Pasta with Zucchini and Toasted Almonds

Okay, so you may have your doubts about this recipe being bland but it is surprisingly flavorful! I even put Italian dressing on our dinner table with the plan of adding it to the kids' servings to spice it up but we all ate it plain. I don't know if it was the fresh grated pecorino Romano cheese on top or the mint and thyme from our garden or just the mix of all the fresh ingredients that gave this such a delicious flavor. I was also happy to find a good recipe that used cherry tomatoes. My six cherry tomato plants are all volunteers and they are regrettably my healthiest tomato plants in the entire garden. Unfortunately they are at this moment spoiling on the vine because I'm having a hard time eating them quick enough. If any of you have some yummy cherry tomato recipes (other than kabobs and green salads) let me know!

Pasta with Zucchini and Toasted Almonds
Recipe Courtesy of Cooking Light

• 2 cups cherry tomatoes, halved
• 2 tablespoons minced shallots
• 1 teaspoon minced fresh thyme
• 2 teaspoons fresh lemon juice
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sugar
• 5 teaspoons extra-virgin olive oil, divided
• 1 (9-ounce) package refrigerated linguine
• 1 1/2 teaspoons bottled minced garlic
• 3 cups chopped zucchini (about 1 pound)
• 3/4 cup fat-free, less-sodium chicken broth
• 3 tablespoons chopped fresh mint, divided
• 1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
• 3 tablespoons sliced almonds, toasted

1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.

Nutritional Information

Calories: 344

Fat: 12.7g (sat 3.1g,mono 6.6g,poly 2g)

Protein: 14g

Carbohydrate: 45.5g

Fiber: 5.3g

Cholesterol: 58mg

Iron: 3.4mg

Sodium: 601mg

Calcium: 163mg

Zucchini Lasagna

Lately I have really enjoyed my subscription to Martha's Every Day Foods emails. This particular recipe comes from an email entitled "Cucumber and Zucchini Recipes" and that is exactly what I need! I picked 15 cucumbers the other night (that's slicing and does not include the bushel I picked of pickling cucumbers). Thankfully my squash plants are slowly dieing. Earlier in the summer I donated two wagon loads of zucchini to the local food kitchen because we just can't eat them fast enough.

This is a white lasagna and I really enjoyed the creamy texture the added cream cheese gave. Most ricotta dishes seem somewhat grainy in my opinion which isn't a bad thing but the added cream cheese really made this melt in your mouth. (Later in the week while making manicotti I added a little cream cheese again to my ricotta mix prior to stuffing the shells and it was delicious!)

Zucchini Lasagna
Recipe and Photo courtesy of Martha Stewart's Every Day Foods

8 ounces reduced-fat cream cheese, room temperature
1 container (15 ounces) part-skim ricotta cheese
Coarse salt and ground pepper
2 medium zucchini, (8 ounces each) halved lengthwise, then sliced thinly crosswise
1 garlic clove, minced
2 teaspoons dried oregano
6 no-boil lasagna noodles (or 6 cooked noodles)
2 ounces shredded (1/2 cup) part-skim mozzarella cheese

Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.

In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.

Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.

Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

*Jayne's Notes: I grated extra mozzarella and added it to the ricotta mixture layers for some extra cheesyness.

Springy Shells Casserole

My garden is overflowing with zucchini and summer squash. Thankfully Pioneer Woman posted this recipe for a yummy shell pasta casserole filled with all sorts of good veggies. I think you could also call this a shell lasagna with veggies. Mmmm...it was good!

• 16 ounces, weight Pasta Shells (medium) Or Other Short Pasta
• 1 pound Asparagus, Cut Into 1 1/2 Inch Pieces, Discard Tough Pieces
• 1/2 pound Broccoli, Cut Into Small Florets
• 1/2 pound Zucchini (about 1 Medium Zucchini) Diced
• 1/2 cup Frozen Peas
• 3 whole Green Onions Sliced (white & Light Green Parts)
• 3 cloves Garlic, Minced
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 20 ounces, weight Ricotta Cheese (20 - 22 Ozs.)
• 1/2 teaspoon Salt
• 2 whole Eggs
• 1-1/2 cup Parmesan Cheese
•  Black Pepper, Freshly Ground
•  Extra Olive Oil For Drizzling

Preheat oven to 350 degrees.

Cook pasta until extremely al dente—with still quite a bit of bite.

Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt.

Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, still together then turn off the heat. Set aside.

In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.

Butter a 9x13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then ½ of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.

Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Serve with extra Parmesan.

Who Dished it first? The Pioneer Woman

Zucchini Carrot Casserole

Our garden is only in it's early stages but the squash is already overwhelming. This week I gave my brother's family a couple zucchini and yellow crookneck as well as two large grocery bags FULL to the three Kindergarten teachers at school and that doesn't include the supply we ate ourselves or what is sitting on the kitchen counter right now. I wonder if I'll have to start freezing grated zucchini in order to find a use for all of this.  

