Zucchini

My husband doesn’t particularly like zucchini in salad, so I always have to disguise it in ratatouille or vegetable stews. When my mom gave me a bag of freshly picked zucchini I knew that I would have to come up with something different if we didn’t want to end up eating ratatouille for a week. [...]

Historias de hospitalDolor de calabacínEsta semana todo se ha truncado, un dolor incesante de cabeza, cansancio. Una semana de hospital como acompañante entregado y sujeto no paciente. Justo después de aquel breve comentario del martes surgió todo como una reacción en cadena: visita al médico, hospitalización y noches en vela. Visitas fugaces al trabajo después de una noche de insomnio, ac

it's raining here in florida. scratch that. it's coming down so hard that the pounding rain woke me up. i was kind of glad to be startled out of my sleep because i was having the worst dream ever. i dreamt i killed my grandmother---with a piece of zucchini. i beat her to death with it. don't laugh. this isn't funny. after i bludgened her to death with the vegetable (by the way, i'll never be

This is a great recipe for those gardeners who grow a lot of zucchini. This relish has great flavor, is easy to make, and compliments anything you put it on. Add some red peppers for color and this can easily be a family favorite condiment in your house like it is in my house. This recipe comes from my husband's granny's kitchen and it is soooo good!Zucchini Relish5 cups zucchini squash2 cups o

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The smell of a freshly-baked Chocolate Zucchini Bread can be tantalizing, and a serious booster to get you out of bed in the morning! Especially when it looks and tastes this good! I've never been a fan of zucchini in my food, and yet, this recipe is close to my heart. It is moist, dense, and is not heavily owerpowered with chocolate. But that's not all, to add to its credit, this Zucchini bread..

The thighs are probably the most flavorful part of the chicken, and goes wonderfully with this dish.½ Cup Olive Oil ½ Cup Butter Melted Butter4 Boneless Skinless Chicken Thighs1 Medium Zucchini cut in ½ inch julienne 1 Large Green Pepper cut in ½ inch julienne3 Large Garlic Cloves Chopped2 TBS Granulated Garlic½ Cup Sweet Marsala WineAdd oil, butter and chopped garlic to large pan with a

Here we have some more lovely courgettes. If, like me, you are always on the lookout for different ways to cook a glut of courgettes, then this is a nice easy one.Take the courgettes and slice them thinly long ways. Place in a baking tray.Coat with a little olive oil, sprinkle with salt and pepper, garlic and thyme.Roast in a hot (200 C) oven for about 20 minutes, turning half way through.Have a

1 c. TOFU MAYONNAISE (74) 3 c. shredded zucchini2–3 c. bread crumbs 1 tsp. Vege-Sal1/2 tsp. garlic powder or 1/2 tsp. ground bay leaves1 tsp. fresh garlic 1/2 tsp. marjoram1 tsp. soy sauce or Bragg Liquid Aminos 1/2 tsp. kelp (opt.)1 tsp. onion powder or 1 tbsp. dried parsley1 tbsp. finely chopped onionMIX all ingredients together. SPOON into a preheated nonstick skillet to form patties.COOK ten

When young and tender, loofah is a delectable vegetable that resembles squash in both texture and taste. However, when dried, it is the same vegetable that is used as a bath sponge. When purchasing loofah, select firm, unblemished vegetables. The outer skin should have a dark green color, similar to that of a cucumber.Makes 4 servings.½ pound zucchini½ pound loofah (available at Asian markets),

The day I saw Crab Cakes being served at a restaurant, I've been dying to eat them! But I was averse to eating those "fake" Vegetarian Crab Cakes which uses "stuff" that looks like meat, but is not actually meat! So, taking things in my own hand, I decided to go for a less glamorous but equally tasty option - Vegetarian "Crab" Cakes made with Zucchini! I had heard about zucchini fritters before, b

Well, I took a half day from work. We got all of our gardening supplies, transplanted peppers, an avocado tree, some wheatgrass for the kitties, and sowed a wheat/barley/oat grass mix in a small pot for them. We wanted to transplant the One Ball squash today too, but the pot is huge and we are trying to figure out some sort of "back-up drip pan". Sometimes they get overwatered, even the ones with

Vegetarian Crab Cakes served at most restaurants are made of "stuff" that looks like meat, but is not actually meat! Not able to make myself eat one of those, I decided to go for a less glamorous but equally tasty option - Vegetarian "Crab" Cakes... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

My father found a recipe for zucchini sautéed in butter and olive oil with onion, parsley, and thyme in one of his decade-old Food and Wine magazines. He made it a few days ago and it was perfect - tender, but still firm, gently infused with the flavor of thyme. The original recipe calls for the zucchini to be cooked for 20 to 30 minutes, which was simply too long for the zucchinis I used tonight

This delicious zucchini cheese soup recipe is quick and easy to make, yet overly delicious to eat or drink on a rainy summers day! A great way to use your zucchinis when you run out of ideas what to do with all the growing zucchinis in your garden! Use any cheese you have at home and [...]

Can you stand one more post about zucchini or are you getting a bit tired of it yet? What do you do with those monster zucchinis- you know the ones- you painstakingly search your plants with a fine tooth comb and everything seems perfectly fine, then the next day you spy the huge behemoth under a [...]

olympic closing ceremony dinner: zucchini flower, fresh mozzarella, anchovy, batter.

