Posts Tagged ‘zucchini’
Sausage Stuffed Zucchini Boats
September 6, 2012 | 
Author It’s amazing how much time goes by during the work day when you are starring at your computer screen, moving figures and text boxes around one pixel at a time in attempts to get everything fitted and sized nicely. This is how poster presentations are done in my world, in preparation for the upcoming research conference my lab is attending. And it’s a royal pain in my bottom. The scariest part is that even after making it pretty, my PI can undo everything by telling me to add one simple sentence, and thus offsetting everything. The horror! I feel like a magician by the end of it all because I will have more than once uttered the phrase, “There’s no way it is going to work”, and yet there it is in front of me. But for now I await the edits of destruction.
While I pull out my hair and eat plentiful amounts of dark chocolate covered mini pretzels (the most recent Trader Joe’s lab-obsession), I want you to sit back and enjoy a good healthy meal. How about some zucchini stuffed with Italian turkey sausage? I cannot be alone in still experiencing 98 degree weather despite the name of the month stated on the calendar, which means some of you probably still have some zucchini around from your garden (of which I am jealous). If not, it’s a good thing they invented a thing called the grocery store 
.
One year ago: Beermosa
SAUSAGE STUFFED ZUCCHINI BOATS
Serves 4-8
Ingredients:
4 (31 oz total) medium zucchini
1-1/4 cups marinara sauce
14 oz lean Italian chicken sausage (I used turkey)
1 tsp oil
1/2 small onion, finely diced
3 cloves garlic, minced
1/2 cup diced red bell pepper
1/2 cup part skim shredded Mozzarella
8 tsp grated Parmesan cheese
Directions:
- Bring a large pot of water to boil. And preheat oven to 400 degrees.
- 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. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
- Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
- 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.
- 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.
Source: Gina’s Skinny Taste
Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce
About two months ago I bought one of those starter kits at Target, found in the dollar spot. And after much patience I finally used it for the first time in this recipe. It needs to grow faster because I want to use it all the time! Thankfully my parents have a bunch in their garden so I can avoid hacking mine down to much. It’s still just a little thing.
Thanks in part to my homegrown basil, this zucchini ribbon pasta is a great summer dish. It is light, fresh and full of vegetables. I even used tomatoes from my parents garden. I am really going to miss having access to a garden once my time in Knoxville comes to an end.
ZUCCHINI RIBBON PASTA WITH CREAMY LEMON-BASIL SAUCE
Serves 4
Ingredients:
1/2 lb (or 8 oz) fettuccine
1 medium zucchini
2 tsp olive oil, divided
10 oz. grape tomatoes (about 2 cups)
Salt and pepper
3-4 cloves finely minced garlic
1 cup low sodium vegetable broth (or chicken)
3 oz. reduced fat cream cheese
1 cup very loosely packed basil, chopped
1 Tbsp fresh squeezed lemon juice, more if desired
Directions:
- Prepare a pot of water and cook pasta according to package instructions. Cut ends off zucchini and slice along the long direction, cutting the zucchini into about ⅛ inch slices. Cut each of those slices into long pieces, about the same size as the fettuccine. When pasta is just about done, add zucchini strips to pot (so they’re cooking with the pasta). Boil for about 2 minutes, or until tender. Drain zucchini and pasta, set aside.
- While the pasta cooks, heat a medium size skillet to medium heat. When hot, add 1 teaspoon olive oil. Add tomatoes and give them a little sprinkle of salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Just until they start to burst and look blistered. Remove tomatoes from pan and place in a small dish, covered, and set aside.
- Add another 1 teaspoon olive oil to the empty pan and add garlic. Stir constantly on medium-low heat for about 30-60 seconds. Add chicken broth. Bring to a simmer and use a spatula to scrape any browned bits off the bottom of the pan. Simmer for 1-2 minutes and then reduce heat to low.
- Place cream cheese in a microwave-safe bowl and soften for 20-30 seconds, until it can be easily stirred smooth. Ladle in a couple spoonfuls of the chicken broth mixture into the cream cheese and stir to combine. Once the mixture is smooth, add it to the pan with the remaining broth mixture and whisk until smooth and creamy. Add chopped basil and lemon juice and stir to combine. Taste sauce and season with salt and pepper to taste.
