Book Nook Cafe discussion

Yum! Wish we had an oven in this unit.

Tonight we went out to eat at Tacqui, a Japanese taco street food place in town. It was different but i fell hard for the fried Brussel Sprouts served in a sweet and sour sauce. They halved the sprouts and "fried" them (i parenthesis it because they didn't seem fried nor roasted). Not too crunchy for fried but that could be the lovely sauce. ANYway, i was wishing they did the same with cauliflower. But roasted, the way the above recipe begins.

madrano wrote: "Yum! Wish we had an oven in this unit.

Tonight we went out to eat at Tacqui, a Japanese taco street food place in town. It was different but i fell hard for the fried Brussel Sprouts served in a ..."

I have some cauliflower in the refrigerator that I bought the other day. I am going to try to make the recipe in my toaster over. It does have a bake feature. I'll probably have to do 2 batches. I could use my oven but that is where I keep my pots/pans. Including heavy cast iron ones. I'll see if I want to use the toaster over or my stove oven tonight.

Alias Reader wrote: "Parmesan Roasted Cauliflower



----- Ingredients

7 cups cauliflower florets, cut to bite sized pieces
3 to 4 tbsp olive oil
1 cup Italian bread crumbs
1/2 tsp garlic powder
1/2 tsp salt
1/3 cup p..."
That looks really good.

I know so many people who use their ovens for storage. Gotta do what's needed. Moving the cast iron ones would be a real hassle.

I made the cauliflower tonight. It came out good. I decided on the oven as all the cauliflower would not fit on one tray in the toaster oven and I didn't feel up to making multiple trays.

I did tweak the seasoning. I omitted the salt. I also melted butter and used that with the EVOO .
I used, garlic powder, onion powder, oregano, pepper, parsley &
the parm. cheese.

Oh, I also cooked it longer as I prefer it more tender so I cooked it 25 min not 20.

Thanks for sharing that info, Alias. Now, to put the pots back in, eh?

Ann wrote: "Glad to hear it turned out well and was worth moving all the pots, Alias. :-)"

:)

Salmon Patties Recipe



Ingredients
1 lb fresh salmon filet*
Olive oil
Garlic salt I used Lawry's Brand, to taste
Black pepper to taste
1 medium yellow onion 1 cup, finely diced
1/2 red bell pepper seeded and diced
3 Tbsp unsalted butter divided
1 cup Panko bread crumbs
2 large eggs lightly beaten
3 Tbsp mayonnaise
1 tsp Worcestershire sauce
1/4 cup parsley finely minced

---- Instructions
Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.

Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.

In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper and 1/4 cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by 1/3 to 1/2" thick patties.**

In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.


------Recipe Notes
*Substituting Salmon: If desired, you can substitute the first 4 ingredients listed with 15 oz of well-drained canned salmon or salmon in packets. Leftover salmon from dinner can also be used if available.
**Cook's Tip: If salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.

https://natashaskitchen.com/salmon-pa...

It's been a long time since i've had salmon croquettes, as my mom called them. She made one can (we never had fresh salmon) feed six of us...you could barely taste the fish! Good memory from this recipe.

I think I may try it one day from canned.

I've read that if you do buy canned salmon it is never farmed raised. Which is a plus.

I didn't know that about canned salmon but it makes sense, as they can harvest farmed salmon any time of year for fresh meat. How about that?

I saw this recipe on Skinny Taste. It looks easy to make and Delicious. Not too many calories either. Win, Win, Win !

https://www.skinnytaste.com/crust-les...

CRUSTLESS SUMMER ZUCCHINI PIE

ZUCCHINI PIE TIPS
To make shredding the zucchini easier, just throw it in the food processor.

You’ll want to put the zucchini in a cheese cloth and give it a good squeeze to take out all the moisture.

You can swap flour for gluten free blend such as cup 4 cup.

Refrigerate 4 days. Leftovers are great reheated for lunch.

