Zucchini Flower Risotto Recipe
Ingredients:
4 ozs of rice (Arborio)
A Tbsp of onion (white); chopped finely
A Tbsp of carrot; chopped finely
A Tbsp of celery; chopped finely
3 Tbsp of zucchini; chopped finely
1/2 tsp of garlic; minced
3 Tbsps of parsley (Italian); chopped finely
3 Tbsps of basil; chopped finely
3 Tbsps of thyme; chopped finely
3 Tbsps of rosemary; chopped finely
3 Tbsps of chives; chopped finely
1 c of dry wine (white)
6 ozs flowers of zucchini; chopped coarsely
Vegetable water or stock (hot)
EVOO
Cheese (Rocca-reggiano); grated
Instructions:
Saute onions, garlic, carrots and celery into a Tbsp of olive oil ’til soft but don’t brown. Then add in rice, continue cooking about 1 min.
Add in wine, cook ’til wine almost evaporates. Add in vegetable water or stock 4 ozs at one time, everytime letting liquid evaporate.
Next, cook about 20 mins, constantly stirring before adding zucchini along w/ flowers. Then, finish the cooking ’til rice becomes cooked well enough and moistness becomes alike w/ oatmeal.
Reduce heat while frequently stirring then add herbs, two ozs olive oil along w/ 2 ozs of cheese. Next, season w/ salt then serve onto plate.
>> Zucchini Flower Risotto Recipe
Zucchini Ripieni Recipe
Ingredients:
Bread crumbs
Salt
Pepper
Nutmeg powder
3 pcs of tomatoes; skins removed
1 pc of onion; minced
1 pc of carrot; minced
1 stalk of celery; diced
1 bunch of parsley (Italian); chopped with half a clove of garlic
1 whole egg (medium)
2 ozs of Parmesan; shredded
2 ozs of ricotta
1/2 lb of chicken breast; cooked
2 slices of Mortadella; diced
2 pcs of zucchini (large)
Instructions:
Slice up zucchini to three pieces, removing the core, making a cylinder like container. Combine together the Mortadella, cheeses, egg, chicken, parsley, spices then season with pepper and salt.
Place mixture in zucchini then seal the top and bottom of your vegetable with crumbs. Transfer zucchini inside baking dish then place celery, onions and carrot over. Add the tomatoes on top, pour a small amount of olive oil and cover using foil.
Place in the oven to bake forty five minutes (350 degrees F). Remove foil then bake fifteen minutes more.
>> Zucchini Ripieni Recipe
Green Bean, Zucchini And Potato Stew Recipe
Ingredients:
1/4 c of oil (olive oil)
1 c of onion; chopped
1 lb of fresh beans (green); trimmed and halved crosswise
1/4 tsp of cayenne
8 oz of zucchini; sliced to 1 inch thick
8 oz of potatoes (Russet); peeled and cubed to 1 inch
3/4 c of fresh parsley (Italian); chopped
28 oz of canned tomatoes (Italian-style); drained, but save the juices
Instructions:
Heat the oil on a non-stick skillet above moderately high heat then add the onion; saute for 5 mins. Add cayenne and beans; saute for 3 mins till onion becomes translucent.
Add potatoes, parsley, zucchini, and tomatoes with their juice; let it boil. Once boiling, reduce the heat.
Let it simmer for 45 mins, covered, till potatoes become tender, while stirring occasionally. Season salt & pepper then take out from the heat. Serve at once or let it cool slightly first.
>> Green Bean, Zucchini And Potato Stew Recipe
Zucchini-Tomato Frittata Sandwiches Recipe
Ingredients:
1 bunch of arugula greens; stems removed
2 Tbsps of tapenade
8 slices of bread (Italian or wheat)
1 clove of garlic; diced
2 pcs of tomatoes; seeds removed & diced
1 pc of zucchini; sliced thinly
1 Tbsp of olive oil
1/4 tsp of pepper powder (black)
1/4 tsp of salt
2 Tbsps of basil (fresh); sliced thinly
2 whole eggs (large)
3 egg whites
Instructions:
Whisk together, whites, egg, basil, salt and pepper. Saute zucchini, then add the garlic and tomatoes. Spread the vegetables inside the skillet then pour the egg. Fry for two minutes.