(Check out my recipe for grilled zucchini, too.) This recipe comes from the article, Taste the Rainbow, from my local newspaper the Daily Times-Call. It’s about Miller Farms in Platteville, Colorado, which is a five minute drive from my house....

I am almost through all of the zucchini I had in the refrigerator. I had a couple of smaller ones and wanted to try something different. I have had this recipe sitting around and decided to give it a try. They came out of the oven beautifully and smelled heavenly. They also met my [...]

As many of you know from my posts on my garden, I am an avid gardener. I also have posted a few of the tasty dishes I have made with the bounty from my garden. Well, here is another of those yummy dishes! This very easy to make dish was made with zucchini and onions fresh from my garden! Be sure to notice that partial zucchini in the photo. That is the remaining 1/3 of one gigantic zucchini. For r

"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks." INGREDIENTS (Nutrition) * 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

The zucchini and summer squash from the garden are piling up on the counter tops and threatening to take over the kitchen. What am I going to do with all these vegetables? Usually, I peel, chop them up in small...

Doesn’t this sound delicious?  A zucchini lasagna dish that’s simple to make and will be a hit on the dinner table. Olive oil, for baking dish 1 (8 ounce) package reduced-fat cream cheese, room temperature 1 (15 ounce) container part-skim ricotta cheese 2 medium zucchini, sliced thinly 1 garlic clove, minced 2 teaspoons dried oregano 6 lasagna noodles 2 ounces shredded part-skim mozza

This was, again, nothing too special, but it was very good. I have made something similar to this before - in fact, using an incredibly similar spice combination, but doing just a few things differently, adding things here and there, substituting this for that, and suddenly you have a unique meal!I didn't get a picture of the finished product, but there was guacamole on this. It made this meal eve

photo credit: tillwe Noch ist es früh, aber bevor ihr zum Einkaufen fahrt, schnell ein Rezept damit ihr euch auch die nötigen Zutaten besorgen könnt. Zucchini’s gefüllt mit Spinat und Schafskäse. Haben es Gestern erst wieder probiert, lecker, leicht und auch schnell gemacht. Die Zutaten : 2 Zucchini (große) 250 Gramm Blattspinat (TK) 1 Zwiebel Thymian,Majoran,C

It’s late summer and the zucchini plague is upon us. They are everywhere. Coworkers leave them on the break room table. Roadside farm markets have bushels of them. Neighbors leave them on your porch in the dark. What’s a person to do with them?! This is an old family recipe that I have updated to [...]

Zucchini Garlic CurryThis is my second recipe in my series of "Nursing Moms" recipes. Prepared with either zucchini or Indian bottle gourd along with garlic and milk, this curry has unique food value which helps in enhancing milk supply.Ingredients needed for the Curry2 Zucchini or Indian Bottle gourd ,Peeled and chopped1 small onion chopped1 big clove garlic ,chopped1/2 cup low fat organic milk1/

Growing zucchini is so easy that at the end of the season, you could end up with so many zucchinis that you could easily fill your complete freezer. Unfortunately, once frozen, zucchini only is good for soups…     You could of course only have 2 or 3 zucchini plants and cover your needs with it. But we [...]

Growing zucchini is so easy that at the end of the season, you could end up with so many zucchinis that you could easily fill your complete freezer. Unfortunately, once frozen, zucchini only is good for soups…     You could of course only have 2 or 3 zucchini plants and cover your needs with it. But we [...]

Light flavor of zucchini along with sweet grated apple and ripe banana give a lovely moist texture to this lightly sweet bread.Dry Ingredients needed are2 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon salt 1/4 cup dried cranberries 1/4 cup toasted chopped almonds or cashews or walnuts or pecans Wet Ingredients list2 large Organic eg

I created this recipe myself and it turned out great. I used 1 large Zucchini, next time I will try a Yellow Squash and a Zucchini.Yield:3 servings! large Zucchini washed and julienne cut1 tablespoon buttersalt & pepper to taste1/3 cup FRESH grated parmesan cheese2 tablespoons bread crumbs (Panko preferred)melt butter in a medium non stick skillet and toss in the zucchini mixture already salted an

2 lbs. zucchini, cut into 1/2 inch pieces1 lb. Italian sweet or hot sausage, remove casing2 c. celery in 1/2 inch pieces1 c. chopped onion2 qt. tomatoes2 tsp.s alt1 tsp. Italian seasoning1 tsp. oregano1 tsp. sugar1/2 tsp. basil1/4 tsp. garlic powder2 green peppers in 1/2 inch pieces Brown sausage, drain off fat. Add celery and cook 10 minutes. Add remaining ingredients except green pepper.

I've been overwhelmed by zucchini and other summer squash for the past month. I receive 2lbs of fresh squash each week from the organic produce delivery service and find myself running low on new ideas. I read through a few food blogs for ideas and reviewed a wonderful list of ideas published by Kalyn, but nothing seemed to catch my interest. I turned to a google search and came across the usua

We were heading to Sara's for dinner and the plan was to bring dessert, but we ended up really short on time. I searched for a quick cake recipe and saw this interesting recipe for a Chocolate Zucchini Cake. It wasn't the best cake ever but had several strong points: It's made with 3 cups of grated zucchini making it a bit healthier. It wasn't too sweet. The inside is really moist, reminiscent of

Have you ever said to yourself “We have far too much Zucchini, and none of it is fast enough!” Then the Anselma Farmers and Artisans Market have just the ticket for you, the ‘Zucchini 500’. Compete against the other gardeners young and old to race your zucchini down the derby track. Prizes will be awarded [...]

