Tag Archives: zucchini

Zucchini with Tomato Gravy

24 Jan

This was a yummy side dish that I quite enjoyed.  The sauce is lovely and quite different.  It can be used over baked or broiled chicken or pork chops as well.

Ingredients: 

  • 3 large green zucchini squash, washed and sliced
  • 1 cup of tomato juice or V8
  • 1/3 cup Chicken Broth
  • 2 TBSP light Butter (I use one that’s 50 cal/tbsp)
  • Salt and pepper to taste
  • 3/4 tsp garlic powder

Directions: 

  1. Mix half of the tomato juice and all the corn starch in a small bowl and whisk until mixture is smooth.
  2. In a small skillet, mix tomato juice/cornstarch mixture, remaining 1/2 cup of tomato juice, chicken broth, salt, pepper and garlic powder to the pan.
  3. Bring the tomato gravy mixture to a boil.  Reduce Heat and simmer, stirring constantly for 3 minutes, until thick.
  4. Remove tomato gravy from heat and stir in 1 TBSP of light butter.
  5. In a separate skillet, melt remaining 1 TBSP of butter.
  6. Add sliced zucchini to the melted butter, stir and cook for about 5 minutes until zucchini is soft.  Add a little salt and pepper to the zucchini as it’s cooking.
  7. Once Zucchini is cooked, divide into 4 equal servings of zucchini, topped with tomato gravy.


Makes 4 servings= 76 Calories per serving

Appx 1 weight watchers points plus per serving

 

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Roasted Squash and Zucchini

20 Apr

This is one of my favorite summer side dishes.  I could literally eat a bowl full for dinner. I love this stuff. I hope you do too!

Ingredients:

  • 1-2 green zucchini sliced (about 2 cups worth)
  • 1-2 yellow squash, sliced (about 2 cups worth)
  • 1/2 a purple onion, sliced in large “chunks” (basically quarter 1/2 an onion)
  • 2 Tsp extra virgin olive oil
  • 1 Tsp Sea Salt
  • 1/2 Tsp  black pepper

Directions:

  1. Preheat oven to 475, and place a large baking sheet In the oven while it heats.
  2. Mix sliced vegetables, oil, salt and pepper.  I like to just throw them into a big ziplock freezer back and shake them around until everything’s covered.
  3. Spray the baking sheet with nonstick spray.
  4. Spread veggies in a single layer and bake for 15-20 min, turning once about halfway through.

Makes 4 Servings= 65 Calories per serving

1 serving = 1 weight watchers points plus