Zucchini Cakes

Zucchini Cakes

  • 1 medium green zucchini
  • 1 medium yellow zucchini/squash
  • 3/4 cup panko bread crumbs
  • 1 egg, beaten
  • 1/4 cup minced onion
  • 1/2 cup shredded parmesan cheese
  • 1 Tbsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup butter
  • 1 jar marinara sauce (if desired)
  1. Grate zucchini. Lay out on a paper towel to dry out for 2-3 hours.
  2. After zucchini has somewhat dried out, combine with Panko, parmesan cheese, onion, egg, Italian seasoning, salt and pepper.
  3. In a large skillet, melt the butter down on medium heat.
  4. Make the zucchini mixture into pancake-shaped patties and fry on each side until lightly browned, about 3-4 minutes.
  5. Take off and place on paper towels to absorb any access butter.
  6. Bon appetite! Serve with marinara sauce if desired.

July 23, 2013. Tags: , , , . Italian, Main Courses. Leave a comment.

Creamy Cheesy Brussels Sprouts

I used to hate Brussels sprouts but when you cook them this way they taste absolutely delicious.

 

  • 4 cups halved brussels sprouts
  • 1 tbsp minced garlic
  • 2 ½ tbsp olive oil
  • 3 tbsp unsalted butter
  • 2 cups sliced mushrooms
  • 2 green onions, thinly sliced
  • ¼ cup dry white wine
  • 1 cup heavy cream
  • ¼ cup parmesan cheese
  • Pepper
  • Salt

Serves: 4-6
Adapted from Fine Cooking

  1. Preheat oven to 450 degrees
  2. Mix together Brussels sprouts, olive oil, garlic and a pinch of salt and pepper. Place onto a foil-lined baking pan and place into oven until Brussels sprouts are cooked all the way through and crispy brown on top (about 25 minutes).
  3. Melt 2 tbsp of butter in a big skillet and add mushrooms. Cook on medium-low until they are brown and tender. Pour into bowl and set to the side.
  4. Add 1 tbsp of butter to skillet. Once melted add green onions. Cook for about 5 minutes on medium, or until they are softened.
  5. Add wine. Cook until ½ reduced.
  6. Add Brussels sprouts, mushrooms and cream to the skillet. Cook until thickened. Then add cheese.
  7. Salt and pepper to taste. Enjoy!

October 29, 2012. Tags: , , , , , . Veggie Side Dish. Leave a comment.

Asian Green Beans

I used to make put this sauce on salmon but found it tasted delicious on green beans as well.

  • 1 lb green beans
  • ½ tbsp olive oil
  • ½ onion chopped
  • 1/3 cup terriyaki sauce
  • 2 tbsp apricot preserves
  • 1 tbsp minced garlic
  • 1 tbsp sesame oil
  • 1 tbsp orange juice
  • 1 tsp Dijon mustard
  • ½ tsp ground pepper

Serves: 3-4

  1. Steam green beans.
  2. Sautee olive oil and onions on medium-low heat until caramelized.
  3. Add teriyaki sauce, apricot preserves, garlic, sesame oil, orange juice, Dijon mustard and pepper together into a small pot. Bring to a boil then turn down to a simmer.
  4. Cook sauce for about 5 minutes.
  5. Combine green beans, sauce and onions over the stove. Heat for 2-3 minutes on medium heat. Remove from heat and enjoy!

October 21, 2012. Tags: , , , , . 30 Minutes or Less, Asian, Veggie Side Dish. Leave a comment.