-11-2010, 11:40 AM   #34
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Kelly, your photo makes me want to make that, and eat it, right now!
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Old 07-11-2010, 12:29 PM   #35
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Linda! It is delish! And honestly, I prefer the zoodles to pasta - it has an awesome flavor that doesn't overpower anything but really brings out sauces. And well...how can you go wrong with mushrooms, shrimp, cream, and parm? hahaah
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Old 07-12-2010, 04:12 PM   #36
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Kelly, thanks for the tip on rolling up the zucchini noodles in paper towels. My biggest complaint about using zucchini as a pasta substitute was that it made the sauce too watery. I'm looking forward to trying your method!
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Old 07-25-2010, 01:07 PM   #37
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Where is the Yellow squash w/cheddar cheese recipe? I look on Linda's site but didn't see it.

Quote:
Originally Posted by LindaSue View Post
Since this was posted so many years ago, I've found my new favorite squash casserole recipe. It's great with either yellow squash or zucchini.

Yellow squash with cheddar cheese:


Zucchini with pepper-jack cheese:


CREAMY SQUASH CASSEROLE
4 medium yellow squash, cut into half moons, about 1 1/2 pounds before trimming
1 small onion, slivered, 2 1/2 ounces
2 stalks celery, finely chopped
2 tablespoons butter
1 teaspoon chicken bouillon granules
1/4 cup mayonnaise
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
4-8 ounces cheddar cheese, shredded *

Sauté the onion and celery in the butter along with the chicken bouillon granules until the celery and onion are very soft and a little browned, about 20 minutes. Meanwhile, cook the squash in boiling water (or microwave) until tender; drain very well and pat as dry as possible. Combine all of the ingredients in a greased 1 1/2 quart casserole or 6x8" baking dish. Bake at 350º, uncovered, 30 minutes or until nicely browned and bubbly.

Makes 6 servings
Can be frozen

* I used 8 ounces of cheddar in mine because I wanted it to be very cheesy. 4 ounces would be plenty if you want to cut back on the fat and calories so I've included the counts for both amounts.

With 4 ounces cheese:
Per Serving: 203 Calories; 18g Fat; 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

With 8 ounces cheese:
Per Serving: 279 Calories; 24g Fat; 11g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
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Old 07-25-2010, 03:11 PM   #38
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Quote:
Originally Posted by skg View Post
Where is the Yellow squash w/cheddar cheese recipe? I look on Linda's site but didn't see it.
It's in the Side Dish section under Squash.

Creamy Squash Casserole
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Old 07-25-2010, 05:25 PM   #39
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Thank you LindaSue - it is in the oven with the chicken. It is our first squash from our garden.


Quote:
Originally Posted by LindaSue View Post
It's in the Side Dish section under Squash.

Creamy Squash Casserole
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Old 07-25-2010, 08:05 PM   #40
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I had squash the other night. I just baked it til it was nice and soft, then put butter on it and sprinkled in some splenda brown sugar blend. Oh it was good. Took the rest with me to work and had it for breakfast! Everyone was looking at me funny but man it was awesome. LOVE the stuff!
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Old 07-31-2010, 07:19 PM   #41
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Dana Carpenters Zucchini Casserole - Yum

Ingredients are listed accurately, but instructions are paraphrased in my own words.

1) 2 Tablespoons butter
2) 1 1/2 lbs zucchini, unpeeled, washed and sliced
3) 2 eggs, beaten
4) 1 Tbsp unbleached flour
5) 1/2 tsp dry mustard
6) 1/2 tsp ground nutmeg
7) 1/2 tsp salt
8) Dash of pepper to taste
9) 1 pkt Splenda
10) 1 cup heavy cream
11) 6 ounces (or more) sharp cheddar, shredded (or crumbled)

Pan saute sliced zucchini in butter until fork tender. Let cool - set aside
Combine items 3 through 9 in medium bowl
When zucchini is cooled (so as to not cook egg), add to bowl of mixture.
Add cheese and heavy cream
Pour into sprayed casserole dish (I used a dish that would allow for a 2 1/2 inch thick casserole)
Bake for 30 minutes at 325 Degrees
Let cool to set
Serve and enjoy!

5 net carbs and 11 grams protein
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Old 08-01-2010, 03:53 PM   #42
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I plan to be back!!

marking my spot
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Old 08-03-2010, 04:58 PM   #43
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some great ideas to save...
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Old 08-03-2010, 05:20 PM   #44
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Zucchini in my kitchen:

Taco Bowls:

Crispy Doritos:

Taco shells:

Taco pizza with a zucchini crust:
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Old 08-03-2010, 06:09 PM   #45
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Quote:
Originally Posted by BrooklynBellesMama View Post
I had squash the other night. I just baked it til it was nice and soft, then put butter on it and sprinkled in some splenda brown sugar blend. Oh it was good. Took the rest with me to work and had it for breakfast! Everyone was looking at me funny but man it was awesome. LOVE the stuff!
Splenda brown sugar blend is just that - splenda mixed with brown sugar. Not really low carb friendly so some of us, especially those with blood sugar issues, need to be vigilant about reading labels..
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Old 08-03-2010, 06:31 PM   #46
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Zucchini pancakes

1 medium zucchini, grated (drain on paper towels after grating to dry a little)
2 eggs, beaten
1 small onion, chopped
1/2 cup asiago cheese, shredded
1/2 cup mozzarella cheese, shredded
a little parmesan if you like
2 tablespoons coconut flour (may need more depending on amount of zucchini)
1/2 to 1 tablespoon dried parsley
1 teaspoon oregano
fresh garlic or garlic powder (optional)
salt and pepper to taste
oil to fry with (I used olive oil)

