Zucchini Noodles with Arrabbiata Sauce

Zucchini Noodles with Arrabbiata Sauce

Zucchini Noodles with Arrabbiata Sauce Ingredients:

4 large firm zucchini, peeled
3 T. extra virgin olive oil
3 cloves garlic, crushed and peeled
salt and pepper, to taste

Arrabbiata Sauce:

3 T.. extra-virgin olive oil, divided
½ T. crushed red-pepper flakes
½ c. tomato paste
2 c. fresh tomatoes, chopped and seeds removed
1 t. dried oregano
1 t. garlic powder
salt and pepper, to taste

Garnish (optional):
fresh basil, washed, dried and cut into thin slices
Parmesan cheese, freshly grated

Special equipment: vegetable spiral slicer, such as the Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer or the OXO Spiral Vegetable Slicer.

Zucchini Noodles with Arrabbiata Sauce Directions:

Prepare the sauce by heating olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and heat until fragrant. Reduce heat to medium-low, then add tomato paste, tomatoes, oregano, and garlic powder. Season with salt and pepper, to taste.

Simmer until sauce is slightly reduced, approximately 20 minutes, stirring occasionally.

While the sauce is cooking, slice zucchini into thin, long noodles with a spiral slicer. (If using the Paderno Tri-Blade Vegetable Spiral Slicer, use the small “shredder” blade to create spaghetti-like strands).

Cut the noodles with kitchen scissors once they reach 10-12” long. Place cut noodles on paper or clean kitchen towels to absorb excess moisture and set aside.

Heat olive oil and garlic in a large skillet over medium-high heat until the garlic turns golden brown, about 4-5 minutes.

Reduce heat to medium and remove garlic from the pan with a slotted spoon or fork and discard. Add zucchini noodles to skillet and sauté for approximately 2 minutes. While cooking, use tongs to flip the noodles to ensure they are warmed on each side. Season with salt and pepper, to taste, and set aside.

Remove from heat and toss with warm arrabbiata sauce. Transfer to a serving dish and top with sliced basil and freshly grated Parmesan cheese, if desired. Serve immediately.

Notes re Zucchini Noodles with Arrabbiata Sauce –

This is a really satisfying meal you can feel good about serving! This recipe replaces traditional pasta with healthy and delicious fresh zucchini noodles, so you can indulge in it often without any guilt.

All’arrabbiata is a spicy Italian red sauce made with red pepper flakes. It is traditionally served with rigatoni or penne noodles, but here it is paired with crisp-tender spaghetti-like zucchini noodles.

If you’d like to save a little time, you can use prepared arrabbiata sauce. However, you can make your own from scratch in less than half an hour or you can make large batches in advance, and freeze the rest for easy weeknight meals.

Yield: 4 servings
Total Prep Time: 40 minutes

 

Grilled Zucchini

Grilled Zucchini

Grilled Zucchini Ingredients:

1 large zucchini
4 tablespoons of salted butter
Pepper and salt to taste

Grilled Zucchini Instructions:

Preheat grill to medium high heat.

Clean outer skin of zucchini and slice lengthwise into quarters. Place a pat of butter or margarine on each zucchini quarter, and season with salt and pepper to taste. Wrap all four quarters in one piece of aluminum foil.

Place foil wrapped zucchini on heated grill, and cook for 10 to 15 minutes on each side.


Meat and Zucchini Stuffed Peppers

Meat and Zucchini Stuffed Peppers

Meat and Zucchini Stuffed Peppers Ingredients:

  • 4 bell peppers
  • 3 Roma tomatoes, diced
  • 1/2 cup low sodium vegetable broth
  • 1/2 lb ground turkey
  • 1/2 lb ground sausage
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 cup cooked brown rice
  • 1 cup shredded mozzarella cheese

Meat and Zucchini Stuffed Peppers Instructions:

  • Cut the top off of each pepper and remove all of the seeds. Wash the peppers.
  • Pour half of the chopped tomatoes and the broth in the slow cooker. Begin heating it up.
  • Brown the turkey and sausage together in a pan. Once it’s brown you can add the onion, garlic, and zucchini. Cook for about 5 minutes.
  • Mix the meat mixture with the rice and the rest of the tomatoes.
  • Add the peppers cut side up so they’re ready to be filled.
  • Fill the peppers with the meat and rice mixture.
  • Cook on low in the slow cooker for at least 6 hours (8 is optimal).
  • Remove the peppers and put them on a baking sheet. Sprinkle the cheese over them and put them under the broilers until the cheese is browned and bubbly.

The meat and zucchini stuffed peppers come out with extra flavor because of the slower cooking process.

You can customize this meat and zucchini stuffed peppers recipe however you like. Depending on your taste, make it spicier, substitute the zucchini for other veggies, or make a vegetarian version by eliminating the meat.

Banana and Zucchini Bread

Banana and Zucchini Bread

Banana and Zucchini BreadBanana and Zucchini Bread Ingredients:

3 eggs
3/4 cup  vegetable oil
2/3 cup  packed brown  sugar
1 cup  white sugar
1 cup  grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking  powder
1 teaspoon baking  soda
1 teaspoon salt
1/2 cup  dried cranberries
1/2 cup  chopped walnuts

Banana and Zucchini Bread Instructions:

Pre-heat oven to 325 degrees F (165 degrees C). Grease and flour two 8×4 inch bread loaf pans.

In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

Allow the banana and zucchini bread loaf to cool on a wire rack before removing and serving.

Scalloped Zucchini

Scalloped Zucchini

Scalloped Zucchini Ingredients:

2 small zucchini, cut up and peeled
1 egg, beaten with one fourth cup whole milk
1 ounce pepper cheese
1 small onion, chopped
1 to 2 slices white bread, torn in pieces
1-4 ounce can mushrooms or 4 ounces fresh, sliced if large
1 ounce smoked sausage

 Scalloped Zucchini Cooking Instructions:

Mix all ingredients in a buttered casserole dish. Bake at 350F for about 30 minutes.

Scalloped zucchini is an easy dish to make, quite suitable as a side dish for your Easter meal.

Zucchini Burger

Zucchini Burger

zucchini burger

Zucchini Burger Ingredients:

1/3 cup  balsamic vinegar
2 teaspoons olive oil
1 teaspoon minced garlic
1/2 medium yellow bell pepper
1/2 medium medium red bell pepper
1 small zucchini,  halved lengthwise
1 baby  eggplant or Japanese eggplant, halved  lengthwise
4 Morningstar Farms® Grillers® Original

Zucchini Burger Cooking Instructions:

In small saucepan cook  vinegar  over low heat  about 5 minutes or until reduced to 2 tablespoons and  syrupy.  Set aside.

In small bowl stir together olive oil and  garlic. Brush  bell peppers, zucchini  and  eggplant with olive oil mixture.

Grill peppers and  zucchini  over medium heat  for 5 minutes, turning occasionally. Add burgers and  eggplant to grill. Grill for 4 to 6 minutes more  or until burgers are heated through and  vegetables are tender, turning occasionally. Remove from grill. Cut vegetables into 3/4- to 1-inch  pieces.

To serve, spoon vegetables on burgers. Drizzle with balsamic vinegar.