YUMMY ZUCCHINI COFFEE CAKE
The first time I made this, I gave some to my daughter, who hates zucchini, and she said it was the best thing I ever made! It has been an excellent and wholesome way to use up all of the zucchini from my garden. If using thawed shredded zucchini, make sure to drain very well. -Tammy Kirsch, Arcade, New York
Provided by Taste of Home
Time 1h
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Coat a 10-in. fluted tube pan with cooking spray; dust lightly with flour, tapping out excess., Mix first five ingredients with a fork until crumbly. Sprinkle onto bottom of prepared pan., For batter, mix oats, flours, cinnamon, baking powder, baking soda, salt and nutmeg. In another bowl, beat butter and brown sugar until crumbly; beat in vanilla and eggs, one at a time. Add oat mixture alternately with sour cream, beating well (batter will be thick). Fold in zucchini. Pour over crumb mixture., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing to a wire rack. Serve warm or at room temperature; dust with confectioners' sugar before serving.
Nutrition Facts : Calories 223 calories, Fat 7g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
RICOTTA STUFFED ZUCCHINI
This appetizer is quick to prepare and delicious.
Provided by chunker
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
- Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
- Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.
Nutrition Facts : Calories 41.2 calories, Carbohydrate 2.9 g, Cholesterol 6.7 mg, Fat 2 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 669.7 mg, Sugar 1.2 g
ZUCCHINI AND RICOTTA CASSEROLE
Thanks to the magic of mint, the goodness of garlic, and a generous topping of baked ricotta, this zucchini side dish will soon become a family favorite!
Provided by Chef John
Categories Side Dish Vegetables Squash Zucchini
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.
- Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.
- Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 8.3 g, Cholesterol 12.7 mg, Fat 8.1 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 2.7 g, Sodium 67.9 mg, Sugar 3 g
COFFE AND RICOLA
I know this sounds odd, but give it a try. It's really delicious. The ingredient field on this website would not allow me to type in 1 original version Ricola cough drop (it does not recognize it on their food lists). Dissolve it in the coffee.
Provided by wmeynier
Categories Beverages
Time 5m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 2
Steps:
- Brew one large cup of coffee.
- Disolve the sugar and Ricola.
- Enjoy.
Nutrition Facts : Calories 48.8, Sodium 0.1, Carbohydrate 12.6, Sugar 12.6
ZUCCHINI RICOTTA BAKE
I have made this lasagna-like zucchini casserole frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 513mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
RICOTTA STUFFED ZUCCHINI BOATS
Squash stuffed with ricotta cheese and spinach. I prefer a bit more garlic, and this can also be done on a grill by simply wrapping in foil.
Provided by Whitney
Categories Side Dish Vegetables Squash Zucchini
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim ends of zucchini halves, and scoop out seeds and pulp, leaving about 1/2 inch pulp on skins. In a large saucepan, steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes, until tender but firm. Drain, and immediately plunge into a large bowl filled with enough ice water to cover. Allow to cool completely; drain.
- Melt 1 tablespoon butter in a medium saucepan over medium heat. Slowly cook and stir onion and garlic until onion is soft. Stir in spinach, and cook about 1 minute, until wilted.
- Transfer spinach mixture to a medium bowl, and mix in ricotta cheese, eggs, Parmesan cheese, parsley, salt, basil, oregano and pepper. Stuff zucchini halves with even amounts of the mixture, and arrange in a large baking dish. Drizzle with remaining butter.
- Bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly. Heat tomato sauce in a small saucepan, and spoon over the zucchini half way through baking.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 23 g, Cholesterol 75.7 mg, Fat 12.1 g, Fiber 5.8 g, Protein 14.3 g, SaturatedFat 6.1 g, Sodium 669.9 mg, Sugar 11.6 g
ZUCCHINI AND RICOTTA ROLL-UPS
This is a delicious and pretty Italian summer appetizer. Raw zucchini are marinated in oil and lemon, then stuffed with a savory ricotta cheese mixture and rolled up. Sprinkle with sesame or poppy seeds before serving.
Provided by lacucinadinadia
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Pour about 1/2 tablespoon olive oil in a large, shallow dish and season with salt and a dash of lemon juice. Layer zucchini slices closely together in the dish and brush with more olive oil. Sprinkle with additional salt and lemon juice. Repeat with remaining zucchini, olive oil, salt, and lemon juice. Set aside to marinate for 10 to 15 minutes.
- Combine ricotta cheese, Parmesan cheese, and parsley in a bowl; mix well. Season with salt and pepper.
- Drain zucchini from marinade, using your fingers to remove excess oil and salt. Transfer 1 zucchini slice to a cutting board. Spoon 1 teaspoon of ricotta mixture onto the top edge and roll up. Arrange on a serving plate, stuffed side down. Repeat with remaining zucchini and filling; sprinkle with sesame seeds.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 8.9 g, Cholesterol 23.1 mg, Fat 17.6 g, Fiber 2.2 g, Protein 10.2 g, SaturatedFat 5.4 g, Sodium 183.1 mg, Sugar 1.3 g
ZUCCHINI RICOTTA PASTA SKILLET (COOKING FOR 2)
A one-pot pasta that strikes that hard-to-find balance between creamy and light, this meatless meal is satisfying without weighing you down. Fresh ricotta is the base for a silky and comforting cheese sauce, and zucchini brings texture, color and flavor that complement the pasta. Finish the dish with basil and lemon juice at the end of cooking for a bright pop of flavor that makes this dish memorable (and worthy of repeating)!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.
- Add pasta and broth to same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
- Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired. Serve with more Parmesan cheese on the side, if desired.
Nutrition Facts : Calories 580, Carbohydrate 78 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 3/4 Cups, Sodium 1120 mg, Sugar 5 g, TransFat 0 g
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