OAT-ZUCCHINI CHOCOLATE CHIP COOKIES

 Another "keeper" recipe is joining the Cookie File!

 With the abundance of zucchini this time of the year, it is difficult to pass up a cookie recipe that contains a healthy vegetable!!!

 This recipe is easily and quickly prepared and makes about 2  1/2 dozen delicious cookies.

 Oat-Zucchini Chocolate Chip Cookies:

1  1/2 cups flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/3 cup brown sugar, packed
1 large egg

1  1/2 teaspoons vanilla

1  1/2 cups zucchini, shredded

1 cup quick oats

3/4 cups pecans, chopped

1  2/3 cups milk chocolate chips

Preheat oven to 350 degrees

In a mixing bowl, stir together flour, cinnamon, baking soda, and salt.  Set aside.

In your Kitchen-Ade mixing bowl, whip together butter, and two sugars until smooth and creamy.  Mix in egg and vanilla until blended.

On low speed, add zucchini, and then slowly add the flour mixture.

Stir in the oats, pecans and about 1  1/3 cups of the milk chocolate chips.  Save remainder of chips!

If dough is too sticky, add a little extra flour to make scooping dough a bit easier.  I use a Pampered Chef cookie scoop!  The scoop holds about 2 tablespoons of dough.  

With a cookie sheet, lined with parchment paper, drop the scoops of dough about two inches apart.  They do not spread too much.

NOTE:  I placed a few chocolate chips on top of dough to look presentable for gift giving!

Bake about 12 minutes and cool on sheet for 2 minutes before transferring to wire rack.

~ENJOY~

Zucchini Cupcakes

 The zucchini is currently abundant and if you are looking for a delicious, quick and easy muffin recipe this is it!

 Zucchini Muffins:

1  1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon ground nutmeg 

1/8 teaspoon ground cloves

1  1/2 teaspoon vanilla

1/2 teaspoon lemon zest

1  cup brown sugar, packed

1  1/2 cups grated zucchini

Pre-heat oven to 350 degrees and line a muffin tin with foil liners.

Stir together the flour, soda, baking powder, salt, cinnamon, nutmeg, and cloves.

In a separate bowl, blend together the oil, egg, vanilla, and the zest.

Whisk in the brown sugar and stir until smooth.

Stir in the zucchini and then add the flour mixture and stir until combined.

Spoon the batter into prepared muffin cups.  Place in oven for about 10-12 minutes, rotate pan, and bake for another 10-12 minutes.

Cool in the muffin tin for about 10 minutes and then remove them to a cooling rack.

I packaged the muffins in bags, decorated with ENJOY stickers and tied with seam tape.

Then off to deliver to some special friends!!!

~Enjoy~

Fun With Zucchini

 With the abundance of zucchini right now it is fun to try new recipes and this one was a hit!

 Scoop out the center of each zucchini, removing all seeds (I used 4 zucchini).  Brush the hollow zucchini with olive oil, crushed garlic to taste, along with salt & pepper.  Arrange halved grape tomatoes (red & yellow) alternately and then sprinkle with bread crumbs.

Bake at 350 degrees for 30-35 minutes.

Remove from oven and place fresh mozzarella cheese between the tomatoes.  I used fresh mozzarella balls and cut them into nice sized pieces.  

Turn oven to broiler and place zucchini back in oven until the cheese melts.

Remove from oven and drizzle with a bit of olive oil and sprinkle with freshly grated parmesan cheese and freshly ground pepper.

A tasty dish for summer!

Enjoy~

Zucchini Stromboli

I had some zucchini on hand as well as a can of crescent rolls...what to make...search the internet...and here is what I found!

Be warned that this is bit messy to prepare but the end will result will please your palate!

As you can see in the above photo the crescent roll seams are a bit difficult to close with the moisture of the shredded zucchini.

Here, you can see the ingredients all in place and ready to roll up and bake!

