Thursday, September 13, 2007

Zucchini, Zucchini, Zucchini

This picture is deceiving. These veggies are huge! and I got all 3 of them for $1!

I'd like to say that my garden overfloweth but I didn't have a garden this year... but watch out next year! Here I have 3 recipes that are great for the zucchini harvest and the tomato harvest! And they are all super healthy and freeze beautifully. So here's to farm fresh veggies in the dead of winter! (I'm adding point values for those of you doing weight watchers and for those of you who aren't - it still gives you an idea of how healthy the dishes are!)

Healthy and Quick Zucchini Au Gratin - Serves 6 - 3 points per serving.


  • 2 cup zucchini, sliced 1/4 inch thick
  • 2 cups tomato, sliced 1/4 inch thick
  • 2 cups yellow squash, sliced 1/4 inch thick
  • 1 cup shredded part skim mozzarella cheese
  • 1 cup shredded parmesan
  • 4 tbsp italian seasoning or fresh herbs of your choice

Place a layer of zucchini, followed by tomato, then yellow squash. Mix the cheeses together and place a thin layer on top of the yellow squash followed with some of the herbs. Repeat this until all of the ingredients are used, Ending with cheese and herbs.

I make on 4 serving square casserole and 2 individual casseroles but you can use a bigger dish and make all 6 servings in one. Bake in a 350 oven for 30 minutes.

Substitutions: Fresh herbs for the dried italian seasoning mixture, can diced tomatoes for the fresh and you can omit the yellow squash if want.

Indian Curry Chickpeas and Zucchini - 6 servings - 4 points per serving


  • 2 tsp canola oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 3 tbsp minced ginger
  • 2 tbsp curry powder (or mix some cumin, coriander, turmeric and Madras curry powder - try your own combination of indian spices!)
  • 28 oz (large) can of chickpeas
  • 1 cup vegetable broth (use more if it's dry)
  • 28 oz can of tomatoes (or about 3 cups fresh)
  • 2 cups diced zucchini
  • 2 cups diced yellow squash
  • 1 cup string beans, cut into 1 inch pieces (optional)
  • Salt and Pepper to taste

Heat oil in a pan over medium-high heat. Saute onions until brown, add garlic and ginger and cook another minute. Add in curry powder, chickpeas, broth and tomatoes. Reduce heat to a simmer and cook for 20 minutes. Add in the zucchini, yellow squash and cook for 5 minutes. Add in fresh green beans if you have them for the last minutes. Then remove from the heat immediately.

Greek Pork and Zucchini Sauce (serve with rice or pasta) - Serves 6 - 5 points per serving without the rice or pasta


  • 2 tsp Olive Oil
  • 1 cup onions, chopped
  • 3 cloves garlic, minced
  • 1 lb of lean ground pork
  • 28 oz can of diced or chopped no salt added tomatoes (or use about 3 cups fresh)
  • 2 tbsp of greek seasoning (or use dried oregano and a bit of dried mint)
  • 2 cups diced zucchini
  • 2 cups diced yellow squash
  • 1/2 cup reduced fat feta cheese
  • 1/3 cup shredded parmesan

Heat oil in a saute pan over medium high heat. Saute the onions until brown. Add the garlic and saute one minute then add the pork and brown. Sprinkle with the greek seasoning (or if you have no greek seasoning just use some dried oregano and add in some dried mint if you have it). Add in the tomatoes and let simmer for 10 minutes. Add in the Zucchini and yellow squash and cook for 5 minutes. Mix in the cheeses and serve over rice or pasta.

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