Cooking Mamas

Tried and True Family Recipes

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Low Carb Zuppa Toscana

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Low Carb Zuppa Toscana

A quick and easy keto-friendly soup made with Italian sausage, cauliflower instead of potatoes, bacon, onion, and kale simmered in a delicious creamy broth, Enjoy!
Course: Soup
Cuisine: American, Italian
Servings: 6

Ingredients

  • 1 lb. Italian sausage
  • 1/2 med. sweet onion diced
  • 3 cloves garlic minced
  • 1/2 tsp. crushed red pepper flakes
  • 3 c. cauliflower florets
  • 6 c. chicken broth
  • 2 c. chopped kale
  • 1 1/2 c. heavy cream
  • Kosher salt and fresh cracked pepper to taste
  • Crisp cooked bacon chopped, for a garnish

Instructions

  • In a large Dutch oven over medium-high heat, brown the sausage until cooked through. Add diced onions, garlic, and red pepper flakes. Cook for 4-5 minutes stirring for frequently. Drain excess fat and return the pot to the stove.
  • Add cauliflower and chicken broth to the pot. Continue cooking until the cauliflower is fork tender, about 10-15 minutes. Reduce the heat to medium, and stir in kale and heavy cream, cook for an additional 10-15 minutes. Season with salt and pepper to taste. Topped with bacon if desired.

Jalapeno Popper Chicken Soup

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Jalapeno Popper Chicken Soup

This soup takes everything you love about jalapeño poppers and turns it into a warm, cozy, bowl of comfort, Enjoy!
Course: Soup
Cuisine: American, Mexican
Servings: 6

Ingredients

  • 8 strips thick-cut bacon cut into 1/2-inch pieces, divided
  • 1 med. yellow onion finely chopped
  • 1 lg. green bell pepper seeded and chopped
  • 4 jalapenos seeded and finely chopped
  • 4 cloves garlic pressed
  • 1 tsp. kosher salt divided
  • 1/4 c. all-purpose flour
  • 4 c. low-sodium chicken broth
  • 2 c. whole milk
  • 4 oz. cream cheese cut into 1-inch cubes, room temperature
  • 2 c. cooked shredded chicken breast about 2 breasts
  • 1 c. shredded sharp cheddar cheese
  • 1 jalapeno thinly sliced for garnish

Instructions

  • In a large pot over medium heat, cook the bacon stirring occasionally until crisp about 8-10 minutes. Transfer the bacon to a paper towel lined plate. Leave about 1/4 cup bacon fat in the pot.
  • Add onions, green bell peppers, jalapenos, garlic, and 1/2-teaspoon salt to the pot, and cook over medium heat stirring often until softened about 5-6 minutes.
  • Stir in the flour until it coats the vegetables and forms a paste that starts to stick to the bottom of the pot about 1-2 minutes.
  • Whisk in broth and milk until combined. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally until the liquid is reduced by one-quarter and slightly thickened about 10 minutes.
  • Stir in softened cream cheese cubes until fully melted. Add chicken and three-quarters of the bacon. Cook stirring until the chicken and bacon are heated through about 1-minute. Season with remaining 1/2-teaspoon salt.
  • Ladle soup into bowls and top with shredded cheddar cheese, the remaining bacon, and sliced jalapenos if desired, Enjoy!

Slow Cooker Chicken Enchilada Soup

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Slow Cooker Chicken Enchilada Soup

The perfect soup on a chilly day! This delicious slow cooker soup is packed with shredded chicken, beans, and veggies! Customize your bowl with your favorite toppings, Enjoy!
Course: Soup
Cuisine: American, Mexican
Servings: 8

Ingredients

SOUP:

  • 2 lbs. boneless skinless chicken breasts
  • 3 c. chicken broth
  • 1 (10 oz.) can red enchilada sauce
  • 1 (28 oz.) can fire-roasted diced tomatoes
  • 1 (15 oz.) can black beans drained and rinsed
  • 1 1/2 c. frozen whole kernel corn
  • 1/2 med. yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 2 T. chopped cilantro

TOPPINGS:

  • Shredded cheddar cheese
  • Sour cream
  • Chopped cilantro
  • Diced avocado
  • Tortilla strips or chips
  • Lime wedges for serving

Instructions

  • Combine chicken, chicken broth, enchilada sauce, fire-roasted tomatoes, black beans, corn, onion, garlic, chili powder, cumin, salt, and pepper in the bottom of your slow cooker.
  • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender.
  • Remove the chicken to a plate and shred it with two forks. Return the chicken to the slow cooker and stir in cilantro. Taste and season with salt if needed.
  • Serve in bowls topped with cheddar cheese, a dollop of sour cream, more cilantro, avocado, tortilla strips or chips, and a lime wedge. Enjoy!

