Triple Chocolate Zucchini Cupcakes - total time 50 minutes

One of my friends made this awesome chocolate cake from zucchini and I remember being so surprised that something so sweet could have three cups of zucchini in it.  Seriously!  That's a lot of zucchini to be in a cake!  That was... like... seven years ago.  Now I find myself with more zucchini than I want zucchini bread and I thought back to that cake.

This cake is a bit different... it is triple chocolate cake with three cups of zucchini.  :)  The zucchini makes the cake really moist and you really can't taste it (there was a little bit of a shredded texture, so if you're worried, just shred the zucchini extra fine).  But don't tell people they are eating vegetables in their dessert.  It seems a lot of people avoid vegetables altogether sometimes.  So just leave it at "tripe chocolate cake" and everyone will be happy!

Zucchini Stuffed Shells - total time 45 minutes

If you have a vegetable garden, chance are you are swimming in zucchini right now!  Ours are coming in spurts... I don't notice any in the garden... and then all of a sudden there are a dozen... and half of them are giants!  Eep!  What to do... what to do?  

The great thing about zucchini (besides the fact one plant could feed a neighborhood) is that it doesn't have a distinct flavor, so it works well "hidden" in a ton of dishes.  

So of course I'm going to put zucchini in some stuffed shells.  I always feel just a little bit guilty eating stuffed shells with all of that cheese.  This recipe subs out half of that cheese for some shredded zucchini.  That's a great way to reduce the dairy and increase the vitamin A and C, potassium, and fiber.  Plus, it's a green veggie... extra healthy points!  And you really don't taste it... it's just like normal stuffed shells.  You have to try this, it is win-win!

Get Your Greens Yakisoba - total time 25 minutes

If you're like any college student ever, you have probably had your fair share of Ramen noodles in your life.  Probably to the point of never wanting to see a pack of those noodles again!  But then a couple years ago, Ramen noodles came back in a more sophisticated, trendy way with chunks of fresh salmon and cute little restaurants.

As the Ramen goes, so goes the Soba noodle.  Maruchan used to make a yakisoba kit available in the refrigerated section next to the wonton and eggroll wrappers.  It had instructions on how to prepare vegetables to go along with your soba noodles and "yaki" sauce pack.  Several years ago, they got rid of that option and opted for a version just like those Ramen noodles we loved to hate in college.  Added in more preservatives to give it a shelf life of forever and has about a teaspoon of dried veggie pieces to try to pass as real yakisoba.  Ugh.

Well, now soba noodles are getting trendy and I'm loving this Japanese fast food!

In this recipe, we're piling on the veggies and they happen to be all green (with at least one serving of green veggies per plateful, you're mom approves of this recipe).  The sesame oil makes this dish a real treat with tons of flavor.  And it truly is fast food, taking less than 30 minutes from start to finish.

Sauteed Zucchini Parm - total time 20 minutes

Zucchini season is winding down, so maybe you're working with a bumper crop or just noticed that zucchini under all of those leaves that is practically the size of your leg.  This recipe is a quick one that could be a great afternoon snack or part of your lunch or dinner.  It's like mini pizzas, just without the carbs!

Stuffed Tomatoes - total time 35 minutes

Nothing beats fresh tomatoes in the summer time!  There is a reason why tomatoes are the most home grown fruit or vegetable.  Some times they end up getting eaten like an apple right there in the garden while they are still warm from the summer sun.  The ones that make it inside are enjoyed fresh with some basil and mozzarella, cooked into different meals, made into sauce, or canned to unlock summer again in winter.

I read this book titled Tomatoland last summer.  You won't find it in my good reads list only because I felt it was kind of drawn out for a handful of good points, so I'll summarize those points in a few sentences.  At one time, tomatoes grew wild in Mexico, and if you search carefully, they still do.  The first hybrid tomato plant was grown down the street from where I live today (BTW, hybrids are not GMOs).  Most of the tomatoes we see in grocery stores are picked way before they are ripe; while they are still green and hard, so they are sprayed with a gas to ripen while in transit.  Tomato field workers travel to where the tomatoes are growing that week, get paid very little, and work in poor conditions.

Zucchini Recipes & Stuffed Zucchini - total time 1 hour

Right now is about that time of year when everyone is looking for zucchini recipes.  Whether your garden is full of them, you couldn't pass them up at the farmers market, or you're preparing for sneak some zucchini on your neighbor's porch day, you may be a little overwhelmed.  A couple of my friends have already been offering up their zucchinis!

