Phase 1 Vegetable Recipes
Roasted Zucchini with
Two servings. Easy side dish while you're cooking the rest of the
2 or 3 zucchini, about 12 ounces total (slice into 1/2 inch pieces,
then halve the slices)
1/2 cup sliced onion
1 tablespoons olive oil
1/2 teaspoon thyme (dried)
Salt and pepper to taste
Preheat oven to 450 degrees. Toss zucchini, onions, salt, pepper,
and olive oil on a baking sheet or in a roasting pan. Roast 30 minutes,
stirring halfway through.
Baked Zucchini with Lemon Thyme
Four servings. From
A simple and scrumptious dish that bakes up easily in the oven.
zucchini (1 pound)
tablespoons olive oil
freshly ground pepper to taste
chopped fresh lemon thyme*
chopped fresh oregano
freshly grated Parmesan cheese
oven to 350 degrees F. Split zucchini in half and arrange cut side up, on
a large sheet of heavy-duty aluminum foil. Sprinkle with oil, salt and
pepper, herbs, and cheese. Fold up all four sides of the foil into a
packet and crimp edges. Bake for 35 minutes or until zucchini is tender.
substitute regular thyme plus 1 to 2 teaspoons fresh lemon juice. Or use
about 1/2 teaspoon dried thyme and the lemon juice.
Stewed Zucchini and Onion
1 tablespoons olive oil
1 garlic clove, minced (or 1/2 teaspoon garlic from jar)
1/2 medium onion, slivered
1/4 teaspoon imported sweet paprika
12 ounces zucchini, cut into 1/4" slices
Salt to taste
Freshly ground black pepper to taste
1 tablespoon minced fresh oregano leaves (or 1/2 teaspoon dried
Heat the oil in medium-sized skillet. Sauté the
garlic and onion a minute or two, then cover and cook very slowly about 5
minutes. Stir in the paprika and the zucchini. Add the salt, pepper, and
oregano; cover, and cook over a low flame for 10 minutes or until the
zucchini is done to taste.
Source: "Cooking Light” October 1996.
5 cups sliced zucchini
1 1/2 cups vertically sliced onion
1 cup green bell pepper strips
1 teaspoon dried Italian seasoning
1 (28-ounce) can whole tomatoes, drained and coarsely chopped
Grated Parmesan cheese (optional)
Combine all ingredients except the Parmesan cheese in a shallow
2-quart baking dish; cover and microwave at high 14 minutes, stirring
after 7 minutes. Sprinkle with Parmesan cheese, if desired.
Annie Ooops' Zucchini Hash Browns
2 cups grated zucchini
1 ounce onion (put in processor with zucchini)
2 eggs, beaten slightly with fork
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Olive or canola oil for frying
Heat oil in a big cast iron skillet. Mix all
other ingredients together in medium sized bowl. Working in batches, drop
by heaping tablespoon in hot oil. When brown on one side, turn and cook
the other side. Stack on a plate and keep in warm oven until whole batch
Note: Zucchini should be drained in a colander before mixing in
other ingredients. Can also add some toasted wheat germ if mixture is too
In Phase 2, you can top these with sour cream
if desired. Store in the fridge and heat and serve whenever. Good for
breakfast as well as a side dish for dinner.
Hash Browned Zucchini
tablespoons Parmesan cheese, grated (the “dry” kind in a can)
garlic clove, minced or pressed
cup canola oil
Coarsely shred zucchini (you should have about 4 cups) and combine 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.
tablespoons of the oil in a wide frying pan over medium-high heat. Mound
about 2 tablespoons 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).
out and arrange on a warm platter; keep warm. Repeat to cook remaining
zucchini mixture, adding more oil as needed.
sliced zucchini (about 12 ounces)
1 can (4
ounce) chopped green chilies, drained
tomato, chopped (about 6 to 8 ounces)
teaspoon salt (optional)
teaspoon garlic powder (or ½ teaspoon crushed garlic from jar)
shredded cheddar or Monterey Jack cheese (reduced/low-fat okay)
In large skillet, sauté zucchini and onion in
oil 3–4 minutes or until crisp-tender. Add chilies, tomato, salt, pepper,
and garlic powder. Cook and stir 3–4 minutes. Spoon into a serving bowl
and sprinkle with cheese.
5 to 6
medium-sized zucchini, sliced
medium onion, diced
2 or 3
teaspoon garlic, minced
teaspoon black pepper
Mozzarella cheese, grated
Lightly cook zucchini in large nonstick skillet (no oil necessary, but can
use a little bit if desired) on medium heat. Add onion and brown lightly.
Add tomatoes, garlic, and pepper. Simmer 10 minutes on low heat with lid
on pan. Pour into large baking dish. Bake at 350 degrees for 10 minutes.
Top with cheese and bake 10 minutes more. Serve hot from oven.
servings (about 3 cups). From
tablespoon canola oil
pound small zucchini, halved, halved again, and cut into 1-1/2 to 2-inch
medium sweet onion, peeled and cut in thin wedges
teaspoon grated fresh gingerroot
tablespoon sesame seeds
tablespoon light soy sauce
teaspoons dark-roasted sesame oil
the canola or corn oil in a large nonstick skillet over medium heat. Add
the zucchini, onion, and gingerroot. Stir-fry about five to eight minutes.
Sprinkle with sesame seeds, soy sauce, and sesame oil. Toss to blend.
Four servings. Recipe by MizFrog.
1 pound zucchini, sliced into 1/2-inch pieces,
1/2 cup chopped onion
1 tablespoon olive oil (or canola oil)
1 can (4 oz) chopped green chilies
Salt and pepper to taste
1/2 teaspoon chili powder
Heat oil in large skillet; sauté the zucchini
and onion in the oil veggies are crisp-tender. Add the green chilies,
salt, pepper, and chili powder. Heat thoroughly and serve.
Note: Sometimes I add some chopped red pepper
with the zucchini and onion. Can also add some chopped or crushed garlic
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September 21, 2003