I wanted to show the garlic and chopped basil, before adding the zucchini and mozzarella.

Zucchini Stromboli:

1 can Pillsbury Crescent Roll Dough
1 tsp. olive oil
1 tsp. minced garlic
1 tsp. chopped basil
1 cup shredded zucchini
1 cup shredded mozzarella
Sea salt
1 beaten egg

Preheat oven to 375 degrees
Roll out the crescent dough into a rectangle on a cookie sheet that has been lined with parchment paper. Pat all the seams well and brush with the olive oil.

Spread the garlic and basil over the olive oil and finally add the zucchini and mozzarella over entire surface. Sprinkle with the sea salt.

Fold the longest edges in, then fold one short end in. Finally, roll up very tightly (jelly roll style), making sure the seams are secure.

Brush entire surface with the beaten egg and bake for 20 - 30 minutes.

Remove from oven and allow to stand for 10 minutes before serving.

Garnish with a little parsley and serve with a little fruit!

Just a thought...perhaps the seamless crescent roll dough would be easier!

Enjoy~

Stuffed Zucchini

What to you do with all the zucchini???? Make these delicious zucchini "boats" of course, you won't be disappointed!

I would scoop a bit more of the pulp out the next time, but all in all, this recipe is a keeper!

I adapted this recipe from Annie's Eats and if you have never visited her site, you must...it is amazing or should I say she is amazing!

Stuffed Zucchini Boats:

2 medium zucchini
2 tablespoons olive oil, divided
1/2 cup chopped onion
2 cloves garlic, minced
2/3 cup chopped fresh mushrooms
1 pound ground turkey
2 tablespoons white wine vinegar
1 large or 2 medium tomatoes, seeded & diced
3 tablespoons chopped, fresh basil
3/4 cup freshly grated Parmesan cheese (or a bit more if desired)
1 egg, slightly beaten
Kosher salt to taste
Freshly ground black pepper to taste

Cut the zucchini in half lengthwise and scoop out the insides, leaving about 1/4" of the shell. Reserve 1/2 of the pulp and set aside.

Over medium/high heat, in a skillet heat 1 tablespoon olive oil. Saute' the onion and garlic until translucent. Add the chopped mushrooms and reserved zucchini and continue to cook for about 3 minutes. Remove from heat.

Heat the remaining tablespoon olive oil in skillet over medium heat. Add the ground turkey and crumble, cooking until done. Stir in the onion, garlic, and mushroom mixture and mix. Add the vinegar, tomatoes, and basil. Cook for 2 minutes and drain any excess fat, remove from heat and allow to cool.

Preheat oven to 375 degrees.

To the cooled turkey mixture, add the Parmesan, egg, salt & pepper.

Fill the zucchini boats with the mixture and place in a glass baking dish. Pour water in dish to about 1/4" high.

Bake for 40-45 minutes.

Watch the water level in dish so that you always have water in the bottom.

Remove from oven and serve...garnish with parsley or basil.

Enjoy!

Penne With Summer Squash & Zucchini

A few tomato slices sprinkled with Balsamic Vinegar compliment the pasta dish beautifully!

This Penne Pasta is modified from a Mario Batali recipe...Mario and his family vacation in our neck of the woods and he recently had a book signing event at Border's in Traverse City, Michigan. His new book is entitled: Batali's Molto Gusto! He is a colorful and talented chef and this recipe is simply the best pasta ever!!!

Penne With Summer Squash & Ricotta
(I used part summer squash and part zucchini with great results)

Kosher Salt
1 cup whole milk Ricotta
6 tablespoon extra virgin olive oil
1/2 cup grated Parmigiano-Reggiano
1/2 pound summer squash (sliced in 1/2 lengthwise and then sliced in 1/3" pieces
1/2 pound zucchini (prepared just like the summer squash)
Sea Salt
1 pound Penne pasta
6 tablespoons coursely chopped fresh mint
Coursely ground back pepper

Prepare the Penne according to box directions (salting the water with Kosher salt (1 tablespoon)

Whisk ricotta and 3 tablespoons olice oil in a small bowl. Stir in Parmigiano well.

Heat remaining 3 tablespoon olive oil in a large pot over medium heat. Add the squash and cook, stirring often until done (we like the squash not mushy). It takes about 5 minutes or so. Season with the sea salt and remove from heat.

By this time the pasta is done to perfection (al dente). Drain and reserve 1/3 cup of pasta water.

Add pasta and reserved water to the squash and cook again over medium heat stirring well. Cover & reduce heat to low and steam for about 2-3 minutes.

Stir in mint, add a bit of salt & pepper if needed for your tastes.

Pour pasta into a serving bowl and garnish with the ricotta mixture.

This serves 6-8

Zucchini "Crab" Cakes

Several years ago I clipped a recipe from a church newsletter and stashed it away and recently found it in my recipe box, safely tucked away, just waiting for a bumper crop of zucchini...Matt and Courtney are keeping us in an abundance of the versatile veggie!!! Many thanks to them!

Ben & I didn't think zucchini could possibly taste anything like crab but remember you can't judge a book by the cover! The little gems are really quick & easy and the taste is magnificent, you could be proud to serve these "cakes" to your guests!

As you can see, the zucchini cake looks a lot like a crab cake!

Zucchini "Crab" Cakes:

2 1/2 cups grated zucchini (I patted it of excess moisture)
1 beaten egg
2 tablespoons butter, melted
1 cup bread crumbs (I used Italian)
1/4 cup onion, chopped
1 teaspoon Old Bay Seasoning (TM)
1/4 cup flour
1/2 cup vegetable oil for frying

In a large bowl, combine zucchini, egg, and butter. Stir in seasoned bread crumbs, chopped onions, and seasoning. Mix very well. Form patties and dredge in flour on both sides. Heat oil in a large pan over medium high heat. Fry patties until golden on each side. Serves six!

I made a little salsa-type mixture for a topping:
Chopped green onions
Mango, diced
Tomato, sliced and quartered
Radishes, sliced
Parsley, chopped
Mix the above with a little Balsamic Vinegar and serve over the zucchini "crab" cakes

Summer Casserole with Asiago Cheese

This recipe was clipped from a summer edition of the Detroit Free Press a number of years ago and has been stored away & almost forgotten...until now when the zucchini are flowing so freely!
The above picture depicts the tomatoes, summer squash and zucchini layered in a 9 x 13 pan, prior to baking.

This photo (above) is the casserole with the asiago cheese mixture sprinkled over the veggies prior to baking.

After baking for about 30 minutes, the casserole is ready for eating! This recipe is quick and easy and the taste is wonderful...the asiago cheese is so good!

Recipe:

1 large shallot, peeled & thinly sliced (or two - 3 small)
6 medium sized tomatoes (not overly ripe), washed & sliced (1/2" thick)
1 large or two small zucchini, sliced 1/4"thick on the bias
1 large or 2 small summer squash, sliced 1/4" thick on the bias
Arrange the above in rows in a 9 x 13 pan, alternating "colors".

In a small bowl mix together:

1 cup shredded Asiago Cheese
1/4 cup (approx.) of Italian breadcrumbs
1/4 cup (approx.) olive oil
Salt & Pepper to taste

Now spread the above mixture over the veggies.

Bake at 375 degrees for about 30 minutes or until zucchini tests tender.

Garnish with fresh basil.

So quick & easy and can be enjoyed alone or with a fillet of fish

Zucchini Galette

Zucchini season has arrived! I am always on the look-out for recipes containing the versatile little green gem! I stumbled upon a recipe while visiting Smitten Kitchen and it appealed to me so decided to give it a try!!!The ingredients were purchased and the date was set...Wednesday, July 7, 2010! Michigan weather can be a little challenging once in awhile...we awoke to a very hot & humid day but nothing was going to distract me from preparing this recipe.

