Close
Dishing up Easy Recipes and Forkin' Fun

SEARCH

Results

Easy Baked Zucchini Chips Recipe

Did you ever think zucchini could lift you out of your potato rut? It can, and never more so than with these totally delicious oven-baked zucchini chips. Coated in a breadcrumb and parmesan crust, these easy zucchini chips trump boring spuds, every time. More

Easy Baked Zucchini Chips Recipe

Eggplant and Zucchini Ratatouille Tart Recipe

I give Julia & Jacques (as in, Pepin) their due as French food gurus, however I would be remiss if I didn’t include Lisa in this list of culinary luminaries. One bite of her Eggplant and Zucchini Ratatouille Tart – flaky buttery crust, tender eggplant, zucchini and onion, creamy ricotta cheese, sweet Roma tomatoes – and you’ll be tipping your beret to Chef Lisa.  More

Eggplant and Zucchini Ratatouille Tart Recipe

Farro, Spinach and Grilled Zucchini Salad

Think we`re jumping on the farro bandwagon with this delicious Farro, Spinach & Grilled Zucchini Salad? Not unless you consider ancient Romans trendy, because that`s how long this versatile and hearty whole grain has been around. With a nutty flavor and soft yet crunchy texture, farro delivers fiber, nutrients and protein, and is especially delicious when combined with juicy tomatoes, leafy spinach and grilled zucchini, tossed in a zesty balsamic dressing.



 More

Farro, Spinach and Grilled Zucchini Salad

ZUCCHINI NOODLE CAPRESE

Is there anything that good `ol pesto doesn`t pair well with? Zoodle up with our easy, breezy, Zucchini Noodle Caprese for a light and healthy lunch that takes zero effort and even less guilt. More

ZUCCHINI NOODLE CAPRESE

ZUCCHINI NOODLES WITH MARINARA SAUCE

In case you didn`t notice, we`re huge fans of Italian food. Spaghetti is the cure to almost all of my woes and Lisa is my recipe doctor. But if you`re a recovering "Carbie Barbie" like me and think it`s impastable to curb your spaghetti cravings, then we have good news for you - thanks to this delicious recipe you don`t have to. Tossed in a simple yet delicious sauce of tangy tomatoes, fresh garlic and zesty red pepper flakes, our Zucchini Noodles with Marinara Sauce will hit the spot without hurting your carb allowance for the day. Mangia!
 More

ZUCCHINI NOODLES WITH MARINARA SAUCE

ZUCCHINI NOODLES WITH PEANUT DRESSING

It`s always exciting when you can dig into your favorite dish and enjoy it without any guilt. And that`s just what our Zucchini Noodles with Peanut Dressing serves up. Chef Lisa takes noodles to the next level by swapping the usual carb-laden option for spiralized zucchini, adding deli-roasted chicken breast, crunchy peanuts, spicy Sriracha and fresh cucumbers, and tossing it all in a creamy Peanut Dressing. This twist on the classic and tasty Thai dish will have you deleting that neighbourhood takeout spot from your speed dial in no time!  More

ZUCCHINI NOODLES WITH PEANUT DRESSING

EASY HEALTHY RECIPE - Spiralized Zucchini Noodles 3 Ways


Do the twist with your spiralizer to make these delicious and low-calorie Spiralized Zucchini Noodles AKA zoodles! The hardest part will be deciding what sauce to make but we`ve got you covered for that too.

1. ZUCCHINI NOODLES WITH PEANUT DRESSING

Ingredients:

4 medium zucchini, ends cut off
1 large carrot, peeled
2 cups thinly sliced Napa cabbage
½ cup chopped cucumber
2 deli-roasted chicken breasts, shredded

Peanut Dressing
½ cup creamy peanut butter
1/3 cup water
¼ cup soy sauce
2 tbsp rice vinegar
2 tbsp honey
2 tsp sesame oil
1 tsp freshly grated ginger
½ tsp Sriracha sauce

Roasted peanuts, for garnish
Toasted sesame seeds, for garnish

Directions:

1) Use your spiralizer to create zucchini noodles and carrot noodles. Place in a large serving bowl with Napa cabbage, cucumber and shredded chicken breasts.
2) For the dressing, using a small food processor, combine peanut butter, water, soy sauce, rice vinegar, honey sesame oil, ginger and Sriracha sauce. Process until smooth. Pour dressing over zucchini noodle mixture, toss and garnish with peanuts and sesame seeds. Serve immediately.

