Penne with Snap Peas and Zucchini

Name: Penne with Snap Peas and Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Penne with Snap Peas and Zucchini; 1 jar Bertolli® Sauce, any variety; 12 ounces penne pasta, uncooked; 2 cups sugar snap peas; 1 medium zucchini, halved and sliced; Grated Parmesan cheese

February 25, 2020April 13, 2020 BeckieLeave a comment

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Penne with Snap Peas and Zucchini

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Category: Recipes

Cuisine: American

Servings: 6

Penne with Snap Peas and Zucchini

Ingredients

Penne with Snap Peas and Zucchini

1 jar Bertolli® Sauce, any variety
12 ounces penne pasta, uncooked
2 cups sugar snap peas
1 medium zucchini, halved and sliced
Grated Parmesan cheese

In medium saucepan, simmer sauce over low heat, stirring occasionally, until heated through.

Meanwhile, cook pasta according to package directions, adding vegetables during last 3 minutes of cooking; drain well.

Spoon sauce over pasta and vegetables; sprinkle with cheese.

Serves: 6

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 6
Calories		285.16 kcal
% Daily Value*
Total Fat 2.7 g		4.2%
	Saturated Fat 0.39 g	2%
	Trans Fat 0.01 g
Cholesterol 2.27 mg		0.8%
Sodium 482.19 mg		20.1%
Total Carbohydrate 54.35 g		18.1%
	Dietary Fiber 5.03 g	20.1%
	Sugars 9.87 g
Protein 10.3 g

Vitamin A 6.48 %		Vitamin C 30.79 %
Calcium 6.18 %		Iron 13.45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/penne-with-snap-peas-and-zucchini/

Source: Unknown

Zucchini Scramble

January 6, 2020August 12, 2020 BeckieLeave a comment

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Zucchini Scramble

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: Breakfast & Brunch

Cuisine: American

Servings: 4

Zucchini Scramble

Ingredients

2 small zucchini, about 1 pound sliced
1 medium onion, chopped
2 tablespoons butter or margarine
salt and pepper to taste
6 eggs, beaten
1/2 cup shredded cheddar cheese
tomato wedges, optional

In a skillet, saute zucchini and onion in butter until tender. Season with salt and pepper. Add the eggs; cook and stir until set. Sprinkle with cheese. Remove from heat; cover until cheese melts.

Serve with tomato wedges, if desired.

Makes 4 servings.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving
Calories		222.82 kcal
% Daily Value*
Total Fat 16.9 g		26%
	Saturated Fat 8.47 g	42.4%
	Trans Fat 0.42 g
Cholesterol 269.61 mg		89.9%
Sodium 401.71 mg		16.7%
Total Carbohydrate 5.39 g		1.8%
	Dietary Fiber 1.19 g	4.8%
	Sugars 2.93 g
Protein 12.63 g

Vitamin A 21.66 %		Vitamin C 14.0 %
Calcium 15.14 %		Iron 8.23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/zucchini-scramble/

Source: Taste of Home

Zucchini Cookies

December 27, 2019August 11, 2020 BeckieLeave a comment

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Zucchini Cookies

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: Cookies, Frostings

Cuisine: American

Servings: 60

Zucchini Cookies

Ingredients

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 eggs
2 1/2 cups all-purpose flour
1 1/2 cups shredded zucchini (about 1 medium)
1/2 cup chopped nuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt

Lemon Frosting

3 cups powdered sugar
1/4 cup butter or margarine, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 375°F.

Mix sugars, butter or margarine and eggs. Stir in remaining ingredients except Lemon Frosting.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 8 to 10 minutes; cool.

Frost with Lemon Frosting.

Makes about 5 dozen cookies.

Lemon Frosting

Mix powdered sugar, butter or margarine and lemon peel. Beat in lemon juice and water. If necessary, stir in additional water, 1 teaspoon at a time, until of spreading consistency.

