Scallion, Zucchini & Arugula Egg Sandwich

No recipe, this is just for visual appeal.

Grilled Zucchini

 











Versatile Zucchini can be prepared in many different ways. One of the simplest, and the most tasty, is to grill slices like this. Yum.

Prep time: 5 minutes
Cook time: 8 minutes
Serves: 4 (or 2 if you really like your squash)

INGREDIENTS
2 small zucchini, washed, ends cut off, and sliced lengthwise into pieces into pieces 1/2 inch thick
2 cloves garlic, crushed
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

DIRECTIONS
Lay the zucchini slices in a baking pan. Mix the garlic, oil, and vinegar, pour over the zucchini, and turn the slices to coat. Sprinkle with salt and pepper. Ideally marinate for an hour or more.

Preheat the grill. Grill the slices for 4 minutes per side or until zucchini is tender.

Zucchini is perfect to prepare alongside other grilled foods to make efficient use of that grill.

Photos and Recipe by Tod Dimmick

Tagliatelle with Zucchini, Red Pepper, and Heirloom Tomato

The fresh sweet taste of summer vegetables shine through the creamy tagliatelle.  It's even better with fresh pasta.

Prep time:  10 minutes
Cook time:  10 minutes
Serves:  4-6

INGREDIENTS
1 pound fresh tagliatelle pasta
Olive oil
2 zucchini squash, 1/2 inch dice
1 large sweet red pepper, 1/2 inch dice
1 medium onion, 1/4 inch dice (about 2/3 cup)
2 cloves garlic, crushed
1 teaspoon dried oregano
1 teaspoon minced fresh rosemary
one large or several small heirloom tomatoes, 1/2 inch dice
1/3 cup diced pancetta
Freshly shredded Parmesan cheese
Salt
Pepper

DIRECTIONS
Boil water for pasta.

While water is heating, heat 3 tablespoons olive oil in a large saute pan or skillet over medium heat and saute the zucchini, sweet pepper, onion, garlic, oregano, and rosemary, stirring occationally, for 8 minutes or until squash is tender crisp.  Stir in tomatoes, and remove from heat.

When water is boiling, cook the pasta according to package directions.  Drain cooked pasta in a colander, and pour in to a serving dish.  Top with the cooked vegetables, and sprinkle generously with shredded Parmesan cheese.

Serve, seasoning to taste with salt and pepper.  Enjoy with a glass of rosé and a view, either real or in your mind's eye.

Variations:  You could easily omit the pancetta for a vegetarian dish.

Zucchini Bran Muffins

Aside from the occasional hint of bright green in these moist, delicious muffins, you would never guess the secret ingredient.

Prep time:  10 minutes
Cook time: 15-20 minutes
Yield:  A dozen or so muffins

INGREDIENTS
3 1/2 cups whole wheat flour
1 1/2 cups wheat bran
3 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
zest from one lemon (optional)
pinch salt
2 eggs
2/3 cup apple juice
4 tablespoons canola oil
2 teaspoons vanilla extract

1 cup shredded zucchini

DIRECTIONS
Preheat your oven to 400.

While the oven is heating, in a mixing bowl whisk the flour, bran, cinnamon, baking soda, baking powder, lemon zest, and salt.  In a separate bowl whisk the eggs, then whisk in the apple juice, canola oil, and vanilla.  Pour the egg mixture in to the flour mixture, add the shredded zucchini, and stir to just combine.  If batter is too dry, stir in a bit more juice.

Spoon batter into muffin cups, generously filling each cup.  Slide muffin tray in to the oven and bake for 17-20 minutes or until muffins are done.

What a breakfast.


Photo and Recipe by Tod Dimmick

Decadent Veggie Sausage Lasagne

It takes some time to assemble these unctuous layers, but when you see the response of your fans, er, family, you'll see that it's worth the effort.

