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Inspired Entrée: High Raw, Vegan Manicotti for Two. Great responses to the edamame hummus!

Inspired Entrée: High Raw, Vegan Manicotti for Two

I was excited to hear that some of you already tried it and loved it. Summer Squash Succotash. (Image credit: Lauren Volo) If you don't know about succotash, you should.

Summer Squash Succotash

Turmeric Zucchini Bowls. Even though I’ve been out of academia for a few years, when August rolls around I still feel like I should be prepping for the new school year.

Turmeric Zucchini Bowls

Part of this prep would always include gearing up for more rushed weeknight dinners which is where this turmeric zucchini bowl (and most of the recipes I share in August) come in to play. Minimal ingredients, quick to make- a perfect compliment to faster weeknight dinners. Sweet Corn, Zucchini and Ricotta Fritters Recipe – Kayla Itsines. If you're pressed for time, these Sweet Corn, Zucchini and Ricotta Fritters are quick to make, healthy and simply delicious!

Sweet Corn, Zucchini and Ricotta Fritters Recipe – Kayla Itsines

They're also an ideal meal for breakfast, work lunches and even picnics :) Ingredients (makes 12 fritters):125ml (½ cup) low fat milk3 large eggs50g (½ cup) chickpea flour or brown rice flour300g (2 cups) corn kernels2 medium zucchinis, coarsely grated and squeezed of extra moisture1 garlic clove, crushed125g (½ cup) fresh reduced-fat ricotta, crumbled2 tbsp chopped fresh parsleySalt and ground black pepper, to taste Method:1. Preheat the oven to 150°C and line a baking tray with baking paper. 2. 3. Sauteed Green and Yellow Zucchini with Pistachios, Mint and Lime Recipe. BY: michelle You can use zucchini, summer squash, patty-pan squash or a combination in this side dish.

Sauteed Green and Yellow Zucchini with Pistachios, Mint and Lime Recipe

Ingredients 2 tablespoons coconut oil 1 shallot, minced Sea salt and freshly ground pepper 2 medium-large zucchini (1 yellow, 1 green): trimmed, halved lengthwise, and thinly sliced diagonally Juice from ½ lime 1 tablespoon thinly sliced fresh mint leaves 3 tablespoons shelled roasted pistachios, coarsely chopped Place the oil and shallot in a medium skillet over medium low heat and cook, stirring occasionally, until shallot begins to soften, 2 to 3 minutes. Add the zucchini slices and cook, stirring, over medium-high heat, until zucchini is golden-brown is spots and crisp-tender, about 5 minutes. Coconut and Zucchini Rice with Walnuts and Saffron Recipe on Food52.

Cooking is more fun with friends.

Coconut and Zucchini Rice with Walnuts and Saffron Recipe on Food52

Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up. Cherries + bourbon, two and a half ways. Pin it!

cherries + bourbon, two and a half ways

Pin it! Gnarly old tree limbs drooping to the ground from the weight of cherries is a potent sign of summer’s start for me. There’s an unkempt little orchard in tall grass near my parents house and you can see the shiny jewels draping from the branches in clusters, even when you’re driving by a little too fast. I walked over with my mum and the pup to take a look-see at the ripeness last week. Standing at the trunks found me under a shady canopy of fruit and leaves just rustling in the wind.

If you’re like me, summer’s got you way more interested in feeling things rather than reading about those things on a screen. Www.meadowvalleycsa.com. Zucchini with Basil, Mint, and Honey Recipe. 10 Things to Do with Zucchini When You've Lost All Hope Recipes from The Kitchn. Marinated zucchini. Cooking is more fun with friends.

marinated zucchini

Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up. Summer Squash Salad with Lemon Citronette. Buttermilk Squash Soup Recipe. It has been one of those afternoons...I finished writing up this recipe, then realized I made a similar soup this time last year.

Buttermilk Squash Soup Recipe

Yikes. I'm officially starting to repeat myself. My apologies. Although, it was bound to happen at some point, I suppose. The soups - they're not exactly the same. This is what to expect. Zucchini: A manifesto. Zucchini + toasted walnut “Junk Salad” with a roasted garlic + lemon drizzle {gluten-free, vegetarian}.

Zucchini: A manifesto.

Zucchini is one of those vegetables that, when it comes to be in season, it comes to be very much in season. For this reason (among others), it is our bad luck that it’s not currently July. But, no matter. When I want zucchini, I find a way to eat zucchini. Thank you very much. Curried Zucchini, Chickpea and Green Apple Salad recipe on Food52. Author Notes: This easy salad combines sweet zucchini with nutty chickpeas and tart green apples. Tied together with fragrant curry powder and creamy yogurt, lemon juice and fresh herbs add bright contrasting notes. This salad would make a great side for a celebratory barbecue or picnic.

Wild rice salad + proper zucchini. I had been dreaming up this combination for awhile. I love spaghetti with pecorino, lemon and lots of black pepper. It hits me just right, time and again. For this salad I wanted to take my much loved trio in a different direction. I’m not sure what it is about summertime, but I go absolutely wild with food. Summer Squash Salad with Mustard Mint Aioli recipe on Food52.com. Author Notes: The name of this is fun to say, right? We just got back from New Orleans where, among other things - we had a fantastic lunch at Cochon (Melissav we finally made it there!). I had a squash salad that I knew right away I was going to have to riff of of ... turns out to be a perfect match for aioli week! 3 notes: 1) Mint - I grow spearmint which is milder than peppermint. If you are not sure what kind you have, taste and adjust accordingly. Mint & Mango Marinated Zucchini Spaghetti.

It has been awfully quiet around here lately. We are sorry about that. The reason for the silence is that our life outside the blog has been very hectic, but also lots of fun. Here is a short recap on what we have been up to, instead of serving new recipes for you. First of all. ROASTED ZUCCHINI, BLACK BEAN + GOAT CHEESE ENCHILADAS. Between an oven that heats the entire upstairs to 350' or a charcoal BBQ that requires a bit of forethought to get going, turning on either for summer cooking is a bit of a commitment. I have been deterred from making enchiladas for the site because they are difficult to photograph, so not only did this recipe come with an obligation to a sweaty mid-July photo session with the oven on, but also the challenge of making them look as good as they tasted.

We make enchiladas pretty often. Summer squash and rice gratin with salsa verde. Garlic Scape Pesto & Zucchini Noodles with Peas & Mint. Yellow Zucchini Tarte Fine on a Yogurt-Based Crust Recipe. SUMMER SQUASH PASTA WITH GREEN GODDESS DRESSING. Petite kitchen: zucchini pumpkin bake with mozzarella topping. 1 cup grated pumpkin ( potato or sweet potato work well here )1 cup of grated zucchini1 cup of grated carrot1/2 cup of good quality chicken stock ( you can also use milk or cream )2 eggs1 cup of grated parmesan200g or 1 large ball of buffalo mozzarella, sliced in to roundsa handful of parsley ( or any herb of your choice)saltpepper Preheat the oven to 180°C In a large bowl, add grated vegetables, parmesan and a large pinch of salt a pepper. Using your hands, mix until well combined.

Transfer in to a large baking dish. Golubka Kitchen. September 9th, 2013.