Zucchini Bread Wednesday, Oct 10 2012

 

Zucchini Bread

1 1/2 cup zucchini, grated
1/2 cup oil
1/2 cup honey (or brown sugar)
2 eggs
1 tsp vanilla
1 1/2 cup wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup nuts, chopped

Beat together oil and honey. Add eggs, vanilla and zucchini; mix well. Sift dry ingredients and add to liquid mixture. Stir in nuts

Bake in greased 9×5 bread pand at 350F for 50-60 minutes, or until toothpick inserted in middle comes out clean. Cool in pan for 10 minutes, then take out of pan and finish cooling on cooling rack. Freezes well.

Recipe from Whole Foods for the Whole Family.

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Zucchini Fritters Monday, Oct 8 2012

I bought a large zucchini at a farmers’ market this fall. I shredded it all up and froze it into baggies to use as Zucchini Bread, and Zucchini Brownies. I also wanted to try making Zucchini Fritters, as I had some at a friends’ this summer and really enjoyed it. I followed a recipe from here, with just a few tweaks. It’s a bit plain in taste, but I prefer it that way due to my boys’ still-budding taste buds. 🙂  They ate theirs with ketchup, while I ate mine with homemade green ketchup! I’m glad there are leftovers to eat tomorrow for lunch. 🙂

Zucchini Fritters

2 cups zucchini, shredded
2 eggs
1/2 cup flour (I used wheat)
1/4 tsp salt
1/8 tsp pepper
1/4 cup onion, chopped
1 clove garlic, minced
1/4-1/2 cup cheese

Mix all ingredients in a bowl. Heat a frying pan, add some oil, and drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on medium-low heat, until golden on each side.

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Zucchini baby! Sunday, Sep 30 2012

While I bought this at a farmers’ market, in a basket labeled “Zucchini”, once I cut it open I realized that this was actually a squash! That’s still a huge squash! 😀

At farmers’ market the other day, I spotted a HUGE zucchini. I have never seen such a big zucchini before! I know large zucchinis are not as tasty, but this zucchini simply had to come home with me. 🙂  It weighs 18lbs!

I followed my friends’ advice and dressed it up like a Veggie Tales character….

My 1.5 yr old son thought it was hilarious!!! 😀  (So did I!)

I’m thinking of shredded it, and freezing it to use in: zucchini bread, Zucchini Brownies, zucchini croquettes, as well as adding it to my spaghetti sauce.

With smaller zucchinis, that are more tender, there are these recipes: Cream of Eggplant and Zucchini, Baked Zucchini Sticks, Zucchini Squash Skillet Casserole, Zucchini Casserole, and Mixed Roasted Vegetables.

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Zucchini Brownies Wednesday, Aug 15 2012

I had these at my sister’s and they were so good! My sons gobbled them up, as her girls always do too. I came home from that visit and wasted no time in making these! YUM! They’re easy to make, and sure to satisfy any chocolate craving. 🙂

 

 

Zucchini Brownies

1/2 cup oil or applesauce (I’ve had them both ways and YUM!)
1 1/2 cups sugar (I reduced mine to 1 cup successfully, not as sweet but still yummy)
2 tsp vanilla
2 cups flour (I’ve made it with 1 cup white and 1 cup spelt, as well as 100% wheat)
1/2 cup cocoa
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
1/2 cups chocolate chips
1/2 cup walnuts, optional (I don’t care for nuts in baking like this, so I omitted)

Mix all together, pour in 9×13″ greased pan, and bake at 350F for 25-30 minutes! My sister bakes hers in mini muffin tins, perfect size for children, and to freeze for later cravings (if it lasts that long!). 🙂

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Cream of Eggplant and Zucchini Wednesday, Nov 2 2011

I had some eggplants and zucchini to use up. I wanted to try a new recipe, and googled! Well, actually, I swagbucked. 😉  I came across this soup recipe, and decided to give it a try. When it was ready, we thought it looked weird and unappetizing, so I put it all through the blender and added a tad of milk. It  was delicious! Yay for creativity, right? 🙂  We had a friend over for supper, and I didn’t mind serving it at all!

 

Cream of Eggplant and Zucchini

1 eggplant
2 small zucchini, diced
1/2 onion, minced
1 qt broth, hot
1 potatoes, peeled and cubed
Salt, pepper, oregano and chicken bouillon powder, to taste
Milk/cream, if desired

Peel and dice the eggplant, salt the pieces, and put them in a colander in the sink for an hour, during which time the slat will draw forth the bitter juices. Rinse the pieces, pat them dry.

Sauté the minced onion in the olive oil and butter, and when it begins to turn golden add the eggplant, and zucchini. Cook for a few minutes, then add the hot broth and the potatoes. Continue simmering, checking the seasoning after a few minutes, until the vegetables are done. Use immersion blender or scoop into blender, blend. Return to pot, add milk/cream, if desired. Serve warm.

