April: Zucchini Medley

It’s the LAST day of April.  And you know what that means:  a new recipe idea from PPMeow!

My main mission for 2015 is a simple one:  Getting and Staying Happy.  In order to achieve this lofty goal I applied a START-STOP-CONTINUE approach.  And so I’ve decided to START cooking more – using recipes I’ve never tried before and sharing my culinary mis/adventures on the blog once a month.

I’ve even created a sub-menu on my homepage under REVIEWS on the homepage for you – my readers –  to find them easily…and hopefully try a few yourself. 🙂

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April’s recipe:  Zucchini Medley

With the weather warming up, summer veggies start showing up in my grocery list! I’m trying to incorporate more GREEN veggies into my diet on the regular.

Zucchini is one of my favourites … super tasty, and provides a lot of nutrients for very few calories.  Did you know its a type of summer squash?

Here’s an Irene One-Pan-Original…


  • 1 teaspoon olive oil
  • 3 1/2 cups cubed zucchini (about 1 large one)
  • 1 cup frozen whole-kernel corn
  • 1 cup of diced onions
  • 1 tablespoon chopped fresh cilantro **optional**
  • 1 teaspoon fresh lime juice **optional**
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
STEP 1: Heat oil in a large non-stick skillet over medium-high heat. Add zucchini, onions and corn.  Let it cook, stirring occasionally, for 7 to 8 minutes or until zucchini is crisp-tender. .

I LOVE SPICE! So I added a few shakes of cayenne chilli to the pan’s veggies too.  Remove from heat, and stir in cilantro and remaining ingredients.

And voila!  A fresh, light zucchini medley!

NOW, If you wanted to make it more of a filling meal – you can totally add a protein and carb of your choice.

I had some leftover pork chops …. so I cut them up and threw it in the pan with the other veggies for a bit…

STEP 2: Add a protein of your choice. I went with these leftover pork chops – cut them up into strips and add to veggie pan.
STEP 3: Cook pasta as per package directions. And add it to your pan of veggies and meat.

And …TA-DAH!

Dinner’s ready with only one-pan to clean …. plus leftovers for lunch the next day 🙂

This veggie medley is a keeper! 🙂

What do you think of this recipe?  Do you think you’d give it a try yourself?

How would you improve or change it for the better?  Tell me your thoughts in the comments section below.

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Author: PetitePlusMeow

Social Media Enthusiast. Learning Designer. Curvy Fashionista. I'm a 30-something Canadian born Bengali (parents are from Kolkata, India...for those of you who need to know that type of thing). I've been chubby-curvy-plus-sized my entire life. Standing at a height of 5'2 and with a darker complexion, it has always been a challenge finding outfits or "looks" that really suit me. Living in the fashionable city of Toronto since birth, with a solid career has finally allowed me to embrace my love of pretty fashions in clothing, shoes and everything in between.

3 thoughts on “April: Zucchini Medley”

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