In need of a new recipe that is simple enough to be prepared even when you don’t have that much time on your hands?  This recipe is just what you need.  This vegetable hash recipe is a special recipe that has a flavorful taste.  It’s also a very nutritious meal.  It’s the perfect breakfast treat for on-the-go mothers or busy grown-ups.

INGREDIENTS

* 3 tablespoons olive oil
* 2 tablespoons butter
* 1 pound Yukon Gold potatoes, diced
* 1/2 pound fresh shiitake mushrooms, diced
* 1 red bell pepper, diced
* 1 small acorn squash, diced
* 1 shallot, finely chopped
* 2 teaspoons garlic powder
* 1 pinch salt
* 1 pinch ground black pepper
* 1 cup chopped kale
* 4 sprigs fresh sage

DIRECTIONS

1. Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
2. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Want to try Mexican food in your own kitchen?  Here’s a simple Mexican-inspired recipe that you can try on your own.  This tasty dish will feed a crowd without demanding much attention from the cook. This entire breakfast casserole can be assembled the night before and baked right before serving.

INGREDIENTS

* 1 1/2 pounds tomatillos, husked and cut in half
* 2 cloves garlic, halved
* 1 1/2 cups chopped onion
* 1/3 cup chopped fresh cilantro
* 1 cup water
* 1 jalapeno pepper, seeded and minced
* 1 1/2 teaspoons salt
* 4 tomatoes, chopped
* 1 tablespoon olive oil
* 2 green bell pepper, thinly sliced
* 16 eggs, beaten
* 1 teaspoon salt
* ground black pepper to taste
* 1 1/2 cups shredded Monterey Jack cheese
* 8 (12 inch) flour tortillas
* 1/2 cup sour cream

DIRECTIONS

1.Preheat oven to 375 degrees F (190 degrees C).
2. Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the salsa to a simmer. Simmer for 5 minutes. Transfer the salsa into a bowl and set the bowl aside.
3. Make the filling: Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more.
4. In a large skillet, heat the oil over medium heat. Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes. Add the eggs, and turn the heat to low. Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set. Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently.
5. Lay a flour tortilla on a work surface. Spread about 2/3 cup of the egg filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream on top of the eggs. Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely. Continue this process with the remaining filling and the tortillas.
6. Place the filled tortillas close together in a 10×16 inch casserole dish. At this point you can cover the dish and chill it for up to 24 hours.
7. Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese. Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled). Serve hot.

Omelets are a traditional breakfast recipe and practically everyone enjoys them; the thong though is that this dish might be too dragging for others; unless, of course, we try to reinvent omelets.  Here’s a recipe that can be just that:  the reinvention of the traditional omelet.  Try this veggie omelet with toasted bread and coffee.

INGREDIENTS

* 2 tablespoons butter
* 1 small onion, chopped
* 1 green bell pepper, chopped
* 4 eggs
* 2 tablespoons milk
* 3/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 2 ounces shredded Swiss cheese

DIRECTIONS

1. Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
2. While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
3. Shred the cheese into a small bowl and set it aside.
4. Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
5. Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
6. Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Zucchini cakes are incomparable.  Those vegetarian friends that you have, or even those who simply enjoy healthy food choices, will surely enjoy this meal.  This is a delicious recipe that you can pass on to friends and families,  try this recipe today to see how this dish would fare to your standards.

INGREDIENTS

* 2 cups shredded zucchini
* 1 cup Italian seasoned bread crumbs
* 1 egg
* 1 tablespoon mayonnaise
* 1 teaspoon prepared mustard
* 1 tablespoon Old Bay Seasoning TM

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. In a large bowl combine zucchini, bread crumbs, egg, mayonnaise, mustard and Old Bay Seasoning. Mix well and form into patties. Place on prepared baking sheet.
3. Bake for 20 minutes and turn patties. Bake for another 20 minutes, or until golden brown.

