This week for Test Kitchen Tuesday there are two recipes to choose from—the first, Zucchini & Tomato Sauté, is a “recipe” that I made up last night while sautéing zucchini for a veggie pizza. Since it was ad-lib in my head, there is no doubt the measurements may be off or something missing from the instructions. However, it does sound good so I am hoping it turns into a real recipe worth keeping around. The second recipe, Quinoa Pilaf with Crimini Mushrooms seemed like a nice bed for the zucchini dish, so I am planning to make it at the same time.
So, if you join me this week for Test Kitchen Tuesday, please let me know your thoughts about the zucchini recipe title (it doesn’t sound very inspiring or creative) as well as any suggestions or substitutions. Thanks!
In the next week or so:
1. Make the recipe(s) (posted below)
2. Leave a comment describing your experience, opinion, adjustments, or suggestions. ♥ If you do focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3. Subscribe to comments so you can see what others have done.
4. If you are feeling especially proud of your creation, snap a photo and send it to me at firstname.lastname@example.org so it can be included.
2 tablespoons extra virgin olive oil
1 1/2 cups zucchini squash — sliced 1/4″ thick
1 1/2 cups yellow squash — sliced 1/4″ thick
1 cup stewed tomatoes — hand mashed, drained
2 cloves garlic — thinly sliced
1/2 cup fennel bulb (optional) — sliced
1/3 cup fresh basil — chopped
Parmesan cheese — freshly grated
salt and pepper
In a large skillet, saute garlic in the olive oil over medium heat until lightly toasted (it turns quickly, so keep a close eye). Remove slices of garlic from skillet and set aside. In the remaining oil, add squash and fennel; allow to cook over medium heat until lightly browned or caramelized. A little more oil can be added, but it is easier to brown the vegetables when they are a more dry than wet. Add a little salt and pepper.
Once the squash and fennel are lightly browned, yet still al dente, add tomatoes (be sure to drain off excess liquid from tomatoes before adding), basil and toasted garlic. Salt and pepper to taste. Simmer 3-5 minutes.
Serve topped with freshly grated Parmesan.
NOTES: Sweet yellow onion can be substituted for the fennel.
Quinoa Pilaf with Crimini Mushrooms
1 tablespoon kosher for Passover olive oil
1 small shallot — peeled and chopped
1/2 cup crimini mushrooms — wiped clean and thinly sliced
1 1/2 cups quinoa — rinsed well and drained
1/2 teaspoon fresh thyme leaves removed from their stems
1 bay leaf
1 1/2 teaspoons kosher salt
3 cups vegetable stock — or water
Freshly ground black pepper
Place a saucepan on high heat and get it hot. Add the olive oil and swirl it around to make sure the entire surface is covered with oil. Add the shallot and sweat (cook until translucent but not brown). Add the crimini mushrooms and cook until brown. Add the quinoa, thyme leaves, bay leaf , kosher salt and black pepper to the pan and stir. Let the ingredients heat up and roast a little to bring out all their fullest flavors. The steam coming up should be very aromatic .
Slowly and carefully add the vegetable stock (it will spatter because the pan and ingredients are hot). When it comes to full boil, reduce the heat to a low simmer, cover and allow to steam for about 15 minutes.
After 15 minutes, turn off the heat, remove lid and fluff the quinoa and then replace the lid and allow to sit for about 10 minutes. Taste for seasoning and adjust, if necessary. Serve.