Posts tagged zucchini

Pad Thai with Vegetables

September 27, 2009 · Filed under Autumn, Main Dish, Summer · Tagged , , , ,

Posted by Lisa
Pad Thai with Vegetables

Pad Thai with Vegetables

I love Thai food, unfortunately I’m usually disappointed with the results when I try to recreate dishes at home.  They typically come out well enough, but are lacking something.  This pad thai was fantastic.  After all the vegetables and sauces are prepped, everything comes together very quickly.  I used tofu in this one.  I think that unfermented soy is not a healthy food, but my 2/3 of my kids really enjoy tofu and I think for a fast meal, it isn’t as bad as alternatives.  I figure that eating it once a year isn’t going to kill us.  I would typically use 1/2 lb of shrimp or some finely sliced beef, chicken or pork.  Substitute whatever vegetables you have on hand in this dish and take advantage of its versatility!

Pad Thai with Vegetables

adapted from this recipe

printable recipe

Sauce

  • 4 tablespoons tamarind pulp
  • 4 tablespoons brown sugar
  • 4 tablespoons lime juice
  • 4 tablespoons shoyu or low sodium soy sauce

Chili-Vinegar Sauce

  • 1/3 cup brown rice or rice wine vinegar
  • 1/2-1 teaspoons sambal olek or chili flakes
  • 1/2-1 teaspoon sugar, or other sweetener like agave nectar

Pad Thai

  • 1 lb dry Thai rice noodles
  • several tablespoons coconut oil or beef tallow
  • 15 large green beans, cut into ½ inch pieces
  • 2 thin carrots, cut in half and thinly sliced
  • 1 medium summer squash or zucchini, quartered and sliced thinly
  • 3 eggs, whisked
  • 1/2-1 lb cubed tofu, peeled and deveined shrimp, or thinly sliced meat or chicken
  • 5 red scallions, sliced
  • 1 cup fresh mung bean sprouts
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger

Cook the rice noodles according to the package directions. Set aside.

Whisk sauce ingredients together and set aside. Whisk chili-vinegar sauce ingredients together and set aside.

Heat 1 tablespoon of oil, in a large wok set over high heat. When a whisper of smoke shows, add in the carrots and green beans. Toss constantly with a large spatula for 1-2 minutes. Add squash and sauté until vegetables are browning and crisp tender.  Push the vegetables up the side of the wok and pour the whisked egg into the bottom. Stir the egg constantly for 1 minute, or until scrambled. Toss the cooked vegetables back in with the egg.   Remove mixture from pan and keep warm.  Add 1 tablespoon of oil to pan and toss tofu, shrimp or meat for a couple of minutes, until it is nearly cooked (or in the case of tofu, beginning to turn golden).  Add in the mung bean sprouts, scallions, ginger, and garlic. Toss constantly for 1 minute more. Remove and add to the vegetables from the pan and set aside.

Immediately re-heat the wok with the remaining tablespoon of oil. When hot, add in the rice noodles and toss constantly, pressing the noodles to the side of the wok to slightly brown and sear. Toss for about 1-2 minutes, add the vegetables and meats/tofu back in along with the sauce, and toss 1 minute more to combine. Serve hot with lime wedges and the chili-vinegar sauce.

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Italian Zucchini and Corn

August 17, 2009 · Filed under Side/Salad, Summer · Tagged , , , ,

Posted by Lisa
Italian Zucchini and Corn

Italian Zucchini and Corn

I’ve no idea if this is legitimately Italian, but it’s got tomatoes, balsamic vinegar, basil and Parmesan, so it sounds plausible, right?  This showcases so many things that are in season right now and it’s an easy, unfussy dish.

Italian Zucchini and Corn

printable recipe

  • oil for cooking
  • 1/2 onion, diced
  • 6 or 7 cups of sliced zucchini or summer squash
  • 1 medium tomato, chopped or diced
  • 1 cup of corn kernels, fresh or frozen
  • sea salt
  • freshly ground pepper
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped basil
  • 2-4 tablespoons grated Parmesan cheese

Heat a couple tablespoons of oil on medium high heat.  When oil is hot add onions and cook for a few minutes until they begin to turn translucent.  Add zucchini and cook for five to seven minutes.  Add tomatoes and cook until zucchini is tender.  Add corn and cook until corn is heated through, season with salt and pepper.  Remove from heat and add balsamic vinegar and basil and stir to combine.  Sprinkle with Parmesan cheese and serve warm.

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Fried Zucchini

August 12, 2009 · Filed under Side/Salad, Summer · Tagged , ,

Posted by Lisa
Fried Zucchini

Fried Zucchini

I rarely fry foods, not because I don’t love fried foods, but the hassle of heating oil and then cleaning up afterward is not something I enjoy.  Fried zucchini are delicious, but I’ve never made them before, so considering the bagful of squash and zucchini I received from my friend, I decided that it was time to try frying them.  I whipped out my Victory Garden Cookbook and turned to the summer squash section, perused the deep frying section and decided on batter frying.  The technique is quite easy.  Make a batter from 1/4 cup oil, 1/2 cup water and 3/4 cup flour.  Let sit a while and then add one beaten egg white.  Prior to making your batter, slice you squash or zucchini into 1/4″ slices, place them in a colander and sprinkle with salt.  Let them release their liquid for about 30 minutes.  Dry each slice before dipping into batter and then frying in hot oil of your choice.  I used coconut oil.  Fry until golden brown.  If your oil is deep enough, you may not need to turn them; mine was only an inch or so deep, so I had to turn each one.

These were really wonderful served with the last precious jar of tomato sauce that I canned last year, but they would probably be equally delightful served with tomatillo or regular salsa, homemade ranch dressing or  sour cream mixed with dill or basil .

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Southwestern Stuffed Zucchini/Squash

July 23, 2009 · Filed under Main Dish, Summer · Tagged , , ,

Posted by Lisa
Southwestern Stuffed Zucchini/Squash

Southwestern Stuffed Zucchini/Squash

I was inspired to make these Southwestern stuffed zucchini and squash by this post from Kathy at Wives with Knives.  The recipe in the post that she referenced called for boxed rice and packaged seasonings, which I never use because of the preservatives and additives and also because it’s so easy to make your own seasonings from fresh spices.  So, I adjusted the recipe to use unprocessed foods and create this stuffed zucchini recipe.  I used round zucchinis and squashes that I picked up at the farmers market.

Southwestern Stuffed Zucchini/Squash

printer-friendly recipe

  • 6 round zucchinis or squashes
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground beef
  • 1 1/2 teaspoons salt
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 1/2 cups Mexican* or plain rice
  • 1/2 cup grated sharp cheddar cheese

Preheat oven to 375°.

Clean and dry squashes.  Cut the top off, about 1/2 inch below the stem.  Save this top for a lid.  Hollow out the squash with a spoon, leaving at least 1/4″ of shell.  Reserve insides for another use.  (I sautéed mine with garlic, salt and pepper and served as a side dish.)  Season hollowed squashes with salt and pepper, then place in a baking dish.

Brown ground beef with onions and garlic.  When beef is no longer pink, add salt, chili powder, cumin, oregano and black pepper.  Cook on medium to low heat until all moisture is evaporated.  Add rice and stir to combine.

Stuff squashes with beef and rice mixture.  You can pack it down in there and mound it slightly on top.  Place squash lid on top.  Bake for at least one hour, until squash is tender when pierced with a fork or knife.  Remove squash lids and sprinkle grated cheese on top of each squash then bake a few minutes more until melted.  Replace squash lids for serving.

*I used leftover Mexican rice from a previous meal. I will try to remember to post the recipe in the near future.

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