Zucchini | The Artful Gourmet :: Food Stylist | Photographer | Blogger

September 2, 2021May 2, 2022

Garlic Basil Parmesan Chicken + Zucchini Bake

This is such an easy recipe, and perfect for a weeknight at the end of Summer; especially when you have lots of zucchini left over! This Garlic Basil Parmesan Chicken and Zucchini Bake features chicken breasts seasoned with garlic, basil, Trader Joe’s Italian Soffrito, salt and pepper.

Prep the Chicken and zucchini

Then drizzled with melted butter (or ghee) and Basil Parmesan olive oil (I love Harry and David’s brand!) and sprinkled with Parmesan cheese over the top.

Baked Chicken + Zucchini

The chicken is roasted together in one pan with chunks of zucchini that get super tender and caramelized in the oven, especially with the baked crunchy Parmesan cheese on top. You guys… this recipe is soooo good…and it’s healthy, #lowcarb and gluten-free too…(bonus!)

Garlic Basil Parmesan Chicken + Zucchini Bake

To serve, I topped the chicken and zucchini with some fresh parsley, red pepper flakes (optional) and a squeeze of lemon juice to give the dish bright, tangy flavors with a little extra heat just before serving.

Garlic Basil Parmesan Chicken + Zucchini Bake

It’s perfect served with some crusty bread, mashed potatoes or cauliflower, or pasta to soak up the savory juices, (but just as good served alone!) and you’ve got a delicious end-of-Summer meal that’s fresh, full of flavor and super easy to make!

Garlic Basil Parmesan Chicken + Zucchini Bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

This is such an easy recipe, and perfect for a weeknight at the end of Summer; especially when you have lots of zucchini left over! This Garlic Basil Parmesan Chicken and Zucchini Bake features chicken breasts seasoned with garlic, basil, Italian soffrito and Parmesan cheese, drizzled with melted butter and Basil Parmesan olive oil and topped with Parmesan cheese; which are roasted with chunks of tender caramelized zucchini.

Ingredients

4 skinless, boneless chicken breasts
Sea salt and freshly ground black pepper
2 medium zucchini, sliced into 1-inch chunks
2 garlic cloves, finely minced
2 teaspoons dried basil
1 teaspoon Trader Joe’s Italian Style Soffrito Seasoning
2 tablespoons Harry and David Basil Parmesan olive oil
2 tablespoons melted butter or ghee
½ cup grated Parmesan cheese
½ cup torn fresh parsley, for serving
2 tablespoons lemon juice, for serving
¼ teaspoon red pepper flakes, for serving

Instructions

Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed baking pan, and season with a little more salt and pepper.
In a small bowl, combine garlic, dried basil and Italian Soffrito.
Place chicken on the baking pan with the zucchini pieces and brush the melted butter/ghee and olive oil over the top. Sprinkle evenly with garlic, basil, soffrito mixture then top with Parmesan cheese.
Roast in the oven until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes.
Remove the pan from the oven, and drizzle lemon juice on top. Garnish with fresh parsley and red pepper flakes.

Notes

You can substitute chicken thighs if you wish and also do bone-in chicken, adding an extra 10 minutes to the cooking time.

https://www.theartfulgourmet.com/2021/09/garlic-basil-parmesan-chicken-zucchini-bake/

This recipe serves four people, so just double the ingredients for a larger crowd (making it on two sheet trays instead of one). Feel free to use chicken thighs if you prefer, or bone-in chicken (just add a little extra cooking time to the recipe).

Garlic Basil Parmesan Chicken + Zucchini Bake

Adios Summer, Hello Fall! Enjoy 🙂

August 18, 2021March 15, 2023

Spicy Korean Chicken Lettuce Wraps

I was recently invited to participate in another great blogger recipe challenge– this time for Lucky Foods, a family-owned business and premiere Asian food brand. For the contest, I decided to make some Spicy Korean Chicken Lettuce Wraps made with two of their popular sauces – Gochujang chili paste and Kimchi Mayo.

These delicious spicy chicken lettuce wraps are full of flavor, light on carbs and the perfect mixture of sweet and spicy, crunchy and creamy all in one bite! The gochujang chili paste gives it a nice kick of heat and the kimchi mayo rounds out the flavor with some creamy tangy goodness to top it all off.

Gochujang is a Korean chili pepper paste made from fermented red chili peppers and it has a nice spicy bite with a subtle sweetness and umami flavor from the fermented soybeans.. It’s great on noodles, in fried rice, as a marinade, or drizzling on soups, stews and salad bowls.

Their Kimchi mayo is also a delicious condiment made with spicy fermented kimchi (cabbage) and vegan mayonnaise.

First I sautéed some fresh garlic, sliced scallions and ginger over medium heat until softened, about 2 minutes. Then I increased the heat to medium high and added the diced chicken and zucchini and sprinkled with sesame seeds and some salt and pepper, sautéing for about 4 minutes until browned.

To make the spicy sauce, I whisked together the Gochujang chili paste, hot honey, soy sauce and rice vinegar, then added it into the pan with the chicken and zucchini. Then I tossed in the cooked cauliflower rice, honey roasted peanuts and sliced carrots and let the mixture cook for another 4-5 minutes until the sauce thickened and liquid was reduced.

