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Healthy Dessert: Carrot Zucchini Bread

FitSugar — Sat, 22 Aug 2009 03:00:00 -0700

Zucchinis are overflowing out of many people's gardens now so you can either find them free from a generous friend, or for a couple bucks at your local farmers market. Once you get your hands on this green summer squash, give this recipe a try.

Carrot Zucchini Bread
Grandma's recipe

Ingredients

1 1/2 cups whole wheat flour
2 tablespoons ground flaxseed (flax meal)
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon baking powder
1 egg
1 cup Sucanat (or sugar)
1/4 cup brown sugar
1/2 cup oil
1 teaspoon vanilla
1 1/2 cups grated zucchini
1/2 cup grated carrots

Directions

Mix dry ingredients in a bowl and set aside.
In a separate bowl, beat egg and add sugars. Then add oil and vanilla and mix until smooth.
Stir in vegetables. Then mix in dry ingredients.
Pour into greased bread pan. Bake 45 to 55 minutes at 350° F until an inserted toothpick comes out clean.

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Healthy Recipe: Creamy Zucchini Boats

FitSugar — Sun, 03 Aug 2008 03:30:00 -0700

Fresh basil is plentiful in the Summer months and pairs so nicely with zucchini, another hot weather crop. I found a tasty recipe that combines the two and these Creamy Zucchini Boats are my new fave. I found the recipe in Cooking Light, but modified it a little, using fat free ricotta and grated carrots. It's savory, warm, soft and delicious. Perfect for an appetizer for your Summer BBQs.

To see the recipe just read more.

Creamy Zucchini Boats
Modified from a Cooking Light recipe

Ingredients

3 zucchinis
1 cup tightly packed basil leaves
1/4 cup loosely packed parsley
1 clove minced garlic
1/4 cup grated carrot
1/2 cup (4 oz.) fat free ricotta cheese
1/8 cup grated Parmesan cheese
1 tbsp hot water
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper

Directions

Preheat the oven to 450° F.
Wash each zucchini thoroughly. Cut off the ends and then cut each one in half. Then cut each half lengthwise so you have 12 pieces of zucchini total.
With a spoon, scoop out the seeds and compost them, or use them to make soup broth. Place the zucchini boats on a lightly oiled cookie sheet.
Now you're ready to make the filling. Chop the basil and the parsley and place it in a bowl with the garlic, grated carrot, ricotta, Parmesan, water, lemon juice, salt and pepper. Mix it thoroughly.
Now fill each boat with the creamy mixture, pressing it down with the back of a spoon.
Bake for 20 minutes, or until the zucchini is tender.
Serve warm and enjoy.

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Do you have a healthy snack or recipe to share? Then share it in the Lite'n it Up - Healthy Recipe Group and I might just post it on FitSugar.

Healthy Recipe: Pumpkin Zucchini Muffins

FitSugar — Sun, 19 Oct 2008 03:30:00 -0700

It's harvest time and amazing produce is plentiful, especially zucchinis and pumpkins. Why not take advantage of these veggies with a little Autumn baking? Here's my recipe for Pumpkin Zucchini Muffins. They're a cinch to whip up and take half as long to bake as regular loaves. Plus the smaller portion size allows you to enjoy them without inhaling half a loaf in one sitting, which is always a plus in my book.

To see how I make these savory muffins read more.

Pumpkin Zucchini Muffins
Adapted from allrecipes.com

Ingredients

3 eggs, lightly beaten
2 cups Sucanat
1 cup cooked pumpkin (you can also use canned pumpkin)
1 cup butter or margarine, melted (I used Earth Balance sticks)
1 tablespoon vanilla extract
1 1/2 cups whole wheat flour
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup shredded zucchini
1 cup chopped walnuts

Directions

Preheat the oven to 350° F.
In a mixing bowl, combine eggs and sugar. Add pumpkin, melted margarine, and vanilla.
In a separate bowl, combine dry ingredients.
Gradually add dry ingredients to pumpkin mixture and mix well. Then stir in the zucchini and nuts.
Pour into muffin tins. You'll have enough batter for about 30 muffins. Bake for 20 to 30 minutes or until you can poke a toothpick in a muffin and it comes out clean. Cool in pans for 10 minutes. Then enjoy!

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Do you have a healthy snack or recipe to share? Then share it in the Lite'n it Up - Healthy Recipe Group and I might just post it on FitSugar.

Sunday BBQ: Grilled Gruyere & Zucchini Pesto Sandwiches

YumSugar — Sun, 23 Aug 2009 06:00:48 -0700

Although I had beef with Quizno's Toasty Bullet subs, I really enjoyed the Pesto Turkey flavor. The anise-tinged flecks of basil and pine nut reminded me how much I love spreading a little bit of pesto in sandwiches. And ever since PartySugar made better-than-store bought homemade pesto, I've been inspired to incorporate the same elements into dinners I savor at home.

Everything's coming together this weekend, when I light the coals to make these basic - but far from blasé - zucchini grilled cheeses. They're a snap to put together, and perfect for my vegetarian friends. See the recipe.

Monday's Leftovers: Portobello and Zucchini Tacos

YumSugar — Mon, 01 Jun 2009 07:50:19 -0700

One of my favorite ways to liven up tired weeknight favorites is to give them a seasonal twist. Switch up the same old vegetarian tacos by swapping canned beans for farm-fresh roasted vegetables.

