Zucchini Overload

One of my new favorite things to do is to go to the Farmers Market in Andover. Each Wednesday Lawrence and I venture out in the 100+ degree heat to check out the fresh produce, pastries, salsas, jams, and pastas. Corey and I have hopes of having our own garden next year; but with the arrival of the little man, we didn’t have the time to commit to it this year. So instead we enjoy the crop from our neighbors while we strategize our own planting for next season.

In case you have ended up with an abundance of zucchini in your own garden, I thought you might enjoy these new recipes that I have tried recently. They passed Corey’s inspection; although he is a pretty easy judge. And I thought they were pretty good myself!

Chocolate Chip Zucchini Bread

3 cups all-purpose flour
2 cups sugar
3 t ground cinnamon
1 t baking soda
1 t salt
½ t baking powder
3 eggs
1 cup canola oil
3 t vanilla extract
2 cups shredded zucchini1
½ cups semisweet chocolate chips
1 can (8 oz) unsweetened crushed pineapple, drained (I vetoed this ingredient)

In a large bowl, combine the flower, sugar, cinnamon, baking soda, salt and baking powder. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the remaining ingredients.

Transfer to two greased 8 x 4 inch loaf pans. Bake at 350* for 60 – 65 minutes or until a toothpick inserted comes out clean. Be sure to adjust cooking times if your pan is a slightly different size. Cool for 10 minutes before removing from pans to wire rack.


Southwest Zucchini Boats

4 medium zucchini
1 lb. ground beet
¾ cup salsa
¼ cup dry bread crumbs
¼ cup minced fresh cilantro
1 t chili powder
½ t ground cumin
¼ t salt
1/8 t pepper
1 cup shredded Monterey Jack cheese, dividedSour cream, optional

Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving ¼ inch shells.

Place shells in an ungreased microwave safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in the salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and ½ cup cheese. Spoon into zucchini shells.

Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until cheese is melted and zucchini are tender. Serve with sour cream if desired.