This week Brian Yarvin, author of Cucina Piemontese, explores the wonderful cooking from the Piemonte region, located in the northeast corner of Italy, on Hippocrene Cooks. Summer in my native Piedmont can be hot, even in the mountains where my family and I spent July and August every year. One dish that never failed to appear at the dinner table in the summer was "zucchini in carpione", a re

Another Slovenian appetizer, straight from Heike's kitchen:Zuchinni Fritters, showing the Italian influence on Slovenian cuisine, are a delicious treat. Served with a salad, they also make a nice lunch.Makes 24 small fritters; 12 medium-size fritters1 pound zucchini (2 or 3 medium-size), trimmed and grated¼ cup all-purpose flour¼ cup Parmesan cheese, grated1 egg, slightly beaten¼ teaspoon nutm

New posts of Monsoon spice are not showing up at Sailu’s Taste of India. Please click on the RSS image or Click Here to subscribe and get notification on any new posts posted on Monsoon Spice. Or you can get e-mail notifications by entering your e-mail on the top right hand sidebar. “Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” Jim Davis, 'Garfiel

Weight Watchers Zucchini Bread recipeMakes 24 servingsIngredients2 1/2 cups zucchini (unpeeled, grated)3 1/2 cups all-purpose flour1/2 teaspoon baking soda2 teaspoons baking powder1 teaspoon salt4 large eggs, lightly beaten1 cup toasted walnuts or pecans (coarsely chopped)1/2 cup vegetable oil1/2 teaspoon freshly grated nutmeg1 teaspoon ground cinnamon1/4 teaspoon ground cloves1 cup sugar2 tablesp

1 large onion, finely chopped2 Tbsp oil4 small zucchinis1/3 cup rice150 g Feta cheese, squashed with a fork4 cloves garlic, minced2 eggs8 medium bell peppers, stems and seeds removedpowdered gingerdried fennel leavesoreganosaltVegeta seasoningCook onion on oil and a little water and salt covered, until it softens. Add grated zucchinis, and continue to cook covered until zucchinis soften on medium

Planting seeds to grow your own zucchinis can be a whole lot of fun. I love watching the seeds sprout as they unravel and reveal the makings of a new plant. It is so exciting when they reach the four leaf stage, because you know it’s time to plant them out and watch them [...]

This soup may be extremely easy to prepare, but its great taste will surprise you. It's also very healthy, so why not try it today?Weight Watchers Herbed Zucchini Soup recipeMakes 4 servingsIngredients1 1/2 lbs (about 3 medium) zucchini, cut into 1-inch pieces3 cups chicken broth3/4 cup (3 oz) shredded cheddar cheese1 tablespoon chopped fresh tarragon or dill1/4 teaspoon salt1/4 teaspoon fresh gro

You will love the flavor from grilling these!Yield:6 servings2 Medium Zucchini2 Medium Yellow SquashOlive oilSalt & pepperWash the vegetables and slice them fairly thick, lengthwise.Brush with Olive oil and salt and pepper to taste. Place on medium hot grill and grill each side about 3-4 minutes and serve right away. They should be still somewhat firm when you remove them from the grill.

Ground Beef with Zucchini and Tomato 5 servings1/4 lb Ground beef1/2 md Onion, sliced or minced2 tb Soya sauceSalt2 sm Zucchini, peeled and sliced-diagonally2 Tomatoes, cut into wedges1/2 c Water1 t Sugar3 tb Oil1 1/2 tb Corn starch, dissolved in1/3 c WaterMix ground beef, onion, soya sauce and salt together. Peel andslice zucchini. Cut tomatoes. Heat oil in wok to smoking point. Stir fry ground beef mixture in it until browned, about 2-3 minutes cooking time. Add zucchini and 1/2 cup of water, stir ingredients. Cover wok with lid, cook ingredients 5 minutes, lifting wok cover 2 or 3 times to stir mixture. Add tomatoes and sugar, cover, cook 2 or 3 minutes more.Uncover, stir up corn starch solution thoroughly, pour into wok, stirto form gravy.International food recipes

Mal wieder ein “eigen” Rezept aus unserer Hexenküche, eine leckere Gemüsepfanne mit Reisnudeln. Die Zutaten für 2 Personen : 125 Gramm Reisnudeln 1 Zucchini 2 Möhren 3 Lauchzwiebeln Sojasauce Currypulver Salz, Pfeffer Gemüsebrühe 1 Paprika Die Zubereitung : Zucchini in dünne Scheiben schneiden, Möhren putzen auch in Scheiben, Paprika in kleine Stücke und die Lauchzwiebeln in kleine Ringe schnibbeln. Etwas Öl in einer beschichteten Pfanne erhitzen, das [...]

I have always wanted to cook with zucchini but doubted its taste. After seeing these baby zucchinis i couldn't stop bringing some home. They were very cute, petite, round and firm. My first experience wasn't that bad as i thought earlier., i made a very simple curry with onions and green chillies. The curry tasted so good and now I'm very much open to experiment with these zuccinis.. The skin was so soft and thin you need not even peel it, and i found its taste very close to ridge gourd. The best part with the zuccini, it cooked in no time. Ingredients: 2 small round baby zuccinis or 1 long... For this complete recipe, more delicious simple recipes, photos and other content visit my website at www.curryinkadai.blogspot.com

Dear Husband’s perpetual complaint is that the vegetables here in the United States, especially Zucchini have a sweetish taste to them and accents even more when cooked. He complains that it tends to ruin the taste of the dish and tends to steer clear from that vegetable. I on the other hand love it; and [...]