I can't believe that only a 10 years ago I had never even heard of zucchini, much less ever ate it.  Which is why I try to make it a priority to try new foods and cook new things nearly every week.  It is easy to get into a routine of the same ten or so meals... but just think of all the things you might be missing out on... like me and zucchini!  

Zucchini is such a versatile vegetable.  When I first started cooking it, it was usually just a quick saute as a side dish or baked into bread.  As I try new recipes, there are many entrees that include zucchini...

A couple recipes where zucchini is the star of the entree...
zucchini enchiladas (my favorite)
stuffed squash blossoms (well, this is before the zucchini is a zucchini)
zucchini fritters
creamy squash casserole   

A couple recipes where zucchini is the supporting role...
veggie sushi rolls
beer braised sausage & veggies
vegetarian stuffed peppers
veggie jambalaya

Veggie Sushi Rolls - total time 15 minutes

I mentioned the other week that my New Years resolution this year was to eat some raw vegetables every day.  I figured that this would help me get some more vegetables on my plate too.  Some nutrients in vegetables become more powerful and nourishing when cooked (like lycopenes in tomatoes).  But there are other nutrients that start to break down, and depending on your cooking method, some of the nutrients could be leeched from the vegetables altogether.  So it is important to have a balance between cooked and raw foods.

It has been much easier than I thought!  Between salads, sandwiches, juices, and things like these veggie sushi rolls there are a lot of options.  Everything is really easy to make and always really quick since it doesn't have to be cooked.  There really isn't a recipe on how to make these sushi rolls.  You can use pretty much whatever vegetables you have on hand, just slice them and put them in some nori (or you can add some rice for a more traditional roll).  There is a little bit of technique to get it right though...

Stuffed Squash Blossoms - total time 30 minutes

After being nibbled on by birds and bunnies, my squash plants finally started taking off when most should be finishing up production.  When you see more blossoms than maximum possible squash consumption, it is time for some stuffed squash blossoms!  I had my doubts at first, but hot off the stove, these things so yummy!

1 cup ricotta cheese

.25 cup cream cheese

1 egg

8 squash blossoms

herbs, salt & pepper

.5 cup flour

.5 cup water

.25 cup olive oil

1. Clean blossoms carefully with a brush or paper towel.  Combine the ricotta, cream cheese, egg, herbs, salt, and pepper in a mixing bowl.  Put cheese mixture in a piping bag to make stuffing the blossoms easier and cleaner.

2.  Heat oil in a small pot.  Mix flour and water in a small mixing bowl to make fry batter.  Stuff each blossom with one to two tablespoons of cheese filling.  Gently twist the petals closed, dip in fry batter, then fry in oil.  Fry for about two minutes and flip.

These are great by themselves, in a salad, or with pasta.

Beer Braised Sausage - total time 30 minutes

Sausage is another one of those things I don't eat often.  These were chicken, so I made an exception.  Cooking with beer helps keep meat nice and juicy.  Depending on the beer you use, it could add a lot of flavor to the meal too.

2 sausages - I used chicken sausages

1 zucchini, chopped

1 yellow squash, chopped

1 onion, chopped

2 tbsp butter

4-6 oz. beer

a little flour

salt & pepper

1.  For freshly made sausage, cook in pan for a few minutes on both sides to firm everything up. Then melt the butter in the pan and add your veggies, onions, salt, and pepper.  Cook for about five minutes.

2.  Add sausage to the center of the veggies and add beer and let simmer for seven minutes, then flip everything and continue to simmer for another seven minutes.

3.  If the beer has not simmered down into a sauce, add a little flour and stir in until it thickens up and serve!

Zucchini Latkes - total time 30 minutes

Some gardeners get more zucchini than they can handle, I never feel like I have that problem.  We love zucchini at our house... simply sauteed to casseroles to zucchini bread.  Here's another way, in a latke... instead of shredded potatoes.

2 cups zucchini, grated

1 egg

.25 cup cheese, shredded (I used munster, original recipe had feta)

.25 cup parm, grated

.5 cup bread crumbs

pinch of flour

2 tbsp butter

sat & pepper

1.  Melt butter in pan.  Shred zucchini, squeeze extra liquid out of the zucchini, and add to a medium mixing bowl.  Add egg and combine.  Add cheeses, salt, pepper, flour, and bread crumbs.

2.  Pick up a palm full of the zucchini mixture and press together between your palms.  Place in pan and use a spatula to flatten and adjust the sides of the latke (in case they came apart a little).

