Thursday, September 3, 2009

{zucchini} recipes

Since LauraB asked for the zucchini bread recipe and has been so very patient with me, and my sweet daughter asked for the zucchini-rice casserole recipe I made earlier this week, I thought I'd just go ahead and share them both here because they both are really good {if you like zucchini}...and, just to give credit where credit is due, neither of them are my original recipes.

But just in case you aren't a zucchini fan, I thought I'd share a couple 'bread' recipe cards I made for my sweet daughter's collection last Christmas before getting into the recipes --and neither are for zucchini bread (not sure why??):


And: I'm sorry I didn't photograph the back sides of the recipe cards, so if anyone is interested in the rest of this recipe, just let me know in a comment and I'll be sure to share it with you. The Banana Bread recipe is from my mom (told you she's a really good cook!), and I'm pretty sure the Monkey Bread recipe is from allrecipes.com (I spend quite a bit of time there!).

Zucchini Bread
(adapted from allrecipes.com/ -- click HERE if you'd like to see the original recipe)

Ingredients:
3 eggs
1/2 c. vegetable oil
1/2 c. unsweetened applesauce
2 c. white sugar
3 c. grated zucchini
2 tsp. vanilla extract
3 c. whole wheat flour
1 Tbsp. ground cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 c. chocolate chips
1/2 c. chopped walnuts (optional)

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8"x4" loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil, applesauce, and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder, salt, chocolate chips, and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60-70 minutes, or until done. After about 10 minutes, remove loaves and let cool completely on a cooling rack.

Here's a pic of the Zucchini-Rice Casserole from the other night: My kids think I cooked the casserole a little too long because they aren't crazy about the brown-ness of the cheese on top. But that's okay...there's more for me! ;)

Zucchini-Rice Casserole
(adapted from my mom)

*I'm a cook-once eat-two-or-three-times kinda gal whenever possible, so this recipe makes about 12 generous servings. You could definitely scale it down to fit your needs.

Oh, and one other thing I discovered...I tried making it and freezing it (before baking), and didn't think it was very good. Maybe it was just me, but I just thought I'd throw that little tidbit in there for ya.

6-7 medium zucchini, scrubbed, halved lengthwise, and cut into 1/4" slices
2 c. sliced mushrooms (COMPLETELY OPTIONAL! lol)
1 lrg. onion, chopped
6 Roma tomatoes, seeded and chopped
2 Tbsp. minced garlic (or less if you're not trying to elude vampires)
6-8 c. cooked brown rice
4 eggs, beaten
1 lrg. (17.6-oz) container Fage Greek yogurt (any brand of plain would be fine too)
4 c. shredded mozzarella cheese, divided
1/4 c. grated Parmesan cheese
3/4 tsp. ground pepper
1 tsp. salt

1. Coat a large skillet with olive oil and heat; and add the zucchini, mushrooms, onions, tomatoes, and garlic, stirring constantly for several minutes or until the vegetables are tender and most of the liquid has evaporated.
2. While the veggies are simmering, mix together the eggs, yogurt, salt, pepper, and mozzarella (reserving about 1 c. of the mozzarella for the topping).
2. Remove the skillet from the heat, and set aside to cool slightly. Stir in the rice and then the egg/cheese mixture.
3. Coat an oversized 9"x13" baking dish (or lasagna pan) with non-stick cooking spray (I've found it's not necessary if using a ceramic dish), then spread the mixture evenly in the dish. Sprinkle the Parmesan and remaining mozzarella cheese over top, and bake at 350 degrees F (165 degrees C) for about 50 minutes until browned and bubbly {or until the cheese is browned to your --or your kids'-- liking -lol}. Remove the dish from the oven and let sit for five minutes before serving.

Hope you enjoy them both. ;)

We're leaving in the morning to go camping for the long weekend, so I've got to get back to work. Wishing you all a wonderful holiday weekend!

Thanks so much for the visit, and I hope you'll stop by again soon. Until then, many blessings to you!



Economy boosters (just doin' my part -lol!):

Going completely from what memory the pics can stir up, cuz I didn't write it down when I made them (sorry)
Banana Bread recipe card:
Cardstock: White Daisy, Buttercup (CTMH)

Patterned Paper: My Mind's Eye

Stamps: Itty Bitty Bananas (Lockhart)

Ink: Jet Black Staz-On (Tsukineko), Heavenly Blue (CTMH)

Other: Prismacolor pencils (Sanford), odorless mineral spirits (Mona Lisa), blending stumps (Loew-Cornell), Liquid Glass, sponge (CTMH), border punch (Martha Stewart), Classic standard and Scallop Nestabilities Circle dies (Spellbinders), Cuttlebug (Provo Craft), computer
Monkey Bread recipe card:
Cardstock: White Daisy, Cocoa (CTMH)
Patterned Paper: Urban Prairie collection (Basic Grey)
Stamps: Changito (Stampendous)
Ink: Jet Black Staz-On (Tsukineko), Hollyhock (CTMH)
Other: Prismacolor pencils (Sanford), odorless mineral spirits (Mona Lisa), blending stumps (Loew-Cornell), sponge (CTMH)

5 comments:

Susan (rainy) said...

Wowzers! That zucchini-rice casserole looks so scrumptious! I'm with you... I love the look (and taste) of that "brown-ness" on the cheese! lol

Those recipe cards are just adorable. What a darling idea and so fun.

monica said...

yum yum! thanks mama! have fun on your trip. love lots, xoxo

travelingmama said...

YUM! Those recipe cards are SOOOO cute!!!

Sarah said...

Mmmmmm those look yummy! Love those cards.

Jeanette - said...

I LOVE this post :) Your recipe cards are just adorable and what a fabulous gift! The recipes sound incredibly YUMMY and I will be trying them! Thank you so much for sharing!!!! I also like the browness of your casserole, it makes it so yummy!