Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: zucchini


While the dish originated from fishermen of the Neapolitan area, who sautéed the catch of the day in seawater together with tomatoes and extra virgin olive oil, The term itself most likely originated from Tuscany; where the local peasants would make wine, but had to give most to the landlord, leaving little left for them to drink. The peasants were resourceful, however, and mixed the stems, seeds, and pomace leftover from the wine production with large quantities of water brought it to a boil, then sealed the mixture in a terracotta vase and let it ferment for several days. Called l’acquarello or l’acqua pazza, the result was a water barely colored with wine, which the fisherman may have been reminded of when seeing the broth of the dish, colored slightly red by the tomatoes and oil.
Acqua pazza became a very popular dish with tourists on Capri Island in the 1960s.
The pezzogna fish (also known as “occhione” or “big eye” because of the size of its eyes) is caught in the Bay of Naples and is highly prized for its delicious taste.
Marcella Hazan was introduced to the dish by her friend from Amalfi, Pierino Jovine, and her first reaction was, “Who wants to eat fish in water?” Here is the link to her recipe:

https://www.foodandwine.com/recipes/fish-in-crazy-water

And here is my version

Pesce All’Acqua Pazza

Ingredients for 2 people

1 lb fish fillets (red snapper, flounder) cut into serving portions
Salt and pepper
4 mini plum tomatoes (Marzano) or cherry tomatoes, sliced
1/2 cup white wine
1/2 cup water
1/2 teaspoon crushed red pepper (peperoncino)
1 clove garlic, thinly sliced
1/4 cup sliced red onion
2 tablespoon extra virgin olive oil
2 tablespoons chopped parsley

Directions

Dry the fish fillets on paper towels and season them with salt and pepper.
Heat the oil and lightly fry the garlic, onion, and peperoncino in a skillet with a cover that is large enough to fit the fish, until the onion softens. Add the tomatoes, white wine, and water. Bring the sauce to a boil, reduce the heat to low and add the fish. Cook, covered, 10 minutes for thin fillets or 15 minutes for thicker ones. Serve immediately, dressed with the cooking liquid and topped with the parsley.

Here is another example of my cooking philosophy – never waste food. I had extra zucchini squash and leftover cooked cauliflower, so I decided to use them for side dishes with this fish recipe.

Cauliflower Cakes

Makes 6

Ingredients

2 cups mashed cauliflower
1/2 cup shredded cheddar cheese
1/4 cup parmesan cheese
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 cup panko breadcrumbs
Butter

Directions

Combine the mashed cauliflower, cheeses, and seasoning.
Heat a stovetop griddle to medium/high heat. Coat with butter.
Form the cauliflower mixture into 6 patties about 3 inches across. Coat the patties in the panko crumbs.
Cook until golden brown & set, about 3-4 minutes per side.

Zucchini Pancakes

These are so good that I usually double the recipe.

Makes 8-4 inch patties

Ingredients

2 cups grated zucchini
1 large egg
1 garlic clove, grated
2 green onions, finely minced
1/4 cup arrowroot powder or cornstarch or flour
Kosher salt
Freshly ground black pepper
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
Butter

Directions

Place the grated zucchini on a kitchen towel and sprinkle the zucchini lightly with kosher salt. Let rest 30 minutes.
Squeeze the excess moisture out of the zucchini with the towel.
In a medium bowl, combine the zucchini with the egg, garlic, green onions, and arrowroot powder. Stir in the cheddar and mozzarella cheeses. Season with black pepper to taste.
Brush a large stovetop griddle pan or large skillet with butter. Scoop 1/4 cup of the zucchini mixture onto the griddle and pat it flat with a metal spatula. Add as many patties as you can to the pan without letting them touch each other.
Cook until golden brown and crispy on both sides, about 4 minutes per side. Remove from the pan and keep the cooked pancakes warm in a low oven until all the pancakes are made.
Extras can be wrapped in foil and stored in the refrigerator for a week. Believe me when I say the leftovers are delicious reheated for breakfast and served with a fried egg on top.

 

 

Advertisements

Steak Kabobs

For a heartier meal, add a tomato salad and some soft rolls.

2 servings

Ingredients

2 ribeye steaks, each 10 oz
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/4 cup olive oil
6 mushroom caps
1 small zucchini, cut on the diagonal into half-inch pieces
1 medium yellow onion, quartered

Directions

Add the balsamic vinegar, olive oil, garlic, salt, pepper, and rosemary to a bowl and whisk well to combine.

Trim all the fat from the steaks and cut them into one-inch cubes. the steaks and cut into even sized cubes.

