Veggie medley

*Serves about 4

1 tablespoon olive oil
½ cup chopped onion, yellow or red
3 cloves garlic, finely minced
3 medium zucchini, sliced about 1/8 to 1/4-inch thick, in rounds or half moons
3 medium yellow squash, sliced about 1/8 to 1/4-inch thick, in rounds or half moons
2-3 ripe tomatoes, chopped
1/4 cup freshly grated parmesan cheese

In a large nonstick skillet over medium heat, sauté the garlic and onion in the olive oil until the onions being to turn translucent, stirring constantly so the garlic doesn’t burn, about 3-4 minutes. Add the zucchini and squash, tossing well with the olive oil mixture. Sauté over medium heat for 3-4 minutes. Add the chopped tomatoes. Continue cooking and stirring until the zucchini and squash are tender and the tomatoes have broken down, about another 2 minutes. Toss the hot mixture with the parmesan cheese. Serve immediately.

Zucchini brownies

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

Frosting:
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Chocolate chip zucchini cookies

1 whole Egg Beaten
½ cups Butter, Softened
½ cups Brown Sugar
1 tablespoon Vanilla
⅓ cups Agave Nectar (or Honey If You Prefer)
1 cup All-purpose Flour
1 cup Whole Wheat Flour
½ teaspoons Baking Soda
¼ teaspoons Salt
¼ teaspoons Cinnamon
1 cup Zucchini, Finely Shredded
12 ounces Semisweet Chocolate Chips

Preheat oven to 350. Combine the egg, butter, brown sugar, honey and vanilla in a large bowl. In a separate bowl combine the dry ingredients then blend into the wet ingredients. Finally stir in the chocolate chips and shredded zucchini. Drop spoonfuls onto parchment lined cookie sheets.
Bake for 12-15 minutes

PS These are great using no whole wheat flour just 2 cups of All purpose flour!

Stuffed Zucchini

1 zucchini about 12 inches long, or 6 medium ones
3 tablespoons olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup chopped mushrooms
2 tablespoons dry white wine
1 pound ground turkey
2 diced tomatoes
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 teaspoons salt
2 teaspoons pepper


1 Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.
2 Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté another 2 minutes.
3 In a separate skillet heat a Tbsp of olive oil on medium high heat. Add the ground turkey. Lightly brown the turkey, stirring only occasionally. After the turkey browns on one side, stir it so that it has a chance to brown on other sides. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the onion and mushroom mixture from the other pan. Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.
4 When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.
Serves 4.

Zucchini Pineapple bread

3 eggs
1 c oil
2 c sugar
2 tsp vanilla

Cream well then add:

2 cups Zucchini shredded and drained
1 can (8oz) crushed pineapple drained
3 c flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 tsp cinnamon

Mix well! Bake at 350 for 45-60 minutes. Makes two large loaves or three smaller loaves

Chicken Zucchini casserole

1 (6oz) package stuffing mix
1/4 cup melted butter
3 cups diced zucchini
2 cups cooked chicken
1 can cream of chicken soup
1 medium carrot
1/2 cup chopped onion
1/2 cup s. cream

In large bowl mix stuffing and butter. Set aside 1/2 cup for topping. Add zucchini, chicken soup, carrot, onion and s. cream to remaining stuffing mix. Transfer to a 2 qt baking dish. Sprinkle with reserved stuffing mixture. Bake, unocovered at 350 degrees for 40-45 minutes or until golden brown.

I add 1 cup cheese and most the time do not add the carrot.

pasta n veggies!

8 oz uncooked spaghetti
2 zucchini, halved and sliced
1/3 c chopped onion
2 Tbsp Italian seasoning
2 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
2 Tbsp butter
4 medium tomatoes, quartered
1 c (4 oz) shredded mozzarella cheese
1/2 c shredded Parmesan cheese


Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the zucchini, onion, Italian seasoning, garlic, salt and pepper in oil and butter for 4-5 minutes or until tender. Add tomatoes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. Sprinkle with cheeses; cover and simmer for 2-3 minutes or until cheese is melted. Drain spaghetti; serve with vegetable mixture.
Serves 4.

Creamy Bowtie Pasta

bow tie pasta, 1 lb.
2 zucchini, cubed
1 medium onion, diced
3 garlic cloves, crushed
3 tomatoes, diced
1/3 cup vegetable broth or white cooking wine
3/4 cup cream
2 T. olive oil
parmesan cheese
salt and pepper
fresh basil and oregano

Saute zucchini in olive oil until it's a little browned. Remove from pan. Saute onion and garlic together. When they're done, add tomatoes. Add vegetable broth or wine, stir. Add zucchini back to the pan, then the cream, stir. Add fresh herbs and (a lot) of salt and pepper. Stir well. Toss with cooked bow tie pasta. Top pasta with fresh parmesan. Enjoy!

Southwestern zucchini casserole

1 1/4 pound of zucchini, cubed
1/2 pound of Monterey Jack
1/2 pound of Sharp Cheddar cheese
2 teaspoons of baking powder
3 tablespoons of flour
4 eggs, beaten
1/2 cup of milk
1/2 teaspoon of salt, optional
One 4 ounce can of green chilies
*3 tablespoons of butter

Boil zucchini in salted water 5 minutes. Drain and cool. Mix remaining ingredients with zucchini (*except butter). Pour into a 9 inch square pan. Dot with butter. Bake at 350ºF. for 30-35 minutes. (Use more chilies if desired.)

California Chicken Spaghetti

16 ounces uncooked angel hair pasta (I NEVER use that much pasta in it.... you probably don't need to cook that much.)
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into strips
2 tablespoons chopped garlic
2 tablespoons dried basil (this last time we used fresh basil)
2 tablespoons Cajun-style blackened seasoning
salt and pepper to taste
10 roma (plum) tomatoes, diced
1 zucchini sliced
2/3 cup crumbled feta cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or until al dente. Drain.

Heat olive oil in a large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in the garlic, basil, Cajun seasoning, salt, and pepper, then mix in the tomatoes and zucchini. Cook until tomatoes are semi soft, and chicken is cooked through.

Zucchini orange bread

1 1/2 cup sugar
1 cup cooking oil
3 eggs
1 3/4 cup zucchini
1 cup orange juice
2 tbs grated orange peel
2 tsp vanilla
3 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder

Blend sugar, eggs, and oil Add zucchini, orange juice, orange peel, and vanilla. Combine dry ingredients Mix together and then bake 350 for 45 minutes. Makes two loaves

Zucchini bread

Zucchini bread

2 cups sugar
3 1/2 cups flour
1 1/2 tsp salt
3/4 tsp baking powder
4 eggs
1 cup vegetable oil
1 1/2 tsp baking soda
1 tsp cinnamon
2 cups grated zucchini
1 tsp vanilla

Beat eggs, sugar, vanilla, then oil. Combine dry ingredients then add to mixture. Add zucchini. Bake at 350 for 55 minutes.