This summer has brought us more zucchini than we know what to do with, so we have been gathering recipes and experimenting with this abundant vegetable. Sauteed with onions is always good, but I had to make cookies for an activity tonight, so I searched the Internet for a zucchini cookie recipe and ended up with a delicious, healthy find. Well, relatively healthy for cookies. It has wheat flour, honey, brown sugar and zucchini--healthy, right? Here it is in case you find yourself in the same zucchini bind:
ZUCCHINI CHOCOLATE CHIP COOKIES
(Makes about 3 dozen)
1 egg, beaten
½ cup butter, softened
½ cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract (Mexican vanilla if you have it--it's the best!)
Combine in large bowl.
1 cup white flour
1 cup whole wheat flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
Combine in a separate, small bowl and blend into liquid mixture
1 cup finely shredded zucchini
12 oz chocolate chips
Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.
Enjoy and Happy Summer!
8 comments:
I'll have to try those when our zuchinni come! They look great! Last year we were in the same boat. We had zuchinni coming out of our ears! I made a lot of zuchinni bread. My friend says that she chops it up and puts it in tin foil with a little olive oil and garlic salt and then bbq's it. I haven't tried that yet but it sounds yummy!
We have that same problem too. We pick about 6 a day... Here is a recipe we love - Zucchini Pizza Bites:
•1 medium zucchini diagonally sliced (on the thicker side)
•pizza sauce
•mozzarella cheese
•turkey pepperoni
•Non-stick cooking spray
Turn on the broiler on high. Spray cookie sheet with non-stick cooking spray.
Slice the zucchini and arrange on cookie sheet. Smear each slice with about a teaspoon of pizza sauce. Put peperoni on each zucchini slice. Sprinkle cheese, pressing lightly to stick to the sauce.
Broil for 2 minutes. The cheese should just start to get “crusty”.
We love our zucchini pancakes-yum! Even the boys love them! Let me know if you want the recipe!
I just remembered that in Italy I had the most delicious pasta with zucchini flowers. I think it might have been a sauce made with the flowers. You could harvest the flowers and use them instead. I didn't find that recipe but I found several others using zucchini blossoms. I wish my garden were as fruitful!
Z U C C H I N I B O A T S
4 small zucchini
2 tbsp. chopped onion
1/2 cup mayo
2 tbsp. fine, dry bread crumbs
1/2 tsp. dried whole tarragon
1/4 tsp. salt
1/8 tsp. pepper
1 medium tomato, chopped
2 tsp. minced fresh parsley
Wash squash, trimming ends. Arrange squash in a circle on a platter. Microwave at HIGH for 4 1/2 to 5 minutes or until hot, rearranging once. Let stand 5 minutes. Cut in half lengthwise. Scoop out pulp into 2-cup glass measure, leaving 1/4 inch zucchini shells. Invert shells; set aside.
Chop pulp and add onion. Microwave at HIGH for 3 minutes, stirring once. Drain. Add cheese, mayo, bread crumbs, tarragon, salt, and pepper, stirring well. Gently stir in tomato. Arrange shells, cut side up, on serving platter. Spoon filling into shells, mounding slightly. Microwave at HIGH for 2-4 minutes or until hot, rotating once. Sprinkle with parsley. Yield: 8 servings. Stuff your face immediately. Mmm mmm good.
those actually look good!
Thanks for the suggestions! We need to try them all.
have you tried chocolate covered zuchini yet? you can't go too wrong with chocolate.
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