Tag Archives: zucchini

Roasted Fall Vegetables Recipe

I love Fall and all of the Root Vegetables that are in season.  Served over Warm Farro, this is a great Side Dish or Main Course for a cool Autumn night.  You can use any vinaigrette or simply olive oil and season to taste.

Roasted Fall Vegetables
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
211 calories
46 g
0 g
2 g
10 g
0 g
305 g
94 g
7 g
0 g
1 g
Nutrition Facts
Serving Size
305g
Servings
6
Amount Per Serving
Calories 211
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 94mg
4%
Total Carbohydrates 46g
15%
Dietary Fiber 12g
47%
Sugars 7g
Protein 10g
Vitamin A
143%
Vitamin C
175%
Calcium
20%
Iron
58%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Acorn Squash
  2. 1 lb Brussels Sprouts
  3. 3 large Carrots
  4. 1/2 a red onion
  5. 1 zucchini
  6. 1 small head cauliflower
  7. 1 cup farro
  8. 1/2 cup lemon thyme vinaigrette
  9. salt and pepper to taste
Instructions
  1. pre-heat oven to 425. In a small pot, cook your farro according to package directions. Slice acorn squash into 1 inch slices. Remove seeds then cut slices into 1/4. Clean, peel and cut your vegetables into desired piece. I like mine fairly chunky. Toss with Lemon Thyme Vinaigrette, salt and pepper. Roast for about 20 to 30 minutes until tender.
  2. Serve over warm Farro.
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calories
211
fat
2g
protein
10g
carbs
46g
more
Preston Cooks For You http://prestoncooks.com/

Zucchini Bread Recipe

With all the heat and rain this summer, I had an abundance of Zucchini!  Enjoy. 

Zucchini Bread
Yields 2
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Prep Time
15 min
Cook Time
55 min
Prep Time
15 min
Cook Time
55 min
2968 calories
368 g
279 g
154 g
38 g
13 g
767 g
1964 g
213 g
1 g
133 g
Nutrition Facts
Serving Size
767g
Yields
2
Amount Per Serving
Calories 2968
Calories from Fat 1350
% Daily Value *
Total Fat 154g
238%
Saturated Fat 13g
67%
Trans Fat 1g
Polyunsaturated Fat 45g
Monounsaturated Fat 88g
Cholesterol 279mg
93%
Sodium 1964mg
82%
Total Carbohydrates 368g
123%
Dietary Fiber 12g
48%
Sugars 213g
Protein 38g
Vitamin A
13%
Vitamin C
35%
Calcium
38%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup white sugar
  2. 1 cup brown sugar
  3. 3 eggs
  4. 1 cup vegetable oil
  5. 3 teaspoons vanilla extract
  6. 1 1/2 cups whole wheat flour
  7. 1 1/2 cups all-purpose flour
  8. 1 tsp nutmeg
  9. 3 teaspoons ground cinnamon
  10. 1 teaspoon baking powder
  11. 1 teaspoon salt
  12. 1 teaspoon baking soda
  13. 2 cups grated zucchini
  14. 1 cup chopped walnuts optional
Instructions
  1. Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
  2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the egg mixture and stir until combined.
  4. Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.
  5. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
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calories
2968
fat
154g
protein
38g
carbs
368g
more
Adapted from Butter with a side of bread
Preston Cooks For You http://prestoncooks.com/

Eggplant Ratatouille Recipe

Eggplant Ratatouille
Serves 6
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
126 calories
10 g
0 g
9 g
2 g
1 g
170 g
34 g
6 g
0 g
8 g
Nutrition Facts
Serving Size
170g
Servings
6
Amount Per Serving
Calories 126
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 34mg
1%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
11%
Sugars 6g
Protein 2g
Vitamin A
11%
Vitamin C
31%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup olive oil, plus more as needed
  2. 1 1/2 cups small diced yellow onion
  3. 1 teaspoon minced garlic
  4. 2 cups medium diced eggplant, skin on
  5. 1/2 teaspoon fresh thyme leaves
  6. 1/2 teaspoon fresh oregano leaves
  7. 1 cup diced zucchini squash
  8. 1 cup diced yellow squash
  9. 1 1/2 cups halved Cherry Tomatoes
  10. 1 tablespoon thinly sliced fresh basil leaves
  11. 1 tablespoon chopped fresh parsley leaves
  12. 2 to 3 tablespoons balsamic vinegar
  13. Salt and freshly ground black pepper
Instructions
  1. Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant, oregano and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the zucchini and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, balsamic vinegar and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
Adapted from Food Network
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calories
126
fat
9g
protein
2g
carbs
10g
more
Adapted from Food Network
Preston Cooks For You http://prestoncooks.com/