Serves 4-6

2. ZUCCHINI NOODLE CAPRESE

Ingredients:

4 medium zucchini, ends removed
1½ cups cherry tomatoes, halved
1 cup mini bocconcini balls

Pesto
1½ cups fresh basil, lightly packed
1 garlic clove
½ cup pine nuts
1 tsp kosher salt
¼ tsp freshly ground black pepper
½ cup olive oil
1 cup freshly grated Parmesan cheese
¼ cup mayonnaise
1 tbsp fresh lemon juice

Fresh basil, for garnish

Directions:

1) Use your spiralizer to create zucchini noodles. Place in a large serving bowl with tomatoes and bocconcini. Set aside.
2) For the pesto, place basil, garlic, pine nuts, salt and pepper in a food processor. Pulse 4-5 times to chop the ingredients. Scrape down the sides of the bowl. With the machine running, slowly pour the olive oil in a steady stream until the mixture is smooth. Add the Parmesan cheese, mayonnaise and lemon juice, processing just until incorporated. Toss pesto with spiralized zucchini, cherry tomatoes and bocconcini. Garnish with fresh basil and serve immediately.

Serves 4-6

3. ZUCCHINI NOODLES WITH MARINARA

Ingredients:

4 medium zucchini, ends removed

Marinara Sauce
1 tbsp olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 (28oz) can diced tomatoes, with liquid
1 tbsp tomato paste
1 tsp sugar
½ tsp kosher salt
¼ tsp freshly ground black pepper
Pinch crushed red pepper flakes

Freshly grated Parmesan cheese, for serving
Chopped fresh basil, for garnish
Crushed red pepper flakes, to sprinkle, if desired

Directions:

1) Use your spiralizer to create zucchini noodles. Place in a large serving bowl and set aside.
2) For the marinara sauce, in a large saucepan, heat olive oil over medium heat. Add onion and stir for 3 minutes until tender. Stir in garlic, cooking for 1 minute more. Add diced tomatoes, tomato paste, sugar, salt, pepper and crushed red pepper flakes. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 15 minutes. Remove from heat and use a handheld blender to process until smooth.
3) To serve, toss hot marinara sauce with zucchini noodles. Sprinkle with Parmesan cheese, basil and crushed red pepper flakes, if desired. Serve immediately.

Serves 4 More

EASY HEALTHY RECIPE - Spiralized Zucchini Noodles 3 Ways

EASY HEALTHY RECIPE – Zucchini Boats 2 Ways


Zucchini Boats are the newest low-carb trend and oh buoy are they making a wave! Check out how we add two fun and tasty twists to this healthy dish.

1. SOUTHWESTERN STUFFED ZUCCHINI

Ingredients:

4 medium zucchini, cut in half lengthwise, scoop out the middle to create zucchini boat (discard scooped out pulp)

1 tbsp olive oil
1 small yellow onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
½ jalapeno, seeded and finely chopped
½ cup fresh or frozen corn (thawed)
½ cup black beans, rinsed and drained
½ cup salsa
2 tsp fresh lime juice
¼ tsp ground cumin
¼ tsp chili powder
¼ tsp kosher salt
2 tbsp chopped fresh flat-leaf parsley
¾ cup shredded cheddar cheese

Directions:

1) Preheat oven to 425ºF. Place hollowed out zucchini halves in a 13x9-inch baking dish. In a large skillet, heat olive oil over medium heat. Add onions, red pepper, garlic and jalapeno, cooking for 4 minutes until softened. Stir in corn, black beans, salsa, lime juice, cumin, chili powder and salt, continuing to cook 1–2 minutes. Remove from heat and stir in parsley. Generously fill each zucchini half and sprinkle cheddar cheese over top. Bake for 15–20 minutes until heated through and cheese has melted.

Serves 6-8

2. MEDITERRANEAN STUFFED ZUCCHINI

Ingredients:

4 medium zucchini, cut in half lengthwise, scoop out the middle to create zucchini boat (discard scooped out pulp)

1 small red bell pepper, finely chopped
1 small green pepper, finely chopped
2 tomatoes, seeded and chopped
1 cup crumbled Feta cheese
¼ cup chopped sun-dried tomatoes
¼ cup chopped Kalamata olives
2 tbsp chopped fresh flat-leaf parsley
1 tbsp olive oil
1 tbsp fresh lemon juice
1 garlic clove, finely minced
½ tsp dried oregano
¼ tsp kosher salt
¼ tsp freshly ground black pepper

¼ cup crumbled Feta cheese, for topping

Directions:

1) Preheat oven to 425ºF. Place hollowed out zucchini in a 13x9-inch baking dish. In a large bowl, toss together red pepper, green pepper, tomatoes, Feta, sun-dried tomatoes, olives, parsley, olive oil, lemon juice, garlic, oregano, salt and pepper. Stir to combine and generously fill each zucchini half. Top with remaining ¼ cup Feta cheese. Bake in preheated oven for 15-20 minutes until heated through.