Ben & I were immediately Smitten...love at first bite! The combination of zucchini, garlic, ricotta, Parmesan, and mozzarella was truly perfect!

The crust was delicious, beyond words!

This picture was taken prior to placing the galette in the oven and I was pleased with the appearance!

Zucchini Galette:

Pastry...
1 1/4 cup flour, chilled in freezer for 1/2 hour
1/4 teaspoon salt
1 stick cold, unsalted butter, cut into pieces & chilled again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

Filling...
1 large or 2 small zucchini, sliced in 1/4 inch rounds
1 tablespoon Plus 1 teaspoon olive oil
1 teaspoon minced garlic
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella
1 tablespoon chopped basil

Glaze...
1 egg yolk beaten with a teaspoon water

Prepare the dough:
Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the largest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice & water, adding this to the butter/flour mixture. With a wooden spoon, mix in the liquid until large lumps form. Pat lumps into a ball without over working the dough. Cover with plastic wrap & place in fridge for an hour.
Prepare filling:
Spread zucchini out over two layers of paper toweling. Sprinkle with 1/2 teaspoon salt and let stand for 30 minutes, gently blot zucchini with paper towels before using. In a small bowl, whick the olive oil and garlic together, set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlic/olive oil mixture together; season with salt & pepper.

Prepare Galette:
Preheat oven to 400 degrees. On a floured work surface, roll the dough into a 12" round, transfer to a baking sheet that has been lined with parchment paper. Spread the ricotta mixture evenly over the galette dough, leaving a 2" border. Starting at the outer circle, arrange the zucchini slices in an attractive pattern, overlapping the slices. Brush the remaining garlic/oil mixture evenly over the zucchini. Fold the dough border over the filling and brush with the egg yolk/water mixture.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden (about 30 minutes). Remove from oven, sprinkle with basil (I actually put a little basil in the cheese mixture also). Allow to stand for about 10 minutes, then slide the galette onto serving dish (if desired-I didn't do this but would if we had guests).
Cut into wedges and serve...this is also good cold (according to Ben).

Zucchini Cupcakes

Zucchini...but not from my garden!This Zucchini Cupcake Recipe comes from Martha Stewart and you won't be disappointed, especially with the yummy frosting!

Zucchini Cupcakes:

1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg (or grate your own)
1/8 teaspoon ground cloves
1/2 cup vegetable oil
1 egg
1 1/2 teaspoon vanilla
1/2 teaspoon lemon zest
1 cup brown sugar, packed
1 1/2 cup grated zucchini

Pre-heat oven to 350 and line a muffin tin with paper liners (12)

Stir together the flour, soda, baking powder, salt, cinnamon, nutmeg, & cloves. In a separate bowl blend together the oil, egg, vanilla, and zest. Whisk in the brown sugar until smooth.
Stir in the zucchini. Add the flour mixture and stir until combined.

Spoon the batter into prepared muffin cups. Place in oven and set timer for about 12 minutes...rotate pan and bake 12 additional minutes.

Cool in muffin tin for 10-12 minutes and remove them to a cooling rack.

Creamy Frosting:

1 stick unsalted butter at room temperature
6 oz. cream cheese, also at room temperature
2 cups (or a bit more) of powdered sugar
1/2 teaspoon vanilla

Beat the butter & cream cheese on medium - high until light and fluffy. Reduce speed to low and add about one cup powdered sugar and the vanilla, mixing until smooth & combines. Continue adding powdered sugar a little at a time until of desired consistency.

As you can see, a few cupcakes were left with plain frosting and a sprig of mint & others were sprinkled with chopped nuts.

Zucchini Blossom

Courtney & Matt had some zucchini plants left over and shared their bounty with me and I promptly planted them with the flowers.

There are two plants so the zucchini will be plentiful and I look forward to the bread...thanks Courtney & Matt!