Notes

For Carrot Cookies: Substitute shredded carrots for the zucchini.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 1 each
Calories		79.37 kcal
% Daily Value*
Total Fat 3.1 g		4.8%
	Saturated Fat 1.6 g	8%
	Trans Fat 0.09 g
Cholesterol 11.43 mg		3.8%
Sodium 25.29 mg		1.1%
Total Carbohydrate 12.25 g		4.1%
	Dietary Fiber 0.29 g	1.2%
	Sugars 7.76 g
Protein 0.98 g

Vitamin A 2.45 %		Vitamin C 0.92 %
Calcium 1.66 %		Iron 1.98 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/zucchini-cookies/

Source: Unknown

Italian Squash Bake

August 21, 2019April 20, 2020 BeckieLeave a comment

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Italian Squash Bake

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Side Dishes, Casseroles

Cuisine: Italian

Servings: 6

Italian Squash Bake

Ingredients

1 tablespoon of olive oil
2 fresh yellow squash, sliced
2 fresh zucchini, sliced
1 onion, chopped
1 green bell pepper, chopped
2 cloves of garlic, crushed
1 16-ounce can of diced tomatoes (to significantly reduce the sodium content, use no added salt)
1/2 teaspoons of dried basil
2 teaspoons of dried oregano
1/4 cup of grated Parmesan cheese
salt & pepper to taste
cooking spray

Preheat oven to 325°.

In a large sauté pan, heat olive oil over medium heat. Add all of the fresh vegetables and the garlic. Sauté until soft. Add the canned tomatoes, including the juice. Season with the spices and salt and pepper to taste.

Transfer the ingredients to a glass baking dish sprayed with pan spray.

Bake for 20 minutes. Sprinkle with the Parmesan and bake another 10 minutes.

Serves 6

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 6
Calories		133.73 kcal
% Daily Value*
Total Fat 4.08 g		6.3%
	Saturated Fat 1.22 g	6.1%
	Trans Fat
Cholesterol 3.2 mg		1.1%
Sodium 83.64 mg		3.5%
Total Carbohydrate 23.21 g		7.7%
	Dietary Fiber 5.11 g	20.4%
	Sugars 4.97 g
Protein 4.72 g

Vitamin A 6.95 %		Vitamin C 60.52 %
Calcium 15.37 %		Iron 11.28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/italian-squash-bake/

Lidia Bastianich’s Egg-Battered Zucchini Roll-Ups

May 20, 2019April 23, 2020 BeckieLeave a comment

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Lidia Bastianich's Egg-Battered Zucchini Roll-Ups

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Category: Appetizers and Snacks, Roll-Ups

Servings: 10

Lidia Bastianich's Egg-Battered Zucchini Roll-Ups

Ingredients

Lidia Bastianich's Egg-Battered Zucchini Roll-Ups

6 small zucchini (about 2 pounds), trimmed
1 cup all-purpose flour
5 large eggs
1/2 teaspoon coarsely ground black pepper
dash of salt
2 cups canola oil, for frying
2 or more tablespoons small capers, drained
1/2 lemon

With sharp knife or mandoline, slice zucchini lengthwise into strips about 1/8-inch thick. Strips should be flexible, but not paper-thin.

Place flour in wide-bottomed bowl or shallow baking dish. In another wide-bottomed bowl or shallow baking dish, beat eggs with pepper and 3/4 teaspoon salt. Place colander on plate.

Toss several zucchini strips in flour, shaking off excess. Transfer strips to egg mixture; with fork, turn strips to coat both sides. Pick strips up, 1 at a time, allowing excess egg mixture to drip back into bowl. Place strips in colander. (It is OK if strips overlap). Repeat to coat all zucchini.

In 12-inch skillet, heat oil over medium-high heat until hot but not smoking. Place layers of paper towels on cookie sheet for draining.

Add 6 to 7 zucchini strips to hot oil, but do not crowd skillet. Cook zucchini 1 1/2 to 2 minutes. With tongs, turn strips over and cook 1 1/2 minutes longer or until golden and crisp. Transfer strips to paper towels to drain. Sprinkle lightly with salt. Repeat with remaining zucchini.

Place 3 or 4 capers on 1 end of a zucchini strip; roll strip tightly, enclosing capers in center. Stick toothpick crosswise through roll-up to secure. Repeat with remaining zucchini strips and capers.

Just before serving, stand roll-ups on end on platter. Squeeze juice from lemon half over roll-ups.

