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Along with tomatoes and mozzarella, zucchini is another popular summer ingredient, and this recipe combines them all. Make these savory zucchini cakes from all of the abundant squash, and then stack them up with tomatoes, mozzarella, and basil for a delicious dinner.
- 4 Cups shredded zucchini, from about 2 medium-sized zucchini
- 1/2 Cup grated onion
- 1 Teaspoon kosher salt
- 1 egg
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon oregano
- 1/2 Teaspoon baking powder
- 1 Cup crushed, cheese-flavored crackers, such as Cheez-Its Four Cheese Italian
- 3 Tablespoons canola oil
- 8 Ounces fresh mozzarella, sliced 1/4-inch thick
- 1 large tomato, sliced
- Fresh basil leaves, for garnish
- Extra-virgin olive oil, for finishing
- Freshly cracked pepper, to taste
Calories Per Serving468
Folate equivalent (total)56µg14%
Grilled Vegetable NapoleonRecipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. Source: The Diabetes Cookbook. Recipe Credit: Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough . Photo Credit: Mittera.
This recipe uses non-fat plain Greek yogurt to stretch the goat cheese. This also works for cream cheese! You still get the great flavor and texture of the cheese without all of the extra fat.
- 1 ½ (17.5 ounce) packages frozen puff pastry sheets, thawed
- ¼ cup cornstarch
- 4 cups milk, divided
- ⅓ cup cake flour
- ⅞ cup white sugar, divided
- 3 eggs, separated
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 (12 ounce) jar apricot jam
- 3 cups sifted confectioners' sugar
- 1 tablespoon lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
Bake in preheated oven until golden, about 10 minutes.
In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.
In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
In a small saucepan or in the microwave, heat the jam until runny.
Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.
Video: Low Carb Zucchini Noodle Recipe:
- First of all, everyone loves the flavor of this zucchini noodle recipe and don&rsquot miss the regular starchy pasta at all. Try to use the fresh zucchini that&rsquos straight. If it&rsquos curved, it&rsquos harder to spiralize.
- Our recipe for zucchini noodles is just a base recipe but can be adapted to any way that you want. For example, you can add some sausage, tomatoes or more vegetables to make it perfect fit for your family and menu. Because these keto zucchini noodles are so easy to make, the possibilities are endless.
- Second of all, there&rsquos so many great tools out there to help you make the zucchini into the noodles quickly and easily. Using a simple vegetable spiralizer or a vegetable julienne peeler, this simple meal is just requires a few ingredients.
- Finally, what ever you do, don&rsquot skimp out on the garlic. Most importantly, the flavor is amazing!
- All recipe details are in the recipe box below.
Best Spiralizing Tools for Zucchini Noodles:
Nothing beats tried and true kitchen tools and cookbooks. Here&rsquos some of the favorites:
Paderno Spiralizer &ndash The Classic! We&rsquove lost track of how many meals this one has made for us. Fantastic spiralizer.
KitchenAid Spiralizer Attachment &ndash Spiralize, peel, core, slice. All from the power of the KitchenAid stand mixer.
OXO Julienne Peeler &ndash For those who love it simple. This great julienne peeler has seen a lot of mileage in our kitchen
A bit time-consuming, but can easily be may a day ahead is a real show-stopper especially for vegetarian guests. My foodie friends love it and I've been bringing it out for special occasions since ➖.
This is a bit time-consuming, but is so worth it. Make it a day ahead and bring to room temperature before final oven time. Be sure to season aggressively. My foodie friends love it and I've been making it since ➖!
Easy to prepare, fairly bland. Recommendations: 1. Broil the eggplant before roasting it, to get it browned. 2. Make sure each vegetable is correctly seasoned. 3. Make sure to get all the dry layers of the onion removed before roasting the onion. 4. Top with a portobello mushroom. The skin of the eggplant and the drier outer rings of the onion made this dish very difficult to eat without having the entire thing cover the plate. it really needs a sauce.
Made this several times. always a hit. To make the eggplant better, slice and salt the slices to draw out the bitter juices on to papertowels. This will take a least an hour, so allow time. It's a definite plus to the taste.
