Categories
zucchini

Food Recipes Zucchini Tomato Bake

I made the Zucchini Bake with Tomato, Garlic, and Parmesan as a side dish to take to a dinner party this evening. The cost to prepare was very reasonable, it was quick to prep, the clean up easy, and most importantly, everyone enjoyed it. I used 4 Zucchini, that was a total of 2.5 pounds, My husband rates all the recipes I try on a scale of 1 – 10, to be a keeper it must be at least 8.5, this recipe he gave a 9! Success! It’s very tasty, and healthy too! Thank you Olena, for the wonderful recipe.

Ingredients

  • 2 large or 2.5 lbs zucchini, cut into quarters
  • 10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced
  • 5 garlic cloves, minced
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp any dried herbs like basil, oregano or Italian
  • 3/4 tsp salt
  • Ground black pepper, to taste
  • 1/3 cup parsley or basil, finely chopped
  • Cooking spray (I use Misto)

Instructions

  1. Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
  2. In a large mixing bowl, add all ingredients, except parsley/basil; stir to combine.
  3. Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes.
  4. Remove from the oven, garnish with basil or parsley and serve hot/warm.

Made this today. I only put 1/4 cup of the parmesan in the mix, left the other 1/4 cup to sprinkle on top before baking. Also added a splash of extra virgin olive oil on top. Very good! This would be a great meatless Monday recipe with a nice crusty loaf of bread.

Will definitely make again!

Source ifoodreal.com

Categories
DESSERT

Healthy Recipes Zucchini Bread

Nat, do you believe I’ve never made a zucchini bread before??? And it is sad to say that I’ve never eaten a zucchini bread before. You’ve inspired to try this recipe soon 😉 Your recipe looks AMAZING, friend!! It is great that you used half the amount of sugar, half whole wheat flour and greek yogurt. It should be very delicious!!

INGREDIENTS

  • 1 cup white, unbleached all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 11/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 medium zucchini, about 1 pound, will be about 2 cups once shredded
  • 1/2 cup white granulated sugar
  • 1/4 cup honey
  • 1/2 cup plain, non fat greek yogurt
  • 2 large eggs
  • 6 tablespoons coconut oil, melted and cooled

INSTRUCTIONS

  1. Preheat oven to 325 degrees, with the oven rack in the middle position. Line 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the zucchini bread out of the pan. I use binder clips to clamp down the parchment paper so it stays in place.
  2. In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
  3. Shred the zucchini using the coarse holes on a box grater, both peel and flesh. Place the shredded zucchini in a clean dish towel (or strong paper towels), and squeeze out any extra moisture. Set aside.
  4. In a medium mixing bowl, combine the shredded zucchini, white sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
  5. Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.
  6. Transfer the batter to the parchment lined loaf pan. Bake for 60-70 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
  7. Wrap bread in plastic wrap and store at room temperature for 3 days.

Food recipes from www.tasteslovely.com

Categories
HEALTHY

FETA & PARMESAN ZUCCHINI BAKE

Life changes too quickly. This little cutie pictured below is my baby girl. My Goose. She is about to begin her Senior year in high school.
Unfortunately, this also means she will be 1300 miles away from her home. She decided to spend her senior year in Washington DC.

Can you tell I have a lot of zucchini and squash in my garden this year? This latest version had a split reaction with my family. Those who tried it, adored it. Those who were too chicken to even taste it kept telling me how gross it was. Nice.

I loved it. Packed with yummy cheese and lots of garlic. I served it as a main dish, but it would also make a great side with some grilled protein and hot bread. I will be making this one again soon while I still have a lot of fresh squash.

The presentation factor on this baby gets super high marks as well! I love the color combo of both types of squash and then I made it in my favorite oval baking dish. I do have a bit of an obsession with oval shaped dishes, bowls and baking pans. They just speak to me 🙂

INGREDIENTS:

  • 6-7 medium zucchini or yellow summer squash
  • 2 Tb canola oil
  • 2 Tb minced garlic
  • 2 tsp dried thyme
  • 4 eggs
  • 2/3 C light sour cream
  • 1 C crumbled feta cheese
  • 1/2 C fresh parmesan cheese
  • 2 Tb lemon juice
  • salt and pepper

INSTRUCTIONS:

  1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
  2. Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don’t cook too long or it will be mushy after it bakes in the oven. Remove from the heat.

