Chocolate Chip Zucchini Brownies

We are all nearing the end of the gardening season, and how many of you have oodles of zucchini laying around?  Or a gargantuan zucchini taking up way too much space in the fridge?  Have no fear.  I have the answer for you!  These Chocolate Chip Zucchini Brownies are moist, chocolatey, and delicious.  They are more of a cake-like brownie, and we liked them best a la mode.  If you need a few other ideas for using up that plethora of zucchini, here are a few of my other favorites: Grandma's Zucchini Bread, Zucchini Tomato Bake, Zucchini Soup (also amazing with summer squash), Double Chocolate Zucchini Cake, or Chocolate Zucchini Bread. {In fact, I think I'll make at least of these today, too!)

Chocolate Chip Zucchini Brownies

Author: Mindy

Ingredients

• 1 1/2 cups granulated sugar


• 1/2 cup canola oil


• 2 cups all purpose flour


• 1/4 cup cocoa


• 2 cups shredded zucchini


• 2 teaspoons vanilla extract


• 1 teaspoon salt


• 1 1/2 teaspoons baking soda


• 1 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F.


2. Grease a 9 x 13 baking pan with cooking spray, set aside.


3. In a stand mixer, combine sugar, canola oil, and flour, combine until mixture resembles wet sand.


4. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda.


5. Mix until well combined.


6. Stir in the chocolate chips.


7. Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.


8. Cool on a wire rack.


9. Cut brownies into squares and serve.

3.2.2802

Recipe Source: two peas & their pod

Sizzling Chicken Fajita Salad

Oh my my my this recipe was FANTASTIC!  Seriously the perfect summer evening meal!  I followed this recipe to the tee and we loved it, but I was thinking...the chicken from this amazing Chili's fajita recipe we posted here would be awesome with this salad too!  Next time I make the Chili's fajitas I will just make a double batch and freeze half the chicken in the marinade for making this yummy salad another time.  That would be  a time saver for sure!  Also, I think that some cheese would be a great addition...maybe Cotija (Mexican crumbling cheese) or grated pepper jack...YUM!!   Anyway, this salad really hit the spot and the leftovers the next day were just as good!

In other news, I shared an additional recipe (of sorts) on Melandboys today...last week on an especially hot day while my boys were red faced trying to play street hockey I made this old 'Cowboy Elixir using Apple Cider Vinegar, ' that claims to refresh and magically energize you after hours spent working in the sun.  Supposedly it is an old trick of cowboys and field hands that really works.  Have you heard of this?  I  guess Apple Cider vinegar has some amazing health benefits.  Crazy!

Sizzling Chicken Fajita Salad
submitted by Melanie~www.thesisterscafe.com

Salad Ingredients:
12oz chicken breasts, cut into strips
1/2 onion, thinly sliced
1 zucchini, cut into sticks or 1 bell pepper, sliced
1 Tablespoon canola or vegetable oil, divided
6 cups chopped romaine lettuce
1 tomato, cut into wedges
1/2 avocado, chopped
garnish with cheese (Cotija or Pepperjack) if desired

For the marinade:
juice of 1/2 lime
1-1/2 Tablespoons olive oil
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 jalapaeno, seeded and minced
2 Tablespoons chopped cilantro

For the Cilantro-Lime Vinaigrette:
juice of 1/2 lime
1/4 cup cilantro
2 Tablespoons canola or vegetabke oil
1 Tablespoon red wine vinegar
1 garlic clove
salt & pepper

Directions: 

1. Combine marinade ingredients in a large bowl then add chicken and toss to coat. Cover then let sit and marinate at room temperature for 30 minutes.


2. Combine ingredients for Cilantro-Lime Vinaigrette in a food processor or blender then process until smooth. Set aside.


3. Heat 1/2 Tablespoon oil in a large cast iron pot or skillet, or heavy-bottomed skillet on high. Remove garlic clove from chicken then carefully add in one layer on the bottom and cook for 1 minute undisturbed. Stir then saute until cooked through, about another minute or two. Remove chicken to a plate and set aside.


4. Heat remaining 1/2 Tablespoon oil in pot then add onions and zucchini (or bell pepper, if using.) Cook for 1 minute, undisturbed, then stir and saute until tender, about another minute. Add chicken back into the pot then stir to combine.


