Ratatouille Bake

courtesy of : Allrecipes.com

Ingredients

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1 onion, chopped
• 2 cups peeled and diced eggplant
• 2 cups chopped zucchini
• 1 green bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (8 ounce) package frozen cheese ravioli
• 3/4 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

This is an awesome recipe!!

Baked Penne with Corn, Zucchini, and Basil

Ingredients:

Kosher salt, to taste

1/2 lb. penne

6 Tbs. olive oil, plus more as needed

Kernels cut from 2 ears of corn

Freshly ground black pepper, to taste

8 zucchini, about 2 lb. total, cut into half-moons

1/2 yellow onion, diced

4 tomatoes, cored, seeded and cut into 1-inch chunks

1 Tbs. sliced garlic

1 tsp. chopped fresh oregano

1/4 tsp. red pepper flakes

1 Tbs. tomato paste

1/4 cup white wine

1/2 cup thinly sliced fresh basil

6 oz. mozzarella cheese, grated

2 oz. Parmigiano-Reggiano cheese, grated

Directions:

Preheat an oven to 400ºF. Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside. In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside. Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed. Set the pan over medium-low heat. Add the onion, 1 tsp. salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more. Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm. Serves 8.

Source: Williams-Sonoma Kitchen

Does anyone have any good recommendations to sub white wine?

Zucchini Parmesan

Zucchini (or Eggplant) Parmesan (Angie Brandt)

Batter-mix to consistency of tempura batter
2 C flour
2 eggs
1-2 C milk
s&p

Slice zucchini (or eggplant) thin (I use a mandolin) and dip in batter. Fry in vegetable or olive oil.

For parmesan, layer marinara sauce, zucchini, mozzarella and parmesan cheese.
Bake at 375 for 20-30 min.

It’s easy and delicious!

Chocolate Zucchini Cake

1/2 Cup butter
1 3/4 C sugar
1 tsp Vanilla
2 1/2 C flour
1 tsp soda
1/2 tsp Cinnamon
2 C peeled, shredded zucchini
1/2 C Coconut Oil (melted)
2 Eggs
1/2 Cup sour milk (I use 1/2 cup coconut milk and 1/2 tsp vinegar)
4 Tablespoons cocoa
1/2 tsp baking powder
1/2 tsp

Topping: 1/4 cup or more Choc. Chips, 1/4 chopped nuts, 1/4 cup brown sugar.

Cream margarine and sugar. Add eggs and Vanilla; beat well. Add dry ingredients alternately with sour milk and oil. Mix in zucchini. Spread in a 9x13 inch pan and top with topping.Bake at 325 for 40-45 minutes. Cake is ready to eat when cool.

This cake is so simple and so delicious, I even got a compliment from my mother-in-law the last time I made it, so I know it's a keeper :D

Banana Zucchini Bread

3 eggs
1 cup vegetable oil (I used canola/olive oil blend, which is great in monosaturated fat,the good fat)
1 1/2 C sugar2 C Flour ( I used 1 C whole wheat flour and 1 Cup all purpose flour)
1/4 t baking powder
1 t baking soda
2 t ground cinnamon
1 t salt
2 t vanilla extract
1 C chopped nuts(optional)
1 C raw zucchini, shredded
1 C mashed ripe banana

1. Shred zucchini and set aside
2. Mash bananas and set aside
3. In large mixing bowl, beat eggs, sugar, and oil together
4. Add flour, baking powder, baking soda, cinnamon, salt, vanilla, and nuts
5. Mix together
6. Add zucchini and bananas and continue to mix until blended
7. Pour into 2 greased and floured loaf pans
8 Bake at 350 for 45-55 min or till toothpick test is clean
9. Remove to a wire rack and cool for 10 minutes before removing to completely cool on wire rack

My two favorite types of bread combined into one. I added 2 Tbsp of flax seed in with the flour for an extra omega 3 boost. I ended doing one loaf and 12 muffins. All my boys loved it, it only lasted a day. Enjoy!

Hearty Lentil Soup

3 medium potatoes, peeled and chopped
1 cup onion, diced
1 28 oz. can tomatoes
5 beef bouillon cubes
1/4 c. fresh or 2 tsp. dried basil
1 tsp. salt
2 medium zucchini, chopped
3 carrots, chopped
2 small turnips, diced
3 stalks celery, sliced
5 cups water
8 oz. lentils
1/4 tsp. pepper

Put everything in crock pot except zucchini. Set on high for 2 hours or low for 8 hours. Add zucchini at the end, cook for another 30 min (if on high) or 1 hour (if on low). Serves 12.

*You can add beef soup bones to this if you want - about 2 lbs. Add with the other ingredients. Then, before serving, cut the beef off the bones and cut meat into chunks, returning to the soup.

Lentils are full of iron, protein, and fiber. I love them! I should have a section in my cookbook just for lentils. If anyone has any good recipes with lentils, please share them!

Vegetable Lasagna

4 cups thinly sliced zucchini (about 4 medium)
4 cups thinly sliced yellow squash(4 medium)
2 cups thinly sliced carrots
2 cups thinly sliced fresh mushrooms
1 large onion, diced
1 red bell pepper, diced
1 28 oz can crushed tomatoes
1 15oz can tomato sauce
1 60z can of tomato paste
1/2 cup fresh basil
3 cloves of garlic
1 tsp salt
1/s tsp pepper
1 80z cream cheese, softened
1 1/2 cups of cottage cheese
2 large eggs, beaten
10 oven ready lasagna noodles
3 8 oz packages of thinly sliced provolone cheese
4 cups mozzarella cheese

Cook veggies, simmer 10 minutes add tomatoes, sauce, paste, basil, garlic, salt and pepper. Simmer for 20 minutes. Meanwhile, in a medium bowl combine cream cheese, cottage cheese, and eggs. Preheat oven to 350 F.

