Here’s two zucchini recipes for all you zucchini lovers out there!
2 T. flour
2 T. milk
2/3 cup zucchini, shredded
1 mushroom, diced
2 T. onion, diced
2 T. bell pepper, diced
2 T. shredded cheddar cheese
Salt, peper, onion powder, garlic powder, chili powder, and cumin to taste =)
In a blender, combine egg, flour, milk and a little salt and pepper until frothy. In a small greased skillet, saute vegetables and spices (to taste) until vegetables are tender. Remove from skillet; pour in egg mixture. Cook over low heat, covered, until eggs are solid. Put the vegetables on half the omlette; sprinkle with cheese. Fold over and serve. Yield: 1 serving
This is a creation of mine from the other night; it was yummy!
Zucchini Pear Bread
2 cups pears, diced
1 cup zucchini, shredded
1 cup oil
1 cup honey
1 T. vanilla
3 cups whole wheat pastry flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
2/3 cup pecans, chopped
In a large bowl, combine pears, zucchini, oil, honey, eggs, and vanilla. In a separate bowl, combine flour, baking powder, cinnamon, salt, and pecans. Add to wet ingredients. Pour into two greased loaf pans. Bake at 350 for 55-65 minutes or until a toothpick inserted near the center comes out clean. Let cool for a few minutes before removing to a wire rack to cool completely. Yield: 2 loaves
We had an abundance of pears as well as zucchini, so I adjusted this recipe to make it healthier. We tried it tonight and it was delicious! The pears and pecans added a nice touch.
So…anybody have any zucchini recipes you want to donate? =) Hopefully, I can post them here by August 23rd if you can get them to me before that! Just e-mail me at firstname.lastname@example.org or leave a comment with a link to your site! Thanks all!
Note: I am submitting these recipes to www.tammysrecipes.com for the In-Season Recipe Swap featuring summer squash!