Posts Tagged ‘zucchini’

  1. vegan zucchini meatballs

    December 19, 2016 by Angie

    I love a fake meatball. Ever since Nate’s Meatless Meatballs became impossible to purchase without insane shipping costs, I’ve been searching for a suitable alternative. I’ve previously made some pretty great TVP-based “meatballs”. Alas, TVP is also nearly impossible to buy where I live now. I found this recipe for vegan zucchini “meatballs” on Pinterest from the blog Making Thyme for Health.

    Vegan Zucchini ‘Meatballs’

    They were pretty easy to make – easier than the TVP version. They did not bake all the way through in the middle, but I adjusted the recipe below with suggestions I think will correct that problem. I added more spices than called for in the original recipe. The taste and texture were really good. The only downside to this recipe is the cleanup. It was so heinous that Robbie asked me to never make it again 🙁 I suppose I will have to save this recipe for a day when I have the time to cook and do the dishes so, like never, basically. Huge shout out to my dish doing husband who makes cooking possible.

    a saucy "meatball"


    1 can chickpeas, drained and rinsed
    2 tbsp minced garlic
    1/2 c rolled oats
    1/2 tbsp dried basil
    1/2 tbsp dried oregano
    1 tsp garlic powder
    1/2 tsp salt
    2 tbsp nutritional yeast
    juice of 1/2 lemon
    1 1/4 c shredded zucchini
    one jar of spaghetti sauce
    pasta of your choice, cooked as directed on the package (Robbie had fettuccine and I had zucchini noodles.)

    vegan zucchini meatballs with zucchini noodles


    1. Use a food processor with the shredding blade attached to shred the zucchini. I used almost two large-ish zucchini. Measure it out to be sure you have at least 1 and a 1/4 cups of shredded zucchini. Set aside.
    2. Remove the shredding blade and use the food processor to blend the drained and rinsed chickpeas, minced garlic and oats. I used pulse for 5 seconds three of four times to get everything finely chopped. Transfer the mixture to a large bowl.
    3. Add the basil, oregano, garlic powder, salt, and nutritional yeast to the chickpea mixture. Stir to combine with a spoon.
    4. Add the shredded zucchini and lemon juice. Stir to combine again.
    5. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
    6. Form the mixture into balls and place them, spaced apart, on the lined cookie sheet. I believe I had enough for 15 balls at about a rounded tablespoon each. Bake for 15 minutes then turn them over and bake for another 15 minutes.
    7. While the “meatballs” are baking, prepare the pasta and heat the spaghetti sauce.

  2. stuffed zucchini

    March 6, 2016 by Angie

    I’m always looking for new sides. Somehow (maybe MyFitnessPal emails?), I came across this post for Summer Veggie Stuffed Zucchini from the Mountain Mama Cooks blog. I can rarely leave a recipe alone so I changed it up a little.

    eat zucchini filled with zucchini!


    olive oil spray
    2 zucchini per serving, depending on the size of the zucchini. I used 6 small zucchini. Larger zucchini will work out better.
    1 small red bell pepper, diced
    1 bunch of green onion, diced
    tablespoon of minced garlic
    about 1 cup of cherry tomatoes, quartered
    1/2 cup to 1 cup fresh spinach, stems removed
    1/2 cup shredded parmesan cheese
    1/2 cup breadcrumbs
    salt and pepper, to taste

    stuffed zucchini in a row


    1. Preheat the oven to 400 degrees. Line a cookie sheet with aluminum foil and spray it with olive oil.

    2. Wash the zucchini and trim off the ends. Slice all the zucchini in half lengthwise. Use a spoon to gently scoop out the insides of the zucchini halves. Save the insides in a bowl.

    3. Arrange the zucchini “boats” on the prepared cookie sheet.

    4. Prepare the red bell pepper, green onion, cherry tomatoes, and spinach. Cut up the zucchini pulp.

    5. Spray a pan with olive oil and cook the bell pepper, white parts of the green onion, and the zucchini insides with a tablespoon of minced garlic over medium heat for about ten minutes.

    6. Add the rest of the green onion, quartered cherry tomatoes, and spinach. Cook until the spinach is wilted and everything is heated through.

