Crispy Parmesan Zucchini Sticks

I ventured to turn on my oven over the weekend after having been on an oven strike most of the summer. I am very happy I did! I love zucchini & think of these as zucchini fries... To me, it seemed like I was eating mozzarella sticks made of veggies. Crispy outside & gooey inside, give them a try! Your non-veggie eater may surprise you & love them.

<3 Lishie

Crispy Parmesan Zucchini Sticks
by Patsy Jamieson via Cooking Club

• 1/2 c all-purpose flour
• 3/4 tsp salt, divided
• 1/4 tsp garlic powder
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 1/2 c panko*
• 1/2 c grated Parmesan cheese
• 1/8 to 1/4 tsp cayenne pepper
• 12 oz. zucchini (1 medium-large or 2 medium-small), halved crosswise, each half cut into ½” sticks

Heat oven to 450˚F. Spray large rimmed baking sheet with olive oil cooking spray. Combine flour, 1/4 tsp of the salt, garlic powder & black pepper in shallow dish.

Place eggs in shallow bowl. Combine panko, cheese, remaining 1/2 teaspoon salt & cayenne pepper in shallow dish. Dip zucchini in flour mixture, shaking off excess. Dip in egg, letting excess drip off. Roll in panko mixture, turning to coat all sides. Arrange in single layer on baking sheet; spray with olive oil cooking spray.

Bake 15 to 20 minutes or until golden brown & tender. Serve immediately.

Grilled Steak & Veggie Pesto Pasta

This was a fun & yummy recipe. I created shish kabobs for my hubby to grill... as he grilled them, I prepped the pesto & the pasta... Then we merged our separate pieces together & had a delish dinner!

<3 Lishie

Grilled Steak & Veggie Pesto Pasta

• 1 lb chuck eye steak, cubed into 2" pieces
• 1 large onion, diced into 1-2" pieces
• 1 red bell pepper, diced into 1-2" pieces
• 1 medium zucchini, diced into 1-2" pieces
• S & P
• 1 bag of noodles
• 1/4 C pesto (I made fresh)

BBQ skewers- soaked in water for 30 minutes prior to grilling

Create bbq shish kebobs placing 
steak/onion/pepper/zucchini. 
Again, steak/onion/pepper/zucchini...
Sprinkle well w/ S & P... Grill... till the meat is cooked well, turning the kabobs... about 8 minutes on each side.

While the kebobs are cooking... cook the noodles. When kebobs are finished, take steak & veg off of the skewers & toss steak, veg, pesto & pasta together. Serve w/ fresh shredded parmesan.

Vegetable Lentil Soup

Sunday I rummaged through my crisper box & realized what I thought were 2 cucumbers were actually 2 zucchini! Easy mistake I think, right? (Wondered why I had 2 cukes in the left box & 2 cukes also in the right one, ha!) So I didn't even think what to make, just took the zucchini & chopped... Grabbed an onion... carrots, potato... & this came about.

<3 Lishie

Vegetable Lentil Soup

• 1 TBSP olive oil
• 1 small onion, chopped
• 2 carrots, cleaned & chopped
• 2 cloves of garlic, either whole/crushed or minced
• 1 tsp herbs de provence
• s & p
• 1 TBSp tomato paste
• 2 small zucchini, chopped into half moon pieces
• 2 cups dried lentils
• 3-4 cups water or chicken stock
• fresh parsley, chopped
• fresh Parmesan

In a large pot on medium heat, saute the onions, carrots & garlic with the olive oil, herbs de provence & s & p for 20 minutes, until the vegetables are translucent. Add the tomato paste, then zucchini & saute for 10 more minutes. Add the lentils, then water or chicken stock, & lentils. Cover & bring to a boil. Reduce the heat&  simmer uncovered for 1 hour, until the lentils are cooked through. Serve with fresh parsley & grated Parmesan.

