Here’s a rather unique dish for using some of the abundance of zucchini which shows up in our gardens, grocery stores and farmer’s markets each summer. This recipe is simple to mix up and quite tasty. The dish pairs roasted zucchini squash and cherry tomatoes with couscous and a splash of red wine vinegar. What is couscous? It is sort of like a pasta which is about the size of small barley. This pasta-like ingredient sits on my kitchen shelf, lonely, just waiting for a recipe to come along to use it. Here’s a great pairing — the neutral couscous blends well with the tomatoes and zucchini. We really like this recipe!Continue reading
Tag Archives: zucchini
Easy Cook: Skillet Zucchini and Corn Sauté
Everyone should have a couple of good zucchini recipes for the summertime. This squash is so plentiful and inexpensive during the summer months; it’s a great way to get fresh vegetables into a person’s meals. And cooking zucchini doesn’t have to be difficult. My recipe for “Skillet Zucchini and Corn Sauté” sort of sneaks the zucchini into the dish. It is turning out to be one of our favorite zucchini recipes. The dish has only a few ingredients, uses “one pot” (a skillet) and tastes great. Let’s eat zucchini!Continue reading
Savory Zucchini Omelet
Zucchini for breakfast?? When life brings you zucchini, there are all kinds of ways to enjoy this vegetable. Last year I planted several unique varieties of zucchini. One was called a “globe” zucchini which is shaped like a globe as the name implies. To use the “globe” zucchini, I made a very tasty and fluffy “Zucchini Omelet.” This year, I adapted the recipe to make another “Savory Zucchini Omelet” using an ordinary zucchini. Hey, anything to add vegetables into the mix. The zucchini tasted just right when included in the omelet.Continue reading
Vegetarian Zucchini, Black Bean and Corn Enchiladas
Mention “enchiladas” and I know that I will enjoy the dish. I found a recipe for a healthy vegetarian adaptation of traditional meat enchiladas which uses zucchini, black beans and cheese as the main ingredients. Corn tortillas add flavor, too, making this casserole quite delicious. The recipe lowers the fat content by using canned, drained black beans rather than refried beans and steamed corn tortillas rather than fried tortillas. The recipe also features zucchini and corn which add flavor, low calorie content and nutritional value. I’ve really learned to enjoy Mexican dishes as restaurants featuring Central American cuisine have become more prevalent in our region. Yum, this vegetarian recipe adaption of enchiladas is a keeper and is a good way to enjoy a “plant-based” meal.Continue reading
This might be my best zucchini recipe of the summer, “Zucchini Lasagna.” When I queried my family on suggestions for using the giant, one-pound zucchini growing in my backyard garden, my son mentioned this recipe. And it is wonderful! Thin slices of the huge zucchini replace the lasagna noodles. Layer on a rich tomato sauce with the zucchini slices and mozzarella cheese and the result is a vegetarian “meal-in-one.” Plus, a layer of ricotta cheese, eggs and Parmesan cheese add a creamy filling — sort of a “surprise” in the recipe.
Marinated Zucchini, Black Bean and Tomato Salad
My backyard garden is doing great this year. The star performers are my zucchini plants. I have an abundance of this vegetable and I’ve tried out a number of recipes. This quick and easy summer salsa is a tasty way to serve zucchini. No cooking is involved — just slice and dice, combine the ingredients and marinate. The raw zucchini has a mild flavor and blends well in this dish. It’s a very healthy recipe and good way to include vegetables in meals. Continue reading
Stuffed Zucchini with Homemade Pasta Sauce
Summer is a great time of the year to load up meals with fresh, seasonal vegetables such as zucchini and yellow squash. The quality of fresh picked vegetables is excellent and the price is usually inexpensive. But what if you don’t like summer squash? In searching for ideas to use a huge zucchini growing in my garden, I found a recipe which is absolutely delicious. Zucchini is a mild flavored squash and this recipe tones the flavor down even further by stuffing the zucchini with a meat mixture and topping it with pasta sauce. It is a good way to learn to like a new food and is the best recipe I’ve found in a long time.
Eating Responsibly: The “More-with-Less Cookbook”
Back in the 1980’s, I was given a copy of the “More-with-Less Cookbook”. As I read the cookbook’s preface, a light-bulb flashed. It was my introduction to eating responsibly to conserve our planet’s limited food resources. And years later, the message is still relevant. The recipes are good ones, too. I became curious to learn if other folks use the cookbook and discovered that this well-traveled cookbook is the “go to” recipe book for many families. A good cookbook never hides on the shelf. Continue reading
Easy Homemade: Lasagna with Zucchini and Eggplant
Lasagna is one of our family favorites. Making lasagna from scratch just got much easier using some of the shredded cheeses and prepared pasta sauces now available in grocery stores. Today I added the zucchini and eggplant from my Community Supported Agricultural (CSA) basket to the lasagna. Not to brag, but this casserole turned out really well! It is a great way to use fresh vegetables which ripen in the summer and increase vegetables in meals. Continue reading
California Banana Zucchini Bread
Homemade gifts for the holidays are special. I appreciate the time and thought that goes into making something unique. Here’s a recipe for a dessert bread from my relatives in California which is moist and flavorful. It uses fresh zucchini from their garden, as well as bananas, dates and nuts. It is a good recipe to make in small loaves for gifts and some extra for the family, too!