Zucchini Pizza

Zucchini is probably my favorite vegetable of summer.  As I am anxiously awaiting the arrival of my garden zucchini, this recipe from Smitten Kitchen caught my eye.

It is perfect for summer not only because it showcases the zucchini front and center, but it also requires so few ingredients and comes together in a flash.  No time standing over a hot stove! Yes!

Zucchini Pizza
Adapted From Smitten Kitchen

1 pizza dough, store bought or homemade, you decide
1.5 lb zucchini
1 tsp salt
1 cup grated gruyere, or mozzarella, or a combination (I didn't have enough gruyere so I mixed it and everything was magical.  I imagine you can mix up the cheese any way you see fit)
red pepper, to taste
2 tbsp bread crumbs

1.  Grate your zucchini in a food processor or box grater.  Then place in a large bowl with salt.  Let stand 30 minutes or more if you have the time.
2. Preheat oven to 500. Drain zucchini over a colander, squeezing the water out with your hands.  Try to get as much water out as possible.  Wipe out bowl from before and mix cheese, drained zucchini, a few dashes of red pepper flakes and some more salt if you'd like.
3. Stretch your pizza dough on to an oiled 13x9 sheet pan. Spread zucchini mixture evenly over dough. Sprinkle with bread crumbs. Bake 20-25 minutes.

Oh goodness I hope I can make this again with some garden zucchini.

Zucchini Parmesan Sliders

These zucchini parmesan sliders will revolutionize your game day snacking this football season.  Since it involves a vegetable you can pretend this is a healthy alternative.  Sure it's breaded, fried, covered with cheese, and on a bun, but it's zucchini! So yea....totally healthy.

Zucchini Parmesan Sliders

Ingredients
1 zucchini, cut into 12 1/2 in rounds
1 cup bread crumbs
1 cup flour
1/2 cup Parmesan cheese
1 egg
12 dinner rolls
1 1/2 cup shredded mozzarella (I just cut slices off a block)
1 cup marinara sauce
12 basil leaves
salt and pepper

1. Get all set up with flour in one bowl, then a bowl for bread crumbs and Parmesan, then one more for the egg, beaten.  Coat the zucchini in flour, then egg, then bread crumbs.
2. Heat some oil in a skillet over medium-high heat and cook zucchini 2-3 minutes on each side.
3. Preheat broiler.  Take the bottom half of your rolls and the top half of the rolls and place them on 2 separate baking sheets.  Top each half with some cheese and sauce.  Put zucchini rounds on the bottom bun.  Place a basil leaf on the top halves.  Place baking sheets under the broiler until cheese is melted.

 These. Were. So. Damn. Good.

Vegetable Baked Ziti

I know, again with the zucchini!  But let me tell you I had 2 zucchini that were so massive they made multiple dishes.  I still have 1/3 of a zucchini in the fridge that I haven't decided what I'm doing with yet.  Any suggestions?

Remember when I said I couldn't stop buying corn?  Yep, here it is again.

Vegetable Baked Ziti

Ingredients

1 lb pasta, ziti perhaps?

1 cup ricotta

2 cups mozzarella cheese, grated

1 cup grated parmesan cheese

4 cups tomato sauce 

2 ears of corn, for the kernals

2 cups zucchini

2 cups kale

2 tbsp oil

salt and pepper

1. Bring a pot of water to boil, cook pasta according to package directions.

2. Preheat oven to 350. Heat oil in a large saute pan, add vegetables and cook until vegetables are tender.

3. Mix ricotta, 1 cup of mozzarella, parmesan cheese, salt and pepper in a large bowl. Add in pasta, vegetables, and tomato sauce. Dump it all into a 13x9 in pan.  Top with remaining mozzarella cheese.  Bake for 20 minutes until cheese is melted.

If you put enough vegetables in your cheese-carb pan, you can feel a little better about yourself.  Enjoy!

Zucchini Oatmeal Coconut Chocolate Chip Cookies

I tried to shorten the name of these cookies, but I just needed you to know all the fun stuff that's waiting inside!

Zucchini Oatmeal Coconut Chocolate Chip Cookies
From Two Peas and Their Pod

Ingredients
1 cup flour
1 tsp baking soda
1/2 tsp salt
4 tbsp vegetable oil
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 cup shredded zucchini
2 cups old fashioned oats
1/2 cup coconut flakes
3/4 cup chocolate chips

1.  Preheat oven to 350.  Combine oil and sugars until smooth add egg and vanilla.  Slowly add in flour, baking soda, and salt. Fold in zucchini, oats, coconut, and chocolate chips.
2.  Drop heaping tablespoons of dough 2 inches apart on a parchment (or silpat) lined baking sheet.
3.  Bake 10-12 minutes until golden around the edges. Cool on wire racks.

