Category Archives: Zucchini

Fire Roasted Succotash with Grilled Chicken

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One thing you should know about me is that I hate leftovers.  I get sick of eating the same food over and over again.  I need variety in my daily eating. Well, here’s a little secret…I made this meal two nights in a row and I could probably eat it again tonight.  Coming from me, that says alot.

It is the combination of sweet summery corn, creamy avocado, fire roasted zucchini and red bell peppers in a salty, tangy cilantro lime dressing that really get’s me.  How’s that for a description?  And it is called succotash.  That’s such a great word!

So enjoy. And I hope you make this over and over again.
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Pesto Scallops with Tri-color Zucchini & Pasta

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These pesto scallops with zucchini on top of a bed of pasta is one of the most satisfying meals I have had in a long time.  Not only does it look pretty, but it tastes amazing too.

They key here is to have a really good pesto on hand.  I used CoBee’s Cuisine Pesto, which I picked up at the Sausalito Farmer’s market the other weekend.  But a homemade pesto or your favorite store bought brand will work fine.

I can’t wait to make this again for my mom on Mother’s Day. Continue reading →

Autumn Vegetable Ragout

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To celebrate the start of the fall season, on this chilly San Francisco night, I made a delicious and super easy Autumn vegetable ragout and served it atop creamy white cheddar polenta. I’ve had this recipe in the hopper for quite some time, just waiting for the right time to make it. Now that I’ve eaten it, I think it will become a fall/winter staple since you can add or substitue a bunch of different veggies.
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Zucchini Pancakes with Sriracha Sour Cream

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This Zucchini Pancakes recipe is one of my originals.  I have been making them since I started really cooking healthy last year.  I am amazed by how many you can eat for like NO calories.  I mean obviously there are some calories but very few.  For all you number crunchers out there – you can eat 5 pancakes for 92 calories.  (The whole recipe yields 10 pancakes)

I have experimented with this recipe with various ingredients.  I was on a no wheat flour kick and used garbanzo bean flour a few times.  Sure, you can do that.  I was in an Italian mood once and mixed in parmesan cheese and italian seasonings.  Yup, it works as well.  I was feeling very Greek one day and even mixed in feta cheese.  You guessed it.  That works too.  But the original version is my favorite.  I served it with a Sriracha mixture for just the right amount of added heat.  LOVE IT!!

PS – If you happen to find yourself in Costa Rica, The Costa Rica Yoga Spa serves some delicious Zucchini Pancakes with a million dollar view.   Tell Jill, Ben and Ruby (the dog) I say hi!!

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