Tag: shredded zucchini

Savory Zucchini Asiago Tomato Scones

Light and biscuit-like savory scones made with a blend of whole wheat and white flour, shredded zucchini, sun dried tomato, Asiago cheese and fresh rosemary. Almost smells like pizza when it comes out of the oven!

I was at the farmer’s market in Long Beach this past weekend and bought lots of zucchini and tomatoes. I also came across a stand selling savory scones, a concept I fell in love with. Rather than my usual scones that I make with fruit, these are made with seasonal summer ingredients – perfect for brunch, lunch or with dinner. Today I had a scone for lunch with a beautiful heirloom tomato salad[1] from the tomatoes I bought over the weekend. I’m thinking the leftovers would be perfect for dinner tonight with my homemade tomato bisque [2]using the rest of the tomatoes I have.

Scones are usually made with double the amount of butter, to lighten them I have been having great success replacing butter with whipped butter in my baked recipes which is a lighter since it’s whipped. I also use half the amount of butter used in traditional scones, and adding the zucchini really helps give the scones lots of moisture. The scones come out tender and soft with lots of wonderful flavor.

Savory Zucchini Asiago Tomato Scones
gordon-ramsay-recipe.com
Servings: 12  • Size: 1 scone  • Old Points: 3 pts • Weight Watcher Points+: 4 pt
Calories: 141.5 • Fat: 5 g • Carb: 18.5 g • Fiber: 2 g • Protein: 6 g • Sugar: 2.5 g
Sodium: 380 mg • Cholest: 27 mg

Ingredients:

  • 3/4 cup cold buttermilk
  • 1 large egg, beaten
  • 1 cup white whole wheat flour (recommend: King Arthur)
  • 1 cup all purpose flour (recommend: King Arthur)
  • 1 tbsp baking powder
  • 3/4 tsp kosher salt
  • 1/4 cup chilled whipped butter (must be cold), cut into small pieces
  • 1 cup shredded zucchini, squeezed of all moisture
  • 2.5 oz Asiago cheese, shredded
  • 2.75 oz (just under 2/3 cup) sun dried tomatoes, minced
  • 1-1/2 tbsp rosemary, chopped
  • cooking spray
  • 1 large egg white, beaten

Directions:

Preheat the oven to 375°F. Combine the buttermilk and egg in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.

Combine the flours with the baking powder and salt, in a large bowl, stirring with a whisk.

Squeeze all the excess moisture from the zucchini with a paper towel, you should wind up with 1 cup after it’s all squeezed. In a bowl combine the zucchini, sun dried tomatoes, cheese and rosemary.

Cut in the chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in the cheese, zucchini, sun dried tomatoes and rosemary. Add milk mixture, stirring just until moist, without overworking the dough.

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 10-inch circle onto the baking sheet, about 3/4″ thick, you may need to sprinkle a little more flour on top if it’s too sticky. Using a knife, cut dough into 12 wedges all the way through.

Brush egg white over dough. Bake until golden, about 20 – 22 minutes, depending on your oven. Serve warm.

References

  1. ^ heirloom tomato salad (www.gordon-ramsay-recipe.com)
  2. ^ homemade tomato bisque (www.gordon-ramsay-recipe.com)

Zucchini Tots

Getting your family to eat their veggies can often be difficult. Well these kid-friendly zucchini tots are the perfect solution! They make a great side for breakfast or dinner!

I shared this recipe a few years ago, and we all loved them, but the only issue was I made them in a mini muffin tin, and they stuck to the pan. Here’s a photo of them as mini muffins…

Then last year I made these cauliflower tots[1] and baked them on a baking sheet and they were perfect. So last night I decided to try it out with this recipe, and the results were zucchini tot perfection – no more sticking to the pan!

I also like how they got a little crisp on the edges – so good! My husband LOVED these, and he’s pretty particular when it comes to eating zucchini. One advice is to be sure to squeeze as much water out of the shredded zucchini, I just used paper towels. Some moisture will still remain, but they will turn out just fine.

I have tons of zucchini recipes here on Skinnytaste, so many I created an entire Pinterest board called Yummy Zucchini[2] devoted to it. A few of my favorites are Zucchini Enchiladas[3] (perfect for meatless Mondays), Chicken Rollatini Stuffed with Zucchini and Mozzarella[4], Zucchini Pizza Bites[5] and one of my summer favorite’s – Sausage Stuffed Zucchini Boats[6]. For breakfast you can try this Chocolate Chip Zucchini Bread[7], even the pickiest of kids will enjoy them!

