Tag: Zucchini

Ratatouille with Ravioli

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This is a simple dish that is very taste. Ratatouille is a classic French poverty dish, that though it is made without meat, is very filling. The mix this recipe up, you can easily add ravioli or tortellini to add additional protein and to stretch the meal even a little bit further. There are a few things to note with this recipe and preparing it. First, you can easily use frozen veggies in place of fresh. I sliced and froze several squash and zucchini this fall and they warmed up fantastically. Since the veggies need to be soft anyway, it’s even a better way to save time! I also didn’t blanche them before freezing and there was no freezer taste. Finally, and most importantly, you will want to make sure you buy a good ravioli or tortellini that you like. This may be a given, but if you don’t usually buy these, make sure you try half the large bag with a different dish first to see that it’s a good quality and flavor. That’s all, and good luck cooking! This recipe makes 6 adult sized servings.

Ratatouille with Ravioli Recipe CardDownload
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What You Will Need

  • 1 Cup Sliced Yellow Squash
  • 1 1/2 Cup Sliced Zucchini
  • 1 Quart Diced Tomatoes, or 28 Oz
  • 1/2 Diced Onion
  • 1 Garlic Clove, Minced
  • 1 Tbsp Basil
  • 1 Tbsp Rosemary
  • 1 Tbsp Thyme
  • 8 Oz Bag of Frozen Ravioli
  • Dutch Oven

Directions

1. Heat dutch oven over medium heat. Add everything except the ravioli. Heat until tomatoes start to fall apart and everything is tender.

2. Add ravioli, and cook covered for time directed on package. Remove from heat, plate and serve.

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Shrimp Lo Mein

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I am always in the mood for Chinese food. Their cuisine is so rich in savory flavors with vegetables and carbs. Lo mein is one of my favorite easy Chinese recipes. The only thing you will need is fish oil and oyster sauce, then you can make any kind of lo mein there is! For this recipe, I used zucchini as my green vegetable. You could also use a spinach, a bok choy, or some broccoli, to name a few. I also added about 2 teaspoons of red pepper flakes for a subtle hint of heat to the dish. I would recommend adding some for more depth of flavor, or more if you’d like some extra spice in your dish! This recipe makes 5-6 adult sized servings.

Shrimp Lo Mein Recipe CardDownload

What You Will Need

  • Wok/Large Dutch Oven
  • 1/3 Cup Oil
  • 1 Medium Onion, sliced
  • 1 Green Vegetable
  • 12 Oz Frozen shrimp
  • 12 Oz Vermicelli/spaghetti
  • 2 Tbsp Oyster Sauce
  • 1 1/2 Tbsp Fish Oil
  • 2 Tbsp Soy Sauce
  • 1/2 Tbsp Garlic powder
  • 1/2 Tbsp Ground Ginger
  • (Optional) 1/4+ tsp Red Pepper Flakes

Directions

  1. Add your oil to your pan and heat over medium heat until hot. Also begin boiling your spaghetti, cook until al dente, then strain.

2. Add your onion and green vegetable to the oil and cook until onion is translucent. Add your oyster sauce, fish oil, soy sauce, and spices. Stir until combined.

3. Place frozen shrimp into luke warm water. Let sit for 2-3 minutes. Remove tails if applicable. Add shrimp and pasta to wok/dutch oven, stir over medium heat until thoroughly mixed.

4. Remove from heat. Let cool 5 minutes and serve.

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Kielbasa Curry Fried Rice

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As the weather begins to cool down, nothing is more comforting than a warm meal. Fried rice is a great way to use leftover rice and there are so many ways to make it, that there is no reason to get tired of the flavor! For this recipe I used up what I had left of a green pepper, then added just under 1/2 a bag of chopped and frozen peppers and onion. I also used 1/3 of a very large zucchini and I can say I now enjoy the flavor and consistency a lot more than before. I also sliced my kielbasa without removing the casing. If you are serving someone who may have a hard time chewing, you will want to remove the casing, if not, the kielbasa is only harder to chew and the flavor is no different. This recipe made many servings! It made 5-6 Adult sized servings.

