Recently a friend of mine gave me some zucchinis from her garden. These zucchinis were unlike anything I've ever seen before. They were huge, massive, zucchinis on steroids that would have won the prize for largest zucchini at the county fair. I had to challenge myself to think outside the box when coming up with ways to use up each and every one of these things since I didn't just want to make a million loaves of zucchini bread. Although never having made zucchini bread before, I do have to say it is quite delicious. I almost prefer it over banana bread! Anyway, here is what I came up with. After 7 different recipes, I was finally able to use up all 3 zucchinis!
 |
| zucchinis courtesy of Kabrina and Micheal |
 |
| recipe courtesy Food & Wine |
Yogurt-Zucchini Bread with Walnuts
1 cup walnut halves (4 ounces)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
1 cup coarsely grated zucchini, from about 1 medium zucchini
Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
 |
| recipe courtesy Southern Living |
Summer Squash Frittata
3 tablespoons butter
2 small zucchini, chopped into 1/2-inch cubes (about 2 cups)
2 small summer squash, chopped into 1/2-inch cubes (about 2 cups)
1 small onion, coarsely chopped (1/2 cup)
12 large eggs, lightly beaten
1/2 cup sour cream
1 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
1/3 cup chopped fresh basil leaves
Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.
Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.
Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil. Serves 6-8.
 |
| recipe courtesy Cooking Light |
Zucchini-Pineapple Quick Bread
3 cups sifted all-purpose flour (about 13 1/2 ounces)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
2 large eggs
2 cups sugar
2 cups grated zucchini (about 1 1/2 medium zucchini)
2/3 cup canola oil
1/2 cup egg substitute
2 teaspoons vanilla extract
2 (8-ounce) cans crushed pineapple in juice, drained
Cooking spray
Preheat oven to 325°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.
Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
*Note: Recipe makes 2 loaves. Freeze one for later use, eat both loaves or cut ingredients in half for single loaf.
 |
| recipe courtesy Cooking Light |
Grilled Zucchini Caprese Sandwich
1 medium zucchini, trimmed and cut lengthwise into 6 slices
4 teaspoons extra-virgin olive oil, divided
1 garlic clove, minced
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
4 (2-ounce) ciabatta rolls, split and toasted
8 large fresh basil leaves
1 medium tomato, thinly sliced
6 ounces fresh mozzarella cheese, thinly sliced
Heat a large grill pan over medium-high heat. Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat. Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.
Brush bottom halves of rolls with the remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomatoes, and mozzarella.
Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan until warm. Serves 4.
 |
| recipe courtesy Cooking Light |
Zucchini Bread
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
 |
| recipe courtesy Cooking Light |
Baked Ziti and Summer Vegetables
4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray
Cook pasta according to package directions, omitting salt and fat; drain.
Preheat oven to 400°.
Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned. Serves 4.
 |
| paired well with a spinach and arugula salad with red wine vinaigrette |
 |
| recipe courtesy Cooking Light |
Summer Squash and Ricotta Galette
7 1/4 ounces all-purpose flour (about 1 2/3 cups)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
1/4 cup water
1 medium zucchini, cut crosswise into 1/4-inch-thick slices
1 large yellow squash, cut crosswise into 1/4-inch-thick slices
2 garlic cloves, minced
3/4 cup part-skim ricotta cheese
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
2 teaspoons chopped fresh thyme
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/4 teaspoon kosher salt
1 teaspoon water
1 large egg white
1/4 cup fresh basil leaves
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup oil and 1/4 cup water in a small bowl. With processor on, slowly add oil mixture through food chute; process until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute; add additional flour, if necessary, to prevent dough from sticking. Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill at least 30 minutes.
Preheat oven to 400°.
Combine remaining 1 tablespoon oil, zucchini, squash, and garlic in a large bowl. Combine ricotta and next 6 ingredients (through egg) in a medium bowl, stirring to combine.
Unwrap dough, and roll into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper. Spread ricotta mixture over dough, leaving a 2-inch border. Arrange zucchini and squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle zucchini and squash with kosher salt. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover squash). In a small bowl, whisk together 1 teaspoon water and egg white. Brush dough edges with egg white mixture. Bake at 400° for 40 minutes or until golden brown. Cool 5 minutes; sprinkle with basil. Cool an additional 15 minutes. Cut into 6 wedges.
 |
| pair it with a light salad with Champagne vinaigrette and you're golden |
