What’s your weakness?
I love a Cheeto or Dorito as much as the next person. Okay, okay, you’ve got me. I probably love them more. I’m not a big sweet eater so fatty and salty are definitely my dietary weak spots. That said, if I can add cheese to a vegetable dish – everybody saw my Sunday Supper potato chard bake a couple of weeks ago, right? – then my needs are satisfied in a much healthier manner.
This dish of baby zucchini topped with spicy tomatoes, feta cheese and crunchy pumpkin seeds was so good that we had it as a main course one night and delighted in it as a side dish the very next night. I was sad when it was gone.
The “unprocessed” challenge
This week Sunday Supper is featuring recipes that forgo the weird chemical ingredients that no one can pronounce, using just whole foods in their mostly natural state, if you don’t count things like pasteurizing milk to kill the harmful bacteria or making cheese out of it. I guess technically those are “processed” but, as far as I’m concerned, that’s in a good way. Our host this week is DB from Crazy Foodie Stunts and he got his inspiration for this theme from Andrew Wilder’s October Unprocessed Challenge. Whether you are willing to take the challenge or not, I'm sure we can all agree that if we can't say the ingredient or spell it, we probably shouldn't be eating very much of it!
These zucchini with spicy tomatoes, on the other hand, we will be eating more often.
1 lb 2 oz or 510g baby zucchini
1 lb 2 oz or 510g ripe tomatoes
1 small onion (about 3 oz or 85g)
2 red chilies
4 cloves garlic
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon sugar
3 1/2 oz or 100g feta (I like one that is made with sheep’s milk but use your favorite.)
1/4 cup or 20g pumpkin seeds
Cut the stems off of your little zucchini and then halve them lengthwise.
Chop your onions and tomatoes and mince the chilies and garlic.
Preheat your oven to 350°F or 180°C.
Heat one tablespoon of the olive oil in a non-stick skillet and fry the zucchini halves until they are browned nicely on both sides.
Put them in a baking dish in a single layer.
Add the other tablespoon of olive oil to the pan along with the onion, garlic and chilies. Sauté for a few minutes until they soften.
Add in the chopped tomatoes, the smoked paprika and the sugar. Cook for about seven or eight minutes over a medium heat until the tomatoes start breaking down.
Spoon the spicy tomatoes over the zucchini in the ovenproof dish.
Crumble the feta over the tomatoes and sprinkle everything with the pumpkin seeds.
Bake in your preheated oven for about half an hour.
It’s done with the feta is nicely browning and the dish is bubbling hot and brown all around the edges.
Check out all the great “unprocessed” recipes we have for you today!
Alluring Appetizers and Snacks
- Baked Beet Chips by The Dinner-Mom
- Black Bean and Corn Salsa by What Smells So Good?
- Crispy Tex-Mex Quinoa Patties by Bobbi's Kozy Kitchen
- Curried Apple Chips by The Wimpy Vegetarian
- Homemade Energy Bars by The Foodie Army Wife
- Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
- Honey Thyme Chicken by Cindy's Recipes and Writings
- Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
- Stuffed Peppadew Peppers by An Appealing Plan
- Autumn Panzanella by Crazy Foodie Stunts
- Basic Roasted Cauliflower by Cupcakes & Kale Chips
- Brioche Dinner Rolls by That Skinny Chick Can Bake
- Homemade Hash Browns by Basic N Delicious
- Indian Spiced Dal and Sag Aloo by Happy Baking Days
- Roasted Parsnips and Carrots with Maple Syrup and Cardamom by Kudos Kitchen by Renee
- Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
- Spicy Smashed Fingerling Potatoes by Magnolia Days
- Stuffed Acorn Squash by Rhubarb and Honey
- Sweet Potato and Carrot Hash by Fit Foodie Runs
- Sweet Potato Fries by Hezzi-D's Books and Cooks
- Sweet Potato Noodles and Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
- Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
- Authentic Chicken Tinga by Shockingly Delicious
- Baked Zucchini with Spicy Tomatoes by Food Lust People Love
- Chicken and Sweet Potatoes by MealDiva
- Chinese Five Spice Chicken Stir Fry by Nosh My Way
- Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
- Easy Slow Cooker Chili by Amee's Savory Dish
- Fall Squash Soup by Ruffles & Truffles
- Grilled Burgers with Garlicky Arugula by Cooking Chat
- Homemade Gnocchi with Peas and Pesto by Curious Cuisiniere
- Jacket Potato Party by Jane's Adventures in Dinner
- Mom's Homemade Vegetarian Meatballs by The Life and Loves of Grumpy's Honeybunch
- Pumpkin & Italian Sausage Pasta by Confessions of a Culinary Diva
- Seared Pork Stack by annaDishes
- Stuffed Sweet Potatoes by Momma's Meals
- White Bean Pesto Stew by eating in instead
- Gluten Free Peanut Butter Blondies by Pies and Plots
- Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
- Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.
Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.