We are ours with yummy pumpkin biscuits, and quite enjoyed it!

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Mixed Roasted Vegetables Wednesday, Oct 26 2011

We try and somewhat eat “seasonally”. Why? Because the vegetables and fruits taste way better and are way cheaper! This recipe is a nice way to serve vegetables in this time of the year. A nice variety of vegetables, roasted together. We ate a big helping with a side of meat, and quite enjoyed it. 🙂

Use the veggies you have, and try it! The above mixture doesn’t have all the vegetables in the recipe below, and I added celery. It’s versatile.

This recipe is from <a href="Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition “>Betty Crocker’s Cookbook.

Mixed Roasted Vegetables

1 medium unpeeled eggplant (1 1/2lb), cut into 2″ chunks
1 medium green pepper, cut into 1″ pieces
1 medium red pepper, cut into 1″ pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into 1″ pieces
1/2lb whole mushrooms
1/3 cup fresh or 2 Tbsp dried basil leaves
3 Tbsp oil
2 Tbsp red wine vinegar
1 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp pepper
1 medium tomato, cut into 2 pieces
Grated parmesan cheese, if desired

Place eggplant, peppers, onion, zucchini and mushrooms in large casserole. Sprinkle evenly with basil. Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables. Bake uncovered at 350 for 30 minutes. Add tomatoes; toss to coat. Bake uncovered about 15 minutes or until vegetables are tender. Top with parmesan cheese, if desires.

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Baked Zucchini Sticks Monday, Sep 26 2011

Fall = pumpkin, squash, apples, and zucchini. I love it! I love baking and cooking with those things, and love it when they are affordable and fresh in the fall. I found this baked zucchini sticks recipe in the magazine What’s Cooking, by Kraft. The recipe is also here, on their site. While Korban (3yrs old) didn’t want to try them, even when bribed with dipping them in ketchup, Josiah and I loved them! I’ll be making this again, a nice way to eat zucchini for sure!

 

Baked Zucchini Sticks

1 pouch Shake ‘N Bake extra crispy original coating mix*
1 Tbsp parsley
1 egg
1 Tbsp water
1-4 zucchini (depending on size), cut crosswise in half, then quartered lengthwise

Mix bread crumbs, seasoning salt, and parsley in a large bowl. Beat egg and water in shallow dish with fork until blended. Dip zucchini sticks in egg, then in bread crumbs, turning until evenly coated. Place in single layer on greased cookie sheet. Bake 20 minutes at 400F or until crisp-tender and golden brown. Eat plain, or with ranch dressing.

*I used used 1 1/2-2 cups bread crumbs, seasoned with 1 Tbsp seasoning salt. Add other seasonings as desired!

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Zucchini / Squash Skillet Casserole Thursday, Sep 15 2011

This recipe is from my church’s cookbook. Not only is it super easy, but it tastes great! Yet another good way of using squash or zucchini at this time of the year! 🙂  I used a yellow summer squash in these pictures. A complete meal, prepared in one skillet! Love recipes like that!

Zucchini / Squash Skillet Casserole

1 lb ground beef
1 cup chopped onions
1/4 cup diced green pepper
1 clove garlic, minced
5 cups diced zucchini/squash
2 large tomatoes (not in the picture, I didn’t have any on hand)
1 1/4 cups fresh, canned, or frozen corn
1 tsp salt
1/4 tsp pepper
1 tsp chili powder
2 tsp pimento (optional)
1/4 tsp parsley

Brown hamburger and onions in skillet. Add remaining ingredients, cover and simmer for 10-15 minutes or until zucchini/squash is tender.

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Summer Squash (or Zucchini!) Casserole Friday, Sep 9 2011

Abigail, over at Tammy’s Recipes, shares her family recipe for a summer squash casserole. It tastes just as great with zucchini! It’s a perfect recipe for this time of the year when squash and zucchini is cheap to buy, or over-abundant in some of your gardens. 🙂

It’s a very easy recipe to make. The bread crumbs on top are a great way to use leftover stale bread. The recipe calls for mayonnaise, and I always use my homemade mayonnaise. I’ve also made it with some chicken chunks in it, or serving slices of ham on the side. It’s a great recipe we really enjoy around here. 🙂  I always make extra to have some for lunch the next day!

My husband bought me two zucchinis last time the farmers’ market was in town (they come to our town once a month in the summer). Look at the size of the zucchini! Almost the length of my big 6 month old! 🙂

I ground some of it up and put it into meatballs and hamburger patties I was making (to freeze). I also put some of the ground beef I cooked and froze for casseroles later on. Then we ate this squash/zucchini casseroles several times.

What are your favorite ways to use and eat zucchinis?

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