bobrhyn + havecooked + zucchini   19

Charred Corn and Zucchini Salad - A Fresh Summer Side - Budget Bytes
YUUUUUUM. Okay, at first I was like "god why am I doing this in the cast iron instead of the oven," and uh, I did actually give myself some grease burns, WHOOPS, corn's got some liquid in there. DEFINITELY break the corn into halves or thirds, because the cast iron skillet isn't flat and a lot of it won't be touching the bottom if you put it in whole.
salad  appetizer/side  entree  healthy  zucchini  4noms  vegetarian  havecooked 
8 weeks ago by bobrhyn
Casual Kitchen: Roasted Zucchini and Chickpea Soup
SUPER SIMPLE AND SUPER GOOD. Zucchini + onions + canned chickpeas + garlic + olive oil + broth. Takes about an hour. I would totally make this for guests alongside maybe some simple chicken.
soup  recipe  entree  vegetarian  healthy  vegan  zucchini  havecooked  appetizer/side  3.5noms 
february 2016 by bobrhyn
Zucchini, Basil and Goat Cheese Omelet
Okay, this was REALLY good. I made it with feta instead of goat cheese. The only thing I wish I'd changed was that I wish I'd thrown the basil in with the zucchini for like, thirty seconds - just enough to soften it a little bit.
recipe  vegetarian  havecooked  eggs  zucchini  healthy  3noms  breakfast  freshbasil 
april 2015 by bobrhyn
Three Cheese Zucchini Stuffed Lasagna Rolls | Skinnytaste
MADE WITH BOYFRIEND AS FORETOLD, and they are delicious! The edges got a little crispier than I'd have liked, but overall these were fun to make with two people and pretty yummy.

EDIT: They reheated so well I'm moving them up to 4noms.
recipe  vegetarian  zucchini  italian  entree  havecooked  4noms 
february 2015 by bobrhyn
Lemony Chickpea Stir-fry Recipe - 101 Cookbooks
So I just needed to use some zucchini and kale, but this turned out to be actually much better than expected! I didn't even add the tofu (see: using up super perishables). My only regrets were that I added too much olive oil (I did it for flavor but it got oily, might omit completely next time) and that I made the zucchini chunks too large.

EDIT: Made it again, added tofu. Yommm. (I cooked the tofu at the end with the zucchini to keep it in nice discrete pieces.)
vegetarian  havecooked  4noms  healthy  zucchini  tofu  entree  weeknight 
june 2014 by bobrhyn
Pan-Roasted Zucchini + Goat Cheese Salad - the nutritional epiphany
DANG, this is DELICIOUS??? and I was not expecting it to be that good! I roasted my zucchini in the toaster oven with olive oil, garlic, salt, and pepper, and just made my dressing in the little tupperware I used to shake up the zucchini (and the thyme was in the dressing, not on the zucchini). I also just used feta. IT WAS GOOD.
zucchini  salad  vegetarian  entree  appetizer/side  recipe  havecooked  3.5noms 
january 2014 by bobrhyn
Couscous With Raisins, Zucchini and Feta Recipe | Cookthink
I'VE MADE THIS TWICE NOW and the second time I actually used the ingredients and directions in the recipe uhhh AND IT'S REALLY GOOD. Cut up the zucchini, saute for a bit, dump in garlic and raisins, saute a little, dump in couscous, saute a little, then dump water&bouillon/broth on top of that, bring to a boil, take it off the stove, and stick feta on it. AND IT'S REALLY GOOD.

(nts: this last time I used 1 small zucchini and 1/2 cup couscous. Excellent ratio.)

2 cups low-sodium chicken broth
2 medium zucchini, quartered and sliced into thin triangles
1 tablespoon unsalted butter
1 clove garlic, minced
1/2 cup raisins
1 cup couscous
4 ounces feta, crumbled

1. Bring the broth to a simmer in a small saucepan. Meanwhile, cut off and discard the zucchini's root and bottom end. Cut the zucchini in half lengthwise, then cut the halves in half lengthwise. Slice the quarters crosswise into 1/4-inch triangles.

2. Melt the butter in a large saucepan over medium-high heat. When the foam subsides, add the zucchini. Season with a light sprinkling of salt and pepper. Cook, stirring once or twice, until the zucchini is tender and brown in spots, 4-6 minutes.

3. Stir in the garlic and raisins and cook 30 seconds. Stir in the couscous until it is well coated with the butter, zucchini and garlic, about 1 minute.

4. Pour in the simmering broth. Bring the couscous to a boil, stir, then cover and remove the pan from the heat. Let the couscous absorb all the liquid, 10-20 minutes. Fluff the couscous with a fork, and stir in the feta.
recipe  vegetarian  entree  couscous  zucchini  weeknight  havecooked  4noms 
june 2013 by bobrhyn
Southwestern Zucchini and Black Bean Casserole | All About Food
Made this! We both really like it, actually - it's a lot like those black bean zucchini enchiladas I make sometimes, just without the tortillas. Onion, green bell pepper, tomatoes, chili powder, oregano, cumin, black beans, shredded zucchini, and cheddar cheese. We omitted the chips because I don't see how they wouldn't just get hella soggy??

