Tag Archives: zucchini

I Tried Meghan Markle’s “Filthy, Sexy” Zucchini Pasta Sauce — Here’s How It Stacked Up

Long before she married into royalty, Meghan Markle extolled the virtues on healthy eating on her now-defunct blog, The Tig. During her seven years living in Toronto filming the legal drama Suits, the now Duchess of Sussex carved out her own online space to write about health and wellness, often sharing quick cooking tips.

But it was an interview she did with Delish in 2018 that garnered the most attention: she said she loved making a three-ingredient zucchini pasta sauce. A veggie-forward Bolognese, if you will. Using only zucchini, bouillon cubes and water, she said it was a “filthy, sexy mush” that she loved. With the duchess in the news as of late, this dish has recently been trending on the Internet all over again. It doesn’t exactly sound delicious, but I thought I’d give it a shot.

So, go ahead, cook like a duchess with this messy, mushy, sexy, filthy three-ingredient slow cooker concoction. For personal preference, I’ve added one more ingredient (an onion: I couldn’t resist) and options for additional seasonings, if desired. (Spoiler alert: it’s a lot more delicious than it looks, I swear!).

Related: Meghan Markle and the Struggle Among Black Women Everywhere

Meghan Markle’s Slow Cooker Zucchini Pasta Sauce

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours, 10 minutes
Servings: 4-6

Ingredients

5-6 medium zucchini, roughly chopped
1 yellow onion, chopped (optional)
2 bouillon cubes
½ cup water
Salt and pepper (optional)
1 package penne or rigatoni
Pinch of red pepper flakes (optional)
Parmesan cheese (optional)

Directions

1. In one large slow cooker (or Dutch oven), add zucchini, onion, bouillon cubes and water. Season with salt and pepper, if desired.

2. Set timer to cook for four hours on low heat, stirring once or twice in that timeframe. The zucchini will start to get nice and mushy – that’s what we want!

Related: A Peek Inside Meghan Markle’s Former Toronto Home

3. At the 3 hour and 40 minute mark, cook the pasta in a separate pot according to package instructions.

4. Season the zucchini sauce with salt and pepper, red pepper flakes and Parmesan cheese, if desired. Serve immediately over pasta.

Related: Here’s What the Royal Family Really Eats

Verdict

It’s simple, it’s hearty (I didn’t need more than one serving before I felt full) and it smells surprisingly delicious as it simmers away in the slow cooker.  Was it tasty (read: sexy)? Absolutely. Would I make it again? Probably. Was it worth the nearly five-hour wait? Not really.

We also tried the feta tomato pasta TikTok trend and Popeye’s famous Chicken Sandwich — are they worth the hype?

Photo of Meghan Markle courtesy of Getty Images.

Ramen with tofu and bok choy in white bowl

This Hearty 20-Minute Vegan Zucchini Ramen Noodle Soup Will Not Disappoint

No matter what, you always found yourself eating ramen out of a microwaved bowl in college. It was soupy noodles and not much else. Imagine if you found a veggie-based recipe that was full of flavor, packed with protein, low carb and delicious. That’s exactly what this ramen is: healthy good food. In this Can You Vegan It? recipe, we swap eggs for tofu — further transforming this classic comfort food.

Ramen with tofu and bok choy in white bowl

Zucchini Ramen Noodle Soup

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

¼ cup sesame oil, divided
4 baby bok choy, quartered
2 Tbsp yellow miso paste (optional)
4 cloves garlic, minced
2 shallots, chopped
2 Tbsp minced fresh ginger
¼ cup coconut aminos
8 cups vegetable broth
½ tsp kosher salt
4 zucchinis, spiralized
4-6 omega-3 eggs, boiled, peeled and sliced or cooked tofu
2 3-oz (85 g) packages enoki mushrooms
1 cup scallions, diced

Related: Genius Ways to Hack a Pack of Ramen Noodles

Directions:

1. Heat 1 Tbsp of oil in a 12-inch skillet over medium-high heat. Add the bok choy to the skillet and cook for roughly 2 minutes on both sides until lightly charred. Remove the bok choy from the skillet and set it aside.

2. Add the remaining oil, then add the miso (if using), garlic, shallots, ginger and coconut aminos. Sauté for 3 minutes. Add the broth and salt and bring to a simmer. Reduce the heat to low, then add the zucchini. Let the soup simmer for 5 minutes. Serve with the bok choy, eggs (or tofu), enoki mushrooms and a topping of scallions.

Like Valerie’s ramen noodle soup? Try her zesty lamb burgers or her low sugar persimmon creme brulee.

front cover of 30-Minute Low-Carb DinnersReprinted with permission from 30-Minute Low-Carb Dinners by Valerie Azinge, Page Street Publishing Co. 2020. Photo credit: Valerie Azinge, Yasaman Shafiei and Kabir Ali.

