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Old 07-09-2007, 02:11 PM   #1
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Favorite Zucchini Recipe?

I have zucchini fresh right out of the garden and tons of it! I love zucchini just about any way so I am ready to try some new recipes.
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Old 07-09-2007, 02:46 PM   #2
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Here's one I like a lot. It's from Linda Sue's website and she has many, many more if you want to check it out.

ZUCCHINI WITH MUSHROOMS
Oil and/or butter
2 small zucchini, 8 ounces
4 medium mushrooms, sliced
2 cloves garlic, minced
Salt to taste
1/8 teaspoon pepper

Cut the zucchinis in half lengthwise, then slice into 1/4-1/2-inch thick half moons. Heat the oil and a little butter, if desired, on medium heat. Add the zucchini, mushrooms and garlic. Sauté until vegetables are just tender. Season with salt and pepper to taste.

Makes 2-3 servings
Per 1/2 recipe: 77 Calories; 6g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

You could also use some yellow summer squash as well as zucchini. Or add a couple green onions.
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Old 07-09-2007, 02:48 PM   #3
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[COLOR="DarkOliveGreen"]Zucchini Skillet Supper[/COLOR]

1 ½ pound ground beef
1/2 yellow onion, diced
1 clove garlic, minced
Salt & Pepper
1 Tablespoon Italian seasoning or to taste

Fry together and drain grease

Add:
2 - 4 cups fresh zucchini cut into 1/4 inch thick slices or small wedges
1 bell pepper, sliced in strips

Cook until veggies are tender - drain if the zucchini has become watery.

Add:
1 Cup of your favorite Italian sauce
If it is a bit watery from the Zucchini, I add a few Keto crumbs or LC bread crumbs to thicken it slightly.

Add:
1 - 2 cups of grated cheddar cheese or a mix of provolone, mozzarella, parmasean & cheddar



Heat just until cheese is melted.
Yum!

If you like, you can omit the bell peppers and serve in fire-roasted bell-pepper halves.

This is a quick and easy supper! Enjoy!
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Old 07-09-2007, 02:57 PM   #4
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I love me some zucchini.

4-5 med zucchini, sliced
1 can of green salsa
small amount of shredded cheese.

Put the sliced zucchini in a pan, pour the salsa over it, cook til the zucchinis are limp, top with cheese and enjoy.
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Old 07-09-2007, 03:22 PM   #5
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O my......they all sound yummy!! I can't decide which one I want to try tomorrow for lunch. Keep em coming!
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Old 07-09-2007, 04:56 PM   #6
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My favorite zucchini recipe pre low-carb was Italian style stuffed.
I haven't converted the recipe yet, but I'm sure the bread crumbs can be substituted with extra parm, or pork rinds or another type of low carb "filler" or possibly finely ground TVP?

Slice zucchini's in half, "scoop" out the middle to form zucchini "boats" and chop the scooped out portion. Mix with egg, bread crumbs, parmesan cheese, garlic, parsley, salt and pepper (to taste).
Stuff back into zucchini boats drizzle with olive oil or mozzarella cheese and bake at 350 degrees until zucchini is soft and top is golden - approx 45 min (also depends on how cooked you like them and how big they are).
Eat as is or with tomato sauce.

Sorry I don't have any measurements because I've always just eyeballed this recipe according to however many zucchini's i had on hand and what size they were.
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Old 07-09-2007, 05:08 PM   #7
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i made this recipe today...

http://www.house-foods.com/yummy_rec...chini_pan.html

it's a recipe for zucchini pancakes that uses House Tofu Shirataki noodles (which i love!) I made it per the recipe only subbing Carbquick for the biscuit mix but unfortunately it failed to form "pancake" shapes. I just stirred it around the pan til it was golden brown..tasted a lot like hash browns, very tasty!
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Old 07-09-2007, 05:29 PM   #8
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Here are mor for you. The top one if one of my favorites! I love the baked zuchini chips, too. But they are all good




