Top 10 Zucchini Recipes

Since the Top 10 Mustard Recipe Roundup went over so well, I decided to do a Top 10 Zucchini Recipe Roundup. Especially since every time I turn around, I'm getting more and more zucchini from family and friends who have an abundance of them in their gardens. Here are the top ten most viewed zucchini recipes on the blog to date, which doesn't include my most recent post for Triple Chocolate Zucchini Muffins as it was only posted last week. It's kind of fun to look back at some of my earlier work and reminds me that I should really make some of these again. Enjoy!

#10. Black Bean Zucchini Fritters 

#9. Chicken and Rice with Zucchini 

#8. Zucchini Parmesan

#7. Flank Steak Stuffed with Brie & Zucchini 

#6. Lemon-Thyme Stuffed Zucchini

#5. Baked Zucchini Wedges

#4. Three Cheese Zucchini Stuffed Portobello Mushrooms

#3. Chicken, Zucchini & Portobello Mushrooms in a Chianti Red Wine Sauce

#2. Roasted Vegetable Ratatouille

And the #1 Most Viewed Zucchini Recipe was...

Balsamic Roasted Zucchini & Mushrooms

What is your favorite way to eat zucchini? 

Triple Chocolate Zucchini Muffins

WARNING! The following recipe is NOT healthy in any way, shape or form, but it taste darn good!

Sometimes a girl just needs a chocolate fix. And being there are three of us under one roof, it's bound to happen from time to time. I don't usually keep sweets like cookies and candy in the house so when the chocolate craving monster rears it's ugly head, we have to think twice before getting in the car to go to the store to satisfy our cravings.

This time my oldest needed a chocolate fix the night before I made these and of course, we had nothing she wanted. So the next day while surfing Google+, I saw that Christie from Food Done Light made some Chocolate Zucchini Muffins. Her muffins looked incredible; however, they were made "healthier" with flax seed, yogurt, and egg whites which I LOVED, but my kids, not so much. Every time I try to give them a healthier version of a dessert/sweet type item they cringe. So I used my own zucchini bread recipe (which is in my cookbook!) and tweaked it a little to make it extra chocolatey.

I have to say that I was shocked that they were only 205 calories each considering what went into these beauties, so even I indulged in a muffin or two over the course of their existence. Which by the way, only lasted three days since I sent them into work for my nieces to enjoy as well and then the younger one and her friend devoured most of what was left during a sleepover.


Triple Chocolate Zucchini Muffins
Prep Time:  15 minutes              Yield: 30
Cook Time: 20 minutes             Serving: 1 muffin
Total Time: 35 minutes

Ingredients

• 4 Eggs
• 2 c. Granulated Sugar
• 1 c. Canola Oil
• 3 1/2 c. All-Purpose Flour
• 1 1/2 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1 tsp. Salt
• 3/4 c. Cocoa Powder
• 2 1/2 c. Grated Zucchini
• 1/2 c. Semi Sweet Chocolate Chips
• 2 oz. Dark Chocolate, chopped 
• Cooking Spray

Directions

1. Preheat oven to 350 degrees. 
2. Combine the eggs, sugar and oil in a large bowl and whisk together until smooth. 
3. Add in the flour, baking soda, baking powder, salt and cocoa powder and mix well. 
4. Next, add in your grated zucchini and both kinds of chocolate. Mix well
5. Spray standard size muffin tins with the cooking spray and fill them 3/4 of the way to the top with the batter. You should get approximately 30-32 muffins depending on the actual size of your pans. (I got 30 with mine). 
6. Bake for 15-20 minutes or until top springs back when touched. Remove from oven and cool. 

Enjoy! 

Nutrition Facts

Calories 205, Carbs 29.1g, Fat 9.6g, Protein 3g, Fiber 1.5g, Sugar 15.9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Triple Chocolate Zucchini Muffins Shopping List

Flank Steak Stuffed with Brie & Zucchini (Family Favorites) and How to Cook the Perfect Steak This Father's Day

Ah yes...Beef is more than likely going to be "What's for Dinner" this coming Father's Day. According to the most recent Consumer Grilling Study, three out of four Americans say that the one meat they grill the most often is beef (69%); while chicken came in second (25%) and pork came in third (6%). I would tend to agree as it seems like we eat beef more often in the warmer, grilling months ourselves.

