Tag: zucchini

Vegetarian pasta

Spaghetti with zucchini, rosemary and mascarpone

Belinda

A lovely simple recipe from Rick Stein

Serves 4

4 tbsp olive oil
700g (1.5lbs) zucchini, grated
1 good-sized garlic clove, chopped
Zest of 1⁄2 lemon
1- 1.5 tsp chopped fresh rosemary leaves
1/4 tsp chilli flakes
100gm (4oz) mascarpone
75g (3oz) Pecorino or Parmesan cheese, freshly grated
500g (1lb) spaghetti
Salt and freshly ground black pepper

Heat the olive oil in a large pan and add the grated zucchini, garlic, lemon zest, rosemary and chilli flakes.
Cook gently over a medium-low heat for 20–25 minutes until the zucchini are very soft.
Stir in the mascarpone and two-thirds of the cheese, then taste and season with salt and plenty of pepper.
Cook the spaghetti in salted boiling water according to the packet instructions.
Drain, add the pasta to the zucchini sauce and stir well to combine.
Serve topped with the remaining grated cheese and freshly ground black pepper.

Fish · Gluten Free

Garlic butter shrimp zucchini noodles

Belinda

Zucchini noodles pair delightfully well with these garlic butter shrimp and you won’t miss the pasta

Serves 4

4 tablespoons unsalted butter, divided
4 cloves garlic, minced and divided
1 pound (3 medium-sized) zucchini, spiralized*
Kosher salt and freshly ground black pepper, to taste
1 shallot, minced
1 pound medium shrimp, peeled and deveined
2 teaspoons lemon zest
2 tablespoons chopped fresh parsley leaves

Melt 1 tablespoon butter in a large skillet over medium heat. Add 2 cloves garlic and cook, stirring frequently, until fragrant, about 1 minute.
Stir in zucchini noodles until just tender, about 2-3 minutes; season with salt and pepper, to taste. Set aside and keep warm.
Melt the remaining 3 tablespoons butter in the skillet. Add remaining 2 cloves garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in lemon zest and parsley.
Serve immediately with zucchini noodles.

Do-ahead · Gluten Free · Meat

Low-carb zucchini “pizza” casserole

Belinda

This recipe is from food blog, “Taste of Lizzy T” and is such a great idea, using the pizza flavors, but none of the carbs. It’s more of a casserole, so don’t expect it to be a pizza alternative, it just has all those great flavors.

4 cups shredded zucchini (you can use drained, frozen zucchini or fresh zucchini, salted with 1 tsp salt and drained to get rid of excess moisture)
2 large eggs
1/4 cup shredded good quality Parmesan cheese
1.2 cup freshly shredded mozzarella cheese
1/2 teaspoon salt
1/2-1 teaspoon minced garlic
1 teaspoon Italian seasoning
32 ounces meaty spaghetti sauce*
2 cups freshly shredded mozzarella cheese
4-6 oz pepperoni
OPTIONAL TOPPINGS:
Green pepper
Onions
Mushrooms

PREPARE THE ZUCCHINI:
The success of this recipe partly depends on the zucchini. If the zucchini is frozen, allow it to drain well. I let mine sit in a colander for several hours draining. If the zucchini is fresh, sprinkle it with 1 teaspoon of salt, stir and let the zucchini sit in a colander for 20 minutes.
After the zucchini (either fresh or frozen) has drained, use a clean lint-free kitchen towel to squeeze any excess liquid from the zucchini. Squeezing out as much liquid as possible will help your casserole to not be watery.

MAKE THE CASSEROLE:
Spray a 9×13 baking pan with cooking spray. Preheat the oven to 400º F
In a bowl, mix up the drained zucchini, eggs, cheeses, salt, garlic and Italian seasoning. Mix well.
Press the mixture into the bottom of the prepared pan evenly.
Bake for 20 minutes. The crust should be lightly browned.

Spread the meat sauce evenly over the crust. (Or the browned meat and sauce)
Then sprinkle the shredded mozzarella over the top.
Top with sliced pepperoni.

Bake for 20 more minutes or until the “pizza” is heated through and the cheese is melted. If you would like it slightly browned, put it under the broiler for 2-3 minutes, but watch it closely.
Let the casserole sit for 3 minutes before slicing and serving.

Notes
*We use our spaghetti sauce that already has meat in it. You can also brown a pound of ground beef or Italian sausage, drain the fat and then add that to another spaghetti sauce. You can also use pizza sauce. Just make sure you have about 4 cups.
Please note: This recipe is more like a casserole. If you want it more like a pizza style, use less sauce.

Gluten Free · Salad · Vegetable-related

Shaved Zucchini Salad with Spicy Almonds & Parmesan

Belinda

A lovely recipe from food blog “The Original Dish” and a great way to use up your zucchini surplus!

