Tag Archive: zucchini


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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.

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Cold Linguine Salad

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Ingredients:

1 lb. linguine

1 red pepper (seeds removed, sliced thin)

1 yellow pepper (seeds removed, sliced thin)

1 small red onion (sliced thin)

1 head of broccoli (chopped into small pieces)

1 zucchini (chopped into bite size pieces)

olive oil

1 clove of garlic (chopped)

sea salt and black pepper

1/4 cup parmesan cheese

Directions:

1. In a large part of water , boil linguine for 10-12 minutes. (to your desired taste)

2. Drain linguine well. Add 1 tbs. of olive oil, garlic and stir. Add a pinch of sea salt and black pepper. Mix well.

3. Add peppers, onion, broccoli and zucchini. Refrigerate pasta.

4. When ready to serve, remove from refrigerator and add parmesan cheese. Stir well.

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.)

 

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Cold Zucchini and Shrimp Salad

Ingredients:

1/2 lb. medium shrimp (boiled and cooled)
3 large zucchini (sliced thin)
2 cloves of garlic chopped
1 tbs. fresh mint (chopped)
4 tbs. of olive oil
3 tbs. red wine vinegar
1 tsp. sea salt
1/2 tsp. black pepper
Directions:
1. In a large skillet, put olive oil. Saute thin zucchini slices until cooked. Let dry briefly on paper towels.
2. In a deep serving dish, put zucchini and shrimp. Sprinkle sea salt and black pepper.
3. Drizzle red wine vinegar on top.
4. Put chopped garlic and mint on top.
5. Cover and refrigerate for at least 4 hours. (Overnight is even better.)
Serve cold.

Grilled Veggie Wrap

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Ingredients:

1 large eggplant (peeled and sliced thin)

2 zucchinis (peeled and sliced thin)

1 large beefsteak tomato (sliced thin)

1 small red onion (sliced thin)

1 cup of shredded lettuce

4 wraps (your choice)

olive oil

sea salt

black pepper

Directions:

1. In a large skillet, put 4 tbs. of olive oil. Cook eggplant, zucchini and red onions until tender. Sprinkle a pinch of sea salt and pepper when cooking.

2. When done, open up a wrap. Layer eggplant, zucchini, onions, tomato, and lettuce. Wrap tightly and cut in half. (see photo)

*You can put wrap in a preheated oven of 350 degrees to make hotter.

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)

Ingredients:

4 slices orange roughy

2 zucchinis (sliced thin)

2 cloves of garlic (chopped)

12 uncooked large shrimp (tails removed)

olive oil

sea salt and black pepper

1 large lemon

1 tsp. dried thyme

Directions:

Preheat oven to 350 degrees.

  1. In a large skillet, put 1 tbsp. of olive oil. Add garlic. Sauté for 2 minutes and then add zucchini. Sprinkle with a little sea salt and black pepper. Stir frequently. Cook for about 5 minutes.Remove from skillet. Set to the side.
  2. Put shrimp into same skillet and grill on both sides. (No more than 4-5 minutes) Remove from skillet and set to the side.
  3. In a large baking pan, coat the bottom with a tbsp of olive oil. Put the orange roughy in pan. Squeeze a whole lemon over fish. Sprinkle with thyme. Sprinkle with sea salt and black pepper.Bake in oven for 15 minutes.
  4. Remove from oven. Add zucchini and shrimp on top of fish and return to oven for 5 minutes. Serve hot.

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.