Zucchini and Sausage Stuffed Peppers

These Zucchini and Sausage Stuffed Peppers were so flavorful and delicious.  I topped them with shredded cheddar cheese at the end of the baking time and it was definitely a plus.   Stuffed peppers seem so difficult to make at first but they really are easy and look impressive.  They are great served with rice, potatoes or quinoa.  Also, I did make only 2 stuffed peppers and used the leftover stuffing mixture to make a sort of mini meatloaf.   I used a small loaf pan and topped it with some barbecue sauce.  I baked it for an hour too and it came out great.  Enjoy!

Zucchini and Sausage Stuffed Peppers

Printable Recipe

Ingredients

4 peppers, tops cut off and seeds removed

1 pound hot Italian sausage

1 egg

½ cup onion, finely diced (about ½ onion)

1 cup zucchini, shredded (about 1 medium sized zucchini)

1 roma tomato, diced

¼ cup breadcrumbs

¼ cup parmesan cheese

1 teaspoon parsley, dried (or 1 tablespoon fresh parsley)

1 teaspoon black pepper

½ teaspoon salt

Directions

Preheat oven to 350 degrees F.

In a bowl, mix sausage, egg, onion, zucchini, tomato, breadcrumbs, parmesan, parsley, pepper and salt.

Fill peppers with sausage mixture.

Place stuffed peppers in a baking dish.

Bake uncovered for 1 hour or until fully cooked through.

Optional:  Top stuffed peppers with your favorite cheese and bake for additional 5 to 10 minutes until cheese is melted.

Serves 4.

Chocolate Zucchini Bread

I made this Chocolate Zucchini Bread for my coworker's birthday a few weeks ago and it turned out great.  It is chocolatey without being too sweet.  It smelled so good while baking!  This is great for breakfast or dessert.  If you have an abundance of zucchini this summer, you should try this recipe.  I promise you won't be disappointed!   Also, sorry for my lack of blogging/posting recipes lately but life has been keeping me busy this summer.   Hope you make this chocolate zucchini bread soon, enjoy!

This bread is so good that even Buddy wants a taste...too bad he can't!

Chocolate Zucchini Bread

Printable Recipe

Ingredients

1 ½ cups whole wheat flour (or all-purpose)

½ cup cocoa powder

1 teaspoon baking soda

½ teaspoon salt

½ cup butter, room temperature (or 1 stick)

½ cup granulated sugar

½ cup brown sugar, packed

2 eggs

1 teaspoon vanilla

1 ½ cups grated zucchini (1 medium to large zucchini)

1/3 cup chocolate chips

Directions

Preheat oven to 350 degrees F.  Grease a 9x5 inch loaf pan with non-stick cooking spray.  Set aside.

In a bowl, whisk to combine flour, cocoa powder, baking soda and salt.  Set aside.

In a stand mixer, beat butter, sugar and brown sugar.  Next, beat in eggs and vanilla.

Slowly add in flour mixture.

Stir in zucchini and chocolate chips.

Pour into prepared loaf pan.

Bake for 45 to 55 minutes or until a toothpick inserted in the middle comes out clean.

Allow to cool for at least 5 minutes before removing from pan.

Veggie Pizza

I made this veggie pizza with a new pizza dough recipe.  The veggie pizza was awesome and the crust was nice and crisp.  I also loved the basil flavor of the tomato sauce.  In comparing this new pizza dough recipe to the first recipe, its definitely a bit different.  The first pizza dough recipe is more chewy and great for a thicker crust.  I really like the new pizza dough recipe because it seems better for a thin crust pizza.  Both pizza doughs are great for whatever you desire.  I hope you try this veggie pizza or make a pizza with you favorite toppings.  Enjoy!

Veggie Pizza

Printable Recipe

Ingredients

1 batch homemade pizza dough, recipe here or here

½ cup basil tomato sauce, recipe here

½ zucchini, thinly sliced

3 or 4 mini peppers, diced

1 roma tomato, sliced

1 cup mozzarella cheese, shredded

1 bunch fresh basil leaves, thinly sliced (chiffonade)

Directions

Preheat oven to 425 degrees F.

Roll out dough and press down onto a greased baking sheet.

 Spoon basil tomato sauce onto rolled out pizza dough.

Top with vegetables.  Next top pizza with mozzarella cheese.  

Bake for 15-18 minutes, until edges of dough are crisp and cheese is melted.