Zucchini, Sour Cream and Jack Cheese Bake

Serving Size: 4


-= Ingredients =-

4 Tbsp. unsalted butter
1/2 cup finely chopped green onion
1 clove garlic ; minced
1 lb. zucchini ; trimmed and sliced 1/8-inch thick
1/2 cup grated Jack cheese - hot pepper is good!
1 egg
1/2 cup sour cream
1/2 tsp. salt
2 Tbsp. chopped fresh basil or I tsp. dried

-= Instructions =-

Preheat the oven to 350°F. Butter an 8 by 8-inch baking dish.
Melt 1 Tbsp. of the butter in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Scrape into a large bowl. Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender. Transfer to a food processor and pulse until smooth. Add the remaining ingredients and pulse to combine. Add the onions and pulse once. Pour into the prepared baking dish. Bake for 30 minutes until lightly golden.

****When I make this. I just cut the zucchini slices in half, I don't pulse it in a processor. I don't like it mashed up




STUFFED ZUCCHINI

4 medium zucchini squash
2 tablespoons cooking oil
1 small onion, minced
2 eggs, lightly beaten
1/2 cup dry LC bread crumbs or use crushed pork rinds or parmesan cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced parsley
Salt and pepper to taste

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-inch shell. Reserve pulp. Parboil shells in salted water 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. In a skillet, heat oil over medium-high heat. Sauté the onion and chopped zucchini until tender. Remove from the heat and combine remaining ingredients. Fill shells. Place in a greased baking dish. Bake at 350° about 15 - 20 minutes, or until heated through. Makes 8 servings.



ZUCCHINI PATTIES

2 cups grated zucchini
1 egg, beaten
2 tablespoons diced onion
4 tablespoons parmesan and pork rinds mixed, or just pork rinds
Salt to taste
2 tablespoons cooking oil
4 slices cheese

Combine all ingredients except oil and cheese and mix well. Divide batter into 4 patties. Heat oil in skillet and fry patties on both sides until browned and heated through. Top with slice of cheese. Let cheese melt and serve.
Makes 4 servings.



GRANDMA'S ZUCCHINI SOUP

5 or 6 medium zucchini
1 large onion thinly sliced
1-1/2 teaspoons curry powder
3 cups chicken broth
1 cup heavy cream
1/2 cup milk
Salt & pepper to taste

Wash and dry zucchini; trim off ends. Cut one zucchini in half and slice thinly one half. Stack the slices and cut them into very thin match-like strips (about one cup). Place in saucepan. Add cold water to cover. Boil 3-5 minutes, drain and set aside. Cut the remaining half zucchini and the others into 1-inch slices. Cut each slice into quarters. Place in kettle and add onion slices. Sprinkle with curry and stir to coat pieces. Add chicken broth and bring to a boil. Cover and simmer 45 minutes. Spoon the mixture into a blender and blend to a fine puree (about 4 cups). Add the cream, milk, salt and pepper. Add reserved zucchini strips. Chill thoroughly. Serve sprinkled with chopped chives. Serves 6 - 8.



Poor Man's Crab Cakes

2 cups grated zucchini
2 beaten eggs
1 cup seasoned LC bread crumbs or pork rinds with seasonings added
2 Tbsps mayo/miracle whip
2 tsp Old Bay seasoning


Mix everything together, shape into patties and fry in some olive oil.



baked zucchini chips

2 Medium Zucchini (about 1 pound)
1/2 Cup Egg Substitute (or 2 Eggs)mixed with 2 Tablespoons Water
1 Cup crushed pork rinds (May add italian seasonign to crumbs)
2 Tablespoons Grated Parmesan Cheese
1/8 teaspoon Pepper
Cajun Seasoning to taste or other seasoning

-Preheat oven to 475 degrees.
-Cut zucchini into thin slices
-Mix egg substitute with water in a small bowl and set aside.
-Combine breadcrumbs, parmesan cheese and pepper and Cajun Seasoning in a shallow dish.
-Dip zucchini into egg mixture then dredge through breadcrumb mixture and place on a baking sheet sprayed with nonstick cooking spray.
-Bake each side approx. 5-10 minutes or until brown and crispy.
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Last edited by Yummy's_Girl; 07-09-2007 at 05:31 PM..
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Old 07-09-2007, 05:53 PM   #9
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A couple more



Crustless Zucchini Pie


1 large onion, finely chopped
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
4 eggs, beaten
1 tbsp minced fresh parsley
3 cups grated zucchini
1 cup Carbquick or other LC baking mix
1 cup shredded cheddar cheese


In a bowl, combine the first five ingredients. Stir in the zucchini, Carbquick and cheese. Pour into two greased 9-in. pie plates. Bake at 350° for 35 minutes or until golden brown. Makes two 9" pies.





