Slow-cooked Italian Zucchini

August 08, 2013 By: Megabeth Category: Recipe

Dear Veggin’ Readers – thank you for being patient whilst I took a bit of a hiatus…but I’m back! I have some new recipes and product reviews to get us going. Let’s start first with an easy to make slow-cooked Italian zucchini.

Summer’s harvest is here and this is a totally easy way to cook up the bounty without heating up the kitchen (or take a lot of prep time).

Slow-cooked Italian Zucchini

Summary: An easy-to-make meal using your garden’s summer bounty.

Ingredients

  • 4 zucchinis, sliced lengthwise 1/4 inch thick
  • 2 garlic cloves, minced
  • 3 Tablespoons olive oil
  • 1 shallot, minced
  • 4 green onions, chopped
  • 3 Tablespoons fresh basil, chopped
  • 1 Tablespoon fresh oregano, chopped
  • 3 Tablespoons fresh parsley, chopped
  • Salt and pepper, to taste
  • 3 large tomatoes, chopped
  • 1/2 cup parmesean cheese, grated

Instructions

  • Place all ingredients in the slow cooker except for the tomatoes and cheese.

  • Set on low for 7 – 8 hours.
  • Add tomatoes and cook for an additional 1 hour.
  • Pour mixture into casserole dish.

  • Sprinkle parmesean cheese on the top.

  • Place under the broiler until cheese is melted and bubbly.

Diet type: Vegetarian

Zucchini and Tomato Curry

August 19, 2012 By: Megabeth Category: Main Dishes

As the large zucchinis of summer continue to roll in it was time to create another recipe from scratch using what I had on hand in the kitchen. This time, a quick zucchini and tomato curry.

I had a giant puppy of a zucchini and once I sliced it up I knew we we weren’t going to be able to eat it in one sitting. No problem. The best thing about a curry is that the longer you let it sit the more it sucks up all the flavors and it becomes better and better with each serving.

Most of the measurements are done “by feel”. Most important are the cumin, turmeric, and curry flavors. So, if you’re without asafoetida leaves, don’t fret, it should come out just fine.

Zucchini and Tomato Curry
By Megabeth

  • 1 humungous zucchini (or 2 – 3 normal sized ones), thinly sliced
  • 1/2 cup vegetable broth
  • 1 medium onion, chopped
  • 1 tomato, chopped
  • 1 Tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon crushed ginger
  • 1 green chili, seeded and minced
  • 1 teaspoon garam masala
  • 1 teaspoon curry
  • 1 teaspoon chili powder
  • 1 teaspoons cumin
  • 1/2 teaspoon turmeric
  • dash cayenne
  • crushed asafoetida leaves
  • salt and pepper to taste
  • fresh lemon juice

Add oil to pan over medium heat. Once oil is hot, add onions and garlic. Saute until onions are translucent. Add tomatoes and spices to the cooked onions and simmer for two minutes.

Add zucchini and vegetable broth to pan, stir to distribute sauce. Cover and simmer for 20 minutes or until zucchini is tender (depending on how thinly you sliced it).

 

 

 

 

 

Grilled Zucchini with Goat Cheese and Fresh Herbs

August 03, 2012 By: Megabeth Category: Main Dishes, Side Dishes

You ever have those moments where you’re smacking yourself for not thinking of something sooner? Well, I had that in the creation of this recipe.

You see, I was the recipient of a GIANT zucchini from a friend’s garden. (Apparently, she has these monster plants, that spit out monster zucchinis that hide under the leaves until they practically grow legs, walk up her stairs and knock on her door to ask to be let in.)

So, I’m staring at the mutant she gave me…as it stared back at me from the counter. I wanted to grill it, but wanted to do something different. I had goat cheese, I had some fresh herbs and I had olive oil. But, one thing stood in my way, it was 847 degrees outside and I really didn’t want to have to stand there flipping things on a hot grill.

Then, I heard a little tiny voice coming from the zucchini that said, “Hey, you. Slice me vertically, but not all the way through. Stuff the goat cheese and herbs in the slices, drizzle on olive oil, salt and pepper, then wrap me in tin foil.”

Whaaaaat? Seriously? Why didn’t I think of that sooner?

I began to joyously prep the zucchini, happy at my task. When, suddenly, the potatoes in the cupboard started singing: “Grill us, maybe?” And, the knives came out so they could become some packet potatoes (mainly so I could get that song out of my head). I chopped up those lyrical potatoes, drizzled with olive oil, threw in some chopped garlic, salt, pepper, parsley, oregano and basil.

