Heart Healthy Zucchini recipes

Zucchini is an amazing vegetable that can be great whether in a dish sweet or savory. To get the most out of this incredible veggie, here’s three great recipes:

Herbed Stuffed Zucchini

Ingredients

2 Medium Zucchini

1 cup panko breadcrumbs

1/4 cup chopped parsely

1/4 cup dill

2 tablespoons chopped walnuts

1 minced garlic clove

2 tablespoons olive oil

salt and pepper

Directions

Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes. Lightly sprinkle breadcrumbs and parmasean cheese mixture on top before serving.

Zucchini Bread

Ingredients

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup egg substitute

1/3 cup canola oil

1 teaspoon grated lemon rind

2 teaspoons vanilla extract

1 large egg, lightly beaten

1 1/2 cups sugar

3 cups shredded zucchini (12 ounces)

1/4 cup coarsely chopped walnuts, toasted

Cooking spray

Directions

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

iv>

Zucchini – Potato Casserole

Ingredients

2 tablespoons butter

2 medium-size sweet onions, chopped

Vegetable cooking spray

1 medium-size Yukon gold potato, sliced

1 medium-size zucchini, sliced

4 plum tomatoes, sliced

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

2 tablespoons butter, melted

1/3 cup freshly grated Parmesan cheese

Directions

1. Preheat oven to 375°. Melt 2 Tbsp. butter in a medium skillet over medium heat; add onions, and sauté 10 to 12 minutes or until tender and onions begin to caramelize.

2. Spoon onions into a 10-inch quiche dish coated with cooking spray. Toss together potatoes and next 4 ingredients. Arrange potatoes, zucchini, and tomatoes in a single layer over onions, alternating and overlapping slightly. Drizzle with 2 Tbsp. melted butter. Cover with aluminum foil.

3. Bake at 375° for 30 minutes. Remove foil, and sprinkle with cheese. Bake 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.

Like BlackAmericaWeb.com on Facebook. Follow us on Twitter.

From A to Zucchini: Recipes You’ll Love was originally published on blackdoctor.org