Healthy Mediterranean Cooking at Home

Category Archives: zucchini

 

Pasta With Zucchini, Tomatoes And Mushrooms

6 servings

Ingredients

8 oz sliced mushrooms

1 pint cherry tomatoes, quartered

1 large or 2 small zucchini, diced

1 small red onion, finely chopped

2 garlic cloves, minced

1/3 cup extra virgin olive oil

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

2 teaspoons salt plus extra for the pasta

1 teaspoon coarse black pepper

1 lb short pasta

1/2 cup grated Parmesan cheese

 

Directions

Heat oil in a large skillet. Add the onion and mushrooms, cook until tender and the mushrooms are no longer watery, Add 1 teaspoon salt, zucchini, garlic and tomatoes. Cook until the zucchini softens about 5 minutes. Add the herbs, remaining salt and pepper. Turn the heat to very low.

 

With a slotted spoon or spider scoop out the pasta and add it to the sauce. Mix well over the heat and cook for 2 minutes, Remove from the heat and add the cheese. Mix well. Serve in individual pasta bowls with salad and Italian bread.

Cool the pasta in boiling salted water until al dente instructions on the pasta package.


 

Spiced Tuna Fillets

2 servings

Spice Blend:
1/2 tablespoon coriander seeds
1/2 tablespoon fennel seeds
1 teaspoon black peppercorns

Tuna:
2 tuna fillets 1/2 inches thick
2 teaspoons olive oil
Salt to taste
Lemon wedges

Directions

To prepare the spice blend, grind all spices in a mini-food processor or spice grinder until they are powdery. Spread the spice mixture evenly on a large plate.

Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off any excess.

 

In a 10-inch non-stick skillet, heat the olive oil over high heat until almost smoking. Carefully place the tuna fillets, spiced side down, into the skillet. A spice crust should form within 1 minute. Cook another minute. Using kitchen tongs, turn over the tuna, lower the heat to medium, sprinkle with salt, and cook for 2-3 minutes to the desired doneness. Swerve with lemon wedges.

 


Easy Three Cheese Mac & Cheese

You can prepare this dish early in the day and refrigerate covered with plastic wrap without the breadcrumb topping. Remove from the refrigerator one hour before baking and add the breadcrumb topping.

Ingredients

Kosher salt and freshly ground black pepper
8 ounces fusille pasta
2 cups heavy cream
1 cup grated Gruyère cheese
1 cup grated sharp cheddar
1 cup diced Velveeta cheese
1/2 teaspoon dried mustard
2 tablespoons melted unsalted butter
1 cup panko breadcrumbs

Directions

Heat the oven to 400 degrees F.
Butter an 8-inch baking dish.

Cook the pasta in salted boiling water for about 5 minutes, 3 minutes less than the package instructions. Drain.

In the empty pot, combine the cream, Gruyère, cheddar, Velveeta, mustard, 1/2 teaspoon salt, and ½ teaspoon pepper. Add the hot pasta and stir well. Turn the mixture into the prepared baking dish.
Combine the panko crumbs with the butter and sprinkle over the top of the casserole. Bake in the preheated oven for 30 minutes.

Baked Zucchini

Ingredients

2 medium zucchini trimmed and cut into ½- inch cycles
2 tablespoons Extra virgin olive oil
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon sweet paprika
1/2 teaspoon black pepper
1! 2 teaspoons kosher salt

Directions

Oil a baking dish. Bake the zucchini in a 400-degree F oven with the dish of macaroni and cheese.
Combine the zucchini slices with the seasonings. Mix well. Arrange the slices overlapping each other in the prepared baking dish. Drizzle with the oil. Place the dish in the oven after the macaroni has baked for 15 minutes. Bake the zucchini for 15 minutes/

 

 


 

Ingredients

2 16-20 ounce skin-on, bone-in split chicken breasts
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
`/4 teaspoon black pepper
2 tablespoons olive oil
1- 9 oz package of fresh butternut squash ravioli
1 medium zucchini
Sauce
2 tablespoons melted butter
1/2 cup chicken stock or chicken broth
1 cup heavy whipping cream
4 ounces parmesan cheese, shredded or grated

Directions

Preheat your oven to 400°F. In a small bowl, combine the oil, Italian seasoning, salt, and pepper. Place the breasts in an oiled baking dish, Rub seasoning all over the chicken on both sides. Bake for 20 minutes.

In a 9-inch pie plate, alienate the ravioli and zucchini slices. Combine the sauce ingredients in a bowl and pour over the ravioli;i. Place the side in the oven with the chicken and bake both dishes for 20 minutes.


Baked Cod with Lemon and Garlic Sauce

Ingredients
2 Cod fillets
1 tablespoon chopped fresh parsley leaves

Lemon Sauce
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon melted butter
2 garlic cloves, minced

Fish Coating
3 tablespoons s all-purpose flour
½ teaspoon ground coriander
½ teaspoon sweet Spanish paprika
1/2 teaspoon ground cumin
1:2 teaspoon salt
¼ teaspoon black pepper

Directions

Preheat the oven to 400 degrees F.
Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
In another shallow bowl, mix the all-purpose flour, spices, salt, and pepper. Set next to the lemon sauce.
Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
Heat 2 tablespoon olive oil in an ovenproof skillet over medium-high heat. Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
Bake in the heated oven until the fish flakes easily with a fork, 8-10 minutes Remove from the heat and sprinkle with chopped parsley. Serve immediately.

