Zucchini Cups

I have no idea where my zucchini obsession originated from but, when looking at labels for past blogs, I realize I have more zucchini recipes than anything else!

I guess it's because it's so versatile (I have made zucchini boats, zucchini noodles, zucchini frittatas and even zucchini pizza crust to name a few of my recipes) and also super healthy! Because zucchini has such a high water content, it's very low in calories (one medium raw zucchini with its skin on contains just 31 calories and 0 grams of fat) and contains 56 percent of your daily recommended value of vitamin C, 3 grams of fiber and 2 grams of protein.

Zucchini cups is one thing I hadn't tried so I was eager to do so. (They're just so cute!) However, you can also use this recipe to make zucchini boats like those in the above link.

This recipe is grain free unless you choose to add farro which actually gives the stuffing an interesting texture.
If you choose to add it, boil 1 cup of farro in 2 cups of water for 20 minutes. Let cool, then add to the meat mixture just before stuffing the zucchini cups.

Ingredients: (serves 6-8)
3 large zucchini
2 tsp + 2 tsp olive oil
1/2 cup finely chopped onion
2 T finely minced garlic
1 lb ground beef or turkey
2 large heirloom tomatoes
2 cups mozzarella cheese
salt and pepper

Directions:
Preheat oven to 350 degrees.
Cut zucchini into 2 inch slices, discarding ends. Use a sharp spoon or melon baller or holow out a cup in each zucchini slice leaving just over 1/4 of zucchini flesh. Finely chop flesh.
Cut the top off of each of the tomatoes and squeeze the juice into a bowl. Chop the remaining tomato and add to the chopped zucchini. 
Chop onion and combine with chopped zucchini and tomatoes. Heat 2 tsp oil in a non stick pan and saute vegetables for 3-4 minutes until just starting to soften. Add minced garlic and saute about 1 minute more being careful not to brown the garlic. Remove the mixture to a bowl
Add 2 tsp more olive oil to the pan. Crumble in the ground beer or turkey, season with salt and pepper and cook over medium until the meat is browned. Stir cooked vegetabels and garlic into the meat. Add the juice from the tomatoes and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.
Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture, then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon then mounding it a little over the top of the zucchini.
Bake zucchini for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10 more minutes until zucchini is slightly soft when pierced with a fork and cheese is melted and slightly browned.

Zucchini Enchiladas

Don't be fooled... this is a Mexican dish, not an Italian dish! But since I loathe cilantro I had to find something else to top it with. And of course I have plenty of oregano :)

This recipe is a little more time consuming than it would lead you to believe. I would advise cooking this one in two nights... night 1: cooking and shredding the chicken and night 2: adding the chicken to the rest of the preparation.

Enjoy!
Ingredients:
4 medium zucchinis, cut in half lengthwise
1 tablespoon oil
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 tablespoon chipotle chili powder or to taste
1 cup cooked and shredded chicken
1/2 cup corn
1 teaspoon oregano
1 1/2 cups enchilada sauce
1/2 cup cheddar, shredded
1/2 cup mozzarella, shredded
Directions:
Place the zucchini halves in boiling water for a minute, remove and let cool.
Hollow out the zucchini halves with a small spoon reserving the removed flesh.
Heat the oil in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic, cumin and chili powder and saute until fragrant, about a minute.
Add the reserved zucchini flesh, chicken, corn, oregano, 1/2 cup of enchiladas sauce and cilantro, cook for a few minutes and remove from heat.
Spread 1/4 cup of the enchilada sauce over the bottom of a large baking dish, place the zucchini in the dish, stuff them with the filling and top with the remaining enchilada sauce and the cheese.
Bake in a preheated 350F oven until the zucchini is nice and tender and the cheese has melted, about 30-40 minutes.

Super Green Frittata

I love vegetables. And not in the I-just-discovered-them-and-they're-actually-not-that-bad or the I-can-choke-down-green-juice-if-I'm-on-a-cleanse kind of way. I genuinely love them and have since childhood. My mom was never able to explain why, while my younger brother was requesting meatloaf and chicken fingers for dinner, I was asking for brussels sprouts and artichoke hearts. Ha. Strange child. Healthy, but strange.

