Pour 2 taplespoons of olive oil into bottom of cookie sheet and layer with sliced zucchini wheels cut about 1/2 inch thick.  Mix together about 4-6 chopped tomatoes (depending on size, should cover zucchini),  1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 4 tablespoons fresh oregano, 1 teaspoon salt, and pepper.  Pour over zucchini slices and bake at 350 for about 30 minutes or until zucchini are tender.  Serve with rice pilaf.


Slice up zucchini and put it into a sauce pan. Just barely cover the contents with chicken broth (or water and the appropriate amount of granulated chicken bouillon). Bring to a boil and simmer until zucchini is tender.

Drain off about 3/4 of the broth. Let the zucchini and remaining broth cool for a bit and then at about a cup at a time, put it into a blender and blend until smooth. Pour blended zucchini into another container. Once you have it all blended, add some Mrs. Dash and/or salt and pepper, and curry to taste (it’s good without the curry too).

Reheat to serve warm or chill to serve it cold. It’s great both ways. Serve with dollop of sour cream on top. I like it with a spoonful of pico de gallo salsa as well. Accompany with warmed whole wheat pita bread for a yummy low calorie treat that is very satisfying.

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