Tag Archives | zucchini

Zucchini-Wrapped Fish

Are you still loving zucchini at this point in the summer? I know I am, although I’ve been searching out new ways to use it, rather than falling back on zucchini bread or simply grilling.

This zucchini-wrapped fish fits the bill. It takes paper-thin slices of zucchini and envelopes tender fish for a fun presentation as well as tasty meal. It’s a very simple dish, with the most difficult part keeping the zucchini wrapped on the fish as you transfer it from skillet to baking pan. If you have an enameled cast-iron skillet, I recommend using it for this recipe, as you can just slide the skillet right into the oven.

Zucchini-Wrapped Fish

Zucchini-Wrapped Fish

serves 2

2 Dover sole fillets
1 large zucchini, about 12 inches long
Salt and pepper
Olive oil

Dover sole fillets are thin – lightly season each fillet with salt and pepper, then fold fillets into small bundles and set aside.
Trim ends off zucchini. Using a vegetable peeler, create long strips of zucchini by going from top to bottom. Lay strips on a baking sheet and sprinkle on salt. Let rest for about 5 minutes to draw out excess moisture.
Rinse zucchini and pat dry. Lay strips down, with horizontal edges overlapping, until you have enough strips to equal the width of your fish bundles.
Place the fish on one end and carefully roll zucchini up around it. Place seam-side down on baking sheet and repeat with remaining zucchini and fish. (Any extra zucchini can be sauteed and used as part of a side dish.)
Heat a skillet with 1 tablespoon oil over medium-high heat, and preheat oven to 350°F. Once the oil shimmers, place the fish seam-side down and cook for about 5 minutes to get a sear on the zucchini. Flip and cook other side 5 minutes.
Carefully move fish to baking pan and bake for 10 minutes.

Comments { 0 }

Zucchini Hummus

I am in awe of anyone who is able to work through the copious amounts of zucchini we are (still!) getting every week in the Local Box. Zucchini is one of my favorite vegetables, and yet once we get past a certain point in the season, I find the need to hide it in my food.

 

This hummus was inspired by a local raw-food restaurant. As it turns out, zucchini hummus is big in the raw-food world, so you can feel extra virtuous eating it. Plus it helps eliminate that possible bean-on-bean overload you might get from eating things like falafel with hummus. I love the bright flavor, and considering I have zucchini on hand more often than chickpeas, this might be my new go-to dip-slash-spread.

When you are selecting zucchini to use, in this recipe size doesn’t matter. However, if using a larger squash, discard the seeded center and use only the outer part. You can peel if you like, but I like the flecks of color the skin adds to the hummus.

 

Zucchini Hummus
makes approximately 1 cup

2 cups diced zucchini
2 cloves garlic
3 tablespoons tahini
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon salt

Blitz everything together in a food processor until smooth.

The zucchini will create excess liquid, so be sure to stir the hummus to reincorporate before serving.

Comments { 3 }

Meatless Monday: Slow Cooker Veggie Lasagna

 

Vegetable lasagna is one of my favorite cold weather comfort foods, especially when autumn vegetables like zucchini are abundant. It’s a great meatless main dish, too, because it is filling and pairs perfectly with a quick salad. However, it can be difficult to make lasagna on weeknights since the traditional preparation is so time consuming– up to an hour of hands-on time!

This easy vegetable lasagna recipe avoids many of the pitfalls of traditional preparation by utilizing some useful short-cuts to save time.  Instead of parboiling the noodles and assembling the casserole in a baking dish, we’ll layer sauce, cheese, veggies and raw lasagna noodles right in a slow cooker. Since the slow cooker retains more moisture than traditional oven cooking, there is enough liquid in the casserole to completely cook the noodles right in the dish. There’s no need to use special no-boil noodles, either. Plain raw lasagna noodles are just fine.

Another time saver I like to use for this recipe is my food processor. I use the grater attachment to process my raw veggies for the dish in much less time than it would take to grate or dice them by hand. These veggies blend right into the pasta sauce of the lasagna and give the dish a rich texture and flavor, without adding distinguishable chunks of vegetables. If your family likes chunkier veggie lasagna, by all means cook the recipe as directed with chopped veggies an it will turn out great. Either way, the total prep time for this lasagna should take less than half an hour.

Slow Cooker Vegetable Lasagna (serves 8 )
adapted from “Slow Cooker Lasagna” by BettyCrocker.com

15-ounces ricotta cheeese
1/4 cup grated parmesan cheese
1 egg
1 tablespoon dried oregano
1 teaspoon garlic powder
2 cups shredded vegetables: your choice of onions, broccoli, zucchini, mushrooms, peppers, or greens. One large zucchini and half of a large onion yield about 2 cups.
10 lasagna noodles, about 1/2 of a 1 lb. package
24-ounce jar organic pasta sauce
1 cup shredded mozzarella cheese

In a large bowl, mix together ricotta cheese, Parmesan cheese, egg, oregano, and garlic powder.