5. Divide lettuce, tomatoes, and avocado between two plates then top with cooked chicken. Drizzle with Cilantro-Lime Vinaigrette.  Enjoy

Recipe Source:  Iowa Girl Eats

Teriyaki Chicken Tinfoil Packets

I have a confession to make.  I don’t like to eat my vegetables.  Luckily my children haven’t noticed yet that I give myself a *small* helping of peas with dinner.  I wonder if that saying ‘do as I say and not what I do’ will have any influence in this case. Probably not.  Well, this is one meal where it's easy for me to be a good example - I actually gobble up my veggies in this teriyaki dinner and love it.  It’s marvelous!  I have been loving this dinner idea ever since my sister-in-law, Emily, introduced me to it. All the veggies are steamed in the tinfoil packets with the teriyaki chicken, so when it’s time to eat, we open up our packets and pour the chicken, vegetables, and juice over a bowl of rice for a delicious and wholesome meal.   Love it! There’s no mess and no trouble, and it helps me enjoy my veggies!  Plus I regularly clear out all the leftover vegetables in the fridge.  Seriously a big WIN.  I hope you enjoy!

 

Chicken Teriyaki Tinfoil Dinner
Submitted by Erin  ~ thesisterscafe.com

4 chicken breasts
Veri Veri Teriyaki sauce (the best!)
About 6 cups of any combination of vegetables – my favorites are broccoli, carrots, white onion, and red bell peppers, plus I usually add whatever else I have on hand (such as sweet potatoes, celery, or zucchini).
Hoisin sauce
Olive oil

Cut up the chicken breasts into bite-sized chunks. Pour some teriyaki sauce over them and marinate for a few hours or overnight.  Cut up all the vegetables into large chunks. (For instance, I will peel one medium carrot and cut it into 3 or 4 pieces.)  Toss the vegetables with a few tablespoons of olive oil and a few tablespoons of hoisin sauce until they are coated.
Place four or five large rectangles of tin foil on the counter and divide the chicken among them.  Divide the vegetables among them, stacking the vegetables on top of the chicken in the middle.  Seal the packets by bringing up opposite sides and folding them together, making a cylinder. Then fold up the ends, pouring some leftover teriyaki marinade into the packets before sealing them.
Place packets on a cookie sheet and bake at 350 for about 40 minutes to an hour. Check for doneness by opening up a packet and checking the veggies and chicken.
Put brown rice on the stove to cook at the same time as you place the packets in the oven.
Serve packet contents (including juice) over bowls of rice.

Southwest Chicken Tortellini Chowder

First of all~ a big Thank You to everyone who entered our giveaway!  It was so fun to read what your favorite simple suppers are!  And without further adieu  the winner is, according to random.org...

#58 Liz K.

Congratulations Liz:)  Please email me at melandboys@gmail.com and I will get the wonderful 'Simple Suppers: Easy Comfort Food Your Whole Family Will Love'  cookbook out to you asap!

Now on to a favorite simple supper at my house~ Southwest Chicken Tortellini Chowder.  This soup comes together quickly and has the best flavor!  My whole family loves it, even my husband, who is not a soup lover like me:)  If I have cilantro, then I sprinkle it on top before serving, but you don't need to.  I love zucchini squash and almost always have one in the fridge, but you could do any vegetable you like.  I try to keep cheese tortellini in the freezer for a quick dinner if needed--but everything else in this soup I almost always have on hand.  I really LOVE this recipe and hope you enjoy it too:)

Southwest Chicken Tortellini Chowder
submitted by Melanie~The Sisters Cafe

3( 14.5 oz)cans chicken broth
3/4 cup bottled salsa
1 medium zucchini, chunked
1 medium yellow squash, chunked (or just use 2 zucchini)
1 1/2 cup cooked diced chicken
1 pkg frozen or fresh tortellini
1 (12oz) can evaporated milk
salt and pepper to taste
fresh cilantro for garnish, if desired

Combine broth, salsa, and vegtables and cook until almost done.  Add chicken and tortellini.  Lightly boil 3-5 minutes until tortellini and veggies are done and then stir in the can of milk.  Turn heat down--DO NOT BOIL once you have added the milk!!  Salt and pepper to taste.  Garnish with cilantro if desired and serve!

