Zucchini in the Kitchen!

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By Paula Solis Krock

If you have lived in the Pacific Northwest for more than a year, you are well aware that we are the land of the giant zucchinis. Not only do we grow HUGE zucchinis, but if you happened to have accidently planted more than one in your garden, you will find you can’t give them away fast enough! Ask my neighbors, I actually stood in the street handing out these bad boys and I still have enough to make about 25 zucchini recipes between now and September.

I found many of these delightful recipes from the Skinny Taste blog, , because the recipes are generally healthier and tasty!

Here are two I have found to be delicious, and kid friendly!

Chocolate Chip Zucchini Bread

Delicious with half the fat!

Ingredients:

  • cooking spray
  • 1 cup all purpose flour (I used unbleached)
  • 1 cup white whole wheat flour (regular whole wheat flour would work)
  • 1/2 cup brown sugar (not packed)
  • 1-1/8 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • 1 large egg, beaten
  • 2 tbsp melted butter
  • 1 cup apple sauce
  • 1-1/2 cups shredded zucchini (not packed)

Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray. Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.  Bake for 45 minutes or until a toothpick pushed in the center comes out clean.  You can also put the batter in muffin tins.

Zucchini Tots

These make great appetizers!IMG_1585

INGREDIENTS:

  • cooking spray
  • 1 packed cup grated zucchini
  • 1 large egg
  • 1/4 medium onion, minced
  • 1/4 cup grated reduced fat sharp cheddar cheese
  • 1/3 cup seasoned breadcrumbs
  • 1/4 tsp kosher salt and black pepper to taste
  • Preheat oven to 400°F.  Spray a baking sheet with cooking spray.
  • Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  • Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 16.

Read more at http://www.skinnytaste.com/zucchini-tots/#B6pefMxCGMBp4SdD.99

 

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