Shred or chop the vegetables of your choice. Break the lasagna noodles into approximately 1/3-noodle sized pieces with your hands, so that they will fit easily into the crock pot.

Use a ladle to scoop about 1 cup of sauce into the slow cooker. Place a single layer of noodles on the sauce. Layer 1 cup of shredded vegetables on top of the noodles, followed by half of the ricotta cheese mixture. Repeat the sauce-noodle-vegetable-cheese layers. Cover this with the remaining noodles. Ladle the remaining sauce over the casserole and sprinkle mozzarella cheese over the top. Cover and cook on low for 4-6 hours, until noodles are tender and most of the liquid in the casserole has been absorbed.

Comments { 1 }

Eggplant Parmesan with Zucchini

 

Even though we dipped down below the 90s last week, it seems summer is still going to stick around for a while, and along with it our summer produce. I for one was excited to see eggplant in our Local Box, as I’ve felt like I haven’t gotten my fill of it yet. I decided to use it in a simplified version of eggplant parmesan.

This version doesn’t have multiple layers, making it slightly less like a casserole. I also decided to forego spinach in favor of shredded zucchini. Eggplant parmesan is often a heavy dish, but this was a light and easy preparation.

Eggplant Parmesan with Zucchini
adapted from Tyler Florence

1 egg
1/2 cup milk
1 cup breadcrumbs
2 eggplant, cut into 1/2-inch thick rounds (about 10 slices total)
Olive oil
1 small onion, diced
2 large tomatoes, diced
2 cups shredded zucchini
Salt and pepper
8 ounces fresh mozzarella

Set up two shallow bowls. In one bowl, beat together egg and milk. Pour breadcrumbs in the other bowl, and set both near stove.
Heat olive oil in a large skillet over medium-high. Dip eggplant slices in egg, then dredge in breadcrumbs, and place in skillet. Cook until golden on both sides, then remove to a 9×13 baking dish, arranging in a single layer. (Squish them in if you need to.)
Reduce skillet to medium, and add onions. Cook until translucent, then add tomatoes and zucchini. Cook until tomatoes have broken down a bit, about 5 minutes. Season with salt and pepper.
Preheat broiler.
Pour tomato mixture over the eggplant. Tear mozzarella into pieces and scatter over the top. Cook under the broiler until cheese is melted and bubbly.

Comments { 1 }

Meatless Monday: Zucchini Pancakes

From WholeFoodsMarket.com

Fight the end-of-long weekend blues with a fun last meal- breakfast for dinner! These pancakes are a great way to use some of the beautiful summer squash we still have emerging from Texas fields, and are sure to be a crowd-pleaser too. Whole Foods suggests you top these with a maple syrup drizzle, warmed apple sauce or a bit of yogurt.

Serves 4

Ingredients

1 1/4 cups 365 Everyday Value® Organic Buttermilk Pancake & Waffle Mix
3/4 cup 1% lowfat milk or unsweetened non-dairy beverage
1/2 cup unsweetened applesauce
1/4 cup toasted wheat germ
3 tablespoons canola oil, divided
3/4 cup grated zucchini
1/4 cup chopped toasted walnuts
1 teaspoon freshly grated lemon zest

Method

In a large bowl, whisk together pancake mix, milk, applesauce, wheat germ and 1 tablespoon oil and whisk until combined. Stir in zucchini and walnuts until well combined. Heat a large skillet over medium heat. Brush lightly with some of the remaining oil. Working in batches, form each pancake by dropping 1/4 cup batter onto the skillet. Cook until it begins to bubble, about 3 minutes. Flip and cook 2 to 3 minutes longer. Repeat with remaining batter and oil to make 8 or 9 pancakes total.

Comments { 0 }

Blueberry-Zucchini Bread

I first came across the idea of blueberry zucchini bread a while back, but many of the recipes out there are surprisingly unhealthy, considering the star ingredients are a fruit and a veggie. So when I went looking for a lightened-up version, I turned to My Baking Addiction. I’ve said before that I don’t do a lot of baking, but when I do, I often visit this site. Her recipes are delicious and her photos are lovely, too (don’t you love the one I showcased above?).

This version of blueberry-zucchini bread was just what I was looking for. Not overly sweet, it only calls for 1 cup of sugar (half white, half brown), and uses half white, half whole wheat flour to add a little extra fiber. It’s a perfect way to use up a bounty of blueberries and zucchini as well as sneak veggies into a snack kids will love, but adults love it smeared with a little butter along with their morning coffee. Well, I do at least. I guess I can’t speak for the whole adult population, but I’m sure many of them would agree with me.

Blueberry-Zucchini Bread (from My Baking Addiction)

2 eggs, lightly beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup brown sugar; lightly packed
1 cup shredded zucchini
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1 cup fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.

In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.

Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

- Stephanie

Comments { 1 }