EDIT FOR MY AMAZING MODIFICATIONS: Okay! We didn't have some stuff, and we needed to get rid of other stuff, so here's exactly what I did (note: base is halved recipe, fits in 9x9): Sauteed chopped onion in olive oil and added ~1/6th tsp garlic powder. Added cumin, oregano, chili powder, 14 oz can of diced tomatoes and mild green chilis, 1 mini can of tomato sauce, AND 1/8th+ TSP OF CHIPOTLE CHILI POWDER!, let boil and then simmer for a while. Cover the bottom of the pan with half can of drained/rinsed black beans. Sprinkle frozen corn and (if you want) frozen broccoli on top of that. Spread half of tomato mixture on top, then cover that with cheddar cheese. Add the rest of the beans, another layer of corn, the rest of the tomato mixture, and then more cheese. Cook in the oven for 15 minutes. (Remember that this is halved.) I really liked crushed tortilla chips on it (added as I ate it, not cooked on). Both of us agreed it was one of the best things I've fixed in a while! It'd probably be good with zucchini, still, too.
havecooked  4noms  mexican  casserole  zucchini  beans  vegetarian  entree 
may 2013 by bobrhyn
Naturally Ella | Zucchini (Summer) Paella | Naturally Ella
I made this a big stronger than I ought to have, BUT, it was still very good! Next time I will go easier on the paprika, and make a less strong veggie broth.

I'm tagging it 3noms, but I'd probably make this for a guest.
recipe  vegetarian  zucchini  rice  easyingredients  havecooked  3noms 
march 2013 by bobrhyn
A week of miso soup, day 1: Zucchini miso soup | Just Hungry
Well, my stars and garters, this was actually quite good! Huh.

Okay, no, there were several reasons I was skeptical: I'm kind of iffy on miso soup in general, and I fixed this with some instant tofu miso soup packets that I bought a while back and had once fixed to utter disgust, and I was using an old zucchini so I needed a recipe where it would actually get kind of cooked. But it turned out yummy and very green and healthy! So, what I did: I boiled a full cup of water (more than the packet called for), put in some dashi, and simmered cut up zucchini in it for a few minutes. (I actually overcooked them, er, fix that later.) Then, I poured that onto the garnish and ~2/3rds of the miso paste. I also added a bunch of fresh spinach. Voila! Not overpowering, and pretty good (and a good way to use deadish zucchini).
havecooked  3noms  simple  japanesefood  recipe  vegetarian  zucchini  easyingredients 
september 2012 by bobrhyn
Meatless Monday: Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce | Ezra Pound Cake
I really wish I'd made this a little less lemony - uh, I did not follow the recipe and used lemon juice and some lemon pepper, etc. I also wish I'd had real parmesan. Still, not bad!
recipe  zucchini  vegetarian  pasta  havecooked  2noms 
september 2012 by bobrhyn
zucchini fritters | smitten kitchen
Yummy! We put lemon juice on them and they were delicious. Would also be good with a sprinkle of salt or garlic salt, I think. Can definitely be done with a cheese grater.
easyingredients  recipe  zucchini  vegetarian  entree  appetizer/side  havecooked  4noms 
february 2012 by bobrhyn
Potato & Zucchini Curry Recipe - - 60415
Yum! Just fixed this - we cubed cooked the potatoes in the microwave beforehand, and really, we should have done it even longer as the zucchini still got squishier than Michelle liked it. Next time, we'll probably add the zucchini late. Anyway, this was delicious! Oh, and we threw in a ton of tofu with the potatoes and zucchini.

Quantities used: 9-28-12 one potato, 1.5 zucchini, 1 can diced tomatoes, ~1 cup water, + 1 cube of chicken bouillon. However, I wish we'd done 2 potatoes and kept the rest the same, and not stalled quite so long on the zucchini and/or let the zucchini sit in spices.
curry  recipe  vegetarian  entree  havecooked  zucchini  potato  tofu  2noms 
october 2011 by bobrhyn
Debbi Does Dinner... Healthy & Low Calorie: Black Bean, Corn and Zucchini Enchiladas
I made these! Yay! I didn't even used to like enchiladas! :D Oh, and I fourthed the recipe, and threw in half a small green bell pepper. Very good!
mexican  recipe  entree  vegetarian  zucchini  havecooked  3noms 
august 2011 by bobrhyn
Sneaksleep: Meatless Monday #4: Zucchini Tofu Stir-fry
Made this with bok choy! I used too much vinegar and I didn't like the zucchini, but pretty good anyway and very fast.
recipe  vegetarian  stirfry  zucchini  tofu  havecooked  rice  asian 
february 2011 by bobrhyn
Zucchini Bread IV Recipe -
Oops, so I've made this uh, 3 times now, and still haven't marked it in my bookmarks. This is delicious! The first comment describes the crust that you TOTALLY SHOULD PUT ON THIS SUCKER, it is DELICIOUS, and the second comment mentions that you should add applesauce which you reeeeally should because, um, 2 cups of sugar, man. Also, if you are a bad person - me - you might consider adding chocolate chips instead of walnuts.
recipe  bread  zucchini  havecooked  baked  4noms 
february 2011 by bobrhyn

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