Add the meat to the marinade and stir well. Add the vegetables and stir. Refrigerate the mixture for several hours before grilling.

Preheat an outdoor grill and oil the grill grates. You may also cook the kabobs on a stovetop grill.

Place the meat cubes on one long skewer or two short. Alternate the vegetable on another skewer.

Cook the meat skewers over the grill for about 8 minutes. Grill the vegetables for about 6 minutes until grill marks appear.

Garlic and Herb Rice

Ingredients

1 1/2 cups uncooked long-grain white rice
3 cups low-salt chicken broth
2 tablespoons olive oil
2 large garlic cloves, minced
3/4 teaspoon salt
1/4 cup chopped fresh Italian parsley
1/4 cup finely chopped fresh herbs, such as basil, chives, cilantro, mint, or tarragon
1/2 teaspoon dried Italian seasoning

Directions

Bring the broth to a simmer in medium saucepan.

Heat oil in large saucepan over medium heat. Add garlic; sauté until tender, about 1 minute. Add rice; stir 2 minutes.

Add the hot broth and 3/4 teaspoon salt and bring to boil.

Reduce heat to low; cover and cook until the rice is tender, about 25 minutes.

Turn off the heat; let stand, covered, 10 minutes. Add herbs to the rice; fluff with a fork and serve with the kabobs.


Meunière refers to both a sauce and a method of preparing fish. The word itself means “miller’s wife”. To cook something à la meunière is to first dredge the fish in flour and then saute in butter, chopped parsley, and lemon.

The first time Julia Child ate sole meunière was in 1948 at La Couronne in Rouen, France. Rumor has it this is the dish that transformed her into a French cook.

Unlike a lot of classic French cuisine, sole meunière requires almost no advance preparation and very little time at the stove. It is one of the quickest dinner preparations and you probably have flour, salt, pepper, butter, and lemon on hand. All you need is the fish. That fish does not have to be Dover sole, especially given that in recent years, its sustainability has become an issue (not to mention the fact that it is very expensive). Other flat, white, flaky fish will taste delicious when pan-fried and smothered in butter.

West Coast Dover Sole is a great alternative. Unlike the European Dover Sole, West Coast Dover Sole is a member of the flounder family. It is rated as a Best Choice by Seafood Watch and comes from Astoria, Oregon, a small fishing town located at the mouth of the Columbia River just a few miles from the Pacific Ocean.

Sole Meunière

I use West Coast Dover Sole in this recipe. Unlike the European Dover Sole, West Coast Dover Sole is a member of the flounder family. It is rated as a Best Choice by Seafood Watch and comes from Astoria, Oregon, a small fishing town located at the mouth of the Columbia River just a few miles from the Pacific Ocean. It is available for online purchase from Sea To Table.

Servings: 2

Ingredients

4 small sole or flounder fillets, about 12 ounces total
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/3 cup flour (or cornstarch for gluten-free)
2 tablespoons olive oil
3 tablespoons butter
1 lemon, cut into slices
Chopped parsley

Directions

Gently rinse and pat dry the fillets with paper towels. Sprinkle both sides with salt and pepper. Dredge the fish in flour on both sides, shaking off excess flour. Place on a plate and set aside.

Heat the oil in a large skillet on medium/high heat until shimmering, about 2 minutes, then add the butter and stir together. When the butter stops foaming (about 40 seconds), add the fish and pan-fry until golden brown, about 3 minutes.

Carefully turn the fish over with a wide spatula and cook until done, another 2-3 minute, adding the lemon slices during the last 20 seconds of cooking. Remove the fish to a serving plate and pour the browned butter and lemon sauce over the fillets. Sprinkle with parsley and serve.

Italian Baked Tomatoes

2 servings

Ingredients

1 large beefsteak tomato, halved horizontally
2 tablespoons shredded Parmesan cheese
2 teaspoons chopped fresh oregano
1/4 teaspoon salt
2 teaspoons extra-virgin olive oil
Freshly ground pepper, to taste

Directions

Preheat the oven to 450°F.

Place tomatoes cut-side up in a baking pan. Top with Parmesan, oregano, salt, and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.

Zucchini Fritters

Ingredients

2 medium zucchini
1 teaspoon salt
1 egg
1/3 cup flour (or gluten-free or low carb flour)
1/2 teaspoon baking powder
1/2 cup crumbled Greek feta
4 scallions, finely chopped
1/4 teaspoon ground black pepper
1/2 teaspoon dried dill
Olive oil, for cooking

Directions

Place shredded zucchini in a colander and sprinkle the salt over it, tossing well to evenly distribute the salt. Allow the zucchini to drain for at least 30 minutes, and longer if possible. After it has drained, place zucchini in a clean kitchen towel and squeeze out all excess water. Place the zucchini in a mixing bowl and add all the remaining ingredients, except the oil. Mix well.