Zucchini Tots 
gordon-ramsay-recipe.com
adapted from The Two Bite Club[8]
Servings:Serving Size: 4 tots • Old Points: 2 pts • Points+: 3 pts
Calories: 108  • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8 g • Sugar: 2 g
Sodium: 262 mg (without salt)

Ingredients:

  • cooking spray
  • 1 packed cup grated zucchini
  • 1 large egg
  • 1/4 medium onion, minced
  • 1/4 cup grated reduced fat sharp cheddar cheese
  • 1/4 cup seasoned breadcrumbs
  • 1/4 tsp kosher salt and black pepper to taste

Directions:

Preheat oven to 400°F.  Spray a baking sheet with cooking spray.

Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes

References

  1. ^ cauliflower tots (www.gordon-ramsay-recipe.com)
  2. ^ Yummy Zucchini (pinterest.com)
  3. ^ Zucchini Enchiladas (www.gordon-ramsay-recipe.com)
  4. ^ Chicken Rollatini Stuffed with Zucchini and Mozzarella (www.gordon-ramsay-recipe.com)
  5. ^ Zucchini Pizza Bites (www.gordon-ramsay-recipe.com)
  6. ^ Sausage Stuffed Zucchini Boats (www.gordon-ramsay-recipe.com)
  7. ^ Chocolate Chip Zucchini Bread (www.gordon-ramsay-recipe.com)
  8. ^ The Two Bite Club (thetwobiteclub.blogspot.com)

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Skillet Harissa Turkey Meatloaf

Making meatloaf in the skillet is perfect for busy weeknights – it’s ready in less than 30 minutes!

I took my basic turkey meatloaf recipe[1], swapped the ketchup for jarred Mina Harrisa (or you can use homemade), added shredded zucchini and made them in the skillet. The results were juicy, quick, delicious round meatloaves with a little kick! I served it with a simple chopped cucumber and tomato salad which I tossed with a little olive oil, fresh lemon juice, salt and pepper.

You can purchase Mina Harissa[2] on Amazon[3] and I think Whole Foods carries it, it’s a bright red Moroccan condiment that can be used with couscous, vegetables, meats or whatever you want. You can also make it from scratch which I often do, but for this recipe, Mina was perfect.

If you prefer to make this in the oven as a large loaf, you can! Bake it at 350°F for 1 hour.

Skillet Harissa Turkey Meatloaf
gordon-ramsay-recipe.com
Servings: 5 • Size: 1 loaf  • Old Points: 5 pts • Points+: 6 pts
Calories: 254 • Fat: 11 g • Carb: 11 g • Fiber: 3 g • Protein: 25 g • Sugar: 3 g
Sodium: 498 mg • Cholesterol: 121 mg 

Ingredients:

  • 1/2 cup grated zucchini, all moisture squeezed dry with paper towel 
  • 2 tbsp onion, minced 
  • 2 tbsp diced red pepper
  • 3 cloves crushed garlic
  • 1/2 cup whole wheat seasoned breadcrumbs (use plain for dairy free)
  • 1/4 cup Harissa (such as Mina) 
  • 1 large egg 
  • 1 tsp sweet paprika
  • 1 tsp kosher salt
  • 1.3 lb 93% lean ground turkey
  • 1 1/2 tbsp Harissa Sauce for topping 
  • 1 1/2 tbsp ketchup

Directions:

In a large bowl, mix the zucchini, onion, garlic, red pepper, breadcrumbs, 1/4 cup Harissa, egg, paprika and salt. Add the turkey and combine until mixed through.

Form the meat into 5 round patties.

Combine the remaining 1 1/2 tbsp Harissa with the ketchup in a small bowl.

Heat a large skillet over medium. Spray with oil and cook covered until cooked through, about 6 to 8 minutes per side, reducing the heat if they start to get too browned. Brush the Harissa-ketchup mixture on top during the last few minutes of cooking.

References

  1. ^ basic turkey meatloaf recipe (www.gordon-ramsay-recipe.com)
  2. ^ Mina Harissa (www.amazon.com)
  3. ^ Amazon (www.amazon.com)

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