Tag Archives: Zucchini

Turkey Basil Pesto Meatballs

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Those watching their waistlines will enjoy this light and flavorful twist on traditional heavy, red-meat meatballs. I got this recipe off of the Weight Watchers site, and loved the idea of a punch of pesto for seasoning. They went together pretty easy, and baked up quick too. I sautéed some mushrooms and heated up a jar of Trader Joe’s marinara sauce, and put the baked meatballs on a plate of zoodles (zucchini noodles), then topped with sauce. A sprinkle of grated Parmesan cheese sealed it. It was quite good!

(Disclaimer: my husband got a plate of pasta for his serving. Can’t make the guy eat as many veggies as I do… And sometimes I’m just not in the mood for the “what are these?” questions, like I’m forcing him to eat live eels.)

I’d used my own homemade basil pesto which didn’t have as much salt as store-bought probably would, so the whole recipe needed an extra dash of salt after serving. Since my package of ground turkey was larger than what was called for, I also upped the amount of pesto. And I didn’t have whole wheat bread crumbs on hand, so I used regular Panko crumbs. My adjustments to the recipe are reflected below.

Makes 24 meatballs

1.5 pounds lean ground turkey, uncooked
1/2 cup Panko bread crumbs, or whole wheat bread crumbs
1/2 cup prepared basil pesto, low-fat, if possible
3 egg whites
1 teaspoon salt

Preheat oven to 350° Fahrenheit. Line a rimmed baking sheet with parchment paper.

In a large bowl, gently combine all ingredients—do not overmix or meatballs will be tough. Roll into 24 meatballs (1 1/4-in each); place on prepared pan. Bake until lightly browned and cooked through, 20 minutes.

Serving size: 4 meatballs
Weight Watchers points: 6

Serving Suggestion for 4

8-ounces baby bella mushrooms
1 jar Trader Joe’s marinara sauce
Prepared zoodles or pasta
Parmesan cheese for topping (1 tablespoon each)

Weight Watchers Note: With these serving suggestions, this was a 9 point meal. 1/2 cup of marinara sauce was 2 points, and the Parmesan cheese was 1 point. And it was super filling!

Caprese Zucchini Bites

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Fresh zucchini, basil, and mozzarella are 3 of the 5 ingredients in this super simple appetizer. Looking for another way to use up the mountains of zucchini available at the end of summer, I threw together these ingredients that mimic the ever-popular caprese salad. And they were super tasty! The zucchini added some nice crunch and gave you a “cracker” feel without any gluten involved, and the flavors all blended really well. I used the Trader Joe’s dressing because I didn’t have balsamic vinaigrette on hand, and I think you could use just about ANY vinegar-based dressing on these—Italian, simple sweet and sour, whatever you have. The sun-dried tomatoes pack such punch you don’t need a lot of help from the dressing.

Serves 4-6

1 small zucchini, cut into ¼-inch slices
Half of a jar of julienned sun-dried tomatoes packed in oil, drained
4-5 slices fresh mozzarella, cut into ½-inch squares
¼ cup fresh basil, snipped
Trader Joe’s Ginger Soy Dressing or reduced balsamic vinaigrette

Line a plate with a layer of sliced zucchini, then top each slice with a teaspoon of sun-dried tomatoes, and a piece of fresh mozzarella. Sprinkle with fresh basil, and drizzle with spare amount of dressing. Serve immediately, or cover with plastic wrap and refrigerate until serving. Probably best to serve within 24 hours of assembling.

Zucchini Chips

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Veggies = crisp and savory snack. That equation doesn’t always add up with non-vegetable eaters. But try serving up a bowl full of these tasty treats and you’ll win over even the most staunchly adamant vegetable hater.

These were my second new recipe effort with a monster zucchini that had been bestowed upon me. They were best straight out of the oven, and within a few hours of being baked. I brought them to my zucchini gift-giver to try the next day, and they’d absorbed moisture from the air and gone soggy. So if you can bake and eat same day, go for it! (This recipe from allrecipes.com didn’t offer any suggestions for how to make them good Day 2.) I will tell you, you have to bake these to total crispness—any hint of bendability in the chips, and they will start to get soggy as they cool on the racks.

Makes 4 baking sheets of zucchini chips

1 cup low-fat milk
1 cup bread crumbs
1 cup shredded Parmesan cheese, or Kraft grated Parmesan cheese
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 large zucchini, thinly sliced (1/8″ works best)

Preheat oven to 425° Fahrenheit. Line a baking sheet with parchment paper.

Pour milk into a bowl. Combine bread crumbs, Parmesan cheese, garlic powder, and black pepper in a food processor and pulse until combined into fine crumbs. Place zucchini slices in the milk and soak for 1 minute. Remove zucchini slices from milk and press each into the bread crumbs mixture until coated on both sides. Arrange coated zucchini slices on the prepared baking sheets.

Bake 2 sheets at a time in the preheated oven until chips are totally crisp, about 30-40 minutes. Cool on wire racks. Repeat with 2 more sheets of zucchini chips. Best eaten first day.

Zucchini Chocolate Chip Cake

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What’s the best way to get your daily dose of vegetables? In a cake, I say! OK, you’re not going to win any “Nutrition Expert of the Year” award by throwing zucchini in a dessert, but you will win people over with this moist, delicious creation. I went on a bit of a zucchini bender last weekend, after my co-worker Nita brought me a gourd the size of a baseball bat (well, half the length, but otherwise the comparison is accurate…). Her mother had pawned the monster off on her, and she brought it to me, rationalizing that a foodie would accept the challenge of how to make use of massive amounts of the veggie. And she was right.

So this was the first of three new recipes I tried in order to use up the behemoth. I found several variations of this on allrecipes.com, and added in the cinnamon and cloves per a reviewer’s comment. How was it? DEE-licious. I will definitely make it again! And my taste-testing co-workers concurred. They all thought these bars/cake were great. No one minded the added fiber in the dessert—it only made it all the more moist and memorable.

Serves 12-16

½ cup milk
1½ teaspoons distilled white vinegar
2½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon cloves
½ cup butter, softened
1½ cups white sugar
2 eggs
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chocolate chips

Preheat an oven to 325° Fahrenheit. Grease and flour a 9×13-inch pan. Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk.

Combine flour, cocoa powder, baking soda, cinnamon, baking powder, and cloves in a bowl. Set aside. Beat the butter and sugar in a large mixing bowl on medium to high speed. Add in the eggs one at a time, beating well after each addition. Add the vegetable oil and vanilla extract, and beat until combined. Slowly add the flour mixture alternately with the soured milk until all ingredients are combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.

Bake until a toothpick inserted into the center comes out clean, about 45-50 minutes. Cool on a wire rack. Serve warm or at room temperature. Ice cream or whipped cream topping always a welcome addition, but not required. Cover with foil if serving next day.