Make Zucchini Muffins!!!!
This is a great recipe for summer, when you have a surplus of zucchini in the garden or in your CSA share.
What I love about this recipe is all the whole foods – zucchini – oats – whole wheat flour – honey – applesauce – pineapple. These really make a guilt free breakfast. Double or triple the batch and freeze them for quick and healthy breakfasts when time is short in the morning.
- 1 1/2 c zucchini, grated
- 1 1/2 c rolled oats (not instant)
- 1 1/2 c whole wheat flour
- 2 t baking soda
- 2 t cream of tartar
- 1 1/2 t cinnamon
- 1/4 t nutmeg
- 1/2 c honey
- 1/4 c pineapple juice concentrate
- 1 t vanilla
- 3/4 c applesauce, unsweetened
- 8 oz crushed pineapple, drained
- 2 egg whites
- 6 dried apricots, finely chopped
- 1/4 c pecans, chopped
- 2 T flax meal
Preheat oven to 325 degrees Fahrenheit. Coat two muffin pans with nonstick cooking spray. Grate zucchini and place in paper towels or cotton cloth; squeeze to remove moisture. In a mixing bowl combine oats, flour, baking soda, cream of tartar, and spices. In a separate bowl combine honey, applesauce, drained pineapple, apricots, vanilla, and pineapple juice. Stir in egg whites. Combine the wet mixture with the dry; stir only until combined. Portion out 18 muffins in the prepared tins. Combine pecans with flax meal; top each muffin with 1/2 teaspoon of mixture. Bake for 20 minutes.
Recipe is Chef Meg’s on the Spark People (World’s Largest Healthy Recipe Site)
Zucchini, Mint and Yogurt Spread
serves 4 as an appetizer
- 1 large zucchini, sliced lengthwise and cut into 1-inch half-moons
- 2 tablespoons olive oil
- 1/2 cup Greek yogurt or labneh
- 2 tablespoons mint, roughly chopped
- zest of 1 lemon
- salt and pepper
- green olives for garnish (optional)
Heat oil in a skillet over medium-high heat. Sprinkle zucchini slices with salt and pepper and add to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned. Remove from heat. Once zucchini have cooled to room temperature, place in a food processor. Add mint and lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until pureed. Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives if desired. Serve with pita wedges or sliced vegetables.
Summer Squash Ribbons
- 1 1/2 pounds zucchini, yellow, or white scallop squash
- 1 small onion, very thinly sliced (about 2 tablespoons)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons white wine vinegar
- Salt and freshly ground black pepper
- 1/4 cup chiffonade of basil
- 1/4 cup toasted pine nuts
- 2 ounces goat cheese
Trim the ends off the squash and, using a mandoline, vegetable peeler, or knife, cut the squash lengthwise into very thin strips. Place in a large bowl with the sliced shallot, olive oil, and vinegar, and gently toss to combine. Let stand for 10 minutes. Season to taste with salt and pepper. Then add the basil and pine nuts and gently toss to combine. Transfer to a serving dish(es) and crumble goat cheese on top. Serve immediately.
- 1 medium zucchini or yellow summer squash, sliced
- 4-5 tablespoons extra-virgin olive oil, or more as needed
- 1 1/2 pounds potatoes, thinly sliced
- 1 large onion, halved and thinly sliced
- 1/4 pound smoked Canadian bacon or ham, diced
- 6 eggs
- Freshly ground black pepper
- 1 cup grated Cheddar
Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes. Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes. Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner. Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and Canadian bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon with a slotted spoon. Keep the skillet over the heat. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese.
Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes. Place a serving plate on top of the skillet and careful invert. The frittata should fall out of the pan. Cut into wedges and serve.