Tag: zucchini
I love this recipe! It’s easy and so tasty. You might want to call it a quiche or a casserole – doesn’t matter, just try it.
Fresh Ingredients
2 cups chopped zucchini
1 cup chopped tomatoes
½ cup chopped onion
1/3 cup grated Parmesan cheese
1-1/2 cup milk
3 eggs
1 T chopped fresh basil (I’ve also used dried basil)
PantryFare
¾ cup Bisquick
Spices and Oils
½ tsp salt
¼ tsp pepper
Add the first three ingredients to a greased pie plate or small baking dish. Mix the Bisquick with the milk, eggs, cheese, salt, pepper, and basil in a bowl. Pour this mixture over the vegetables and bake at 350-375 degrees for 30 to 40 minutes, when a knife comes out clean.
Be healthy!
August 30, 2011
This recipe also calls for a Parmesan sauce that I will call ‘optional’ since it calls for 1/2 stick of butter. Too rich for my blood!
Fresh Ingredients
1-1/2 cup grated zucchini
1/2 cup grated carrot
1 small onion, finely diced
1 garlic clove, pressed
1 egg
1/2 cup milk
2 tbsp butter
PantryFare
8 tbsp flour
Oils and Spices
pinch of basil
herb salt & pepper to taste
oil for frying
Saute the grated zucchini and carrots in 2 tbsp butter for 8-10 minutes. Beat egg and milk, add basil, salt and pepper. Add to vegetables along with enough flour to form the mixture into patties. Pan fry the patties in an oiled skillet until golden.
For the sauce melt 1/2 stick butter and stir in 3 tbsp flour. Add 1/2 cup milk, stirring over medium heat until it starts to thicken. Add 1 cup freshly grated Parmesan or Romano cheese and simmer a few minutes as you stir. Serve on top of patties.
September 3, 2010
Fresh Ingredients
1 medium eggplant, chopped into 1” pieces
1 medium zucchini, sliced
1 bell pepper, cut into strips
1 medium onion, sliced
2 cloves garlic, minced
PantryFare
10 stuffed green olives
1 – 14 oz can diced tomatoes
Spices and Oils
2 T olive oil
½ tsp salt
¼ tsp pepper
1 tsp dried oregano
Heat the oil in a large skillet over medium heat. Add the eggplant, zucchini, onion, peppers and garlic. Saute for 15-20 minutes, until the vegetables appear to be about half cooked. Add the tomatoes, olives, and seasonings. Stir together, cover, and simmer over low for approximately 40 minutes.
Be healthy!
May 12, 2010
Fresh Ingredients
½ onion, chopped
½ red pepper, chopped
½ yellow pepper, chopped
6 mushrooms, sliced
1 zucchini, sliced
PantryFare
1 cup quinoa
1 can Rotel tomatoes with green chiles
Spices and Oils
1 Tbsp olive oil
1 tsp salt
½ tsp garlic pepper
Cook the quinoa in 2 cups water for 20 minutes, until water is absorbed and quinoa is light and fluffy.
Add oil to large skillet over medium-high heat and cook vegetables until tender. Add the canned tomatoes, salt and pepper and reduce heat. Simmer 10-15 minutes.
Serve vegetables over the quinoa and enjoy. Serves 4.
January 6, 2010
Here is another recipe provided by Kelly, my dental hygienist, via FoodNetwork.com and Rachel Ray. It’s pretty easy and very tasty. Allow more time to cook if your pieces are larger than 1/2″.
Fresh Ingredients
1 medium potato, chopped into 1” pieces
1 medium yam, peeled and chopped into 1” pieces
1 red bell pepper, chopped into 1” pieces
2 carrots, peeled and chopped into 1” pieces
(you can substitute eggplant, summer squash or fresh green beans for the above – be colorful and imaginative)
1 red onion, sliced ¼”
1 large zucchini, sliced ¼”
1 tomato, sliced ¼”
½ cup grated Parmesan cheese
PantryFare
2 T Italian bread crumbs
Spices and Oils
5 T olive oil
salt and pepper
dried basil
Toss the first four ingredients in 2 T olive oil in a 9 x 13 baking dish. Add salt and pepper spreading the vegetables across the bottom of the pan. Layer the onion, tomato and zucchini slices over the top. Sprinkle again with salt and pepper. Sprinkle with dried basil leaves and drizzle with 2 T oil.
Mix the cheese and bread crumbs in a small bowl, sprinkle over the casserole, and drizzle one last time with 1 T oil.
Bake at 350 degrees, uncovered, approximately 45 minutes, until vegetables are tender and the topping is browned.
Be healthy!
October 25, 2009
1/2 pound Navy Beans – soak for a minimum of 4 hours 6 cups stock and water 1/2 onion chopped 1 or 2 stalks celery chopped 2 carrots chopped 1 zucchini squash sliced 3-4 Roma tomatoes chopped 1-2 stalks bok choy, sliced complete with leaves 1 leek sliced (thick) 1 tsp Italian Seasoning 1/2 tsp salt 1/4 tsp pepper
August 6, 2009
egg white omelette. Pretty tasty! sliced mushrooms grated zucchini
Continue August 6, 2009
1-3/4 Cup water
3/4 cup dry red lentils, rinsed and drained (I used yellow split peas)
1/4 chopped onions
chopped cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 clove garlic, minced
4 tostada shells (I used corn tortillas)
2 cups chopped vegetables – broccoli, tomato, zucchini or yellow squash
3/4 cup grated Monterey Jack cheese (I used mozarella)
Stir water, lentils, onion, cilantro, salt, cumin and garlic in saucepan. Bring to a boil, reduce heat and simmer, covered for 12-15 minutes until lentils are tender (!) and most of the liquid is absorbed. Mash the cooked mixture and spread it on tostadas. Top with vegetables and cheese and broil approximately 2 minutes until cheese melts.
August 5, 2009
Get a BIG pot out for this one
Continue July 4, 2009
