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3 Simple zucchini recipes |

3 Simple zucchini recipes

SKILLET ZUCCHINI ROSEMARY CAKE 

1 1/4 pounds zucchini

3 large eggs


3/4 cup canola oil

1/4 cup plain nonfat Greek yogurt

1 cup sugar

1 tablespoon fresh rosemary, finely chopped 

3 cups all purpose flour

1 1/2 teaspoons salt

1 teaspoon baking soda

1/4 teaspoon baking powder

1 cup walnuts, chopped in 1/4-inch pieces

1. Preheat the oven to 350 degrees. Coat the interior of a 12-inch skillet with cooking spray. (Cast iron works well.)

2. Grate the zucchini on the large holes of a box grater. Squeeze out some of the moisture.

3. Whisk the eggs in a large bowl; add the oil, yogurt and sugar; mix thoroughly and stir in the zucchini and rosemary. 

4. In a second bowl, combine the flour, salt, baking soda and baking powder. Use a rubber spatula to stir it into the wet mixture, but stir only until the ingredients are incorporated. (Overstirring will make the cake tough.) Add the walnuts. 

5. Transfer the batter to the prepared pan and bake, rotating the pan once in the oven, until a toothpick inserted in the center comes out nearly dry, about 1 hour. Makes 16 servings.

Nutritional analysis for each serving: 288 calories, 5 g protein, 33 g carbohydrates, 1 g fiber, 16 g fat, 2 g saturated fat, 322 mg sodium

TIP: The cake may also be baked in 2 loaf pans or 2 smaller skillets. It freezes well.

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ZUCCHINI AND CARROT NOODLES

1 (8-ounce) zucchini

3 medium carrots (about 8 ounces)

2 tablespoons olive oil, divided

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon salt

3 cloves garlic, minced

1/8 to 1/4 teaspoon crushed red pepper flakes (optional)

1/4 cup grated Parmesan cheese

1. Use a vegetable peeler to shave the zucchini and carrots into long thin strips. Toss with 1 tablespoon of the oil until well coated; stir in the oregano, thyme and salt.

2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium high. Add the garlic and cook, stirring, 30 to 60 seconds until the garlic is no longer raw. Add the zucchini and carrots and cook, stirring occasionally, until the vegetables are crisp-tender, about 6 to 7 minutes. Stir in the red pepper flakes (if using) and top with the Parmesan. Makes 4 servings.

Nutritional analysis for each serving: 116 calories, 3 g protein, 9 g carbohydrates, 2 g fiber, 8 g fat, 2 g saturated fat, 429 mg sodium

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ZUCCHINI CHIPS

1 1/2 pounds zucchini (about 3 medium)

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon garlic powder

1. Preheat the oven to 400 degrees. Coat 2 baking sheet pans with cooking spray.

2. Cut the zucchini across, on a slight diagonal, into very thin slices, about 1/8-inch. (You can do this with a knife, a mandolin or a v-slicer.)

3. Combine the zucchini in a large bowl with the oil; toss thoroughly until the zucchini is well coated. Add the salt and garlic powder and toss until it is evenly distributed. Arrange the slices in a single layer on the baking sheets.

4. Bake, turning every 10 minutes, for 25 minutes. Reduce the oven to 300 degrees and bake until the zucchini is crisp with golden markings, about 10 to 15 minutes. Makes 4 servings.

Nutritional analysis for each serving: 88 calories, 2 g protein, 5 g carbohydrates, 2 g fiber, 7 g fat, 1 g saturated fat, 304 mg sodium

By Marge Perry

Marge Perry, Newsday’s weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at mediabistro.com, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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