- Combine pasta and zucchini with sauce. Gently toss in tomatoes, or simply add them on top of each serving. Garnish with additional basil if desired.
Source: Adapted slightly from Our Best Bites.
Corn Chowder with Zucchini and Orzo
Frequent flyer miles irritate me. I have been flying all over the place this year on Delta, including to Europe, and I still have not stocked up enough to be bumped up to whatever the next level is from the bottom. I sometimes think that frequent flyer mile programs are only meant for business folks who travel for their jobs. Which seems unfair since their job is paying for all of it anyway. And speaking of frequent flyer miles, assuming it wouldn’t be as much of a pain to stock up on how about frequent driver miles? My time in the car has greatly increased as of late and I feel like there should be some compensation for it. I’d take even a free CD of my choice to keep me entertained and awake. Music provides safety.
But I digress. Let’s talk about soup. Yes soup in the middle of this hot, gross summer. For some reason when you call it “chowder” it becomes summer appropriate and sounds more appealing. This corn chowder uses corn freshly cut from the cob and there’s even a mix of zucchini and orzo to top it off. This was one batch of leftovers I didn’t mind eating for a few days in a row.
CORN CHOWDER WITH ZUCCHINI AND ORZO
Serves 4
Ingredients:
2 Tbsp unsalted butter, divided (I used Melt)
1 medium zucchini, medium diced
1/4 lb cooked whole wheat orzo
1 bunch scallions, white and green parts separated and thinly sliced
2 cups vegetable stock
1 cup water
Salt and pepper
3 cups corn kernels (from 4 ears), cobs reserved
Directions:
- In a medium saucepan, melt 1 tablespoon butter over medium-high. Add zucchini and saute until crisp-tender, 4 minutes. Stir in orzo and heat until warmed through. Transfer to a bowl and toss with scallions greens; season with salt and pepper.
- Melt remaining 1 tablespoon butter in the same saucepan over medium-high. Ass scallion whites and saute until tender, 3 minutes. Add corn kernels and cook until tender, 3 minutes. Add vegetable stock, water, and corncobs and bring to a boil. Reduce to a simmer and cook until chowder thickens slightly, about 8 minutes.
- Remove from heat and discard cobs and season with salt and pepper. In batched, fill a blender halfway with chowder and puree, or use an immersion blender. Serve chowder topped with zucchini mixture.
Source: Adapted slightly from Everyday Food, July/August 2012
Posted in Entree, Soup Stew Chili, Vegetarian | 
Tags: corn, orzo, scallions, zucchini | 
8 Comments »
Vegetable Fried Rice for One
Despite waking up at 5:30am every day this past weekend to play with yeast (not the baking kind), I had a pretty nice weekend. It’s amazing how much I accomplished in the little amount of free time that I had, and how relaxed I felt by Sunday night. Even got in a lovely phone chat with my friend Amber back in Columbus. It’s the little things that keep me going 
. Especially since as I write this, it is 10pm and I am doing that graduate student research thing at lab.
This recipe serves one person and it’s quick and easy to prepare. Perfect match for my mission to not produce any leftovers before I head out of town, in combination with my sparse time. It was also my first time ever using fresh ginger, and smells amazing! I never want to use dried ground ginger again. Which brings me to a question, how do you store ginger root? Is it supposed to be refrigerated or left out on the counter?
VEGETABLE FRIED RICE FOR ONE
Serves 1
Ingredients:
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp sugar
4 tsp vegetable oil, divided
1 egg, lightly beaten
1 small carrot, thinly sliced
1/2 medium zucchini, quartered and thinly sliced
1 scallion, thinly sliced
1 Tbsp minced peeled fresh ginger
1 clove garlic, minced
1 cup cooked brown rice, cold
1 cup baby spinach
Directions:
- In a small bowl, stir together soy sauce, vinegar, and sugar until sugar is dissolved. Set aside.
- In a large nonstick skillet or wok, heat 1 teaspoon oil over medium-high. Add egg and cook until set. Transfer to a cutting board.