Sprinkle basil on top of pizza.

Zucchini Squash Cakes

I helped my friend make zucchini cakes for her 1 year old a few days ago and I thought what a great idea.  I decided to make my own adaptation and included yellow squash too.  These zucchini squash cakes were so good!  They would be great as an appetizer, a side dish or as a vegetarian meal.  I made them for dinner tonight and served them over my mashed red potatoes.  These zucchini squash cakes are just simple, delicious and healthy.  Enjoy!

Zucchini Squash Cakes

Printable Recipe

Ingredients

1 zucchini

1 yellow squash

½ cup panko (Japanese breadcrumbs)

¼ cup parmesan cheese, grated

1 egg

1 teaspoon Italian seasoning

1 teaspoon garlic, granulated (or powder)

½ teaspoon Mrs. Dash seasoning (optional)

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil

Directions

Grate zucchini and yellow squash.  Squeeze between paper towels to remove excess moisture.

In a bowl, combine grated zucchini and squash, panko, parmesan, egg, Italian seasoning, Mrs. Dash seasoning, salt and black pepper. (I used a fork to combine everything.)  Shape zucchini squash mixture into 2 inch sized patties.

In a nonstick pan, over medium heat, add in 1 tablespoon olive oil.  

Cook zucchini squash cakes for 4 to 5 minutes per side or until lightly browned.  Add more olive oil if needed.  

Makes about 8 zucchini squash cakes.

Zucchini squash cakes served over red mashed potatoes...mmmm!

Easy Grilled Vegetables

I was invited to my Aunt and Uncle's for a family BBQ this weekend and was asked to bring a side dish.  I brought my Sesame Noodles and some beautiful summer vegetables to grill.  I love any vegetable that gets grilled because grilling adds so much flavor.  The eggplant, zucchini, yellow squash, onion, and bell peppers were all purchased during my weekly visit to the Crystal City Farmers Market.  I brought the vegetables already sliced so they were ready to grill and easily done thanks to my Uncle.  

 

Easy Grilled Vegetables

Printable Recipes

Ingredients

1 eggplant

1 zucchini

2 yellow squash

1 onion

2 bell peppers

olive oil

salt and pepper to taste

Directions

Wash and dry vegetables.

For eggplant, zucchini, and yellow squash, slice ends and cut lengthwise into ¼ inch thick slices.

For onion, slice ends and cut into ¼ inch rings.

For peppers, cut into quarters and remove stem and seeds. 

Drizzle vegetables with olive oil to coat lightly.  Season with salt and pepper.

Grill vegetables over medium-high heat about 7 to 10 minutes.

Roasted Vegetables Hummus Wraps

I made these roasted vegetables hummus wraps for a picnic with friends at the National Gallery of Art's Jazz in the Garden series on Fridays.  The weather was just perfect yesterday for Jazz in the Garden.  If you are in the DC area, you should try to go one Friday but try to get there by 5pm, because the places gets packed!  It is also a free event and fun to go with a group.  Be sure to bring a blanket or old sheet to stake out your spot early.  It is best to take the metro (Archives exit) and the sculpture garden is about a block or 2 away.  The roasted vegetables hummus wraps were a hit with my friends!  I already had roasted cauliflower and beets in the fridge so I only had to roast the broccoli, zucchini, and yellow squash (which I got this week at the farmers market).  I also made my own hummus this week but you can also use store bought hummus if you are short on time.  These wraps are simple, healthy, and delicious - you can't go wrong with them.

Roasted Vegetables Hummus Wraps

Printable Recipe

 

Ingredients

hummus (homemade hummus recipe here)

tortillas, medium sized

roasted vegetables (broccoli, zucchini, yellow squash, cauliflower, and/or beets)

zest of 1 lemon (optional)

juice of ½ lemon (optional)

olive oil, extra virgin

salt and pepper

Directions

Preheat oven to 400 degrees F. 

Cut vegetables into bite-sized pieces.  

 

Drizzle with olive oil and season with salt and pepper. 

 

Add in lemon zest and lemon juice.  Toss to coat vegetable evenly.  (You can do this in a bowl or on the baking sheet.)

Roast vegetables for 20 to 25 minutes, and turn vegetables halfway though.

 

Let vegetables cool to room temperature.

Spread hummus on tortilla.   

Top with vegetables.  

Roll up and enjoy!