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High Protein Kid Friendly Neutral Recipes Starches Vegetarian

Zucchini Stuffing

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This summer squash dressing is a nice way to enjoy a winter comfort food with your summer garden bounty.

Preheat oven to 350 degrees.

Saute ingredients below in extra-virgin olive oil until crisp tender, about 7-10 minutes:

  • 2 pounds summer squash into medium-thick slices
  • 1 small onion, chopped
  • 1 cup carrots, grated or celery, chopped


Mix 1 can cream of celery soup* and 2 cups creme fraiche, sour cream or low-fat yogurt or a mix of these.

Stir veggies into soup mixture.

Mix 2 cups whole grain bread crumbs and 1 teaspoon seasoning mix such as Mrs. Dash or Spike. Pour 1/2 cup melted butter over crumbs, stir to combine well.

Place half of crumbs into buttered square pan. Place soup mixture on top. Top with remaining bread crumbs. Bake for 25-30 minutes.

*You can use pretty much any “cream of” soup such as asparagus, cream of chicken, cream of broccoli …

Mushroom Dressing

Replace the zucchini with mushrooms and the carrots with celery and use cream of mushroom soup.

 

Basic Information Living Food Neutral Recipes Tips Vegetarian

Extend Your Living Foods Menu with Dehydrated Foods

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A good food dehydrator will allow you to mimic many cooked foods and yet still keep your intake raw. Set the temperature to 115 degrees or lower to preserve the living enzymes. Make sure to scroll to the bottom of the page for family friendly ideas.

 

recipes for your food dehydrator

Zucchini Chips

Slice zucchini into 1/4 inch thick rounds.
Dry the chips in a food dehydrator set to 105 degrees.
The chips are good as is; used as a dipper for guacamole, salsa or hummus; or used in place of a cracker in a Living Foods menu or a Protein Power menu; salad or soup garnish.

If you like, before placing in the dehydrator you can season the zucchini with your choice of seasonings such as:

  • sea salt
  • black pepper
  • cayenne pepper
  • taco seasoning
  • fajita seasoning
  • chili powder
  • garlic powder or garlic salt

Stuffed Mushrooms

Pulse in a food processor several times:

  • 1/3 cup pine nuts
  • 2 to 3 cloves garlic, minced
  • 1/3 C fresh parsley, chopped
  • 1/3 C fresh basil, chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Stop to scrape down the sides and repeat. Add 1 cup tomato, chopped or 1/2 cup dried tomato*, rehydrated and chopped. Continue to pulse until the ingredients hold together but are not pureed. Remove stems from mushrooms and spoon the filling into the cap of each mushroom. Place filled mushrooms on a dehydrator tray and dehydrate at 105 degrees for 2-4 hours.

If you don’t want to subject your family to your raw food adventure you can cook half of your stuffed mushrooms to serve along with your raw version. Place them on a lightly oiled baking sheet in a 350 degree oven for 25 minutes.

* I prefer using dried tomato as the flavor is much richer. If you use dried tomato you may need to add broth to the filling to get it to hold together.

Flax Crackers

Soak 4 cups whole flax seed for 4 to 6 hours in just enough water to cover seeds. Check after 2 hours and add water if the mixture is looking dry. Stir in 1/3 to 1/2 cup Bragg’s Liquid Aminos and juice from 2-3 lemons.

Spread this mixture as thin as possible on dehydrator trays with a Teflex sheet on top. Keep your hands wet as this will help to keep the mixture from sticking to your hands. Alternately, you may find that a spatula works better.

Dehydrate at 105 degrees for 5-6 hours. Flip the mixture and remove the Teflex sheet. Continue dehydrating for 5-6 hours until the mixture is dry.

You can make flavored crackers by adding any of the following to the mixture before spreading on dehydrator tray:

  • carrot, tomato or apple juice
  • finely grated veggies such as: carrot, bell pepper, jalapeno pepper,
  • Anaheim chili, onion, or garlic
  • finely grated apple
  • taco, fajita or Italian seasoning
  • chili powder
  • ground cumin
  • cayenne pepper

  

serve a family friendly raw menu

Whenever you serve any of these “strange” foods serve them up with foods your family is more familiar with. For instance you can serve up a “deli dinner” with a food bar they can pick and choose from. Try:

  • crackers
  • cheese
  • pickles
  • hard-boiled eggs
  • sliced fruit
  • selection of raw veggies
  • chicken, turkey, crab, egg or ham salad
  • marinated veggies
  • whatever else you have in your fridge that would work as finger food
High Protein Recipes Vegetarian

Zucchini Feta Pie

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This pie is similar to quiche with the big difference being substituting the traditional pie crust with a high protein crust.

Preheat oven to 375 degrees.

Combine

2-1/2 cups Protein Bread crumbs, or ground walnuts, pecans, or pork rinds
1/2 cup feta cheese

Press mixture into oiled pie plate.

Steam 4 cups zucchini slices for 5 minutes. Press zucchini gently between paper towels until barely moist. Combine with ingredients below and arrange evenly over crust:

zucchini
1/2 cup feta
1/2 teaspoon salt
1/8 teaspoon pepper

Combine and stir well with a whisk:

1 teaspoon dried mint
dash of ground nutmeg
3 large eggs

Pour over zucchini mixture. Bake for 40 minutes.

High Protein Recipes

Zucchini Parmesania

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If you have any leftover Zucchini Fingers you can use them in this recipe but if you’re starting from scratch simply brush or spray 1/4 zucchini slices with a little olive oil and bake them in 350 degree oven for about 10 minutes until al dente, then continue with the recipe below.

Preheat oven to 350 degrees.

Place enough baked Zucchini Fingers in a lightly oiled casserole dish to make a single layer. Spoon tomato or red pepper pasta sauce over zucchini. Top with sliced or shredded mozzarella cheese (can also use nondairy cheese). Continue layering until all zucchini slices are used, ending with a layer of mozzarella or Parmesan.

Bake for twenty minutes until casserole is heated through and cheese is melted.

Ezine: Lose The Belly Fat

Sausage Zucchini Parmesania

Add crumbled sausage as a layer after the mozarella cheese.

High Protein Recipes Vegetarian

Parmesan Zucchini Fingers

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This recipe is a gradual evolution that started with the traditional breaded and fried zucchini fingers. Every time I made them though they became simpler and simpler as I eliminated ingredients. The final result is so easy and quick you’ll be turning to them whenever you have no time or energy to cook for dinner.

Preheat broiler.

Trim ends from zucchini. Slice zucchini lengthwise to make 1/4 inch thick slices. Arrange in one layer on oiled baking sheet (foil lined for easy cleanup). Top with shaved or shredded Parmesan cheese. Don’t use the kind of Parmesan that comes in a can and is grated so fine it is basically a powder.

Place under broiler for about two minutes. Check with a fork and when they are tender, remove from oven. That’s it, they’re done!

Reheat leftovers in toaster oven or oven. Microwaving them will make them soggy.