Place the lid back on then cook for two more minutes ’till set. Transfer the frittata to a serving dish the cut into four triangles.
Spread tapenade on each slice of bread then top with arugula leaf, then the frittata. Top with another slice of bread to make a sandwich.
>> Zucchini-Tomato Frittata Sandwiches Recipe
Ziti With Sausage & Zucchini Recipe
Ingredients:
1 pack of pasta (wagon-wheel or Ziti-rigate, 16 ozs)
1/4 lb of sausage links (Sweet-Italian); casings taken off
Salt
3 pcs of zucchini (medium, 8 ozs each); halved lengthwise & cut to 1/4-inch thick slices crosswise
1/4 tsp of pepper (black); ground coarsely
1 regular can of whole tomatoes (plum, 28 ozs
Cheese (Parmesan); grated
Instructions:
Prepare the pasta as stated in package instructions. Heat 12-inch nonstick skillet on medium-high stove heat ’til hot.
Add in meat of sausage then cook for 5 ’til brown, frequently stirring so sausage breaks up. Transfer the sausage into a bowl using a spoon w/ slots.
Discard excess fat off but leave 1 Tbsp of drippings in the skillet. Then, add pepper, 1/4 tsp salt along w/ zucchini; cook for 5 mins ’til zucchini turns golden, occasionally stirring.
Stir tomatoes w/ juice in; heat it to boil and break up the tomatoes using the spoon’s side. Return the sausage into the skillet and lower heat; cover then simmer for 5 more mins.
Drain the pasta and put back in saucepot. Put in sausage mix; toss w/ pasta well. Best when served w/ Parmesan.
>> Ziti With Sausage & Zucchini Recipe
Sausage-Stuffed Zucchini Recipe
Instructions:
4 pcs of zucchini (medium, 6-7 inches)
1 tsp of oregano (dried)
1/2 lb of bulk sausage (mild-Italian)
1/4 c of onion; chopped
1 pc of garlic clove; minced
1/2 c of kernels of corn (frozen or fresh)
1 pc of tomato (medium); seeded & diced
1 c of cheese (Cheddar, 4 ozs); shredded & divided
Ingredients:
Halve every zucchini lengthwise then place into large heavy skillet cut-side down. Add 1/2″ water to skillet and bring it to boil.
Lower heat then simmer for 5 mins ’til zucchini becomes tender-crisp. Remove the zucchini then drain the water.
Cook onion, garlic and sausage into same used skillet ’til sausage turns brown and drain the fat. Put in corn, tomato and oregano.
Cook, stirring ’til thoroughly heated. Remove skillet out of the heat; stir 2/3 c of cheese in and set it aside.
Next, scoop seeds out; discard from the zucchini. Then, divide sausage mix among shells of zucchini.
Place into a 13×9x2-inch baking pan and sprinkle w/ last of cheese. Lastly, bake w/o cover over 375 deg F about 12-15 mins or ’til thoroughly heated; serves 4-6.
>> Sausage-Stuffed Zucchini Recipe
Italian Sausage And Zucchini Stir Fry Recipe
Ingredients:
1 lb of sausage (Italian)
1/2 c of onions; chopped
2 c of tomatoes; chopped & seeds taken out
4 c of zucchini (unpared); julienned
1/4 tsp of salt
1 tsp of juice (lemon)
1/4 tsp of hot sauce (Tabasco)
1/4 tsp of oregano
Cheese (Parmesan)
Instructions:
Slice the sausage into 1/4-inch slices and brown inside a heavy skillet or wok. Add the onions once the sausage becomes almost done and drain. Put in zucchini, juice, tomatoes, salt, juice, oregano and Tabasco.
Cook w/o cover for 5 mins, frequently stirring. Remove sausages and transfer to plates for serving; sprinkle w/ cheese. Goes well w/ bread (Italian). Serves 4.
>> Italian Sausage And Zucchini Stir Fry Recipe