All posts tagged zucchini

No Noodle Pad Thai

Published September 26, 2016 by jenmatteson


I had the most perfect bachelorette party. Okay, maybe I’m a bit biased, but it was perfect for me! A handful of my best friends went to one of the girls’ family cabin in seek of some lady fun in the sun. Well, it was 50 degrees and rainy all weekend in the end of July. So, you can imagine we had no fun staying inside. Psych! We had a freakin’ blast! There were games, gifts, girl talk, drinks, dancing, a red flannel serial killer, late nights, drinks, lots of drinks, did I mention drinks? Oh, and best of all, fooooooood! Good food! And, food I didn’t have to cook. Somehow that always tastes better ūüôā


Why am I telling you a 3 year old story of a bunch of drunken girls that can dance and sing super well¬†ūüėȬ†?¬†Because my friend,¬†that was my introduction to a version of this “Pad Thai”. One of the girls, Kim, made this amazing zucchini noodle Pad Thai that was out of this world! I couldn’t believe that I wasn’t missing the actual noodles, and beside that, the dressing was bomb. She¬†used almond butter, which I prefer in this recipe. Sadly, I don’t keep it on hand at all times, so peanut butter is an adequate sub.


With the crap-ton of zucchinis I had from my garden¬†this summer (check out the huge one at the top of the picture above!), I just had to make this, and what better time than a wine night with two of the five that were at the bachelorette party. I generally squeeze the excess water from the zucchini because I don’t like how well they stick together afterwards. This time, I didn’t thinking I was using them right away, so the moisture may not water it down too much. It did, so I would certainly suggest using a cheese cloth to get the excess water out. The noodles will be a bit stuck together after, but once you dress them, they’ll loosen up just fine. The dressing brings such a rich, indulgent taste to the dish, but you don’t have to feel guilty because you are getting more than your share of vegetables, and who doesn’t love that!


No Noodle Pad Thai

Source: Adapted from Cookie and Kate
Servings: 4-6


1/4 daikon radish, peeled
2 medium carrots, peeled
3 medium zucchini
handful bean sprouts
4 green onions
1 handful cilantro, chopped
1 tbsp. sesame seeds
1 lime, cut in wedges for serving

Peanut Sauce:
1/2 cup almond or peanut butter
1/4 cup lime juice
2 tbsp. tamari or soy sauce
2 tbsp. honey
2 tsp grated fresh ginger
1 pinch red pepper flakes
3 tbsp. water


  1. Using a sprializer, mandolin or vegetable peeler, create “noodles” out of the radish, carrots and zucchini (you may want to squeeze the water out of the zucchini using a cheese cloth or other thin kitchen towel, clean – of course). Place in bowl and add bean sprouts,¬†onions, cilantro and sesame seeds. Toss to combine¬†and set aside.
  2. In a small bowl, combine peanut butter, lime juice, tamari or soy sauce, honey, ginger and red pepper flakes. Slowly whisk in warm water to achieve desired consistency (you may not need 3 tbsp., you may need more. Make it how you like it!).
  3. Drizzle dressing over vegetable noodles and toss to combine. Serve with a wedge of lime and garnish with sesame seeds and cilantro.

Meatless Monday: Balsamic Roasted Veggie Wrap

Published February 24, 2014 by jenmatteson

I am getting really tired of this winter.¬† All these veggie sandwiches makes me excited to start planting my garden and having fresh produce at my fingertips daily!¬† But alas, it’s¬†still awful cold out ūüė¶¬† To try to get into the spring state of mind, I wanted to try another veggie option for my friend’s baby shower, and this time, it’s a roasted wrap!¬† This takes a bit longer than the hummus supreme sandwich, as you have to first salt the eggplant and let the excess water drain, then wait for the vegetables to roast ūüė¶¬† But don’t worry, the wait is worth it.

Balsamic Roasted Vegetable Wrap

The veggies are soft and sweet and the arugula adds a little crunch and extra freshness.¬† I would make a large batch of the roasted veggies so you can have this wrap every day for lunch, ready to go.¬† Cold or warm, it’s delicious.¬† You could use lavish, pita or tortilla wrap, like I did.

Balsamic Roasted Vegetable Wrap

Roasted Vegetable Wrap

Source: Inspired by Vegan Soul Power
Servings: Makes about 4 wraps


1 large eggplant (or 2 small), peeled and cut into 1/2″ dice
kosher salt
2 zucchini, cut into 1/2″ dice
1/2 cup cherry tomatoes, halved
1 pint button mushrooms, rough chopped
2 tbsp. olive oil
1/4 cup balsamic vinegar (I used blood orange balsamic, but use what you like/have)
fresh cracked pepper
16-20 basil leaves
1 cup arugula
4 tortilla wraps


1. Preheat oven to 400 degrees.  Prepare baking sheet with foil and spray with cooking spray.  Place diced eggplant in colander and sprinkle generously with salt.  Toss to coat evenly.  Set over bowl or sink and let sit for 10-15 minutes.  Excess water will begin to drain from eggplant.

2. To a large bowl, add eggplant, zucchini, cherry tomatoes and mushrooms.  Drizzle with olive oil and half the vinegar.  Add salt and pepper and toss to coat evenly.  Transfer vegetables to prepared baking sheet and bake for 30-40 minutes.  Halfway through, flip vegetables.  With 5 minutes remaining, drizzle additional vinegar over vegetables.  Remove from oven and cool slightly.

3. Divide basil and arugula among tortilla wraps, and top with roasted vegetables.  Wrap as desired and enjoy!

Zucchini Fritters with Soy Dipping Sauce

Published January 4, 2014 by jenmatteson

I mentioned a few posts back that I lead a cooking-dinner party for a group of women a  few weeks ago.  I led the girls in cooking a meal, starting with these zucchini fritters.  I fell in love with these fritters the first time I test made them.  The ladies really liked them; so much so, they sorta forgot we had the rest of the meal to make and took a break to feast on these babies.

Zucchini Fritters with Soy Dipping Sauce

I even made these as an appetizer for my family’s Christmas dinner – and even my picky family, including my mom, liked them!¬† Not only are they good, but they are a great way to get your serving of vegetables in.¬† Plus, I have another way to use up the copious amounts zucchini that grows in my garden each summer.¬† YAY!

Zucchini Fritters with Soy Dipping Sauce

The fritters are simply seasoned with salt and pepper, and served along side a soy dipping sauce.¬† While I liked the soy dipping sauce, I thought they fritters were great on their own as well!¬† They are pretty hot when they come out of the pan, and cool off quickly, so I wouldn’t suggest these for a party, maybe a seated dinner would be best as they aren’t quite as good¬†when they’re room temperature.

Zucchini Fritters with Soy Dipping Sauce

Zucchini Fritters with Soy Dipping Sauce

Source: Adapted from Bon Appétit
Serves 4-6


For the soy dipping sauce:
3 tbsp rice vinegar
1 tbsp soy sauce
1 ¬Ĺ tsp sugar
crushed red pepper

For the fritters:
3 ¬Ĺ lb zucchini, grated
¬Ĺ tsp kosher salt
1 large egg
¬ľ cup all-purpose flour
3 tbsp finely chopped chives
1 tbsp cornstarch
freshly ground black pepper
1/3 cup vegetable oil


1. Make soy dipping sauce: Mix vinegar, soy sauce, sugar and red pepper in small bowl until sugar is dissolved.  Set aside.

2. Make fritters: Place zucchini in colander set in the sink and toss with ¬Ĺ tsp salt.¬† Let stand 10 minutes, and then wring zucchini dry in kitchen towel.¬† Place zucchini in large bowl and mix in egg, flour, chives and cornstarch; season with salt and pepper.

3. Heat oil in large deep skillet over medium heat.¬† Working in two batches, drop ¬ľ cupfuls of zucchini mixture into skillet, flattening slightly; cook until golden brown and crisp; about 3 minutes per side.¬† Transfer fritters to a paper-towel lined plate; season with salt.¬† Serve with soy dipping sauce.

DO AHEAD: Fritters can be made 30 minutes ahead and kept warm in 200‚Āį oven.

Recipe Swap: Crispy Baked Zucchini Fries

Published November 16, 2012 by jenmatteson

A few swaps ago, I was happy to get Hezzi-D’s¬†blog for Blogger Choice swap, as I already had a few of her recipes on my “to try” list.¬† Well, this week’s swap was themed “Game Day” and I was assigned crispy baked zucchini fries from Sarah, who hosts the swaps, at A Taste of Home Cooking, and this same recipe from this same blog was on my list, too.¬† Crazy!

While I didn’t make these for a game day, I did make them for a Ladies Wine Excercise¬†I hosted at my house.¬† They actually paired nicely.¬† I was afraid the breading¬†wouldn’t stick to the zucchini sticks well, but the flour coating seemed to really help.¬† The panko was so crispy and I had no problem with the breading coming off.

Nate raved about these when we had them for leftovers two nights later!  I was surprised that I could get them crispy again, as when I took them out of the fridge, they were soggy and flimsy.  I re-heated them at 400 degrees for about 10 minutes, and the crisp instantly came back.

I served these with marinara sauce,¬†and we just tried them last night with ranch dressing, as suggested by¬†Sarah; both sauces were excellent, but I think I prefered the ranch dressing.¬† My only gripe is that they don’t stay warm for very long, so you must eat them up quickly!

Crispy Baked Zucchini Fries

Source: A Taste of Home Cooking
Servings: 6-10


1/2 cup egg substitute (or 2 eggs)
2 cups panko breadcrumbs
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 cup flour
1 lb zucchini, cut into 1/2-inch thick matchsticks, about 4-5-inches long


1. Preheat the oven to 425 degrees.  Line a baking sheet with foil and spray with olive oil.

2. Whisk eggs (or substitute) in a shallow baking dish.  In another shallow baking dish, combine panko, salt, black pepper, garlic powder and cayenne.  Set both dishes aside.

3. Pour flour into a large gallon sized zip-top bag.  Dump in zucchini sticks.  Seal bag and shake until all zucchini sticks are well coated with flour.

4. Taking a few sticks at a time, dip completely in egg mixture, then dredge in panko mixture until evenly coated.  Transfer to prepared baking sheet.  Bake for 18-22 minutes until golden brown and crisp.  Serve with marinara or ranch dipping sauce.

Zucchini Chips

Published March 27, 2012 by jenmatteson

This is a good way to put a new spin on your zucchini¬†(and maybe get those little ones to eat their veggies!). ¬†I really enjoy them, but Nate doesn’t care for them. ¬†Don’t let the name fool you; they aren’t super crispy, unless you wanted to bake the heck out of them and lose all zucchini flavor. ¬†Normally, I’d dip them in egg beaters before dredging in bread crumbs, but instead, you guessed it, I used plain non-fat Greek yogurt as that is what I have in the fridge.¬† It actually gave them a little extra flavor and I thought they were delicious!

Zucchini Chips


1 zucchini, sliced 1/4-inch thick
2 tbsp plain non-fat Greek yogurt
1 cup bread crumbs (plain or seasoned)
1 tsp dried thyme
salt and pepper

1. Preheat oven to 425 degrees.  Line a baking pan with foil and spray lightly with olive oil.
2. In a small bowl, add zucchini chips and yogurt.  Toss to lightly coat.
3. In a shallow dish, mix bread crumbs, thyme, salt and pepper.  Dredge zucchini in bread crumbs, and place on baking sheet.  Try to make one layer and not stack them on top of each other.
4. Bake for 5 minutes on each side or until breadcrumbs begin to brown.

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