INGREDIENTS
6 large eggs, lightly beaten 2 tbsp. heavy cream 1/2 tsp kosher salt, divided 1/4 pound fingerling potatoes, cut into 1/4-inch-thick slices 2 tbsp. canola oil 1 tbsp. butter 2 cups zucchini, cut into 1/4-inch-thick slices 4 tbsp. freshly grated Parmesan cheese Garnishes: chives, parsley, basil and pepper DIRECTIONS Preheat oven to 350 degrees. Whisk together eggs, cream, and 1/4 tsp. salt. Cook potatoes in hot oil in a 10-inch ovenproof nonstick skillet over medium-high heat, stirring often, 1 minute. Sprinkle with remaining 1/4 tsp salt. Reduce heat to medium, and cook, stirring often, 3 to 4 minutes or until light golden brown on both sides. Transfer potatoes to a bowl. Return skillet to heat; melt 1 tsp butter in skillet. Add zucchini; cook, stirring often, 2 to 3 minutes or until crisp-tender. Add remaining 2 tsp. butter to skillet; let melt. Add potatoes, stirring to coat. Pour egg mixture over potatoes. Reduce heat to medium-low; cook 1 minute. Sprinkle with cheese. Bake at 350 degrees for 8 to 9 minutes or until center is set. Remove from oven; invert onto a serving plate.
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INGREDIENTS
3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 3 teaspoon ground cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts DIRECTIONS Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C) Stir flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. INGREDIENTS
1 large green bell pepper, red bell pepper and yellow bell pepper-seeded and sliced. 1 med. Yellow squash, cut into 1/4-inch slices 1 med. Zucchini, cut into 1/4 inch slices. Fresh ground black pepper 1/4 cup low-fat Italian Dressing 1 Tbsp. Balsamic vinegar 1 Tbsp Fresh basil, finely chopped, or 1 tsp. of dried basil. DIRECTIONS 1. Combine the peppers, squash and zucchini in a bowl. Sprinkle with pepper and mix gently. 2. Whisk the Italian dressing, balsamic vinegar and basil in a bowl. Pour over the vegetables, tossing to coat. 3. In a grill-safe vegetable pan, grill vegetables over medium hot coals for 10-12 minutes or until the desired degree of crispness. Yield: 6-8 servings of 1/2 cup each Cook time: 10 to 12 minutes Tips: This recipe is so versatile you can use any combination of veggies you find available. INGREDIENTS
2 red peppers 1 yellow pepper 2 small zucchini 1 red onion or 4 leeks 12 cherry tomatoes 1/4 cup olive oil Fresh thyme 2 cloves of garlic, minced 2 tbsp. balsamic vinegar Salt and pepper DIRECTIONS Cut peppers into chunks. Slice zucchinis and onion or leeks. Toss in a bowl with olive oil, a bunch of fresh chopped thyme and minced garlic. Place the vegetables onto a medium-hot grill and turn once, cooking until they are tender-crisp. Toss in a bowl and splash with balsamic vinegar. Season with salt and pepper to taste. Yield: 4 servings Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Difficulty Rating: Easy INGREDIENTS
1/4 cup mayonnaise 2 cups fresh baby spinach 1 tsp. salt 1/4 tsp. pepper 8 1/2 inch thick slices sourdough bread 2 tbsp. olive oil 3 1/2 ounce package garlic-and-herb goat cheese, softened 1 small zucchini, thinly sliced lengthwise 1 tomato, sliced DIRECTIONS In a blender or food processor combine the mayonnaise, 1 cup of the spinach, the garlic, salt, and pepper. Set aside. Brush one side of each slice of bread with the olive oil; place, oiled side down, on waxed paper. Spread goat cheese on half of the slices; layer zucchini, tomato, and remaining spinach on top. Spread some of the spinach mayonnaise on remaining slices; place bread on top of vegetables, spread side down. Cook sandwiches in a very large skillet over medium-high heat for 6 to 8 minutes or until bread is golden brown, turning once. Pass any remaining spinach mayonnaise. INGREDIENTS
4 ( 8 ounces ) zucchini 1 1/2 cups chopped cooked chicken or turkey ( 8 ounces) 1 cup chopped steamed vegetables (such as sweet peppers, eggplant, zucchini, and or yellow summer squash 1/2 cup chopped tomato 6 tablespoons finely shredded Parmesan cheese 1 teaspoon Mediterranean seasoning or other herb seasoning blend DIRECTIONS Preheat oven to 400 degrees F. In a covered 4-quart Dutch oven or large saucepan, cook whole zucchini in a large amount of boiling, lightly salted water for 5 minutes; drain and cool slightly. Cut a lengthwise slice from the top of each zucchini. Using a spoon, carefully scoop out pulp, leaving about 1/4 inch thick shells. In a medium bowl, stir together cooked chicken, steamed vegetables, tomato, 4 tablespoons of the Parmesan cheese, and the Mediterranean seasoning. Spoon filling into zucchini shells. Place in a shallow baking pan. Sprinkle with the remaining 2 tablespoons Parmesan cheese. Bake for 10 to 15 minutes or until heated through. |
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