Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Broiled Zucchini and New Potatoes

Ingredients

  • 4 small new potatoes (red or white, about 1 1/2 inches in diameter)
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 2 small zucchini (about 1-inch wide by 6 inches long)
  • Pinch kosher salt and freshly ground black pepper
  • 1/4 cup grated Parmesan

Directions

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, halve zucchini lengthwise and cut into 1 1/2 inch chunks.  Season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browned zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

From Broiled Zucchini and Potatoes with Parmesan Crust by Giada De Laurentiis.

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Eggplant Pizzas

Ingredients:
1 medium to large globe eggplant
salt, for drawing water out of eggplant
olive oil, for brushing eggplant before roasting
dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips, or dried basil to taste
1/3 cup freshly grated Parmesan
1/3 cup finely shredded mozzarella

Sauce Ingredients:
1 tbsp olive oil
3 large garlic cloves, minced
1 28-oz can good quality petite diced tomatoes with liquid (or use 3 cups peeled and diced fresh tomatoes)
1/2 tsp. dried Italian seasoning blend
1/4 tsp. dried oregano

Instructions:

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices.  Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt.  Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.  (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)

While the eggplant sits, make the sauce.  Heat 1 tbsp olive oil and saute the finely chopped garlic just until it becomes fragrant.  Add the tomatoes, Italian seasoning, and oregano and let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks.  (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.)  Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with Italian seasoning.  Roast the eggplant about 25 minutes.

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and mozzarella.  After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil.  Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese.  Put pizzas under the broiler until the cheese is melted and slightly browned.  Serve hot.

From Recipe for Julia Child’s Eggplant Pizzas (Tranches d’aubergine á l’italienne) on Kalyn’s Kitchen.

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Baked Spaghetti Squash Lasagna Style

Tyson is not a squash fan, but even he likes this rendition.  And it is one of my favorites, too!

 

Ingredients

  • 1 spaghetti squash, halved lengthwise and seeded
  • 1 onion, chopped
  • 2 tablespoons minced garlic
  • 2 (14 ounce) cans stewed tomatoes
  • 1 tablespoon dried basil
  • 1 cube vegetable bouillon
  • black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese

 

Directions

Preheat oven to 325 degrees. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet and bake for 35 minutes, or until a knife can be easily inserted. Remove from oven, and cool.

Heat a tablespoon or two of oil in a saucepan over medium heat.  Saute the onion until golden brown.  Add the garlic, and saute one minute more.  Stir in tomatoes, basil, bouillon cube, and black pepper.  Cook for about 15 minutes, or until you have a medium thick sauce.

Remove squash strands with a fork.  Grease a 8×12-inch baking dish.  Layer with half of the sauce, half of the spaghetti squash strands, and half of the cheese.  Repeat layers.

Bake for 20 minutes in the preheated oven, or until the cheese melts.

 

From Baked Spaghetti Squash Lasagna Style from AllRecipes.com.

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Zucchini &/or Eggplant Bruschetta Boats

You can use two of each, or four of either one.  Just note that this really only works with Chinese eggplant, which are long and thin.

Ingredients

  • 1 cup chopped cherry tomatoes
  • 1/2 cup Italian Dressing
  • 2 small each zucchini, ends trimmed
  • 2 small Chinese eggplant, ends trimmed
  • 1 cup mozzarella
  • 1/2 cup parmesan
  • 2 Tbsp. chopped fresh basil

Directions

Heat large pan over medium heat.  Preheat oven to 350 degrees.

Combine tomatoes and 2 Tbsp. dressing.

Cut zucchini and eggplant lengthwise in half; brush with 2 Tbsp. of the remaining dressing.  Cook in pan, cut-sides up, 6 minutes.  Flip over and cook an additional 6 minutes, until vegetables are tender.  Place cut-sides up on a baking sheet, and top cut sides with cheese.  Bake 2-5 minutes, or until cheese is melted.

Gently mix basil into tomato mixture.  Spoon over vegetables, then cut them in half.

From Zucchini & Eggplant Bruschetta Boats by Kraft Recipes.

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Millet-Stuffed Tomatoes

Ingredients

  • 8 medium ripe tomatoes
  • 1 3/4 teaspoons salt
  • 1 cup millet
  • 2 cups vegetable stock
  • 1 clove garlic, minced
  • 4 ounces goat cheese, crumbled into small pieces
  • 1/2 cup olive oil
  • 3 tablespoons lightly toasted pine nuts
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • 1 1/2 teaspoons lemon zest
  • 1/4 teaspoon fresh ground pepper
  • 1/4 cup grated Parmesan cheese

Directions

Preheat oven to 500 degrees F.

Slice off about 1/2 inch of the stem end of the tomatoes and hollow out the inside.  If necessary, slice just a small section off of the bottom of the tomatoes, so that they will sit flat on a baking sheet. Sprinkle 1/8 teaspoon of salt in the hollow portion of each tomato and place hollow side down on a baking sheet. Set aside.

In a medium saucepan, over medium-high heat, stir the millet for 5 minutes or until the seeds turn golden brown and begin to pop in the pan. Remove from heat and add the stock, garlic and remaining 3/4 teaspoon of salt. Bring to a boil. Reduce the heat, cover and cook over medium-low heat until the millet is tender and all the liquid has been absorbed, about 20 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork.

Pour the millet into a medium mixing bowl and add the goat cheese, olive oil, pine nuts, basil, parsley, chives, lemon zest and pepper.

Drain any liquid that has been released from the tomatoes; dry the sheet pan. Turn tomatoes so the hollow side faces up and roast the tomatoes in the oven for 5 to 7 minutes or until the skin begins to turn brown and slightly blister. Remove the tomatoes from the oven and let cool slightly. Turn the oven down to 350 degrees F.