Double Chocolate Zucchini Cake

 

I had one precious homegrown, garden zucchini left.  My last one.  {Sigh.  I already miss summer and fresh produce.} I was debating... this? this? maybe this?  Then my sister-in-law, Teneil, stopped by work one night raving about a double chocolate zucchini cake she had just made.  PERFECT!  And what a cake this turned out to be!  Dense, moist, chocolaty... and quick!  I love finding good zucchini recipes, don't you?  Without fail, some of those garden zucchinis get left on the vine until they are gargantuan.  Then I go into a zucchini bread, soup, side dish flurry.  And now I can add a yummy cake to that list.  But I wouldn't wait to make until next summer to make this chocolaty cake.  It's too good.  I think this cake is best served slightly warm with a couple of scoops of vanilla ice cream, but it is pretty good with cinnamon cream cheese frosting, too.

Double Chocolate Zucchini Cake
Submitted by Mindy ~ The Sisters Cafe

1 Chocolate Devil’s Food Cake Mix
1 tsp cinnamon
¼ tsp ground cloves
2 cups of shredded and seeded zucchini
½ cup buttermilk
1/3 cup of oil
½ cup of chopped nuts (optional)
½ cup of semi sweet chocolate chips (I like using mini chocolate chips)

Preheat oven to 350 degrees and grease and flour 13 x 9 cake pan.  Mix all ingredients except nuts and chocolate chips on low speed for 2 minutes.  Pour ingredients into cake pan and top with nuts and chocolate chips.  Place in preheated oven to 350 degrees for 35 to 40 minutes or until toothpick inserted middle comes out clean.

Roasted Summer Squash with Fresh Herbs and Feta

Hope you all had a wonderful 4th of July.  It was a nice (hot) day here in the South.  This was the first year that we were all by ourselves for the 4th and although we had  fun together, it didn't feel right without a crowd of people to share it with.  I really missed our family!  I decided that next year  I will plan ahead and host a BIG party, so I won't feel so lonely and homesick:)  Wanna come?!

Anyway, I am excited to share this yummy recipe with you.  Do you have lots of summer squash to use this time of year?  I always do and this is a perfect way to use it up.  I like to pick my squash when it is small and extra tender.  I save the big ones for my favorite zucchini bread (the best Classic Zucchini bread here and Chocolate Zucchini bread here)  This recipe has become a favorite summer side dish for us.  You can change it up by using different fresh herbs.  I really like rosemary and thyme.  Don't you just LOVE fresh herbs in the summer time?  What a treat!  And as a sidenote, I like to put the chilled leftovers of this dish on my salads--yum!

Also I have my weeekly menu back up here.  Are you planning your weekly menu ? How is it going?  Do you find that it helps relieve stress?

Roasted Summer Squash with Fresh Herbs and Feta

submitted by Melanie

8 baby summer squash, preferably a mixture of yellow squash and zucchini (use 4 medium sized ones if you don't have access to baby squash)

1-2 T olive oil, enough to coat squash

1 T white balsamic vinegar (I used white balsamic to not change the squash color, but regular balsamic would also work)

1/4 C fresh herb leaves (I used Rosemary today, but thyme is fabulous)

1/2 C crumbled Feta

salt and fresh ground pepper to taste

Preheat oven to 400 F. Wash squash well and dry. If you have baby squash, cut lengthwise into two pieces. If you have large squash, cut lengthwise into four pieces, then cut away the seed part of each piece and cut into pieces about 3-4 inches long.

In plastic bowl, toss squash with olive oil, balsamic vinegar, thyme leaves, salt, and pepper. Arrange on roasting pan.

Roast squash 25-30 minutes, until edges are starting to get quite brown and squash is tender. Remove squash from oven, put back into plastic bowl and toss with feta, fresh ground pepper to taste and salt if desired. (It won't need much salt because Feta cheese is salty.) Serve hot.

Recipe Source: adapted from Superspark

Chicken Niko and Cookbooks to Giveaway

I am excited to share with you a sweet Southern Cookbook that has been such a treat to use.  'Second Helpings with Johnnie Gabriel' including a forward written by her cousin Paula Deen.  Good cooking runs in that family!  With a loyal following at her restaurant Gabriel's in Marietta, Georgia, Johnnie knows the secrets of good food!  This is her second cookbook, thus the title 'Second Helpings'.  It is a  fitting name, because you will definitely want more of her recipes after trying this dish!