-- 125.3 calories

-- TOTAL TIME: 30 minutes



INGREDIENTS:
10 oz shredded zucchini, all liquid squeezed out
1/2 cup shallots, chopped
1/4 cup chopped fresh chives
1/2 cup part skim mozzarella
2 tbsp grated parmesan cheese
1/2 cup white whole wheat flour (King Aurthur) or GF flour mix
1 tsp baking powder
2/3 cup fat free milk
1 tsp olive oil
2 large eggs, beaten
1/2 tsp kosher salt
fresh cracked pepper to taste
cooking spray (I used my misto)


---- DIRECTIONS:

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.

Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.

Sift flour and baking powder in a medium bowl.

Add remaining ingredients to the bowl and blend well.

Combine with zucchini mixture and pour it into the pie dish.

Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.

Let it stand at least 5 minutes before serving.

This sounds good, have you tried it, Alias? I was wondering if it's really crestless or if the flour and such create a "crust" as it bakes. I've had recipes like that, which are easy to cook. I'm wondering if the flour is for that or to thicken up the drained zucchini, which will remain rather moist, even after draining. Curious to hear from anyone here who tries it, as the idea appeals.

Madrano wrote: "This sounds good, have you tried it, Alias? I was wondering if it's really crestless or if the flour and such create a "crust" as it bakes. I've had recipes like that, which are easy to cook. I'm w..."

No, I haven't tried it. I just saw the recipe today.

I love zucchini. In fact I am having it sauteed with onions today to go along with my chicken.

These look easy. I'll have to try these in the Fall when I can turn on my oven again.

LEMON WHIPPERSNAPS



Prep time 5 mins
Cook time 10 mins
Total time 15 mins

These Lemon Whippersnaps are perfect for a party! Super easy to make with just a handful of ingredients! Lemon zest and lemon juice give these amazing cookies a bright, bold flavor that's impossible to resist!

-- Author: Trish - Mom On Timeout
https://www.momontimeout.com/lemon-wh...

Serves: 2 dozen cookies


----Ingredients

1 15.25 oz package lemon cake mix with pudding in the mix
2 cups Cool Whip
1 egg, lightly beaten
1 tbsp lemon zest
2 tbsp lemon juice
½ cup powdered sugar

--- Instructions
Preheat oven to 350F.

Line a cookie sheet with parchment paper.

Combine cake mix, Cool Whip, egg, lemon zest, and lemon juice in a large bowl.

Stir until completely combined.

Place powdered sugar in a small bowl.

Use a cookie scoop to scoop cookie dough.

Drop cookie dough into the powdered sugar and roll to thoroughly coat.

Place on the parchment-lined cooke sheet.

Bake for 10 to 12 minutes. Let cool for several minutes on the cookie sheet before moving to a cooling rack.

Store in an airtight container.

Video
https://www.momontimeout.com/lemon-wh...

Another lemon recipe ! I just found Mom On Timeout on FB.


LEMON ZUCCHINI CAKE


Prep time 10 mins
Cook time 45 mins
Total time 55 mins

This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden!

Author: Trish - Mom On Timeout
https://www.momontimeout.com/lemon-zu...

Serves: 10 servings

--- Ingredients
1¼ cup granulated sugar
6 tbsp extra virgin olive oil
2 eggs, room temperature
⅓ cup vanilla almondmilk
2 tbsp lemon juice
1 tsp vanilla or almond extract
2 cups cake flour (can substitute AP flour following directions here)
1¼ tsp baking powder
½ tsp kosher salt
1½ cup shredded zucchini, drained and squeezed dry
2 tbsp lemon zest

-- Glaze
1 cup powdered sugar
1-2 tbsp lemon juice

---Instructions
Preheat oven to 350F.

Spray a loaf pan with baking spray and line with parchment paper.
Set aside.

Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.

In a large bowl, combine the sugar and olive and oil. Whisk to combine.

Add eggs and almondmilk and whisk together.

Add lemon juice and vanilla extract and stir to combine.

