Cooking Zucchini

Diabetic Friendly Zucchini Quiche For Brunch Or A Light Lunch

The next time you want a light lunch with friends or perhaps you are hosting a brunch, make this recipe for a tasty Alabama Zucchini Quiche. This is a good dish for diabetics as well as others since it only has 102 calories, 7 grams of carbs and 9 grams protein per wedge or serving. Serve this light refreshing quiche with a salad and you have a meal. Delicious, healthy, and easy; try it soon! Want dessert? Keep it light, too. A scoop of no-sugar-added ice cream with a spoonful of fresh berries would be a good choice.

ALABAMA ZUCCHINI QUICHE

1 tsp cornstarch

1/4 tsp oregano

1 cup canned stewed tomatoes

1 1/2 cups low-fat milk

4 eggs (or 1 cup egg substitute)

1 tbsp all-purpose flour

2 cups shredded zucchini

1/4 cup chopped onion

1/2 cup shredded Swiss cheese

1/2 cup shredded American cheese

2 tbsp grated Parmesan cheese

Nonstick cooking oil spray

In a small saucepan, combine the cornstarch and oregano. Add the tomatoes, stirring well, and bring to a boil over medium heat. Reduce heat; simmer 2 minutes or until thickened. Keep warm.

In a large mixing bowl, combine the milk, eggs, and flour; beat well using a wire whisk. Stir in the zucchini, onion and all the cheeses. Stir well to be sure mixture is well blended.

Pour the egg mixture into a 9-inch round quiche dish or deep dish pie plate that has been coated with the nonstick cooking spray. Bake at 350 degrees for 1 hour. Remove from oven, spoon the tomato mixture over the quiche. Cut into nine wedges and serve warm.

Enjoy!

About the Author

For more of Linda’s recipes and diabetic information visit her blog at http://diabeticenjoyingfood.squarespace.com.

help with cooking zucchini!?

I have several very large zuchini, they are the biggest i’ve ever seen at about 16 inches long and 2+ pounds. problem is, I don’t have a working oven. any ideas how to prepare them?

With the smaller ones I cut them length wise and marinade them in Italian dressing and use them as needed when i grill.. they last quite awhile in the marinade.
I also like them sliced and stewed with diced tomatoes.

Easy Holiday Sides
AMARILLO — Cooking shouldn’t be hard or take a long time, especially at the holidays. So Pampered Chef Consultant Karla Richardson stopped by Today in Amarillo to show off some recipes. You can learn about about Pampered Chef products on Karla’s website.

Zucchini Rice Recipe by Manjula, Indian Vegetarian Cooking

 

Cooking Zucchini

Recipes for Making Diabetic-Friendly Egg Dishes: Spinach Quiche No Crust Zucchini and Dill Omelet

If you are newly diagnosed as diabetes or you cook for someone who is, you're no doubt filled with confusion. Here are a few of the recipes that are good for diabetics and are good enough others do not even realize they are a diabetic-friendly foods. Try this delicious Spinach Quiche No Crust made with spinach, ham, mushrooms, etc. without the carbohydrates and fat in a crust. If you do not like spinach or want to try this recipe a little differently for variety, substitute frozen chopped broccoli for spinach. The Zucchini Dill Omelet makes two portions, one for you and one to share!

NO CRUST SPINACH QUICHE
1 cup chopped yellow onion
1 cup sliced ​​fresh mushrooms
1 tablespoon canola oil
1 pkg (10-oz) frozen chopped spinach, thawed and well drained
2 / 3 cup chopped cooked ham
5 eggs *
3 cups grated Monterey Jack cheese
1 / 8 teaspoon freshly ground black pepper

Preheat oven to 350 degrees.
Grease a 9-inch pie plate or quiche dish.

In a large skillet, heat the oil over medium high heat, add the onion and mushrooms and cook until tender. Add the spinach and ham in the skillet. Cook, stirring, until the excess moisture is cooked out. Leave something cool before adding eggs.

Beat eggs, add cheese and mix well. Stir in 6 to 8 servings
* Can be replaced by 1 1 / 4 cups egg substitute.

DILL ZUCCHINI OMELET
An egg or 1 / 4 cup egg substitute *
4 egg whites
2 tablespoons fat-free milk
1 / 2 teaspoon dried dill
1 / 8 teaspoon salt
pinch of freshly ground black pepper
1 teaspoon butter
1 cup peeled and diced zucchini

In a medium bowl with a whisk, beat the egg, egg white, milk, dill, salt and pepper. Beat until well blended.

In a medium frying pan that has been sprayed with nonstick cooking spray, melt the butter. Add the zucchini and cook, stirring occasionally, until browned. Add the egg mixture and cook until eggs are set. Using a spatula, lift edges of omelet and tilt pan so the uncooked portion to the bottom.

When the eggs are fully cooked, fold the omelette over to form. Cut in half to make omelet into two parts.

For 1 1 / 2 meat, a vegetable

Enjoy!

About the Author

A grandmother with diabetes along with other autoimmune diseases. I like to share what I’ve learned with others on my blog at http://diabeticenjoyingfood.blogspot.com.  I also share my large collection of old fashion recipes at http://grandmasvintagerecipes.blogspot.com.

? Poll: Eggplant or Zucchini?

LOL! It depends .. he duck or was it just bad aim? I would give him on the head with the nose just to make myself feel better

Cooking – eggplant, zucchini and beef 01

Cooking Edamame….

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