Search Results for: zucchini

Cilantro Parmesan Zucchini and Corn

Cilantro Parmesan Zuchinni and Corn

This is a quick, fresh side dish I love to serve with some grilled chicken or fish. And at the height of zucchini season, I need all the zucchini recipes I can find! The cilantro and Parmesan combo really make the dish! It has been a hit with the fam and with neighbors when I’ve brought it along to potlucks. Give it a whirl and let me know if you love it as much as we do!

chopped zucchini

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
4 small zucchinis, cubed
1 cup corn
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon thyme
Salt and pepper to taste
2 tablespoons lime juice
2 tablespoons cilantro, finely chopped
1/4 cup freshly grated Parmesan

Cilantro Parmesan Zuchinni and Corn

Directions

In a large skillet over medium high heat, saute garlic in olive oil for 1-2 minutes. Add zucchini, corn, basil, oregano and thyme. Reduce heat to medium and cook until zucchini is tender. Stir in lime juice, cilantro, and salt and pepper to taste. Sprinkle with Parmesan and serve. Enjoy!

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What Am I Suppose to do With All This Zucchini?

zucchini and beans

You know that feeling you get towards the end of summer when you’ve tried every recipe you have and even though there are more vegetables to harvest in your garden, you simply have no clue what to do with them?lucy the puggle dog

It’s like your brain just shuts off and calls it quits. Well that’s where I’m at right now.

lucy puggle

So please, if you have a favorite zucchini or bean recipe you think is the bomb diggety and you think we should try it… please leave it {or a link} in the comments below.

I’d sure appreciate it.

~Mavis

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Canning 101 – How To Make Zucchini Relish

If you have never given zucchini relish a try, I want to encourage you to make a batch this summer.  I’ve been using this zucchini relish recipe for years and the funny thing is, you can’t even tell you’re eating zucchini.   It really does taste like regular relish.

We like to use it on hot dogs, hamburger and mixed in with potato salad.  It’s delicious!  Try it, you’ll see.  This recipe yields {4} 1/2 pint jars

Ingredients

2 cups chopped zucchini
1 cup chopped onion {I used Walla Walla Sweets}
1 cup chopped sweet peppers {I used green peppers}
2 tablespoons salt
1 cup cider vinegar
1 1/2 cups sugar
2 teaspoons celery seed
1 teaspoon mustard seed


Directions

Place the chopped zucchini, onions peppers and salt in a large bowl and cover with cold water and let it sit for 2 hours.  Drain liquid, rinse throughly and drain again.

Combine the remaining ingredients in a large pot and bring to a boil.  Add the zucchini mixture, reduce heat to simmer and cook 10 minutes.

Pack hot relish mixture into 1/2 pint jars, leaving 1/4 inch head space.  Remove air bubbles.  Adjust 2 piece caps, and process in a boiling water canner for 10 minutes.

Carefully remove jars, place on a towel in a draft free area and let cool over night.  Check seals after 24 hours.


If you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack to can my zucchini relish. If you need a tool kit, I use one similar to this one.

Looking  for a great canning book?  I recommend The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market By Linda Ziedrich.  Amazon currently has it on sale for only $11.41

 

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Easy Cheesy Zucchini Rice

Easy Cheesy Zucchini Rice

Things I loved about this recipe in no particular order:

It was freakin delicious.
It was so simple.
It reminded me of making Rice-a-roni except I can pronounce every last ingredient.
It’s fast.
It’s delicious (wait, did I already mention that?).

This is a great sneaky chef-type recipe. You can insert the healthy stuff without anyone even noticing because it’s so flavorful and yummy!

green zucchini

Ingredients

1 tablespoon olive oil
1 cup long-grain rice
2 cups chicken broth
2 tablespoons butter
2 small zucchini, finely grated
1 cup shredded cheddar cheese
1 teaspoon garlic powder
Salt and pepper to taste

Easy Cheesy Zucchini Rice

Directions

In a large skillet, saute rice in olive oil over medium-high heat, frequently stirring the rice until it’s a golden brown. Add the chicken broth and bring to a boil. Lower heat, cover and cook for about 20 minutes or until rice is tender and almost all the broth is absorbed.

Remove from the heat and add the butter, zucchini, cheddar, and garlic powder. Salt and pepper to taste. Stir until well combined. You can always add a dash of milk if you think the rice is too sticky and you want more of a creamy consistency.

Easy Cheesy Zucchini Rice

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Chicken Enchilada Stuffed Zucchini Boats

Chicken Enchilada Stuffed Zucchini Boats

Because I’m constantly on the hunt for ways to use up the zucchinis that I know will be growing out of my ears shortly, this zucchini recipe caught my eye. It looked intriguing because of its presentation and because of its list of ingredients. If you’re looking for a healthier version of the enchilada, these naked enchiladas really hit the spot! These bad boys are delish.

Chicken Enchilada Stuffed Zucchini Boats

Ingredients

3 medium zucchini
1 teaspoon oil
1/2 cup onions, chopped
3 cloves garlic, crushed
1/2 cup diced sweet pepper
1/4 cup chopped cilantro
8 oz chicken breast {I use  Zaycon chicken and shred it like THIS}
1 teaspoon cumin
1/2 teaspoon dried oregano
3 tablespoons chicken broth
Salt and pepper to taste
3/4 cup mozzarella cheese
2 cups enchilada sauce

Chicken Enchilada Stuffed Zucchini Boats

Directions

Bring a large pot of water to boil. Preheat oven to 400 F.

Cut zucchini in half lengthwise and use a small spoon or melon baller to scoop out flesh, leaving about a 1/4″ thickness of flesh. Take the zucchini you scooped out and chop in small pieces and set aside.

Drop the zucchini boats into the pot of boiling water and cook 1 minute.

In a large pan over medium heat,  warm oil and then saute onion, garlic and sweet pepper until onions are translucent, about 2-3 minutes. Add chopped zucchini and cilantro, salt and pepper to taste, and cook 5 minutes. Add the cumin, oregano, and cook 3 more minutes. Add in chicken, stir and cook 3 more minutes.

Chicken Enchilada Stuffed Zucchini Boats

Spread a 1/4 cup of enchilada sauce on the bottom of a large baking dish, and place zucchini halves cut side up. Using a spoon, fill each zucchini boat with 1/3 cup of the chicken mixture. Top each boat with 2 tablespoons of enchilada sauce and 1 1/2 tablespoons each of shredded cheese.

Cover with foil and bake until cheese is melted and bubbly and zucchini is cooked through, approximately 30-40 minutes

Serve warm.

Chicken Enchilada Stuffed Zucchini Boats

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