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Easy Turkey Lasagna Recipe


  • 3 cups chunky-style spaghetti sauce
  • 2 cups chopped cooked turkey — (10 ounces)
  • 1 small zucchini — shredded (1 cup)
  • 6  uncooked lasagna noodles
  • 1 cup ricotta cheese
  • 1/4  cup grated Parmesan cheese
  • 1 teaspoon dried oregano leaves
  • 2 cups shredded mozzarella cheese — (8 ounces)


  1. Heat oven to 350 F. Mix spaghetti sauce, turkey and zucchini.Spread 1 1/2 cups of this mixture in ungreased rectangular baking dish, 11x7x1/2″. Top with 3 noodles.
  2. Mix ricotta cheese, Parmesan cheese and oregano; spread over noodles in dish. Spread with 1 1/2 cups of the turkey mixture. Top with remaining noodles and turkey mixture. Sprinkle with mozzarella cheese.
  3. Bake uncovered about 45 minutes or until hot and bubbly. Let stand 15 minutes before cutting

Makes 8 servings.

Notes: You can replace the ricotta cheese with small curd creamed cottage cheese.

Time Saver: You can cover and refrigerate unbaked lasagna for up to 24 hours, or wrap tightly and freeze for up to 1 month. When ready, bake refrigerated lasagna uncovered as directed in recipe, or bake frozen lasagna, uncovered at 375 F. for about 1 hour.

Breakfast Pizza Recipe


  • 1 16 ounce loaf frozen whole wheat bread dough, thawed
  • 1 cup sliced zucchini, halved, and/or green or red sweet pepper pieces
  • 1 cup sliced fresh mushrooms
  • 1/4 teaspoon crushed red pepper (optional)
  • 1 tablespoon cooking oil
  • 8 eggs
  • 1/2cup milk
  • 1 tablespoon butter or margarine
  • 1 1/2cups shredded cheddar and/or mozzarella cheese (6 ounces)
  • 2 slices bacon, crisp-cooked, drained, and crumbled
  • Bottled salsa (optional)


  1. Grease a 13-inch pizza pan; set aside. Preheat oven to 375 degrees F. On a lightly floured surface, roll bread dough into a 14-inch circle. If dough is difficult to roll out, stop and let it rest for a few minutes. Transfer dough to prepared pan. Build up edges slightly. Prick dough generously with a fork. Bake for 15 to 20 minutes or until light brown.
  2. Meanwhile, in a large skillet cook zucchini, mushrooms, and, if desired, crushed red pepper in hot oil about 5 minutes or until vegetables are almost tender. Remove vegetable mixture and drain.
  3. In a medium bowl beat together eggs and milk. In the same skillet melt butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spatula, lift and fold partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Remove from heat.
  4. Sprinkle half of the shredded cheese over the hot crust. Top with scrambled eggs, vegetable mixture, bacon, and remaining cheese. Bake for 5 to 8 minutes more or until cheese melts. If desired, serve with salsa.


Prepare as directed, except omit the zucchini or sweet pepper, crushed red pepper, oil, and bacon. After preparing crust, in a large skillet cook 8 ounces bulk pork sausage or Italian sausage and the sliced mushrooms until meat is brown; remove from skillet and drain off fat. Continue as directed in Steps 3 and 4, substituting the sausage-mushroom mixture for the vegetable mixture and bacon.

Per slice: 330 cal., 19 g total fat (8 g sat. fat, 0 g trans fat), 207 mg chol., 571 mg sodium, 23 g carbo., 2 g fiber, 19 g pro.

Exchanges: 1.5 Starch, 2 Lean Meat, 2.5 Fat


Prepare as directed, except omit the bread dough and Step 1. Substitute one 12-inch Italian bread shell and continue as directed, baking according to the bread shell package. Or substitute one 13.8-ounce package refrigerated pizza dough, baking as directed on the pizza dough package. Follow Steps 24 and complete baking according to package directions.

Grilled Steak & Parmesan Salad Recipe


  • 1 boneless beef sirloin steak (1 lb.), 1/2-inch-thick
  • 1 cup Italian Dressing, divided
  • 1 bag (284 g) mixed salad greens (about 10 cups)
  • 2 medium tomatoes, cut into wedges
  • 1 medium zucchini, chopped
  • 1/4 cup Parmesan Grated Cheese


  1. Place steak and 1/2 cup of the dressing in resealable plastic bag; seal bag. Marinate in refrigerate 30 min. Remove steak from marinade; discard marinade.
  2. Preheat grill to medium heat. Grill steak 5 to 10 min. on each side or until cooked through. Cut steak across the grain into thin slices.
  3. Toss greens with tomatoes, zucchini and remaining 1/2 cup dressing. Place on serving platter. Top with steak slices; sprinkle with cheese.

Ratatouille Salad Recipe

Ratatouille Salad RecipeIngredients

  • 1 small eggplant (1 pound)
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/3 cup olive or vegetable oil
  • 2 tablespoons lemon juice
  • 2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 2 medium tomatoes, chopped (1 1/2 cups)
  • 1 medium zucchini, thinly sliced (2 cups)
  • 1 small onion, sliced and separated into rings
  • 1 small green bell pepper, chopped (1/2 cup)
  • 1/3 cup chopped fresh parsley


  1. Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
  2. Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.