Recipe of the Day: Steamed Zucchini

Steamed Zucchini

Ingredients
4 zucchini
2 cloves garlic
1 tablespoon olive oil

Directions
Bring a large pot of water to a boil. Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters.

Place zucchini and garlic into a steamer basket, then place the steamer basket into the pot. Steam for 10 to 15 minutes, or until the zucchini are tender.

Transfer zucchini to a large bowl. Mash the garlic and put it in the bowl with the zucchini. Drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic.

Recipe found here: Steamed Zucchini

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Song of the Day: Zucchini Bread *National Zucchini Bread Day*

Ingredients:

2 cups shredded raw zucchini
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped walnuts

Preparation:

Put zucchini in strainer and press or squeeze with hands to get some of the excess liquid out.

In a mixing bowl beat eggs, sugar, and oil together.

Stir in the flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts, mixing just until all ingredients are combined.

Add drained zucchini. Mix well.

our into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake for 55 to 60 minutes at 350°, or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.

Recipe found here: Zucchini Bread

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Recipe of the Day: Stewed Tomatoes and Zucchini with Poached Eggs

Stewed Tomatoes and Zucchini with Poached Eggs

Ingredients

3 Large zucchini (Romanesco or Grey zucchini are best), cut into 1 inch pieces
3 Ripe tomatoes, chopped
1 Large yellow onion, finely chopped
1 Cup Basil and mint, roughly chopped
1 Clove garlic, made into a paste
1/2 Cup extra virgin olive oil
8 Farm eggs
Sea salt and fresh pepper to taste

Preparation

Step 1: In a large saucepan, place the zucchini, tomatoes, onion, herbs, garlic and olive oil (reserving about 2 tablespoons of the olive oil for later).

Step 2: Cook over a low flame for about 30 minutes, or until the zucchini is very tender.

Step 3: Add salt and pepper to taste.

Step 4: Add the eggs to the mixture, one at a time, by making a indentation with a spoon in the zucchini mixture and placing a raw egg in the indentation.

Step 5: Sprinkle some salt on each egg. Cover the pot.

Step 6: Cook for about 5 minutes or more if you don’t like your eggs runny.

Step 7: Serve immediately.

Recipe found here: Stewed Tomatoes and Zucchini with Poached Eggs

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Recipe of the Day: Stuffed Zucchinis with Cheese and Italian Sausage

This looks so good!

Stuffed Zucchinis with Cheese and Italian Sausage
Serves 4 – 6

Stuffed Zucchinis with Cheese and Italian Sausage
Adapted from Elise’s Simply Recipes

6 zucchinis
4 Italian sausages
1 14 oz. can of diced tomatoes
2 garlic cloves
2 Tbsp white wine
1/4 tsp ground Italian herb
Optional: fresh basil or other herbs
1 egg
1/2 C grated mozzarella
1/4 C grated Parmesan
Vegetable oil
Salt and pepper

Slice the zucchinis in half lengthwise. Use a spoon and scoop out the insides leaving the zucchinis about 1/4 in thick. Sprinkle the insides of the zucchinis with some salt to draw out excess moisture. Chop the scooped zucchini insides and set aside.

Heat a tablespoon of oil in a nonstick skillet over medium high heat. Brown the sausage and break it up into small pieces. Remove into a mixing bowl and set aside. Add the chopped zucchinis, drained tomatoes, garlic, white wine, dried Italian herb mix, salt and pepper to taste. Cook until all of the moisture has absorbed. Mix in the browned sausage and wait until the filling has cooled.

Preheat the oven to 400 degrees F. Drain any moisture that may have come out of the filling before mixing in the cheese and egg. Also drain any moisture that has been drawn out of the zucchinis. Mix the egg and cheeses into the filling and scoop generously into the zucchinis. Bake for about 20 minutes or until the zucchinis have softened.

This recipe found here: Stuffed Zucchinis with Cheese and Italian Sausage

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Ratatouille – Not just a great Disney/Pixar film!

The basic components that define the ratatouille are:

tomatoes (the main ingredient)
zucchini
eggplant
garlic
onions
herbs
These ingredients are traditionally sauteed in olive oil and can be served over rice or potatoes, preferably with a crusty French bread (and a glass of wine for the chef.)

Recipe for a simple ratatouille
Ingredients:

1 medium sized onion, chopped
3 cloves garlic, minced
1 medium or large eggplant, diced
1 can stewed tomatoes
2 medium zucchini diced into large chunks
add herbs as desired (try basil)
olive oil (enough to sauté onion/garlic)
salt and pepper to taste

Directions:

Sauté the onion and garlic until tender
Add eggplant and tomatoes, bring to simmer
Simmer, covered for 15 minutes
Add zucchini
Simmer for 10-15 more minutes until vegetables are suitably soft
Remove from heat
Stir in the herbs, season to taste

Serve over:

Rice
Egg noodles
Pasta
Boiled, cubed potatoes
Modifications to the basic recipe for ratatouille
Just with any recipe, ratatouille is open to interpretations. Great additions include diced chicken, sauteed firm tofu, seitan and more seasonal vegetables. The dish may be topped with grated cheese at the time of serving.

The dish when prepared following the recipe included here, is a vegan dish, meaning that it contains no animal products. This could be a great dish to serve at a dinner party where a mixture of omnivores and vegans are present. This article contains more tips on hosting such a dinner party.

Ratatouille as prepared here is also relatively low-fat. The only fat comes from the olive oil. Omitting the olive oil creates a fat free dish.

This dish is also fairly low-sodium. Since the dish features delicious, fresh vegetables, cutting own on salt can be easy. The only thing to watch out for is the canned tomatoes. Make sure that you are using tomatoes that do not have added sodium, or simply use fresh tomatoes.

This dish is great year-round. During the summer months, when fresh vegetables are abundant, this can be a light, easy dinner. During the winter months, when heartier fare is desired, adding more protein and serving over potatoes can make a comforting dish.

Recipe found at Ratatouille Recipe: Learn to Prepare the Dish Made Famous by the New Pixar Movie

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