Wednesday, August 26, 2009

zucchini bread

I told you, we have lots of zucchini around here! :) This recipe is my friend Brittney's. I don't know if it's hers originally or if she got it somewhere (though she probably altered it to make it milk-free; she tends to do that), but it's yummy. I've made it a few times in the past few months. Hm... probably not the best dieting technique. Anyway- try it out. Let me know what you think.

RECIPE: Zucchini Bread

3 eggs
2 c. sugar
1 c. oil
1 Tbsp. vanilla

2 c. shredded zucchini {I did 3.}

3 c. flour
1 tsp. baking soda
3/4 tsp. nutmeg {I'd do 1/2.}
1 Tbsp. cinnamon
1 tsp. salt
2-4 tsp. flax seed meal {My addition- to bump up the Omega3. I swear you can't taste it!}

Preheat oven to 350F.

Mix wet ingredients {first cluster} until frothy. Add zucchini. In separate bowl {nice theory; I never do}, mix dry ingredients {last cluster}. Mix all together until just wet- don't overstir.

Grease pans {Pam-spray them}. Sprinkle sugar and cinnamon around the pans. Pour the batter mixture into two loaf pans. Sprinkle the tops with sugar and cinnamon.

Bake at 350F for 1 hour.

(If making muffins, bake for about 20 min or until a toothpick inserted in the middle comes out clean.)

Friday, August 21, 2009

spaghetti with zucchini and parm

We have a good deal of zucchini in our garden right now. Also, I'm pregnant and have an aversion to almost everything. This lil' concoction, however, I came up with one night and have craved it several times since. I love it. Somehow it just hits the spot.

It's very, very simple and super flexible. I'm not even going to attempt to put quantities in the recipe, since really truly you can throw in as much or as little of all of it. I honestly don't think you can go wrong. Try it. Like it. Crave it.

RECIPE: Spaghetti with Zucchini and Parm

spaghetti noodles
olive oil
zucchini, seeded and chopped/diced
onion, diced
garlic (okay- quantity: I do only 1-2 cloves, grated/minced)
parmesan cheese (fresh, shredded)

Cook spaghetti according to package directions. Meanwhile, saute the zucchini, onion and garlic in olive oil. Salt and pepper to taste. When all of it's done (spaghetti al dente, or to your prefered done-ness... zucchini and onion soft and cooked through), drain the pasta and toss it all together. Add parmesan cheese and toss to coat lightly {don't go too heavy on the cheese or you'll only taste parmesan}. Serve warm. Mmm... enjoy!