Add flour mixture and stir just until incorporated.

Fold in zucchini and lemon zest.

Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.

Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.

-- Glaze
In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.

Drizzle the glaze over the cake.

Slice and serve.

I'm a fan of zucchini, too. Generally it is easy to grow. Usually at least one would escape our notice in the garden, growing to over a foot long. We would hollow it out and stuff it--yum.

Madrano wrote: "I'm a fan of zucchini, too. Generally it is easy to grow. Usually at least one would escape our notice in the garden, growing to over a foot long."

Not for me it's not. I had success with one plant once, but with all the others the zucchini just rotted on the plant before it got big enough.

Bummer! I must admit, however, that the year we had the enormous zucchinis (?), friends ran away from us. They were tired of our generous offers of foot-long zucs!

DR. FUHRMAN VEGAN SWEET POTATO COOKIES RECIPE

Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins

Servings: 12 - 2 cookies
Calories: 167 kcal
Author: Dr. Fuhrman


---- Ingredients
2 tbsp ground chia or flax seeds
1 1/2 cups cooked white beans or 1 15-oz can no-salt-added or low sodium white beans, drained
2 tbsp peanut butter natural, unsalted (or other nut/seed butter of choice)
1-2 ripe bananas second one is optional, to be added later in chunks, if desired
1/2 cup baked and peeled sweet potato
6 Medjool or 12 regular Deglet Noor dates, pits removed
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp vanilla extract
1 cup whole-wheat flour
1 tbsp baking powder
1/2 cup unsulfured dried apricots, sliced into small pieces


----- Instructions

Preheat the oven to 350°F.

Add ground chia seeds with 1/2 cup water to your power blender container and gently pulse once to combine. Let sit for 2 minutes to form a gel.

Add white beans, peanut butter, 1 banana, sweet potato, dates, cinnamon, nutmeg and vanilla extract.

Blend until smooth and creamy. Approximately 30 seconds. Use a tamper if necessary.

In a large bowl, combine the whole-wheat flour and baking powder and mix thoroughly. Add the blended mixture to this dry mixture and hand mix until flour is totally combined. Stir in apricot slices and thin slices of banana and mix.

Place parchment paper on a large cookie sheet or coat sheet with a thin layer of cooking spray. Drop batter by spoonfuls onto the sheet and bake for 20 minutes.

https://www.blenderbabes.com/celebrit...

Wow! cookies made with beans. What an idea. They sound healthy--i wonder how they taste. There are so many new-to-me-in-cookies ingredients. The chia seeds, apricots, and sweet 'taters are items i wouldn't have thought to include.

Which reminds me, when we were in Minnesota a friend made dinner for us by cooking most of the meal in parchment paper packets of her construction. A friend gave my friend the book The Parchment Paper Cookbook: 180 Healthy, Fast, Delicious Dishes!, which my pal thought she'd never use. Instead, she dove in and has tried over 1/3 of the recipes in a few months. Author Brette Sember has created some neat combos and it's been convenient for my friend, who can just slide them into the oven while she unwinds from work. I had the best asparagus i've ever eaten cooked that way, although the toasted sesame oil would probably make conventionally cooked asparagus shine, too. A fish and fruit combo was cooked to perfection. Who knew??

Years ago I made fish (flounder) in parchment paper. I think I included some lemon and spices in the package.

I sometimes put white beans in my smoothies. It's a great way to get protein & fiber. They don't change the taste of the smoothie or color. They do make it creamier. That's a plus as I make my smoothies with water. The beans also freeze well. So I just open a can of organic no sodium beans use what I need and pop the rest in the freezer.

I just cook a batch of white beans and use (or freeze) them in dips and to use as a sort of sauce. It works well and isn't intrusive to the basic taste of the dish. I've not put any in smoothies but, then again, i haven't made smoothies in some time. Maybe i need to reconsider that. Our hotel has some appliances we can "check out" for use in our kitchenette. This has been useful for my dip making.

