Tag Archives: zucchini

Zucchini Pasta

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If you’re craving pasta, this vegetable-based version will hit the spot. It’s easiest if you have an attachment on your mixer that will make nice noodles for you, but a similar effect can be gained by using a potato peeler to create long strands of zucchini.

Ingredients: 

3 Zucchini
Olive Oil
Tomatoes – chopped into 1/2″ cubes
Basil (preferably fresh)

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Instructions:

Either peel the zucchini by hand or use the spiral attachment
Toss with olive oil
Pan fry for just a couple minutes – so the “noodles” just start to soften up
Mix in fresh tomatoes and basil
Enjoy!

Crustless Quiche – 2 ways

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Tired of scrambled eggs? Add some veggies to your eggs and mix up your routine. Great for a weekend brunch or make ahead and bring to work with you.

Ingredients: 

4 eggs
salt & pepper to taste
Coconut oil to grease the pans

Veggie Lovers add:
1 zucchini & 1 carrot (or two of each) – shredded

Meat Lovers add:
2 pieces of bacon, chopped into small pieces
2 breakfast sausages, chopped into small pieces

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Turkey Meatballs with Kale & Zucchini

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The best part about these meatballs is that they’re actually half vegetable! Double the recipe to make a whole pan so you can bring them to work throughout the week for lunch.

Ingredients: 

1 pound ground turkey
2 zucchini – shredded
1 bunch of kale – chopped in food processor
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper

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Zucchini Crustless Quiche

Ingredients:

3 small zucchini
1 onion, chopped
2 pieces of bacon (cooked)
6 eggs total
1/2 cup parmesan (shredded)
1/2 cup feta (shredded)
8 oz Monterey jack cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fresh parsley
2 pieces of toast cut up into small pieces

 

Instructions:

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Moroccan Chicken Minestrone

This is Tami’s version of Minestrone Soup, with Moroccan influenced spices and  chunks of chicken. You can use any ratio of veggies you happen to have on hand. This is just what we used when we took the pictures.

Ingredients:

Onion
Carrots
Celery
Zucchini
Fresh Tomatoes
Canned Skinned Tomatoes
Tomato Paste
Chicken

Equal Parts:
Cumin
Coriander
Turmeric
Cinnamon

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Esalen Provençal Veggie Turnover

Another amazing recipe from the Esalen Cookbook! Savor this with minestrone soup or a greek salad! If you can’t find fresh herbs, you can use dried but make sure to reduce the quantities by half!

Ingredients:

1/4 cup sun dried tomatoes (either the type in olive oil pat dry, or the totally dry type)
1 medium onion
2 bell peppers
1 medium zucchini
olive oil
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh sage
2.5 cups grated parmesan cheese
1-2 boxes of puff pastry (we had enough filling for 12 turnovers)

 

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Burritos & Wraps

It’s 5:45 on a Wednesday. You’re tired. You just got home from work. And you don’t really want to cook. You had take out yesterday. You don’t really want to go out… so where does that leave you? Well, if you have homemade burritos prepped and waiting for you in the freezer that leaves you ready for a super easy, super delicious dinner in!

We prep these burritos by the dozen… chicken, veggie, and our newest discovery… lamb wraps!

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Chicken Vegetable Quiche

Ingredients:

1 pie dough round

1 cooked chicken breast shredded
1 medium zucchini cut into cubes
1 carrot, peeled and thinly sliced
3 sticks of celery thinly sliced
1.5 cups whole milk
3 large eggs
1.5 cups grated cheese – we used a combination of mozzarella, monterey jack and a cheddar
salt, pepper, onion powder and garlic powder to taste

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Chichen Enchiladas & Enchilada Sauce


Chicken Enchilada Ingredients:

meat from whole chicken
2 medium onions, finely diced
2-4 small green peppers (hot or mild, your choice), seeded and finely chopped
2 carrots, grated
2 zucchini, grated
1/2 teaspoon cayenne pepper
2 teaspoon oregano
1 tablespoon cumin
2 cups grated cheese

8 cups enchilada sauce

corn tortillas (18-30)

avocados, sour cream, salsa and limes for garnish


Enchilada Sauce Ingredients:

4 ounces whole dried New Mexico or Ancho chiles (or chilies with a smoky taste)
1/4 cup extra virgin olive oil
1 medium onion, finely chopped (or pureed in Quisinart)
1 teaspoon ground cumin
2 cups chicken stock
2 cloves garlic
2 small cans tomato paste
1 tablespoon red wine vinegar
sea salt (to taste)

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