Of course all these years later I'm glad I developed a taste for vegetables early in life. I have many friends who either turn their nose up at them or are open to eating them but have no idea how to cook them.

The vegetables in this recipe include a ton of vitamins, nutrients and insoluble fiber (good for digestion!) plus protein from the eggs. It's basically the perfect meal. And if you're dining solo you will have plenty leftover.

Ingredients:
3 small zucchini, thinly sliced
1 small stalk broccoli, stems
trimmed, finely chopped
1 large spring onion (scallion), finely sliced
1 bunch parsley, finely chopped
1/2 cup fresh basil, julienned
8 large organic eggs
1 cup almond milk
Olive oil to drizzle
Salt and ground black pepper to taste
Serving SuggestionServe with macadamia pesto and a drizzle of maple-balsamic dressing.


Directions:
Preheat oven to 325 degrees F
Mix all the greens and vegetables -- except for the zucchini -- in a large bowl then transfer them to a baking dish and arrange them in a single layer.
Beat the eggs with the almond milk and pour over the ingredients in the baking dish. You may need to press the vegetables down with your hands so that they are evenly soaked with the egg.
Arrange the zucchini slices over the top of the frittata and drizzle with olive oil, season with salt and pepper. Bake in the hot oven until firm, about 20 to 25 minutes.

Zucchini Pizza Crust

This is the perfect recipe to make with any zucchini left over from the veggie stuffed zucchini I posted earlier this week:)

I have made pizza crust with cauliflower before and, although it was delicious, it was very moist and fell apart easily. Upon reading this recipe I realized that the cauliflower recipe was missing a very important step which is to squeeze all the moisture out of the vegetable with a towel after microwaving/steaming so I have gone back and added that step in the cauliflower crust pizza recipe.

Toppings can be whatever you like. I have chosen to use fresh mozzarella and basil (which is not fresh though I wish it was!)

Ingredients:
4 cups grated then chopped fresh zucchini (I used the grating blade on the food processor.)
1/2 cup finely grated low-fat mozzarella blend
5 tbsp gluten free flour
3 tbsp finely grated parmesan
1 tsp. garlic powder
pinch of salt
1 egg, beaten
oregano
1 small can tomato paste
fresh mozzarella
fresh basil



Directions:
After zucchini has been grated and chopped, put it in a microwave safe bowl and microwave for about 5 mins on high. If you don't have a microwave you can steam for a few minutes.
Then, this is a very important step, transfer the zucchini to a towel or cheesecloth and squeeze out as much moisture as possible.
Mix the cooked zucchini, grated mozzarella blend, flour, parmesan, oregano, garlic powder, salt and egg to make the crust mixture.
Spray a baking sheet with olive oil or nonstick spray and divide the crust into two balls. Then use your fingers to press the mixture into two crusts. (Be sure not to make the edges too thin.)
Bake the crust in the oven until its firm and starting to brown (about 12-13 mins).
Spread each small pizza with half the sauce, then top with basil leaves and fresh mozzarella chunks (or the toppings of your choosing covered with grated mozzarella.)
Put back in the oven and cook until the cheese is nicely melted, about 3-5 mins.

Veggie Stuffed Zucchini

Sorry for the long absence, I have been in Japan celebrating my one year wedding anniversary:)

The trip was amazing but as noodles and rice are staples of the Japanese diet it was very difficult, ok impossible, to stay grain free.

For the next week I will be slimming down by eating vegetables, lean protein and no grain. Check back for more recipes...

Ingredients:
2-3 zucchini
1/2 cup lentils
1 tomato
1/2 green pepper
1/2 medium onion
chopped parsley
grated Parmesan
salt and pepper
5-6 oz chicken stock

Instructions
Cut zucchini lengthwise and clean inside with a spoon or melon baller. Sprinkle a small amount of salt in each zucchini shell.
Simmer one cup water and cook lentils until they absorb moisture. Place a layer of cooked lentils in zucchini shells.
Chop 1/2 onion, pepper and tomato, then place the mixture over lentils. Sprinkle with parmesan and chopped parsley.
Place stuffed zucchini in a baking dish and pour broth into dish so it surrounds the squash. Put in the oven at 400 degrees for 40-45 minutes.