To serve, I spooned the spicy chicken mixture inside the lettuce leaves, then garnished the wraps with more grated carrots, cilantro, sesame seeds, and a drizzle of spicy Kimchi Mayo with extra on the side.

You guys – this is the most delicious thing I have ever tasted! The balance of spicy / sweet / umami flavors along with the crunchy and creamy textures is absolutely DIVINE. And these sauces will go great with any protein you choose – try it with tofu or shrimp or beef. And it’s low carb, paleo and keto-friendly too!

Spicy Korean Chicken Lettuce Wraps

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: Serves 8.

Serving Size: 2-3 lettuce wraps

These delicious spicy chicken lettuce wraps are full of flavor, light on the carbs and the perfect mixture of sweet and spicy, crunchy and creamy all in one bite! The gochujang chili paste gives it a nice kick of heat and the kimchi mayo rounds out the flavor with some creamy tangy goodness to top it all off.

Ingredients

2 tablespoons vegetable oil
1 tablespoon sesame oil
3 scallions, thinly sliced
3 cloves garlic, minced
4 teaspoons finely chopped fresh ginger
1 medium zucchini, sliced into half-moon wedges
1 pound chicken thighs, fat trimmed, cut into 1-inch chunks
2 teaspoons sesame seeds, plus additional for garnish
Kosher salt and freshly ground black pepper
4 teaspoons Lucky Foods Gochujang chili paste
2 tablespoons hot honey
1/3 cup soy sauce
3 tablespoons rice vinegar
1 package frozen cauliflower rice, cooked
1 cup honey roasted or spicy peanuts
6 baby carrots, sliced
Butter lettuce leaves, for serving
Grated carrots, for garnish
Cilantro leaves, for garnish
Lucky Foods Kimchi Mayo, for drizzling/dipping

Instructions

Heat vegetable and sesame oil in a large nonstick skillet over medium heat. Add the fresh garlic, sliced scallions and ginger and cook over medium heat until softened, about 2 minutes.
Increase the heat to medium high and add the chicken thighs and zucchini, sprinkle with sesame seeds and some salt and pepper, to taste, sautéing for about 5-6 minutes until chicken is browned and cooked through.
Whisk together the Gochujang chili paste, hot honey, soy sauce and rice vinegar to make a spicy sauce, then add it into the pan with the chicken and zucchini. Stir to coat with the sauce.
Add in the cooked cauliflower rice, peanuts and sliced carrots and stir; let mixture cook for another 5 minutes until the sauce thickened and liquid mostly evaporated.
To serve, scoop the spicy chicken mixture inside the lettuce leaves, then garnish the wraps with more grated carrots, cilantro, sesame seeds, and a drizzle of spicy Kimchi Mayo with extra on the side for dipping.

Notes

Feel free to substitute tofu, shrimp or beef for the chicken or use chicken breasts instead of thighs.

https://www.theartfulgourmet.com/2021/08/spicy-korean-chicken-lettuce-wraps/

To get more info on Lucky Foods products, check out their website. Their product line ranges from traditional and gluten-free spring rolls to Asian fusion sauces and BBQ sauces, kimchi and Korean pancakes. All of their products are free from MSG, GMOs, and added colors and preservatives. Their products only feature wholesome produce and fresh, aromatic spices, which is something I absolutely love!

They have more great recipe ideas on their Instagram & Facebook pages, and you can buy their products online or find them locally at Whole Foods, Giant, Acme and Food Lion.

#luckyfoodsrecipechallenge #eatluckyfoods

Note: I received complimentary products to use and try out for this Blogger recipe challenge. All opinions, writing, recipes and photos are my own.

December 4, 2020October 19, 2023

Low Carb Cheesy Beef Enchilada Bake

This is a super easy and delicious Low Carb Cheesy Beef Enchilada Bake made with mega layers of spicy taco seasoned beef, zucchini, garlic, onions, low-carb tortillas, enchilada sauce and gobs of gooey cheddar cheese, topped with sliced jalapeños and green onions. And it’s #low-carb, #sugar-free and #keto so enjoy without the guilt!

First cook your zucchini and garlic in some olive oil and set aside.

Next brown the ground beef, onions and jalapeños, drain any access grease, then return to the sauté pan along with the taco seasoning and some water and let simmer for about 10 minutes over low heat to let the flavors meld together.

Then it’s time to build the casserole. Spread 1/4 of the enchilada sauce (I LOVE Harry + David brand..it comes packaged in a glass bottle so no tinny taste! And it’s made with vine-ripened fresh tomatoes, onion, jalapeños, chili pepper, garlic, cumin, and New Mexico chiles) on the bottom of a large rectangular baking dish, and top with 1/3 of the tortillas.

Next add 1/2 of the cooked zucchini and garlic mixture over the top.

Top with the cooked taco beef, onions, and jalapeños.

Add 3/4 cup of the cheese on top of the meat, and pour 1/2 the enchilada sauce over the cheese.

Repeat the process with the 1/3 tortillas, the rest of the zucchini and garlic mixture, taco beef mixture,

3/4 cup of cheese and 1/2 cup of sauce.

Add the final 1/3 tortillas on top of the casserole and pour the rest of the sauce over the top and sprinkle with the rest of the cheese; cover with foil.

Pop this bad boy in the oven and bake for 30 minutes, then uncover and bake for another 5-10 minutes until cheese is melty and gooey. Garnish with sliced jalapeños and sliced green onions. Let cool for about 5-10 minutes, then slice and serve immediately.

