Tag Archives: zucchini

More summer recipes I’m loving!

I’m waiting for a recipe fail to happen soon because I feel like these past few weeks have been full of so many recipe wins! Here is what I’ve been loving so far this week:

Breakfast: Oatmeal Pumpkin Muffin

Lunch: Greek Farro Salad

Dinner: Zucchini Lasagna

Oatmeal Pumpkin Muffins

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(makes 10 large muffins – I wanted these to be breakfast worthy and filling, but smaller muffins would make a snack-sized serving)

Ingredients

1 15oz can of pumpkin puree

2 large eggs

1/3 cup light brown sugar, packed

1/4 cup maple syrup

2 tsp vanilla extract

2 tsp pumpkin pie spice

pinch of salt

3 cups old-fashioned oats

1 cup coarsely ground oats (or oat flour – I used Scottish Oatmeal that was basically just a fine oatmeal)

2 tsp baking powder

Optional streusel topping

2 tbsp canola oil

2 tbsp light brown sugar, packed

1/2 cup crushed pecan pieces

Directions

1. Preheat oven to 350 and spray a muffin tin (or use liners).

2. In the large bowl of an electric mixer, combine pumpkin, eggs, sugar, syrup, extract, spices, and salt. Mix on medium until smooth.

3. In a separate bowl, mix oats, oat flour, and baking powder.

4. Slowly incorporate the dry mixture into the pumpkin mixture, mixing until just combined.

5. Fill muffin tin with heaping 1/4 cups of batter.

6. In a small bowl combine streusel topping ingredients and sprinkle evenly amongst muffins.

7. Bake 20-23 minutes, until a toothpick inserted comes out clean.

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Nutritional Info:

Calories: 300, Fat: 11g, Cholesterol: 37mg, Sodium: 20mg, Potassium: 90mg, Carb: 49g, Fiber: 7g, Sugar: 20g, Protein: 8g, Vitamin A: 108%

Greek Farro Salad

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(Makes 6 meal-sized servings)

Ingredients

8-9oz package of farro (1 1/2 cups), prepared according to package instructions and cooled to room temperature (Trader Joe’s has a great 10 minute Quick Farro)

1 large cucumber, diced

1 large zucchini, diced

1 cup (10-15) grape tomatoes, diced

1/2 of a large red onion, diced 2 15oz cans garbanzo beans, rinsed and dried*

1/2 cup crumbled feta cheese

Red Wine Vinaigrette to taste (6tbsp is my suggestion)  Directions

1. Combine ingredients in a large bowl and add dressing to taste! Pretty darn easy!

*If you want to roast the garbanzo beans in the oven with some seasoning before adding them, that is a tasty option as well!

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Nutritional Info

Calories: 381, Fat: 6g, Cholesterol: 5mg, Sodium: 660mg, Potassium: 220mg, Carb: 50g, Fiber: 7g, Sugar: 2g, Protein: 16g 

Zucchini Lasagna

Recipe HERE

I can take no credit for this recipe — I saw a great Buzzfeed article a couple weeks ago and this recipe is a total winner. I kid you not, I have had this for dinner 6 out of the last 14 nights. It’s just so good! There are a lot of great recipes on this site that I can’t wait to try! Also, just a tip – we baked it in a glass square pan, it was easier to store the leftovers for a second night and easy reheating. Plus it can get a little liquidy during baking so the pan keeps it all in one place.

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Nutritional Info

Calories: 120, Fat: 5g, Cholesterol: 19mg, Sodium: 500mg, Carb: 10g, Fiber: 2g, Sugar: 4g, Protein: 9g

And there you have it! The recipes I am loving this week!

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Quinoa Zucchini Lasagna

I made this recipe a couple months ago when I threw a dinner party for a friend’s birthday and haven’t stopped thinking about it since! Another friend of mine is recovering from surgery this week and also processing the diagnosis of celiac disease. I wanted to bring her dinner and make sure to not break the dietary restrictions she now needs to follow. I was so excited to be able to make this delicious and healthy dish to share with her.

Quinoa Zucchini Lasagna
Adapted from a Vegetarian Times recipe

4 large zucchini, cut lengthwise into 12 ¼-inch-thick slices
1 tsp. salt
2 cups low-sodium vegetable broth
1 cup quinoa, rinsed and drained
½ cup tomato sauce
½ of a finely chopped onion
1 tsp. dried oregano
¼ cup fresh basil leaves, chopped
¼ cup fresh parsley leaves, chopped
2 Tbs. Fat free cream cheese
1 jar marinara sauce
½ cup shredded mozzarella or Italian cheese
1. Preheat oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa.

2. Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in basil, parsley, and cream cheese, if using.

3. Spoon 1/3 cup marinara sauce over bottom of 8-inch square baking dish. Blot remaining moisture and salt from zucchini slices, and cover bottom of dish with 1 layer of zucchini slices over marinara sauce in pan. Spoon half of quinoa over zucchini, and cover with 1/3 cup marinara. Repeat with another layer of zucchini slices, remaining quinoa, and 1/3 cup marinara. Top with remaining 4 zucchini slices, remaining marinara, and shredded cheese, if using. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.

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Nutritional Info

Calories 258.3
Total Fat 5.3 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 6.3 mg
Sodium 476.9 mg
Potassium 95.0 mg
Total Carbohydrate 41.5 g
Dietary Fiber 3.9 g
Sugars 9.5 g
Protein 11.6 g

Vitamin A 19.0 %
Vitamin B-6 1.9 %
Vitamin C 10.6 %
Calcium 21.1 %
Iron 26.3 %
Phosphorus 41.0 %
Riboflavin 85.5 %