For dinner the other night I made this zucchini casserole as well as chocolate zucchini bread for dessert. My mom used to make this casserole when I was young. I found a couple variations that used stuffing mix instead of croutons or added other vegetables like bell peppers and tomatoes but I like this simple recipe just fine. This isn't a gourmet recipe nor is it a unique dish bursting with flavor. Instead, it's a simple way to get your kids to eat their veggies and it's rather flavorful for us adults too!

ZUCCHINI and CARROT CASSEROLE

4 cups zucchini cut into 1 inch cubes (if your zucchini is larger then dispose of the seeds.)

1 stick butter or margerine

1 small to medium onion, chopped

1 cup shredded carrots

1 can cream of chicken soup

1 cup (8 ounces) of sour cream

1 box of seasoned croutons

Boil zucchini just until tender, drain. In a large skillet, melt butter. Add carrots and onion and sauté until tender.

Remove from heat and stir in sour cream and soup (right out of the can). Stir in the drained zucchini and half of the croutons and mix until croutons are coated. Pour into buttered 3 quart baking dish.

Top evenly with remaining croutons, cover with foil and bake at 350°F for 35-40 minutes or until hot.

*Most online recipes said to peel the zucchini first but I did not. 

Vegetable Soup

This is one of our favorite soups. It is packed with flavor but the best part is that it's low calorie! (Zero points in the Weight Watchers program.) So for all of us beginning a new year with resolutions to be healthy this is a soup I highly recommend.

Weight Watchers Garden Vegetable Soup
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves
3 cups broth (beef, chicken, or vegetable)
1 1/2 cup diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

In a large saucepan sprayed with nonstick cooking spray (or use butter if you want to add fat) sauté carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat, cover and simmer for about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.

Jayne's Notes: Feel free to add extras of your favorite veggie. I often add extra carrots since this is the best way to get my kids to eat them. On nights when my husband wants a dinner with meat I have added cooked ground turkey and the flavors really blend well.

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Original recipe from JoyofBaking.com

1 1/2 cups shredded raw zucchini (about 1/2 pound)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup safflower or canola oil
1/2 cup granulated white sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup semi sweet chocolate chips

Preheat oven to 350 degrees F and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch loaf pan. Set aside.

Grate the zucchini, using a medium sized grater. Set aside.

In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.

Makes one - 9 x 5 x 3 inch loaf.

Jayne's Notes: There are few fruit bread recipes that I enjoy. Usually the common banana bread turns out dry and overcooked in my opinion so I was hesitant when my husband offered to find a recipe and bake this to use up our enormous zucchini. But I must say that this was so moist and delicious and most definitely a recipe I would recommend!

Zucchini Cupcakes with Caramel Frosting

Adapted from Taste of Home by Nat on Perrys' Plate (this is her photo...my dishes are not this pretty)

**These taste like spice cakes. Very yummy!

Zucchini Cupcakes with Caramel Frosting

3 eggs
1 1/3 c. sugar
1/2 c. vegetable oil
1/2 c. orange juice
1 tsp vanilla extract
2 1/2 c. all-purpose flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves
1 1/2 c. shredded zucchini

Caramel Frosting: (this makes a lot so adjust per your needs)
1 c. packed brown sugar
1/2 c. butter
1/4 c. milk
1 tsp vanilla extract
1 1/2 to 2 cups confectioners' sugar

Beat eggs, sugar, oil, orange juice and vanilla. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1 1/2 to 2 dozen.

Cheese-Stuffed Southwest Turkey Burgers

Originally from Cooking Pleasures magazine Apr/May 08, recipe found on Perrys' Plate. I LOVE her recipe blog!! (Nat's photo, not mine)

Cheese-Stuffed Southwest Turkey Burgers

8 oz ground turkey breast
1 c shredded zucchini
2/3 c bread crumbs
1/3 c finely chopped onion
3 T taco or enchilada sauce, divided
1 egg white, lightly beaten
1 1/2 tsp cumin
1/4 tsp salt
4 T shredded cheese
4 hamburger rolls, split

Heat grill to med-high heat. Drain zucchini in colander and dry slightly with paper towel. Combine turkey, zucchini, bread crumbs, onion, 1 T of sauce, egg white, cumin and salt in a large bowl. Shape half of mixture into 4 patties, 1/4-inch thick. Place 1 T cheese in center of each patty. Shape remaining turkey mixture into 4 patties, 1/4-inch thick and place on top of cheese-topped patties. Press edges to seal while shaping.

Grill, covered, about 10 minutes or until no longer pink in the center and cooked through, turning and brushing with remaining taco sauce halfway through cooking.

Toast rolls during last minute of cooking. Assemble burgers. Makes 4.