Crab Stuffed Zucchini

As zucchinis are available year round in California I often forget they are considered a "summer squash." But with summer right around the corner it's a perfect time to start adding them to your meals. And at 31 calories and 0 grams of fat per zucchini you don't have to feel guilty doing it!

Ingredients: (serves 6)
3 medium zucchini, halved lengthwise
2 tablespoons olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced (or 1/2 teaspoon powder)

1 (6-ounce) can of crabmeat, drained and flaked
1/2 cup grated Swiss cheese
1/3 cup crumbled feta cheese (about 1 1/2 ouncec)

1 large egg, fork-beaten
1 tablespoon all-purpose flour
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh dill
1 teaspoon paprika
1/4 teaspoon pepper

Directions:
Scoop out pulp from each zucchini, leaving 1/2 inch thick shells. Arrange shells in single layer on greased baking sheet. Chop pulp.

Heat olive oil in small frying pan on medium-high. Add onion and garlic. Cook for 3 to 5 minutes, stirring often, until onion starts to soften. Add zucchini pulp. Stir. Transfer to medium bowl.

Add remaining 9 ingredients. Stir well. Spoon into zucchini shells. Bake in 375ºF oven for about 30 minutes until filling is set.

Raw Zucchini Lasanga

It is rare that I find a dish that will please all of the different types of nutritional "lifestyles" ("it's a lifestyle, not a diet!";) that my friends follow. Some recipes are vegan-friendly, some paleo-friendly, and others gluten free. However, I think I can please almost everyone (including those who eat raw) with this lasagna recipe.

I substituted hazelnuts with the skin on for cashews so my "cheese" turned out yellow. Yours will be nice and white! Also, I cheated a little and steamed the zucchini. For a true raw lasagna you obviously wouldn't cook anything.

Ingredients:

Cashew "cheese":
2 cups raw, unsalted cashews
1 clove garlic
1/2 tsp sea salt
1/4 cup fresh lemon juice

Marinara Sauce:
1 1/2 cups cherry tomatoes
2 tbsp extra virgin olive oil
1 Medjool date, pitted
1/2 tsp ground oregano
1/2 tsp sea salt
1/4 tsp dried rosemary

Lasagna:
3 to 4 zucchini, trimmed, halved crossfire and thinly sliced lengthwise (I used the 2mm slicing blade on my food processor)
2 to 3 beefsteak tomatoes, thinly sliced widthwise
1/4 cup pitted black or kalamata olives, chopped

Directions:
Prepare "cheese" in a small food processor, combine cashews, garlic and salt; process into a fine powder. Add lemon juice and 1/4 cup water and process until thick and creamy.
Prepare marinara sauce in a blender, combine all marinara ingredients and blend until smooth.
Just prior to serving, arrange lasagna on individual serving plates: spread half of zucchini over bottom, followed by half of tomatoes, "cheese," marinara and olives. Repeat with remaining half of ingredients, dividing evenly.

Veggie Tart

I made an exception to my mostly-grain-free lifestyle for this delicious looking veggie tart. I was especially excited to do the "lattice work" since I don't plan to bake a real pie anytime soon. But I also appreciate that I now have another way to prepare zucchini.

Ingredients:

1 tbsp extra virgin olive oil + 1 tsp extra virgin olive oil

1 clove garlic, crushed with press

1 small red onion, finely chopped

1 large red pepper, finely chopped 

4 oz cream cheese

.25 cups fresh basil leaves, finely chopped

1 small (4 oz) zucchini, trimmed

1 small (4 oz) yellow squash, trimmed

1 (9 inch) refrigerated pie crust, ready to unroll

Directions:

Preheat oven to 425 degrees. In a 12 inch skillet, heat 1 tablespoon oil on medium high. Add garlic and cook 30 seconds, stirring. Add onion  red pepper and 1/8 tsp each salt and freshly ground black pepper. Cook 4 minutes or until softened and browned, stirring frequently. When about a minute remains add cream cheese, basil and 1/8 tsp each salt and pepper. Stir until well mixed and set aside to cool. 

