Tag Archives: zucchini

Lemony Zucchini Orzo Feta Salad

30 Jul

Served with a lemon twist

Basically yesterday was a marathon of zucchini-related meals. First, zucchini morning glory muffins, then this pretty awesome orzo salad. We were so hungry, as we hadn’t eaten lunch yet and it was already 2:30pm. This meal got whipped together with what we had in the fridge in 15 min, and had us sated lickety-split.

Ingredients

  • one small box of orzo
  • 2-3 medium zucchinis, chopped into bite-size pieces
  • 1/2 c herbs– we used cilantro, but basil would be tasty too
  • 1/2 c grated parmesan
  • 3 tbsp crumbled fat-free feta
  • 2 tbsp pesto sauce
  • juice from one lemon
  • 1 tsp olive oil
  • Optional: pine nuts, halved cherry tomatoes

Method

  • Cook orzo according to box directions. Drain.
  • Chop zucchini. With 2 zucchinis, our version was more orzo-heavy than I thought it would be. Next time, we will use 3!
  • Pam a non-stick fry pan and sautee zucchini in the pan until tender and cooked through. Should be slightly brown. I would recommend lightly salting the zucchini as they sautee.
  • Toss the orzo, zucchini, cilantro, cheese, pesto, olive oil, and lemon juice together in a large serving dish. Serve warm.

An Embarrassment of Zucchini: Amazing Zucchini Tomato Feta Omelet

29 Jul

Yet another trip to the farmers’ market has yielded too many zucchinis… So yesterday, before Rafe’s friend Eddy came over, I whipped up a very quick, very healthy omelet with everything we had available, thus creating an Amazing Zucchini Tomato Feta Omelet…

Ingredients

  • 4 small/medium eggs
  • 1/3 c skim milk
  • 1 zucchini, grated
  • 1 small green bell pepper, chopped
  • 1 medium tomato, chopped
  • 2 tbsp fat-free feta
  • 1/2 tsp salt

Method

  • Pam a non-stick fry pan and sautee green pepper on medium heat until slightly cooked through but still crunchy. Put the greenĀ  peppers into a bowl once cooked.
  • Next beat the eggs, milk, and salt together with a whisk. Pour onto the fry pan. Drop the green peppers on top, along with the grated zucchin, tomato and feta.
  • Allow omelet to cook until crispy on the bottom. To flip (the zucchini may add moisture, rendering this difficult), take a plate and flip the omelet onto the plate, then slide back onto the fry pan.
  • Allow to cook another few minutes on this side, then serve warm. Enjoy all the farmers’ market goodies!

Spicy Asian Turkey Lettuce Wraps (super healthy)

26 Jul

Another day, another healthy recipe (trying to keep it light over here!). It hasn’t been too difficult at work, and at home, Rafe, who is instead fighting to keep the pounds on, basically takes whatever base I’m starting with and adds a fattier meat or carbier side. So it’s working because it’s good to have a good support system… šŸ™‚

These spicy lean turkey lettuce wraps were fantastic– filling, flavorful, and super low-cal (about 200 calories in each serving). The lettuce part of the wraps give it crispness, which is a nice contrast to the savory turkey. This recipe is for 2 servings.

Ingredients

  • about 8 oz of Jennie-O lean ground turkey (roughly half the packet– or double the recipe)
  • onion power, garlic powder, chili powder, and cayenne– all to taste
  • 1 inch fresh ginger cube, grated on microplane or otherwise chopped finely
  • 1-2 tbsp light soy sauce
  • 1-2 tsp Sriracha, to taste
  • 1/2 a zucchini, grated
  • romaine fronds
  • cilantro, for topping

Method

  • In a medium bowl, mix turkey and spices, including ginger, with a fork. I added a fair amount of onion and garlic powder, since I like them!
  • Heat a non-stick fry pan on medium, spray with Pam. Add the turkey to the pan and continue stirring and breaking up chunks of turkey until the meat has a nice ground consistency and is more or less cooked (~5-7 min). Add soy sauce and Sriracha to taste.
  • Add grated zucchini to turkey and continue stirring.
  • Once you’re done, let cook slightly and wash and pat dry your romaine.
  • Lay the turkey mix into the romaine fronds and top with cilantro.

Zucchini Chocolate Chip Banana Bread

2 Jul

Before we snarfed more for breakfast…

Yup,Ā still working through those zucchinis from last week’s farmers’ market. We really overbought that week! We burned through half in a delicious frittata yesterday for lunch (with bell peppers and feta cheese), and I used the other half in this. Now we just haveĀ one left, so I think we’ll make it before we go on our mini-vacation for July 4th.