We would like to offer 3 of our readers their own copy of this beautiful book, 'Second Helpings'.  Just leave a comment on this post by Friday at Midnight EST and the lucky winners will be announced on Saturday along with one more recipe from the book, Raspberry Cream Cheese Coffeecake.  Seriously delicious!  This is what we are serving for Fathers Day breakfast this year!

*For extra entries,either become a Sisters Cafe follower AND/OR blog, tweet or facebook about this giveaway and leave us the link:)

Chicken Niko

submitted by Melanie from 'Second Helpings' with Johnnie Gabriel cookbook

6 Boneless chicken breast halves
1 cup flour
2 Tb Parmesan Cheese
1/2 tsp salt
1/2 tsp pepper
1 tsp parsley
1/2 tsp garlic powder
2 tsp dried oregano, divided
1/2 cup milk
2 Tb olive oil
6 slices deli ham, cut into bite-size pieces
2 zucchini, sliced
8 mushrooms, sliced
1 onion chopped
1 tsp basil
2 cloves garlic, chopped
3/4 cup sun-dried tomatoes
1/2 cup butter (I used 1/4 cup)
8 oz mozzarella cheese, shredded

Place the chicken breasts between plastic wrap and pound slightly with a meat tenderizer.  On a plate, mix the flour, Parmesan cheese, salt, pepper, parsley, garlic powder, and 1 teaspoon of the oregano.

Pour the milk into a small bowl and dip the breasts first in the milk and then in the flour.  Set aside.

Heat a large saute pan on medium-high heat and add the olive oil.  Saute each breast until a nice golden brown color.  Place in a 13x9 inch baking pan that has been sprayed with nonstick spray.  Top with ham.

Saute zucchini, mushrooms and onions in the pan drippings.  Add the basil, garlic, the remaining oregano, sun-dried tomatoes, and butter.  Heat and pour over chicken.

Top with the mozzarella cheese.  Bake at 350  for 20-30 minutes until the cheese is melted.

Power Enchiladas

HEALTH ALERT: THESE ENCHILADAS ARE PRETTY DANG GOOD FOR YOU.

With all the irresistible Christmas sweets headed your way, I thought I might throw at least one healthy dish your way. My sis, Melis, got this recipe years ago from a personal trainer/friend. This isn't your typical enchilada dish. It's PACKED with nutrients and I think it still tastes wonderful! In fact, I'm sure you could sneak in a lot more veggies than the recipe even calls for and no one would know the difference. The original recipe called for red enchilada sauce. I make it with green enchilada sauce since I prefer it, and I love it!

Power Enchiladas

Submitted by Amy ~ The Sisters Cafe
Printable Recipe here

4 oz. fat free chicken broth
1 T. canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup grated zucchini
2 cups boneless, skinless chicken breast, cooked and shredded
2 T. chopped cilantro
1 1/2 or a little more:) cups grated low fat, part-skim mozzarella cheese
1 (4 oz) can diced green chilies (or use fresh)
4 cloves garlic
1 (19 oz) can green enchilada sauce
8-10 whole wheat tortillas
Sliced black olives (3-5 per enchilada)
Light or fat free sour cream

Preheat oven to 350 degrees F. Prepare all ingredients for assembly. In a large frying pan, bring chicken broth and canola oil to just boiling. Add onion and green pepper to broth and saute until onions are tender. Add grated zucchini and saute until just cooked. Drain off liquid and remove pan from heat. Add cooked chicken to vegetable mixture and stir. Add cilantro, 1 1/4 cups of grated cheese (reserving 1/4 cup for later), green chilies, and garlic. Stir to combine.

Layer 1/2 cup enchilada sauce into the bottom of a 9 x 13 dish sprayed with non-stick cooking spray. Fill tortillas with meat and vegetable mixture. Spoon about 1 T. enchilada sauce over meat mixture. Roll tortillas up and turn enchilada seam down. Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce (so they don't dry out). Cover with tin foil and bake 12-15 minutes. Remove foil and sprinkle enchiladas with remaining 1/4 cup (or a little more:) grated cheese. Bake 10 minutes more until cheese is melted. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. Garnish with olives and sour cream.

