No I didn't actually... but
I used yellow zucchini, so the color isn't quite as visible in the muffins:)
Not exact matches
I had some
zucchini and
yellow squash around the house that I wanted to
use up so I decided to stew them with chicken.
This time around, I
used two
zucchini, one
yellow squash, one red bell pepper, and one red onion.
I also
used both
zucchini and a
yellow squash I needed to
use up, and the recipe worked for the
yellow squash, as well.
I
used hot italian sausage, added
zucchini and
yellow squash and all the other veggies you recommended.
Basically,
used the recipe but omitted
zucchini added JD sausage and red /
yellow / orange peppers since I had those on hand.
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup)
Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as
zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but
used.
For the noodle bowls: 3 - 4 summer squash (
yellow squash or
zucchini work well) Toppings that I
used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken, fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually
use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red /
yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2
zucchini and / or
yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
I prefer to
use rice vermicelli for an authentic texture, but feel free to
use spiralized vegetables (like
zucchini or
yellow squash), or sweet potato noodles, depending on your preference.
This sunshine - y Squash Pie is the perfect plan, and you can
use any type of summer squash you have in abundance like
yellow squash,
zucchini, patty pan or a mixture.
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces
zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large
yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I
used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower
I eliminated the eggplant and
used zucchini,
yellow squash, red &
yellow peppers.
I
used a fairly large eggplant, mixed thyme leaves in the tomato base (in addition to sprinkling them on top of the sliced vegetables, to up the thyme flavor) and layered the eggplant slices on top of the tomato base, without overlap, then peppers, then
yellow squash, then green
zucchini and then another loose layer of peppers.
Use yellow squash or
zucchini.
Ingredients 1 — 1 1/2 cups asparagus, chopped into 2 - inch bites 1 bell pepper, chopped (I
used yellow) 1 small
zucchini, chopped 3/4 cup cherry tomatoes, cut in half 1/4 cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I
used pattypan from my garden, but feel free to
use yellow squash or green
zucchini) * 2 cups chopped tomatoes (I
used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I
used chard; you can
use any dark leafy greens that you like) * 1 cup chopped herbs (I
used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)
sliced mushrooms (I
used cremini) 1 cup diced red bell pepper (or roasted red pepper) 1 1/2 cups chopped veggie (broccoli, spinach, tomato, or
zucchini - I
used yellow squash) 10 large eggs 1/4 cup milk 2 Tbsp.
I always have to
use my creative ideas to make it through
yellow squash and
zucchini....
1/2 cup of wheat berries (cook according to package directions — I
used Bob's Red Mill) Olive oil 2 small or 1 medium
zucchini, diced 1 small
yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I
used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pepper
I think I may
use zucchini &
yellow squash for added color.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz
zucchini, quartered lengthwise then sliced across thinly 6 oz
yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only
used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Other veggies that I have
used with success include: cabbage, brussel sprouts, summer squash (
zucchini and
yellow squash, and celery.
vegetables: 1
yellow onion, 1 medium carrot (I
used 1/2 purple and 1/2 orange), 1 medium
zucchini, 4 oz.
Kay wrote, «We had this for dinner tonight
using homegrown eggplant,
zucchini, and
yellow squash.....
(I
used onion, mushrooms, carrots, celery, red potatoes,
zucchini, corn, and
yellow squash)
This one looks absolutely beautiful too, I love you
used yellow and green
zucchinis, they look awesome here!
I
used green
zucchini and
yellow summer squash, and combination of any squash works!
Cut lengthwise if
using green long
zucchinis or at the equator if
using a
yellow round
zucchini.
Question: I don't see Delicata squash in my markets, can I
use zucchini /
yellow squash or should i
use more squash - like ones, like acorn?
I have just found one of the best ways to
use up your stash of
zucchini and
yellow squash... with my roasted
zucchini and
yellow squash galette!
2 tbsp olive oil 1 medium
yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I
used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I
used Aleppo chile flakes) 8 cups vegetable broth (note: I
used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I
used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one
zucchini that I had spiralized, being sure to then cut them into manageable lengths)
1 Tbsp olive oil 1 cup quinoa 1/2 onion, chopped 1 garlic clove, chopped 1 tsp ginger, chopped (optional) 2 cups vegetable broth 2 tsp curry powder 3 cups vegetables, diced (I
used a carrot,
zucchini,
yellow squash and asparagus.)
