Zucchini Deliciousness
I have tons of pictures to post and stories to tell about the events of the past week, but today I'm going to blog about zucchini instead. Sound okay? :-)
We've been enjoying a bumper crop of zucchini and summer squash from our CSA, so I've been digging out all of my favorite recipes. I'm glad to say that the girls are doing a pretty good job of helping us eat it, especially L. This past week when we went to pick up the vegetables, L spotted M putting a zucchini in our bag and she commented: "Mmmmmmm." She then quickly grabbed the (raw) zucchini and took a few bites. The other week when I prepared zucchini pizza L swiftly picked off all the zucchini, devoured it, and left the rest of the pizza. Strange girl!
I thought I would share a few of my favorite recipes, in case those of you who are also CSA members (or have gardens that are producing) are looking, as I am, for ways to use this plentiful summer vegetable. Please comment with links to your favorite recipes, or send them along by email... there's still plenty of zucchini to be used up in our house!!
Microwave Zucchini Cake
Yes, you'll be adding a good bit of fat and calories to that vegetable goodness, but this cake is well worth the indulgence, I think. Even if you omit some or all of the oil, the fresh squash adds a wonderful moisture to the cake. This is also a nice recipe for summer because it doesn't use the oven. Just make sure you have a microwave-safe cake pan.
2 eggs, slightly beaten
2/3 cup oil (applesauce is a good substitute here)
1 1/4 cup sugar (I used 1 cup and it was plenty sweet. You can probably use even less than 1 cup.)
1/2 tsp vanilla
1 3/4 cups flour
3/4 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 cup shredded zucchini
Combine eggs, oil, sugar, and vanilla and mix well. Add dry ingredients and mix. Pour into greased 7-inch cake pan and microwave on medium power 10 minutes. Microwave an additional 4-5 minutes on high. Test the cake in the middle for doneness. Cool and frost.
Frosting
1/3 cup sugar
2 Tbsp flour
1/3 cup milk
1/4 cup butter (I used half this amount-- still good)
1 tsp vanilla
Combine sugar, flour and milk and microwave on high until boiling and thickened (about 5 minutes). Cool. Soften the butter and beat into frosting. Add vanilla.
Quick Minestrone Soup
I love this soup any time of year. It's so fast and easy (and delicious)!
2 cups diced zucchini
1/2 cup pasta (elbows, shells, etc.)
1/8 tsp pepper
2 cloves garlic, minced
2 16 oz cans chicken broth
1 14 oz can Italian style tomatoes, undrained and coarsely chopped
1 16 oz can kidney beans, drained
1 10 oz package "Italian Combo" frozen mixed vegetables (peas, corn, green beans, lima beans)
Combine all ingredients in a large soup kettle. Bring to a boil, then cover and reduce heat. Simmer 10 minutes or until pasta is done. Stir occasionally. Just before serving stir in 1/2 cup grated parmesan.
Zucchini Casserole
This one is a family favorite. Again, not exactly healthy, but EXTREMELY tasty. You can lighten it up a little by using low-fat, low-salt versions of the soup or sour cream.
2 pounds chopped squash (zucchini or yellow); about 6 cups
1/4 cup chopped onion
1 can cream of mushroom soup
1 cup sour cream
1 cup shredded carrots
8 oz package herb stuffing
1/2 cup melted butter
Cook squash and onions in water on stovetop for 5 minutes, drain. Combine squash and onions with soup, sour cream, and carrots. Combine stuffing and butter in a baking pan. Divide stuffing mixture in half, spread 1/2 in bottom of pan, spoon veggie mixture on top, and top with remaining stuffing. Bake at 350 for 25-30 minutes or until slightly browned and bubbly.
Happy summer cooking, everyone!
We've been enjoying a bumper crop of zucchini and summer squash from our CSA, so I've been digging out all of my favorite recipes. I'm glad to say that the girls are doing a pretty good job of helping us eat it, especially L. This past week when we went to pick up the vegetables, L spotted M putting a zucchini in our bag and she commented: "Mmmmmmm." She then quickly grabbed the (raw) zucchini and took a few bites. The other week when I prepared zucchini pizza L swiftly picked off all the zucchini, devoured it, and left the rest of the pizza. Strange girl!
I thought I would share a few of my favorite recipes, in case those of you who are also CSA members (or have gardens that are producing) are looking, as I am, for ways to use this plentiful summer vegetable. Please comment with links to your favorite recipes, or send them along by email... there's still plenty of zucchini to be used up in our house!!
Microwave Zucchini Cake
Yes, you'll be adding a good bit of fat and calories to that vegetable goodness, but this cake is well worth the indulgence, I think. Even if you omit some or all of the oil, the fresh squash adds a wonderful moisture to the cake. This is also a nice recipe for summer because it doesn't use the oven. Just make sure you have a microwave-safe cake pan.
2 eggs, slightly beaten
2/3 cup oil (applesauce is a good substitute here)
1 1/4 cup sugar (I used 1 cup and it was plenty sweet. You can probably use even less than 1 cup.)
1/2 tsp vanilla
1 3/4 cups flour
3/4 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 cup shredded zucchini
Combine eggs, oil, sugar, and vanilla and mix well. Add dry ingredients and mix. Pour into greased 7-inch cake pan and microwave on medium power 10 minutes. Microwave an additional 4-5 minutes on high. Test the cake in the middle for doneness. Cool and frost.
Frosting
1/3 cup sugar
2 Tbsp flour
1/3 cup milk
1/4 cup butter (I used half this amount-- still good)
1 tsp vanilla
Combine sugar, flour and milk and microwave on high until boiling and thickened (about 5 minutes). Cool. Soften the butter and beat into frosting. Add vanilla.
Quick Minestrone Soup
I love this soup any time of year. It's so fast and easy (and delicious)!
2 cups diced zucchini
1/2 cup pasta (elbows, shells, etc.)
1/8 tsp pepper
2 cloves garlic, minced
2 16 oz cans chicken broth
1 14 oz can Italian style tomatoes, undrained and coarsely chopped
1 16 oz can kidney beans, drained
1 10 oz package "Italian Combo" frozen mixed vegetables (peas, corn, green beans, lima beans)
Combine all ingredients in a large soup kettle. Bring to a boil, then cover and reduce heat. Simmer 10 minutes or until pasta is done. Stir occasionally. Just before serving stir in 1/2 cup grated parmesan.
Zucchini Casserole
This one is a family favorite. Again, not exactly healthy, but EXTREMELY tasty. You can lighten it up a little by using low-fat, low-salt versions of the soup or sour cream.
2 pounds chopped squash (zucchini or yellow); about 6 cups
1/4 cup chopped onion
1 can cream of mushroom soup
1 cup sour cream
1 cup shredded carrots
8 oz package herb stuffing
1/2 cup melted butter
Cook squash and onions in water on stovetop for 5 minutes, drain. Combine squash and onions with soup, sour cream, and carrots. Combine stuffing and butter in a baking pan. Divide stuffing mixture in half, spread 1/2 in bottom of pan, spoon veggie mixture on top, and top with remaining stuffing. Bake at 350 for 25-30 minutes or until slightly browned and bubbly.
Happy summer cooking, everyone!
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