Teach Your Kids How To Cook Easy Zucchini Muffins
Kid friendly recipes have to be delicious, nutritious and very flavorful. To get kids to munch down on veggies would sometimes need major negotiating on your part because kids normally don’t voluntarily eat veggies. Looking for a great way to sneak in veggies to your kids would be really easy if your kids themselves would be a part of preparing that fun & nutritious meal. It always helps.
Making creative ways to have your kids take part in the process of the meal preparation is a good step towards getting your kids to happily eat veggies and also it gives them 2 benefits: 1) the means to have them eat healthy and 2) having fun quality time with your kids.
ZUCCHINI MINI MUFFINS
(my 5-year old and I made these together)
This is a recipe that little chefs will have fun making. Food processor shredding is usually a big event. When you try this recipe with your little chef, measurements may end up a bit vague or off (just watch for soda/powder quantity as too much will ruin the muffins). Don’t fret.
Part of baking is having fun, part is learning to measure well. If the batter looks too dry at the end of mixing, add a bit more sour cream or a little milk. If it’s too wet, add a bit more flour to “fix it”.
The sugar is minimal here and you could reduce it more if you want to serve these as an accompaniment to dinner. As the recipe is, they’re not sweet muffins. An alternative to making the muffins sweeter would be serve them with honey butter or a sprinkling of cinnamon sugar.
Have your kid, do the mixing with his/her clean hands. Don’t be afraid to get messy with your child. Kids love to make a mess in the kitchen.
2c Shredded Zucchini skin left on*
2c all-purpose Flour
2 large eggs
4oz cold unsalted butter
1/3c caster sugar (baker’s sugar) **
1/2c cr�me fraiche (or sour cream) ***
1tsp baking soda
1tsp baking powder
1tsp salt
1tsp cinnamon
1tsp ground nutmeg
1tsp cake spice
Pre-heat oven to 350�F.
Using a food processor fitted with its shredding blade (or you could do it by hand), shred a few small or one large zucchini until you get about 2 cups packed. In a large mixing bowl rub the cold butter into flour until it resembles coarse sand. A little chef may love to do this. Add sugar, salt, soda, spices and baking powder and mix well.
Break and beat the eggs (discarding the shells) and then add the cr�me fraiche beating again until cr�me fraiche is broken up in the egg mixture (it will look like a mess of white chunks in the yellow – that’s okay).
Using a wide spatula, wooden spoon or your hand, pour the egg mixture into your flour mixture and dump in the shredded zucchini then combine to produce a wetish batter. Don’t over mix: The mixture should have flour well incorporated.
Spoon into prepared muffin cups or tins. We used mini muffin pans, and allot a cooking time of about 12-15 mins. Bigger muffins may take a bit longer. They’re done when they read about 190�F on an instant read thermometer stuck into its middle.
* If you want the zucchini to blend in, peel it first.
** These are not sweet muffins. If you want them sweeter I would suggest adding up to 1/4c of honey to the recipe.
*** Out of sour cream or Cr�me Fr�iche? Full fat regular or vanilla yogurt would work – but vanilla yogurt will make the recipe sweeter
2 Healthy and Easy-To-Prepare Stir Fried Zucchini
Before when I was still a kid, squash & zucchinis were mushy and stewed dishes that had not much flavor in them. As a result I never did like squash & zucchinis and I’m sure I missed a lot of great dishes.
Now, my hubby has introduced me again to the wonders of the squash variety in particular the zucchini and when it’s stir fried, it retains all of of its good nutrition, great texture and nice flavor. Now, its become 1 of my most favorite veggies of all time.
Here are 2 stir fry recipes with zucchini as its main centerpiece. Hope you’ll love them as we do. Enjoy!
ZESTY STIR FRIED ZUCCHINIS
2 large zucchini
1 tbsp vegetable oil
1 tsp minced ginger
1/2 tsp salt
1 tsp sugar, or to taste
1 tbsp Chinese rice wine or dry sherry
Cut the ends off your zucchini, and cut diagonally into slices about 1/4-inch thick. Pre-heat a wok or skillet over medium-high heat right until it’s nearly smoking. Add in oil, swirling it around the pan. When the oil is hot, add in ginger and stir-fry until it’s aromatic. Add zucchini. Sprinkle the salt & sugar over. Stir-fry for 1 minute, then stir in rice wine or dry sherry.
Stir-fry zucchini until it turns dark green and is tender-crisp (about 3 minutes total). Serve hot.