Kielbasa Curry Fried Rice Recipe CardDownload

What You Will Need

  • 3 Tbsp Oil
  • 1 13 Oz Package of Kielbasa, Sliced (opt. remove casing)
  • 1 cup sliced peppers
  • 1 cup diced onion
  • 1 cup diced Zucchini
  • 3-4 cups cooked rice
  • 1 cup beef broth
  • 1 Tbsp Curry Powder
  • 1/2 Tbsp Turmeric powder
  • 2 tsp Garlic powder
  • 2 tsp paprika
  • 2 tsp ground ginger
  • 2 tsp ground cayenne pepper
  • Wok/Large Dutch Oven

Directions

  1. Prepare your ingredients. Heat wok/dutch oven over medium heat. Add oil.
  2. Once hot, add zucchini, peppers, and onion, and cook until heated through. Add kielbasa and spices. Coat everything with seasoning and cook Kielbasa until heated through, 3-4 minutes.
  3. Add rice and broth. Cook for another 4-5 minutes until everything is incorporated and heated through. Let cook 5 minutes before serving.
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Eggplant Parmesan

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This was me first time having and cooking with eggplant. When I was looking at recipes that use eggplant, I was surprised to find many people use eggplant in place of a protein like chicken or beef. I decided to make eggplant parmesan because it was one of the first recipes to pop into my head for eggplant. This recipe can easily be made vegetarian by swapping out cheese for vegan cheese, egg for an egg replacement, and using a natural oil like canola (what I used) or coconut. With this dish, I made homemade sauce. I added 1/3 of a very large zucchini and 1 large cucumber. Because these are both sweeter veggies, I added some salt and it came out tasting amazing and looking beautiful with speckles of green. I also added some red pepper flakes for spice, and same paprika for smokey flavor. Finally, I added the sauce at the end. I altered that for the recipe since I noticed after that many people like to bake it with the sauce. I chose not to though thinking the crispy crust was more important then having a gooey cheese on top. Either way, you can’t mess up this recipe! Makes 5-7 adult sized servings.

Eggplant Parmesan Recipe CardDownload

What You Will Need

  • 1 Medium Eggplant
  • 2 sandwich bags
  • 1 pie plate
  • 3/4 cup Parmesan cheese, grated
  • 1 Egg
  • 1/2 cup Flour
  • 1/2 cup Mozzarella shredded
  • 1/2 cup Spaghetti sauce
  • 1 cup oil
  • Large Dutch Oven
  • 9 X13 baking dish

Directions

  1. Slice off the top and bottom of your eggplant and discard. Slice remaining eggplant into 1/4 inch slices.
  2. Add flour to one sandwich bag, add parmesan to the second. Crack your egg into the pie plate, add 2 Tbsp water, then beat with a fork until smooth. Add the oil to a dutch oven, and heat over medium heat until oil ripples.
  3. One-Two pieces at a time, coat the eggplant slices with flour, then egg, then parmesan. Then, set aside. Repeat for all remaining slices.
  4. Heat oven to 350 F.
  5. Add slices carefully to oil. Cook on each side for 2 minutes. Then transfer directly to the baking dish.
  6. Top each slice with 1 Tbsp sauce and a generous pinch of mozzarella. Add to oven and bake for 20 minutes. Let cool 10 minutes before serving.
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Pork and Summer Squash Curry

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Now is the time of the year for summer squash. Zucchini and yellow squash so abundant that some friends may even be giving it away. We are no exception to that. Receiving a few zucchini and squash every couple weeks from the in-laws, our curry has become more varied as a result. I really do love curry and how easy it is to make. Serving it with rice makes an easy meal and so filling. You can make curry as spicy as you like, and curry can easily be frozen to enjoy later. Like ratatouille, this curry cooked the squash and zucchini perfectly, and the flavors made them so enjoyable! The pork was added for a bit of extra flavor, but you can easily make this dish vegetarian by excluding the pork and substituting in vegetable broth in instead of beef.

Pork and Summer Squash Curry Recipe CardDownload
What You Will Need
  • 2 Pork Chops, diced
  • 1 small onion diced, 1/2 cup
  • 1-2 medium tomatoes, diced
  • 3 cups water
  • 2 beef bouillon
  • 1 medium/large zucchini, 1 1/2-2 cups
  • 2 medium/small yellow squash, 1 1/2-2 cups
  • 2 Tbsp Curry Powder
  • 2 Tbsp Chili Powder
  • 2 tsp Cayenne pepper powder
  • 1 Tbsp Garlic Powder
  • 2 tsp Cumin Powder
  • 1 tsp Paprika
  • Dicer
  • Cutting board and knife
  • Dutch oven
  • Wooden spoon and ladle
  • White rice to serve
Directions
  1. Add diced pork to dicer. Pulse until pork is fully ground. Add to dutch oven with 1 Tbsp oil. Once fully browned, add diced onion and tomatoes. Cook until onion is translucent.
  2. Add water, and bouillons, return to a boil before adding zucchini and squash. Add spices and stir. Cook for 10 minutes uncovered, stirring occasionally. Ready to serve once thick and squash is fully cooked.
  3. Fill bowl 1/2 way with rice before topping with curry and serving.
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