Caprese Chicken Gnocchi Soup

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Caprese Chicken Gnocchi Soup

Pan-seared chicken, soft pillowy gnocchi, fresh tomatoes, mozzarella cheese, and sweet basil make this the ultimate tomato soup!
Servings: 8

Ingredients

CHICKEN:

  • 1 1/4 lb. boneless skinless chicken breast
  • 1 tsp. Italian seasoning
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 T. extra virgin olive oil

SOUP:

  • 1 T. extra virgin olive oil
  • 2 lg. shallots chopped
  • 3 cloves garlic pressed
  • 1 T. tomato paste
  • 1 c. dry white wine
  • 1 1/2 lbs. Heirloom or beefsteak tomatoes chopped
  • 1/4 c. fresh basil packed, torn, divided, stems reserved
  • 4 c. no-salt vegetable broth
  • 1 tsp. kosher salt

GNOCCHI:

  • 1 lb. fresh or frozen gnocchi
  • 1 tsp. kosher salt

TOPPINGS:

  • 8 oz. fresh mozzarella thinly sliced
  • 2 c. homemade or store-bought croutons
  • Basil leaves
  • Balsamic glaze for drizzling

Instructions

  • CHICKEN: Pat the chicken dry. In a small bowl, combine Italian seasoning, 1 teaspoon salt, and pepper, sprinkle over both sides of the chicken.
  • Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add chicken, turning occasionally, until an instant-read thermometer inserted into thickest part registers 160 degrees, about 4-5 minutes per side. Transfer chicken to a plate and loosely cover with foil.
  • SOUP: Add 1 tablespoon olive oil in the same pot over medium heat, cook shallots until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
  • Add tomato paste and cook, stirring, until paste darkens, about 3-4 minutes. Stir in wine, scraping bits from bottom of pot, and cook, stirring occasionally, until reduced by two-thirds.
  • Stir in tomatoes. Tie the basil stems together and add to pot. Cook, breaking down tomatoes with a wooden spoon, until thickened and jammy, about 10 minutes.
  • Add broth and 1 teaspoon salt, simmer until slightly reduced, about 10 minutes.
  • Meanwhile, shred the chicken into bite-size pieces. Discard basil stems.
  • ENOCCHI: Add gnocchi and remaining 1 tsp. salt. Cook, stirring, until gnocchi is cooked through, about 4-6 minutes.
  • Return chicken to pot along with half of torn basil and stir to heat through.
  • Divide soup among bowls. Top with mozzarella, croutons, remaining torn basil, and a drizzle of balsamic glaze.

Slow Cooker Beef Ragu

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Slow Cooker Beef Ragu

We love to serve this hearty, slow cooked beef ragu over pappardelle egg noodles, polenta, or zoodles (spiralized zucchini noodles) for a healthy spin on an Italian classic, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 6

Ingredients

  • 2 T. olive oil
  • 6 cloves garlic chopped
  • 1 sm. onion chopped
  • 1 c. diced carrots
  • 1 c. diced celery
  • 3 lbs. flank steak cut into 5 pieces
  • Kosher salt and pepper
  • 1 (28 oz.) can crushed tomatoes
  • 1/2 c. beef broth
  • 1/2 c. red wine
  • 2 T. balsamic vinegar
  • 2 bay leaves
  • 4 sprigs fresh thyme tied with string
  • 1 dried red chili
  • 1 lb. pappardelle pasta
  • Freshly grated Parmigiano-Reggiano cheese for serving
  • Freshly chopped flat-leaf parsley for serving

