Tag Archive: zucchini


Ingredients:

1 green zucchini (sliced) 1/4 inch thick

1 yellow zucchini (sliced) 1/4 inch thick

1/2 lb small portobello mushrooms (sliced)

1/2 lb. fresh kale (rinsed, dried, chopped)

2 cloves of garlic (minced)

sea salt and black pepper

olive oil

Directions:

Preheat oven to 400 degrees.

  1. Coat the bottom of a large baking pan with 2 tbs. of olive oil. Add zucchini and garlic and begin to bake for about 6 minutes.
  2. Remove from oven. Turn zucchini over. Add mushrooms. Sprinkle with sea salt and black pepper. Return to oven.
  3. After 5 minutes, stir the mushrooms and then add kale. Drizzle a drop of olive oil on top of kale.
  4. Return to oven for about 3 minutes. Make sure vegetables are tender before serving.                         *Optional: Squeeze a little lemon over vegetables.

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Ingredients:

2 large green zucchini

1 large yellow zucchini

2 large carrots

2 bulbs of garlic

1 1/2 cups vegetable stock

olive oil

1 whole lemon

sea salt and black pepper

Directions:

Preheat oven to 400 degrees.

  1. Cut zucchini and carrots into 1/4 inch circles.
  2. Peel garlic bulbs and separate into cloves.
  3. Get a large baking pan. Coat the bottom of the pan with olive oil. (about 1 tbsp.)
  4. Put zucchini, carrots and garlic in pan. Drizzle olive oil (another tbsp) on top.
  5. Sprinkle with sea salt and black pepper. (to your liking) Mix all together.
  6. Pour vegetable stock into pan.
  7. Bake in oven for about 40 minutes. Stir occasionally.
  8. Vegetables should be tender and easy to pick up with a fork. When done, remove from oven and squeeze a whole lemon on top.   *Makes a great side dish or meal.

Thanksgiving Stuffed Sweet Potatoes

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Ingredients:
4 baked sweet potatoes
1 large zucchini (cut into bite size pieces)
1 cup sundried tomatoes in olive oil (chopped)
2 cloves of garlic (chopped)
1 tbsp. olive oil
sea salt and black pepper
Directions:
Bake sweet potatoes in a 400 degree oven for about 40-45 minus. (or until soft) Put an X on top of potato before baking.
In a skillet, put olive oil. Sauté garlic for a minute. Add zucchini. Stir frequently. Sprinkle with sea salt and black pepper.
When zucchini is tender, add sundried tomatoes. Stir together.
Cut open sweet potatoes and top with zucchini and sundried tomatoes. (see photo)
Serve hot.

Vegetable Focaccia

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Ingreients:
1 large green zucchini
1 large yellow zucchini
1 large eggplant (peeled)
2 large red peppers
1 large red onion
2 cloves of garlic (chopped)
1/4 cup of olive oil
1/4 cup of balsamic vinegar
salt and pepper
garlic powder (optional)
focaccia bread or another crusty kind of bread
Directions:
Preheat oven to 350 degrees.
1. Slice all vegetables into thin slices. Put vegetables in a bowl. Pour in olive oil and add a pinch of salt and pepper. Mix well.
2. Put all vegetables in a baking pan and bake in oven for approximately 15 minutes. Since vegetables are sliced thin, they should cook quickly. If not, cook a little longer until vegetables are tender.
3. Remove from oven and put vegetables in a bowl. Add balsamic vinegar and garlic. Stir gently, not tearing vegetable slices.
4. Place slices of focaccia bread on a baking pan. Drizzle a drop of olive oil on each slice. Sprinkle a pinch of garlic powder (optional) on each slice. Sprinkle a pinch of salt and pepper on each slice.
5. Drain vinegar from vegetables. Put slices of each vegetable on each piece of bread. Top with the red onions.
6. Return to oven for 10-12 minutes until bread becomes a little crunchy.

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Ingredients:

8 chicken cutlets
1 large eggplant (peeled and sliced thin)
1 large zucchini (sliced thin)
2 red peppers (sliced)
2 whole bulbs of garlic
4 tbsp. fresh parsley (chopped)
olive oil
1 fresh lemon (squeezed)
sea salt and black pepper
cooked rice (of your choice)
Directions:
Preheat oven to 400 degrees.
1. Take both whole bulbs of garlic and put on top of aluminum foil. Pour a tbsp. of olive oil on top. Wrap up the garlic and place in oven for 30 minutes.
2. Remove garlic from oven and cool.
3. Peel skin off of garlic. In a food processor put garlic, parsley and a pinch of sea salt and black pepper. Pulse to a slight paste. Then add fresh lemon juice and beat again.
4. Rub a little olive oil on a grill. Grill all vegetables on both sides. You can baste vegetables with garlic mixture. Remove vegetables and keep warm.
5. Grill chicken on both sides, until cooked. (Meat must be white on the inside.) Baste with garlic mixture, when chicken is almost cooked. Cook for additional 2 minutes. Sprinkle a pinch of sea salt and black pepper.
6. On a platter, place your favorite cooked rice. Top with chicken and grilled vegetables. (see photo)