Round Pasta

Here's a secret... I haven't been watching much of the Food Network prime-time line-up lately. Why? It doesn't seem to be about food anymore but rather, about competitions. I want the original reality television- a cooking show. I am pret-tee sure Julia Child would not like it either.  So somehow I came across a preview for Giada's episode "Jade Turns 3". Giada gave birth a few months before me... And since Gabriel just turned 3, I felt compelled to dvr the episode. The "Round & Round Pasta" dish Giada cooked for the little girls gave me the idea to make my own. To my dismay, I could not find rotelle pasta in any brand at our supermarket... then I spied Barilla Piccolini Mini Rotelle, Wheels, With Zucchini & Spinach. And my heart sighed...

<3 Lishie

Round Pasta

adapted from Giada De Laurentiis/Food Network

• 1/4 c extra-virgin olive oil
• 1/2 vadalia or sweet onion, diced small
• 2 medium carrots, sliced into 1/4" rounds
• pinch of sea salt
• 2 medium zucchini, trimmed & cut into 1/2" rounds
• 1 lb spinach & zucchini rotelle pasta

Dressing:

• 1/2 c ricotta cheese, at room temperature (4 oz)
• 1 TBSp lemon juice
• Zest of 1 large lemon
• 1 tsp salt, plus extra for seasoning

Cook the pasta to box instructions.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the onion, carrots & a sprinkle of salt. Cook until the carrots begin to soften, about 4 minutes. Add the zucchini & another pinch of salt. Cook until carrots & zucchini are tender. I like the zucchini to be nearly translucent. Add the zucchini mixture to the pasta.

For the dressing: mix together the ricotta cheese, lemon juice, lemon zest & salt in a small bowl until smooth. Mix the dressing into the pasta.

Garden Tomato–Zucchini Tian

We love fresh veggies & always have an abundance of them (never mind the fact that my father in law grows them too!!!) And herbs ~ a Summer Bounty! So I am always looking for ways to make them to showcase a variety at the same time outside of a salad... Tian's are perfect because they are so pure~ the cooking process simply brings out the intense, true flavors of the veg & allows a few different varieties to marry in the baking dish. I recently saw this recipe from Saveur which, along with my father-in-law's gorgeous tomatoes, plus,  reminded me to make one... It was delish! Use it to top some pasta & you have a delicious vegetarian meal or go ahead & have it as a side.

Saveur promises: 

"This beautiful dish "speaks" summer, using vegetables just plucked from the garden. Fresh herbs enhance its simplicity."

& delivers!

Tomato–Zucchini Tian

Adapted from SAVEUR

• 1 medium eggplant, peeled & sliced 
• Salt
• 1 large onions, peeled & sliced
• 1 clove garlic, peeled & minced
• 1⁄2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 medium zucchini, sliced diagonally
• 1 medium yellow summer squash, sliced diagonally
• 2 ripe large tomatoes, sliced
• 4~6 fresh basil leaves 
• 1⁄2 cup grated parmigiano-reggiano (optional)

1. Cut eggplant in 1" slices, sprinkle with salt, & place in a colander. Drain for 30 minutes, then pat dry.

2. Cook onions and garlic in 3 tbsp. of the olive oil in a medium skillet over medium heat until slightly browned, about 10 minutes. Transfer to a medium baking dish. In the same skillet, cook eggplant in 2–3 tbsp. of the olive oil until tender and slightly browned, about 10 minutes. Season with salt & pepper, and stir into onion mixture.

3. Preheat oven to 400°. Arrange zucchini, squash & tomatoes in layers with eggplant. Place in the basil, on the sides, drizzle with remaining oil, season with salt & pepper, and bake 30–40 minutes. Sprinkle with cheese, if using, and serve.

BTW~ Have I mentioned that if a recipe even mentions cheese as "optional", it's always a must for me? ;)

Enjoy!

<3 Lishie

Zucchini, Bell Pepper & Angel Hair Pasta

So another Wingsday... Another new try at winging it HA HA HA (I have to laugh since, ick, I don't like the wings!) Well, since I DON'T eat them, I made myself this pasta. Perfectly yummy & healthy for a warm night's dinner.

