Zucchini is a vegetable that is so readily available in the summer that anyone can get their hands on it. It grows easily in home gardens, is at every road side produce stand and in every super market. Sometimes I like to pick an ingredient and base an entire meal out of it. Here are 3 easy recipes with zucchini being the star!
Zucchini and Fennel Slaw
Shopping List:
2 small zucchinis
1 small fennel
1 carrot
fresh tarragon
1/2 red pepper finely sliced
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dijon mustard
salt and pepper
Instructions:
Using mandolin slice zucchini, fennel and carrots.
In large bowl whisk together oil, vinegar, dijon mustard and s&p. Toss in sliced veg until coated in dressing. Add tarragon. Arrange red pepper slices on top as well as fennel prawns.
Stuffed Zucchini
Shopping List:
1 lb lean ground turkey breast
1 cup finely chopped mushrooms1/2 large/1 medium sweet onion finely chopped
2 garlic cloves, minced
1 tsp cumin
salt and pepper
1 tsp coriander
1 tsp chili powder
1 small can of black beans rinsed
1 cup salsa
1 cup cooked corn kernels
1/2 cup grated zucchini
mozzerella cheese for topping
2 large zucchinis
Instructions:
In large skillet with a drizzle of EVOO saute your mushrooms, onions, garlic about 3-5 minutes. Add turkey and seasonings. Cook until turkey is no longer pink. Drain any fat remaining. Place into large mixing bowl.
Mix in the beans, corn, salsa, and grated zucchini.
Meanwhile, cut large zucchinis lengthwise and scrape out centers. Place on baking sheets lined with metal cooling racks.
Spoon meat mix into hollowed zucchinis.
Bake at 375 for 25-30 minutes or until zucchini is soft. When there is 10 minutes left of cooking sprinkle with grated mozzerella cheese
Gluten Free Zucchini Loaf
Shopping List:
1 cup sugar
1 cup unsweetened apple sauce
1 egg
1 tsp vanilla
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp xanthum gum
2 cups gluten free flour
2 tbsp cocoa powder
1/2 tsp instant espresso powder
2 cup grated zucchini
Instructions:
In stand mixer add sugar and apple sauce. Mix 2-3 minutes, add egg and vanilla. In seperate bowl sift soda, powder, salt, xanthum gum, and flour. Slowly add dry ingredients to wet ingredients while mixer is on slow.
Remove 1/3 cup batter and add cocoa powder and espresso to it in small bowl.
Add grated Zucchini to the remaining batter in mixer.
Grease loaf pan and add batter from mixer. Drop spoonfuls of chocolate mix on top and with a long stick swirl mixture creating a marbled look.
Bake in a 350 oven for 1 hour or until a knife is inserted and comes out clean.
With Love,
Meghan for Daily Tiramisu