Instructions

  • In a large skillet, heat the olive oil over medium-high heat. Add the chopped garlic and onions, cook, stirring occasionally until the garlic is golden and the onions are somewhat translucent, about 2 minutes.
  • Season the beef well with salt and pepper, place in the crockpot and pour the garlic and onion oil over the meat. Add the carrots, celery, tomatoes, broth, wine, and vinegar over the beef. Top with the bay leaves, red chili, and thyme.
  • Cover and cook on HIGH for 5-6 hours or on LOW for 8-9 hours. Discard the herbs and shred the beef in the pot with 2 forks.
  • Cook the pasta al dente according to package directions.
  • Meanwhile, heat 4-5 cups of ragu sauce in a large Dutch or pot over medium-high heat. When the pasta is done cooking, using tongs, transfer it directly into the sauce.
  • Gently toss the pasta for 1 to 2 minutes or until the sauce begins to evaporate and leaves you with a thick ragu sauce that coats the pasta.
  • Serve immediately topped with shredded beef, freshly grated Parmigiano-Reggiano cheese, and fresh chopped parsley. Enjoy!
  • Leftover shredded beef ragu can be used in sandwiches, stuffed in tacos or burritos, or served on top of a baked potato or nachos!

Blackberry Galette

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Blackberry Galette

Serve this summer delight with a big ol’ scoop of vanilla ice cream!
Course: Dessert
Cuisine: American, French

Ingredients

PASTRY:

  • 1 1/4 c. all-purpose flour
  • 1 T. granulated sugar
  • 1/2 tsp. kosher salt
  • 1 tsp. lemon zest
  • 1/2 c. frozen unsalted butter grated
  • 1/2 tsp. lemon juice
  • 1/4 c. ice cold water

BLACKBERRY FILLING:

  • 4 c. fresh blackberries
  • 1/3 c. granulated sugar
  • 1 1/2 T. tapioca
  • 1/4 tsp. kosher salt
  • 2 tsp. lemon juice
  • 1 tsp. lemon zest

EGG WASH:

  • 1 lg. egg
  • 1 tsp. water

TOPPINGS:

  • Turbinado sugar for sprinkling
  • Vanilla ice cream for serving

Instructions

  • PASTRY: In a large bowl, whisk together the flour, sugar, salt, and lemon zest; set aside.
  • Using the large holes of a box grater, quickly grate the frozen butter. Add the butter to the flour mixture. Using a pastry blender, quickly work the butter into the flour until the mixture resembles small peas.
  • Using a wooden spoon, stir the lemon juice and ice-cold water into the butter/flour mixture until incorporated. Press the dough between your fingers, if it sticks together, it’s ready. Add more water, if necessary, a tablespoon at a time, up to 3 tablespoons if needed.
  • Pour the dough out onto a lightly floured surface. Knead the dough a couple of times to form a ball. Flatten into a disc, then wrap in plastic wrap. Refrigerate for at least 1hour before using.
  • BLACKBERRY FILLING: In a large bowl, gently toss the blackberries with sugar, tapioca, salt, lemon juice, and lemon zest until well combined. Taste the berries, if you like them a little sweeter, add a tablespoon of sugar at a time until desired sweetness is reached. Refrigerate the berries while you roll out the pastry dough.
  • On a lightly floured surface, roll the pastry dough out into a 12-inch circle. Carefully, transfer the pastry to a parchment-lined rimmed baking sheet.
  • Using a slotted spoon, spoon the berries into the center of the pastry leaving a 2-inch border. Fold the edges of the dough over the berries, allowing the dough to overlap when necessary. Brush off any excess flour with a pastry brush. Refrigerate the galette for 20 minutes.
  • Preheat the oven to 400 degrees while the galette is chilling.
  • EGG WASH: In a small bowl, whisk together the egg and water. Remove the galette from the refrigerator and brush with egg wash getting under the folds of the dough. Sprinkle with turbinado sugar.
  • Bake the galette for 35 minutes (rotating halfway through the baking time) or until the crust is golden brown and the berries are bubbling. Remove from the oven and allow to cool completely before serving about 3 hours. This allows the fruit to set up and makes it easier to cut nice clean slices.
  • Serve the galette with a scoop of ice cream or a dollop of homemade whip cream, Enjoy!

