Get the easy recipes and my step-by-step pictures when you read more
You see, it's really fun to say the words "zucchini crostini." Try it. Say them out loud. I bet you can't help but smile, right? Since funny little things — like rhyming words that describe one of my favorite hors d'oeuvres — make me extremely happy, I knew I would not be disappointed by this recipe. I printed it on the spot and let me tell you: it's amazing!
It's simple to throw together at the last minute (it was a starter at one of my infamous impromptu dinner parties) and downright delicious. It's vegetarian-friendly and although the ingredients are basic, the flavor is rich and complex. I highly recommend you make it, so here's the recipe.
The red pizza is the most classic, with tomato sauce, mozzarella, and a BLT garnish. The white pizza celebrates the ingredients of the season with a fresh corn, zucchini, and leek topping. The blue is the most exotic, with Peruvian purple potatoes, blue cheese, and caramelized onions.
Get started a day in advance on preparing the toppings, then all you have to do during the barbecue is grill the dough and finish the pies. Serving the pizzas as a trio is an excellent conversation starter; each of my guests were eager to say which was their favorite. I loved them all! For the recipes, keep reading.
Check out this recipe for quinoa-stuffed zucchini that FitSugar member Angelica shared in our Healthy Recipe community group.
Inspired by a meaty recipe for stuffed zucchini, I adapted a high protein vegetarian version with quinoa. It turned out delicious! I sliced off the top half of the zucchini and nuked it for three minutes then hollowed the zuccs out. As I filler I cooked a cup of quinoa and added chopped zucchini, two spoonfuls of olive tapenade, crushed mint, feta and salt and pepper. Easy, tasty, and satisfying.
Dying to share one of your favorite recipes? We're dying to hear about it, so share it in the Healthy Recipe Group.
Most of the spices are probably already in your pantry, and since this dish serves six to eight, you'll probably have enough leftovers to enjoy the frittata for dinner again this week. Serve aside rice and create a hearty meal, or two, when you read more
Set your child's taste buds out to the Celtic Sea with an easy vegetable recipe that only requires two ingredients! The steps are so simple a tot can put their chef's hat on and get cooking with minimal assistance from mama. Preheat the oven to 450 degrees, then slice a zucchini down the center and place it in a glass baking dish. Sprinkle the top with your child's favorite shredded, crumbled, or sliced cheese (in the festive spirit we used a shredded Irish cheddar). Pop the veggies in the oven and bake until the cheese is melted and golden. Let your kiddo entertain himself by fashioning a sail out of a toothpick and a piece of trimmed construction paper which he can design. Once the zucchini has been taken out of the oven and cooled for a couple of minutes, attach the sail and plate.
They're filled with roasted mushrooms and zucchini, resulting in a taco that's hearty, but not fatty. To make them really figure-friendly, serve with homemade salsa or pico de gallo. Enjoy these simple and scrumptious tacos tonight! Get the recipe.
If only everything in life were so easy! See the recipe