Tasty risotto, bolognaise & soup recipes to try this weekend
Are you growing zucchini in your vegetable patch? Have you been given a whole bag from a neighbour and don't know what to make with them? I must admit, although zucchinis are delicious, it can be hard to find tasty recipes which the whole family enjoys. They aren't a favourite ingredient in our home, however we do have some recipes where no other vegetable can replace it - it needs to be zucchini!
These three recipes provide flavour, crunch and colour to make meals that you will want to make, time and time again. Why don't you give one a try this weekend?
1/ Easy BBQ Chicken and Zucchini Risotto Ingredients: 1 leek (white part, sliced), 1 stick of celery (sliced), 2 zucchini (sliced and quartered), 200g BBQ chicken breast (shredded), 1 cup Arborio rice, 500ml chicken stock (salt reduced), 185g Carnation Light & Creamy Evaporated Milk (1/2 a 375g can), 1/2 cup frozen peas and 3/4 teaspoon minced garlic.
In a saucepan, add 1 tablespoon of olive oil and cook leek, garlic and celery until soft. Add rice and stir for 1 minute. Add stock and milk and bring to the boil. Simmer for 15 minutes, stirring. Add zucchini, BBQ chicken, peas and cracked pepper and cook for 5 minutes. Serve.
* Another alternative to the BBQ chicken in this recipe is 200g of shaved ham from the deli.
Ingredients: 2 garlic cloves (finely chopped), 1 onion (chopped), 1 carrot (peeled, sliced, quartered), 1 zucchini (sliced and quartered), 250g pork mince (half a packet), 400g can crushed tomatoes (salt reduced), 400g can brown lentils (drained and rinsed), 3 Tablespoons tomato paste and 2 teaspoons dried rosemary.
Heat olive oil in a saucepan and sauté the onion and carrot for 5 minutes, until the onion is soft. Add the zucchini, garlic and rosemary and cook for 1 minute. Add the pork mince and cook for 5 minutes, until browned. Into the pot, add the tomato paste and stir for 1 minute. Add ˝ cup of water and simmer for 5 minutes. Add the tinned tomatoes and 1/3 cup of water and bring to the boil. Reduce the heat and simmer for 10 minutes. Add lentils and simmer for 10 minutes or until sauce thickens. Season with cracked pepper to taste.
Ingredients: 2 Tablespoons olive oil, 1 brown onion (chopped), 2 garlic cloves (crushed), 2 carrots (peeled and chopped), 2 sticks celery (sliced), 2 medium zucchini (sliced and quartered), 2 potatoes (peeled and chopped), 4 cups beef stock (salt reduced), 810g can whole tomatoes, 1/4 savoy cabbage (sliced and chopped) and 400g cannellini beans (drained and rinsed).
Heat oil in a large pot and saute garlic and onions for 5 minutes, until soft. Add carrots, celery, zucchini and potatoes and cook for 5 minutes. Stir in stock and tomatoes and bring the mixture to the boil, stirring occasionally. Add cabbage and beans and simmer, stirring occasionally, for 1 hour. Season with pepper and serve with crusty bread.
These three zucchini recipes are perfect for the winter months - they are cosy, comfort foods to warm you up from the inside. Happy cooking!
Hearty Vegetable Soup - full of vitamins and goodness!