I know you think that my blog has sort of turned into a baking blog with a savory recipe seldom thrown here and there which again involves some sort of baking! (Humph.. Do I make sense?) So after throwing so many sugar-laden desserts week after week, I thought a savory recipe for brunch or breakfast (which does not involve baking) would be a great way to redeem my past actions. And when the recipe is so healthy, no-carb and wholesome, I’m sure many of you’ll be ecstatic.
With this recipe, turn your regular scrambled egg breakfast into a fancy brunch dish. With summer upon us, we require as many quick-fixes as possible. I mean, who wants to turn on the oven or spend time in the kitchen slogging over the heat! Low-fat and clean eating becomes a necessity when days are so hot and humid. This recipe absolutely fits the bill as an all-rounder meal suitable for breakfast, brunch, lunch and dinner.
This dish is so colorful because of zucchini, carrots and broccoli. As for the recipe, these are the measurements I followed but this dish does not require following a recipe to the T so feel free to make any adjustments. Use whatever vegetables you have at hand. Go vegetable crazy! Bell peppers and beans would be quite awesome too.
So eat light & have a happy happy weekend!
Serves: 2 | Prep time: 10 minutes | Cook time: 10 minutes | Total: 20 minutes
- 1 Tbsp Olive oil
- 2-3 cloves of garlic, finely chopped
- 1 small onion, finely chopped
- 1 small head broccoli, cut into florets
- 1 small carrot, cut into julienne
- 1 small zucchini, cut into julienne
- 1/8 tsp red chili flakes
- 1/2 tsp Italian seasoning (or any seasoning of your choice)
- 1/2 Tbsp butter
- 2-3 large eggs
- 1 Tbsp milk
- salt and pepper, to taste
- 4-6 lettuce leaves, washed and dried (any lettuce of your choice is fine)
- In a skillet, heat 1 Tbsp oil over medium heat. Add garlic and onion to the skillet and saute till golden brown for about 2-3 minutes.
Add broccoli and carrots and saute for another minute.
Add zucchini and cook until just warm. We want the vegetables to have crunch and not be mushy. Mix in red chili flakes, Italian seasoning (or seasoning of your choice) and season with salt and pepper. Place this mixture in a small bowl.
- Wipe the skillet (used to saute vegetables) with paper towel and heat 1 Tbsp butter in it over medium heat. In a mixing bowl, crack 2-3 eggs and whisk them together with milk until well-beaten. Add pinch of salt and plenty of pepper.
Tilt the skillet to ensure the entire pan is coated in the melted butter and pour in the eggs. Keep the heat on medium low. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds; turn off the heat just before they are fully hardened.
- To serve, place the scrambled eggs on a lettuce and top with onion and vegetable mixture.
I am so stressed nowadays.. And the reason for all the stress is not real life.. But internet life.. I know I haven’t been posting much but I have been lurking around and appreciating what all the food bloggers are up to. All over the internet I am seeing incredibly delicious holiday food..
Christmas IS actually upon us!!! Oh my gosh! I mean where DID November go?! I mean where did the year 2013 go? I am still trying to wrap my mind around this reality and meanwhile December is already slipping away at a lightening speed. Looks like everyone is ready for it but me. Web is getting bombarded with countless uhh-mah-zing fudge and truffle recipes. Peppermint and chocolate is in the air! Red and green are ruling! And all I have got to post today is SOUP!
I mean don’t get me wrong… I totally adore soup! The temperature is fluctuating constantly around here so it is perfect for the season! This light and skinny soup is so easy to make just like all the other recipes I post over here. One pot meal = happiness!
I know zucchini season is over for most of you out there but we’re still getting enough of it here. Pair it with earthy mushrooms and you get a thick, silky, creamy consistency soup without even adding any cream to it. Thyme lends a beautiful depth of flavor. And another advantage is that no vegetable stock is required for this soup! Yes!! Water works just fine & you won’t even miss the stock.. win-win 🙂
Give me a mug of this cozy soup with garlic bread and I am in heaven!
