IS ZUCCHINI GOOD FOR DIABETICS RECIPES

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DIABETIC ZUCCHINI BREAD (LOW SUGAR, LOW CALORIE, LOW FAT ...



Diabetic Zucchini Bread (Low Sugar, Low Calorie, Low Fat ... image

I got a similar version of this recipe from a friend but had to tweek it for my fiance' who is diabetic. It is not 100% sugar free (less then 1 gram per serving) and very low in fat and calories without sacrificing taste, ENJOY!!

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 2 medium loafs, 16-20 serving(s)

Number Of Ingredients 15

3/4 cup egg white, beat (or egg substitute)
1/2 cup unsweetened applesauce
1/2 cup fat-free margarine, melted
2 cups zucchini, shredded
1/2 cup carrot, shredded
6 tablespoons Splenda brown sugar blend (3/4 cup reg. brown sugar)
3/4 cup Splenda granular
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 cup walnuts, chopped
2 cups whole wheat flour

Steps:

  • Preheat oven 350 degrees.
  • Grease and flour two medium loaf pans.
  • In a bowl combine egg, brown sugar, sugar, apple sauce, and margarine.
  • To bowl add baking powder, baking soda, cinnamon,nutmeg, salt, and vanilla.
  • Add flour slowly.
  • Add shredded carrots, zucchini and nuts.
  • Beat mixture (by hand or mixer).
  • Pour loaf into pans.
  • Bake 45 mins or 'til toothpick comes out clean.

Nutrition Facts : Calories 98.2, FatContent 1.7, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 200.7, CarbohydrateContent 17.9, FiberContent 2.2, SugarContent 3.8, ProteinContent 3.8

BEEFY STUFFED ZUCCHINI | EVERYDAYDIABETICRECIPES.COM



Beefy Stuffed Zucchini | EverydayDiabeticRecipes.com image

If you're new to eating stuffed zucchini then you're in for a real surprise! This stuffed zucchini recipe is healthy, hearty, and full of Italian flavor. Perfect for a low-carb diet, our Beefy Stuffed Zucchini will soon become one of your favorites!

Categories     Beef

Cook Time 40 minutes

Number Of Ingredients 11

3 zucchini, sliced in half lengthwise
2 teaspoon canola oil
1/2 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 cup no-salt-added tomato sauce
1/4 cup shredded reduced-fat mozzarella cheese

Steps:

  • Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. With a spoon, scoop meat out of zucchini halves; set aside shells and chop zucchini meat finely.
  • In a medium-sized skillet, heat oil over medium-high heat and saute ground beef, onion, and red bell pepper for 6-8 minutes, or until beef is no longer pink. Stir in chopped zucchini, Parmesan cheese, basil, oregano, black pepper, and 1/3 cup tomato sauce, and cook for 3-5 minutes, or until tender.
  • Stuff zucchini shells evenly with meat mixture, spoon remaining tomato sauce evenly over zucchini, and place on baking sheet. Cover with foil and bake for 30 minutes.
  • Remove foil and top evenly with mozzarella cheese. Bake 5-10 minutes more, or until zucchini are tender and cheese is melted.

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