Slip leftover portobello mushroom caps and slices of roasted zucchini squash between warm corn tortillas to add a delicate earthiness to your meal. Add in spicy red onion and juicy fresh salsa, and your Mexican meal is complete.

For a tasty, wholesome meal, read more.

Portobello And Zucchini Tacos
From Everyday Food

Ingredients

5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red onion, halved and sliced 1/4-inch thick
12 (4 1/2-inch) corn tortillas
6 ounces (1 cup) Monterey Jack cheese, shredded
1/2 cup fresh salsa

Directions

Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

Serves 4.

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Chilled Zucchini Soup Two Ways - Beginner and Expert

YumSugar — Wed, 29 Jul 2009 05:50:49 -0700

I'm a major supporter of soup, and believe in eating it year-round, regardless of the weather. Yet I know how some of you can't bear to steam up sun shades with bowls of hot liquid in the Summer. If you fall into the latter category, chilled zucchini soup, with its creamy body and subtle flavor, is just the thing to talk you off the ledge. Add a quick course to the dinner menu when you blend together zucchini, broth, dill, and shredded cheese - or transform it into more of a substantial meal by topping off bowls with cumin-spiced shrimp and tangy cilantro cream. Decide between the two when you read more

Fast & Easy Dinner: Zucchini With Quinoa Stuffing

partysugar — Thu, 02 Apr 2009 07:50:23 -0700

While I've stuffed a potato and bell pepper plenty of times, I've never had stuffed zucchini - until now! This recipe ingeniously fills the boat-like vegetable with a quinoa-white bean mixture. The technique is simple and can easily be adapted to suit your dietary needs.

Rice or couscous can be used in place of quinoa, and the combination of vegetables, nuts, and cheese that's stirred into the grain is entirely up to you. To learn how to make this innovative, hearty vegetarian meal, read more.

Zucchini With Quinoa Stuffing
From Real Simple

Ingredients

1/2 cup quinoa, rinsed
4 medium zucchini
1 15-ounce can cannellini beans, rinsed
1 cup grape or cherry tomatoes, quartered
1/2 cup almonds, chopped (about 2 ounces)
2 cloves garlic, chopped
3/4 cup grated Parmesan (3 ounces)
4 tablespoons olive oil

Directions

Heat oven to 400° F. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil.
Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.
Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.
Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.
Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan.
Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.

Serves 4.

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Sneak Vegetables In Zucchini Cookies

partysugar — Mon, 10 Sep 2007 15:47:20 -0700

Like carrots, zucchinis make a healthy addition to sweet dishes like cookies and cakes. The zucchini adds much needed vitamins and fiber, but don't distract from the chewiness of the cookie. The next time you want to surprise kids with a batch of homemade cookies - in their lunch or after school -make these cookies. The chocolate chips, raisins, and flaked coconut will completely distract them from the zucchini. To make a batch of these moist and tasty cookies for your family today, read more

Zucchini Cookies
From Sunset magazine
Image Source

1 cup butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups grated zucchini
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup walnuts, chopped
1 cup semisweet chocolate chips
1/2 cup raisins
1 cup sweetened flaked coconut

Preheat oven to 350°.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs and vanilla. Stir in zucchini.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture.
Stir in nuts, chocolate chips, raisins, and coconut.
Drop by tablespoonfuls onto buttered cookie sheets.
Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.

Makes 5 dozen cookies.

Nutritional Information: CALORIES 106(48% from fat); FAT 5.7g (sat 2.9g); PROTEIN 1.3g; CHOLESTEROL 15mg; SODIUM 93mg; FIBER 0.6g; CARBOHYDRATE 13g

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Healthy Dinner Idea: Zucchini Latkes

FitSugar — Fri, 04 Sep 2009 05:50:59 -0700

Is your garden overflowing with zucchini? Have you eaten too many pieces of zucchini bread? Here's a savory zucchini alternative that you can serve with dinner. Although latkes are usually a holiday treat, they're delicious any time of year.

To see my recipe read more.

Recipe for Zucchini Potato Latkes
A variation of my grandmother's

Ingredients

3 russet potatoes, grated
1 zucchini, grated
1/2 medium sweet onion, minced
3 eggs
2/3 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 cup canola oil

Directions

Place the potatoes and zucchini in a colander to allow the excess moisture to drain out. You can gently press the veggies down to encourage more liquid to drain out.
Move the potato and zucchini mixture into a large bowl and add the onions, eggs, flour, salt, and pepper. Mix well.
Heat the oil in a pan on medium heat. Add large spoonfuls of the batter to the pan and shape them into pancakes that are about 1/4 inch thick. Cook each side until golden brown, about five to eight minutes per side.
Place a paper towel on a plate, and then put the cooked latkes on top so the extra oil can be absorbed.
Serve warm with ketchup or salsa.

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What do you do with your abundant crop of this Summer squash?

Monday's Leftovers: Summer Vegetable Pasta

YumSugar — Mon, 24 Aug 2009 07:50:55 -0700

Sundays are my shopping nights, but in a chaotic turn of events, I had a jam-packed weekend and wasn't able to squeeze it in. Thankfully, I've got everything I need for a spectacularly seasonal meal with leftover zucchini, gruyere, and basil from last night. The only other ingredients are pantry items - olive oil, corkscrew pasta, breadcrumbs, and garlic - and frozen corn works as well as fresh in a pinch. I've dodged tonight's potential dinner snafu and created a dish that tastes great fresh and hot, or served chilled the next day.

If only everything in life were so easy! See the recipe