Garlic Basil Shrimp with Zucchini Noodles

Zucchini noodles, sometimes called “zoodles”, can be made with a vegetable peeler, a mandolin, or a Spiralizer. Their pasta-like texture is a perfect base for all sorts of sauces and toppings. Try these delicious garlic shrimp with fresh basil on a bed of zucchini noodles tonight. We’re getting hungry just thinking about this recipe.

Total Time: 20 min.

Prep Time: 10 min.

Cooking Time: 10 min.

Yield: 4 servings

Ingredients:

5 medium zucchini

1 Tbsp. olive oil

8 oz. raw medium shrimp, peeled, deveined

6 cloves garlic, crushed

¼ cup prepared pesto

4 fresh Italian parsley sprigs, finely chopped

5 fresh basil leaves, finely chopped

Sea salt and ground black pepper (to taste; optional)

4 Tbsp. sliced raw almonds

Preparation:

1. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn each zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½- inch ribbons. Set aside.

2. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.

5. Add pesto; cook, stirring frequently, for 1 to 2 minutes, or until heated through.

6. Add parsley and basil; toss gently until blended.

7. Season with salt and pepper if desired.

8. Divide zucchini among 4 plates; top evenly with shrimp mixture.

9. Garnish each serving with 1 Tbsp. almonds.

Tip: Zucchini can also be sliced with a Spiralizer or on a mandolin; adjust to a very thin slice.

Zucchini, Red Pepper, and Sweet Potato Frittata

Frittatas are healthy, easy, and packed with protein. Our zucchini, red pepper, sweet potato frittata recipe is loaded with fresh veggies and tastes delicious.

Total Time: 41 min.

Prep Time: 15 min.

Cooking Time: 26 min.

Yield: 4 servings

Ingredients:

2 tsp. olive oil

3 medium zucchini, thinly sliced

1 medium red bell pepper, chopped

½ medium onion, chopped

1 cooked medium sweet potato, cut into 1-inch cubes

¼ cup chopped fresh basil

¼ tsp. sea salt

6 large eggs, lightly beaten

Preparation:

1. Heat oil in a 10-inch nonstick skillet over medium heat.

2. Add zucchini, bell pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.

3. Add sweet potato, basil, and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 to 60 seconds, or until the moisture has evaporated. Reduce heat to medium-low.

4. Add eggs to vegetable mixture. Mix until combined; cook, without stirring, for about 2 to 3 minutes, or until the bottom is light golden. As it cooks, lift the edges and tilt skillet so uncooked eggs flow to the edges.

5. Reduce heat to low; continue cooking, covered, for 15 to 18 minutes, or until knife inserted in center comes out clean.

6. Garnish with reserved basil; serve immediately.

Hearty Vegetable Soup

Nothing satisfies on a chilly day like a hearty homemade soup. This veggie-packed recipe makes enough for several meals and freezes well.

Total Time: 43 min.

Prep Time: 15 min.

Cooking Time: 28 min.

Yield: 8 servings, about 1½ cups each

Ingredients:

1 Tbsp. olive oil

1 medium onion, chopped

2 medium carrots, sliced

2 cloves garlic, chopped

1 cup white corn kernels

1 (14.5 oz) can diced tomatoes, no salt added

3 cups low-sodium organic vegetable broth

1 tsp. dried ground thyme

2 bay leaves

1 cup broccoli florets (or cauliflower florets)

2 medium red or white potatoes, cut into ¾-inch cubes

1 medium yellow squash, cut into ¾-inch cubes

1 cup medium zucchini, cut into ¾-inch cubes

Preparation:

1. Heat oil in large stockpot over medium-high heat.

2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.

5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.

6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.

Zucchini Stuffing With Mushrooms and Garlic

We gave traditional bread stuffing a lean makeover. Our healthier version uses whole grain bread and is loaded with colorful veggies!

Total Time: 1 hr.

Prep Time: 15 min.

Cooking Time: 45 min.

