Autumn Recipes: Z is for Zucchini

by Michele Cheplic | More from this Blogger

04 Oct 2008 01:25 PM

We made it. It took nearly a month, but today marks the last entry in our Autumn Recipes A-Z series. Hopefully, you've added a few new seasonal recipes to your fall repertoire and in the process you've been inspired to experiment with dishes that wouldn't typically find their place on your dining room table.

Today, we're focusing on another seasonal ingredient: zucchini. The versatile, green vegetable (technically, part of the gourd family) can be added to both savory and sweet dishes. My favorite zucchini recipe comes courtesy of Food Network's Paula Deen (no surprise). Her Chocolate Chip Zucchini Bread is to die for. What's more, the recipe is simple to follow and doesn't call for hard to find ingredients.

The second recipe I've included is for an easy, yet delicious Baked Italian Zucchini dish. If you have a hard time getting your kids to eat their veggies give this recipe a try. The zucchini is hidden under a mountain of breadcrumbs and warm melted cheese--your kids will never know they are eating some thing that's good for them.

CHOCOLATE CHIP ZUCCHINI BREAD

Ingredients:

3 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

3 eggs

2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped pecans

1 cup semisweet chocolate chips

1 tablespoon orange zest

Whipped cream, for garnish

Directions:

Preheat oven at 350 degrees. Grease two 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool.

Chill before slicing.

Garnish with whipped cream.

BAKED ITALIAN ZUCCHINI

Ingredients:

2 medium zucchinis sliced into 1/2" pieces

1 medium onion; sliced

1 teaspoon oregano

1 tomato; sliced

1/2 teaspoon dried basil

1 pinch salt

1 pinch pepper

2 cup tomato sauce

1/2 cup breadcrumbs

1/2 cup Grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

In a one-quart baking dish layer zucchini, onion and tomato, seasoning each layer with oregano, pepper, basil and salt.

Pour tomato sauce to barely cover vegetables. Bake for 45 minutes.

Uncover and top with breadcrumbs and grated cheese. Bake uncovered for 10 minutes.

Remove and serve.

Michele Cheplic writes about red-hot celebrities in POP CULTURE, fiery topics in PARENTS, sizzling recipes in FOOD, calorie burning exercises in FITNESS, and hot new kid-friendly crafts in FUN. Check out all of her articles here.

Related Articles:

Autumn Recipes: Y is for Yams

Autumn Recipes: X is for X-shaped Chocolate Cookies

Autumn Recipes: W is for Wild Rice

Autumn Recipes: U is for Udon

Autumn Recipes: T is for Turkey

Autumn Recipes: S is for Stew

Autumn Recipes: R is for Roasts

Autumn Recipes: Q is for Quiche

Autumn Recipes: P is for Pork

Autumn Recipes: O is for Orange

Autumn Recipes: N is for Noodles

Autumn Recipes: M is for Muffins

Autumn Recipes: L is for Lamb

Autumn Recipes: K is for Kale

Autumn Recipes: J is for Jambalaya

Autumn Recipes: I is for Indian Curry

Autumn Recipes: H is for Ham

Autumn Recipes: G is for Ghoulish Goulash

Autumn Recipes: F is for Fresh Fruit

Autumn Recipes: E is for Easy Taco Soup

Autumn Recipes: D is for Donuts

Autumn Recipes: C is for Comfort Food

Autumn Recipes: B is for Butternut Squash

Autumn Recipes: A is for Apple

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

View Full Profile | More from this Blogger