It's Springtime Pasta Bake

 

Here’s a delicious veggie-loaded pasta bake that's perfect for a springtime meal!  

 

Delicious!

It’s a great dish for the nights you want to go meatless.

 

Slightly Spicy Summer Veggies and Bacon Skillet

 

Turn your farmers’ market pickings into a vegetable stir-fry dish for dinner, it’s as colorful as it is tasty!

 

 

Bill and I both really liked this; just the right amount of seasonings with the extra flavor of smoky bacon. 

 

Baked Cornbread-Stuffed Zucchini

I might live in the Midwest now, but I’m a Southerner at heart!

One of the reasons; besides, delicious cornbread, a warmer climate, friendly people and good food, and did I mention cornbread (?), is that Southern Living has been delivered in our mailbox ever since I was married ~ way back when Mom gave a subscription of it to me.

Which leads me to zucchini and this recipe!  

The gardens are starting to fill up with the vegetable; consequently, this slightly adapted recipe from SL is perfect for the season!

They are tasty zucchinis stuffed with a delicious blend of corn, onions, garlic, cheddar cheese, chicken and spices.  Choose squash that are uniform in shape so they will cook evenly.  The best kind are long, straight and not too skinny.

I will admit there was one problem with my finished dish:  I bought ready-made cornbread from the grocery store to speed up the process, unfortunately, I did not sample it first.  Too late, I realized the cornbread was very sweet, sort of like Jiffy mix, cake-like.  I’m not a fan of sweet cornbread, and seldom add sugar to the batter when I make it.

Southern cornbread is traditionally made with little or no sugar (I do claim to top it with butter and a swirl of honey at times) while northern cornbread is sweet and more cake-like. 

In Bill’s opinion and mine also, this zucchini mixture would have been much better with savory cornbread, the finished dish was too sweet for us.  And it was a touch on the dry side; the next time, I would add ½ cup chicken broth to the mixture, somewhere along the line.  It's definitely worth another try!

Whether you get your zucchini straight from the garden, or the farmers’ market, stock up on it and enjoy this cornbread-stuffed zucchini.

Just pay more attention than I did as to what type of cornbread you make it with!



Enjoy!

Author: Pam

Cornbread-Stuffed Zucchini

Cornbread makes everything better!

prep time: 20 MINScook time: 45 MINStotal time: 65 mins

INGREDIENTS:

• 3 cups coarsely crumbled cornbread (about 10 ounces)
• 4 zucchini
• 3 tablespoons vegetable oil, divided
• 1 teaspoon kosher salt, divided
• 16 ounces ground chicken
• 1 small red onion, chopped
• 4 garlic cloves, minced (2 tablespoons)
• 1 teaspoon paprika
• ½ teaspoon seasoned pepper
• 6 ounces cheddar cheese (about 1½ cups)
• ½ cup fresh corn
• 3 tablespoons chopped flat-leaf parsley

INSTRUCTIONS

1. Preheat oven to 375°.
2. Spread cornbread in a even layer on one end of a baking sheet. Cut zucchini in half lengthwise. Using a melon baller or spoon, scoop out zucchini pulp to equal 3 cups pulp, leaving a ½-inch shell intact. Coarsely chop 1½ cups of pulp, reserve remaining pulp for another use.
3. Brush zucchini shells with 2 tablespoons of oil. Place shells on baking sheet with cornbread, and sprinkle with ¼ teaspoon of the salt. Place in 375° oven and bake until cornbread is lightly browned, about 10-11 minutes. Reduce oven temperature to 350°.
4. Heat remaining oil in a large skillet over medium-high. Add ground chicken to skillet, cook, stirring to crumble, until browned, about 6 minutes.
5. Add onion, garlic, paprika, pepper, reserved 1½ cups zucchini pulp and remaining ¾ teaspoon salt to skillet, cook, stirring occasionally, until onion is tender, about 3 minutes.
6. Transfer mixture to a large bowl, and stir in cornbread, cheese, corn and parsley. Divide chicken mixture evenly among zucchini shells. Place shells on a baking sheet.
7. Bake stuffed zucchini at 350° until filling is lightly browned and zucchini is tender, 25 minutes.
8. Serve

Created using The Recipes Generator

Seasoned Summer Squash Sauté Side

Now that summer squashes and tomatoes are abundant in farmer's markets, backyard gardens, and in grocery stores, this fresh-tasting recipe is perfect for using up the produce and is over the top in goodness!

There are hundreds of varieties of summer squash, ranging from dark green to bright yellow, long to stubby, smooth to ridged to lumpy ~  from crookneck, to green and yellow and pattypan, to zucchini.

It’s a complicated family of veggies, and any one of them would be great for this recipe.  I used zucchini and crookneck summer squash, choose your favorites. 

Ready for tomatoes and mushrooms!

The squash was sautéed with garlic, onions, mushrooms, tomatoes, seasoned with Mrs. Dash Extra Spicy, finishing with a little cheese melting over all.

This was simple, and delicious for dinner and just as tasty leftover at lunchtime the next day!