Serves 4-6

1 ½ lbs zucchini (about 3 medium)
¼ cup olive oil
½ cup slivered almonds
4 large garlic cloves, grated
1 tsp lemon zest
1 tsp smoked paprika
½ tsp crushed red pepper
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
2 tbsp chopped fresh dill
¼ cup freshly shaved parmesan cheese

Use a peeler to peel the zucchini into thin strands, working your way down and around each one until you reach the core of seeds. Add the shaved zucchini to a mixing bowl and discard the core.
Heat a 10” skillet over medium heat. Add the olive oil. Once hot, add the almonds. Cook for a minute or so until fragrant, stirring often.

Stir in the garlic, lemon zest, smoked paprika, and crushed red pepper. Allow to cook for about 30 seconds or so (watch closely so the garlic doesn’t burn).
Turn off the heat and stir in the lemon juice. Allow the dressing to cool for a couple of minutes and then pour it over the zucchini. Add the parsley and dill. Toss well and let sit for about 10 minutes or so to marinate.

Plate the zucchini salad with all of the dressing poured over top. Garnish with the shaved parmesan and any extra herbs.

Fish

Sheet-Pan Shrimp Gratin

Belinda

Recipe by Eric Kim for the New York Times

The best part of a gratin is the crispy crust, and here in this shallow sheet-pan version, there’s more of it. Flaky panko bread crumbs — with a sprinkling of mozzarella and Gruyère — form a crisp, almost chip-like topping that tastes not unlike the edges of garlicky, cheesy Texas toast. In fact, the topping comes off in large, snackable pieces. As this bakes (for just 10 minutes!), the spice blend perfumes the kitchen, thanks to herbes de Provence.
The shiitakes add earthy heft and incredible umami, but for a more delicately flavored gratin, you can leave them out. Serve this with a big green salad or eat it straight out of the pan.

Serves 4
½ lb peeled, deveined shrimp, tails removed, shrimp cut into 1/2-inch pieces
1 medium zucchini or yellow squash, thinly sliced crosswise into coins
3 ½ oz fresh shiitake mushrooms, tough stems removed, caps thinly sliced
1 large shallot, thinly sliced
2 large garlic cloves, finely grated
1 tsp sweet paprika
¼ to ½ tesp red-pepper flakes
¾ tsp herbes de Provence
Kosher salt (Diamond Crystal) and black pepper
3 tbsp olive oil
1 cup panko bread crumbs
½ cup heavy cream
½ cup shredded low-moisture mozzarella
¼ cup finely grated Gruyère
1 lemon, cut into wedges

Heat oven to 425 degrees.
In a large bowl, toss together the shrimp, zucchini, mushrooms, shallot, garlic, paprika, red-pepper flakes, ½ teaspoon herbes de Provence, ¾ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon oil until well combined. Transfer to a 9-by-13-inch sheet pan or shallow baking dish in a single layer.

In the now-empty bowl, toss the panko with a pinch of salt, the remaining 2 tablespoons oil and ¼ teaspoon herbes de Provence to combine. Evenly pour the cream over the shrimp mixture in the pan, covering all the nooks and crannies. Sprinkle the panko mixture over the shrimp, then top first with the mozzarella, followed by the Gruyère.
Bake until the cream is bubbling and the panko and cheese are light golden brown all over, 10 to 15 minutes.
Remove from the oven and let rest for 5 minutes before serving with the fresh lemon wedges, which should be squeezed over the gratin just before serving.

Baking · Breakfast · Do-ahead

Zucchini and cheddar soda bread

Belinda

Soda bread is one of those wonderful rustic, crusty, easy breads that requires very little kneading. This one is particularly lovely with the added cheese and zucchini flecked through it.

14oz (400g) self-raising flour, plus extra for dusting
2 medium zucchini
2oz (50g) rolled oat
1 ½ tsp bicarbonate of soda
3oz (75g) mature cheddar, grated
small bunch thyme , leaves only
10 fl oz (284ml) buttermilk
1 tbsp clear honey
1 egg , beaten

Heat the oven to 400F/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.

Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together – try not to overwork the dough or the bread will be heavy.

Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days.

Do-ahead · Gluten Free · Rice · Vegetable sides · Vegetable-related

Provencal gratin of spinach and zucchini

Belinda5 Comments

This is a very tasty vegetarian dish that is also great with some grilled meat.

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1 1/2 lb fresh spinach, washed
3 medium zucchini, grated
4oz short grain rice
2 large onions, chopped
3 cloves garlic, chopped
2 tbsp olive oil
4 Xtra large eggs
1 cup whole milk
1 cup Parmesan cheese, grated
1 cup sharp cheddar cheese, grated
2 tsp salt
a good sized pinch freshly grated nutmeg
salt and black pepper

Preheat the oven to 375F

Grease a fairly large earthenware oven dish with a bit of olive oil.
In a saute pan, cook the chopped onions and garlic until soft
Season with salt and pepper and add the zucchini and cook for an additional 5 mins until the zucchini has wilted.
Blanch the spinach in boiling, salted water for 2 minutes. Drain and refresh in cold or iced water. Squeeze out the excess liquid and chop the spinach.
Put the rice in a pan of boiling salted water and simmer for about 12 minutes.
Drain.
Beat the eggs in a large bowl and gradually stir in the milk.
Season with salt, pepper and nutmeg.
Add the zucchini, parmesan cheese, spinach and rice. Mix well.
Transfer to the earthenware dish, top with the grated cheddar cheese and bake for 30 to 40 minutes until browned on the top.
Serve

Vegetable sides · Vegetable-related

Grilled zucchini with ricotta, pepitas and pomegranate molasses

Belinda

This fast, simple but stunning side dish by chef Timothy Hollingsworth makes grilled zucchini so much more interesting. Featured in Food and Wine Magazine.

