38493 spring risotto with peas and zucchini Recipes
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zucchini (3/4 lb total ), salt and6 Morezucchini (3/4 lb total ), salt, wide) wedges honeydew melon, seeded and rind removed, whole smoked chicken breast (1 lb), skinned and thinly sliced crosswise with a knife, parmigiano-reggiano, fresh mint leaves , cut crosswise into thin shreds, extra-virgin olive oil, fresh lime juice25 min, 8 ingredients
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Zucchini-Rice Quiche
zucchini, sliced 1/4 inch thick, red bell pepper, chopped and12 Morezucchini, sliced 1/4 inch thick, red bell pepper, chopped, garlic, crushed, ground black pepper, mozzarella cheese, shredded, fat free egg substitute, nonfat powdered milk, skim milk, flour, nonfat parmesan cheese, cooked brown rice, grated parmesan cheese, fat free egg substitute14 ingredients -
Zucchini Bouquets
zucchini, spinach leaves, cottage cheese, low fat and7 Morezucchini, spinach leaves, cottage cheese, low fat, mozzarella, low fat, parmesan, egg, nutmeg, pasta sauce, lean ground beef, cooked, salt and pepper to taste10 ingredients -
Zucchini and Pepper Turkey Omelet
zucchini, sliced, red bell peppers, sliced, turkey bacon and1 Morezucchini, sliced, red bell peppers, sliced, turkey bacon, egg whites4 ingredients -
Zucchini with Vinegar, Mint, and Garlic
zucchini, olive oil, salt, white wine vinegar, mint and1 Morezucchini, olive oil, salt, white wine vinegar, mint, garlic6 ingredients -
Zucchini Blossom and Fontina Panini
zucchini blossoms, stems removed (about 3 oz) and5 Morezucchini blossoms, stems removed (about 3 oz), extra-virgin olive oil plus additional for brushing, fleur de sel or coarse kosher salt, freshly ground white pepper, rustic country-style bread, grated fontina cheese (about 8 oz)6 ingredients
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