My neighbor just brought over three ginormous zucchinis, and by ginormous I mean the size of a watermelon! So I’ll be shredding and freezing a ton of zucchini this weekend, and in the spirit of zucchini shredding, here are a few zucchini-filled recipes for today’s food for thought friday. The first two are tried and true and total favorites in our home. The others are ones I found on Allrecipes.com that sound super yummy as well. Got zucchini? Then shred away!
Printable recipe for chocolate zucchini brownies below. (I’d have included a picture but you’d want to lick the screen. Ewww…) The others aren’t printable…yet. I’m working on it! Brownies Frosting
Chocolate Zucchini Bread
2 (1 ounce) squares unsweetened chocolate
2 c white sugar
1 c vegetable oil
2 c grated zucchini
1 tsp vanilla extract
2 c all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3/4 c semisweet chocolate chips
Preheat oven to 350 degrees. Lightly grease two 9×5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans. Bake in preheated oven for 60 to 70 minutes or until a toothpick inserted into the center of a loaf comes out clean.
Italian Sausage Soup
1 lb Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 c sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 c spinach – packed, rinsed and torn
1/4 tsp ground black pepper
1/4 tsp salt
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots and season with salt and pepper. Reduce heat, cover and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover and simmer another 15 minutes or until zucchini is tender. Remove from heat and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Corn and Zucchini Medley
4 slices bacon
2 c chopped zucchini
1 1/2 c fresh corn kernels
1 small onion, chopped
1 pinch pepper
1/4 c shredded Monterey Jack cheese
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl and sprinkle with chopped bacon and shredded cheese.
Greek Pasta Salad
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
2/3 cup extra-virgin olive oil
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 T olive oil
Ground black pepper and salt, to taste
2 T salt for pasta water
1 lb medium pasta shells
1 lb cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
3/4 c coarsely chopped, pitted Kalamata olives
1 c crumbled feta cheese
1/2 small red onion, cut into small dice
2 tsp dried oregano
To make the vinaigrette whisk together the first five ingredients, then slowly whisk in the oil for a thick consistency. Pour into a jar with a tight-fitting lid if transporting the salad.
Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with olive oil, salt and pepper and arrange on a large baking sheet with sides. Broil eight to 10 minutes, until spotty brown, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
Bring 1 gallon of water and 2 Tbs. of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool. Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). To serve, add dressing; toss to coat.
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