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Image.Chickenw.Squash&PeachSauce

Stewed Chicken with Peaches & Zucchini

In Poultry, Soups and Stews On August 25, 2017 0 Comments

This succulent chicken dish is made with our present bounty of peaches and zucchini. Once the chicken is stewed with these ingredients, it is sweet and perfect with rice and/or green salad. These sides balance the luscious flavors of the stew. Enjoy!

Prep time: 15 minutes
Cook time: 45 to 55 minutes
Serves: 4 to 6

Ingredients:
¼ cup olive oil
One 2-1/2 to 3-pound chicken, skinned and cut into pieces (with bones)
-OR-
3 to 4 boneless, skinless chicken breasts, cut in half –AND-
4 boneless, skinless chicken thighs
1 medium-large brown or white onion, finely chopped (a contemporary addition)
1 cup white wine
1-1/2 to 2 cups cold water
¼ teaspoon ground cumin
¼ to ½ teaspoon ground black pepper
1 to 2 tablespoons honey
4 large, fresh peaches, peeled, pitted & cut into 1-1/2 inch slices
–OR-
One 16-ounce bag frozen, sliced peaches
1 large zucchini, cut into 1-inch rings (discard ends)
6 to 8 fresh mint sprigs (minced and scattered over chicken or used as garnish)

Directions:
1. In an 8-quart saucepot, heat the oil.

2. When oil is hot, add the chicken pieces and brown them on all sides on medium-high heat.

3. When chicken has browned, stir in the onions; cook onions 2 minutes or until they are translucent.

4. Add the wine and cook chicken, on medium-high heat (uncovered) for 7 to 8 minutes or until wine has thickened. Stir occasionally.

5. After wine has thickened and slightly reduced, add 1-1/2 cups water, the cumin, black pepper and 1 tablespoon honey.

6. Cook chicken 14 to 15 minutes on medium-high heat until liquid has thickened.

7. After 14 to 15 minutes, stir in remaining ½ cup water, peaches & .

8. Cook chicken on medium-high heat, covered, for 10 minutes; stir occasionally.

9. After 10 minutes, add the zucchini rings and cook 2 minutes or until zucchini is crunchy-tender.

10. Taste the stew. Adjust seasonings and honey, to taste.

11. Transfer chicken to serving platter, garnish with mint sprigs; serve immediately.
Text & Photographs ©2017 Nancy DeLucia Real

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Zucchini-Tuna Boats

In Fish & Shellfish, Vegetables On January 19, 2015 0 Comments

Although most of us are dieting this month, just remember that you don’t have to eat soup for the next 30 days. And, diets don’t have to be boring either. By now, you all know that my vegetables are loaded with good ingredients and great flavors.

This recipe requires fresh zucchini, onions, tomatoes and oregano. When combined with tuna, you’ve created Zucchini-Tuna Boats which taste heavenly! You can make these ahead and keep them refrigerated up to four days.

Prep time: 30 minutes (for stuffing) & 30 minutes (for baking)
Makes: 6 servings (2 pieces each)

Ingredients:
6 light green variety zucchini, tips removed and discarded
1/4 cup extra virgin olive oil, plus 3 tablespoons (for coating baking dish)
3/4 cup finely chopped onion (white or brown)
5 cups chopped vine-ripened tomatoes (chopped into 1/4-inch pieces)
Two 5-ounce cans light tuna* in oil, drained and oil discarded
2 tablespoons finely chopped fresh oregano (1 teaspoon dried oregano can be substituted)
salt and ground black pepper, to taste

Prepare the Stuffing:

1. Using a long knife and working on a cutting board, cut each zucchini in half, lengthwise; set aside.

2. With the tip of the knife, cut all around the inside of the zucchini-half (1/8-inch inside rim) and gently scoop out the flesh; set flesh aside in a bowl.

3. Continue scooping out the zucchini flesh with remaining zucchini halves; set aside.

4. In a 12-inch skillet, heat the olive oil on medium-high setting.

5. When oil is hot, add the chopped onion and stir-fry for 1 to 2 minutes or until onion is translucent.

6. When onion is translucent, add 2 cups of the chopped tomatoes and stir-fry on medium-high setting for about 3 to 4 minutes or just until the tomato begins drying out (do not let it dry out completely).

7. After 3 to 4 minutes, stir in the drained tuna.

8. Stir-fry the tuna-tomato mixture for about 3 to 4 minutes or until it looks amalgamated and not so runny.

9. Add the oregano, salt and pepper. Taste and adjust seasonings.

10. Set the tuna-tomato mixture aside to cool for about 5 minutes.

Fill the Zucchini Boats:

1. Preheat oven to 400°F.

2. Lightly coat a 12 X 16-inch rectangular baking dish with remaining 3 tablespoons olive oil.

3. Spread 2 cups chopped tomatoes over the olive oil in baking dish; lightly sprinkle with salt and ground black pepper, to taste. Set aside.

4. Divide the tuna-tomato mixture evenly among the 12 zucchini boats.

5. As you fill the boats, place them, side-by-side in baking dish.

6. When all zucchini boats have been stuffed, spread the remaining 1 cup chopped tomatoes over stuffed zucchini boats.

7. Cover the baking dish with aluminum foil and bake the Zucchini-Tuna Boats for about 25 to 30 minutes.

8. Serve the Zucchini-Tuna Boats immediately or at room temperature.
Text and Photograph ©2015 Nancy DeLucia Real

*NOTE: If using albacore white tuna, the filling will become dry.

