Sentences with phrase «more than a zucchini»

I finally got a spiralizer in the last few months and haven't done more than zucchini yet.

Not exact matches

For instance, zucchini and summer squash are softer and will cook more quickly so something less than a 1 / 2 - inch thick slice works well.

The only downside is that the zucchini is a bit more cooked than I'd like but otherwise delish.

I have definitely let more than one zucchini die in my fridge while waiting for an inspiration to use it, but not so with this one!

I often make these when I have more zucchini than I can eat before it goes bad.

I just had way more sauce than I probably needed so next time I will increase the zucchini noodles.

It definitely made way more pesto than we needed (and 2 zucchini was only enough for 2 people b / c we were eating the salmon along side — if you're doing this as a main, definitely make more zucchini).

I made a roasted tomato, zucchini & squash pasta salad that was more about the veggies than the penne.

Every summer, those zucchini plants would go crazy and yield more zucchini than we ever knew what to do with.

Have also added an extra banana and substituted grated carrot for the zucchini (though I also added a bit more milk since the zucchini have a lot more moisture than carrots).

While I was enjoying my Veggetti like crazy at first, I found that the zucchini noodles were never quite as firm as I wanted them and seemed to be more trouble to prepare than microwaving a spaghetti squash.

I've spiralized zucchini for other recipes, and while it has more texture and flavor than cucumber, I'm sure it would still be delicious here.

In fact, by image - googling «zucchini fritters» it appears that most of them have much more dough than yours.

hope you had a great holiday — I would love to go to Scandinavian and these beetroot noodles make a spiraliser look so much more attractive than zucchini noodles do — perhaps they are such a new idea rather than zucchini noodles which I have seen quite a lot now — they make the salad look so beautiful — nice to have you back.

Now you would think that the average zucchini bread would be healthy, but most recipes call for more than a cup of sugar and at least a 1/2 cup of oil.

There may be more recipes for zucchini than anything else at this time of the year.

I've made these Zucchini Flaxseed Muffins more times than I can count.

I know this step is similar to making a frittata, but since this recipe focuses on the zucchini more than the eggs, I felt that calling it a frittata was not adequate.

That's because sweet potatoes have more carbs than zucchini but that's a good thing as sweet potatoes are healthy and it's good carbs you're eating:)(see a bit more on this below in my «cut the sugar tip»).

I also had the layers sliding about a bit, but it held together better once it had been in the refrigerator several hours The texture was not what I expected, more like a sweet bread than a cake, and one of my guests thought it was zucchini bread.

I swap the zucchini for kale and the butter beans for red kidney beans with a mix of yellow and green beans and maybe a bit more than a pinch of cayenne:) comforting but not heavy.

On a hot day, there is nothing more refreshing than a cold vegetable soup, such as these asparagus or zucchini ones.

These taste good, but I think they'd be more accurately described as chickpea burgers with zucchini and quinoa than zucchini quinoa burgers.

I had more zucchini than I knew what to do with, so I was constantly coming up with new recipes for it, and giving them away, and making more things..

So much more than just zucchini spaghetti in tomato...

The zucchini in this pudding is loaded with vitamins and boasts more blood pressure - lowering potassium than a banana.

If you follow a nut - free diet and have more miracle squash growing in your garden than you know what to do with, try my easy Zucchini Chocolate Chip Muffins recipe, made with a coconut flour base.

As always we have planted more zucchini than is prudent.

Unlike my walnut - based raw brownie, this was lighter in texture due to the coconut flour (but more fudgy than my raw chocolate zucchini muffin).

Usually I eat zucchini more as a savory food than a sweet one, but this recipe may change this situation.

I used more chicken than it called for and skipped the zucchini.

I am much more familiar with spaghetti sauce than zucchini and julienne slicer

While these choices are obviously better than artificially flavored popcorn or trans - fat laden crackers, sometimes I feel that if these convenient «healthy» options didn't exists, more people would be forced to slice up a banana or whip up some zucchini bread when snack time rolled around.

The zucchini should probably be squeezed out too, as it has more moisture than pumpkin.

Cooking spaghetti squash is slightly more time consuming than zucchini noodles, but unlike zucchini noodles, the cooked noodles save well in the fridge and can easily be reheated and used throughout the week.

The only difficulty we have is that our breads seem to settle as they bake (the loaves are moister on the bottom than the top and the heavier ingredients, like zucchini, seem to migrate more to the bottom of the loaf).

Delicata squash is a revelation; if it were a year - round squash it would be more popular than zucchini.

This recipe made 10 regular size muffins for me, but I added maybe a half cup more zucchini than it calls for.

It's nothing more than frozen zucchini, peaches, basil and a splash of vanilla, whirled with your liquid of choice.

Carrots (almost any root vegetables except potatoes, really) have a lot more sugar than zucchini does.

I liked both versions although the zucchini noodles remind me more of the summer than soba noodles.

Hi Lauren, Can't wait to try your zucchini pizza crust as I have more than a few in the fridge!

Korean food markets in the Dallas area carry many of the same products, although you might be surprised at the number, type, and variety available: cans of sweetened red beans, big bags of frozen dumplings, whole heads of pickled garlic, jars of bright red hot - pepper paste, packages of dried zucchini, giant fresh Korean pears the size of large grapefruits, fresh soy and mung bean sprouts, salted fish, several kinds of rice (from white to beige to black), and more types of packaged dried noodles than you probably ever knew existed.

No, you don't have to tear the zucchini with your hands, but it makes for a cool presentation — and we all know it's way more fun than using a knife.

The only changes I made were that I used more zucchini than tomatoes (our CSA just gave us A LOT of zucchini) and I cheated and used a frozen pre-baked pie crust that I already had in the freezer.

So by the end of summer I had way more zucchini than I could use and started giving them out to the neighbors and friends, freezing zucchini noodles and shredded zucchini, I canned a few and the rest went into various zucchini recipes like this Summer Ratatouille.

Zucchini noodles is a great dish for the summertime, when it's just too hot to cook and when you have more zucchini than you know what to Zucchini noodles is a great dish for the summertime, when it's just too hot to cook and when you have more zucchini than you know what to zucchini than you know what to do with.

This was my first pumpkin bread (just like my first zucchini bread) and I am more than a diehard fan now!

farmer's market squash in my kitchen, I've been trying to come up with creative new ways to use them so that 1) I don't get tired of zucchini and 2) because being creative is far more fun than being boring.

These are crunchier, texture - ier, and even more delicious than zucchini fritters.