I don't know about you, but I'm a visual person. Show me and I can do it or figure it out. Tell me and you lost me. So I found this chart below to determine how long to cook your steaks as a guide, but try not to poke too many holes in the meat while cooking as the juices will flow out and cause your steak to dry out.  Cooking times do vary according to the cut of meat as well so for a more specific list, including the different cuts of beef and minutes to cook per side, click on the link to see this really helpful chart from Beef It's What's For Dinner.

As far as Father's Day plans, I'm not quite sure what we're going to do yet. Saturday is my rescheduled Book Signing from 1pm-3pm; then we're heading to a combined graduation party for my nephew(high school) and niece(college) where I'm bringing that Grilled Chicken Pasta Salad with Kalamata Olives, Capers and Sun Dried Tomatoes, and with the hubby traveling so much lately between his father's surgery, vacation and business trips, I think he'd prefer just hanging home for the day to recoup.

I'm thinking that I may make this family's favorites recipe for Flank Steak Stuffed with Brie & Zucchini from my cookbook. I can't believe I haven't made this recipe since I originally created it in August 2011 and it was one of our favorites...always on the quest to find new and exciting new recipes I guess! For this dish, I sauteed some zucchini with fresh rosemary, garlic and mushrooms. Then I added some slices of Brie, wrapped it up, sliced it individually and grilled it. I have to say it was AMAZING; however, you have to grill these on a higher temperature so that all of the cheese doesn't run out before the meat is done cooking.

Flank Steak Stuffed with Brie & Zucchini

Prep Time:  30 minutes                               Yield: 6

Cook Time:  Personal Preference                 Serving: 1 piece

Ingredients

• 1 1/2 lb. Flank Steak
• 1 1/2 c. Zucchini, cut in half then sliced
• 1 c. Mushrooms, sliced
• 2 Cloves Garlic, chopped
• 1 tbsp. Fresh Rosemary
• 1 tbsp. Extra Virgin Olive Oil
• 4oz. Brie, white rind removed and sliced
• Kitchen String

Directions

1. Using a meat tenderizer, pound flank steak until it is rectangular in shape and even thickness. 
2. In a pan, heat oil and sauté the zucchini, mushrooms, garlic and rosemary until the vegetables get soft.  
3. Evenly spread the zucchini mixture on top of the steak, leaving a 1/2" border around all sides; then add the cheese. 
4. Roll up the flank steak lengthwise and tie with six pieces of kitchen string; spacing them out evenly to where you will slice them. 
5. Using a sharp knife, cut the rolled steak into six individual pieces. Season with salt and pepper just prior to grilling. 
6.  and grill until desired doneness.  

Nutrition Facts

Calories 260, Carbs 1.8g, Fat 13g, Protein 32g, Fiber .5g, Sugar .7g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Looking or other Beef Grilling Ideas? How about some of these reader favorites!

Ginger Soy Marinated Strip Steaks

Vanilla Fig Balsamic Marinated London Broil

Mediterranean Stuffed Flank Steak

Enjoy and Have a Happy Father's Day! 

Lemon-Thyme Stuffed Zucchini

Zucchini are available year round, but they are at their best during late spring and summer seasons and are generally ready to be consumed 40-50 days after planting the seeds. If you're purchasing zucchini from your local grocery store or farmers market, look for ones that are small to medium in size and have a shiny, bright green skin and are firm. Avoid zucchini that has pitted skin, a spongy texture or is soft and wrinkled. When ready to use, wash them under cold, running water and lightly scrub the skins to remove any excess dirt. Trim the neck and bases and leave the skin on. 

My family and I love zucchini and one of my favorite ways to prepare it is to stuff and bake them. You can use just about any vegetable combination inside that you like, but we really liked this version with the fresh, light taste from the lemon and thyme. 

