Yesterday we shared a breakfast idea and several appetizers made with zucchini. Today, we have 3 main dishes and a dessert! Try one of hese and let us know how it turns out in the comments!
Source: Martin’s Grocery Store Magazine, adapted
4 zucchini, about 8 ounces each
Olive oil spray
6 ounce can tomato paste
3/4 cup water
1/2 teaspoon crushed garlic
1 teaspoon dried basil
1/2 teaspoon ground pepper
1 recipe, vegan ricotta (below)
1 teaspoon dried parsley
- Preheat oven to 375 degrees.
- Trim the stems and ends from the zucchini and slice lengthwise into 1/8-1/4 inch thick slices and place on 2 baking sheets.
- Lightly spray both sides of the zucchini slices with oil.
- Bake until they are soft, but not browned, about 10-15 minutes.
- Remove the zucchini from the oven and allow them to cool.
- While the zucchini is baking, combine tomato paste, water, garlic, basil and pepper and pour into a 9×12 casserole dish.
- In a medium bowl, whisk together the vegan ricotta and parsley until smooth.
- Spread the ricotta mixture over the baked zucchini slices.
- Roll up each slice and place rolls upright into sauce in a casserole dish.
- Bake at 375 for 30 minutes or until bubbly.
- Let sit for 10 minutes before serving.
Source: Veganomicon via CalorieCount.About.com
1 lb extra-firm tofu
2 teaspoons lemon juice
1 clove garlic
1/4 teaspoon salt
1 ground black pepper
10 fresh basil leaves, chopped finely
2 teaspoons olive oil
1/4 cup nutritional yeast
- In large bowl, mush up tofu with hands, until crumbly.
- Add lemon juice, garlic, salt, pepper, basil.
- Mush with hands again until reach consistency of ricotta cheese, 2 – 5 mins.
- Add olive oil, stir with fork.
- Add nutritional yeast and mix everything together with a fork.
Sautéed Zucchini for a Stir Fry
Source: Chow, adapted
1 medium unpeeled garlic clove
2 teaspoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 pound zucchini (about 4 medium), trimmed and cut into 2-by-1/4-inch matchsticks
Freshly ground black pepper
- Place the garlic clove on a cutting board and, using the flat side of your knife, smash the clove by pushing on the knife blade with the heel of your hand. Remove and discard the peel and set the garlic clove aside.
- Heat the oil in a large frying pan over medium-high heat until shimmering.
- Add the garlic and red pepper flakes and cook, stirring occasionally, until fragrant but not browned, about 30 seconds.
- Remove the garlic with a slotted spoon or tongs and discard (or save for another use).
- Add the zucchini to the pan and toss until coated with oil. Let cook undisturbed until the bottoms of the matchsticks are golden brown, about 1 minute.
- Add the salt and pepper and toss again and cook until crisp-tender, about 1 minute more.
- Remove the pan from heat and transfer to a serving dish.
Watch Chow’s Video, “The Easiest Way to Make Sautéed Zucchini”
Source: Annie’s Eats, adapted
1 zucchini, about 12 inches long (or 2 6-inch)
2 tablespoons olive oil, divided
½ cup onion, chopped
3 cloves garlic, minced
½ cup mushrooms, chopped
2 cups tempeh sausage crumbles (recipe below)
2 tablespoons dry white wine
2-3 tomatoes, seeded and diced
3 tablespoons chopped fresh basil or 3 teaspoons dried basil
1 teaspoon minced fresh rosemary or ½ teaspoon dried rosemary
½ teaspoon salt
½ teaspoon pepper
1. Cut zucchini in half lengthwise.
2. Scoop out insides, leaving a shell about ¼-inch thick. Reserve about half of the insides.
3. In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil.
4. Sauté the onion and garlic until tender, about 4-5 minutes.
5. Add the mushrooms and reserved zucchini insides to the skillet and sauté another 2 minutes. Remove from the heat.
6. Heat the remaining tablespoon of the olive oil in a skillet over medium-high heat.
7. Add the cooked onion and mushroom mixture and the tempeh sausage crumbles.
8. Add the wine to the pan along with the tomatoes, basil, rosemary, salt and pepper and reserved mushroom and zucchini mixture. Cook for 1 more minute. Remove from heat and set aside to cool.
9. Preheat the oven to 350° F.
10. Once the tempeh mixture has cooled a bit, fill the zucchini shells with the mixture and place on a baking sheet.
12. Cover the zucchini lightly with foil and place them in the oven for 15 – 20 minutes, or until zucchini is slightly tender.
Tempeh Sausage Crumbles
Source: Post Punk Kitchen
Yield: About 2 cups
8 oz package tempeh
1 tablespoon fennel seed
1 teaspoon dried basil
1 teaspoon dried margoram or oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried sage
2 teaspoons garlic, minced
2 tablespoons tamari or soy sauce
1 tablespoon olive oil
juice of 1/2 a lemon
In a saute pan, crumble the tempeh and add enough water to almost cover it. Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes. Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.
Dessert: Zucchini Chocolate Cake
Source: Speedbump Kitchen
2 1/2 cups flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cloves
3/4 cups soymilk
1 teaspoon vinegar
1 teaspoon vanilla
1 stick dairy-free margarine
1 3/4 cups sugar
1/2 cup oil
2 cups shredded zucchini
1/2 cup dairy-free chocolate chips (ghirardelli makes some)
1. Preheat oven to 325.
2. Whisk the flour, cocoa, baking soda, baking powder, salt and spices in a large mixing bowl.
3. Mix the soymilk, vinegar and vanilla together in a small bowl to thicken.
4. Beat the margarine and sugar together until fluffy, add the oil and thickened soymilk. Beat well.
5. Pour the wet ingredients into the dry ingredients and blend gently with a spatula. Don’t beat.
6. Once things are nearly blended together, add the zucchini and chocolate chips. Blend those guys in.
7. Scoop into a 9 x 13 pan and bake for 45 minutes.
8. Cake is done when a toothpick inserted into the center comes out pretty clean.
9. Cool before adding frosting.
(comes together quickly, you can make while the cakes is cooling.)
1/2 stick dairy-free margarine
2 tablespoon cocoa powder
3 tablespoon soymilk
1/2 teaspoon vanilla
1 3/4 cup powdered sugar
1. In a medium saucepan, bring the margarine, cocoa, soymilk and vanilla to a boil.
2. Remove from the heat and add the powdered sugar and whisk until all the sugar is blended in.
3. Pour over top of the nearly cooled chocolate cake.