Scrambles eggs and zucchini is a wonderful breakfast treat that will not only keep you and your family full for a longer period, it is also a guaranteed nutritious meal that everyone can enjoy.  Try to add two teaspoons of soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.  This will make your zucchini recipe even better-tasting than you have anticipated.

INGREDIENTS

* 2 teaspoons olive oil
* 1 zucchini, sliced
* 1 egg, beaten
* salt and pepper to taste

DIRECTIONS

1. Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.

Mediterranean dishes are just so perfect.  Aside from being taste and delectable, it also has the added advantage of being very nutritious.  Adapt all of these with your next zucchini dish.  Serve your zucchinis with a special Mediterranean twist.  This recipe will show you how.

INGREDIENTS

* 2 cups water
* 1 cup long grain white rice
* 3 tablespoons olive oil
* 1 large onion, chopped
* 1 large red bell pepper, chopped
* 3 cloves garlic, crushed
* 1 (14.5 ounce) can whole peeled tomatoes, chopped
* 3 cups finely chopped zucchini
* 1/2 teaspoon dried oregano
* salt and pepper to taste
* 1 (15 ounce) can cannellini beans, drained

DIRECTIONS

1. Bring water to a boil in a medium saucepan, and stir in the rice. Reduce heat, cover, and simmer for 20 minutes.
2. Heat oil in a separate medium saucepan over medium heat. Stir in onion, red bell pepper, and garlic, and cook until tender. Mix in tomatoes and zucchini, and season with oregano, salt, and pepper. Reduce heat, cover, and simmer 20 minutes, stirring occasionally.
3. Stir cannellini beans into the tomato and zucchini mixture, and continue cooking about 10 minutes. Serve over the cooked rice.

Zucchini has a distinct taste of its own.  No matter how you prepare this dish, it will invariably taste good.  Try to add a different taste to it, try putting on parmesan cheese in this recipe.  This is a delicious and easy way to use zucchini.  Do not hesitate to try this recipe immediately, it’s very easy to prepare.

INGREDIENTS

* 2 large zucchini, thinly sliced
* 2 tablespoons olive oil
* 1 large onion, diced
* 2 cloves garlic, minced
* 1 (16 ounce) jar spaghetti sauce
* 1 cup shredded mozzarella cheese

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
3. Combine the zucchini, onion and garlic in a 9×12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
4. Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Serving zucchinis at home is a great way to make your kids and your entire family enjoys their meals in the dining table.  If you’re always serving zucchinis the traditional way, try tp be more inventive.  Try this recipe and serve this zucchini dish with a bit of tomato sauce or sour cream dabbed on top for added measure.

INGREDIENTS

* 2 cups grated zucchini
* 2 eggs, beaten
* 1/4 cup chopped onion
* 1/2 cup all-purpose flour
* 1/2 cup grated Parmesan cheese
* 1/2 cup shredded mozzarella cheese
* salt to taste
* 2 tablespoons vegetable oil

DIRECTIONS

1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Zucchinis taste magnificent no matter how it isserved.  One of the ore special ways to serve a zucchini, though, is by serving it through a sautéed cooking method.  This meal can be served as a main dish.  It is best served when accompanied with a great-tasting chilled salad.

INGREDIENTS

* 1 tablespoon vegetable oil
* 1 onion, sliced
* 2 tomatoes, chopped
* 2 pounds zucchini, peeled and cut into 1 inch thick slices
* 1 green bell pepper, chopped
* salt to taste
* ground black pepper to taste
* 1/4 cup uncooked white rice
* 1/2 cup water

DIRECTIONS

1. Heat oil in a saute pan over medium heat. Add onion, and cook and stir for 3 minutes. Add tomatoes, zucchini, and green pepper. Stir. Season to taste with salt and black pepper. Reduce heat, cover, and simmer for 5 minutes.
2. Stir in rice and water. Cover, and cook over low heat for 20 minutes.