Serves 6-8 More

EASY HEALTHY RECIPE – Zucchini Boats 2 Ways

CREAMY PESTO TURKEY WRAPS

The only thing that gets us more excited than knowing it’s lunchtime is hearing that we can eat it with our hands. When Lisa got her hands on Maple Lodge Farms’ new Natural From The Farm deli, she headed straight into the kitchen and whipped up these delicious Creamy Pesto Turkey Wraps. Homemade creamy pesto is spread on a spinach tortilla, topped with quick skillet-grilled zucchini slices and layered with sun-dried tomatoes, baby spinach, provolone cheese, and of course turkey. This delicious concoction is then wrapped up and finished in the grill pan to melt the cheese.

Deliciousness aside, we love that we’ve finally found turkey slices we can feel good about - with 25% less sodium than the leading natural deli brand. Maple Lodge Farms is a brand rooted in family values that cares as much about what we feed our families as we do. We were thrilled to discover that each slice is made with natural ingredients and 21% meat protein, not to mention it’s also gluten-free and full of flavour. Lisa loves that there’s no sugar added to their oven-roasted flavours (she knows I get enough of that with her cookies!)

So if you’re looking to avoid lunchtime letdown, you’ve found just the answer with this healthy and hearty lunch on-the-go.

Want to make this recipe at home? Grab some Maple Lodge Farms’ new Natural From The Farm deli with this coupon!



And click here for more great Maple Lodge Farms` Natural From The Farm deli recipes.


This post was sponsored by Maple Lodge Farms. The opinions are completely our own and based on our experience.

 More

CREAMY PESTO TURKEY WRAPS

Balsamic Grilled Vegetables Recipe

Stuck for the perfect side dish? Can`t get your family to eat their vegetables? We`ve got a healthy and simple solution: fire up the barbecue. These balsamic and olive oil-marinated peppers, zucchini and portobello mushrooms are grilled to perfection and then stacked and served with a fresh rosemary sprig.  More

Balsamic Grilled Vegetables Recipe

Roasted Vegetable Couscous Salad

Looking for the perfect lunch recipe? This Israeli Couscous Salad with Roasted Vegetables delivers the best bites, full of chewy and nutty couscous, sweet roasted vegetables, tangy Feta and fresh herbs.

 More

Roasted Vegetable Couscous Salad

Roasted Vegetable and Ricotta Pizza Recipe

Forget wishing for Wolfgang (Puck, that is) to walk through the door - with this easy pizza recipe, you can whip up your own scrumptious pie in a snap. Nothing can beat (especially take-out) the wonder of a tender homemade pizza crust loaded up with roasted vegetables and dollops of creamy ricotta cheese.  More

Roasted Vegetable and Ricotta Pizza Recipe

Best Vegetable Minestrone Soup

This steaming, vegetable-packed Minestrone Soup transports us straight to Italy. The rich-tasting broth, loaded with vegetables (carrots, celery, zucchini, spinach, to name a few), fresh herbs and finished with a pesto drizzle, makes this easy and satisfying Minestrone Soup Recipe numero uno in our bowls! More

Best Vegetable Minestrone Soup

Roasted Vegetable Pasta Salad with Asiago Cheese

Looking for the perfect pasta salad? Search no further because this quick and easy recipe for Roasted Vegetable Pasta Salad fits the bill, a superb salad bursting with the flavors of sweet oven-roasted vegetables, Asiago cheese, fresh oregano and sun-dried tomatoes.


 More

Roasted Vegetable Pasta Salad with Asiago Cheese

Grilled Vegetable Pasta Salad Recipe

Think pasta salads are boring, greasy, salad bar staples? This spectacular Grilled Vegetable Pasta Salad proves otherwise. Tossed in a balsamic vinaigrette and teeming with flavorful grilled peppers, zucchini, asparagus and onions, this full-of-incredible-taste-and-texture pasta salad is the life of the party!
 More

Grilled Vegetable Pasta Salad Recipe

Creamy Potato Soup with Spiced Chickpeas

Our Dad often refers to Lisa and me as “The Twisted Sisters.” We can’t disagree. We’re two girls who like surprises. Take our silky smooth potato soup. We’ve added zucchini, which, much like Lisa’s personality, lends a mellow and delicate flavor, enhancing the traditional soup. As for myself, I’m more like the spice-roasted chickpeas scattered atop – zippy, biting and salty. More

Creamy Potato Soup with Spiced Chickpeas

Chunky Chicken Vegetable Soup

These days everything from souvlaki to astrology
is considered good for the soul. Though we love Greek food and stargazing, our souls get fully nourished by this satisfying soup packed with roasted vegetables, succulent chicken and bowtie pasta. More

Chunky Chicken Vegetable Soup