Showing posts with label zucchini. Show all posts
Lemon Chicken and Zucchini Parmesan Sandwich!!!
Ingredients:
3 lbs. boneless chicken breast – sliced
½ cup of your favorite shredded cheese
Your favorite sandwich rolls
Marinade for the Chicken:
7 cloves garlic – chopped
1 bunch of Italian parsley – chopped
Juice of 2 lemons
½ tsp. salt
½ tsp. black pepper
Drizzle of olive oil
For the Zucchini:
2 zucchini’s – sliced lengthwise
½ tsp. dried oregano
Dashes of salt
Dashes of black pepper
Drizzle of olive oil
For the Sauce:
10 fresh plum tomatoes
8 cloves of garlic
Dashes of dried oregano
Dashes of salt
Dashes of black pepper
Combine all of the ingredients for the chicken marinade. Place the chicken slices in the marinade and refrigerate for at least half and hour or longer.
Drizzle olive oil on the sliced zucchini and add the spices.
In a food processor place the tomatoes along with the garlic and seasonings.
Heat a sauce pot with a drizzle of olive oil and add the processed tomatoes and garlic. Add the seasonings to taste. Simmer while sautéing the chicken and zucchini.
Heat a large frying pan with a drizzle of olive oil and sauté the chicken until golden on one side and flip to continue sautéing on the other side.
When finished sautéing the chicken, sauté the zucchini and set aside.
Build your sandwich with the chicken, zucchini, shredded cheese and fresh tomatoes sauce.
This is delicious and perfect for lunch or dinner.
With Love,
Catherine
xo
Zucchini and Mushroom Parmesan Bake!!!
Ingredients for the Sauce:
28 oz. can crushed tomatoes
1 ½ lb. ground sirloin
1 red onion – sliced
4 cloves garlic – chopped
1 Jalapeño – grilled
¼ cup red wine
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of red pepper flakes
Olive oil
Heat a large frying pan with a drizzle of olive oil. Add the ground sirloin and sauté. Drain any excess moisture from the meat. Remove and set aside.
Heat the same large frying pan with a drizzle of olive oil and add the onions, garlic and grilled jalapeño and sauté until the onion is soft. Add the crushed tomatoes and continue to simmer. Add the meat and the wine. Simmer on low. Add all of the seasonings and continue to simmer on low.
For the Zucchini and Mushroom Parmesan Bake:
Ingredients:
2 large zucchini – sliced lengthwise and grilled
1 quart of mushrooms – sliced and grilled
slices of bread
16 oz. mozzarella – shredded
Romano cheese for grating
Olive oil for drizzling
Heat a griddle with a drizzle of olive oil. Place the sliced zucchini and mushrooms to grill.
Place the slices of bread to toast on the griddle.
Preheat the Oven 350 degrees:
Prepare a baking dish with a drizzle of olive oil. Spoon some sauce on the bottom. Layer with the slices of toast, zucchini, mushrooms, mozzarella and grated cheese. Continue this layering until all is used.
Place in the oven to bake 35-40 minutes.
This is very delicious and comforting.
With Love,
Catherine
xo
Bread, Zucchini & Chickpea Lasagna!!!
Ingredients:
For the Sauce:
1 – 29 oz. can - crushed tomatoes
1 – 29 oz. can – garbanzo beans (chickpeas) – drained
1 large onion – sliced
7 cloves of garlic – chopped
1 healthy handful of fresh basil
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of fresh oregano
Olive oil
Filling:
4 large zucchini – sliced lengthwise
About 9 slices seedless rye bread
8 oz. of shredded mozzarella
4 oz. of feta cheese
Dashes of dried oregano
Dashes of red pepper flakes
Grated Romano cheese
Preheat Oven 350 degrees:
Heat a griddle with a drizzle of olive oil and place the sliced zucchini on the griddle to grill.
While the zucchini is grilling prepare the sauce.
Heat a large frying pan with a drizzle of olive oil and place the sliced onions and garlic in the pan to sauté until the onion is clear. Add the chick peas, crushed tomatoes, basil and seasonings. Simmer on low, while preparing the zucchini.
Drizzle a little olive oil in a casserole dish and fit slices of bread on the bottom. Top with slices of zucchini and spoonfuls of sauce on top. Top with mozzarella and grated cheese and continue to layer. On the next to last layer top with the feta cheese and continue to layer until the zucchini is used.
Place more mozzarella and grated cheese on top with a drizzle of olive oil and more seasonings on top.
Place in the oven for about 30-35 minutes, until the top is a beautiful golden.
This dish is delicious and satisfying with a beautiful side salad.
With Love,
Catherine
xo
Macaroni & Olive Salad!!!
Ingredients:
1 box of your favorite macaroni
1 cup of your favorite pit-less olives
1 large zucchini – sliced
½ cup marinated red peppers – chopped
1 red onion – sliced
4 cloves of garlic – chopped
2 bunches of scallions – chopped
1 healthy handful of fresh Italian parsley – chopped
1 cup of drained black beans
Juice of ½ lemon
Dashes of red pepper flakes
1 tablespoon of butter
Olive oil for drizzling
Prepare the macaroni as directed and set aside.
Combine the olives, zucchini, garlic, red peppers, red onion and scallions in a bowl.
Heat a large frying pan with a drizzle of olive oil and a tablespoon of butter. Add the veggies and sauté until the onion and zucchini have softened a little. Add the black beans and toss. Add the macaroni and toss.
In a small cup combine the lemon juice with about two tablespoons of olive oil and pour over the macaroni. Add a few dashes of red pepper flakes and garnish with the fresh parsley.
Serve this salad warm or cold either way it is very good.
With Love,
Catherine
xo
Macaroni with Chopped Spinach, Zucchini & Chick Peas!
Ingredients:
6 zucchini – sliced fairly thin
7 cloves of garlic – crushed & chopped
2 vine ripe tomatoes – chopped
1 medium red onion - chopped
1 healthy handful of Italian parsley – chopped
1 – 9oz. box of frozen chopped spinach
1 – 29 oz. can of chick peas – drained
1 – 8 oz. chunk of feta cheese – crumbled
Juice of 1 lemon
Dashes of sea salt
Dashes of fresh ground black pepper
Grated Romano cheese
Olive oil – for drizzling
1 box of your favorite macaroni
Heat a large frying with a drizzle of olive oil and add the zucchini, garlic and onion. Let this sauté until the zucchini start to become transparent. Make room in the middle of the pan and place the frozen spinach and let this melt. Add the tomatoes. Let this continue to sauté until the spinach is completely incorporated. Add the drained chick peas and the lemon juice and toss
Prepare the macaroni as directed on box, drain, add to the pan and toss.
Drizzle olive oil over and grate fresh Romano cheese.
This will be a delicious main course or a great side dish.
Enjoy with Lots and Lots of Love,
Ciao Bella,
Catherine
xo
Macaroni with Chopped Spinach, Zucchini & Chick Peas!