Tag Archives: zucchini

Ratatouille

My Mom left a comment on my latest CSA box that I had all of the ingredients to make ratatouille. I hadn’t even thought of it, but I just got finished making an adapted version of her delicious recipe and IT WAS AWESOME!

Ratatouille

Ingredients
1 large eggplant, chopped
¾ large green or red pepper, chopped
¾ large yellow onion, chopped
1 T olive oil
3 cloves garlic, minced
3 T tomato paste
2 med. zucchini, chopped
3 or 4 fresh tomatoes chopped OR 1 can petite diced canned tomatoes
Fresh basil
Italian Seasoning
Pepper
Parmesan Cheese (to top, if you want to make this not vegan)

Directions
1. Cut vegetables uniform size.

2. Sauté onions and garlic in olive oil under tender. Add tomato paste and Italian seasoning. Let tomato paste get a little hot and bubbly.

3. Add all ingredients except fresh basil. If you don’t have fresh, you can substitute dried basil if you want.

4. Stir over medium to medium low heat and cook covered for about 30 minutes. Stir from time to time. When all vegetables are soft, add the fresh basil. 5-10 leaves, to taste. If you don’t have fresh basil, you have already added the dried basil.

This is good served over brown rice (my favorite) or any type of pasta with a bit of parmesan cheese to un-veganize it. It is usually better the next day, after flavors have blended. AKA ready for you to take in a tupperware for lunch.

Summer Vegetable Tian

Is your garden and/or CSA box exploding with tomatoes and zucchini like mine? Well, quit googling the words “tomato and zucchini recipe” and make this Summer Vegetable Tian. Don’t worry, I still don’t even know what “tian” means.

Summer Vegetable Tian (adapted from For the Love of Cooking)
Ingredient List:
1 tbsp olive oil
1 medium yellow onion cut in half and dicced
2 cloves of garlic, minced
1-2 russet potatoes, or red potatoes, unpeeled
1 zucchini
1 yellow squash (I didn’t have this, so I used zucchini)
2-3 tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, marjoram to taste
1/2 cup of freshly grated or shredded Parmesan cheese

Directions:
1. Preheat the oven to 375 degrees. Pam an au gratin baking dish or pie pan of some sort.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 4 minutes. Add the garlic and cook for another minute. Spread this garlic/onion mixture on the bottom of the Pam’d baking dish.
3. Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices… or as close as you can get them. Layer them alternately in the dish on top of the onion/garlic fitting them tightly into a spiral, making only one layer. (I liked to stick the tomato in between the zucchini + potato personally!)
4.Season with sea salt, black pepper, marjoram and dried thyme, to taste then Pam the top.
5. Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender.
6. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

I was scared to make this as it looks complicated, but it’s very easy. The flavors were really good, but next time I make it I might pour the onion/garlic mixture over the top so it is a little less subtle, per Brent’s suggestion.

I googled “what to serve with a vegetable tian” for about 5 minutes and all the internets could think up was chicken. Fail. I was going to make a rice dish of some kind but I decided to go with a little bit of mixed greens w/vinaigrette and a slice of garlic toast. That was just easier; it’s Monday and I felt like hanging out with Maeby/getting a head start on work. By head start on work I obviously mean accidently watching Extreme Couponing with my laptop open.

 

So. Much. Zucchini.

Our “garden” consists of a zucchini plant, a tomato plant and two pepper plants placed in strange spots in our front yard. The zucchini plant is in an especially weird and hidden spot. So hidden that we check it one day and don’t see a thing growing, then a few days later this often happens:(Dollar for scale.)

So, I looked up some recipes. I found you two winners to make a complete dinner. Or late lunch. Or breakfast, if you feel like being in a food coma and/or going right back to bed: Grilled Zucchini Caprese Sandwiches + Zucchini Oven Chips. Both recipes I adapted from Cooking Light.

Zucchini Oven Chips (adapted because they burn at the original recipe temp)   The Ingredient List:

  • 1/4 cup dry breadcrumbs
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fat-free milk
  • 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small- or one big giant one)
  • Cooking spray

Directions
1. Put the oven on 375°
2.Combine first 5 ingredients in a medium bowl, stir.
3. Place milk in a shallow bowl.
4. Dip zucchini slices in milk, and dredge in breadcrumb mixture.
5. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. I only had a baking sheet, so I just used that.
6. Bake at 375° for 10-20 minutes or until browned and crisp. Check them after 5 minutes and flip.
7. Serve immediately, these are good dipped in something. Maybe ketchup or ranch or whatever you are in to.

Ingredients
  • 1/2 medium zucchini, trimmed and cut lengthwise into 6 slices
  • 1 teaspoon olive oil
  • 1 garlic clove
  • 1 1/2 teaspoons balsamic vinegar
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 (2-ounce) ciabatta rolls, split and toasted
  • 8 large fresh basil leaves
  • 1 medium tomato, thinly sliced
  • 4 ounces fresh mozzarella cheese, thinly sliced
Directions
1. Heat a large grill pan over medium-high heat. (If you don’t have a grill pan, like me, you can just use a regular pan!)
2. Add 1 teaspoon oil and garlic; toss to coat. Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear.
3. Stick zucchini on a plate or dish of some sort. Drizzle with vinegar. Sprinkle with salt and black pepper. If you think it needs more vinegar, put it on there!
4. Top each roll evenly with zucchini, basil, tomatoes, and mozzarella.
5. Heat the sandwiches in pan until warm (takes about 5 mins). OR if you have a panini maker, use that!

I ate one part of the sandwich open faced, which was awesome. We also used baguette bread since that is all we had, but these would taste the best with the ciabatta bread that Cooking Light  recommended. Finally, we dunked the sandwich in more balsamic vinegar, which if you are a vinegar fan makes this sandwich even more delicious.

This was an easy dinner and it was fun to eat a sandwich, which I don’t eat often… mostly because I can’t ever find a sandwich I like. I’m glad I found one, since I’m sure we will find some more surprise zucchini in the “garden.”