Zucchini, Bell Pepper & Angel Hair Pasta

• 2 TBSp Canola Oil
• 1 small Onion, sliced
• 1 red Bell Pepper, sliced
• 1 Yellow Bell Pepper, sliced
• 1 Zucchini, peeled into "ribbons"*
• 1/2 box Angel Hair Pasta, pieces broken in halves
• Freshly grated Parmesan Cheese, Optional

In a pasta pot, set water to boil. 

In a Medium saute pan, heat the canola oil on Medium-High. Add in the onion slices, S & P & pepper slices. Saute until the veg is soft, but not too mushy.  

When the water boils for the pasta, add in the pasta & the zucchini strips. Cook as per instructions on the pasta box. Zuccini ribbons take the same amount of time. Drain, reserving a 1/2 cup of the pasta water. Add in the sauteed onion, bell pepper slices, along with any scrapings/oil in the pan. If needed, for extra moisture, add in the reserved pasta water here. Toss everything together.

Top with the grated parmesan & enojoy! 

*To make the Zucchini Ribbons- Take a Vegetable peeler & peel off the zucchini skin. Then continuously slice "ribbons" of zucchini into a pile with the peeler.

And as for the Buffalo Wingettes? We tried a new Frank's sauce- Buffalo. All I did this time was basted the wingettes in the sauce, Broiled them till very crisp & brown... Flipped the chicken pieces over, basted the other side... Broiled till browned again... & served doused with the Frank's/ I think my hubby loved this method the best so  far. And he loved the Frank's Buffalo Sauce's kick.

Pasta Primavera

Pasta Primavera

• 2 medium Carrots, cut into 2" pieces
• 1 cup Broccoli florets
• 1 medium zucchini, cut into 2" pieces
• 1 Yellow Bell Pepper, cut into 2" pieces
• 1 Red Bell Pepper, cut into 2" pieces
• 1 Orange Bell Pepper, cut into 2" pieces
• 1 cup New Potatoes, cut in halves
• Extra Virgin Olive Oil
• 1 TBSp your favorite herb mix- (*I used Lemon-Rosemary)
• 1 Lemon, zest & juice
• 1 lb. your favorite Pasta- (*I used Angel hair spaghetti, broken into pieces)
• Parmesan Cheese, Freshly grated 

*All of the vegetables must be fresh!
Preheat oven to 450 degrees. Mix all of the veg in a large bowl & add the herbs & lemon zest. Sprinkle some olive oil onto the mixture, enough to lightly coat the veg. Toss all of the contents together well. Place on a foil-lined baking sheet in one layer & roast for 10 minutes... Take out of the oven & mix the veg around, then place the pan back into the oven for another 15 minutes.


While the vegetables are roasting, cook the pasta according to package directions, reserving a cup of the pasta water. 


When both the pasta is cooked & the veg is roasted, combine everything in a large bowl.  Add the lemon juice & as much of the reserved pasta water to make the pasta a little teeny tiny bit saucy. Serve hot, warm, at room temperature, or cold topped with parmesan cheese.


Here's my letter of endearment to this recipe high-lighting all of the wonderful things about it:


Dear Pasta Primavera,
-You are so tasty & good for me & my family... healthy & nutritious.
-You allow me to use all of the extra vegetables I tend to buy before they, well, rot.
-You are so versatile, I can use summer squash or green bell pepper or brussels sprouts, cauliflower, parsnips, radishes, onions, garlic cloves... I can use any Herb combo, whatever I feel like... any type of pasta shape I want... no confines!
- And speaking of, I can eat you hot, warm, or cold... You are welcome at my BBQ. 
I <3 you, Pasta Primavera! 
- DeLish

Cous Cous Primavera

Yesterday, April 12th, was "National Grill Cheese Day" & I made some Caprese Panini- Fresh mozzarella, basil & tomato with extra virgin olive oil & balsamic vinegar. YUM! But I wanted something on the side too, so I made a simple yet delish, cous cous primavera:

Grilled, fresh goodness!

