Doesn’t that just make you hungry?
This is a recipe from my Grandma on my father’s side of the family. She graciously sent me home with enough veggies to feed my entire apartment complex for a week so I had to do something with them. Sure enough, there were some zucchini in there, and so I decided to try this recipe she gave me. It turned out pretty good if I do say so myself!
- 4 zucchini, peeled and sliced thin
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 box chicken flavored stuffing
- 1 can cream of chicken soup
- 1 c. sour cream
- 1 stick butter
Heat oven to 350 F. Saute zucchini, onions, and garlic in olive oil until zucchini is soft. Season with pepper and seasoning salt. Melt butter and combine with stuffing. Stir in soup and sour cream. Add zucchini to this mixture and stir well. Pour into a greased casserole dish (13 x 9) and bake for 20 min. Serve and enjoy!
I added some shredded cheddar cheese when serving, and it made it that much better. Cheese just goes with everything doesn’t it?
So my next few posts will probably involve a lot of zucchini. The wonderful thing about zucchini is it is very versatile and when it’s in season, there is a ton of it! So this recipe is a spin off my traditional fettuccine alfredo, but the idea came once again from allrecipes.com. Since our diet has been lacking in protein, we also made Garlic Cheddar Chicken. Here are both recipes!
1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 cloves garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
grated Parmesan cheese (optional)
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
- Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.
Garlic Cheddar Chicken
- 1/2 cup butter
- 4 cloves garlic, minced
- 3/4 cup dry bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups shredded Cheddar cheese
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 8 skinless, boneless chicken breast halves – pounded thin
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
- In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
- Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
I made a few adjustments as usual, adding some Italian Seasoning, oregano, onion powder, and parmesan cheese to the alfredo. We also normally halve the chicken recipe, since we are two people and as much as I love this chicken, I don’t want to eat it for a week straight! Enjoy!
Yes, I am alive. I started my first “out-of-college” job a little over a month ago, so maybe I should rename the blog… Anyways, I’m back to cooking! It is summer, so therefore there is a whole host of yummy veggies for me to experiment with (coming from the girl who used to never touch veggies). So far, I’ve been playing with zucchini. ‘Tis the season, and normally I just slice it thinly length-wise, toss it in olive oil with some salt, pepper, garlic powder, and onion powder and throw it on the grill. But since it’s a billion degrees outside, I decided to find a recipe that I could do indoors. My good friend, Allrecipes.com, sends me wonderful daily e-mails with yummy recipes, and this past week they had a zucchini-themed e-mail. Tada! I paired this with some Hamburger Stroganoff (I cheated and used Hamburger Helper with a few of my own additions) and my famous garlic bread. What a wonderful meal! Here are the recipes!
Cream Cheesy Zucchini
- 2 tablespoons olive oil
- 4 cups cubed zucchini
- 1/2 teaspoon lemon zest
- 1 pinch red pepper flakes
- salt and freshly ground black pepper to taste
- cayenne pepper to taste
- 2 tablespoons cream cheese
- 2 teaspoons chopped fresh oregano
- Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.
- Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
- Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.
I made a few modifications, as usual, so I used lemon juice instead of lemon zest (didn’t have a lemon), and used some garlic powder, onion powder, seasoned salt, and paprika. Oh and some freshly grated parmesan cheese. The Hamburger Stroganoff was supplemented by a can of cream of mushroom soup, some garlic powder, onion powder, parsley, and ground pepper. All in all I’d say this was a successful meal!