How To make Zucchini Chili
6 tb Olive oil
1 1/2 c Zucchini, cut into 1/2-inch
cubes (about 2 small) 1 c Onion, yellow :
coarsely
chopped 2 Garlic cloves :
crushed
1 c Green pepper -- cut into 1/2-
inch cubes 2 c Tomatoes, canned :
crushed
1 tb Chili powder
1 1/2 ts Cumin
1 1/2 ts Oregano dried
1/4 c Parsley, fresh :
minced
Salt and pepper to taste 2 c Beans, canned (Kidney and/or
garbanzo) :
drained
Heat olive in a large skillet. Add zucchini, onion, garlic and green pepper. Saute 10 minutes until softened. Transfer to a saucepan and add tomatoes, chili powder, cumin, oregano, parsley, salt and pepper. Cook over low heat, uncovered, for 10 minutes. Stir in beans and cook 10 minutes more on low heat. Adjust seasonings. Serve chili rolled up in a warm flour tortilla or on a bed of brown rice. Serves 4. Variation: Substitute unpeeled medium eggplant, cut into 1/2-inch cubes, for the zucchini. Source: Unknown Posted From the files of DEEANNE [GEnie] Posted by: Unknown [AOL] Hawk's Kitchen Kollection - 1994
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Zucchini And Okra Chili
A bean free and wheat free option for those late winter blues. The key is to simmer the onions, squash, zucchini, and okra long enough until real tender. We used extra virgin olive oil, a touch of butter, and medium low heat.
TURKEY ZUCCHINI SKILLET | easy, low carb dinner idea
This Turkey and Zucchini Skillet is a super simple, low-carb, one-pan, week night meal that is perfect for families or as recipe to add to your meal-prep.
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TURKEY ZUCCHINI SKILLET RECIPE
1 pound ground turkey
4-5 cloves of garlic, chopped
1 onion, chopped
4 small-medium zucchini, cut into quarters then chopped
2-15 ounce cans of diced tomatoes
1 heaping tablespoon Italian seasoning
1 tablespoon olive oil
Salt and pepper to taste
Parmesan cheese and red pepper flakes (*optional toppings)
DIRECTIONS:
Heat a large non-stick skillet over medium heat and add oil. Once the olive oil is hot, stir in your onions and garlic along with a pinch of salt. Let them cook for a couple minutes or so or until your onions are fragrant and beginning to look translucent.
Push all the veggies to one side of the pan and then using a wooden or rubber spatula, stir in your ground turkey. Season the turkey with some salt and pepper be sure to break it up into small pieces.
Once the turkey has lost it's pink color, begin to combine the ground turkey with the onions and garlic.
Add in zucchini, oregano, a little more salt and pepper, and tomatoes. Give it a good mix and allow everything to simmer for 15-30 minutes depending on how soft you like your zucchini.
Serve over a bed of spaghetti squash (or pasta, rice, cauliflower rice, etc) and top with some red pepper flakes and parmesan cheese. Enjoy!
Nutrients for 1/4th of recipe: Calories: 279; Total Fat: 11.6g; Saturated Fat: 3.5g; Cholesterol: 80mg; Sodium 138mg, Carbohydrate: 19g; Dietary Fiber: 3.5g; Sugars: 10.2g; Protein: 25.6g
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Zucchini Pickles: a side dish to fall in love with!
Serve them with your favorite burger or sandwich!INGREDIENTS
4 large zucchini;
1 green chili pepper;
8-10 garlic cloves;
1 tbsp peppercorns;
1 tbsp salt;
500 ml (2 cups) white wine vinegar;
500 ml (2 cups) water.
Olive oil
METHOD
Slice zucchinis lengthwise and layer into a colander, seasoning each layer with a generous pinch of salt. Add weight on top and set aside for 4 hours to drain excess liquid.
Boil vinegar with water, salt, peppercorns and garlic cloves for 5 minutes. Strain the brine and leave all ingredients that were strained.
Sterilize 4 cans (around 250 ml each) and 4 lids in boiling water.
Boil zucchini slices in brine for 3 minutes. Dry out using towels.
Fill each can with sliced zucchinis, boiled garlic, peppercorns and chili slices.
Pour olive oil to fill up any leftover space in each can. Screw the lid on tightly and let sit in the fridge before serving.
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Vegetarian Black Bean Chili Recipe - Epplant & Zucchini Garden To Fork
White Zucchini Chili
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