Zucchini Fritter Gyros



  • 3/4 cup plain low-fat yogurt
  • 1 1/2 tsp. grated lemon zest
  • 1 lb. zucchini, coarsely grated
  • 1 large egg
  • 1/4 cup canned diced green chilies or
  • 1 roasted poblano Chile, diced
  • 1 green onion, chopped (2 Tbs.)
  • 1 clove garlic, minced (1 tsp.)
  • 1/2 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 2 Tbs. olive oil
  • 3/4 cup roasted red pepper or jalapeño-cilantro hummus
  • 3 whole-wheat pita breads, halved and warmed
  • 2 tomatoes, sliced
  • 1 red onion, thinly sliced
  • 2 cups chopped lettuce


1. Stir together yogurt and lemon zest in small bowl. Set aside.

2. Wrap grated zucchini in clean kitchen towel, and wring out excess moisture.

3. Whisk egg in large bowl. Stir in zucchini, green chilies, green onion, and garlic. Sprinkle mixture with flour and baking powder, and stir to combine. Season with salt and pepper, if desired.

4. Heat 1 Tbs. oil in large skillet over medium heat. Drop 6 heaping tablespoonful’s zucchini mixture into skillet, and gently flatten. Cook 2 to 3 minutes per side, or until golden brown. Transfer to paper-towel-lined plate, and repeat with remaining zucchini mixture.

5. Spread 2 Tbs. hummus inside each pita half. Fill with 2 tomato slices, 2 zucchini cakes, red onion slices, and ⅓ cup chopped lettuce. Drizzle each gyro with 2 Tbs. yogurt mixture. Serve.

Makes 4 Gyros

Credits: Recipe shared from Vegetarian Times.



3 Vegetarian Recipes: Cheese Eggplant Squash Bake, Stuffed Tomatoes, Stuffed Zucchini

 Vegetarian Recipes: Cheese Eggplant Squash Bake, Stuffed Tomatoes, Stuffed Zucchini

Cheesy Eggplant Squash Bake

Serves: 6
Cooking Time: 1 hr
What You’ll Need:
1/2 cup (1 stick) butter
1 medium-sized eggplant, peeled and cut into ½-inch chunks
4 medium-sized yellow squash, cut into ½-inch chunks
2 medium-sized onions, chopped
1 1/2 cups milk
2 eggs
2 cups (8 ounces) shredded sharp Cheddar cheese, divided
1/2 cup instant rice
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
In a large skillet, melt butter over medium-high heat. Add eggplant, squash, and onions, and saute 6 to 8 minutes, or until vegetables are slightly tender.
Meanwhile, in a large bowl, combine milk, eggs, 1-1/2 cups cheese, the rice, salt, and pepper; mix well. Add vegetable mixture to egg mixture; mix well.
Pour into prepared casserole dish then sprinkle remaining 1/2 cup cheese over the top and bake 50 to 55 minutes, or until rice is tender.
Old Fashion Stuffed Tomatoes
These stuffed tomatoes are old-fashioned tasty and new-fashioned easy! They really color up a plate, too.
Serves: 4
Cooking Time: 25 min
What You’ll Need:
4 large ripe tomatoes
4 tablespoons olive oil, divided in half
1 medium-sized onion, chopped
6 garlic cloves, minced
6 anchovies, chopped
1/4 cup chopped fresh parsley
1/2 cup dry bread crumbs
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese for sprinkling (optional)
Preheat oven to 350 degrees F.
Cut tops off tomatoes; remove the center pulp; set tomato shells aside. Chop the center pulp and set aside, discarding excess juice.
In a large skillet, heat 2 tablespoons olive oil; add onion and garlic and saute just until softened. Add tomato pulp, anchovies, parsley, bread crumbs, wine, remaining olive oil, salt, and pepper; mix well.
Fill tomato shells with mixture and place in a greased 8-inch square baking dish. Sprinkle with Parmesan cheese, if desired.
Bake for 20 minutes or until cheese is melted and lightly golden.
Stuffed Zucchini
Want to get the kids to beg you for veggies? Make ’em look and taste like this clever little stuffed treat and they’ll gobble them up!
Serves: 6
Cooking Time: 1 hr
What You’ll Need:
3 medium-sized zucchini, sliced in half lengthwise
2 tablespoons olive oil
1 (4-ounce) can mushroom stems and pieces, drained and chopped
1 small onion, chopped
2 plum tomatoes, diced
1/4 cup Italian-flavored bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded mozzarella cheese
Preheat oven to 375 degrees F. With a spoon, scoop meat out of zucchini halves; set aside shells and chop zucchini meat finely.
In a medium-sized skillet, heat oil over medium heat and saute chopped zucchini, mushrooms, onion, and tomatoes 6 to 8 minutes, or until tender. Stir in bread crumbs, Parmesan cheese, salt, and pepper until well mixed.
Stuff zucchini shells evenly with vegetable mixture and place in a 9- x 13-inch baking dish that has been coated with cooking spray.
Cover tightly with aluminum foil and bake 35 minutes. Remove foil and top evenly with mozzarella cheese.
Bake 8 to 10 minutes, or until zucchini are tender and cheese is golden.
Credit: All recipes are from http://www.mrfood.com in their Vegetarian section. © 2012 by Ginsburg Enterprises Incorporated. All rights reserved.