I've used parchment paper for baking (lining bakeware) and crafts but not as a container for cooking. I like the idea. As i noted, the fish was flaky and moist.

madrano wrote: i haven't made smoothies in some time. Maybe i need to reconsider that..."

I find it a quick and easy way to get in a nice helping of greens and fruit. And since I make it with water it helps me to stay hydrated.

Online someone said she preps the dry ingredients for a week and then stores them in 2 ounce containers. What a great idea. I can prep for the week and don't have to haul out jars of flax meal, wheat germ, turmeric, collagen, psyllium, greens powder etc. My list is a mile long !

Now I just need to find the right sized jars to stack in my small refrigerator. I spent way too much time on Amazon debating the pros and cons of containers: plastic or glass, what type of lid, what container shape is best ? square or round, size of containers, and on and on. LOL

I hear ya! Stacking a week's supply in the 'fridge is a great idea, though, so it'll be worth the debates. I used to use baby food jars for that sort of thing but the jars stopped being the right size once the kids grew.

madrano wrote: "I hear ya! Stacking a week's supply in the 'fridge is a great idea, though, so it'll be worth the debates. I used to use baby food jars for that sort of thing but the jars stopped being the right s..."

I wish the Oui yogurt, which comes in glass jars but foil covers had real caps. I think the company figured that out and now sells the covers online.

There are a bunch of websites giving various ideas for what you can use the jars for. Candles, Q-tips etc.

We just searched the yogurt section of our grocery store but didn't see that. I was actually looking for another brand but looked carefully. That it is by Yoplait means i should be seeing it in their dairy case, so i'll have to check again. Have you tried the yogurt? If so, how is it?

madrano wrote: "We just searched the yogurt section of our grocery store but didn't see that. I was actually looking for another brand but looked carefully. That it is by Yoplait means i should be seeing it in the..."

Most morning I have Trader Joe's No fat Plain Greek yogurt that I add fruit, muesli and other things to.

The Oui is regular yogurt not greek. It is French style which seems to be a creamy thick yogurt. I like the taste as it's not tangy.

On the downside it is is a full fat yogurt.
I have the peach here and the info on that is:
size 5 oz
Calories 160
total fat 7
sat fat 4.5
total carb 18
sugar 15
protein 5

So I would say this is a good occasional treat or maybe a replacement for ice-cream if you are calorie/fat counting.

And of course you get the nice glass jar.

The price I think is about $1.75

Right about the jar, however that price is more than i usually pay for yogurt. When we were overseas it was amusing to see what qualified for Greek yogurt. In Greece it was thick, tangy and good, whereas in the UK, there was less substance to it and rarely had tang. In the US i just buy a quart of plain Greek yogurt (from Costco) & add things to it for different morning sensations.

madrano wrote: "Right about the jar, however that price is more than i usually pay for yogurt. When we were overseas it was amusing to see what qualified for Greek yogurt. In Greece it was thick, tangy and good, w..."

I do the same thing with yogurt but I use Siggi yogurt (the Icelandic yogurt) which does not have a lot of sugar in it. I add a 3/4 ounce of nuts, various fruits, a tablespoon of granola or cereal (for crunch) and a teaspoon of shelled pumpkin seeds and have that for breakfast most days. It is pretty filling.

Yes. I view Oui as a treat. Not a everyday food. The French style is very creamy. Sort of like a vanilla pudding. I just saw the supermarket advert for this week and they have it on sale for 3 for $4. Maybe it's on sale in your area

For everyday I also go with the no fat plain greek yogurt tub from Trader Joe's. Julie, I also add the same things you do. It holds me all day when I go to the gym.

At the beginning of the VB6 plan (Vegan Before 6PM), i eliminated yogurt altogether and kinda missed it. However, as i'm not much of a breakfast person anyway, i created a substitute. I toast oatmeal and sliced almonds together. When cooled, i added some cinnamon and dried fruit. The first week i ate that with almond milk and sometimes fresh fruit too.

