Skip to main content

Zucchini with Herbed Breadcrumbs and Goat Cheese - Easy but Fancy

Sous vide Trout with crispy skin and herb breaded zucchini with goat cheese

We all face the same challenges - fast, easy and TASTY weeknight meals. I've made my life simple by relying on my Sous Vide Supreme Demi to make cooking proteins a no fuss operation but I do like having a fresh component on my dish. I generally saute or roasted a veg - kale, spinach, brocolini, etc.

More often than not zucchini makes it on my plate. It's mild flavor that goes with everything, it cooks quickly with a minimum of oil, and it comes in convenient size options - no leftover leaves hanging around. 1 zucchini does the trick for my 2 person household!

I generally chop it up and saute with some garlic. But sometimes you want to be a little fancy and it is still very simple and adds only a little of prep time to the overall cooking.

Zucchini with Herbed Breadcrumbs and Goat Cheese

Ingredients:
  • 1 tsp of oil (canola, olive oil - anything neutral)
  • 1 medium zucchini, chopped (1.5 inch chunks, rounds, or half moons - whatever you want)
  • Salt & pepper to taste
  • 2 cloves of garlic, sliced
  • 2 sprigs of thyme, picked and minced
  • 0.25 cup parsley, picked and minced
  • 0.25 cup breadcrumbs (panko or regular)
  • 1 oz goat cheese (chevre)
 Directions:
  1. Heat oil in a sautee pan large enough to hold zucchini in 1 layer until oil is 375°
  2. Toss and stir the zucchini in the oil. The zucchini should sizzle moderately when placed in pan. Arrange the pieces so it's in 1 layer in the pan. Salt and pepper to taste. Leave and let it get all nice and browned. Flip each piece and let that side brown. Salt and pepper to taste.
  3. Toss in garlic slices and stir. Keep stirring so the garlic doesn't burn.
  4. Once the garlic is lightly browned, put it thyme, parsley and breadcrumbs. Stir, stir, stir so that the breadcrumbs brown evenly. 
  5. As soon as most of the breadcrumbs look tan, turn off heat and continue to stir and let the breadcrumbs brown even more.
  6. Either let the mixture cool or turn out into a serving dish
  7. Crumble goat cheese on top and give it one last stir to mix the cheese throughout


Comments

Popular posts from this blog

Vietnamese Caramelized Shrimp Bowl (Tom Rim): 230 calories

One of my favorite dishes is caramelized pork belly and shrimp. Well since I'm back on the restricted calorie wagon (1350 per day). I decided to make just caramelized shrimp! Instead of paring with rice as usual I used the left over sauce to coat shirataki noodles for a low calorie, low carb meal!

I entered the nutritionals into myfitnesspal under "Vietnamese Caramelized shrimp (Tom Rim)", brand is "KT Homemade". The whole recipe makes 773g. Macros: 1045 calories, 175g protein; 43g fat, 83g carbs, .

For portion above, I used 150g of Caramelized Shrimp (Tom Rim), 10 oz shirataki noodles, 2 oz romaine lettuce - 230 calories. Macros: 230 calories; 8g fat; 21g carbs; 35g protein.

The recipe couldn't be more simple, especially if you have a jar of premade caramelized sugar in your pantry. If not, just make it as you cook.

Notes:

This instructions assume you don't have caramelized sugar in your pantry like I do!Thai chili peppers are optional. It's more t…

Cracking the Calories: Hu Tieu (Vietnamese Clear Noodle Soup) - 250 Calories

Cracking the Calories: Hu Tieu
Vietnamese Clear Noodle Soup
__________________________________________
Noodle soups are a mainstay in Vietnamese cuisine. Pho (pronounced: fuh), both chicken and beef, takes the spotlight in popularity. But there are many, many other noodle soups that range from spicy (Bun Bo Hue) to sweet (Bun Rieu) to seafood based broths (Hu Tieu) that are also quite delicious.

I wanted to cook something light and refreshing for Mr. J's return from a long, hard week at a client site and Hu Tieu jumped out at me as the perfect fit. Also it didn't help that Wandering Chopsticks was taunting me with wonderful Retro Posts all week on her Facebook page and this was one of the dishes.

Traditionally, this dish is made with a light seafood broth, topped with pork (BBQ for Saigon Style or boiled for Nam Vang style), shrimp, sometimes, crab claws, and always with lots of vegetables (lettuce, Chinese celery, chives, etc). The noodles are usually wide and flat made of rice…

Fast Day #19: Salmon Sashimi and Seaweed Salad - 293 calories

Salmon Sashimi and Seaweed Salad
_______________________________________
Today was an inadvertent Fast Day. I woke up early and headed over to a friend's house for a cheesecake cooking tutorial (more on that later). We were so busy that all I had to eat all morning was a cup of coffee and 2 Vietnamese Steamed Tapioca Dumplings (Banh Bot Loc - more on that later too) for a grand total of 163 calories.

So when I got home, I figured that I should convert the day into a Fast Day and go for a light dinner. Luckily I had some salmon sashimi and seaweed salad in the fridge already.

I'm amazed how filling the salmon is. The richness really helps to keep me full all day. I barely miss the rice now - and that's a big thing for an Asian person to admit!

The seaweed salad (from the prepared section of my Japanese market) was a great addition. On its on own, the salad is very salty so you need very little soy sauce for the fish.

There's no recipe since nothing is cooked. Just slice …