Zesty Zucchini

When I was growing up, especially during the summer months when zucchini was growing like weed in our garden, my mom made a zucchini dish cooked in canned tomatoes and topped with cheddar cheese. I thought I would adapt what mom taught me and make the dish with a Mexican flair. The zucchini cooks crisp-tender in a cumin-scented tomato sauce and is topped with gooey Mexican cheese. We loved it. Blessings...

Recipe:

1 tbsp. olive oil
3 cups sliced zucchini, 2 medium zucchini sliced into 1/4-inch slices
1 clove garlic, minced
1/2 cup chopped onion
1 can (14.5-oz.) diced tomatoes, undrained
1/4 tsp. salt
1 tsp. ground cumin
1/8 tsp. ground coriander
1/4 tsp. ground black pepper
1 cup Mexican Four Cheese Blend

1. In a 12-inch skillet over medium-low heat, saute onion and garlic in oil for 5 minutes, or until golden and fragrant.
2. Add zucchini, tomatoes, and spices; stir to combine and bring to a boil. Reduce heat to low; cover and simmer for 10 minutes, or until zucchini is crisp-tender.
3. Sprinkle with cheese, cover and simmer 3 - 4 minutes more, or until cheese is melted.

Yield: 3-1/4 cups
175 calories per approximately 3/4-cup serving
2 gms. fiber

Zucchini Ribbons

My sister-in-law recently posted her recipe idea for zucchini in our recipe group and I gave it a try this week. As anyone who has ever had a garden knows, zucchini   quickly gets to "bumper crop" proportions and any helpful ideas for its use can be greatly appreciated, so I thought I would share her idea with you. My hubby and I enjoyed the dish, and he is not a zucchini lover at all. He is, however, a very supportive man when it comes to new food ideas. I appreciate him greatly. Blessings...

Recipe:

1 green zucchini, 6-8 inches long

1 yellow zucchini, 6-8 inches long

Olive oil and butter for the saute' pan

salt, pepper and ground ginger to taste

1. Wash and cut the ends off the zucchini. Using a vegetable peeler, peel the zucchini down to the seeds. (I saved the interior of the squash for the soup pot today)

2. Heat the butter and oil in the saute' pan over medium heat; add the zucchini ribbons and season. Stir fry until the zucchini is desired tenderness. The skin is tougher than the interior so it needs a bit more time. Taste and adjust seasoning.

Yield: 2 servings

Note: I used Shallot salt rather than sea salt for a bit more flavor. Be careful of the amount of ginger as it can get very strong. It's better to add a bit more after the dish is done then to over power the mild squash.

Salsa Rice

This simple recipe is quickly prepared in the microwave and has all of the wonderful flavor that cumin and salsa have to offer. The addition of fresh squash makes for an interesting change of pace and a little extra nutrition in this twist on Spanish rice. Blessings...

Recipe:

1 cup chicken or beef broth
1 tsp. butter
1/4 tsp. ground cumin
1/8 tsp. salt
1 cup uncooked instant brown rice
1/4 cup salsa
1 medium zucchini or yellow summer squash, diced

Combine all ingredients in a microwave safe bowl; cover and cook on high power for about 10 minutes or until liquid is absorbed and squash is fork tender. Stir and serve.

Serves: 4
Note: The cooking time will vary if you use instant white rice and if squash is not added. If you make these changes, cook according to package directions because white rice cooks faster and squash adds extra moisture.

Serving Suggestions: Serve with Easy Chicken and Cheese Enchiladas, Southwest Tortilla Stack, Turkey Taco Bake or Burrito Pie. Click on the casserole label for any one of these tasty recipes.

Zucchini Chocolate Chip Muffins

I received a great deal of zucchini and summer squash from a neighbor this summer and since there are only two of us, I was scrambling for ways to use it up. We've been through so much unemployment over the years that I've learned how to use just about anything that comes into my kitchen. My mom taught me the old adage of "waste-not, want-not", so food does not go into the garbage in our home, except on rare occasions. Since my hubby isn't a big fan of squash, muffins, breads and soups are a great way of using them up. This is another recipe that makes very good use of zucchini, and the chocolate chips add extra flavor. Blessings...

Recipe: 

1-1/4 cups unbleached all-purpose flour
1/4 cup wheat bran (or additional flour)
3/4 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. apple pie spice or ground cinnamon (we think the apple pie spice is the best)
2 egg whites (or 1 whole egg)
1/4 cup vegetable oil
1/4 cup natural applesauce
1/4 cup 1% milk
1 tbsp. fresh lemon juice
1 tsp. vanilla extract
1 cup shredded zucchini
1/2 cup mini semisweet chocolate chips
1/4 cup chopped pecans

1. In a bowl, combine first six ingredients.
2. In another bowl, combine egg whites, oil, applesauce, milk, lemon juice and vanilla; mix well and stir into dry ingredients just until moistened.
3. Stir in zucchini, chocolate chips and pecans.
4. Fill greased or paper-lined muffin cups. Bake in a 350 degree oven for 20 - 25 minutes or until muffins test done with a toothpick. Cool on wire rack.

Yield:  12
Note: Do not finely shred zucchini as this will produce too much moisture and cause the muffins to be heavy.
207 calories per muffin made with bran and egg whites.
1.6 gms. fiber

Chocolate-Chip Zucchini Bread

Zucchini isn't always a favorite food, especially for children, but this recipe may just change some minds in your family. Because zucchini doesn't have much flavor, what you taste in this bread is chocolate and more chocolate. The zucchini adds moisture, texture, and a little vegetable to the bread and if you have an abundance from your garden, or a neighbor's garden, this recipe helps to use it up in a delicious way. Blessings...

Recipe:

3 eggs
1 cup vegetable oil
2 cups sugar
1 tbsp. vanilla extract
2 cups shredded peeled zucchini (about 2 medium)
1 cup whole wheat flour
1-1/2 cups unbleached flour
1/2 cup unsweetened baking cocoa
1 cup semisweet chocolate chips
1 tsp. salt
1 tsp. baking soda
1 tsp. apple pie spice or ground cinnamon
1/4 tsp. baking powder

1. In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini.
2. Combine dry ingredients in another bowl; add to zucchini mixture and mix well. Stir in chocolate chips.
3. Grease and flour two 8 x 4-inch loaf pans; add batter and bake in a 350 degree oven for 50 - 60 minutes or until bread tests done with a toothpick. Remove from pans and cool on a wire rack.

Yield: 2 loaves, 12 slices per loaf
Calories per slice: 258
Fiber per slice: 2 grams

Parmesan Zucchini

This time of year zucchini is prolific and the cost has finally come down below $1.00 per pound, in fact, I was able to purchase some last week for $.50 per pound. This is a good vegetable side dish on a busy day and it compliments just about any main course. The Parmesan cheese, garlic salt and marjoram dress up a rather bland vegetable that is quickly cooked under the broiler. Blessings...

Recipe: 

1 small zucchini per person
olive oil
garlic salt
freshly ground black pepper
ground marjoram
freshly grated Parmesan cheese

1. Wash the zucchini, cut off ends and cut in-half lengthwise. Lay cut sides up on broiler pan.
2. Brush with olive oil using a small pastry brush. Sprinkle lightly with garlic salt, marjoram and a dash of pepper.
3. Broil with tops about 4 inches from heat for 6 minutes. Pierce with a fork to see how tender the zucchini is. If not tender enough for your taste, broil another minute or two, and check again.
4. Sprinkle with cheese and broil another minute. Be careful that the cheese doesn't burn.