Mix zucchini and eggs. Add all other ingredients. Heat skillet to medium and add oil. Drop spoonfuls of zucchini batter into pan and flatten thin with a fork. When pancakes are brown on bottom, turn them over. These are a little fragile and may break apart when you're turning them, but they still taste good.
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Old 08-03-2010, 11:40 PM   #47
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Taco Squash

Fix a pound of hamburger with taco seasoning per package directions

Halve squash (yellow or zuke) scoop out seeds
fill with taco meat and bake till tender

the flavor soaks into the squash...yummy
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Old 08-04-2010, 05:50 PM   #48
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Quote:
Originally Posted by RubyJ View Post
1 medium zucchini, grated (drain on paper towels after grating to dry a little)
2 eggs, beaten
1 small onion, chopped
1/2 cup asiago cheese, shredded
1/2 cup mozzarella cheese, shredded
a little parmesan if you like
2 tablespoons coconut flour (may need more depending on amount of zucchini)
1/2 to 1 tablespoon dried parsley
1 teaspoon oregano
fresh garlic or garlic powder (optional)
salt and pepper to taste
oil to fry with (I used olive oil)

Mix zucchini and eggs. Add all other ingredients. Heat skillet to medium and add oil. Drop spoonfuls of zucchini batter into pan and flatten thin with a fork. When pancakes are brown on bottom, turn them over. These are a little fragile and may break apart when you're turning them, but they still taste good.
Today I used two of the leftover zucchini pancakes as a "bun" for my hamburger. Worked pretty well.
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Old 08-06-2010, 01:02 PM   #49
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I like to slice and dehydrate mine with a little crushed garlic on em.....make great chips
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Old 09-01-2010, 08:49 AM   #50
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bump
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Old 09-01-2010, 09:31 AM   #51
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Old 02-15-2011, 03:31 PM   #52
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Wow, wonderful sounding recipes here!! Today I experimented with oat flour for the first time. I took zucchini, sliced in rounds, dipped in egg wash, dipped in parm cheese (from the green can) that was mixed with a little oat flour and some dried green herbs (basil, oregano, garlic, thyme, S&P) and fried it in some EVOO.

Tasted better to me than using just plain old regular white flour!!!
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Old 02-16-2011, 04:15 PM   #53
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Old 05-29-2011, 07:43 PM   #54
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Fried Zuccini

Cut zuc in rounds,
dip in egg
dip in almond flour,
Fry, delicious!
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Old 05-29-2011, 07:48 PM   #55
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Zucchini and parmesan

Slice the zucchini lengthwise into 1/4 in slices. Place on foil lined pan. sprinkle with salt and pepper then top with grated, parmesan cheese. bake about 375 for 30 minutes or so until the parmesan starts toasting and the zucchini is soft. YUM!
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Old 05-30-2011, 12:05 PM   #56
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I am so glad to see this thread as I have more zucchini than I know what to do with.
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Old 05-30-2011, 12:34 PM   #57
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I use my handy-dandy Spirooli to make "noodles" from zucchini and squash. I quick saute them in olive oil and use like pasta.

Spirooli.jpg
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Old 05-30-2011, 05:46 PM   #58
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I like cutting them up into chunks (both zucchini and squash, sometimes cauliflower too) and drizzling them with melted butter/minced garlic, then topping them off with some red onion slices and fresh chopped rosemary. Then I cover them, put them in the oven at 400, and just let them sit and cook. When they're almost done, I take off the foil, sprinkle some grated parm cheese and put them to broil for just a few minutes. Soooo good!
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Old 05-30-2011, 05:52 PM   #59
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Saw this today and they look yummy! Rachel Ray does spicy zucchini fries
Mexican Zucchini Oven Fries - Swagbucks TV
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Old 08-23-2012, 08:51 PM   #60
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Made this tonight with the yellow/zucchini blend cut in the bag at the grocery store. Needed to use it right away. I was so happy with how delicious this was. I didn't have monterey jack so I just used a combo of cheddar and swiss. The italian seasonings kind of made it taste like lasagna. If you put some marinara on top, yum. Thank you for the recipe!

Quote:
Originally Posted by LindaSue View Post
This is very tasty. I've made it twice now and used yellow squash.

ITALIAN SQUASH PIE
1/4 cup butter (4 T.)
1 1/2 lbs. yellow summer squash or zucchini, sliced thin (7 medium)
Small onion, sliced or chopped
1 clove garlic, minced
1/2 t. salt
1/2 t. pepper
1/2 t. Italian seasoning
1/4 cup fresh parsley, chopped
8 oz. Monterey jack cheese, shredded
2 eggs
1/4 cup heavy cream
2 t. Dijon mustard

Saute' the squash, onion and garlic in the butter in a large skillet until tender and slightly browned. Sprinkle in the seasonings while cooking the squash. Put the squash mixture in a greased 10-inch quiche pan; mix in the cheese and parsley. Whisk the eggs and cream in a small bowl; whisk in the mustard. Pour egg mixture over the squash; mix in gently. Bake at 375º for 25 minutes. Let stand a few minutes before cutting. Makes 6-8 servings (6 servings - 6.5 carbs each) (8 servings - 5 carbs each)

Last edited by Susanpmi; 08-23-2012 at 08:53 PM..
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