For Foodies: Friday’s Flavors ~ Mediterranean Sautéed Zucchini With Cilantro And Onions

Hey, Foodies! Happy Friday!

z5I don’t know about you, but I’m one of those people who gets tired of eating the same old vegetables the same old ways. I need plenty of freshness and adventure, especially where veggies are concerned. That said, I don’t want to spend my life in the kitchen slaving over a hot stove just so I don’t have to eat another boring salad.

This recipe is the solution to all that! It takes about 15 minutes to make, and an added bonus is that is actually tastes better when you let it cool to luke warm, so it’s a great dish to make ahead of time when you’re going to have all your burners going making your main course.

Ingredients: (For Two Servings)

1 oversized or 2 smaller zucchinis

1 small sweet Vidalia onion

2 large garlic cloves

1 handful fresh cilantro

1/2 lemon

1 teaspoon paprika (or more to taste)

1 teaspoon cumin (or more to taste)

1/4 cup water

olive oil

Preparation:

zChop zucchini. I cut it in half longways, third the halves, then cut rectangular pieces because I like the shape. Try to keep the pieces uniform in size for consistent cooking.

Chop onions and cilantro, wash and cut lemon, and peel garlic.

Add 1-2 tablespoons olive oil to a pan. (If at any point you feel you need to add more, z1do so.) Add zucchini and cook over medium high heat until it starts to brown. Turn heat down to medium and add onion, sautéing until translucent.

This next step is important. Add the paprika and cumin, and immediately (as in, have it ready at hand) add the water so the spices don’t burn. The water also helps the zucchini to finish cooking.

z3When the water is absorbed and the zucchini is cooked (you should be able to cut a piece in half easily with your cooking utensil), add crushed garlic, toss until mixed and fragrant, then remove pan from heat. Add cilantro and the juice from 1/2 lemon, stir, then plate to allow to cool.

To give you an idea of how much this recipe makes, the bowl in the picture at the top is the same size used to serve miso soup.

As always, if you make it, please let me know how you like it!

Check back next Friday for another recipe!

 

Mediterranean Zucchini Salad

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Zucchini. A member of the summer squash family that is low in calories, a good source of fiber and potassium, contains a decent amount of antioxidants, and a bunch of other healthy benefits.

So why wasn’t I eating it more?

Because all the recipes I knew for zucchini were time consuming and labor intensive.

But . . .  zucchinis are great. If you do all your shopping for the week in one trip (like I try to do) zucchinis are one of those vegetables that stay fresh until the end of the week. So I came up with this simple recipe that turned zucchini into a quick and tasty option.

Ingredients:

  • zucchini
  • sweet white onion
  • sun-dried tomatoes
  • feta cheese

I throw together a quick salad dressing of:

  • olive oil
  • rice wine vinegar
  • honey or Dijon mustard
  • pepper
  • Nature’s Seasoning
  • basil leaves

mixed to taste.

I use a Tupperware bowl because I always make enough for leftovers (this has become a favorite in my house). I use 2 large zucchini, which makes enough for about 4 servings.

First, mix the dressing or open salad dressing of your choice, chop the onions and sun-dried tomatoes, wash the zucchini and remove the rind. Then, drizzle some dressing in the bottom of the bowl and grate 1/2 of the first zucchini into the bowl using a vegetable peeler. Add a handful of onions, a sprinkling of tomatoes, some feta, and another drizzle of dressing. Repeat the process with the rest of the ingredients, making three or four layers. Then add put the lid on the bowl (tightly) and shake every direction and upside down. Voila! Zucchini ready to eat in less than 10 minutes!

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