Zucchini Time!

 

zucchiniIt is that time of year again!  Zucchini are everywhere.  If you have a garden, you may be inundated with these beautiful green vegetables.  If you know a gardener, you may be the recipient of one or more of these beauties.  I can remember one summer when we were kids that our garden supplied us with more zucchini then we knew what to do with.  We literally had wagon loads! We gave a lot of them away but even so my mom had to make some very creative recipes to try and use up our supply before they went bad.  Zucchini soup, zucchini casserole, zucchini pizza … and the list goes on and on!  Needless to say, I am sure we were not the first family to be so sick of zucchini by September that we never wanted to see another one again…well at least until the next year.  There are a million ways to use a zucchini but the recipes below are made especially for that zucchini that was hiding underneath the leaves and is now the size of a small baby.  These are not the ones to use in a recipe that requires a tender vegetable.  These are better served peeled, de-seeded, grated and then baked into all kinds of fun recipes. I will often grate and measure the exact amount required for my favorite zucchini bread recipe, bag it and freeze it to use mid winter.  I am sure that everyone has their favorite zucchini recipe.  Here are just a few of mine.  Enjoy!

Paleo Friendly Zucchini Bread

Ingredients:

  • 1-1/2 cup blanched almond flour
  • 1 tablespoon cinnamon
  • 1 teaspoon cardamom
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 3 eggs, beaten
  • ¼ cup maple syrup
  • 1 ripe banana
  • 1 cup shredded, unpeeled zucchini

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.  Spray or grease 2 mini loaf pans or muffin tins.
  2. Combine the dry ingredients in a small bowl.
  3. Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
  4. Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
  5. Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
  6. Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

Chocolate Zucchini Bread

Ingredients:

  • 1 ¼ cup blanched almond flour
  • ¼ cup cocoa powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ¼ cup maple syrup
  • 2 tablespoon melted coconut oil
  • 1 cup shredded zucchini, moisture squeezed out
  • Optional add-in: ¼ chopped walnuts, ¼ cup chocolate chips

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit and grease two mini loaf pans or one large loaf pan.
  2. In a medium bowl, combine the dry ingredients. Stir in the nuts or chips if using.
  3. In a large bowl, lightly beat the eggs with a fork. Whisk in the maple syrup and oil, then stir in the squeezed zucchini.
  4. Add the dry ingredients to the wet and mix until thoroughly combined.
  5. Transfer batter to the prepared pan(s). Bake for 28-30 minutes for the mini loaf or 35-40 for the large loaf.
  6. Cool for 5 minutes in the pan before removing to a rack to cool completely.

Zucchini Fritters

Ingredients:

  • 4 cups shredded zucchini (about 2 medium)
  • 1/2 teaspoon sea salt
  • 2 whole eggs (preferably medium in size)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/4 teaspoon Himalayan pink salt
  • 1/4 teaspoon pepper
  • 1/2 cup almond flour
  • 1 tablespoon coconut flour
  • 1-2 tablespoon coconut oil for frying

Instructions:

  1. In a bowl, place the shredded zucchini and 1/2 tsp. sea salt. Stir gently and let set for 10 minutes to allow zucchini to sweat. After the 10 minutes, transfer the zucchini to a flour sack towel, cheesecloth or nut milk bag. Squeeze as much liquid out as possible so you don’t have soggy fritters.
  2. While the zucchini is “sweating,” in another bowl combine the eggs, oregano, basil, additional sea salt, black pepper, almond and coconut flours.
  3. Combine the squeezed shredded zucchini with the egg mixture and stir to combine. If the zucchini still holds a lot of moisture or eggs were on the larger side, you may need to add additional flour to achieve that pancake-like consistency.
  4. Place a medium/large skillet on the stove over medium heat. Add coconut oil to the skillet. When the skillet is very hot, drop 1/4 cup portions of the zucchini mixture onto the pan. Press down gently so they’re about 1/2-inch thick.
  5. Cook on each side for 3-5 minutes. Flip carefully so they don’t fall apart. When done, transfer to a wire rack or plate lined with a paper towel. Repeat until zucchini mixture is gone, adding more coconut oil to the pan between each batch. Coconut oil spray will also work well between batches.
  6. Serve with apple sauce or sour cream, or eat them plain. Enjoy!

