Archives for category: Zucchini

I wrote a recipe!  It’s hard and complex and I worked really hard on this flavor profile. 

Just kidding.

It’s simple and fast and I don’t even know where I got the idea, I just know I’ve seen or heard of it somewhere.

Simple, but still really really good.

Grilled Zucchini Planks

1 zucchini makes 4 planks


  • olive oil
  • salt and pepper
  • paprika


  1. Cut zucchini into 4 wedges.
  2. Drizzle with olive oil.
  3. Sprinkle with salt, pepper, and paprika.
  4. Grill until you want to eat it/




I am a fan of stuffed vegetable meals.  My mom has been making stuffed peppers since I was a kid and it was one of the first recipes I learned to make on my own.  Since then I have made stuffed shells (disaster) and Orzo stuffed peppers.  I saw Rachael Ray make this a while ago and was immediately intrigued.  In addition to my interest in stuffed vegetables, I LOVE zucchini. 

So you know, I had to make this.  The addition of the egg was a little weird to me, but I think it was meant to hold everything together.  I don’t know that it was all that necessary, but regardless, this is a good recipe: filling enough without being too heavy, and there is no meat.

I think it could be good with orzo or rice in it too though.  I’ll save that little idea for next time. 

Stuffed Zucchini

List #: 70

Saved Since: April 2010

Husband’s Rating: “delicious!”

My thoughts: yummy and easy to make 

Recipe Count: 11 down, 195 to go


Serves 2


  • 2 medium zucchini for stuffing + 1 small zucchini, chopped in bite size pieces
  • 1 Tbsp. olive oil
  • 4 crimini mushrooms, chopped
  • 1/2 medium yellow onion, chopped
  • 2 large cloves of garlic, minced
  • salt & pepper
  • 1 Roma tomato, seeded and chopped
  • 1 slice white toasting bread
  • butter
  • 1 tsp. dried parsley
  • 1 tsp. dried basil
  • 3/8 c. shredded Parmesan
  • 1 egg, beaten


  1. Preheat the oven to 425F.
  2. Halve the 2 medium zucchini lengthwise and scoop the seeds and soft center flesh with a spoon to make shallow shells for the stuffing.
  3. Arrange the zucchini in a baking dish and drizzle with a little olive oil. 
  4. Season with salt and pepper.
  5. Heat olive oil over medium-high heat and saute mushrooms, onions, and garlic for 3 minutes.
  6. Add the chopped zucchini and heat for about 2 more minutes.
  7. Add tomatoes and season with salt and pepper, heating through for 1 minute.
  8. Remove from heat.
  9. Toast the bread in a toaster and then spread with lots of butter. 
  10. Tear into pieces and add the bread to a food processor.
  11. Add parsley and basil and pulse to make herb bread crumbs.
  12. Fold the bread crumbs into the vegetables and add the parmesan and egg.
  13. Fill the zucchini shells with the stuffing and roast for 1o minutes.
  14. Serve warm.

Source: adapted from Rachael Ray.

Click here to read the story I wrote after making this dish.


I made a couscous dish the other night and was reminded of that story.  It was early in my relationship with my husband.  For a long time I was not allowed to tell anyone about it because he was embarrassed about it.  He is still not thrilled that I am writing this, but as I said then and still say now, that experience served its purpose. 

I whole-heartedly recommend this couscous dish, even if you don’t have a story to go along with it. 

 Vegetable Couscous

List #: 83

Saved Since: March 2010

Husband’s Rating: “very good.  more couscous, less vegetables next time.”  Recipe is written to reflect that change.

My thoughts: tasty, quick, easy = perfect. 

Recipe Count: 9 down, 196 to go


Serves 4


  • 1 carrot, diced
  • 1/4 medium onion, diced
  • 1/2 small green bell pepper, cut into thin strips
  • 1/2 small red bell pepper, cut into thin strips
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1 Tbsp. olive oil
  • 2 tsp. dried basil
  • 1/8 tsp. garlic powder
  • 1/8 tsp. salt
  • pepper
  • couple dashes of hot sauce
  • 3/4 c. couscous
  • 1 c. chicken broth


  1. Heat oil in large skillet over medium heat.
  2. Saute carrots, onion, and peppers until crisp-tender
  3. Add the zucchini, squash, basil, garlic, salt & pepper and mix well.
  4. Stir in the couscous.
  5. Add the chicken broth and bring to a boil.
  6. Once it boils, cover the skillet and remove from heat.
  7. Let stand for about 10 minutes.
  8. Fluff with a fork and serve.

Source: adapted from delightful country cookin’.

I have 4 words for zucchini:  I FREAKIN’ LOVE IT. 

Anything zucchini = my favorite.  Barefoot Contessa’s Zucchini Gratin was no exception.  This recipe was surprisingly easy.  I have never made Gratin before but it will definitely be added to the menu more often!!  I like this recipe because it’s relatively fool-proof for someone who has a hard time with rues and sauces.  I think the reason I was so successful with this one was the fact that I wasn’t hovering over it, watching every moment of the cooking process and trying to figure out if it was “ready” or “right”.  Since I was making something else to go with it I couldn’t focus my full attention on the gratin and I just kind of let the ingredients hang out and do their thing.  And their thing is just fabulous.

Zucchini Gratin

List #: 72 (You can see the full list on the About  page now).

Saved Since: April 2010

Husband’s Rating: Excellent; “You could make this again anytime you want”.

My thoughts: A guaranteed success; rich and tasty; layers of flavor

Recipe Count: 2 down, 203 to go


(ingredients listed are for 3 servings; originial recipe written for 6)


  • 3 Tbsp. unsalted butter plus 1/2 Tbsp for topping
  • 1 medium onion cut in half and sliced
  • 2 large zucchini, sliced 1/4 inch thick
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/8 tsp. ground nutmeg
  • 1 Tbsp. flour
  • 1/2 c. hot milk
  • 3/8 c. panko bread crumbs (eyeball it, I probably used more)
  • 3/8 c. grated Gruyere (eyeball it, I probably used more)


  1. Preheat oven to 400F.  Melt butter in a large saute pan and cook the onions over low heat for 20 minutes or until tender, but not browned.
  2. Add zucchini and cook, covered, for 10 minutes, or until tender.  Add the salt, pepper, and nutmeg and cook uncovered for 5 minutes.  Microwave the milk for 30-45 seconds until hot.
  3. Stir the flour into the onions and zucchini.  Add the milk and cook over low heat for a few minutes, until it makes a sauce.
  4. Pour the mixture into a small rectangular baking dish.
  5. Combine the panko and Gruyere and sprinkle on top of the zucchini mixture.  Top with 1/2 Tbsp. butter in small bits.
  6. Bake for 20 minutes or until bubbly and browned.

Source: adapted from The Barefoot Contessa Cookbook, 1999.