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Old 08-15-2009, 06:51 PM   #91
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Quote:
Originally Posted by Rena_G View Post
I want to follow this thread. I love zucchini!
me too!
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Old 08-17-2009, 02:10 AM   #92
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BikerAng, I tried your version of zuke bread yesterday with a couple of additional tweaks - I used Monin plain syrup (Erythritol and Splenda) instead of Xylitol and I skipped the water. I used almond flour (with skins) instead of the ground pumpkin seeds and flax seed instead of chia seeds. (you inspired me to experiment!!)

It turned out great! That's a keeper.

Next I'm going to play around with the recipe that starts out for carrot muffins but is apparently quite flexible.

Thanks everyone for all the great ideas!

DG
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Old 08-17-2009, 10:05 AM   #93
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Sounds yummy DG! I love zuke bread and it's just amazing how nuts and seeds turn into a delish bread! Glad to hear it also works with almonds and flax! Today I'm going to make coconut flour muffins (Lauren's recipe) with blackberries.
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Old 08-17-2009, 10:13 AM   #94
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Originally Posted by BikerAng View Post
Today I'm going to make coconut flour muffins (Lauren's recipe) with blackberries.
What time should I come over? (I love Lauren's muffin recipe and I bet it's awesome with blackberries!)

DG
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Old 08-17-2009, 12:10 PM   #95
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LOL! I love all of Lauren's recipes, they are just so consistently awesome! I'll report back on the blackberry muffins. We're heading out of town and I like to bring something portable and healthy like this with us (just makes eating a little easier on the road).
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Old 08-17-2009, 12:31 PM   #96
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Originally Posted by aishka_g View Post
Halve a zucchini, scoop out some of the seeds, stuff them with a meat/veggie mixture (last time we did chopped leftover porketta roast, red peppers, fresh herbs, onion, garlic, minced green olives),cook on the grill, top with cheese if you want. So Good! You can put anything in these zucchini boats,,,
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Originally Posted by Sunny7 View Post
We used to make these all the time, even before lowcarb, we made the filling with pizza sauce and pizza fixins, and topped with cheese and baked ---the kids even liked them
I am so gonna try these for hubby. Thanks aishka & Sunny for the ideas. They both sound divine.
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Old 08-17-2009, 01:24 PM   #97
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I happened to have a couple packets of Hot Apple Cider mix in my cupboard.
So I sliced a zucchini thin, dipped only one side in the Apple Cider powder, and then put in the dehydrator.

They made terrific apple chips!!!!!!!!!!!!!!!!!!!!!!
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Old 08-18-2009, 06:15 AM   #98
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Karen, you are a genius for thinking of this. Thank you so much. I have some s/f mix in my cabinet and I'm making these today for hubby. Just for kicks, I thought about putting some in s/f cocoa mix and dehydrating, just to see what happens. I wonder what other mixes I could use for this.....taco seasonings.....ranch.....
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Old 08-18-2009, 08:58 AM   #99
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Originally Posted by lindaokc View Post
Karen, you are a genius for thinking of this. Thank you so much. I have some s/f mix in my cabinet and I'm making these today for hubby. Just for kicks, I thought about putting some in s/f cocoa mix and dehydrating, just to see what happens. I wonder what other mixes I could use for this.....taco seasonings.....ranch.....
Ranch might work......but find a way to thin it out, I think. By the time the zucchini shrinks, you could have a lot of ranch seasoning on it!!!!!!!!

That is why I would only dip one side in the cider mix. Both sides was too much.......
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Old 08-18-2009, 09:00 AM   #100
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Did another one last night.....modified a recipe.

2 cups shredded zucchini
2 cups mozzarella shredded cheese
2 eggs
1 lb cooked sausage.

Serve with salsa, sour cream or any other toppings that come to mind.

Mix all together and bake in casserole dish. I would say 45 minutes at 400, or 1 hr at 350, but gotta play with it couple times to make sure.
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Old 08-18-2009, 10:06 AM   #101
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Quote:
Originally Posted by iakaren View Post
Did another one last night.....modified a recipe.

2 cups shredded zucchini
2 cups mozzarella shredded cheese
2 eggs
1 lb cooked sausage.

Serve with salsa, sour cream or any other toppings that come to mind.

Mix all together and bake in casserole dish. I would say 45 minutes at 400, or 1 hr at 350, but gotta play with it couple times to make sure.
Another great recipe I gotta try.

The zuch's are in the dehydrator right now covered (one side only) w/ the apple cider mix and another level has cocoa mix on it. I can hardly wait for them to finish...probably another couple of hours.

What else are you gonna come up w/ Karen?
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Old 08-19-2009, 07:55 AM   #102
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Originally Posted by lindaokc View Post
Another great recipe I gotta try.

The zuch's are in the dehydrator right now covered (one side only) w/ the apple cider mix and another level has cocoa mix on it. I can hardly wait for them to finish...probably another couple of hours.

What else are you gonna come up w/ Karen?
Give me time.........I love simple, because I don't have time for complex, and I don't have time for a failure.

I came up with a really good wild rice soup with zucchini and curry, but didn't post it, because I figured it might not be anyone else's cup of tea..........
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Old 08-19-2009, 07:56 AM   #103
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Originally Posted by lindaokc View Post
Another great recipe I gotta try.

The zuch's are in the dehydrator right now covered (one side only) w/ the apple cider mix and another level has cocoa mix on it. I can hardly wait for them to finish...probably another couple of hours.

