Zucchini Croissant Puff

With all of the zucchini making its presence known in a BIG way in my garden, I have been trying to come up with creative ways to put it to good use.

So I decided to take a break from muffins and bread and all of the sweet baking and make a light dinner. Using the blueberry croissant puff recipe as a basis that I made last fall, I played with the ingredients and made a really delicious zucchini puff.

I had shredded zucchini left over from the chocolate zucchini breads, so this was perfect.  Once again I used the mouthwatering frozen (ready to bake) croissants from QVC. I always have at least one bag in my freezer for emergencies or cravings!!  They are a great basis for a casserole, sandwich - and especially handy as a breakfast on the run!

Zucchini Croissant Puff

3 large croissants (about 5 - 5 1/2 cups cubed)
2 c. shredded zucchini
1/4 c. dried minced onion (an afterthought!)
4 large eggs
2 c. milk
1 - 8 oz. pkg. cream cheese
1 pkg. Athenos crumbled feta cheese, tomato and basil variety
2 c. shredded mozzarella cheese
1 sprig fresh rosemary (4")
1 sprig fresh oregano (4 ")
1 tsp. salt
1/2 tsp. pepper

One of several relatively new flavored fetas - so good!

Fresh rosemary and oregano from my garden.

Preheat the oven to 350.

In a 13x9 " pan or 3 quart casserole, cover the bottom of the container with the cubed croissants.  Sprinkle the shredded zucchini over the top and then add the minced onion.  Sprinkle 1 cup of the shredded cheese over the top.

In a Vitamix (or use a mixing bowl and electric hand beater), combine the eggs, milk, cream cheese, feta cheese crumbles, rosemary and oregano leaves  (discard the stems), and salt and pepper.  Pulse off and on for about a minute until it is well mixed . (With the Vitamix there is no need to chop the herbs; the blender will do that job.  If using a mixer, chop the herbs before adding).

Pour the mixture over the zucchini and croissants and let sit for 20 minutes.  Add the remaining cup of shredded cheese over the top and then put into the preheated oven. Bake approximately 25-30 minutes or until the mixture is set in the center and golden brown.

This is great only as a light dinner - just add a tossed salad - or serve as an accompaniment to a simple chicken or fish entree.

Bite sized croissant pieces

Shredded zucchini makes up the next layer

The egg mixture and cheese make this oven ready

This is delicious for breakfast, lunch or dinner!  

And it can be the main feature or a hearty accompaniment.

So versatile!

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Baked Zucchini Fries

My healthy and prolific zucchini plant - yes just one!

You can see some of the first in this photo...

Zucchini is bursting out all over and I couldn't make one more loaf of zucchini bread and none of my neighbors or friends want to see any more of it either! (recipes coming soon)... so.... when I found this recipe I knew it was the perfect thing to go with some grilled chicken breasts, and it was really perfect.  My results were a bit different because I used panko crumbs and real Parmesan cheese which were both a bit bulkier than the original recipe, but they were still delicious and fun to eat!

Zucchini Fries with Dipping Sauce

adapted from Yummy, Healthy, Easy

1/2 c. Panko breadcrumbs

1/2 c. finely grated/ground Parmesan cheese*

1 tsp. garlic powder

1 tsp. Italian seasoning mix

1 1/2 tsp. salt

1/2 tsp. pepper

2 tsp. flour

1/4 c. milk

4 medium zucchini

Dipping Sauce:

1/4 c. plain Greek yogurt**

1 1/2 tsp. dry ranch dressing mix

1 tsp. milk (optional)

Preheat the oven to 425.  Line a cookie sheet or baking pan with parchment paper. This step is a great mess saver!

In a small bowl, combine the Panko crumbs, Parmesan , spices and any leftover flour *.  Mix together.

Cut the ends off the zucchini and slice in half lengthwise. Depending on the size of your zucchini, cut each half into fourths or sixths and then cut in half again crosswise.