BEEF & ZUCCHINI STIR FRY
1 pound flank steak, sliced into 1 inch pieces
1 tbsp corn starch
4 tbsps peanut oil
2 medium zucchini cut in 3/4 inch chunks
1/2 pound fresh shitake mushrooms, thickly sliced
3 scallions with green tops, sliced diagonally
1 tbsp light soy sauce
Prepare marinade by whisking together all ingredients. Marinate sliced meat for 15 minutes, separating the slices so they are evenly coated. After 15 minutes, remove meat from marinade, blot off excess liquid, and toss meat lightly with 1 tbsp cornstarch. Reserve leftover marinade, removing the crushed ginger.
Heat dry wok for two minutes. Swirl in 1 1/2 tablespoons of oil. Put in zucchini and stir fry for two minutes. Remove with slotted spoon or Chinese strainer, letting oil drain. Set aside. Stir fry mushrooms and scallions for two minutes. Remove, and add to reserved zucchini.
Heat wok again. Swirl in another 1 1/2 tablespoons oil. When oil settles, put in half the meat, stirring vigorously until brown. Remove meat. Set aside. Let wok heat again. Put in remaining tablespoon of oil then cook second batch of meat until it browns.
Return vegetables and reserved meat to wok. Add soy sauce and reserved marinade. A delicate sauce should have formed through cooking. If necessary, add 1 – 2 tablespoons water to thin sauce. Adjust for seasoning, adding 2 teaspoons more soy sauce if necessary.
Serves: 4 to 6
5 Tips For Making Zucchini Breads And 2 Recipes
Zucchinis are 1 of the easiest veggies to grow in your own backyard. It’s also one of my most favorite ingredients to create into loaves of healthy bread for friends and family. Below are a couple of tips as well to help you in your quest to bake good healthy zucchini breads
1) If you’re buying the zucchinis, make sure to pick those that are not more than 10 inches in total length and make sure that there are no damages to their outside skins.
2) Store them inside room temp. areas because when you’re refrigerating them, they will ripen faster.
3) Fresh zucchinis have a shelf life of five days so use them right away.
4) You could also freeze the zucchinis. Just peel off its skin then shred its pulp. Then, measure two cups of pulp then put into a Ziploc bag then seal it shut.
5) Zucchini loaves can be stored inside your freezer. You just need to wrap them with some plastic wrap and then follow with another layer of foil. Then just label them up and store in your freezer. Can be stored for 3 months.
Below are 2 tried and tested recipes that I’ve always used. If you’re using that sort of moist and sweet loaf then I suggest that you make the “lemony zucchini bread”. If you’re in the mood for some nuts inside your bread well then feel free to try out the “flourless nutty zucchini bread”
LEMONY ZUCCHINI BREAD
1.5 cups shredded zucchini
3/4 cup sugar (white)
1 egg
1/2 cup vegetable oil
1.5 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons lemon zest
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
Preheat oven to 325 deg. F (165 degrees C). Grease an 8×4 inch loaf pan. Inside a bowl, beat together the zucchini, sugar, egg, and oil. In another separate bowl, sift together the flour, baking soda, salt, & baking powder; add in the cinnamon & lemon zest.
Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
FLOURLESS NUTTY ZUCCHINI BREAD
1 teaspoon orange extract
3 pcs eggs, beaten
1/2 cup canola oil
1/4 cup brown sugar
1/2 cup applesauce
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cup pecans, walnuts, hazelnuts or pistachios, ground to consistency of coarse meal
1 cup almond flour from very finely ground almonds
3/4 pound zucchini, grated
Spray canola oil
Optional garnish: dusting of powdered sugar
Optional spread: whipped cream cheese with cinnamon sugar added to taste
Preheat a 5 quart crock pot with the lid on at high for 15 minutes. Pot must be preheated. Blend together first 8 ingredients in large bowl then add nuts and zucchini.
Spray bottom and sides of preheated pot with cooking spray. Pour batter evenly into pot. Cover and then bake 45-60 minutes. Bread is cooked when sides have shrunk from sides of pan and tip of a knive inserted into center comes out clean.
Ready to eat at once, but best cooled with lid and power off for at least ten minutes. Bread can be cut and served in the pot or flipped out onto a rack to cool.
To flip, run a knife around edges of your bread. Using heavy duty pot holders, pull pot out & place a rack on top. Hold handles of pot with rack in place. Flip over in one quick movement. Bread should pop out. Turn it over so crown side is up. Optionally, dust crown with confectioners’ sugar or blend cinnamon sugar into whipped cream cheese for a delightful spread.
Notes: This is really a great recipe on hot summer days when you don’t want to heat up the kitchen with a hot oven. It’s also a way to bake a quick bread if your oven is doing another duty.
