This has always been one of my favorite pasta sauces my mom makes because I love zucchini and olives. This recipe is from her first cookbook she published. You can buy my mom's cookbook(s) from her website here. Enjoy!
Zucchini Primavera
Source: Lori Bakes Gluten Free Cookbook
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Makes: 4 dozen
Ingredients:
2 tbs olive oil
1/2 cup onion, chopped
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 cup water
1 chicken bouillon cube
1 cup zucchini, diced
1/2 cup slicked black olives
1/2 tsp salt
1/2 tsp Italian seasoning
Grated Parmesan cheese
Instructions:
1. In a large deep skillet, heat oil and saute onion and garlic until tender (about 1 minute).
2. Add remaining ingredients; bring to a coil. Reduce heat and simmer uncovered for 15-20 minutes.
3. Serve over hot, cooked pasta and sprinkle with Parmesan cheese before serving.
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| Zucchini Primavera |
You can also substitute the cup of water and chicken bouillon for a cup a vegetable stock to make it vegetarian.
My mom and I made this for dinner from one of her cookbooks. We changed the recipe a bit with the spices and made it vegetarian. However, you can easily use chicken broth instead of vegetable broth like the original recipe called for. Enjoy!
Also- sorry for the crappy picture! I forgot my camera at home and had to use my phone :(
Black Bean and Rice Bake
Adapted from Sandra Lee Semi-Homemade Comfort Food Cookbook
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Prep: 15 minutes
Bake: 30 minutes
Makes: 5 servings
Ingredients:
Nonstick cooking spray
2 cups vegetable broth
1 package (5.6 ounce) Spanish rice mix
1 tbsp extra virgin olive oil
3 cups thinly sliced yellow squash and zucchini
1 can (10 ounce) diced tomatoes and green chilies, drained
1 tsp chili powder
1/2 tsp paparika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/8 tsp cayene red pepper
1/2 tsp sugar
1/4 salt
1 can (16 ounce) black beans, drained
1 1/2 cups shredded 4-cheese Mexican cheese blend
Instructions:
1. Preheat oven to 350 degrees. Spray a 1-1/2 quart casserole dish with cooking spray; set aside.
2. In a medium saucepan, combine broth, rice mix, and oil oil. Bring to a boil; reduce heat. Cover and summer for 6 to 8 minutes or until all liquid is absorbed. Remove from heat.
3. Meanwhile, in a medium bowl, stir together squash, diced tomatoes, seasonings. Season to taste with salt and pepper; set aside.
4. Spread beans in bottom of prepared casserole dish and top with 3/4 cup of the cheese. Spoon half of the squash mixture over cheese. Top with cooked rice. Spoon remaining squash mixture over top and sprinkle with remaining 3/4 cup cheese.
5. Bake for 30-35 minutes or until heated through. Serve warm.
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| Black Bean and Rice Bake |
