Posts tagged zucchini
Do you have a favorite zucchini bread recipe? I had some extra zucchini on hand this week that needed a home so I used a quick bread recipe from Eating Well. But instead of bread–which takes around an hour to bake–I made muffins instead shaving a good 40 minutes off the cook time.
My kids ate these muffins as dessert after dinner, as treats for school, and after school snacks… Yeah, they really liked these. My youngest even told me these were “the best kiwi muffins, ever.”
Courtesy of Eating Well
Prep time: 15 minutes + 15 cooking
Servings: 18 muffins
3/4 cup low-fat milk
2 large eggs
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
2 cups shredded zucchini (about 2 small zucchini; I used my Cuisinart)
2 cups white whole-wheat flour (I used half whole wheat, half all-purpose)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chocolate chips
My additions (opt.):
1 tablespoon ground flax
1/3 cup chopped walnuts
1/4 teaspoon nutmeg
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the milk, oil, eggs, vanilla, and sugar.
- Stir the flour, baking powder, salt, and cinnamon together in another bowl.
- Add the dry ingredients to the wet and stir until just moistened.
- Stir the chocolate chips and zucchini into the batter. (You can also stir in the optional additions here too.)
- Fill muffin cups 2/3 full with the batter.
- Bake for around 15 minutes or until just browned (insert a toothpick into the center of a muffin to test for doneness, if the toothpick comes out clean, your muffins are done!).
Zucchini and Mexican spices were just made for each other. When I saute zucchini, I often add a little ground cumin, ground ancho powder and a dash of cayenne. But around our house a plate of sauteed zucchini does not a meal make. I do like using it instead of meat in enchiladas, but for a quicker meal, I go with zucchini quesadillas.
You can keep it simple, with just sauteed zucchini and Monterrey Jack cheese, or make your own refried beans to slather on the tortilla too. You might even want to try white corn tortillas instead of the usual flour.
To make this meal a stand-out (and when pineapple is on sale, which it is here right now), I’ll take a slice of pineapple, make slits and then stand the quesadilla wedges up in the slits. And yes, if I’m fumbling through my drawer and find a little umbrella, I pop that on too.
*Side note: I prefer green zucchini to yellow, it just seems to hold its shape better when it’s sauteed versus the squishier yellow.
Prep time: 30 minutes (including cooking)
1 large green zucchini, sliced into thin quarter pieces
1 small onion, diced
1 Tablespoon olive oil
1 can vegetarian refried beans (or make your own)
1 ½ cups Monterrey Jack cheese
4 flour or corn tortillas
Salt and pepper to taste
- Add olive oil to a large skillet and bring to medium-high heat, toss in the zucchini and onion and cook until just barely tender.
- Meanwhile, using a kitchen knife add about 1/8-1/4 cup refried beans to each tortilla. Repeat with four tortillas.
- Remove the peppers and onions from the skillet and place the bean covered tortilla, uncovered side on the pan.
- Place ¼ of the sautéed zucchini and onions along with a generous handful of cheese onto the bean-covered tortilla. Add another plain tortilla on top.
- Flip the tortilla over in the heated pan (as you would with grilled cheese) once the tortilla begins to crisp.
- Heat the other side of the quesadilla until crisp. Cool for 3-4 minutes before cutting with a pizza cutter.
- Serve with salsa for dipping.
Yes, these are little flowers made out of carrots, zucchini, green onions and bean sprouts. While I’d love to say that this was all a terribly creative tactic to get my kids to eat healthier, well, it’s not really. I just think it’s fun. My kids do too.
But hey, that’s not to say they don’t enjoy eating their greens just a little bit more because they look even more appealing. You want to give it a try too–don’t you?
Here are some of my favorite plate dress-ups featuring an assortment of greens:
Using the end of the green onion stem, cut in straight from the end to about one-inch. Work in a circle to make several of these slits. Press the cut ends onto a flat surface so that they spread apart.
I have mini cookie cutters for making Linzer cookies that I’ve found also work to make veggie shapes. Press carrots, zucchinis, cucumbers, even green peppers or other sturdy, relatively flat veggies into different shapes. Even if you don’t have mini-cookie cutters as long as you have a big enough veggie slices you can create whatever shape you want (I have a tree shape for Christmas, a heart for Valentine’s Day and even a cactus for Southwestern meals).
Make those flowers even more dramatic on the plate by adding a dark spinach leaf as a background. My kids don’t even ask what the decorations are made of anymore–they just smile and eat ‘em up.
Your turn–are you a veggie decorator? Or do you have ways you decorate your plate (well, and your kids’) with a few greens?