In truth, I mix the batter inside a food processer with a steel blade. I first grate the zucchini with a grating plate and then set aside. I change over to the steel blade, add a generous cup of whole almonds and grind them very fine.
Then add the other nuts and grind to a coarse texture. Add the rest of the ingredients then blend well. Serve 12 to 16.
Are Barbecued Zucchinis Good
One of the questions that we should ask when looking at a zucchini is whether it’s a fruit or a veggie? You know what, it is actually a little of a fruit & veggie. Zucchini is a member of the gourd plants and also the summer squashes which are both fruit and veggie.
Another thing that you need to take note would be that zucchinis have seeds that classify it as fruit but they have always been cooked like a vegetable whether grilled or baked or barbecued. Here we’ll be barbecuing zucchinis then try & see if it’s great that way. First, we need to choose the right sized zucchini. Choose medium-sized zucchinis. Small and big ones won’t be good for this recipe.
1 pound zucchini
2 tablespoons lemon juice
4 tablespoons olive oil
1/2 teaspoon powdered garlic
1.5 teaspoons dried oregano
1/2 teaspoon black pepper; freshly ground
Salt for seasoning
Combine together pepper, powdered garlic, salt, oregano into a big bowl. Then, set this aside to use later. Slice your zucchinis lengthwise & try to have around 4 equally-sized pieces from 1 zucchini. Next, brush zucchinis with oil mixture you set aside and let them sit in the marinade for 1 hour while the barbecue meats are cooking. Cook your zucchinis last so that they won’t get cold.
After your meats have cooked, place your sliced zucchini on your grill but be sure first that your grill has been set to medium. Grill each of the sides for 4-5 mins. & take care that flames do not burn the zucchinis.
After you’ve finished grilling the zucchinis you might like to sprinkle lemon juices on them so that they’ll add a zesty flavor to your grilled zucchinis. You could also sprinkle parmesan on your grilled/barbecued zucchini.
You can actually also make variations to your grilled or barbecued zucchinis. You can add herbs to your liking or other ingredients that you’d like. Experiment and make this dish your own. I’m sure you can think up ways to spice up your barbecued zucchini dish.
So in answer to the title of this article, YES, barbecued/grilled zucchinis are a very versatile dish and pretty easy to prepare. Not much fuss involved and there’s a lot of room to add lovely additions to the existing recipe that I just gave above to get yummier results.
Here is 1 recipe variation for grilled zucchinis that you might like.
GRILLED ZUCCHINI SALAD WITH AIOLI
6 medium-sized zucchini
1 tbsp olive oil
1/2 bunch watercress, leaves picked, or handful baby rocket
2 tbsp pine nuts, toasted
1 white peach, stoned and thinly sliced into wedges
10-12 basil leaves, torn
Aioli:
2 cloves garlic, peeled
2 free-range egg yolks
1 tsp Dijon mustard
1 tbsp white wine vinegar
1 cup extra virgin
Olive oil
1 tsp lemon juices (or to taste)
Sea salt
For aioli: Place the garlic in boiling water for 3 minutes, drain and transfer to a food processor.
Add the yolks, mustard and vinegar. Whiz until combined and, with the motor running, add the olive oil in a slow steady stream until fully incorporated & the mixture has a mayonnaise consistency. Add lemon juice, season to your tastes and chill until ready to serve.
Cut zucchini in half lengthwise, then into thin slices. Heat the olive oil in a pan or on a grill and cook zucchini for 1-2 minutes, or until just colored but not soft. Season to taste. Toss with the watercress or rocket, pine nuts, peach and basil, and drizzle with aioli.
Serve 4.
3 Interesting Zucchini Side Dishes To Liven Up Your Meals
I have noticed that deciding on main dishes for a meal is harder than choosing side dishes. Usually, I always serve veggies as a side dish to compliment the meats for the main dishes.
Here are some of my zucchini side dish ideas that will surely dazzle your guests. Have fun!
ZUCCHINI & FRESH HERB FRITTERS
Salt
Freshly milled pepper
2 pounds green zucchini, coarsely grated
2 eggs, beaten
2 scallions, including an inch of the greens, thinly sliced
1 cup dried bread crumbs
2 garlic cloves, finely chopped
1/4 cup chopped parsley
1 tablespoon chopped basil
1 teaspoon chopped mint
Olive oil as needed
Lightly salt the zucchini and set it aside in a colander to drain for 30 mins.. Mix the remaining ingredients together except the oil & pepper. Rinse the squash quickly and squeeze out the excess water, then stir it into the batter. Taste then season well with some salt & pepper.
Heat oil in a large skillet. When hot, drop about 1/4 cup of batter and cook over medium heat until golden on the bottom. Flip and cook the second side. Serve hot with seasoned mayonnaise, yogurt sauce, or salsa Verde.
