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KIERAE's Photo KIERAE SparkPoints: (177,778)
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6/24/13 12:59 P

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Greek Style Zucchini Salad
(makes 2 servings)


Ingredients:
1/2 pound zucchini (grated)
1 tablespoon mint (chopped)
1 tablespoon dill (chopped)
1 green onion (sliced)
1/4 cup feta (crumbled)
1/2 lemon (juice and zest)
1 tablespoon olive oil
1 clove garlic (grated)
salt and pepper to taste

Directions:
1. Mix the zucchini, mint, dill,green onions and feta in a large bowl.
2. Mix the lemon juice, zest, olive oil, garlic, salt and pepper in a small bowl.
3. Toss the salad and the dressing.
4. Chill in the fridge for several hours to overnight before serving.

www.closetcooking.com/2009/08/greek-
st
yle-zucchini-salad.html


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

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KIERAE's Photo KIERAE SparkPoints: (177,778)
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6/24/13 12:55 P

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Herbed Zucchini and Feta Quiche with a Brown Rice Crust
(makes 6+ servings)


Ingredients:
2 cups cooked brown rice
1/4 cup graviera (or gruyere, grated)
1 egg
4 eggs
1/2 cup milk
2 cups zucchini (grated, squeezed and drained)
1/4 cup herbs (such as dill, mint, parsley, chopped)
2 green onions (chopped)
1 cup feta (crumbled)
salt and pepper to taste

Directions:
1. Mix the rice, cheese and egg in a bowl.
2. Press the rice mixture into a pie plate, about 1/4 inch thick.
3. Bake in a preheated 450F oven until the edges and bottom just start turning golden brown, about 5-7 minutes.
4. Mix the eggs, milk, zucchini, dill, mint, green onions, feta, salt and pepper in a large bowl.
5. Pour the egg mixture into the pie crust.
6. Bake in a preheated 375F oven until golden brown and set in the center, about 30-35 minutes.

www.closetcooking.com/2009/08/herbed
-z
ucchini-and-feta-quiche-with.html


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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KIERAE's Photo KIERAE SparkPoints: (177,778)
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9/26/09 2:06 P

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Sauteed shredded Zucchini

christinecooks.blogspot.com/2009/09/
sa
uteed-shredded-zucchini-with-parmesaR>n.html


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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KIERAE's Photo KIERAE SparkPoints: (177,778)
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9/26/09 1:46 P

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No noodle zucchini lasagna allrecipes.com/Recipe/No-Noodle-Zucc
hi
ni-Lasagna/Detail.aspx


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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SUZ59330's Photo SUZ59330 SparkPoints: (37,443)
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9/9/08 4:19 P

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again - thank you, thank you.

Suzie Sheepsfeet, as named by Pamela (WifeONC)!!


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8/27/08 2:46 P

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Kid-Friendly Broiled Zucchini with Cheese
(Full size cookie sheet makes about 6 servings)

3-4 zucchini, 8-10 inches long (same size zucchini works best)
Spike Seasoning or your favorite season salt or spices to season zucchini
finely grated cheese, enough to cover zucchini (I used four cheese Mexican blend, a blend of low-fat cheeses)

Preheat broiler and put rack into middle position or about 4 inches away from broiler. Wash zucchini and cut off ends. Cut into slices about 3/8 inches wide. It's important that all zucchini slices are same width so they can cook evenly.

Spray a large round or rectangular baking sheet with non-stick spray. Cover baking sheet completely with zucchini rounds, putting them as close together as possible. Sprinkle each zucchini piece with Spike Seasoning or whatever seasoning salt or spices you're using.

Completely cover top of zucchini with grated cheese. Broil until cheese is browned and zucchini is barely tender, about 5-7 minutes. Serve immediately.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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CBEACHGIRL's Photo CBEACHGIRL Posts: 472
8/20/08 10:56 A

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yum! I will have to try that one...Thanks!

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8/20/08 10:49 A

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Zucchini Doritos-style chips


1 large zucchini, shredded
2 eggs
2 cups cheese (can not be fat free cheese due to melting point so don't go lower than part skim or 2%)


Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cut ends from zucchini. Shred. Mix with egg and cheese. Make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

With a pizza cutter, cut rounds into triangles (about 6 per round).

