Zucchini Noodles (Core)

Yield: 4 servings

2 medium zucchini

2 tablespoons olive oil

1 tbsp black pepper

With a good potato peeler create long "noodles" by starting at the top of the zucchini and peeling wide ribbons down the length of the zucchini. Continue making ribbons as you turn the zucchini to get all the green part off first.

When the center portion becomes too thin , set it aside to use for a salad and start a new zucchini.

Heat a large skillet on medium high. Add the olive oil and zucchini "noodles."

Saute the "noodles" for 2 to 3 minutes.

Season with freshly grated black pepper and salt if desired to taste.Serve with your favorite pasta sauce.

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Cheesy Stuffed Zucchini

Yield: 4 servings

2 Zucchini (about 1/2 pound each)

1 (14 oz.) Can Italian Stewed Tomatoes, drained

1/3 Cup Chopped Onion

1/4 teaspoon Pepper

1/2 Cup Fat Free Shredded Cheddar Cheese

Preheat oven to 375 degrees. Chop up the tomatoes while they're still in the can using kitchen scissors. Combine the tomatoes and onion in a small pot and cook over medium-high heat.

Slice the zucchini in half lengthwise. Scoop out the meat (save it) leaving a shell of about 1/4 to 1/2 inch. Chop up the zucchini that you scooped out and add it to the pot. Stir occasionally and cook until the liquid has reduced down and becomes thick. Remove from heat.

Stir in the pepper and cheese. Place the zucchini shells on a cookie sheet and divide the cooked mixture between the shells. Bake for 30-40 minutes or until the zucchini shells are tender.

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Crispy Zucchini Coins

Yield: 4 servings

1/2 cup Italian-seasoned breadcrumbs

3 tablespoons grated Parmesan cheese

1/4 teaspoon pepper

3 cups thinly sliced zucchini (about 1 pound)

2 egg whites, lightly beaten

Cooking spray

Preheat oven to 450°. Combine first 3 ingredients; stir well.

Dip the zucchini slices in egg whites; dredge in breadcrumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 20 minutes. Turn zucchini over; bake an additional 15 minutes or until outside is crispy and browned.

CALORIES 94; FAT 1.8g; PROTEIN 6.5g; CHOLESTEROL 3mg; CALCIUM 83mg; SODIUM 498mg; FIBER 0.6g; IRON 1mg; CARBOHYDRATE 13.6g

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Zucchini Pie

Yield: 6 servings; 3 points per serving

3 cups shredded zucchini

1 small onion, chopped

2 1/2 tablespoons red bell pepper, finely chopped

3/4 cup all-purpose flour

1 1/2 ounces provolone cheese, grated

1 1/2 ounces lowfat cheddar cheese, shredded

1/2 cup Egg Beaters® 99% egg substitute

2 large egg whites

1/4 cup cottage cheese, lowfat

1 Tablespoon margarine/butter blend, melted

3 Tablespoons grated parmesan cheese, divided

2 teaspoons chopped basil

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

Preheat oven to 350° F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.

Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.

Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.

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