ZUCCHINI & THYME
2 Tbsp olive oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
1 beef bouillon cube, crumbled (use vegetarian bouillon for vegetarian option)
1 teaspoon dried thyme or 1 Tbsp fresh thyme, chopped
Salt
Freshly ground pepper
In a large skillet, heat the olive oil & butter on medium heat. Add the onion & parsley then cook until soft, but not browned.
Add the zucchini sticks, crumbled bouillon cube, thyme and a pinch of salt & pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.
Serves 4.
ZUCCHINI AND MUSHROOM SALAD
1 lb Button Mushrooms
8 Small Zucchini (Courgettes)
1/4 cup Wine Vinegar
2 tablespoons Olive Oil
1 teaspoon Salt
1/4 cup Water
2 sprigs fresh Tarragon
1/4 cup Dry White Wine
Clean the mushrooms, and cut the zucchini into 1 inch lengths. Place all the ingredients into a pot. Simmer until the zucchinis are just tender. Turn off heat. Place lid on pot and leave for 15 minutes. Place the drained vegetables in a bowl, reserving the cooking liquid. Place this liquid back into your pot and cook until reduced to about 1/3 cup. Discard the tarragon. Pour over the vegetables and lightly chill.
HINTS: Don’t over-chill or it will kill the flavors before serving. Scatter some finely chopped parsley on top before serving
How To Prepare Delectable Zucchini Pancakes
I’m sure pretty much everybody at one time or another had really great pancakes out of potatoes but have you tried pancakes made out of zucchinis?
When I was still a kid, I already was a big fan of potato pancakes and I’d gobble them up everyday and not get tired of them. Then 1 day as I got home from school, my mom was waiting for me with a plateful of potato pancakes (or so I thought).
As I was eating the yummy pancakes I noticed something a bit weird with the taste so I asked my mom what it was. She just told me that she was using another type of potato. Later on after I finished eating dinner, she then asked how my pancakes were. I told her that it was as great as ever then that was when she told me that I wasn’t eating potato pancakes but rather zucchini pancakes.
Imagine my surprise at that. It tasted so good. So I asked mom for the recipe & I’ve been cooking these pancakes whenever I get the chance. Below is my mom’s recipe for those great tasting pancakes.
1 lb of zucchini (about 2 medium sizes)
1/2 c flour (all-purpose)
1 egg (large)
1 red chili – finely chopped
1/4 c scallions – finely chopped
Salt and pepper to taste
Grate zucchini on the large holes of a box grater. Squeeze out the juice of the grated zucchini. Next, into your mixing bowl add grated zucchini, flour, egg, scallions, chili and salt and pepper to taste. Mix really well. Set a big skillet over medium-high heat. When hot, add enough oil to pan fry your pancakes. When oil is hot add a spoonful of batter to your oil. You will be able to fry at least 4 pancakes inside your pan.
Cook until golden and brown then flip over your pancakes and cook the other side until golden and browned as well. Remove to a plate lined with paper towel and repeat with the rest of the batter adding more oil as necessary. Serve immediately with sour cream, yogurt, chili sauce or plain.
Note: I didn’t add enough salt to the batter so I sprinkle some salt on these pancakes right after frying them.
You could also attempt other variations of these pancakes. You could turn them into that delicious dessert dish instead of a light side dish. The options are endless. You just have to be creative and get experimental.
This recipe from my mom truly makes really great tasting pancakes. Hopefully, you get to test this out and serve for family meals. I’m sure your kids will love them. It’s a great way to sneak in veggies to their diet too
Impress Your Friends & Family With A Regular or Chocolate Zucchini Bread
It is the time of the year when some friends and family might be bringing over that huge zucchini for you. Yes, you’re thankful but I’m pretty sure that you won’t know what to make with that huge zucchini. Well making homemade zucchini bread might be the answer to your woes. There are lots of variations of zucchini bread but the 2 recipes below sort of hit the mark for me.
If you’re not so adventurous in your palate, you might like to try my good ‘ole regular zucchini bread but if you have that adventurous streak please do try my chocolate-zucchini bread. Feel free to adapt these recipes to your own liking though.
REGULAR ZUCCHINI BREAD
3 pcs eggs (large)
1 c vegetable or olive oil
1 3/4 c sugar
3 c all-purpose flour
2 c zucchini; grated
2 tsps vanilla extract
3 tsps cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp nutmeg
1 tsp salt
1/2 c chopped walnuts or pecans (optional)
1 c dried cranberries or raisins (optional)
Preheat oven to 350 deg. F.
