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Posts Tagged ‘zucchini’

zucchini-bread-cut

The first time I made zucchini bread was in high school, in my Food & Nutrition class. When the teacher gave us the recipe, I remember thinking that it was going to be the most disgusting bread ever. I mean, how could anyone possibly incorporate zucchini into a sweet and tasty bread?!

One taste of the finished product and I was convinced; I loved it! But I never made it again…. until last week…

This time, Stas was the skeptical one (and I don’t blame him… he doesn’t even like zucchini much). But he liked it too – and even took some to work. (or maybe I made him take some to work :))

The zucchini doesn’t add any strong taste to the bread. I think it serves mostly for moisture and a nice, chewy texture. Whatever purpose it serves, it does it well!

the finished loaf

the finished loaf

Zucchini Bread
from Cooking Light

2 cups coarsely shredded zucchini
3 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup applesauce
1/2 cup egg substitute
1/3 cup vegetable oil
1 tablespoon vanilla extract
cooking spray

1. Preheat oven to 350 degrees F.

2. Place shredded zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.

3. Combine flour, sugar, baking soda, salt, cinnamon, and baking powder in a large bowl and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.

4. Divide batter evenly between 1 large 9 inch loaf pan (or 2 smaller 7 1/2 x 3-inch loaf pans) coated with cooking spray.

before going into the oven

before going into the oven

4. Bake at 350 degrees for 1 hour and 15 minutes. Let cool in pan(s) for 10 minutes on a wire rack; remove from pan(s), and let cool completely on wire rack.

straight from the oven

straight from the oven

Serves 28

1 serving = 3 Weight Watchers points

I used 1 large loaf pan for my bread. I think this way, the center of the bread stays more moist- and you get that yummy section of almost-but-not-quite-fully-cooked part… the part that’s extra moist and chewy… the best part!

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dilled-zucchini-1

I found a zucchini recipe that Stas likes!

It wasn’t a huge surprise, though – this dish contains dill and sour cream (the 2 components of what I call ‘Russian crack’). If I haven’t mentioned this before in my blog, I have a theory that no Russian can resist dill or sour cream. This irresistableness (is that a word?) increases tenfold when the two are combined.

Anyway, on to the recipe…

Dilled Zucchini

equivalent of 6 small zucchini, cut into 1/2-inch slices
3 tablespoons fresh dill, chopped
1/2 cup sour cream (I used a combo of 1/4 cup fat free and 1/4 cup regular)
2 garlic cloves, minced
1 small onion, sliced and separated into rings
2 tablespoons olive oil
salt
pepper

1. Heat olive oil in a skillet over medium heat. Add zucchini, garlic, and onion and cook for 8-10 minutes (or until zucchini is light brown), stirring occasionally.

IMGP4489

zucchini and onions, before going into the pan

zucchini and onions: before

zucchini and onions: before

zucchini and onions: after

zucchini and onions: after

2. Season to taste with salt and pepper; remove from heat.

3. Mix the sour cream and dill; stir into the zucchini mixture.

sour cream and dill mixture

sour cream and dill mixture

dilled-zucchini-6

the finished side dish

4. Serve warm or at room temperature.

serves 6

(Weight Watchers points will depend on the type and amount of sour cream you use – adjust accordingly)


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baked-zucchini-sticks-5

As soon as I laid eyes on that massive zucchini, I started Gooling zucchini recipes. This was one of the first ones I found, and I knew right away that I’d love it. This is a great healthy alternative to mozarella sticks. I didn’t have any marinara sauce on hand to dip them in, but I plan on buying some and making these again!

I loved these – but Stas hated them… I ended up eating all of mine, PLUS his.

But in all fairness, he doesn’t care much for zucchini to begin with.

Baked Zucchini Sticks

  • equivalent of 3 medium zucchini, sliced into 3″ x 1/2″ sticks
  • 1 large egg white
  • 1/3 cup seasoned bread crumbs
  • 2 tbsp grated Parmigiano-Reggiano cheese (or whatever cheese you have on hand)
  • cooking spray (or parchment paper)
  • 1/4 tsp garlic powder
  • salt
  • fresh pepper

1. Preheat oven to 425 degrees F.

2. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder, and cheese; shake well. Cove cookie sheet with parchment paper (or spray cookie sheet with cooking spray) and set aside.

baked-zucchini-sticks-2

zucchini slices

baked-zucchini-sticks-1

breadcrumbs and egg white

3. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer on parchment paper (optional: spray cooking spray on top).

zucchini sticks pre-baking

zucchini sticks pre-baking

4. Bake at 425 degrees F for about 20-25 minutes, or until golden brown. Serve warm.

baked-zucchini-sticks-6

baked zucchini sticks, plated

Serves 3

Here is the breakdown of Weight Watchers points:
zucchini = 0
1 egg white = 0
1/3 cup bread crumbs = 2
2 tbsp Parmesan cheese = 2

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I hope you like zucchini.

Why?

Take a look at the treat I got from a coworker this week:

one very big zucchini

one very big zucchini

I stuck my sunglasses on it for scale – but I still don’t think it captures the massiveness.

I thought I’d be able to use it up quickly, but now I have my doubts. I’ve made three things with it so far (posts to come) and it’s not even 1/3 of the way gone!

Luckily, I found this post on how to freeze zucchini. I’ll probably end up going that route.

In the meantime, stay tuned as I go zucchini-crazy…

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