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Tag: zucchini

Shrimp Chop Suey

Shrimp Chop Suey

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Yield: 4 to 6

Cook! Stacey Cook

Shrimp, broccoli, zucchini and mixed vegetable stir fry.
Prep: 10 Cook: 10

Prep:
3 slices of ginger
3 cloves of garlic, minced
4 oz zucchini, halved lengthwise and sliced on a diagonal into thick slices
3 oz celery, sliced on a diagonal into thick slices
6 oz cabbage, cut into 2-inch pieces, separated
3 oz broccoli, cut into bite sized florets
2 oz carrot, sliced lengthwise into thin slices, about 2-inches long

Marinate:
12 oz peeled shrimp
pinch salt
pinch sugar
pinch white pepper powder
1 tsp cornstarch
1 tsp water, mix evenly, add
1 tsp sesame oil, mix

Slurry:
1/2 cup water
3/4 tsp cornstarch


Cook:
Heat skillet over medium high heat, add
1 TBS oil, when hot, add
pinch sugar
pinch salt, add
Broccoli
Carrots
Celery, stir fry for about 40 seconds, add
1 tsp Shaoxing rice wine, stir fry until evaporated, remove to plate.

Add:
1 TBS oil, when hot, add
pinch sugar
pinch salt, add
Cabbage
Zucchini, stir fry for about 30 seconds, add
1 tsp rice wine stir fry until evaporated, remove to plate.

Add:
1 TBS oil, when hot, add
Ginger slices
Marinated shrimp, spread to a single layer and pan fry until bottoms are browned.
Flip over and pan fry other side. During this browning, add
Minced garlic to pan and stir until coated with oil. Add
1 tsp rice wine and cook until evaporated,

Add:
2 tsp oyster sauce
1 tsp dark soy sauce, stir fry to coat evenly, add
Slurry, BTB to thicken, return all vegetables to pan and toss to mix.
Serve.

Cod and Vegetables Stir Fry

Cod and Vegetables Stir Fry

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Yield: 4 to 6

Adapted from: Cook! Stacey Cook

Sauteed cod with zucchini and celery and a mild Asian sauce.

Prep:
2 cloves of garlic, minced
4 slices of ginger
2 stalks of green onion, white part ¼-inch, green 2-inches
2-3 stalks celery, sliced diagonally
8 oz zucchini, halved then sliced diagonally

Season fish:
18 oz fish fillet, cod, cut into 2-inch slices, season with
¾ tsp salt
pinch white pepper powder, mix, add
3 tsp cornstarch, mix evenly to coat

Chicken broth slurry:
½ cup unsalted chicken broth
1-2 tsp corn starch

Cook:
Heat skillet over medium-high heat, add
1 TBS oil, when hot add
⅜ tsp salt
pinch sugar, mix, add
celery
zucchini and stir fry for 1 minute. Remove to plate.

Add:
1 TBS oil, when hot add
Fish, lay out in pan around edges. Pan fry until brown. Turn fish over and add
white part of scallion, mix it around the center of pan.
Remove fish to the plate.

Add:
ginger, fry a bit, then add
garlic, cook 20 seconds, add
slurry, BTB to thicken into sauce, add
1 tsp soy sauce
⅛ tsp dark soy sauce
¼ tsp sugar, mix evenly, add
pinch white pepper
1 tsp sesame oil
green part of scallion, mix, return
fish, toss gently to coat

Cashew Shrimp

Cashew Shrimp

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Yield: 4-6

Cook! Stacey Cook

Prep:

  • 3cloves of garlic, minced
  • 3slices of ginger
  • 3stalks of green onion, 2-inch sections, green and white separated
  • 7oz celery, cut diagonal, 1-inch wide
  • 6oz zucchini, diagonal half-moons

Optional:

  • snap peas,
  • carrots,

Marinate:

  • 12oz shrimp, peeled, tails removed
  • 1/4tsp salt
  • 1/8tsp sugar
  • 1/8tsp white pepper powder
  • 1tsp cornstarch
  • 1tsp rice wine, mix evenly, add
  • 1tsp sesame oil, mix
  • 1cup roasted cashews

Slurry:

  • 3/4cup water/ unsalted chicken broth
  • 1¼tsp corn starch

Cook:
Heat a large skillet over medium high heat, add
1 TBS oil, when hot, add
1/8 tsp sugar
1/4 tsp salt, add
Celery
Zucchini, stir fry 30 seconds, add
1½ tsp rice wine, cook until liquid is gone. Remove to plate. Add
1 TBS oil, when hot, add
Ginger slices and let sizzle for 15 seconds, add
Shrimp, fry until bottom is golden, turn over and pan fry other side to golden. Add
Minced garlic and white part of scallion, stir fry to add flavor, add
1 tsp rice wine, stir fry until alcohol evaporates. Add
1/2 tsp oyster sauce
1 tsp soy sauce
1 tsp dark soy sauce
1/4 tsp sugar, stir fry until mixed evenly. Mix and add
Slurry, mix and BTB until sauce thickens. Add
Cooked vegetables
White part of scallion
cashews and stir.
Serve.

Lobster-Filled Ravioli & Shrimp in Lemon Cream with Zucchini Ribbons

Lobster-Filled Ravioli & Shrimp in Lemon Cream with Zucchini Ribbons

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Yield: 2

Hello Fresh

Tender ravioli packed with fresh lobster and pillowy ricotta, then topped with succulent, seared shrimp, we call that a crustacean celebration! The dish is kicked up a notch with zucchini ribbons, a lemony cream sauce, and a sprinkle of Parmesan and fresh lemon zest. Prep: 10 Cook: 30

Note: Single meal only. Goes too soft for leftovers.

  • 2scallions
  • 10oz shrimp
  • 9oz lobster ravioli
  • 1lemon
  • 1zucchini
  • 2TBS cream cheese
  • 2TBS sour cream
  • ¼cup parmesan cheese
  • 1tsp chili flakes
  • salt & pepper
  • 2tsp olive oil
  • 2tsp cooking oil
  • 5TBS butter


Prep:  

Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens.
Zest and quarter lemon.

Trim ends from zucchini. Using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core, discard core.

Cook shrimp:

Rinse shrimp under cold water, then pat dry with paper towels. Season with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3- to 4-minutes.

Turn off heat, transfer shrimp to a plate and set aside. Wipe out pan.

Start sauce:

Heat 1 TBS butter and a drizzle of olive oil in same pan over low heat.
Add scallion whites and cook, stirring, until softened, 1- to 2-minutes.

Turn off heat, stir in cream cheese and sour cream until smooth.

Cook pasta:

Once water is boiling, add ravioli to pot and reduce heat to low. Cook, stirring occasionally, until ravioli are tender and floating to the top, 3- to 4-minutes.

Reserve 1 cup pasta cooking water, then gently drain or use a slotted spoon to remove ravioli from pot.

Finish sauce & pasta:

Return pan with sauce to low heat. Stir in 1/3 cup reserved pasta cooking water and juice from half the lemon.

Add 2 TBS butter, stir constantly until melted. Repeat with another 2 TBS butter, cook until sauce is creamy, 2- to 3-minutes.

Tip: If sauce seems too thick, stir in more pasta cooking water a splash at a time.

Stir shrimp and zucchini ribbons, into sauce and cook until zucchini is tender, 1- to 2-minutes. Add drained ravioli and gently stir to coat.

Turn off heat. Season with salt and pepper.

Serve:

Divide ravioli mixture between plates.
Sprinkle with Parmesan, scallion greens, and as much lemon zest and chili flakes as you like.

Serve with any remaining lemon wedges on the side.

Mexican-Style Beef Albondigas Soup

Mexican-Style Beef Albondigas Soup

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with Meatballs, Zucchini, Potatoes & Carrots

Yield: 2

Hello Fresh

Beefy Mexican-style meatball soup! The meatballs (albondigas) are seasoned with garlic and cumin, sizzled in a hot pan, then simmered in a hearty broth along with carrot, onion, oregano, zucchini, and potatoes. This delicious one-bowl meal just needs a final squeeze of lime juice for flavor perfection.
Cook 40

  • 1carrot
  • 1oz veggie stock concentrate
  • 1oz sun-dried tomato paste
  • 1zucchini
  • 2oz beef stock concentrate
  • 1lime
  • 1tsp garlic powder
  • 12oz potatoes
  • 1onion
  • 1tsp cumin
  • 10oz ground beef
  • ¼cup Panko breadcrumbs
  • 1tsp dried oregano
  • salt & pepper
  • cooking oil
  • butter


Prep:

Wash and dry produce. Halve, peel, and dice onion into ½-inch pieces. Peel, trim, and quarter carrot lengthwise, cut carrot crosswise into ½-inch-thick quarter-moons. Trim and quarter zucchini lengthwise, cut crosswise into ½-inch-thick quarter-moons. Halve and dice potatoes into ½-inch pieces. Quarter lime.