Grease and flour two 8�4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners. In your large bowl, beat the eggs with a whisk. Add in oil & sugar, then zucchini & vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter to your prepared pans. Bake loaves for 60 minutes, plus or minus ten, or just until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
DOUBLE CHOCOLATE-ZUCCHINI BREAD
2 c flour (all-purpose)
1/2 c unsweetened cocoa powder, sifted
1 c sugar
3/4 c buttermilk
1/2 tsp salt
2 tsp baking powder
2 eggs (large)
1/3 c vegetable oil
1 tsp vanilla extract
2 medium zucchini, shredded (1 – 1 1/4 cups)
1 c choco chips
Preheat oven to 350F. Lightly grease a 9�5-inch loaf pan.
Into a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
Into a medium bowl, whisk together eggs, vegetable oil, buttermilk and vanilla. Add to dry recipe ingredients then stir until almost fully combined. Add in zucchini & choco chips and stir until evenly distributed in the batter (batter should be fairly thick).
Bake for 50-55 minutes, or just until a toothpick inserted into the center comes out clean or with only moist crumbs attached.
Turn loaf out of pan and cool on a wire rack before slicing.
Go ahead and try out these recipes that I just shared. At least you’ll have a better use for that huge zucchini you might get in the future. Enjoy
2 Fuss-Free & Superbly Delish Zucchini Pasta Dishes
The very best way to make a very fast and easy meal would be to make use of pasta. These 2 recipes are going to be ready within a few minutes and you wouldn’t be bothered with much cleaning up in your kitchen. Feeding your friends & family with these dishes would be cost-effective and this is a very delicious dish for everyone. I’m sure everybody will love them.
Bow-Tie Pasta & Zucchini
6 small zucchini
2 tsps salt
2 c packed fresh basil leaves
1 pound farfalle
1/4 c extra-virgin olive oil
3 tbsps unsalted butter
1/2 c finely grated fresh Parmigiano-Reggiano plus additional for serving
Cut zucchini crosswise into 1/8-inch-thick slices and into a colander toss with some salt. Let zucchini stand to drain 45 minutes. Pat zucchini dry. While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle.
Cook pasta in boiling water until al dente and ladle out and reserve 1 cup pasta cooking water. Drain pasta in colander. While pasta is cooking, in a deep 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and saut� zucchini, stirring occasionally, until golden and tender, about 7 minutes.
Reduce heat to low and stir in half of basil. Stir in pasta and butter and gently toss until butter is melted. Stir in 1/2 c reserved pasta water then gently toss (adding more pasta water as needed if mixture becomes too dry). Stir in 1/2 c Parmigiano-Reggiano, remaining basil, and salt & pepper. Serve pasta together with additional cheese.
Spaghetti with Zucchini & Mint
Be sure to cook zucchini enough to brown it a bit, which will enhance its flavor. The eggs will cook fully from the heat of cooked pasta. But if this makes you at all nervous, do the final tossing of eggs, cheese and pasta in your cooking pot, over the lowest heat. And use top-quality hard cheese, since its flavor will dominate.
Salt
3 tbsps olive oil
3 or 4 small zucchini, about a pound, washed, trimmed and sliced into slices 1/8 to 1/4 inch thick
Black pepper; freshly ground
2 eggs
1 c freshly grated Parmigiano-Reggiano cheese
1 pound spaghetti, linguine or other long pasta
1/2 c roughly chopped mint, parsley or basil
Salt a large pot of water, and bring it to a boil over high heat. Put olive oil into a 10- or 12-inch skillet on medium high heat. 1 minute later, add zucchini, & cook, stirring only occasionally, until very tender and lightly browned, 10 to 15 minutes. Season dish with a bit of salt & a lot of pepper.
Beat the eggs and 1/2 c of cheese together. Add pasta to your boiling water, then cook just until it is tender but firm. When it is done, drain it, and combine it immediately with your egg-and-cheese mixture, tossing until the egg is cooked.
Add zucchini, then toss again. Taste, and add in more salt & pepper if necessary. Toss in herb, and serve immediately, passing the remaining cheese at the table
2 Delicious Zucchini Recipes
These are two of the very best and my top favorite recipes that use zucchini as the star ingredient. I’ve tried them out and made some revisions and I can really say that both of these recipes have met my standards
So if you’re looking to get really great tasting zucchini recipes then read on below and feel free to test these recipes out.
