Ravioli with Zucchini and Walnuts

This ravioli dish is elegant and superbly flavored, really, the picture bellow doesn't do it any justice. You sure will impress company with this dish. Serve as a side dish accompanied with warm French bread and a tossed salad.

Adapted from Better Homes & Gardens

What You'll Need:

1 9-oz pkg. regrigerated whole wheat or plain ravioli
1/2 cup walnuts, coarsely choppe
2 Tbsp olive oil
2 medium zucchini, halved lengthwise and sliced
6 green onions, diagonally sliced 1/4 inch thick
1/2 cup milk
1 cup finely shredded or grated parmesan cheese
Salt and pepper to taste

What To Do:

1. In large saucepan cook refrigerated ravioli according to package directions; drain and set aside.
2. In a large skillet, cook nuts in hot oil over medium heat for 2-3 min until fragrant; remove with slotted spoon. Add zucchini and green onions. Cook and stir for 2-3 min or until crisp tender.
3. Stir in drained pasta, nuts, milk, and 3/4 cup parmesan cheese. Cook and toss for 1 min. Season to taste with salt and pepper.
4. Transfer pasta to serving bowl. Sprinkle with remaining cheese.

Enjoy!

Ravioli with Zucchini and Walnuts

Zucchini Stuffed with Ground Beef

Yummy, easy, and healthy way to cook zucchinis. This dish is great as a summer barbecue side dish or for an elegant dinner.

What You'll Need:

3 medium zucchinis halfed lenghtwise
1 pound ground beef
4 Tbsp olive oil
1 can diced tomatoes, drained
3/4 cup fresh parsley, finely chopped
1 medium onion, finely chopped
3 cloves garlic, minced or crushed
1 tsp cayenne pepper
1 tsp cumin
1 tsp smoked paprika
1 tsp ground saffron (optional)
Salt and pepper to taste
1 cup cheddar or parmesean shredded cheese or any other cheese of your liking

What To Do:

1. Sprinkle zucchini halves with salt and pepper. Heat 2 Tbsp oil in a large skillet, sautee the zucchini halves for 3-4 min on each side over medium heat. Drain on paper towel and set aside.
2. Add the remaining oil to the skillet, sautee onions and garlic until golden, stir in ground beef, parsley, and all the spices. Cook for 5-6 min or until meat is brown.
3. Add diced tomatoes and let simmer for 10 min.
4. Preheat oven to 350 degrees.
5. Place zucchini in a baking pan and fill or spread them with the ground beef mixture (about 2 Tbsps of mixture on each half)
6. Top with cheese and bake for 20 min or until zucchini is tender.
7. Serve warm or cold.

Enjoy!

Zucchini Stuffed with Ground Beef

Cauliflower with Roasted Zucchini (Zaalouk Style)

Sometimes, you see a head of cauliflower in your fridge, and you have no idea what to make with it. How about trying this recipe? Even those who don't love cauliflower will like it. This dish is best served as an appetizer with bread.

What You'll Need:

1 head cauliflower, about 2 pounds
2 medium zucchinis, coarsely diced
3 tbsp olive oil
Salt and pepper to taste
2 tsp cumin
Juice of 1 lemon
2 Tbsp fresh cilantro finely chopped, for garnishing

What To Do:

1. Preheat oven to 400 degrees.
2. Put the zucchini in an ovenproof dish, coat with oil and generously season with salt and pepper. Bake for about 20 min.
3. Meanwhile, pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Cut the florets into small pieces (about 1 1/2 inch) and steam them for about 15 min or until tender. (If you don't have a steamer, you can boil them instead). Stir the cauliflower well a few times while it's steaming so that it cooks evenly.
4. Mash the cauliflower with a fork , combining them with oil in the dish, or whiz them to a puree in a blender.
5. Stir in the roasted zucchini, toss in the cumin, salt and pepper to taste.
6. Refresh with lemon juice and garnish with cilantro.
Serve warm.

Enjoy!

Cauliflower with Roasted Zucchini (Zaalouk Style)