Makes 10 appetizer or 6 first-course servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 10
Calories		273.11 kcal
% Daily Value*
Total Fat 22.68 g		34.9%
	Saturated Fat 2.34 g	11.7%
	Trans Fat 0.09 g
Cholesterol 93.0 mg		31%
Sodium 88.52 mg		3.7%
Total Carbohydrate 12.81 g		4.3%
	Dietary Fiber 1.35 g	5.4%
	Sugars 2.36 g
Protein 5.55 g

Vitamin A 5.42 %		Vitamin C 18.91 %
Calcium 3.15 %		Iron 7.7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/lidia-bastianichs-egg-battered-zucchini-roll-ups/

Zucchini Southern Style

March 11, 2019April 29, 2020 BeckieLeave a comment

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Zucchini Southern Style

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: Side Dishes, Squash

Cuisine: American

Servings: 4

Zucchini Southern Style

Ingredients

Zucchini Southern Style

2 medium zucchini
2 slices bacon
1 medium onion
dash of salt and pepper

Wash zucchini well under cold tap water. Cut off ends. Slice 1 inch thick. Put aside.

Cut up bacon in 1 inch pieces. Put in 2 quart saucepan.

Peel and chop onion. Put in saucepan. Add zucchini. Cover pan. Put on medium heat. Cook 15 to 20 minutes. Stir around 2 to 3 times during cooking. Add salt and pepper to taste.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 4
Calories		88.19 kcal
% Daily Value*
Total Fat 6.1 g		9.4%
	Saturated Fat 2.02 g	10.1%
	Trans Fat 0.02 g
Cholesterol 9.57 mg		3.2%
Sodium 143.69 mg		6%
Total Carbohydrate 5.82 g		1.9%
	Dietary Fiber 1.45 g	5.8%
	Sugars 3.76 g
Protein 3.32 g

Vitamin A 1.27 %		Vitamin C 21.75 %
Calcium 2.29 %		Iron 2.68 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/zucchini-southern-style/

Creamy Vegetable Soup

March 3, 2019May 1, 2020 BeckieLeave a comment

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Creamy Vegetable Soup

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Category: Soups and Stews

Cuisine: American

Servings: 16

Creamy Vegetable Soup

Ingredients

Creamy Vegetable Soup

3 (16 ounce) cans low sodium vegetable broth (or chicken broth if you prefer)
4 large carrots, chopped
2 medium potatoes, unpeeled and chopped
1 large onion, chopped
1/2 cup brown rice, uncooked
8 cups fresh broccoli, coarsely chopped
8 cups fresh cauliflower, coarsely chopped
1 cup fresh zucchini, cubed
4 1/2 cups skim milk
1 teaspoon black pepper, freshly ground

In a large soup pot, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil.

Reduce heat, simmer for 20 minutes.

Add broccoli, cauliflower and zucchini; simmer for 20 minutes or until veggies are tender. Cool slightly.

Puree half of the mixture in a blender or food processor then return to soup pot. Add milk and pepper; mix well.

Heat through but do not boil.

Serves 16

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 1 bowl
Calories		108.78 kcal
% Daily Value*
Total Fat 0.74 g		1.1%
	Saturated Fat 0.23 g	1.2%
	Trans Fat
Cholesterol 1.39 mg		0.5%
Sodium 95.93 mg		4%
Total Carbohydrate 21.28 g		7.1%
	Dietary Fiber 3.85 g	15.4%
	Sugars 6.86 g
Protein 6.06 g

Vitamin A 29.26 %		Vitamin C 84.1 %
Calcium 19.33 %		Iron 5.75 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/creamy-vegetable-soup/

Source: Food.com

Zucchini Casserole

February 28, 2019May 2, 2020 BeckieLeave a comment

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Zucchini Casserole

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Category: Casseroles, Side Dishes, Squash

Cuisine: American

Servings: 8

Zucchini Casserole

Ingredients

Zucchini Casserole

2 tomatoes, sliced and peeled
4 to 6 cups cubed zucchini
2 tablespoons oleo (margarine), melted
2 eggs, beaten
1 1/2 teaspoon salt
1/2 teaspoon oregano
4 oz. sharp Cheddar cheese, grated
1/3 cup Parmesan cheese
1 cup bread crumbs

Place tomatoes on bottom of a greased casserole dish.