APPLESAUCE ZUCCHINI BREAD WITH WALNUTS & DRIED CRANBERRIES
2 c zucchini; grated
1 c applesauce (unsweetened)
1 c whole wheat flour
1/2 c sugar
2 tsps baking soda
3 tbsps sugar (brown)
3 pcs eggs
2 c white flour
1/2 tsp baking powder
1/2 tsp salt
1/2 c chopped toasted walnuts
1 tsp vanilla
1/2 dried organic cranberries
1/2 tsp cinnamon
Grating of nutmeg
Dash of cloves
Butter & flour for greasing loaf pans
Let the grated zucchini sit a while and then squeeze out the excess water. Combine together the flours, baking soda, baking powder, salt and spices. Set it aside. In the bowl of a mixer or using a hand whisk and a big bowl, blend the sugars and eggs; add the applesauce & vanilla. Add the flour mix in thirds, folding it in with a spatula.
Add zucchini then mix well, but don’t overbeat. Fold in the nuts and cranberries. Divide batter between 2 loaf pans that have been buttered and floured. Bake inside a preheated 350-degree oven for about 50 minutes until a toothpick that you insert in the center come out clean.
Let the loaves sit in the pans on a rack for 10 minutes then remove them from the pans and allow to cool. Enjoy warm with a dab of cream cheese or nothing at all. The loaves also freeze nicely; make sure they are thoroughly cooled before freezing.
ZUCCHINI & CARROT FLAVORED MUFFINS
2 c carrot; shredded
1 c zucchini; shredded
1 c chopped peeled apple
3/4 c flaked coconut
1/2 c chopped almonds
2 tsps grated orange peel
2 c flour (all-purpose)
1-1/4 c sugar
1 tbsp cinnamon (ground)
2 tsps baking soda
1/2 tsp salt
3 pcs eggs, lightly beaten
1 tsp vanilla extract
3/4 c canola oil
Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set it aside. Into a big bowl, mix flour, sugar, cinnamon, baking soda & salt.
Combine eggs, oil & vanilla; then stir into dry ingredients just until moistened (batter will get thick). Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake them at around 375 deg. F. for 20-22 mins or just until muffins test done.
Cool inside the pan 10 minutes before removing to a wire cooling rack. Yield: 18 standard size muffins. The key here is not to over mix your muffin batter or else they won’t turn out as perfectly as you’d want them.
Discover One Of A Kind Zucchini Marmalades
Zucchinis are actually of the exact same family as pumpkins and are thereby classified as a squash. When you plant these in your own garden, they’ll be sure to produce lots of produce. So you don’t need to plant many, just a few will do.
As zucchinis are classified as squash, so like any squash it also has a soft skin and these veggies have shorter shelf life and a very fast rate of growth (55 full days).
Growing zucchinis are really easy & hassle free. You’d just need to plant them in neat rows & seeds should be placed 1 inch down below your soil’s surface. Place 4-5 seeds on each plot and when they germinate choose the 2 best ones to continue nourishing.
Water the seeds on its first day then for every 3 days until they start to germinate. Zucchinis grow anywhere in almost any kind of home soil but it will prefer that well-drained garden soil. Fertilizer can also be added but not really necessary.
When harvesting time comes, choose the younger zucchinis which are not more than 6-inches because these are the very tender ones. When you let the zucchinis grow bigger they might be tougher so choose the younger ones.
The recipes that I will introduce here aren’t common ones easily found in cookbooks. It’s a recipe for delicious zucchini citrusy marmalades. Enjoy!
ZUCCHINI & ORANGE MARMALADE
2 lemons
2 oranges
8 c [2 L] shredded zucchini
7 c [1.4 kg] sugar
1 [3-ounce / 85-g] package orange or lemon-flavored gelatin
6 [16-ounce / 500-mL each] hot sterilized jars
Grate rind of both lemons being careful not to grate the white.
Rinse, wipe dry then thinly slice oranges. Cook together grated lemon rind, orange slices and shredded zucchini for 30 minutes.
Stir in sugar. Leave to rest overnight. On the next day, cook them again for approximately 30 minutes more, until clear. Sell stir in fruit-flavored gelatin. Pour into hot sterilized jars, and seal.
ZUCCHINI & LIME MARMALADE
7 c grated zucchini
2 c water
Zest of 4 limes
1/2 c fresh squeezed lime juice
1 box of fruit pectin crystals
5 c sugar
4 drops green food coloring *optional
Jars and seals (I managed to get 4-500 ml Jars)
Inside a large pot, combine zucchini, water, lime juice, zest & optional food coloring. Bring to a rolling boil then simmer gently for 8-10 minutes until zucchinis are tender. Stir in Pectin & return mixture to boiling. Then, add sugar in all at once then stir. Return mixture to a hard boil that cannot be stirred down and boil, stirring constantly for 3 minutes.
Take out off heat then continue stirring for 2-3 minutes so that fruit will not rise to the top. Ladle marmalade into hot sterilized jars and seal.
