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.

Leave a comment »

Gazpacho

I eat this for lunch all the time during the summer, with a piece of garlic bread on the side. 🙂

Ingredients

  • 2 cloves Garlic, Minced
  • 1 whole Large Cucumber, Diced
  • 5 whole Roma Tomatoes, Diced
  • 1 whole Zucchini, Diced
  • 2 stalks Celery, Diced, or celery salt to taste
  • 1 dash Salt To Taste
  • 1 quart Tomato Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons White Sugar
  • 6 dashes Tabasco
  • 1 dash Black Pepper To Taste

 

Directions

In the bowl of a food processor or in a blender, combine the minced garlic with the cucumber, tomato, zucchini, celery if using, olive oil, red wine vinegar, sugar, Tabasco, and salt.

Pulse until all ingredients are in small chunks, and the mixture has a nice speckled, colorful texture.  Pour into a large bowl and add the tomato juice.

Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with a sliver of fresh avocado, sour cream, and/or cilantro.

 

From Gazpacho by The Pioneer Woman.

Leave a comment »

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.

Leave a comment »

Creamy Vegetable Soup

Just over 10 years ago, I was served an amazing vegetable soup with cornbread on my mission.  I asked the sister for the recipe, and she gave me instructions over the phone.  Finally this summer I felt that I was competent enough in the kitchen that I could try decoding my decade-old hurried scribbles.  This is the result.

My favorite part?  My husband, who doesn’t like beans, loves this soup, and I love that he enjoys eating something healthy. 🙂  (P.S. It’s even vegan!)

Ingredients

  • 2 15-ounce cans white beans
  • olive oil
  • water
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 6 cups vegetable broth
  • 1 15-ounce can diced tomatoes (not drained)
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • salt & pepper
  • 1 cup green beans, chopped
  • 1 15-ounce can kidney beans
  • 1 cup or so of fresh chopped zucchini &/or yellow squash
  • 1 cup small pasta of choice (I use shells)
  • handful of spinach leaves

Directions

In a blender or food processor, puree the beans with enough oil and water to make a smooth paste.  Set aside.

In a large pot, saute onion in oil until translucent (or beginning to caramelize, if you hate onions like I do).  Add garlic, carrot, and celery, and saute a few minutes more.  Add broth, tomatoes, basil, oregano, salt and pepper to taste, and green beans.  Bring to a boil.  Toss in kidney beans, zucchini, and pasta.  Boil until pasta is al dente.  Reduce heat, add spinach leaves, and simmer until wilted.  Stir in white bean puree and simmer until heated through.

Leave a comment »

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.

Leave a comment »

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.

Leave a comment »

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.

Leave a comment »

Stuffed Zucchini

Ingredients

  • 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
  • 2 tablespoons canola or olive oil
  • 12  mushrooms, chopped
  • 1 small to medium yellow onion, chopped
  • 3 to 4 cloves garlic, grated or chopped
  • Salt and freshly ground black pepper
  • 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
  • 2 small handfuls of Italian breadcrumbs
  • 3/4 cup shredded Parmsan
  • 1 egg, beaten

Directions

Heat the oven to 425 degrees F.

Halve the zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.

Heat the remaining oil in a skillet over medium-high heat and saute the mushrooms and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, and heat through for 1 minute.  Remove from the heat.

Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

Adapted from Stuffed Young Zucchini by Rachel Ray.

Leave a comment »

Orzo Stuffed Bell Peppers

Ingredients

  • 3 14-ounce cans Italian style tomatoes
  • 3 zucchini, grated
  • 1 teaspoon dried mint
  • 3/4 cup grated Parmesan, plus more for sprinkling*
  • 6 tablespoons canola or olive oil
  • 4 cloves garlic, minced or pressed
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 6 cups chicken broth
  • 2 1/4 cups orzo (rice-shaped pasta)
  • 12 sweet bell peppers (We like orange and yellow, but you could use red or green, too.)

Directions

Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl with the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the broth to a boil in a large saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm broth to a 4-quart baking dish (about 10×13 inches).

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Place the peppers in the baking dish with the warm broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

*Sometimes I substitute 1/2 cup of the Parmesan for Mozzarella, because it tastes just as good and costs less.

Adapted from Orzo Stuffed Peppers by Giada de Laurentiis.

Leave a comment »