Shared Recipe: Stuffed Baked Zucchini

Please pass this on to your friends/family concerned with healthy eating….

Stuffed Baked Zucchini  (Vegan Optional)
(Source: That’s Vegetarian Host, Karen Bukolt)

1/2 c Quinoa, rinsed
1 c Water, vegetable broth, or combination of both
4 Zucchini, medium halved lengthwise
1 15-oz can Cannellini beans, rinsed
1 c Grape or cherry tomatoes, quartered
1/2 c Almonds, chopped (about 2 oz)
2 Garlic cloves, chopped
3/4 c Parmesan (3 ounces), grated (Eliminate for Vegan)
4 t Olive oil

Heat oven to 400° F.

In a large saucepan, spray the bottom with olive oil, put in the quinoa and toast for a few minutes over a medium high heat. When they start to brown, add the water/broth and bring to a boil. Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.

Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.

When the quinoa is cooked, fluff and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil. Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan. Cover with foil and bake until the zucchini is tender, about 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.

Prep time: 10 minutes
Bake time: 15 minutes for quinoa, 30 minutes for zucchini
Serves 4

10PP for a full zucchini. 5PP for half. Reduce to 9PP by using half the amount of almonds, and 8PP if you use only 1t olive oil and a little spray on the top.


Quinoa from WHFoods Website:

Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is available in your local health food stores throughout the year.

Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient “grain” once considered “the gold of the Incas.”

Serve “Gazpacho” with cilantro, lime wedge, avocado and/or cucumber slices

Karen Bukolt of That’s Vegetarian recommends Gazpacho to counter this agonizing hot, steamy and humid conditons — and shares her recipe for this great summer soup.

“Make Gazpacho!!!  No baking, easy to prepare, and so refreshing it will whisk you away.

Gazpacho is a traditional dish from Spain that spread to Portugal and Latin America.  They all have their own variations with adding bread or avocados and even omitting the tomatoes.  They traditionally use a mortar and pestle instead of a blender of food processor, which cause the puree to foam a bit, and a sieve for the tomatoes to get the seeds out.

This soup served cold and the acidity of the tomatoes add to the refreshingness of it.  There is some prep work with dicing and chopping.  Or you can just throw it all in the food processor until completely pureed.  Your choice and it is worth it either way.

To make the soup as rich and flavorful as you can, use fresh tomatoes from your own tomato plants or gather some up at a wonderful local farmers’ market.  Canned tomatoes can be more flavorful than many fresh ones you buy in your regular supermarket.  Letting it sit longer also enhances the flavor of the soup, a minimum of 2 hours but t is still spectacular days down the road.”

GAZPACHO

1/2 c Celery, chopped
1 Red, orange, or yellow bell pepper, chopped
1 Red onion, chopped
1 Garlic clove, chopped
1 Cucumber, peeled and chopped
2 t Hot pepper such as jalapeno, Anaheim, or Serrano, chopped
1/2 c Cilantro, chopped
5 Tomatoes, chopped
2c Tomato juice
1 can Diced tomatoes
2 T White wine vinegar
1 T Sal y Pimienta avocado oil or olive oil
Salt and Pepper

Mix the celery, peppers, onion, garlic, cucumber, cilantro, and 3 of the chopped tomatoes in a large bowl. Using a regular or immersion blender or a food processor, puree the can of tomatoes. Add half of the veggie mixture to the pureed tomatoes and pulse about 5 times for 3-5 seconds each time. Add the remaining mixture and pulse another five times. Continue to blend until you get your desired texture. Pour into a bowl and mix in the tomato juice, remaining chopped tomatoes, vinegar and oil. Add salt and pepper to taste.

Chill in refrigerator for a minimum of 2 hours, preferably overnight.

Serve with cilantro, lime wedge, avocado and/or cucumber slices.

Serving size 1 cup     Serves 6     Prep time 20 minutes

Visit Karen’s website @ http://www.thatsvegetarian.com for the gazpacho how-to video and browse on more exciting and satisfying recipes.

That’s Vegetarian Host Karen Bukolt and her Fabulous Eggplant Zucchini Parmesan Napoleon Recipe

 

Karen Bukolt says…

As much as I love to cook (and eat!), occasionally I’m excited to discover things I still don’t know.  I described my healthier version of Eggplant Zucchini Parmesan I was making for the show to a friend.  She then informed me that it was more like an Eggplant Napoleon.  Learn something new everyday!

Many people will salt the eggplant first in order to draw out some of the moisture and to remove the bitter flavor. Let it sit for about 30 minutes, rinse and pat dry before cooking.  I don’t always do that and find the eggplant tastes just fine.  Some people will cut off the skin too.  Find what works for you.

Prepare the Eggplant Zucchini Parmesan Napoleon and you’ll find yourself saying “That’s Vegetarian?!”

Eggplant Zucchini Parmesan Napoleon
1 Eggplant, about 5″ long, sliced in 1/2″ slices
2 Zucchini, about 3″ long, sliced in 1/4 ” slices
Salt
1 c Vegetarian pasta sauce
8 oz Shredded low fat mozzarella
8 oz Fat free ricotta cheese
Sal y pimienta or extra virgin olive oil
Eggplant Zucchini Parmesan Napoleon

After slicing the eggplant, lightly salt it and let it sweat for 30 minutes.  Rinse and pat dry.

Spray the grill pan with olive oil and turn to med heat.  Place eggplant and zucchini on grill pan.  Cook on first side until soft for about 5 minutes.  Once malleable, flip eggplant and zucchini to other side.  Should see grill marks.  Cook for another 4 minutes.   Lower heat to med low.  Add about 1-2t of ricotta cheese on each zucchini and eggplant.   Sprinkle 1-2t of shredded mozzarella on each piece then 1T of pasta sauce to each piece.  Cover the grill pan to aid in the melting and heating up of the cheese, about 5 min.  Check the underside carefully not to disturb the cheese on top to see if there are substantial grill marks.

Plate the eggplant and zucchini.  Top with fresh ground pepper and oil.

Prep time: 15 min (40 if you salt the eggplant) Cook time:  25 minServes 4
Difficulty level: Medium (7pp)

Karen Bukolt,  That’s Vegetarian Host, is helping people choose healthier and more nutritious food options by eating at least one meatless meal a week.

For more information, visit website:  http://www.thatsvegetarian.com