Remember when I gave you the recipe for a faux apple pie... tastes and looks like like apple but made with zucchini? Recipe here: Zapple Pie. With the huge amount of zucchini I had that year I made a lot of zapple pie filling and canned it. A couple weeks ago, on a cold, snowy Midwestern day I got the urge for a nice hot Apple Crisp. We only had 1 apple in the house (a Granny Smith) but I had a quart of zapple pie filling all ready to go!A quick Apple Crisp was soon baking away in the oven. 1 quart zapple pie filling1/2 c butter, melted1 c sugar1 c flour1 c oatmealMix the butter, sugar, flour and oatmeal. Spray a baking dish with cooking spray (your choice of size, smaller pans equal thicker desserts. A larger pan equals a thinner dessert. I like an 8 or 9 inch square pan person

Zucchini Pickle. 1 kilo zucchini chopped 500 g onions chopped 1 can corn kernels..drained 500g white sugar (or more) 2 TBS curry powder 2 TBs cornflour (heaped) 1 tsp tumeric 500g beans chopped ¼ cup cooking salt 2TBS mustard 1 tsp paprika 6 cups white vinegar 1 large red capsicum chopped Boil 5 cups of the vinegar with the zucchini, onion ,beans and capsicum for 20 minutes

5"X7" Oil on panelWhat can you say about zucchini, the vegetable we love to hate, especially in August as we smilingly accept yet another basket of surplus from out well-meaning neighbour. 2,124 zucchini recipes here are some ideas.

Serves 2. Can be doubled For the salmon2 pieces of wild Norwegian salmon (approx 6-8 oz each).Butter sprayItalian grinder spices or Italian spice mix1 tsp butter For the veggies 3 small zucchini washed and cut into finger-sized pieces1 Tbl of olive oil4 Tbl of pine nuts, toasted. (See note below)1 16 oz can of organic tomatoes with garlic and onionsTwo handfuls of organic baby spinach, cleanedCayenne optionalNote: To toast pine nuts you just need a clean, dry sauté pan. Put the pine nuts in and turn your burner on medium high. Toast the nuts in the pan by swishing them around once in awhile until they are slightly browned and fragrant. This does not take long. Just a minute or two. Remove them from the pan and let them cool.Preheat your oven to 400 degrees. To cook the salmon: You'll need

Squash or zucchinilemonolive oilgarlicbasiloreganoMix lemon, oil and spices together. Slice lengthwise, into flat thin"bacon" strips. Marinate squash in lemon oil. Dehydrate. roll witharrugula. Pin roll with toothpick.

This spicy little number is quite filling and delicious! The lime in this dish really brings out the flavour. Inspired by the BBC Food Vegetarian Summer magazine which came in at my local newsagent, I played with their Potato & Peanut Curry. The BBC Food group also put out a yearly Christmas magazine for Vegetarians which I religiously buy! It has great recipes and the whole magazine is purely for vegetarians and vegans alike! All the great chefs and cooks submit recipes such as Ainsley Harriot. If you’re looking for some ideas for Christmas, this one is certainly worth ordering! Serves: Two Ingredients: 200 grams zucchini 30 grams spring onion 250 grams potatoes, peeled and sliced into medium pieces 1 bunch coriander 50 grams peanut pieces 4 tbs water 50 mls light coconut milk 4 tbs lime juice 2 tbs soy sauce 2.5 tsp garlic mince 1 tsp chilli paste 1 tsp ginger mince olive oil spray 150 ml vegetable stock 1 tbs coconut essence salt Instructions: Boil the potatoes i

Learn how to make a delicious zucchini pasta. This dish is a delicious every-day type of dinner. Fresh herbs, vegetables, and seafood combine beautifully in a light wine broth.

4 c. grated zucchini3 c. sugar1/2 c. lemon juice Peel zucchini and remove seeds - grate. Mix all ingredients in large pan on stove. Boil at medium heat for 30 minutes. Remove from heat and add 1 package any flavor Jello. Seal in jelly jars.

               

With spring just around the corner, I’ve been keen to start working a wider variety of vegetables into our diet. We’ve been rocking the corn and carrots pretty hard lately, so a slight change was more than welcome. Read more! »

It's seriously as much fun to eat as it is to say! I just adore Elise's site, Simply Recipes. Not just for all her tasty food (though, thats enough!), but because of her engaging commentary. I feel like I know her family, understand why they eat what they eat, and I look forward to seeing what they come up with on a daily basis! Sure, you all read what she has to say, too, but I can still get my

This classic Greek dish can be prepared several hours in advance and brought to room temperature before serving. A spoonful of the Smoky Tomato Relish (page 200) makes a suitable condiment.Ingredients3/4 cup water1/4 cup uncooked long-grain rice Cooking spray2 1/4 cups thinly sliced leek (about 3 medium)4 cups shredded zucchini (about 2 medium)1/2 cup egg substitute1 1/2 tablespoons chopped fresh mint1 tablespoon chopped fresh dill1/2 teaspoon salt1/4 teaspoon freshly ground black pepper4 large eggs, lightly beaten1/2 cup (2 ounces) crumbled feta cheesePreparationBring water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Place rice in a large bowl.Preheat oven to 325°.Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add leek; cover and cook 12 minutes or until tender, stirring occasionally. Remove from pan; add leek to rice. Coat pan with cooking spray; increase heat to medium. Add zucchi

