Main Dish, Yeast Breads

Zucchini Crust Personal Pizza

I saw a picture on Pinterest which lead me to make this recipe. The site that Pinterest directs you to is kalynskitchen.com and she makes an all zucchini crust and it looks delicious. I love the idea of incorporating zucchini into the crust, I just still want the bread too. So, this is my version, thanks Kalyn for the delicious idea. This has become one of our favorite dinners.

Zucchini Crust Personal Pizza

Zucchini Crust Personal Pizza 2  Zucchini Crust Personal Pizza 3

Zucchini Crust:
2 cups grated zucchini
2 Tbl water

In microwave safe dish, put grated zucchini and 2 Tbl water. Cover with plastic wrap and microwave 2 minutes. Cool while making the dough.

1/3 cup warm water (110°)
1 tsp dry yeast
1 tsp sugar
1 Tbl olive oil
1 cup flour
1/2 tsp seasoning salt

Add warm water to bowl, sprinkle yeast over water, and sprinkle sugar over yeast. Let sit until foamy. Add olive oil, flour, and salt. Stir just until combined. Drain and squeeze water from cooked zucchini, add to dough and stir just enough to combined. Let rest for 10 minutes.

Preheat oven to 500°. Turn zucchini dough out onto well floured surface, coat with flour, and cut in half. Working with one half and adding more flour as necessary, press into a circle. Place on baking sheet lined with silpat and sprinkled with cornmeal or sprayed with nonstick spray and cornmeal. Press out so the circle fills half of baking sheet. Repeat with other half of dough. Let rest for about 15 minutes. Bake crust for 5-8 minutes. Remove from oven, spread with sauce, cheese, and desired toppings. Return to oven for another 5-10 minutes, or until crust is golden brown and cheese is melted.

One Year Ago: Apple Pumpkin Pecan Cake Apple Pumpkin Pecan Cake

Two Years Ago: Peanut Butter Cup Brownie Bites Peanut Butter Cup Brownie Bites

Muffins, Quick Breads

Zucchini Chocolate Chip Muffins

Eat your vegetables!

Zucchini Chocolate Chip Muffins

3 eggs
2 cups sugar
1 tsp vanilla
1/2 cup sour cream
1 cup oil
2 cups grated zucchini
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1 tsp salt
1½ cups chocolate chips

Preheat oven to 350°. Spray muffin pans or put in paper liners (recipe makes 24 muffins). In large bowl, whisk together eggs, sugar, and vanilla. Fold in sour cream, oil, and zucchini. In smaller bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to zucchini mixture and stir just until combined.  Stir in chocolate chips. Scoop batter into prepared muffin cups. Sprinkle with sparkling sugar if desired. Bake 22-24 minutes or until golden and centers are set. This recipe is from a zucchini bread recipe, I don’t remember where it came from ;o)

(For bread, pour batter into two sprayed and floured 8½” x 4½” loaf pans.  Bake 55 to 65 minutes or until pick in center comes out clean.  Cool for ten minutes on rack before removing loaves from pan.)

One Year Ago: Pumpkin Pecan Dessert Pumpkin Pecan Dessert

Two Years Ago: Happy Halloween! Happy Halloween!

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Quick Breads

Chocolate Zucchini Bread

I thought I would toss another zucchini bread recipe at you with a twist, because chocolate makes everything better, right? I am enjoying a piece of this bread right now, wish you were here to share a slice and a chat!

Chocolate Zucchini Bread

3 eggs
1½ cups sugar
3/4 cup oil
2 cups grated zucchini
1 tsp vanilla
2 cups flour
3 Tbl unsweetened cocoa
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Preheat oven to 350°. Spray four small loaf pans with non-stick spray and dust bottoms with flour. In large bowl stirring by hand, mix eggs, sugar, and oil. Stir in zucchini and vanilla. Add flour, cocoa, baking soda, cinnamon, and salt; stir until combined. Pour batter into prepared loaf pans. Bake 32-35 minutes or until pick inserted in center of loaf comes out clean. Cool in pans 10 minutes, remove and cool completely on cooling rack.