I haven't made this in years, because it is so time-consuming, but the fact that I remember it 10 years after I made it shows you how amazing it is.
Excellent for dinner parties - have made several times. I use mozzarella with proscuitto and add shredded parmigiano reggiano cheese to the ricotta mixture. And definitely use a wooden skewer to bake, then insert the rosemary sprig.
I used basic idea (grilling each vegetable first) to make a layered casserole. Added other veggies, more spices and more cheese second time I made it. Great for a party!
way to much work for mediocre results. looks reasonably impressive but taste was bland, as another reviewer cited, even when drizzed with a balsamic reduction. won't bother to make again.
This dish was fabulous. I made it for my family and the presentation was great, and it tasted wonderful. Everybody loved it.
I have made this recipe numerous times when I want something really special. It never fails me!
Excellent. A real stunner. I didn't use the potatoes but the recipe was fabulous without it. And my husband who doesn't like eggplant loved this dish. Will definitely make it again.
This is the standard "first dinner party of the fall" centerpiece recipe each year for 6 years running. I serve it with Olive-Tomato Ragout, a cheesy polenta, sometimes add fresh grilled halibut, and a deep rich red wine. Perfect and impressive every time. Definately use the wooden skewers while cooking. Sometimes I use a lavendar sprig if one is still around, or a blooming rosemary.
If I thought I could make a dish beyond compare, Iɽ give it 4 forks, but I'll leave that to the pros. Iɽ say it does look very impressive and restaurant-y, and best of all tastes delish. I put the rosemary in at the end so as to not burn it. A real favorite at the dinner table!
This was very good and is a good make-ahead dish. one change I made was to use portobello mushroom caps for the bottom layer. I would also use more tomato next time. I would also use a wooden skewer during the baking of the napoleons, remove and insert the rosemary sprig before serving, as another cook suggested.
Delicious and easy! It could've used a touch more seasonings, but it was great. Very attractive as well. I have served this as a main dish as well as a side dish.
Excellent dish when entertaining! Or any other time. I absolutely love it, its VERY presentable and always goes over well with everyone. I've made this dish many times since I saw it on the cover of Gourmet in 96. (Its the picture that really made me want to try it in the first place!)
I made this one new years eve and it went over well. It looks like something out of a five star restaurant! However, the vegetables need to be wide enough to hold the shape of the napoleon and I would recommend using a wooden skewer to hold it together while baking as the rosemary did burn. I would add the rosemary after it has been baked. I served this as a side dish and everyone loved it.
I'm writing this review as I prepare to make it for the secind time. The first time I made this recipe was for a tennis luncheon. I "customized" the napoleons for some who had allergies, or just didn't care for certain veggies. The preparation was so simple for such a great final product! I served it with a reduced raspberry balsamic glaze simply drizzled before serving. This time I'm layering it "lasagna-style" for the family with a side of smoked turkey sausage. Don't hesitate to try this recipe!
This recipe is missing something. Love the roasted veggies. Definitely recomend large & wide veggies in order to have a stable napoleon. The rosemary burned in the oven so that wasn't too cool. Think the napoleon would be nice if it was accompanied by a tomato sauce spooned around it. I served it with a lemon, parsley orzo & it worked for me. Had a better one in a restaurant.
The nice part about this recipe is it can all be done ahead of time. I thought all the chopping of the vegetables and cooking would be so time consuming but I did it all on the grill in about 40 minutes. The presentation was beautiful and it had wonderful "wow" appeal. The only mistake I made was I made this as the vegetable part of a meal and people thought it could be a meal itself.
Showy presentation and delightful taste. I like to serve to people who ask in all seriousness ask, "But, what do you eat?" when informed I don't eat meat.
Very good. I was skeptical that all of the vegetables would take the same time to roast, but it all worked out. I added plantain, which lent a little bit of sweetness, compensating for my not having sweet onion. Don't shirk on the tomatoes!
This looked impressive and tasted great. If you roast the vegetables ahead of time give them a little more time in the oven before serving. Everyone raved and asked for the recipe.
