Turkish Chicken Couscous
Turkish Chicken Couscous
• 2 zucchinis, grated
• 3 x 200 g chicken breasts
• ¼ cup olive oil
• 2 tbsps harissa paste
• 1 cup stock
• 400 g canned chickpeas, drained
• 1 cup instant couscous
• 2 tbsps currants
• 2 tbsps coriander, chopped
• 30 g butter, melted
• 1 tsp ground cumin
• Natural yoghurt, to serve
1 Preheat oven to 180 C.
2 Coat chicken breasts in olive oil and harissa paste. Bake 20-25 mins.
3 Pour hot stock over instant couscous. Cover 5 mins, fluff with fork.
4 Stir through chickpeas, grated zucchini, currants, coriander, melted butter and ground cumin.
5 Serve with chicken and natural yoghurt.
Bacon, Zucchini & Cheese Bread
• 5 cups plain bread flour
• 1½ cups warm water
• 6 g yeast
• 1 tbsp olive oil
• 1 tsp salt
• 1½ cups grated zucchini, drained
• 1 cup chopped bacon
• 1 cup grated cheese
• More grated cheese (optional)
1 In an electric mixer, with dough hook, knead bread flour, warm water, yeast, olive oil and salt for 10 mins.
2 Prove 1 hour. 3 Knead in grated zucchini. Roll out to 1 cm.
4 Top with chopped bacon and grated cheese. Roll up.
5 Prove in 10 X 20 cm greased loaf pan for 30 mins.
6 Preheat oven to 200 C. 7 Bake 45 mins. Top with cheese (optional), bake another 15 mins.
Stuffed Zucchini
• 500 g beef mince
• 1 red onion, finely chopped
• ¼ cup breadcrumbs
• ¼ cup grated Parmesan
• 2 tbsps parsley, chopped
• 1 egg
• 2 crushed garlic cloves
• 4 zucchinis, halved lengthways
• 1 cup tomato passata
• ½ cup grated mozzarella
1 Preheat oven to 180C.
2 Mix mince, chopped red onion, breadcrumbs, Parmesan, chopped parsley, egg and garlic.
3 Scrape flesh of zucchini halves with spoon, leaving 0.5 cm-thick shell. Stuff with mince mixture.
4 Place in 20 X 30 cm baking dish, top with 1 cup tomato passata and mozzarella. Bake 30- 35 mins.
Baked Fish
• 150 g firm white fish fillets
• ¼ cup parsley
• ¼ cup basil
• ¼ cup macadamias
• ¼ cup breadcrumbs
• ¼ cup grated Parmesan
• 2 zucchinis, shaved
• 4 squash, shaved
• 1 red chilli, sliced
• 1 tbsp lemon juice
• 1 tbsp olive oil
1 Preheat oven to 200 C.
2 In a food processor, roughly chop parsley, basil, macadamias, breadcrumbs and grated Parmesan.
3 Place fish fillets on a baking paper-lined oven tray. Press on crumb mixture.
4 Toss zucchini, squash, chilli in lemon juice and olive oil. Pile on fish.
5 Cover with foil and bake 15 mins.
Lamb & Zucchini Salad
• 8 lamb loin chops
• 2 tbsps oil
• 1 tbsp chopped rosemary
• 2 garlic cloves, crushed
• 2 zucchinis, sliced
• 250 g cherry tomatoes
• 270 g jar roasted peppers, drained
• 50 g feta cheese, crumbled
• ¼ cup parsley
• 1 tsp balsamic vinegar
1 Marinate lamb loin chops in combined oil, chopped rosemary and garlic.
2 Toss sliced zucchini and cherry tomatoes in olive oil.
3 Chargrill 2 - 3 mins.
4 Grill chops 3 mins, each side.
5 Toss veggies with roasted peppers, crumbled feta, parsley and balsamic vinegar.
6 Serve with chops
Bean & Zucchini Quesadillas
• 425 g can black beans, drained
• 1 zucchini, finely diced
• 1 cup corn kernels
• 2 spring onions, sliced
• 2 jalapenos, seeded, chopped
• 1 tsp chilli powder
• 4 jumbo tortillas
• Rocket leaves, to serve
1 In a bowl, combine black beans, zucchini, corn kernels, spring onions, jalapenos and chilli powder.
2 Spread over one side of the jumbo tortillas and fold in half.
3 Heat an oiled frying pan on medium. Cook in 2 batches, 2 mins each side, until toasted.
4 S erve in wedges with rocket leaves.
Zucchini Parmigiana
• 4 zucchinis, sliced lengthways
• ½ cup plain flour
• 2 eggs, beaten
• 2 cups fresh breadcrumbs
• 2 tbsps chopped parsley
• 1 crushed garlic clove
• 1½ cups passata
• ¼ cup basil
• 150 g taleggio (or any semi-soft cheese like raclette or fontina), sliced
• Extra basil, to serve
1 Preheat oven to 180 C.
2 Put eggs in a shallow bowl. In separate dish combine fresh breadcrumbs, parsley and garlic.
3 Dust zucchini in flour. Then dip in egg, followed by breadcrumb mixture.
4 Shallow-fry 1 min, each side. Drain.
5 Layer in a baking dish with passata, basil and taleggio.
6 Bake for 20-25 mins. Top with more basil, serve with salad.
Creamy Pesto Zucchini “Pasta”
• 6 zucchini
• 1/3 cup basil pesto (store bought)
• 2 tbsps thickened cream
• 2 tsps lemon zest, finely grated
• ¼ cup pine nuts, toasted
• Shaved Parmesan, to serve
1 Using a mandolin with julienne attachment, shred zucchini into long 0.3 cm-thick strings.
2 Blanch in boiling water for 30 secs. Drain well.
3 In a large bowl, combine basil pesto, thickened cream and finely grated lemon zest. Toss through zucchini and pine nuts.
4 Serve topped with shaved Parmesan
