Recipes

July 7, 2007

Volume 3

Ricotta Stuffed Zucchini       

INGREDIENTS

·         2 zucchini, halved lengthwise

·         1/2 teaspoon salt

·         1/2 teaspoon ground black pepper

·         1/2 cup part-skim ricotta cheese

·         1/4 cup shredded part-skim mozzarella cheese

·         2 tablespoons grated Parmesan cheese

·         1 teaspoon fresh lemon juice

·         2 teaspoons dried basil

·         1/2 teaspoon salt

·         1/2 teaspoon ground black pepper

DIRECTIONS

1.      Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.

2.      Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.

3.      Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.

4.      Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

 

Basil Vinaigrette

INGREDIENTS

·         1 cup fresh basil leaves

·         1/4 cup roasted garlic

·         2 tablespoons grated Parmesan cheese

·         1/4 cup balsamic vinegar

·         3 cups olive oil

·         salt and pepper to taste

DIRECTIONS

1.      In a blender, combine the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.

 

Basil Butter

 

 

INGREDIENTS

·         4 cloves garlic

·         15 leaves fresh basil

·         1/2 teaspoon freshly ground black pepper

·         1 cup butter

DIRECTIONS

1.      Place garlic, basil, and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter, and process just to mix together. Spoon into container, and refrigerate until firm.

 

 

Basil, Tomato and Mozzarella Sandwich

 

INGREDIENTS

·         1 (1 pound) loaf Italian bread

·         6 fresh basil leaves, chopped

·         2 tomatoes, sliced

·         4 ounces fresh mozzarella cheese, sliced

·         1/8 teaspoon red pepper flakes

·         1/2 cup balsamic vinegar

DIRECTIONS

1.      Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.

2.      In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.

 

Squash and Zucchini Casserole

 

INGREDIENTS

·         2 medium yellow squash

·         2 large zucchini

·         1 Vidalia onions, thinly sliced

·         2 large tomatoes, sliced

·         2 cups grated Romano cheese

·         1/2 cup butter, divided

·         salt and pepper to taste

DIRECTIONS

1.      Preheat oven to 375 degrees F (190 degrees C).

2.      Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.

3.      Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.

4.      Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.

Couscous and Cucumber Salad

 

INGREDIENTS

·         10 ounces uncooked couscous

·         2 tablespoons olive oil

·         1/2 cup lemon juice

·         3/4 teaspoon salt

·         1/4 teaspoon ground black pepper

·         1 cucumber, seeded and chopped

·         1/2 cup finely chopped green onions

·         1/2 cup fresh parsley, chopped

·         1/4 cup fresh basil, chopped

·         6 leaves lettuce

·         6 slices lemon

DIRECTIONS

1.      In a medium saucepan, bring 1 3/4 cup water to a boil. Stir in couscous; cover. Remove from heat; let stand, covered, 5 minutes. Cool to room temperature.

2.      Meanwhile, in a medium bowl combine oil, lemon juice, salt and pepper. Stir in cucumber, green onion, parsley, basil and couscous. Mix well and chill for at least 1 hour.

3.      Line a plate with lettuce leaves. Spoon couscous mixture over leaves and garnish with lemon wedges.

Chocolate-Zucchini Cupcakes

 

INGREDIENTS

·         2 (1 ounce) squares unsweetened chocolate, melted

·         3 eggs

·         1 3/4 cups packed brown sugar

·         1 cup vegetable oil

·         2 cups all-purpose flour

·         1 teaspoon baking powder

·         1 teaspoon baking soda

·         1/2 teaspoon salt

·         2 cups grated zucchini

·         3/4 cup chopped walnuts

·         1 (16 ounce) package chocolate frosting

·         1/2 cup walnut halves

DIRECTIONS

1.      Preheat the oven to 350 degrees F (175 degrees C).

2.      In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.

3.      In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.

4.      Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.