Monthly Archives: August 2014

Zucchini Carbonara

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You know how sometimes you get these food cravings, that just won’t go away until you can fulfill it. Mine is usually Chinese… from a buffet… Hey, everything in moderation, right?? πŸ™‚

Well, I don’t know what brought it on, but I have been thinking about spaghetti carbonara for months. I knew that I wasn’t gonna cook a big pot of pasta just for me to have a bite of it, although I bet the guys would like it because, Bacon… and Cheese. I mean, come on!

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Growing up, my Mom used to make it with pasta, but since that whole spiralizer and zucchini nonsense I was talking about last week, I just had to give this a try!

If you don’t know about, or have never had spaghetti carbonara, it’s SO SIMPLE and Delicious! Just a few ingredients, that you probably have in your kitchen already.

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Since I still don’t have a “noodle maker”, Β for the zucchini “noodles” I used my vegetable peeler and it worked great. A little tricky at the end, but I made due. Started on one side and went all around, peeling it down until I got to the seeds. Sorry I didn’t get pictures of that part.

This whole dish came together in about 10 minutes, and it was SO GOOD! All the flavor, and none of the guilt! πŸ™‚

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ZUCCHINI CARBONARA

Serves 2

1 Large Zucchini (shaved, noodled, spiraled, chopped, sliced, diced – Any way you want it)

2 slices Bacon (cut in bite size pieces)

1/4 onion (sliced)

1 egg

1 Tbsp Parsley

1/8 cup Parmesan Cheese

Cajun Seasoning or Salt and Pepper

 

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Start by sauteing bacon and onion in a touch of olive oil over medium heat. Cut zucchini while that’s working.

When your bacon is cooked and your onions are softened, add the zucchini to the pan, tossing to combine, turn down the heat to low and cook for just a couple of minutes to heat the zucchini through.

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Next add cajun seasoning (or just salt and pepper) parsley, egg, and parmesan.. stirring between each addition. Turn off the heat when all of that is combined, so you don’t make scrambled eggs.

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As the egg starts to cook and the cheese starts to melt into the warm “noodles”, it creates a thick and silky sauce.

Let it sit for a few seconds, then it’s ready to serve. The zucchini still had a nice bite to them and my craving was totally satisfied.

I hope you try this and enjoy it as much as I did πŸ™‚

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Skillet Zucchini Lasagna…ish

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These days, how many things start with “So I saw this thing on Pinterest…” A LOT!

That being said, I saw this thing on Pinterest, HA!

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But first….

Zucchini is so plentiful in the summertime, and there are SO many ways to cook it deliciously and healthy. Baked, broiled, sauteed or grilled by itself… Mixed into a stir fry.. or replacing pasta as noodles, AKA zoodles~Β .. (Note to Self: Get a spiralizer thingamajig)

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OODLES AND OODLES OF ZOODLES!!! Too far? My bad πŸ˜‰ Β But think about it, the possibilities are endless. Zucchini, Yellow squash, cucumbers, carrots, beets… Give me all the veggies!! It would probably be a great way for kids to try new things as well! Fun shapes are always, well, FUN!

Has anybody tried a spiralizer? Brand/Type?

I’ve seen these nifty little things, but I’m quite skeptical as to if they work well. Or well enough to spend money on and not shred my fingers instead.

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Mooooving on…. πŸ™‚

I initially saw this recipe as a layered lasagna, but I have to play with my food while it’s cooking… Slice and dice, chop and stir… I sometimes think that chopping vegetables is one of my favorite aspects of cooking. We all know how much I love my knives!

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I mean, come on… how beautiful is THAT!

I say a sharp knife and good mise en place is a cooks best friend πŸ™‚

 

On to the recipe? Sure, why not πŸ™‚

So, The Hubs has been working nights for a while, so during the week, I can make up any delicious concoction my little heart desires.

ingredients

Simple ingredients that I already had in my fridge and pantry, that I just threw together and VOILA!

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All in one pot, and done in about 20 minutes.

SKILLET ZUCCHINI LASAGNA

1 lb Ground Turkey (feel free to use beef or even chicken if you like) – I seasoned mine with a bit of Tony Chachere’s and Italian herb seasoning

2 Large Zucchini – sliced into rounds

1 Onion – diced

1 Green Bell Pepper – diced

1 Stalk Celery – diced

3-4 Mushrooms (any kind you prefer – I had theses baby portabellas leftover from stroganoff a few nights before) – sliced

1 Can Diced Tomatoes

Salt/Pepper/Italian Seasoning/Parsley/Parmesan Cheese

 

First, season ground meat and allow to brown over med-high heat, while chopping up your vegetables

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Once meat is cooked through, remove from pan and set aside while you saute your veg in a touch of olive oil over medium heat. I like to start with the trinity (onion, bell pepper and celery, first, since they take a little longer to soften) then add the zucchini and mushrooms, then tomatoes (seasoning to taste as you go…. ALWAYS season every “layer”)

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Stir it all up and add your meat back to the pan to incorporate it all together.

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Here’s where you can add any seasonings, herbs, cheese.. whatever floats your boat. That’s what makes cooking fun, making things your own πŸ™‚

Cover the pan and let simmer for about 15 minutes, over low heat, stirring occasionally, until your zucchini is softened to your liking.

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I topped mine with a bit of parmesan cheese and parsley. This was amazing, and great as leftovers for lunch the next day!

For all you carb lovers out there, I’m sure this would be fabulous and a crowd pleaser if you mixed in you favorite pasta and served with a crusty piece of garlic bread!

Enjoy, my friends πŸ™‚