Tag Archives: Zucchini

Zucchini, Tomato and Corn Fettuccine with Walnuts and Feta

Dish shown here with parmesan instead of feta

Dish shown here with parmesan instead of feta

It’s a beautiful moment when you visit the farmer’s market in the summer and all the vegetables and fruits are bright and bountiful and you just know your chances of getting sweet, fresh produce is far better than say, the end of February. Sometimes I forget how produce is supposed to taste until sunny July rolls around and my taste buds are like, “HEYOOOO TOMATOES.”

This recipe celebrates summer produce. If you try this recipe in February, I hope you live in Australia.

On the menu:
Zucchini, tomato and corn fettuccine with walnuts and feta
Serves 3
Adapted from Real Simple

1 lb. fettuccine [full disclosure: I had half a box of linguine and half a box of fettuccine so VOILA mixed pastas]
3 Tbsp olive oil
2 garlic cloves
1 ear of corn, kernels cut off
2 small zucchini, cut into thin ribbons with a vegetable peeler
2 medium sized tomatoes, diced
2 tsp dried oregano
1/2 cup walnuts
1/2 cup feta cheese, crumbled

Cook pasta according to directions on box. Drain, reserving 1/2 cup pasta water.

In a medium sized skillet, heat olive oil over medium heat. Add garlic and corn and cook for about 4 minutes or until corn is cooked through. Add a liberal pinch of salt and pepper.

Add corn, zucchini, and tomatoes to pasta plus the 1/2 cup pasta water. Heat over medium heat for 8 – 9 minutes or until pasta is coated with sauce and vegetables are heated through. Add oregano and toss to combine. Plate pasta and top with walnuts and feta*.

*NOTE: The BF isn’t a big fan of feta, which does have a strong flavor. I thought this flavor made the dish but I topped his with freshly grated parmesan and he still went back for seconds. So if you hate feta, try parmesan. But definitely top with cheese. Always cheese.

Second note: I served this pasta with garlic bread (CARBS ON CARBS ON CARBS!) and The BF and my dad were preeeetty into it. Here’s the secret to incredible garlic bread: melt butter with garlic powder, stir to combine, spoon over slices of fresh bread, and broil for a minute or two until tops are lightly browned. De.Lish.

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Mexican Meatball Soup

Mexican meatball soup from LaurenFoodE
Last week I spent a full day on the couch due to a wicked case of the tummy aches. Ironically, the Food Network has never appealed to me more. I watched a full day of cooking shows and was actually quite inspired (Little known fact about me: I’m not a fan of cooking shows… I find them quite boring. Give me Kardashians any day.).

In a particularly lackluster episode of Mexican Made Easy, there was a little shining gem of inspiration: Mexican meatball soup. The perky host is one of those people with no trace of a Mexican accent until they’re pronouncing Mexican words and then they’re fresh off the boat from Tijuana. “We’re going to start this taco dish with a TORRRR-TTTEEEEYAAAA!”

Anyway. This soup looked flavorful, easy, and perfect for dinner on a day like yesterday where it finally felt like winter in New York (oh hello there snot-freezing winds, how I’ve missed you). I grilled up some fresh bread and cheddar for grilled cheese and voila: dinner.

On the menu:
Mexican meatball soup
Makes 8 servings
Adapted from Mexican Made Easy

1 Tbsp vegetable oil
1/2 white onion, finely chopped
1 lb. ground beef
1 tsp salt
1 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/3 cup long grain rice (uncooked)
2 Tbsp freshly chopped cilantro
8 cups vegetable stock
2 Tbsp tomato paste
2 tsp Mexican oregano (or regular oregano if it’s all you have)
1 tsp cayenne pepper
1 large parsnip, peeled and diced into 1-inch cubes
1 Yukon gold potato, cut into 1-inch cubes
2 zucchini, cut into 1-inch cubes
Salt and pepper to taste

In a large stockpot, heat the vegetable oil over medium heat. Cook onion for around 5 minutes, or just until the onion starts to cook but before it turns translucent. Let cool for at least 5 minutes.

In a medium sized bowl, combine (by hand) the onion, ground beef, cayenne pepper, garlic powder, rice*, salt, and cilantro until completely combined. Roll into 1-inch balls, wetting your hands with a little water if the ingredients start to stick to your fingers. The mixture should make around 25 meatballs.

In the same large stockpot you cooked the onions in, add vegetable stock, tomato paste, potato, oregano, and cayenne pepper. Bring to a boil. Once boiling, add the meatballs, zucchini, and parsnip. Reduce to a simmer and let cook for around 20 minutes or until the meatballs are cooked through. Add salt and pepper as needed.

*Note: I know what you’re thinking, raw rice in the meatballs? But it does cook through completely and it is delicious! Promise.

 

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Vegetarian Week: Zucchini Quiche


When it came to choosing the focal point of the meal I knew I did not want to serve pasta. If you are a vegetarian or know any vegetarians, you know that 75% of vegetarian entrees involve pasta in one way shape or form. Ignoring the fact that a steady diet of pasta is diabetes waiting to happen, how boring is that? Pasta with vegetables 24/7. Womp womp.

This dish is not ground breaking or even particularly new but it had even the meat eaters at the table going in for seconds. It’s hearty, it’s filling, it is by no means healthy, but it fits the bill of main dish quite nicely in this vegetarian meal.

On the menu:
Zucchini quiche
Serves 4

1 pre-made pie crust or use this recipe for homemade
2 Tbsp butter
2 large zucchini, sliced into 1/8 inch thick rounds
1 cup shredded mozzarella
1 cup ricotta cheese
1/2 cup half and half
3 eggs
3/4 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp garlic powder
Pinch of pepper
Paprika

Bake pie crust as directed. If you’re using homemade pie crust, roll out the dough in your pie or tart pan, prick the bottom with a fork, and bake until lightly brown. Let cool.

Preheat oven to 350 degrees.

In a large skillet, sautee zucchini in butter until slices are softened. Drain the zucchini of all moisture (NOTE: this is important, as zucchini has a surprising amount of water in it and if you don’t cook it down and drain it, your quiche will be a soggy mess).

Fill your cooled pie crust with half the zucchini. Top with mozzarella cheese. In a small bowl, lightly beat the eggs together. Add salt, oregano, basil, garlic powder, and pepper and whisk until completely combined. Add ricotta cheese and half and half, and whisk until combined. Pour egg mixture into the pie tin and spread so it’s evenly distributed. Top with remaining zucchini slices in an aesthetically pleasing pattern. Top with a sprinkle of paprika.

Bake the quiche for 45 minutes or until firm. Let cool for 10 minutes before slicing.

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Squash Your Fears

So, this one time I got it in my brain to make zucchini bread and then I got to the grocery store and there was none. Huh. No zucchini. In a season when gardens all across the northeast are overflowing with zucchini, my grocery store had none. Nada. Zero. Zilch. Sometimes you kill me, Queens. So I plucked up some Mexican squash and hoped for the best.

On the menu:
Mexican squash bread (but you can call it zucchini bread if it makes you feel better)

2 cups flour
1 1/4 cup granulated sugar
1 Tbsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
3 eggs
1 tsp vanilla
2 cups shredded carrot
1 cup shredded apple (no skin)
1 cup shredded Mexican squash (or zucchini!)
2 Tbsp vegetable oil

Preheat oven to 375 degrees.

Mix together flour, sugar, cinnamon, baking soda, and salt. Beat together eggs and oil with an electric mixer until mixture is frothy. Add carrot, apple, and zucchini in with the eggs. Add vanilla to egg mixture. Add liquids to dry ingredients and mix until completely incorporated.

Fill one large greased loaf pan with mixture. Bake for 60 minutes, or until a toothpick comes out clean.

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Top o’ the Muffin to Ya!

Happy Monday, friends! It is FINALLY cool enough to bake again. HALLELUJAH. To start your week off right (and more importantly, my week) I’m giving you the moistest, most insanely delicious zucchini muffin recipe I have ever encountered. If you eat one of these seconds after it comes out of the oven (please don’t judge me?) you’ll think it’s not cooked. But let it cool, loves. Take it slow. You will be so glad you did.

On the menu:
Zucchini chocolate chip muffins

3 cups flour
1 cup sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
2 eggs, lightly beaten
1/2 cup canola oil (you can also use vegetable oil)
1/2 cup milk
2 Tbsp lemon juice
1 tsp vanilla extract
2 cups zucchini, coarsely grated
1 apple, coarsely grated
1/2 cup chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, whisk together the eggs, oil, milk, lemon juice, and vanilla. Combine dry and liquid ingredients just until incorporated*. Fold in the zucchini, apple, and chocolate chips.

In a greased muffin tin (or use muffin liners), fill cups almost the top of the tin (7/8 full). Bake for 22 – 26 minutes, or until a toothpick comes out clean.

*Note: after you’ve combined the dry and liquid ingredients (before adding the zucchini, apple, and chips) the mixture will be very dry. Do not be discouraged, or tempted to add more oil! There’s enough moisture in the fruit you’re about to add to make it a recognizable batter.

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