Mexican Pizza

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Mexican Pizza

A delicious homemade version of the famous Taco Bell Mexican Pizza!
Course: Entrée
Cuisine: American, Mexican
Servings: 4 pizzas

Ingredients

  • 1 lb. ground beef
  • 1 packet taco seasoning
  • 3/4 c. water
  • 1 (15 oz.) can refried beans
  • 1 (10 oz.) can enchilada sauce
  • 1/4 c. diced and seeded tomatoes
  • 1 1/2 c. shredded Colby jack cheese
  • 8 taco-size flour tortillas
  • 1 T. vegetable oil
  • 2 thinly sliced green onions for garnish

Instructions

  • Preheat the oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper; set aside.
  • In a large skillet, over medium heat brown the ground beef breaking it up into small pieces. Once cooked through add taco seasoning and water. Bring to a boil, reduce heat and simmer until most of the liquid evaporates.
  • In a large skillet or griddle over medium-high heat, swirl half of the oil around the pan. Add tortillas and cook for 3-5 minutes, flipping frequently until golden and crisp on each side. Remove to a wire rack and repeat with the remaining tortillas and oil.
  • Place 2 tortillas on each baking sheet. Spread about 1/4 cup of the beans evenly over each of the 4 tortillas. Top with taco meat. Place another tortilla over the meat. Spread 2 tablespoons of enchilada sauce evenly over the top of each tortilla. Divide the tomatoes over the enchilada sauce. Sprinkle the cheese evenly over the tomatoes.
  • Bake for 8-10 minutes until the cheese is melted and the pizza is heated through.
  • Slice and serve.

Garlic Butter Steak Bites with Mushrooms

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Garlic Butter Steak Bites with Mushrooms

An easy homemade restaurant-quality meal the whole family will love! Pan-seared steak bites and mushrooms sauteed in an herbaceous garlic butter sauce. Serve with a simple Caesar salad and mashed or baked potatoes, Enjoy! 
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

GARLIC & HERB COMPOUND BUTTER:

  • 1/4 c. softened butter
  • 3 cloves garlic pressed
  • 1 tsp. fresh oregano chopped
  • 1 tsp. fresh rosemary chopped
  • 1 tsp. fresh thyme chopped

MUSHROOMS:

  • 1 (8 oz.) pkg. cremini or button mushrooms cleaned and sliced
  • 1 T. olive oil
  • 1 T. butter
  • 3 cloves garlic pressed
  • 1/2 tsp. fresh oregano chopped
  • 1/2 tsp. fresh rosemary chopped
  • 1/2 tsp. fresh thyme chopped

STEAK BITES:

  • 1-2 T. olive oil divided
  • 1 1/2 lbs. New York strip steak cut into 3/4-inch cubes
  • Kosher salt and black pepper to taste

GARNISH:

  • 1 T. chopped Italian flat-leaf parsley optional

Instructions

  • COMPOUND BUTTER: In a small bowl, stir together the softened butter, garlic, and herbs until well combined; set aside.
  • MUSHROOMS: Brush the dirt off the mushrooms with a paper towel (do not rinse under water) and slice.
  • In a large cast iron skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add mushrooms, garlic, and herbs. Cook, stirring occasionally for 3 minutes or until tender. Using a slotted spoon, remove mushroom to a plate, loosely cover with foil; set aside.
  • STEAK BITES: Cut the steak into 3/4-inch cubes and season with salt and pepper.
  • In the same skillet, heat 1 tablespoon of oil over medium-high heat. Working in two batches (do not crowd the meat or it will steam not brown) sear the steak for 3-4 minutes turning frequently with tongs until browned on the outside but still pink on the inside (do not overcook or the meat will be tough). Add more oil if needed.
  • Add the compound butter and sauteed mushrooms to the pan; cook for 1 minute stirring constantly until the butter is melted and the mushrooms are heated through.
  • Transfer the steak and mushrooms to a serving plate and garnish with fresh chopped parsley. Serve immediately with a simple Caesar salad and mashed or baked potatoes, enjoy!

Notes

You can substitute sirloin, tenderloin, or rib eye steak for New York strip steak, if desired.

