Zucchini

Name: Zucchini
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 frozen ripe bananas; 473 milliliters frozen mixed berries; 8 larges eggs; 59 milliliters chopped fresh parsley or cilantro; 2 teaspoons finely chopped fresh sage; 1 large clove garlic, minced; 2 teaspoons honey, optional; 1 small jalapeno pepper, minced with some seeds; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters lowfat vanilla yogurt; 2 Tbsps extra-virgin olive oil; 1 medium onion, diced; 118 milliliters orange juice; 59 milliliters chopped roasted red pepper; 2 teaspoons white wine vinegar; 4 slices whole wheat bread, toasted; 3 larges zucchini or yellow summer squash, cut into 1/2-inch pieces

You can never have too many main course recipes, so give Zucchini a try. One serving contains 450 calories, 21g of protein, and 16g of fat. This recipe serves 4. Head to the store and pick up roasted pepper, sage, eggs, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Combine the berries, yogurt, orange juice, honey and bananas together in a blender, and puree until smooth. Divide evenly among four glasses and refrigerate until ready to serve.

Ingredients you will need

Orange Juice

Banana

Berries

Yogurt

Honey

Equipment you will use

Blender

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

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes.

Ingredients you will need

Onion

Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds.

Ingredients you will need

Jalapeno Pepper

Garlic

Sage

Add the vinegar, squash, 3/4 teaspoon salt and some pepper, and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more.

Ingredients you will need

Red Pepper

Parsley

Vinegar

Pepper

Squash

Salt

Remove from the heat.

Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.

Ingredients you will need

Salt And Pepper