Even though I made this bread in the evening, I had intended it to be our breakfast the next day, only I couldn’t help but try a slice out… quality assurance or something like that. We also had some for breakfast this morning. No way to start the day better than with a chocolatey zucchini bread.

Ingredients

  • 1 c whole wheat flour
  • 1 c regular (unbleached) flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch salt
  • 2 eggs
  • 1/4 c honey
  • 3 medium/small ripe bananas
  • 1/3 c brown sugar
  • 1/4 honey
  • 1 tsp vanilla
  • 1 1/2 c grated zucchini
  • 1/2 c chocolate chips

Method

  • Preheat at 350.
  • Whisk dry ingredients together (flour, baking powder, soda, cinnamon, salt) in a medium bowl.
  • With an electric beater, beat together the eggs, honey, bananas, brown sugar, honey, and vanilla. A little bit at a time, drop the flour mixture into the wet mixture, continuing to beat until smooth.Ā Then stir in the zucchini and chocolate chips.
  • Bake for ~45 minutes or until top is tan and cracked, and a knife comes out smooth.

Lemon Zucchini Bread

28 Jun

What to do with all these summer zucchinis!?

Made bread, duh.

The amazing thing that happens when once-in-a-blue-moon, I leave work at 6pm, is that I get to actually make dinner, make dessert, and bake breakfast for the next day! Really love all the extra time in the evening!

This turned out sweet enough, but not over sweet, and not terribly overpoweringly zucchini-like.

Ingredients

  • 1 c reg flour
  • 1 c whole wheat flour
  • 2 tsp baking powder
  • pinch tsp salt
  • 2 eggs
  • 1/4 c canola oil
  • 1/2 c sugar
  • 1/3 c milk
  • 4 tbsp fat-free plain yogurt
  • Juice and zest from 1 lemon
  • 1 medium zucchini, grated (don’t peel it)

Method

  • Preheat oven to 350
  • Whisk dry ingredients (flours, powder, salt) together in a large bowl.
  • Then whisk eggs lightly in a medium bowl. Add canola oil and sugar until smooth. Whisk in the lemon zest, then Ā milk and yogurt, then lemon juice. Finally stir in (don’t whisk) the grated zucchini.
  • Once wet ingredients are mixed well, pour all wet onto dry ingredients and stir until blended well.
  • Pour into a greased loaf pan and bake for ~45 min, or until a knife comes out smooth.

Beet Cheese Burger

28 Jun

This might be the healthiest burger in the world. It also might be the one you make with all the leftovers in your fridge… This was basically a stone soup kind of burger, but it turned out delicious. We would definitely repeat this!

And so we continue Zucchini Week 2012, in which we attempt to finish eating about 10 zucchinis in one go.

Ingredients

  • 3 small/medium beets (either roasted, peeled, and chopped OR peeled and grated raw)
  • 1 1/2 c grated zucchini (keep peel on)
  • 1 c canned black beans
  • 1 c bread crumbs
  • 1 tsp salt
  • optional- 1/2 c chopped walnuts/pecans
  • Cheese and lettuce for topping
  • BBQ sauce or ketchup

Method

  • Mash up the beats with a fork in a large bowl– breaking up most of the larger chunks.
  • Add in the grated zucchini, chopped/grated beets, salt, and bread crumbs (and chopped nuts if you want a little crunchy texture). The consistency should be dry enough that you can form balls with it.
  • Heat a non-stick fry pan with Pam on high. Form balls with your beet meat, and flatten into burger shapes. Place on the fry pan and reduce heat to med-high. Cook until crispy and flip. Cook until crispy again, and then if you want to make it a cheese burger, add cheddar on top and reduce heat even more to low, covering the pan (so the cheese melts).
  • Serve with lettuce and sauce!

Rough Night Zucchini Pizzette

27 Jun

Last night. It was only Tuesday night, but working until after 8 stinks (since I’m usually in by 7am). By the time I got home, it was past 8:30 and I knew there was no way I was going to get a workout in. So instead, I decided to make a quick dinner and hit the hay early!

We had some 7 large zucchini squashes leftover from our over-enthusiastic trip to the farmer’s market on Saturday. We really needed to make some headway there. And with the inspiration from the previous night’s eggplant pizzettes, I embarked on a brave new voyage: zucchini pizzettes! This was amazingly easy, quite filling (even had leftovers for lunch today).

This is literally a 12-minute meal, and instead of using fancy (read also, caloric) French baguettes for the pizza bread, you just use zucchini!

Ingredients

  • 2 medium/large zucchini squashes, with the ends cut off
  • about 6 tbsp jarred tomato sauce
  • 1/2 c grated mozzarella cheese

Method

  • Preheat to 400. Cut zucchini into strips about a half-inch thick each.
  • Place zucchini strips on a greased baking sheet or silpat. Cover with tomato sauce and sprinkle with cheese.
  • Bake for about 10 minutes, or until the cheese looks crispy and bubbly.
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Sweet Potato and Zucchini Frittata

7 Apr

20120407-181710.jpg

Mmmmm. Went rock climbing this morning and then had all of 20 Ā min to get showered and meet our realtor at a property to check it out. YIKES. Also, we still haven’t been back to the grocery, so ourĀ refrigeratedĀ assortment is dwindling. So threw together what ended up being a delicious frittata. Mmmm. Protein + veg = tasty and super duper way to get food in your belly before seeing a bunch of homes (trust me, youĀ need to see homes on a full belly, or else it is possible that you will start looking through people’s pantry “just to see what’s it would look like if we lived there”).

Ingredients

  • 1/3 c grated sweet potato (peeled before you grate it)
  • 1/2 of medium zucchini, grated
  • 4 eggs, beaten
  • Splash of skim milk (literally, a splash, maybe 1-2 tbsp)
  • 1/3 c grated cheddar
  • salt and pepper

Instructions

  • Throw the sweet potato and zucchini with salt & pepper on a skillet (greased with Pam) heated to high. Stir until slightly fragrant, a few minutes. Meanwhile, beat eggs with milk, and add grated cheese to eggs.
  • Take the sweet potato and zucchini off– just toss on a plate. Re-Pam the nonstick skillet and pour egg mixture on skillet. Top with sweet potato and zucchini mix (if you add the eggs on top of the veg mix, it’ll be harder to flip).
  • Once frittata is ready (pulled away from edges and firm enough on underside), flip. Let it cook for another 2-3 min, then take from heat and SCARF down. Eat with salsa on top (we used Newman’s Own black bean and corn salsa). Then run to your appointment with the realtor to see a bunch of homes that stink. šŸ˜¦
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Crispy Zucchini Fries

25 Mar

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Sunday morning… Beautiful sunshine and hot yoga to start the day, then picked up some zucchinis to whip up some delicious zucchini fries… Heading out to the pool in 1 second!

Ingredients

  • 2 zucchinis
  • 1 egg
  • 1/2 c mix of corn meal and bread crumbs
  • dash of salt to taste

Instructions

  • Preheat to 425. Spray a baking sheet with Pam.
  • Trim zucchini, and cut into halves, and then cut lengthwise into strips.
  • Whisk the egg in a bowl. Mix the corn meal, brad crumbs, and salt together in another bowl. Coat each zucchini strip in egg, then cover with crumbs and lay onto baking sheet.
  • Bake for ~12 minutes or until crispy and slightly golden brown. Rotate baking sheet about halfway through. Serve with ketchup or tomato sauce. Mmmmm.
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Zucchini Chocolate Brownies

18 Mar

20120318-084541.jpg

It was a beautifully sunny day yesterday– high 70s and mostly blue skies. We had a few friends over to have some beer by the pool, and I whipped up a quick tray of zucchini brownies to accompany us there. These are ridiculously healthy, and pretty darned delicious. They don’t, however, taste like old school brownies. They are far more moist and have a cardamom edge. This recipe has been adapted from here.

These brownies were a total success and the secret that I’d like to keep from Rafe is that they have NO butter or oil of any kind, but are moist and delicious.

Ingredients

  • 2 eggs
  • 1 tbsp vanilla
  • 1/2 c regular sugar plus 1/4 c splenda blend sugar (or you could use a full 1 c of regular sugar)
  • 1/4 c applesauce
  • 1 c whole wheat flour
  • pinch salt
  • 1/3 c cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 2 medium/large zucchinis
  • 1 c chocolate chips (any mix of white, regular, and dark chips that you want)

Instructions

  • Preheat to 350. Pam a square baking pan (or use the slightly larger rectangular one for thinner brownies).
  • Whisk together the wet ingredients (eggs, vanilla, sugar, applesauce) in a large bowl.
  • Whisk together the dry ingredients in a medium bowl (flour, cocoa powder, baking soda, spices, salt). Then add the dry slowly to the wet ingredients, mixing until combined.
  • Grate zucchinis on a box grater– or use a microplane grater if you want it really tiny. Fold the zucchini into the mixture. Finally add the choco chips.
  • Pour into baking pan and bake for ~40 minutes, or until knife comes out clean from the center.