Zucchini bread is powerfully associated with feelings of warmth and home. In late summer when the zucchini crop was particularly plentiful and the air was just starting to show some signs of coolness, my mother would pick up zucchini from the local farmer's stands and make zucchini bread. We once shared a warm slice with a young neighborhood boy who eagerly ate the entire piece and then

I made this for dinner this eve, using some zucchini from the garden. You can use other summer squash, too, or a combination of mushrooms and squash. The clafoutis will sink before serving, so don't be alarmed!Zucchini and Cheddar Clafoutis with Rosemary3 tbsp all purpose flour3 eggs2 cups milk12 ounces zucchini cut into 1/2 thick slicesSalt and freshly ground black pepper1 clove garlic, minced1 tbsp chopped fresh rosemary, plus some for garnish5 ounces Old Cheddar cheese, thinly slicedPreheat oven to 400 degrees F. Beat the flour, eggs, and milk together to make a smooth batter. Let stand for 20 minutes. Cook the zucchini in boiling salted water for 30 seconds, then drain well and pat dry. Arrange the slices in overlapping circles on the bottom if a buttered 9 inch baking dish or flan dish. Season with salt and pepper.Stir the garlic and chopped rosemary into the batter and pour it over the zucchini. Lay the cheese slices on top, scatter over a few rosemary leaves, and bake for 30 -

We are not suffering from an abundance of zucchini. I can’t really garden here due to the unfortunate combination of a big house and a small lot (resulting in complete shade) and most of my friends are not gardeners with the exception of my 10-year-old friend Hannah, who grows and shares beautiful tomatoes and cucumbers. No zucchini, though. Since I am not aggrieved by baskets-full of the stuff, I still love it, and buy it every week at the Farmer’s Market. Unfortunately, the boys do not love it, and would really rather not see it again. Last night, I discovered that although I had planned (and published) a menu of grilled pork, corn and melon, I had not, in fact bought any corn. I had bought melon, but it turned out to be a yucky, tasteless specimen - unusual in these parts at these time of year, but it happens. So, I made a big pot of rice and stared at my zucchini, hoping to be inspired. I had the zucchini, I always have olive oil, garlic and onions, and I had these tin

by Jill SeaderIt always seems like if you plant even one zucchini plant, you have enough zucchini to feed a very large family plus the neighbors. So, of course, there is then the question of what todo with all of that zucchini. It always amazes me that zucchini can taste so good in baked goods. Hope you enjoy these two baking recipes for zucchini!Zucchini Granola Cookies3/4 cup butter or margarine (softened)1 1/2 cups brown sugar1 egg1 teaspoon vanillagrated rind of 1 orange3 cups grated, unpeeled zucchini3 to 3 1/2 cups flour1 teaspoon baking soda1 cup butterscotch or chocolate chips3 cups granola cerealIn a large bowl, mix together the butter and sugar. Mix in the egg, vanilla, orange rind, and zucchini. Add in the flour and baking soda. Mix in the granola cereal. Then mix in thebutterscotch or chocolate chips. Grease a cookie sheet and put teaspoonfuls of the dough onto the sheet. Bake in a 350 degree oven for 12 to 15 minutes.Chocolate Zucchini Bread1 cup brown sugar1 cup sugar1/2

Ingredients2 tablespoons olive oil1 medium onion, chopped2 garlic cloves, crushed6 zucchinis, roughly chopped3 cups water2 chicken stock cubes2 teaspoons sugar1 tablespoon lemon juice1 cup chopped basil ProcedureHeat oil in medium to large saucepan and add onion and garlic.Stir over medium heat until onion is soft.Add chopped zucchini, water, crumbled stock cubes, sugar and lemon juice.Bring to

mmm, Zucchini cupcakes with cream cheese icing. You could have pretty much put anything in front of "...cream cheese icing" and I would still probably drool. I have been wanting to make these cupcakes for a long time. The recipe is from Garrett of the world famous blog VanillaGarlic. The Chubby Cheeks Girls (Michelle & Linda) also baked Garrett's cupcakes earlier this week but were unable to photograph them. They raved about them and that was it, I was going to bake zucchini cupcakes! The cupcakes were excellent, they were very reminiscent of a spice cake. I used a mini-cupcake pan instead of a reg. muffin pan. I also ended up sprinkling a little coconut on top, that I had leftover from another cupcake recipe. The mini zucchini cupcakes and I enjoyed the morning reading my criminal evidence book and sipping on espresso. Thanks for a great recipe Garrett!P.S. Sorry for the glare on the photos, but you would not believe how hard it is to photograph white icing. I will definitely try to

mmm, Zucchini cupcakes with cream cheese icing. You could have pretty much put anything in front of "...cream cheese icing" and I would still probably drool. I have been wanting to make these cupcakes for a long time. The recipe is from Garrett of the world famous blog VanillaGarlic. The Chubby Cheeks Girls (Michelle & Linda) also baked Garrett's cupcakes earlier this week but were unable to photograph them. They raved about them and that was it, I was going to bake zucchini cupcakes! The cupcakes were excellent, they were very reminiscent of a spice cake. I used a mini-cupcake pan instead of a reg. muffin pan. I also ended up sprinkling a little coconut on top, that I had leftover from another cupcake recipe. The mini zucchini cupcakes and I enjoyed the morning reading my criminal evidence book and sipping on espresso. Thanks for a great recipe Garrett!P.S. Sorry for the glare on the photos, but you would not believe how hard it is to photograph white icing. I will definitely try to