Great to make-up in advance then microwave. I have made this numerous times and have always pleased my guests with this beautiful presentation and tasty side. Wonderful compliment to any meal.
A friend ordered something similar at a very expensive restaurant. I was so proud that the ones I make following Gourmet's recipe are better.
Browsing Page TV Recipes
Welcome to the jazzy recipe page! Below you will find links to the recipes from Jazzy Vegetarian on public television. Plus, you’ll find links to some of Laura’s favorite recipe creations, too. All Jazzy Vegetarian recipes are 100% vegan. We are striving to make the world a better place, one recipe at a time and wishing you and your loved ones good health and well being during these challenging times. Many of the recipes shared on this website are prepared with easily accessible ingredients, or can be adapted to use items from your pantry or freezer. We wish you peace and – most of all – good health.
Be Happy, Be Healthy and Be Well. – Laura Theodore, “The Jazzy Vegetarian”
Zucchini Halloumi Napoleon (image T. Freuman)
If ever there was an homage to everything summer– grilled dinners, fresh mint and zucchini from the garden, simple, unfussy recipes– this lovely appetizer would be it.
This savory Napoleon recipe was inspired by summertime Caprese salads using fresh basil from the garden and sweet Heirloom tomatoes from the Farmer’s Market. It’s a grilled version that combines some of my favorite ingredients– garden mint, salty Halloumi cheese, and globe-shaped summer squash.
What’s that? You’re not familiar with halloumi? Well, allow me to introduce you. It’s a salty sheep and goat’s milk cheese with a firm, slightly rubbery texture, originally from Cypress. I find it more pleasant than feta–with all due respect to the Greeks– as it’s less sharp and tangy. Halloumi’s claim to fame–and what makes it a perfect summer cheese– is that it holds its texture when grilled. In other words, it will soften and get grill marks like a slab of tofu, but won’t melt all over your grill. Like other salty white cheese, halloumi is divine when paired with watermelon and mint in a salad as well.
Now, back to our Napoleon. You can make this warm layered appetizer as I’ve written it, or you can improvise by adding additional layers of grilled tomato or eggplant. Use round, globe-shaped ones for visual appeal if they’re available. This will take your Napoleon into ratatouille territory, without all the fuss of sauteing. If you can’t find globe zucchini, then use the biggest, fattest zucchini you can find and cut it lengthwise into four thick slabs, then halve each large slab. Use two pieces each per later. To turn this appy into a meal, serve it atop a bed of well-seasoned quinoa and lightly steamed spinach.
1 medium eggplant, cut into 12 rounds
2 medium-large zucchini, sliced medium thick on the diagonal
1/4 cup extra-virgin olive oil, divided
Salt and ground black pepper
1 large tomato, cut into 6 slices and lightly salted
1 ball fresh mozzarella (8 ounces) cut into 6 slices (you will only need about 6 ounces)
Small handful basil leaves
2 teaspoons balsamic vinegar
1. Heat a gas grill igniting all burners on high for at least 10 minutes or build a hot charcoal fire. Clean grate with a wire brush and then lubricate with an oil-soaked rag. Toss eggplant and zucchini slices with 3 tablespoons of the olive oil and a sprinkling of salt and pepper.
2. Place eggplant and zucchini on hot grate and grill, covered until spotty brown on one side, about 5 minutes. Turn vegetables and continue to grill, covered, until vegetables are spotty brown on remaining side, 4 to 5 minutes longer.
3. As soon as vegetables come off the grill, assemble napoleons in the following order: 1 slice eggplant, 2 to 3 slices of zucchini, 1 slice mozzarella, a few basil leaves, a tomato slice, another eggplant slice and a few more zucchini slices. Lightly drizzle napoleons with remaining tablespoon of olive oil and the balsamic vinegar. Serve.
About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:
“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”
If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.
But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.
The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.
We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”
Shred zucchini on a box grater, rotating when you come to seeds. Place zucchini and onion in a salad spinner, sprinkle with salt and let stand 30 minutes. Spin mixture to dry transfer to a kitchen towel and squeeze to remove more liquid.
Cook pancetta in a nonstick skillet until crisp transfer to a paper-towel-lined plate. Reserve drippings in skillet.