You can find complete recipes of this FETA & PARMESAN ZUCCHINI BAKE in mykitchenescapades.com

Categories
GLUTEN FREE HEALTHY VEGAN

BAKED PARMESAN ZUCCHINI FRIES

Baked Parmesan Zucchini Fries are a tasty, healthier option for fries. And they’re made with less than five ingredients. Gluten Free & Vegetarian.
Hey Everyone! Hope your weekend and Holidays have gone well thus far. And you’ve had lots of quality time with the FAM. It’s been a busy weekend but has been nice being able to hang out with family and friends.. just kind of chilling and eating lots of good food.
As we are slowly approaching the New Year though I know a lot of people start thinking about trying to make healthier food choices. Hence I hope I’m able to help you some with this by sharing these Baked Parmesan Zucchini Fries. Super easy to prepare and I promise taste AWEsome!! Anyway I know sometimes it can be hard… Especially this time of year. Since we are surrounded with all the tempting goodies.
Moderation, moderation and more moderation is really the key. Not that I have it all figured out but I can say I Enjoy of lot of my favorite foods just in smaller portions. And fries are really one of those things you can make Healthier and enjoy!

INGREDIENTS :

  • 2 medium zucchini
  • ¾ cup crushed gluten free crackers
  • 1 cup finely grated parmesan cheese
  • 2 tbps. fresh chopped parsley
  • 1 tsp. garlic powder
  • salt & pepper to taste
  • dash of cayenne pepper
  • 2 eggs

INSTRUCTIONS :

  1. Preheat oven 400 degrees
  2. Line large baking sheet with parchment paper.
  3. Rinse zucchini and trim both ends and cut zucchini into fry shape pieces and set in colander.
  4. Sprinkle with salt and set aside(this allows them to release liquid while you’re preparing coating)
  5. Meanwhile pulse crackers in food processor until they are fine and put in medium bowl.*
  6. Grate parmesan cheese with box grater using the finest grate and add to cracker crumbs.
  7. Finely chop parsley or could do it in food processor and add to cracker mix.
  8. Add salt & pepper, & dash of cayenne pepper and mix well.
  9. In separate bowl add 2 eggs and beat well.
  10. Rinse zucchini fries and pat dry.
  11. Then dip them in egg, then cracker mixture and place on baking sheet.
  12. Bake in preheated oven 15-20 minutes.
  13. Checking after 15 minutes and flipping them over.
  14. Remove from oven and can enjoy plain or with favorite dipping sauce.

You can find complete recipes of this BAKED PARMESAN ZUCCHINI FRIES in stephaniesain.com

Categories
HEALTHY

Salmon and Summer Veggies in Foil

You can never have too many salmon recipes, right? I could eat salmon every day, so now if only they could sell it for the same price as chicken. I have been trying to eat more fish lately, and salmon is definitely my favorite type of fish so it’s almost always my go to choice. I should expand my horizon and broaden my palate and cook with different types of fish like swordfish or tuna, but salmon is just my favorite so I don’t venture out much. Plus I’ve finally gotten my kids to love it.
This salmon is packed with flavor, full of nutritious ingredients, it’s easy to make and clean up is a breeze! I love cooking with ingredients that are in season and we all know this summer everyone will be overflowing with an abundance of zucchini, squash and fresh from the vine tomatoes so why not make a dish that combines all of those? In the past I’ve always thought tomatoes and salmon were such a strange combo (who knows why), then I finally got over that and tried it and I totally love it, as long as things are seasoned right. This is like an Italian spin on salmon in foil and you are totally going to love it! My picky 4 year old couldn’t get enough of it!

Ingredients

  • 4 (5 – 6 oz) skinless salmon fillets
  • 2 small zucchini (13 oz) sliced into half moons
  • 2 small yellow squash (13 oz) sliced into half moons
  • 2 shallots, 1 thinly sliced and 1 chopped (there are usually two in a whole shallot)
  • 1 clove garlic, minced
  • 2 1/2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp fresh lemon juice
  • 2 large Roma tomatoes, diced
  • 1 Tbsp chopped fresh thyme (or 1 tsp dried)
  • 3/4 tsp dried oregano
  • 1/2 tsp dried marjoram

Directions

  1. Preheat oven to 400 degrees. Cut 4 sheets of aluminum foil into 17-inch lengths.
  2. Toss zucchini, squash, sliced shallot and garlic together with 1 Tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
  3. Brush salmon fillets with 1 Tbsp of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.

