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Archive for the ‘Zucchini’ Category

I am so in love with summer veggies. I have been eating so many fruits and vegetables this summer. And tonight’s dinner was no exception.

A guy that works with us brings in a lot of zucchini, summer squash and those funky patty pans. He also brings in cucumbers and tons of fresh lettuce. Today he brought in zucchini and I just knew I would be making this dish. It’s got a great tangy taste, and it’s a very easy dish to make.

Recipe follows:

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Angel Hair Pasta and Veggies Vinaigrette

1 cup zucchini or yellow summer squash, quartered and sliced

1/2 medium green pepper, sliced in strips and cut in half

1 clove garlic, minced

1 serving of angel hair pasta, or any pasta of choice

2 tablespoons white balsamic vinegar

1/4 teaspoon dried dill

1/8 teaspoon salt

Dash of pepper

12 grape tomatoes

Parmesan cheese

Cook pasta according to package directions. Drain well.

In a large skillet, cook the squash, pepper and garlic in oil, until crisp.

Add pasta, vinegar, dill, salt and pepper to vegetable mixture and mix well.

Add the tomatoes, and cook until fully heated. Sprinkle parmesan cheese over top.

 

 

 

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Zucchini Bread

I scored four zucchini squash from friends and family this week, and I’ve made another batch of zucchini bread, this time from a different recipe in which my friend Marilyn gave to me last year. I had never used ground cloves in zucchini bread recipes I’ve followed previously, but I now notice when I make it without the ground cloves, I feel like I am missing something. The following recipe is very versitile, as you can substitute carrots, bannana, sweet potatoes, or even pumpkin for the zucchini. I’ve only made the zukkie bread thusfar, but I’m thinking a pumpkin raisin bread is begging to be made. For the batch that I made today, instead of pecans, I used walnuts because I had them here in my kitchen, and I like walnuts in zukkie bread. I also sprayed 8 mini pans with cooking spray instead of greasing the bottoms only, and because I made mini loaves, I set the timer for 25 minutes, checked them, then added an additional 5 minutes baking time for a total of 30 minutes.

Zucchini Bread

1/3 cup shortening
1 cup sugar
2 eggs
1 cup shredded zucchini (can substitute carrots, bananas, sweet potatoes, or pumpkin)
1/3 cup water
1-1/2 cup plus 2 Tbsp. all purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 cup chopped pecans

Combine flour, soda, powder, salt, and spices in a med. bowl; set aside. Cream shortening at med. speed w/ electric mixer; gradually add sugar, beating well. Add eggs, zucchini (or substitutes) and water; mix well. Gradually add flour, soda, powder, salt, and spices to the creamed mixture; mixing until completely moist. Fold in pecans.

Add batter to a loaf pan which is greased *only* on the bottom. Bake at 350 degrees for 50 minutes or until toothpick comes out clean when inserted into the middle of the bread.

OMG, this bread is absolutely delicious!!!

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I am just loving these summer vegetables. People have been bringing me lots of zucchini lately and I’ve been busy making lots of zukkie bread and freezing it for the winter months. Of course I’ve been eating some of it also…my hips are just loving it. Tonight I made these Zucchini Puffs. Normally I don’t measure anything, I just mix it up and look at the texture of the batter. I did a measure tonight so I would know that I was giving the correct measurements. OMG, they were delicious. I didn’t get around to making anything else for my dinner since I ate 6 of these delightful, yummy puffs.

BTW, the recipe below is a modified version of the recipe I sent into allrecipes.com back in 2001. I’m always tinkering with my recipes…

Zucchini Puffs

2 small zucchini squash, shredded (about 2 to 3 cups)
1 egg
1/2 large onion, shredded or finely chopped
3 cloves garlic, minced (or 1 heaping teaspoon of the chopped garlic from the jar)
1 cup Bisquick baking mix
salt and ground black pepper to taste
oil for frying

In a large bowl, combine zucchini, egg, onion, and garlic. Blend in baking mix, salt and pepper.

Heat 1/2 inch of oil in deep-fryer to 375 degrees F or fry them in a fryin’ pan.

Drop batter by teaspoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.

These puffs are like eatin’ heaven. I’m just sayin’…

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