    7. Pour the vegetable mixture into a bowl. Add in the shredded parmesan and breadcrumbs and stir. Start filling the zucchini “boats” with the vegetable/cheese/breadcrumbs mixture. Sprinkle more breadcrumbs and parmesan on top of each stuffed zucchini if desired.

    8. Bake the stuffed zucchini for about 25 minutes.

    stuffed zucchini with baked tofu

  3. vegan tofu & vegetable frittata

    June 10, 2015 by Angie

    I have been on a quest for a new breakfast. I love the blog Fat Free Vegan so I looked there for protein-packed breakfast recipes. I made a slightly altered version of her vegan zucchini frittata Tuesday night. It is potentially too labor- and dishes-intensive to be my every weekday breakfast, but, man oh man, it is phenomenal tasting. I love it so much. The seasoning is just right and the silken tofu, tahini, and soy milk make it deliciously creamy. I ate some of it right out of the oven because I couldn’t help myself!

    tofu frittata

    I warmed some up for breakfast yesterday and today and still have enough to eat tomorrow morning. I could have stretched it to four meals, but I get shaded out by leftovers after the third day.

    Tofu frittata and a soy latte lovingly made by Robbie = perfect breakfast!

    The substitutions I made were in the vegetables used. I used three green onions, a medium sized zucchini, a medium sized yellow squash, and a lot of minced garlic. I meant to include fresh spinach but totally forgot 🙁 I couldn’t figure out how to “shred” the squash so I diced them and it worked out just fine.

    I followed the blender part as directed except I used a food processor because I only have an immersion blender. I also followed the pan preparation directions by spraying oil then putting a circle of parchment paper on top. I had no issues getting the frittata out of the pan. In fact, it pretty much flew out and then I couldn’t get it back in the pan without injuring it. I don’t mind because it’s just for me, but if I made this for a fancy brunch I would be sad, so beware.

    close up tofu frittata
    Hot out of the oven!

  4. garlicky zucchini noodles with tomatoes and fresh mozzarella

    January 31, 2015 by Angie

    For dinner Friday night I tried a slightly altered version of a new-to-me recipe from one of my favorite blogs, Kalyn’s Kitchen. She calls it Garlicky Zucchini Noodles with Tomatoes and Burrata. It was extraordinary. We enjoyed it with a California Pinot Noir. It made for a wonderful Friday night at home.

    Garlicky Zucchini Noodles with Fresh Mozzarella

    Makes 2 servings.


    olive oil
    5 medium zucchini
    2 tbsp minced garlic
    1.5 cups cherry tomatoes
    1/4 tsp dried basil
    1/4 tsp dried oregano
    1/4 tsp dried thyme
    1/4 tsp dried sage
    fresh basil
    3 balls of fresh Mozzarella


    1. Wash the zucchini, cherry tomatoes, and fresh basil. Cut the ends off of the zucchini. Cut the cherry tomatoes in half. Cut the fresh basil into ribbons.

    2. Mix the dried spices together in a bowl.

    3. Make the zucchini noodles by using a vegetable peeler to slice wide but thin slices of zucchini all around each of the zucchini. When you get to the seeds, discard the rest and move to the next one. I piled these on a plate as I worked.

    4. Spray a deep pan with olive oil and heat on medium. Add the halved tomatoes and minced garlic. After cooking for about three minutes, add the mixed spices and stir. Cook for another three minutes.

    5. Add the zucchini noodles. Stir and cook for about five minutes, stirring occasionally until the zucchini is heated through and the tomatoes start to create a sauce.

    6. Add the fresh basil.

    7. Serve the zucchini and tomato mixture. Cut the fresh Mozzarella balls into eight pieces. Top each serving with half of the Mozzarella pieces. Add salt and pepper to taste.

  5. 2nd Avenue Vegetable Korma

    July 31, 2013 by Angie

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    This is one of many great recipes from Isa Chandra Moskowitz’s Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes. For some silly reason, I’d only made this once before (in my pre-blog days). Other than the time it takes to wash and chop the vegetables, it cooks up really quickly, makes a lot of food, and is so tasty.

    big pot of vegetable korma

    I followed her directions pretty closely. My changes: skimped on the carrots, skipped the agave nectar, and added browned tempeh for some protein.