Cannellini Beans

Ingredients

¼ cup chopped onion
1celery stalk, diced
1garlic clove, minced
¼ teaspoon dried thyme
2 tablespoon butter
Salt and pepper
15 oz can of cannelloni beans, drained

Directions

Saute the onion, celery, and garlic in the butter until the vegetables are tender, about 5 minutes. Add the beans, thyme, and salt and pepper to taste. Turn the heat down, cover the pan, and heat the mixture until hot.

Oven Baked Zucchini Sticks

Ingredients

1 medium zucchini, cut into 8 sticks
½ cup Italian seasoned breadcrumbs
Salt and pepper
2 tablespoon olive oil
¼ cup grated Parmesan cheese

Directions

Place the bread crumbs, cheese, and oil in a plastic bag. Shake well. Add the zucchini and shake gently until coated. Place the zucchini on a sheet pan covered with oiled foil. Bake at 400 degrees F until light brown, about 15 minutes.


 

Skillet Ravioli

Ingredients

9 oz pkg fresh deli spinach ravioli
2 cups Marinara sauce
¼ cup freshly grated Parmesan cheese

Directions

Heat the marinara sauce in a medium skillet. Gently place the ravioli on top of the sauce. Cover the pan, turn the heat down to low and simmer the ravioli until tender, about 20 minutes. Sprinkle with cheese and serve.

Zucchini Sausage Saute

Ingredients

1 tablespoon olive oil
1/4 cup finely chopped onion
¼ cup finely chopped bell pepper
1 small zucchini, sliced thin
2 Italian sausage links, cooked and sliced thin
½ teaspoon dried Italian seasoning
¼ teaspoon salt

Directions

Heat the oil in a small skillet. Ass the onion and bell pepper. Cook until tender about 5 minutes. Add the zucchini and cook for about 3 minutes. Add the sausage slices and seasonings. Saute until all the ingredients are hot. Serve with the ravioli.



Pork Chops

Ingredients

2 bone-in pork chops, center-cut, 1/2-inch thick
2 tablespoons mayonnaise
1teaspoon dried Italian seasoning
1 cup Italian flavored Panko crumbs
½ teaspoon salt

Directions

In a flat shallow bowl, mix the breadcrumbs, with the Italian seasoning.
Cover the pork chops with a light coating of mayonnaise. then place the pork chops in the breadcrumb mixture and coat all sides evenly.

Air-Fryer Directions
Preheat your air fryer to 400 degrees F.
Place breaded pork chops into the air fryer in one layer and cook for 8 to 10 minutes, carefully flipping halfway through cooking. If cooking thicker pork chops, cook for 14-15 minutes.
Remove pork chops from the air fryer.

Oven Baked Directions
Preheat the oven to 425°F
Heat 2 tablespoons of olive oil in a heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and the meat thermometer inserted into pork registers 150°F, about 20 minutes.


Panfried Potatoes

Ingredients

¼ cup olive oil
2 pounds of small Yukon Gold potatoes
Kosher salt and freshly cracked black pepper
4 cloves garlic, sliced
Flakey salt and freshly ground black pepper, for serving

Directions

Slice the potatoes into thin round circles. Heat the oil in a medium skillet along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until lightly brown and tenders for about 20 minutes. Season with salt and pepper.

Zucchini Tomato Saute

Ingredients

1 teaspoon olive oil
1 fresh tomato, seeded and chopped
1 zucchini, sliced
¼ cup onion, finely chopped
1 clove of garlic, minced
12 teaspoons dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
¼ cup diced fresh mozzarella cheese

Directions

Heat the oil in a medium saucepan over medium heat. Add the tomatoes, zucchini, onion, garlic, Italian seasoning, salt, and black pepper and stir to combine. Cook for 10 minutes, or until the vegetables are tender. Top with the cheese. Top with the mozzarella and serve.


The same recipe can make two different loaves of zucchini bread by the flavoring you add to the mix.

Basic Recipe

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
1 cup coarsely grated zucchini (from about 1 medium zucchini)

For Cinnamon Raisin Zucchini Bread
Add
¾ cup brown sugar
1 teaspoon cinnamon
1 cup of raisins.

For Savory Cheese Zucchini Bread
Add 2 tablespoons of sugar
12 cup shredded cheddar cheese
½ teaspoon cayenne pepper.

Directions

Preheat the oven to 325 degrees F°. Butter and flour an 8 x 4-inch loaf pan.

In a large bowl, whisk the flour with baking powder, baking soda, and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil, and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and remaining ingredients according to which recipe you are making.

Stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 15 minutes, until the loaf rises and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.

