Yayyy! More zucchini! Let's just jump right into this tasty (and healthier option) of Bruschetta! (Colleen ate the whole pan... oops!)
1 medium sized zucchini
1 tbsp sun dried tomatoes (the kind in a jar - find them on well.ca)
4 cloves garlic
2 tsp purple curry (or any curry)
1 tbsp grated Parmesan
Pinch of sea-salt
4 tbsp olive oil
handful of cherry tomatoes
Grated jalapeno Monterrey jack cheese (1 tsp per round)
Preheat broiler to 400F
First we need to make the paste to put on top of the zucchini:
Put the sun dried tomatoes, garlic cloves, curry, Parmesan, olive oil and sea salt into the mortar and grind it up into a nice paste (I'm sure a food processor would work too if you want to get fancy with it ;))
Next, slice up your zucchini into slices and lay them on a pan you'd use for broiling.
Spread the bruschetta paste on each of the zucchini slices - don't be shy, use up that paste!
Next, add a slice or two of cherry tomoto and top with a teensy bit of grated jalapeno Monterrey Jack cheese. Bake at 400F for 5 minutes or until the cheese melts and bubbles.
It's a great (and easy) appetizer! Enjoy and let us know how you like them!
Stay tuned for more!
We are making our way through the pails and pails of zucchinis. Finally starting to make a dent. Hey did you know some of the health benefits of Zucchinis?
Zucchini is one of the very low calorie vegetables; provide only 17 calories per 100 g. It contains no saturated fats or cholesterol. Its peel is good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers.
Zucchinis have anti-oxidant value (Oxygen radical absorbance capacity- ORAC) of 180 Trolex Equivalents (TE) per 100g, the value which is far below to some of the berries, and vegetables. Nonetheless, the pods are one of the common vegetables included in weight reduction and cholesterol control programs by the dieticians.
Furthermore, zucchinis, especially golden skin varieties, are rich in flavonoid poly-phenolic antioxidants such ascarotenes, lutein and zea-xanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species (ROS) from the body that play a role in aging and various disease processes.
Great, that makes me feel good about all the cheese I'm about to put into this next recipe ;)
Recipe of the day
Some nutrient rich comfort food, if you ask me - even my kids ate it!
1 small onion, diced
1 clove garlic, minced
2 tbsp olive oil
2 tbsp butter (or coconut oil would be nice)
1 cup basmati rice (or rice of your choice)
2 cups vegetable broth
1 medium zucchini, shredded with cheese grater
1 cup shredded cheddar cheese (our fave is Bothwell Cheese!)
1/2 cup parmesan cheese
1/2 tsp salt
1. If you are prepared and have grated your zucchini already - props to you! If you are like me, and wait until the last minute to cook - join me while I grate a medium sized Zucchini...
2. Next dice up that onion. Throw them in a sauce pan (something deep enough to put all the ingredients in) Then on medium/high heat, sauté onions and minced garlic in olive oil until onions are translucent and garlic is fragrant.
3. Add in rice (uncooked), stirring continuously until slightly toasted.
4. Pour in veggie broth and bring to a boil. Cover, and turn down heat to low. Simmer for 10-15 minutes until liquid is absorbed.
5. Stir in shredded zucchini, cheeses, 2 tbsp butter and salt. Stir until well combined and cheese is melted.
And it's ready to go! It's definitely a filling dish, so I paired it with some fresh cucumbers - but can be a great side dish for many meals!
This is a recipe that hits 2 zucchinis with one stone. . .so to speak!
On Day 1 you grill these zuccs on the BBQ (recipe below) and on Day 2 you use the leftovers to make this Saweet Zalad. . .that’s zucchini speak for one sweet salad;)
Cut 2 medium Zucchinis or one gigantatron Zucchini into rounds about ¼ inch thick.
In a separate bowl mix the following:
¼ cup olive oil
2 cloves crushed garlic
1 tablespoon of oregano
1 tablespoon of fresh lemon juice with a bit of shaved rind if you are feeling it!
Salt and pepper to taste
Throw on the grill on medium heat and proceed to brush mixture onto the rounds. Flip after about 4 minutes and apply mixture to other side. Flip once more at the end and do a second coating along with some shaved parmesan cheese if you are the cheesy type! Let the cheese melt for about a minute and remove from the grill!
I find each BBQ different so keep an eye on these guys. . .it should only take 10 minutes or so. You want them to be firm but cooked!
2 cups of chopped grilled zucchini
¼ cup feta cheese (if extra spills in, we won’t tell ;)
2 cup cherry tomatoes quartered
¼ cup chopped onion
1/3 cup of fresh garden beans chopped into 1 inch pieces
¼ cup sunflower seeds
1 avocado chopped
Fresh chopped basil
Combine above ingredients and sprinkle with your fave balsamic vinegar and olive oil!
HELLLPP! THE ZUCCHINI IS OVERTAKING THE GARDEN!! Seriously though, what on earth do we do with all of these Zucchinis?? Start looking on Pinterest for recipes, I guess!
DISCLAIMER: While some advertisers would encourage me to tell you to eat GORP bars 5 times per day, that's not what we believe. We believe in a well rounded and balanced diet of good, whole, nutritious, homemade food. GORP will fit in where you need it. Also, I am not a professional chef.
That being said, we have a boat load of zucchini to take care of over here, so let us share some recipes with you! But first...
Recipe of the day:
Classic Zucchini Bread with a healthier twist.
1/2 cup Oil (I used vegetable)
3/4 cup Honey (I used locally made)
1 tsp Vanilla
1 1/2 cup grated zucchini
1/2 cup grated apple
1 1/2 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1. Preheat your oven to 350 F and prepare 1 regular loaf pan with baking spray or butter and dust it with flour for easy removal.
2. Grate! (if you haven't already - it's nice to throw your zucchinis through a food processor to grate it, then you can save it in little 2 cup baggies for easy use)
3. Beat the oil, honey, egg and vanilla in a mixing bowl. (I actually forgot the egg in my first batch and it was delicious - so if you want to skip the egg, you totally can!)
Then stir in the grated apple and zucchini.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
5. Combine dry ingredients into wet ingredients and mix well.
6. Pour the mixture into the loaf pan. If you're feeling extra healthy, add in some chia!! I put in a table spoon or 2.
7. Bake for 50-60 minutes or until a toothpick comes out clean.
8. Lick the bowl clean. Pretty much the best part...
9. Pull out of the oven and let rest for 5-10 minutes, then turn out on a rack to cool or eat it warm!!
TA-DAAAA!! Dibs on the end piece!!
Stay tuned for more Zucchini recipes coming up, while we try to empty our garden :)