Rae Udy

RECIPES: Zucchini Pineapple Bread, Primavera Pasta Salad, Zucchini Pizza

By Rae Udy

Zucchini squash is one garden vegetable that is versatile enough to serve for breakfast, lunch and dinner or even a snack.
A great source of both vitamins A and C, zucchini contains two grams protein and only thirty calories per cup. With just a trace of fat this delicious veggie is also a good source of dairy-free calcium.
If you like banana bread you will love Zucchini Pineapple Bread. This sweet quick bread is a treat toasted for breakfast or served as a late night snack or dessert.
Primavera Pasta Salad is great served for a light lunch with whole grain crackers. This hearty salad is low in fat with five grams per serving and provides ten percent daily nutritional value of protein and fiber.
Zucchini Pizza is an omelet style pizza that is different and delicious to serve for dinner or supper. One large slice contains only 135 calories and nine grams protein and is rich in potassium, vitamin B 6 and iron.

ZUCCHINI PINEAPPLE BREAD
4 eggs or soy egg substitute
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon baking soda
½ (one-half) teaspoon baking powder
3 cups shredded zucchini
1 cup crushed pineapple, drained
Preheat oven to 350 degrees. Beat eggs until frothy. Add oil and mix well. Blend in sugar and vanilla. Mix thoroughly. Add remaining ingredients one at a time, stirring well after each addition. Pour into two lightly oiled or sprayed bread pans. Bake one hour or until toothpick inserted in center comes out clean. Yields two loaves.

PRIMAVERA PASTA SALAD
½ (one-half) teaspoon olive oil
1 ½ (one and one-half) cups broccoli florets
2 cloves garlic, minced
2 tomatoes, seeded and diced
¾ (three-quarter) cup julienne zucchini
½ (one-half) cup sliced carrots
¼ (one-quarter) cup honey
¼ (one-quarter) cup lemon juice
1 teaspoon grated lemon peel
½ (one-half) teaspoon dried basil, crushed
½ (one-half) teaspoon dried oregano, crushed
salt and pepper, to taste
6 ounces whole wheat linguine pasta, cooked
Grated parmesan cheese
Heat oil and butter in a large skillet over medium-high heat. Add broccoli and garlic and stir-fry two minutes. Reduce heat to low and add tomatoes, zucchini, carrot, honey, lemon juice, lemon peel and seasonings. Simmer about three minutes or until vegetables are crisp-tender, stirring gently. Toss with pasta. Pour into serving dish and cover. Chill at least two hours. When ready to serve, sprinkle with parmesan cheese. Serve six.

ZUCCHINI PIZZA
1 ½ (one and one-half) pounds zucchini
1 teaspoon salt
3 large eggs
½ (one-half) cup whole wheat pastry flour
½ (one-half) cup grated parmesan cheese
½ (one-half) teaspoon oregano
olive oil
1 cup tomato sauce
PIZZA TOPPINGS:
Sliced fresh mushrooms, finely chopped onion and green pepper, small pickled banana pepper rings and shredded mozzarella cheese
Grate zucchini and sprinkle with salt. Let stand for 30 minutes. Rinse well. Squeeze out excess water from zucchini. Preheat oven to 350 degrees. Grease a nine by thirteen inch pan. Combine zucchini, eggs, flour, Parmesan cheese and oregano. Spread mixture evenly in pan. Bake 25 minutes or until firm and dry. Brush with small amount of olive oil and broil until lightly browned. Spread with tomato sauce. Add mushrooms, onion, green pepper, banana pepper slices and mozzarella cheese on top. Broil again until Mozzarella is melted and bubbly. Yields one large pizza to serve six.