Prep time: 30 minutes
Cook time:  50 minutes
Serves:  8-10

INGREDIENTS
1 box (16 ounces) whole wheat lasagna noodles
Olive oil
1 large zucchini squash, 1/4 inch dice (about 3 cups)
1 clove garlic, crushed
1 large onion, 1/4 inch dice (about 1 1/2 cups)
2 sweet bell peppers, 1/4 inch dice (1 1/2 to 2 cups)
1 pound sweet Italian sausage links
1 tablespoon coarsely chopped fresh rosemary
1 tablespoon coarsely chopped fresh sage
1 tub (32 ounces) whole milk ricotta cheese
1 cup coarsely chopped basil leaves
3-4 cups marinara sauce
1 large ripe tomato, 1/4 inch dice (about 1 1/2 cups)
1 pound shredded mozzarella cheese1/2 cup shredded Parmesan cheese

DIRECTIONS
Heat water in a large stock pot for the lasagne noodles.  Bring the ricotta out of the fridge to warm, to make it easier to spread.

While water is heating, cook the sausage and the vegetables.  In a large saute pan over medium heat, cook the sausage for 8 minutes, turning, or until done.  Set aside to cool.  Drain excess fat and replace with a few tablespoons of olive oil.  Saute summer squash with garlic for 5 minutes, stirring occasionally, or until squash is tender crisp, then scoop squash out to a plate or bowl.  Add the onion, peppers, rosemary and sage and, if necessary, a little more olive oil, and cook for 5 minutes, stirring, or until peppers are tender crisp.  Chop sausage into chunks 1/4-1/2 inch in size.

When water reaches a boil, cook the lasagna noodles for 6 minutes or until al dente.  Drain in a colander, place noodles in a mixing bowl, and toss gently with some olive oil to prevent sticking.

While pasta is cooking,  place the ricotta in a mixing bowl and stir in the basil.  Preheat the oven to 350.

Set out a large (10" x 14" or equivalent) baking dish, and spread about 1/2 cup of the marinara sauce across the bottom in a thin layer.  Arrange a layer of noodles, in parallel touching rows, across the bottom of the dish.  Sprinkle half of the zucchini evenly across the noodles, followed by half of the peppers and onions and half of the sausage.  Carefully spread half of the ricotta and basil across the vegetables. Top with 1 cup of the marinara sauce, half  of the chopped tomato, and 1/3 of the mozzarella.  Repeat this layer, starting with another layer of noodles.  Top your lasagna with a final layer of noodles.  Spread with the remaining sauce, being sure to fill in along the edges.  Sprinkle with the remaining mozzarella and the Parmesan.

Tent your lasagna with aluminum foil (do your best to not touch the surface with the foil) and slide in to the oven on the center rack.  Cook for 45 minutes, or until bubbling and the cheese is melted.

Serve with a tossed salad and a good Chianti.

Variation:  Omit the sausage for a vegetarian dish.


Photo and Recipe by Tod Dimmick

Pinzimonio: Play with your food!

Play with your food!

Leave it to the Italians to turn produce into whimsical fun.  Pinzimonio is a raw vegetable antipasto that can be as simple or as complicated as you'd like to make it.  In this version, long skinny vegetables are bundled, ready for dipping in olive oil seasoned with lemon juice and salt.  Serve with plenty of napkins.
  
Prep time:  20 minutes
Serves  4 as an appetizer or side dish.

INGREDIENTS
1 Red Bell Pepper
1 Green Bell Pepper
2-3 Carrots, scraped, ends removed
1/2 pound long, slender green beans
1 bunch scallions, leaves separated and reserved.
1/2 cup olive oil
Juice from 1/2 lemon
Salt

DIRECTIONS
Slice peppers and carrots into long thin spears (about 1/8 to 1/4" wide).  Bundle a variety of spears and gently tie with scallion leaves.  Assemble these packets on a tray.

Distribute the oil and lemon juice between 4 ramekins or small bowls.  Dip a bundle into the oil, sprinkle with a little salt, and crunch.

Tip:  Scallion leaves are easier to tie if you leave them out on the counter for an hour so that the leaves lose some of their water and soften.  (This is the only recipe I can think of where I recommend a vegetable less than fresh!)

Photo and recipe by  Tod Dimmick

Pasta with Sausage, Zucchini and Fava Beans

This hearty pasta dish offers up an irresistible melange of flavors and textures.   Cook the pasta at the same time as the rest of the ingredients.