The zucchini makes these cookies extra moist and chewy which is just the best way a cookie can be.

You can totally eat these cookies for breakfast because hello, vegetables and oats, totally a great way to start your day.

Miso Sesame Farro Salad

Want to bring something to your Labor Day BBQ that isn't covered in mayonnaise or riddled with bacon bits?

I've got you covered.

Miso Sesame Farro Salad

Ingredients
1 tbsp sesame seeds
2 tbsp miso paste
2 tbsp sesame oil
1/2 cup rice vinegar
6 tbsp vegetable oil
2 tsp honey
salt

8.8 oz uncooked farro (I used this package from Trader Joe's)
1 cup shredded carrot
1 cup shredded zucchini
1 cup greens, sliced thinly (I used a kale/spinach combo)
sesame seeds for garnish

1. Whisk first set of ingredients in a bowl or large measuring cup to make the dressing.
2. Cook farro according to package directions. Drain and allow to cool for a bit.
3. Mix cooled farro, vegetables, and dressing in a large bowl.

This is such a tasty and healthy alternative to the usual BBQ fare.

I was so excited to try farro for the first time!  If you haven't tried it yet it's super simple to prepare (at least the bag I got at Trader Joe's was) and has a nice nutty flavor and texture to it.

Creamy Corn Pasta with Bacon and Zucchini

Summer time produce is here! I can't stop buying corn and I have accumulated several pounds of zucchini.  Hooray for fresh produce!

Creamy Corn Pasta with Bacon and Zucchini

Adapted from NY Times

Ingredients

salt

1 lb dried pasta

4 slices bacon

2 cups zucchini, diced

1 tbsp olive oil

1 bunch scallions, sliced

2 ears of corn, shucked (2 cups kernels)

1/2 tsp pepper

3 tbsp butter

1/2 cup grated Parmesan cheese

1/3 cup basil, torn

1/4 tsp red pepper flakes

1. Bring a large pot of water to boil, cook pasta according to package directions, reserve 1/2 cup pasta water.

2. In a large skillet cook bacon until crisp, remove and drain on paper towels.  Cook zucchini in bacon fat until softened, remove from pan.  Add some oil, if needed, to cook scallion whites.  Add all but 1/4 cup of corn and 1/4 cup of water.  Simmer 3-5 minutes.  Add salt and pepper and transfer to a blender. Puree until smooth adding water to achieve desired consistency.

3. Add butter and reserved corn to the skillet. Cook 1-2 minutes.  Add corn puree and stir until combined and heated through.  

4. Add pasta to the skillet along with half of the reserved pasta water (adding more if it seems too thick). Stir in bacon, zucchini, green scallions, parmesan, basil, and red pepper flakes.

I know it sounds like a lot of steps, but this really is a simple meal.  Feel free to eliminate the bacon to make it vegetarian, it is definitely not an essential ingredient.

Zucchini Bread

I know, you think I'm nuts because I am giving you a recipe for baked goods when it's been over 100 degrees for days on end.  Here's the thing though, I made it in a loaf pan so it fit in the toaster so, no heating the whole damn house! Victory!

Zucchini Bread
From Emeril

1/4 cup butter, softened
1/4 cup vegetable oil
1 cup brown sugar
1 1/2 cups flour
1 tsp cinnamon
pinch nutmeg
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 egg
1 cup shredded zucchini

1. Preheat oven to 350. Grease a loaf pan.
2. With a mixer combine butter, oil, and sugar. Cream until smooth. Add egg, mix until combined.
3. Add dry ingredients and mix until incorporated.  Then fold in zucchini. Pour into prepared pan and bake for 50-60 minutes until skewer comes out clean. Let cool 10 minutes before serving.

Zucchini bread is one of those recipes that reminds me of home.  Emeril did not disappoint me with the recipe.  Absolute perfection.

Lasagna Soup

Hi, I think we can all agree that spring has not quite sprung yet.  I made soup the other night while wearing a sweater and boots. In April. It was horrible because all I really want is an iced coffee i.v. and to sit out on my back porch.

