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Posts Tagged ‘zucchini’

Something on the side


I tried a new side dish recently that I had pinned on Pinterest quite a while ago. Rob and I both liked it and thought it was tasty and attractive. I served it with some boneless pork chops but it would also pair well with fish or chicken. Another plus is that it uses zucchini, so tuck this one away for later in the summer when zucchini is bountiful and people start leaving bags of it on your porch--if you are so fortunate.

Cheesy Zucchini Rice
1 Tbsp. olive oil
1 cup white rice
2 cups chicken broth
1 or 2 small zucchini, grated
1 cup grated cheddar cheese
1/2 tsp. garlic powder or Johnny's Seasoning
salt and pepper to taste

Heat the olive oil in a large skillet then add the rice. Stir and cook until the rice starts to turn light brown. Add the broth and then cover and simmer for 15-20 minutes. Most of the liquid should be absorbed. Add the zucchini, cheese, and garlic powder and mix well. Cover and let stand for about five minutes to melt the cheese. Add salt and pepper to taste and then serve.

Any new recipes coming from your kitchen lately?


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It’s not too early to think about zucchini


I bought some zucchini last week to make Oven Roasted Pasta Primavera. As we were eating it we both decided that this dish really needs to be on the menu more often--it is really good.

There was some zucchini left over and I used it to try this recipe for Zucchini with Thyme from the Simply Recipes Blog. It is pretty quick to prepare and we both enjoyed it. I used a paste-like beef base which gave it a rich dark color and a nice flavor. It is pictured in the skillet above and plated with the rest of the meal down below.


Rob has given up trying to grow squash in our garden. We just never have any success with it here. When we lived in Michigan it grew in abundance and over the years I collected many good recipes which utilized this prolific crop. I do remember having so much that we searched for people who might like some. Since I can't give away zucchini any more I thought I could at least share a few of my favorite recipes with others who might be blessed with an abundant supply this summer.

Here's a link to an impossible pie-type recipe for a zucchini main dish called Zucchini Bake. It has been one of our favorites for many, many years.

You can use fresh or frozen zucchini in both of these tasty soups: Spaghetti and Meatball Soup and Zucchini Garden Chowder.

If you have a favorite zucchini recipe please feel free to link it here in the comments.


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A couple of new recipes

I haven't really meant to neglect this blog for such a long time but I've been a little uninspired. I didn't think my vast readership would enjoy reading about routine laundry, cleaning, mending, etc. Another factor is that all four of the books that I had on reserve at the library came in at once. So, most of my free time lately has been spent reading.

At the end of this month we will be hosting a Christian couple from Germany. They visited us a few years ago and must have enjoyed themselves because they are coming back. ๐Ÿ™‚ We didn't know them at all before their last visit but we have kept in touch since then and are looking forward to their visit. They will stay with us for a few days and then travel around a bit and then come back for a few days before they fly out of Atlanta.

I did try a couple of new recipes this week that I thought I could share. I love to find recipes which call for ingredients which I normally keep on hand. Both of these recipes fit that description.

The first recipe called for chicken and broccoli. I had both of those ingredients in the freezer. The recipe is here if you would like to try it. I have thoroughly enjoyed reading Jane's blog which is called Thy Hand Hath Provided. About the only changes I made to this recipe were to use Rice Vinegar and to add a little Sesame Oil right before serving. We enjoyed this over some brown rice and thought it was a nice change from the regular chicken and broccoli casserole that I make.


The second recipe called for spaghetti, spaghetti sauce, carrots, zucchini, and meatballs. I actually had some zucchini which I needed to use up as well as the other ingredients. We really enjoyed this soup. Here is the original recipe from Iowa Girl Eats. I have enjoyed this blog and have tried other recipes she has posted. Below is how I actually made it:

Spaghetti and Meatball Soup

2 Tbsps. olive oil
2 carrots, peeled and shredded
1 zucchini, shredded
1/2 cup chopped onion
2 garlic cloves, minced
pepper to taste
5 cups water
1 tub of Knorr Soup Stock
24 oz. jar spaghetti sauce
large pinch of Italian Seasoning
1 14 oz. bag of frozen meatballs, thawed and cut into quarters
1 cup cut spaghetti (or other small pasta such as ditalini or orzo)

Heat large soup kettle. Add oil and when heated add carrots, zucchini, garlic, and onions. Saute until the vegetables wilt down. Season with pepper and then add the water, spaghetti sauce, soup base, and Italian seasoning. Bring to a boil and then add the meatballs and pasta. Simmer 10-15 mins. or until pasta is tender. Garnish with shredded cheese. It would also be good if you added some navy or kidney beans to the soup.

This is very, very good. ๐Ÿ™‚

This is the pasta that I used in the soup. I had bought it thinking it would work well in chicken noodle soup.



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When life gives you tomatoes, corn, and zucchini…

You could make this easy recipe:

Zucchini, Tomato, and Corn Salad

1 medium zucchini (cut into small cubes or julienned--I used my julienne peeler)
1 cup cooked corn (simmer 3 mins, cool and drain or use canned or leftover)
1 medium tomato, diced
1/2 tsp. Italian seasoning
dash pepper
1/2 tsp sugar
Italian salad dressing or vinegarette--just enough to moisten vegetables

Combine prepared zucchini, corn, tomatoes, seasonings, and Italian dressing. Serves 2-3.

I tried another new salad this week that uses corn, tomatoes, and green peppers.

It was this delicious Cornbread Salad from the Southern Plate website. I cut down the recipe a bit since it was just two of us and for the dressing I used mayonnaise, a small amount of dry Ranch Dressing mix, and some buttermilk. I also scaled back on the bacon. We ate it with this Balsamic Glazed Chicken that Rob grilled. We thought both recipes were very good and worth repeating. ๐Ÿ™‚

Do you have a favorite corn, tomato, or zucchini recipe?


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Zucchini Muffins

Most quick bread recipes that utilize zucchini are for sweet breads. This one is a savory muffin that is good as an accompaniment to soups, stews, etc. The recipe comes from Bernard Clayton's New Complete Book of Breads. It has been one of our favorites for many years.

picture of Zucchini Muffins

Zucchini Muffins
2 eggs
3/4 cup milk
1/2 cup oil
2 1/2 cup flour
1/4 cup sugar
1 Tbsp. baking powder
2 tsps. salt
2 cups shredded zucchini (could use frozen if well-drained)
1 1/2 tsps. Italian seasoning
1/2 cup Parmesan cheese

In a small bowl break and slightly beat the eggs. Add the milk and oil.

In a mixing bowl measure the flour, sugar, baking powder, and salt. Stir thoroughly. Add the zucchini and the Italian seasoning to the flour mixture and stir gently, then stir in the liquid ingredients. Stir only enough to combine the ingredients. Spoon the batter into muffins tins that have been greased and floured. Fill each cup about half full and then sprinkle Parmesan cheese on top of each muffin. Bake at 400 degrees for 20-25 mins. or until golden brown. This will make 18-24 muffins. These freeze well.

Here are the ingredients ready to be combined:

picture of Zucchini Muffin Ingredients

Here are the muffins ready to pop into the oven:

picture of Zucchini Muffins avec Parmesan


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