Tag: zucchini

Halibut with Zucchini, Tomatoes and Mushrooms

Modified from a recipe by Dakota Kelly in AllRecipes.com.  Serves two people

Ingredients
  • halibutWithZucchini3/4 pound fresh halibut
  • 1 tsp olive oil
  • 2 c diced zucchini or summer squash
  • 1/2 c minced sweet onion
  • 1 clove minced garlic
  • 1 c sliced mushrooms
  • 2 c diced fresh tomatoes
  • 2 Tbs chopped fresh basil
  • 1/3 c crumbled feta cheese
  • salt and pepper to taste
Directions
  • Preheat oven to 450 degrees.  Lightly grease shallow baking dish
  • Saute zucchini, onions, garlic and mushrooms in olive oil until soft, about 5 min.
  • Remove from heat, add tomatoes and basil.  Season with salt and pepper
  • Arrange halibut, skin side down in baking dish.  Smother with vegetable mix.
  • Top with feta cheese
  • Bake in preheated oven until fish flakes, about 20 minutes.
Footnote

We used our outdoor propane grill as an oven on a summer evening.

Zucchini Soup II

Stolen from somewhere on the internet

Ingredients
  • 3 1/2 c zucchini
  • 1/2 c chopped celery
  • 1 c diced carrots
  • 1/2 c diced onion
  • 1/2 c butter
  • 1 Tbs flour
  • 1 3/4 c milk
  • 1 can cream of mushroom soup
  • 1 1/4 c chicken stock and water
  • 1/2 c sour cream
Directions
  • Saute veggies
  • Combine flour and milk, stir until smooth, add to veggies
  • Cook until thick and smooth
  • Puree, then return to pot and simmer
  • Add cream of mushroom soup, stock and sour cream

Thai Tofu and Zucchini Curry

This recipe was adapted from Epicurious, originally published on Bon Appetit, 2005.

Ingredients
  • thaiTofuAndZucchiniCurry1 package extra firm organic tofu
  • 1 pound zucchini and summer squash, 1/2 inch cubes
  • 1 medium organic red bell pepper, diced
  • 1 handful fresh peas
  • 1 Tbs minced fresh ginger
  • 1 1/2 Tbs soy sauce
  • 400 ml (1 can) organic coconut milk
  • 4 Tbs lime juice (1 lime)
  • 3/4 Tbs Thai red curry paste
  • 1 c fresh Thai basil
  • 2 Tbs peanut oil
Directions
  • Slice tofu into 1/2 x 1/2 x 1 inch prisms, cover with paper towels to dry
  • Saute  tofu on high heat, brown on all sides. Alternatively, deep fry tofu at 500 deg F. Transfer to paper towel to absorb excess oil
  • Saute zucchini and red pepper approx. 5 minutes.  Add peas, continue to sauté for another 5 minutes
  • Add tofu, ginger, stir 30 seconds
  • Add coconut milk, lime juice, soy sauce, red curry paste. Stir to dissolve the curry paste, simmer about 6 minutes until sauce thickens
  • Stir in half the basil, season with salt, add more lime juice if desired
  • Garnish with remaining basil and serve over brown rice

 

Italian Zucchini Soup

Adapted from tasteofhome.com

italianZucchiniSoupIngredients
  • 1 pound bulk hot Italian sausage
  • 1 clove thinly sliced garlic
  • 1 c chopped Walla Walla sweet onion
  • 2c chopped celery
  • 1 chopped  green bell pepper
  • 2 Tbs sugar
  • 2 tsp salt
  • 1 tsp fresh basil
  • 1 tsp fresh oregeno
  • 1/2 tsp pepper
  • 4 c diced tomatoes
  • 4 c diced green and yellow zucchini
  • grated Parmesian cheese
Directions
  • In a Dutch oven, brown onions, garlic, sausage, drain excess fat
  • Add celery, pepper, sugar, salt, basil, oregano, pepper, tomatoes.  Cover and simmer for 1 hour.
  • Add zucchini, simmer for 10 minutes
  • Serve with Parmesian cheese