Stuffed Zucchini

Adapted from Mel's Kitchen Cafe.

Yield: 6-8 servings

4 medium zucchini (about 8 oz each), stems removed
4 Tbs. olive oil
3 medium red potatoes (about 1 lb), cut into 1/2" cubes
1 small onion, diced
1 clove garlic, minced
3 medium tomatoes (about 1 1/4 lbs), seeded and chopped
1/3 cup shredded fresh basil leaves or 1 Tbs dried
6 oz (about 1 1/2 cups) Monterey Jack cheese, shredded
Salt and pepper

Adjust one oven rack to the upper-middle position and one to the lowest position, then place a foil-lined rimmed baking sheet on each rack.  Heat oven to 400F.

Meanwhile, halve zucchini lengthwise.  Using a small spoon, scoop out the seeds and most of the flesh so that the walls are about 1/4" thick all the way around.  Brush the cut sides with 2 Tbs of the oil and season with salt and pepper.

Toss the potatoes with 1 Tbs. olive oil and salt and pepper to taste.  Spread in a single layer on the hot baking sheet that has been preheating on the upper rack; return to oven.

Place the zucchini halves, cut-side down, on the hot baking sheet that has been preheating on the lower rack; return to oven.  Roast the zucchini until slightly softened and skins are slightly wrinkled, about 10 minutes, while simultaneously roasting the potatoes until they are tender and lightly browned, 12-14 minutes.

When the zucchini has finished roasting, remove it from the oven using tongs, flip the zucchini halves over on the baking sheet, and set aside.

While the zucchini and potatoes are roasting, heat the remaining 1 Tbs. oil in a large skillet over medium heat until shimmering, about 2 minutes.  Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes.  Stir in the garlic and cook until fragrant, about 30 seconds.  Add the tomatoes and cooked potatoes; cook, stirring occasionally, until heated through, about 3 minutes.  Remove from heat and stir in basil, 1/2 cup cheese, and salt and pepper to taste.

Divide filling evenly among zucchini halves on the baking sheet, packing it lightly; sprinkle with remaining cheese.  Return the zucchini to the oven, this time to the upper rack, and bake until heated through and cheese is spotty brown, about 6 minutes.  Serve immediately.

Notes:
- I felt like the zucchini flesh was going to waste, but I was so preoccupied with everything else I was making for dinner that I forgot about it.  I wonder how it would be to chop it up and add at least some of it back in with the onions and garlic.
- The original recipe uses 1 whole medium onion and 5 large cloves of garlic.
- Perhaps pepper jack cheese would be yummy, too.

Squash and Veggie Couscous

Adapted from Simple and Delicious (June/July 2010), page 24.

Prep/Total: 25 min.
Yield: 4 servings

1 1/4 cup chicken broth
3/4 cup uncooked couscous
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
3/4 cup chopped carrot
1/2 cup chopped red bell pepper
1/4 cup chopped sweet onion
2 Tbs. butter
1 Tbs. Italian dressing
1/2 tsp. Italian seasoning
1/2 tsp. salt-free lemon-pepper seasoning

In a small saucepan, bring broth to a boil.  Stir in couscous.  Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed.

Meanwhile, in a large skillet, saute the squash, carrot, red pepper, and onion in butter until tender.  Stir in seasonings.  Fluff couscous with a fork; toss with vegetable mixture.

Notes:
- Use reduced-sodium chicken broth to lower the sodium in this dish even more.
- You could add 1/3 cup chicken broth and leave the dressing out.
- I opted for a red pepper instead of green because they're sweeter.
- Meatless Version: Replace chicken broth with vegetable broth and use olive or canola oil instead of butter.

Scrumptious Vegetable Lasagna

Adapted from Healthy Cooking (Feb./March 2010), page 49.

Prep: 45 min. + resting / Bake: 40 min. + standing
Yield: 12 servings

 9 whole wheat lasagna noodles
1 medium yellow summer squash, cut into 1/4" slices
1 medium zucchini, cut into 1/4" slices
1/2 lb. fresh mushrooms, sliced
1/2 medium sweet onion, diced
1 eggplant, thinly sliced
1 sweet potato, thinly sliced
1 yam, thinly sliced
1 Tbs. olive oil
1 jar (25 oz) marinara sauce
1 carton (15 oz) fat-free ricotta cheese
12 slices reduced-fat provolone cheese, halved
2 cups (8 oz) shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese

Arrange slices of eggplant on wire racks over paper towels; liberally salt both sides and allow to rest for about 1 hour.  Squeeze out excess moisture.  Chop.

