New Recipes I'd Like To Try

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This sort of goes along with another post about a dish I recently tried. That was zucchini noodles ("zoodles") and turkey meatballs. In my search for more faux pasta recipes, I found one for zucchini ravioli which I knew I just had to try. I made it tonight. I didn't have enough of my sauce left, so I threw some of the leftover cheese and spinach filling mixture into the sauce, and added a little vodka... Voila! al la vodka (or tonight's version of it). Below are the before and after pictures (before and after sauce and meatballs)..

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Did you stuff your zoodles with meat or cheese? I am making these this Tuesday and have found recipes for both. My sister always comes for dinner that day and I usually make a new recipe.


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Kathleen, toasted pine nuts would be a great sub for walnuts in that dish! My daughters don't care for walnuts either, but they love pine nuts.

That DOES look good. :yum: Our local farm stand has eggplant now, I will have to try that. :)
 
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Another Version of Zucchini Lasagna

Here's another version of zucchini lasagna with zucchini being the 'noodles" that I want to try. A more traditional look. There have been some huge zucchinis in the garden. So big that I call them "zucchini on steroids". One of those would probably do it. Link to the recipe is below the image.



Zucchini Lasagna
 
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DaisyJean said:
Did you stuff your zoodles with meat or cheese? I am making these this Tuesday and have found recipes for both. My sister always comes for dinner that day and I usually make a new recipe.


Sent from my iPad using Discuss Cooking
Click to expand...
Sorry, I never saw this. Hopefully you found a recipe or just experimented. These were filled with cheese.
 
Kathleen said:
I want to try this recipe for Spaghetti with Grilled Eggplant, Tomato, & Onion. It looks so fresh and simply delicious. My pause has been that I need to use something in place of walnuts. Some in the house do not like walnuts, but I think it will need a bit of a crunch.

~Kathleen
Click to expand...

I made this tonight. It turned out pretty good even though I used my griddle and not the grill. The tomatoes caramelize and cook in the skins. When chopped a bit, it makes a really nice tomato base that coats the pasta and other vegetables. I used walnuts but crushed them as recommended. They gave a nice flavor and hint of a crunch.

I believe the grill would have made it much better and I could have reduced the amount of oil. Leftovers will be used as a side dish tomorrow! I'll definitely make this again but will use the grill next time!

~Kathleen
 

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Looks yummy!

I read a recipe earlier that uses chard leaves and stuffs them with what you would stuff peppers with. Considering it.
 
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