Zucchini

Sauteed Squash & Onions

September 8, 2014 by Kay Leave a Comment

Sauteed Squash & Onions is a super simple side dish using fresh vegetables and fresh basil and it comes together in a jiffy.

Excuse the pun, but it seems zucchini and squash is growing out of my ears lately. It is that time of year when I can’t keep up with the amount of squash I receive in my CSA share. I have a couple of favorite recipes I like to make but I wanted to come up with a simple side dish to utilize some of the squash.

Sauteed Squash & Onions is mighty tasty with the flavors of fresh basil and season salt and goes perfectly along side some grilled tuna or salmon, chicken or a thick steak. Feel free to use thyme or oregano in place of the basil if you would like.

One tip if you have a lot of zucchini/squash on hand, grate it and store 2 cups in ziplock bags in the freezer. During the winter make your favorite zucchini bread or cake and use the frozen zucchini in the recipe.

Enjoy!

Sauteed Squash & Onions

Rating: 41

Yield: 4-6 Servings

Sauteed Squash & Onions

Ingredients

2 tbsp. olive oil, divided
1 medium onion, sliced think
3 medium or 2 large zucchini or squash, sliced thin
1 tsp. season salt
2 tbsp. fresh basil, chopped

Instructions

Add 1 tbsp. olive oil to a fry pan and heat over medium high heat.
Add the onion and fry for 3-4 minutes, until the onions start to soften. Transfer the onions to a plate and set aside.
Add 1 tbsp. olive oil to the fry pan and place back on the burner. Add the zucchini/squash. Sprinkle with the season salt. Saute for 3-4 minutes. Add the onions back into the pan. Continue to fry until the zucchini/squash has softened.
Sprinkle with the basil and serve.

http://www.lovefoodwillshare.com/sauteed-squash-onions/

Slice the squash.

Saute the onions.

Saute the squash and sprinkle with season salt.

Sauteed Squash & Onions

Sprinkle with fresh basil.

Zucchini Cake with Brown Sugar Frosting

August 29, 2014 by Kay Leave a Comment

Super moist, very flavorful and extra sweet describe this cake made with fresh zucchini and no one will ever know there is a vegetable in Zucchini Cake with Brown Sugar Frosting (unless you tell them the name!).

The zucchini does really add a nice element to this cake and it’s a great way to use up any extra zucchini you might have left over from your CSA or your garden. Zucchini is also in abundance at Farmers Markets, so check there if you are in need of some for this recipe.

The key to this recipe is making sure to squeeze out some of the juice of the zucchini after you have shredded it, you don’t want the batter to be too thin.

Enjoy!

Zucchini Cake with Brown Sugar Frosting

Rating: 51

Yield: 12 Servings

Zucchini Cake with Brown Sugar Frosting

Ingredients

3 eggs
1 1/3 cups sugar
½ cup vegetable oil
½ cup orange juice
1 tsp. vanilla
2 ½ cups all-purpose flour
2 tsp. cinnamon
¼ tsp. nutmeg
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 ½ cups shredded zucchini
CARAMEL FROSTING:
1 cup packed brown sugar
½ cup butter, 1 stick, but into small cubes
¼ half & half
1 tsp. vanilla
1 ½ - 2 cups powdered sugar

Instructions

Preheat your oven to 350 degrees. Grease and flour a 9 x 13 metal baking pan.
In your mixer beat the eggs, sugar, oil, orange juice and vanilla.
In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Slowly add the dry ingredients to the mixer and mix to combine. Add in the zucchini and mix just until combined.
Pour the mixture into the cake pan and use a spatula to even it out. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool before frosting.
While the cake is baking make the frosting. Add the browns sugar, butter and half & half in a small saucepan. Over medium heat, let the mixture come to a boil. Boil for 2 minutes. Remove from the heat and whisk in the vanilla. Let the mixture cool to luke warm and whisk in the powdered sugar. Start with 1 ½ cups and check the consistency, if it isn’t thick enough, add in the additional ½ cup of powdered sugar, mix to combine. Frost the cake and serve.

Notes

Adapted from Taste of Home.

http://www.lovefoodwillshare.com/zucchini-cake-brown-sugar-frosting/

Pour the batter into a greased & floured pan.

Level the cake in the pan with a spatula.

Bake until golden.

Pour the creamy frosting on the cake.

Spread the frosting over the top of the cake.

Look how the frosting glistens.

Very sweet and moist cake.

Zucchini Cake with Brown Sugar Frosting

Perfect with a glass of milk.

It’s hard to eat just one piece!

I was Featured On The Newlywed Pilgrimage

March 23, 2014 by Kay Leave a Comment

My recipe for Zucchini Muffins was featured on the link party Moonlight & Mason Jars on The Newlywed Pilgrimage. I want to thank Jennifer at The Newlywed Pilgrimage , I greatly appreciate it. It’s always nice to be recognized by a fellow blogger.

Zucchini Muffins are not overly sweet and the chocolate chips compliment the muffin nicely. If you have extra zucchini on hand, give this recipe a try.

Zucchini Muffins

Enjoy!

Zucchini Muffins

March 9, 2014 by Kay 5 Comments

I am always looking for new zucchini recipes and this recipe for Zucchini Muffins turned out to be a favorite of mine. I always like the idea of adding vegetables into my sweet breads, muffins and desserts.

I tend to always have zucchini on hand, either fresh during the summer months or I grate and freeze zucchini to use in other months through out the year.

Zucchini Muffins are sweet but not overly sweet and it has a great mix of spices including cinnamon and nutmeg. I also added in chocolate chips because I like adding chocolate into anything.

Here is a link to a recipe for Caramel Frosting if you feel the need to add an extra element to the muffins. I love them with and without the Caramel Frosting.

Zucchini Muffins with Chocolate Chips

I love that you can actually see the zucchini in the muffin.

Zucchini Muffins

Add caramel frosting if you like!

Look how great that caramel frosting just hugs the muffin.

Yummy!

Enjoy!

Zucchini Muffins

Yield: 24 Muffins

Zucchini Muffins

Ingredients

3 eggs
1 cup vegetable oil
2 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup mini chocolate chips, plus more for garnish (optional)
Caramel Frosting (optional)

Instructions

Preheat oven to 350°F. Line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in the oil and sugar, then add the grated zucchini and vanilla extract.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as the chocolate chips. Stir into the egg/ oil mixture and combine well.
Fill the muffin cups about three-quarters of the way full. Top each muffin with mini chocolate chips. Bake muffins for approximately 20 to 25 minutes, or until a tester inserted into the center comes out clean. Let cool in the muffin pans for 5 to 10 minutes, then transfer muffins to a cooling rack. Frost the muffins when cooled.

http://www.lovefoodwillshare.com/zucchini-muffins/

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