Turkey Bruschetta Burgers
Skinnytaste.com
Servings: 5 • Size: 1 burger
Calories: 288 • Fat: 14 g • Carb: 10 g • Fiber: 2 g • Protein: 27 g • Sugar: 0 g Sodium: 169 mg (without
the salt) • Cholest: 10 mg
Ingredients:
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1/4 cup chopped red onion
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
3 medium vine ripe tomatoes
2 small cloves garlic, minced
2 tbsp fresh basil leaves, chopped
3 oz part skim mozzarella, diced
For the turkey zucchini burgers:
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1.25 lbs 93% lean ground turkey
1 small zucchini, grated (1 cup, or 5 oz)
1/4 cup seasoned whole wheat breadcrumbs
1 clove garlic, grated
1 tbsp red onion, grated
salt and fresh pepper
oil spray
For serving:
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2 medium tomatoes, sliced into 10 thin slices
4 loose cups baby arugula
Directions:
Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes
while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and
pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.
Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground
turkey, shredded zucchini, breadcrumbs, garlic, onion, salt and pepper. Form into 5 equal sized patties
about 5 oz each, forming them as flat as possible.
Heat a large skillet on medium-high heat. When hot, lightly spray with oil. Add the burgers to the pan
and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4
minutes, careful not to burn.
To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then
top with the burger and finish with the bruschetta (don't forget to add the cheese), serve right away.
Zucchini Lasagna
Skinnytaste.com
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g Sodium: 801 (without
salt)
Ingredients:
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1 lb 93% lean beef
3 cloves garlic
1/2 onion
1 tsp olive oil
salt and pepper
28 oz can crushed tomatoes
2 tbsp chopped fresh basil
3 medium zucchini, sliced 1/8" thick
15 oz part-skim ricotta
16 oz part-skin mozzarella cheese, shredded (Sargento)
1/4 cup Parmigiano Reggiano
1 large egg
Directions:
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove
any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the
pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not
add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini
has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess
moisture with a paper towel.
On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on
paper towels to soak any excess moisture.
Preheat oven to 350°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place
some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until
all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before
serving
Zucchini Tots
Skinnytaste.com
adapted from The Two Bite Club
Servings: 3 Serving Size: 4 tots • Old Points: 2 pts • Points+: 3 pts
Calories: 108 • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8 g • Sugar: 2 g
Sodium: 262 mg (without salt)
Ingredients:
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1 packed cup grated zucchini
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1 large egg
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1/4 medium onion, minced
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1/4 cup grated reduced fat sharp cheddar cheese
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1/4 cup seasoned breadcrumbs
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1/4 tsp kosher salt and black pepper to taste
Directions:
Preheat oven to 400°F. Spray a baking sheet with cooking spray.
Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water
out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and
season with salt and pepper to taste.
Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and
bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes
Savory Zucchini Asiago Tomato Scones
skinnytaste.com/2013/07/savory-zucchini-asiago-tomato-scones.html
Savory Zucchini Asiago Tomato Scones
Skinnytaste.com
Servings: 12 • Size: 1 scone • Old Points: 3 pts • Weight Watcher Points+: 4 pt
Calories: 141.5 • Fat: 5 g • Carb: 18.5 g • Fiber: 2 g • Protein: 6 g • Sugar: 2.5 g
Sodium: 380 mg • Cholest: 27 mg
Ingredients:
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3/4 cup cold buttermilk
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1 large egg, beaten
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1 cup white whole wheat flour (recommend: King Arthur)
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1 cup all purpose flour (recommend: King Arthur)
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1 tbsp baking powder
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3/4 tsp kosher salt
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1/4 cup chilled whipped butter (must be cold), cut into small pieces
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1 cup shredded zucchini, squeezed of all moisture
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2.5 oz Asiago cheese, shredded
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2.75 oz (just under 2/3 cup) sun dried tomatoes, minced
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1-1/2 tbsp rosemary, chopped
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cooking spray
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1 large egg white, beaten
Directions:
Preheat the oven to 375°F. Combine the buttermilk and egg in a medium bowl, stirring with a whisk.
Spray baking sheet with cooking spray.
Combine the flours with the baking powder and salt, in a large bowl, stirring with a whisk.
Squeeze all the excess moisture from the zucchini with a paper towel, you should wind up with 1 cup
after it's all squeezed. In a bowl combine the zucchini, sun dried tomatoes, cheese and rosemary.
Cut in the chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles
coarse meal. Gently fold in the cheese, zucchini, sun dried tomatoes and rosemary. Add milk mixture,
stirring just until moist, without overworking the dough.
Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an
10-inch circle onto the baking sheet, about 3/4" thick, you may need to sprinkle a little more flour on top
if it's too sticky. Using a knife, cut dough into 12 wedges all the way through. Brush egg white over
dough. Bake until golden, about 20 - 22 minutes, depending on your oven. Serve warm.