Spread 1 cup of sauce, place 3 uncooked noodles, spread 1/4 cheese mixture(cream cheese, cottage cheese, and eggs) and then follow with some more sauce. Top with six slices of provolone cheese and then 1 1/2 cups of mozzarella cheese. Repeat Bake 35 to 45 minutes and let stand 10 minutes before cutting

****This makes 2 13x9 lasagnas. So you can freeze one or just half the recipe. This is so worth the extra effort, even the leftovers were delicious(I think it's the homemade sauce). I think next time I will add spinach and substitute the cottage cheese for ricotta cheese just for something different. I also steamed my veggies so I didn't cook all the nutrients out of them. I steamed the carrots for about 10 minutes and the rest for about 7 minutes. It left the veggies with a little more crunch, which Jens and I loved. We served it with a garden salad and garlic bread with Jamie's recipe on homemade garlic spread.

Tortellini Soup

1 T olive oil
1 pound ground meat (I prefer Turkey)
1 onion, diced
2 cloved garlic, minced
~3 C broth
2 32 oz cans tomatoes (I used 1 crushed and 1 chopped)
Tortellini (I use 2 of those dry pouches)
1 t basil
1 t oregano
salt
pepper
Vegetables (suggested spinach, green beans, zucchini, carrots)
parmesan cheese if desired

Add oil to pan and brown meat. When meat is mostly browned, add in onions and cook until soft. Add garlic, broth, tomatoes, and vegetables if you are using fresh. Bring to boil. When water is boiling, add in tortellini and herbs. When tortellini is soft, add vegetables if you are using frozen and continue to cook until thawed and warmed.

Note, the tortellini will soak up the liquid, and your leftovers will still be tasty, but won't be soup. I've heard people say they prepare the tortellini separate and add it into the bowls to prevent it from soaking up all of the broth later on. Sprinke with cheese to serve.

Cannellini Bean Burgers

• 15 oz can Cannellini Beans – rinsed and drained
• Oil Spray
• 1 Onion – finely chopped
• 2 Cloves Garlic – finely chopped
• 1 Tsp Ground Cumin
• 1 Zucchini – grated
• 1 Carrot – grated
• 1 ½ Cups Bread Crumbs
• 2 Tsp Olive Oil

• Turkish Bread, whole wheat bun, pitas, wrap, etc.
• Mixed Salad Leaves
• Tomatoes
• Mayo
• Sweet Chilli Sauce – or add some into burger mix

1. Mash beans
2. Cook garlic and onion in frypan until soft, stir through cumin
3. Add zucchini, carrot and breadcrumbs. Mix with beans and form into balls.
4. Refrigerate for as long as possible, until firm
5. Cook in oil for 2 – 3 mins on each side until heated through.
6. Serve with bread and side of salad greens. Delicious!!!

Chocolate Zucchini Cake

1/2 c. margarine
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
2 1/2 c. flour
4 Tbsp. cocoa
1/2 tsp. bkg. Powder
1/2 tsp. cinnamon
1 tsp. bkg. Soda
1/2 tsp. cloves
2 c. shredded zucchini
1 c. chocolate chips

Cream together margarine, oil, and sugar. Add eggs, vanilla, and buttermilk. In a separate bowl, combine dry ingredients. Add to cake mixture and mix well. Add zucchini. Add some chips now and save some for topping. Pour into greased 9 x 12 inch pan. Bake at 325 for 40-45 minutes.

Stuffed Zucchini

1 large zucchini (or several smaller ones)
1 1/2 c. bread crumbs
2 garlic cloves, minced
1 1/2 c. plum tomato, chopped
1/2 c. shredded Parmesan cheese, divided in half
1/4 c. chopped fresh parsley
1/2 t. freshly ground black pepper
1/4 t. salt

Preheat oven to 375. Carefully scoop out zucchini pulp, leaving shells intact. Finely chop pulp; set aside. Place shells, cut side up in a 13x9 inch baking dish coated with cooking spray.
Heat a large skillet over medium heat. Coat with cooking spray. Add chopped pulp and garlic; cook 4 minutes or until moisture evaporates, stirring frequently. Add tomato; cook 2 minutes or until tomato begins to soften a bit. Remove from heat. Stir in bread crumbs, 1/4 c parmesan cheese, parsley, pepper, and salt. Spoon mixture into zucchini shells; sprinkle with leftover cheese. Cover pan with foil and bake at 375 for 40 minutes. Preheat broiler. Remove foil; broil 4 minutes or until cheese is lightly browned.

Zucchini Garden Chowder

2 medium zucchini, chopped
1 medium onion, chopped
2 T minced fresh parsley
1 tsp. dried basil
1/3 c. butter
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
3 c. water
3 chicken bouillon cubes
1 tsp. lemon juice
1 (14 1/2 oz.) can diced tomatoes, undrained
1 can evaporated milk
1 pkg. frozen or 1 can corn
1/4 c. parmesan cheese
8 oz. cheddar cheese, shredded

In pot, saute zucchini, onion, parlsey, basil, and butter until tender. Stir in flour, salt, and pepper. Gradually stir in water and bouillon cubes (or canned broth) and lemon juice. Mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk, and corn. Bring to a boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Garnish with chedder cheese.

(I usually use 1% milk instead of evaporated milk and the soup still turns out creamy.)