- Add remaining 1 tablespoon oil to skillet. Add carrot, and zucchini and cook, stirring until softened, about 3 minutes. Add scallion, ginger, and garlic and cook until scallion is soft, about 2 minutes. Add spinach and cook until wilted, about 2 minutes.
- Add soy sauce mixture and cook, stirring, until liquid is absorbed, about 1 to 2 minutes. Coarsely chop egg and stir into rice, serve.
Source: Adapted slightly from Everyday Food June 2012.
Farfalle with Zucchini and Ricotta
After admiring many recipes on myassigned blog for the Secret Recipe Club this month, Bewitching Kitchen, I chose this recipe because it uses Meyer lemons since I had yet to try them for myself. However, that task remains to be completed. I am not convinced they exist since they are impossible to find where I live. I’ve been told that they are typically only available in the January/February months, but that did not stop me in my unsuccessful hunt of every grocery store in Memphis. Therefore, this dish was made with just regular lemons. One day, Meyer lemon, you will be mine.
But as luck would have it, this dish was quite wonderful with just a common lemon. I am not sure what it would’ve tasted like otherwise, but the lemon flavor along with the zucchini and ricotta were perfect together. And as Sally suggested, I was not shy with my addition of freshly ground pepper. In case you didn’t know lemon and pepper get along great.
Be sure to check out some other bewitching recipes from Sally such as Nutella Drop Cookies, and Spanakopita Meatballs.
FARFALLE WITH ZUCCHINI AND RICOTTA
Serves 2
Ingredients:
4 oz. whole wheat farfalle pasta (or other favorite shape)
1 Tbsp olive oil
1 shallot, finely diced
1 large zucchini, ends removed, shredded
Zest of half a lemon
Juice of a lemon
3/4 cup part skim ricotta cheese
Salt and pepper
Directions:
- Cook the pasta according to the package instructions.
- Meanwhile, heat the olive oil in a large saute pan, add the shallot, season with salt, and cook until translucent. Increase the heat to high, and add the zucchini in a single layer. Do not touch it, allow it to cook undisturbed for a couple of minutes. Add the lemon zest, and stir the zucchini around. Add the black pepper, the ricotta cheese, stirring gently to form a sauce. Add the lemon juice, keep warm until the pasta is cooked al dente.
- Add the cooked pasta to the skillet, reserving some of the cooking water. If necessary, add some of it to the farfalle/zucchini mixture to reach a desired consistency. Heat everything together in low heat for a minute. Serve, with the optional grating of good parmigiano-reggiano on top.
Source: Adapted slightly from Bewitching Kitchen.
Posted in Entree, Pasta, Vegetarian | Tags: lemon, ricotta, shallot, whole wheat, zucchini | 16 Comments »
Thai Chicken Pizza
Please take a moment to check out Wilde in the Kitchen’s Bake Sale benefitting Relay for Life. And bid on my “Big, Fat, Chewy Multichip Cookies” or any of the other delicious treats up for grabs!
—————————————————————————————————————-
I enjoy both traditional and nontraditional pizzas. But with how frequently I have pizza for dinner it’s refreshing to have some very different options out there.
So now it is time for a very nontraditional pizza. There is no tomato sauce or even pesto, instead the sauce is sweet Asian chili sauce. To continue with the lack of tradition, it’s topped with zucchini, peanuts and cilantro. The only things not out of the ordinary are the chicken, mozzarella and basil. But do not fear the unexpected because your taste buds will love this – that is if you are into nontraditional pizzas and Asian flavors.
In other news, I am off to a wedding in northern NJ on Friday followed by a day trip to NYC and then snuggles with my nephew Luke in Boston! Consider this your warning for baby pictures appearing next week.
One year ago: Grilled Steak Salad with Blue Cheese Dressing
THAI CHICKEN PIZZA
Serves 2-4
Ingredients:
1 recipe pizza dough
Olive oil, for brushing
1/4 cup sweet Asian chili sauce, plus extra for drizzling
1 shallot, thinly sliced
1/2 large zucchini, thinly sliced
1 tsp red pepper flakes
1 cup shredded cooked chicken
2/3 cup shredded mozzarella cheese
3 Tbsp chopped peanuts
2 Tbsp minced fresh cilantro
2 Tbsp minced fresh basil
Directions:
- Preheat the oven to 500 with a pizza stone on the bottom third. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the chili sauce over the crust in an even layer. Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.
- Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly. Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving, with additional sauce drizzled on top if desired.
Source: Annie’s Eats
Zucchini Bread
After accidentally buying a zucchini instead of a cucumber while shopping for chicken gyro ingredients and already having another, I ended up with too much zucchini. What is one to do with all of this zucchini? When all else fails just turn that healthy little vegetable into a baked good, right?
From the original recipe I found on Smitten Kitchen, I substituted half the oil for applesauce and just used walnuts for the add-in. The result was a super moist bread with a little crunch from the nuts. What a perfect use of extra zucchini. I even slathered on some whipped honey a friend gave me. Might have put a little too much on there, but so good!
Ingredients:
3 eggs
1/2 cup canola oil
1/2 cup applesauce
1-3/4 cups sugar
2 cups grated zucchini
2 tsp vanilla extract
3 cups flour
3 tsp cinnamon
1/8 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Directions:
- Preheat oven to 350 degrees.
- Grease and flour two 8×4 inch loaf pans, liberally. (Alternately, line 24 muffin cups with paper liners.)
- In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
- Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
- Stir this into the egg mixture. Divide the batter into prepared pans.
- Bake loaves for 50-60 minutes, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 18-22 minutes.
Source: Adapted from Smitten Kitchen
Veggie Eggs Benedict
Last summer a couple friends and I went up to Ann Arbor, MI (Muck Fichigan!) to visit another friend attending Dental school, for her birthday. The morning before we all departed she took us to this place called Afternoon Delight for Breakfast. One of my most favoritest things to get for Breakfast is eggs benedict, and they had three different kinds to choose from. I went with the veggie-style and instantly fell in love. But I had almost forgotten about this wonderful experience until I saw on my food calendar, that not only is today doughnut day, but also egg day!
Unfortunately I could not exactly remember which vegetables were used, and their menu just says “assorted”… so I called them up and asked! I’m not shy when it comes to making phone calls to ask a (sometimes silly) question. Growing up I tended to be the only one making the phone call to order pizza – apparently others thought the pizza man was scary? Anyway, ingredient list in hand I knew what I would be having for Breakfast today, for National Egg Day!
My Bearnaise sauce didn’t come out to the perfect consistency, mostly because I overheated the eggs yolks and neglected to whisk them for a moment. Seriously, you need to constantly whisk! Next time I might try the blender method. But the flavor was spot on, so I really couldn’t complain. It’s a weekday after all, I can give myself a little slack for cooking in the early morning!
Ingredients:
1 Tbsp olive oil
1/4 cup chopped broccoli
1/4 cup chopped calliflower
1/4 cup chopped zucchini
Salt and pepper
4 Eggs
1/4 cup reduced fat cream cheese
2 whole wheat English muffins, toasted
1 recipe Bearnaise Sauce (below)
Directions:
- In a large skillet, heat oil over medium. Cook and stir the broccoli, calliflower, and zucchini for 5 minutes. Add salt and pepper to taste; cook and stir about 2 minutes longer or until the vegetables are cooked to desired doneness. Set aside.
- Heat a sauce pan with 2 inches of water to a simmer. Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and
gently pour the egg into the swirling water. Repeat with the second egg (I poached two at a time). - Cook the eggs for 2-1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute on a paper towel-lined plate.
- Spread 1 Tbsp of cream cheese onto each slice of toasted English muffin; top with veggies, egg, and Bearnaise Sauce. Serve seasoned with salt and pepper.
BEARNAISE SAUCE
Ingredients:
1/4 cup white wine vinegar
1/4 cup dry white wine
1 Tbsp minced shallot
1/2 tsp dried tarragon
1/4 tsp salt
1/8 tsp ground black pepper
3 egg yolks
1/2 cup hot melted butter
Directions
- Combine the vinegar, wine, shallots, tarragon, salt, and pepper in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
- Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
- Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
Source: Inspired by Afternoon Delight. Eggs from Confections of a Foodie Bride. Bearnaise Sauce from All Recipes.