One Year Ago: Cake Mix Rice Krispie Treats Cake Mix Rice Krispie Treats

Two Years Ago: White Chocolate Macadamia Nut Blondies White Chocolate Macadamia Nut Blondies

Breads, Quick Breads

Zucchini Bread

An oldie but a goodie! In my mind zucchini bread is the very best thing to do with zucchini. A lot of recipes say to peel the zucchini before you grate it, I don’t peel my zucchini. I am guessing there are a lot of vitamins and nutrients in the peel, plus I like the look of little bits of green in the bread. So, when you eat this zucchini bread it’s like having a serving of vegetables…well, don’t quote me on that.

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 tsp vanilla
2 cups grated zucchini
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2-1 cup chopped nuts (optional)

Preheat oven to 350°. Spray 5 small loaf pans (or 2 large loaf pans) and sprinkle bottom with flour. In large bowl, stir together eggs, oil, sugar, vanilla, and grated zucchini. Stir together flour, baking soda, baking powder, salt, and cinnamon; add to zucchini mixture and mix just until combined. Fold in nuts. Pour batter evenly into loaf pans. Bake 30 minutes (60 minutes for large pans) or until pick inserted in center comes out clean. Let cool in pans 10 minutes, then remove and cool on wire rack.

One Year Ago: Lemonade Cake with Lemon Cream Cheese Frosting Lemonade Cake with Lemonade Cream Cheese Frosting

Side Dish

Summer Vegetable Tian

I remember visits to my grandparents every summer in Mt. Pleasant, Utah.  On those warm summer days when it was time to make dinner we would go out back to their large beautiful garden.  We would dig red potatoes, and pick zucchini, cucumbers and tomatoes off the vines.  We helped, a little, and mostly watched our Grandma make an incredibly fresh, delicious dinner for our family to eat together on the back porch.  Cutting the vegetables today for this dish took me back in time to a beautiful place.

                       

Recipe from budgetbytes.blogspot.com

olive oil
1/2 cup chopped onion
1 tsp minced garlic
1 medium yellow squash
1 medium zucchini
1 medium russet potato
2 medium red potatoes
1 large tomato
dried thyme
salt & pepper
1 cup shredded Italian blend cheese

Preheat oven to 400°.  Spray 8″ round or square baking dish with non-stick spray.  Saute onion and garlic in olive oil.  Thinly slice all the vegetables (I cut the tomato slices in half to have twice as many).  Lightly sprinkle all veggies with olive oil and sprinkle with thyme, salt and pepper.  Place vegetables in the baking dish vertically, in alternating pattern.  Sprinkle onion and garlic over vegetables.  Cover with foil and bake for 30 minutes.  Remove foil, sprinkle cheese over top and bake for another 15 minutes or until cheese is golden brown.

One Year Ago Today:  Jam Filled Sweet Muffins Jam Filled Sweet Muffins

 

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Soups

Short-Cut Minestrone Soup

It is nice to have a recipe that can be thrown together quickly on a busy day, and even better if it is healthy.  This minestrone soup fits this criteria as well as tasting great and having beautiful color.

1 (9.6 oz) bag Jimmy Dean Fully Cooked Turkey Sausage Crumbles
1 cup diced onion (I use frozen chopped onion, always ready, no tears)
2 stocks celery, chopped
1 (10 oz) Fresh Express Angel Hair Shredded Cabbage
1 small zucchini, chopped
1 (15 oz) can diced tomatoes
1 (10 oz) can garbanzo beans
1 (7 oz) can corn
1 (8 oz) can tomato sauce
3 cups chicken broth
1 tsp season salt
1/2 tsp dried basil
3 Tbl worchestershire
1/2 cup small pasta

In large soup pot, cook and stir sausage, onion, celery, cabbage, and zucchini over medium high heat for approx. 10 minutes, until cabbage wilts down.  Add remaining ingredients, bring to boil, then reduce to simmer and cook another 10 minutes.  Serve with your favorite cheese.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Zucchini Oatmeal Sandwich Cookies

Zucchini is in abundance…Yay!  Best way to get your veggies, zucchini bread, zucchini cake, zucchini cookies, right?  Ok, probably not the best, but the most delicious!

