Healthy Mediterranean Cooking at Home

Monthly Archives: July 2023



4 medium-large zucchini
Cooking spray
Chorizo Stuffing


1 pound chorizo sausage, casings removed
1 cup diced onion
1 cup diced celery
1 cup fresh corn kernels
1 ¼ cups tomato sauce
1 tablespoon of prepared taco seasoning
2 tablespoons butter
1 cup shredded cheddar cheese


Slice a thin strip lengthwise off the top of each zucchini and set aside.
With a spoon {a grapefruit spoon is ideal} remove most of the zucchini flesh, leaving a thin border in the shell. Sprinkle the boats lightly with salt and turnover to drain while you prepare the stuffing.

Chop the zucchini flesh.

Combine butter and chorizo, in a skillet over medium heat. Cook and stir, breaking chorizo up with a spoon until chorizo is browned and crumbly and vegetables are softened, 7 to 9 minutes. Add the zucchini flesh, onion, corn, and celery. Cook until the vegetables are softened, about 5 minutes.

Add the tomato sauce and taco seasoning. Bring to a simmer and cook until reduced about 15 minutes. Set aside to cool. Stir in the cheese.

Preheat the oven to 375 degrees, F.

Spray a baking dish that fits the zucchini boats with cooking spray.
Fill the zucchini boats with the filling and replace the top on each boat.
Bake in the preheated oven for 45 minutes.

I served the zucchini boats with fresh corn on the cob and sliced tomatoes.


Classic Italian Peppers And Eggs


12 small to medium sweet Italian frying peppers, stems and seed removed and cut into 1-inch rings
1 small onion, chopped
8 eggs, beaten
3 tablespoons olive oil
½ teaspoon dried oregano
¼ teaspoon chili flakes
Salt and pepper to taste


Heat the oil in a deep skillet, and add the peppers, onions, and seasonings. Cover the pan and steam the vegetables over medium heat for about 10 minutes. Uncover the pan and continue to cook for another 5 minutes. Add the beaten eggs and cook stirring often until the eggs are completely set.


Serve with a green salad and Italian bread or pile into a warmed hoagie roll for a delicious sandwich.



Summer Cherry Tomato Pie

Servings: 8


1 prepared piecrust refrigerated at room temperature
2 cups grated cheddar cheese
1/2 cup fresh chives chopped
½ cup mayonnaise
1 tablespoon Dijon mustard
2 pints cherry tomatoes sliced in half
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
¼ cup fresh parsley


Place the cut tomatoes in a bowl and add the salt. Toss well. Turn out on a kitchen towel and let the tomatoes drain for about 30 minutes.

Preheat the oven to 375 degrees.

Place the refrigerated crust in a pie pan and crimp. No need to bake.


Mix the cheese, mayonnaise, mustard, chives, and pepper in a small bowl and spread out evenly on the pie crust.

Pat the tomatoes dry and place in circles, cut side down on top of the cheese mixture on the pie pan.


Bake for 45 minutes or until the crust edges are golden brown and the cheese bubbles up around the tomatoes.

Place the pie on a wire cooling rack and let it cool for one hour.

Sprinkle with the parsley and serve with a green salad or vegetable sides.


Roasted Cherry Tomato Sauce


2 lbs cherry tomatoes, stems removed
1/4 cup good-quality olive oil
1 large yellow onion, diced
1 tablespoon fresh garlic, minced
A small handful of fresh basil leaves
¼ teaspoon red chili flakes
Kosher salt and freshly ground black pepper, to taste


Preheat the oven to 400℉.
Toss the tomatoes with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Roast for 30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.


Tortelli With Creamy Roasted Cherry Tomato Sauce

Roasted Cherry Tomato Sauce, recipe above
12 ox pkg of fresh cheese tortellini
½ cup heavy cream
1 cup grated Parmesan cheese


Cook the tortellini according to the package directions. Drain in a colander and set aside. Pour the roasted Chetty tomato sauce into the empty pasta pot and bring to a low boil. Add the cream and heat, stirring until incorporated. Add in the cooked pasta and cheese. Stir until hot. Pour into a serving bowl and serve.

I served this dish with breaded chicken cutlets and homemade Italian bread.

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