- Prep Time:
- 20 min
- Inactive Prep Time:
- --
- Cook Time:
- 30 min
- Level:
- Easy
- Serves:
- 4 servings, serving size 1/2 cup
Ingredients
- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
Directions
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
- Prep Time:
- --
- Inactive Prep Time:
- --
- Cook Time:
- 5 min
- Level:
- Easy
- Serves:
- --
Directions
Cut 1 1/2 pounds mixed tomatoes into wedges; season with salt and pepper. Cook 3 tablespoons balsamic vinegar and 2 teaspoons brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes; remove from the heat and whisk in 2 tablespoons olive oil. Drizzle over the tomatoes; top with snipped chives and basil. **I like to toss in a few chunks of fresh mozzerella cheese too!** Delicous!
- Prep Time:
- 15 min
- Inactive Prep Time:
- --
- Cook Time:
- 1 hr 0 min
- Level:
- Easy
- Serves:
- 4 servings
Ingredients
Filling:
- 1 cup low-sodium chicken broth
- 2 teaspoons ground cumin
- 3/4 cup couscous
- 1 cup canned garbanzo beans, rinsed and drained
- 1/4 cup dried currants
- 1 packed cup chopped baby spinach leaves
- 1/2 cup (4 ounces) crumbled feta cheese
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 medium red bell peppers
- 1 medium yellow bell pepper
- 1 medium orange bell pepper
- Hot water, as needed
Sauce:
- 1 packed cup fresh basil leaves
- 1/2 cup (about 4 ounces) creme fraiche
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon water
- 1 garlic clove, coarsely chopped
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon sugar
- 1/4 teaspoon salt, plus extra, as needed
- 1/4 teaspoon freshly ground black pepper, plus extra, as needed
Directions
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.
Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)
Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.
Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.
Summer Squash Casserole
This rich, creamy side with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics or to pair up with a wide variety of entrees. Our taste testers loved the buttery flavor and dubbed it “comfort veggies”! Jennifer Wallace — Canal Winchester, Ohio
10 ServingsPrep: 20 min. Bake: 25 min.
Ingredients
- 2 medium yellow summer squash, diced
- 1 large zucchini, diced
- 1/2 pound sliced fresh mushrooms
- 1 cup chopped onion
- 2 tablespoons olive oil
- 2 cups (8 ounces) shredded cheddar cheese
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1 cup crushed butter-flavored crackers (about 25 crackers)
- 1 tablespoon butter, melted
Directions
- In a large skillet, saute the summer squash, zucchini, mushrooms and
- onion in oil until tender; drain.
- In a large bowl, combine the vegetable mixture, cheese, soup, sour
- cream and salt. Transfer to a greased 11-in. x 7-in. baking dish.
- Combine cracker crumbs and butter. Sprinkle over vegetable mixture.
- Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
- Yield: 10 servings.
Zucchini Garden Chowder
Years ago, when my husband and I put in our first garden, a neighbor suggested zucchini since it's easy to grow. Our kids were reluctant to try new things, so I used our squash in this cheesy chowder—it met with solid approval from all of us! —Nanette Jordan, Flint, Michigan
8-10 ServingsPrep/Total Time: 30 min.
Ingredients
- 2 medium zucchini, chopped
- 1 medium onion, chopped
- 2 tablespoons minced fresh parsley
- 1 teaspoon dried basil
- 1/3 cup butter, cubed
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups water
- 3 teaspoons chicken bouillon granules
- 1 teaspoon lemon juice
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (12 ounces) evaporated milk
- 1 package (10 ounces) frozen corn
- 1/4 cup grated Parmesan cheese
- 2 cups (8 ounces) shredded cheddar cheese
- Pinch sugar, optional
- Additional minced fresh parsley, optional
Directions
- In a Dutch oven, saute the zucchini, onion, parsley and basil in
- butter until vegetables are tender. Stir in the flour, salt and
- pepper. Gradually stir in water. Add the bouillon and lemon juice.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover
© Taste of Home 2011 
2 of 2
Zucchini Garden Chowder (continued)
Directions (continued)
- and simmer for 5 minutes or until corn is tender.
- Just before serving, add cheeses; stir until melted. Stir in sugar.
- Garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2
- quarts).
