ZUCCHINI: MY GARDEN IS GIVING ME INCREDIBLE ZUCCHINI THIS YEAR! FIND SOME GREAT RECIPES AND ALL THE
I love zucchini and I especially like that it is so versatile! You can slice it, dice it, and shred it. You can add it to a favourite salad, use it in your favourite bread or muffin recipe, use it in a great tasty casserole, in a stir fry or a pasta dish! If you are a zucchini lover like I am, there’s good news because it has a lot of “goodness” to share with you including:
Vitamin B9 (Folate)
Vitamin C
Choline
Vitamin A
Vitamin K
Phosphorus
Calcium
Sodium
Potassium
Magnesium
Fiber
…. Among others
I’m very lucky that my garden is giving me incredible zucchini this year! They are big, colourful and so incredibly delicious and I have been sharing and enjoying them a lot!
I have been sharing them with family and friends (along with the many other vegetables that are growing so well) I’ve been busy making up daily little “share bags” for everyone!
And my Mom, Niece and I have been busy in the kitchen making some delicious zucchini recipes! Check them all out below:
ZUCCHINI BREAD AND MUFFINS
This is one of my Mom’s favourite zucchini bread recipes that she has been using since we were small children.
3 eggs
2 cups brown sugar*
1 cup extra virgin olive oil
3 cups whole wheat flour
1.5 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. pure vanilla
2 cups grated zucchini
*Substitution: 2 cups brown sugar with 1cup local fresh honey
In a bowl mix together all of the dry ingredients (flour, baking powder, baking soda and cinnamon) until well mixed.
In a separate bowl mix together all of the wet ingredients (eggs, extra virgin olive oil, honey, vanilla and zucchini) until well mixed.
Combine all ingredients together and mix well.
Pour into a 9 x 9 loaf pan that has been lightly brushed with olive oil.
Bake for 50-60 minutes at 350 degrees.
Stand and let cool prior to slicing.
If you prefer, you can divide the recipe evenly to make 24 zucchini muffins.
ZUCCHINI RELISH
This zucchini relish is easy to make and very tasty. It makes a great addition to your favourite BBQ’d burger (made with fresh, locally sourced pasture raised beef) or, as I enjoy it, atop a fantastic grilled vegetable sandwich!
2 ½ cups diced zucchini
1 cup diced tomatoes
1 medium size red onion (diced)
1 medium size red sweet pepper (diced)
2 cloves minced garlic
2 tbsp. extra virgin olive oil
¼ cup apple cider vinegar
¼ cup organic vegetable broth
Spice to taste with your favourites. I like to use:
Fresh ground pepper
Fresh ground nutmeg
Bay leaf
In a large skillet heat the extra virgin olive oil over medium heat. Add onion and sauté until softened, add the garlic and cook for about 1 minute.
Add in the zucchini, tomatoes and red sweet pepper and continue cooking over medium heat for about 3-5 minutes. Add in the vegetable broth, apple cider vinegar and spices and continue cooking over low heat for approximately 10 minutes.
Discard the Bay Leaf and transfer to jars or other storage container and allow to cool down to room temperature. Cover and place in the refrigerator. Should be used within 5-7 days. Recipe will make 2 medium size mason jars or 4 small jam size jars.
ZUCCHINI-TOMATOE BAKE
In a casserole dish combine the following ingredients and bake at 350 degrees for 50-60 minutes.
3 cups zucchini (shredded)
1 jar stewed tomatoes*
1 medium size red onion (diced)
2-3 celery stalks (diced)
1 medium size red or green pepper
1-2 garlic cloves minced
Spice to flavour. I typically include:
Fresh ground pepper
Fresh ground chilli pepper
Fresh turmeric
Fresh Basil
*Stewed tomatoes: I use either a jar of homemade stewed tomatoes or a jar purchased at my local farmers market or whole foods store; you can find great organic varieties locally at your health food/whole foods store.
*Optional: during the last 15 minutes you can remove lid and sprinkle with a good quality cheese of your choice; you can find a great selection at your local health or whole foods market.
Sending A Wish Your Way For A Well BALANCED Day
Jenny