 

 

 

Kitchen Experiment – Lentil Loaf with Zucchini Latkes

I love it when you forget about something that you used to cook all the time and it suddenly pops into your head again! That is what happened the other night. We are still doing a 4 day rotation for the ALCAT diet and it was lentil night. Suddenly, lentil loaf popped into my head! I used to make it all of the time and it works for day 2 of my rotation. It is so easy to make and you can vary it depending upon which vegetables you have on hand. On our diet, day 2 is celery, scallions, and beet greens – so that is what I used. Prior to the diet I may have added onions or carrots and often spinach. I am not good at measuring so it is a recipe that you just have to eye. I used 1 cup of dry lentils and cooked them with 2 cups of water, oregano and a bay leaf. I often would could the vegetables right in with the lentils but I was running behind so I quickly threw the lentils in the pot and while they were cooking, sautéed the scallions, celery and beet greens in a separate pan. Once the lentils were cooked, I combined the lentils and vegetables in a large bowl and added rolled oats, 2 eggs, grated almond cheese and salt and pepper. I mix it all together and cooked it in my cast iron skillet. Usually, as the name implies, I would have cooked it in a bread pan, but I was in a rush and wanted it to cook a little faster. I placed it in a preheated 375 degree oven and baked it for about 30 minutes. In a loaf pan it probably would have taken about 45 minutes.

While that was cooking in the oven, I moved onto the zucchini latkes. I shredded 1 potato and 2 small zucchini and added them to a small colander. I added a little salt and let them sit for about 15 minutes. I squeezed out as much of the liquid as I could and then placed them in a bowl. I added 2 tablespoons of oat flour, 3 tablespoons of oat bran, along with salt, pepper, 1/2 teaspoon of baking powder and 2 eggs. I mixed it all together and heated my skillet over medium heat. I dropped the batter by the spoonfuls and cooked them for about 8-10 minutes, flipping them after about 4 minutes.

Meanwhile, I quickly sautéed some shiitake mushrooms in a pan with some olive oil and added a little tamari for salt. I had a gravy in the freezer that I had defrosted and added to the shiitake mushrooms. And there was dinner!

lentil loaf Lentil Loaf with Shiitake Mushroom Gravy

latkes Zucchini Latkes

lentil and latkesDinner!

It was quite tasty! Until next time … Good Eating!

Kitchen Experiments – Stuffed Zucchini

It was millet day again on the Alcat Rotation Diet and I was once again trying to find something new to make.  Millet day also includes zucchini, butternut squash and cannelini beans.  I thought about what I could do differently and then I remembered seeing a recipe in a magazine once of stuffed zucchini made with the whole scooped out zucchini instead of the typical halved and scooped out zucchini.  I thought I should give it a try.

For ease sake, I cut the zucchini into 3 pieces and then used a melon baller to scoop out the flesh.  I put the zucchini in a pan with some coconut oil and cooked it over medium heat.  I added some thyme and some frozen butternut squash cubes and let it cook until the zucchini was soft.  I added the cannelini beans at the end and also cooked leftover millet.  Basically, I made a stuffing using the vegetables and millet.

I placed the zucchini open side up in an 8″x8″ pan that I sprayed with oil. I stuffed the zucchini with the millet stuffing mixture and covered the pan with foil.  I baked it in the oven at 375°F for 30 minutes.

stuffed zucchini I was pleasantly surprised to find that this was a very tasty dish and that it froze really well.  I just had leftovers last night for dinner and it was just as good the second time around.  I will be putting this on the menu for this summer when I have an abundance of zucchini growing in my garden!

Eat well!