Heat a stovetop griddle or a large skillet. Brush with olive oil. Dip a 1/4 cup measuring cup or scoop into the batter, level off. Drop the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula. Cook for 5 minutes adjusting the heat up or down as needed, then turn the fritters over and cook for another 5 minutes until crispy. Add more oil to the pan as needed to prevent sticking.
Drain the zucchini fritters on a paper towel before serving.


Baked Chicken In Wine Sauce

2 servings

Ingredients

2 large skin on, bone-in chicken breast halves
Salt and pepper to taste
2 tablespoons butter, divided
1 shallot, minced
4 oz white or crimini mushrooms, sliced
1/4 teaspoon dried thyme, plus extra for the roasted chisken
1/2 cup white wine
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon flour, cornstarch or arrowroot
Chopped chives to garnish

Directions

Preheat the oven to 375 degrees F.
In a medium skillet heat 1 tablespoon butter until melted, then add the chicken, skin-side down. Brown on each side until golden, about three minutes per side, then remove to a greased baking dish just large enough to fit the chicken. Sprinkle each breast with salt, pepper and dried thyme. Place the baking dish in the oven and roast the chicken for 40-45 minutes or until a meat thermometer reads 160 degrees F.

When the chicken is almost done, add the remaining butter to the skillet and heat until melted. Add the shallots; sauté until starting to soften, about 2 minutes. Add the mushrooms and sauté until they start to release their liquid, about 4 minutes, stirring often. Stir in the thyme and white wine. Cook for a minute or two.

Combine the broth and cream in a large measuring cup. Whisk in the flour. Pour the mixture into the skillet and bring to a boil. Lower the heat and simmer until thickened. Add the baked chicken breasts, skin side down, and simmer in the sauce for about 5 minutes.
Turn the chicken over and sprinkle with chopped chives. Serve immediately.

Sautéed Savoy Cabbage

2 servings

Ingredients

Half of a medium head of Savoy cabbage, sliced into thin ribbons
1 clove garlic, minced
1 medium onion, diced
2 oz. butter
Salt and pepper

Directions

Melt butter in a deep frying pan. Add the garlic and onion. Cook until the onion is soft. Add the shredded cabbage.
Sauté the cabbage on medium heat for 15 minutes.
Lower the heat and continue cooking until the cabbage is silky soft.. Stir regularly. Season with salt and pepper to taste.

Roasted Zucchini Rounds

2 servings

Ingredients

1 large zucchini, cut into 1/4-inch rounds
1/2 teaspoon dried Italian seasoning
Salt and pepper to taste
Olive oil
2 tablespoons freshly grated Parmesan cheese

Directions

Preheat the oven to 375° F. Place zucchini slices in an oiled shallow baking pan in one layer.

Brush each round with olive oil. Sprinkle with Italian seasoning, salt and pepper. Roast until tender, about 30 minutes. Sprinkle with the cheese and return to oven for another 5 minutes. Serve hot or at room temperature.


Oven Baked Southwestern Baby Back Ribs

Ingredients

2 Baby Back Rib slabs
1 cup BBQ sauce (your favorite)

Spice Ingredients
1 tablespoon ancho chili powder
1 tablespoon chipotle chili powder
½ tablespoon Mexican chili powder
½ tablespoon dried Mexican oregano
1 tablespoon ground cumin
½ tablespoon ground coriander
1/8 teaspoon allspice
Pinch of ground clove

Directions

Combine the spice ingredients and rub on all sides of the ribs. Wrap in foil and refrigerate overnight.
Preheat the oven to 250 degrees F.
The next day, place the ribs in a large baking dish and cover the dish tightly with foil. Bake for 2 ½ – 3 hours,; until the ribs are tender but not falling apart.
Remove the baking dish from oven and increase the oven temperature to 400 degrees F. Pour off all liquid in the baking dish. Brush the ribs with barbecue sauce and cook for 15 minutes or until the sauce is heated through and starting to get a little sticky. Remove the ribs to a cutting board and cut into two-rib sections to serve.

Taco Flavored Stuffed Zucchini

If making the zucchini boats with the ribs, bake them ahead and cover the dish with foil. Leave at room temperature. Reheat in the oven with the ribs after they are basted with BBQ sauce.