Ingredients 4 peppers (I
used yellow peppers), washed 150 g semiwhole rice (I
used Carnaroli), rinsed under cold running water 150 g seitan, finely chopped 1
zucchini, cleaned and cut into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters a handful of capers, soaked in filtered water for 10 - 15 minutes then rinsed and drained -LSB-...]
Just another great healthy way to
use up my
zucchini and
yellow squash:)
I made it Low FODMAP by removing the shallots and onions,
using water instead of broth, and — because too much
zucchini always causes me tummy trouble — subsituted the better tasting
yellow squash.
Used yellow squash instead of
zucchini — turned out pretty.
I'm growing summer squash (
yellow) this year instead of
zucchini, but I'm sure I can
use them in place of the zuke.
* 2 1/2 tablespoons olive oil, divided * 1/2 large onion, thinly sliced * 3/4 teaspoon kosher salt, divided (I
used fine sea salt) * 2 cloves garlic, minced * 1 pint cherry tomatoes * 1 1/2 pounds summer squash (
yellow and
zucchini), thinly sliced into rounds * 1 tablespoon all - purp0se flour (I
used Jovial Einkorn flour) or 1 tablespoon all - purpose gluten - free flour mix) * 1 tablespoon minced fresh thyme (or 1/2 tablespoon dried * 1/4 teaspoon black pepper
I
used sweet potatoes, onions,
zucchini,
yellow squash, carrots, red peppers, and spinach.
Ingredients — whatever veggies you have on hand (today I
used bell peppers,
zucchini,
yellow squash, kale and mushrooms)-- oil to grease your skillet and pan — eggs (or egg whites for FP)-- salt and pepper to taste
I
used this recipe, Paleo Zucchini Fritters, as a template, but made a few changes: Doubled the recipe (this made 12 fritters) Used both zucchini and yellow summer squash Added onion Added arrowroot Made thinner, flatter fritters for more even cook
used this recipe, Paleo
Zucchini Fritters, as a template, but made a few changes: Doubled the recipe (this made 12 fritters) Used both zucchini and yellow summer squash Added onion Added arrowroot Made thinner, flatter fritters for more even
Zucchini Fritters, as a template, but made a few changes: Doubled the recipe (this made 12 fritters)
Used both zucchini and yellow summer squash Added onion Added arrowroot Made thinner, flatter fritters for more even cook
Used both
zucchini and yellow summer squash Added onion Added arrowroot Made thinner, flatter fritters for more even
zucchini and
yellow summer squash Added onion Added arrowroot Made thinner, flatter fritters for more even cooking.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant,
zucchini and / or
yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I
use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
* I
used 2 small
zucchinis, 1
yellow squash, 2 poblano peppers, 1 large red bell pepper, 2
yellow hot peppers, 3 jalapenos.
Feel free to improvise with other gluten - free grains (such as millet or amaranth) as the base,
use zucchini or
yellow squash strips in place of the green beans, and switch out the black beans for chickpeas or black - eyed peas.
2 onions, finely chopped 5 cloves of garlic, finely chopped 4 peppers, I
used one each green, red,
yellow and orange cut into 1 inch chunks 4 medium
zucchinis cut into cubes 6 - 8 cups of fresh button mushrooms, sliced 1 cup frozen peas 1 cup almond milk 1 cup water 1/4 cup dessicated coconut, NOT SWEETENED 1/4 cup raw cashews 1 - 2 Tbsp curry powder (start slow then add more to taste) a few dashes of cayenne pepper
Hi Elizabeth, you can certainly
use yellow squash in place of the
zucchini.
I will often
use organic red,
yellow and orange bells or mini sweets (on the dirty dozen) organic
zucchini maybe some organic
yellow squash when the squash gets to your desired softness stir in the corn and organic tomatoes.
I
used my spiralizer for the
zucchini and
yellow squash.
In this Garden Fresh Pizza, I
used 2 radishes sliced thin, 1
zucchini, 1
yellow crooked neck squash, 1 red bell pepper, a sweet onion and for the topping green scallions.