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Posts Tagged ‘zucchini’

The mother of all zucchini

So, over the weekend, my dad gave me a few eggplants and a monster zucchini from his garden.  You can kind of see it in this picture, but it doesn’t really do it justice.  It was the size of my upper arm.  And I’ve got some biceps, damn it.

Anyway, I needed to make something with it, but it was a little too bitter to be a star.  And so when I randomly came across this recipe on Roni’s blog today, I knew it was meant to be.

I would have made her recipe, because they are always awesome, but we don’t eat turkey, so I had to do a little brainstorming on my own.  I came up with this:

1 large zucchini

2 medium tomatoes

2 cloves garlic

1/4 of an onion, white or yellow

2 T fresh oregano

1/3 of a medium eggplant

5 small sun-dried tomatoes

1/2 of a red pepper

3 T seasoned bread crumbs

2 T parmesan cheese

1 ounce goat cheese

salt and pepper

Slice the zucchini lengthwise once, as shown, and then carefully scoop out the seeds to make a deep indentation.  Salt and lay upside down on a towel to drain.

Chop the onion, pepper, eggplant, and tomatoes; add onion to a pan and when cooked through, add eggplant and pepper, then tomatoes.  Continue to cook for 5 – 10 minutes, then add the garlic, sun-dried tomatoes and oregano.  Thicken with about half of the parmesan and breadcrumbs and season with salt and pepper.

Fill a casserole dish with about 1/2 inch of water, and put the zucchini in on top.  Spoon the tomato/eggplant mixture into the zucchini, sprinkling a little of the goat cheese in each half.  Top with the rest of the parmesan and bread crumbs and bake, covered, for about 20 minutes.  Uncover and bake for 15 – 20 more, until the bread crumbs are crispy and you can stick a fork in the zucchini.

Don’t they look good?  They were surprisingly filling, too.  I was a little worried because they don’t have a ton of protein or fat, so I made some couscous to go with it, but we didn’t really need it.

Here’s my plate:

I was going to have a little couscous, too, but I got full.  I did, however, eat the filling out of another piece that was leftover.  Every single vegetable in this was grown by my parents, with the exception of the onion and garlic, and it was too good to waste!

After we took Jack out for a walk, I had room for a little ice cream, not surprisingly:

I am sad to inform you that Edy’s is a terrible liar.  There is no way in hell there are 12 servings in that carton.  I’m not buying it.  Although I admit that it probably doesn’t help that I occasionally pick out a few peanut butter cups during the day.

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Another kind of cake

We had zucchini cakes for dinner tonight, one of my all time favorite things ever, behind chocolate and ice cream and regular cake and brownies and everything else with sugar and/or chocolate.

I forgot all about this recipe, but I used to make it all the time last summer.  It’s kind of my mom’s, although I probably got it all wrong because I lack measuring skills.  Here we go anyway:

2 medium zucchini

1/4 cup onion

3 cloves garlic

1 egg (I used egg whites because that’s what we have, but a real whole egg would work much better)

2 T parmesan cheese or mozzarella (or both!)

seasoned bread crumbs

salt, pepper

1 T olive oil

Shred the zucchini in a food processor or by hand with a grater if you’re extremely patient.  Salt, place on a kitchen towel inside a bowl or colander and let sit for 10 – 15 minutes, then use the towel to squeeze all the moisture out.  It’s really important to get as much of the water out as possible, so use those muscles (I used Chris’s).  It should look like this:

Grate the onion and garlic, and add to the zucchini along with the egg and the parmesan cheese.  Slowly add the breadcrumbs until the mixture starts to stick together (I didn’t measure but I’d say it was about 1/3 cup).  Form into 6 – 8 cakes and let chill for 10 minutes or so.

Add the olive oil to a large pan and cook the cakes until brown on both sides.  I like them with ketchup or tomato sauce.

Here are mine cooking:

I had to do them in batches because I have a small pan to match my stove, which is really an Easy-Bake Oven in disguise.  The thinner you make them, the better, because the brown crispiness is the best part.

I of course, after all this, forgot to take a picture of the finished product.  It looked like this except it was brown.  We had them with salad.

I’m going to go eat another Snickers ice cream bar now.  I have buyer’s remorse.

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Man.  I had a day.  Let’s just say there was no time for snacking.  I’m lucky I ate lunch.  Oh, and I did grab an iced coffee at one point, but I forgot to take a picture.

My mom watched Jack for us while we were at the wedding, and when we stopped by to pick him up on the way home yesterday, she gave me a box full of food.  This happens rather frequently.  I am not complaining.  We made off with zucchini, yellow squash, cucumbers, approximately 27 peaches, a pear, a block of cheddar cheese, some crackers, and a small carrot loaf.  This is good because otherwise, we would have had to eat potatoes for dinner tonight. And I do mean only potatoes.  I’m not even sure we have ketchup.

Instead, I threw a bunch of stuff in a pan.  A zucchini, a squash, some leftover chick peas, a can of black beans, some tomato sauce, garlic, onions, cumin, chili powder, paprika, and cayenne pepper:

I intended to put this on some whole wheat tortillas we have and make tacos, but for some reason, Chris has an aversion to tortillas.  Possibly because for the first few years we lived together, I made burritos at least once a week.  Sometimes twice.  It was the only thing I knew how to make.  Well, except for spaghetti, which basically filled in the other five days.

We don’t eat that anymore either.

Anyway, at his request I threw it in bowls instead and added some of my mom’s cheddar.  Not bad, especially with lots of the cheese.

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Tonight for dinner I made a take on this goat cheese zucchini pasta by adding shrimp:

Much better with shrimp, I have to say.  I’m not sure what isn’t better with shrimp actually.  The last time I made it, it was a little too much with all the cheese, but the shrimp balanced it out a little better.  If you like goat cheese, you should definitely try this.  It’s like fettucini alfredo.  Except it won’t kill you, which kind of makes it better. I think it would be good with broccoli and sun dried tomatoes and the possibilities are endless, really.

Before dinner I accidentally had a handful of Sun Chips.  No photo, sorry.  I was going to go back and do a little reenactment, but I was scared I’d eat that handful, too.  Damn those chips.

I’ll probably have an ice cream sandwich in a few minutes.  As for the rest of the night, I’ll be working on keeping my fingers out of the jam.  I am pretty sure it cast some sort of weird spell over me.

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I just had grilled vegetables for dinner because I hadn’t had any yet today and Chris wasn’t home so I didn’t feel like making anything extravagant. Not that I ever make anything extravagant but you know what I mean.

And one of these:

I think I’m getting somewhere with this camera. I’m embarrassed to say that I never knew that you were supposed to focus the shot by first holding the shutter-release button (that’s the technical term, in case you didn’t know) down halfway. Once I learned that, things were smooth sailing. Check out this baby:

Of course, before that, there was this:

That’s my “why the hell is this thing making that funny noise maybe I should take a look shit I just took a picture” face.

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