Skinny Zucchini & Mushroom Soup
Serves: 3 | Prep time: 5 minutes | Cooking time: 15-20 minutes | Total time: Under 30 minutes
- 1 Tbsp margarine (Olive oil can be substituted)
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 300 gm (2 small) zucchini, roughly chopped
- 200 gm / 7 oz mushrooms, roughly chopped
- Few sprigs of fresh thyme
- Salt and pepper, to taste
- 2 cups water
- Heat the skillet on a medium heat and add margarine to it. Sautè onions and garlic cloves on a low heat till pink and translucent.
- Add zucchini, mushroom and thyme sprigs to the skillet and sautè till cooked for 10 minutes. Add 1 cup of water to it and let it boil. Turn off the heat.
- Remove the thyme sprigs and puree using a hand blender/food processor. Add this puree and another cup of water to skillet and let it come to boil. Season with salt and pepper. Adjust the consistency of the soup by adding more water if needed. Serve hot!
*Serve it with shredded Parmesan for a cheesy kick!
After hogging lots and lots of sweets and fried stuff during 5 days of festivities in the past week, believe it or not, but my digestive system needed a break. So I am doing a cleanse/detox for few days.
I made this skinny salad for lunch one day and have fallen in love with it since then. It is so versatile, protein-packed and healthy even for people with diet restrictions. Yes! It is suitable for all the vegetarians and vegans out there! A complete meal in itself.
Add any or all of the ingredients mentioned below or whatever you have in your refrigerator. Don’t like uncooked Paneer/tofu? Don’t worry! You can grill it with a bit of olive oil and some seasoning before adding it to your salad or skip it. I once made this with just apple, pear, pomegranate and it was still lip-smacking!
So do your body a favor, give yourself a break from cooking and make this hearty salad! 🙂
Skinny Zesty Salad
Serves: 2 as a side and 1 as a main-course
- 1/2 Tbsp extra-virgin olive oil
- 3-4 cloves of garlic, finely chopped
- 1 cup broccoli florets
- 200 gm Paneer/extra-firm tofu, cut into 2 inch-long thin strips
- 1 small red bell pepper, chopped into thin strips
- 1 small yellow zucchini, cut into semicircles
- 1 small apple, thin slices
- 4 Tbsp black olives
- Bunch of lettuce
- few sprigs of parsley, finely chopped
- 2 Tbsp extra-virgin olive oil
- 3 Tbsp white wine vinegar
- Juice from 1 lemon, or more to taste
- Zest of 1 lemon
- Salt and pepper, to taste
- Heat a small pan on stove and add 1/2 Tbsp oil to it. Add garlic and broccoli florets. Stir fry till cooked, approximately for 4-5 minutes. Be careful not to burn garlic. Set aside.
- In a small bowl, mix all the ingredients for dressing.
- In a medium bowl, add stir-fried garlic and broccoli florets. To this, add prepared paneer/tofu, bell pepper, zucchini, apple and black olives. Pour dressing over it and toss nicely.
- In a salad serving bowl, arrange lettuce at the bottom. Add salad on top. Sprinkle with chopped parsley and serve immediately*.
*If serving later, refrigerate the salad and add apple just before serving.
Such a long title… huh?!
Don’t get scared!
Today’s recipe is just filled with way too many nice things! 🙂
I love my breakfast so much! That is the best meal of the day for me.. I love it so much that we usually end up having breakfast-for-dinner more often than I would like to admit… not that I’m complaining! I had made these pancakes on one of such nights. They were so so so good!
These healthy yet delectable pancakes are laden with chocolate-chips. Mashed banana and shredded zucchini are folded into the batter for a nutritious breakfast treat. These taste best served the traditional way with butter and maple syrup. If you’re even more calorie-conscious then use the light butter or skip it completely but maple syrup is a must. Because there is hardly any sugar added in the batter itself.
These pancakes have no eggs or butter in them.
Yup… Zero. Zip. Zilch. 😉
They are still quite fluffy, soft and aerated because of these ingredients ~ banana and buttermilk-baking soda. They create magic and make these pancakes possible without addition of butter or eggs.
Not a zucchini fan? Worry not… Banana successfully masks the tasteless zucchini for you! Trust me… these pancakes will rock your world!