30-Minute Low-Carb Dinners, Amazon, $23.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

These Oven-Baked Zucchini and Corn Fritters Are the Perfect Dinner Side Dish

Got too much summer zucchini and corn? Don’t quite know what to do with it? This recipe combines two of summer’s greatest hits and uses the oven to bake crispy vegetable fritters without all the hassle of deep frying. Lots of corn fritter recipes use only corn, but by adding grated zucchini, you’ll add a different texture (and a pop of colour!). The fritter is perfect on its own, served with a little sour cream and some pesto for the ultimate light summer meal. However, they’re also a great side dish, served with roast chicken or as an accompaniment to a summer BBQ. These will be on repeat in the summer and can just as easily be made in winter using frozen corn.

Oven-Baked Zucchini and Corn Fritters

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Servings: 16 fritters

Ingredients:

2 medium zucchini, washed and grated (approx. 2 cups grated)
1 ½ cups corn kernels (from 3 small cobs or thawed and drained if frozen)
¼ cup panko breadcrumbs
1 cup shredded cheese (use something sharp, like Cheddar)
3 large eggs, lightly beaten
1 tsp flaky sea salt
½ tsp freshly ground black pepper
Pinch red pepper flakes (optional)
Sour cream and pesto to serve

Directions:

1. Preheat the oven to 375˚F. Line two baking trays with parchment paper. Place a few layers of paper towel on your countertop.

2. Squeeze the water out of the grated zucchini with a cheesecloth or tea towel. Place the squeezed zucchini on the paper towel in a single layer. Place a few more paper towels on top and gently pat dry.

3. Once dry, place the zucchini in a large bowl with the corn kernels, breadcrumbs, cheese, eggs, salt, pepper and optional red pepper flakes and mix well to combine, using a wooden spoon or your hands.

Related: 50+ Zucchini Recipes You’ll Absolutely Love

4. Using a 3-Tbsp cookie scoop and packing the mixture in tightly, scoop out mounds of the mixture and place them about 1 inch apart on the baking trays. If you don’t have a cookie scoop this size, use a ¼ measuring cup filled ¾ full of the mixture. If you notice lots of liquid in your mixture, make sure to drain it before you place on the tray.

5. Bake for 15 minutes, then use an offset spatula to carefully flip the fritters flattening them slightly as you do. Be careful, they are a bit fragile still!

6. Bake a further 10 to 15 minutes, until the fritters are crispy and golden on both sides. Serve with sour cream and pesto. Enjoy!

Like Mardi’s fritters? We also love her cheesy, comforting butternut squash tartiflette and mixed berry galettes for a sweet treat.

Grilled Stuffed Zucchini Boats With Roasted Cherry Tomatoes is the Vegan Summer Recipe You Need

Grilling isn’t just for carnivores. And this grilled stuffed zucchini boats with roasted cherry tomatoes recipe proves it. It’s not only healthy, it’s a visually gorgeous dish that has a hearty, yet summery vibe. The recipe incorporates vibrant red cherry tomatoes, dark green zucchini and mineral-packed lentils and rice. We promise — this is certainly the summertime vegan recipe you need right now.

Grilled Stuffed Zucchini Boats With Roasted Cherry Tomatoes

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 4

Ingredients:

Shallots
2 tsp extra-virgin olive oil
2 shallots, thinly sliced
Pinch of sea salt and pepper

Tomatoes
1 pint cherry tomatoes
2 tsp extra-virgin olive oil
¼ tsp sea salt
A few cracks of pepper

Mixture
¼ cup green lentils
½ cup brown rice
1 ½ cups water
4 Tbsp parsley, divided and roughly chopped
2 tsp lemon juice
Pinch of sea salt and pepper

Zucchini
4 zucchinis
3 tsp extra-virgin olive oil
½ tsp sea salt
A few cracks of pepper
¼ cup walnuts, chopped and toasted

Directions:

1. Preheat the oven to 375°F.

2. Thinly slice the shallots. Place a pan on the stove over medium-high heat. Add oil and once it’s hot, toss in the shallots, salt and pepper. Let them cook for 7-8 minutes until they get browned and crispy, then transfer them to a towel or paper towel.

3. Place the cherry tomatoes on a baking sheet lined with parchment paper, toss with oil, salt and pepper. Roast for 20 minutes until blistered and bubbling.

Related: Grilled Za’atar Carrots with Halloumi & Mint

4. While the cherry tomatoes are roasting, place the lentils, rice, water and a pinch of salt in a pot, bring to a boil, cover and simmer for 30 minutes.

5. Once cooked, toss the lentils and rice with 2 Tbsp of parsley, lemon juice, salt, pepper and ½ of the crispy shallots.

6. Turn your grill to medium heat or if you’re using a grill pan over the stove, wait until the zucchinis are prepped then turn to medium heat.

7. Slice the zucchinis in half lengthwise, then scoop out the seeds using a spoon to create a hollowed out well down the middle.

Related: 10 Veggie-Forward Grilled Skewers and Kebabs to Try This Summer

8. Rub the zucchini with olive oil, salt and pepper. Grill hollowed side down for 5-7 minutes, then flip and grill for another 5-7 minutes.

9. Stuff the zucchini with the lentils and rice mixture, topped with the roasted cherry tomatoes, crispy shallots, chopped parsley and walnuts.

Want more summertime recipes? These vegan sloppy Joe sliders and strawberry chia frozen yogurt pops will surely be a hit.