Make meatballs:

In a large bowl, combine beef, garlic powder, cumin, panko, half the beef stock concentrates, ¾ tsp salt, and pepper. Gently combine, then form into 8-10 2-inch meatballs.

Start soup:

Heat a drizzle of oil in a large, heavy bottomed pot over medium-high heat. Add onion, carrot, and zucchini, cook until veggies are golden and slightly softened, 3- to 4 minutes. Add oregano and cook, stirring, until fragrant, 30 seconds more. Add potatoes, tomato paste, 2 tsp salt, and pepper. Cook, stirring, until veggies are well coated, 1- to 2 minutes. Add Veggie stock concentrate, remaining beef stock concentrate, and 3½ cups water, bring to a boil.

Brown meatballs:

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned allover, 2- to 3 minutes. Transfer to a paper-towel-lined plate (they’ll finish cooking in the next step).

Finish soup:

Reduce heat under pot with soup to low and carefully add meatballs one at a time. Cover and cook, stirring occasionally, until potatoes are tender and meatballs are fully cooked, 10-15 minutes. Remove from heat, taste and season with salt and pepper. Using a spoon, skim any excess fat from the surface. Stir in juice from half the lime wedges.

Serve:

Divide soup between bowls and serve with remaining lime wedges on the side.

Chicken Sausage & Zucchini Penne

Chicken Sausage & Zucchini Penne

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with Pink Sauce and Mozzarella

Yield: 2

Adapted from: EveryPlate

Penna pasta and savory chicken sausage mixed with zucchini, garlic, and pink sauce.
Cook: 35

  • 1zucchini
  • 3cloves garlic
  • 1tsp Italian seasoning
  • 1TBS tomato paste
  • 2TBS cream cheese
  • 9oz Italian chicken or pork sausage, mild or hot
  • ½cup mozzarella cheese
  • 6oz penne pasta
  • salt & pepper
  • cooking oil
  • butter


Prep:
Heat the broiler to high. Bring a medium pot of salted water to boil. Wash and dry produce. Trim and quarter zucchini lengthwise, slice crosswise into ¼-inch-thick pieces. Peel and finely chop garlic.


Sauté zucchini:
Heat a drizzle of oil in a large, preferably ovenproof, pan over high heat. Add zucchini and season with salt and pepper. Cook, stirring, until browned and tender, 4-5 minutes. Turn off heat, remove from pan and set aside.


Cook pasta:
Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.


Cook sausage:
Meanwhile, heat a drizzle of oil in pan used for zucchini over medium-high heat. Add sausage, cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add garlic and Italian Seasoning, cook, stirring, until fragrant, 30 seconds. Stir in tomato paste until thoroughly coated.


Make sauce:
Slowly stir 1 cup plain water into pan with sausage mixture until combined. Reduce heat to medium. Simmer, stirring often, until sauce has thickened, 3-5 minutes. Season with salt and pepper. Stir in cream cheese and 1 TBS butter until melted.

Stir in drained pasta and zucchini. If needed, add splashes of reserved pasta cooking water until everything is thoroughly coated in sauce. Taste and season with salt and pepper. (If your pan isn’t ovenproof, transfer pasta mixture to a baking dish now.) Evenly top with mozzarella. Broil until melted and lightly browned, 2-3 minutes. (Watch carefully to avoid burning. The broiler is a powerful tool!) Let cool slightly, then divide between plates.

Chicken Orzo Dinner

Chicken Orzo Dinner

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with Cheesy Roasted Zucchini and Tomato

Yield: 2

Adapted from: Hello Fresh

Zucchini and tomato medley is a side, but it takes center stage in our eyes. As creamy as it is crispy, with a combination of panko, mozzarella, and Parmesan sprinkled on top. Served next to an herbed chicken breast and lemony orzo
Prep: 5 Cook: 30

  • 1zucchini
  • 1Roma tomato
  • 1TBS Italian seasoning
  • 4oz orzo pasta
  • 12oz chicken breasts
  • 4oz fresh mozzarella
  • 1lemon
  • ¼oz parsley
  • ¼cup panko breadcrumbs
  • ¼cup parmesan cheese
  • salt & pepper
  • 1tsp olive oil


Preheat and prep:

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch-thick rounds. Cut tomato into ½-inch-thick wedges. Toss zucchini and tomato with 1 TBS olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper.