You can also add corn, black beans, pinto beans, tomatoes, cilantro, sour cream or whatever other veggies and toppings you desire.

Any way you serve it you’re gonna love it! Enjoy 🙂

Low Carb Cheesy Beef Enchilada Bake

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 6-8

Serving Size: 1-2 squares

This is a super easy and delicious cheesy beef enchilada casserole with mega layers of ground beef, zucchini, garlic, onions, low carb tortillas, enchilada sauce and gobs of gooey cheddar cheese, topped with sliced jalapeños and green onions. And it's low carb, sugar free and keto so enjoy without the guilt!

Ingredients

8 medium low-carb tortillas, cut in half
cooking spray
2 tablespoons olive oil, divided
3 small zucchini, cut into half moons
2 garlic cloves, minced
1 pound ground beef
1/2 large onion, chopped
1 tablespoon fresh jalapeños, minced
1 packet of taco seasoning
1/2 cup water
salt and pepper to taste
2 cups red enchilada sauce
2 1/2 cups shredded sharp cheddar cheese
1/2 jalapeno, sliced, for garnish
1 green onion, sliced thin, for garnish

Instructions

Preheat oven to 350 degrees F. Spray a large casserole dish with cooking spray.
Heat one tablespoon of oil over medium heat in a large saute pan. Add the zucchini and garlic and cook for about 5-6 minutes until soft. Remove from the pan and set aside.
Add additional tablespoon of olive oil in the pan and add the ground beef and onions. Cook for 6-8 minutes until cooked through and no longer pink. Drain the grease and return cooked beef and onions to the pan.
Add the taco seasoning and water, and stir together, cooking on low heat for about 5-8 minutes. Remove from the heat.
Spread 1/4 cup enchilada sauce over the bottom of the greased baking dish.
Layer 1/3 tortillas over the sauce.
Add 1/2 of the zucchini and garlic mixture over the top. Add 1/2 the meat mixture, then top with 3/4 cup of shredded cheese.
Pour 1/2 cup enchilada sauce over the cheese.
Repeat the process with 1/3 of the tortillas, the rest of the zucchini, the rest of the meat mixture and 3/4 cup of cheese. Top with 1/2 cup of the enchilada sauce.
Add the final 1/3 tortillas on top of the casserole; pour the remaining sauce over the top and and sprinkle on the rest of the cheese.
Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
Sprinkle jalapeños and green onions over the top. Let casserole cool for 5-10 minutes.
Slice and serve hot.

Notes

You can also add corn, black beans, pinto beans, tomatoes, cilantro or whatever other veggies and toppings you desire!

https://www.theartfulgourmet.com/2020/12/lowcarb-cheesy-beef-enchilada-bake/

Other recipes you might enjoy:

Game Day Beef Enchilada Casserole

Taco Casserole

Mexican Beef and Rice Casserole

April 21, 2020March 15, 2023

Pizza Zucchini Boats {Keto + Low Carb}

These adorable Pizza Zucchini Boats are the perfect remedy for a #keto and #lowcarb diet when you’re craving some major comfort food but don’t want to get weighed down with carbs. Especially during this #coronavirus nightmare when all I want to do is eat a huge bag of Reese’s Peanut Butter Cups and Salt and Vinegar potato chips in one sitting to calm my anxiety.

And they’re really easy to make! They’re basically a cross between #lasagna and #pizza and stuffed zucchini all in one lovely concoction. They have a cheesy, creamy filling made with ricotta (or cottage cheese), parmesan cheese, shredded mozzarella and seasonings like sea salt and pepper, dried basil, minced onions and garlic, all baked into a bubbly tray of love in the oven.

First I washed and halved the zucchini (I used 4 medium-large ones), cut the ends off first then cut in half, and scooped out the flesh and chopped it up a bit.

Next I mixed in some dried onion flakes and garlic powder with some dried basil, sea salt and freshly ground black pepper and sautéed the mixture in some olive oil for a few minutes. You can also use fresh onion, garlic and basil here if you have it on hand. Red pepper flakes could be fun too for some heat.

Then I added the cooked zucchini mixture to a medium prep bowl with the cottage cheese (or ricotta if using), 1/2 cup mozzarella, shredded parmesan cheese and mixed it together with the marinara sauce for the filling.

I stuffed the zucchini shells with the mixture then topped them with additional 1/2 cup of mozzarella cheese.

I topped them off with baby pepperoni slices and placed them on a foil-lined baking sheet. Baked at 425 degrees F for 20-30 mins until the cheese was melted, bubbly and golden.

Let them cool for a few minutes before serving (they are super hot!), and garnish with more basil and a dash of sea salt and extra pepper or Parmesan cheese if you like. (the more cheese the better in my opinion!)

You guys! These are so good you’ll never miss the crust. I promise. Look at all the bubbly cheesy goodness.

And you can stuff your face during the #pandemic guilt-free. Grab a glass of wine to go with them while you’re at it to make the experience even more amazing….Whoo Hoo! Your life will seem somewhat normal again, at least for a moment.

[mv_create title=”Pizza Zucchini Boats {Keto | Low Carb}” type=”recipe” thumbnail=”https://www.theartfulgourmet.com/wp-content/uploads/2020/04/Zucchini-Hero-2.jpg” key=”1″]

Enjoy.

