Zucchini, zucchini, zucchini..... these babies seem to grow enormous overnight!! I'm making a real effort to try to utilize every single one of these wonders
first up, I have a recipe that I got off of my weight watcher's message board..
just as it sounds, it's a 'guacamole' type of dip or spread , but it's made with zucchini rather then avocado!!
the recipe is courtesy of Billie Jean form Warren, Michigan
This was jut as yummy warm as it was cold ( I couldn't wait for it to cool to try it). For those of you on WW, I'm not sure point-wise, but it's probably pretty low. You could make it even a bit more point friendly but switching out some of the olive oil for chicken broth.
Next I made Zucchini carpachio from Tyler Florence.
I used my mandolin to slice the zucchini very thinly, but you could do it with just a knife, it just takes longer. I also used about 1/2 of the ricotta cheese.
Scott found a recipe for zucchini quesadillas in a magazine, so we tried those. I thinly sliced about 1/2 of a zuck, and sliced some jalapeno cheddar cheese.
I sprayed a non-stick skillet with cooking spray then added a tortilla ( mine was from trader Joe's, I think a chili-lime flavored one) added the cheese then topped with the thin zucchini.
I chopped up a bit of avocado & made some basil confetti, seasoned it with s & p.
This particular one, I just cooked then fold in half then used a pizza cutter to cut into wedges. You could also just add another layer of cheese, add another tortilla, flip it, for twice the serving.
In an effort to behave, I was good and only ate my half ;)
I usually would eat something like this with non-fat greek yogurt with some cumin mixed in. I must have been in a rush.......
I'm off to PT~ my first time driving in a month, but I have one more post later this evening.. another zucchini dish, but for right now, I am out of time....
and yes, I will be VERY careful!!!
thanks for reading!