Diet With Zucchini - Recipes

• 1 4-ounce can diced green chiles, drained
• 1/4 teaspoon salt
• 1/2 cup grated extra-sharp Cheddar cheese
•  1 1/4 pounds zucchini (2-3 medium), halved lengthwise and sliced
•  1 tablespoon canola oil
• 1 medium onion
•  
•   Oil in a large nonstick skillet over medium heat. Add zucchini and onion; stir to coat. Cover and cook, stirring occasionally, until very soft and lightly browned, 12 to 15 minutes. Stir in chiles and salt; cook until heated through, 1 minute more. Stir in cheese and serve immediately.

• 2 cloves garlic, chopped
• 1/2 cup low-fat or nonfat plain Greek yogurt
• 2 tablespoons lemon juice 
•  2 tablespoons chopped fresh mint
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper 
• oil
• 2 medium zucchini, diced 

 Oil in a large skillet over medium heat. Add zucchini and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to a food processor or blender; let cool for 5 minutes. Add yogurt, lemon juice, mint, salt and pepper. Puree until smooth.

• 3/4 cup shredded reduced-fat Cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
•  3 cups vegetable broth
• 1 1/2 pounds zucchini, 
• 1 tablespoon chopped fresh tarragon or dill

 Broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender (see Tip), in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper.