Stuffed Zucchini Boats

I think that zucchini is my all time favorite vegetable. I am always trying out new things with zucchini. The market had a huge sale going on for the vegetable so I purchased quite a bit not realizing that I had too much. I had different veggies in the refrigerator so I decided to make a vegetable stuffing and made stuffed zucchini boats. Loved the concept. Loaded with flavor, little bit of prep work but worth it. Enjoy!

Stuffed Zucchini Boats
Created on 8/1/12

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10 oz of baby Bella mushrooms, wiped clean and chopped fine
1 medium onion, chopped fine
2 medium carrots, chopped fine
1 large bag of baby spinach
6 zucchini, halved and the centers scooped out and chopped fine
1 4 oz of Fontina cheese shredded (Optional)
1/4 cup of mushroom broth
Salt / Pepper to taste

Preheat the oven to 350 degrees. Cut the zucchini in half and scoop out the centers with a spoon. Lay the halves on a cookie tray. Clean and chop fine all the vegetables except for the spinach. Just roughly chop the spinach because the cooking the spinach will wilt it quite a bit.

In a large pan, heat up the mushroom broth over medium high heat and add the mushrooms, onions, carrots and cook for a good 5 minutes until the mushrooms and onions develop a deep brown color. Add the zucchini meat that was scooped out from the centers, coarsely chopped and then add the spinach and saute for a few minutes until the spinach wilts and the zucchini is incorporated in the stuffing.

Stuff the halved zucchini with the cooked vegetables. Sprinkle with shredded Fontina cheese and bake for about 30 minutes until the boats are semi soft and if you used cheese the cheese has melted and browned on top.

CLICK HERE TO PRINT THE RECIPE

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Everything but the Kitchen Sink Veggie Burger

I am always trying to find decent vegetarian burger recipes for me to eat. My biggest frustration is keeping the patties together when I am cooking them. I found that the best way for me to cook veggie burgers is to put them on my stone and bake or broil them in the oven. This is less stress on the patty so there is no breakage. Veggie burgers usually come in all shapes and forms. I decided to make my own version and absolutely fell in love with it. What great flavor and so healthy for me. I just added things that I liked in a veggie burger and just kept adding till I achieved the flavors I wanted. Actually after adding all the ingredients, I couldn’t stop eating the veggie burger mixture. I think I hit it right on my taste buds! Adorn with your favorite things like pickles, lettuce, tomatoes, whole grain buns, caramelized onions, and mustard – whatever floats your boat. I think next time I might make Tahini dressing to go with this. Enjoy!

Pam’s Everything but the Kitchen Sink Veggie Burger
Created on 02/16/11

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1 can of organic garbanzo beans drained and rinsed
1 package of Tempeh from Trader Joe’s
1 cup of fresh corn sliced of the cob or frozen organic corn
2 organic carrots peeled and minced
1 cup of raw sunflower seeds
8 oz of mushrooms, cleaned and minced – I used Baby Bella mushrooms
1 small onion minced
2 garlic cloves minced
2 Tablespoons fresh parsley minced
3 Tablespoons of Low-Sodium Soy Sauce
Salt / Pepper to taste
2 Tablespoons Olive Oil
¼ cup of egg substitute (if you have a better binder ingredient for the veggie burger please use that)

Preheat oven to 400 degrees. Prepare the vegetables; mince the mushrooms, onions, carrots, and garlic with a food chopper or with a knife. In a 10” sauté pan, heat up the olive oil over medium high heat. Add the vegetables, season with salt and pepper and sauté for a good 5 to 8 minutes until the carrots are sort of soft (not mushy). Remove from the heat.

In a food processor, pulsate the Tempeh and garbanzo beans until coarsely ground. Add the sautéed vegetables and pulsate a few times till mixture is blended. In the sauté pan, add the corn and sauté for about 3 minutes until the corn is cooked through, season with salt and pepper. In a glass bowl, empty the food processor bowl with the mixture into the glass bowl and mix in the corn. In the same sauté pan, toast the sunflower seeds until the color is a rich brown. Add the toasted sunflower seeds, minced parsley, egg substitute, and soy sauce combine well.