2 servings

Ingredients
1 tablespoon olive oil
1 large zucchini
1 celery stalk, finely diced
1 jalapeno pepper, seeded and finely diced
2 whole scallions, finely diced
1 garlic clove, minced
½ teaspoon taco seasoning
1/4 cup jarred salsa
½ cup shredded cheddar cheese

Directions

Cut the zucchini in half lengthwise and scoop out the flesh with a small serrated spoon leaving a quarter-inch shell. Chop the zucchini flesh. Oil a baking dish and place the zucchini shells in the dish.
Heat the oil in a small skillet and add the zucchini flesh, celery, scallions, and garlic. Saute until tender and all the liquid is gone. Add the taco seasoning and salsa. Stir and remove the pan from the heat.

Cool for 10 minutes.
Heat the oven to 375 degrees F.


Add the cheese to the filling and stuff the zucchini shells with the mixture. Bake for 45 minutes.

Creamy Coleslaw

Ingredients

16 ounces shredded cabbage
1⁄4 cup finely chopped green onions
1 cup shredded carrot
1 teaspoon honey or sugar substitute
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/2 cup heavy cream (whipping)
1 tablespoon white vinegar
2 tablespoons lemon juice

Directions

In a large bowl, combine the coleslaw, carrots and green onion. Put aside.
In a separate bowl, combine the honey, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar, and lemon juice, using a whisk.
Pour over the vegetables, stir gently to mix.
Refrigerate for at least 1 hour. Stir before serving.


Zoodles With Basil Pesto

If you are not a fan of zucchini noodles, by all means, use cooked pasta.

2 servings

Ingredients

2 zucchini
2 tablespoons butter
1/4 cup basil pesto, see recipe below
1/2 cup grated Parmesan cheese

Directions

Cut the base end off the zucchini and use the other end to hold while the zucchini turns in the gadget.

Place the zoodles on a double thick layer of paper towels to dry.

In a large skillet, heat the butter and, then, add the zucchini noodles; toss for 2-3 minutes. Add the cheese and pesto sauce; toss the zoodles until completely covered in pesto.

Basil Pesto

Ingredients

4 packed cups washed basil leaves
½ cup shelled pistachio nuts, pignoli or walnuts
4 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil

Directions

Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.

Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process.

Keep processing until the mixture is smooth. Store in a covered container in the refrigerator.

Caprese Salad

2-3 servings

Ingredients

2 large vine ripe tomatoes
4 oz fresh mozzarella
Black Olives
Extra-virgin olive oil
Freshly ground black pepper
¼ cup fresh basil leaves, sliced thin

Directions

Slice the tomatoes and mozzarella cheese into 1/4″ slices.

Assemble the salad by layering slices of tomato, mozzarella, and basil leaves on a serving plate.

Season with salt, pepper, and drizzle with the olive oil.

Scatter a few olives around the serving plate and serve.

Grilled Ribeye Steak

2 servings

Ingredients

1 ¼ lb bone-in Ribeye steak
2 teaspoons steak seasoning (I use Pensey’s)
1 tablespoon butter

Directions

Press the steak seasoning onto the steak and let it sit at room temperature for one hour before grilling.

Preheat an outdoor grill or a stovetop grill pan. Oil the grill.

Place the steak on the grill and cook for 4 minutes. Turn the steak over and grill for 3 minutes for medium-rare or 4-5 minutes for medium.

Remove to a plate and place the butter on top of the steak. Let rest 5 minutes before slicing.


Pork Marsala with Mushrooms

3 servings

Ingredients

1/4 cup all-purpose or gluten-free or low carb flour
1/4 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound boneless pork loin chops, about 3/4 inch thick
2 tablespoons butter
2 tablespoons olive oil
2 cups sliced fresh mushrooms
1 minced garlic clove
1 shallot, minced
1/2 cup Marsala wine
1/2 cup low-sodium chicken broth
1/4 cup heavy (whipping) cream

Directions

Cut the pork chops in half lengthwise. Mix flour, salt, garlic powder, and oregano together in a medium bowl. Add pork and toss until well coated. Reserve 2 tablespoons of the flour mixture and set aside.


Heat the butter and olive oil in a large skillet over medium heat. Place the pork cutlets in the skillet in a single layer, and cook, turning occasionally, until brown on both sides. Place the pork on a plate.


Add the mushrooms, shallot and minced garlic to the pan; cook and stir briefly.


Stir in wine, scraping the skillet to loosen any brown bits. Add the broth and the 2 tablespoons of reserved flour. Stir well. Return the pork to the skillet.