Zucchini With Tomatoes

4 to 6 small zucchini squash, about 1 1/2 pounds
1 medium sweet onion
2 cloves garlic, smashed and minced
1 tsp dried leaf basil
dash Cajun seasoning
1 cup chicken broth
juice of 1 lemon, about 2 to 3 tablespoons
1 can (14.5 ounces) diced tomatoes with juice
salt & pepper, to taste

Cut zucchini into sticks or slices. Quarter and slice the onion. Combine the prepared zucchini and onion, garlic, basil, cajun seasoning, chicken broth, and lemon juice in a large saucepan. Bring to a boil; lower heat and simmer, covered, for 10 minutes, or until just tender. Add tomatoes and simmer, uncovered, for 5 minutes. Taste and add salt and pepper, as desired.
Serves 4 to 6.


*Not sure of the carb count on the second one. May be to carby for some since it has onions and tomatoes in it, but could leave the onions out, if you want.

Last edited by Yummy's_Girl; 07-09-2007 at 05:55 PM..
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Old 07-09-2007, 06:03 PM   #10
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o wow!!! Thank you all for the yummy sounding recipes!!! I can't wait to try them!
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Old 07-09-2007, 06:05 PM   #11
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Happy to help. Sme of them were given to me by freinds who tell me they are good. Let me know how you like them, if you try them. I'm hoping to try a couple of the ones I haven't yet, once zucchini comes in
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Old 07-09-2007, 06:23 PM   #12
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I never knew some more things could be made with zucchini.
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Old 07-09-2007, 08:46 PM   #13
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Make zucchini noodles using a potato peeler. Saute in oil till crisp/tender. You don't want to cook too long or they will be soggy. Top with marinara sauce, alfredo sauce, etc.
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Old 07-10-2007, 05:27 AM   #14
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This is very good. I hadn't made it in years and finally made some the other day. I'd forgotten how yummy it is with that parmesan topping on it.



ZUCCHINI GRATIN
2 pounds zucchini, sliced in 1/4-inch thick rounds, about 4 medium
Salt and pepper
1/2 cup freshly grated parmesan cheese, 2 ounces
2 tablespoons butter, melted

Butter a 10-inch pie plate or quiche pan. Put the sliced zucchini in a medium pot and cover with water. Bring to a boil and cook for 2 minutes; drain and rinse with cold water to stop the cooking. Arrange the zucchini in the pie plate in an overlapping circular pattern. Season with salt and pepper between layers. Top with parmesan cheese and drizzle with melted butter. Bake at 400º for 30 minutes, then bake at 475º for another 10 minutes until golden brown.

Makes 8 servings

Per Serving: 73 Calories; 5g Fat; 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
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Old 07-10-2007, 06:22 AM   #15
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Originally Posted by LindaSue View Post
This is very good. I hadn't made it in years and finally made some the other day. I'd forgotten how yummy it is with that parmesan topping on it.



ZUCCHINI GRATIN
2 pounds zucchini, sliced in 1/4-inch thick rounds, about 4 medium
Salt and pepper
1/2 cup freshly grated parmesan cheese, 2 ounces
2 tablespoons butter, melted

Butter a 10-inch pie plate or quiche pan. Put the sliced zucchini in a medium pot and cover with water. Bring to a boil and cook for 2 minutes; drain and rinse with cold water to stop the cooking. Arrange the zucchini in the pie plate in an overlapping circular pattern. Season with salt and pepper between layers. Top with parmesan cheese and drizzle with melted butter. Bake at 400º for 30 minutes, then bake at 475º for another 10 minutes until golden brown.

