Tag Archives: zucchini

Grilled Eggplant and Zucchini Sandwich

12 Sep

In my CSA box we’ve been receiving many eggplants and zucchini… why not combine them both in one of my favorite applications? A SANDWICH!!!

Super simple, super tasty and travels really well…

  Grilled Eggplant Zuch Sandwich - KFC


1 small Japanese or Italian eggplant
1 small zucchini or summer squash
2 oz of goat cheese, at room temperature works best
A handful of arugula lettuce – washed well and pat dry
Extra virgin Olive oil
Sea salt and Freshly Cracked Black Pepper
1 whole-wheat whole grain demi baguette


  1. Preheat your grill – I use my George Foreman grill for this…
  2. Slice the eggplant and the zucchini in ¼ inch slices.  Brush with olive oil and season liberally with salt and pepper.  Place on the grill for about 4-5 minutes to cook and get pretty grill marks.
  3. In the meantime, slice the baguette in top and bottom halves and toast in a toaster oven.  Slather both sides of bread with goat cheese.  Drizzle a bit of olive oil and sprinkle a bit of salt and pepper to season cheese.
  4. Remove the eggplant and zucchini slices from grill and let cool down a bit.  Place on bottom half of bread.  Add lettuce on top of grilled veggies.  Season lettuce with a bit of sea salt and a drizzle of olive oil.  Top with top half of bread.


Simple, yet very tasty and nutritious.   You could add some tomatoes or even some roasted red peppers or roasted piquillo peppers too.

Potato Zucchini Gratin

4 Jul

I got the inspiration for this dish by a recent post from Heidi from 101 Cookbooks.  When I read her recipe I realized I had most the necessary ingredients waiting for me in my kitchen.  And what I didn’t have, I would substitute and improvise…

I had received a couple of great zucchinis from my CSA box that I was wondering how to cook…  Heidi and her recipe came to the rescue.  Thanks a lot.


 Potato Zucinni Gratin


3 medium russet potatoes, washed well and peeled
1 medium sized zucchini
¼ teaspoon of sea salt
About 1 ½ tbs of basil/parsley oil
About ¼ cup of grated parmesan cheese
About ¼ cup of freshly grated Pecorino Romano cheese
Canola Oil Spray
About 2 tbs of fresh whole wheat breadcrumbs
Some additional sea salt and freshly ground pepper to taste


  1. Spray a medium-sized pyrex dish with canola oil spray and sprinkle with about 1 tbs of breadcrumbs.  Shake the pyrex so the breadcrumbs coat the dish as much as possible… just as if you were flouring a pan to bake a cake…  Set aside.
  2. Using a mandoline, slice as thinly as possible the zucchini.  Place in a colander and sprinkle about ¼ teaspoon of sea salt and let them drain some if its moisture out. 
  3. Sliced Zuchinni
  4. Using the same mandoline, slice as thinly as possible the potatoes. 
  5. Sliced Potatoes
  6. Place in a bowl and add the basil/parsley oil, the grated parmesan cheese, the Pecorino Romano, some salt and pepper.  
  7.  After about 5 minutes after salting the zucchini, squeeze them to release as much moisture as possible.  Using a paper towel pat them dry.  And add them to the bowl with the potatoes.  Toss well to combine potatoes, zucchini and seasonings.
  8. Place the seasoned veggies into the breaded pyrex dish.  Place them with your hands trying to create layers after layers of potato and zucchini.  It does not need to be perfect, but try to lay them all flat.
  9. Potato Zuchinni Casserole - Prep
  10. Sprinkle some added breadcrumbs over the top and add a bit more parmesan and Pecorino Romano cheese to create a nice crust on top.
  11. Because I do this in a toaster oven, I never preheat… but place it in a 400F oven for about 30-45 minutes – the perfect amount of time to allow you to take a shower and meditate.


I had this with some goat cheese toasts on the side… The potatoes cook well and the zucchini tastes perfect in it.  It was super good. 

Thanks again to Heidi at 101 Cookbooks… this will definitely be a go-to recipe from now on…

                Gratin and Goat Cheese 2

Vegetable Tian

9 Mar

I think we have established already I love anything French…  so every time we have a get-together with my French-speaking friends, we try to create French recipes to keep the theme intact.

I first made this recipe for the Yoga Center – back when I was more consistent cooking at least once a month.  It was a way to introduce cooked vegetables in a different way than how they make them week in week out. 

Most recently, I shared the recipe with my friend Annie Mariel and she was the one who actually made the version photographed here.  It is cheesy yet tastes very light.   She created it as an example of Parisian cooking…  bon appétit.