Prep time:  10 Minutes
Cook time:  20 minutes
Serves:  4-6

INGREDIENTS
1 lb sausage links, cut into 1/4 inch slices

2 cups thin whole wheat spaghetti, or your favorite

4 tablespoons olive oil

1 onion, 1/4 inch dice

3 cloves garlic, crushed
2 small zucchini squash, about 3 cups, cut into 1/2 inch chunks
1 teaspoon dried oregano
1/2 teaspoon dried sage

2 cups fava one or cannellini beans

1 cup chopped fresh parsley

Olive oil to dress (optional)

Parmesan cheese
Salt to taste
Pepper to taste

DIRECTIONS
Heat water to cook the pasta.  While water is heating, cook the sausage in a large skillet or saute pan over medium heat, stirring.  When sausage is done, remove to a separate dish and drain excess fat.

Cook the pasta when water is boiling.

Meanwhile, add the olive oil to the skillet, then the onion, garlic, and squash.  Sprinkle with the oregano and sage and cook over medium heat, stirring, until onions are translucent and squash is almost tender.  Add the beans, heat for one minute further, then remove from heat.

When pasta is done, drain, and combine in serving dish with the sausage, cooked vegetables, and parsley.  Distribute to serving plates, sprinkling with Parmesan and seasoning to taste with salt and pepper.  A drizzle of good olive oil might be nice.

A good Pinot Grigio, or even a dry Italian red wine alongside, would finish the picture.

Variation:  Omit the sausage for a vegetarian dish.

Photos and recipe by Tod Dimmick

Zucchini Chocolate Cake

Test the limits of healthy ingredients with this delicious "good carb" cake.  My kids asked for thirds (I did not tell them the secret ingredient until afterwards).













Prep time:  10 minutes
Cook time:  45 minutes
Yield:   1 cake, 12+ servings

INGREDIENTS
2 small or one large zucchini squash (enough to yield about 2 cups when processed)
2 cups whole wheat flour
1/2 cup cocoa powder (unsweetened)
1/2 cup sugar equivalent (I used Truvia)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
pinch salt
2 eggs
2/3 cup sour cream
1 stick (8 TB) butter, melted
1/2 cup agave nectar
1 tsp. vanilla
1/2 cup 60% dark chocolate chips

DIRECTIONS
Preheat your oven to 350F.  Spray a 9x13 baking dish with cooking spray. Using a food processor equipped with the fine shredding disk, shred the zucchni and place in a colander in the sink to drain for a few minutes.

In a mixing bowl, whisk the flour, cocoa powder, sweetener, baking soda, baking powder, cinnamon, and salt.  In another mixing bowl, whisk the eggs, then stir in the sour cream, melted butter, agave nectar, and vanilla.  Scrape the egg mixture into the flour, and mix with a rubber spatula.  Stir in the zucchini and the chocolate chips.

Scrape your cake batter into the baking dish, slide into the oven, and bake uncovered for 45 minutes or until a toothpick inserted in the middle comes out clean.

Zucchini Chocolate Cake is delicious with whipped cream as dessert at the end of the day.  And it's tempting to enjoy with coffee at the beginning of the day.

Tip:  Stevia-based sweeteners vary in sweetness, and most are much sweeter than sugar.  So when using in a recipe you might need to calculate how much is equivalent to 1/2 cup sugar.  Another option, available at Whole Foods, is a sweetener based on hardwoods called Xyla.  Don't ask, I can't explain how it's made.  But it does appear to be a more natural product than conventional artificial sweeteners.

Tip:  A bundt pan also works well with this cake - it will cook faster - check it at 35 minutes.

Photo and Recipe by Tod Dimmick

Sautéed herbed zucchini

Sauteed Zucchini brings a simple yet sublime combination of flavors and juicy texture.  Use bowls for serving to preserve the delicious liquid.