The Pantry Reject challenge continues, and today I used the Mesquite Smoked Maine Sea Salt that started it all. After referring to the Maine Sea Salt Company’s website, I applied about a teaspoon of the salt to a pork tenderloin, and wrapped it tightly to “marinate” for the day. Rob grilled the tenderloin with no further salting or spicing. It was quite tasty, although I tasted more salt than mesquite. Considering that I still have quite a lot left in the jar, I can try again with more. In all fairness, I never said I was going to use all of these things up this week, just that I would use them. To accompany the grilled pork, I prepared Barbara Kafka’s Zucchini Custard, which is basically a crustless quiche. We also had a bowl of very fresh heirloom tomatoes from the farmer’s market, roughly chopped with a bit of kosher salt. They would not have won any beauty contests, those immense, misshapen tomatoes with the odd wormhole and black line, but they are t

As if you haven't already seen us eat enough fish or zucchini, here is another Fish and Zucchini dinner! Awesome! Wooooo! I actually really liked this meal, so don't let my jokeyjoke turn you away. This salmon differs from earlier salmon meals of ours in that it wasn't crispy. I also chose a different version of salmon, so I don't know if that helped me like it better (I was prepared not to). (I

Energy: 133 kcalIngredients:1 1/2 pounds zucchini;1 teaspoon salt;3 large eggs;1/2 cup flour;1/2 cup grated parmesan cheese;1/2 teaspoon oregano;pepper;olive oil;1 cup tomato sauce.PIZZA TOPPINGS:mushrooms;mozzarella, etc.;Instructions:Grate zucchini and sprinkle with salt. Let stand for 30 minutes. Squeeze out water from zucchini.Preheat oven to 350 degrees. Grease a 9x13 pan.Combine zucchini, eggs, flour, Parmesan cheese, oregano and a few grinds of pepper. Spread mixture onto pan. Bake 25-30 minutes or until firm and dry. Brush with oil and broil until lightly browned. Spread with tomato sauce. Add mushrooms and mozzarella cheese on top. Broil again until Mozzarella is melted and bubbly.Can also be made in a jelly roll pan.

Even if you don’t have your own garden, if your car’s been unlocked, you’ve probably been anonymously gifted with enough zucchini to feed an army. We gardeners like to share the wealth, as it were… I’m here to help save the day. I have two recipes that are guaranteed to have everyone in your family (even your vegetable-hating kids) loving zucchini and asking for more. No joke. So without further ado: Zucchini Cauliflower Pie I know, it sounds positively awful — zucchini and cauliflower?! How the heck did I come up with that! Can you say bumper crop of both? And what a happy surprise. Bar none, this is a my guests’ and family’s all-time favorite dish. It’s a snap to make. And it’s light (there’s no crust) and delicious; perfect as a side dish or for a whole meal. . 1 small onion chopped 1 tbsp butter 3 zucchini, washed and grated 1/2 head cauliflower chopped into small pieces 1 tsp white pepper (black is fine if you do

2 medium zucchini, grated 2 carrots, grated Kosher salt 4 Tbsp real mayonnaise 1 Tbsp dill pickle liquid 1 Tbsp prepared yellow mustard 1/2 cup toasted sunflower seeds Freshly ground black pepper In a colander, combine zucchini and carrots with 1 tsp. salt; mix well and set aside to drain for about 30 minutes. Squeeze out as much moisture as possible from the vegetables. Transfer to a medium mixing bowl. Combine mayonnaise, dill pickle liquid and mustard in a small bowl, blend well. Add the mayonnaise mixture to the vegetables. Mix in the sunflower seeds. Taste and adjust seasoning with plenty of pepper; but go easy on the salt. Let stand for about 30 minutes. before serving, or refrigerate, covered, for up to 4 hr. Mix well before serving. Serves 4

I had a piece last night for dinner. I had another piece this morning for breakfast, and I'm going to have another for my lunch! I love this cake! Reminiscent of a pumpkin cake or a light carrot cake, it's fabulous. It's actually one of my personal favorite recipes for zucchini. I've been making this particular cake since 1996 and never tire of it. Although I haven't yet, you could make

I served these last week from the very first zucchini of the season. The only thing I'm laughing at myself about is that I took this photo so I'd remember to post it... but I can't remember what exactly I put in the marinade! I know I had a bottle of organic Italian dressing and used that... as well as some fresh garlic. I'm going to see if I can track down my scribbles and find out what else

Some of you will not want to try this recipe because it doesn't have exact amounts. I can't personally imagine cooking or baking using only exact, precise measurements and following a recipe to a tee... but that's just me. I eyeball most measurements and add and delete as I feel fit. For this recipe you start with as much grated zucchini as you either; A. need to use up or B. need to feed

Yesterday I had more zucchini to use up and the kids and husband are tired of seeing it in one form or another at dinner, so it was time to break out the dessert recipes. These are the recipes they wait patiently for each summer when the zucchini is prolific! I've posted my recipe for chocolate zucchini bread before, but as I made 2 loaves of it yesterday my pans were in use and I decided to