Cous Cous Primavera

• Cooking Spray
• 1 Red Bell Pepper, thickly sliced
• 1 Zucchini, sliced into coin shapes, then halved
• 1 cup Water Or Chicken Stock
• 1 cup Cous Cous
• Zest & Juice of 1 Lemon
• Freshly grated Parmesan Cheese

Using a oil-sprayed grill man on Medium-high heat, grill the zucchini & red pepper slices, about 2-3 minutes on each side.


In a sauce pan, bring the water (or stock) to a boil... turn off heat & add the cous cous. Cover for 5 minutes then fluff cous cous with a fork. Add lemon zest, grilled veggies & lemon juice. Toss lightly & top with grated parmesan cheese. 

Enjoy as a side or on on it's own! YUM.

Zucchini Bread (Quick Bread)

The other day, after I made the Zucchini Quiche I had leftover veg. ... not enough to make a meal out of but certainly enough to make a loaf of quick bread. My bread recipes make enough batter for two loaf pans but I tweaked my recipe in my head to just make one: 

I love this recipe because it's very versatile- You can add a ripe, mashed banana (right after the zucchini in the recipe), nuts, dried cranberries or chocolate chips (add the latter three at the very end of the recipe). Try this bread with your children- Gabriel loves zucchini but I have a feeling even if your child turns his little nose at veggies, the cinnamony-goodness of this bread will win him over! YUM.


Zucchini Bread 
1 egg + 1 egg white

1/2 cup canola oil
3/4 cup sugar
1 cup grated zucchini
1 tsp vanilla
1 & 1/2 cups all-purpose flour
1 & 1/2 tsp cinnamon
a pinch of nutmeg
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt

Preheat oven to 350°F.

Grease & flour one Loaf pan (I love to use a glass dish).

Beat together eggs... mix in the oil & sugar & slowly add the zucchini, then the vanilla.

In a separate bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder & salt.

Add dry flour mixture slowly into the wet egg mixture. Pour the batter into the prepared loaf dish.

Bake for 45 minutes (or until a toothpick inserted into the center comes out clean.)

Look at all those bits of green goodness!

Lunch Recipe Swap... Vegetarian-style

Another great recipe swap! So, a group of us "Nestie" cooking gals exchanged recipes under the category, "lunch" & I got Zucchini Quiche & Tomato Soup... At the EXACT same time my vegetarian sister was coming to visit- A swap made in heaven. So not only could I try this lunch recipe out myself but I had a great taste tester to boot, Perrie... the VERDICT? De-Lish!!! My sister has had seconds & thirds for DESSERT... & is taking home the rest! Ha ha! Thank you so much Jamie Herr! 


Jamie’s Lunch Recipe Swap (Joeyzlovieg)

Zucchini Quiche 
(Jamie: Cannot remember where I originally got this years ago)

3-4 cups of zucchini, shredded (I used 3 zucchini)
1 medium onion, chopped (I used 1/2 sweet Peruvian onion)
1 cup of Bisquick (I used sub.- see below)
4 large eggs
1/2 cup of vegetable oil (I used canola)
1/2 cup of Parmesan or Romano cheese (I used fresh grated parmesan)
1/2 teaspoon of marjoram (I subbed oregano which is nearly the same thing)
1 teaspoon of parsley (I used fresh parsley)
1/4 teaspoon of salt
1/2 teaspoon of pepper

Mix all ingredients together. Pour into buttered 10-inch pie plate. Bake 35-40 minutes at 350ºF. until golden brown. Serves 6. ****the original recipe states for 35-40 minutes, but I always have to cook it for at least an hour…

Bisquick SUB:

1 cup flour/1 & 1/2 tsp baking powder/ 1/4 tsp salt/1 TBsp Crisco

Mix dry ingredients together, then using a pastry knife cut the Crisco into the mix. Makes 1 cup Bisquick equivalent.

The Neely's Tomato Soup
I tweaked the recipe & used canned tomato (2, 29 oz. cans, 1, 15 oz. can), vegetable stock (instead of chicken) & omitted the cayenne. In replace of the basil, I used fresh parsley.