With vegetable peeler, peel zucchini and squash lengthwise into thin ribbons. 

Lay piecrust flat on jelly roll pan. Spread onion, pepper, cream cheese mixture in even layer, leaving 1 inch border. Decoratively arrange zucchini and squash ribbons on top. Fold border of dough over vegetable mixture. Brush remaining tsp oil over zucchini and squash. 

Bake 30 to 35 minutes or until browned. Serve tart warm or at room temperature. 

Nutty Zucchini and Yellow Squash

It didn't occur to me that zucchini is a "summer squash" until it started to crop up in one summer recipe after another. (Although they are available year round, at least in California.) Because zucchini has such a high water content, it's very low in calories. One medium raw zucchini with its skin on contains just 31 calories and 0 grams of fat. The same zucchini boasts 56 percent of your daily recommended value of vitamin C, 3 grams of fiber and 2 grams of protein. In other words start adding them to every meal for the rest of the summer!

This recipe is perfect for vegetarians, paleos and/or those preferring to get their carbs from veggies rather grain. The nuts threw me for a loop and I almost left them out (but thank goodness I didn't as they're the best part!) The original recipe called for hazelnuts but I had to use a Trader Joe's substitute - macadamia nuts. To roast heat the oven to 250, spread a thin layer on a baking sheet and cook for about 5-7 minutes on each side (or a bit longer but check regularly) until they're golden brown.

Ingredients:
2 large zucchini, cut into 1/2 inch rounds
2 large yellow squash, cut into 1/2 inch rounds
2 tbsp flaxseed oil
1 large heirloom tomato, diced
1 tbsp minced fresh thyme
2 tbsp minced fresh parsley
2 tbsp roasted hazelnuts (or macadamia nuts)

Directions:
Fill a 2 quart sauchpan with 1 quart of water. Insert steamer and bring water to a boil. Add zucchini and yellow squash and cover. Steam ten minutes and stir once.

Drain squash and place in medium bowl. Add oil and mix well. Toss with tomatoes and sprinkle with thyme, parsley and nuts.

Peachy Pork Loins

Several friends have asked me to feature a Paleo recipe. I thought my recipes were pretty Paleo-friendly. No grain, sugar or dairy right? I have plenty of recipes like that. Then I attended a lecture given by a well known Paleo blogger and realized the diet is a lot more involved that I had thought. No beans, peas, olives, peanut butter, soy sauce, tofu etc etc etc. You're right...my blog is a Paleo's worst nightmare!

Until now. I can guarantee that this recipe is 100% Paleo-friendly. In fact, you can serve it to Dr. Cordain himself when he drops by your house unannounced. For the non-paleos feel free to add sugar to the peaches and top the zucchini with romano cheese :)

Ingredients:
2 Pork Loins
3 tbsp extra virgin olive oil
1/2 cup chopped white mushrooms
3 medium shallots, diced (Or 1 shallot, 1/2 onion)
3 garlic cloves, crushed
1/2 cup chopped peaches
1/4 cup dry white wine
2 cups zucchini (sliced)
1/2 tsp dried oregano and basil
Salt and pepper

Directions:
Preheat over to 350 degrees. Heat 1 tbsp of the oil in a skillet over medium heat. Add mushrooms and saute for five mins. Toss in one shallot  and 2 garlic cloves and continue to saute for two mins. Add peaches and wine. Bring to a quick boil, then reduce heat to low. Simmer until liquid has evaporated, remove from heat.
Cool mixture for five mins then place in a food processor and puree until smooth. Cut a slit in the middle of each pork loin and spread mixture into it. Place the other half on top.
Add 1 tablespoon of olive oil to a roasting pan. Place loin in pan and bake for fifteen minutes. Turn over and bake for an additional fifteen.

While pork loin is cooking add remaining tbsp of olive oil to skillet and sautee 2 shallots (or 1/2 onion) until tender. Add zucchini, oregano, basil, salt and pepper. Cover and simmer for 15 mins or until zucchini is tender.