'Another zucchini recipe?' Ahhh, you scoff now but within a couple weeks when you have zucchini coming out your ears you will be desperate for every good zucchini recipe you can get your hands on! LOL. Remember that quick breads such as this and banana, pumpkin, etc. all freeze remarkably well. Cool completely, wrap in plastic wrap and then foil. Freeze for months and when it's allowed to

Energy: 512 kcalIngredients:1 pound Rotini, twists or spirals-uncooked;8 medium cloves garlic - peeled;1/2 teaspoon dried thyme;1/2 teaspoon dried rosemary - crushed;2 tablespoons vegetable oil;3 medium zucchini (about 5-6 cups) -- coarsely grated.Instructions:Preheat oven or toaster oven to 450єF. Lay a 12-inch-square piece of foil on the counter and put the garlic on it. Sprinkle the thyme and rosemary over the garlic. Pour the oil over the garlic and herbs. Draw up the edges of the foil and make a sealed packet. Bake 20 minutes.While the garlic is baking, cook pasta according to package directions. Two minutes before pasta is done, add the zucchini to the pasta cooking water. Cook two minutes. Drain zucchini and pasta.Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini, season with salt and pepper and serve.

1 c. boiling water 1 tsp. salt 2 lbs. diced zucchini 2 c. milk 1 c. chopped onion 1/2 sm. clove garlic, minced 2 tbsp. butter 2 c. light cream 1 tsp. sugar Salt & pepper to taste Sour cream Add water and salt to zucchini in saucepan. Bring to a boil; cover and simmer until just tender. Add 2 cups of milk to stop the cooking. Saute onion and garlic in butter until tender. Blend zucchini and onion in blender until smooth. Add cream, sugar and salt and pepper to taste. Heat or chill to serve. Add 1 tablespoon of sour cream to each bowl, hot or cold. Makes 10 cups.

Go ahead and laugh, but when you are parked outside your local school, church or neighbor's house and you leave your car door unlocked and you come out to find 2 bags of zucchini left on your car seat, you'll soon be glad for every zucchini recipe you have ever come across in your life. You'll learn to print and save them for future reference! Zucchini Jam 6 cups zucchini, peeled and shredded

Thank goodness for our CSA. Otherwise, we'd never have had the chance to learn that we like radishes! Sure, I'd have them raw in salads and the like... but I'd never warmed up to them and Dave didn't even know what they were when I pulled them out of the bag. I'd pulled this recipe recently, found almost by magic, as we'd just had some zucchini, yellow squash, and a bunch of radishes in last

I was just out in my garden today and had to laugh. You see, it's had a rough start this year, with the bunnies eating a good portion of it, bugs eating a quarter of what was left and two days of a vicious hot strong wind that blew across the fields and twisted and snapped the few things that were left. It's slowly coming back from the dead, but there is one thing that is healthy, strong and

1 c. boiling water 1 tsp. salt 2 lbs. diced zucchini 2 c. milk 1 c. chopped onion 1/2 sm. clove garlic, minced 2 tbsp. butter 2 c. light cream 1 tsp. sugar Salt & pepper to taste Sour cream Add water and salt to zucchini in saucepan. Bring to a boil; cover and simmer until just tender. Add 2 cups of milk to stop the cooking. Saute onion and garlic in butter until tender. Blend zucchini and onion in blender until smooth. Add cream, sugar and salt and pepper to taste. Heat or chill to serve. Add 1 tablespoon of sour cream to each bowl, hot or cold. Makes 10 cups.

This article, titled How To Get Your Child To Eat Anything. is based upon a lofty notion which I have yet to master. I must brush up on my playing of the "vegetable game"! Not my child, but my niece, she is currently living with us for an indefinite period of time. I adore her, she's an absolute joy to have around. And a challenge, particularly at meal times. At six years of age, her palate is not accustomed to the type of fare I was used to serving. Her sweet tooth, though, has fully developed and she knows how to play upon my emotions in making requests for baked goodies that I rarely, if ever, am able to refuse. The following recipe, an old favorite, is one she's requested several times over. It's a breeze to make and satisfying to see her tuck in! I've already harvested some zucchini in my veggie garden (look out, neighbors!), and will be using it in many ways over the coming months. Perhaps you'll coax your child into consuming some, too, by way of this recipe!Make these if

For best results with this mint-and-Parmesan cheese-flavored side dish, select zucchini that are small, firm, and free of cuts and soft spots. Pass over large zucchini. They tend to have tough skins and lots of seeds.2 cloves garlic2 tsp olive oil4 cups sliced zucchini (4 to 5 small)1 tsp dried mint or basil, crushed, or 1 tablespoon snipped fresh mint or basil1/4 tsp salt1/8 tsp pepper2 Tbs finely shredded Parmesan or Romano cheese1 In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet.2 Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using). Makes 6 servings.Servings: 6Preparation time: 15 minuteswww.daily-cook-book.blockspot.com

For best results with this mint-and-Parmesan cheese-flavored side dish, select zucchini that are small, firm, and free of cuts and soft spots. Pass over large zucchini. They tend to have tough skins and lots of seeds. 2 cloves garlic 2 tsp olive oil 4 cups sliced zucchini (4 to 5 small) 1 tsp dried mint or basil, crushed, or 1 tablespoon snipped fresh mint or basil 1/4 tsp salt 1/8 tsp pepper 2 Tbs finely shredded Parmesan or Romano cheese 1 In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet. 2 Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using). Makes 6 servings.

