Tag Archives: zucchini

Roasted Zucchini Quinoa

Posted on by
Reply

  • 2 zucchini
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup dried apricots, chopped
  • 1/4 cup green olives with pimentos, chopped
  • 1 cup quinoa
  • 1 Tbs honey
  • 1/2 tsp turmeric roasted fennel seeds*
  • 2 cups chicken broth

Preheat oven to 400.  Halve your zucchinis length wise, sprinkle them with roasted fennel seed and roast for about 15 minutes.

Meanwhile, prepare quinoa using chicken broth in lieu of water.

In a separate pan, saute your onion and garlic over medium heat with a bit of salt and pepper for about 10 minutes.

Once your zucchini are done, remove from oven and allow to cool a few minutes, just enough to chop them into bite sized pieces.

Add olives, apricots, zucchini, onion mixture, honey, salt and pepper to your quinoa and toss to combine.

*A yummy fennel seed that’s seasoned with salt and turmeric that we got at a local Indian market.  If you can’t find it, substitute with plain fennel seed, salt and turmeric.

Vegadillas

Posted on by
Reply

quesa

This is one of those ‘use what you’ve got on hand recipes that always scores big points with the hubbs.  You can sub out the veggies for whatever you’ve got in the crisper.  Peppers, leftover potatoes and/or meat would all be delicious.

Quesadillas

  • 1/2 cup zuchinni, chopped
  • 1/2 cup yellow squash, chopped
  • 2 tbs red onion, chopped
  • 1 wedge of  The Laughing Cow Light Cheese
  • 1/4 cup instant mashed potatoes
  • 2 Whole Wheat Flour Tortillas (I like Tam-x-ico’s Low Carb version)
  • 1/4 cup of reduced fat shredded cheddar cheese

Salsa

  • 1 tbs red onion, chopped
  • 1 clove garlic, minced
  • 2 cups cherry tomatoes, chopped
  • 1 jalapeno, minced
  • juice of 1/2 lime
  • salt and pepper

Spray skillet with non-stick spray over medium heat.  Add zuchinni, squash and onions and season to taste with salt and pepper.  Saute for about 8 – 10 minutes.

Remove veggies and set aside.

Prepare instant potatoes according to package instructions.  (I microwave them.  It’s the fastest, easist method for sure)

Spread one tortilla with your Laughing Cow wedge and the other with your mashed potatoes.

With your skillet over medium heat, place one ortilla in the pan and top with veggies, shredded cheese, and your second tortilla.  Cook about 2 – 3 minutes per side, slice into wedges and serve with salsa.

Mushroom Fish Bake with a Zucchini Gratin

Posted on by
Reply

mushroomfish

We always stock up on frozen fish fillets when me make our monthly BJ’s runs and I’m always looking for new ways to prepare it.   Baked fish can be a bit on the bland side but the addition of mushrooms, onions and Italian dressing really liven it up!

Ingredients for Mushroom Fish:

  • 4 tilapia fillets, frozen (feel free to substitute any flaky white fish here)
  • 1 pack of baby bellas, sliced
  • 1/2 white onion, sliced
  • 3 tbs zesty Italian dressing

 Ingredients for Zucchini Gratin:

  • 1 pack baby zucchini, halved lengthwise (you could also use large zucchini, sliced thin)
  • 1/2 cup part skim ricotta cheese
  • salt and pepper
  • 1/4 cup julienned sun dried tomatoes in herb oil
  • 1/2 cup reduced fat, Italian four cheese blend
  • handful of fresh basil, chopped

Directions for Mushroom Fish:

To a casserole dish, add you mushrooms and onions.  They will act as a bed for the fillets.  Season your fillets with salt and pepper and place on top of your mushrooms and onions.   Drizzle with Italian dressing and bake for about 25 mins or until fish flakes easily with a fork.

Directions for Zucchini Gratin:

Place zucchini in a small casserole.  Mix ricotta with sun dried tomatoes, salt and pepper and spoon evenly on top of zucchini.  Top with shredded cheese and bake 25 mins or until cheese is slightly browned on top.  To serve, top with fresh basil.

Tips:

  • Look for sun dried tomatoes in herb oil in the produce section of your grocery store.