I have zucchinis everywhere. My garden won’t stop growing them. I can make only so much zucchini bread, sauteed zucchini, stuffed zucchini, grilled zucchini. I needed something new, and this zucchini skillet dinner was my one-pot answer.
So this isn’t going to be one of those recipe blog posts that drone on and on about stuff that has nothing to do with the recipe you’re looking for (I hate that myself). I’m going to make it easy for you, cut the chit chat and provide the recipe RIGHT NOW, at the top of a blog post. Imagine that! Enjoy this delicious, healthful, easy summer dinner.
ps: Low-carb lovers, this recipe is for you!
Ingredients:
2 tablespoons olive oil
3-4 cloves minced garlic
1 tsp. oregano, dried
small handful fresh basil, chopped
3 cups fresh baby spinach, or 1 cup frozen spinach
1 can artichokes in brine, roughly chopped
1 jar of good quality marinara sauce
1 cup cherry or grape tomatoes, halved or quartered
2/3 cup low-fat ricotta or cottage cheese
3/4 cup part-skim shredded mozzarella
1/2 cup parmesan cheese, divided
3 medium to large zucchinis
1 lb ground turkey, chicken or beef (optional)
Salt and pepper, to taste.
Instructions:
Peel the zucchinis. You can partially peel them to get some of the nutrients from the skin. Then either chop, julienne, thinly slice or spiralize them into “noodles.”
If you’re using meat, heat the olive oil in a very large skillet or pot over medium-high heat. Cook the meat until browned on the outside, breaking down the meat into smaller pieces with a wooden spoon. Drain fat. Add garlic, salt and pepper to meat. (Add garlic to heated oil if not using meat.) Saute up to a minute, then add sauce and oregano. Bring to boil, then lower heat to a simmer. Stir and simmer for a few minutes.
Add the zucchini, spinach, artichokes and tomatoes. Cook for 5-10 minutes, or until zucchini softens. Turn off heat.
Stir in all cheeses and basil. Add more salt and pepper, if needed. Garnish with a little more parmesan and basil, if desired.