Roast veggies and cook pasta:

Roast zucchini and tomato in oven until just shy of tender, about 10 minutes. Once water is boiling, add half the orzo from package to pot (use the rest as you like). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return to pot.

Butterfly chicken:

With your hand on top of one chicken breast, cut ¾ of the way through middle, parallel to cutting board, stopping before you slice through completely. Repeat with other chicken breast. Open each up and season all over with salt, pepper, and remaining Italian seasoning.

Cook chicken and prep:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3- to 4-minutes per side. Remove from pan and set aside on a plate. Meanwhile, cut mozzarella into ½-inch cubes. Halve lemon. Roughly chop parsley.

Broil veggies:

Once veggies have roasted 10 minutes, remove baking sheet from oven. Heat broiler to high or increase oven temperature to 500°F. Sprinkle veggies with panko, mozzarella, and Parmesan. Broil (or bake) until panko is golden-brown, cheese is melted, and veggies are tender, 3- to 5-minutes.

Finish and plate:

Add juice from one lemon half and half the parsley to pot with orzo and toss to combine. Season to taste with salt and pepper. Divide orzo between plates. Top with veggies and chicken. Drizzle with any chicken juices from plate and a squeeze of lemon. Garnish with remaining parsley and serve.

Creamy Lemon Butter Chicken

Creamy Lemon Butter Chicken

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with Mozzarella Zucchini Rounds & Scallion Couscous

Yield: 2

Adapted from: Hello Fresh

Seared chicken drizzled with a creamy, lemon-spiked pan sauce. On the side, there’s tender roasted zucchini and scallion-studded couscous tossed with both lemon juice and zest.
Prep: 10 Cook: 40

  • 1zucchini
  • 2scallions
  • 1lemon
  • 1TBS Tuscan heat spice
  • 10oz chicken cutlets
  • ½cup Israeli couscous
  • 1oz chicken stock concentrates
  • ¼cup panko breadcrumbs
  • ½cup mozzarella cheese
  • 2TBS sour cream
  • salt & pepper
  • olive oil
  • cooking oil
  • butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Trim and slice zucchini into ⅓-inch-thick rounds. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon.

Roast zucchini:

Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden-brown and tender, 14-16 minutes.

Cook chicken:

Meanwhile, pat chicken dry with paper towels, season with salt, pepper, and remaining Tuscan Heat Spice. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat, transfer chicken to a plate. Wipe out pan.

Make scallion couscous:

While chicken cooks, heat a drizzle of oil in a small pot over medium-high heat. Add scallionwhites, cook until softened, 1 minute. Add couscous, stir until toasted, 30 seconds. Add ¾ cup water, half the stock concentrates (you’ll use the rest in the next step), and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low. Cook until couscous is tender, 6- to 8-minutes. Keep covered off heat until ready to serve.

Broil zucchini & make sauce:

Once zucchini is tender, remove sheet from oven. Heat broiler to high. Sprinkle zucchini with panko and mozzarella. Broil until browned and crispy, 2-5 minutes.

Tip: Watch carefully to avoid burning.

Heat pan used for chicken over medium-high heat. Add remaining stock concentrates, ¼ cup water, and a squeeze of lemon juice to taste. Simmer until slightly reduced, 2- to 3-minutes. Stir in sour cream and 1 TBS butter. Season with salt and pepper. Turn off heat.

Finish & serve:

Add 1 TBS butter, half the lemon zest, juice from half the lemon, half the scallion greens, salt, and pepper to pot with couscous, stir to combine.

Tip: If couscous seems dry, add a splash of water.

Divide couscous, chicken, and zucchini between plates. Spoon sauce over chicken. Top with remaining scallion greens and lemon zest and serve.