FYI, it wasn't really horrible. It was delicious.  I can't wait to eat the leftovers.  It will make you a little bit glad that there is still a chill in the air. P.S. I had a cheese rind in the freezer just waiting for a soup like this! If you happen to be this lucky, plop that rind right in the broth.

Lasagna Soup
Adapted from Pinch of Yum

Ingredients
1 head of garlic
2 tbsp olive oil
1 small onion, diced
1 tsp dried oregano
1/2 tsp red pepper flakes
2 tbsp tomato paste
1 28 oz. can diced tomatoes
6 cups chicken or vegetable broth
1/2 tsp salt
1 cup zucchini, diced
2 cups pasta, I used radiatore
1 cup ricotta
1/2 cup parmesan cheese
1 tbsp lemon juice
1 tsp dried parsley
several leaves of fresh basil, chopped

1. Preheat oven to 400 degrees. Cut a little off the top off the garlic head, drizzle with 1 tbsp oil.  Wrap in foil and roast for 30 minutes.
2. In a large pot heat 1 tbsp oil over medium heat and cook onions until translucent. Add oregano, red pepper flakes, and tomato paste.  Stir well to incorporate and cook 3-4 minutes.
3. Add tomatoes, broth, and bring to a boil.  Reduce heat and simmer 30 minutes.
4. Take a few ladles of the soup and put into a blender with the roasted garlic. Blend until smooth and add back into the soup.
5. Add pasta and zucchini, cook until pasta is tender.
6. In a small bowl mix ricotta, parmesan, lemon juice, parsley, and basil.
To serve: drop a few tablespoons of ricotta mixture into bowls of soup

Warm up these chilly April nights.

Spiral Action

Hey guys, I'm not sure how active you all are in the blog-o-sphere and Pinterest world, but the spiralizer is the next big thing.  Bloggers everywhere are pretending they will eat bowls of zucchini in tomato sauce instead of pasta.  C'mon, let's be real, that ain't happenin' here.

Buuuut I was really excited to use my spiralizer to make my dinners this week look pretty.

I used it to on a cucumber to make a Greek salad meal, see above.  Note about using a cucumber: use the hot house or English cucumber because they have less seeds and moisture.  I learned my lesson this time around.

I also spiraled a zucchini and added it to a pot of spaghetti and tomato sauce. Awesome!

Now my eyes are darting all around the house, what else can I shove in there!? Can you spiral a brownie!?

Obviously not, but I am excited to try a potato in here.  Perhaps a sweet potato to make some sweet potato curly fries?

Yea, you're excited now and so am I!

Anyone have any other spiralizer ideas?

Pesto Raviolini Soup with Zucchini and Mushrooms

Ok, so I may have made up the term raviolini.  But I didn't want you to think giant ravioli were being cooked in a broth and eating by the spoonful.

I have purchased the baby ravioli at Trader Joe's.  I am not sure if they are sold anywhere else in the world.

Pesto Raviolini Soup

Ingredients
8 cups vegetable broth
2 cups mini ravioli
1 cup sliced zucchini, I used frozen
1 cup diced mushrooms
2 tbsp pesto
salt and pepper to taste
Parmesan cheese

1. Bring broth to a boil.  Add mini ravioli and mushrooms, cook 15 minutes.  Add zucchini and cook 5 minutes more. Season with salt and pepper.
2. Remove from heat, stir in pesto. Serve with plenty of Parmesan cheese on top.

It doesn't really get much easier than this guys.

Stay warm. It's frickin' freezing out there!

Spicy Zucchini Potato Salad

Barbecue season is coming to a close here, so I am here to deliver a final potato salad for you.  In case you have some garden zucchini still lying around, or one last bbq to attend...

Honey Dijon Zucchini Potato Salad
Adapted from Better Homes and Gardens

1 tbsp chipotle pepper, or less depending on how spicy you want it
4 cloves minced garlic
2 tbsp honey
2 tbsp dijon mustard
1 tbsp sour cream
2 tbsp olive oil
2 zucchini, quartered lengthwise
8 oz potatoes, chopped

1. Preheat oven to 450. In a small bowl mix dressing ingredients: pepper, garlic, honey, mustard, sour cream, oil. On a baking sheet lined with foil, place zucchini halves.  Top zucchini with half of the dressing mixture.  Cook until tender, 10-15 minutes.
2. Meanwhile, cook potatoes in a large pot of salted boiling water, until cooked through.
3. Once zucchini is cooled slightly, coarsely chop.  In a large bowl, mix together zucchini, potatoes, and remaining dressing.

