Zucchini and Chickpea Pita Sandwiches

Flexitarian was recently added to the Merriam-Webster dictionary with the definition "One whose normally meatless diet occasionally includes meat or fish." The Mayo Clinic also recommends a flexitarian diet as a great way to jump start being healthier. I'm thrilled to see these examples of the concept of eating less meat and more vegetarian dishes becoming mainstream. Also, I'm hoping that a few people who found out from Time Magazine that F-bomb, sexting, and flexitarian were added to the dictionary in August might come across my blog. Though realistically, which of those words do you think most people end up googling?


Today's recipe is a wonderful example of a vegetarian dish that is high in protein, filling, and nutritional. (Also really tasty!)

Zucchini and Chickpea Pita Sandwiches
Serves 4

4 pita rounds
1 can chick peas
1 small zucchini
1/2 of a red onion
1 cup bread crumbs
1 egg
2 tablespoons olive oil
1 teaspoon oregano
1/2 teaspoon red pepper
Salt and pepper
Garnish such as lettuce, cabbage, Greek yogurt, or hot chili sauce

1. Shred zucchini and and red onion into a mixing bowl. Drain chick peas and add to bowl. Mash together. 
2. Add bread crumbs, egg, oregano, red pepper, salt, and pepper. Stir vigorously to combine. 
3. Form mixture into 16 small patties. 
4. In large pan, add olive oil and heat at medium-high.
5. Add as many patties as fit in the pan (you'll need to do several batches). Cook in olive oil about 5 minutes or until browned. Flip and cook 5 minutes more. 
6. Cut pita in half and toast. In each pita half, add two patties and garish with lettuce, cabbage, Greek yogurt, or hot chili sauce.

Zucchini and Poblano Tacos

Zucchini and poblano peppers complement each other in the vegetarian tacos. I served this with a homemade salsa verde.

Zucchini and Poblano Tacos
Serves 2

1 zucchini
1 poblano pepper
6 small corn tortillas
Salsa verde (recipe follows)
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper
For serving: shredded queso fresco, chopped tomatoes, diced red onion, lettuce, and cilantro

1. Place poblano under broiler. Broil about 10 minutes, turning occasionally. Poblano should be blacked.
2. Let sit until cook enough to handle. Peal off blacked skin. Slice in strips.
3. Meanwhile, slice zucchini into strips. Heat olive oil in pan over medium heat. Add zucchini and cook until just tender, about 10 minutes. Add poblano and cook 5 minutes more. Season with cumin, chili power, salt, and pepper.
4. Heat corn tortillas over open flame or in dry skillet.
5. Serve zucchini and poblano filling on a platter with shredded queso fresco, chopped tomatoes, diced red onion, lettuce, and cilantro.

Salsa Verde

Serves 2
4 tomatillos, husks removed and diced
1/4 a white onion, diced
1 garlic clove, minced
1/2 lime, juiced
Salt and pepper


1. In sauce pan, heat 1 teaspoon olive oil. Add onion and cook 5 minutes.
2. Add tomatillos and garlic. Cook until tomatoillos are softened, about 10 minutes.
3. In blender, add vegetables, lime juice, salt, and pepper. Blend until smooth.

Pizza Stuffed Zucchini

I picked up round zucchinis at the Logan Square Farmer's Market and made this delicious pizza stuffed zucchini. The flavors of oregano, mozzarella cheese, and marinara sauce come together to make this dish taste just like pizza.

Pizza Stuffed Zucchini
Serves 2

2 round zucchinis (you can also use large regular zucchinis)
1/2 cup marinara sauce
1/4 cup chopped red onion
1/4 cup chopped green pepper
2 ounces mozzarella cheese, shredded
1 ounce Parmesan cheese, shredded
1 tablespoon olive oil
1 teaspoon oregano
Salt and pepper

1. Cut top off zucchinis using small knife.
2. With spoon, scoop out inside of zucchinis.
3. Heat olive oil over medium heat. Add scooped out zucchini and saute about 10 minutes. When zucchini is beginning to soften, add red onion and green pepper and saute 5 minutes more.
4. Remove vegetable mixture to mixing bowl. Add marinara sauce, about half the mozzarella and Parmesan, oregano, salt and pepper. Stir to combine.
5. Scoop mixture into each zucchini round. Top with reserved cheese and more pepper.
6. Bake at 375 degrees about 20 minutes.