Lemon-Thyme Stuffed Zucchini

Prep Time:  15 minutes                        Yield: 8

Cook Time:  15 minutes                         Serving: 1

Total Time:  30 minutes

Ingredients

• 2 Medium Zucchini, rinsed
• 2 tsp. Extra Virgin Olive Oil
• 1 Garlic Clove, minced
• 1 Scallion, chopped
• 1/2 c. Mushrooms, diced
• 1/2 Lemon, zest and juice
• 1 tsp. Fresh Thyme, removed from stem
• 3 tbsp. Panko Breadcrumbs
• 1 tbsp. Pecorino Romano Cheese
• 2 tbsp. White Wine (I used a Chardonnay, but you could also use chicken or vegetable broth)

Directions

1. Trim the top off of the zucchini, cut it in half; then cut it again in half horizontally forming 4 halves per zucchini (total of 8). 
2. Scoop out the middle flesh of the zucchini; then dice. Place the zucchini shells in an oven safe dish.
3. Heat oil in a nonstick saute pan; then add the chopped zucchini, garlic and mushrooms. Saute until the vegetables start to soften. 
4. Add the lemon zest and juice, thyme, breadcrumbs, cheese and wine; mix well. 
5. Stuff the mixture into the 8 zucchini shells, spray with cooking spray then bake at 425 degrees for about 15 minutes or until the tops are lightly browned and the shells have slightly softened. Makes 8 shells.

Nutrition Facts

Calories 27, Carbs 3.4g, Fat 1.2g, Protein 1.1g, Fiber .8g, Sugar 1.2g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy!

Shared on Thursday's Treasures 5/30/13

Chicken and Rice with Zucchini

Happy Monday, I hope you all had a lovely weekend! 

I don't have many of these, but I recently had a recipe flop. Well, not a complete flop because I was able to ultimately salvage the meal. But this recipe for Chicken and Rice with Zucchini first started off as something else. I had originally wanted to use my bone-in chicken thighs as a braise with the zucchini, but the sauce looked a little boring and colorless. So I wound up removing the chicken from the bone, adding some rice to absorb the liquid and turned it into a one-pot meal. 

I was SO glad I did! This dish was amazing and it really simplified my dinner plans for the evening. My guess is that you could also cook this in a slow cooker most of the day on low, then just add your rice a half hour before you're ready to serve.  I adjusted the directions and cooking times below to reflect using chicken off of the bone and you could even use boneless chicken or turkey breasts as well in this dish. 

Chicken and Rice with Zucchini
4 Chicken Thighs, boneless and skinless
1 tbsp. Extra Virgin Olive Oil
1 Medium Zucchini, rinsed
2 Scallions, chopped
2 Garlic Cloves, minced
8 oz. Mushrooms, sliced (I used white button)
3 Sprigs Fresh Thyme
1 c. White Wine (I used Pinot Grigio)
1 c. Instant White Rice 
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Heat the oil in a Dutch oven or large stockpot over medium-high heat. 
2. Rinse the chicken, then pat dry. Cut the chicken into bite sized pieces and sprinkle with salt and pepper. Add the chicken to the pot and allow to cook approximately 5 minutes; it should be lightly browned on all sides. 
3. While your chicken is browning, prepare your vegetables. Remove the top from the zucchini, cut in half lengthwise then chop in 1/4" slices (or half moons).
4. When the chicken is finished, add the zucchini, scallions, garlic, mushrooms and thyme to the pot. Allow to saute for 3-5 minutes until the vegetables start to soften; then add in the white wine. Cover the pot, reduce heat to low and simmer for 15-20 minutes. 
5. Next, add in the rice, replace the cover and allow to simmer for an additional 15-20 minutes; until the liquid is absorbed. (If using brown or long grain rice, cooking times may vary; as will the need for adding additional liquid, like chicken broth or water). Serves 4. 

*Nutritional Information per Serving: Calories 273, Carbs 23g, Fat 6.8g, Protein 18.9g, Fiber 1.4g, Sugar 1.9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy! 