Couscous

Couscous with Zucchini, Yellow Squash & Chili Peppers (Vegan)

In Pastas, Rice & Legumes (Beans & Grains), Vegetables On October 25, 2013 1 Comment

When I was introduced to Moroccan cuisine, I became addicted to couscous. It is a perfect side to meat or poultry – especially stews. Like rice, couscous is neutral, acquiring flavors from added ingredients or foods it is paired with.

Try this fantastic vegetarian couscous, made with stir-fried zucchini, squash, onions and chili peppers.

Prep time: 15 minutes
Serves: 4 (as a side dish)

Ingredients:
4 tablespoons olive or vegetable oil
1/2 cup minced green zucchini
1/2 cup minced yellow squash
1/2 red chili, minced
1/3 cup minced yellow or white onion
1 cup water
2 tablespoons olive oil
1/2 teaspoon salt
1 cup dried, uncooked couscous

1. In a nonstick skillet, heat 4 tablespoons oil.

2. Add the minced zucchini, squash, chili and onion.

3. Stir fry the squash-onion mixture over medium heat for about 2 to 3 minutes or until onion is translucent.

4. Transfer the cooked mixture to a small bowl and set aside.

5. Meanwhile, in a 2-quart saucepot, bring 1 cup water to a boil.

6. When water is boiling, stir in the oil, salt and couscous.

7. Remove saucepot with couscous from heat, cover and let stand for 5 minutes.

8. After 5 minutes, fluff up the couscous with a fork.

9. Serve couscous immediately as a side to meat, chicken, lamb or fish. For vegetarian or vegan diets, pair the couscous with salads or other vegetables.

Text and Photographs ©2013 Nancy DeLucia Real

SummerSpaghettiImage.Aug'13Post

Summer Spaghetti

In Pastas, Rice & Legumes (Beans & Grains) On August 10, 2013 2 Comments

These days we’re all workin’ hard and getting home tired and hungry. Takeout is always a lifesaver, but after a while, it all tastes the same. For a quick one-dish dinner, all you need is a pound of spaghetti, peppers, onion, and one or two other seasonal veggies. Oh – and don’t forget to pour in some of that white wine you opened last night!

Treat yourself to this gourmet pasta in a quarter hour and … Buon Appetito!

Prep time: 15 minutes
Serves: 4

Ingredients:
1 yellow summer squash, tips cut and discarded & flesh cut into chunks
1 zucchini, tips cut and discarded & flesh cut into chunks
1 medium yellow or white onion, quartered
1 medium green bell pepper, stem discarded, seeded and flesh cut into chunks
1/2 yellow or orange bell pepper, stem discarded, seeded and flesh cut into chunks
1/4 cup extra virgin olive oil (good olive oil brands are found at http://www.wholefoodsmarket.com)
1/2 cup white wine
1 cup water (to thin out the sauce as it cooks down)
Salt and ground black pepper, to taste
1 pound spaghetti (you can substitute this with long or short pasta variety)

1. In a food processor, grind (but do not liquify) together the squash, zucchini, onion and bell pepper chunks. Set aside.

2. Meanwhile, bring a 4 to 6-quart pot of water to a boil and set aside; keep it at a low boil.

3. In a 12-inch skillet, heat the oil.

4. When oil is hot, stir in the ground vegetables and sauté them, stirring occasionally, for 2 to 3 minutes.

5. After 2 to 3 minutes and when sauce begins to cook down, stir in the wine.

6. Saute the sauce on medium heat, stirring occasionally, for about 2 minutes.

7. After 2 minutes, add 1/2 cup of the water and cook for an additional 2 to 3 minutes.

8. Stir in the salt and pepper, to taste, and cook for an additional 1 to 2 minutes. If the sauce looks too dense or dry, stir in a little more water.

9. Turn off the stove burner, but keep the sauce warm.

10. Meanwhile, cook the pasta according to package directions. When pasta is cooked, drain it.

11. Stir the drained pasta immediately into the sauce in skillet and heat through.

Serve Summer Spaghetti with grated Parmigiano Reggiano or Pecorino Romano cheese.

Text and Photograph ©2013 Nancy DeLucia Real

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Fennel, Potato & Zucchini Mash

In Sides, Vegetables On August 2, 2013 0 Comments

Feel frustrated when you open the refrigerator and see one of every vegetable? Any thoughts of mounting one vegetable on a pedestal and letting it shine solo are immediately gone.

Recently, I found myself holding one fennel, one potato and one zucchini in my hands. As I grabbed these three veggies, I was about to toss them in the trash. I ultimately decided not to do that because they were still fresh.

So I became creative and found myself cutting up the trio into one-inch chunks. I then threw the melange into a medium pot covered with cold water and …. Well, just look at the photo! This fennel, potato & zucchini mash is exquisite, healthy and vegan.

Prep time: 15 minutes (10 minutes for the boil and 5 minutes for the mash)

Serves: 2

Ingredients:

One fresh fennel, green stalks cut and discarded and white parts cut into 1-inch chunks
One medium potato, peeled and cut into 1-inch chunks
One medium zucchini, peeled and tips cut and discarded; flesh cut into 1-inch chunks
Extra virgin olive oil, to taste (about 2 tablespoons)
Salt and ground black pepper, to taste

1. Rinse the peeled and cut vegetables in cold water and drain.

2. Transfer to a medium pot and cover with cold water.

3. Bring to a boil and cool approximately 8 to 10 minutes or until all vegetables are fork-tender.

4. Drain the cooked vegetables completely.

5. Using a hand masher or a handheld electric mixer, beat the vegetables until a puree is formed. Stir in the olive oil, salt and pepper, to taste.

Serve immediately as a side dish to chicken, seafood or meat. Alternatively, serve as part of a vegetarian or vegan meal.

Text and Photograph ©2013 Nancy DeLucia Real