Zucchini Noodles With Spinach Pesto is a Yummy Weeknight Dinner

This easy vegan spinach pesto recipe is perfect if fresh basil is out of season, above your budget or difficult to find. Pair it with traditional noodles or enjoy with fresh zucchini noodles for a healthy alternative. Note: a food processor is required for this recipe.

888_rawtarian_pesto_wide

Zucchini Noodles With Spinach Pesto

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2

Ingredients:

1 ½ cups fresh spinach (firmly packed)
1 clove garlic (optional)
2 ¼ tsp lemon juice
¼ tsp sea salt
½ cup walnuts
⅛ cup olive oil
2 medium zucchinis

Directions:
1. Add spinach, garlic, lemon juice and salt to your food processor. Process until spinach is completely processed and garlic is reduced (about 45 seconds).

2. Add remaining ingredients (walnuts and olive oil) to the food processor mixture. Process again until walnuts are fine, resembling pesto.

Related: Best-Ever Pasta Recipes for Easy Dinners

3. To make your noodles, peel your zucchini (remove outer green peel).  Use a clean vegetable peeler (or a vegetable spiralizer if you have one) to slice zucchini into “noodles.”

4. Place noodles and sauce into a large bowl and gently stir using two spoons until well combined. Enjoy immediately.

Tip: Spinach pesto keeps extremely well in the fridge for up to 4 days. If making in advance, store sauce in fridge. Then make fresh zucchini noodles at the last minute and assemble.

Published August 11, 2015, Updated May 29, 2018

Vegan Corn Zucchini Fritters with Jalapeno Cream

It’s National Corn Fritter Day! We love celebrating this tasty comfort food so we’ve come up with an easy vegan recipe with all the elements of a classic corn fritter. Plus, we whipped up a spicy and tangy jalapeno cream to dip them in. You can thank us later!

Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 12 fritters

888_corn-zucchini-fritters-1

Ingredients:

Jalapeno Cream (makes 1 cup):
¾ cup cold-pressed olive oil
½ cup non-dairy milk
3 tsp apple cider vinegar
1 Tbsp pickled jalapeno slices (5-6 slices)
1 garlic clove
¼ tsp ground mustard
¼ tsp sea salt

Corn Zucchini Fritters:
2 cups frozen corn, thawed and drained
1 ½ cups shredded zucchini
¼ cup finely minced shallot
½ cup all-purpose flour
½ cup fine corn meal
1 Tbsp nutritional yeast
½ tsp sea salt
¼ tsp paprika
¼ tsp nutmeg
¼ tsp ground pepper
¼ cup non-dairy milk
4 Tbsp vegetable oil (for frying)

888_corn-zucchini-fritters-2

Directions:
1. In a blender, add non-dairy milk, apple cider vinegar, ground mustard and sea salt. Blend on high while slowly adding the olive oil. Blend until thick and smooth. Then add pickled jalapenos and a garlic clove, and continue blending until they’re well combined into the sauce. Refrigerate for at least 1 hour before serving.
2. Place shredded zucchini in a strainer and coat with ¼ tsp of sea salt. Let it sit for 10 minutes and then squeeze the excess water out of the zucchini shreds with your hands.
3. Place zucchini in a large mixing bowl with corn, minced shallot, all-purpose flour, corn meal, nutritional yeast, and ¼ teaspoon of sea salt, ground pepper, paprika and nutmeg. Stir to combine well.
4. Then stir in non-dairy milk and combine into a thick batter.
5. Heat a non-stick pan to medium heat with 2 Tbsp of vegetable oil. Use a scant ¼ cup of batter for each fritter and shape into a patty with your hands.
6. Place 2-3 fritters in the pan at a time and fry 1 ½ – 2 minutes per side, until golden brown on the outside. Add another 2 Tbsp of oil to the pan once you’ve fried about 6 fritters.

See more from hot for food on their YouTube channel.

Mini Zucchini Pizzas with Pepperoni

If you put pepperoni and melted cheese on something, you’ve got about an 80 percent chance that it’s going to taste good. And these baked zucchini bites are a fun and healthier alternative to pizza.

zucchini-pepperoni-pizza-recipe

Mini Zucchini Pizzas with Pepperoni

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Serves: 1-4

Ingredients:

Zucchini slices
Pizza sauce
Shredded cheese
Pepperoni
Tomato (seeds removed)
Red onion
Basil

zucchini-pepperoni-pizza-recipe-2

Directions:

1. Cut your zucchini slices about half an inch thick.
2. To remove moisture, generously salt both sides and allow to rest in a colander for 10 to 15 minutes.
3. Preheat oven to 400F°.
4. After the zucchini has rested, wipe off salt and squeeze between paper towel to remove any excess moisture.
5. Place zucchini on baking sheet.
6. Spread a spoonful of pizza sauce on each slice, followed by some shredded cheese (I used cheddar), a slice or two of pepperoni, some tomato slices with seeds removed, and some slices of red onion.
7. Bake for 10 to 15 minutes until cheese is melted and the top of the zucchini pizzas start to brown.
8. Garnish with fresh basil and serve!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

blog_network_banner