Zucchini Galore

This summer our garden hasn't really done as well as we would like so we have had to get veggies from my parents.  Gene gave us some zucchini that was longer than my forearm and very wide too.  I had to freeze a lot of it, and we were still able to eat it for lunch and dinner every day for about a week.  I made a couple of pasta recipes and I found an amazing zucchini bread recipe that I found on pinterest.  It makes 2 loaves.  We froze one to take with us on the beach and it still tasted fresh.

Below are a few of the recipes I have tried.

Blueberry Zucchini Bread

Ingredients:  3 eggs lightly beaten, 1 c vegetable oil, 3 t vanilla, 2 1/4 c sugar, 2 c shredded zucchini, 3 c all-purpose flour, 1 t salt, 1 t baking powder, 1/4 t baking soda, 1 T cinnamon, 1 pint blueberries

Directions:
*Preheat oven to 450 and lightly grease 4 mini loaf pans. (I did 2 regular sized loaf pans)
*In a large bowl, beat together oil, eggs, vanilla, and sugar.  Fold in zucchini.  Beat in flour, salt, baking powder, baking soda, and cinnamon.  Fold in blueberries.
*Pour in loaf pans.
*Bake 50 minutes or until a knife inserted in the middle comes out clean. Cool 20 minutes in pans and then transfer to cooling rack.

Photo and recipe from ALL RECIPES

 

 

Skillet Parmesan Zucchini

 

Ingredients

1 small  red pepper, chopped

1 small  onion, chopped

4 small zucchini (I used 1 huge one)

1/2 c spaghetti sauce (I used an entire jar)

3/4 c mozzarella cheese (I always use more cheese :) )

2 T Kraft grated parmesan cheese

 

Directions

*Cook and stir peppers and onions in large nonstick skillet sprayed with cooking spray on medium heat 5 min. Add zucchini; cook and stir 2 min.

*Stir in spaghetti sauce; cover. Cook 8 min. or until vegetables are crisp-tender, stirring occasionally.

*Sprinkle with cheeses; cook, covered, 1 min. or until mozzarella is melted. 

 

    

 

Picture and recipe from KRAFT

 

Garlic Lemon and Parmesan Oven Roasted Zucchini

 

Ingredients

• 1 1/2 lbs zucchini (about 4 - 5 small/medium zucchini)
• 2 Tbsp olive oil
• Zest of 1 small lemon (1 tsp)
• 2 cloves garlic, crushed through a garlic crusher or finely minced
• 3/4 cup finely shredded parmesan cheese
• Salt and freshly ground black pepper

Directions

• Preheat oven to 350 degrees. Line a rimmed cookie sheet with aluminum foil.
• Cut zucchini into thick wedges or halves (cut each zucchini in half then that half in half, so you have 4 wedges from each zucchini. Next time I might try to do just halves so the parmesan bakes more evenly, plus it would be easier to add the parmesan). In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart. Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out). Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper. Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm.

**I changed this recipe slightly because I didn't have shredded parmesan or lemon.  I also added extra garlic salt.  It turned out really delicious.  I will definitely make these again and keep changing it up.  I don't feel like I got a lot of the garlic flavor on the zucchini from the cloves though.**

 

Picture and recipe from Cooking Classy