Watch Cooking Channel

Posts Tagged ‘zucchini recipes’

Meatless Monday: Zucchini Parmesan Crisps

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

When faced with the option to bake or fry, you don’t have to choose between flavorful and healthy. You can have both. For dinner tonight, try Ellie’s Zucchini Parmesan Crisps. First they’re lightly coated in olive oil, bread crumbs and Parmesan, then they’re baked in a 450° oven, so you’ll get the same satisfying crunch of the fried version without all the extra oil. There won’t be too much grease, and there will just be just as much flavor. Win, win.

This recipe can qualify as both an appetizer and snack, but when paired with a simple green salad, it makes the perfect Meatless Monday dinner. It’s easy to add your own special twist, too. Substitute panko for the breadcrumbs or add in dried herbs or garlic powder. Serve with marinara sauce for dipping or enjoy them straight from the oven. Whether you change the ingredients or keep the recipes as is, adults and kids alike will love these toasty crisps.

Continue Reading Meatless Monday: Zucchini Parmesan Crisps

Meatless Monday: Spicy Zucchini, Pepper and Potato Soup

zucchini soup

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

There’s a new farmers’ market in my neighborhood and I was so excited for my first visit that I bought way too much of everything: 8 bunches of basil, 2 pounds of goat cheese, a giant loaf of bread and 6 zucchini. I had a plan for the basil: I made pesto and froze it; it’ll last me through the fall. But the zucchini was an impulse buy. I can’t get enough of it, even though I do get enough of it. My mom grows zucchini in her garden and shares it with me, I get loads of it in my weekly CSA and yet I buy several pieces every time I visit the farmers’ market.

When I’m flush with zucchini in the summer months, I eat a raw zucchini salad every day (no joke) — shredded zucchini, olive oil, lemon, salt, pepper and a few crumbles of goat cheese. I make zucchini frittata, stuffed zucchini and pasta with zucchini. That stuff is all great now, but I wanted a recipe that I could make during zucchini season and freeze it for when I can’t get them anymore.

Continue Reading Meatless Monday: Spicy Zucchini, Pepper and Potato Soup

Meatless Monday: Zucchini Parmesan Subs With Tomatoes and Basil

zucchini parmesan subs
Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

I’m kind of over Eggplant Parmesan. In the 15 or so years since I gave up meat, I’ve probably eaten it 300 times. It’s the default vegetarian option at almost every wedding or banquet I’ve ever been to. It’s often the only meatless meal on restaurant menus, and my family members — those who don’t try to convince me that poultry is vegetarian — make it for me at nearly every family event.

But just like chicken isn’t the only meat that can get the Parmesan treatment, eggplant isn’t the only vegetable that can get Parmesan-ed. Zucchini Parmesan is just as good as, if not better than, Eggplant Parmesan. The hearty vegetable (is it actually a fruit? I think so.) holds up well to the breading, frying and cheese-topping. You can substitute zucchini for eggplant in the traditional casserole, or make Zucchini Parmesan subs, topped with fresh tomato sauce and provolone cheese.

Continue Reading Meatless Monday: Zucchini Parmesan Subs With Tomatoes and Basil

Meatless Monday: Grilled Squash Quesadillas with Tomato Salsa

squash quesadilla

Manchego and squash-filled quesadillas served with homemade tomato salsa.

It’s not too difficult to go meatless on Mondays in the summer. I mean, have you been to the farmers’ market lately? The stands are overflowing with tomatoes in every variety and color, squash, zucchini, onions, beans, watermelon, and peaches; from a produce standpoint, it’s the best time of the year. My struggle with the market is restraining myself from wiping out the full stock of heirlooms or those tiny, yellow tomatoes that taste like candy. And if you’re lucky enough to have a garden, you’re bringing in quite the bounty from your yard, too. So like I said, eating vegetables on a summer Monday shouldn’t be a challenge. It might be tougher to stop scarfing down vegetables than it is to start.

So while you’re at the farmstand or in your garden, grab a bunch of zucchini or summer squash and some tomatoes. You’ll need them for this irresistible squash quesadilla. It’s comforting in the way that Tex-Mex food is, with little pockets of melted cheese topped with spicy salsa, but this version of the standard quesadilla is full of smoky, grilled squash. It’s so good, you might want to make two batches.

Continue Reading Meatless Monday: Grilled Squash Quesadillas with Tomato Salsa

c