joe eats

Archive for September 2nd, 2010

With summer quickly fading away, I wanted to share two recipes to take advantage of zucchini, an inexpensive and plentiful summer veggie. Zucchini muffins are a sweet option, and zucchini casserole is savory. Which ever way you mix them up, you will have a nutritious and satisfying lite meal particularly for breakfast or lunch.

Recipe to follow: Zucchini Muffins, Zucchini Casserole

Savor on,

Marney

These muffins have a pleasing subtle flavor, and the addition of the coconut makes them moist and chewy.

Ingredients
1 cup grated zucchini (1 medium zucchini)
½ cup grated apple (1 small apple)
¼ cup grape seed oil
¼ cup orange juice
½ cup brown sugar
1/3 cup agave
2 eggs (slightly beaten)
1 teaspoon vanilla
1 ½ cup whole wheat pastry flour
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
½ cup shredded coconut

Directions:
Grate zucchini and apple in food processor. In a bowl combine oil, orange juice, brown sugar, agave, eggs, and vanilla. In another bowl combine dry ingredients- flour, soda, baking powder, salt, cinnamon. Add wet to dry. Fold in grated zucchini, apple mixture. Fold in coconut. Coat muffin pans with cooking spray and fill ¾ full. Bake 350 20-25 minutes or until done. [ Read the full article ] »

Ingredients

2 medium zucchini grated (3 cups)

1 medium onion (chopped)

1 tablespoon fresh basil (chopped)

1 cup cottage cheese

½ cup grated parmesan cheese (save 2 tablespoons for sprinkling on top)

4 eggs [ Read the full article ] »