Happy Veterans Day! Our family has a strong tradition of military service. My Dad and my husband’s Dad were both in the Army. My husband, my brother, several of my husband’s brothers, and I are all veterans. Now, my son is a Navy officer, as are a couple of his cousins. So, I guess it is fitting that I come back from my unplanned blogging hiatus on Veterans Day. My laptop spent most of the last 2 weeks in the “computer hospital.” It is good to have it back and working.
I saw several recipes on the internet for grilled, marinated zucchini. This one is unique because the zucchini slices were marinated in balsamic vinegar and rosemary. The yellow squash is the last of what grew in our garden, the zucchini came in our CSA box. This would be great for your Veterans Day BBQ, but start early since you have to marinate the squash for 8 hours.
If you have been following my blog for a long time, you might recognize this recipe. This was one of the first green chile recipes I shared, back in 2011. My food photography is getting better, so I’ve decided to re-post some of my older recipes with new (hopefully more appealing) photographs.
These quesadillas are really easy to prepare. They are also a great way to sneak some vegetables into your diet!
Heat olive oil over medium heat. Add bell pepper, zucchini, yellow squash, and onion. Saute until the vegetables start to get soft.
Add black beans and chile. Continue cooking until the beans are heated through. Remove from heat.
Spray both sides of an indoor grill with non stick cooking spray. Place a tortilla on the bottom plate of the grill. Top with ¼ cup cheese, then ¾ cup of the vegetable mixture. Top with another ⅛ cup cheese. Place a second tortilla on top. Lower the top plate and cook for 3-5 minutes, until golden brown. (You can also cook in a skillet on the stove, flipping the quesadilla half way through.)
Remove quesadilla and cut into wedges with a pizza cutter. Repeat with remaining ingredients.
While looking for zucchini recipes this week, I was surprised at how many recipes I found for tacos! I always thought of zucchini as an Italian vegetable. (And, indeed, they probably did originate there.) However, zucchini are apparently used in all different cuisines. We see zucchini used often in calabacitas, a Mexican side dish of summer squash, corn, and chile peppers.
This recipe is completely vegetarian. I served them with sour cream and cheese, but if you avoid dairy products, this would be great without them.
1¼ pounds zucchini, sliced lengthwise into ¼ inch thick slices
¼ cup olive oil
ground cumin to taste
½ large onion, cut in ¼ inch thick slices
2 ears fresh corn
15 ounce can black beans, rinsed and drained
½ cup chopped green chile (fresh or frozen preferred)
½ cup fresh cilantro, chopped
tortillas of your choice
Salsa, shredded cheddar or Mexican blend cheese, sour cream or other taco accompaniments
Preheat grill for medium heat. Brush olive oil over both sides of zucchini slices and season with cumin to taste.
Remove all but about 2 layers of husks from the corn, as well as the visible portion of the silks.
Grill zucchini, onion, and corn. Corn should be turned every 2 minutes, zucchini and onion should be turned once during cooking. Chop zucchini and onion into small bitesized pieces. Cut corn from cobs.
Heat black beans and green chili in a large pot over medium heat. Add grilled zucchini, onion, and corn, heat through.
Serve zucchini mixture in tortillas, with accompaniments to taste.
We got zucchini from the farm (again!) this week. It is way to early for me to be struggling for something new to make with zucchini. Fortunately for me, there is Pinterest! I found this great recipe from The Mushroom Council for Tortellini with Mushrooms, Zucchini, and Bell Pepper. We also got a lot of bell pepper, so this killed 2 birds with 1 stone.
I changed the spicing and sauce (added some wine!), and also added some carrots for more color and texture. The leftovers are even better the next day!
Skarsgard Farms, the local organic farm that supplies our harvest boxes, has been sending plenty of zucchini this month. When I searched for a way to use them, several recipes for chocolate zucchini bread came up. I’ve been trying chipotle chili powder in different chocolate recipes, some with more success than others.
This is one of the successful attempts. The original recipe came from Eating Well. The original recipe is delicious, my chipotle version adds a little kick.