Whisk together egg, garlic, Italian seasoning, and baking powder. Stir in zucchini mixture and cracker crumbs. Scoop batter with &frac13 cup measure onto a baking sheet and press into 8 cakes.
Heat 1 Tbsp. oil with drippings in skillet. Sauté cakes in two batches over medium heat until golden, about 4 minutes per side, adding more oil as needed.
Add a mozzarella slice to each cake in the last 2 minutes of sautéing to slightly melt mozzarella. Transfer cakes to a paper-towel-lined plate.
Assemble Napoleons by layering a tomato slice, 2 basil leaves, a pancetta slice, and 2 more basil leaves on each of 4 cakes. Top each with a remaining cake and garnish with a basil sprig serve immediately with lemon wedges.
To avoid soggy cakes, first spin liquid from the zucchini and onion in a salad spinner, then squeeze dry.
We are in love with this easy recipe. There’s fresh zucchini, tomatoes, basil, parmesan, and lots of garlic. The best part? It only takes 20 minutes to make. It’s low on calories and carbs, while having maximum flavor!
This is such a quick and easy recipe. It’s adaptable, too. We love this with 100% zucchini noodles (basically, spaghetti made from zucchini), but a combination of real spaghetti or pasta and zucchini is great.
This pasta recipe is all about fresh ingredients. The zucchini should be firm and the tomatoes sweet. If you have a hard time finding good, flavorful tomatoes, it is better to use canned. We love canned San Marzano tomatoes as well as the options from Muir Glen.
How to Make Zucchini Noodles With and Without a Spiralizer
Zucchini noodles are spaghetti-like strands of zucchini. You can make them a variety of ways. Here’s how to make them:
- The easiest way to make zucchini noodles is to use a spiralizer. They make long, curly noodles in minutes. This is a great tool to add to your kitchen. We purchased ours on Amazon for less than $30. There are a variety of brands and price points to choose from. Some food processors come with a spiralizer attachment now, too.
- No spiralizer, no problem! You can also use a julienne vegetable peeler. These come in at under $10 and might even be hiding in your kitchen gadget drawer right now.
- Most mandoline slicers will make noodles, too.
- You can also use a standard vegetable peeler and make wide noodles.
Depending on where you shop, you might even find that you can buy previously spiralized zucchini. I’ve seen them for sale in Whole Foods, Trader Joe’s, and even some Safeway stores.
Once you’ve got noodles, you’re ready to cook them.
Our Best Tips for Cooking Zoodles So That They Are Delicious and Not Soggy
Zucchini is mostly made up of water so cooking it can be tricky. Here are our tips for cooking it well and making sure it’s not soggy.
- Don’t peel the zucchini. Peeled zucchini noodles are mushy and have little crunch. Plus, it adds a step and we’re looking for dinner on the table fast.
- Don’t salt the zucchini ahead or time or while it cooks in the pan. Salt draws out water from the zucchini. This will make it less crunchy when it’s cooked. Since salt makes things taste good, we prefer to salt the sauce and not the zucchini.
- Don’t overcook. The noodles should be cooked to al dente (just like pasta). This means they will look wilted, but still have a crunch.
Since zucchini has a tendency to become watery, we do our best to reduce this as much as possible in our recipe. Even so, you will still find some water left at the bottom of the serving bowl. This is okay with us. The liquid mixes with tomato, garlic, cheese, and olive oil, so it’s delicious. By the way, if you are looking for more ways to use up zucchini, here’s our parmesan basil zucchini chips recipe for you. They are addictive.
What Our Readers Are Saying
If you don’t believe that our recipe helps you achieve perfect zucchini noodles pasta at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.
“Wow! It’s delicious. This recipe is at the top of the favorites list!” – Pam
“I was surprised how delicious this actually was!! I followed recipe exactly and it turned out perfect.” – Marissa
“Oh. My. Goodness! Its amazing! What a super way to introduce the family to disguised healthy eating with flavor that is the embodiment of summer. This year I planted even more zucchini and Zoodles will be part of our lives forever!” – Shannon