Tonight we made Creamy Ravioli with Squash, Lemon and Chives from the May 2011 issue of Real Simple.
We picked out this recipe because I got three zucchinis at the farmer’s market this weekend. This was a quick week night meal and it was surprisingly amazing considering how simple it was to make.
We used Seviroli frozen ravioli which was surprisingly good. I think that the cheese in frozen ravioli can be pretty hit or miss but sometimes it’s easier to just have it on hand than buy it fresh. We followed the recipe except for the chives because I am not the biggest fan and then we topped our bowls with halved grape tomatoes because we had some left from my farmer’s market haul.
Tonight we made a dinner we’ve started to call boats. Boats are just hollowed out zucchini baked and filled with whatever we want.
We use the baking method in this Rachael Ray Chili Beef Stuffed Zucchini recipe (which is pretty good but we’ve only made it once).
Tonight’s boats were filled with ground turkey breast, black beans, rice and salsa and were seasoned with cumin and chili powder. Near the end of the baking time, we topped them with some sharp cheddar.
It’s too hot for a post dinner walk so I predict I’ll get a lot of knitting done tonight. I started the booties I wanted to make months ago on Sunday. I’ve got a bit to go.
It’s my understanding that a lot of people with gardens are experiencing an abundance of zucchini right now. I wouldn’t know because we quit our garden after three years of pretty disappointing results. However, I know some people who are more than generous with their own home grown vegetables.
To use some of our gifted zucchini, we made Feta Chicken with Zucchini, a recipe I found in Real Simple five years ago. For some reason, it seems like it takes a lot longer to cook than the original recipe but otherwise this recipe is perfect. The feta gets crispy and browned and all the flavors work great together.
The side is Trader Joe’s Harvest Grains Blend. Delicious!