Category: Zucchini

Categories
Italian Mediterranean Mushrooms Pasta Recipes Tomatoes Vegetarian Zucchini

Pasta Primevera (with red sauce)

Pasta Primavera is usually made with a creamy sauce but this version Pasta Primavera (with red sauce) replaces the cream with a light red sauce. Make it vegan by using vegan parmesan cheese.

Ingredients

8 oz. spaghetti

1/2 cup cremini mushrooms, sliced

1/2 cup zucchini, sliced in half moons

1 Roma toamto, diced

1 clove garlic, minced

1/4 cup onions, diced

1/8 cup tomato sauce

Directions

  1. Place the mushrooms and zucchini on a sheet pan, drizzle with olive oil, sprinkle with slat and pepper and broil for 15 minutes. Set aside
  2. Cook pasta in boiling water for 15 minutes and drain. Save 1/2 cup of the pasta water for the sauce.
  3. Add 1 Tbsp. olive oil to a pan, warm and the onions an garlic and sauté for a few minutes till they are soft. add the tomatoes, zucchini, mushrooms, tomato sauce, spaghetti and pasta water and cook for about 1-7 minutes till the sauce thickens. Serve with grated parmesan and basil.
Categories
Recipes Zucchini

3 Ingredient Zucchini Parmesan

3 Ingredient Zucchini Parmesan is a crispy delight and ready is just 15 minutes!

Ingredients

  • 1 zucchini sliced
  • 1 cup Italian breadcrumbs with parmesan
  • ¼ cup olive oil

Directions

  1. Brush each zuccini slice with oil and dip in bread crumbs to coat.
  2. Broil for 15 minutes on one side and 5 minutes on the other to brown.
Categories
Eggplant Gluten-Free Recipes Tomatoes Vegan Vegetarian Zucchini

Ratatouille

This Ratatouille made with fresh herbs is so simple and a chockful of flavor! Serve warm on crusty bread for an incredible taste.

Ingredients

  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 3 Roma tomatoes, sliced
  • 3 tsps, thyme (fresh)
  • ¼ cup basil, ribbons (fresh)\
  • 3 cloves garlic, minced
  • 2 Tbsps. olive oil
  • ½ cup tomato basil sauce
  • few sprigs of rosemary
  • ½ tsp black pepper
  • 1/8 tsp salt

Directions

  1. Coat the bottom of an 8in baking dish with tomato sauce.
  2. Arrange the vegetables alternating the slices of eggplant, zucchini and tomatoes till the dish is packed. Sprinkle them generously with salt and pepper.
  3. Add the minced garlic, thyme and some of the basil (cut in ribbons), mix well and pour it over the vegetables. Sprinkle it with the rosemary.
  4. Bake covered at 350 for 45 minutes. Serve warm on sour dough/ crusty bread.
Categories
Gluten-Free Recipes Salad Tomatoes Vegan Vegetarian Zucchini

Delicious Red Quinoa Salad

Delicious Red Quinoa Salad is simple and so satisfying!

Ingredients

  • ½ cup organic red quinoa
  • ½ cup diced tomatoes
  • 1/3 cup cranberries
  • ¼ finely diced zucchini
  • 1/8 cup roughly chopped pecans
  • FOR THE DRESSING:
    • 3 Tbsps. olive oil
    • 1 Tbsp. red wine vinegar
    • 1 Tbsp. maple syrup
    • 1/8 tsp salt
    • ¼ tsp black pepper

Directions

  1. Cook the quinoa according to the package directions.
  2. Add the cooked quinoa, tomatoes, zucchini, cranberries and pecans to a bowl.
  3. Add olive oil, red wine vinegar, maple syrup and beat with a fork to mix well.
  4. Toss the salad with the dressing. Sprinkle with salt and pepper and mix well.
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
Gluten-Free Recipes Vegan Vegetarian Zucchini

Pan-Fried Summer Squash with Cumin

This aromatic and mouth-watering side of Pan-Fried Summer Squash with Cumin is quick and easy!

Ingredients

  • 1 zucchini, sliced, half circles
  • 1 yellow squash, sliced, half circles
  • ¼ cup yellow onions, diced
  • ½ tsp cumin seeds
  • ¼ tsp black pepper
  • 1 Tbsp canola oil
  • 1/8 tsp salt

Directions

  1. Warm cumin seeds in canola oil for about a minute and add onions. Saute for another minute till the onions are soft and transluscent.
  2. Add the zucchini, yellow squash, salt and pepper and saute for a couple of minutes till they are soft buy not squishy. Serve warm as a side or eat cold as a salad with ranch dressing.
Categories
Italian Recipes Vegetarian Zucchini

Zucchini Lasagna

Being low-carb and gluten-free does not stop this Zucchini Lasagna from being absolutely delicious.

Ingredients

  • 2 zucchinis, sliced thin length-wise
  • 2 cups spinach, chopped
  • 1 cup ricotta
  • 1 cup tomato sauce (marinara or tomato basil)
  • 1 tsp garlic, minced
  • ½ cup mozzarella, shredded
  • ½ tsp oregano, dried
  • ½ tsp black pepper

Directions

  1. Bake zucchini slices at 350F for 20 minutes. Drain on a paper towel.
  2. Sauté spinach and garlic for about a minute till the spinach wilts. Squeeze out water and cool for 10 minutes. Then mix with ricotta, pepper and oregano.
  3. Lightly grease a square baking dish and spread tomato sauce on the bottom.
  4. Add a layer of zucchini slices followed by spinach-ricotta mix. Repeat once more and end with a layer of zucchini. Top with sauce and mozzarella.
  5. Bake at 350F for 20 minutes. Cool before slicing.
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.
Categories
Recipes Zucchini

Irresistible Crustless Zucchini Quiche in 2 Quick Steps

Make this irresistible crustless zucchini quiche in two quick steps. Create brunch in a jiffy with this delicious and easy recipe with zucchini and cheese in about 1/2 an hour. This goes well with a salad.

Ingredients

  • 2 cups chopped zucchini (unpeeled)
  • 1 onion, minced
  • 1 cup Bisquick
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/2 cup Parmesan cheese
  • 1 tsp parsley flakes
  • 1/8 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup water

Directions

  1. Add all ingredients and mix well to form a thick dough (like cookie dough). Moisten with water if too dry.
  2. Bake at 350 F for 30 minutes.