zucchini

Zucchini Parmesan Crisps, thrilling vegetables

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Cooking spray, about a pound of zucchini (2 medium), 1 tablespoon olive oil, 1/4 cup freshly grated parmesan cheese, 1/4 cup plain dry bread crumbs, 1/8teaspoon salt, and freshly ground black pepper.

To prepare the dish first preheat an oven to 450 degrees F and coat a baking sheet with cooking spray.

Next slice the zucchini into 1/4-inch thick rounds. In another bowl toss the zucchini with oil and in a separate bowl combine the parmesan cheese, bread crumbs, salt, and pepper.

Next dip each of the slices of zucchini in the parmesan cheese mixture, ensuring that the sides are evenly coated and then lace on the baking sheet. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

 

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Zucchini stuffing casserole, fresh vegetable

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zucchini_stuffing
The zucchini or courgette as it is known in French and is a summer vegetable which can be prepared in a variety of ways including grilled, baked, steamed, boiled, stuffed, barbequed, and fried. The zucchini in Italy can also be breaded and then pan-fried or prepared in other ways.

To make the stuffed zucchini casserole you will need 4 ounces herb-seasoned dry bread stuffing mix, 1/3 cup melted butter, 4 cups cubed zucchini, 2 carrots, grated, 1 small onion, chopped, 1 can condensed cream of chicken soup, and 1/2 cup sour cream.

To make the casserole first preheat an oven to 350 degrees F. Next, in a bowl mix together the stuffing and butter. In another bowl mix together the zucchini, carrots, onion, soup, and sour cream. Mix half of the stuffing mixture and spread it into the bottom of a casserole dish. Sprinkle the stuffing on top.

Once done, cover the dish with foil and bake the oven for about 60 minutes or until done.

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No-cream Pasta Primavera

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Pasta Primavera as the name suggests in a fresh take on pasta served with vegetables of the season. Some recipes call for a creamy sauce but the Primavera may also be prepared without.

To do a No-cream Pasta Primavera you will need 1 package penne pasta, 1 yellow squash, chopped 1 zucchini, chopped 1 carrot, julienned 1/2 red bell pepper, julienned 1/2 pint grape tomatoes, 1 cup fresh green beans, cut into pieces, 5 spears asparagus, cut into pieces, 1/4 cup olive oil, salt, coarsely ground black pepper, and lemon juice, 1 tablespoon Italian seasoning, butter, 1 large yellow onion, 2 cloves garlic, 1/3 cup chopped fresh basil leaves, 1/3 cup chopped fresh parsley, 3 tablespoons balsamic vinegar, and 1/2 cup grated Romano cheese.

To prepare, cook the pasta in a pot of lightly salted water. Add a few drops of olive oil to the water to prevent sticking.

In a bowl, toss the squash, zucchini, carrot, bell pepper, tomatoes, green beans, asparagus, olive oil, salt, pepper, lemon juice, and Italian seasoning and bake in a preheated oven for 15 minutes until tender.

Use the remaining oil and butter and cook with the onions and garlic in a large skillet until hot. Remove from the fire and place in a large bowl. Toss with eh vegetables and add Romano cheese to taste.

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Poached shrimp with Succotash

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Shrimp (read here more news about shrimp) is versatile and can be prepared in various ways with a variety of accompaniments including staples and vegetables.

The poached shrimp with succotash is one such meal which requires simply 1 teaspoon Old Bay seasoning, 1 lemon, halved,1 pound large shrimp, peeled, 2 tablespoons champagne or white-wine vinegar,1 teaspoon Dijon mustard,1/4 cup extra-virgin olive oil, divided, 1/2 pound green beans, trimmed and cut,2 cups corn kernels, 2 medium zucchini, diced medium, salt and pepper.

To prepare the dish first poach shrimp by combining 6 cups of water, Old Bay, and lemon in a medium pot. Bring to a boil then add shrimp and simmer until the shrimp is opaque throughout for about 2 to 3 minutes. Drain, discard lemon, and place in a bowl.

Next toss the shrimp with vinegar, mustard, and 2 tablespoons oil. Then in a large skillet, heat the remaining 2 tablespoons oil over medium-high flame, add green beans and cook until bright green. Add corn and zucchini and saute until crisp-tender. Transfer to a platter, top with the shrimp mixture, season with salt and pepper, and serve.

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Pasta primavera

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Pasta primavera is a dish made from pasta and fresh vegetables. Sometimes chicken is added but the meal is usually vegetables only. Ingredients such as broccoli, carrots, peas, onions, and green bell peppers, and tomatoes can be used. The pasta used can be bowtie or penne.

