Zucchini Recipes

Economical, fast, easy and delicious recipes vegetable casserole

Comfort food never goes out of fashion! And in the world economic crisis is currently, they are all looking for comfort? These vegetable dishes are not just good comfort food, are fast, easy and inexpensive, too. Whether you are looking for something for a "pitch in" food, a special occasion or family dinner, you're sure to find a dish to please most of the world. Choose from our shoepeg corn casserole, squash casserole pans or cabbage and enjoy home cooking today.

Shoepeg CORN CASSEROLE

2 cans (11 oz each of corn) shoepeg, drained

1 can (10 3 / 4 oz) cream of celery, raw

8 oz sour cream

1 cup shredded cheddar cheese

1 / 2 cup chopped onion

1 / 2 cup celery

1 / 4 cup chopped green pepper

3 / 4 cup chopped butter-flavored crackers

2 tablespoons melted butter

In a large bowl, combine first seven ingredients. Spray a 2-quart saucepan with nonstick vegetable oil spray. Transfer mixture to saucepan. Sprinkle with cracker crumbs, drizzle with butter. Bake uncovered at 350 degrees for 20 to 25 minutes or until bubbly.

Serves 6.

ZUCCHINI CASSEROLE

4 medium zucchini, sliced

3 / 4 cup shredded carrot

1 / 2 cup chopped onion

1 / 2 cup water

1 / 2 cup plain yogurt without sugar, low fat

Nonstick vegetable oil

Preheat oven to 350 degrees.

Place zucchini in a medium saucepan, cover with water and cook for 5 minutes or until tender. Drain well in a colander and set aside. In another saucepan, combine the carrot, onion and water. Cover and to boil Reduce heat and simmer 5-10 minutes until tender. Drain off liquid. Add the zucchini and the yogurt and onion mixture carrot / a saucepan and stir gently to mix. Spray 1/2-quart casserole dish with cooking spray. Spoon zucchini mixture into pan and bake for 30 to 40 minutes until heated through.

COL PAN

1 cup low-fat milk

1 / 4 cup egg substitute *

1 / 4 cup salt

1 cup shredded cabbage

1 / 4 cup shredded low-fat American

Preheat oven to 400 degrees. Spray a pan with 1 quart oil nonstick cooking spray, set aside.

In a medium bowl, combine milk, egg substitute and salt. Stir to mix well. Fold in the cabbage and cheese. Spoon into prepared casserole dish and bake for 30 minutes.

4 servings: Each has 58 calories and 5 grams of carbohydrates each and proteins.

* You can use an egg instead of egg substitute.

Enjoy!

About the Author

For more of Linda’s recipes and diabetic information, please visit her website at http://diabeticenjoyingfood.squarespace.com

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