Healthy Mediterranean Cooking at Home

Category Archives: zucchini

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
14 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.


Jewish Deli Style Pickled Green Tomatoes

Ingredients

½ serrano or jalapeno chile
1 pound firm green tomatoes about 4 green tomatoes
6 cloves garlic
2 tablespoons dill seeds
½ tablespoon whole black peppercorns
1 cup distilled white vinegar
1 cup of water
2 tablespoons Kosher Salt

Directions

Prep the ingredients. Wash the jalapeno and tomatoes. Cut the stem end off the jalapeno and slice it in half lengthwise. Cut the tomatoes in half and cut the big ones into quarters. . Peel the garlic cloves and slice them in half lengthwise.

Prep the bottle. Make sure you have a really clean bottle and lid. The lid insert should be new so that it has a good seal. The best thing to do is buy canning jars and lids from Ball. They are in a lot of hardware and grocery stores. Sterilize them by submerging them in a boiling water bath.

Put the garlic, dill seeds, chile, and peppercorns into the bottle first. Then cram the tomatoes in leaving about 1/2″ – 3/4″(12.7 – 19.1 mm) of space at the top.

Make the brine. Combine the vinegar, water, and salt in a saucepan or pot. Bring to a boil, and stir until all the salt is dissolved. Pour the hot brine over the tomatoes and cukes to within 1/4″ (6.4 mm) of the top. Wipe the jar top, put the lids on, and tighten.

Age. Let the pickles sit for 2 to 3 days (1 week is optimum) in the refrigerator before serving. Keep refrigerated for up to 3 months.

The brine will taste very salty at first, but don’t panic. The juices from the tomatoes or cucumbers will dilute the concentration of salt in a few days.

Zucchini Bread

one 8 1/2″ x 4 1/2″ loaf

Ingredients

3/4 cup light brown sugar or dark brown sugar, packed
2 tablespoons milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 3/4 cups Unbleached All-Purpose Flour
2 cups grated or shredded zucchini, somewhere between firmly packed
3/4 cup chopped walnuts, toasted until golden

Directions

Preheat the oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan. I line my baking pan with parchment paper cut to fit the pan.

In a medium-sized bowl, beat together the brown sugar, milk, vegetable oil, eggs, and vanilla until smooth.

Whisk the baking powder, baking soda, salt, and cinnamon into the flour, then add the dry ingredients to the liquid ingredients in the bowl, stirring or beating gently until smooth.

Stir in the zucchini and walnuts.

Scoop the batter into the prepared pan, smoothing it if necessary.

Bake the bread for 55 to 65 minutes, until a toothpick inserted into the center comes out clean.

Remove the bread from the oven, and cool it in the pan for 10 minutes. Turn it out of the pan onto a rack to cool completely. For best results, don’t slice until it’s cool.

Store the bread at cool room temperature, well wrapped, for several days; freeze for longer storage.

 


 

Have you tried Sea Bream?

The ancient Greeks and Romans liked sea bream cooked with seasoned sauces and accompanied by fruit. They are most often found in coastal areas but have been caught at depths of up to 150m. Spawning occurs between November and December. Solitary fish, eat worms and crustaceans as well as smaller fish and have impressive teeth when you see them up close.

 

Interestingly, these fish start life as males and change sex at about three years of age.

With dense, moist white flesh, sea bream are usually sold whole or in fillets. With a satisfying meaty texture, a clean taste, and a delicate flavor they’re a good choice for dinner. Whole or filleted, sea bream can be baked, pan-fried, grilled, steamed, or roasted.

A good rule of thumb is not to overcook sea bream. In fact, it’s always better to undercook sea bream than let it spend too long in the pan or the oven.

Cook sea bream fillets with herbs and spices to enhance the fish. Cooking sea bream fillets only takes a few minutes on each side and they’re ready to eat for a quick dinner.

Here is how I like to cook these fillets.

Ingredients

Olive oil
2 sea bream fillets, about 6 oz each

Side Dish
20 cherry tomatoes
1 medium zucchini, diced
1 teaspoon ground coriander
¼ teaspoon garlic powder
A small bunch of basil, chopped
1 lemon
Sea salt and freshly ground black pepper

Potato Cakes
2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt

Directions

For the side dish
Place a small saucepan over gentle heat and add 2 tablespoons of olive oil. Cut the tomatoes in half and add to the oil. Add the zucchini and season with salt and pepper and stir over low heat for 1–2 minutes.
Add the coriander, garlic powder, basil, and lemon juice of one-half to the pan stir, and set aside to allow the flavors to infuse.

For the potato cakes

Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.

Heat 1 tablespoon of oil in a skillet over medium heat. Drop 4-inch circles of batter into the hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining batter.

To cook the bream
Heat a heavy-based frying pan over high heat. Slash the skin of the fillets in 3 places. Add a dash of oil to the pan and, when really hot, add the bream fillets skin side down. Season and cook for 2 minutes. (The flesh should be opaque two-thirds of the way up the fillet.)