Baked Zucchini Wedges

When I was in my early 20's, fried zucchini (and mushrooms) were my favorite appetizer to order when I was able to dine out. And when I did, it wasn't at a five or even 3 star restaurant. Who could afford that right out of college when you're living on your own? I know, not the healthiest of choices, but for the longest time I just steered clear of them at all. Fried Food=BAD! Do you remember the newer version of Freaky Friday with Jaime Lee Curtis and Lindsey Lohan where they switched places and Jaime Lee Curtis (the Mom) was now the daughter and devoured a sack of french fries because she could? THAT is how I felt after eating these baked zucchini wedges! They were even better than I remembered and by using the panko breadcrumbs and cooking spray, they were really crispy too. The best part...my daughter, who isn't a huge fan of zucchini, LOVED these, especially when she dipped them into some marinara sauce. 

Baked Zucchini Wedges
2 Zucchini
1/2 c. All-Purpose Flour (you can substitute)
Egg Wash (2 eggs + 1/4 c. 2% Milk)
1 c. Panko Breadcrumbs
2 tbsp. Pecorino Romano Cheese
1 tsp. Dried Oregano
1 tbsp. Fresh Basil, chopped
1 tsp. Garlic Powder
Cooking Spray
Prepared Marinara Sauce 

Directions:
1. Rinse zucchini under cold water and cut off the ends. 
2. Cut the zucchini in half, then cut that half into four wedges. You should get 8 wedges per zucchini (16 total)
3. Prepare 3 bowls. One for flour. One for eggwash. The last one combine the panko, oregano, basil, and garlic powder. 
4. Line a baking sheet with foil or parchment paper and preheat oven to 425 degrees. 
5. Dip each zucchini wedge first into the flour, then into the egg wash and then into the breadcrumb mixture. Place breaded zucchini onto the baking sheet and repeat for all. 
6. Spray the tops  of the zucchini with cooking spray and bake for 20-25 minutes until they get slightly browned. 
7. Serve alone or with Marinara Sauce. Serves 4. 

*For best results eat immediately. If you need to reheat, place them on a baking sheet and reheat in the oven as microwaving them will make them soggy. 

*Nutritional Information per wedge: Calories 40, Carbs 5.9g, Fat 0.9g, Protein 1.9g

Enjoy!

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Roasted Garden Vegetable Saffron Baked Risotto

When we were in Greece this summer, I came across a spice store which sold powdered saffron. Saffron comes from a crocus flower and is usually very expensive when purchased as threads, but the powdered version was, to my surprise, very inexpensive. I've never cooked with saffron before so I'm not 100% sure if there is any taste difference, but as you can see, the powdered version still gave this dish that vibrant, yellow color saffron is known for. 

This recipe was actually inspired by a recent recipe I saw for an Eggplant, Mozzarella and Saffron Rice Bake in the most recent copy of Bon Appetit Magazine. Of course, I had to make it my own, but I loved the idea of using up some of my garden vegetables, not to mention I haven't made a risotto in a while either! Not only was it beautiful with the purple, green, red and yellow from the fresh vegetables, it was so aromatic and delicious...a wonderful meatless Monday dinner idea as well. 

Roasted Garden Vegetable Saffron Baked Risotto (Inspired by Bon Appetit)
1 Eggplant, washed and cut into 1" chunks
1 Large Zucchini, washed and cut into 1" chunks
1 c. Cherry Tomatoes
1/2 Red Onion, cut into 1" chunks
3 Garlic Cloves, chopped
1 tbsp. + Drizzle Extra Virgin Olive Oil
1 c. Arborio Rice
1 c. White Wine
2 c. Low-Sodium Chicken Broth
1 tsp. Saffron, powered (or a pinch of the thread type)
1 c. Reduced Fat Mozzarella, shredded
1/2 c. Parmigiano Reggiano, shredded
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. In a bowl, mix together the eggplant, zucchini, tomatoes, onion and garlic; then drizzle some oil on top and season with salt and pepper. 
2. Transfer vegetables to a baking sheet and bake at 425 degrees for 15-20 minutes, until the vegetables start to soften and lightly brown (the tomatoes will start to burst). Remove from oven and set aside. 
3. While the vegetables are roasting, heat 1 tbsp. oil in a non-stick saute pan and add the rice. Allow to brown for 2-3 minutes, then add the wine and saffron. 
4. Allow the liquid to evaporate, then add in one cup of the chicken broth at a time, allowing the liquide to evaporate after each addition. The rice will still be slightly hard. 
5. Add in the vegetables and cheeses and mix well. 
6. Place in a 9"x9" baking dish and bake at 350 degrees for 15-20 minutes. Serves 9. 

Enjoy! 


*Saffron Threads can be purchased at your local Gourmet Grocery Store or online at specialty shops like The Spice & Tea Exchange. Saffron Powder can be found online through Amazon. 

Chicken, Zucchini & Portobello Mushrooms in a Chianti Red Wine Sauce

I know. Not one of my better pictures, but when I placed the chicken on the plate, it got lost and looked like a pile of sauce. This one, you can at least see that there is meat in there. Anyway, it was extremely tasty and we loved it. You could also cook this in a slow cooker on low for 4-6 hours if you don't have a Dutch oven, but I prefer this method better. 

Chicken, Zucchini & Portobello Mushrooms in a Chianti Red Wine Sauce
1 Whole Chicken, cut up and skin removed
2 tbsp. Canola Oil
1/2 c. Chianti (or other dry red wine)
1-28oz. Can Hunts Crushed Tomatoes
2 tbsp. Fresh Basil, chopped
2 Cloves Garlic, chopped
1 Zucchini, skin on and sliced
10oz. Portobello Mushrooms, rinsed and halved


Heat oil in a Dutch oven or large pot and add chicken (you will probably have to do this in two batches). Allow to brown on all sides, then remove and set aside. Add in the basil, garlic, zucchini, mushrooms and wine and let simmer for about 2 minutes, then add in the tomatoes and the chicken. Cover and bake at 325 for 1 1/2 hours, stirring occassionally. Serves 6. 


Enjoy!

Chocolate Chip Zucchini Bread

Do you go shopping at those big box stores like BJ's, Costco or Sams? Well if you do, you know that everything comes in bulk. During my last visit, I decided to buy a bag of zucchini. Yes, a bag, with about 10 zucchini in there. Don't get me wrong, I love it but when you have that much of it at the same time, you get tired of eating it. So I did the next best thing and made some of this zucchini bread. I tried to make it a little healthier by using only half of the oil and substituting yogurt and applesauce to help moisten it, but then the kids came in and demanded that it HAD to have chocolate chips in it. They like to eat  a slice of this for breakfast because it's quick and they can eat it on the go. You can certainly leave out the chocolate altogether or opt for carob chips instead, whatever your preference. 

Chocolate Chip Zucchini Bread
4 Eggs
1 c. Light Brown Sugar, packed
1 tsp. Vanilla Extract
6oz. Chobani Plain Greek Yogurt
6oz. Natural Applesauce
1/2 c. Canola Oil
2c. Zucchini, skins washed and grated
3 1/2 c. All Purpose Flour
1 1/2 tsp. Baking Soda
1 1/2 tsp. Salt
1 tsp. Baking Powder
1/2 c. Chocolate Chips


In a bowl, cream together the eggs, sugar, vanilla, yogurt, applesauce and oil until well blended. In a separate bowl, mix together the flour, baking soda, salt and baking powder. Add the dry ingredients to the egg mixture, mix well then add in the zucchini and chocolate chips. Spray two separate loaf pans with cooking spray and distribute the batter into both of them. (It should only come up 1/2-3/4 up the side of the pan). Bake at 350 degrees for 55-60 minutes or until a toothpick comes out clean (not with any batter stuck to it). Let cool and slice. Yields 12 Slices Per Loaf

*Nutritional Information: Calories 176, Carbs 27g, Fat 7g, Protein 3g

*Nutritional Information without Chocolate Chips: Calories 153, Carbs 24g, Fat 6g, Protein 3g

Enjoy!

*Calculations based on ingredients entered into MyFitnessPal and may not be 100% accurate.