Posted in Breakfast, Dressing Sauces & Condiments, Sandwich | Tags: broccoli, butter, cauliflower, cream cheese, eggs, english muffin, shallot, tarragon, vinegar, wine, zucchini | 1 Comment »
Baked Zucchini Fries with Balsamic Aioli
Quick update from tornado land: On the way downtown last night for dinner, I noticed two cloud formations that, although not spinning, were certainly the right shape to be one. I told Brent I thought it may be the remnants of a tornado, but then we both thought that at tornado at its end simply disappears. However apparently before crossing the Mississippi, it was infact a tornado in West Memphis, AK which is right across the river. Yikes. On to happier thoughts…
Burgers and fries are the perfect pair. But sometimes I need a little more vegetable in my life which a potato cannot provide (sorry potato, I still love you). When I saw the words ‘zucchini fries’ I knew that was the solution. Especially if they are coated in Parmesan cheese and Panko bread crumbs, then baked instead of fried. Because no matter how much we try to deny it, just because the fried thing you are eating is a vegetable, does not make it a healthy snack.
To go along with the goat-cheese stuffed tomato basil chicken burgers, which were drizzled with balsamic vinegar, I whipped up a balsamic aioli to dip the zucchini in. Pure yum!
BALSAMIC AIOLI
Ingredients:
1/3 cup reduced fat mayonnaise
1 Tbsp balsamic vinegar
1/2 tsp salt
1 clove minced garlic
Directions:
- In a small bowl combine the aioli ingredients. Refrigerate until ready to use.
ZUCCHINI FRIES
Ingredients:
2 medium zucchinis
1/2 cup Italian-seasoned Panko bread crumbs
1/4 cup crumbly Parmesan cheese (crumbly, not shreds)
2 eggs
Directions:
- Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
- Combine bread crumbs and Parmesan cheese in a large plastic bag. Set aside.
- Whisk 2 eggs together in a large bowl and set aside.
- Trim zucchini. Cut crosswise in half, then cut each piece into 1/4-inch matchlike sticks; blot with a paper towel.
- Add zucchini to the bowl with eggs; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto prepared baking sheet. Repeat with remaining zucchini.
- Bake for 10-12 minutes, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately.
Source: Zucchini fries adapted from Our Best Bites and Kraft. Balsamic aioli adapted from My Recipes.
Creamy Tomato Basil Bisque
Love love love the combination of tomato basil soup and a good grilled cheese sandwich. Especially on a cold winter day. I have tried to make tomato basil soup in the past and wasn’t truly satisfied with the results. As a result, I usually end up adding some milk and basil to Campbell’s condensed tomato soup.
This soup here may have changed all of that. The flavor of the red pepper is so great in this, but I have to admit I was skeptical at first. Will definitely use this recipe again and again! Also, fresh basil is definitely key. I ended up going to two different grocery stores because the first was all out. How does that happen!? Disgraceful…
Ingredients:
2 Tbsp olive oil
1 stalk celery, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 small zucchini, diced
28 oz. petite diced tomatoes
1/2 tsp salt
2-1/2 cups chicken stock
1 Tbsp sugar
1 tsp salt
1 tsp black pepper
1/3 cup fresh basil, diced
1 cup heavy cream
2 Tbsp grated Parmesan cheese
Salt and pepper, to taste
Directions:
- Heat olive oil in a large pot. Add celery, red pepper and garlic. Cook for 2 minutes. Add zucchini and tomatoes. Season with 1/2 tsp salt. Cook for 5 minutes.
- Pour in chicken stock and bring to a boil. Cover, reduce heat and simmer for 15 minutes.
- Remove from heat. Stir in sugar, 1 teaspoon each of salt and black pepper and fresh basil. Cool soup for 10 minutes.
- Process the soup with a immersion blender, and warm slowly (or in small batches in a food processor or blender until desired consistency then pour back into pot).
- Once soup is warmed, add cream and grated Parmesan cheese. Continue warming until heated through, but don’t bring to a boil. Season to taste with any additional salt and pepper, if desired.
Source: Adapted from Cooking During Stolen Moments
Posted in Entree, Soup Stew Chili | Tags: celery, heavy cream, red bell pepper, tomatoes, zucchini | No Comments »