They are so easy to whip up and hardly requires any prep time. The recipe makes enough for a small family and if you’ve any spares than freeze them for quick grab-n-go breakfast! I’m a zucchini fanatic so I love to have them about any time of the day! 😉
So go grab some zucchinis before they disappear!
Banana Zucchini Chocolate-Chip Buttermilk Pancakes
Yields: around 15 pancakes (4-inch size) | Prep time: 10 minutes
- 1 + 1/2 cup shredded zucchini
- 1 + 1/4 cup whole wheat flour
- 1 tsp baking powder
- Pinch of baking soda
- Pinch of salt
- 1 tsp ground cinnamon
- 2 very ripe bananas, mashed with fork
- 3 Tbsp brown sugar (dark/light)
- 1 + 1/2 cup buttermilk
- 1 tsp vanilla extract
- 3/4 cup dark chocolate chips
- butter, for greasing the skillet
- Put shredded zucchini in a cheese cloth or muslin cloth and give it a good squeeze to remove extra liquid.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, whisk the mashed bananas, sugar, buttermilk and vanilla together.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir to combine and then fold in zucchini.
- Heat a large non-stick or cast iron skillet over medium-low heat and grease with butter. Work in batches. pour scant 1/3 cup batter for each pancake into the skillet and sprinkle the uncooked top all over with chocolate-chips. When the edges begin to look dry and cooked and bubbles dot the top, flip and cook until golden on the other side.
- Serve hot with butter and maple syrup.
My favorite vegetable of all-time! Such a versatile little thing… So much to create and experiment with! It was about time to get more creative and make these beautiful zucchini boats… Stuffed… Stuffed with cottage cheese filling and freshly prepared Marinara sauce! Oh yeah… you’re in for a treat!
Like I always say.. very easy and quick to prepare and perfect as a side or main course!
There are two parts to this dish – 1> filling and 2>fresh marinara sauce
Shucking the zucchini is lots of fun! If using medium sized zucchini then you can part them in middle and then divide them in half, lengthwise. If using smaller zucchinis then just divide them lengthwise. After this zucchinis are hollowed-out and stuffed with the prepared filling and topped with Marinara sauce. All the elements here are raw so it all comes together in no time! Bake them and they are ready to be gobbled!
Eat as many as you want as they are pretty light and low-cal! 😉
Skinny Zucchini Boats
Yields: 8 zucchini boats | Serves: 2 for lunch/dinner and 4 as side-dish
- 4-5 tomatoes, blanched, skin peeled and chopped
- 1 tsp olive oil
- 2 cloves garlic, smashed and finely chopped
- 1 large bay leaf
- 1/2 tsp red chili flakes
- 1 tsp oregano
- 2 Tbsp fresh parsley, finely chopped
- salt and pepper to taste
Skinny Zucchini Boats:
- 2 medium zucchinis, halved and cut lengthwise
- 100 gm cottage cheese, grated
- 1 small red bell pepper, finely chopped
- 1 Tbsp fresh parsley, diced
- 1/2 tsp red chili flakes
- salt and pepper, to taste
For Marinara sauce:
- In a small pot, heat olive oil over medium heat and saute garlic. Be careful not to burn.
- Add tomatoes, bay leaf, chili flakes, oregano, salt and pepper. Stir and reduce heat to low. Cover and let simmer for about 10 minutes.
- Remove the bay leaf and mash tomatoes nicely. Remove from heat and stir in parsley.
For Skinny Zucchini Boats:
- Preheat oven to 200 C/400 F. After cutting zucchini in half lengthwise, use a spoon or melon baller to scoop out flesh, leaving 1/4″ thick. Discard the flesh or use it in your next veggie recipe.
- In a small bowl, mix together cottage cheese, red bell pepper, parsley, chilli flakes, salt and pepper.
- Place scooped out side up on the baking sheet and season it with salt and pepper. With spoon, fill each hollowed-out zucchini with about 2 Tbsp of cottage cheese stuffing and press firmly. Top it generously with marinara sauce.
- Bake for 25 minutes or till zucchini is cooked through. Serve hot!