Mojo de Ajo Pasta Salad

Here's the last recipe I made with Mojo de Ajo, olive oil with roasted garlic and lime juice. In this recipe, Mojo de Ajo provides the flavor for a summer pasta salad.

Mojo de Ajo Pasta Salad
Serves 2

1 cup pasta (I used Trader Joe's Vegetable Radiatore Pasta.)
1/4 cup feta cheese
2 tablespoons Mojo de Ajo
Handful of diced zucchini, yellow squash, red, green, and yellow pepper
Salt and pepper to taste

1. Cook pasta according to package directors
2. Let pasta cool to room temperature.
3. Toss pasta with feta cheese, Mojo de Ajo, zucchini, yellow squash, red, green, and yellow pepper. Add salt and pepper to taste.

Zucchini and Corn Pizza with Mojo de Ajo

I recently posted how to make Mojo de Ajo, olive oil flavored with roasted garlic and lime juice. This white pizza used Mojo de Ajo as it's base. Zucchini and corn give this pizza a summer flavor.

Basic Pizza Dough

1 (.25 ounce) package active dry yeast
1 cup warm water
2 teaspoons white sugar
2 cups flour
1 tablespoon olive oil
1 teaspoon salt
1/4 cup flour

1. Mix yeast, water, and sugar together. Let stand about 10 minutes, until mixture has bubbles.
2. In a food processor fitted with a dough hook, mix yeast mixture with all other ingredients until just combined.
3. Put dough in a bowl, cover with a towel, and let rise until dough doubles in size, about 30 minutes.
4. Sprinkle flour on surface. Roll out dough until desired shape.


Zucchini and Corn Pizza with Mojo de Ajo
Serves 4-6

Basic pizza dough
1 corn on the cob
1/2 zucchini, diced
1/4 red onion, diced
1/4 cup Mojo de Ajo
1/2 cup Parmesan cheese, shredded
1/2 cup crumbled feta cheese

1. Slice corn off cob.
2. Spread Mojo de Ajo on pizza dough.
3. Top with Parmesan and feta cheese, corn, zucchini, and red onion.
4. Bake at 350 degrees for about 20 minutes.

Roasted Vegetable and Goat Cheese Bruschetta

A little bit of goat cheese goes a long way in this unique bruschetta.

Roasted Vegetable and Goat Cheese Bruschetta
Makes about 15 pieces

1 small zucchini
1 small yellow squash
2 roasted red peppers
2 tablespoons red onion, finely diced
2 ounces goat cheese
1 baguette
1 teaspoon crushed red pepper
1 teaspoon olive oil
Salt and pepper

1. Slice zucchini and yellow squash. Drizzle olive oil and top with salt and pepper.
2. Roast zucchini and yellow squash at 375 degrees for 10 minutes, stirring once.
3. Meanwhile, cut baguette into 1 inch slices.
4. Bake baguette slices at 375 degrees for 5 minutes.
5. Meanwhile, dice roasted zucchini, yellow squash, and red peppers. Combine with red onion, crushed red pepper, olive oil, salt, and pepper.
6. Flip baguette slices over. Spread each piece with small amount of goat cheese.
7. Top baguette slices with vegetable mixture.
8. Bake for 5 minutes more at 375 degrees.

Summer Squash Stuffed Poblanos

One of my favorite dishes to make is Chili Rellenos. I decided to mix it up and prepare a similar dish stuffed with summer squash and red onions. Compared to my recipe for Chili Rellenos, these peppers contain half as much cheese.

