Japanesse Zucchini and Onions

Yes this is another zucchini recipe.  I think I have a mild obsession, but it is just so good and so versitile.  You can prepare it a million different ways and it goes with everything.  I am always looking for new veggie recipes as sides with Asian food instead of the old stand by of broccoli, so I was thrilled when I found this simple recipe on Pinterest.  For this recipe you will need the following:

     2 tbsp olive oil
     1 medium yellow onion, thinly sliced
     2 medium zucchinis, cut into thin strips
     2 tbsp teriyaki sauce
     1 tbsp soy sauce (I use low sodium to be healthier)
     1 tbsp toasted seasame seeds
     ground pepper

     Warm the oil in a large skillet over medium heat.  Stir in onions, and cook for 5 minutes.  Add zucchini, and cook, stirring, for about one minute.  Stir in the teriyaki sauce, soy sauce, and seasame seeds.  Cook until zucchini are tender, about 5 minutes.  Stir in the ground pepper, and serve immediately.  Oh and enjoy!

Veggie and Cheese Orzo

This is a terrific summer side dish for BBQ chicken.  In addition, it is actually pretty health when prepared as stated, only 200 calories per serving, which I calculated was about a heaping cup.  I will say it was hard to find whole wheat orzo, even at Wegmans, but it is still healthy when made with regular orzo.  For this recipe you will need the following:

     1 small garlic clove (or 1/2 tsp of minced garlic like I used)
     1 small shallot
     1 cup of baby carrots
     1 cup of broccoli florets
     2 tbsp of olive oil
     1 cup of white or whole wheat orzo
     1/2 tsp of salt
     1 cup water
     1 1/2 cups low sodium chicken broth
     1/3 cup grated Parmesan cheese

     Place the shallot and garlic (even if you are using the already  minced) in the food processor and pulse to chop.  Add the baby carrots and broccoli florets to the food processor and pulse; scraping down the sides half way until it is finely chopped. 
     In a large stock pot, heat 2 tbsp of olive oil over medium heat and saute the chopped veggies, raw orzo, and salt for 4 minutes, stirring continuously.
     Add the water and broth to the pot, increase to medium-high heat, and bring to a boil.  Then lower to medium heat and cook for 10 minutes uncovered, or until the liquid starts to evaporate and the mixture thickens.  NOTE: I found it took more then 10 minutes, so you will need to judge it for yourself.  I did find covering it made it thicken quicker.
     Finally add the Parmesan cheese and stir to combine, then enjoy! 

Tex Mex Summer Squash Casserole

When I think of summer I definitely think of squash and zucchini.  Although, I do eat it year round, when summer rolls around I eat it at least three times a week, therefore I am always looking for new ways to prepare it.  So when I tried this recipe I found in Taste of Home magazine, I knew it was a definite keeper.  It has tons of flavor and it is easily divided in half when you don't need to feed 10 people lol.  You can also modify it and change things, like my friend Emil did when she added bacon.  For this recipe you will need the following:

     7 medium yellow summer squash, sliced (about 10 cups)
     2 1/14 cup shredded cheddar cheese
     1 medium yellow onion, chopped
     1 can (4 oz) chopped green chilies
     1 can (4 oz) diced jalapeno peppers, drained
     1/4 cup flour
     1/2 tsp of salt
     1 tsp of cumin
     2-3 tsp taco seasoning
     2 tsp of cilantro
     3/4 cup of salsa
     4 green onions, diced
     1/4 cup of red onion, chopped

     Preheat the oven to 400 degrees.  In a large bowl, combine the squash, 3/4 cup of cheese, yellow onion, chilies, and jalapeno peppers.  Sprinkle with flour, salt, and other spices; stir gently to combine.
     Transfer the squash mixture to a greased 13x9 inch baking dish.  Bake, covered, 30-40 minutes or until squash in tender.
     Remove from the oven, and spoon the salsa over the top; sprinkle with remaining 1 1/2 cups of cheese.  Bake uncovered for 10-15 minutes or longer until the cheese is golden brown.  Let it stand for 10 minutes.  Top with the green and red onions, and then enjoy!