I then plopped the humungoid zucchini on the grill next to the packet potatoes. I only came back a few times just to roll around the zucchini and flip the potato  packets to ensure everything was evenly cooked. Ta-da. No hot grill babysitting required.

Once off the grill, the zucchini was roasted to perfection and the goat cheese melted into a gooey loveliness of fresh herby goodness. It could either be served with each person receiving a whole slice, or cutting the slices into pieces. I chose to cut it into pieces.

I could sit back and enjoy this delectable grilled behemoth with a glass of wine – happy the vegetable voices inside my head subsided. (But, hey, with the idea that giant zucchini had, they can talk to me whenever they’d like.)

Grilled Zucchini with Goat Cheese and Fresh Herbs
by Megabeth

Zucchinis (the fatter the better, the more the merrier)
Goat cheese
Olive oil
Fresh herbs – oregano, basil, parsley, etc., chopped
Salt and pepper

Starting close to the top of the zucchini, slice lengthwise towards the other end, but do not cut all the way through. Place zucchini on aluminum foil.

Squish – yes, that’s a technical cooking term – as much goat cheese and the herbs as you like into the gaps.

Sprinkle with salt and freshly ground pepper. Drizzle olive oil over the zucchini.

Wrap zucchini up and place on hot grill for 15 – 20 minutes (depending on size of zucchini). Rotate periodically so as not to scorch on one side. Carefully remove foil and enjoy!

 

 

 

 

Stuffed Calabacitas: Squash Stuffed with Corn, Tomatoes, Green Chiles

October 31, 2011 By: Megabeth Category: Main Dishes

Fresh green chilies (from our garden), fresh corn, fresh zucchini, fresh tomatoes and manchego cheese – perfection. These calabacitas were whipped up for a potluck celebrating el Dia de los Muertos.

I thought that blending the cheese and tortillas was genius. The cheese melted evenly and didn’t overwhelm the bright flavors of the corn, chilies and tomatoes.

So very easy to make and perfect for feeding a crowd. I doubled the recipe and fed eight as a side dish. (You can make the stuffing and put in the zucchinis the night before if you want. Just bring them to room temperature before putting into the oven.)

By the way, I can attest that these hold up to travel. We strapped the baking dish (in its travel case) to the back of the In-House Taste Tester’s bike and rode three miles in a light rain down to the party. Even after tipping the bike to get into a teeny-tiny elevator, I just needed a bit of scootching them back into place and we were in business. I sprinkled the shredded cheese on top, popped them in the oven for the final five minutes and they were perfecto.

Stuffed Calabacitas (Squash Stuffed with Corn, Tomatoes, Green Chiles)
from Fête & Feast

  • 3 medium zucchini squash
  • 2 thin corn tortillas
  • 2 tsp. ancho chile powder
  • 3 oz. manchego cheese, cubed plus 1 oz. shredded manchego cheese
  • 1 Tbsp. extra virgin olive oil
  • 1 medium shallot, diced
  • 1 small red onion, diced
  • 1 c. fresh corn kernels
  • 2 roma tomatoes, seeded and chopped
  • 4 oz. chopped green chiles
  • Salt and pepper

Instructions

Preheat the oven to 375 degrees.

Slice the top ½ inch from the squash. Split in half horizontally and scrape out the seeds. Bring enough salted water to cover the squash halves to a boil. Drop the halves into the boiling water and cook for 2 minutes.

Remove shells from boiling water; nestle close together in a glass baking pan, and season with a little more salt and pepper.

Tear the corn tortillas into large pieces. Add them to the bowl of a food processor along with the chile powder and the cubed manchego cheese. Pulse until the mixture resembles very coarse cornmeal.

Heat the olive oil in a large sauté pan. Cook the shallot and red onion until soft and starting to become translucent, about 5 minutes. Remove the pan from the heat and stir in the corn, tomatoes, and green chiles. Let cool for about 5-10 minutes.

Combine the tortilla mixture with the sautéed vegetables. Check for seasoning; add salt and pepper to taste. Mound some of the stuffing into each squash half.

Cover with foil and bake for 30 minutes. Remove the foil, sprinkle with the shredded manchego cheese, and return to the oven. Cook for an additional 5-7 minutes or until the cheese is bubbly.



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