Other Zucchini Recipes you may enjoy:

Stuffed Zucchini

Zucchini Pizza Bites

Zucchini Pizza Bake

January 18, 2019May 2, 2022

Keto/Low Carb Cheeseburger Soup

Today I present to you the easiest, cheesiest, most delicious #soup ever, and the perfect remedy for a chilly Winter day – Keto/Low Carb Cheeseburger Soup.

It’s made with ground beef, bacons, sautéed onions, garlic and zucchini with lots of cheddar and Monterey jack cheese (YAY!), cream and beef broth. That’s it!

First, cook the ground beef until no longer pink, drain. Cook the bacon until crispy, drain on paper towels and set aside while you sauté the onions, garlic and zucchini.

Add the cooked ground beef back in to the pot and stir together.

Pour in the beef broth and cream and seasonings and stir together.

Bring to a boil and then reduce the heat and simmer for about 20 minutes over medium-low heat.

Add the shredded cheese in one cup at a time, stirring constantly to melt the cheese into the creamy broth, beef and veggies mixture.

Let the soup cook on low heat for another 5 minutes or so until the cheese is completely melted, add a little no starch thickener or corn starch to thicken it up to your liking. Serve hot, immediately and DEVOUR.

It’s super creamy and cheesy and there’s no guilt because it’s super low carb/high fat which of course is great on #Keto and #Atkins and all the other #LCHF diets out there. This my friends, is Winter Comfort Food in a bowl…filling, satisfying and absolutely deeee-lissshh!

Keto/Low Carb Cheeseburger Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1 cup

This Keto/Low Carb Cheeseburger soup is the perfect Winter remedy - made with ground beef, bacons, sautéed onions, garlic and zucchini with lots of cheddar and Monterey jack cheese (YAY!), cream and beef broth. Delish!

Ingredients

1 pound ground beef
3-4 slices of bacon
2 tablespoons olive oil
1/2 sweet onion, chopped
1 tablespoon garlic, minced
1 zucchini, thin sliced into quarter moons
3 cups beef broth
1 1/4 cup heavy cream
3 cups shredded cheese (Cheddar and Monterey Jack)
1 teaspoon dried Italian seasoning
1 teaspoon Everglades Heat or Tony Chaceres Creole seasoning
Pink Himalayan sea salt, to taste
Freshly ground black pepper, to taste
1 teaspoon No Starch Thickener (or corn starch)

Instructions

Brown ground beef until cooked through, drain and set aside.
Cook bacon slices until crispy, drain and set aside.
Heat olive oil in a large Dutch oven over medium heat and saute onions, garlic and zucchini about 5-7 minutes until soft and translucent.
Add cooked ground beef, bacon, beef broth, cream and dried spices and salt and pepper.
Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes.
Add the shredded cheese into the soup one cup at a time, stirring often to melt into the soup.
Once cheese is thoroughly melted, add the No Starch thickener or corn starch into the soup and cook a few more minutes until thickened to your liking.
Serve hot immediately, and devour!

Notes

Note: If you're not on a low carb or keto diet you can always add some pasta or rice or orzo to it, or serve it with a slice of crusty bread to mop up the cheesy delicious soup which would make it over the top awesome too. Or throw in some other veggies to mix it up like sautéed bell peppers or mushrooms or corn. You could even take it a step further and add some hot sauce, mustard and pickles to it and some potatoes or hash browns to the mix if you're really craving a fully loaded cheeseburger in soup form.

https://www.theartfulgourmet.com/2019/01/keto-low-carb-cheeseburger-soup/

Note: If you’re not on a low carb or keto diet you can always add some pasta or rice or orzo to it, or serve it with a slice of crusty bread to mop up the cheesy delicious soup which would make it over the top awesome too. Or throw in some other veggies to mix it up like sautéed bell peppers or mushrooms or corn. You could even take it a step further and add some hot sauce, mustard and pickles to it and some potatoes or hash browns to the mix if you’re really craving a fully loaded cheeseburger in soup form.

Whatever your heart desires, it’s the weekend. Enjoy! xx, Kristen

December 11, 2018March 6, 2020

Sausage, Zucchini + Mushroom Pasta {Gluten-Free, Organic}

The holidays are approaching so quickly (yay!) and during this time of year I love staying indoors and making some serious comfort food. Especially anything #Italian, made with #pasta. And #cheese. And #veggies.

But that always comes with consequences, (note: stretchy pants, lol) and I’m trying to restrain myself a little bit by eating lighter and healthier until all the holiday parties start flooding in…(this weekend!)

I was invited to participate in the Tresomega Blogger’s Challenge again this year, so I decided to make a super delicious Italian pasta dish made with Tresomega Gluten-Free Quinoa Penne Pasta and their Organic Coconut Oil.

I topped the pasta with some sautéed mushrooms, garlic, mire poix, zucchini, Italian sausage, roasted pecans and a sprinkle of Parmesan cheese. The sauce is super light too – made with chicken broth, a splash of brandy and a few tablespoons of half and half and some dried Italian herbs for a light, gorgeous flavor.

Tresomega Quinoa Penna Pasta is made with a unique blend of organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich in vitamins and minerals and #organic white rice. And, it’s gluten-free, corn-free and certified organic.

They only use the highest quality ingredients, sustainably sourced and environmentally-sensitive to help promote a #healthy lifestyle. They are also dedicated to supporting a viable economic livelihood for farmers and promoting a #sustainable agricultural environment for future generations.

Sausage, Zucchini + Mushroom Pasta {Gluten-Free, Organic}

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Serving Size: 1 1/4 cups pasta

A super delicious Italian pasta dish made with Tresomega Gluten-Free Quinoa Penne Pasta and their Organic Coconut Oil, topped with some sautéed mushrooms, garlic, mire poix, zucchini, italian sausage and toasted pecans and a sprinkling of Parmesan cheese. The sauce is super light too, made with chicken broth, a splash of brandy and a few tablespoons of half and half, sprinkled with some italian herbs for a light, gorgeous flavor.

Ingredients

2 tablespoons Tresomega Coconut Oil
6 ounces ground pork Italian sausage
1 (8 ounce) package sliced baby bella mushrooms
1 cup chopped mire poix (celery, carrots, onion)
1 zucchini, sliced into demi lunes
2 tablespoons fresh garlic, minced
1 (8 ounce) package Tresomega Penne Pasta
1/3 cup brandy or dry white wine
1 cup organic chicken broth
3 tablespoons half and half
Sea salt and freshly ground black pepper
1 teaspoon red pepper flakes
1/2 tablespoon dried Italian herb seasoning
1/2 cup dry roasted pecans
2 tablespoons grated Parmesan cheese

Instructions

Heat the coconut oil in a large skillet over medium-high heat. Add Italian sausage, mushrooms, mire poix, zucchini, and garlic and saute together stirring often, until sausage is crumbly and cooked through, about 8-10 minutes.
Meanwhile, cook the pasta according to package directions, drain and set aside. Toss with a tablespoon of coconut oil to prevent pasta from sticking together while cooking the rest of the ingredients.
Add the brandy (or wine) and let alcohol cook down until flavors are absorbed for about 2 minutes.
Add the chicken broth to the mixture and bring to a boil. Reduce heat to medium and cook for another minute or so.
Stir in half and half, season with salt and pepper, and red pepper flakes and italian seasoning.Cook for another few minutes on low heat.
Serve the Sausage, Mushroom Zucchini sauce over the pasta and top with fresh grated Parmesan cheese.

Notes

You can also use any of the other Tresomega Quinoa pastas (fusilli, spaghetti, or elbows)

https://www.theartfulgourmet.com/2018/12/sausage-zucchini-mushroom-pasta-gluten-free-organic/

Please also check out Tresomega’s other varieties of pasta – you can find and purchase their products online at: Tresomega.com, Sams.com, Amazon.com and Walmart.com.

Thanks to Tresomega Nutrition for sponsoring this post! Please share the love and enjoy more of Tresomega Nutrition’s products by visiting their website and connecting via social media:

Website: http://www.tresomega.com/
Facebook: https://www.facebook.com/TresomegaNutrition/
Twitter: https://twitter.com/tres_omega

I’d love to hear your comments below on the recipe and be sure to tag your shared posts with #tresomega #organicsforlife and #artfulgourmet @artfulgourmet!

This is a sponsored post from Tresomega Nutrition written by me. All opinions, recipes and photos are my own, and I only support products I love and use myself. Also, if you share this post or any of my other posts, recipes or photos, please be nice and tag my content with @artfulgourmet and include a link to the original post on The Artful Gourmet.

Thanks and Happy Holidays!

August 5, 2016October 9, 2022

Cheesy Baked Pasta w/ Sausage & Summer Veggies

Ah, it’s almost the end of Summer and I keep thinking, where has it gone? Along with Summer comes lots of fresh veggies like zucchini, bell peppers, mushrooms and yellow squash that I just can’t get enough of!

I recently received a lovely care package from my client Colavita, who sent me some delicious pasta, sauces, olive oils and vinegars to sample, which inspired me to make this Cheesy Baked Pasta with Sausage and Summer Veggies.

It’s a tasty and healthy twist on traditional Baked Ziti, using Colavita Fusilli pasta with sweet Italian sausage and lots of colorful summer veggies like zucchini, squash, bell peppers, mushrooms, onions and garlic. I sautéed everything in Colavita Extra Virgin olive oil with a splash of Colavita Chardonnay White Balsamic vinegar for some extra sweet and tangy flavor.

I used their Colavita Tomato Basil sauce mixed in to the pasta and veggies along with fresh oregano and basil. AND it has three (3!!) cheeses: ricotta, parmesan/asiago and mozzarella to make it super creamy and cheesy – all baked into a big pot of bubbly goodness.

Look. At. This. Cheesy Baked Pasta Goodness. YUM.

It’s the perfect dish for a quick and healthy weeknight dinner – and is great served with a green salad and some crusty Italian bread (dipped in Colavita olive oil and vinegar of course!) Enjoy!

Yum

Cheesy Baked Pasta w/ Sausage and Summer Veggies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6-8

This is a tasty and healthy twist on traditional Baked Ziti, using Colavita Rotini pasta with Italian Sausage and lots of colorful summer veggies like zucchini, squash, mushrooms, onions and garlic! It also features Colavita Tomato Basil sauce mixed with three cheeses: ricotta, parmesan/asiago and mozzarella to make it super creamy and cheesy baked into a big pot of bubbly goodness. Perfect for a quick weeknight dinner served with a green salad and crusty Italian bread.

Ingredients

1 pound Colavita Fusilli pasta, uncooked
1 pound sweet Italian sausage, ground
2 tablespoons Colavita Extra Virgin olive oil, divided
1 tablespoon Colavita Chardonnay White Balsamic vinegar
1 cup yellow squash, chopped
1 cup zucchini, chopped
1 cup mushrooms, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1-16 ounce jar Colavita Tomato Basil sauce
1 cup mozzarella cheese, shredded
1 cup Parmesan/Asiago cheese, grated
1 cup part-skim ricotta cheese
1 large egg, beaten
2 tablespoons fresh basil, chopped
2 teaspoons fresh oregano, chopped
1 teaspoon sea salt (add more to taste)
1/2 teaspoon freshly ground black pepper (add more to taste)
1/2 teaspoon red pepper flakes

Instructions

Cook pasta according to package directions (about 9 minutes for al dente), drain.
Preheat oven to 400 degrees F.
Heat a large skillet over medium-high heat and add one tablespoon of olive oil to the pan. Cook sausage until no longer pink, drain fat and set aside.
Add additional tablespoon of olive oil to the pan, and add squash, zucchini, mushrooms and bell pepper. Saute for 5-7 minutes until soft. Add minced garlic and balsamic vinegar and cook for another minute or two. Add the cooked sausage back into the pan.
Stir in the tomato sauce, 1/2 cup of mozzarella and 1/2 cup of Parmesan/Asiago cheese and reduce heat to medium-low. Cover and cook for another 5 minutes until cheese is melted.
Meanwhile, add the ricotta cheese to a mixing bowl and stir in beaten egg, fresh herbs, salt, pepper and red pepper flakes.
Place the cooked pasta in a large pot and add the sausage-veggie-tomato sauce mixture, stirring well. Fold in the ricotta-egg-herbs mixture until thoroughly combined.
Spoon the pasta mixture into an 8x8 square glass or ceramic baking dish. Sprinkle with remaining mozzarella and Parmesan/Asiago cheese evenly over the top.
Bake at 400 degrees F for 15 minutes until cheese is bubbly and browned.
Let cool for a few minutes, serve hot with a green salad and crusty Italian bread.

Notes

You can also substitute Colavita penne, shells, farfalle or ziti for the fusilli pasta.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.theartfulgourmet.com/2016/08/cheesy-baked-pasta-w-sausage-summer-veggies/

Colavita has a great line of Italian gourmet food, olive oils, vinegars, pastas, condiments and other specialty foods, which makes them one of my favorite brands for quality Italian cooking.

Check out their Facebook page, Twitter page, Pinterest and Instagram pages for more great recipes and cooking ideas!

Note: I received complimentary products from Colavita but was not compensated for this post. All photos, copy, recipes and opinions are my own. Please do not share, distribute or use any content without my permission.

January 30, 2016March 15, 2023

Red Curry Beef w/ Zucchini Noodles

Since the holidays are coming soon, we all know what THAT means..lots of holiday parties with food and drinks, and with that in mind, I’ve decided to commit to eating healthier and lighter the next few weeks.

I absolutely love my KitchenAid® Spiralizer Attachment that goes with my KitchenAid® Stand Mixer – and I’m so excited to make some healthier low-carb meals! It comes with five different blades for peeling, coring and slicing and is perfect for fresh fruits and vegetables. I love pasta and rice, but spiralized veggies are such a great substitute when I want to lighten up my recipes and eat low carb.

I thought a delicious comfort food dish with a healthy twist would be perfect for the cooler months, and decided to make a Red Curry Beef with Zucchini Noodles.

I used lots of fresh, organic ingredients: beef, sweet potatoes, onions, garlic and green beans, and then made a lovely curry sauce with coconut milk, red curry paste, fresh lime juice, fish sauce, some beef broth and a dash of Sriracha to spice it up.

I used my Professional Series 3.5″ Paring Knife that came with the 7-piece Professional Series Cutlery set, for chopping my onions and garlic, Thai chilies and basil.

The larger Chef’s knife was great for cutting up the large chunks of beef and sweet potatoes with its sturdier grip and large super sharp blade.

My heavy duty KitchenAid ceramic cast iron pot is perfect for making this dish – it cooks evenly and is large enough to make a large pot of curry or stew, and is ovenproof to 500 degrees!

The KitchenAid spiralizer attachment is also easy to use! All you need to do is attach it to the KitchenAid mixer, and the spirals come right out perfectly cut. Then you just briefly cook them in a saucepan with some olive or peanut oil, season them with some salt and pepper.

Top the #zoodles with this luscious and creamy curry – lots of great flavors and textures, sweet and spicy – all in one pot. Delish!

This is such a great Winter comfort food dish to make and it’s so easy to make with all the right tools… You’ll definitely want to make this Red Curry Beef Zucchini Noodles for dinner – tonight!

