Anyone else grow some monster zucchinis in their garden this summer? I’ve been able to pluck some quite a few from my garden within the past few weeks and have really been enjoying it. Zucchini is a very versatile veggie that is great in sweet and savory recipes. Zucchini provides you with vitamins C and A, and also contains potassium, vitamin B6, and fiber. It also comes in at about 20 calories per cup so is a great food to add low calorie volume to your meals! Here are some of my favorite uses for this summer squash.
Zucchini and Tomato Dish
This is great for a fast summer side dish to grilled chicken or turkey burgers!
1 or 2 medium to large zucchini, sliced thinly
1 can of diced tomatoes
1 clove of garlic, minced
Saute garlic in small amount of olive oil until fragrant. Add zucchini and saute until zucchini starts to become tender. Add tomatoes and simmer.
Zucchini Basil Muffins
This is a tasty savory muffin that goes well with summer salads or a white fish.
1 cup all-purpose flour
1 cup whole wheat flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
¾ cup milk
2/3 cup vegetable oil (I substitute non-fat plain Greek yogurt to reduce the calories!)
2 cups shredded zucchini (keep the skin on for extra fiber!)
2 tablespoons minced basil
Parmesan cheese
Preheat oven to 425°. Grease muffin cups.
In a large bowl , combine flour, sugar ,baking powder and salt. In a smaller bowl, beat eggs lightly and star in milk and oil (or yogurt). Add wet ingredients to dry, juts stirring until dry ingredients are moistened. Gently fold in zucchini and basil to the batter.
Fill muffin cups 2/3 full with batter. Lightly sprinkle with Parmesan cheese. Bake 20-25 minutes or until toothpick inserted comes out clean. Let muffins cool in tins 3-4 minutes and then turn onto rack to cool completely.
Zucchini and Tomato Dish
This is great for a fast summer side dish to grilled chicken or turkey burgers!
1 or 2 medium to large zucchini, sliced thinly
1 can of diced tomatoes
1 clove of garlic, minced
Saute garlic in small amount of olive oil until fragrant. Add zucchini and saute until zucchini starts to become tender. Add tomatoes and simmer.
Zucchini Basil Muffins
This is a tasty savory muffin that goes well with summer salads or a white fish.
1 cup all-purpose flour
1 cup whole wheat flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
¾ cup milk
2/3 cup vegetable oil (I substitute non-fat plain Greek yogurt to reduce the calories!)
2 cups shredded zucchini (keep the skin on for extra fiber!)
2 tablespoons minced basil
Parmesan cheese
Preheat oven to 425°. Grease muffin cups.
In a large bowl , combine flour, sugar ,baking powder and salt. In a smaller bowl, beat eggs lightly and star in milk and oil (or yogurt). Add wet ingredients to dry, juts stirring until dry ingredients are moistened. Gently fold in zucchini and basil to the batter.
Fill muffin cups 2/3 full with batter. Lightly sprinkle with Parmesan cheese. Bake 20-25 minutes or until toothpick inserted comes out clean. Let muffins cool in tins 3-4 minutes and then turn onto rack to cool completely.