However, to me the vegetable was the more appealing part of the VB6 and i just wasn't getting hungry until dinner time. Ultimately i gave up on eating before 12 noon, as part of the 18 hour fast i realized i could use. Bottom line is that from 6-8 PM, i can eat "regular" food. At 8 the fast begins. I've been eating my yogurt around 8 and all is well with my world. :-) Just thought i'd add that.

I don't eat a lot of meat, so for me the plain fat free Greek yogurt with fruit helps me start the day with protein and fruit. I find it's easier to get that in the morning than later on. I also find that it keeps me full.

I tried to do the 18 hour fast but since I get up early in the morning to go to the gym it didn't work for me. On gym days I usually eat the yogurt w/fruit, muesli, flax, wheat germ etc. and that holds me until I get home for dinner.

I use the free app My Fitness Pal to keep my calories in check. It also lets me monitor my saturated fat, fiber, sugar etc. So that I can see that I am not only not overeating but eating healthfully.


You are doing really well with your diet/exercise, deb !
I own VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good I should look through it again. Though I am not a vegan, I do a lot of vegetarian type meals.

To be honest with you, i have found that i am more interested in eating my veggies raw, usually with hummus or other proteinish dip/spread. This is why meals in that two hour window are usually meat ones.

I found the recipes in the book didn't really work for me. However, if i get tired of eating the raw, fresh veggies i know i have many options from those recipes. It's a good security backup.

I don't usually eat my veggies raw. Unless you count salad.

A quick go to meal for me, especially on hot days, is to microwave a sweet potato and a salad.

LOW FAT CHOCOLATE CHIP ZUCCHINI BREAD



TOTAL TIME: 1 hour 15 minutes

PREP TIME: 20 minutes

COOK TIME: 55 minutes

INGREDIENTS:
cooking spray
1 cup all purpose flour (I used unbleached)
1 cup white whole wheat flour (regular whole wheat flour would work)
1/2 cup brown sugar (not packed)
1-1/8 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 cup chocolate chips
1 large egg, beaten
2 tbsp melted butter
1 cup apple sauce
1-1/2 cups shredded zucchini (not packed)

---

DIRECTIONS:

Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

Add chocolate chips and gently mix to combine.

In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.
Pour batter into the prepared 9×5-inch loaf pan. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

Read more at
https://www.skinnytaste.com/low-fat-c...

I think i'm just extremely lazy when it comes to cooking vegetables, so the raw fits me.

The Chocolate Chip Zucchini Bread reminded me of a cookie recipe i have, although it is not low fat. The applesauce in the above bread substitutes for the butter, so this could be adjusted in mine. What i really like about the cookies is that they smell and taste as though they came fresh baked from an old fashioned bakery. Of course you cannot taste the zucchini at all.

Sounds good, Deb.

:-)

CREAM OF ZUCCHINI SOUP


TOTAL TIME: 25 minutes

PREP TIME: 5 minutes

COOK TIME: 20 minutes

Only FIVE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious cream of zucchini soup my family’s been enjoying for years!

INGREDIENTS:
1/2 small onion, quartered
2 cloves garlic
3 medium zucchini, skin on cut in large chunks
32 oz reduced sodium Swanson chicken broth (or vegetable)
2 tbsp reduced fat sour cream
kosher salt and black pepper to taste
fresh grated parmesan cheese if desired for topping (optional)


--- DIRECTIONS:

Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil.

Lower heat, cover, and simmer until tender, about 20 minutes.
Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.

Taste for salt and pepper and adjust to taste. Serve hot.


Yield: 4 servings, Serving Size: 1 1/2 cups

www.skinnytaste.com
--------------------

I don't have a stick blender so I let my soup cool and use my blender.

I would change a few things. I make my broccoli soup & butternut squash soup with Trader Joe's low sodium veggie broth. I would use that.

I also use mirepoix (diced carrot, celery & onion)

And I would skip the sour cream.

