I am sure you all had tried spiralized zucchini…how about roasted spiralized zucchini? It is a great replacement for pasta…just top it with your favorite sauce and you are ready for a healthy meal.

I have used spiralized zucchini in so many ways, and most of the time I blanch before topping it with all kind of sauces. Since zucchini contains a lot of water, I thought that roasting it will give this pasta like structure a better texture…and yes, I was right…each strand of zucchini was more pliable and retained more flavor as compared to the blanched ones.

Yes, it is a bit more laborious than just drop the spiralized zucchini into a pot of boiling water, but so worth the extra effort. I hope you get to try this method next time spiralizing zucchini…

Ingredients:

• 1 lb zucchini, spiralized, I used the Paderno vegetable spiralizer.
• 1 tablespoon olive oil
• Your favorite pasta sauce

Method:

Preheat oven to 375F. Place the spiralized zucchini in a medium bowl. Drizzle with olive oil, and toss.

Layer the spiralized zucchini on two baking pans lined with silicone mat. Make sure to spread evenly the spiralized zucchini.

Roast for 15 to 20 minutes or until slightly golden. Remove from the oven and divide into two serving bowl. Top it with your favorite pasta sauce. Serve hot.

If you enjoy this simple recipe using spiralized zucchini, you might want to take a look at Simple Zucchini Ribbons Salad.

Did you know that zucchini squash contains more than 90% water? In spite of its high water content, zucchini is a good source of dietary fiber, vitamin C and manganese.

Thank you so much for visiting Color Your Recipes…have a colorful week!

This salad made with ribbons of zucchini is so simple and yet so tasty. The zucchini ribbons are layered with Manchego cheese and drizzled with olive oil and apple cider vinegar.

Before I get into this week post, today early morning, I received the news that my friend is now resting…I know that she is in peace and there is no more suffering…no matter how I comfort myself that it is better…still hurts a lot…so I will just keep what I had scheduled to post…

I really want to share this simple recipe that I learned while in North Carolina with my friend before Autumn arrives… This is a super simple salad…contains mainly zucchini and yet so good…very refreshing. Isn’t so interesting that the texture and almost the flavor of any vegetable, fruit, meat, poultry and fish can change according the way that the item has been cut, chopped, sliced, minced, grated…and so on.

I was in love with this salad from the moment I tried it…yes, it sounds like a love story…my friend niece husband is a fabulous cook and on our first dinner, they made lasagna and this zucchini salad, which I adapted slightly…there is no secret…just a few ingredients and voila…you have a beautiful ribbons of zucchini salad. Since I came back I already made this salad many many times…and I am still “in love” with it! Not to mention that this salad is great served with any dish.

Ingredients:

• 1 medium size organic zucchini, regular or yellow
• Fresh parsley to taste
• 1 tablespoon extra virgin olive oil
• 1 tablespoon apple cider vinegar
• Fresh grind salt and black pepper
• Manchego cheese, thinly sliced to taste (or Parmesan)

Method:

Slice the zucchini into thin ribbons and place in a medium bowl.

Add the olive oil, vinegar, salt and pepper. Gently mix until all the zucchini ribbons are coated. Cover and place in the refrigerator for approximately 30 minutes, so the zucchini ribbons are slightly wilted.

In the meantime, chop parsley and slice the cheese.

Add the parsley to the zucchini ribbons and mix until all the parsley are even distributed.

Add the slices of cheese and mix again.

Serve cold.

Curiosity Corner 101314Did you know that parsley is a good source of vitamin K? Moreover, parsley contains more iron than spinach and more vitamin C than orange. So parsley is more than a decorative herb… go ahead and feel free to add parsley to your next dish.

Thank you for visiting Color Your Recipes…have a colorful week!

This is a fun, delicate and exotic appetizer made with zucchini blossoms filled with creamy ricotta and baked to perfection. 

I got these zucchini blossoms when visiting the local farmer’s market…they were so beautiful therefore could not resist them…isn’t this an awesome way to celebrate the first day of summer?

One thing I knew…I did not want to fry them, and searched for a baked recipe…came across this recipe which I pretty much followed it with some changes.

These are so easy and very attractive little bites. By stuffing the flowers with ricotta, every bite is a combination of creamy ricotta with the crunchy panko…heavenly delicious! So if you come across zucchini blossoms, do not hesitate in getting them and try this simple recipe.

Ingredients:

• Approximately 12 zucchini blossoms
• 1 cup ricotta
• Freshly chopped parsley to taste
• Salt and pepper to taste
• 1 egg
• Panko

Method:

Preheat oven to 350F and prepare a baking try with parchment paper or aluminum paper.

Mix in a medium bowl ricotta, parsley, salt and pepper. Taste after mixing adjusting for more salt or pepper as desire.

Spoon the ricotta mixture to a small plastic sandwich, seal and make a small cut off by the corner.

In another bowl or deep plate beat the egg slightly and on the second bowl or deep dish place the panko.

Stuff the zucchini blossoms from the opening of the flower and after filling with the ricotta mix, twist gently the flower at the tip to hold the stuffing in.

Dip the filled zucchini flowers first in the egg and then into the panko, making sure that the whole flower is covered.

Place the coated flowers on the tray. Repeat the same procedure with the remaining zucchini blossoms and bake for 15 to 20 minutes.

Serve warm.

Did you know that zucchini blossoms are edible flowers? All the squash flowers are edible.

Thank you for visiting Color Your Recipes…have a colorful week!