    2nd Avenue Vegetable Korma

    I can’t wait to have another bowl for lunch!

  6. zucchini crust pizza

    July 19, 2013 by Angie

    I’m trying desperately to keep up with the South Beach Diet but, as you may have noticed, I really love pizza. I tried making a cauliflower crust pizza once before. I’m into the spirit of the cauliflower crust but it did not work out for me at all. It fell apart and was mushy and grainy and created a million dishes and was just sad all around. I came across this recipe for zucchini crust pizza at my favorite South Beach Diet-friendly blog, Kalyn’s Kitchen. The main ingredient is obviously zucchini. There’s some oregano, garlic powder, salt, and shredded mozzarella and parmesan cheeses in there. The ingredients that hold everything together though were problematic for me and I feared a repeat of the cauliflower disaster. It calls for almond meal (instead of flour, sticking to the no grains rule) and a beaten egg. I’m very allergic to almond meal but I figured a nut is a nut so I made my own cashew meal by pulverizing a handful of raw cashews in my food processor. I don’t buy eggs so I improvised with a flax egg instead. And would you believe it…it worked out! It stayed together and was a real crust! And it tasted great!

    zucchini crust pizzas


    Right out of the oven

    I topped with garlicky tomato sauce, shredded mozzarella and parmesan cheeses, spinach, and artichoke hearts. I ate pizza and my diet is intact! At least until tomorrow when we go to dinner at our favorite vegan restaurant, Ethos. Oh, well.

    up close and pizza-nal (I'm sorry)

    Delicious pizza with parmesan and red pepper and extra sauce

  7. Moroccan chik’n & vegetables

    June 7, 2013 by Angie

    Our friends Lisa and Orlando shared this recipe with us. Robbie and I both had seconds. Seriously delicious. It’s adapted from a book called Moroccan by Rachel Lane.

    Moroccan Chik'n & Vegetables

     My (first) bowl of Moroccan chik’n & vegetables

    olive oil
    1 large red onion, sliced
    2 cloves garlic, finely chopped
    1 tsp paprika
    1 tsp cumin
    1/2 tsp ground ginger
    1/2 tsp turmeric
    1/2 tsp cayenne
    1/4 tsp pepper
    1/2 tsp salt
    4 medium sized tomatoes, roughly chopped
    2 medium sized zucchini, sliced
    2 cans chickpeas, drained and rinsed
    1 tbsp chopped dried parsley
    1 cup vegetable stock
    vegetable oil
    1 bag Morningstar Farms Meal Starters Chik’n Strips, prepared according to package directions

    Heat oil in a heavy based saucepan over medium heat. Add the red onion, garlic, spices (except dried parsley), and salt. Saute until softened and fragrant. Add the chickpeas, tomatoes, and zucchini, and stir to combine. Pour in the vegetable stock and bring to boil. Reduce heat to low, cover, and cook for 20-30 minutes. While the vegetables are cooking, cook the chik’n strips in vegetable oil in a separate pan until browned and cooked through. Add the chik’n strips and parsley to the vegetables and stir to combine the tastiness. Serve with a side of bread/toast making sure to get a healthy amount of spicy broth in each bowl – that’s the best part!

    Moroccan Chik'n & Vegetables

     Robbie’s bowl – you can see the chik’n better here.

  8. zucchini fritters

    September 21, 2012 by Angie

    Zucchini fritters are a serious favorite of mine. This is the third or fourth time I’ve made them and I think I finally found the secret to getting the batter to stick together to form solid fritters. This time I added a flax “egg” and vowed not to mess with them so much during frying. I let them fry on one side until it was abundantly clear that they were browning and becoming a cohesive fritter, then I gently flipped them. Letting them cool on a plate lined with paper towels helped too. It absorbed some of the oil and once they cooled down they were more firm.

    Yield: 12 medium-sized fritters


    2 large zucchini, grated
    1/4 of a yellow onion, grated
    1/2 cup all-purpose flour
    1/2 cup parmesan cheese, grated
    1 flax egg (1 tbsp flax meal combined with 3 tbsp water)
    salt, pepper, & garlic powder to taste
    olive oil for frying


    1. Wash and trim the zucchini then begin grating it using a cheese grater. Place the grated pieces into a colander or squeeze in paper towels to remove some of the water.

    2. Grate about a quarter of an onion.

    3. Make your flax egg in a small bowl by combining 1 tbsp of flax meal with 3 tbsp water. Set aside.

    4. In a large bowl, combine the grated zucchini and onion. Add in the flour, parmesan cheese, salt, pepper, and garlic powder and mix well.

    5. Stir the flax egg into the zucchini mixture.

    6. Heat a pan coated in olive oil on medium heat.

    7. Make four small fritters and drop them into the hot pan. Use a spatula to flatten the fritters. Once the bottoms/sides of the fritters is starting to look brown, gently flip them over and flatten with the spatula. When the second side is brown, remove the fritters to a plate lined with paper towels to cool for a 3-5 minutes.

    I made Robbie’s current favorite, blackened tofu, to eat with the zucchini fritters for dinner last night. Two thumbs up from both of us! I’m looking forward to eating leftovers for lunch.


  9. baked breaded zucchini bites

    July 22, 2012 by Angie

    The theme for week 29 of Reddit’s 52 Weeks of Baking Challenge is summer. It can be a summer decoration or a summer ingredient. I made baked breaded zucchini bites because zucchini is everybody’s favorite summer vegetable, right? Well, it’s mine. We used to order a similar appetizer all the time at Bar Louie in International Plaza along with their amazing soy burger. As part of a large anti-vegetarian conspiracy they removed both from their menu and now offer only a portobello burger. Eww. Now we must improvise at home.

    This was pretty easy to make. I chopped the zucchini into rounds and sticks then set up my breading stations. There’s a a little plate for soy milk then the Italian-style bread crumb/parmesan cheese/garlic powder mixture then the cookie sheet. Baking these instead of frying let me stick to the guidelines of the challenge and avoid a lot of fat from the oil. You can also skip the parmesan to make these vegan. I sprayed the tops with olive oil and baked them for about 20 minutes at 400 degrees.

    They held together better than I thought they would without egg and they tasted really great. I’ll definitely make this again. They’d be great for a party.

     Don’t forget the spaghetti sauce for dipping!

  10. bbq tofu & vegetables

    June 28, 2012 by Angie

    Up until this week, I had only tried to make BBQ tofu once and was not successful. My friend and I marinated the tofu in BBQ sauce and wrapped it in a packet of aluminum foil and put it on the grill.  It didn’t go as planned and all the delicious BBQ-saucey edges stuck to the aluminum foil. It was very sad for us. I am happy to report that I tried an oven-baked method for Tuesday night’s dinner and it was a shining success. Robbie really liked it so this recipe is officially part of the easy dinner rotation now. I used a store-bought BBQ sauce but I hope to make my own soon when I have time to plan ahead.

    Adapted from FatFree Vegan Kitchen.


    14 oz package extra firm tofu
    1 1/4 cup of BBQ sauce (We went with Stubb’s Original and really liked it. It has the least sugar of all the BBQ sauces available at our grocery store.)
    2 medium zucchini
    1 bell pepper
    Half of a red onion


    1. Lightly oil a large glass pan. Preheat the oven to 400 degrees.

    2. Press and drain the tofu using your preferred method.

    3. Cut the pressed tofu into one inch squares. Put the tofu in a bowl and gently mix it with half of the BBQ sauce. Move the saucy tofu to the pan and bake for 15 minutes.

    4. While the tofu is baking, wash and chop the vegetables into cubes. Place them in the bowl. Feel free to use additional or other vegetables, obviously. I think yellow squash and cherry tomatoes would be great, maybe pineapple, or even button mushrooms if you are into that sort of thing (blurgh, fungus).

    5. After 15 minutes of baking, turn the tofu over in the pan and bake for another 15 minutes.

    6. Pour the rest of the BBQ sauce onto the vegetables in the bowl.

    7. When the second 15 minutes are up, add the vegetables and the rest of the sauce left in the bowl to the pan and stir everything around a bit. Bake for 15 more minutes.

    8. Serve it up, preferably with grilled corn on the cob!