Let cool on a rack for 6-8 hours in a cool oven. To store, keep loosely in a bag or a plastic container in the refrigerator or on the counter. Best used within a week of preparation.
After chips have dried substantially, in a plastic container toss with popcorn seasoning for desired flavor.

Makes 36 chips.

Nutritional Information:(Per 12 chips, 1/3 of recipe): Calories: 151, Carbohydrates: 1g, Fiber: 0g, Net Carbohydrates: 1 g, Protein: 10 g, Fat: 13 g

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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SUZ59330's Photo SUZ59330 SparkPoints: (37,443)
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8/12/08 10:55 P

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Thanks for the recipes. I've got both zuchinni and yellow crookneck aplenty these days!

Suzie Sheepsfeet, as named by Pamela (WifeONC)!!


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8/6/08 12:26 P

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Parmesan Encrusted Zucchini
(Makes about 4 servings, recipe adapted slightly from Vegetables Every Day.)

4 medium zucchini
salt, for cooking zucchini
1 T butter, melted (optional, see notes above, recipe called for 2 T)
2/3 cup coarsely grated parmesan cheese, more or less to taste

Fill a medium pot with water, add a generous amount of salt and bring to a boil.

Wash zucchini skins and cut zucchini into strips about 3 inches long and 1/2 inches thick. You will probably need to cut away some of the white inside part of the zucchini to get strips this thin.

Add zucchini to water and cook until barely tender, about 3-4 minutes. Drain well and plunge into ice water to stop the cooking, then drain in colander for 2-3 minutes. Remove from colander and place in single layer on cutting board and pat dry with paper towels.

While zucchini cooks, preheat broiler and adjust the rack so it is six inches away from the heat. Spray a broiling pan with non-stick spray.

Arrange zucchini on broiler pan in rows, close together, skin side down. (Try to leave just a crack between each piece so the cheese can run down a tiny bit.) Brush zucchini with melted butter if using. Sprinkle parmesan cheese over zucchini, trying to get most of the zucchini covered.

Put zucchini under broiler and cook until cheese is completely melted and well-browned, about 15 minutes, or perhaps a little more, depending on how hot your broiler is and how close the pan is to the heat source. Serve hot or warm. There will not be any leftovers, so you don't need to worry about whether this will keep in the refrigerator.

South Beach Suggestions:
This would probably be considered a "once in a while treat" for any phase of the South Beach Diet, due to the amount of saturated fat in the cheese, although zucchini is very low in calories, carbs, and fat. If you're eating this with a relatively low-fat meal I wouldn't really worry about the cheese that much.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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8/6/08 12:24 P

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Ratatouille Wanna-Be
(6 servings, adapted from a recipe by Bea
of La Tartine Gourmande)

2 zucchini, chopped medium
2 yellow summer squash, chopped medium
1/2 red onion, chopped small
6 large cloves garlic, chopped small
6 red or yellow tomatoes, chopped medium
(I used half red and half yellow, which was pretty)
1 yellow pepper, chopped medium
1 red pepper, chopped medium
3 T chopped fresh parsley
3 T chopped fresh savory
(you could use any fresh herbs that appeal to you)
1 tsp. sugar (sub in Splenda)
1 tsp. dried oregano
1 T olive oil, plus more for sauteeing as needed
salt and pepper to taste
1/2 cup chopped fresh basil (or less)
sea salt to finish

Heat small amount of olive oil in large, heavy pan, add zucchini and yellow squash and saute 5 minutes. Remove and set aside.

Add a bit more olive oil, then add peppers, onions, and garlic and saute 3-4 minutes. Add tomatoes to pan, gently combine vegetables, and saute 5 minutes more.

Add zucchini and yellow squash back into pan with parsley, savory, sugar, olive oil, dried oregano, and season with salt and pepper. Reduce heat to low and cook uncovered one hour.