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Ingredients:
1 1/2 lbs. large scallops
2 (10 oz. can) lentils (drained)
1 large zucchini (thinly sliced) see photo
4 tbs. olive oil
1 lemon (juiced)
2 cloves of garlic (chopped)
2 tsp. sea salt
1/2 tsp. black pepper
Directions:
1. In a large pan, put 1 tbs. olive oil. Add 1/2 of the garlic. Brown for a minute and add lentils. Stir. Add 1 tsp. of sea salt. Cook for 4 minutes and remove.
2. Put lentils in a food processor and blend until creamy. Put in a pan and keep warm.
3. In another pan, put 1 tbs. of olive oil and saute thinly sliced zucchini until tender or a little crunchy. (your choice) Remove and keep warm.
4. In a large skillet, put 2 tbs. of olive oil and remaining garlic. Brown garlic and add scallops. Cook scallops on each side for about 4 minutes each. Right before scallops are done, put lemon over scallops. Sprinkle with 1 tsp. of sea salt and 1/2 tsp. of black pepper. Stir for a minute.
5. To serve, put a layer of lentils on a plate and spread it out. Put scallops on top. Put pieces of zucchini on top. (See photo)

Chicken Lettuce Wraps

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Ingredients:
2 boneless chicken breasts (cut into bite size pieces)
1 red bell pepper (seeds removed and diced)
1/2 cup zucchini (diced)
2 cloves of garlic (chopped)
2 scallions (chopped)
2 1/2 tbs. olive oil
2 tbs. soy sauce                                                                                                                                                                10 lettuce leaves (cold and crisp)
Directions:
1. In a large skillet, put 1 tbs. olive oil. Add garlic, zucchini and red bell pepper. Brown for two minutes. Stir frequently. Remove and set to the side.                                                                                        2. Add a tbs. of olive oil to skillet. Cook chicken. Stir frequently for about 5-6 minutes. Make sure chicken is cooked.                                                                                                                                                      3.  Add scallions, soy sauce and remaining 1/2 tbsp. olive oil. Stir well.  Add cooked zucchini and peppers.                                                                                                                                                                       4. Cook for additional 3-5 minutes. Chicken should be white/cooked on the inside.
5. Wrap chicken in pieces of lettuce. (See photo.)

Chicken and Shrimp With Vegetables

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Ingredients:
6 chicken cutlets (sliced into pieces)
1/2 lb. medium size shrimp (tails removed and cleaned)
2 cups carrots (sliced thin)
2 cups zucchini (sliced thim)
2 cloves of garlic (chopped)
4 tbs. olive oil
salt and pepper
Directions:
1. In a skillet put 2 tbs. of olive oil. Cook chicken pieces and remove to the side.
2. In separate skillet add 2 tbs. of olive oil. Cook garlic for 2 minutes and then add carrots and zucchini. Sprinkle with salt and pepper. Stir frequently.
3. When carrots and zucchini appear tender, add shrimp. Stir and cook for an additional 3 minutes. Add chicken and cook for an additional 2 minutes.
*optional: add 1/4 cup of white wine when you add in cooked chicken
Serve hot.

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Ingredients:

1 lb. penne (your choice)

2 large zucchini (cut into mini-cubes)

1 cup fresh mozzarella (shredded)

2 cloves of garlic (chopped)

2 tbsp. olive oil

parmesan cheese

marinara sauce or tomato sauce

sea salt and black pepper

Directions:

  1. In a large skillet, put olive oil and garlic. Cook garlic for a minute and then add zucchini.
  2. Sprinkle with salt and pepper. Stir frequently. Cook until tender. (about 5 minutes)
  3. Cook pasta to desired taste. Drain well.
  4. Add sauce on top of pasta. Put shredded mozzarella and zucchini on top.
  5. Sprinkle with parmesan cheese.

Serve hot.

Chicken Cutlets With Pecan Sauce

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Ingredients:

8 chicken cutlets

3 large zucchini (cut into small pieces)

1 package small baby carrots

1/2 cup pecans

1 stick of butter plus 1 tbsp

flour

2 tbsp. brown sugar

1 cup vegetable stock

sea salt and black pepper

2 tbsp. olive oil

Directions:

*Note: At one point, you will have two skillets working at the same time.

  1. Boil carrots until tender and drain. (about 10-12 minutes)
  2. In a skillet, put 2 tbsp. olive oil. Cook zucchini until browned and tender. Set to the side.
  3.  Flour cutlets. Sprinkle with sea salt and black pepper.
  4.  In another skillet, put 1 tbsp. butter.  Add pecans. Melt butter. Stir pecans for about a minute and remove.
  5.  Add 1/2 stick of butter. Cook cutlets on both sides until brown and well cooked. Then remove.
  6.  Add remaining butter to skillet. Melt. Add vegetable stock, brown sugar and pecans. Stir well.
  7. Add carrots to zucchini skillet. Heat through.
  8. Place carrots and zucchini on a platter. Place chicken on top. Pour pecan sauce on top of chicken.

Serve hot.