Turn the fillets and cook on the other side for 1 minute until just cooked through.

To serve
Pace a potato cake on a dinner plate. Top with a fillet and spoon some of the zucchini mixtures around the fish.

 


Last week I shared the ratatouille recipe that I made with the freshest end-of-the-summer vegetables. The recipe is versatile and I was able to create a number of dishes from the recipe. The first was an appetizer with brie, the second a delicious pizza and the third was a hearty pasta dish.

Here is the link to the ratatouille recipe.

Pizza

Ingredients

1 lb of your favorite pizza dough

16 oz mozzarella cheese, sliced

2 cups leftover ratatouille

1/2 cup grated Parmesan cheese

Directions

Preheat the oven to 459 degrees F.

Oil a large pizza pan and place the dough on the pan. Using your fingers push the dough to the edges of the pan.

Distribute the cheese slices over the dough. Spread the ratatouille over the cheese. Sprinkle with Parmesan.

Place the pan in the oven and cook until lightly brown, 15 to 20 minutes. Let rest 5 minutes before cutting into serving pieces.

Pasta

Ingredients

5 Spicy Italian sausage links, casing removed

2 cups leftover ratatouille

2 cups canned Iranian tomatoes chopped

1 lb short pasta

1 cup grated Parmesan cheese

Directions

Place the sausage in a large deep skillet. Brown the meat breaking it into small pieces with a wooden spoon as it browns. add the ratatouille and tomatoes. Heat on low for 39 minutes.

Cook the pasta al dente according to the package instructions. Do not drain. Using a spider or slotted spoon, remove the cooked pasta from the skillet. Stir well and let the pasta cook in the sauce, Mix well and add the grated cheese. Serve in pasta bowls.

 

 

 

 

 

 

 

 

 


Stuffed Zucchini

2 servings

Ingredients

2 medium zucchini
1 tablespoon olive oil
1 cup leftover taco filling I used,y leftover chipotle chicken Taco filling.
Recipe 
½ cup shredded cheddar cheese

Directions

Cut a ¼ inch thick slice off the top of each zucchini. Remove the flesh from both the top and bottom with a grapefruit spoon.

Chop the flesh and cook it in a small skillet with the oil. For about 5 minutes. Add the leftover taco filling. Mix well and let cool to room temperature. Add the cheese and fill the larger two pieces of zucchini. Place the thinner slice on top.

Place the zucchini boats in a shallow baking dish. Preheat the oven to 375 degrees F. Baked the zucchini boats for 45 minutes. Serve with a salad.


Spinach Pasta

Serve with garlic bread

Ingredients

8 oz spinach spaghetti or regular spaghetti
¼ cup olive oil2 garlic cloves, minced
1 small red onion, sliced
1 large zucchini, quartered and sliced
3 plum tomatoes, diced
½ teaspoon dried Italian seasoning
¼ teaspoon red pepper flakes
Salt to taste
8 oz jar pitted Kalamata Olives, drained
1 ½ cups grated Parmesan cheese

Directions

Heat the oil in a skillet and add the onion and zucchini. Saute until soft, about 10 minutes. Add the garlic, Italian seasoning, red pepper flakes, and tomatoes. Stir well and add salt to taste. Cook until the tomatoes soften, about 5 minutes. Stir in the olives and keep warm.

Cook the spaghetti al dente and drain, reserving ½ cup of pasta water.

Add the sauce to the drained pasta along with the pasta water and cheese. Stir well and serve in individual pasta bowls with garlic bread.


 

This bread makes delicious toast.

Ingredients

Dough
1 large zucchini (8 oz, shredded)
1/4 teaspoon salt
1/2 cup (4 oz, ml) water, 110-120F
1 tablespoon instant yeast
1 teaspoon salt
1 large egg, room temperature
4 cups bread flour
Topping
1 egg whisked with 1 tablespoon water
Sesame seeds

Directions

Toss the zucchini with 1/4 teaspoon of salt. Set aside for 15 minutes. Spread the zucchini in a single layer on a paper towel. Lay another paper towel on top of the zucchini and press down to ab km

Combine zucchini and remaining dough ingredients in an electric mixer bowl. With the paddle attachment mix the ingredients until they gather around the paddle Switch to the dough hook and Knead for 5 minutes.

Place the dough in an oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled, about 1 hour.

Turn the dough out onto a floured surface, knead a few times and divide into 3 equal pieces. Roll each piece of dough into a 14″ long rope. Braid the three ropes, pinching each end to seal together, and set the loaf onto a parchment-lined baking sheet. Cover with plastic wrap which has been oiled to prevent sticking. Set aside in a warm place for about 1 hour until the dough has almost doubled in volume and springs back slowly when poked.

Preheat the oven to 350°F convection or 375°F regular. Brush the loaf with egg wash and sprinkle with sesame seeds.
Bake for about 30-35 minutes until golden brown. The interior temp should be about 190°F. Cool on a wire rack.

 



%d bloggers like this: