* QED = Quick, Easy, Delicious
I was buying a package of zucchinis at Aldi today, and met an old woman who was doing the same. She mentioned she was buying them for her husband, who was ill, and that one of these small-to-medium zucchinis was a serving for him. On the spur of the moment, I asked her how she cooked them. She told me she grated them and cooked them for about five minutes, then sprinkled them with Parmesan cheese. I told her I was going to try that tonight, and I did. Wow! My husband and I loved it. So here, before I forget, I share this discovery with you. This is what I did:
2 small to medium zucchinis, shredded coarsely
2 T. Butter
Paula Deen's House Seasoning to taste
Parmesan cheese, about 1 T.
We grated the zucchini quickly with our Salad Shooter. **
Heat the butter in a skillet on medium-high. Add the shredded zucchini and stir as it cooks. Season with Paula. Some liquid accumulated in the skillet, so I waited until it evaporated before calling it done. Sprinkle on the Parmesan cheese, stir and serve.
I wish I had gotten that nice lady's name.
**Regarding the Salad Shooter: Grating cheeses and other things was slow and sometimes arduous. I finally found the answer, and it was the Salad Shooter I saw on TV years ago and ignored. It's made my cooking life so much pleasanter. I wish I bought one years ago. The model below is the one I have. My only objection is that it is a bit on the noisy side, so don't hold it next to your ears! It makes short work of whatever needs to be sliced or grated, and is easier to clean, generally, than the food processor would be.
Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts
Friday, January 29, 2016
Friday, January 15, 2016
Low Carb Taco Bake
This is my variation of a recipe found at Just a Pinch. It was a hit with my husband. And my cat, Marissa!
Preheat oven to 375 degrees.
Mix crust:
4 oz cream cheese, softened (nuke it briefly)
3 eggs, added one at a time and beaten in until pretty smooth
1/3 c. heavy cream
1/2 t. low carb taco seasoning - I used Linda's recipe at genaw.com. I doubt this can be tasted. Maybe add more?
2 c. cheddar cheese, shredded (I used extra sharp here for more flavor)
Spray a 9 x 13" pan with nonstick spray. Spread above mixture into it and bake @ 375 degrees for about 25 minutes. Remove and let it sit for about 5 min before adding the topping below, which you will cook while this is baking. The crust will come out beautifully golden brown.
Reduce oven temperature to 350 degrees.
Topping:
1 lb. ground beef
2 medium zucchinis, diced
1 T. low carb taco seasoning or more to taste
1- 8 oz. can tomato sauce
1- 4 oz. can chopped green chilis
about 2 t. beef base or bouillon powder - it adds a depth of flavor my grass fed beef lacked
2 c. shredded cheddar (I used sharp here)
Brown the ground beef. Use some olive oil if it's very lean. Drain fat if necessary. Add zucchini, tomatoes, green chilis and seasonings. Stir and cook, tasting and adjusting seasonings as desired.
Spread meat mixture over slightly cooled crust. Cover with shredded cheddar. Return to the oven (now at 350 degrees) and bake for about 20 minutes, or until hot and bubbly. it will serve more neatly if you let it cool a bit so you can cut it into squares.
Top with the taco type toppings of your choice. This is pretty rich by itself, so it will benefit from some shredded lettuce, chopped tomato, etc. to lighten it up a bit. And maybe some salsa. This is one place where I think I would skip the sour cream.
Preheat oven to 375 degrees.
Mix crust:
4 oz cream cheese, softened (nuke it briefly)
3 eggs, added one at a time and beaten in until pretty smooth
1/3 c. heavy cream
1/2 t. low carb taco seasoning - I used Linda's recipe at genaw.com. I doubt this can be tasted. Maybe add more?
2 c. cheddar cheese, shredded (I used extra sharp here for more flavor)
Spray a 9 x 13" pan with nonstick spray. Spread above mixture into it and bake @ 375 degrees for about 25 minutes. Remove and let it sit for about 5 min before adding the topping below, which you will cook while this is baking. The crust will come out beautifully golden brown.
Reduce oven temperature to 350 degrees.
Topping:
1 lb. ground beef
2 medium zucchinis, diced
1 T. low carb taco seasoning or more to taste
1- 8 oz. can tomato sauce
1- 4 oz. can chopped green chilis
about 2 t. beef base or bouillon powder - it adds a depth of flavor my grass fed beef lacked
2 c. shredded cheddar (I used sharp here)
Brown the ground beef. Use some olive oil if it's very lean. Drain fat if necessary. Add zucchini, tomatoes, green chilis and seasonings. Stir and cook, tasting and adjusting seasonings as desired.
Spread meat mixture over slightly cooled crust. Cover with shredded cheddar. Return to the oven (now at 350 degrees) and bake for about 20 minutes, or until hot and bubbly. it will serve more neatly if you let it cool a bit so you can cut it into squares.
Top with the taco type toppings of your choice. This is pretty rich by itself, so it will benefit from some shredded lettuce, chopped tomato, etc. to lighten it up a bit. And maybe some salsa. This is one place where I think I would skip the sour cream.
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