Yield: Serves 4Author: Pam

Seasoned Summer Squash Sauté

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

This squash sauté is delicious and just as good later, should there be leftovers!

INGREDIENTS:

• 1 tablespoon vegetable oil
• 2 pounds (about 2 or 3) zucchini and summer squash, sliced 
• 1 large Vidalia onion, cut into large pieces
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 large tomatoes, peeled and cut into chunks
• 2 tablespoons balsamic vinegar
• 2 basil leaves, chopped fine
• 1 tablespoon Mrs Dash Extra Spicy
• Salt and pepper, to taste
• ½ cup sharp cheddar, shredded

INSTRUCTIONS:

1. Heat oil in a large skillet over high heat. Add squash, onion and garlic, and cook just until slightly browned, 2-3 minutes.
2. Turn heat to medium-high, add tomatoes, mushrooms, and balsamic vinegar, stirring occasionally for about 5-6 minutes, allowing juices to evaporate some.
3. Add basil and seasonings, combine well.
4. Scatter cheese over top, allow to melt and toss lightly.
5. Serve and enjoy!

Enjoy!

Grilled Vegetable Kabobs in White Wine and Honey Marinade

Vegetable kabobs 

are the perfect side to accompany 

grilled meat!

These healthy vegetables get a burst of tang to enhance their flavor.  
 
A marinade of white wine, balsamic vinegar, honey and seasonings provides a sweet/savory coating for the peppers, onions, mushrooms and tomatoes. 

Marinating

This time, I skewered chunks of zucchini, whole mushrooms, red onion slices, a variety of peppers and plum tomatoes. Use whatever mix you like.  

Cut vegetables thick, or leave small ones whole, so they will stay on the skewer as they grill. 

Be sure to make plenty ~ they vanish quickly!


Vegetable Kabobs in White Wine and Honey Marinade
Printable recipe

Ingredients: 
 6 (12”) wooden skewers

Marinade:

¼ cup dry white wine
¼ cup honey
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon cracked black pepper

Vegetables:

1 zucchini, cut into 1” chunks
6 plum tomatoes, whole
8 ounces whole button mushrooms
12 assorted whole small peppers
1 large red onion, cut in half horizontally, along its equator, to expose its layers.

Method:

Soak skewers in water for 1 hour.
In a large bowl, stir marinade ingredients until honey is dissolved.
Cover and refrigerate for 30 minutes to an hour.
Preheat grill to medium-high heat. 
Remove vegetables from marinade, discarding marinade.
Thread vegetables onto soaked skewers, alternating colors, and place on hot grill.
Cook until vegetables are tender and lightly charred, about 10 minutes, turning occasionally. 
6 servings



Enjoy!

A Lighter Shrimp Scampi w/ Zucchini Noodles

I bought a mandolin years ago, and after one use, kicked it to the garage.  I just knew my fingers would be shredded!

Then, I moved on ~ to the spiralizer train ~ owning one of the best kitchen gadgets I’ve come across in a while, the Spirooli!  

It cuts, slices, shreds, or spirals the veggies and fruit in no time at all ~ making it the perfect tool for all the great summer veggies, and this delicious shrimp scampi dish.

Some of the best recipes are handed from friend to friend, and that’s how I learned of this recipe.  It’s a light version of shrimp scampi, with zucchini substituting for the pasta.  I spiraled the zucchini into lasagna noodle sized ribbons, instead of spaghetti sized.  Adjust the garlic and red pepper flakes to your liking.  

Not a "colorful pic," but it makes up for it in deliciousness!

This is easy, packed with delicious good flavors, and it’s fun to make using a spiralizer!  In another words, the Spirooli and this recipe are keepers!

Light Shrimp Scampi w/ Zucchini Noodles

Ingredients:

1 pound shrimp, shelled and deveined

2 tablespoons olive oil
2 tablespoons garlic, minced
¼ teaspoon crushed red pepper flakes
Salt and seasoned pepper, to taste
¼ cup white wine, or fish or vegetable stock
2 tablespoons lemon juice
2 zucchini, cut into thin noodle-like strips
Parmesan cheese, for garnish

Method: 

Heat olive oil in a large sauté pan over medium-low heat.

Add garlic and red pepper flakes, cook for 1 minute.
Place shrimp in the pan, season with salt and pepper; cook until pink, about 3 minutes.
Transfer shrimp to a bowl using a slotted spoon, keep warm.
Increase liquid remaining in pan to medium heat.
Add wine and lemon juice, cook for 2 minutes.
Add zucchini and cook, stirring occasionally, for 2 minutes.
Return shrimp to skillet, toss to combine and heat through.
Season with salt and pepper.
Serve with Parmesan sprinkled over top.
2-4 servings  

ENJOY!

Disclaimer:  The opinions expressed here about the product represent my own, just my opinions, no more, no less.

Summer Squash au Gratin

This little dish would never win the most photogenic prize at the state fair culinary competition, but it would acquire a blue ribbon in the taste category.

This is your recipe, if you want to switch up your plain grilled veggies.  The zucchini, summer squash, and onions bake in their own juices until tender, and the crisp breadcrumbs with Parmesan turns it all into a comforting side dish.