Evenly divide the filling among the tomatoes. Sprinkle with the Parmesan and bake in the oven until heated through, about 5 minutes.

Adapted slightly from Stuffed Tomatoes by Emeril Lagasse.

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Zucchini Casserole

Okay, so technically I don’t think this can be called a casserole, but whatever.  We love it just the same!  In fact, I frequently double the recipe and bake it in a 9 x 13 inch pan instead.

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 4 cups of thinly sliced zucchini
  • 1/2 medium onion, chopped
  • 2 teaspoons dried parsley
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoons pepper
  • 3 large eggs, lightly beaten
  • 2 cups shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese

Directions

Preheat oven to 375 degrees.

Melt butter and oil in a large skillet over medium heat.  Add onion and cook until translucent (and maybe even beginning to caramelize).  Add zucchini and cook until soft, 8 to 10 minutes, stirring frequently.  Meanwhile, in a medium bowl combine spices, beaten eggs, and mozzarella.  Stir zucchini mixture into egg mixture.  Pour into a lightly greased 8 x8 inch dish, or a 9-inch pie plate.  Sprinkle Parmesan evenly over top, and bake for about 20 minutes, or until set.

From Crustless Zucchini Pie from The Essential Food Storage Cookbook.

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Vegetable Tian

Ingredients

1/4 cup olive oil (divided)
2 large sweet yellow onion, sliced
4 cloves of garlic, minced
3 russet potatoes, unpeeled
2 zucchini
2 yellow squash
6 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1 cup grated Parmesan cheese

Directions

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 2 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

From Vegetable Tian from For the Love of Cooking.

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Cornmeal-Crusted Roasted Ratatouille Tart

Ingredients

Crust:

  • 2/3 cup yellow cornmeal
  • 1/3 cup whole wheat flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 3 tablespoons water

Filling:

  • 2 tablespoons plus 1 teaspoon olive oil
  • 1/3 cup onion, chopped
  • Cooking spray
  • 1/2 pound thinly sliced eggplant rounds
  • 1 zucchini, sliced into 1/8-inch rounds (about 1/2 pound)
  • 3 medium tomatoes, sliced thinly
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces shredded part-skim mozzarella cheese
  • 1/4 cup shredded fresh basil leaves, or dried basil to taste
  • 1/4 cup freshly grated Parmesan

Directions

For the crust: Preheat the oven to 350 degrees F.

Combine cornmeal, pastry flour, and salt.  Add butter and oil and cut in using a pastry cutter (or food processor), until mixture resembles small pebbles. Add water and mix until mixture forms a loose dough. Press dough into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked beans, or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove beans and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.

For the filling: Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; cook onion until beginning to caramelize. Spray 2 baking trays with cooking spray. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.

Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil. Add the zucchini and onion, top with another 1/3 of the mozzarella and basil, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm.

Adapted slightly from Cornmeal-Crusted Roasted Ratatouille Tart by Ellie Krieger.

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Baked Eggplant Parmesan

This dish is a lot of work, but is a real crowd-pleaser – for vegetarians and carnivores alike!  I frequently double, or even triple, the recipe.

Ingredients

  • 1 medium eggplant
  • 1 egg, lightly beaten
  • Italian-seasoned breadcrumbs
  • spray canola or olive oil
  • shredded mozzarella
  • shredded Parmesan
  • marinara sauce

Directions

Preheat oven to 350 degrees, and line a baking sheet with parchment paper.

Peel eggplant and slice into 1/2 inch thick slices.  Dredge each slice in beaten egg, then in breadcrumbs, and place on baking sheet in a single layer.  Once all eggplant is on the sheet, spray with cooking oil and bake for about 12 minutes.  Remove from oven, flip each slice, spray again, and bake for another 12 minutes.

Cover bottom of baking dish with marinara sauce.  Arrange largest eggplant pieces on the bottom. Sprinkle with mozzarella and Parmesan, then top with some sauce.  Repeat steps with a second layer, and a third layer if necessary.  Sprinkle extra Parmesan on top of marinara sauce of last layer.  Bake for about 30 minutes, or until cheese is melted and eggplant is heated through.

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Eggplant Rollatini

Ingredients

  • 2 pounds eggplant, trimmed and sliced lengthwise into 1/4-inch thick slices
  • canola or olive oil for brushing eggplant
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 1/4 cup shredded Parmesan
  • 1 large egg, beaten
  • 1 garlic clove, minced or pressed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon basil
  • 2 cups marinara sauce

Directions

Slice the eggplant into long strips, chopping off the stem and cutting off the fleshy sides as they will be too thick to roll. Preheat broiler and lightly oil 2 large sheet pans. Brush slices of eggplant with olive oil on both sides, then arrange in one layer on the bottom of each pan. Broil eggplant in batches, turning once, until golden brown on both sides, about 2 minutes per side. Let cool.

Preheat oven to 375°F. Spoon 1 cup of tomato sauce in bottom of a baking dish.

In mixing bowl, beat one large egg, then stir in ricotta. Add mozzarella, Parmesan, garlic, salt, pepper, and basil, and stir to combine.

Top each slice of eggplant with 2 tablespoons of ricotta filling, spreading it evenly down the eggplant. Starting at a short end, roll up eggplant and arrange seam side down in prepared baking dish. Repeat with remaining slices, and arrange in one layer in dish. Spoon remaining sauce over top of eggplant and sprinkle with extra Parmesan, if desired.

Bake, uncovered in middle of oven, until sauce is bubbling and heated through, 25 to 30 minutes.

Adapted from Eggplant Parmesan from Kitchen Daily.

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