Easy and Quick Recipes

Ingredients 6 medium zucchini, diced Coarse salt and ground pepper 1 pound orzo 4 tablespoons extra-virgin olive oil 5 cups corn kernels (from 6 ears corn) 1 small red onion, chopped 1 jalapeno, seeded and diced 1 tablespoon lemon zest 1/4 cup fresh lemon juice (from 3 lemons) 1 cup fresh basil leaves, torn 4 ounces feta, crumbled (2 cups) Directions Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl. In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Prep Time: 35 minutes Total Time: 35 minutes Serves: 6 ...

Ingredients Nonstick cooking spray 1 3/4 cups all-purpose flour (spooned and leveled) 1/2 cup ground flaxseed 1 cup lightly packed light-brown sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon coarse salt 1 teaspoon ground cinnamon 1 1/2 cups coarsely grated zucchini (from 1 large zucchini) 1/3 cup mashed ripe banana (from 1 large banana) 3/4 cup whole milk 1 large egg, lightly beaten 1 teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix). Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wi...

Ingredients 1 teaspoon extra-virgin olive oil 1 medium zucchini, grated on the large holes of a box grater 1 garlic clove, minced 1/2 teaspoon fresh thyme leaves Coarse salt and ground pepper 1/2 cup ricotta 1 tablespoon lemon zest 2 teaspoon lemon juice Directions In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.

Ingredients : 3 eggs 1 1/3 cups sugar 1/2 cup vegetable oil 1/2 cup orange juice 1 teaspoon almond extract 2 1/2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cloves 1 1/2 cups shredded zucchini Frosting 1 cup packed brown sugar 1/2 cup butter or 1/2 cup margarine 1/4 cup milk 1 teaspoon vanilla extract 1 1/2-2 cups confectioners' sugar Directions : In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350°F for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gr...

Ingredients : 2 lbs fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups) 1 cup chopped onion 1 tablespoon olive oil 1 garlic clove, minced 1 teaspoon herbes de provence (or Herbes De Napa) salt & freshly ground black pepper, to taste 1/2 cup fresh flat-leaf parsley, chopped 2 tablespoons pesto sauce 2 eggs, beaten 1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping 1 (8 ounce) package crescent roll dough (or use your favorite shortcrust pastry recipe, see note) Directions : Preheat oven to 400F degrees. TO MAKE CRUST:. Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling). TO MAKE FILLING:. In a large skillet, saute the zucchini, o...