As with the
new format I developed I have decided that I would post my adventures in the
kitchen on Thursdays instead of Fridays. The reason for this is actually two
fold, the first reason being that cooking and posting on the same day is
challenging. The second cause is because we are moving the cooking night from Friday
to Saturday due to some new schedule conflicts that would take more time then I
would like to explain. Also speaking of the new blog format this will be the last
time that my cooking section will be called cooking concoctions.
One thing
about the move that I think will be positive is for readership, I believe that
most people who would better utilize my recipes before the weekend. Also the
extra time in between cooking and actually completing the post give me the time
to make sure that the writing is to a level that I am confident in.
The recipe I
present to you today is a recipe that utilizes one of my favorite summer squashes,
the vibrant green zucchini. This also a very healthy vegetarian dish that is relatively
easy to make and can be made out of fresh produce from your local farmers
market. By no means a vegetarian or vegan, I am a hundred percent omnivore and
enjoy sinking my teeth into a slab of meat.
So this is
my Three Cheese Zucchini Stir Fry
Let us begin
with the ingredients
1 Zucchini
Sliced
2 large
Carrots Sliced
1 Large Red
Pepper Chopped
½ A Red
Onion Chopped
Tablespoon (or
to taste) Parsley Chopped
½ cup of
shredded mozzarella
½ cup
shredded cheddar
¾ cup of parmesan
cheese
1 cup of
Orange Juice
2
tablespoons of Lemon Juice
To taste
Lemon Pepper
Salt and
pepper
Cooking Oil
Serves 2-3
Prep time 15
min
Cook time 10
min
So after all
of the vegetables have been cut down to size, place a skillet on the element add
the cooking oil and bring up to high
temperature. Once that is done pour in the orange
juice, lemon juice, lemon pepper, salt and pepper followed by adding in the red onion and zucchini. Using
a spatula or other cooking implement continuously move the contents of the
skillet around to avoid burning while cooking. Cook until the zucchini and onion
begin browning then add the carrots, red
pepper and parsley continue
cooking until the carrots become soft.
Remove the
skillet and contents from heat and turn off the element, and then proceed to
add the mozzarella, cheddar and ½ cup parmesan. At this stage continue stirring until cheese is all melty
this is how you know it will be delicious. Dish up and add the remaining parmesan to the top of the dish, you
can add more if you want to but I find this to be plenty.
This recipe makes
a delightfully light summer meal that is wonderfully filling and good for your
health. My favorite part of this dish is just how colourful it is and if you
want to flush it out a little bit more you can add other large coloured peppers,
this also makes it way more colourful.
Don’t forget
to vote for the new name of my cooking section there are only a couple days
left to vote so don’t forget to get your say in. In case you are wondering it
is located in the upper part of the right side tool bar.
Hope you
enjoy!
Sincerely
Urban Yeti