Cover and simmer over medium heat until the pork is tender and the sauce is thickened for about 15 minutes. Add the cream, stir and simmer for a few minutes. Serve.

Zoodles or Pasta with Herbs

Ingredients

3 tablespoons olive oil
1 large clove garlic, grated
1 tablespoon fresh chopped herbs
4 oz thin spaghetti, cooked or zoodles (2 zucchini)
Salt and pepper to taste

Directions

Heat the oil in a skillet and add the garlic. Cook for one minute, add the cooked spaghetti or zucchini noodles and herbs.

Toss until hot. Season with salt & pepper to taste.

Mini San Marzano Tomato Salad

Ingredients

2 cartons mini San Marzano tomatoes
3 tablespoons Italian vinaigrette
Salt & pepper to taste
Your favorite herbs to taste ( I use a dried herb blend called Sunny Paris from Penzey’s that includes: shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil, and bay leaf.) Tastes so good on tomatoes.

Directions

Several hours before serving time.cut the tomatoes in half and place them in a serving bowl. Add the remaining ingredients and toss well. Leave the salad at room temperature to marinate until serving time.



Gringirls

Two girls one trip

Matilde Mbulo

amazon.com/author/matildembulo

2bryanhealth.wordpress.com/

Lifestyle Website - https://goo.gl/7LGBvP

Ally's Notebook

Thoughts To Share

Listen Italy

Daily news from Italy, in English

LET'S TALK ABOUT IT

I'm here to talk about it nothing is off limits from fashion, food, health, music, relationships, sex and even my life.

Adolfo's Blog

Nature Lover, Gardening Enthusiast, Traveller, Photography

The Wacky Spoon

- Taking you from Garden-to-Table -

Myfashunpassion. Com

Fashion, Beauty, Food, Interior decor and Lifestyle

3...2...1...BAKE!

Baking - Recipes - Fun

Katie Writes Blog

Style, Real Talk & a little Sparkle

Considering

"Important and lasting beliefs or ideas that are shared by the members of a culture about that which may be good or bad, or desirable or undesirable"

The New Vintage Kitchen

A Vermont innkeeper's collection of classics reimagined for today's kitchen

The Forgotten Muse

Musings from a Bohemian at heart about life, art, writing, and whatever else comes to mind.

Popsicle Society

It's all about you

Sista Soul, #SistaSoul, #SistaSoulWorld, #SistaSoulHappenings

#SistaSoul, #Abuse, #Art, #Artist, #Business, #Body, #Diet, #Fireplaces, #Food, #Gardens, #Health, #Houses, #Media, #Music, #NauralMedicine, #Recipes, #Self, #SocialMedia, #Vocals, #Writing

The Youthful Traveller

Young, Independent and ready to collect moments

Adi's Wings

Living with A Mental Illness 🖤

Little Irish Sweetheart

I'm 5'1 and Irish... He calls me 'Sweetheart'

Equipping

The World

kelleysdiy

Where Creativity and Imagination Creates Wonderful Ideas for Your Home!

Gold Recipes

Gols Recipes

Tammy's Reading/Writing Life

A mother, wife, writer, teacher, coach, book fairy, and runner that has random thoughts about lots of topics!

Zach’s Scope

lifestyle blog

Book 'Em, Jan O

Ghosts, Tall Tales & Witty Haiku!

LIBARAH

Just bcoz something’s toxic doesn’t mean its not tasty.

Wishing Wells Life

Real Food, Real Creativity, Real Life

Life Is A Teacher

Kevy Michaels

A. C. Cockerill

Past to Future in a Picosecond

FrejaTravels

Explore the world with us

Mamma's Budget Baking

Budget Baking For Beginners

The Pintrest Cook That Could

A busy wife and mom taking on Pintrest recipies one at a time.

My tiny u.p. farm

Attempting to live off the land in Michigan's Upper Peninsula

Blooms & Beautifuls

Disney Magic, Dream Vacations,

Farm to Table to Soul

"I am easily satisfied with the very best." - Winston Churchill

The Primitive Palate

Low Carb & Keto Cooking

Single Serve

Delicious meals for one in under 20 minutes.

Unmeasured Journeys

Because life is a series of miraculous journeys.

Amazing Tangled Grace

A blog about my spiritual journey in the Lord Jesus Christ.

Retired? No one told me!

Tonight I Dream. Tomorrow I Do!

The Emerging Science

Reviews, Analysis and Brainstorming of Research Data

Jennifer Guerrero

the not so starving artist

%d bloggers like this: