Baked Stuffed Eight-ball Zucchini

Baked Eight-ball Zucchini Squash

  

1/2 lb. hamburger (or other favorite ground meat)

Scallions, chopped

Onion, diced

Green Bell Pepper, diced

1 Jalapeno, seeded and diced

salt, pepper, garlic powder, Italian seasoning

1/4 cup sharp cheddar cheese, shredded

1/4 cup pepper Jack cheese, shredded,

fresh parsley, chopped

fresh tomato, chopped

  

Brown ground meat, saute green peppers and onions, drain and set aside.

Boil whole Eight-Ball Zucchini in water for about 10 minutes.

Set aside to cool.

Cut top (stem) of Squash, and hollow out any seeds and soft pulpy material.

Season lightly.

  

Chop tomato and place into meat.

  

Place cooled meat mixture into bowl and stir in shredded cheeses, blending lightly.

Stuff into squash.

Wrap in foil and seal tightly.

Place in oven at 350 for about 15 minutes

(just long enough to warm meat & melt cheese)

Garnish to taste.

The Zucchini will be very tender.

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Smothered Pork Medallions with Sage and Apples

Smothered Pork Medallions with Sage and Apples

From Food Network Kitchens (photo from Jack's kitchen)

click here to go to the Food Network page

Cook Time: 22 min

Level:  Easy

Serves:  4 servings

Ingredients

• 4 (6-ounce) boneless center-cut pork medallions
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons apple cider vinegar
• 1 large onion, sliced
• 1 cooking apple, like Rome, Gravenstein, or Golden Delicious, peeled, halved, cored, and sliced
• 2 tablespoons thinly sliced fresh sage leaves
• 1/2 cup chicken broth, homemade or low-sodium canned
• 1 tablespoon whole-grain mustard

Directions

Heat a large heavy bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side is browned, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.

Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork.

Add butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. Nestle the pork in the onions and heat until the meat is warmed through.

Divide the pork medallions among 4 plates and smother them with apples and onions. Serve.

**

Baked Penne with Roasted Vegetables

A Great Main Course, or delicious side -

Baked Penne with Roasted Vegetables

Recipe courtesy Giada De Laurentiis

please click here to see the Food Network

(Photos from Jack's Kitchen)

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes

• 4 cremini mushrooms, halved

• 1 yellow onion, peeled and sliced into 1-inch strips

• 1/4 cup extra-virgin olive oil

• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Grilled Zucchini with Olive Oil

Rich with texture and flavor, Grilled Zucchini Squash is one of our favorite ways of enjoying this light summer squash.

Slice squash lengthwise into quarters (smaller if the squash is unusually large).

Apply olive oil, dry thyme, dry oregano, garlic powder, salt and pepper, to taste.

Grill about 2 minutes per side on low heat.

Note: we especially find the use of fresh and dried herbs enjoyable - and other seasonings, too -- to taste a variety of flavors when Zucchini is abundant.

Sautéed Zucchini Vegetable Blend

A delicious way to enjoy vegetables is to blend them.

Chop up what’s in the refrigerator, add your favorite seasonings and cooking oils, and lightly cook.

6 young zucchini

2 Cubanelle (sweet) peppers julienned

1 Pablanos (semi-hot) pepper, deseeded and julienned

1 of your favorite onions, chopped in bite size

your favorite cooking seasonings

cooking oil(s) of your taste

chopped fresh herbs to add at the last minute

Heat oil in pan, add zucchini and cook one side (about 3 minutes). Turn zucchini and add other vegetables (except herbs). After 3 more minutes, add chopped herbs and seasonings, place on “warm” for about 5-10 minutes while the rest of meal finishes.

These types of dishes may also be oven-roasted, with slightly longer cooking time. To prevent vegetables from sticking to cookie sheet in oven, line baking sheet with parchment paper.

Zucchini Casserole with Ground Beef

Slice vegetables (the 8-ball zucchini is excellent for this recipe, but regular zucchini “coins” or lengthwise cuts are also good!)

Slice Veggies

Season and brown ground beef as desired.

Drain beef and set aside.

Layer the vegetables as you would lasagna...

... with layers of beef and ricotta cheese.

Layer more vegetables.

Continue layering for a deep dish.

Top with Parmesan cheese.

Bake at 350 for approximately 50 minutes until vegetables are cooked to your satisfaction.

In place of beef, tofu, rice or potatoes may be substituted.

In place of zucchini, yellow squash may be used.

For a delicious vegetable side dish, eliminate the ground beef, but layer as shown.

Eight-ball Zucchini Lasagna

Do you have family members who must avoid flour, wheat, or pasta? 

I prefer vegetables to pasta, so Jack came up with this recipe for me. 

It was delicious and not watery at all!

Ingredients:

6 Eight-ball zucchini (or regular zucchini)

favorite spaghetti or marinara sauce

Ricotta Cheese

Mozzarella Cheese, shredded

Parmesan Cheese, grated

salt and pepper to taste

fresh oregano (less if dry oregano is used)

Method:

Slice 6 medium sized 8-ball zucchinis into 1/4” saucers

or

Slice 6 medium regular zucchini into 1/4” saucers or lengths, depending on personal preference

Steam zucchini about 15 minutes, pat dry on paper towels, and set aside.

In baking dish, begin layering ingredients:

spread a little sauce on bottom

layer zucchini

dollops of Ricotta Cheese (to taste)

sprinkle on oregano to taste

Mozzarella Cheese

sauce

and repeat process until last layer:

sauce, topped with Parmesan Cheese

Bake 350 for about 30 minutes or until thoroughly warm and cheese is melted.

Fried Eight-ball Zucchini Rounds

We're showing a very simple, inexpensive recipe. However, many people prefer using bread crumbs or Panko crumbs instead of flour for a crispier texture. 

Another technique dips zucchini into corn starch, then eggs, and finally the bread crumbs.

Whatever the method chosen, fried zucchini tastes delicious.

Ingredients:

2 eggs

2 cups flour

Canola Oil

Salt

Pepper

Cumin (if desired)

Method:

Slice Zucchini 1/4” - 1/2” thickness, as desired.

Beat 2 eggs in bowl. Add herbs if desired.

Place favorite seasonings in flour and mix.

Dip zucchini saucers into egg and then into seasoned flour.

Fry dipped pieces until brown on both sides. Drain on paper towels.

Sprinkle with salt (if desired) and freshly cracked pepper.