Posts tagged zucchini

Zucchini Crustless Quiche

Zucchini Crustless Quiche

Recipe: Zucchini Crustless Quiche

This recipe was handed down to me by my Grandmother.

Ingredients

  • 3 small zucchini, diced (about 20 oz)
  • 8 oz diced mozzarella (or 4 oz mozzarella and 4 oz firm tofu)
  • 1.5 oz pecorino-romano shredded cheese
  • 4 eggs (or 2 eggs and 1/2 cup egg beaters)
  • 2 tbsp olive oil
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tsp parsley flakes
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat oven to 375F.
  2. Mix all ingredients together.
  3. Bake for about 45 minutes. Center should be set and top should be brown.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

Sausage Stuffed Zucchini Boats

Sausage Stuffed Zucchini Boats

Recipe: Sausage Stuffed Zucchini Boats

Ingredients

  • 1 1/4 cups favorite marinara sauce
  • 4 (31 oz total) medium zucchini
  • 1 tsp oil
  • 1/2 small onion, finely diced
  • 3 cloves garlic, crushed
  • 1/2 cup diced red bell pepper
  • 14 oz lean Italian poultry sausage, removed from casing
  • 1/2 cup part skim shredded mozzarella
  • 8 tsp grated Parmesan cheese

Instructions

  1. Bring a large pot of water to boil.
  2. Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  3. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  4. Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
  5. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.
  6. Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

Inspired By: Sausage Stuffed Zucchini Boats

Garlicky Flash Zucchini

Recipe: Garlicky Flash Zucchini

Never, ever, ever crowd the pan. If you want to double the recipe, better to make two small batches and devour them each on the spot than end up with waiting-around-getting-soggy zucchini slivers.

Ingredients

  • 1 medium zucchini
  • 1/2 teaspoon kosher salt
  • 1 or 2 cloves garlic
  • 1 tablespoon peanut oil (or canola if you can’t get peanut)

Instructions

  1. Slice the zucchini lengthwise into 1/3-inch-thick slices, and then diagonally to make 1/3-inch wide batons. Drop them in a bowl, sprinkle with the kosher salt and toss thoroughly with your fingers. Transfer the zucchini to a colander set over the bowl. Let rest for no more than 30 minutes, then lift out and blot dry with paper towels.
  2. Meanwhile, crush the garlic through a press and set aside.
  3. Heat a big, heavy cast-iron skillet or wok over a high flame. When it’s hot enough to make a droplet of water dance, add the oil and swirl it around until it just starts to smoke. Keeping the heat as high as possible, add the blotted zucchini all at once. Spread it out in a single layer and keep it in the blazing-hot pan for 30 seconds or so to encourage some browning.
  4. When you’re sure you see brown spots on the underside of the zucchini pieces, add in the garlic and stir-fry continuously with a slotted spoon until most of the zucchini is a mix of bright green skin and creamy flesh with golden-brown spots, and just tender. It shouldn’t take more than a minute or two. Serve immediately.

Preparation time: 35 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

Inspired By: Garlicky Flash Zucchini

Vegetable Lasagna with Red Pepper Sauce

Recipe: Vegetable Lasagna with Red Pepper Sauce

This meatless lasagna recipe is bursting with fresh vegetable flavor. Zucchini, mushrooms, and chopped onions are all layered between lasagna noodles and cheese. The red pepper sauce brings all those flavors together.

Ingredients

  • 6 no-boil lasagna noodles or regular lasagna noodles
  • 8 ounces zucchini and/or yellow summer squash, halved and sliced
  • 2 cups sliced fresh mushrooms (optional)
  • 1/3 cup chopped onion
  • 2 teaspoons olive oil
  • 1 cup fat-free or low-fat ricotta cheese
  • 1/4 cup finely shredded Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1 recipe Red Pepper Sauce
  • 1 cup shredded part-skim mozzarella cheese
  • 1 medium tomato, seeded and chopped

Instructions

  1. If using, cook the regular noodles according to package directions (omit salt).  No-boil noodles do not need to be pre-soaked, but make sure that the sauce covers them completely.
  2. Meanwhile, in a large skillet cook and stir zucchini or yellow summer squash, mushrooms, and onion in hot oil over medium heat for 6 minutes or until zucchini is tender. Drain well.
  3. In a small bowl stir together ricotta cheese, Parmesan cheese, and black pepper. To assemble, place 3 lasagna noodles in a 2-quart square baking dish, trimming to fit as necessary. Top with ricotta mixture, half of the vegetable mixture, half of the Red Pepper Sauce, and half of the mozzarella cheese. Layer with remaining lasagna noodles, vegetables, and sauce.
  4. Bake lasagna, uncovered, in a 375 degree F oven for 30 minutes. Sprinkle with remaining mozzarella cheese and the tomato; bake 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 6 servings.

Red Pepper Sauce

  1. In a large skillet cook 3 cups chopped red sweet peppers and 4 whole cloves garlic in 1 tablespoon olive oil over medium heat about 20 minutes, stirring occasionally. (Or, you may use one 12-ounce jar roasted red sweet peppers, drained. Omit cooking step.) Place pepper mixture in a blender container. Cover; blend until nearly smooth. Add 1/2 cup water, 1/4 cup tomato paste, 2 tablespoons red wine vinegar, and 1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed. Cover; blend with several on-off turns until oregano is just chopped and mixture is nearly smooth. Return to skillet. Cook and stir over medium heat until heated through. Makes about 2 cups.

Personal Notes

Tip: If you are in a hurry, substitute 2 cups of jarred spaghetti sauce. The red pepper sauce can be made ahead and frozen or purchased pre-made from Wegmans (in the prepared foods section).

Cooking time (duration): 55 min

Number of servings (yield): 6

Inspired By: Better Homes & Gardens Low-Fat & Luscious Italian
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Zucchini Brownies

Recipe: Zucchini Brownies

Delicious and moist, these zucchini brownies will send you reeling with pleasure!

Ingredients

  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup margarine
  • 2 cups confectioners’ sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Cooking time (duration): 45 min

Number of servings (yield): 24

Inspired By: Zucchini Brownies
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Creamy Zucchini with Linguine

Creamy Zucchini with Linguine

Recipe: Creamy Zucchini with Linguine

Ingredients

  • 1/2 cup olive oil
  • 2 large zucchini, diced
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1 (12 ounce) package linguine pasta
  • 1 cup whole milk
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.
  2. Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  3. Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.

Personal Notes

Do not skimp on the oil. The oil and whole milk create the sauce and without the proper amounts of both, the sauce will not turn out.

Cooking time (duration): 50 min

Number of servings (yield): 6

Inspired By: Creamy Zucchini with Linguine
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Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Gnocchi with Zucchini Ribbons

Recipe: Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Ingredients

  • 1 pound fresh or frozen gnocchi
  • 2 tablespoons butter
  • 2 medium shallots, chopped
  • 1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
  • 1 pint cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon grated nutmeg
  • Freshly ground pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley

Instructions

  1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
  2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.

Personal Notes

Tip: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.

Cooking time (duration): 20 min

Number of servings (yield): 4

Inspired By: Gnocchi with Zucchini Ribbons & Parsley Brown Butter
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