How about a nice light meal for these HOT days...Like Squash Noodles With Pesto (Recipe below) *Source -
Squash Noodles With Pesto
2 Zucchini (large)
1 Yellow squash (large)
1/2 cup Cherry tomatoes (halved)
1 tsp Extra virgin olive oil
1 clove garlic (minced)
Pinch of red pepper flakes
Salt and pepper (to taste)
2 cups Fresh spinach
Juice of 1/2 lemon
For the pesto
1 cup Fresh basil leaves (packed)
5 cloves garlic (peeled and roughly chopped)
3 tbsp Pine nuts
Juice of 1/2 lemon
1/4 cup Extra virgin olive oil
1/4 tsp Salt
Freshly ground pepper (to taste)
Slice the zucchini and yellow squash into noodles with a julienne peeler, stopping when you reach the seeds.
Line a colander with paper towels and transfer the squash to the colander to drain for 10 minutes.
Meanwhile, lightly toast the pine nuts in a skillet over medium-low heat, stirring frequently. Set aside.
To make the pesto, combine all the pesto ingredients in a blender or food processor.
Blend until combined.
Adjust salt and pepper to taste.
Heat the teaspoon of olive oil in a skillet over medium heat.
Add the garlic and red pepper flakes and sauté for about one minute, until fragrant.
Add the squash and sauté for 3-4 minutes.
Stir in the pesto and spinach.
Cook for a few minutes more until the spinach is wilted.
Remove from heat and stir in the cherry tomatoes.
Drizzle with lemon juice and top with additional pine nuts if desired.
...es wächst und gedeiht...! ...lecker #zucchini aus eigenem Anbau 😊
0 031 minutes ago
C H E R R I E S
I went I little crazy and bought a few pounds of cherries since they were on sale this week. So I needed to use a bunch before they went bad. I also have been looking for ways to get the babe to eat more veggies. Voilá... cherry zoats was created! Do it up: Add in about a cup of grated zucchini to oats (I added the zuc in to my stovetop oatmeal). When the oatmeal is done cooking, add in cherries (pits removed, obvi), and then add in just a little maple syrup. Easy. Delish. And it's REAL FOOD.
"Makeup brush" is now in my list of gardening tools 😁 I saw this technique a couple of days ago in my ig feed and I thought it was brilliant! So I tried it just now and it makes hand-pollinating so super simple! This is actually the first time I've done this in my garden and this makes it less messy and intimidating. (Fyi I used an e.l.f. brush which is $1 at target if you need one) I didn't realize too that the male flower will drop its pollen into a little pool so this is completely fool proof. How do you do your hand pollinating?? 🏵🌼🌸🌻 #growsomeshit#backyardgardening#gardeninglife#gardening#homegrown#ediblegarden#zucchini#growyourown
This weekend I had a version of these zucchini fries only we dipped them in RANCH and it was pure heaven 🙌🏻🙌🏻 note to self: dip everything in ranch 🤷🏼♀️😂 grab the recipe for these Parmesan crusted zucchini fries on the blog!! Dip them in any or all the things! HAPPY MONDAY!! 🥒🍟
147 41652 days ago
🍅 Salty millefoglie with grilled zucchini, raw tomatoes and extra virgin olive oil 🍅
Are these your favourite summer veggies?!?
Thanks to @cookingsimona
👇Tag a vegetables lover👇
Celebrating #WineWednesday this evening with some @fitvine_wine Sauvignon Blanc paired with a zucchini ribbon salad with grilled red onion, cherry tomatoes, mushrooms and a tuna steak with a homemade balsamic vinaigrette.
FitVine Wines are some of my favorites because they contain no additives and have less sugar, calories, carbs, any sulfites than traditional wines. Doesn’t get much better than that! #FitVineWine#MyFitVineWine#DrinkClean
Taco Zucchini Boats
By @cookingclassy 💜
These are the perfect use for the abundance of summer zucchini. They're jam packed with flavor, they're perfectly filling, and have less carbs than the traditional flour or corn tortilla tacos. Talk about great way to get your veggie quota in for the day!
4 - 5 medium zucchini, stem trimmed, sliced into halves through the length
2 Tbsp olive oil, divided
3/4 cup chopped yellow onion
1 lb. 92% lean ground turkey
2 tsp minced garlic
Salt and freshly ground black pepper
1 Tbsp chili powder (preferably 1 1/2 tsp regular 1 1/2 tsp ancho chili powder)
1 tsp ground cumin
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
3/4 cups drained and rinsed canned black beans
3 Tbsp minced cilantro, divided
1 Tbsp fresh lime juice
1 1/4 cups shredded Mexican cheese
2 medium roma tomatoes, diced
Sour cream, Mexican hot sauce or red onion for serving (optional)
Preheat oven to 400 degrees.
Using a spoon, scoop centers from zucchini while leaving a little over 1/4-inch rim to create boats.
Place zucchini in two baking dishes (I used one large and one medium), brush lightly with 1 Tbsp of the olive oil and season lightly with salt.
Roast in preheated oven until nearly tender, about 18 - 22 minutes.
Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat, add onion and saute 2 minutes.
Add ground turkey and garlic season with salt and pepper and cook, tossing and breaking up occasionally until just cooked through.
Add in chili powder and cumin and cook and toss 20 seconds.
Stir in chicken broth, tomato sauce and black beans and bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduced, about 5 minutes.
Spoon in 2 Tbsp cilantro and the lime juice.
Spoon turkey taco filling into roasted zucchini, sprinkle top with cheese then return to oven and and bake until cheese is melted and zucchini are tender, about 5 minutes longer.
Sprinkle with tomatoes and remaining 1 Tbsp cilantro then serve immediately.