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!


Ricotta-Basil Stuffed Tomatoes

Since moving to Ohio from Michigan I have been busy with many things and seriously have not really cooked for friends like I used to. Last night, I had my first official dinner with friends. Getting to know people’s food tastes can become challenging and intimating sometimes. I was lucky because vegetarian food was the perfect food choice for my newly made friend. Tomatoes are in season right now and the fresh flavors really popped in this recipe I took from the current summer Vegetarian Times Special Farmer’s Market Cookbook magazine. I wish I thought of it – absolutely brilliant. I did not change anything in the recipe it was perfect.

Ricotta-Basil Stuffed Tomatoes
Created on 8/11/11

Click on the picture to see an enlarged photo

8 large beefsteak tomatoes
2 large eggs
1 cup low-fat ricotta cheese
¼ cup finely chopped onion
¼ cup chopped fresh basil (do not adjust this the flavor was perfect)
2 tablespoons plus 4 teaspoon grated fresh Parmesan cheese, divided
1 clove garlic, minced (about 1 teaspoon)
1 cup fresh corn cut off the cob
1 cup diced zucchini plus 24 thin zucchini slices

Preheat the oven to 350 degrees F. Slice the tops off the tomatoes and scoop pulp out of centers so that the filling can be stuffed inside the tomato. Discard half of the tomato pulp or reserve for another use. Finely chop the balance of the tomato pulp. Whisk together eggs and ricotta in a bowl until smooth. Add onion, basil, 2 tablespoons of the Parmesan, garlic, corn, diced zucchini and chopped tomato pulp; stir until combined. Fill each tomato just to the top with ½ cup of ricotta mixture, then sprinkle with ½ teaspoon of Parmesan cheese followed by 3 zucchini slices and cover with tomato top. Place in a baking dish. Bake 45 minutes or until filling is pulled up and tops are browned. Remove from oven and let stand 10 minutes before serving.


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!


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.


Parmesan Cheese Zucchini Frittata

I have fallen in love with Frittatas. I make them every chance I get using Egg Substitutes because I am trying to lose weight due to my diabetes and cholesterol problems. I found this recipe in the Diabetic Living Fall 2008 magazine, which is one of the best magazines for great recipes for diabetics. Often, diabetics are challenged when it comes to food and coming across this recipe was a great find. With some tweaking to the original recipe that suits my taste, I tested this recipe this morning and its is delicious. Enjoy!

Parmesan Cheese Zucchini Frittata, created 10/22/2010

Parm Cheese Zucchini Frittata

1 container of Egg Substitute (like Egg Beaters)
½ cup Parmesan Cheese
1 teaspoon fresh or dried Thyme
Salt / Pepper to taste
2 teaspoons olive oil
12 ounces zucchini halved and sliced in half-moon shapes
4 green onions, chopped

Turn on broiler to lo-heat, adjust your oven rack so that the frittata can be flash broiled in the oven for 5 minutes.

In a medium bowl, mix the container of egg substitute with thyme, and Parmesan cheese leaving about 1/8 cup to sprinkle on the top later. Set bowl aside. In a oven-proof 10” sauté pan, heat the olive oil over medium-heat and add the zucchini and green onions. Sauté the vegetables for about 5 minutes until they are tender but still crisp when biting into the vegetables.

Zucchini Green Onion Frittatta

Add the egg mixture to the vegetables and reduce the heat to medium. As the mixture is cooking and becoming set, run a spatula around the edge of the skillet lifting the egg mixture so some of the egg drips underneath. Cover with a lid and cook for about another 2 minutes so the egg will become more set, showing a little bit of liquid in the middle.

Remove the lid, sprinkle the remaining parmesan cheese over the egg mixture, and place the sauté pan in the broiler until the top is golden and the egg has become firm. Remove from the broiler wait a minute and then cut into wedges and serve warm.

Per Serving: 115 calories, 5 g fat, 1 g fiber, 11 g protein, 6 g carbs, 0 g sugar


Zucchini Ricotta Cheesecake

I saw this recipe in one of my favorite blogs 101 Cookbooks. I never really follow recipes to the T except for baking recipes. This recipe is interesting and I changed some of the flavors that I thought would complement the zucchini better. The fresh flavors of thyme, lemon zest, zucchini and different cheeses make this a refreshing summer meal in the middle of winter.