To make pasta primavera you will need 3 carrots, peeled and cut into thin strips, 2 medium zucchini, cut into thin strips, 2 yellow squash, cut into thin strips, 1 onion, thinly sliced, 1 yellow bell pepper, cut into thin strips, 1 red bell pepper, cut into thin strips, 1/4 cup olive oil, salt and freshly ground black pepper, 1 tablespoon dried Italian herbs, 1 pound bowtie pasta, 15 cherry tomatoes, halved, and 1/2 cup grated Parmesan.

Next preheat an oven to 450 degrees F and on a large heavy baking sheet, toss all the vegetables with oil, salt, pepper, and herbs.

Put half of the vegetable mixture onto a large baking sheet and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes.

Cook the pasta in a separate bowl of water until al dente for about 8 minutes. Next toss the pasta with the vegetables in a large bowl and combine.

Add the cherry tomatoes and enough of the left over cooking water to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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Vegetarian Pizza, a way to eat healthy

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The great thing about a good pizza is that you can choose your own toppings. If you’re not a fan of meat then you can also pile on the vegetables. The basic pizza dough 2 x 7g sachets dry yeast, 2 teaspoons caster sugar, 1 teaspoon salt, 5 cups plain flour, and 1/2 cup olive oil.

To make the dough combine the yeast, sugar, salt and 1 1/2 cups warm water in a bowl. Cover and let it stand for 20 minutes or until the mixture is foamy. Then add flour and oil in a bowl and stir. Make a well in the centre and add yeast mixture. Knead onto a lightly-floured surface.

When the dough has risen, use fist to flatten and knead until smooth. Divide into quarters; roll to form four, 30cm round pizza bases and place on greased baking trays.

For the toppings use 1 small onion, finely chopped, 1 clove garlic, crushed, 1 small zucchini, grated, 200g of diced tomatoes, 1 tablespoon shredded basil, 1/2 medium red capsicum, thinly sliced, 1/2 medium green capsicum, thinly sliced, 4 (120g) bocconcini cheese, sliced, and 1/2 cup mozzarella cheese.

In a saucepan heat oil and add onion, garlic and zucchini. Stir until onion has softened then add tomatoes. Bring to the boil; reduce heat until sauce has thickened. Add basil. Then spread pizza base with tomato mixture and add capsicum, bocconcini and mozzarella. Bake until cheese has melted and base is crisp.

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Tiella, Italian pie

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tiella
Italian cuisine is more than just pasta and pizza. There are many recipes you can try. Tiella is a layered vegetable dish which often contains tomatoes, potatoes, and zucchini, baked in an earthenware dish. It is most popular in the Italian south.

Eggplant, onions, red peppers, mushroom slices, sauteed greens, and sliced winter squash can be added. For the dough use 2 teaspoons dry yeast, ¼ cup warm water, 1½ cups all-purpose flour, 1½ cups semolina flour, 1 teaspoon salt, ¾ cup cool water, and 5 tablespoons extra-virgin olive oil.

For the filling use 2 pounds escarole, 6 tablespoons extra-virgin olive oil, 1½ tablespoons chopped garlic, ⅓ cup capers, drained, ⅓ cup Gaeta olives, pitted, ½ teaspoon peperoncino flakes, and salt. To prepare trim the base of the escarole rinse, drain the leaves and chop into shreds.

Pour ¼ cup of olive oil in a skillet over medium-high heat and add garlic. Cook for a minute then add the escarole, capers and olives, add salt and peperoncino. Steam for 5 minutes.

To make the dough, dissolve yeast in ¼ cup warm water and leave for several minutes to and start to bubble. Put flour, salt, and sugar in a food processor and run for a few seconds to blend the dry ingredients. Stir the yeast with the cool water and 3 tablespoons of olive oil. Pour the liquid into the flour and continue processing for 30 seconds.

Turn out the dough onto a floured surface and knead to form a smooth round. Place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled. When filling is prepared, heat the oven to 375°. Place a rack in the centre of the oven. Brush the bottom of the baking pan with olive oil.

Knead the dough to form a round and cut off 1/3 for the top crust of the tiella. The larger piece from the bottom. Put the round in the baking pan then scrape add escarole filling in the bottom crust and spread evenly. Fold the rest of the dough over the crust making indentations with the fingertips to seal. With a knife, pierce the top crust all over, brush extra-virgin olive oil and bake for about 45 minutes. 

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