|08-23-2012, 07:58 PM||#61|
Major LCF Poster!
Join Date: Mar 2010
Location: New York
I just had the zucchini boats but with ground turkey instead of beef. We have been having this at least once a week until we get rid of all of the zucchini my MIL grew this year.
|08-23-2012, 09:14 PM||#62|
Senior LCF Member
Join Date: Aug 2012
Location: New York's Hudson Valley
WOE: low carbs
Start Date: Feb 2012
Zucchini with a Kick
If you like spicy food, as I do, this is great, and it is really fun to encounter zucchini that has some zing to it!
3 Medium zucchini, cut in half lengthwise, then cut into 1/2 inch half moons
1 yellow onion, cut into half moons
1/3 cup mayonnaise
2 teaspoons Sriraicha, or other hot sauce of your choice
2 oz Sharp cheddar cheese (or other cheese), grated.
1) Preheat oven to 350.
2) Mix mayonnaise and hot sauce together and pour over zucchini and onion. Toss well to evenly coat.
3) Put into a casserole dish and bake 35-40 min, then sprinkle cheese on top and return to oven until cheese is melted.
Note: Leftovers are also great cold.
|09-13-2012, 05:02 AM||#64|
Senior LCF Member
Join Date: Jun 2011
Stats: W:218/172/165 - H:5'9.5" - Age 55
Start Date: July 28, 2012
My version of zucchini/yellow squash boats:
Clean and slice some zucchini in half, lengthwise. If you have giant monster zukes, then slice them into quarters, also lengthwise. Place them on an oven-proof dish and sprinkle them liberally with freshly ground black pepper and salt.
Cook them in the microwave-- two minutes at a time and check on them-- you want them just barely cooked with some crunch left. It will take more or less time, depending on how many you're working with. If it's winter, and you already have something in your oven, pop them in and let them bake for about 10 minutes.
Once they are partially cooked, sprinkle them with a little bit of chopped garlic and then grate lots and lots of fresh parmesan over them. Stick them under your broiler until the cheese starts to bubble a bit and turn golden.
Great side dish!
|09-13-2012, 05:04 AM||#65|
Very Gabby LCF Member!!!
Join Date: Nov 2006
|09-13-2012, 03:18 PM||#66|
Major LCF Poster!
Join Date: Sep 2007
Location: South Carolina
Gallery: Purple Crayon
Start Date: August 2003
I like George Stella's recipe, but cut way down on the amount of garlic. I usually use a mixture of zucchini and yellow squash. This recipe is posted on the internet, so I think I'm okay posting it here.
Sausage and Herb Stuffing
Recipe courtesy George Stella, StellaStyle
George Stella's Livin' Low Carb: Family Recipes Stella Style, Simon and Schuster 2005
Stuffing is commonly made with bread or croutons, which makes it off limits to low-carbers. But it doesn’t have to be made that way. There’s nothing wrong – and everything right – with substituting chopped vegetables to make up the missing bulk. So don’t get stuffed. Try this recipe instead of all that bread!
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Ease of preparation: easy
Total Fat: 2
Saturated Fat: 2
3/4 pound turkey sausage (you may use pork breakfast sausage)
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash
1/2 cup grated Parmesan
1 tablespoon chopped parsley leaves
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Equipment: 8 by 8-inch square baking dish
1. Preheat oven to 350 degrees F.
2. Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
3. Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve hot.
Fat is a physical characteristic, not a personality trait, not a character flaw.
|09-16-2012, 04:47 AM||#67|
Join Date: Jun 2001
Location: Land of Patriots
Stats: Then 376 / Now 157
WOE: Vegan ETL GS NMW!
Start Date: Jan 2001
I just heard of two ways. One is to stuff them. You cut off one end and scoop out the seeds with the handle end if a fork. Make a mixture if mushrooms, onions, tomatoes & pepps. Season to raste. Stand them in end and steam until render.
The other way is to buy zucchini chips. I saw them in nutsonline. Does anyone know how to make them? They look like potato chips but with zucchini instead.