The reason I posted this is I never thought to make a soup with zucchini . I love zucchini and it's also very inexpensive.

I agree that zucchini is loveable and inexpensive but i just cannot imagine that soup tasting good. The only time i can truly taste the flavor of zucchini is when it has been lightly sauteed. Even eating it as is i can't taste a flavor, so this soup has me wondering. I hope you try it & let us know. It seems as though it's begging for some umph.

Maybe i'm the last to know this but the Vitamin D in mushrooms can be increased if you put a package of them in the sun for 30 minutes. How remarkable. Here's the link for more info--
https://www.cookinglight.com/eating-s...

Madrano wrote: "Maybe i'm the last to know this but the Vitamin D in mushrooms can be increased if you put a package of them in the sun for 30 minutes. How remarkable. Here's the link for more info--
https://www.c..."
That is interesting.

Illuminating, eh? I was surprised, mushroom fan that i am.

I never heard of that before, deb.

I do eat a lot of mushrooms, so that's good news if it is true. I also don't take them out of the container that is covered with plastic. I guess I should put them in a paper bag according to the article. Though I usually use them in a day or two before I buy them.

They are saying to put them in the sun right before you cook them? I don't get how something that is not still growing can absorb Vit. d from the sun.

I also take a D3 supplement.

As is too often the case, here is another article that says mushrooms give you D2. what you need is D3. Who know what is right. I guess eat a wide variety of foods to cover all bases is the best path.

Debunking the Absurd Notion of Vitamin D in Mushrooms
https://www.thehealthyhomeeconomist.c...

LOL--well said, Alias. Just eat a variety. I don't remember even knowing about Vitamin D when i was growing up. A, B, C, yes. Maybe i've forgotten.

Madrano wrote: "LOL--well said, Alias. Just eat a variety. I don't remember even knowing about Vitamin D when i was growing up. A, B, C, yes. Maybe i've forgotten."

I would get your Vit. D levels checked. Many people are low. And now Vit. D has been found to help in cancer prevention.

Tortellini Salad with Zucchini and Peas

Ingredients
1 (9-oz.) pkg. refrigerated whole-wheat 3-cheese tortellini (such as Buitoni)
2/3 cup frozen peas
2 medium zucchini
2 tablespoons olive oil,
divided 2 garlic cloves,
minced 1 teaspoon grated lemon rind plus 1 Tbsp. fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Small fresh basil leaves (optional)

How to Make It
Step 1
Cook pasta according to package directions, omitting salt and fat; add peas for the last 6 minutes. Drain, and cool 10 minutes; place pasta and peas in a medium bowl.

Step 2
Using a vegetable peeler, shave zucchini into ribbons.

Step 3
Heat 1 1/2 teaspoons oil in a medium skillet over medium. Add garlic; cook, stirring constantly, 30 seconds. Remove from heat. Add zucchini; stir constantly until zucchini is slightly softened, about 1 minute. Add zucchini mixture to tortellini mixture in bowl.

Step 4
Combine rind, juice, salt, pepper, and remaining 1 1/2 tablespoons oil. Drizzle over tortellini mixture; toss gently to coat. Sprinkle with basil, if desired.

Active Time 20 Mins
Total Time 20 Mins
Yield Serves 4 (serving size: 1 cup)

Nutritional Information

Calories 302 Fat 14g Satfat 3.2g Monofat 6.8g Polyfat 1.6g Protein 12g Carbohydrate 34g Fiber 7g Cholesterol 39mg Iron 2mg Sodium 561mg Calcium 115mg Sugars 5g Est. added sugars 0g
=================

Personally, I think I would go with dicing the zucchini and not the ribbons.

I love Trader Joe's fresh tortellini. They have a lot of varieties and are inexpensive. This would be a great way to serve it.

--- Here is a demo video for the recipe.
https://www.cookinglight.com/recipes/...

What's the thing with ribboned veggies? I like the look, don't get me wrong, but it sure seems like a lot of work for "purty veggies".