Cook noodles according to package directions.

Meanwhile, boil sweet potato and yam slices in salted water until softened but not all the way cooked.  Drain carefully.

Heat oil in a large skillet; saute squash, zucchini, onion, and eggplant until tender.  Add mushrooms during the last minute or two.  Gently stir in sweet potato and yam.

Drain noodles.  Rinse in cold water and drain again.

Spread 1/4 cup marinara in an 11x17" baking dish coated with cooking spray.  Top with six noodles, 1 cup marinara sauce, 1/3 vegetable mixture, 1/2 cup ricotta cheese, 8 half slices of provolone cheese, 2/3 cup mozzarella cheese, and 1/3 cup Parmesan cheese.  Repeat layers twice, or until you run out of ingredients.

Cover and bake at 375F for 30 minutes.  Uncover; bake 10-15 minutes longer or until bubbly.  Let stand 10 minutes before cutting.

Notes:
- Yes, there is a difference between sweet potatoes and yams.  But I guess you could use two of one of them if you prefer.  I just couldn't decide which one I wanted, so I used one of each.
- I made this in two 8x8" baking dishes and froze one of them.  I'm assuming you could make it in an 11x17" dish.
- I'm totally guessing at measurements in the layering process, to tell you the truth.  I was in a hurry and had modified the recipe enough that I didn't bother with exact amounts at that point.  It probably wouldn't hurt to have more marinara sauce than the recipe lists, though.
- I would use more sauce next time.

Chocolate Zucchini Cake

From Taste of Home (Aug./Sept. 1998), page 47.

Prep.: 15 min/Bake: 40 min. 
Yield: 12-15 servings.

1/2 cup butter or margarine, softened
1/2 cup canola oil
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk or sour milk
2 1/2 cups flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 cups finely chopped zucchini (may use grated zucchini)
12 ounces chocolate chips (reserve 1/4 cup)

Cream together margarine, oil, and sugar. Add eggs, vanilla and milk.
Combine flour, cocoa, baking powder, baking soda, cinnamon, and cloves. Add to other mixture and mix well.

Add zucchini and chocolate chips, except for reserved 1/4 cup of chips. Mix.

Spread in greased and floured 9x13 pan. Sprinkle reserved chocolate chips over top.

Bake at 325 degrees for 40-45 minutes.

Nutrition Facts:
1 piece = 333 calories, 16 g fat (6 g saturated fat), 46 mg cholesterol, 173 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein

Notes:
- You can sour milk by adding enough milk to about 1 tsp. vinegar or lemon juice to make 1/2 cup.
- This is my mom's version, which is way better (the original only calls for 1/2 cup chocolate chips--hello!).

Pasta with Chicken and Squash

From Taste of Home (June/July 1997), page 25.

Yield: 8 servings.

1 package (16 ounces) spiral pasta
2 cups whipping cream
1 tablespoon butter or margarine
2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese
1 small onion, chopped
1 garlic clove, minced
5 tablespoons olive or canola oil, divided
2 medium zucchini, julienned
2 medium yellow summer squash, julienned
1¼ teaspoons salt, divided
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, juilenned
¼ teaspoon each dried basil, marjoram and savory
¼ teaspoon dried rosemary, crushed
1/8 teaspoon rubbed sage

Cook pasta according to directions.

Meanwhile, heat cream and butter in a large saucepan until butter melts. Add cheese; cook and stir until melted.

Rinse and drain pasta; add to cheese mixture. Cover and keep warm.

In a skillet over medium heat, sauté onion and garlic in 3 tablespoons oil until onion is tender. Add squash; cook until tender. Add 1 teaspoon of salt and pepper; remove and keep warm.

Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear. Place pasta on a serving platter; top with chicken and squash.

Notes:
- I tend to cut this in half, but then again there are only two of us.
- I like to put the squash back in the skillet with the chicken before putting them on top of the pasta.  Sometimes I just toss it all together.
- Make It Healthier: Replace cream with fat-free half and half, reduce butter to 1/2 Tbs or use canola oil, use reduced-fat cheese, reduce salt to 3/4 tsp.
- Meatless Version: Omit chicken and increase squash and zucchini.

Nutrition Facts:
1 cup = 695 calories, 43 g fat (22 g saturated fat), 142 mg cholesterol, 640 mg sodium, 50 g carbohydrate, 3 g fiber, 27 g protein