Category Archives: Zucchini

Vegetarian Fajitas Frittatas

Everyone knows that I don’t like to waste food. I always try and use leftovers a few different ways.

The other night my husband made me veggie fajitas. Then the next night I made cheese and veggie quesadillas with some of the leftovers. Now I am finishing off the rest with these little frittatas using my brownie pan from Pampered Chef! Which I love and not just for brownies!

Ingredients

3 cups of egg beaters
3/4 tsp fajatas seasoning
Pinch of kosher salt
3/4 cup vegetable diced fajitas
6 oz 2% shredded reduced fat cheddar cheese
Dried cilantro to taste

Directions
Preheat oven to 350.

Cooking spray the brownie pan set aside.

Place one TB of diced veggies into each vessel.

Now place a 1 TB of shredded cheese on top of the veggies.

Set aside.

Place egg substitute in a pouring measuring cup and mix in fajita seasoning and salt.

Once seasoning is mixed throughout. Pour 3 to 4 TB of egg substitute in each section to the top.

Sprinkle with cilantro if desired.

Place in oven for 23 to 25 minutes on 350 degrees.

Let cool a few minutes before handling.

Enjoy!

Zucchini Oatmeal Cookies

Zucchini! I am bound and determined to make something with Zucchini everyday! Until my supply from the garden is exhausted! I decided to try a new cookie recipe even though I love my grandma’s (which I also have featured on this site). Yum yum!

Ingredients:
2 cups of Zucchini( after drained well it should yield about 1 1/2 cups)
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 eggs or 1/2 cup egg substitute
2/3 cup brown sugar (not packed)
2/3 cup granulated sugar
2 1/2 cup whole wheat pastry flour
2 1/2 cup old fashion oats
2 tsp Vietnamese cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 teaspoon pure vanilla
1/2 -1cups of raisins (optional)

Yields 4.5 dozen

1. Preheat oven to 350 degrees.
Line baking sheet with parchment paper and spray with cooking spray.

2. Mix applesauce, oil, vanilla and sugars in a large bowl. Add eggs and stir until combined.

Ingredients

2. Add flour, soda, baking powder, salt and spiced sifted over wet ingredients.

3. Mix until incorporated. Add zucchini and mix.

4. Mix until zucchini is spread throughout.

5. Now toss in the oats and raisins and fold mixture until mixed throughout.

6. Use scoop of your choice or spoon out onto parchment paper.

7. 12 cookies to a half sheet pan is a nice amount. Bake in oven for 9 to 11 minutes depending on your oven.

Enjoy!

Zucchini Dark Chocolate Cake!

Chocolate Zucchini Cake

We have zucchini coming out of our ears! And we don’t want it to go to waste! Just recently I found this recipe in FN Magazine and I have been etching to try it. I did do some modifications to add some of my own touches of course. PS it goes well with ice cream…..

Cake Ingredients:
1 medium Zucchini ( remove excess water)
1 1/2 cups AP flour, plus 1 TB
1 cup sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
1/2 Tsp salt
1/2 tsp baking soda
2 oz dark chocolate chopped finely
2 oz of semi sweet chocolate chopped finely
1/4 tsp nutmeg
1/4 cup unsweetened coco powder
2 eggs
1/2 tsp vanilla

Topping
1 tsp canola oil
1/3 cup chopped dark chocolate
1 tsp honey

1. Preheat oven to 350. Spray pan with cooking spray and sprinkle/dust pan with flour.

2. Chop chocolate finely.

3. Place one Tb of flour in bowl of chopped chocolate and stir to coat.

4. Place flour, baking soda, coco, salt, and nutmeg in large bowl and whisk.

5. In medium bowl whisk eggs, sugar, applesauce, vanilla, and oil.

6. Add wet ingredients to dry.

7. Whisk until incorporated

8. Shred zucchini and drain excess moisture in pasta strainer

9. Fold zucchini into the wet mixture.

10. Fold in chocolate chips.

11. Pour batter into cooking sprayed 9 by 9 inch pan.

12. Bake on 350 for 30 to 32 minutes or until toothpick comes out clean.

Let cake cool for at least 20 minutes on wire rack before frosting.

12. Take 1/3 cup chopped chocolate and place in a microwaveable small dish with 1 tsp of canola oil, and 1 tsp honey.

14. Pour mixture over cake and frost with spatula to spread glaze evenly.

With ice cream ..

Pink Pepper Sauce

Pink Pepper Sauce with Zucchini and Bowtie Pasta

For the love of a fine restaurant we dine at for special occasions, I tweaked my mom’s recipe for our favorite pasta. Now we can have it in just 20 minutes anytime instead of driving 45 minutes to a hour for this spicy filling pasta. Plus this is great way to use your garden’s endless supply of Zucchini!

Ingredients:
1/2 box of whole wheat farfalle pasta
4 cloves of garlic (minced)
1/2 small onion diced
1/2 cup heavy cream
1/2 package of Alfredo dry mix
1 small or medium Zucchini
1 TB Olive Oil
1 can of stewed tomatoes (drained)
Salt and pepper to taste
1/4 to 1/2 tsp of hot red pepper flake
1 cup of Hot Sicilian pasta sauce
Parmesan Reggiano cheese to taste

1. Cook pasta according to package and and set aside. Start sauce when you go to start your water for the pasta and the sauce will be ready when your timer goes off for the pasta.

2. Heat large sauté pan to medium high heat and oil. Once oil is heated add minced garlic.

3. Once garlic lightly browned add onion and sauté until golden. Add pepper flake

4. Add chopped Zucchini and stewed tomatoes

5. Once vegetables are tender add heavy cream, Alfredo mix, salt and pepper and pasta sauce.

6. Bring to a boil and reduce heat.

7. Add pasta and enjoy.

Best served with shrimp, or grilled chicken and a slice of garlic toast!

Next… I just have to tackle their chocolate cake with mile high peanut butter frosting …

Zucchini Whole Wheat Waffles

Whole Wheat Zucchini Waffles

We have zucchini growing like weeds in the garden! So I just added a entire category devoted to Zucchini! Stay tuned for more recipes to come! Here is a take on zucchini bread batter tweaked in to waffle batter.

Recipe yields: 4 waffles 6 ” in diameter

Ingredients:
1 cup of whole wheat flour
1 cup AP Flour
1/2 tsp Vietnamese Cinnamon
1/4 tsp Nutmeg
Pinch of Allspice
2 TB Ground Flaxseed
2 TB Brown Sugar
2 TB of Canola Oil
1 tsp of Pure Vanilla
1/4 tsp Salt
2 egg whites
1 whole egg
1 cup skim milk
1 Cup Shredded Zucchini (squeeze and pat dry to remove moisture)

1. Sift all dry ingredients into medium bowl.

Set a side.

2. Place milk, oil, vanilla, egg whites, and eggs in separate bowl whisk until combined.

3. Pour wet mixture into dry mixture and whisk until incorporated. Stir in shredded zucchini.

4. Let mixture set 5 minutes and preheat waffle iron.

5. Measure 3/4 to 1 cup of batter on to a cooking sprayed low heat waffle iron.
Spread evenly. Follow waffle iron instructions to cook waffle (my waffle iron did take a while longer because of the thicker batter).

Sprinkle with powdered sugar and Enjoy!

Zucchini and Kale Pancakes

My nephew loves zucchini pancakes. I’m home for the weekend and I thought I’d dish some up with my mom and dad’s homegrown supply of zucchini for him for breakfast this morning.

Ingredients:
1/2 cup Finely Shredded Zucchini
1/4 cup shredded Part-skim Mozzarella Cheese
1/4 cup shredded sharp Cheddar Cheese
1/4 cup chopped Kale
Pinch of salt
1/2 Cup Bisquick (you can use the heart healthy one)
1 egg or 2 egg whites or 1/4 cup egg substitute
1 TB Finely Chopped Onion

Recipe yields: 4 to 5 mini pancakes

Directions:
1. Place all dry ingredients in bowl.

2. Mix in lightly beaten egg

3. Add in zucchini, onion, kale

4. Mix until all ingredients incorporated.

5. Turn griddle on medium heat

6. Let each pancake heat throughout and flip (once you see air bubbles).

Enjoy!

Grandma’s Zucchini Cookies

Grandma’s Zucchini Cookies

My grandma always had fresh zucchini from her garden in the summer. She would make me these cookies all the time !! They are very versatile you can add whatever nut you like or swap out the raisins and go for chocolate chips if you rather. This recipe always bring me back to childhood! I make them every year for my family. Not to mention these cookies are egg free
and dairy free !

34 Serving. Prep Time: 15 min. Cook: 12 min.

Ingredients:

1 cup of grated zucchini (peeled or not either way but not peeled will give you more fiber!!)
1 cup of sugar
1 teaspoon of baking soda
0.5 cup canola oil
1.5 cups of AP flour
0.5 cup of whole wheat flour
1.5 teaspoon of cinnamon
0.5 teaspoon of cloves
1/4 teaspoon of nutmeg
0.5 teaspoon of salt
1 cup of raisins
0.5 cup of chopped walnuts

Directions:

Mix the sugar and oil together until combined. Mix this recipe by
hand not a mixer. In a separate bowl mix remainder of dry
ingredients together then mix into sugar and oil mixture w/ spatula.
Fold in zucchini, raisins, and walnuts at the end.

Drop on cookie sheet w/ parchment and spray w/ cooking spray.
Bake on 375 for 12-15 minutes or on convection at 325 for 8-10
minutes, until cookies are browned.

Yields: serves 34

A Pinch of Luv

from scratch baking and cooking blog

Category Archives: Zucchini

Vegetarian Fajitas Frittatas

Zucchini Oatmeal Cookies

Zucchini Dark Chocolate Cake!

Pink Pepper Sauce

Zucchini Whole Wheat Waffles

Zucchini and Kale Pancakes

Grandma’s Zucchini Cookies

Directions: