Betty Crocker Zucchini Salad Recipes
BETTY CROCKER ZUCCHINI SALAD
Make and share this Betty Crocker Zucchini Salad recipe from Food.com.
Provided by ElizabethKnicely
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Toss letuce and romaine with oil until leaves glisten. Add zucchini, onions, radishes, and cheese. Mix vinegar, salt, monosodium glutamate, garlic and pepper; toss with salad.
Nutrition Facts : Calories 96.3, Fat 7.3, SaturatedFat 1, Sodium 248.3, Carbohydrate 7, Fiber 3.2, Sugar 2.9, Protein 2.7
ASIAN CUCUMBER-ZUCCHINI SALAD
Add quick crunch and flavor to your meal with this refreshing salad dressed with Asian-inspired rice wine vinaigrette.
Provided by Betty Crocker Kitchens
Categories Side Dish
Yield 5
Number Of Ingredients 6
Steps:
- Spread sesame seed in 8-inch skillet; cook and stir over medium-low heat for about 5 minutes or until golden brown, stirring constantly. Remove seed from skillet; set aside.
- Quarter cucumber and zucchini lengthwise; cut into 1/2-inch thick slices.
- In small bowl, combine soy sauce, vinegar and sugar; mix well. Add cucumbers and zucchini; toss gently until well coated. Sprinkle with sesame seed.
Nutrition Facts : Calories 35, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 470 mg, Sugar 2 g
STUFFED ZUCCHINI - BETTY CROCKER
I know, I know.....5 million stuffed zucchini recipes, and I had to post another. Well this one is different then the others. Actually, this is the very first 'stuffed' recipe I ever tried. I'd just gone back to work after having the kids, and came across Betty Crocker's 'Working Woman's Cookbook'. What a gem this book is. Anyway, getting back to the zucchini....this is very tasty, and easy to put together. The best part, is you can prepare it up to 24 hours ahead of time. Just what working people need.
Provided by Diana 2
Categories Onions
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat 2 inches of salted water to boiling. Add zucchini. Cover and heat to boiling. Cook for 8 to 10 minutes, or just until tender. Drain and cool slightly. Cut in half lengthwise. Scoop out the pulp and set aside. Place zucchini in a 9 x 13 pan and set aside.
- In a skillet, melt butter. Add onion and cook until tender. Add chopped pulp, green peppers, pimiento and stuffing mix. Mix together and use to stuff the zucchini halves. Sprinkle each with shredded cheese.
- To serve immediately:.
- Bake uncovered in a 350* oven for 25 - 30 minutes, or until hot and cheese is melted.
- To serve the next day:.
- After stuffing, cover and refrigerate no longer than 24 hours. When ready to serve, Remove dish from fridge 40 minutes before cooking. Bake at 350* for 30 - 35 minutes.
Nutrition Facts : Calories 142.7, Fat 10.4, SaturatedFat 6.3, Cholesterol 27.7, Sodium 137.4, Carbohydrate 10.8, Fiber 3.7, Sugar 3.4, Protein 4.5
JICAMA, ZUCCHINI AND RED PEPPER SALAD
Toss a fresh and colorful salad in minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In small jar with tight-fitting lid, shake dressing ingredients.
- In large bowl, mix zucchini, bell pepper and jicama. Pour dressing over mixture; stir gently.
- Arrange lettuce on 4 individual salad plates or large serving platter. Spoon salad mixture over lettuce.
Nutrition Facts : Calories 140, Carbohydrate 9 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g
ZUCCHINI-COUSCOUS SALAD
Looking for a light lunch for two? Check out this colorful zucchini and couscous salad.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h15m
Yield 2
Number Of Ingredients 10
Steps:
- Heat broth to boiling in 1-quart saucepan; remove from heat. Stir in couscous. Cover and let stand 5 minutes.
- Mix couscous, zucchini and bell pepper in medium glass or plastic bowl. Shake remaining ingredients except lettuce leaves in tightly covered container. Pour over couscous mixture; stir to coat.
- Cover and refrigerate at least 1 hour. Serve on lettuce leaves.
Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg
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