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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Zucchini
Looking for Zucchini?
Find exactly what you want today."
-Advertisement on Google for eBay

The refrigerator light goes on...

I didnít know that you could buy zucchini on eBay but itís all there. Zucchini bread, zucchini seeds, zucchini T-shirts and earrings... Wow!

I love the combination of goat cheese and zucchini (see Zucchini and Chevrť Frittata). The sweetness of the zucchini and the soft creamy yet slightly tart goat cheese just seem meant for each other. I get a number of emails about substitutions for goat cheese and I try to convince people to use goat cheeses in recipes such as this. While it may be a bit of an acquired taste once you have youíll be using goat cheeses all the time.

Goat Cheese

The French call goat cheese "chevre" since the French word for goat is (you guessed it) "chevre". The goat cheese in most of these recipes is a soft or semi-soft goat cheese. The cheese is often in the shape of a log and most of them have about 6 grams of fat per ounce of cheese.

1 ounce goat cheese = 80 calories, 6g fat, 4.5g sat fat, 0g mono fat, 5g protein, 0g carbohydrates, 130mg sodium, 20mg cholesterol


 

Zucchini Chevre Risotto



Servings = 2 | Serving size =about two cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3.

This keeps well for about 48 hours in the fridge. Reheat gently.

1 lb zucchini
spray olive oil
1 tsp extra virgin olive oil
1 cloves garlic
1 medium onion
1/2 cup arborio rice
1/4 cup low sodium chicken or vegetable broth
2 cups water
1/8 tsp salt
1 tsp fresh rosemary
1 ounce semi-soft goat cheese
1 ounce Pecorino-Romano cheese
fresh ground black pepper

Place a large non-stick skillet in the oven and preheat to 375įF. When the pan is hot add the diced zucchini and spray lightly with olive oil. Toss and return the pan to the oven. About every 7 minutes remove the pan and toss the zucchini carefully. After about 20 minutes the zucchini cubes should be lightly browned.

While the zucchini is cooking heat the olive oil over medium-heat in a medium sized stock-pot. Add the minced garlic and cook slowly. Do not allow to brown.

When the garlic is soft and translucent, add the onions and cook until they are also translucent.

Add the risotto and cook for about 2 minutes, stirring frequently.

Reduce the heat to medium and add the chicken stock . Stir well. Cook for one minute and add 2 cups of water the salt and rosemary.

Cook over medium-heat, stirring occasionaly so that the rice will not stick to the bottom. After about 15 minutes, check to see if the rice is done. Add more water, 1/4 cup at a time as needed.

Add the cooked zucchini when the rice is soft but not mushy. Add the goat cheese and parmesan cheese. Stir and cook for another minute over very low heat. Season with pepper to taste.

Nutrition Facts

Serving size = about 2 cups

Servings = 2

.

Amount Per Serving

Calories 359 Calories from Fat 87
  % Daily Value
Total Fat 10g 15%
    Saturated Fat 5g 25%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 21mg 8%
Sodium 394mg 16%
Total Carbohydrates 55g 18%
    Dietary Fiber 5g 20%
    Sugars 7g  
Protein 14g  
Vitamin A 17% Vitamin C 43%
Calcium 21% Iron 19%
Vitamin K 12 mcg Potassium 766 mg
Magnesium 55 mg