Red Beef Curry with Zucchini Noodles

Ingredients

INGREDIENTS
3-4 medium zucchini
2 1/2 pounds lean stewing beef, (chuck or round), cut into 1 1/2 inch chunks
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons canola oil
1 sweet onion, finely chopped
4 garlic cloves, minced
1/4 cup red curry paste
2 cans (13.5 ounce) unsweetened coconut milk
2 tablespoons Thai fish sauce
2 tablespoons fresh lime juice
2 tablespoons dark brown sugar
1/4 cup beef broth
1 tablespoon Sriracha hot sauce (optional)
1 large handful French green beans, trimmed
3 medium sweet potatoes, peeled and cut into medium chunks
1 (8 ounce) can sliced bamboo shoots, drained
3 tablespoons fresh basil, chopped or torn, for garnish
1-2 Thai green chilies, sliced fine, for garnish
1/2 cup peanuts, for garnish

Instructions

Attach the KitchenAid® Spiralizer Attachment to your KitchenAid® Stand Mixer and choose your desired spiralizing blade. Attach the vegetable skewer to the Spiralizer and secure it to the zucchini. Move the spiralizing blade to the end of the zucchini and turn on the Stand Mixer to low (level 2) to make the spiralized zucchini noodles. Make sure you place a bowl underneath to catch the zucchini noodles as they fall. Set the noodles aside or keep them in the refrigerator until ready to serve.
Cut the beef into 1 1/2 inch large chunks and place in a bowl. Sprinkle with kosher salt and freshly ground black pepper.
Heat the oil over medium-high heat in your KitchenAid® 6.0Qt Cast Iron Cookware and brown the beef in two batches until lightly browned on all sides. Remove the beef from the pot and transfer to a bowl, set aside.
Add the onion and garlic to the same pot and sauté over medium heat for about a minute. Add the curry paste, stirring into the onions and garlic, until lightly fragrant, for about 30 seconds. Add the coconut milk, and deglaze the pan, stirring up all the crispy brown bits with a wooden spoon. Stir in the fish sauce, lime juice, brown sugar, beef broth, Sriracha (if using) and bring the liquid to a boil.
Add the green beans and sweet potatoes and stir into the liquid. Next add the browned beef back in and stir together well. Cover the pot, reduce the heat to low and let simmer for about an hour and 45 minutes. Add the bamboo shoots into the curry and let simmer for another 15 minutes.
Meanwhile, heat a tablespoon of olive oil in your 10? Skillet from the KitchenAid® Stainless Steel 8-Piece Set over medium heat. Add the zucchini noodles, with some salt and pepper to taste, and sauté for a few minutes until the noodles are soft.
Serve the noodles in bowls topped with the Red Beef Curry, garnishing with fresh chopped basil, sliced Thai green chilies and peanuts.

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Enjoy!

October 4, 2015January 31, 2017

Zucchini & Sweet Potato Pancakes w/ Homemade Apple Sauce

Now that the fall season has finally arrived, it’s time to start cooking with seasonal ingredients that are richer in color and warmer in flavor. One of my favorite dishes to make in the fall are Potato Pancakes, served with applesauce and sour cream, just like my Grandma used to make.

I recently got a KitchenAid® Juicer and Sauce Attachment for my Stand Mixer and decided to do a twist on this traditional family recipe by making Homemade Applesauce and making the pancakes out of zucchini and sweet potatoes to add some healthy color and fall flavors to the dish. I used my KitchenAid® Stainless Steel 3-Quart Saucepan, which was perfect for cooking the applesauce in, and a fantastic KitchenAid® Copper Core 12″ Nonstick Skillet, great for cooking the pancakes with it’s large base and even, quick heat distribution.

Homemade Apple Sauce

Zucchini and Sweet Potato Pancakes with Cinnamon Sour Cream

Healthy, delicious and super easy to make!

CLICK HERE FOR THE FULL RECIPE ON THE KITCHENAID BLOG

July 16, 2015November 5, 2020

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Hello Summer! And hello to the season for lighter food and flavors and quality time at the beach and the pool (READ: also time for shorts and sundresses and to lose a few to fit into the bathing suit!)

I’ve been craving pasta lately because i’ve been cutting down on carbs a bit, but I’ve had this cool Veggetti noodle tool in my pantry for a few months and thought it would be the perfect opportunity to make some Zucchini Noodles (AKA “zoodles”), and tie in some fresh ingredients from the season such as shrimp and corn and basil.

This dish screams creamy comfort food, but is balanced out with a clean, citrus-y brightness with a Meyer Lemon cream sauce made with mascarpone cheese, Meyer lemon juice and zest, lemongrass chicken broth, white wine, sweet basil olive oil and garlic. The lightness of these zucchini noodles are also totally amazing, rather than a heavy pasta that will put you to sleep in .02 seconds.

I love Meyer lemons because they are delicate and less sour than regular lemons and almost mimic the flavor of lemon and orange juice mixed together, which you can absolutely do if you can’t find Meyer lemons or they aren’t in season. I ordered mine on Fresh Direct which always has everything in stock and delivers on top of that!

Prep your zucchini noodles with a Veggetti or Spiralizer on a cutting board or over a large mixing bowl. I suggest squeezing out any excess water from them before sauteing (you can let them sit in a colander to extract water for about 15 minutes or so). You might also want to cut the strand piles in half to make them easier to manage and eat. Sauté the noodles in some olive oil with red pepper flakes and garlic for a few minutes and set aside.

Zest and juice one Meyer lemon to add to the cream sauce. Look at that vivid color! LOVE.

