It's that time of year when everyone is looking for zucchini recipes! Enjoy the fruits of your labor! Zucchini origins stem from the Americas, although it was cultivated in Italy for many years after it’s initial discovery. It is picked immature from its flower, as it will be most flavorful and easiest to digest when small or medium sized. The flower is edible too (if you dare), and in Italy and other cultures, the flower is even breaded and fried before eating!
So why is Zucchini good for you? A serving of Zucchini only has 25 calories, and provides essential nutrients such as zinc, magnesium, and vitamin C (lets not forget fiber). According to World’s Healthiest Foods, zucchini can help prevent cancer and disease. Not only that, it has more potassium than bananas!
MOM'S ZUCCHINI BREAD
makes 2 loaves
Prep Time: 20 Min Cook Time: 1 Hr Ready In: 1 Hr 40 Min
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Nutritional InformationAmount Per Serving Calories: 223 | Total Fat: 10g | Cholesterol: 26mg
Prep Time: 15 Min Cook Time:15 Min Ready In: 30 Min
Original Recipe Yield 6 servings
- 1 (12 ounce) package uncooked egg noodles
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 4 cups shredded zucchini
- 1/2 cup milk
- 4 ounces cream cheese, cubed
- 1/2 cup chopped fresh basil
- salt and pepper to taste
- grated Parmesan cheese (optional)
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
- Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.
Nutritional InformationAmount Per Serving Calories: 379 | Total Fat: 17.4g | Cholesterol: 72mg
CALIFORNIA GRILLED VEGGIE SANDWICH
Prep Time:30 Min Cook Time: 20 Min Ready In: 50 Min
Original Recipe Yield 4 servings
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/8 cup olive oil
- 1 cup sliced red bell peppers
- 1 small zucchini, sliced
- 1 red onion, sliced
- 1 small yellow squash, sliced
- 2 (4-x6-inch) focaccia bread pieces, split horizontally
- 1/2 cup crumbled feta cheese
- In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
- Preheat the grill for high heat.
- Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
- Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.