Category: Squash

Categories
Gluten-Free Recipes Squash Vegetarian Zucchini

Zucchini Boats

You got low-carb vegetarian deliciousness in this version of Zucchini Boats!

Ingredients

  • 1 Zucchini, sliced in half
  • 1 8oz can kidney/black beans, washed, drained, mushed
  • 1 8oz. or 12oz. bag corn, frozen
  • ½ cup mozzarella, shredded
  • 1 tsp cumin seeds
  • 1 tsp cumin powder
  • ½ tsp black pepper
  • 1 tsp olive oil

Directions

  1. Scoop out the seeds from the middle of the zucchini to form boats. Rub the zucchinis with oil and place skin side up on a baking sheet. Bake at 350F for 20 minutes.
  2. For the filling: Warm a little oil with some cumin seeds for about 30 seconds and add the frozen corn. Sauté for about a minute. Then add cumin powder, black pepper and beans. Mix well, take off heat and set aside.
  3. Rub a little salt over the zucchini boats. Scoop the filling in the hollowed out center. Sprinkle mozzarella on top and broil for about 3 minutes to brown.

Categories
Appetizer Pie Recipes Squash Vegetarian Zucchini

Curried Squash Galette

Curried Squash Galette is great as a holiday appetizer or as a light meal with a salad.

Ingredients
  • 1 small yellow squash, finely sliced
  • ½ cup yellow onions, finely sliced
  • 2 grape tomatoes, thinly sliced
  • 1 pastry crust, frozen
  • 2 tsps curry powder
  • ½ tsp black pepper
  • 1 Tbsp sour cream
  • ½ cup mozzarella cheese, grated
  • 1/4 tsp salt
  • 2 tsps olive oil
  • 1 tsp soy milk
Directions
  1. Toss the squash with 1 tsp curry powder, 1/4 tsp pepper, 1/8 tsp salt, and 1 tsp olive oil. Place in a single layer on a baking sheet and bake at 425 F for about 15 minutes till tender.
  2. Add the remaining spices with 1 tsp olive oil to the onions and broil in the oven for about 10 minutes until browned.
  3. Thaw the pastry crust and roll out. Cut it into two halves and place on a baking sheet. Spread the sour cream on the dough leaving a 1 to 1 1/2 inch border and sprinkle with cheese.
  4. Layer with onions, squash and tomatoes. Fold the pastry edge over the vegetables and sprinkle with cheese.
  5. Brush the pastry with soy milk and oil and bake at 450 F for 30-35 minutes until the crust is browned.