Stuffed Zucchini Boats

July 28, 2013 Leave a Comment
Stuffed Zucchini Boats

Stuffed Zucchini Boats

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 This savory side dish is reason enough to give zucchini extra space in your garden.  “I like to serve these veggie-stuffed boats with a loaf of homemade bread and slices of melon and avocado nestled on crisp lettuce leaves,” she suggests.  “They’re also wonderful paired with any meat.” (This recipe is Diabetic Friendly!!)            

       Billie Moss                                                                   El Sobrante, California  

 

Stuffed Zucchini Boats Recipe

Stuffed Zucchini Boats

4 medium zucchini

1 egg

1 cup chopped fresh spinach

¾ cups dry bread crumbs

½ cup tomato sauce

1/3 cup grated Parmesan cheese

1/3 cup finely chopped onion

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

1 can (14.5 oz.) diced tomatoes, drained a finely chopped

1 cup (4 oz.) shredded reduced-fat Swiss cheese

Trim ends of zucchini; place in a steamer basket.  In a saucepan, bring 1inch of water to a boil; add basket.  Cover and steam for 5 minutes.  When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a ¼ inch shell.  Set pulp aside. In a bowl, beat egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp.  Spoon into zucchini shells. Place in an ungreased 13×9 inch baking dish Bake, uncovered, at 350 for 20 minutes.  Top each with tomatoes and Swiss cheese.  Bake 5-10 minutes longer or until cheese is melted.          8 servings   (Recipe for Stuffed Zucchini Boats was in tasteofhome.com)

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Spaghetti with Meat Sauce

May 28, 2013 Leave a Comment
Spaghetti with Meat Sauce and Zucchini

Spaghetti with Meat Sauce and Zucchini

I found this recipe in Newsday, earlier this year 2013.

Spaghetti with Meat Sauce Recipe

 

Spaghetti with Meat Sauce

8 oz. multi grain spaghetti

1 Tbsp. olive oil

1 cup chopped onion

2 cloves garlic, minced

½ tsp. basil

½ tsp. salt

½ tsp. thyme

1 lb. lean ground sirloin

1 (28 oz.) can diced tomatoes

8 oz. zucchini, cut into 1-inch pieces

¼ cup grated Parmesan

Bring a large pot of lightly salted water to a boil.  Add the spaghetti and cook, according to package directions, until the pasta is al dente.  Drain.

Heat oil in a large, nonstick skillet over medium high.  Add onion, garlic, basil, salt and thyme and cook, stirring occasionally, for 3 to 4 minutes, until somewhat translucent.  Add meat and cook, stirring to break into crumbles, until no longer pink.  Add tomatoes and continue cooking, stirring occasionally, 5 minutes longer, or until the sauce begins to thicken.  Add zucchini and cook, stirring occasionally, until crisp-tender, about 4 minutes.

Toss the pasta and sauce together, spoon onto plates, and top each serving with the cheese.  Serve immediately.          4 servings

(Recipe for Spaghetti with Meat Sauce was in Newsday, Thursday, January 3, 2013)

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Grilled Vegetable Orzo Salad

April 18, 2013 Leave a Comment
Grilled Vegetable Orzo Salad

Grilled Vegetable Orzo Salad

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

In-season veggies make tasty additions to this salad.  It’s perfect for picnics.

Grilled Vegetable Orzo Salad Recipe

Grilled Vegetables Orzo Salad

1 ¼ cups uncooked orzo pasta

½ lb. fresh asparagus, trimmed

1 medium zucchini, cut lengthwise into ½ inch slices

1 medium sweet yellow or red peppers, halved

1 large Portobello mushroom, stem removed

½ medium red onion, halved

Dressing:   1/3 cup olive oil

¼ cup balsamic vinegar

3 Tbsp. lemon juice

4 garlic cloves, minced

1 tsp. lemon-pepper seasoning

Salad:   1 cup grape tomatoes, halved

1 Tbsp. minced fresh parsley

1 Tbsp. minced fresh basil

½ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) crumbled feta cheese

Cook orzo according to package directions.  Meanwhile, place vegetables in a large bowl.  In a small bowl, whisk dressing ingredients.  Add to vegetables and toss to coat.

Remove vegetables, reserving dressing.  Grill mushrooms, pepper and onion, covered. Over medium heat 5-10 minutes or until tender; turning occasionally.   Grill asparagus and zucchini, uncovered, 3-4 minutes or until tender, turning occasionally.

When cool enough to handle, cut vegetables into bite-size pieces.  In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine.  Served at room temperature or chilled.  Just before serving, stir in cheese.

(Recipe for Grilled Vegetable Orzo Salad was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)

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Garden Potato Pancakes

April 14, 2013 Leave a Comment
Garden Potato Pancakes

Garden Potato Pancakes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My family eats these all the time, and the pancakes don’t even taste like they’re full of fresh veggies.  We especially like the cheese mixed in.

Garden Potato Pancakes Recipe

Garden Potato Pancakes

2 medium zucchini, grated

2 eggs

¼ cup whole wheat flour

½ tsp. salt

¼ tsp. pepper

¼ tsp. dried basil

1 large onion, finely chopped

1 medium potato, grated

1 medium carrots, grated

1/3 cup frozen corn, thawed

¼ cup shredded sharp white cheddar cheese

Oil for frying

Cracked black pepper and sour cream, optional

In a strainer or colander, drain zucchini, squeezing to removing excess liquid.  Pat dry.  In a large bowl, whisk eggs, flour, salt, pepper and basil until blended.  Stir in onion, potato, carrot, corn, cheese and zucchini.

In an electric skillet, heat ¼ inch of oil to 375 F.  Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly.  Fry 2-3 minutes on each side or until golden brown.  Drain on paper towels.  If desired, sprinkle with cracked pepper and serve with sour cream.

(Recipe for Garden Potato Pancakes was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013

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