You can find complete recipes of this Salmon and Summer Veggies in Foil in cookingclassy.com

Categories
HEALTHY VEGAN

Asian Zucchini Noodle Stir-Fry with Shrimp

It’s been quite some time since zucchini noodles made their debut around here, and I decided it was about time they steal the spotlight again. Behold, Asian Zucchini Noodle Stir-Fry with Shrimp.
Whether you spy a spiralizer among your kitchen gadgets or not, this quick and easy recipe is guaranteed to become a weekly dinner staple among stir-fry fans. And there’s not a bottled marinade or store-bought stir-fry sauce in sight because we are going the DIY route from start to finish.
I like using a mandoline to make zucchini noodles because the gadget has so many other uses as well (hello, homemade potato chips!). But if you don’t own a mandoline or a spiralizer, have no fear. There’s plenty of other ways to make zucchini noodles using a regular ol’ chef’s knife and vegetable peeler. And the real key to stir-fry success is to have all of your ingredients prepared before you fire up the flames.
Stir-frying is a super-quick cooking technique, so you’ll want everything within reach to avoid a mad-dash across the kitchen. Best of all, everything cooks up in a single skillet or wok, starting with shrimp and ending with a rainbow of vegetables.
This colorful meal-in-a-bowl is so flavorful that you won’t even notice the absence of noodles or rice.
Long story short: Easy homemade stir-fry sauce + zucchini noodles + chopped veggies + garlicky shrimp = the ultimate (healthy!) takeout fake-out that will be on your table in 30 minutes or less.

INGREDIENTS :

  • 1/2 cup chicken or vegetable broth
  • 1/4 cup hoisin sauce
  • 1 Tablespoon low sodium soy sauce
  • 2 teaspoons cornstarch
  • 3 Tablespoons olive oil, divided
  • 1 Tablespoon minced garlic
  • 1 teaspoon minced fresh ginger

  • 1 pound jumbo shrimp, shelled and deveined

  • 1 medium bell pepper, sliced
  • 1/2 cup shredded carrots
  • 2/3 cup sliced red onions
  • 1 cup sugar snap peas
  • 2 medium zucchini, cut into noodles (See Kelly’s Note).Toasted sesame seeds, for garnish

INSTRUCTIONS :

  1. In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.
  2. Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute.
  3. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
  4. Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes.
  5. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
  6. Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender.
  7. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly.
  8. Return the shrimp to the pan, stirring to combine,
  9. then add the zucchini noodles and cook, tossing to coat, for 1 minute.

You can find complete recipes of this Asian Zucchini Noodle Stir-Fry with Shrimp in justataste.com

Categories
HEALTHY

ZUCCHINI SHRIMP SCAMPI

Traditional shrimp scampi made into a low-carb dish with zucchini noodles. It’s unbelievably easy, quick & healthy!
Now if you don’t know what a spiralizer is, it’s basically a vegetable slicer, cutting super-thin strips resembling spaghetti strands, creating a healthier, grain-free alternative to standard pasta.

INGREDIENTS:

  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1/4 cup chicken stock
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds (4 medium-sized) zucchini, spiralized
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
  2. Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.

You can find complete recipes of this ZUCCHINI SHRIMP SCAMPI in damndelicious.net

Categories
HEALTHY

FRENCH ONION ZOODLE BAKE

French Onion Zoodle Bake has all the flavors of the classic French soup, but with a healthy, hearty twist!
Well, February flew by like a fart in the wind.
Am I right?
Even with the whole Leap Year day addition……..ya, know what? I just realized today is actually Leap Year Day. Can we talk about this for 2.2 seconds? What is the actual reason for Leap Year besides the fact that it happens every fourth year? Did someone loose a calendar bet back when the Mayans were around? Did you really want to talk about historical calendar factoids on a Monday morning? How about I ask you another question?
Anyway, if you have a bit of Leap Year Day knowledge in your ol’ head, drop me a comment below. I want to know. In the meantime, let’s talk zoodles. 2016 has turned out to be the year of the zoodle. You can’t walk down a grocery aisle without seeing signs for zoodled sweet potatoes, turnips, parsnips, peppers, and zucchini.
I think it’s great that people are finding vegetables to be more interactive because I do believe in balance. Now, if we could only zoodle some fried chicken. Just kidding. Maybe. But speaking of balance, this French Onion Zoodle Bake is the perfect ying and yang when it comes to comfort-healthy food. I adore, in fact crave French onion soup. It’s my second favorite soup with tomato being the first in case you were dying to know.
I thought by incorporating the flavors of French onion soup into a pasta bake, but subbing said pasta for zoodles would be a complete life win-win. Phew. Did you get all of that? Here, let me scoop you a serving before you “LEAP” into the bowl.
Too much?
Send help.

