Recipe by BROMFIELD
"A nice low fat and healthy recipe."
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1 (8 ounce) package
shredded Cheddar cheese
plain nonfat yogurt
salt and pepper to taste
Nice easy recipe, quick to prepare and throw together. Cheap, which is good. However, it did seem to lack something in taste. Next time, maybe I'll throw in some cilantro and see if that spices things up any.
Taste better than it sounds. Would definitely make again. Anything with veggies can't be all bad, eh?
Pretty good, and fairly healthy.
I've made this twice so far, and it's been a hit at my house and a great way to use up a lot of zucchini without really realizing that it's in there. The changes I made was that I cooked the zucchini for a lot longer to make it quite soft. This did produce a lot of liquid, so I used 1-2T of flour to thicken it into a sauce (mix flour into a paste with a little water before adding to prevent clumping). This really made a difference, and the results were similar to an alfredo sauce with a lot less fat. My kids even loved it -- they ate it for leftovers the following day and begged me to make it for dinner that night as well. Definitely one of the best main dish uses of zucchini I've found so far.
A nice pasta, and easy to make for a quick weeknight dinner. It was just a tad bit dry, so Hubs suggests adding a bit of chicken broth to the zucchini mixture next time, which I will do. Thanks!
I thought this was good, at least for using up what I had in the house. I did 2 zucchini in my spirelli tool and 3 garlic cloves. I used an old fashioned Pennsylvania style egg noodle, for the pasta. I didnt have yogurt or cheddar. I used half the amount of light sour cream and havarti cheese. Adding a little of the last 2 ingredients improved this recipe over similar recipes that included garlic cooked vegetables and pasta only. ty
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 65
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