Zucchini Ricotta Cheesecake
Created recipe on 02/10/2010

2 cups of unpeeled and grated zucchini – use a box grater you want coarsely grated zucchini – once you grate the zucchini, you will need to squeeze out the water from the zucchini with your hands. I did this 2 or 3 times so the zucchini was pretty dry and flakey.
1 teaspoon kosher salt
2-1/2 cups of 2% skim milk ricotta cheese
¾ cup freshly grated Parmesan cheese
1 medium onion, sliced in half moon shapes
2 tablespoons of olive oil
2 cloves garlic minced fine
3 tablespoons fresh Thyme or ¼ cup of fresh dill
Zest of one large lemon
2 large eggs, beaten
1/3 cup goat cheese crumbled

The zucchini needs to be dry and free of as much water as possible. When I grated the zucchini, I squeezed the grated zucchini with my hands 2 or 3 times to make sure the water is removed from the vegetable. Put the squeezed zucchini in a colander or strainer and sprinkle 1 teaspoon of salt and mix. Put a plate or a heavy item on the zucchini so more water is drained. This process will take about 10 minutes.

In a sauté pan, on medium high heat, add the olive oil and the onions. Cook until the onions become deep tan. This will take about ten minutes to caramelize.

In a large bowl, add the ricotta cheese, Parmesan cheese, caramelized onions, garlic, thyme, lemon zest – well.  Add the eggs, mix well and add the dried and squeezed zucchini. Mix well. Put the mixture in an olive oil greased stone or a buttered springform pan. I do not own a springform pan, so I used one of my deep dish baking stones. Bake in the oven at 350 degrees for 60 minutes, until the cheese mixture is set. Sprinkle the crumbled goat cheese on top and cook for another 20 minutes. Then zap the cheese in the broiler for an additional 5 minutes or so until the cheese is golden brown.

Zucchini Ricotta Cheesecake_1

I served this with steamed broccoli and the results were amazing. I would still consider this a healthy meal since I used low-fat dairy products. I think that adding roasted tomatoes, baby spinach and fresh parsley would really beef up the flavor. That will be my next try.

Zucchini Ricotta Cheesecake_2


Zucchini Mushroom Stir Fry

I love stir fry vegetables. This recipe is very simple and easy to make and reminds me of a cool summer evening when the Zucchini has been freshly picked out of the garden, cleaned and sliced. I make this often because it is fast, simple, easy, and delicious. Sometimes I just eat a bowl of it without any pasta or rice and it is very filling for me. I hope you enjoy it as much as I do.

Zucchini Mushroom Stir Fry
Created recipe on 02/04/2010

2 medium sized zucchini sliced diagonally about 1/8” to ¼” thick
1 pint button mushrooms cleaned and sliced (refer to Cooking Tip #4 for a how to on cleaning mushrooms)
2 garlic cloves chopped fine
1 medium onion sliced in half moon slices
2 teaspoons fresh thyme chopped
2 teaspoons fresh parsley chopped
3 tablespoons olive oil
Salt and pepper to taste

Preheat olive oil in a stir fry pan until medium hot not smoking. This stir fry is fast so make sure all the vegetables are cut and ready to add. Add onions and saute for about 2 minutes. Add the mushrooms and saute for an additional two minutes. Add the garlic and zucchini and saute for an additional five minutes or until the zucchini is cooked but still crisp to taste. Remove from heat and add thyme, salt and pepper and serve with rice or pasta. Feeds 4 people. Healthy Eating!

Zucchini Mushroom Stir Fry

Nutritional Notes

  • Zucchini helps to cure asthma as it contains Vitamin C, which is a powerful antioxidant, and has anti-inflammatory properties.
  • Zucchini helps to prevent diseases, like scurvy, bruising etc, caused by the deficiency of Vitamin C.
  • Eating zucchini also helps to support the arrangement of capillaries
  • Zucchini also prevents the risk of having multiple sclerosis (MS).
  • Zucchinis have high water content (over 95%), so they make perfect food for people on diet.
  • Zucchini contains useful amounts of foliate, potassium, and vitamin A– necessities for a human body.


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