Tag: zucchini

Zucchini, Goat Cheese and Corn Pita Pizzas

zucchini corn and goat cheese pitzas

Today’s recipe is for zucchini, goat cheese and corn pita pizzas made on the grill. Sweet corn, zucchini and herbed goat cheese are piled onto pitas for tons of flavor and built in portion control. They are really quick to throw together and cook just as fast. This is a fun recipe for summertime parties and makes an awesome meatless monday recipe as well!

 

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Zucchini, Goat Cheese and Corn Pita Pizzas

Yield: 2 pita pizzas

Zucchini, Goat Cheese and Corn Pita Pizzas

Ingredients

  • 2 pita breads
  • 1/2 c corn kernels, thawed if using frozen
  • 1 c zucchini, thinly sliced
  • 1/2 c soft herbed goat cheese
  • 2 tbsp olive oil
  • Sea salt and black pepper
  • 3 large basil leaves, chiffonade
  • Hard Parmesan cheese ribbons

Instructions

  1. Preheat grill to 400
  2. Smear goat cheese on each pita.
  3. Toss zucchini slices in olive oil. Grill zucchini for 5 minutes on grill.
  4. Assemble zucchini slices and corn on top of each pita. Season with salt and pepper.
  5. Place on grill for 5-7 minutes.
  6. Using a peeler, thinly peel ribbons of Parmesan to top pizza with.
  7. Carefully remove pita a from grill. Top with basil and Parmesan ribbons.
http://freshandfit.org/zucchini-goat-cheese-and-corn-pita-pizzas/

 

 

Grilled Hasselback Zucchini

Hasselback Zucchini

This season I want to give you plenty of grilling recipes. That means side dishes too. Try to think of your grill as your outdoor oven. Practically anything your oven can do, your grill can do too. With a little practice and the right tools, you can create beautiful tasty dishes on your outdoor grill. Plus, you get to spend time outside and the grill adds more depth of flavor. Today I am sharing Hasselback Zucchini. It looks so pretty and everyone will comment on how fancy it is. The presentation of this dish and the great taste make it a stand out of a side dish. The flavors are Italian with a ricotta and herb sauce to finish the dish.

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Grilled Hasselback Zucchini

Grilled Hasselback Zucchini

Ingredients

  • 3 zucchini, sliced into thin circles
  • 1/3 c ricotta cheese
  • 1/3c + 2 tbsp Parmesan cheese, grated
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp garlic
  • 4 sage leaves,divided and finely chopped
  • 4 medium basil leaves, divided and finely chopped
  • 1/2 tsp chili flakes (optional)
  • Sea salt and pepper to taste.
  • Well seasoned cast iron pan

Instructions

  1. Heat grill to 400. Slice zucchini into semi thin circles with mandolin or knife.
  2. Toss zucchini in olive oil.
  4. Line zucchini in cast iron pan, standing up.
  5. Place on grill for 20 minutes.
  6. Once zucchini has cook 20 minutes, carefully sprinkle with reserved 2 tbsp Parmesan cheese. Grill 10 minutes longer.
  7. Meanwhile, Melt butter in a saucepan over medium heat. Add garlic and divided herbs reserving the rest for garnish. Cook 2 minutes.
  8. Add Parmesan and 1/3 c ricotta, stir to incorporate. Heat for 3 minutes longer. Season with salt and pepper.
  9. Using an oven mitt, remove zucchini from grill. Pour sauce over zucchini. Garnish with herbs.
http://freshandfit.org/grilled-hasselback-zucchini/

Spicy Asian Peanut Zoodles

spicy asian peanut zoodles

Springtime is wonderful for experimenting with different salad recipes. There is always a bbq or party to bring a fresh salad to. Asian peanut noodles are my weakness whenever I see them on the menu at asian restaurants. So I knew I had to tweak the recipe to be healthier for my Fresh and Fit readers. This lightened up version uses zucchini “noodles” instead. You can use a julienne peeler to achieve the noodles or a spiralizer that will turn out beautiful spiral noodles. This recipe is quick to throw together once you chop up your veggies. And it looks so vibrant you will want to show it off.
I added jicama to bring a crunchy sweetness to the dish. I am seeing jicama more and more in supermarkets, so it should be fairly easy to find. I actually bought mine at Meijer which has a surprisingly exotic produce department, and great prices.This refreshing and satisfying salad is sure to be a hit this spring and summer. I hope you enjoy it!

4 zucchini, julienned
1/2 c red cabbage, shredded
3 mini bell pepper, sliced
3 green onions, sliced thinly
1/2 c jicama sliced into strips
1 carrot, julienned
1 bunch cilantro, chopped
1/2 cucumber, thinly sliced

For dressing
5 tbsp toasted sesame oil
2 tbsp Apple cider vinegar
2 tbsp chili paste
4 tbsp peanut butter

Combine all vegetables in a large bowl. Reserve half of cilantro and half of the scallions to use as a garnish.

spicy asian peanut zoodles

In a separate bowl whisk together peanut butter, apple cider vinegar, chili paste and sesame oil. Pour half the dressing on the vegetables.

spicy asian peanut zoodles

Chill for at least 30 minutes. Pour remaining dressing on before serving. Garnish with remaining cilantro and green onion.

spicy asian peanut zoodles

Mediterranea Zucchini “Pasta Noodles”

julienne zoodles zoodles 2

Since eliminating most grains and wheat from my diet, I have been struggling with substitutions for pasta. I like using spaghetti squash, but it can be hard to find in the spring and summer months. Then I came across zucchini noodles- which are basically just zucchini sliced with a julienne slicer. Now I am hooked. I enjoy the consistency of zucchini “pasta” more than I did spaghetti squash, as it has a consistency much closer to pasta. No matter what sort of diet you follow, an abundance of vegetables are always encouraged. This recipe for Zucchini noodles replaces the starchy pasta noodles, that would normally spike blood sugar and be stored as fat, with fiber rich zucchini that pairs well with just about anything you top it with. The entire recipe can be made in 20 minutes from start to finish. The best thing about zucchini noodles is you can eat a larger portion for very little calories, around 320 for half the recipe. I hope you enjoy this recipe as much as I have.

INGREDIENTS:

2 Large Zucchini

1 Can White Albacore Tuna (you can substitute chicken breast or ground grass-fed beef also)

1/3 Cup Chopped Red Onion

1/3 Cup Sliced Sun-dried Tomatoes

1/3 Cup Sliced Kalamata Olives

1/4 Cup Crumbled Goat Cheese

1 Tbsp Oregano

1 Tbsp Basil

1 Tbsp Fresh Minced Garlic

2 Tbsp Olive Oil

Sea Salt to taste

Cayenne Pepper flakes to taste.

RECIPE:

Using a julienne peeler, julienne all zucchini lengthwise. Set aside.

In a large sauce pan or skillet, Heat 1 Tbsp olive oil over medium heat.

Add red onion, saute til slightly softened- About 5 minutes.

Add garlic and sun-dried tomato. Cook 2 minutes.

Add zucchini, drizzle with 1 tbsp olive oil. Cook for 2 minutes

Add Tuna, Oregano, Basil and Olives. Stir all ingredients together. Cook for an additional 3-5 minutes.

Zucchini should be softened but not mushy.

Next add crumbled goat cheese and stir. Cook until it softens if you prefer a creamy sauce consistency.

Top with sea salt and cayenne pepper to taste

Dig in!

Makes Two Servings (use one large zucchini per person to increase recipe. ex: 4 People=4 Zucchini)