Gluten Free Zucchini Fries Recipe

Gluten Free Zucchini Fries
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
171 calories
19 g
98 g
7 g
9 g
2 g
227 g
457 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
227g
Servings
4
Amount Per Serving
Calories 171
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 98mg
33%
Sodium 457mg
19%
Total Carbohydrates 19g
6%
Dietary Fiber 2g
9%
Sugars 5g
Protein 9g
Vitamin A
13%
Vitamin C
51%
Calcium
13%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3-4 organic zucchinis
  2. 2 eggs
  3. 1/4 cup organic corn meal
  4. 1/4 cups almond meal
  5. 3 tbsp fresh parmesan (can omit)
  6. 1 tbsp Italian seasoning
  7. 1 tsp garlic powder
  8. 1/2 tsp red pepper flakes, more to taste
  9. 1/2 tsp Himalayan sea salt, more to taste
Instructions
  1. 1. Preheat oven to 425
  2. 2. Line a baking sheet and grease lightly
  3. 3. Cut zucchini into fry slices and pat extra moisture dry with a paper towel
  4. 4. In a large shallow bowl mix corn meal, almond meal, Italian seasoning, parmesan, red pepper flakes, garlic powder, salt and pepper
  5. 5. In a separate shallow bowl crack the eggs and whisk together
  6. 6. Dip zucchini strips into egg, then dredge in 'breadcrumb' mix
  7. 7. Lay flat on baking sheet
  8. 8. Bake 12-15 minutes, flip, and make for another 12-15 minutes until golden brown and crispy
Adapted from Lexi's Kitchen
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calories
171
fat
7g
protein
9g
carbs
19g
more
Adapted from Lexi's Kitchen
Preston Cooks For You http://prestoncooks.com/

Vegetable Lasagna Recipe

 

Vegetable Lasagna
Serves 10
Full of vegetables, this can be made ahead of time and kept in the freezer until ready.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
563 calories
55 g
81 g
25 g
28 g
12 g
314 g
637 g
8 g
0 g
12 g
Nutrition Facts
Serving Size
314g
Servings
10
Amount Per Serving
Calories 563
Calories from Fat 223
% Daily Value *
Total Fat 25g
39%
Saturated Fat 12g
60%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 81mg
27%
Sodium 637mg
27%
Total Carbohydrates 55g
18%
Dietary Fiber 3g
13%
Sugars 8g
Protein 28g
Vitamin A
90%
Vitamin C
15%
Calcium
49%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups carrots, thinly sliced
  2. 2 cups zucchini, thinly sliced
  3. 8 ounces mushrooms, sliced
  4. 2 tablespoons olive oil
  5. 3 garlic cloves, pressed
  6. 3⁄4 teaspoon dried thyme
  7. 1⁄4 teaspoon black pepper
  8. 1 (14 1/2 ounce) can Italian-style diced tomatoes
  9. 1 (15 ounce) container ricotta cheese
  10. 1 egg
  11. 1⁄4 cup grated fresh parmesan cheese
  12. 1 (16 ounce) jarwhite alfredo sauce (use a good quality brand,or make your own)
  13. 3⁄4 cup milk
  14. 10 uncooked lasagna noodles
  15. 3 cups shredded mozzarella cheese
Instructions
  1. Preaheat oven to 350.
  2. Heat oil in large skillet. Saute garlic, sliced vegetables, thyme, and pepper, until vegetables are crisp/tender(about 7 minutes).
  3. Remove from heat and add drained tomatoes, set aside.
  4. Combine ricotta cheese, egg and parmesan in separate bowl.
  5. In another bowl, mix alfredo sauce and milk until smooth.
  6. To assemble;spread 3/4 cup of alfredo sauce mixture in bottom of 9x13 pan. Top with half of the uncooked noodles, pressing noodles into sauce. Spread with half of the ricotta mixture, top that with half of the vegetable mixture, then half of the mozzarella cheese. Repeat layers beginning with 3/4 cup of sauce.
  7. Pour remaining sauce over final layer. Cover with foil.
  8. Bake 50 minutes, uncover and continue baking for 10 minutes.
  9. Remove from oven, let stand for 15 minutes before serving.
Adapted from http://www.food.com/recipe/vegetable-lasagna-alfredo-182549
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calories
563
fat
25g
protein
28g
carbs
55g
more
Adapted from http://www.food.com/recipe/vegetable-lasagna-alfredo-182549
Preston Cooks For You http://prestoncooks.com/