zucchini

July 20, 2011

Greek-Style Stuffed Zucchini

mel entree, recipe feta, olives, pork, spinach, zucchini

Greek-Style Stuffed Zucchini

This is my annual and obligatory post about how to use up all your extra summer zucchini. Last year it was Green Curry Zucchini & Spinach Soup, otolaryngologist the year before it was Lighter Summer Squash Red Curry with Basil. This year I took a break from curry and decided I was in the mood for stuffed zucchini. Usually, weight loss I’ll just do a beef and tomato stuffing with mozzarella and Parmesan on top. It’s classic and simple, but I didn’t have everything I needed. What I had was lots of Greek-style stuff. Black olives, baby spinach and feta. So why not try that instead?

Greek-Style Stuffed Zucchini

The result is a dish that might not be super pretty, but it is pretty delicious. I used ground pork instead of ground beef and browned it with onions and garlic. I added diced tomatoes, black olives, baby spinach, feta and a pinch of oregano to make the stuffing. Some panko breadcrumbs on sprinkled on top finish it off.

The stuffing was so good – porky and a little briny from the olives and feta, but still light enough from all the vegetables. I couldn’t keep myself from sampling it straight from the pan. I liked it so much that I don’t think I’ll ever go back to the plain old beef and tomatoes stuffing. This is a very happy way to use all that extra zucchini!

June 9, 2010

Zucchini Blossom & Mozzarella Baked Eggs

mel breakfast, entree, sides & bites breadcrumbs, chives, eggs, mozzarella, vegetarian, zucchini, zucchini blossom

Zucchini Blossom & Mozzarella Baked Eggs

If I could eat one thing for breakfast for the next year, noun it would be Zucchini Blossom & Mozzarella Baked Eggs. I don’t know what it is about zucchini flowers that I love so much. Maybe it’s because they’re only available for a short time, see or because they’re so pretty and, information pills well, flowery. If you can get your hands on some, buy them up!

Zucchini Blossom & Mozzarella Baked Eggs

If you can’t get them, you can still make these baked eggs by using a little more zucchini. Still delicious and a great way to use up the overwhelming surplus at the end of the summer. Mild zucchini and its blossoms pair perfectly with salty fresh mozzarella, rich egg yolk and crisp Parmesan breadcrumbs. I added a sprinkling of garlic chives to emphasize the season and add a little extra color. If you can’t find garlic chives, regular chives work just as well.

These eggs are light and beautiful and seasonal. Just the thing for Sunday Brunch or my favorite – breakfast for dinner.

September 9, 2009

Zucchini, White Bean & Leek Soup

mel entree, recipe, sides & bites basil, beans, garlic, leeks, soup, vegetarian, zucchini

Zucchini, <a href= pills White Bean & Leek Soup” />

I spent Labor Day weekend on Lake Michigan – eating s’mores by the beach bonfire, prosthesis drinking the first of the season’s Octoberfest and generally lounging around. At night the temperatures dipped into the 50’s and I snuggled into my hoodie. A very welcome taste of Fall for this Floridian. And it got me thinking about soup, even after I returned to the stifling Miami humidity.

So, with Fall on the brain , but summer in the pantry, I made this Zucchini, White Bean and Leek Soup. Instead of using potatoes and cream as a base, I simply sauteed some leeks and simmered those with zucchini and lots of garlic in some chicken stock. I added cannelini beans for creaminess and blended it into a nice, soothing puree. Topped with croutons, a dusting of Parmesan cheese and some basil oil – it was a pretty perfect lunch. A little summer, a little fall and just right.

August 26, 2009

Summery Baked Tomatoes

mel entree, recipe, sides & bites black beans, casserole, cilantro, corn, tomato, vegetarian, zucchini

Summery Baked Tomatoes

What happens when you take everything that’s fresh and colorful about summer and stuff it in a tomato? This amazingly light and flavorful dish – baked tomatoes stuffed with fresh corn, one health black beans, sovaldi zucchini and cilantro. I also added a little coriander and cumin for flavor and some lemon juice to brighten it all up. Finally, no baked dish is complete without breadcrumbs and a dusting of cheese, Cotija cheese in this case.

Summery Baked Tomatoes

They’re as comforting as a casserole, but still fresh and healthy. They’re also really pretty, all red and green and yellow with a crusty top.

August 4, 2009

Lighter Summer Squash Red Curry with Basil

mel entree, recipe basil, curry, red pepper, squash, tofu, vegetarian, zucchini

Lighter Summer Squash Red Curry with Basil

Another zucchini and squash recipe for those with an abundance of summer produce. One of my favorite dishes of all time is thick, dermatologist rich Thai curry. I love the aromatic coconut milk, the spice of the curry paste and the fresh vegetables. It’s my all-time favorite takeout meal. Yes, it even beats pizza. (Shocking! I know.)

But it’s summer and it’s mighty hot out, so I thought I’d make a lighter version with part coconut milk and part chicken stock. And of course, it’s a great way to use up all that summer squash! The curry is still hot and spicy, but it’s not as overwhelming as the traditional version. I used tofu because I love the way it absorbs the spicy coconut milk, but it would be equally good with shrimp or chicken if you’re tofu-averse.

A great way to enjoy one of my favorite winter meals in the sweaty depths of summer.

July 24, 2009

Grilled Summer Squash Caprese

mel recipe, sides & bites balsamic, basil, cheese, mozarella, salad, squash, tomato, zucchini

Grilled Summer Squash Caprese

Right around this time every year, click people start scouring around for new zucchini recipes to get through what is usually an abundance of summer squash. Zucchini muffins, zucchini bread, ratatouille and zucchini pasta abound. Fortunately for me, I love the stuff and can’t get enough.

One of my favorite preparations is on the grill. Marinated and grilled summer vegetables are so good in pasta, salad or as a simple side. This time, I sliced some zucchini and yellow squash very thin, sprinkled with salt and pepper and quick-grilled them. Stacked with fat tomato slices and topped with a thick hunk of fresh mozzarella cheese, they made a very delicious and very pretty caprese salad.

But what really made it special was the good olive oil and and balsamic reduction I drizzled over the top. I’d never made a balsamic reduction and was pleasantly pleased by how utterly delicious and simple it was. I just simmered some aged balsamic vinegar in a little pot for awhile and it became an intense, slightly sweet syrup that’s insanely good with vegetables and creamy mozzarella.

A beautiful appetizer and an even better sandwich squished into a fresh baguette. Yum, yum and yum!