Makes 8 servings

Per Serving: 73 Calories; 5g Fat; 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

This looks really good! Thanks for sharing, Linda Sue!
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Old 07-10-2007, 06:48 AM   #16
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Zucchini Milano

6 small zucchini (or 4 medium-large), sliced thin
2 packages fresh mushrooms (I love the baby portobellos), sliced
as much garlic as you can handle (I make mine super-garlic-y with about 2 TB minced garlic from the jar)
small can tomato sauce (not spaghetti sauce)
2 tsp dried basil
couple shakes of dried oregano
salt & pepper
couple TB butter
one small onion, chopped
bay leaf

Melt butter in a saucepan, and add chopped onion. Saute until tender. Add mushrooms, and cook until tender. Add garlic (I usually make a little "well" in the center of the saute pan) and cook for a few minutes-- don't let it burn, it will get bitter. You may need to add a bit more butter or olive oil (the mushrooms like to suck the butter up). Add rest of ingredients, and bring to a simmer. Lower heat, cover and cook 20 minutes or until zucchini is cooked to your liking. Remove bay leaf and serve.
My dh sprinkles parmesan on it, but I eat it as is. My mom used to serve this over rice, but it's just as good without. Would probably be good over dreamfield's pasta, too.
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Last edited by plath; 07-10-2007 at 06:52 AM..
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Old 07-10-2007, 09:09 AM   #17
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Just went out to the garden and picked a couple more zucchinis. I am making the Zucchini Gratin for lunch. Then for supper DD wants the Zucchini patties or Zucchini chips. Can't wait to try them!
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Old 07-10-2007, 09:14 AM   #18
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I make a zucchini lasagna that everyone seems to like. All I do is cut the zucchini in thin strips (the long way) so they resemble noodles. Then I go ahead and make my favorite lasagna recipe with my zucchini noodles!
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Old 07-10-2007, 10:15 AM   #19
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I like Kevinpa's Mock Apple Pie! YUM!

Kevinpa's Zucchini Mock Apple Pie

8 servings

Crust:

2/3 c. + 2 T. shortening (I used crisco green with no trans fats)
1 1/2 c. Carbalose flour
1/2 c. resistant wheat starch
4 T. + 2 t. cold water

Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI 5000) sheets of wax paper.

Crust has 4.5 carb per serving.

Filling:

6 -8 cup zucchini
4 T lemon juice
4 T wheat protein isolate 5000
1 1/4 cup sweetener
2t cinnamon
dash of salt

Peel, remove seeds, slice zucchini into a large mixing bowl.
Toss with lemon juice and salt.

Mix flour, sweetener, cinnamon and add to zucchini. It will be runny.

Pour into an unbaked pie shell and dot w/ pads of butter. Add top crust.Bake at 350 for 55 min.. or until golden brown.

Filling has 1.5 carbs per serving using sweetzfree, 5.5 carbs using granular Splenda.

Each serving of pie has 6 carbs total using Sweetzfree, 10 carbs using granular Splenda.
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Old 07-10-2007, 10:34 AM   #20
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I'm have to make one of those Kisal, its been awhile since i have had one.

Here is another of my favorites. Mock Apple Strawberry Crisp
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Old 07-10-2007, 10:44 AM   #21
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Here's mine- you do not need bread crumbs for this one.

Stuffed Zucchini


3 large zucchini
1 lb hamburger
1 very small onion
2 cans lowest carb canned tomato sauce - I use Kroger -no sugar added
Italian seasoning
garlic powder
mozzarella cheese-shredded

Cut off ends of 3 large zucchini. Slice lengthwise. Scoop out middle with teaspoon and discard. Brown hamburger and onion till done. Drain excess fat. Add tomato sauce and season with Italian seasoning and garlic powder to your liking. Simmer for about 15 mins. Put the raw zucchini in a lasagna dish (sprayed with Pam) Fill zucchini with meat mixture and cover with foil and bake at 350 degrees for 35-45 mins depending on how soft you like zucchini. Uncover and top with shredded mozzarella cheese and put back in oven until cheese melts. This is sooo good and even better reheated the next several days.
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Old 07-10-2007, 11:05 AM   #22
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Here is another of my favorites. Mock Apple Strawberry Crisp
Thank you for posting that link, Kevin! I hadn't seen that recipe before, and it sure looks good!
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Old 07-10-2007, 10:32 PM   #23
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I was reminded of a recipe for Mock(zucchini) Apple Cobbler posted by triplemom on another board that inspired my mock apple pie.

