Main Dishes

Zucchini “Lasagna” Rolls

Zucchini season is fast approaching, and with my two zucchini plants growing out of control, I decided it’s time to start finding and testing out some new recipes to use my future bounty of zucchini. This recipe was another Pinterest find, and it was a delicious, fairly quick meal. I served the zucchini rolls with wheat spaghetti to make the meal go further and give us leftovers for a second night, but they would be great on their own as a low-carb dinner. 

Zucchini "Lasagna" Rolls
Serves 4
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
Ingredients
  1. 2 medium zucchini
  2. 4 ounces proscuitto, thinly sliced
  3. 4 ounces fresh mozzarella, thinly sliced
  4. 3 tablespoons fresh basil, julienned
  5. 3 cups marinara sauce
  6. 1/4 grated parmesan cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. With a mandolin or a knife, slice zucchini lengthwise into 1/4-inch thick pieces. Place slices on a damp paper towel on a plate and cover with another damp paper towel. Microwave on high for about 3 minutes, until zucchini is just soft enough to roll without breaking.
  3. Place zucchini pieces on a flat surface and cover with proscuitto and mozzarella that are cut to fit. Sprinkle with basil. Roll up from one short end, and secure with a toothpick.
  4. Pour marinara sauce into a 2-quart oven-safe dish. Place zucchini rolls in the sauce, swirls facing up.
  5. Bake covered for 30 minutes. Remove the cover, sprinkle parmesan cheese on top, and return uncovered to oven for an additional 5 minutes.
  6. Serve immediately.
Adapted from Apron Strings
Adapted from Apron Strings
Seasoned to Impress https://seasonedtoimpress.com/

Sweet Potato and Chickpea Tacos

I have the bad habit of not thinking about what to make for dinner until I’m driving home from work and starving, which means I need something that’s quick and doesn’t requiring defrosting meat or picking up ingredients at the store. This recipe is the result of my lack of planning, and surprisingly, it turned out really well, even though I basically threw together whatever ingredients I could find. I’m actually looking forward to eating the leftovers tonight!

Sweet Potato and Chickpea Tacos
Serves 6
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 2 sweet potatoes, peeled and diced into 1-inch pieces
  2. 1 can of chickpeas, drained and rinsed
  3. 2 tablespoons of olive oil
  4. 1 green pepper, chopped
  5. ½ medium white onion, chopped
  6. ½ cup frozen corn
  7. 1 teaspoon chili powder
  8. 1 teaspoon cumin
  9. 2 cloves of garlic, minced
  10. 1 chipotle pepper in adobo, minced
  11. 1 tablespoon of adobo (from the can of chipotle peppers)
  12. 1/2 teaspoon salt
  13. Ground black pepper
  14. 1 teaspoon of fresh cilantro, minced
  15. Corn tortillas
  16. Avocado (optional)
  17. Shredded sharp cheddar cheese (optional)
  18. Sour cream (optional)
  19. Sliced green onions (optional)
Instructions
  1. Add the diced sweet potatoes to a medium pot of water and bring to a boil. Cook for about 10 minutes until the potatoes are tender. Drain potatoes in a colander.
  2. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and green pepper, and sauté for about 5 minutes, until just tender.
  3. Add the garlic, chipotle, chili powder, and cumin to the skillet. Cook for about 1 minute until fragrant.
  4. Add the sweet potatoes, chickpeas, corn, and adobo sauce, and stir gently to combine. Cook for about 5 minutes, until heated through.
  5. Season with salt, black pepper, and cilantro.
  6. Serve in warm corn tortillas, and top with cheese, mashed or sliced avocado, sour cream, and green onion.
Seasoned to Impress https://seasonedtoimpress.com/

Chicken Pad Thai

 My husband loves Pad Thai, and I’ve tried a lot of recipes for it, but none taste quite as good as what we get at our favorite Thai restaurant.  So when my aunt (who got some tips from a Thai friend) shared this recipe with me, I couldn’t wait to try it. And it is amazing! I can find all of the ingredients from the Asian cuisine aisle of my local grocery store, except for the tamarind concentrate, which is what gives the Pad Thai its authentic flavor. I actually order it from Amazon, but if you have an Asian market nearby, you can probably pick it up there, too.

Chicken Pad Thai
Serves 4
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Total Time
30 min
Total Time
30 min
For the sauce
  1. 1/2 cup pure tamarind concentrate (Thai fruit)
  2. 1/3 cup packed brown sugar
  3. 1/4 cup fish sauce
  4. 1 tablespoon Thai chili garlic sauce
For Pad Thai
  1. 8 oz. rice stick noodles, soaked in room temperature water for at least 1 hour
  2. 3 tablespoons canola oil, divided
  3. 1 lb chicken breasts, thinly sliced
  4. 3 eggs, beaten
  5. 6 scallions thinly sliced
  6. 1 tablespoon minced garlic
  7. 1 cup shredded carrots
  8. 1 cup mung bean sprouts
  9. Chopped dry roasted peanuts, for garnish
  10. Finely chopped fresh cilantro, for garnish
Instructions
  1. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Stir in eggs and cook until scrambled and then transfer to a small bowl.
  2. Add another tablespoon of oil to the skillet. Add sliced chicken and cook through, until no longer pink and then transfer to a bowl.
  3. Add the final tablespoon of oil to the skillet. Add in the garlic, scallions, and carrots and cook for about 2 minutes.
  4. Add in the sauce and drained noodles. Cook for about 5 minutes, until the noodles are soft.
  5. Stir in the eggs, chicken, and bean spouts and then remove from heat.
  6. Garnish with peanuts and cilantro.
Seasoned to Impress https://seasonedtoimpress.com/