Lunch Recipe: Chopped Salad in a Pocket

Chopped Salad in a Pocket

Chopped Salad in a Pocket
Summer squash, broccoli, and tomatoes are tossed with dressing and put in a hummus-lined pita for this vegetarian sandwich recipe.
YIELD: 4 pita pockets
1 cup chopped yellow summer squash and/or zucchini

3/4 cup chopped broccoli

2 plum tomatoes, seeded and chopped (about 2/3 cup)

8 pitted kalamata or ripe olives, chopped

2 tablespoons snipped fresh flat-leaf parsley or regular parsley

2 tablespoons bottled fat-free Italian salad dressing

2 6 – 7 whole wheat pita bread rounds, halved crosswise, or four 6- to 7-inch whole wheat flour tortillas

1/2 cup Spicy Hummus (below)

1. In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with salad dressing. Divide among six airtight storage containers or resealable plastic bags. Cover or seal and chill overnight.

2. Spread the inside of each pita bread half or each tortilla with 2 tablespoons of the Spicy Hummus. If using tortillas, fold each in half. Wrap pita bread or tortillas in plastic wrap or place each in a covered storage container.

3. For each serving, pack a container with vegetable mixture and a pita or tortilla in an insulated container with an ice pack. Serve within 5 hours.

4. To serve, unfold tortilla if using. Add vegetable mixture to pita or tortilla. Fold or roll tortilla if using. Makes 4 pita pockets.
Spicy Hummus Recipe
IELD: 1-1/3 cups

1 15 – 19 ounce can navy or cannellini beans (white kidney beans), rinsed and drained

1/4 cup bottled fat-free Italian salad dressing

1 tablespoon spicy brown mustard

1. In a food processor, combine navy or cannellini beans (white kidney beans); Italian salad dressing; and brown mustard. Cover and process until smooth and spreadable. (Or mash beans with a potato masher or fork. Stir in salad dressing and mustard.) Transfer to an airtight storage container. Cover and chill for up to 1 week. Makes 1-1/3 cups.

Credit: Recipe from http://www..diabeticlivingonline.com

Recipe: Spring Primavera

Spring Primavera

Spring Primavera

2 large zucchini, or 1 lb baby zucchini, cut into 1/2-inch pieces

4 cloves garlic, roughly chopped

2 tablespoons olive oil

1/2 pound bow-tie pasta

1/2 pound asparagus, cut into 2-inch pieces

1 cup frozen peas

1/4 cup chopped chives

3 tablespoons chopped flat-leaf parsley

1 tablespoon lemon zest

1/2 cup grated Parmesan


1. Heat oven to 400 degrees F. Toss zucchini and garlic with 1 tbsp olive oil. Spread mixture evenly on a rimmed baking sheet and roast, stirring once, until zucchini is tender, about 15 min.

2. Meanwhile, cook pasta according to package directions, adding asparagus and peas 3 to 4 min before it’s done. Drain, reserving some pasta water, and transfer to a large bowl.

3. Toss pasta mixture with the zucchini, garlic, chives, parsley, zest, Parmesan and 1 tbsp olive oil. Add 2 to 4 tbsp of reserved pasta water. Top with extra Parmesan. Makes 4 servings.

Credit: Recipe from http://www.lhj.com

Recipe: Chicken with Creamy Penne Pasta

Chicken with Creant Penne Pasta
**Recipe is for already cooked roasted chicken. My suggestion is pick up the already seasoned prepared chicken at your local grocery.

Serves 6
•2 1/2 cups penne pasta, cooked as directed
•4 tablespoons low-fat buttery spread
•1 garlic clove, crushed
•1/3 cup onion, sliced
•4 tablespoons flour
•1 (15 oz.) can or 2 cups chicken broth
•1/2 cup sour cream, yogurt, or milk
•1/4 teaspoon salt
•1/8 teaspoon pepper
•2 roasted chicken breasts, cut into bite size pieces
•red pepper flakes, optional
•grape tomatoes, sliced, optional

While the penne is cooking, melt butter or margarine in a medium sauce pan. Cook garlic and onions, over medium heat, until onions have softened. Add flour and cook 1 to 2 minutes, stirring constantly.

Stir in broth, stirring frequently until sauce comes to simmer. Remove from heat. Stir in sour cream until it has melted. Season with salt and pepper.

My version is very basic compared to the recipe above.
Purchase the roasted prepared chicken.
Package of Penne Pasta
Jar of your favorite cream gravy
Prepare each as directed on the packaging.

Recipe: Healthy Chili Bean-Stuffed Peppers

Chili Bean-Stuffed Peppers

You’ll love the tangy tomato base and cheesy topping of this family favorite.
Six basic ingredients and a slowcooker will bring it to your table without a lot of prep work.
diabetic chili pepper

Cheese, chili beans, and rice come straight from the slow cooker, neatly packaged in sweet peppers for this vegetarian recipe.
YIELD: 4 stuffed peppers

  • 4   small to medium green, red, or yellow sweet peppers
  • 1   cup cooked converted rice
  • 1   15 ounce can chili beans with chili gravy
  • 1   15 ounce can (or 2 8-ounce cans) no-salt-added tomato sauce
  • 1/3   cup finely chopped onion

1. Remove tops, membranes, and seeds from sweet peppers. Chop enough tops to make 1/3 cup; set aside. If necessary, cut a thin slice from the bottom of each pepper so they sit flat. In a medium bowl stir together rice and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a 4 1/2-, 5- or 6-quart slow cooker; stir in reserved chopped pepper and onion. Place peppers, filled side up, in cooker.

2. Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours.

3. To serve, transfer peppers to serving plate and cut in half, if desired. Spoon tomato sauce over peppers and sprinkle with cheese.
Makes 4 stuffed peppers.
Credit: Recipe and photo is property of © Copyright 2012 , Meredith Corporation. All Rights Reserved By using this site, you agree to our Terms of Service.