Tagged: Zucchini

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Zucchini and Kale Frittata

My zucchini harvest is in full bloom which means that I cook a zucchini dish almost everyday! I added kale which gives the frittata for added texture and vitamins. This recipe makes a perfect lunch, side dish or a lite meal on your busy workdays! Enjoy!

If you love frittatas, try my Zucchini and Potato Omelet which is also deliciously savory!

Serves 4-6

Ingredients:

6 eggs (beaten)

2 medium zucchini (thinly sliced)

4 cups finely chopped kale

1/2 small onion

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup cottage cheese

1/2 cup shredded cheese

1 teaspoon of vinegar

Preparation:

In a medium skillet, saute the kale in 1 tablespoon of olive oil for about 8 minutes, stirring often. The kale will wilt and reduce in size as you cook it. Add half of the salt and the teaspoon of vinegar and stir. Cook for another minute and set aside.

In a large skillet heat the remaining olive oil with the onion and saute for about 3-4 minutes on medium heat. Add the zucchini and saute for a few minutes until it is slightly cooked but not mushy. I like my zucchini slightly undercooked but this is up to you.

Season zucchini with salt and pepper and stir. Add the kale spreading it evenly over the zucchini. Add the eggs evenly to cover the vegetables. Let eggs cook for a few minutes releasing the sides from the pan.

Top the frittata evenly with the cottage cheese and shredded cheese. Cook at 350 degrees for about 10-12 minutes until the eggs set and are fully cooked. I flipped my frittata over to serve it to show the beautiful golden crust. Enjoy!

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Zucchini Vegetable Lasagna

 

This will be the last Zucchini recipe for this summer! I promise!

The lasagna is perfect for your meatless days. My family loved it and said it was even better the next day!

Serves 8-10

Ingredients:

6 to 8 Zucchini (sliced to 1/4 inch lengthwise)

1 package of frozen broccoli, cauliflower and carrots (or your favorite combination)

1 package of lasagna

3 cups of low fat ricotta cheese

2 cup of shredded Mozzarella cheese

5 cups of whole milk

1/3 cup of butter

1/3 cup of flour

Salt and Pepper to taste

1 teaspoon garlic powder

1 teaspoon paprika

Dash of Nutmeg

 

 

Instructions:

Season the Zucchini with salt, pepper, garlic powder and paprika and set aside in for the moisture to drain. Cook the vegetables in 1 cup of water for about 5 minutes or until tender. Drain them and let them cool.

Saute the Zucchini for about 3 minutes on each side or until they get slightly cooked but not mushy. Set aside.

Cook the lasagna to package directions and set aside to cool.

In a non stick pan, melt butter and add the flour to form a roux. Slowly add the milk, a dash of salt, pepper and the nutmeg, taste for seasoning, and stir continuously until it thickens for about 5 minutes. Set aside to cool.

Mix the Ricotta cheese with 1 cup of the Mozzarella in a bowl and set aside.

Begin layering the lasagna by coating the lasagna pan with cooking spray or butter. Start with the pasta, then a layer of the cheese, vegetables and top with Zucchini. Spread 1/3 of the cream sauce evenly over the Zucchini and repeat the layering. You’ll end up with about 3 or 4 layers ending with the pasta.

Spread with the remaining cheese. I added a few very thin slices of Zucchini on top but this is optional.

Cover with foil and cook at 375 for about 1 hour. Remove from oven and let it sit for about 15 minutes to set.

It’s even better the next day so don’t worry if you have leftovers. Enjoy!

 

 

 

 

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Zucchini and Potato Omelet

Just when you thought you’d had enough zucchini recipe here’s one more!

This is what happens when you miss a few zucchini’s overgrowing in your garden.

They look like baseball bats and remind me of the baby on the Flintstones named “Bam Bam”, who carried around a big club shaped like these.

This omelet is simple to make in just 5 minutes! I used leftover Portuguese Roasted Potatoes from last night’s dinner but you can use only zucchini and cheese if you prefer.

Serves 1-2

Ingredients:

1 medium zucchini (thinly sliced)

1 cup of cubed cooked potatoes

3 eggs

1 tablespoon of olive oil

Shredded cheese

Salt and pepper to taste

Instructions:

Saute the zucchini with the potatoes in a medium skillet with the olive oil for about 4 minutes until the zucchini is slightly cooked while stirring it often.

Add the beaten eggs and let them cook for about 1 minute. Gently loosen the omelet on the sides so it doesn’t stick. After another minute, cover the skillet with a large plate and invert the omelet back into the pan uncooked side down.

Turn off the burner. Add the cheese and cover for another minute. The omelet will finish cooking and the cheese will melt. Add salt and pepper to your taste. Enjoy!

 

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Zucchini Parmesan Rounds

Photo July 2015

Hi everyone,

It’s zucchini harvest season. I’ve made zucchini breads, fried zucchini and all kinds of casseroles but his following recipe is my family’s favorite zucchini recipe and I know it will be yours too.

It’s great for those of you on low carb diets because it uses no pasta!

You can substitute the zucchini for eggplant in the fall & winter and make it all year long.

 

 

 

 

 

 

Ingredients:

6 extra large zucchini

1 Jar of your favorite pasta sauce or a can of chopped tomatoes with Italian seasonings 

1 cup low fat cottage cheese, or low fat ricotta cheese

1/2 cup flour

1 cup Italian bread crumbs

Chopped fresh basil – 1/4 cup

1 tsp salt

1 tsp pepper

1 tsp garlic powder

8 oz of mozzarella (or any kind you prefer)

8 oz Parmesan or Pecorino cheese for shredding

Instructions:

Preheat oven to 400.

Slice the zucchini into round 1/2 inch slices, place them in a large bowl and coat them with salt, pepper, and the garlic powder.

Let them sit for about 5 min., then strain any water from the bowl. Mix bread crumbs with flour and lightly coat each zucchini slice.

You can just toss the flour mixture into the bowl and toss them, or use a plastic bag.

Layer the zucchini slices on a well greases cookie sheet and cook them for about 10 – 15 min or until cooked.

Gently check one slice by lifting one with a spatula. I like a golden coating on the bottom, but you can cook them to your taste.

If you prefer a crispier zucchini you can also fry them in hot oil. I prefer to bake them to save calories.

Coat the bottom of a lasagna pan with a small amount of pasta sauce, then start layering like a lasagna: zucchini, basil, cheeses, sauce, until you end up with cheese and sauce on top.

Shred the Parmesan cheese on top, cover with foil and bake for about 25 minutes.

Let it rest for about 10 minutes before serving. It’s just like lasagna, and even better the next day.

You can serve it with a salad, or a side of pasta if you prefer.

Enjoy!

Tia Maria