Vegetables: Zucchini :: Leslie Durso

Archive for Vegetables: Zucchini

Mediterranean Veggie Israeli Couscous

By Leslie · Comments (4) · April 25th, 2012

When I think of comfort food, a meal like this comes to my thoughts. This dish is hearty, healthy, and jam packed with flavor! It’s simple and yet has lots going on. It comes together so quickly it’s perfect for that last minute weeknight meal. And having prepared tomato sauce stored in your freezer is perfect for a recipe like this!

Mediterranean Veggie Israeli Couscous

Serves 4-6

What you’ll need:

2 cups Israeli couscous

4 cups vegetable stock

1 medium onion, diced

4 cloves garlic, chopped

2 zucchini, halved and sliced

1 15 oz. can of quartered artichokes, drained and rinsed well

1 cup tomato sauce (my recipe or yours)

1/4 cup pine nuts, toasted

2 large tomatoes, diced

6 fresh basil leaves, thinly sliced

olive oil

salt

What you’ll do:

In a medium saucepan, boil the vegetable broth, add the israeli couscous, cover, and reduce the heat to a simmer. Let cook for 8-10 minutes or until all the liquid has absorbed.

While the couscous is cooking, in a large frying pan saute the onion and garlic in a few tablespoons of olive oil and a big pinch of salt. Saute until the onion starts to turn soft. Add in the zucchini and artichokes and saute 2 minutes. Next, add in the tomato sauce.

When the couscous is done, pour all of it right into the frying pan with the veggies. Also add in the pine nuts and diced tomatoes. Toss all together. Taste and season with salt and pepper. Serve warm with the fresh basil over it.

Enjoy!

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Categories : Ethnic: Mediterranean, featured, recipes, Vegan, Vegetables: Artichokes, Vegetables: Zucchini

Zucchini Roll-ups

By Leslie · Comments (4) · September 6th, 2010

These are always a big crowd pleaser! Simple, healthy and easy to eat. Your guests will love you for it!

Zucchini Roll-Ups

What you'll need:

5 medium size Zucchini, ends cut off and sliced lengthwise into

1/4-inch slice

3-4oz. soft Goat Cheese

1 Tbsp. fresh Parsley, chopped

1 Tbsp. fresh Dill, chopped

2 cups baby Spinach leaves, chopped (optional)

Basil leaves

What you'll do:

Place Zucchini slices on a preheated grill pan, sprayed with cooking spray, for about 4 minutes on each side, or until tender. Let cool.

In a small bowl combine the goat cheese, parsley, dill and spinach. Mash up with a fork.

Place 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a fresh basil leaf. Roll up and stick a toothpick through to hold in place. Repeat with the rest of the zucchini slices.

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Categories : Appetizers, Vegetables: Zucchini

Zucchini Alfredo

By Leslie · Comments (0) · August 9th, 2010

Oh how I love zucchini! I had 2 of them staring at me that I had bought at the last farmers market. I was trying to think of something different and creative. I've been in a blending mood, so I said, hey, what if I blend it into a cream and toss it in pasta! And voila! Here is what it made:

Zucchini Alfredo

Serves 4

What you'll need:

2 zucchini

a pad of butter

10 oz. of ricotta cheese (yes, make your own here)

2 tbsp. of cream (only if needed)

a handful of parmesan cheese

salt and pepper

1 lb. pasta (I like papadelle here, but fettuchini is great too!)

What you'll do:

While you are waiting for your pot of water to boil for the pasta. Shred the zucchini using a box grater. Saute in a pan for about 1 minute. You only want to barely soften the zucchini. Transfer to a food processor or blender. Add the ricotta cheese and blend until smooth. Add salt and pepper to taste. This is where you may have to add a little cream or milk if it needs thinning, but I don't usually have to.

Cook and drain the pasta. Put it back in the pot off of the heat. Add the zucchini cream and toss. And in a handful (or two) of the parmesan cheese and toss again.

Serve immediately.

So simple and so tasty! I served mine with some diced tomatoes on top for pretty color : )

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Categories : Pasta, Valentines Day Ideas, Vegetables: Zucchini

Zucchini and Ricotta Fritters

By Leslie · Comments (5) · June 30th, 2010

Yummy! These little fritters will earn their place in your heart! You can eat them alone or like this on a salad. Placing them on some greens with some beet slices and balsamic glaze will make them look super fancy : )

So here's how you make them:

Zucchini and Ricotta Fritters

What you'll need:

3 zucchini, shredded

1/2 onion, diced

1 container of ricotta cheese

1/2 cup parmesan cheese

1/2 cup flour (maybe more if wet)

1 egg

a big pinch of salt

a big pinch of pepper (optional)

Mix in options:

What you'll do:

Mix all the ingredients together in a bowl. In a frying pan heat up about 1/2 inch of olive oil (you can use veg if that's what you have) on medium heat. When hot, add about 1 tbsp. of the batter and fry about 1 minute on each side or until golden. Enjoy warm!

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Comments (5)

Categories : Salad, Vegetables: Zucchini

Zucchini Bake

By Leslie · Comments (4) · September 9th, 2009

This is one of the yummiest side dishes ever! My Grandma made this recipe all the time and I've always loved it! In fact, a lot of what I make is influenced by my Grandmothers cooking. She is amazing at taking what is available and creating something delicious! I credit this to the fact that she made dinner for my Grandpa and five kids every night! This dish goes great with anything, so it's a good one to keep handy!

Zucchini Bake

what you'll need:

4 medium Zucchini, shredded

1/2 Onion, diced

1/4-1/2 cup Swiss Cheese, shredded

Italian Breadcrumbs

what you'll do:

In a frying pan, saute the diced onions in a little bit of olive oil with a pinch of salt. After about a minute, add the shredded zucchini and saute about five minutes or until zucchini is soft. Remove from heat and add the swiss cheese; stir until it's melted and incorporated. Pour into a greased baking dish. Sprinkle some Italian bread crumbs on top and bake at 350 degrees for about 15 minutes or until the bread-crumbs turn golden. Enjoy!!

Zucchini Bake