Rainbow Veggie Pizza

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Rainbow Veggie Pizza

Grilling the veggies intensifies the sweetness and imparts a subtle smoky flavor to this pizza!
Course: Entrée
Cuisine: American
Servings: 6 slices

Ingredients

  • 1 lb. pkg. refrigerated pizza dough or homemade
  • 1/2 c. pizza sauce homemade or store bought
  • 1 c. shredded Italian cheese blend or low-moisture mozzarella
  • 1/2 red bell pepper cut into 3-inch pieces
  • 1 c. grape or cherry tomatoes
  • 1 ear corn on the cob shucked
  • 1/2 yellow bell pepper seeded, cut into 3-inch pieces
  • 1 sm. head broccoli trimmed and split into large florets
  • 1 sm. zucchini cut lengthwise into 1/4-inch strips
  • 1/2 sm. red onion slice 1/4-inch thick
  • 2 T. olive oil
  • 1 tsp. salt
  • 1 tsp. black pepper

Instructions

  • Set the pizza dough out on the counter for 20-30 minutes or according to package directions.
  • Prep all veggies before you begin.
  • In a large bowl, toss all veggies in olive oil, salt, and pepper.
  • Preheat the grill on medium-high heat (400 degrees).
  • Grill the corn on the cob, turning occasionally until lightly charred about 5-7 minutes. Remove from the heat.
  • Grill the peppers, zucchini, onion, and broccoli, about 3-4 minutes. Remove from the heat.
  • Grill the tomatoes until they begin to blister about 2-3 minutes. Remove from the heat.
  • Slice the kernels off the cob. Dice the peppers, zucchini, onions, and broccoli. Carefully, split the tomatoes in half.
  • On a lightly floured surface, roll out the pizza dough into an 8×14-inch rectangle.
  • Place the pizza crust directly on the grates. Grill for 3 minutes with the lid closed until the crust has grill marks and has puffed up. Using tongs, flip the crust over and grill for an additional 2-3 minutes. Remove from the grill to a baking sheet lined with parchment paper.
  • To Assemble: Spread the pizza sauce over the crust leaving a 1/2-inch border around the edge. Sprinkle the shredded cheese over the top. Arrange the vegetables in rows by color.
  • Place the pizza back on the grill over indirect heat for 5-10 minutes to let the cheese melt. Slice and serve.

Crunchy Peanut Thai Salad

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Crunchy Peanut Thai Salad

This Thai inspired salad is full of colorful veggies tossed in a delicious peanut dressing, enjoy!
Course: Salad
Cuisine: American, Thai
Servings: 6

Ingredients

SALAD:

  • 2 c. shredded green cabbage
  • 2 c. shredded red cabbage
  • 1 c. shredded carrots
  • 1 red bell pepper chopped
  • 1 jalapeno seeded and finely diced
  • 1/4 c. sliced green onions
  • 1/4 c. fresh chopped cilantro
  • 1 (15 oz.) can garbanzo beans drained and rinsed

PEANUT DRESSING:

  • 1/4 c. natural peanut butter
  • 1/2 lg. orange juiced
  • 2 1/2 T. low-sodium soy sauce
  • 1 T. pure maple syrup or honey
  • 1 T. rice vinegar
  • 1 T. sesame oil
  • 1 tsp. fresh grated ginger
  • 1 clove garlic minced
  • 1/4 tsp. cayenne pepper
  • 2 T. warm water to thin the dressing

GARNISH:

  • 1/4 c. chopped roasted peanuts

Instructions

  • SALAD: Prep all veggies. Place in a large bowl, toss to combine and set aside.
  • PEANUT DRESSING: In a small bowl, whisk together all ingredients until well combined. Pour the dressing over the salad, toss to combine.
  • GARNISH: Top with peanuts and dive in!

Notes

The salad and dressing can be made in advance. Simply store the salad and dressing in separate containers in the refrigerator. When ready to serve, bring the dressing back to room temperature, combine with the salad and enjoy!

Grilled Zucchini

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Grilled Zucchini

The perfect summer side dish for all your outdoor grilling!
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 4 med. zucchinis cut lengthwise into 1/4-inch strips
  • 1 T olive oil
  • 1 T. lemon juice
  • 1 tsp. lemon zest
  • 1 tsp. dried parsley
  • 1 tsp. dried basil
  • 1/2 tsp. garlic powder
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 c. pine nuts toasted
  • 1 (4 oz.) pkg. goat cheese
  • Fresh flatleaf parsley for garnish
  • Lemon wedges for serving

