Tag: zucchini (Page 1 of 2)
Zucchini and Beef PattiesAugust 26th, 2017 in Beef, Main Dishes by Julia Volhina
Traditionally for a zucchini season a zucchini recipe: a cross between meat patties and zucchini pancakes, so to speak. For the times you want to eat some meat but also want to get your veggies in as well.
They turn out very tender and juicy. Pair great with any potatoes or grain sides. Work good on buns, however will be too soft for grilling, so just fry them as recipe explains.
I prepared these with beef, but I think chicken or turkey or mix of meats (whatever you like more) will work here as well.
Zucchini and Chicken CasseroleOctober 22nd, 2016 in Chicken, Main Dishes by Julia Volhina
If you have an abundance of zucchini, this is definitely one recipe to try.
For me it stays somewhere on a verge between being a casserole and omelette. It has creamy texture, tons of fiber, nice amount of protein and green festive color 🙂
Zucchini and Chicken Casserole is a great choice for lunch or dinner, or even breakfast if you prepare it in advance ready for reheating.
Zucchini CrepesAugust 27th, 2016 in Main Dishes, No-meat by Julia Volhina
Savory crepes with no sugar added and lower amount of flour than in traditional crepes due to usage of zucchini pulp – yes, count me in!
Amount of flour specified in the recipe is somewhat approximate. You may end up using more or less depending on how liquid the kefir is.
Generally you don’t want to get batter to thick for crepes to become too thick, but you also don’t want to make it too thin either because it will be hard to turn a crepe over when frying (it may tear).
So if crepe tears when you try to flip it, add a bit flour in before frying next one, or if it turns out too thick – add a bit of kefir to the batter.
Kefir makes crepes very tender, and may be somewhat hard to flip in general, so use smaller frying pan to make the process easier.
Summer Squash and Spinach Soup-PureeJune 4th, 2016 in Hot Soups, Soups by Julia Volhina
Recipe for pretty light soft soup-puree made of summer squash, spinach and milk. And isn’t this radiant green color fantastic?
Any kind of summer squash or combination of these will work for this recipe I think, I used young zucchini and yellow squash.
Use milk for lighter version (I’ve used milk here) or half-half for reacher one.
Also, I’ve cooked fresh spinach for this recipe, but I think frozen may work as well if added to the pot later in the process to avoid overcooking, the color maybe vary in this case.
Zucchini “Fries” with Parmesan and SpicesNovember 7th, 2015 in Appetizers & Snacks, Sides by Julia Volhina
Zucchini “fries” cooked with this recipe are much healthier alternative to potato ones: much less oil and less starchy zucchini instead of potato.
I love zucchini, so these taste great for me. It is easy to improvise with spices and their amounts to create new unique taste every time I want it.
Please note, more mature zucchinis will require more cooking time, so probe with a fork to see readiness.
Zucchini with Parmesan and Spices can be served as snack, or an appetizer or a side dish.
Raw Vegetables and Chicken Salad with FetaMarch 14th, 2015 in Salads by Julia Volhina
This salad is more advanced version evolved from Raw Vegetable Salad with Feta.
I added few ingredients: kale, celery, zucchini, corn, olives, mushrooms and a protein source, boiled chicken, to make things a bit more interesting.
I take this salad ingredients with me and slice them up at work for a healthy lunch. It only takes few minutes to do.
By the way, if you boil chicken right before making the salad, make sure you let it cool down to room temperature first.
Roasted Vegetables and Mushrooms with Parmesan SauceSeptember 13th, 2014 in Main Dishes, No-meat, Sides by Julia Volhina
Friend of mine introduced this dish to me few weeks ago and since then I cooked it pretty much every week.
It is pretty easy to do, and it provides a variety of vegetables to the table as it cooks zucchini, asparagus spears and mushrooms in the same time. The batch I usually get will feed about 6 people as a side dish with no leftovers (and I don’t think I ever had any of these left over actually).
It is very important to use portobello mushrooms in this recipe, as they have distinct aroma and taste which gets transferred to vegetables as well.