Yield: 10 servings

Ingredients:

1 Tbsp. olive oil

1 medium onion, chopped

4 medium shallots, chopped

2 medium celery stalks, chopped

2 medium red (or green, orange, or yellow) bell peppers, chopped

4 cloves garlic, finely chopped

1 medium zucchini, sliced

1 medium yellow squash, sliced

1 cup sliced mushrooms

½ cup chopped fresh parsley

½ cup raisins

8 cups whole-grain bread cubes

3 cups low-sodium organic vegetable (or chicken) broth

2 Tbsp. white wine (optional)

Nonstick cooking spray

Preparation:

1. Heat oven at 350° F.

2. Heat oil in a large nonstick skillet over medium-high heat.

3. Add onions, shallots, celery, and bell peppers; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.

4. Add garlic, zucchini, squash, and mushrooms; cook for 2 to 3 minutes. Remove from heat.

5. Combine onion mixture, parsley, raisins, bread, broth, and wine (if desired) in a large bowl; mix well.

6. Place stuffing in a 3-quart baking dish lightly covered in spray. Bake for 30 to 35 minutes, or until cooked through.

Great Chicken Cacciatore Meal

Chicken Cacciatore

This "hunter style" dish is a classic in Italian cooking and after one bite, you'll understand why.

Total Time: 31 min.
Prep Time: 10 min.
Cooking Time: 21 min.
Yield: 4 servings
Ingredients:
1 Tbsp. olive oil
1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch pieces
1 medium onion, thinly sliced
1 medium celery stalk, sliced
1 clove garlic, finely chopped
1 medium red bell pepper, cut into 1-inch pieces
8 oz. sliced mushrooms
1 (14.5 oz.) can whole tomatoes
1½ tsp. dried basil, crushed
Ground black pepper (to taste; optional)
2 medium zucchini, sliced
1 medium eggplant, peeled, cut into 1-inch cubes
6 fresh parsley sprigs, finely chopped (for garnish, optional)
Preparation:
1. Heat oil in large nonstick skillet over medium high heat.
2. Add chicken; cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.
3. Add onion, celery, garlic, bell pepper, and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until onion begins to soften.
4. Add tomatoes, basil, and pepper; cook, stirring occasionally, for 5 to 6 minutes.
5. Add zucchini and eggplant; cook, stirring occasionally, for 5 to 6 minutes, or until chicken is no longer pink in the middle, and juices run clear.
6. Garnish with parsley if desired.

Tip: Chicken Cacciatore can be served over brown rice or whole wheat pasta.
Nutritional Information (per serving):

Calories: 246

Fat: 7 g

Saturated Fat: 1 g

Cholesterol: 67 mg

Sodium: 538 mg

Carbohydrate: 21 g

Fiber: 8 g

Sugar: 11 g

Protein: 28 g

Zucchini Fries

This tasty side dish has flavor and crunch--and only 4 calories per serving!

Total Time: 29 min.
Prep Time: 15 min.
Cooking Time: 14 min.
Yield: 4 servings
Ingredients:
Nonstick cooking spray
¼ cup whole wheat flour
2 Tbsp. cornmeal
1 tsp. sea salt
½ tsp. ground black pepper
3 medium zucchini, cut into ½ x 3-inch sticks
2 large egg whites, lightly beaten
Preparation:
1. Preheat oven to 475° F.
2. Line baking sheet with foil; lightly coat with spray.
3. Combine flour, cornmeal, salt, and pepper in a large resealable plastic bag; shake to combine.
4. Working with a few pieces at a time, dip zucchini in egg whites and lift out, letting excess drip back into bowl; drop zucchini into bag containing flour mixture. Seal bag and shake to coat. Repeat with remaining zucchini.
5. Place zucchini on prepared baking sheet. Bake for 12 to 14 minutes, turning after 6 minutes, or until tender-crisp and golden brown.
Nutritional Information: (per serving)

Calories: 74

Fat: 1 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 611 mg

Carbs: 13 g

Fiber: 3 g

Sugars: 4 g

Protein: 5 g