3 Zucchini Baking Recipes That Will Impress Your Family
When you grow a zucchini plant, you’ll get to harvest enough of this veggie fruit to feed a big family and also your neighbors. So therein lays the first question of how to make zucchini dishes that your family will love.
I am always amazed by how good zucchini is in baked stuff. I never knew that they could be that versatile. They are good and healthy for you. Plus in baking, you get to sneak in these vegetables for your kids too.
So here are 3 baking recipes with zucchini as the main ingredient. Hope you’ll have fun with them.
ZUCCHINI & BACON CASSEROLE
6 slices bacon, diced
1 large onion, chopped
4 c sliced zucchini
1 can (8 ounces) tomato sauce
3/4 tsp salt
1/4 tsp pepper
15 buttery crackers, crushed
1/2 c grated Parmesan cheese
Fry bacon in a big skillet until just cooked but not crisp. Add onion and cook until onion is softened. Stir in zucchini & tomato sauce; season with salt and pepper. Pour zucchini mixture into a greased 2-quart casserole and sprinkle with crushed buttery crackers and Parmesan cheese.
Cover and bake at 350� for about 30 minutes, until hot and bubbly. Serves 6.
CHOCO-ZUCCHINI CAKE
2.5 c regular all-purpose flour, unsifted
1/2 c cocoa
2.5 tsps baking powder
1.5 tsps baking soda
2 c sugar
3 pcs eggs
3/4 c soft butter
1 tsp salt
1 tsp cinnamon
2 tsps vanilla
2 tsps grated orange peel
2 c zucchini; shredded coarsely
1/2 c milk
1 c chopped walnuts or pecans
Glaze (directions follow)
Preheat the oven to 350�F.
Combine flour, cocoa, baking powder, soda, salt, and cinnamon; set aside. With a mixer, beat together butter & the sugar until they are smoothly blended. Add eggs to butter & sugar mix 1 at a time, beating well after each addition. With a spoon, stir in vanilla, zucchini & orange peel.
Alternately stir the dry ingredients and the milk into your zucchini mixture, including the nuts with the last addition. Pour batter to your greased and flour-dusted 10-inch tube pan or Bundt pan. Bake inside your oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 mins. then turn out on wire rack to cool thoroughly. Drizzle glaze over cake.
Glaze: Combine together 2 cups powdered sugar, 3 Tablespoons milk, and 1 tsp vanilla. Beat until smooth. Cut in thin slices to serve. Make 10-12 servings.
ZUCCHINI DROP COOKIES
1 c zucchini; grated
1 c granulated sugar
2 c flour (all-purpose)
1/2 tsp salt
1 large egg, beaten
1/2 c butter, softened
1 tsp baking soda
1 tsp cinnamon (ground)
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 c nuts; chopped
1 c raisins
Preheat oven to 375�F. Grease your baking sheet then set aside. Into a bowl combine zucchini with sugar and butter. Add beaten egg. Beat till thoroughly combined. Sift flour, cloves, cinnamon, nutmeg and salt. Add to the creamed mixture. Stir in nuts and raisins. Drop by rounded teaspoons 2 inches apart onto baking sheet. Then, bake for 12 – 15 mins.
2 Tasting Zucchini Appetizers For A Fun Party
When you get invited to a friend’s party or hosting one for yourself then chances are you’d be asked to bring a plate of appetizers or when the party is at your house then you’d be really compelled to provide these tasty nibbles to get your guests occupied before starting the formal dinner.
Appetizers are great ways to get your guests to feel at home and give them a chance to mingle with some other guests. You might have some vegetarian friends so it would be important that you prepare vegetarian and non-vegetarian appetizers to tide your guests over.
You could always make tiny cheese sandwiches, a vegetable platter with some dips, or chicken lollipops for the non-vegetarian guest. There should be something for everybody. Below are great zucchini appetizer dishes that you can bring or prepare for your next party. They’d be good for both vegetarians and non-vegetarians alike. Best of all, they taste delicious.
ZUCCHINI PARMESAN CHIPS
(for vegetarians)
Cooking spray
2 medium zucchini
1 Tbs. olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup dry bread crumbs
1/8 tsp. Kosher salt
Freshly ground black pepper
Preheat your oven to 450. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4″ rounds (I use a mandolin, which makes it super easy!). Into a medium bowl, toss the zucchini with the oil. Combine the Parmesan, bread crumbs, salt, and some pepper in a bowl.
Dip each piece of zucchini into your Parmesan mixture, coating evenly. Place each piece in a single layer onto the baking sheet. Bake for 25-30 minutes and serve immediately.
