Roasted Mediterranean Vegetables

July 14, 2021 by

Roasting and vegetables go together like Julia Child and French Cooking.
If you are steaming, boiling, or microwaving vegetables you are really missing out on all the flavor and texture of roasted vegetables. It takes no time at all as well.

For these tossing them with lemon, garlic, and some fresh herbs give a flavor boost and only a little olive oil is needed. If you don’t have fresh herbs, just add a little dried herbs.

Topped with Feta and served with Roasted Lemon Garlic Shrimp and some whole wheat orzo and you have one of my favorite meals!

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Chocolate Zucchini Cake with Chocolate Cream Cheese Frosting

August 20, 2020 by

It’s that time of year again. You know what I’m talking about if you planted zucchini in your garden. It’s now piling up on your counter, filling your fridge…
My 13 year old was in charge of our garden this year. Earlier this year we volunteered at our local food bank and she learned you can donate produce from your garden so she was really excited to take that on. We have an Asian Pear tree that produces a lot of fruit so between that and the garden she’s donated over 100 pounds so far! That still leaves zucchini on my counter though. I wanted to make something special to celebrate her hard work and remembered my chocolate carrot cake (the most fantastic carrot cake EVER) and wondered how it translate to zucchini. I was NOT disappointed! Rich, tender, moist, and chocolaty!
I have no doubt this recipe will be made again before zucchini time is up!

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Zucchini Fritters

August 24, 2011 by
 
My mom made corn fritters all the time for our family when I was a kid, and when I was a poor newlywed with an overabundance of zucchini (we grew some in front our little duplex and it went nuts!) I made a variation of the idea for zucchini.
I still make them, especially this time of year when zucchini is trying to take over the earth. : )
These do have a lot of zucchini in them, you could definitely cut the amount in half even if you wanted, but I figure if I’m going to make zucchini fritters I should be using up a bunch of zucchini!
And the great thing about these is that kids have no idea they are eating vegetables!  Serve them plain or with a little butter.
 
ZUCCHINI FRITTERS
1 cup flour
1 tsp baking powder
2 eggs
1/2 cup milk
1 T olive oil
1/4 tsp pepper
1 1/2 tsp salt, divided
1/2 tsp garlic powder
1/3 cup thinly sliced green onions
2 1/2 cups shredded zucchini
1/2 cup finely chopped red onion
olive oil, for cooking
 
Sprinkle 1 tsp of the salt over the zucchini and let sit for 10 minutes.
Mix remaining ingredients together, then squeeze excess moisture from the zucchini and stir in.
Heat a little oil in a skillet over medium high heat and spoon 1/4 cupfuls into pan, being careful not to crowd the pan.  Repeat with remaining batter
Cook until golden brown, a few minutes, then flip and cook until cooked through.
 
 
 
 
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Roasted Zucchini

July 28, 2010 by
 
Well, it’s that time, isn’t it? Those of us who plant zucchini have it taking over our gardens and scratching our heads, asking “Did I really plant that much?”
I love to get creative finding ways to use it, and of course roasting came to mind, my favorite cooking technique.  I really loved the results, it cooked the zucchini quickly, keeping some of the crunch and really increased the flavors in my opinion.  And next time, I’m thinking of adding a little lemon zest, one of my favorite ingredients.
 
ROASTED ZUCCHINI
Recipe by My Stained Apron
 
Zucchini
olive oil
garlic powder
salt
pepper
Italian seasoning
 
Cut zucchini in half lengthwise, then in 1/2″ slices.
Spread out on rimmed baking sheet.
Drizzle with olive oil, sprinkle with seasonings.
Toss to coat.
Roast at 425 degrees for about 12-15 minutes.
 
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Oven Sandwiches

July 2, 2010 by
 
 
I made these for my now hubby for a picnic when we were dating.  He downed quite a few very quickly, and they still remain one of his favorite dishes (along with the rest of us!)  If you have any picnics planned for this weekend, this is the perfect thing. You can make them ahead of time, and throw in the oven while you get everything else ready. When they’re done, throw them in your picnic basket, just wrap with a tea towel to help them stay warm. They stay warm for awhile that way. Enjoy, and Happy Independence Day!!!
 
OVEN SANDWICHES
 
1 loaf french bread
1/2 cup unsalted butter, melted
2 tsp Johny’s Garlic Seasoning
Deli ham or honey ham (I use about 1 lb)
Mozzarella or Swiss Cheese, sliced
1 or 2 Zucchini, sliced
bacon, cooked
tomato, sliced (optional)
 
Slice bread , about 1/2 to 1 inch thick slices.
Mix butter and Garlic seasoning together.
Spread on one side of each slice of bread (this will be on the inside of the sandwiches.)
Layer on ham, zucchini, bacon and cheese on half of the bread slices and top with remaining bread slices.
Wrap each sandwich in foil, bake at 425 degrees for about 15 to 20 minutes, until bread is lightly toasty and cheese is melted.
If desired, add tomatoes after baked.
(You could also add them before baking, but I prefer adding them later.)
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