Prep time:  5 minutes
Cook time:  10-12 minutes
Serves:  2 as a side dish

INGREDIENTS
3 tablespoons olive oil

One small onion, about lacrosse ball size

One zucchini, 10 inches long +/-
2-3 tablespoons coarsely chopped fresh basil

1 teaspoon chopped fresh marjoram (or 1/2 teaspoon dried)

1 teaspoon fresh dill (optional)

Salt to taste

Pepper to taste
Grated Parmesan cheese

DIRECTIONS
Heat the olive oil in a small skillet over medium heat and saute the onion for 3 minutes, turning once, or until onion is beginning to turn translucent.  Add the zucchini slices and cover. Cook, stirring occasionally, for 7-8 minutes, adding the basil and marjoram in the last two minutes.  Serve when squash and onion pieces are tender.  The water from the squash will create a braise that will finish cooking both the onion and the squash.

Distribute squash to serving dishes and sprinkle with dill, if using, along with salt, pepper, and Parmesan.

Photo and Recipe by Tod Dimmick

Hot Zucchini, Bacon & Arugula Club

Warm, juicy zucchini, crunchy arugula, and crisp, salty bacon.  Better make two batches.

Prep time:  5 minutes
Cook time:  10 minutes
Yield:  2 sandwiches

INGREDIENTS

4 thick slices sturdy bread (baguettes with plenty of crust would be perfect)

4 slices bacon

Olive oil

1 small zucchini, sliced 1/4 inch thick lengthwise

8-12 leaves fresh sage (or 1 tsp dried)

2 scallions, minced (about 2 tablespoons )

1 cup fresh arugula leaves

Salt 

Pepper

DIRECTIONS

Toast bread the bread.

Cook the bacon in a large skillet over medium heat.  Remove bacon to dry on paper towels.  Pour off most of the fat and add olive oil.  Sauté squash in a single layer for 4 minutes, turn squash and add the sage leaves in any extra skillet surface area, and cook for another 2-4 minutes or until squash is just soft.

Drizzle toast with olive oil.  Layer two pieces of the toast with equal amounts of squash, bacon, sage, minced scallions, and arugula. Sprinkle to taste with salt and pepper, and cover with the remaining two slices of toasted bread.  Eat immediately (the zucchini is very juicy).

Variations:  Omit the bacon. Add tomato.  Use other summer squashes.  Mix up the herbs.  Add a fried egg.  Add lettuce.  All of the above?

Photo and Recipe by Tod Dimmick

Powisset Vegetable Beef Dinner Casserole

Loaded with flavorful chunks of veggies and beef, this casserole will feed a family.

Prep time:  10 minutes
Cook time:  45-50 minutes
Serves:  6-8

INGREDIENTS
1 pound ground beef
3 spring onions with stems, 1/4 inch dice (or regular onions)
1 large zucchini or yellow squash, 1/2 inch dice
2 cups oven dried grape tomatoes, or halved grape tomatoes (will add more moisture to the dish)
12 ounces dried whole wheat pasta (your favorite shape)
1/2 cup chopped fresh basil (1/4 inch pieces)
2/3 cup sour cream
2/3 cup shredded part-skim mozzarella
3 tablespoons wheat bran for topping, optional
3 tablespoons shredded Parmesan for topping, optional
2 tablespoons olive oil for topping, optional

DIRECTIONS
Preheat water for pasta.  Preheat the oven to 350F.

While water is heating, cook onions and ground beef in a large skillet over medium heat for 5 minutes, stirring.  Add squash, cook for another 5 min, or until beef is done and squash is just tender.  Stir in the tomatoes and remove from heat.

Cook the pasta.  When al dente, drain and pour into a large bowl.  Stir in the squash mixture, along with the basil, sour cream, and mozzarella.  Scrape this mixture into a 9x12 baking dish (or similar volume).  Sprinkle bran on top, then Parmesan, then drizzle with the olive oil.  Bake for half an hour or until heated through, and serve.

A good merlot would pair nicely with this casserole.

Photo and Recipe by Tod Dimmick

Pasta with Sausage & Summer Vegetables

A savory pasta dish with loads of veggies and... parent alert... kids will eat it.

