Tag Archives: zucchini

Zucchini Mini Muffins

With zucchini being in abundance this summer and almost always on sale, why not pick up an extra squash the next time you are at the store and consider putting it in some bread?  Never had zucchini in bread?  You don’t know what you’re missing.  Zucchini bread was just as common in my house growing up as banana bread and it shocks be when people have never tried it before.  I once had a friend cringe at the thought of zucchini bread that you would have thought I was suggesting liver in bread.  But honestly, if you at all like banana bread, or even carrot cake, you must give zucchini bread a try.  When I had an extra zucchini in my fridge, I remembered I had this recipe for Zucchini Mini Muffins which makes for a quick bite for breakfast in the morning.

Shredded zucchini is added to a light quick bread batter accent by the flavor of allspice.  The result is fluffy bite-sized muffins which could easily be enjoyed as a quick breakfast or even as an after dinner snack.  And if you are able to eat just one, there is zero guilt involved.  Never considered zucchini bread, let alone zucchini muffins, before?  Definitely try this.  And since muffins freeze well, make a batch of these and throw them in the freezer.  Pop a few in your bag before you run out the door and microwave for a few seconds and your breakfast is ready.  Who would have thought that adding vegetable to a muffin could be so good?

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The ingredients:

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Preheat oven to 400°F.  Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, brown sugar, baking powder, salt and allspice in a large bowl.

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Combine zucchini, oil, butter, vanilla, milk and egg in a small bowl; stir with a whisk.

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Add zucchini mixture to flour mixture, stirring batter just until combined.

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Divide batter evenly among 24 miniature muffin cups coated with cooking spray.

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Bake at 400°F for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Penne with Vodka Sauce & Vegetables

I’ve noticed a pattern in the food I’ve been eating lately – vegetarian and with zucchini. For someone who didn’t touch zucchini as a kid and grew up eating deer meat and rabbit, this is an interesting revelation. Trust me when I tell you, I prefer my diet much more now. Although I wish I didn’t eat so many carbs, I’m happy that I don’t eat nearly as much as I did when I was a vegetarian and ate pasta constantly. As in every single night. Because things have changed, I look forward to a hearty pasta dish, especially one made with vodka sauce. Penne with Vodka Sauce and Vegetables is a lightened up version of regular pasta in vodka sauce which is hearty enough that you won’t even notice the fact that there is no meat in sight.

Whole-wheat penne is mixed with zucchini, peas, onion and spinach and tossed in a tomato sauce made with vodka and half-and-half. The sauce is creamy and light, given subtle touch of heat from red pepper flake. Add Canadian bacon for an additional flavor boost as per the recipe if you prefer.  This recipe makes a ton, making it perfect for a family, guests or tons of leftovers.  This will be my lunch and dinner for days but that’s ok.  I’m used to eating a lot of pasta.

The ingredients:

Cook penne according to package directions, approximately 11 minutes. Add zucchini and peas during last 3 minutes and stir in spinach. Drain and place back into the pot.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 5 minutes, stirring occasionally; add vodka and cook 1 minute.

Stir in tomatoes, tomato sauce, salt and red pepper flake. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.

Stir half-and-half and half of the parmesan cheese into the sauce.

Toss sauce with pasta and let stand for 10 minutes.

Spoon into serving bowl and top with remaining cheese.

Additions: None

Omissions:

  • Canadian bacon

Substitutions:

  • Whole-wheat penne

Overall Rating: Like It

Source: Family Circle Magazine

Grilled Zucchini Caprese Sandwiches

This summer – this year – is flying by and I can’t believe it’s August already.  August is usually when the humidity gets as angry as ever and I begin my death-to-summer bitchfest.  I pray for the day temperatures drop a bit and when I see the forecast get anywhere lower than 85º, I deliriously wonder if it’s cold enough for a lightweight cardigan.  I mean seriously, the heat and humidity make me crazy.  However, one summer perk I’m forever in love with is the colorful and vibrant produce.  Even though I can get zucchini and tomatoes any time of year, they just don’t taste as good as they do in the dead of summer.  So, in appreciation, I make a deal with our beloved summer and tell her that I’ll endure her for as long as I have to as long as she keeps giving us such lovely food.  Since I’m a caprese freak, these Grilled Zucchini Caprese Sandwiches are a perfect marriage between veggies and mozzarella and one of the best summer combinations I can ask for.

Grilled zucchini, juicy tomato slices, fresh mozzarella and basil are sandwiched between two pieces of bread and grilled lightly, until gooey and warm.  Tangy balsamic vinegar and aromatic minced garlic add punches of flavor which leaves this sandwich tasty as-is with no need for any other condiments.  The recipe calls for ciabatta bread but I used bagel thins because I had them on hand so use any bread you like.  I think I barely breathed as I devoured this sandwich and it took every ounce of restraint to not eat another one.  As much as I tire of the heat and humidity, I love nothing better than summer’s flavors dripping down my chin.

The ingredients:

Toss zucchini in a shallow dish with olive oil and garlic.  Arrange zucchini on a grill or grill pan and cook for 2 minutes on each side or until grill marks appear.

Cut each zucchini piece in half crosswise and return to shallow dish.  Drizzle zucchini with balsamic vinegar and sprinkle with salt and black pepper.

Brush bottom halves of bread with the remaining olive oil.  Top evenly with zucchini, basil, tomatoes, and mozzarella.  Place sandwiches on a grill or grill pan and heat until warmed through.

Additions:  None

Omissions:  None

Substititutions:

  • Whole-wheat bagel thin

Overall Rating:  Love It

Source:  Cooking Light Magazine

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