Tag Archives: zucchini

15 September 2015 Zucchini & Feta Cheese Bake

This recipe comes to us courtesy of Meatless Monday. Since everyone seems to have a lot of zucchini these days, this seemed like a delicious way to make use of them. Serves 4 – and it was just a delicious warmed up the next day for lunch.

Zucchini & Feta Cheese Bake

Ingredients

  • 3 zucchini, diced

    Zucchini mix, ready for the eggs.

    Zucchini mix, ready for the eggs.

  • 1 cup frozen peas
  • 3 celery stalks, chopped
  • 7 oz. feta cheese
  • 2 garlic cloves, crushed
  • 1 cup yogurt (I used Greek yogurt, non fat)
  • 2 eggs
  • a handful of fresh parsley, chopped
  • 1 TBSP olive oil
  • salt

Method

  1. Preheat oven to 390 degrees F.
  2. Sweat the garlic, zucchini and celery in olive oil for about 5 minutes.
  3. Add the peas and parsley and seas with salt*. Cook for another 5 minutes.
  4. Grease a casserole dish and transfer the zucchini mixture in. Mix in the feta cheese.
  5. Bake in the oven for about 20 minutes.
  6. Remove. Add the yogurt and eggs (mix these in advance).
  7. Bake another 10 minutes of so (I found this step needed at least 20 minutes to firm up the eggs).
  • *=I don’t add salt.
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15 August 2015 Crunch Stuffed Zucchini

From Vegetarian Times, Downloaded from the web at www.vegetariantimes.com on August 14, 2015.

For the record, I’m not a big fan of putting potato chips on any dish. Chips seem to be able to stand on their own without the guise of “healthy” vegetarian cooking making them seem more enticing.  However, I did prep this recipe as stated and it was pretty good.  If I were to do it again, I think I might try panko bread crumbs in place of the potato chips. The yogurt/cheese sauce added a nice creaminess to the sauteed veggies and chickpeas. So, if you have a bumper crop of zucchini, this is one delicious way to deal with it.

Crunchy Stuffed Zucchini – serves 4

Ingredients

  • 4 large zucchini, halved lengthwise zucchini
  • 1 TBSP olive oil
  • 1 medium onion, chopped (about 1.5 cups)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 cup cooked chickpeas
  • 3 tomatoes, chopped (about 1 cup) use fresh – try Romas
  • 2 tsp dried thyme
  • 1 cup cheddar cheese
  • 4 oz plain yogurt
  • 1/2 tsp paprika
  • 1/2 cup crushed potato chips

Method

  1. Preheat oven to 400 degrees F. Scoop out seeds and flesh from zucchini to create 1/4-in-thick shell. Chop flesh and set aside. Place zucchini shells in baking dish coated with cooking spray (I used coconut oil spray).
  2. Heat oil in large skillet over medium heat. Add onions, bell pepper, chickpeas, tomatoes, thyme, and chopped zucchini. Saute 5 minutes or until tender.
  3. Fill each zucchini shell with 1/2 cup chickpea mixture. Stir together cheese, yogurt and paprika in small bowl. Spoon 2 TBSP atop stuffing in each zucchini, then sprinkle each with 1 TBSP crushed potato chips (see my note about bread crumbs). Bake 20 minutes or until stuffed zucchini are heated through and crispy on top.

18 Aug 2011 Zucchini Tomato Curry

Adapted from Meatless Monday: Zucchini Tomato Curry. Downloaded from the web on 08/16/2011.

My Comment: Although this recipe filled our house with the delicious fragrance of cumin, coriander and ginger, the finished product – in my humble opinion – needs a tweak or two.  First of all, the zucchini rounds should be cut again so that they cook up faster. Or maybe I just need to by skinnier zucchini 🙂  We both expected a bit more of a sauce; not sure how to accomplish that. I served Adrien some basmati rice with his portion –  mine without. Note – the directions on Meatless Monday’s site left out the garam masala even though it is listed in the ingredient list, so if you use the download, be prepared to punt.

Ingredients  

zucchini tomato curry

Copyirght © 2011. Adrien Bisson.

1 TBSP olive oil for preparing the pan
2 tsp fresh garlic, minced
2 tsp fresh ginger, minced
1/2 cup onion, chopped
1 TBSP garam masala (make your own, or I used Whole Foods brand)
1 tsp ground cumin
1 tsp ground coriander
salt and pepper to taste
3 zucchini, sliced into rounds (see my comment above)
2 ripe tomatoes, pureed
juice from 1/4 lemon

Method

1. Place olive oil in frying pan over medium-high heat. Add fresh garlic, ginger and onion. Saute for 3-5 minutes or until fragrant.

2. Add pureed tomatoes to the pan and stir until well incorporated. Season the tomato-onion mixutre with the cumin, coriander,  Garam Masala, salt and pepper (to taste). Mix well to ensure all seasonings are evenly distributed.

3. Toss in the zucchini and stir well to ensure the zucchini is thoroughly coated in tomato curry sauce. Cook for 3-5 minutes (I think this should be a LOT longer), stirring occasionally, or until the zucchini is cooked through.

4. Squirt the 14 lemon over the curry. Taste and adjust seasonings.

Serves 3. Nutrition information: Calories 108.3, Fat 5.6 grams, carbs 13.7 g, fiber 3.8 grams, protein 3.7 grams.


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