Prep time:  10 minutes
Cook time: 20 minutes
Serves:   6 with high probability of leftovers

INGREDIENTS
1 lb whole wheat pasta (your favorite)
1 lb ground Italian sausage
2-3 fresh sweet peppers, cored and chopped into 1/2 inch pieces
1 small zucchini squash chopped into 1/2 inch pieces
1 - 1 1/2 cups tomatoes chopped into 1/2 inch pieces (halved grape tomatoes are great)
1/2 cup coarsely chopped basil leaves
Shredded Parmesan cheese

DIRECTIONS
Cook your pasta.  While the water is heating for the pasta, cook the sausage in a large skillet over medium heat, stirring occasionally, for 5 minutes.  Add the peppers and zucchini and cook for another 2 minutes.  Then add the tomatoes and the basil and cook for another minute or two, or until the sausage is done.  Drain the fat.

Drain the pasta when al dente, and distribute to serving plates, topping with the sausage-vegetable mixture and shredded Parmesan.

Serve with a dry Italian red wine, take a bite, sit back, close your eyes, and picture the olive groves around the village of Pienza spread below you.  In this picture the name of the dish might be Pasta con salsiccia e verdure l'estate (Italian subject to correction).

Photo and Recipe by Tod Dimmick

Grilled Vegetable Soup

 











This rich, velvety soup of eggplant, zucchini, & tomato is a meal unto itself. Oven dried tomatoes add concentrated flavor, but fresh tomatoes will also work fine.

Prep time: 60 minutes total: 30 minutes unattended (salting/purging the vegetables), then 20 minutes (not including oven dried tomatoes)
Cook time: 20 minutes
Serves 8-10

INGREDIENTS
2 large eggplants, cut crosswise into 1/4" slices
2 large zucchini, scraped and cut crosswise into 1/4" slices
1-2 onions, thickly sliced
3 tablespoons olive oil
About 2 pounds ripe tomatoes, cut into wedges, and oven dried, or fresh tomatoes, sliced
Salt and freshly ground black pepper, to taste
1 cup fresh basil and parsley, chopped
4-6 cups vegetable or chicken stock

DIRECTIONS
Layer the eggplant and zucchini in a large baking dish, salting each layer, and set aside for 30 minutes. At the end of 30 minutes, rinse and dry the slices. Preheat the grill. In a large bowl, turn the zucchini, eggplant, and onion in the 3 TB olive oil. Grill vegetable slices for 6-8 minutes, turning once, or until they are soft and blackened. Return to the bowl to cool. When they are cool enough to handle (about 5 min) coarsely chop them to facilitate processing.

Place grilled vegetables, along with tomatoes, salt, pepper, parsley, basil, and 4 cups chicken stock in a large stock pot. Process with an immersion blender to a smooth consistency, adding more stock if necessary. Bring to a simmer, and serve. Toasted nuts are a tasty topping for this rich creamy soup.

Tips: Thick onion slices are less likely to fall through the grill! A blender or a food processor can also be used in place of an immersion blender, although you'll want to process the soup in batches to avoid explosions.

Photo and Recipe by Tod Dimmick

Grilled Vegetable Ratatouille

This recipe takes inspiration from Julia Child's classic recipe in Mastering the Art of French Cooking, but with ingredients separately grilled. Ratatouille incorporates two other recipes (oven dried tomatoes and tomato sauce), so the dish takes a bit of planning.  The result is wondrous flavor.  

Ratatouille can easily fly solo as a vegetarian entree, or serve as a memorable side dish.  

Prep time: 60 minutes total: 30 minutes unattended (Not including oven drying time for tomatoes)
Cook time: 90 minutes
Serves 8-10

INGREDIENTS
about 2 lbs ripe tomatoes, cut into wedges, and oven dried
2 large eggplant, cut crosswise into 1/4" slices
2 large zucchini, scraped and cut crosswise into 1/4" slices
3 TB olive oil for the grilled vegetables
2-3 TB olive oil for the onions
1-2 onions, thinly sliced
2 cloves garlic, crushed
2-3 bell peppers, cored and cut crosswise into 1/4" slices
2 cups homemade tomato sauce
1-2 cups fresh basil and parsley, chopped (hard to have too much fresh basil)

DIRECTIONS
Layer the eggplant and zucchini in a large baking dish, salting each layer, and set aside minutes. After 30 minutes, rinse and dry the slices. Preheat the grill. In a large bowl, Turn the zucchini, eggplant, and pepper slices in the 3 TB olive oil. This may need to be done in stages unless you have a brobdignagian bowl.  Grill vegetable slices for 6-8 minutes, turning once, or until they are soft. Remove to cool on a platter, keeping the vegetables separate.  When the grilled vegetables have cooled enough to handle, slice them into pieces about 1x2".  Keep the vegetables separated by kind. (This step is optional, and will make the finished dish easier to serve.)