Instructions

  • Carefully slice the zucchini lengthwise into 1/4-inch strip using a mandolin or sharp knife.
  • In a large bowl, combine olive oil, lemon juice, lemon zest, dried parsley, dried basil, garlic powder, salt, and black pepper. Add the zucchini strips and gently toss to coat.
  • In a small skillet over medium-low heat, toast the pine nuts tossing them frequently until the are fragrant and lightly browned about 3-4 minutes. Watch them very closely as they can burn quickly. Pour into a small bowl and set aside.
  • Preheat the grill on medium-high. Carefully oil the grates. Using tongs, place the zucchini on the grill at an angle. Grill for 2-3 minutes on each side, or until the zucchini is tender and grill marks appear.
  • Transfer to a serving plate. Drizzle with lemon juice and top with goat cheese and toasted pine nuts. Garnish with fresh parsley and lemon slices or wedges. Serve warm or at room temperature.

Tuscan Tortellini Salad

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Tuscan Tortellini Salad

A quick and easy pasta salad made with cheese tortellini, fresh spinach, and sun-dried tomatoes, tossed in a delicious balsamic vinaigrette, Enjoy!
Course: Salad
Cuisine: American, Italian
Servings: 4

Ingredients

BALSAMIC VINAIGRETTE:

  • 3 T. olive oil
  • 2 T. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1 clove garlic minced
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

SALAD:

  • 1 lb. fresh cheese tortellini
  • 1 (8 oz. jar) julienne sundried tomatoes, drained
  • 3 oz. fresh baby spinach about 3 cups packed
  • 2 oz. shaved or shredded Parmesan cheese about 2/3 cup

Instructions

  • Bring a large pot of salted water to a boil.
  • BALSAMIC VINAIGRETTE: Meanwhile, in a large bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt and pepper until combined. Drain the jar of sundried tomatoes, coarsely chop if you couldn’t find the julienne tomatoes, and add to the dressing.
  • SALAD: Boil the tortellini according to the package instructions. Drain, and briefly run under cold water to cool the pasta, drain well. Transfer the pasta to the bowl of dressing and toss to coat. Let sit for 20 minutes stirring occasionally to allow the flavors to marry.
  • Meanwhile, shave the parmesan cheese with a vegetable peeler or shred with the small holes of a box grater; set aside.
  • Stir the spinach into the pasta salad until it starts to wilt. Gently fold in the Parmesan cheese. Taste and season with more salt and pepper if needed. Enjoy!

Zucchini Crisp

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Zucchini Crisp

Zucchini is a fruit, so naturally, we made a crisp! Surprise your family and friends with this delicious dessert that tastes just like an apple crisp!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

FILLING:

  • 6 c. med. zucchini peeled, seeded & chopped (about 6-8 med. zucchinis)
  • 1/2 c. granulated sugar
  • 1/3 c. fresh squeezed lemon juice
  • 1/4 tsp. ground cinnamon

CRUMB TOPPING:

  • 1 c. all-purpose flour
  • 1 c. brown sugar
  • 1 c. rolled oats
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 c. cold butter cut into cubes

Instructions

  • Preheat the oven to 350 degrees
  • FILLING: Peel the zucchinis. Cut in half lengthwise, remove the seeds with a metal spoon, and chop into bite-size pieces.
  • In a large skillet, bring the zucchini, sugar, lemon juice, and cinnamon to a simmer over medium heat. Cook stirring occasionally for 10-15 minutes until tender-crisp and sweet (do not overcook or you will have mush). Transfer the zucchini with the liquid to a 2 1/2-quart casserole dish.
  • CRUMB TOPPING: In a large bowl, stir together the flour, brown sugar, oats, cinnamon, and salt. Add the cubes of cold butter to the flour mixture. Use your hands to blend the mixture until the butter is evenly distributed and the topping is crumbly.
  • Sprinkle the crumble over the zucchini squeezing some of the crumbs in your hands for bigger crumbs.
  • Bake for 25-30 minutes or until the juices are bubbling and the top is golden brown. Place the crisp on a wire rack to cool completely.
  • Serve with a big scoop of vanilla ice cream. Enjoy!

Zucchini Carbonara

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Zucchini Carbonara

Healthy low-carb zoodles tossed in a creamy carbonara sauce made of eggs, cheese, bacon and freshly ground black pepper, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 4

Ingredients

  • 3 med. zucchini spiralized
  • 1/2 tsp. salt
  • 6 slices bacon chopped and cooked crisp
  • 2 lg. eggs
  • 1/2 c. finely grated Parmigiano-Reggiano cheese plus more for garnish
  • 1/4 tsp. garlic powder
  • Red pepper flakes to taste
  • Freshly ground black pepper to taste
  • Chopped flat-leaf parsley for garnish

Instructions

  • Spiralize the zucchini into zoodles. Place the zoodles on a platter and sprinkle with salt. Leave for 15 minutes then drain and squeeze out liquid. Using kitchen shears, cut the zoodles into shorter lengths.
  • In a small bowl, whisk the eggs. Add cheese and garlic powder whisking to combine; set aside.
  • In a large skillet, over medium heat cook bacon until crisp. Using a slotted spoon, place bacon on a paper towel-lined plate and discard grease, reserving 1 tablespoon in the pan.
  • Add zoodles to the hot pan. Cook for 2-3 minutes, tossing and flipping frequently with tongs. If the zucchini releases more liquid, drain it.
  • Turn the heat down to low and leave on the burner. Quickly add the egg and cheese mixture using the tongs to toss the zoodles in the sauce, stirring to coat, being careful not to scramble the eggs. Cook for 1 minute, then remove from the heat and add bacon, red pepper flakes, and freshly ground black pepper to taste.
  • Serve immediately garnished with more cheese and chopped parsley.

Burrito Zucchini Boats

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Burrito Zucchini Boats

Zucchini boats stuffed with ground beef or chicken, rice, black beans, and tomatoes topped with melted cheese and your favorite taco toppings, enjoy!
Course: Entrée
Cuisine: American, Mexican
Servings: 8 boats

Ingredients

ZUCCHINI:

  • 4 med zucchini

FILLING:

  • 1/2 lb. ground beef chicken, or turkey
  • 1/2 yellow onion diced
  • 1 c. cooked white rice
  • 1/2 c. canned black beans drained and rinsed
  • 1 (10 oz.) can Rotel diced tomatoes with green chilies
  • 1 tsp. chili powder
  • 1 tsp ground cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. kosher salt or to taste
  • 1/4 tsp. black pepper
  • 1 c. cheddar and Monterey Jack cheeses or Mexican blend

GARNISHES:

  • sour cream
  • shredded lettuce
  • cherry tomatoes quartered
  • diced red onion
  • sliced avocados
  • chopped cilantro
  • sliced olives

Instructions

  • Preheat oven to 400 degrees. Lightly spray a rimmed baking sheet or casserole dish with cooking spray: set aside.
  • ZUCCHINI: Cut each zucchini in half lengthwise. Using a metal spoon, scoop out the seeds and discard.
  • Place zucchinis cut side up, side by side on the prepared baking sheet or in a casserole dish. Bake for 10 minutes.
  • FILLING: Meanwhile, in a large skillet, brown the ground beef, breaking it up with a wood spoon. Cook until the meat is no longer pink about 5-6 minutes. Add the onions, rice, beans, diced tomatoes with green chilies, and spices. Stir occasionally for about 3-4 minutes.
  • Remove the zucchinis from the oven. Spoon the beef and rice mixture into the zucchinis evenly filling and mounding each zucchini boat. Bake for an additional 10 minutes.
  • Remove from the oven and top with cheese. Bake until the cheese is melted about 3-5 minutes more.
  • GARNISHES: Garnish with your favorite toppings and enjoy!

Brown Butter Streusel Zucchini Cake

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Brown Butter Zucchini Streusel Cake

This sweet, nutty, brown butter zucchini cake topped with brown butter streusel and sweet cinnamon glaze is so GOOD your friends and family will be begging for more!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

BROWN BUTTER CAKE:

  • 1/2 c. unsalted butter diced
  • 2 1/2 c. all-purpose flour
  • 1 c. brown sugar packed
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 c. sour cream
  • 2 lg. eggs
  • 2 tsp. vanilla extract
  • 1 1/2 c. shredded zucchini

BROWN BUTTER STREUSEL:

  • 1/4 c. unsalted butter diced
  • 1/2 c. brown sugar packed
  • 1/2 c. all-purpose flour
  • 1/2 tsp. ground cinnamon

CINNAMON GLAZE:

  • 1 c. confectioners’ sugar
  • 2 T. milk
  • 1/2 tsp. vanilla extract
  • 1 pinch ground cinnamon

Instructions

  • Preheat the oven to 350 degrees. Spray a 9×13-inch pan with cooking spray; set aside.
  • CAKE: In a small saucepan, melt 1/2 cup butter over medium-low heat and continue to cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Pour the butter into a small bowl; set aside to cool.
  • In a large bowl, whisk together the flour, brown sugar, baking soda, salt, cinnamon, and nutmeg; set aside.
  • In a small bowl, whisk together the cooled browned butter, sour cream, eggs, and vanilla until well combined.
  • Pour the wet ingredients over the dry ingredients and stir with a wood spoon until well combined. The batter will be very thick. Add the shredded zucchini, stir until the cake batter is combined. Pour the cake batter into the prepared pan, spread evenly with the back of the spoon or offset spatula.
  • STREUSEL: In the same saucepan, brown 1/4 cup butter over medium-low heat, continue to cook swirling occasionally, until the butter turns golden brown and has a nutty aroma. Pour the butter into a small bowl; set aside to cool.
  • In a medium bowl, combine browned butter, brown sugar, flour, and cinnamon. Mix until crumbly. Sprinkle evenly over the cake batter.
  • Bake for 30-35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean and the cake is light golden brown. Allow the cake to cool completely in the pan on a wire rack.
  • GLAZE: In a small bowl, whisk together confectioners’ sugar, milk, vanilla, and cinnamon until smooth. Drizzle over the cooled cake. Cut into squares and serve.

Loaded Zucchini Skins

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Loaded Zucchini Skins

Here’s a delicious low-carb, keto-friendly appetizer to enjoy! Zucchini skins topped with bacon, cheddar cheese, sour cream, and green onions. They're so good, I promise you won’t miss the potato!
Course: Appetizer
Cuisine: American
Servings: 12

Ingredients

  • 8 slices bacon
  • 4 med. zucchini
  • 2 T. olive oil
  • salt and freshly cracked black pepper to taste
  • 1/2 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 2 c. shredded cheddar cheese
  • 1 c. sour cream for garnish
  • 2 green onions thinly sliced for garnish

Instructions

  • Preheat the oven to 400 degrees. Cook bacon on a foil-lined rimmed baking sheet until crispy, about 18-20 minutes. Transfer bacon to a paper towel-lined plate to drain excess grease then chop into small pieces.
  • Meanwhile, cut the zucchini in half lengthwise. Using a metal spoon, scoop out the seeds from the insides, then cut each half crosswise into two or three pieces about 2-inches each.
  • Transfer the zucchini to a large, rimmed baking sheet and toss with olive oil. Season zucchini with salt and pepper. In a small bowl, combine chili powder and cumin, and sprinkle over zucchini.
  • Bake until slightly tender, about 8-10 minutes. Remove from the oven and top each piece of zucchini with cheese and bacon.
  • Return to the oven and bake until the cheese start to bubble and the zucchini is tender about 5 minutes more.
  • Garnish with sour cream and green onions before serving.

Zucchini Salsa

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Zucchini Salsa

Serve with tortilla chips, as a topping for fish, burgers, baked potatoes, you name it! A wonderful way to use up an abundance of zucchini!
Course: Appetizer
Cuisine: American, Mexican
Servings: 2 cups

Ingredients

  • 3 Roma tomatoes seeded and diced (about 1 cup)
  • 1/2 med. zucchini diced (about 1 cup)
  • 1/4 red onion diced (about 1/4 cup)
  • 1/4 c. chopped cilantro
  • 1 sm. jalapeno pepper seeded and finely diced
  • 1 clove garlic pressed or minced
  • 2 T. fresh lime juice
  • 1/4 tsp. kosher salt or more to taste
  • 1/8 tsp. chili powder
  • 1/8 tsp. cumin

Instructions

  • In a medium bowl, gently toss all ingredients until combined. Taste and add more salt if needed.
  • Refrigerate for an hour before serving. This salsa is best served within a few hours of making. As the salsa sits, more liquid will release from the vegetables.
  • Give the salsa a stir. Using a slotted spoon, transfer the salsa to a serving bowl. Serve with tortilla chips, as a topping for fish, burgers, baked potatoes, you name it!