Maria Menounos Recipes

Posted on Jul 7, 2014 06:00am

TV host Maria Menounos stopped by with healthy recipes from her new book, “The Everygirl’s Guide to Diet and Fitness: How I Lost 40 Lbs and Kept It Off – And How You Can Too!”

Recipes courtesy Maria Menounos, “The Everygirl’s Guide to Diet and Fitness”

Fluffy Greek Zucchini Patties

Serves 4 as an hors d’oeuvre


4 large zucchini, grated

½ cup minced Italian parsley

½ cup grated parmesan cheese

4 garlic cloves, minced

Crushed red pepper flakes (optional)

1 cup plain bread crumbs

1 large egg

Salt and pepper to taste

1 cup all-purpose flour

1 cup olive oil (for frying)


Place zucchini in a colander and squeeze out as much water as possible. Transfer to a large bowl.

Add parsley, parmesan cheese, garlic, crushed red peppers (if using), egg, salt and pepper, and bread crumbs. Mix well.

Form mixture into small balls. Roll a ball in the flour, shake off excess, and place it on a sheet of aluminum foil that you’ve set out near the stove. Press gently to flatten slightly. Repeat with remaining zucchini balls. Heat the oil in a deep, heavy skillet. Place a few zucchini balls at a time into the hot oil. Make sure not to overcrowd the pan. Fry zucchini balls, flipping them over so that both sides get golden brown. Remove balls with a metal slotted spoon or tongs and place on a plate lined with paper towels to drain. Repeat with remaining zucchini balls.

These are excellent to serve with tzatziki sauce for dipping. (Tzatziki is a yogurt, cucumber, and garlic spread. You can buy it already made at most grocery stores.)


Greek Bruschetta

Serves 6 to 8 as an hors d’oeuvre


1 loaf fresh Italian or French baguette bread cut into 1-inch slices

¼ cup olive oil (for brushing)

4 medium tomatoes, diced

1 tablespoon oregano

Pepper to taste

1 pound feta cheese, crumbled



Preheat the oven to 375ºF. Place bread slices on a baking sheet and brush each slice with the oil. In a bowl, combine tomatoes, oregano, pepper, and feta.

Bake bread slices for 8 minutes or until bread is crispy.

Top each slice of bread with some of the mixture.


Black-Eyed Pea Salad

Serves 4


1 16-ounce can black-eyed peas, drained and rinsed

1 small red onion, diced

½ cup of green bell peppers, diced

½ cup of red bell peppers, diced

½ cup of yellow bell peppers, diced

2 tablespoons parsley, minced

1 red delicious apple, cored and diced

½ cup almonds, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon salt



Mix ingredients in a large bowl and serve.



Yogurt Mélange

Serves 1


4 ounces nonfat Greek yogurt

1 tablespoon walnuts, crushed

1 tablespoon golden raisins

¼ cup fresh blueberries or other berries

1 tablespoon honey

1 tablespoon fat-free whipped topping



Mix yogurt with walnuts, raisins, and blueberries. 

Transfer to a serving bowl. Drizzle with honey and top with whipped topping.

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