After an hour, add chopped fresh basil, season with sea salt and cook 5-10 minutes more. Serve hot or room temperature.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/6/08 12:21 P

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Roasted Zucchini with Green Onions, Feta Cheese, and Basil
(Makes about 6 servings, recipe originally from a now abandoned blog called Pumpkin Pie Bungalow who was inspired by Lex Culinaria.)

4 medium green zucchini
2 medium yellow zucchini (called yellow summer squash in the U.S.)
8-10 green onions
6 cloves garlic, finely minced (you can use garlic puree from a jar, but fresh garlic is best here)
1-2 tsp. sea-salt
2 T extra-virgin olive oil
1 cup low fat feta cheese (measure after crumbling, loosely packed)
1/4 cup chiffonade of fresh basil, optional (other herbs such as oregano or parsley could also be used)

Preheat oven to 375 F (Original version of the recipe was 350, but I much prefer a shorter cooking time at a higher temperature.)

Wash zucchini and trim off stem ends. Cut zucchini lengthwise down the middle and then cut each piece into half-moon pieces about 1/2 inch thick. (Original recipes cut into lengthwise pieces.) Clean the green onions and slice into diagonal pieces about 2 inches long.

Put zucchini and onions into a plastic bowl. Mix together olive oil, salt, and minced garlic and toss with squash.

Choose a roasting pan that will hold the vegetables in a single layer, and spray with non-stick spray or mist with olive oil. Arrange vegetables on roasting pan and crumble feta cheese over. Roast about 25 minutes or until the vegetables are barely tender. Stir the vegetable-cheese mixture once or twice during roasting so melted feta is coating some of the squash by the time it's done. Serve hot, with basil or other fresh herbs sprinkled over if desired.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/6/08 12:19 P

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Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil
(Makes 4 whole meal servings or 8 side dish servings, recipe created by Kalyn.)

2 large or 4 small round zucchini (or use regular shaped zucchini)
1/2 onion, chopped
1/2 red bell pepper, chopped
2 tsp. olive oil
1 lb. very lean ground beef (less than 10% fat)
1 tsp. Spike Seasoning
1 tsp. chopped garlic or garlic puree (from a jar)
1/2 tsp. ground fennel seed
1 cup cooked brown rice
1/2 cup finely chopped fresh basil
3/4 cup coarsely grated parmesan cheese
1/4 cup chicken stock

Preheat oven to 375 F. Cut stem and flower ends off zucchini, trimming off the smallest possible amount of the skin and taking care to cut it off evenly, since this will show. Cut zucchini in half lengthwise, then using a pointed teaspoon or melon baller, scoop out and discard most of the zucchini flesh and seeds, leaving an even 1/2 inch of flesh attached to the skin. If your zucchini are rolling around a lot, you can cut a thin slice on the bottom side of each to make them sit up. Microwave zucchini 3-4 minutes on high.

Heat olive oil in heavy frying pan and saute chopped onions and peppers until they are just starting to soften, about 5 minutes. (They will cook more in the oven, so they don't need to be fully cooked at this point.) Remove onions and peppers to large mixing bowl, then add ground beef to hot pan and cook until starting to brown. When meat is about half cooked, season with Spike Seasoning and ground fennel and add garlic, and continue to cook until meat is well browned, breaking it into small, pieces with the side of your turner. Remove cooked ground beef to mixing bowl.

Add cooked brown rice, chopped basil, parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine.

Choose a roasting pan with slight sides, just big enough to hold the zucchini. Spray pan with nonstick spray or a light misting of olive oil. Stuff zucchini with stuffing mixture, packing in as much as you can into each zucchini, and mounding it up as high as you can, until all stuffing is used.

Put zucchini into roasting pan, putting them close together so they hold each other stuffing-side up. Roast uncovered 20-30 minutes, until zucchini is tender-crisp, and filling is hot and slightly browned. Serve hot.

This will keep well for a few days in the refrigerator and can be reheated in the microwave.