2 large onions, sliced in half
2 garlic cloves, minced
5-6 potatoes – I used russet potatoes, but Ina Garten says that Yukon Golds are a particularly good choice
2 medium zucchini
4 medium sized tomatoes – I used plum tomatoes
1 tsp kosher salt
½ tsp black pepper
1 tbs thyme leaves or 1 tsp Italian Seasonings blend
2 ounces gruyere cheese, grated
Olive oil


  1. Pre-heat oven to 375 F
  2. Brush a rectangular baking dish with olive oil.
  3. In a medium sauté pan, heat a drizzle of olive oil over medium heat.  Add the onions and cook for about 8 minutes until they’ve beginning to soften.  Add the garlic and cook for a few additional minutes.  Spread this onion mixture on the bottom of the baking dish you oiled.
  4. Wash well and dry the potatoes.  Slice them in thin slices, about ¼” thick.  Slice the zucchini, tomatoes too the same thickness.  Layer them alternatively on top of the onions.  I placed them slightly at an angle one on top the other like shingles. Place a potato, zucchini, tomato, potato, zucchini, tomato, and so on…
  5. Sprinkle with salt, pepper, thyme leaves or Italian Seasonings and drizzle a bit more of olive oil.
  6. Cover the dish with a parchment paper and then aluminum foil.  Place in oven and bake for 30-40 minutes until the potatoes are tender and cooked. 
  7. Remove the covering, add the grated cheese and bake for another 30 minutes until the vegetables are browned nicely on top.

Roasted Veggie Stock

26 Jul

I always wanted to make my own vegetable stock… but I was inspired when I read about a year ago that someone had made a roasted vegetable stock to give added body to an Onion Soup.   I have wanted to make a vegetarian version of Onion Soup for a long time too. Why a vegetarian version?  It’s onion soup… no?  In case you were not aware, onion soup is made traditionally using beef stock or beef consommé – making it unsuitable for vegetarians.

So based on the idea that if you roast something in the oven it concentrates its flavors we got our hands dirty and made home-made roasted vegetable stock.  It’s simple; it just has a lot of ingredients and takes a little while.





2 medium carrots, cut into large chunks
2 medium onions, quartered
4 stalks celery, cut into large chunks
2 medium zucchini, cut into large chunks
2 bell peppers, green or red, roughly chopped
1 leek, washed well
1 large shallot, cut in half with skin on
2 garlic heads
A bunch of flat leaf parsley
Olive oil
Salt and Pepper
1 tbs Herbamare seasoning
1 cup crushed tomatoes
12 cups of water
4 bay leaves
½ cup balsamic vinegar
  1. First we need to roast the vegetables to make the stock…  so pre-heat the oven to 400° F.
  2. Place all the cut veggies (carrots thru parsley) in 2 baking sheets.  I tried to fit them all in one, but they were too much for my baking sheets.  Drizzle them lightly with olive oil and sprinkle salt and pepper generously.  Sprinkle the Herbamare too.  Using your clean hands, toss all the veggies until they’re well coated with the oil and seasonings.  Try to add as little oil as possible, because if you add too much oil now, it will make your stock oilier later on.
  3. Roast in the oven for approximately 30-40 minutes, turning the vegetables once during cooking.  Try for the veggies not to get too dark.
  4. When the vegetables are done roasting, transfer them to the largest, deepest pot you have…  I had to do this in two batches because I do not own large enough pots. 
  5. To the roasted vegetables in the mega large pot you’ll add the water, the tomatoes, bay leaves and balsamic vinegar.  Bring to a boil and simmer uncovered for about 45 minutes to 1 hour, until the flavors are extracted into the water.
  6. Let the stock cool down a bit so you can safely handle it.  When it is cool enough, strain the stock using a large colander over a very large bowl.  I suggest you strain the stock again using a fine mesh to make the stock as clear as possible.


Now you can store the stock in a bowl for use in the very near future or you can transfer to freezer bags and freeze in 1 cup or 2 cup increments to use later when making soups or risottos.

This yielded me about 10 cups of stock.  I used about 9 cups for the French Onion Soup and saved the rest for future use.

Easy to do and the flavor is spectacular.

Roasted Broccoli and Zucchini

24 Nov


This was included to bring a punch of color in an otherwise, very orangy, beta-carotene laden menu. 


1 zucchini, diced
1 head of broccoli
1 onion, sliced
olive oil
salt and pepper
  1. Toss the veggies with olive oil, salt and pepper.
  2. Roast in a 400 degree oven for 30 minutes.

Super simple.  Super tasty.  Eat it fast… with time, the veggies get a bit soggy.

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