Heat olive oil in a large saute pan over medium low heat and saute the onion and garlic for 5-8 minutes, stirring occasionally, or until the onion is soft and translucent.  Remove from heat heat. (If you like the challenge of multitasking, the saute and grill steps can be done simultaneously.)

Preheat the oven to 300. Spread about 1/3 of the onion, 1/3 of the dried tomatoes, and 1/3 of the peppers on the bottom of a dutch oven/stock pot. Dress with 2/3 cup of the tomato sauce.  Cover with half of the zucchini, half of the eggplant, and half of the basil & parsley. Dress with another 2/3 cup sauce. Spread the remainder of the onions, tomatoes & peppers, the rest of the zucchini, eggplant, and the rest of the basil & parsley.  Top with the remaining sauce.

Season with salt and freshly ground black pepper, if desired. Top with the remainder of the onions, tomatoes & peppers. Cover and bake in the oven for about 45 minutes or until heated through.

Ratatouille can be served hot, warm or cold

Tip 1: Paste tomatoes have less water, and so take less time in the oven.
Tip 2: If the dish seems dry as you assemble it, add a little tomato sauce between the layers.

Photo and recipe by Tod Dimmick

Zucchini & Herb Fritters

Photo - Tod Dimmick










Fried foods are not often called "healthy". Delicious Zucchini Fritters help tilt the scales in that happy direction. The marigolds are optional - they add delicious spicy flavor.

Prep time: 10 Minutes
Cook time: 30 minutes for this full batch
Yield: 9-12 large fritters, feeding 4-6 as a side dish or appetizer

1 medium zucchini, about 10" long
1 small onion
5-7 fresh sage leaves, finely minced
1/2 cup finely minced basil leaves
1/2 cup finely minced parsley with stems
1/4 cup fresh signet marigolds (about 15 flowers), finely minced (optional)
1/2 tsp freshly ground black pepper, or to taste
Salt to taste
2 eggs
2/3 cup whole wheat flour
1/3 cup wheat bran (or use more flour)
Olive oil for cooking

Run the zucchini and onion through the food processor using the fine shredding wheel. Whisk the eggs in a large bowl. Add the zucchini and onion mixture, the basil, parsley, marigolds, flour, bran, salt and pepper and stir with a rubber spatula to form a thick batter. If it's too runny to scoop like batter into a skillet, stir in a little more flour.

Heat a few tablespoons of olive oil in a small skillet over medium heat. When a drop of water dances on the oil, carefully scoop in several fritters and cook for 4 minutes per side, or until each side is browned and slightly crisp. Drain on paper towels while cooking the rest. Serve warm with sour cream or yogurt.

Served up by Tod Dimmick,
Editor of TastingTimes

Zucchini chocolate chip bread

(Modified from cooks.com)

3 c. flour
1/2 c. white sugar
1 c. brown sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3 eggs
2 c. grated zucchini, unpared
3/4 c. oil (again, I substitute 50:50 mix of oil and applesauce)
3 tsp. vanilla
6 oz. chocolate chips (Giradelli bittersweet)

Mix all dry ingredients together, then mix in zucchini and chocolate chips. (This seems to help keep the chocolate chips from sinking to the bottom during baking.) In separate bowl mix eggs, oil, vanilla. Add dry ingredients to wet mixture and mix well.
Batter can be poured into 2 greased loaf pans or 4 to 5 mini loaf pans, or into muffin pans (about 24). Bake at 350 degrees. Large loaves take about 50 to 60 minutes; mini-loaves about 30 minutes; and muffins about 15 to 20 minutes.

Zucchini Spice Cake

Demonstrated by Dan Weinreich to applause. From Marian Morash's Victory Garden Cookbook.