It’s positively worth turning the oven on for! 

Summer Squash au Gratin

Ingredients:

2 pounds zucchini and yellow crookneck squash

1 large red onion, sliced

¼ cup olive oil

1/3 cup Italian-style bread crumbs

½ cup Parmesan cheese, grated

1 teaspoon garlic powder

½ teaspoon flaked salt

1 teaspoon seasoned pepper

Method:

Preheat oven to 350 degrees.

Remove stem ends and slice the squash cross-wise into ¼” slices.

Slice onion into ¼” slices.

Toss veggies with olive oil to coat.

Arrange in a 9” x 12” rectangular or round baking dish or a 10” pie plate.

In a small bowl, combine the remaining ingredients.

Bake for 30-40 minutes, until the top is crispy.

 

ENJOY!

The Shipyard Galley’s Zucchini Muffins

Our good neighbor, George, brought over zucchini from his garden the other day ~ they turned into muffins when I was through with them.

I was looking for a recipe for the muffins when I came across this one on King Arthur Flour website.  I’ve always had good luck with the recipes from there, and this recipe is no exception.  Go to the link, if you’re interested in reading about the origin of the name of the muffins.

After reading comments about the recipe, I adapted it somewhat: 

              The recipe called for:                    I swapped:             

            2 cups sugar        ~      1 cup sugar plus 1 cup Splenda

            1 cup vegetable oil       ~      ¼ cup oil plus ¾ cup natural applesauce

            1 teaspoon ground cinnamon     ~    1 tablespoon ground cinnamon        

I used a combo of almost 2 cups dried cherries, dried cranberries and currants. 

They baked faster than the recipe stated, in about 20 minutes.

Recipe yield - 27 muffins:  I used regular muffin tins; filled ¾ full, yield of 20.

The other cup of sugar wasn’t missed, nor was the full cup of oil. The muffins are delicious!

Warmed up in the micro for a few seconds, with a smidgeon of butter on top, they’re divine!  And the recipe is a keeper!

The Shipyard Galley’s Zucchini Muffins

Asapted

Ingredients:

1 cup sugar

1 cup Splenda

¼ cup vegetable oil

¾ cup applesauce

4 large eggs

2 teaspoons vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon cinnamon

3 cups flour

2 cups finely chopped peeled zucchini

1 cup dried cherries, cranberries or currants

1 cup chopped walnuts or semi-sweet chocolate chips

Method:

Preheat oven to 375 degrees.

Line muffin tins with papers or grease each cup, about 24.

Beat sugar, oil, eggs and vanilla till smooth and a little lighter in color, about 1 minute at high speed.

Add baking powder, baking soda, salt and cinnamon, beating to combine.

Add flour, beating just till smooth.

Add zucchini, raisins, currants, nuts, cherries and so forth.

Divide batter evenly among muffin cups, filling them about ¾ full.

Bake muffins 20-27 minutes, until toothpick comes out clean.

Remove from oven and transfer muffins to a rack to cool so their bottoms don’t become soggy.

Makes about 20.

ENJOY!

Turkey & Zucchini Lasagna

Here’s a perfect way to have your lasagna and eat it too ~ without feeling guilty!

That is, if you want lasagna with fewer calories, less fat and carbs, that tastes delicious.

Lean ground turkey makes this a low-fat, high-protein dish.  I used light ricotta cheese; low-fat cottage cheese could be used.

The “noodles” are made of zucchini, instead of traditional lasagna noodles.  The zucchini holds up well during baking.  And, it adds another vegetable to your daily quota. 

 



This is an adapted recipe from Guideposts.  It’s a simple recipe that’s just as good as the traditional dish, but much better ~ healthier ~ for us! 

Plus, it helps utilize all that good zucchini from your garden ~ or your neighbors’!

Turkey & Zucchini Lasagna 

Ingredients:

Olive oil cooking spray
1 small onion, chopped
½ teaspoon red pepper flakes
1 pound ground turkey breast
1 (28-ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon seasoned pepper
2 medium zucchini
1 cup light ricotta cheese
½ cup Parmesan, freshly grated

Method:

Preheat oven to 375 degrees.
Spray non-stick skillet with cooking spray.
Place over medium heat and add onion and
red pepper flakes, cook until onion is tender.
Add turkey, breaking up large pieces, cook
until brown.
Add tomatoes and bring to a boil, reduce
heat, simmer until thickened.
Stir in oregano and pepper.
Let cool.
Slice zucchini lengthwise into 1/8-inch-thick strips.
Put 5 or 6 strips, overlapping slightly, in bottom of 8x8-inch baking dish.
Top with 1 cup of sauce.
Dot with ¼ cup of ricotta.
Repeat layers twice, alternating direction of zucchini.
Top with remaining zucchini and spray with cooking spray.
Sprinkle Parmesan over top.
Bake 50 to 60 minutes, until lasagna is bubbling and top is brown
Let stand 10 minutes before serving.
Serves 8

ENJOY!!!

Be sure to visit my friend, Linda's blog, My Kind of Cooking, for her great cookbooks, tips and delicious recipes!