Real Recipe: Zucchini Pasta with Pesto

Zucchini Pasta

Whoa, I’ve missed two days of posting! Tuesday I didn’t post as it was a bit crazy around here. Soccer is starting in 4 days after all :) And yesterday I was hanging out with the bf’s niece and nephew most of the day. They are seriously so cute (but I suppose all little kids are, aren’t they?!).

Anyway, here’s how the “detox” week is going:

Tuesday

Breakfast – Smoothie with banana, frozen mixed berries, a scoop of my “green” energy powder, hemp milk (which I’ve decided I like better than almond milk! Much creamier texture – mmm mmm), and a tablespoon of almond butter.

Lunch – Leftover sautéed kale and white beans with rice (from Day 1) http://eatcleanwithkate.com/sauteed-kale-with-white-beans/

Snack – Peach and trail mix

Dinner – Zucchini noodles with pesto and roasted rosemary red potatoes

Have never in my life made zucchini noodles, and they actually turned out really well! Next time I would make sure to fully dry the zucchini with paper towels first (as it is a bit watery). All in all definitely a dish I’d make again. And when I’m not pretending to be vegan, I’ll add some some parmesan cheese on top :)

Here’s the delish recipe:

(Adapted from http://www.topwithcinnamon.com/2013/06/lazy-girls-zucchini-spaghetti-no-fancy-tools-required-with-peas-creme-fraiche-and-pesto.html)

Zucchini Pasta with Pesto

Ingredients:

2 large zucchini

2 TBSP favorite pesto

3/4 cup frozen peas

1 clove garlic, minced

2 TBSP olive oil, for sautéing

salt and pepper to taste

lemon zest and parmesan for serving (optional)

Directions:

Wash zucchini, and then run lengthwise against a box grater (or use a mandolin, or a spiralizer, or whatever works best for you!) until you’ve created long zucchini strips (pasta)

Gently pat down zucchini strips with paper towels until most of the extra moisture is absorbed (don’t skip this step!)

Add 2 TBS oil to pan and sauté garlic until fragrant (about 30 seconds)

Add in zucchini strips and saute until tender, about 3 or 4 minutes (be sure to stir frequently as to not let burn!)

Add in pesto and stir to coat zucchini evenly

Add in frozen peas (they will defrost) and stir to combine

Once peas are defrosted, serve immediately

Optional: Grate over parmesan cheese

Enjoy!

This picture really doesn’t do this dish justice. First off, when I plated and tried to take a picture the first time around, my phone battery was too low (yes, I use my phone as a camera until I can afford one of those sweet, fancy, looking things!) to take the actual picture. And being I was hungry I couldn’t be bothered with waiting for it to charge enough to take. So this is plated up cold the next day, and thus, not looking as hotsy totsy (as my mom would say!). Still delicious though!

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Zucchini Pasta with Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Delicious zucchini pasta with pesto. Vegan and gluten-free, perfect for a light lunch or dinner!
Ingredients
  • 2 large zucchini
  • 1 TBSP favorite pesto
  • ¾ cup frozen peas
  • 1 clove garlic, minced
  • 2 TBSP olive oil, for sautéing
  • salt and pepper to taste
  • lemon zest and parmesan for serving (optional)
Instructions
  1. Wash zucchini, and then run lengthwise against a box grater (or use a mandolin, or a spiralizer, or whatever works best for you!) until you've created long zucchini strips (pasta)
  2. Gently pat down zucchini strips with paper towels until most of the extra moisture is absorbed (don't skip this step!)
  3. Add 2 TBS oil to pan and sauté garlic until fragrant (about 30 seconds)
  4. Add in zucchini strips and saute until tender, about 3 or 4 minutes (be sure to stir frequently as to not let burn!)
  5. Add in pesto and stir to coat zucchini evenly
  6. Add in frozen peas (they will defrost) and stir to combine
  7. As soon as peas are defrosted, serve immediately
  8. Optional: Top with grated parmesan cheese and lemon zest

Real Recipe: Baked Parmesan Zucchini Sticks with Sour Cream Dipping Sauce

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Oh how I love the Farmer’s Market. I mean what’s not to love? Local farmers and the community coming together, an opportunity to buy the freshest vegetables, fruits, meats, cheeses, eggs, honey, jam, hummus, breads (the list goes on!). However, with the amazing amount of produce you get for such a great deal (no, I’m not complaining!), I often have more vegetables than I know what to do with. Zucchini is often one of them.

Although I used some of my zucchini in the lasagna last week (click here for recipe!), I still had a couple pieces left. So, after browsing some recipes online this week, I decided zucchini sticks it would be. I’ve made baked zucchini chips before (egg wash, coat with bread crumbs, bake in oven), but this time decided to fancy up the sticks a little more (expensive parmesan cheese, panko Italian style bread crumbs, sour cream dipping sauce!). Read on for some deliciously clean Parmesan Zucchini Sticks with Sour Cream Dipping Sauce:

First, preheat the oven to 425 degrees. Cut two-three zucchini into sticks by slicing off ends, cutting zucchini in half, and cutting lengthwise. Next, mix 1 cup panko Italian style bread crumbs (I used Ian’s brand) with 1/2 cup parmesean cheese. Note: If you can’t find Italian style, mix in 1 tablespoon mixed Italian seasoning into regular bread crumbs!

Beat two eggs. Dip zucchini sticks in eggs (a couple at a time), and then roll in bread crumb mixture. Place on greased baking sheet (or use parchment paper), and bake for about 10 minutes per side or until both sides are starting to brown!

Now for the dipping sauce. Mix 1/2 cup sour cream, 1/4 cup mayo, 1/8 cup favorite mustard together. Add 1/4 cup green onions and hot sauce to taste (optional). Stir together.

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Mmm mmm mmm. This was my dinner tonight (yes I know, not very well balanced but so delicious I ate at least 10 sticks!). Enjoy!

Baked Zucchini Sticks with Sour Cream Dipping Sauce

Serves approx. 24 sticks
Allergy Egg, Wheat
Dietary Vegetarian
Meal type Appetizer, Side Dish
Baked parmesan zucchini sticks with a delicious dipping sauce!

Ingredients

  • 1/2 cup sour cream (all-natural or organic)
  • 1/4 cup mayo (all-natural or organic)
  • 1/8 cup mustard (all-natural or organic)
  • 1/4 cup green onions (sliced finely)
  • dash hot sauce (optional)
  • 3 zucchini (cut into approx. 3 inch sticks)
  • 2 eggs (preferably organic)
  • 1 cup panko bread crumbs (all-natural or organic)
  • 1/2 cup parmesan cheese (finely grated)
  • 1 tablespoon mixed Italian seasonings (if not using Italian style bread crumbs)

Note

Servings will depend on size of zucchini!

Directions

Zucchini Sticks
Step 1
Preheat oven to 425 degrees.
Step 2
Cut off ends of zucchini, slice in half, and cut into sticks.
Step 3
Mix together bread crumbs and parmesan cheese. Beat together two eggs.
Step 4
Dip zucchini sticks, a couple at a time, into egg wash and roll in bread crumb mixture.
Step 5
Line on greased baking sheet (or use parchment paper).
Step 6
Bake for about 10 minutes per side or until sticks are starting to brown!
Dipping Sauce
Step 7
Mix together sour cream, mayo, mustard, and hot sauce.
Step 8
Add in green onions and stir to combine.
Step 9
Enjoy!