Here’s the quick story behind this recipe: Half-Pint wanted zucchini bread (actually, the request was “Can you turn this zucchini into something chocolate?”), but it’s nice outside. Autumn is a’comin’, and I want to be outside savoring the end of summer! This recipe Continue reading
Zucchini are practically exploding from the ground this time of year. If you aren’t growing them yourself, then Continue reading
Have extra summer squash lurking in your garden? Here’s a fun, summery way to enjoy this plentiful veggie! This recipe works for zucchini, too.
Ingredients (Makes 1 Bundt cake or 2 loaves)
1 1/2 cups grated yellow summer squash, such as patty pan squash (cut the peel off before grating if the peel is tough)
1 teaspoon lemon extract
1 cup applesauce
1/2 cup vegetable oil
1 cup sugar Continue reading
When zucchini chips are this easy to make, low in fat, high in fiber, and taste so amazing, why would anyone buy bagged potato chips? I have no idea! With zucchini in full season, now is the perfect time to try zucchini chips. Let’s get started!
1 large or 2-3 small zucchini
1 tablespoon coconut oil or olive oil
1 teaspoon sea salt or your favorite salt blend (I like Penzey’s “Mitchell Street Steak Seasoning”)
Step 1) Wash zucchini and slice into 1/8 inch thick slices. You can use a waffle-edged slicer if you have one (see photo), or just slice with a knife.
Step 2) Place zucchini slices on food dehydrator trays. If you don’t have a food dehydrator, consider investing in one! They start at around $20, and offer a GREAT way of preserving summer fruits and vegetables (especially if your freezer space is limited)!
Step 3) Use a pastry brush or napkin to lightly coat zucchini slices with coconut oil (or olive oil). Sprinkle zucchini slices with salt, and dehydrate for 12 hours or until crispy. Store in an airtight container.
If you don’t like zucchini, well, I’m not sure we can be friends. 😉 In all seriousness, zucchini is one of the most versatile vegetables available. It’s also low in calories, surprisingly packed full of vitamins, and a prolific producer in just about any North American garden. This recipe uses grated zucchini. Feel free to use grated patty pan squash, yellow crookneck squash, or any other “zucchini-like” summer squash.
PS – You can grate your extra zucchini now and freeze it in 1 1/2 cup quantities (just measure it into zip-lock freezer bags) to bake this recipe later, if your hammock is calling you out into the sunshine!
1 1/2 cups grated zucchini
1 teaspoon almond extract
1 cup applesauce
1/2 cup vegetable oil
1 cup sugar
1 large package instant chocolate pudding
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup mini chocolate chips
Step 1) Grease and flour two bread pans.
Step 2) Combine grated zucchini, almond extract, applesauce, oil, and eggs. Stir until well combined.
Step 3) Add sugar and pudding mix; stir well.
Step 4) Add dry ingredients, a little at a time, until well incorporated. Fold in the mini chocolate chips last.
Step 5) Divide batter between two bread pans. Bake in a preheated 350 degree oven for 50 minutes to 1 hour. Bread is done when a toothpick inserted near the center comes out clean.
Like just about any zucchini bread, this bread freezes well!
Let me guess… by now, you’ve made about six loaves of zucchini bread, hid zucchini on the front porches of all of your neighbors, and your zucchini plants are still producing. What’s a cook to do? Try these Cheesy Zucchini Roses! Served with pasta and red sauce, the flavor combination is similar to lasagna. These zucchini roses freeze well, so stock up!
1 medium zucchini (about 12 inches)
2 cups low fat ricotta cheese
1 cup shredded mozzarella cheese
2 tablespoons finely chopped fresh mint
1/4 cup shredded parmesan cheese
Cooked pasta for serving (I used a box of rotini)
Red sauce for serving, such as Roasted Garlic Tomato Sauce
Step 1) Combine ricotta, mozzarella, egg, mint, and pepper in a mixing bowl. Divide mixture between 12 large foil muffin cups.
Step 2) Use a vegetable peeler to peel long lengths of zucchini. Stack 4 – 6 peels together and roll into a rose shape (easy!).
Step 4) Sprinkle zucchini roses with parmesan cheese.
Step 6) If freezing, allow to cool completely before placing Cheesy Zucchini Roses (don’t remove the foil muffin cups) in freezer containers. If serving immediately, loosen edges of foil muffin cups and remove Cheesy Zucchini Roses with a large serving spoon. Place atop pasta and red sauce, or serve as desired.