This is a close tweak of the original. You will fool 9 out of 10 people into thinking this was made with apples.

INGREDIENTS:

* 1-1/2 cups zucchini - peeled, seeded, and chopped
* 2 to 3 tablespoons lemon juice
* 1/4 cup equivalent of sweetener (I used 1/4 tsp splenda quick pack)
* 1/4 teaspoon ground cinnamon

* 1-1/3 cups carbquik
* 1/2 cup equivalent of sweetener (I used 1/2 tsp splenda quick pack)
* 1/2 cup butter, chilled
* 1/2 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 350°F. Coat a 9x9 inch baking dish with cooking spray.
2. Combine zucchini, sweetener, cinnamon, and lemon juice in a glass mixing bowl and microwave on high for 2 min. Stir and set aside.
3. In a large mixing bowl, combine carbquik and 1/2 cup equilavent sweetener. Cut in butter until the mixture resembles coarse crumbs. Stir 1/3 of crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared dish. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.
4. Bake in the preheated oven for 30 to 40 minutes, or until golden and bubbly.
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Old 07-11-2007, 07:12 AM   #24
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I tried the zucchini chips and zucchini gratin yesterday and they were both great! I'm not sure which recipe I'll try tonight. I zucchini!!!
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Old 07-11-2007, 12:42 PM   #25
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Make zucchini noodles using a potato peeler. Saute in oil till crisp/tender. You don't want to cook too long or they will be soggy. Top with marinara sauce, alfredo sauce, etc.
Can you do this with yellow squash? I have two large ones a neighbor gave me and I'm looking for something different to do with them. These sound good!
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Old 07-11-2007, 03:29 PM   #26
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I tried the zucchini chips and zucchini gratin yesterday and they were both great! I'm not sure which recipe I'll try tonight. I zucchini!!!

Im so glad you liked them!
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Old 07-12-2007, 10:00 AM   #27
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Zucchini Hashbrown Cakes

2 cup zucchini; grated
2 large egg
3 tbsp ultimate LO Carb Whey (I want to try making these with flax meal instead of protein powder)
1 cup cheddar cheese; shredded
1 dash Salt
1 dash pepper

Combine zucchini and egg. Add protein powder one tablespoon at a time until
mixture holds together. Stir in cheese, salt, and pepper. Spray skillet with Pam. In a skillet over medium heat, drop batter in 1/4 cupfuls into skillet and
flatten. Cook until crispy and brown, flip and cook other side.

12 patties

Carb count will depend on protein powder - make sure you use a PLAIN powder and not a VANILLA one
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Old 07-12-2007, 12:23 PM   #28
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Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Quote:
Originally Posted by Mackenzie View Post
Can you do this with yellow squash? I have two large ones a neighbor gave me and I'm looking for something different to do with them. These sound good!


YELLOW SQUASH "PASTA"
2 pounds yellow squash, about 6 medium
1 tablespoon butter or oil
Salt or other seasonings, to taste

You will need a julienne peeler or similar gadget to make this. To cut the strands of "pasta", cut the blossom end off the squash. With the squash laying flat on your cutting board, and holding the stem end with one hand, run the peeler from one end to the other pressing somewhat firmly. Rotate the squash slightly and repeat. Keep turning and peeling the squash until you've reached the seeds at the center then stop when you've reached any larger seeds. Discard the core. Sauté the "pasta" in a little butter or oil over medium-high heat until the squash starts to become pliable. As soon as you see liquid start to pool in the bottom of the pan, turn the heat to high. Cook and stir constantly until most of the liquid has evaporated, but be careful not to overcook the squash. Season to taste.

Makes 4-6 servings

Per 1/4 Recipe: 47 Calories; 3g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/6 Recipe: 31 Calories; 2g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
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