INGREDIENTS:

  • 2 1/2 cups zucchini noodles (or two medium sized zucchinis)
  • 1 small yellow onion, sliced thinly
  • 1 teaspoon granulated sugar
  • 1 teaspoon fresh thyme, chopped (+ more for garnish)
  • 2 tablespoons unsalted butter
  • 1/4 cup beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 cup fontina cheese, grated
  • salt and pepper to taste

DIRECTIONS:

  1. Preheat oven to 400 degrees.
  2. In a skillet preheated to medium heat, melt butter. Place onion into skillet and cook for a few minutes. Add salt, pepper, sugar, Worcestershire sauce, and thyme. Stir and cook for another couple of minutes. Add beef broth and cook until onions are golden brown about 12 minutes. Make sure to stir occasionally to keep the onions from burning.

You can find complete recipes of this FRENCH ONION ZOODLE BAKE in climbinggriermountain.com

Categories
HEALTHY

Healthy Ranch Chicken Skillet

One skillet meals are my favorite and this one is being added to ‘the list’ at our house. 🙂 It is something a little different, the spices/seasonings are different than my normal go-to, but we liked it a lot! It was EASY to make, clean and 21 Day Fix Approved, of course! My Healthy Ranch Skillet did not disappoint in regard to time, taste and clean up!

Ingredients

  • 2 tsp olive oil
  • 1 pound thin sliced chicken breasts, cut into bite sized pieces
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 large zucchini, chopped
  • 1/2 can black beans, drained and rinsed
  • 1/2 cup instant brown rice (uncooked) OR 1/4 cup quinoa, rinsed (uncooked)
  • 1 can fire roasted diced tomatoes, undrained
  • 1/2 cup low sodium chicken broth
  • 1 cup cheddar cheese, shredded
  • Fresh cilantro, for garnish
  • ranch seasoning
  • 1 tsp Dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried minced onions
  • 1 T parsley
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt

Instructions

  1. In a 12″ skillet, heat oil on medium high. Add chicken, onions and ranch seasoning blend. Saute and stir often for 2 minutes.
  2. Stir in bell peppers, zucchini, beans, tomatoes, rice and chicken broth. Bring to a boil, then cover. Simmer on low for 5 minutes or until chicken is no longer pink in the center and rice is tender.

You can find complete recipes of this Healthy Ranch Chicken Skillet in fitmomangelad.com

Categories
HEALTHY

Healthy One Dish Chicken Bake

This Healthy One Dish Chicken Bake is my go to for a healthy and an easy dinner.  Best of all it is a complete dish!  It is sooo yummy.  My family loves this!  I have made it a dozen of times and thought I should share it with you! It is clean eating made simple and best of all you can use any variety of vegetables that you want.  I love to make this during gardening season because it is great dish to use with fresh veggies!  You can also use anything you find at the farmers market, on managers special or whatever your family enjoys.  I personally chose broccoli, squash, zucchini, carrots and onion.  I often add peppers too!  This is a Paleo, Gluten Free and Whole 30 compliant recipe too.  Just be sure the spices you use are compliant.
You can easily prep your veggies in advance and then when you are ready to bake you just simply toss in olive oil and seasonings and then bake!  If you want you can serve this with rice but we generally eat it without carbs. The choice is yours!  I love that this is a heart healthy recipe too!

Ingredients

  • Veggies of your choice – I use carrots, broccoli, squash, zucchini and onions
  • Chicken Breast
  • Olive Oil
  • McCormick Garlic and Herb Seasoning
  • Salt and Pepper – optional

Instructions

  1. Chop up your veggies and put into a large storage bag
  2. Add 2-4 TBSP olive oil
  3. Add 1 tsp seasoning McCormick Garlic and Herb Seasoning
  4. Shake and transfer to a 9×13 baking dish

You can find complete recipes of this Chocolate Cherry GaletteHealthy One Dish Chicken Bake in stockpilingmoms.com