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Serves 6

1/4 cup pumpkin seeds (pepitas)
2 lbs medium zucchini or yellow squash, quartered lengthwise
1/4 cup extra-virgin olive oil
Kosher salt and Pepper
1 cup fresh ricotta cheese
1/4 cup pomegranate molasses
2 tbsp loosely packed tarragon leaves, chopped

Put the pumpkin seeds in a small skillet over moderately low heat and cook, stirring, until toasted, 3 to 5 minutes.
Light a grill or use a very heavy ridged pan over a hot gas flame.
Toss the zucchini with the olive oil and season with salt and pepper. Grill the zucchini over high heat, turning once, until charred and just tender, about 7 minutes.
Transfer to a work surface and cut into 1-inch pieces. Arrange on a platter and top with dollops of the ricotta and the toasted pumpkin seeds. Season with salt and pepper.
Drizzle the zucchini with the pomegranate molasses, garnish with the chopped tarragon and serve.

Do-ahead · Egg based · Gluten Free · Vegetable-related

Greek zucchini and feta frittata

Belinda

Recipe from Delicious magazine
In this recipe, quintessential Greek ingredients – olive oil, zucchini, tomatoes and feta – make this frittata sing with delicious light, summer flavors. Enjoy warm, cold for a picnic or in a packed lunch.

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Serves 4
3 tbsp olive oil
3 medium zucchini, thinly sliced into rounds
2 garlic cloves, crushed
4 ripe tomatoes (about 14oz/400g), chopped
8 medium free-range eggs
Handful fresh dill, finely chopped
4oz feta, crumbled

Heat the grill to medium.
Heat 2 tbsp olive oil in the frying pan over a medium heat. Add the zucchini to the hot pan and cook, turning occasionally, for 4-5 minutes until tender and lightly golden. Stir in the garlic and chopped tomatoes and cook for 2-3 minutes.
In a large bowl, beat the eggs and season with salt and pepper. Add the dill, zucchini and tomato mixture and stir well.
Add the remaining olive oil to the frying pan and, when hot, pour in the zucchini and egg mixture, then crumble the feta over the top.
Reduce the heat to low and cook gently for 8-10 minutes or until the frittata is set and golden underneath and only the top is still runny.
Put the pan under the grill for about 2 minutes or until the top is puffy, golden brown and set.
Slide the frittata out of the pan onto a board and cut into wedges. Serve warm or cold.
Tips
Next time, use soft goat’s cheese instead of feta. Swap the dill with parsley, oregano or Greek basil. Add some chopped scallions in step 2.

Wrap leftover slices of frittata in baking paper, then keep in an airtight container in the fridge for up to 2 days.

Appetizer Vegetarian · Vegetable sides · Vegetable-related

Sautéed zucchini with mint, basil, caper and walnuts

Belinda

Such a lovely flavor combination with the added crunch of the walnuts.

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SERVES 4 as a small side or 2 as a meal

1lb zucchini (or any summer squash), sliced into 1/2-inch rounds
3 tbsp olive oil, divided
3 small cloves garlic
10 mint leaves
5 basil leaves
1 heaping tbsp capers, rinsed
2 tbsp walnuts or pine nuts, lightly toasted
1 tsp red wine vinegar, more to taste
1 pinch Sea salt and freshly ground pepper, to taste

1 handful additional mint and basil, torn, to garnish
Ricotta cheese and your favorite bread (optional, for serving)

Heat half of your olive oil in a 10-inch skillet over medium-high heat.
When the oil is hot, add half the zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 minutes. Don’t salt them yet!

While your zucchini cooks, chop together the garlic, mint, basil, and capers so that they intermingle and turn into a sort of knife pesto.

When the zucchini is golden, remove it from the pan and cook the remaining zucchini in the remaining oil, just as you did the first batch. Then add the first batch back into the pan, along with the herb-garlic mixture and the vinegar, to taste.
Taste for salt; add a good pinch, plus a few cracks of pepper. Toss well.

Scoop everything out onto a serving plate. Right before serving, sprinkle on the nuts and extra herbs as a garnish.
I like to carve out a corner of my serving dish, dollop on a big pile of ricotta, and serve everything together with thick slices of crusty bread. It also makes for some mean crostini.