*Cheese-lovers don’t be disappointed! ~ Top zucchini boats with mix of grated Parmesan and Mozzarella cheese before baking. Cover with foil and bake for 30 minutes or till cheese melts completely.
*Basil-lovers can replace parsley with basil leaves, both in filling and Marinara sauce.
A wonderful savory pie made with zucchini, parsley, basil, onions, Cheddar and Parmesan cheese.
A simple recipe to make your meal exciting!
I had a wonderful birthday weekend and I am still in a weekend recovery mode.. (Can anyone blame me?! I think not!)
So I was just browsing throu my recipe folder, seeing what mess it is and found this unposted recipe. I had baked this pie almost more than a month back for taking to a party at friend’s place but forgot to post it here and wanted to do it ASAP before it gets lost in a huge mess that my laptop has become! (I need to organize everything into folders big time!!!) 😛
It is as easy as all the other recipes on my blog as easy is what we all love, isn’t it? The hero of this pie is my favorite zucchini which is available in abundance around this time of year. The flavors get a touch of refresh due to parsley and basil leaves. It is perfectly cheesy and oh-so soft and moist.
Be sure to squeeze all the liquid from grated zucchini otherwise the pie will stay uncooked at places and it will be sticky while slicing into pieces. So squeeze it down till its last drop, okay?!
Crust-less Zucchini Pie
Serves: 4, Makes 8 servings
- 2 cups shredded zucchini, liquid squeezed out
- 1 large red onion, chopped finely
- 1/3 cup chopped fresh curled parsley
- ¼ cup chopped fresh basil
- ½ cup cheddar cheese, grated
- 3 Tbsp grated Parmesan cheese
- 2/3 cup whole wheat flour
- 1 tsp baking powder
- 3/4 cup milk
- 1 tsp olive oil plus extra to grease the pie dish
- 3 large eggs, beaten
- 1 tsp salt
- Freshly cracked pepper to taste
- Shred zucchini, put it in a cheese cloth or muslin cloth and give it a good squeeze to remove extra liquid. Preheat the oven to 400°F/ 200°C. Grease a pie dish with olive oil.
- Combine zucchini, onions, parsley, basil and cheddar cheese in a bowl.
- Sift flour and baking powder in a medium bowl. Add milk, olive oil, beaten eggs, salt and pepper to it and blend well. Combine with zucchini mixture and pour it into pie dish.
- Top with Parmesan cheese and bake for about 35 to 40 minutes or until toothpick inserted in the center comes out clean. Mine took exactly 37 minutes. Let it cool on a rack for at least 5 minutes before serving.
*Serve it with crème fraiche or fresh tomato salsa. Pairs well with soups too!
I love pasta in any and every form. Be it a hot or cold preparation. It’s my favorite at dinner time as it is pretty quick to put together and simple.
Especially this salad… It is perfect for summer nights when you are craving something light and refreshing! I particularly loath anything heavy for dinner… So this one ticks all the boxes for me! 🙂
I love this one so much that it’s been prepared 3 times already in my house! It was much appreciated by our guests too! Its an apt side-dish at any elaborate lunch or dinner parties and a must accompaniment for picnics! I hope you enjoy this as much as we did!
Simple Summer Mac Salad with Tomato & Zucchini
- 150 grams uncooked elbows
- 200 grams grape/cherry tomatoes
- 1 small zucchini, sliced and quartered
- 1 small onion, finely chopped
- 4 Tbsp eggless mayonnaise (American Garden’s)
- 2 Tbsp apple cider/red wine vinegar
- 2 Tbsp yogurt
- 2 tsp mustard (optional)
- ¼ tsp oregano
- ¼ tsp garlic powder
- Salt and pepper to taste
- Fresh basil leaves, chopped
- Cook pasta in generously salted water according to package directions. Drain and rinse with cold water.
- In a medium bowl, combine onions, mayonnaise, vinegar, yogurt, mustard, oregano, garlic powder, basil leaves; mix well.
- Add tomatoes (and any juice from the tomato), zucchini, pasta, salt and pepper to taste, toss well and place in a large bowl.
- Serve immediately or keep in fridge till the serving time.
Enjoy chilled with a glass of your favorite mocktail or cocktail! 🙂