Posts Tagged With: zucchini

Baked Zucchini Macaroni

sdfThis past weekend I went with my friend Kelly to the DC State Fair where she won first prize for the heaviest watermelon. Later that night, I somehow ended up with the fourth place heaviest vegetable. The details of that story are for another blog altogether, but for now, check out this very large zucchini-like squash vegetable. I’m not really sure what it is. Does anyone know?

 

I used less than half of it to make a baked zucchini (er, squash) macaroni dish. The original recipe is from Vegetarian Times, but I’ve modified it somewhat, so here is my version.

Ingredients:

  • 8 oz pasta like macaroni, penne or ziti
  • 1/2 lb zucchini, chopped (about 2-3 zucchini… doesn’t have to be perfect!)
  • 2 cups black beans cooked (or just use one can, although that’s only 1.5 cups)
  • 1 15 oz can diced or crushed tomatoes (fire roasted are my favorite)
  • 1 cup tomato sauce or marinara sauce
  • 1 teaspoon crushed garlic, or more
  • 1/4 cup chopped black olives
  • 3 handfuls greens such as arugula or spinach
  • a few leaves fresh basil, if you have it on hand
  • nutritional yeast, to taste
  • 2 tablespoons breadcrumbs

Instructions:

  1. Cook the pasta according to directions. Coat an 11 x 7 inch baking dish with cooking spray. Preheat the oven to 350.
  2. Heat about 1/4 cup water in a medium to large saucepan on medium-high heat and add the zucchini. Cook for a few minutes.
  3. Add the beans, tomatoes, tomato sauce, garlic, olives, greens and basil. Turn down heat to medium low, stir together and simmer for about 5 minutes.
  4. When the pasta has finished cooking, add it to the pot with the zucchini mixture and mix together.
  5. Add the nutritional yeast — I used several shakes, maybe 2 tablespoons to 1/4 cup. Mix together.
  6. Pour the entire mixture into the baking dish and top with the breadcrumbs
  7. Bake at 350. Then serve!

Before baking:

After baking: 

 

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Categories: Dinner, Easy, Potluck, Potlucks Tailgates and Road Trips | Tags: , | Leave a comment

Zucchini-as-Pasta Salad with Peanut Sauce

When the blogger Sarah Matheny posted this recipe, Thai Zucchini Impasta Salad, on her blog, Peas and Thank You, last week, I wanted to make it right away. With 5 servings of vegetables per serving topped in a delicious peanut butter-based sauce, it is an amazing way to fill up on an assortment of colorful, summer vegetables.

If you use a spiralizer, which I don’t have, you can get small zucchini strips that have a similar texture to pasta. I don’t have a spiralizer, so I sliced the zucchini into very small strips. It was a little time intensive, and I didn’t get them all small enough, but it was still very good. My only potential problem with this recipe is that it is pretty high in fat. I think I could play around with the sauce so that it is still tasty but is less fattening.

 

Categories: Dinner | Tags: , , , | Leave a comment

Southwest Zucchini Pie

This is a great casserole dish from Happy Herbivore. I found out about it through one of her meal plans, but the full recipe is also available on her website. For anyone who is looking for easy, low-fat, healthy food that you can plan for and put together on a busy schedule, I strongly recommend her meal plans. They are $5 for a week of recipes, and there are two options: an individual size and family size.

So this pie includes zucchini, frozen corn, tofu (mori-nu kind), chilis, non-dairy milk, cornmeal, whole wheat pastry flour, chipotle spice, tumeric, nutritional yeast, oregano, garlic and onion. The non-dairy cheese is optional; I make it without it.

And it is healthy too! Per serving: 189 calories, 1.5 grams of fat, 5 grams of fiber, and 10.5 grams of protein.

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