  My new cookbook has arrived! Clotilde has really out done her self on this book. Flipping through it, I feel as though I am curled up on her couch and watching her cook in her little kitchen. Her style, and voice come out in the recipes as she talks you through each creation.  There is a Spinach and shrimp, chilled soup, that looks wonderful, a quiche with onion and cumin, or apple, goat cheese and broccoli, and delectable menus for entertaining a crowd. This is a cook book for all seasons, and whether cooking for 1 person, 2 or 8! Who's tired of teacups? Raise your hand! Yes! I see you, way in the back. I'm sorry. I know. I'll stop, after this one last post, m'kay? The one at the top is from my aunt Kate, its a slight celery color don't you think? The bottom left is also from Kate and I won it in our teacup exchange, a Shelley. Which is a company known for its scalloped rims. The pink one is from Shreve and co., very 60's don't you think? Don't you fee

Ellen, over at I Am Gluten Free, inspired me to make a more fantastic breakfast. Muffins, fantastic? These days muffins are definitely fantastic. I have always loved breakfast, but breakfast time has gotten a little more desperate and a lot more boring. For some reason, being pregnant and gluten-free is [...]

When I was growing up, squash was a mushy stewed dish with very little flavor. As a result, I never liked squash and missed out on some very good dishes I'm sure. My husband reintroduced me to squash of the stir fried variety. When stir fried only until just tender, the squash retains flavor, nutrition, and texture. Now, squash is one of our favorite vegetable dishes. This is an excellent recipe for Sauted Zucchini Parmesan with Olives. It is quick to prepare, healthy and elegant in presentation.We frequently saute either zucchini, summer squash, or a mixture of the two with whatever herbs we have in the garden, or with garlic and onions. As the squash comes off the heat we add the parmesan cheese, or sometimes other cheeses.The olive topping is an elegant and tasty addition. It adds a contrast of flavors, textures, and colors that turns a good dish into a magnificent dish. This dish is easy and quick enough to be served on a weeknight and elegant enough for a company meal. I hope you

I invented this main dish after reading about the wonders of Arborio rice ten years ago. It was a hit--even with the sneaky zucchini hiding here and there--and has been in production ever since.3/4 pound Italian sausage1 small zucchini1 small onion4 garlic cloves, minced8 cups chicken stock2 cups Arborio rice, unrinsed2 Roma tomatoes, diced1/2 cup grated parmesan6 ounces grated fontina1/2 teaspoon dried sage1/4 teaspoon freshly ground black peppersalt to taste, maybe 1/4 teaspoon at most1/2 cup pine nutsIn a large pan break up the sausage and cook it over a medium-high heat until it's nicely browned. Remove the sausage from the pan and reserve in a large bowl.Meanwhile in a medium saucepan bring the chicken stock to a boil. Once it is boiling turn the heat down and keep the stock near boiling point.Finely dice the zucchini (how finely will depend on how scared of green your family is) and the onion. Add them to the pan and saute them in the sausage drippings along with minced garl

Serving Size: 8Ingredients:4 zucchinis - (2" to 3" dia)2 tablespoons butter or margarine1 tablespoon minced onion1/2 pound tomatoes -- peeled, seeded, and chopped1 pound small shrimp -- peeled, deveined (cut shrimp if they are larger than a quarter)1 tablespoon minced fresh basil1/2 teaspoon salt1/4 teaspoon freshly-ground black pepper1 cup breadcrumbs2 tablespoons melted ButterCooking Directions:Preheat oven to 350 degrees.Wash the zucchini and trim off the ends.Cut zucchini in half lengthwise and scoop out the seeds.Be sure to leave some by the ends to create a boat-like shape.Saute onions in butter until clear, add tomatoes and simmer until soft.In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs.Fill the zucchini boats with the mixture.Place boats in a greased baking dish.Sprinkle with remaining breadcrumbs and drizzle with butter.Bake for 15 minutes or until shrimp are pink and clear.This recipe yields 8 servings.

This painting displays two zucchini's on a cutting board with a knife. The dark wood grain really offsets the deep green of the zucchini and the shiny surface of the cutting knife in this still life.Sold

This recipe comes from Sunita, who is yet another inspiration for me. I think she is an "Ace of Pastries". The coriander rosti is both simple and delicious. You can find her recipe here. When I first came across this recipe I thought she had skipped some of the ingredients, so ...

As long as there is Parents magazine, I will not have any problem finding easy baking recipes.  This is one such simple and tasty recipe.  I tried it for the first time yesterday with one zuchini.  It was crispy on the outside and tender inside.  Zucchini being a soft vegetable, ...

I love to create my own recipes. Since I'm a novice baker, I'm trying only other's recipes for now. I just try to tweak it here and there. So for the time being my experiments are limited to Indian cooking only. That's how I put together this recipe. May be ...

I was searching for zucchini recipes and found this one in Food Network's site.  It's by Paula Deen.  The original recipe yields 2 loaves, so I scaled down the ingredients to 50% to bake 1 loaf and used bananas to make it eggless.  Ingredients: (PART 1) All Purpose Flour 1.5 cups Baking ...

After several years of observing the results of my feeble gardening attempts, my next door neighbor Pat (76 and still going strong) graciously responded to my pleas for help and has been guiding me this spring with soil amendments, starter plants, seeds, and all around gardening advice. As a result, ...

By the time you're reading this I'll be in San Francisco attending the 2008 BlogHer Conference, where I'm looking forward to meeting a lot of other food bloggers. Before I left town I noticed my garden was about to start producing zucchini like mad, and since I'm not doing ...