Irritable Bowel Syndrome Message Boards | Re: Scalloped zuccini, recipe please! n-t

Just substitute zucchini for potatoes and cook for less time.

I let the food processor finely chop it.

I skip the fake milk step and basically broil them on low heat for half an hour or bake at 400 degrees for 40 minutes on a Pam Sprayed foil lined cookie sheet.
I guess I call it "scalloped" because it tastes like scalloped potatoes. Especially if you whip up a quick white sauce (using rice or soy milk). I've topped them with bread crumbs, soy or rice parmesan cheese, etc. in the past.

I often use zucchini, I suppose, as a "lower carb" potatoe substitute (Habit??? It's totally tummy friendly, high SF.
I like it and can easily polish off 4-6 cups of zucchini--in raw form. It shrinks from cooking.)

I know you're limited to herbs that you can use. Most of the time I just season them with sea salt. It kind of tastes like potatoe chips.

Another funky thing I like is to eat grated zucchini (i.e. as though you're going to make a zucchini loaf or muffins).
I guess I'd call it a "hash." I often will mix an egg white or two, and a little salt, pepper, and nutmeg and just ultra quickly saute/stir-fry on stove top (use Pam in the skillet) and eat.

Hope that is helpful.

Maybe I should ask for a food dehydrater for Christmas!!! That would be FUN.

Kate.

Edited by Wind (11/16/05 06:02 PM)

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