Servings: 4
FRIED ZUCCHINI APPETIZERS
(for non-vegetarians)
3 medium zucchini or 3 small sweet potatoes
1 slightly beaten egg
1 pound ground raw chicken or ground raw turkey (2 cups)
2 tablespoons finely chopped onion
1 clove garlic, minced
1 teaspoon sesame oil
1 teaspoon sesame seed
Dash salt
Dash pepper
Cooking oil or shortening for deep-fat frying
1 slightly beaten egg
1 cup all-purpose flour
1 cup ice water
2 tablespoons cooking oil
1/2 teaspoon sugar
1/2 teaspoon salt
2 ice cubes
Soy sauce (optional)
Slice the zucchini into 1/2-inch-thick slices or slice the sweet potato into 1/4-inch-thick slices. Combine 1 egg, chicken or turkey, onion, garlic, sesame oil, sesame seed, the dash of salt, & the pepper. Sprinkle each side of the zucchini or sweet potato slices with additional salt and pepper. Spread one side of each zucchini or sweet potato slice with about 2 teaspoons of the chicken or turkey mixture.
In a wok or 3-quart saucepan heat 1-1/2 to 2 inches of cooking oil or shortening to 365 degree F. Meanwhile, for batter, in a mixing bowl combine 1 egg, flour, ice water, the 2 tablespoons oil, sugar, & the 1/2 teaspoon salt.
Mix just until moistened (a few lumps should remain). Stir in ice cubes. Use the batter at once. Dip the zucchini slices in batter, swirling to coat. Allow excess batter to drip off. Fry, a few at a time, in hot oil for 3 to 4 minutes or until light brown, turning slices once.
Using a wire strainer or slotted spoon, remove food from the oil. Drain on a wok rack or on paper towels. Keep warm in a 300 degree F oven while frying the remaining slices. Serve warm. If desired, pass soy sauce. Makes 8 appetizer servings.
3 Delish Zucchini Recipes For A Wonderful Family Dinner
During the summer months we’ve always enjoyed tending to our garden and 1 of those plants that we love to plant are zucchinis. They’re fairly easy to tend to and require only a bit of work. When harvesting time comes, I always love to cook with zucchinis because I think they’re a very versatile vegetable. If we have lots of zucchinis, I always store them inside the freezer for use later on.
Just peel them then take out seeds, bad spots and strings. Slice them into chunks then shred them before measuring them out in 2 to 3 cup portions then freezing them inside ziploc bags.
Below are 3 really easy and most-loved zucchini family meal recipes that I’d love to share with you.
ZUCCHINI FRITTATAS
2 cups zucchini; shredded
1 cup shredded carrots
2 eggs, beaten
2 Tablespoons grated cheese (Parmesan)
2 teaspoons minced garlic
6 cherry tomatoes or yellow pear tomatoes, halved
Oil a 6-inch cast iron skillet well and preheat the skillet over medium heat. While the skillet is warming up, squeeze excess liquid from the shredded zucchini then combine zucchini & carrots. Add in eggs & garlic and toss to coat.
Pour the egg and vegetable mixture into your prepared skillet. Spread into an even layer, but do not stir once the egg begins to set. Arrange the tomato halves skin-side down atop of frittata, pressing the halves to the egg mix.. Cook over medium 10 mins. or until egg is mostly set.
Preheat the broiler. When the egg mix is about 3/4 set, sprinkle with parmesan and transfer from the stovetop to the broiler to finish cooking. The frittata is done when the eggs are set and the top is slightly browned. Cut into wedges and serve warm or cold.
ZUCCHINI HERB CASSEROLE
1/3 cup uncooked long grain white rice
2/3 cup water
2 tablespoons vegetable oil
1.5 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1/2 teaspoon basil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1.5 cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided
Combine the rice and water into a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 mins., until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish. Heat the oil in your skillet over medium heat, and cook zucchini, green onions, and garlic 5 minutes, or until tender.
Season with garlic salt, basil, paprika, and oregano. Mix in cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese. Bake uncovered 20 minutes, or until cheese is melted and bubbly.
ZUCCHINI CRAB CAKES
(Actually no crabmeat is involved here)
1 egg
1.5 teaspoon Old Bay seasoning
1 tablespoon onion flakes
2 tablespoons melted butter
2.5 cup zucchini; peeled & grated
1 cup plain breadcrumbs
1/2 cup flour
Oil for frying
Combine egg, seasoning, onion flakes, butter, and zucchini. Add in breadcrumbs. Shape into cakes and roll in flour. Fry in oil until golden brown on both sides. Serve with cocktail sauce or tartar sauce if you like.