The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.


 

Easy Corn Cakes

ingredients

2 cups corn kernels
¼ cup finely chopped green bell pepper
¼ finely chopped onion
½ cup shredded cheddar cheese
1 cup all-purpose flour
1 teaspoon baking powder
2 large eggs, lightly beaten
1 tablespoon honey
3/4 cup heavy cream
¼ teaspoon cayenne pepper
Vegetable oil, for frying

 

Directions

In a large bowl, stir together the corn kernels, bell pepper, onion, honey, and cheddar cheese.
In another bowl combine the flour, baking powder, ½ teaspoon salt, and the cayenne pepper.
Combine the flour mixture and corn mixture.
Stir in the eggs and heavy cream until the batter is well-combined.

Heat the oven to its lowest setting and have ready an oven-proof plate.

Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them for an additional 3 minutes until they’re golden brown and cooked through.

Transfer the caked to the plate and place it in the warm oven.

Repeat the cooking process with the remaining batter, adding more oil to the pan if needed.

Zucchini Parmesan

Ingredients

2 small zucchini, cut into ½ inch slices
1 tablespoon olive oil
Salt and pepper to taste
¼ cup grated Parmesan cheese

Directions

heat the oil in a small skillet. Place the zucchini slices in the pan in a single layer. Add salt and pepper to taste. Let for 2-3 minutes. Turn and cook another 2 minutes. Remove from the heat and sprinkle with cheese.

Lemon Chicken Cutlets

Ingredients
Marinade
4 6-ounce thin, boneless, skinless chicken breasts
¼ cup freshly squeezed Meyer lemon juice
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 large fresh thyme stem
Salt and pepper to taste

Coating
Salt and pepper to taste
1/2 cup all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
Chopped fresh parsley

Directions

Combine the chicken cutlets with the marinade. Refrigerate, covered, for several hours.
Heat a large skillet over medium-high heat. Add the olive oil and butter, and swirl them around the pan.
Season the flour with salt and pepper. Durian the chicken cutlets and dredge in the flout.

Add the chicken to the pan and turn the heat to high and saute the chicken for 2 minutes per side. Sprinkle with chopped parsley and serve.


Shrimp Salad In Cantaloupe Rings

2 servings

Ingredients

8 oz cooked shrimp, diced into small pieces
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper
1 celery stalk, finely chopped
1 hard-boiled egg, chopped
2 teaspoons chopped fresh dill
3 tablespoons mayonnaise
Salt and pepper to taste
2 center-cut slices of cantaloupe kept in circles, about 1-inch thick, peeled and seeded

Directions

Combine the salad ingredients in a mixing bowl. Chill in the refrigerator for several hours.
Place a cantaloupe circle on each of the two plates. Divide the shrimp salad in half and pole into the cantaloupe rings and serve with the Zucchini Salad and muffins.


Zucchini Salad

2 servings

Ingredients

Salad
1 medium zucchini, sliced into very thin circles
1 small shallot, finely chopped
1/4 cup toasted walnuts
1/4 cup dried cranberries
2 tablespoons chopped fresh mint
Sea salt and freshly ground black pepper

Lemon Vinaigrette
1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/4 teaspoon sea salt, more to taste
Freshly ground black pepper
1/2 teaspoon honey
1/4 to 1/3 cup extra-virgin olive oil

Directions

Whisk together the dressing ingredients and set them aside.

In a medium serving bowl, combine the salad ingredients. Add half the dressing and mix well. Use the remaining dressing for another recipe.

Mini Corn Muffins

Ingredients

1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons canola oil

Directions

Combine the cornmeal, baking powder, sugar, flour, and salt in a bowl. Whisk in the egg substitute, milk, and oil together.
Fill your mini muffin cups with batter up to three-fourths full.
Set your oven to 400 degrees F. Place the muffin cups inside the oven then let them cook for ten to twelve minutes or just until the toothpick inserted at the middle of the muffin does not have anything sticking to it when pulled out. Then allow them to cool down for five more minutes then place them on the wire rack.

 

 


Pasta Aglio E Olio With Zucchini

Ingredients

8 oz spaghetti
1 tablespoon salt for the pasta
4 tablespoons extra-virgin olive oil
¼ of a small onion, minced
1 small zucchini, finely chopped
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
½ cup Parmesan cheese

Directions

Cook pasta in boiling salted water according to package directions for al dente. Drain.
While the pasta is cooking, saute the oil, onion, garlic, red pepper, and zucchini just until the zucchini is slightly softened. Toss with the cooked pasta and then with the cheese.

Arugula, Avocado, Bell Pepper, Tomato, and Cucumber Salad

Ingredients

3 cup arugula
1 large tomato cut into bite-size pieces
1 large avocado cut into bite-size pieces
1 Cucumber cut into bite-size pieces
1 small red bell pepper, cut into bite-sized pieces
1 small red onion cut into bite-size pieces
Ranch Dressing

Place the arugula and vegetables in a salad bowl. Mix gently. Dress with Ranch dressing to taste.



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