This makes about 8 to 9 patties. I formed the patties and placed them on the stoneware.

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Very lightly sprinkle olive oil over the patties so they do not dry out. Bake at 400 degrees for about 30 minutes until lightly browned and heated thoroughly.

CLICK HERE TO PRINT THE RECIPE

Mock Fried Zucchini Mushrooms Potatoes Concept

I am always trying out new flavors with some of my favorite foods that I grew up on. One thing I absolutely love is fried potatoes and the one thing I can remember about this dish was my aunt making fried potatoes on the farm with hamburgers for dinner. Talk about fried comfort food, this was mine. I know it is not healthy for me now because I have diabetes. I thought I could try and make my love of fried potatoes a little bit healthier for me such as sautéing the vegetables in olive oil instead of frying with vegetable oil and margarine and adding other vegetables like zucchini, onions, and mushrooms, so the serving is not all potatoes. I seasoned the sautéed vegetables with fresh herbs that I had left over from this week’s meals which left an enormous flavor to the dish. I think that dill, thyme and zucchini go so well together I actually enjoyed this vegetarian breakfast today. I will make this more often and will test other vegetables with the “mock fried potato concept”.

Mock Fried Zucchini, Mushroom Potatoes Concept
Created on 08/12/11

Click on picture to enlarge photo

2 lbs of baby Yukon gold potatoes, scrubbed and cut into 1” bite size pieces leave skins on

Note: Try and cut the potatoes all the same size so they cook evenly

1 medium onion chopped

1medium zucchini cut in half lengthwise and then half-mooned sliced

6 large button mushrooms, cleaned and sliced “click here to see mushroom tip on how to clean mushrooms”

6 large baby Bella mushrooms, cleaned and sliced

1 large garlic clove chopped

2 tablespoons of fresh dill

2 tablespoons of fresh parsley

1 tablespoon of fresh thyme

3 tablespoons of olive oil

Salt/Pepper to taste

 In a large pan, heat up 2 tablespoon of olive oil over medium high heat. Try and keep the heat on the high side so the potatoes form a brown crust. Add the chopped onions and potatoes and cook for about 10 minutes until the potatoes are cooked through. Season the potatoes and onions with salt and pepper to taste. Stir often so the onions and potatoes do not burn while cooking. Remove the pan from heat. In another sauté pan heat up 1 tablespoon of olive oil over medium high heat and add the mushrooms. Cook for about 5 minutes until mushrooms are semi-soft. Add the zucchini and garlic to the mushrooms and sauté for about another 3 minutes. Remove from the heat and add the mushrooms and zucchini mixture to the potatoes and onions. Stir well. Add the herbs and mix well. Serve hot with sliced tomatoes and/or poached eggs. This recipe is good by itself too! Enjoy!

CLICK HERE TO PRINT THE RECIPE

Sausage Stuffed Zuchinni

I went to a different farmer’s market on Saturday in downtown Columbus, Ohio at the North Market entrance. What was so nice about this market was that it was a little bit cheaper than the one I frequent weekly in Worthington near my home and it is easier on my food budget. I picked up a bunch of tomatoes and zucchini without any idea of what I was going to make. I came home and saw a recipe on one of my favorite food blogs and thought hmmm, let’s try this. Stuffed zucchini with tomato basil chicken sausage, onions and mushrooms topped with fresh tomatoes and homemade bread crumbs mixed with freshly grated asiago cheese. The recipe came out and it was fresh, green, healthy, and satisfying. Could not have asked for anything more.

Sausage Stuffed Zucchini, created 07/30/11

Sausage Stuffed Zuchinni

4 zucchini scrubbed and halved, centers scooped out
1 medium onion, chopped
3 garlic cloves, minced
1 pint of baby Bella mushrooms, wiped down with damp towel and chopped, click here for video on how to clean mushrooms
1 lb of tomato basil chicken sausage or any type of sausage you prefer
2 tablespoons of olive oil
½ cup grated Asiago cheese or Parmesan Cheese (your preference)
1 cup of fresh bread crumbs from a baguette or day old bread
1 medium tomato, sliced and halved

In a large pan, heat up the olive oil over medium high heat. Add the chopped onions and mushrooms and cook for about 5 minutes until the onions are soft and the mushrooms are semi soft.  Take the sausage out of its casing and crumble the meat into the pan of onions and mushrooms. Add the garlic and cook until the sausage is done.

Put about a quarter of the French baguette in a good processor and pulse until the bread resembles bread crumbs. Add ½ cup of  the bread crumbs into the meat mixture and the bread crumbs will absorb the rest of the liquid produced from the meat mixture which is fine. Remove from the heat.

Put the halved zucchini in a 9 x 13 pan and stuff with approximately 3 to 4 tablespoons of the meat mixture. You will probably have some meat mixture left over – which can be saved for another recipe. Add the sliced tomato on top about 2 halved slices per zucchini or more if you want and then sprinkle with the rest of the bread crumbs mixed with Asiago cheese.

Bake at 350 degrees for about 45 minutes, serve hot. Enjoy!

CLICK HERE TO PRINT THE RECIPE

Cooking Tips: How to Clean Mushrooms

This is a short cooking tip on cleaning mushrooms in two different ways

I Like Green Eggs Says Pam I Am

I had quite a few vegetables left over from this week and my creativity did not kick in on this Sunday morning. I just felt so blah from my work week and did not know what I wanted to eat for breakfast. I basically threw the leftover asparagus, mushrooms in a sauté pan and cooked them for a few minutes, made fresh spinach pesto and scrambled up some eggs. Voila! A healthy green breakfast that screams I Do Like Green Eggs says Pam I Am! Needless to say I felt better after I ate and drank 2 cups of coffee.

I Do Like Green Eggs Says Pam I Am!, created 7/24/11

Green Eggs Says Pam I Am

Spinach Pesto

5 oz of organic baby spinach

½ cup Parmesan Cheese

1 to 2 medium garlic cloves (this will depend on how much garlic flavor you want to taste)

¼ to ½ cup olive oil

Salt/Pepper to taste

In a food processor add the baby spinach, garlic, and Parmesan cheese pulsate until combined well. With food processor running, add the olive oil until reach desired consistency –pesto should look like thinned paste. Spoon the pesto over prepared dish.

Green Eggs

6 eggs beaten well

½ cup grated Parmesan Cheese

6 Baby Bella Mushrooms, sliced

1-1/2 cup fresh asparagus chopped into 1-1/2” slices

1 tablespoon of olive oil

1 tablespoon butter

In small sauté pan heat up over medium high heat olive oil, add sliced mushrooms sauté for about 2 minutes. Add the asparagus and continue to sauté for an additional 3 minutes. Remove from heat and set aside.

 

In another 10” sauté pan, melt the butter over medium high heat, add the beaten eggs and with a wood spoon stir eggs until cooked and scrambled. Remove egg from heat and sprinkle Parmesan cheese evenly over eggs. Spread vegetable mixture over eggs and then drizzle the eggs and vegetables with spinach pesto. Enjoy!

CLICK HERE TO PRINT THE RECIPE

Summer Vegetable Stir-Fry

Local fresh farmer market ingredients what can I say? Summer squash, zucchini, spring onions, mushrooms oh my. All of my most-favorite things to eat. I made a simple stir-fry to go with my Red Potato, Onion and Tomato Gratin. Fresh vegetables sautéed lightly with a little olive oil, salt and pepper, I couldn’t have asked for a simpler dish than this. Enjoy!

Summer Vegetable Stir-Fry created 07/03/11

2 yellow summer squash, halved and cubed
2 zucchini, halved and cubed
3 spring green onions, sliced
1 pint of baby Bella mushrooms, cleaned and sliced
6 garlic fronds, chopped
1 large tomato, chopped
Olive Oil
Salt / Pepper

In large sauté pan, add about 2 tablespoons of olive oil over medium high heat. Sauté the onions, garlic fronds and mushrooms for about 5 to 7 minutes. Add the summer squash and zucchini and sauté for about 5 minutes until the vegetables are hot but still crisp to taste. Remove from heat and add the chopped tomatoes and stir until tomatoes are warm. Season with salt and pepper. Serve hot.

CLICK HERE TO PRINT THE RECIPE

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