Zucchini Lasagna
skinnytaste.com/2009/02/zucchini-lasagna.html
Tip: Using a mandoline is a must to slice the zucchini thin, and it's quick and easy. You can also make
the sauce ahead of time if you want to speed this up for a weeknight.
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g Sodium: 801 (without
salt)
Ingredients:
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1 lb 93% lean beef or turkey
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3 cloves garlic
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1/2 onion
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1 tsp olive oil
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salt and pepper
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28 oz can crushed tomatoes
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2 tbsp chopped fresh basil
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3 medium zucchini, sliced 1/8" thick
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15 oz part-skim ricotta
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16 oz part-skin mozzarella cheese, shredded (Sargento)
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1/4 cup Parmigiano Reggiano
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1 large egg
Directions: Preheat oven to 350°.
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove
any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the
pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not
add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini
has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess
moisture with a paper towel.
On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on
paper towels to soak any excess moisture.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place
some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all
your ingredients are used up. Top with sauce and mozzarella and cover with foil.
Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before
serving.
Crust-less Summer Zucchini Pie
skinnytaste.com/2012/07/crust-less-summer-zucchini-pie.html
To make shredding the zucchini easier, use the food processor. You'll want to put the zucchini in a
cheese cloth and give it a good squeeze to take out all the moisture.
Servings: 6 • Serving Size: 1/6th • Old Points: 3 pts • Points+: 3 pts
Calories: 125.3 • Fat: 4.8 g • Protein: 8.1 g • Carb: 13.1 g • Fiber: 2.0 g • Sugar: 2.5 g
Sodium: 420.1 mg
Ingredients:
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10 oz shredded zucchini, all liquid squeezed out
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1/2 cup shallots, chopped
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1/4 chopped fresh chives
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1/2 cup part skim mozzarella
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2 tbsp grated parmesan cheese
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1/2 cup white whole wheat flour (King Aurthur)
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1 tsp baking powder
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2/3 cup fat free milk
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1 tsp olive oil
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2 large eggs, beaten
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1/2 tsp kosher salt
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fresh cracked pepper to taste
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cooking spray (I used my misto)
Directions:
Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto. Combine zucchini,
shallots, chives, and mozzarella cheese in a bowl.
Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well.
Combine with zucchini mixture and pour it into the pie dish.
Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center. Let
it stand at least 5 minutes before serving.
Makes 6-8 servings.
Skillet Mexican Zucchini
skinnytaste.com/2013/08/skillet-mexican-zucchini.html
Servings: 4 • Size: 1/4 • Old Points: 2 pts • Weight Watcher Points+: 4 pt
Calories: 102 • Fat: 6 g • Carb: 8 g • Fiber: 2 g • Protein: 5 g • Sugar: 3 g Sodium: 211 mg • Cholest: 17
mg
Ingredients:
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1 garlic clove, finely chopped
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1 tbsp extra virgin olive oil
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1 lb zucchini, diced
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1 large tomato, cored, seeded and diced
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1 green onion, thinly sliced
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1 tbsp minced fresh cilantro or Garden Gourmet cilantro paste
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1 tsp minced pickled jalapeño
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1/2 cup crumbled queso blanco (or queso fresco, cotija or feta)
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fresh lime juice, to taste
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salt, to taste
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freshly ground black pepper, to taste
Directions:
Cook the garlic in oil in a large skillet over medium heat 1 minute, stirring until sizzling. Add zucchini
and cook stirring occasionally, about 3 minutes or until slightly softened. Add the tomato and green
onion and cook about 3 minutes.
Remove skillet from heat and add cilantro paste, jalapeño and lime juice. Season with salt and pepper
to taste and top with queso blanco. Serve hot.
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Zoodles and Meatballs (zucchini noodles)
skinnytaste.com/2013/08/zoodles-and-meatballs-zucchininoodles.html
Use a mandolin with a julienne blade and stop right about when I get
to the seeds, then rotate and slice. A word of advice, please be
careful when using a mandolin, the blades are VERY sharp.
You can also use a spiralizer instead to make them more spaghettilike.
Servings: 3 • Size: 1 cup zoodles, 4 meatballs • Old Points: 7 pt •
Points+: 8 pts
Calories: 325 • Fat: 15 g • Carbs: 25 • Fiber: 7 • Protein: 25 g • Sugar: 4
Sodium: 715 mg • Cholesterol: 34 g
Ingredients:
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12 lturkey meatballs and sauce
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1 tablespoons extra virgin olive oil
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1/4 cup red onion, diced
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3 cloves garlic, minced
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3 (8 oz each) zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
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salt and fresh cracked pepper, to taste
Directions:
Make the meatballs according to directions
Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until
fragrant, about 1 to 2 minutes.
Increase heat to medium-high and add the zucchini, season
with salt and pepper to taste and cook about 1 minute. Give
it a stir to mix everything around and cook another 1 to 11/2 minutes, or until the vegetables are cooked through yet
firm.
Divide the zucchini between 3 bowls and top with 4
meatballs and sauce, add some grated cheese and enjoy!