Variations:
Use turkey Italian Sausage instead of ground beef.
Use thin tomato sauce instead of the chicken stock.
Use sage or parsley instead of the basil. (I might use a bit less.)
Add some chopped olives to the stuffing.
Use sauteed mushrooms instead of or in addition to the red pepper.
Use feta cheese instead of the parmesan.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/6/08 12:04 P

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Sautéed Baby Squash with Basil and Feta
from Cooking Light April 2008

1 tablespoon olive oil
4 cups baby pattypan squash, halved (about 18 ounces)
2 cups sliced leek (about 2)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons crumbled reduced-fat feta cheese
2 tablespoons finely chopped fresh basil

Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/6/08 11:59 A

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Zucchini and Chicken Salad

Prep: 30 minutes Total: 30 minutes

Ingredients

Serves 4.

* 1/4 cup plus 1 tablespoon olive oil
* 1/4 cup fresh lemon juice
* Coarse salt and ground pepper
* 1 1/4 pounds zucchini, thinly sliced
* 1 pound boneless, skinless chicken breasts
* 1 bunch (about 8 ounces) spinach, chopped
* 1/2 red onion, thinly sliced
* 3/4 cup chopped pecans
* 1/4 cup grated Parmesan cheese
* 1/4 cup chopped fresh mint


Directions

1. In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
2. In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side.
3. Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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8/6/08 11:54 A

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Zucchini is somewhat bitter when raw. However, it's quite delicate so when cooked it would be too soft and dull colored for a salad. So keep it raw by preparing it - dusting with salt and letting it strain. Just like eggplant, this treatment draws out the bitterness in the skin and flesh of the squash, gets the juices flowing and tenderizes the vegetable. It softens a bit without changing the color or fresh lightly-crunched structure. So, make sure to follow the steps for salting and straining in this recipe and you'll love the salad too!

Here's the recipe:
Serves 4 as small appetizer salad

4 small zucchini, washed and very thinly sliced
1 tsp. kosher salt
2 scallions, minced
1 ripe medium tomato, washed, seeded and diced
1 tsp. capers, rinsed and chopped
1/8 c. Italian flat-leaf parsley
2 oz. feta cheese
1/4 c. fresh mint, minced, plus more for garnish
1 tsp. lemon zest
2 tsp. lemon juice, separated into two parts of 2 tsp.
1 T. plain ff yogurt (use Greek or strain regular plain yogurt)
1/4 tsp. white pepper
1/4 c. extra virgin olive oil

Method:
1. Placed the sliced zucchini in a fine colander or fine-mesh sieve. Sprinkle with kosher salt, toss thoroughly and let stand in the sink to strain for 10 minutes, tossing every couple of minutes. After 10 minutes, rinse the zucchini thoroughly, getting off any remaining salt. Take a few paper towels and place the zucchini in the towels and gently squeeze out any remaining liquid.

2. Chop your tomato in half and scoop out the seeds with a grapefruit spoon or your fingers. Dice the tomato. In a bowl, combine the zucchini, scallions, seeded tomato, capers, parsley, feta, mint, lemon zest and 1 tsp. of the lemon juice. Toss gently to combine.

3. In a small bowl, make the dressing by combining yogurt, the remaining 1 tsp. lemon juice, white pepper and olive oil. Whisk and slowly add the olive oil, the quantity you use will depend on the thickness you want and the texture of the yogurt you used.

4. Pour the dressing over the salad and toss gently. Refrigerate for 4 hours and then serve chilled.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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8/6/08 11:50 A

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Cilantro Zucchini Hummus

6 cups zucchini, peeled and chopped
1/4 c tahini
1/4 c fresh lemon juice
1/4 c fresh lime juice
1/4 c olive oil
3 cloves garlic, chopped
1 tsp salt
3/4 tsp cumin
3/4 tsp smoked paprika
1/4 c fresh cilantro, chopped

Add all ingredients, except cilantro, into a blender or food processor. Process until creamy and smooth. Stir in cilantro. Serve and enjoy!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/6/08 11:24 A

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Squash Slaw

2 yellow summer squash
2 zucchini
1 sweet red pepper
1 celery stalk
1 small garlic clove, grated fine (or pressed/minced)
3 tablespoons canola oil
2 tablespoons raw apple cider vinegar
1 tablespoon mayonnaise
1/2 teaspoon sugar (use splenda/sug sub)
1/2 teaspoon "It's a Dilly" by McCormick, or just use dill weed
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper

Shred summer squash and zucchini. Finely chop celery and thinly julienne red pepper. Place in a strainer over a bowl for about 10 minutes. Press down on mixture to release excess juice.
Combine all ingredients and stir. Cover and refrigerate before serving to allow flavors to blend. Serve with slotted spoon.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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8/2/08 9:20 P

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Zucchini Ricotta Cheesecake (from 101 Cookbooks)

To shred the zucchini use a box grater - most micro planes are too fine, you want shredded zucchini, not mush. Feel free to play around with the "add-in" ingredients - for example, use whatever chopped herbs you like. I had dill on hand, and I like how it tastes with summer squash, so dill it was. I suspect anything from chopped olives, sun-dried tomatoes, or chives, to spices, chopped spinach could work here. Also, when I have the time and inclination I'll drain the ricotta through cheesecloth to get even more moisture out of the cake, but to be honest, most times I won't bother. Lastly, I use a springform pan here, but you could use an equivalent baking dish or deep tart pan as well.

2 cups zucchini, unpeeled & grated
1 teaspoon fine grain sea salt
2 1/2 cups ricotta cheese
1/2 cup freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 cup goat cheese, crumbled
drizzle of olive oil

Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.

In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.

In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).

At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.

Serves 8.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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8/2/08 9:17 P

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lol I love yellow squash (sweeter than zucchini) and pattypan (although pattypan tends to be spendy).

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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AZIAS_MOMMY's Photo AZIAS_MOMMY SparkPoints: (20,349)
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8/2/08 9:07 P

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Yeah I was just asking because of this thread :) Ok. Yeah I have only every eaten that and zucchini...but after a fruitful year last year...I don't know if I can ever eat zucchini again LOL

¢¾~*~¢¾ Tawnia¢¾ ~*~¢¾

The butterfly in my ticker is for my daughter...I am doing this for her!

"Weight GAIN waits for no one...neither should weight LOSS!"


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8/2/08 9:05 P

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Yes spaghetti squash is considered a winter squash but is allowed on phase 1.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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8/2/08 9:00 P

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So is spaghetti squash a winter squash then? I am confused!

¢¾~*~¢¾ Tawnia¢¾ ~*~¢¾

The butterfly in my ticker is for my daughter...I am doing this for her!

"Weight GAIN waits for no one...neither should weight LOSS!"


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8/2/08 8:33 P

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For phase 2 - slice zucchini thinly, coat with olive oil and cover in WW bread crumbs with parmesan cheese. Bake in hot oven (425-450) for 15 - 20 minutes to make zucchini crisps. Yummy treat.

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lose 10% of body weight -
lose another 10% -

Lose final 10%

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8/1/08 11:44 P

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Yay great idea!

¢¾~*~¢¾ Tawnia¢¾ ~*~¢¾

The butterfly in my ticker is for my daughter...I am doing this for her!

"Weight GAIN waits for no one...neither should weight LOSS!"


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8/1/08 4:15 P

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Sauteed Crookneck Squash

2 1/2 lb Crookneck squash
1/4 c Smart Balance Spread
1 tb Olive oil
1 Onion; medium, chopped fine
1/2 c Water chestnuts; finely chop
1 ts Salt
1/2 ts Pepper


Wash and scrape squash. Slice thinly into a bowl and set aside. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mix thoroughly with the saute. Cover and cook on low heat 15 to 20 minutes, or until squash is tender


Edited by: DWMW613 at: 8/1/2008 (16:14)
Mari in Mississippi




-- Life is short, Occasionally Bend the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, And never regret anything that made you smile.
Life may not be the party we hoped for, but while we're here we should dance



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8/1/08 4:11 P

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Summer Squash casserole

INGREDIENTS

2 lg Zucchini squash
2 lg Yellow squash
1 sm onion
2 eggs
1 cup - f/f chedder cheese
2 toasted wheat bread
salt and pepper

Preheat oven to 350~. Slice squash and zucchini and onion. Cook in boiling salted water until tender. Drain thoroughly. Spray dish with cooking spray and add squash salt and pepper.
Tear the bread into peices and add to the squash. add the cheese and eggs. Mix together and bake until cheese melts

Mari in Mississippi




-- Life is short, Occasionally Bend the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, And never regret anything that made you smile.
Life may not be the party we hoped for, but while we're here we should dance



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8/1/08 2:43 P

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Quick Saute of Zucchini with Toasted Almonds
Inspired by the Red Cat, NYC

2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline
Salt and freshly ground pepper
Few ounces pecorino Romano, thinly sliced (optional)

Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.

Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.

Season with salt and pepper and serve immediately, with or without sliced Romano cheese on top.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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8/1/08 2:42 P

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Summer Squash Ribbons with Lemon and Parmesan


1 1/2 pounds summer squash and zucchini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 ounces Parmesan (3/4 cup), shaved
Kosher salt and pepper

Cut the squash and zucchini into long, thin strips using a vegetable peeler (discard the seedy cores). Place in a large bowl. Add the oil, lemon juice, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss gently to combine. Serve immediately.

Yield: Makes 4 servings

CALORIES 149 (66% from fat); FAT 11g (sat 3g); SUGAR 3g; PROTEIN 8g; CHOLESTEROL 10mg; SODIUM 503mg; FIBER 2g; CARBOHYDRATE 6g


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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ae

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LUVCOWS's Photo LUVCOWS Posts: 64
8/1/08 2:14 P

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Great idea.. I still struggle with veggies! emoticon

With God all things are possible.


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8/1/08 1:48 P

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One of my breakfasts:

Hashed-Brown Zucchini

Ingredients:
1/4 Cup Smart Balance Spread
1 1/2 lb zucchini (coarsely shredded to make 4 cups)
1/2 tsp salt
1/2 clove fresh garlic - finely minced
2 eggs
6 Tbsp Parmesan cheese - freshly grated is best

Combine zucchini with salt in a medium-size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture. Stir in eggs, cheese and garlic. Melt 2 Tbsp of the butter in a wide frying pan over medium-high heat. Mound about 2 Tbsp of the zucchini mixture in pan; flatten slightly to make a patty. Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden on both sides (about 6 minutes).

Lift out and arrange on a warm platter; keep warm. Repeat to cook remaining zucchini mixture, adding more Smart Balance or non stick spray as needed.

Makes 8 Servings.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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ae

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8/1/08 1:46 P

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what a great idea, I struggle with good veggie recipes.
For summer squash, I like to slice them long ways pretty thin, drizzle them with a little Olive Oil, some herbs, and then grill them for about three minutes on each side. YUM!
I even got a small Smokey joe grill for my grilled veggies since the Big Green Egg we have is usually taken up with meat. emoticon

Leah in Sunny NE Florida
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A healthy body is a guest-chamber for the soul, a sick one is a prison. Francis Bacon


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THESARAKRAUT Posts: 2,799
8/1/08 1:11 P

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I like summer squash sautéed in olive oil with crushed tomatoes, fresh garlic, and fresh rosemary. Yummy!





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Since a lot of us like to cook around here, I thought it would be fun to have a weekly veggie to highlight. If you have used this veggie, please share your favorite ways to cook it. If you've never used this veggie, use this thread to open your horizons and give something new a try. I will do my best to stay seasonal, and if you have any suggestions, please let me know!



Our first veggie:

Squash, Summer

(Yellow, Pattypan, Zucchini)

Nutritional Information
Good source of vitamin C.

What To Look For
Small squash with thin, glossy skins. Yellow squash and zucchini should be less than 8" long. Pattypan should be less than 3" in diameter.

Storage, Easy Cooking
Will keep for 3 days or more if refrigerated.
Rinse and remove stem and blossom end. Cut into pieces of desired size. Bake whole or halved, drizzled with olive oil, salt, and pepper, at 350°F, for 20 to 25 minutes. Or wilt in a very small amount of water with salt, pepper, and olive oil for 6 to 8 minutes. Fresh basil makes a good accompaniment.

Best Uses
Bake whole or halved, drizzled with olive oil, salt, and pepper, at 350°F, for 20 to 25 minutes. Or wilt slices in a very small amount of water with salt, pepper, and olive oil for 6 to 8 minutes

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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