For 2 servings
1 medium zucchini, halved lengthwise
1 tablespoon olive oil
1 small garlic clove, minced
2 tablespoons finely chopped scallion
1/2 cup frozen spinach, defrosted, drained, and chopped
1/4 teaspoon dried oregano
1/2 cup ricotta cheese
1/4 cup shredded mozzarella
1/4 cup crumbled feta cheese
Kosher salt and freshly ground black pepper to taste
Preheat oven to 350°F. Oil a baking dish large enough to fit the zucchini.
Using a serrated spoon, remove the fleshy centers of each zucchini half. Lightly salt the zucchini shells.
.In a small skillet heat the oil and cook the chopped zucchini flesh, garlic, and scallion until soft.
Add the drained spinach, salt, and pepper to taste and the oregano. Cook until the spinach is tender about 2 minutes. Remove the pan from the heat to cool.
Place in the oven to bake, 35 to 40 minutes, or until zucchini is tender. Let cool slightly and serve.
Marinated Grilled Chicken Tenders
1 lb chicken tenders
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
Combine the marinade ingredients in a plastic ziplock bag. Place the chicken tenders in the bag. Seal the bag and shake to coat the meat really well, Place the bag in the refrigerator to marinate for several hours.
Preheat a stovetop grill pan to medium-high heat. You may also use a broiler. Grill the tenders, turning them every 2-3 minutes until the meat is cooked through, about 10 minutes.
1/2 cup diced red onion
1 1/2 pounds ripe red tomatoes, cut into wedges
Shredded fresh basil leaves
1/2 teaspoon salt, divided
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
For the dressing, in a small bowl whisk together the mustard, vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
Place the onion, tomatoes and remaining ¼ teaspoon salt in a salad serving bowl. Toss with the salad dressing. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.
1 tablespoon olive oil, plus extra for drizzling
One large zucchini (10-12 oz)
4 oz lean ground beef
1 mini bell pepper, seeded and chopped fine
2 scallions (green onions) chopped fine
1 small clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Italian seasoning
1 tablespoon tomato paste
½ cup shredded mozzarella cheese
Cut the zucchini in half. Remove most of the flesh with a serrated spoon. Do not go too deep or you will pierce the outer skin. Chop the zucchini flesh into small pieces.
Heat 1 tablespoon olive oil in a small skillet. Add the meat and brown it completely. Remove to a medium mixing bowl. Add the garlic, bell pepper, scallions and zucchini flesh to the skillet. Cook until very tender, about 10 minutes. Remove the pan from the heat and allow the mixture to cool for about 15 minutes.
Add the vegetable mixture to the browned meat along with the remaining ingredients (tomato paste, Italian seasoning, salt, pepper and mozzarella). Stir well and spoon the mixture into the zucchini shells. Place the stuffed zucchini in an oiled baking dish. Drizzle the top with a little oil. (Can be made ahead to this point and refrigerated.)
Preheat the oven to 375 degrees F. Bake for 45 minutes, or until golden brown and crispy on top and the zucchini is tender.
For each one pound of eggplant, you will need:
2 eggs, beaten with a few tablespoons of water
1 cup Italian style breadcrumbs
Preheat the oven to 400°F. Coat two large baking sheets with olive oil.
Peel the eggplant. Cut peeled eggplants crosswise or lengthwise into 1/4-inch-thick slices (no thicker). You want them to be thin.
Lightly salt the eggplant slices.
Place the eggs and water in one shallow dish and the breadcrumbs in another.
Dip the eggplant slices into the egg mixture, then coat lightly with the breadcrumb mixture.
Arrange the eggplant slices in a single layer on the prepared baking sheets.
Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.
This stage can be done ahead of time. The eggplant slices can be stored with foil between the slices in the refrigerator for a day or two or frozen until needed.
To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 inch baking dish with olive oil cooking spray. Preheat the oven to 375 °F.
2 ½ cups Marinara (pasta) sauce
8 ounces sliced mozzarella cheese
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly.
Spoon 1 cup of the remaining sauce over the eggplant and place half of the cheese slices on top.
Add the remaining eggplant slices and top with the remaining sauce and cheese.
Cover the dish with foil and bake until the sauce bubbles, about 25 to 30 minutes.