Archive for the ‘zucchini!’ Tag

Zucchini a la Bacon   Leave a comment

Looking for a new way to enjoy zucchini?  If you like something Italian that does not involve any form of tomato, you will like this.  I adapted a recipe that is in the cookbook Creme de Colorado that was published by the Junior League of Denver.  Yes, good things can come from the Junior League.

Here’s what you do.

 

12 ounces cooked angel hair pasta

15 pieces of bacon, cooked, drained and crumbled (or as many pieces as you can fit in the pan!)

1/2 cup butter

4 cloves garlic

3 medium zucchini sliced thin

1 cup grated Parmesan cheese

2 cups heavy cream

freshly ground black pepper to taste

 

Cook the pasta as directed.  Don’t use a lot more than 12 ounces because your end result will be too dry.  Melt the butter in a large pan.  I use a Dutch oven for convenience, and saute the garlic and zucchini over medium heat until tender.  Reduce heat to low.  Add the pasta, Parmesan and heavy cream stirring gradually to get them as mixed as possible and warm.  Sprinkle with pepper.

This is just wonderful!  The original didn’t include zucchini and was a bit too rich, but the addition of zucchini helps create a better balance of all the flavors.

If I knew anything about wine, I could tell you whether to go for red or white, but personally, I like this with a salad and some blackberry lemonade.

 

Blackberry Lemonade

 

3 cups fresh blackberries, washed

1 cup sugar

1 cup lemon juice

6 cups cold water

Put the berries through a food processor that can remove seeds, and discard that pulp.  Pour liquid into a large pitcher and stir the sugar, lemon juice and water in gently.  Serve over ice, and taste summer.

Posted August 16, 2018 by swanatbagend in food

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I Was Just Kidding (Zucchini Again)   Leave a comment

Our last zucchini hurrah (for this year).

After all those main and side dishes, I remembered one more I like.  I don’t make it often, but if you are willing to make a pie crust, it is worth the effort.  If you have a lot of zucchini and you want a dessert that is not bread, muffins, or bars, this is for you.

Also, this is great for using up those stealth zucchinis that get too big.  Well maybe just one of them.  Or two.

Zucchini “Apple” Pie

4 cups sliced zucchini, cooked until tender crisp

2 T. lemon juice

dash salt

To prepare the zucchini for cooking, peel, cut in quarters lengthwise, seed, and slice crosswise.  They will be sort of apple-shaped.

Then mix in a bowl

1 1/4 cup sugar

1 1/2 tsp. cinnamon

1 1/2 tsp. cream of tartar

dash nutmeg

3 T. flour.

After this is mixed, add the zucchini and mix well.  It will be runny, but that’s OK.  Dump the filling into a large pie crust and dot with butter. Add the top crust and bake at 400 forty minutes or until golden brown.

I’d serve this warm with ice cream. See how many people you can fool.

Posted August 4, 2014 by swanatbagend in food

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Zucchini Again   Leave a comment

And now, in what we hope will be our final zucchini hurrah, I want to share two more very useful zucchini recipes.  My two main criteria for what makes a zucchini recipe good are 1. it has to create few leftovers (as that means it’s tasty and I’m not getting any complaints) and 2. it has to use at least several cups of zucchini (otherwise what is the point ?).

Both of these recipes meet the criteria.

I use both of them as main dishes, even though the zucchini garlic pasta, brought to you by a subscription I used to have for Quick Cooking and its author, Shelley Smail of Chico, California, is supposed to be a side salad.

Zucchini Garlic Pasta

16 oz rotini or other specialty pasta

6-8 slices bacon

1 medium onion diced

4-6 garlic cloves minced

3 medium zucchini halved and sliced

1/2 tsp. salt

3 T. lemon juice

1/4 cup grated Parmesan cheese

Cook pasta according to package directions.  Meanwhile in a large skillet or Dutch oven over medium heat cook bacon until crisp. Remove, cool and crumble.  Discard any drippings you don’t care to use, or add some olive oil if you don’t have enough drippings, and saute onion and garlic until somewhat tender, about 3 minutes. Add the zucchini and salt; cook until tender, about 6 minutes.  Add drained pasta to the zucchini mix. Add lemon juice and bacon, toss.  Transfer to a serving bowl and sprinkle with Parmesan.

This is relatively simple as it doesn’t have that many ingredients, but with a side salad and a vegetable, or maybe just some bread, it is always a hit at my house.

 

Zucchini Lasagna Casserole (my mother’s, modified, from her friend Phyllis Jackson)

1 pound ground beef

1 clove garlic

1 T. basic leaves

1 tsp. salt

15 oz can tomato sauce

2 6 oz. cans tomato paste

4 medium to large zucchini (or more if needed) thinly sliced, cutting out areas that have large seeds first, if there are any

3 cups creamy cottage cheese

1/2 cup grated Parmesan cheese

2 T. dried parsley flakes

2 beaten eggs

2 tsp. salt

1/2 tsp. pepper

1 pound Mozzarella cheese grated

Brown beef and drain fat.  Add other ingredients through tomato paste and simmer for 15 minutes or so while preparing other ingredients.  Add water if it becomes pasty; you want to be able to pour it into the casserole.  Slice the zucchini thinly, and I do mean that, as you want them to not be crunching under your teeth when you bite in.  Mix the cottage cheese, Parmesan, parsley, eggs, salt and pepper in a medium bowl.

When all is prepared, layer the lasagna ingredients in a 9×13 pan starting with first half the zucchini slices, half the cottage cheese mix, half the grated mozzarella, and half the meat sauce.  Repeat the layers.  Bake in a 375 oven for 30 minutes.  Let stand 10 minutes as the filling will set slightly and the lasagna will be easier to serve.

I remember when lasagna was one of the most complicated things I made.  It doesn’t feel that way any more, because with enough practice any dish becomes simple.  I also like using the zucchini instead of lasagna noodles.  It’s much simpler and just as delicious.

And it uses a lot of zucchini.

 

Posted July 24, 2014 by swanatbagend in food

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Zucchini Part II   Leave a comment

As promised.

OK I was just telling myself I would not share bread related recipes, because while I like zucchini bread, zucchini bars, and zucchini muffins, seriously how much chocolate zucchini cake can you make and eat in one summer?  And, each bread recipe really doesn’t use up that much zucchini. You’re better off making zucchini pizza or zucchini lasagna for dinner if you truly want to make a dent in the green horde.

However, this morning I tried a zucchini muffin recipe I  liked, so I will share it with you. It’s from Mad about Muffins cookbook by Dot Vartan, and I modified it a tad, but I’m giving credit cause it’s still her recipe.

 

Zucchini Muffins

1 1/2 cups shredded zucchini ( or double recipe to use even more! ha!)

1/2 tsp. salt

2 cups flour

1 tsp. baking soda

1 T. baking powder

2 tsp. cinnamon

1/2 tsp. ground cloves

1 cup chopped toasted walnuts

1 cup semi-sweet chocolate chips (I used less)

1/4 cup olive oil

2 tsp. vanilla extract

3 eggs, beaten

1/3 cup or so maple syrup

1/3 cup milk

Heat oven to 350. Shred the zucchini in a bowl and sprinkle with salt.  Mix the oil, vanilla, eggs, maple syrup and milk in a large bowl.  Add the zucchini.  Stir. Add the flour, soda, powder, spices and stir.  Add the nuts and chocolate chips, stir again, and then pour/transfer to greased baking tins. Bake for about 18-20 minutes and enjoy. This makes about 18 muffins.

Now if you’re looking for something simpler, for dinner, that uses as many zucchini as you have people in your family, or more, try this.

My friend Erica gave me this idea.  It’s perfect for people who are trying to eat low carb.

 

Zucchini Pizzas

Wash, cut off ends, and slice in half lengthwise as many zucchinis as you want personal size pizzas.  You can use large ones for this or maybe two smaller ones for each person.  Remove the seedy part of the pulp if they are large, or if small, just make a little trench in the middle to hold the sauce.  Place into a 9×13 casserole pan or any pan they’ll fit in.

Top with a small amount of tomato sauce to taste and sprinkle with garlic power, basil, and oregano to taste.  Place a lovely thick layer of grated mozzarella cheese over each zucchini, and then top with your favorite pizza toppings. At our house that is pepperoni, black olive and mushroom.

Then bake at about 400-425 degrees, for about 25-30 minutes. You’ll have to test it by poking with a fork to see if it’s done.  Voila, pizza, and you didn’t have to make a crust.

 

Posted July 16, 2014 by swanatbagend in food

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Zucchini Part I   2 comments

Zucchini season appears to be upon us!

In light of that wonderful fact I would like to share some zucchini recipes which have been a great way to use that amazing vegetable.  This year I have both zucchini and yellow squash since Baker Creek sent me the Lemon squash as a freebie, perfect for the second recipe.

These are great side dishes that use a lot of zucchini.  Both are from Crème de Colorado cookbook published in 1987 (tells you how long I have been married!).

Mexican Zucchini

2 T. olive oil

4 cups thinly sliced zucchini

3/4 cup chopped celery

1/2 large onion, chopped

1/2 cup sliced red bell pepper

1 1/2 tsp. dried basil

1/2 cup picante sauce, hot or mild to taste

1 tsp. salt

pepper to taste

1 cup shredded Monterey Jack cheese (or cheddar)

In large skillet on high heat, heat olive oil. Saute all vegetables at once for about 3 minutes, stirring constantly.  Add basil, picante,salt and pepper; stir.  Cover vegetables and cook for five more minutes.  Add jack cheese to vegetables and mix well.  When cheese is barely melted serve immediately.

Everyone likes this.  I do recommend only making as much as your family can eat in one sitting because it doesn’t keep well.

 

Spanish Squash

1 clove garlic minced

2 cups yellow summer squash, sliced

2 cups zucchini, sliced

1/2 cup freshly grated Parmesan cheese

1/2 cup dry bread crumbs

1/2 cup milk

1 T. parsley

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. oregano

8 oz. can diced green chilies

1/2 cup shredded Cheddar cheese

2 eggs beaten

1/2 cup soft bread crumbs

1/4 cup butter melted

1/2 cup shredded cheddar cheese

In large covered pan, cook garlic, quash and zucchini in small amount water til tender; drain.  Stir bread crumbs, Parmesan, milk, seasonings, chiles and cheddar cheese into vegetables.  Fold in eggs.  Pour into 6×10 casserole.  Toss soft bread crumbs with butter and remaining cheddar cheese.  Bake at 325 for 25-30 minutes.

I like this one even better and again it uses lots of squash.  I didn’t have chiles on hand, so I added a half of a red bell pepper to the saute at the beginning.  Also, I omitted the bread crumbs in both places as I often try to avoid wheat, and didn’t miss them at all.  I just melted the butter and poured it right over the top!  Ahhhh.

Hope you enjoy these.  More ideas to come.

Posted July 11, 2014 by swanatbagend in food

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