Boil zucchini for 3 minutes and drain.

Mix together oleo, eggs, salt and oregano; add zucchini. Pour this mixture over tomatoes. Sprinkle Cheddar cheese over this mixture. Sprinkle Parmesan cheese on top of Cheddar cheese.

Sauté bread crumbs in butter and place on top.

Bake at 375° for approximately 40 minutes.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 1/4 cup
Calories		188.67 kcal
% Daily Value*
Total Fat 10.88 g		16.7%
	Saturated Fat 4.62 g	23.1%
	Trans Fat 0.69 g
Cholesterol 57.65 mg		19.2%
Sodium 360.32 mg		15%
Total Carbohydrate 13.81 g		4.6%
	Dietary Fiber 1.78 g	7.1%
	Sugars 3.7 g
Protein 9.46 g

Vitamin A 9.44 %		Vitamin C 20.1 %
Calcium 19.88 %		Iron 7.22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/zucchini-casserole/

Cheese Zucchini Crisps

July 20, 2018May 24, 2020 BeckieLeave a comment

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Cheese Zucchini Crisps

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1ratings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: Appetizers and Snacks, Side Dishes, Squash

Cuisine: American

Servings: 4

Cheese Zucchini Crisps

Ingredients

Cheese Zucchini Crisps

1/3 cup corn flake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter

Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat.

Place on a baking sheet; bake 375°F for 10 minutes or til crisp.

4 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving
Calories		171.5 kcal
% Daily Value*
Total Fat 13.98 g		21.5%
	Saturated Fat 8.62 g	43.1%
	Trans Fat 0.47 g
Cholesterol 35.32 mg		11.8%
Sodium 422.55 mg		17.6%
Total Carbohydrate 8.37 g		2.8%
	Dietary Fiber 2.05 g	8.2%
	Sugars 5.19 g
Protein 5.22 g

Vitamin A 15.86 %		Vitamin C 39.53 %
Calcium 11.91 %		Iron 8.16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/cheese-zucchini-crisps/

Wild Alaska Salmon, Herb and Lemon Dumplings

April 14, 2018July 13, 2020 BeckieLeave a comment

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Wild Alaska Salmon, Herb and Lemon Dumplings

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Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Category: Dumplings, Fish and Seafood, Soups and Stews

Cuisine: American

Servings: 2

Wild Alaska Salmon, Herb and Lemon Dumplings

Ingredients

Wild Alaska Salmon, Herb and Lemon Dumplings

7.5 oz can red or pink wild Alaska salmon
3 oz fresh breadcrumbs
1 1/2 oz vegetable suet
Finely grated zest of 1 lemon
1 tablespoon freshly-chopped dill or parsley
1 small egg, beaten
A little plain flour
1 1/4 pint vegetable stock
1 small courgette, cut into fine strips
1 small carrot, cut into fine strips
Salt and freshly-ground black pepper

Drain the salmon, reserving the liquid. Remove the skin and bones, if desired. Set aside

Mash the salmon and mix in the breadcrumbs, suet, lemon zest and dill or parsley. Season with a little salt and pepper. Mix in enough beaten egg to make a stiff paste. Using floured hands, form the mixture into 10 or 12 small balls

Heat the vegetable stock in a large saucepan and add the courgette and carrot strips. Pour in the reserved salmon liquid, straining it through a sieve. When the mixture is simmering, add the dumplings.

Cover and cook over a low heat for 12-15 minutes

Ladle the broth and dumplings into 2 soup plates and serve at once, sprinkled with dill or parsley

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving
Calories		578.02 kcal
% Daily Value*
Total Fat 29.95 g		46.1%
	Saturated Fat 13.27 g	66.4%
	Trans Fat 0.04 g
Cholesterol 173.38 mg		57.8%
Sodium 1378.27 mg		57.4%
Total Carbohydrate 43.0 g		14.3%
	Dietary Fiber 4.49 g	18%
	Sugars 6.26 g
Protein 35.15 g

Vitamin A 31.22 %		Vitamin C 32.19 %
Calcium 45.48 %		Iron 25.53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/wild-alaska-salmon-herb-and-lemon-dumplings/

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