3.  Flip latkes after about five minutes, cook the other side for five minutes, and serve.  

  

Creamy Squash Casserole - total time 40 minutes

I wanted make a casserole using as many things from my CSA delivery as possible.  After looking through a few different casserole recipes, I just started combining some of my favorite flavors.  Squash, onions, and spinach came from my CSA and the parsley came from my backyard.  Summer time is delicious!

2 cup summer squash, chopped

1 onion, chopped

1 pound chicken breast

1 cup spinach

1 cup rice - I used two kinds because I only had a half cup of red rice left

2 garlic cloves, diced

.333 cup cream cheese

.333 cup cream fraiche or sour cream

.5 cup shredded white cheese

1 tbsp butter

.25 cup shredded parm

fresh parsley

salt & pepper

1. Preheat oven to 350 degrees.  Cook rice according to package.  Saute the squash in a pan with butter, onion, garlic, salt, and pepper. 

2.  After the squash is cooked, move pan contents into a large mixing bowl.  Add chicken to pan to cook.  Add cream cheese, cream fraiche, and shredded cheese to bowl.  The warmth of the cooked squash will help melt the cream cheese to make sure it is well distributed.  Add cooked rice and cooked chicken (chopped) to the bowl as they finish (my rice finished first).  Add chopped spinach and stir until well combined.

3.  Transfer mixture to casserole dish, top with shredded parm.  Put in the oven for 25 minutes.  Top with parsley and serve!

Zucchini Enchiladas - total time 45 minutes

This tastes like an Italian take on a traditional Mexican dish, probably the best combinations for a weeknight dinner at home.  It reheats really well too for good leftovers!

3 medium zucchinis, chopped

2 cloves garlic, minced

1 small onion, chopped

1.5 cup shredded white cheese (I used Monterrey Jack)

2 green onions, chopped

8-10 corn tortillas (taco size)

1 cup tomato sauce (marinara works)

.25 cup vegetable broth

1 tsp chili powder

1 tsp red pepper flakes

salt & pepper 

1. Preheat oven to 400 degrees.  Saute onions in a little olive oil in a pan (medium heat).  Add garlic after onions are tender, cook 2 minutes.  Add chopped zucchini, cook five minutes.  Transfer to mixing bowl and add 1 cup of shredded cheese, salt, and pepper.  

2. Microwave tortillas for 1 minute.  Spray casserole dish with cooking spray.  Add .5 cup of zucchini mixture to each tortilla, roll up and place in casserole dish seam down.  Cover and put in oven for 20 minutes.

3.  Add tomato sauce to pan on medium heat.  Add vegetable broth, chili powder and red pepper flakes.  Let simmer until enchiladas are ready.

4.  Pour sauce on enchiladas.  Top with remaining shredded cheese and green onions.  Place enchiladas back in oven for one or two minutes for cheese to melt and serve!

chopped onions, zucchini, & garlic sauteing  -  bare enchiladas out of the oven 

 sauce simmering in a pan while enchiladas cook  -  melted cheesy goodness

4/10 Update - tried adding spinach (box of frozen chopped spinach), yum!

Veggie Jambalaya - total time 30 minutes

1 bell pepper, chopped

2 small zucchinis, chopped

1 large onion, chopped

2 cloves garlic, minced

.75 cups rice

1 pint crushed tomatoes

1 cup vegetable broth

1 tbsp cajun seasoning

1 tbsp hot sauce

3 bay leaves

salt & pepper

1. Prepare rice according to package.  Saute onions in some olive oil in a pan for about five minutes.  Add garlic and zucchini, cook for three minutes.  Add crushed tomatoes and bay leaves.

2. Add rice and vegetable broth, simmer for ten minutes.  Add seasoning and hot sauce, continue simmering for five additional minutes.  Remove bay leaves and serve.

If you want to add meat to the dish, add some chopped sausage when you add the crushed tomatoes (or make the sausage separate like I did below).

Vegetarian Stuffed Pepper - total time 40 minutes

.25 cup chopped onion

1 pad of butter

.75 cup of cubed zucchini

.5 cup dry rice

.25 cup chopped tomato

.5 cup tomato sauce

.25 cup ricotta

.25 cup fresh mozzarella

salt & pepper

2 large bell peppers

1. Preheat oven to 350 degrees and prepare rice according to package instructions.

2. Melt butter in pan, add onions and saute three minutes.  Add zucchini, saute for five minutes.  Add rice, tomatoes, and tomato sauce, cook three minutes.  Add cheeses, cook three more minutes.

3. Stuff peppers with filling, put in baking dish, bake for 20 minutes.