Sprinkle some salt and pepper over the shrimp and sauté in some olive oil for couple minutes until they are pink and set aside. Don’t overcook them though because you will add them back in to the sauce later on and you don’t want tough rubbery shrimp.

Prep ingredients for the Meyer Lemon Cream sauce and add the white wine, chicken broth, Meyer lemon juice and zest to the saute pan with leftover juices from the shrimp. Stir and simmer over medium heat for until the liquid reduces by half.

Add the corn, red pepper flakes, salt and pepper and cook for a few minutes until heated through. I used frozen sweet corn but you can use fresh corn too which might take a little longer to cook (or you can precook the fresh corn and add the kernels into the sauce).

Stir in the mascarpone cheese and blend together until it turns into a gorgeous, silky and creamy sauce. Toss in the shrimp and basil. Isn’t that pretty?

Serve over the zucchini noodles with additional basil and lemon zest and get ready to DEVOUR.

Alternatively you can toss the zucchini noodles in to the pan with the sauce and shrimp and corn and mix it all together to serve as a one pot dish. I prefer keeping the noodles separate from the sauce so they don’t get too mushy, personally.

Garnish with some extra basil and lemon zest and serve with a glass of white wine (I particularly like McBride Sisters Truvee Chardonnay who were kind enough to send me a sample which I LOVED), and some crusty bread to mop up that yum sauce, if you wish. Light, bright, healthy and delicious!

Yum

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Serves 4

Serving Size: 1 cup of noodles with sauce

This is a super healthy and totally delicious low carb option to pasta. It features sautéed zucchini noodles smothered in a Meyer Lemon cream sauce with shrimp, corn and fresh basil. It's light and bright and the perfect dish for Summer with a glass of white wine and some toasty bread to mop up the sauce.

Delicious!!

Ingredients

Zucchini Noodles:
2 tablespoons olive oil (7 Barrels Basil olive oil)
1 tablespoon minced garlic
2 medium zucchini
1/4 teaspoon crushed red pepper
Salt and Pepper, to taste
Shrimp:
1 tablespoon olive oil
1/2-3/4 pounds medium shrimp, shelled and deveined
1/4 teaspoon crushed red pepper
Garlic salt and Pepper, to taste
Meyer Lemon Cream Sauce:
6 tablespoons unsalted butter
1 tablespoon minced garlic
Zest and juice of 1 Meyer Lemon
1/2 cup white wine (Truvee Chardonnay)
1/2 cup chicken broth (Pacific Foods Lemongrass Bone Both)
2/3 cup Mascarpone cheese
3/4 cup sweet corn kernels (frozen or fresh)
Salt and Pepper, to taste
Fresh Basil, for garnish
Additional lemon zest, for garnish

Instructions

Make the Zucchini Noodles:
Using a Veggeti or Spiralizer vegetable cutter, cut both zucchini into medium large noodles over a cutting board or large bowl.
Form the vegetable pasta into two piles and cut each in half to create shorter, easy to manage strands.
Heat olive oil in a large sauce pan over medium heat and sauté the garlic for a minute or so, being careful not to burn.
Add the zucchini noodles, crushed red pepper, salt and pepper and cook for a few minutes to your desired consistency.
Remove noodles from the heat into a medium bowl and set aside while you cook the shrimp.
Prepare the Shrimp:
In the same sauce pan, heat another tablespoon of olive oil over medium heat.
Sprinkle some garlic salt and pepper on to the shrimp, and add shrimp to the pan cooking for about 3 minutes, stirring often so they cook evenly.
Remove the shrimp with a slotted spoon and transfer to a small bowl while you make the Meyer Lemon cream sauce.
Meyer Lemon Cream Sauce:
Melt 6 tablespoons of butter in the same large sauce pan over medium heat.
Add the additional garlic and cook for about 2 minutes.
Add the lemon juice, zest, chicken broth and wine and let simmer down until reduced, about 3 minutes.
Add the corn kernels, salt and pepper and heat through another minute or two, then stir in the Mascarpone cheese until you get a silky, creamy sauce.
Add the cooked shrimp, zucchini noodles and basil; toss to coat. (You can also keep the zucchini noodles separate from the shrimp, corn and basil with Meyer Lemon sauce and spoon it over the noodles in bowls which keeps the noodles from getting mushy in the sauce which is how i prefer serving them.)
Serve with additional basil and lemon zest, and a glass of Chardonnay or dry Italian wine and some crusty bread to mop up the sauce.

Notes

This would also be a delicious sauce over any pasta, and if you're a vegetarian you could substitute the shrimp for another vegetable or legumes for some protein. If you can't find Meyer lemons or they aren't in season, simply mix some orange juice into the lemon juice to give it a similar flavor.

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https://www.theartfulgourmet.com/2015/07/shrimp-basil-corn-zucchini-noodles-w-meyer-lemon-cream-sauce/

Zucchini Noodles with Shrimp, Basil and Corn in Meyer Lemon Cream Sauce

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Other similar recipes you might enjoy:

Shrimp Scampi Pasta

Shrimp and Zucchini with Tomatoes

Basil Shrimp Zucchini Pasta

Shrimp and Zucchini Risotto

Fettuccine with Shrimp and Zucchini

Note: I received a sample of McBride Sisters Truvee Chardonnay for tasting which inspired me to create this recipe and share with my readers. All opinions of the product are my own and I was not compensated for this post.