Zucchini Red Onion Flatbread

While I was in Utah I made this delicious pizza type bread for a movie night with friends. It was WONDERFUL! So next time you have zucchini on hand and you don't feel like making this, may I suggest this flat bread? :) It is seriously tasty, I promise!
**I am happy to be home now, and I am back on with planning my weekly menu here**

Zucchini Red Onion Flatbread
submitted by Melanie

Printable recipe here

1 batch of your favorite pizza dough--(I used Rhodes frozen bread dough)
3/4 cup cream cheese
to taste: dill, pepper, garlic salt, italian seasoning, etc.
3/4 cup Parmesan cheese
1 small red onion, cut into 1/8 inch thick rounds
1 zucchini (yellow or green), cut into 1/8 inch thick rounds
3 T. chopped fresh parsley or your favorite herbs -(I used Rosemary-yum!)
olive oil

Directions:
1. chop veggies. prepare dough. preheat oven to 400 degrees.
2. combine cream cheese with dill, garlic salt, and other desired seasonings.
3. brush a large baking sheet with olive oil, and stretch dough out in the pan.
4. spread the cream cheese mixture over the dough, sprinkle with parmesan.
5. arrange 1 row of zucchini slices down 1 long side of the dough. arrange onion rounds in a row alongside zucchini. repeat until all is used. brush vegetables with olive oil and sprinkle with s + p.
6. bake until puffy and golden brown, about 24 minutes. sprinkle with fresh herbs.

Recipe Source: adapted from Bon Apetit via Summer Harms

Summer Tortellini Salad

I realize it's still technically Spring but the beautiful sunny weather we have been having the past few days has left me feeling quite Summerish. My spell check is telling me that "Summerish" isn't a word...oh well, I have been feeling Summerish nonetheless. And I have been planning on posting this summery salad today for a while. I've decided that it must be fate for me to post this particular recipe today. Not only did Mindy post an awesome recipe for Grandma's Ranch Dressing just a few posts ago (not planned) which would be awesome with this, but I actually got this recipe from my older sister Melissa and it turns out it is her birthday today! Good timing! Happy Birthday Melis! Thank you for being a wonderful sister and always looking out for me, and sharing your successes in the kitchen with me:) I not only thought this salad was delicious but it is very quick to throw together and perfect for a busy night.

Summer Tortellini Salad

Submitted by Amy ~ The Sisters Cafe
Printable Recipe

1 pkg. (9 oz.) uncooked refrigerated cheese-filled (You can also use dry tortellini. Barilla has a yummy four cheese and Costco has really good tortellini as well)
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley (or 4 tsp. dried parsley if you don't have fresh...fresh is always best of course, but dried works fine too)
1/2 cup home-made or you're very, very favorite ranch dressing (I tend to skimp a bit on this measurement but 1/2 a cup isn't too much, just trying to be healthy:)
Parmesan Cheese - to taste

*Option - I have added left over Rotissere chicken to this and really liked it

Cook tortellini according to package directions, drain and rinse under cold running water. Place in a large colander and set aside. Meanwhile, slice zucchini. Chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour dressing over salad. Grate parmesan cheese over salad. Cover; refrigerate at least 2 hours before serving. Yield: 6 servings

Healthy and Hearty Chicken Quinoa Stew

I made this the other day and it was right up my alley! Loved it! I felt like I was getting healthier with every spoonful:) Okay, maybe that's a stretch...then again, maybe not! It is filling and yummy and packed with "good for you" ingredients. And hello, quinoa, what a fun new ingredient. Can you believe I've never had it before?! But don't forget the last and probably most important step, to season! It gives it that last, needed touch. This recipe serves 8-10 people. My family of 4 (of which only 3 are big enough to eat this stuff) had lots of leftovers. It didn't take us long to consume every last spoonful.

Healthy and Hearty Chicken Quinoa Stew

Submitted by Amy ~ The Sisters Cafe
Recipe Source: Picky Palate
Printable Recipe

2 T extra virgin olive oil (I always skimp on this just a little)
1 large onion, chopped
5 stalks celery, chopped
4 large carrots, peeled and sliced
2 Cups sweet pepper, chopped
1 large zucchini, quartered and sliced
64 oz chicken broth
15 oz can diced tomatoes
5 medium Yukon Gold potatoes, scrubbed and cubed into 1" pieces (get the Yukon potatoes, it's worth the extra few dollars)
3 cups cooked quinoa
4 medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper
2 T Dijon Mustard
1 T Hot Sauce (Cholula brand is good)
Kosher Salt, fresh cracked black pepper, Garlic Salt (Lawry's is good), and Parsley to taste
1 1/2 cups fresh parsley chopped

