Tag: medium zucchini

Zucchini Lasagna


By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta!

This recipe is from the archives, but needed a photo-makeover. I also like to make some of my older recipes over to see if I can improve them. I made slight adjustments to the original recipe, so if you have an old printout, you may want to re-print it. This feeds eight, and is quite filling. Everyone in my house likes it, including my picky daughter.

The first time I made this, I didn’t grill the zucchini first, but there was a lot of liquid so I found grilling it first greatly improved it. I soaked up as much of the liquid as I could with paper towels before layering the ingredients. I think the next time I make this, I’ll try it with turkey sausage in place of the ground beef, I bet it will be spectacular!

Tip: Using a mandoline[1] is a must to slice the zucchini thin, and it’s quick and easy. You can also make the sauce ahead of time if you want to speed this up for a weeknight.

Zucchini Lasagna
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)

Ingredients: 

  • 1 lb 93% lean beef
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8″ thick
  • 15 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded (Sargento)
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.

References

  1. ^ mandoline (www.amazon.com)

Zoodles and Meatballs (zucchini noodles)

The weather is changing, and I kind of like it. I’m looking forward cooler weather, but I’m not quite ready for zucchini season to end – we’ve been eating “zoodles” all summer long!

This is sorta a two part recipe, I made a pot of my Crock Pot Italian Turkey Meatballs[1] at my toddler’s request but rather than eating mine with pasta, I served it over zoodles (zucchini noodles) for a lighter low-carb alternative (perfect for using up zucchini from your garden).

A good rule of thumb is one medium zucchini per person, since you lose some when you cut them and the shrink a bit when they cook. To cut them I used my OXO mandolin[2] with my julienne blade and I stop right about when I get to the seeds, then I rotate and slice. A word of advice, please be careful when using a mandolin, the blades are VERY sharp.

You can also use a spiralizer[3] instead to make them more spaghetti-like. I’m going to be making these as much as I can as long as I can find zucchini at my local farmer’s market!

Zoodles and Meatballs
gordon-ramsay-recipe.com
Servings: 3 • Size: 1 cup zoodles, 4 meatballs • Old Points: 7 pt • Points+: 8 pts
Calories: 325 • Fat: 15 g • Carbs: 25 • Fiber: 7 • Protein: 25 g • Sugar: 4
Sodium: 715 mg • Cholesterol: 34 g

Ingredients:

  • 12 leftover crock pot turkey meatballs and sauce[4] (1/2 batch)
  • 1 tablespoons extra virgin olive oil
  • 1/4 cup red onion, diced
  • 3 cloves garlic, minced
  • 3 (8 oz each) zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
  • salt and fresh cracked pepper, to taste

Directions:

Make the meatballs in the crock pot according to directions here[5].

Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.

Increase heat to medium-high and add the zucchini, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 1-1/2 minutes, or until the vegetables are cooked through yet firm.

Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some grated cheese and enjoy!

References

  1. ^ Crock Pot Italian Turkey Meatballs (www.gordon-ramsay-recipe.com)
  2. ^ OXO mandolin (www.amazon.com)
  3. ^ spiralizer (www.amazon.com)
  4. ^ 12 leftover crock pot turkey meatballs and sauce (www.gordon-ramsay-recipe.com)
  5. ^ directions here (www.gordon-ramsay-recipe.com)

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Mediterranean Pasta Salad

Mediterranean Pasta Salad

by Pam on August 14, 2013

I wanted a healthy pasta salad to serve with the Chicken Gyros[1] with Tzatziki Sauce[2] I was making for dinner. I found this recipe at Cookie and Kate[3] that looked perfect and it used what I already had on hand which was very convenient. I love the texture of Israeli couscous and it soaked the flavor of the lemony vinaigrette up nicely. I also really enjoyed the subtle flavor and crisp texture of the raw vegetables. The pine nuts, feta, and basil made this pasta salad extra delicious. My husband and I loved it but my kids said it had too many veggies in it. You can’t win them all I guess.

Boil one cup of salted water. Add the Israeli couscous to the water reduce heat to low then cover with a lid and cook for the time stated in the couscous instructions. Drain any excess water if there is any.  Set aside to cool.

Whisk the olive oil, lemon juice, garlic, oregano, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste together in a large serving bowl. Set aside. Once the pasta is cool, add it to the vinaigrette along with the chickpeas, tomatoes, olives, zucchini, squash, toasted pine nuts, feta cheese, and fresh basil. Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste, if needed. Serve and enjoy.



Print[4]

Save[5]



Mediterranean Pasta Salad




Prep Time: 10 min.

Cook Time: 13-15 min.



Ingredients:

3/4 cup Israeli couscous
2 tbsp olive oil
Zest & juice of 1 small lemon
1 large clove of garlic, minced
Dash of dried oregano
Pinch of crushed red pepper flakes
Sea sea salt and freshly cracked pepper, to taste
1/2 cup chickpeas, drained and rinsed
1/2 cup grape or cherry tomatoes, chopped
10 kalamata olives, sliced
1/2 medium zucchini, small dice
1/2 small yellow squash, small dice
2 tbsp pine nuts, toasted
2 tbsp feta cheese
1/4 cup basil, chopped

Directions:

Boil one cup of salted water. Add the Israeli couscous to the water reduce heat to low then cover with a lid and cook for the time stated in the couscous instructions. Drain any excess water if there is any. Set aside to cool.

Whisk the olive oil, lemon juice, garlic, oregano, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste together in a large serving bowl. Set aside. Once the pasta is cool, add it to the vinaigrette along with the chickpeas, tomatoes, olives, zucchini, squash, toasted pine nuts, feta cheese, and fresh basil. Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste, if needed. Serve and enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cookie and Kate

References

  1. ^ Chicken Gyros with Tzatziki Sauce (www.gordon-ramsay-recipe.com)
  2. ^ Tzatziki Sauce (www.gordon-ramsay-recipe.com)
  3. ^ Cookie and Kate (cookieandkate.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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