Tag Archives: zucchini

Mexican Black Bean and Zucchini Soup

We have been getting zucchini in our box almost every week. I think the ones we are getting now are from Mexico, but they grow quite easily here, too. This week, I chose to make a soup from vegalicious with the zucchini.

Mexican Black Bean and Zucchini Soup

I expected this to be spicy, but it wasn’t. You could add another jalapeno pepper or some additional cumin if you want more heat.

Mexican Black Bean and Zucchini Soup
Recipe type: Main
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Serves: 4
 
Ingredients
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 3 medium zucchini, chopped
  • 3 cups chicken broth
  • ¼ teaspoon cumin
  • Ground pepper, to taste
  • 1 jalapeno pepper, finely chopped
  • 1 15 ounce can black beans, drained and rinsed
  • ½ cup frozen corn
  • ½ cup sour cream
  • ½ cup fresh cilantro, chopped
Instructions
  1. Heat oil in Dutch oven over medium heat. Saute onion for about 3 minutes. Add zucchini and continue to saute until zucchini softens, about 5 minutes.
  2. Add broth, cumin, ground pepper, jalapeno, black beans, and corn. Bring to a boil and simmer until zucchini softens, about 20 minutes.
  3. Add sour cream and cilantro. Stir to combine.

 

Almost Summer!

I spent the end of last week nursing a cold. I don’t do sick well. Fortunately, my husband is patient, and can cook! I was feeling better yesterday, so we worked together, grilling a bunch of vegetables. I did the chopping and prepping, he did the grilling.

Grilled Veggies

I used this basic recipe from the Food Network. This can be really flexible, use whatever vegetables are fresh and available. I made way too many vegetables, I probably could have fed 8 people with this platter!

Grilled Vegetables
Recipe type: Side
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Ingredients
  • vegetables-I used zucchini, tomatoes, baby portobello mushrooms, bell peppers, and asparagus
  • olive oil to coat the vegetables
  • salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • a couple of sprigs of rosemary leaves, finely chopped
Instructions
  1. Cut bell peppers in half and seed. Cut tomatoes in half. Slice zucchini lengthwise in half inch slices.
  2. Coat all the vegetables in olive oil, season with salt and pepper. Grill over medium heat until done.
  3. While vegetables are grilling, combine 2 tablespoons olive oil with balsamic vinegar and rosemary.
  4. Place vegetables on a platter. Pour vinegar mixture over.

 

Eggs and Veggies

My plan for dinner last Friday was to make a frittata, until I realized that my skillet couldn’t go under the broiler. So, instead I just scrambled up some eggs with bell pepper and zucchini.

Scrambled Eggs with Veggies

This was actually pretty delicious, and only took about 15 minutes from start to finish.

Eggs and Veggies
Recipe type: Main
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Serves: 4
 
Ingredients
  • 1 tablespoon olive oil
  • ½ cup chopped red bell pepper
  • 1 small zucchini, diced
  • 8 eggs, beaten
  • ¼ cup shredded cheddar cheese
  • ½ teaspoon chili powder
  • 1 tablespoon milk
Instructions
  1. Heat oil in skillet. Saute pepper and zucchini until softened, about 8 minutes.
  2. Combine eggs, cheese, chili powder, and milk. Pour into skillet with veggies. Scramble eggs to desired doneness.

You could probably put just about any vegetable in eggs!

Spicy!

Spicy Vegetable SkilletWhile making Thanksgiving dinner, I noticed a recipe on the back of the Pepperidge Farm stuffing package for Beefy Vegetable Skillet. (I haven’t been able to find the original recipe on the internet anywhere.) It looked good, but kind of bland. I decided to spice it up with Chipotle chili powder and fire roasted tomatoes with chile peppers. Definitely not bland!

Spicy Vegetable Skillet
Recipe type: Main
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Serves: 4
 
Ingredients
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 medium zucchini, chopped
  • 14.5 ounce can fire roasted tomatoes with chiles, include juice
  • ½ teaspoon Chipotle chili powder
  • 1½ cups cubed stuffing cubes (or dried bread cubes)
  • ¼ cup shredded cheddar cheese
Instructions
  1. Brown ground beef and onion in large skillet. Drain.
  2. Add zucchini, tomatoes, and Chipotle chili powder. Cover and cook over medium heat until zucchini is softened, about 5-7 minutes. Remove from heat.
  3. Add stuffing and cheese. Cover and allow to sit for 5 minutes.

I might try this again with different vegetables-it was so good!

Happy eating!

Ruth

Zucchini Pie

Zucchini PieI have started using the Food and Drink board on Pinterest as part of my recipe inspiration. While surfing there, I found this recipe for Zucchini Pie from Book Cooking.net. I’ve made impossible pies before, and this is similar. I used savory seasonings, and the flavors really pop. This would be a good dinner or brunch recipe.

Zucchini Pie
Recipe type: Main
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Serves: 4-6
 
Ingredients
  • 3 cups diced zucchini
  • 1 onion, chopped
  • 4 eggs, beaten
  • 1 cup buttermilk baking mix
  • ½ cup canola oil
  • ½ cup shredded Asiago cheese
  • 1 teaspoon basil
  • ½ teaspoon thyme
  • ground pepper to taste
Instructions
  1. Preheat oven to 350 degrees. Spray a deep dish pie pan with non stick cooking spray.
  2. Combine all ingredients. Spread into prepared pan. Bake for 30 minutes, until golden brown.

Happy eating!

Ruth