Zucchini Oatmeal Sandwich Cookies

Zucchini Oatmeal Cookies:
1 1/3 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 cup oats
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup sugar
1 large egg
2 tsp vanilla
1 cup grated zucchini

Preheat oven to 350°.  Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and oats, set aside.  Cream together butter, brown sugar, and sugar until light and fluffy.  Add egg and vanilla, mix until combined.  Add dry ingredients and mix until just combined.  Add grated zucchini and mix very well.  Drop dough onto lightly greased baking sheet, using cookie scoop to make cookies same size.  Bake for 11 to 12 minutes or until lightly browned.  Cool completely.

Buttercream Frosting:
1/2 cup butter, softened
2½ cups powdered sugar
2 tsp vanilla
3 T milk

Whip all ingredients together with electric mixer to creamy spreading consistency.  Put two totally cooled cookies together with a good amount of buttercream frosting.  Makes about 36 cookies or 18 sandwiches. Keep in the refrigerator.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Quick Breads

Zucchini Bread with Cranberries and Nuts

This moist zucchini bread is great with the cranberries, but also good with mini chocolate chips, you choose!

3 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 cups sugar
3/4 cup oil
3 large eggs
2 tsp vanilla
2/3 cup sour cream
2 cups shredded zucchini
1 cup dried cranberries (or mini chocolate chips)
1 cup chopped nuts, walnuts or pecans

Preheat oven to 325°.  Spray two large loaf pans or five small loaf pans.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt, set aside.

In a large bowl, beat or whisk together sugar, oil, eggs, and vanilla.

Stir in dry ingredients and sour cream until well blended.  Fold in zucchini, cranberries (or mini chocolate chips), and chopped nuts.  Spoon batter evenly into prepared loaf pans.

Bake 55 to 65 minutes (large pans) 35-40 minutes (small pans), or until pick or cake tester comes out clean when inserted in center.

If you are interested in Demarle bakeware such as the Loaf Mold and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish, Side Dish

Italian Zucchini Crescent Pie

I can remember making this with my mom when I was a teenager.  It has been a favorite of my kids.  It is a great way to eat your veggies, nice to have when you want a meatless meal.   As my kids have gotten older, I use a little more dijon mustard.  All these flavors work so well together, thanks to Pillsbury for this recipe.

Italian Zucchini Crescent Pie

4 cups thinly sliced zucchini
1 cup coarsely chopped onion
1/2 cup butter
1/2 cup chopped parsley or 2 Tbl parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp basil
1/4 tsp oregano
2 eggs, beaten
2 cups (8 oz.) shredded mozzarella
1 (8 oz) can crescent rolls
2 tsp dijon mustard

Heat oven to 375°.  In large skillet, cook zucchini and onion in butter until tender (10 min.), remove from heat.  Add parsley, salt, pepper, basil, and oregano.  In large bowl, beat eggs and add cheese, stir into zucchini mixture.  Separate crescent rolls into 8 triangles.  Place in ungreased 11” quiche pan, flan pan or 12X8 dish.  Press over bottom and up sides to form crust.  Spread dijon mustard over dough.  Pour zucchini mixture over mustard.  Bake for 18-20 minutes or until knife comes out clean.  Let stand 10 minutes before serving.

I like to mix things up.  I had all my kids home for dinner today so I made two Zucchini Crescent Pies, but I wanted to make a change on one and see how my taste testers liked it (plus, I didn’t have quite enough zucchini for two pies).  It is the recipe above with a few changes.  Yes, my taste testers all liked it.

Zucchini & Tomato Crescent Pie

1½ cups thinly sliced zucchini
1 cup thinly sliced carrots
1 cup coarsely chopped onion
2 Tbl butter
1 (14.5 oz) can Italian style diced tomatoes
1/2 cup chopped parsley or 2 Tbl parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp basil
1/4 tsp oregano
3 eggs, beaten
2 cups (8 oz.) shredded mozzarella
1 (8 oz) can crescent rolls
4 tsp dijon mustard

Used a deep dish pie plate, used whole can of diced tomatoes including juice.  Letting the pie sit for at least 10 minutes after coming from the oven is crucial, it sets up for a nice slice.