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Archive for the ‘Zucchini’ Category

Makes 4 servings

  • 4 zucchini (about 1 1/2 lbs total)
  • Salt & pepper
  • 2 large eggs
  • 1/2 cup flour
  • 3 tbsp extra-virgin olive oil, plus more as needed
  • 1 jar (12 oz) roasted red peppers, drained
  • 1 clove garlic, smashed and peeled
  • Hot pepper sauce
  1. Preheat the oven to 300°F.  Place a cooling rack on a baking sheet and set aside.  Using the large holes on a box grater, grate the zucchini into a large colander.  Toss with 1/2 tsp salt and let stand for 10 minutes.  Place the colander in the sink and press the zucchini firmly with paper towels to remove all excess moisture. 
  2. In a large bowl, whisk the eggs with 1/2 tsp salt and 1/2 tps pepper until light and frothy.  Using a whisk, stir in the zucchini, then the flour. 
  3. In a large nonstick skillet, heat 2 tbsp olive oil over medium-high heat.  Working in 3 batches, drop in th efritter batter by rounded tbsp, gently flattening the back of the spoon, and cook, turning once, until the fritters are browned, 1 1/2 to 2 minutes per side.  Transfer to the prepared baking sheet and keep warm in the oven while cooking the remaining batches; add more olive oil to the skillet as needed. 
  4. Using a food processor, puree the red peppers with the garlic, the remaining 1 tbsp olive oil, 1/2 tsp salt and hot pepper sauce to taste.  Serve the dip with the warm fritters.

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Makes 4 servings

  • 6 eggs
  • 3/4 tsp salt
  • 3 tbsp water
  • 1/4 cup butter or margarine
  • 1 cup refrigerated diced potatoes with onions or frozen hash brown potatoes
  • 1 small zucchini, chopped (1 cup)
  • 1 medium tomato, seeded and chopped (3/4 cup)
  1. Beat eggs, salt and water. 
  2. Melt butter in 10″ skillet over medium heat.  Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot. 
  3. Pour egg mixture over vegetable mixture.  As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom.  Do not stir.  Cook 3-5 minutes or until eggs are thickened throughout but still moist. 

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Makes 9 servings

  • 1 medium onion, chopped
  • 3 tbsp olive oil
  • 2 cups coarsely chopped cabbage
  • 3 medium carrots, sliced
  • 2 medium celery stalks, sliced
  • 1 medium zucchini, sliced, halved
  • 5 cups water
  • 2 pkgs (15 oz each) marinara sauce
  • 1 can (15.5 oz) great Northern beans, drained, rinsed
  • 1 pkg (9 oz) three cheese tortellini, cooked, drained
  • 1/4 tsp crushed red pepper
  1. Cook onion in oil in large saucepan or Dutch oven 3-4 minutes or until tender, stirring occasionally.  Add remaining vegetables; stir.  Cover.  Cook 5 minutes. 
  2. Add water, sauce and beans; stir.  Bring to boil.  Reduce heat to low; simmer 15-20 minutes or until carrots are tender, stirring occasionally. 
  3. Add pasta and pepper flakes; cook until thoroughly heated, stirring occasionally. Serve with shredded Parmesan cheese if desired. 

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Makes 2 servings

  • 1/4 cup barbecue sauce
  • 1/4 tsp grated orange peel
  • 1 tbsp fresh orange juice
  • 2 small boneless skinless chicken breast halves (1/2 lb)
  • 1 small zucchini, cut lengthwise in half
  • 1 red pepper, cut into quarters
  • 2 tbsp Zesty Italian dressing
  1. Preheat grill to medium heat.  Mix barbecue sauce, orange peel and juice until well blended; set aside. 
  2. Grill chicken 6 minutes, turning over after 3 minutes.  Brush with the barbecue sauce mixture. 
  3. Add vegetables to grill.  Continue grilling chicken and vegetables an additional 9-12 minutes or until chicken is cooked through (170°F) and vegetables are tender, turning occasionally and brushing chicken with the remaining barbecue sauce mixture and brushing vegetables with the dressing. 

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Makes 4 servings

  • 4 bone-in pork chops, 1/2″ thick (1 1/4 lb)
  • 1/4 cup Zesty Italian dressing
  • 1 tbsp Dijon mustard
  • 2 red peppers, cut lengthwise into wedges
  • 2 zucchini, cut diagonally into 1/4″ thick slices
  1. Preheat grill to medium heat.  Pierce both sides of chops several times with fork; place in shallow dish.  Combine dressing and mustard.  Pour half of the dressing mixture over the chops; cover dish. 
  2. Refrigerate at least 15 minutes to marinate.  Set remaining dressing mixture aside for later use.  Remove chops from marinade; discard marinade. 
  3. Grill chops and vegetables 7-8 minutes on each side until chops are cooked through (160°F) and vegetables are crisp-tender, brushing occasionally with the reserved mixture. 

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Makes 8 servings

  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 jar (26 oz) pasta sauce
  • 1 tbsp olive oil
  • 2 small zucchini (3/4 lb total), trimmed and cut into half moons
  • 2 cups mushrooms, trimmed and quartered (from 10 oz package)
  • 1/2 tsp Italian seasoning
  • 1 pkg (12 oz) fully cooked turkey meatballs, quartered
  • 2 pkg (9 oz each) four cheese ravioli
  • 1 bag (8 oz) shredded mozzarella
  1. Heat oven to 375°F.  In bowl, stir salt, pepper and sauce.  Coat a 13x9x2″ baking dish with nonstick cooking spray.  Ladle 1/2 cup sauce over bottom. 
  2. In a large nonstick sauté pan, heat oil over medium heat.  Add zucchini, mushrooms and Italian seasoning.  Cook, stirring, 5 minutes. 
  3. Scatter a third of the meatball pieces over sauce on bottom of pan.  Top with one package ravioli, 1 cup vegetable mixture, 1 cup of the cheese and second third of the meatball pieces.  Top with remaining ravioli, vegetables, meatballs, sauce and cheese.  Cover with foil. 
  4. Bake at 375°F for 30 minutes.  Uncover dish and bake 10 more minutes or until cheese is melted and lightly browned. 

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Serves 6

  • cooking spray
  • 2 small zucchini (5 oz each), ends trimmed
  • 2 lbs ground turkey
  • 1 (6 oz) can tomato paste
  • 1/2 cup plain dry breadcrumbs
  • 1 large egg
  • 1 (.20 oz) packet onion soup mix
  • 1 tbsp chopped fresh thyme leaves or 2 tsp dried thyme
  • 1/2 tsp freshly ground pepper
  • sour cream (optional)
  1. Preheat oven to 350°F.  Coat a 9x5x3″ glass loaf dish with cooking spray. 
  2. Using the large holes of a box grater, coarsely shred zucchini into a large bowl.  Add remaining ingredients; gently mix with hands until incorporated.  Press mixture into prepared dish and shape into a loaf. 
  3. Bake 1 hour and 10 minutes, or until an instant-read thermometer inserted into center of meatloaf registers 160°F. 
  4. Let stand 5 minutes.  Drain juices from dish.  Invert into a cutting board and cut into 1/2 inch thick slices.  Serve with sour cream, if desired. 

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