We have an excessive amount of zucchini in our kitchen right now. Whether you grow zucchini, have a friend with a garden, or visit your local farmers market often, it’s that time of the year where zucchini (and other squash varietals) is in abundance! Below please find two different zucchini recipes that I have been making recently. One is a family recipe book and the other is from the blog, Smitten Kitchen. Enjoy!
Impossible Zucchini Tomato “Pie”
Ingredients:
- 2 cups chopped zucchini
- 1 cup chopped tomato
- ½ cup chopped onion
- ½ cup grated parmesan cheese
- 1 ½ cup milk
- ¾ cup pancake mix
- 3 eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions:
- Preheat oven to 400 degrees.
- Grease 10” pie plate.
- Add zucchini, tomato, onion, and cheese to pie plate.
- In a large bowl add milk, pancake mix, eggs, salt, and pepper.
- Whisk for 1 minute.
- Pour egg mixture over vegetables and cheese in pie plate.
- Bake for 30 minutes or until golden brown.
- Cool for 5 minutes and serve.
Ultimate Zucchini Bread*
Ingredients:
- 2 cups grated zucchini
- 2 eggs
- 2/3 cup oil or melted butter
- ½ cup dark brown sugar
- ½ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 2/3 teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups all-purpose flour
- 2 tablespoons raw sugar
Directions:
- Preheat oven to 350 degrees.
- Grease a 9 x 5 loaf pan.
- In a large bowl mix zucchini, oil, eggs, sugars, vanilla and salt.
- Mix with a fork until combined.
- Add cinnamon, nutmeg, baking soda, baking soda.
- Mix with a fork until combined.
- Add flour.
- Mix with a fork until combined.
- Pour batter into the loaf pan.
- Sprinkle sugar on top.
- Bake for 55-60 minutes.
- Cool completely overnight, before serving.
*Original recipe can be found on the Smitten Kitchen website, here.
Top