Pour the milk in a flat bowl.  Dip the zucchini sticks in the milk, and then dredge in the Panko-cheese mixture and place on the cookie sheet in a single layer.  When all are done, bake for 15-20 minutes or until golden brown and crisp..

While the zucchini is baking, mix the dipping sauce ingredients, adding the milk if needed to thin the dip.

Serve with the zucchini fries and enjoy. These were a fun treat!

Breaded and ready for the oven...

Golden brown done!

A plate of healthy tastiness...

*The original recipe called for powdered Parmesan cheese. I don't keep that in the house, so I grated a small amount of Parmesan cheese and then put it in my Vitamix blender to get an even finer grind.  Since it was a little moist, I added some of the 2 tsp. flour to absorb the moisture and help the cheese become as fine as possible.

Parmesan cheese ground fine in the Vitamix

**I have been making plain Greek yogurt in my Cuisinart yogurt maker for several months now and LOVE it.  The dip recipe was made using my homemade Greek yogurt. It is SO delicious and doesn't have any of the additives that you get when you buy it at the store.  More on my new addiction/pleasure/taste treat in the near future!

The cool tangy dip with the hot flavorful zucchini is the perfect summer duo

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Asparagus Risotto - Pressure Cooker Style

Well I finally did it - I took two recipes and created something I can call my own! Will wonders never cease?!?

First of all, I have to thank my neighbor for reminding me that I even HAVE a pressure cooker!  I love it when I use it, but am clearly guilty of "out of sight out of mind" syndrome!


Thanks to a recipe from Skinnytaste, I knew what I needed to make with some beautiful fresh asparagus that I had picked up at Trader Joes.  However her recipe was the long version over the stovetop.  So I found a similar recipe from "Bob Warden's Slow Food Fast" cookbook and combined the two and I think that worked about as perfectly as it could have!

Risotto Ingredients

Asparagus Risotto (Pressure Cooker Style!)

1 lb. fresh asparagus
1 Tbsp. olive oil
2 Tbsp. butter
2 cloves minced garlic
2 shallots, finely chopped (or one very large one as shown in the picture!)
2 cups Arborio rice
4 cups chicken broth
1 cup white wine (I used Sauvignon Blanc)
4 tsp. lemon juice
zest of 1/2 lemon
1 tsp. Borsari seasoning (or more to taste)
1/4 cup Parmesan cheese
1/4 cup flat leaf parsley, rough chopped

Wash the asparagus well and cut the tips off about the 1 1/2"  length.  Set aside.  Cut the bottom stalks off at about 2"  and discard.   Cut the remaining stalks into 1/2" pieces and set aside separately from the tips.

I have a Cooks Essentials pressure cooker and it has a "brown" setting, so used that for the sauteeing steps. Heat the oil and butter and sauté the chopped shallots and minced garlic for about 2 minutes. Then add the uncooked rice and  asparagus stalk pieces (the 1/2" pieces) and cook for a minute or so, stirring continuously.

Waiting for the liquid ingredients and the pressure!

Add the remaining ingredients with the exception of the Parmesan cheese, parsley and asparagus tips.  Lock the pressure cooker, be sure the pressure is on high, and cook for 7 minutes.

While waiting for the pressure cooker, put the asparagus tips in a small bowl, cover with water and microwave on high for about 2 minutes.  Drain immediately.

So excited to actually get a photo of the "quick release" of the steam!

When the risotto is done, perform a quick release to let all of the steam out of the pressure cooker as quickly as possible.  Remove the lid, stir the contents as there may be some residual liquid on the top which will be instantly absorbed, then add the cooked asparagus tips, Parmesan cheese and chopped parsley.  Add salt and pepper to taste if needed and serve immediately.

Creamy risotto almost ready to be eaten...

Chopped parsley and shaved parmesan

This is incredibly creamy and good.  Will serve approximately 6.

Adorned with the asparagus tips

And the final touch - more shaved parmesan and parsley for color!

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