Summer Squash Stuffed Poblanos
Serves 2
2 large poblano peppers
2 ounces pepper jack cheese, shredded
1 tablespoon chili powder
1/4 cup diced zucchini
1/4 cup diced yellow squash
2 tablespoons diced red onion
Salt and pepper to taste
Hot sauce, for serving
Rice, for serving

1. Broil the whole peppers for about 10 minutes, stirring occassionally, until blackened and charred.
2. Remove from heat and let rest until cool enough to handle.
3. Meanwhile, combine shredded cheese, vegetables, and spices.
4. Peal off charred skin of peppers.
5. Cut open center of pepper. Stuff with cheese mixture.
6. Bake at 400 degrees for 10-15 minutes, until cheese is completely melted. 
7. Meanwhile, cook rice according to package directions.
8. Serve poblano on a bed of rice, topped with hot sauce to taste.

Turkey and Provolone Panini with Roasted Red Pepper Spead

The roasted red pepper spread dresses up an otherwise standard panini.

Turkey and Provolone Panini
Serves 2

4 slices of sourdough bread
4 slices of provolone cheese
4 slices of turkey
Roasted red pepper spead
1/2 of a zucchini, thinly sliced
1/2 of a yellow squash, thinly sliced
Red onion, thinly sliced
Olive oil

1. Heat olive oil on grill pan.
2. Assemble 2 sandwiches. On grill pan, cook about 5 minutes, turn over, and cook another 5 minutes.


Roasted Red Pepper Spread

2 roasted red peppers
2 tablespoons mayonnaise
1/2 teaspoon red pepper
1/4 teaspoon garlic powder
1 teaspoon sugar
Salt and pepper

Blend all ingredients in a food processor.

Rosemary Summer Squash

I actually made this meal while feeling exhausted--it's very simple to prepare. It reminded me of fried zucchini from a pizza place, but much healthier. This went well with cheese ravioli in marinara sauce. 

 

Rosemary Summer Squash
Serves 4

1 zucchini, cut into rounds
1 yellow squash, cut into rounds
1 teaspoon olive oil
1 teaspoon rosemary
Crushed black pepper to taste

1. Heat olive oil in a large pan over high heat for 5 minutes.
2. Add vegetables in a single layer, if possible. Sprinkle with rosemary and black pepper.
3. Cook about 3 minutes. Flip over and cook 3 minutes more.
4. Remove from heat when vegetables are slightly browned. Avoid overcooking, as this will make the vegetables very soft.

Easy Vegetable Kabobs

These vegetable kabobs are easy to prepare in a few minutes. I served this with beer brats for a simple grilled dinner. I love how easy it is to prepare multiple foods on a grill, depending on preference. These vegetables could easily pair with a veggie dog or a turkey brat instead.

Easy Vegetable Kabobs
Serves 4

1 zucchini
1 yellow squash
1 red pepper
1 green pepper
1 onion, red or white
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon ginger
1 teaspoon olive oil
Cracked black pepper to taste

1. Cut vegetables into large chunks.
2. Thread zucchini and yellow squash on 2 skewers. Thread peppers and onions on other 2 skewers.

• Note: Separating out the vegetables by type helps them cook evenly. If using wooden skewers, be sure to soak the skewers for 30 minutes before using. This prevents them from catching fire on the grill. 

3. Combine soy sauce, honey, ginger, olive oil, and pepper. Pour over skewers.
4. Heat grill over high heat. Place skewers on grates. Turn skewers occasionally with tongs until vegetables are blackened around the edges. Serve with brats, if desired.

Three Cheese Grilled Vegetable Pizza

I'm a huge pizza fan and I'm always trying to come up with new pizza ideas. I used my grill pan to cook these vegetables before topping the pizza. Although not my personal favorite, eggplant or mushrooms would also work on here.

Basic Pizza Dough

1 (.25 ounce) package active dry yeast
1 cup warm water
2 teaspoons white sugar
2 cups flour
1 tablespoon olive oil
1 teaspoon salt
1/4 cup corn meal

1. Mix yeast, water, and sugar together. Let stand about 10 minutes, until mixture has bubbles.
2. In a food processor fitted with a dough hook, mix yeast mixture with all other ingredients until just combined.
3. Put dough in a bowl, cover with a towel, and let rise until dough doubles in size, about 30 minutes.
4. Sprinkle corn meal on surface. Roll out dough until desired shape.

Three Cheese Grilled Vegetable Pizza
Serves 4 to 6

Basic pizza dough
1 can diced tomatoes
1 zucchini
1 yellow squash
1 green pepper
1/4 of a red onion, diced
2 ounces provolone cheese, shredded
2 ounces mozzarella cheese, shredded
2 ounces Parmesean cheese, shredded
1 tablespoon olive oil
1 teaspoon oregano
1 teaspoon basil
1 teaspoon sugar
Salt and pepper to taste

1. Heat olive oil on grill pan over medium to high heat.
2. Meanwhile, slice zucchini and yellow squash in long pieces (see picture). Cut green pepper in large pieces.
3. Grill vegetables on grill pan about 5 minutes on each side.

4. Meanwhile, heat tomatoes in pan over medium heat. Add oregano, basil, sugar, salt, and pepper. Cook about 20 minutes, crushing tomatoes every so often with a spoon.
5. Remove vegetables from grill pan and dice.
6. Top pizza dough with tomato sauce, three cheeses, and vegetables.
7. Cook at 350 degrees for about 20 minutes.

Classic Minestrone Soup

The secret ingredient in minestrone soup is the tomato paste. That's what contributes to the rich flavor and color of this soup. Add other vegetables to this soup as desired.

Classic Minestrone Soup
Serves 4

1 4 ounce can tomato paste
1/4 of a white onion
4 carrots, pealed and sliced
4 celery stalks, sliced
1 zucchini, diced
1 can of chickpeas
1 can chicken broth
1 teaspoon oregano
Cracked black pepper
1 teaspoon olive oil
Fresh Parmesan, for serving

1. Heat olive oil over medium heat. Saute 5 to 10 minutes, until translucent.
2. Add carrots and celery. Stir and cook 5 minutes more.
3. Add zucchini, chickpeas, chicken broth, oregano, and black pepper. Cook over low heat about 30 minutes. If all liquid becomes absorbed, add more water or chicken broth.
4. Ladle soup into bowls and top with Parmesan cheese. Serve with crusty bread.

Rotini with Sun-Dried Tomato and Feta Cream Sauce

Here's an easy weeknight dish that is dressed up with nice ingredients.

Sun-Dried Tomato and Feta Cream Sauce
Serves 2

1/4 cup sun-dried tomatoes
 2 ounces feta cheese
1/4 cup half and half
1 zucchini, diced
1/2 teaspoon oregano
Salt and pepper
Fresh parsley

1. Place sun-dried tomatoes, feta cheese, half and half, oregano, salt, and pepper in a blender and puree.
2. Pour into sauce pan and heat over low heat about 15 minutes, or until thickened.
3. Add zucchini and cook about 2 minutes more, or until zuchhni is warm.
4. Combine sauce with cooked pasta, such as rotini. Top with fresh parsley.

Antipasto Salad with Sun-Dried Tomato Vinaigrette

Zucchini, yellow squash, and tomatoes are all now in season. This salad makes the most of these vegetables. I found the olives, roasted red pepper, and sun-dried tomatoes at the salad bar at the grocery store, so that I only needed to buy as much as I needed.

Antipasto Salad with Sun-Dried Tomato Vinaigrette
Serves 6

1 zucchini, sliced
1 yellow squash, sliced
3 tomatoes, cut into wedges
1 fresh mozzarella ball, diced
1/4 cup kalamata and green olives, sliced
1 roasted red pepper, diced
4 sun-dried tomatoes, finely diced
1 clove garlic
2 tablespoons olive oil
1 teaspoon white wine vinegar
1 teaspoon red pepper flakes
Salt and pepper

1. Combine zucchini, yellow squash, tomatoes, fresh mozzarella, olives, and red pepper.
2. Combine sun-dried tomatoes with garlic, olive oil, vinegar, red pepper, salt, and pepper.
3. Toss vegetables with sun-dried tomato vinaigrette.