Zucchini…..2 ways!!!!

Tomorrow my father-in-law leaves for India for a couple months. He and my mother-in-law, along with my brother-in-law were joining us for dinner tonight. They had suggested getting food from outside and bringing it back to our house to eat. Well, after being out of town the last 4 days and eating restaurant food everyday, I decided I would much rather cook for everyone.

I was craving fish, but was not sure what to serve with it. I had some zucchini in my fridge that needed to get used soon, so as usual, I took to my iPad to find something online. I came across a zucchini and squash recipe that look so good and healthy!

Zucchini-Squash Bake

Ingredients:

3 peeled zucchini
3 peeled yellow squash
Olive oil, about 2 tbsp
Salt and pepper, to taste

Directions:

Peel vegetables and slice into ¼ inch thick slices.

Assemble vegetables to your preferred dish and drizzle olive oil on top (Can also place in single layer on baking sheet).

Top with salt and black pepper to taste.

Bake at 350 degrees for 40 minutes.

**Recipe credit: Bakers Royale

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The great thing about zucchini is that it can be used in both savory and sweet dishes. So, along with the my savory side dish, I decided to also use the zucchini to make a dessert.

Carrot-Zucchini Muffins with Lemon Cream Cheese Frosting

2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 pure maple syrup (original recipe called for honey)
1 tsp vanilla
1 1/2 cups peeled, shredded carrot
1 cup peeled, shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Lemon Cream Cheese Frosting:

1 (8 oz) pkg reduced fat cream cheese
1 cup powdered sugar
1 1/2 tsp lemon zest

Preheat oven to 350 degrees F.

In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.

Then fold in the carrot, zucchini, and walnuts.

In another bowl combine the flour, baking powder, ginger, and baking soda. Whisk to blend together.

Add to flour mixture to the wet mixture. Stir just until combined.

Fill muffin cups about 3/4 full. Makes about 24 muffins.

Bake about 25 minutes or until a toothpick inserted in center comes out clean.

Cool completely in pan on a wire rack.

Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until well incorporated.

Spread the frosting over the cooled bars.

**Recipe credit: Real Mom Kitchen

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These were both crowd pleasers!

ENJOY!!

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2 thoughts on “Zucchini…..2 ways!!!!

  1. Pingback: More love for zucchini!!! | cookingwithatwist

  2. Pingback: Dessert Duo! | cookingwithatwist

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