Do you love pasta? We do! Want a healthy substitute with really pronounced & full flavors? We Do! This is the perfect dish - you can make as a main dish or a side. The "noodles" are easy to make - even if you don't have a spiraling tool. A vegetable peeler works just a great - cutting the zuc lengthwise into long ribbons...I used my potato spiral peeler/apple peeler (I just needed to adjust the blade once after the initial pass through with the blade. Most people toss their "middle/cores" but, I chose to cut mine up in bite sized pieces and add to my dish. Easy, Fresh, full of Flavor! ~Enjoy! Diane
Courgette Allioli Ingredients: Zucchini, two smaller sized ones feeds 2 people for a lunch Tomatoes, I used a handful of my ripe super sweets from the garden Garlic, Minced Dill weed, fresh if you have it Olive oil Sea salt Course ground pepper Directions: Prepare your zucchini noodles, wash and cut ends off - use a vegetable peeler to peel into long strips (you can remove skin or leave on, I leave mine on.) Pour about 2 Tbs of olive oil in large skillet, add in minced garlic and cook on medium heat until garlic is fragrant (but, not burned - scorched garlic is very bitter tasting) Add in tomatoes and larger zucchini rounds (from the core) and cook approx 2 mins, add in all the zucchini noodles and toss to coat, cook approx. 5 minutes over medium heat, add in dill weed with salt and pepper to taste. Toss to coat well and serve warm. Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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This recipe is a great use for garden zucchini. A bread-like quiche/casserole that is perfect as a main course or side dish. While my favorite recipe for zucchini is my recipe for "Zuni Cafe" Pickles...This is a great "go-to" recipe as well. I came across the original recipe for this pie over at "The Seasoned Mom" but, added a bit more in the area of spices... It's truly a tasty dish ~Enjoy! Diane Zucchini Pie
Ingredients: 1/2 cup canola oil 4 eggs 1 cup baking mix (such as Bisquick) <--click for my homemade recipe 1/2 cup Parmesan cheese 1/2 cup shredded Cheddar cheese 1/2 tsp garlic, minced 1/4 tsp black pepper (or to taste) 1/4 tsp sea salt (or to taste) 1 small sweet onion, diced thin 3 cups zucchini, sliced very thin dash of nutmeg *optional Instructions: Preheat oven to 350 degrees F. Slice Onion and Zucchini, set aside. Spray a 9-inch pie plate with cooking spray and set aside. Combine and lightly mix together, the first eight ingredients a large bowl. Fold in the sliced onion and zucchini. Pour the mixture into the prepared baking dish. Bake for 40-45 minutes, or until cooked through and top is golden brown. Recipe adapted from: The Seasoned Mom Photos by: Diane Baker for Canning and Cooking at Home Canned Fall Fiesta *(end of summer garden pickles) 1 pound zucchini, 1/4"slices 1 pound green beans, trim ends 1/2 pound carrots, 1/4"slices 1/2 pound peeled pearl onions 2 large sweet green peppers, cut into 1/2"strips 1 large sweet red pepper, cut into 1/2"strips 1 cup brown sugar 1 cup granulated sugar 2 Tbs dry mustard 2 Tbs mustard seed 1 1/2 Tbs salt 1 tsp cinnamon 1 tsp ginger 3 cups cider vinegar Mix vegetables, set aside. Combine all spices in a large stock pot and bring to a boil. Add vegetables. Return to a boil, reduce heat and simmer 15 minutes. Pack hot pickles and liquid into hot sterilized jars. Remove air bubbles, leave 1/4-inch head-space. Process 15 mins in a boiling water canner (or according to canning standards for your area) Recipe Adapted from: Ball Blue Book of Canning Photos by: Diane Baker for Canning and Cooking at Home |