Tag: zucchini

Grilled Zucchini with Garlic and Rosemary

vegan grilled zucchini

The weather is getting warm, so we have been outside grilling a lot more.  The farmer’s markets are also opening again, which I am so excited about.  I love all the fresh fruits and veggies, like this zucchini.  I also like knowing who grew the produce and that it is locally grown.  This dinner was made with some of our market finds.  I thinly sliced the zucchini and rubbed it with olive oil, fresh rosemary and finely chopped garlic.  My husband then grilled it just until it was tender and it got nice and sweet, and a little smokey.  The salad was made with lettuce and beets greens from the market.  I also added a little bit of kale that I grew.

 

Grilled Zucchini with Garlic and Rosemary

 

About 4 medium zucchini

2 TBSP olive oil

2 cloves of garlic very finely chopped

2 TBSP finely chopped fresh rosemary

salt and pepper

 

Preheat the grill to about 350 or medium high heat.  Cut the zucchini into long strips about 1/4 inch thick.  Cover them in the oil, garlic, rosemary, salt and pepper.  Toss the zucchini around until it is well coated.  Place the zucchini on the grill and cook them for about 4-5 minutes on each side.  You want it to be tender, but not mushy.  Serve immediately.

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Stuffed Zucchini

zucchini

I stuffed this zucchini with tofu ricotta and Daiya Mozzarella, then baked it over tomato sauce.  It was served over whole wheat spaghetti.  The zucchini gets really tender while it’s baking and goes great with the flavor of the ricotta and tomato sauce.  It also makes a very nice presentation, so it would be great for serving to company.

 

 

Stuffed Zucchini

 

1 recipe tofu ricotta (recipe below)

5 medium zucchini

1/2 cup fresh basil finely chopped

1/2 cup Daiya mozzarella

1 jar vegan pasta sauce

Whole wheat pasta cooked according to package directions (optional)

 

Preheat the oven to 375.  Pour the pasta sauce into a large baking dish and cover the bottom with the sauce. Cut the stem off the zucchini and then cut in half lengthwise.  Using a teaspoon scape all the seeds out of the zucchini to make a space for the ricotta.  Just be careful not to get to close to the skin on the sides and bottom.  Add the basil into the tofu ricotta and mix it well.  Fill the zucchini with the ricotta and lay them on top of the sauce.  When they are all filled sprinkle the zucchini with the Daiya.  Bake for about 30 -40 minutes until the zucchini are tender but not mushy.  Serve over whole wheat pasta.

 

 

Tofu Ricotta

1 block of firm or extra firm tofu drained and pressed

The juice of 1 lemon

5 TBSP of nutritional yeast

2 TBSP Italian seasoning

salt and pepper to taste

Combine all of the ingredients and mash them together.  I like to use a potato masher for this.  It should have the texture of ricotta cheese when it is mashed.  Let is sit in the fridge for at least 30 minutes before you use it.

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Ratatouille with Polenta

 

 

I hope everyone had a wonderful Thanksgiving.  We had such a great time with our family and ate way to much of course.  This ratatouille recipe is great way to get in a bunch a veggies after all the not so good for you holiday food.  It is very filling and warm, so perfect for the fall weather.  I baked mine in individual portions, but it would be just as great in a larger casserole dish.  The ratatouille could also be served on its own or with the polenta as a side dish.

Ratatouille

2 TBSP olive oil

1 large eggplant cut into 1/2 inch cubes

3 medium zucchini cut in 1/2 inch cubes

2 cloves minced garlic

1 14oz can of tomatoes or 3 fresh diced

2 tsp herbs de provence

salt and pepper to taste

1/4 cup fresh basil chopped

3 cups of prepared polenta (follow package directions)

 

Heat 1 tbsp of oil in a large skillet.  Add the eggplant and sauté about 5 minutes until it starts to soften then remove it from the pan.  Add the remaining oil to the pan and sauté the onion for about 5 minutes. Add in the zucchini and garlic and sauté for a couple more minutes.  Add in the herbs, salt, pepper, tomatoes and the cooked eggplant and simmer for about 10 minutes.  Stir in the fresh basil.  Put the ratatouille into a baking dish and top with the polenta.  Bake at 375 for 20 minutes.

 

 

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