1 1/2 c flour
1 t baking power
1/2 t baking soda
1 1/2 t cinnamon
1/2 t nutmeg
1/4 t ground cloves
1/4 t ground ginger
1/2 t salt
2 eggs
1 c packed dark brown sugar
2/3 c vegetable oil (or to lighten I substitute a 50:50 mix of oil and apple sauce)
2 t vanilla
1 1/2 c grated zucchini (or obviously, any summer squash)

Sift together dry ingredients. Beat the eggs, sugar, oil and vanilla together. Beat in the dry ingredients. Stir in the grated squash and pour into greased 8x8 pan. Bake at 350F for approximately 45 minutes.

Grilled Everything

Grill vegetables along with any grilled main course. This recipe suggests broccoli, eggplant, squash, and peppers, but don't stop there. One surface for everything, minimum cleaning. Guys like that. Er, everyone likes that.

(This particular method appeared in my Cooking For Guys, reprinted with permission.)

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

1/4 cup olive oil
2 TB chopped garlic
1 1/2 teaspoons Italian seasoning
1 head broccoli, broken into florets about 1 1/2 inches wide
2 large bell peppers, seeds and stems removed, quartered lengthwise
2 small (10-inch) fresh zucchini, washed, ends cut off, and quartered lengthwise
1 small eggplant, peeled and cut into lengthwise strips about 3/4 inch wide
Salt and pepper to taste
1/4 cup shredded Parmesan cheese
Hot pepper sauce (optional)

Start the grill. In a small cup, mix the olive oil, garlic and Italian seasoning. Place the veggies in a large bowl. Pour the oil mixture over the vegetables and turn to thoroughly coat. Lay the vegetables on the grill in a single layer and cook for 3 minutes per side, or until softened. Distribute to serving plates, and season to taste with salt, pepper, Parmesan cheese and hot sauce (if using).

Serve on the porch on a late summer evening, and keep those warm days in mind.

Zucchini Sauteed with Sage

Photo:
Tod Dimmick












Sage, zucchini, butter, & olive oil are a dream combination.

Prep time: 5 minutes
Cook time: 10 minutes

Serves: 4 as a side dish

1 TB olive oil
1 TB butter
2-3 TB chopped fresh sage
3-4 cups zucchini medallions, about 1/4 " thick
Salt and pepper to taste

Heat the olive oil and butter in a large skillet over medium heat and saute the sage, stirring, for about 3 minutes. Add the zucchini and cook, stirring, for about 5 minutes or until the tender-crisp. Serve, seasoning to taste with salt and pepper.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes

Ricotta Stuffed Zucchini

Photo:
Tod Dimmick















Stuffed Zucchini is easy to make, it just takes some planning for the oven time. For a little commentary on Zucchini, click below.


Prep time: 15 minutes
Cook time: 30-45 minutes
Serves: 4

2 large zucchini, washed and sliced lengthwise
2 cups chopped arugula or spinach
1 container (16 oz) ricotta cheese
2 eggs
1/4 cup Parmesan cheese
2 onions, sliced thin and sauteed until caramelized
1 tsp. Italian seasoning
1 cup sliced fresh mozzarella, or 1 cup shredded mozzarella

Set up the oven with two racks, and preheat to 400.

Scoop out the seeds of the zucchini and some of the flesh, leaving a hollow space to hold the cheese mixture. Save the scooped out flesh and seeds.

Process the the greens, ricotta, eggs, Parmesan, onions, and Italian seasoning in a food processor equipped with a cutting blade. Add about half of the zucchini flesh and seeds, and process again to a chunky consistency. Fill each zucchini half with 1/4 of the mixture .

Place the zucchini halves, filling size up, in a large baking dish (or two baking dishes). Add water around the squash to a depth of about 1". Carefully slide the baking dishes into the oven and cook for 30 minutes or until the cheese mixture is set and the squash is tender. Top with mozzarella and cook for another few minutes until the cheese has melted.

Note: The round stuffed squash will take longer to cook than the long skinny shape.

Alternatives: This can be cooked without the water bath. Cook time will be quicker, but the squash will end up more brown. You can also omit the eggs, which will make the filling more fluid.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes