This is great cooked in a cast iron skillet.
2 lb chicken thigh, bone and skin on
4 lemon slices
1 1/2 c. diced zucchini
1/3 c. diced red pepper
1/4 olive oil
3 T. lime juice
1 T. red wine vinegar
3 cloves minced garlic
1/4 t. red pepper flakes
2 t. paprika
1 t. dried thyme
1/2 t. salt
1/4 t. pepper
Place all marinade ingredients in a bowl. Mix well until blended. Add the chicken thighs into a large zip loc bag. Add the marinade and mix well. Refrigerated for 2 to 4 hours.
Preheat the oven to 400.
Heat a large cast iron pot. Add some olive oil. Remove the chicken from the bag, reserving the marinade. Add the chicken to the hot pan and brown well on both sides.
Add the zucchini and red peppers and arrange them around the chicken. Pour any extra marinade over the chicken and vegetables. Top with the lemon slices.
Place the skillet in the oven and bake for about 35 minutes or until the internal temperature of the chicken registers 165.
Remove and serve!
This is very similar to Chicken Cacciatore – still just as delicious as ever.
4 chicken thighs, bone in and skin on
4 chicken legs, skin on
1 onion, sliced very thin
1 small carrot, sliced thin
1 zucchini, sliced thin
2 roma tomatoes, cut into chunks
1 small can tomato sauce
1 bay leaf
A few rosemary sprigs
1 c. white wine
3 cloves garlic
1 c. chicken broth
Heat some butter in a large frying pan. Add the onions and brown.
Add the chicken and rosemary. Cook on high heat until the chicken is browned on all sides.
Add the white wine and carrots. Cook until the wine has evaporated – always turning the chicken. Add salt and pepper.
Add the tomato and tomato sauce, the bay leaf, zucchini and garlic. Add a ladle of chicken broth.
Cover and cook for about 40 minutes on low heat, turning the chicken occasionally and adding broth when needed.
Anything parmigiana is great in my book!
3 zucchini, cut into long slices 1/4″ thick
1 cup Marinara sauce
Fresh basil leaves
Grated Italian cheeses
Preheat the oven to convection 350..
Place the cut zucchini slices in some cold salted water for about 20 minutes.
Drizzle some olive oil on the zucchini slices and grill until cooked.
Place some marinara sauce at the bottom of a casserole dish.
Place a layer of the zucchini slices on the bottom of the dish.
Spread some more marinara sauce. Add a few basil leaves. Add some prosciutto slices. Top with cheese.
Repeat the layers and end with the cheese on top.
Place the casserole dish in the oven and cook for about 20 minutes, or until it starts to brown.
Remove from the oven and let it sit for about 10 minutes before cutting and serving.
When I was a little girl and I would visit my Nonna in Italy, she would take me to her little vegetable garden to see her crops! She lived in a complex with lots of apartments surrounding a central courtyard. Within that courtyard, there was a tiny little plot of dirt that the residents could use for their own little vegetable gardens. My grandmother grew just a few things, but it was enough for her. She would let me pick the zucchini because she knew I loved the breaded zucchini that she would make with it. Even though her fried zucchini were delicious and not greasy at all, this is a healthier alternative.
2 large zucchini, cut into 1/8″ slices
1/2 c breadcrumbs
1/2 c. grated parmesan cheese
Salt & pepper to taste
3 T. milk
Preheat the oven to 425.
Mix all the dry ingredients together.
Dip the sliced zucchini in the milk and then into the breadcrumb mixture.
Place each slice on a greased cookie sheet.
Spray some olive oil cooking spray lightly over the zucchini.
Bake for 15 minutes.
Turn them over, spray them slightly, and bake for another 15 minutes until brown.
It’s always nice to get some tasty and easy ways to spice up some vegetables and this recipe does just that!
4 medium zucchini, cut lengthwise into about 3 strips
1/2 cup grated parmesan cheese
1 T. minced fresh rosemary and thyme
Salt & pepper to taste
Preheat the oven to 350.
Brush both sides of each zucchini slice with some olive oil.
Season them with the parmesan cheese, spices and herbs.
Bake them in the hot oven for about 20 minutes or until tender.
Turn the broiler on and broil them for about 5 minutes until they are crispy and brown.
I think Italian cooking is always pretty healthy. It tends to use lots of fresh ingredients and olive oil, but the pasta and breads have to be eaten sparingly. While all those carbs aren’t Dash friendly, I am trying to cut them out but don’t want to give up those delicious Italian flavors! Last night, I decided to substitute zucchini noodles for the pasta, adding a tasty puttanesca sauce! Side note: do you know what puttanesca means? It means “belonging to the street walker”, and it’s a spicy tangy sauce – much like the spicy lives of a street walker, I guess! Only Italians would come up with a name like that 🙂 Anyway, I bought a dandy little contraption call the Veggetti (I know, it’s a funny name, isn’t it?) that makes “noodles” out of vegetables, like zucchini. I then made a modified Puttanesca sauce (modified because I added pancetta – yummy) and tossed it all together for a delicious guilt-free “pasta” dish! The flavors were so intense and delicious! This will definitely remain a favorite 🙂
4 zucchini – spiralized
4 oz chopped pancetta – Trader Joe’s sells this already chopped, and I always keep some around
1/2 small can of sliced black olives – drained
2 T capers – rinsed
1 1/2 cups marinara sauce – I make my own and here’s the recipe
1 T anchovy paste
3 Dorot crush garlic cubes – these can be found at Trader Joe’s, too
Fry the pancetta over medium high heat until it’s crispy.
Add the anchovy paste and mix it up.
Add the rest of the ingredients (except the zucchini) and cook until the garlic melts. Mix it all up.
Add the zucchini noodles to the pan and cook only until they are warm. DO NOT OVERCOOK otherwise the noodles will turn mushy (yuck!)
Remove from pan and add a bit of olive oil and red pepper flakes to taste.
Once I figured out the easy way to hollow out zucchini boats, I was sold on this recipe. For those that struggled like me, this new way of hollowing out a zucchini will bring a smile to your face! Maybe everyone already knows this method and I was just a little behind, but here’s how you do it. You cut a zucchini in half lengthwise and then using a teaspoon, you start scraping the pulp down the middle until you’re left with a nice hollow indentation in the zucchini that you can then fill with all sorts of yummy concoctions! Here’s what I filled it with:
1/2 chopped onion
1/2 lb. chopped mushrooms
1 lb. ground turkey
Marinara sauce – I make my own from fresh tomatoes and basil
4 large zucchini
Preheat the oven to 350.
Saute the onions in some olive oil until they are golden. Add the mushrooms and cook until the mushrooms have released all their water.
Add the ground meat and any seasonings you might like. You can add fresh herbs to your taste. Brown the meat until it’s no longer pink.
Place the zucchini halves in an oiled casserole dish. Spoon some of the marinara sauce into each shell. Fill the shells with the meat. Sprinle the grated cheese on top.
Place them into the oven for about 25 minutes -until the cheese is melted and the zucchini shells are tender. If it’s taking too long for the shells to get tender, cover the dish with foil and cook until done. If you do this, cook uncovered for a few more minutes after removing the foil.