Tuscan Heat Spice
1 TBS

  • 1tsp dried basil
  • 1/2tsp dried rosemary
  • 1/2tsp dried oregano
  • 1/2tsp garlic powder
  • 1/4tsp cayenne pepper
  • 1/4tsp ground fennel

Curry Chicken Over Lime Rice

Curry Chicken Over Lime Rice

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with Roasted Zucchini & Apricot Chutney

Yield: 2

Every Plate

Homemade apricot chutney with curry-marinated chicken breasts for sweet and savory flavors in every juicy bite. It’s perfectly complemented by fluffy ginger lime rice and tender roasted zucchini. Sweet and savory.
Prep:10 Cook: 20

  • 1TBS curry powder
  • 2cloves garlic
  • 11-inch thumb ginger
  • 2oz sour cream
  • 10oz chicken breasts
  • 1zucchini
  • ½cup basmati rice
  • 1TBS apricot Jam
  • lime
  • salt & pepper
  • cooking oil
  • butter


Prep:
Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Reserve ¼ tsp curry powder in a small bowl. Peel and very finely chop garlic. Zest and quarter lime. Peel and very finely chop ginger. In a medium bowl, combine sour cream, half the garlic, remaining curry powder, 1 TBS olive oil, 1 tsp salt, and juice from half the lime. Pat chicken dry with paper towels and season all over with salt. Add to bowl with marinade and turn to coat. Set aside to marinate.

Trim and slice zucchini crosswise into ½-inch-thick rounds. Toss on a baking sheet with a drizzle of oil, salt, pepper, and a pinch of chili flakes from your pantry if desired. Roast on top rack until browned and tender, 15-18 minutes.

Cook Rice:
Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add 1 tsp ginger and cook, stirring, until fragrant, 30-60 seconds. Add rice, 3/4 cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Make Chutney:
To bowl with reserved curry powder, add jam, 1/2 tsp garlic, 1/2 tsp ginger, and juice from remaining lime. Season with salt and pepper, stir to combine.

Cook Chicken:
Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add marinated chicken (let excess marinade drip off first) and cook until browned and cooked through, 6-8 minutes per side. (If chicken begins browning too quickly, lower that heat!) Transfer to a cutting board. Once chicken is cool enough to handle, thinly slice crosswise.

Serve:
Fluff rice with a fork, stir in 1 TBS butter and a pinch of lime zest. Taste and season with salt if desired. Divide rice between plates and top with chicken. Drizzle chicken with apricot chutney and sprinkle with remaining lime zest. Serve roasted zucchini on the side.

Creamy Dijon Chicken & Mushrooms

Creamy Dijon Chicken & Mushrooms

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with Thyme-Roasted Potatoes & Zucchini

Yield: 2

Adapted from: Hello Fresh

Juicy seared chicken cutlets are drizzled with a creamy, buttery mustard-herb sauce that’s infused with dried thyme and loaded with savory sautéed mushrooms, adding tangy richness to every bite. On the side are tender roasted carrots and zucchini seasoned with garlic and thyme.
Prep: 10 Cook: 30
Note: Too much mustard and vinegar.

  • 12oz potatoes
  • 1tsp dried thyme
  • 4tsp Dijon mustard
  • 5tsp red wine vinegar
  • 1zucchini
  • 1tsp garlic powder
  • 10oz chicken cutlets
  • 4oz button mushrooms
  • 1½tsp sour cream
  • 1oz chicken stock concentrate
  • salt & pepper
  • cooking oil
  • butter


Start prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise, slice crosswise on a diagonal into ½-inch-thick half-moons.

Roast veggies:

Toss potato wedges and zucchini on a baking sheet with a large drizzle of oil, half the garlic powder, half the thyme, salt, and pepper. (You’ll use the remaining garlic powder and thyme in Step 5.)

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

Cook chicken:

While veggies roast, pat chicken dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add chicken, cook until browned and cooked through, 6- to 8-minutes per side.

Tip: Lower heat and cover pan if chicken begins to brown too quickly.

Turn off heat, transfer to a cutting board. Wipe out pan.

Finish prep:

Meanwhile, trim and thinly slice mushrooms.

In a small bowl, whisk together mustard, sour cream, stock concentrate, ¼ cup water, and 1 tsp vinegar. Set it aside.

Make sauce:

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and remaining thyme, season with salt and pepper. Cook, stirring occasionally, until softened, 2- to 4-minutes. Add the remaining garlic powder and stir to coat.

Add mustard mixture and 2 TBS butter. Cook, stirring constantly, until butter melts and sauce is thoroughly combined.

Bring to a simmer and cook, stirring constantly, until slightly thickened, 1- to 2-minutes more.

Tip: If sauce is too thick, add a splash or two of water and bring to a boil, stir until smooth and slightly thickened.

Turn off heat and season with salt and pepper.

Finish & serve:

Thinly slice chicken crosswise.

Divide chicken and veggies between plates. Spoon mushroom sauce over chicken and serve.