What else are you gonna come up w/ Karen?
Let me know your honest opinion when they come out of the dehydrator.
I am curious about the chocolate ones----have teenage daughter........
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Old 02-17-2011, 12:34 PM   #104
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Forgot about this thread and time for a bump
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Old 03-01-2011, 05:59 AM   #105
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This recipe got very high ratings at Recipezaar and now I know why. This was so good and to be honest I didn't miss the lasagna noodles. I had a few changes:

I used a pound of ground beef PLUS 2 sweet Italian sausage links removed from their casings. Instead of using tomatoes, I used a cup of crushed tomatoes with about 3 ounces of paste and omitted the water. I also added 6 cloves of garlic and for the seasonings, I used Penzey's Tuscan Sunset. For the cottage cheese, I used whole ricotta and enhanced it with a dash of nutmeg and some dried parsley. I omitted the flour and used almost a pound of shredded mozzarella cheese.



Zucchini Lasagna
by Marg (CaymanDesigns)

50 min | 20 min prep

SERVES 4

* 2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)
* 1/2 lb lean ground beef (I use 1 lb.)
* 1/4 cup onion, chopped
* 2 small tomatoes, cut up
* 1 (6 ounce) can tomato paste
* 1 garlic clove, minced
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon dried thyme
* 1/4 cup water
* 1/8 teaspoon pepper
* 1 egg
* 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
* 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
* 1 teaspoon flour

1. Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3. In small bowl slightly beat egg.
4. Add cottage cheese, half of shredded cheese and flour.
5. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6. Bake uncovered at 375 degrees F for 30 minutes.
7. Sprinkle with remaining cheese. Bake 10 minutes longer.
8. Let stand 10 minutes before serving.

MARG'S NOTE: Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.

Source: Recipezaar

Last edited by Linny; 03-01-2011 at 06:01 AM..
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Old 03-01-2011, 09:50 AM   #106
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Ooooh, Linny that looks so tasty!

You could sub in some non-starch thickener for the flour if you're allergic to grains (like I am).

Last edited by mermaid; 03-01-2011 at 09:52 AM..
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Old 03-01-2011, 10:06 AM   #107
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linny, that sounds so good that i am going to make a scaled down version tonight for myself!
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Old 03-01-2011, 10:13 AM   #108
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I make a mock apple butter in the crockpot that is great on revolution rolls. I've used it in place of applesauce for pork chops and cabbage too
Haven't made it in ages but I think I will now lol.

Serving size is 3T:

Ingredients

* 2 medium Apple
* 6 medium Zucchini (raw)
* 2 pouches Spiced Cider Sugar-free Apple Flavor Drink Mix, Instant
* 6 drop Ez-sweetz (this is sweet -you can start with 3 drops then add more later if you want it sweeter)
* 4 tbsp unsalted butter
* 1/4 tsp Salt
* 1 tsp Cinnamon, Ground(I like more than the cider mixes add, so again you can add more later if you're not a cinnamon fan)
* 2 tbsp Reconstituted Lemon Juice
* 2 tsp Lemon Zest

Directions

Dice apples and zucchini and toss in crock pot with everything else.
Cover and cook on low setting for 6-8 hours, stirring every 2 hours.
Let cool then refrigerate (up to 2 weeks) or freeze (up to 3 months).

Per serving(3T) : 26 cals; 2.3g carbs; .5g fiber; 1.85g fat

*Note: sometimes zucchini can make this watery. If you find yours is too loose after cooking, transfer it to a non-stick pan and simmer until the liquid reduces and thickens.
The natural pectin from the apples helps thicken it so it's not always a problem.
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Old 03-01-2011, 11:09 AM   #109
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Dottie, that sounds excellent. Would it work on top of waffles and pancakes? I am not a fan of sugar-free maple syrup.
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Old 03-01-2011, 11:18 AM   #110
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Sure, anywhere you'd use a traditional apple butter should be fine
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Old 03-03-2011, 07:27 AM   #111
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There are a lot of great sounding recipes in this thread. I can't wait to try the zoodles, mock crabcakes, and crisp.
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Old 03-03-2011, 08:00 AM   #112
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Speaking of Zoodles, I finally found a julienne paring tool ~ got it from Pampered Chef and very excited to make Zoodles now!!!
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Old 03-03-2011, 01:37 PM   #113
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subscribing for the summer zukes!!!
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Old 03-03-2011, 03:23 PM   #114
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I love Zucchini on the grill. I would also get some eggplant and mix the two with a basic vinegar/oil/herb mixture and eat them as a side. I'm really looking forward to spring.
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Old 03-03-2011, 06:19 PM   #115
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Zuccs are going for $2.99 a pound right now......YIKES.
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Old 03-03-2011, 06:41 PM   #116
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Zuccs are going for $2.99 a pound right now......YIKES.
They are really easy to grow!!
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Old 03-04-2011, 06:15 AM   #117
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I wish I had the space but I do container gardens every year. I may try to find a way to incorporate them into my small city lot.
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Old 07-24-2012, 05:48 PM   #118
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I have the beginnings to lots of zucchini.
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Old 07-24-2012, 07:52 PM   #119
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I have 3 zuchini plants. Mine usually die without producing much, so this year I planted extra. The other week I was picking 12 to 15 every other day! I took them to work and blessed my coworkers. Now I'm just getting 1 or 2 a day.
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Old 07-26-2012, 05:14 PM   #120
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I tried one yesterday, but modified it (didnt read all the way thru)

2 cups sliced zucchini
1 small onion--diced
3 T mayonaise
1 tsp Hidden valley ranch seasonings
1 T cream (I used 1/2 and 1/2)

Mixed it all up and put in small casserole dish. Baked 30 minutes at 350 degrees

Then topped with handful of Durkee French Fried Onions and baked another 15 minutes
This is my favorite!
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