This was a tasty spin on the usual potato salad.  I loved the addition of the oven roasted zucchini and I don't doubt you will too!

Lemon Ricotta Zucchini Galette

This recipe came from an issue of Better Homes and Gardens.  The recipe is available online, but they force you to become a member in order to view it.  Ridiculous!  Here is Smitten Kitchen's version of it.  Just use store bought pie crust and add some lemon zest and juice to mix cheese mixture and it'll be the same as mine.

Another recipe note:  I made 2 of these for my family of 4.  I used 1 zucchini for each and doubled the filling requirements.  If they think 1 will serve 4 people they've never fed a family before, at least not my family.

Above are the galettes before the oven.  Below they are post oven, nice and golden brown.

We each got a half of a galette.  Which really is not a crazy amount of food ok? So quit judging us!

This really is just a perfect light, fresh, summer meal.

Basil Fettuccine with Creamy Lemon Yogurt Sauce

I got more awesome pasta at Fairway!! This shit is good.  Seriously good.  So above and beyond regular dried pasta.

I found this recipe for pasta with zucchini, tomatoes, and creamy lemon yogurt sauce that I thought would go spectacularly with the basil fettuccine I got at Fairway.  One note about the recipe: it calls for 8oz of pasta for 4 people.  That has to be one of the most ridiculous recipe statements I have ever laid eyes upon.  Let's get real and make this with a pound of pasta.

This is a tasty, simple, week night meal.  I was a little worried about the yogurt being over powering, but it's not at all. Excellent dish. Go make it.

Roasted Vegetables and Polenta

I'm sorry I made you wait so long to see what I've been cooking and all I've got for you is another polenta recipe.   To make matters worse I only took one picture of the final product!  I am so sorry, I've failed you all.

I will describe what I did to create this lovely dish.  I roasted up a large tray of zucchini, yellow squash, eggplant, onions, garlic, and carrots.  The veggies got sprinkled with olive oil, Italian seasonings, salt, and pepper.  For the polenta, I mixed in a hearty helping of parmesan cheese.

I really feel like I've been failing this blog lately.  I need to get back on my cooking schedule and it needs to be someone's birthday so I can bake something dammit!

Tamale Pie

This is a dinner I've been meaning to re-make for a while now.  The first time I made it I took some really awful photographs that I just couldn't allow myself to post on this blog.

The original recipe for chicken tamale pie can be seen at pinch of yum's blog here.  The first time I made it with chicken, this time around I doubled the recipe and made it vegetarian with zucchini.

Here's the ingredient line-up.  I used a real egg and not egg substitute the recipe calls for.

I was going to take a picture of how disgusting the corn bread layer looks in the mixing bowl so we could all laugh about it, but it was really just to gross to permanently put on the web.  Instead here is a lovely photo of the finished product.

Instead of an image of the gross mixing bowl I'll let you have this unappealing photo to remember me by.  I know it does look spectacular, but trust me its crazy good.  One eater claimed "this is quite possibly the best thing you have ever made. ever."  P.S. it was not my mother, so it gets even more credibility.

Make it for dinner this week, I promise you'll love every last bite of it.

Garlic Herb Pappardelle

This weekend I visited Fairway for the first time.  It was glorious, incredible, took my breath away.  Seriously, if you like cooking and/or eating, get yourself to a Fairway.  I could spend some serious cash at this place.  One of the awesome aisles I visited had some interesting dried pastas.  I had to treat myself to this one: garlic herb pappardelle.

Since the package did not contain a full pound of pasta, I wanted to make a hearty sauce to bulk up the meal.  I used 2 baby eggplants, 2 zucchini, and maybe 8 tomatoes.

Here are all the veggies sauteing in the pan. 

I will fully endorse both Fairway and this pasta.  It's going to be very difficult to eat regular pasta after this meal.  You could really taste the garlic and the herbs and the pasta tasted waaaaay better than regular dried pasta.  It tasted like fresh pasta.

Sooooo who wants to take me to Fairway this weekend?

Zucchini and Rice Gratin

I  got this recipe from Smitten Kitchen.  It was a perfect dinner because it hits up almost all the food groups. There's even eggs in the rice mixture for some protein.

I used some zucchini and eggplant because that's what I had on hand.  I also roasted onions and garden tomatoes, but failed to photograph that tray.

I chose to use saffron rice and by chose I mean that was the only kind of rice in the cabinet.

Here she is all cooked up.  This was crazy good so you should eat it for dinner also. That's all I have to say about that.