Glazed Lemon Zucchini Bread

   Source: http://lilluna.com/glazed-lemon-zucchini-bread/

Ingredients

• 2 cups cake flour (I home-ground flour from red wheat, white wheat, barley & rye)
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cups sugar
• 2 TB lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini (I used 1 cup blended yellow zucchini)
Glaze ingredients: (I only made 1/2)
• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan (I used 4 small loaf pans and baked less time).
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

*We love this--even Lared, who doesn't usually like citrus baked goods, likes it. It has a nutty taste. Next time, I'll add poppy seeds, too.

Roasted Veggie Enchilada

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

Mix everything up to the tortillas and only half of the enchilada sauce. Put in a 9x9 pan. Lay tortillas on top and cover with enchilada sauce. Put cheese on top and bake at 400 for 30ish min.

*I couldn't find the actual instruction so this is just what I did. And for cooking I just kept my eye on it.
*David LOVED these
*mine had more liquid than it looks like in the last picture but it was still really good

Zucchini Frittata

Source: "Taste of Home" Magazine November 2013
http://www.tasteofhome.com/recipes/zucchini-frittata-2

Ingredients:
4 c. finely chopped zucchini
1 small onion
8 eggs*
3/4 tsp. salt
1/8 tsp. pepper
1 c. shredded cheddar cheese
1 c. cubed fully cooked ham
**we thought that it would also be yummy to add bell peppers

1. In a skillet saute onions and zucchini until tender.  Place in 9x9 baking dish.
2.  In a bowl, whisk eggs, salt, and pepper; stir in cheese an ham.  Pour over zucchini mixture.
3. Bake @ 350 degrees for 35-40 minutes, or until a knife inserted in the center comes out clean.

*Note: original recipe slightly modified

• The original recipes calls for 4 eggs.  However, we thought that was not enough eggs, so we doubled the eggs.
• I also chose to bake it rather than cook it in the microwave. 

 Original Directions

1. In a 9-in. microwave-safe pie plate, combine zucchini and onion. Microwave, covered, on high for 3-4 minutes or until tender; drain.
2. In a bowl, whisk eggs, salt and pepper; stir in cheese and ham. Carefully pour over zucchini mixture. Microwave at 70% power for 8-9 minutes or until a knife inserted near the center comes out clean. Yield: 4 servings.

Zucchini, Banana, and Flaxseed Muffins

modified from: http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins

 

1 3/4 C. whole wheat flour* (spooned and leveled)
1/2 C. ground flaxseed
1 C. lightly packed light-brown sugar  (I like to reduce to 2/3 C.)
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. coarse salt
1 tsp. ground cinnamon
1 1/2 C. coarsely grated zucchini
1/3 C. mashed ripe banana (from 1 large banana)
3/4 C. whole milk ( I use 2%)
1 large egg, lightly beaten
1 tsp. pure vanilla extract
1/2 C. chopped roasted walnuts 

Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray or use cupcake liners. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini, banana, and walnuts and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix). 

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes. 

Yield: 12-15 muffins (I have doubled it every time and get about 20 muffins)

* I have used a spelt flour and whole wheat flour combination that turned out well. 
For gluten free: Use 1 cup all purpose gluten free flour plus 3/4 cup almond flour. About any combination of gluten free flour would work. 

Cook's Note: Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat. 

Summer Garden Vegetable Soup

Yield: Serves 8

3 medium zucchini, chopped into bite-size pieces

4 tomatoes, chopped into bite-size pieces

2 TB minced fresh parsley

1 tsp dried basil (or 1 TB fresh basil, chopped)

2 TB butter

1 medium onion, chopped

1/4 cup flour

1 tsp salt

1/4 tsp pepper

3 cups low-sodium chicken broth

1 tsp lemon juice

1 (12 oz) can evaporated milk

1 1/2 cups frozen or fresh corn kernels (small white corn good)

1/4 cup freshly grated parmesan cheese

In a large pot, melt the butter over medium heat.  Add the zucchini, basil, parsley, and onion, and saute', stirring occasionally, for 2-3 minutes.  Add the flour, salt, and pepper, and stir and cook for 1 minute.  Gradually add the chicken broth, whisking or stirring constantly.  Add the lemon juice; mix well.  Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes).  Add the tomatoes, evaporated milk, and corn.  Bring the soup to a boil and reduce the heat to medium-low.  Cover the soup and simmer until the corn and zucchini are tender.  Stir in the cheese just before serving.  Serve with parmesan and cheddar cheeses sprinkled on top.  This is very good :)  Could add sausage or hamburger to it if desired.  Great zucchini recipe.  Serves about 6.

*I also sent this recipe out a few years ago.  It is a great recipe to use produce.

Eggplant Zucchini Bolognese

8 Servings, Prep: 30 min. Cook: 20 min.

·         1 package (16 ounces) penne pasta

·         1 small eggplant, peeled and cut into 1-inch pieces (I substituted carrots)

·         1 medium zucchini, cut into 1/4-inch slices

·         1 medium yellow summer squash, cut into 1/4-inch slices

·         1 cup chopped onion

·         2 tablespoons olive oil

·         2 teaspoons minced garlic

·         1 teaspoon salt

·         1/2 teaspoon pepper

·         1 pound lean ground beef (90% lean)

·         1 can (28 ounces) tomato puree

·         1 tablespoon Italian seasoning

·         1 tablespoon brown sugar

·         8 teaspoons grated Parmesan cheese

Cook pasta according to package directions. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese. Yield: 8 servings.

© Taste of Home 2013

Zucchini Pizza Casserole

6-8 ServingsPrep: 20 min. Bake: 40 min.

·         4 cups shredded unpeeled zucchini

·         1/2 teaspoon salt

·         2 eggs

·         1/2 cup grated Parmesan cheese

·         2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

·         1 cup (4 ounces) shredded cheddar cheese, divided

·         1 pound ground beef

·         1/2 cup chopped onion

·         1 can (15 ounces) Italian tomato sauce

·         1 medium green pepper, chopped

Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. 

Yield: 6-8 servings. © Taste of Home 2013

Spelt Zucchini Waffles

1 1/3 c. spelt flour
3 T. sugar
1 T. baking powder
1 c. oats
3/4 t. salt
1 1/4 c. milk
1 t. vanilla
3 eggs
3 T. oil or applesauce
1 1/2-2 c. zucchini

may also add:
nutmeg, clove, and ginger for spices