Heat oil in a large pot over medium heat. Saute onion, celery, carrots, peppers, and zucchini until softened. This takes about 5 minutes. Stir in chicken broth, tomatoes, and potatoes. Increase heat to high just until broth starts to boil Reduce to medium high and cook potatoes for 10 minutes or until fork tender. Reduce heat to low and stir in quinoa, chicken, dijon mustard, hot sauce. Season to taste with kosher salt, pepper, garlic salt. Stir in fresh parsley and simmer until ready to serve.

Skillet Nachos

My husband really loves these nachos. I think they are pretty great, too! I got the recipe from Betty Crocker's Quick and Easy Cookbook and made my own revisions. It's titled Skillet Nachos, because after making the topping in the skillet, you are supposed to wipe it clean and then layer the chips, topping, and cheese in the skillet, put on the lid and heat until melted. But I think it's easier just to arrange it all on a broiler pan and broil it instead. Anyway, it's your choice!

Sometimes I add ground beef to make it a heartier dinner for the family. You can omit it if you want to make it as a snack or appetizer. I included the amounts the cookbook used, but I never measure. This is a throw-together kind of meal for me. Enjoy!

Skillet Nachos

Submitted by Erin ~ The Sisters Cafe

½ lb ground beef

1 medium green bell pepper, chopped (1 cup)

1 small zucchini, chopped (1 cup)

1 cup chili beans in chili sauce (from 15-oz can)

1 cup thick-and-chunky salsa, divided

Tortilla chips (the salted kind, of course!)

1 ½ c. shredded Monterrey Jack cheese (6 oz)

sliced ripe olives

diced fresh tomatoes

Brown ground beef. Drain and remove ground beef to a plate; set aside. Using the same pan, stir-fry bell pepper and zucchini for 2 minutes, or until crisp-tender. Stir in chili beans and ½ cup of the salsa; cook until hot. Stir in ground beef.

Line tortilla chips on a broiler safe pan. Spoon dollops of the mixture atop the chips. (Sometimes I don't use all the mixture, so I end up making another half pan of nachos when these are eaten.) Sprinkle with olives and tomatoes (or you can add these after the nachos come out of the broiler). Sprinkle with cheese, to your liking. Put under broiler (not super close) until cheese is melted, only a couple of minutes.

Serve with remaining salsa.

Zucchini Tomato Bake

Ok, Marci from On My Menu LOVED, LOVED, LOVED this recipe... and I have to agree! Apparently she got it from the Lone Star Legacy cookbook, which I may need to track down. I think this is my new favorite way to eat my garden vegetables. It was even fabulous as leftovers the next day. And my husband had seconds... on vegetables... a sure sign this recipe is a definite keeper! Now it is just so sad that summer is over and along with it my little garden. Since we've now hit freezing temps at night in Utah, my fridge contains the last few fresh veggies from my garden. I'm already pining for next summer!

Zucchini Tomato Bake

Submitted by Mindy (from On My Menu)

1 onion, chopped

4 T butter (I used 2 T)

4 zucchini, sliced in rings (I did 2 zucchini, 2 summer squash)

3 tomatoes, chopped

1/4 lb mushrooms, sliced (I used extra!)

1/2 tsp basil

3 T parsley, chopped

Garlic salt and pepper, to taste

1/4 cup Parmesan cheese

4 oz Cheddar cheese, grated (I used medium cheddar)

Saute onion in butter until soft. Add zucchini and saute until tender. Add tomatoes and mushrooms. Saute briefly, then add seasonings. Put in 1.5 quart casserole dish. Toss with Parmesan; top with Cheddar cheese. Bake at 350 degrees for 20-30 minutes. (A good option for summer: saute everything longer, approx. 10 minutes. Right before serving add cheese and stir to melt - I prepared it this way.)

Parmesan Zucchini/Summer Squash

My zucchini plants didn't make it this year... but my summer squash went crazy!!! Although I usually love my summer squash simply steamed or in the skillet with just a little butter, salt and pepper... that does tend to get boring after the bizillionth time you make it. So I jumped online and found some great recipes on "On My Menu." This is one of the two that I LOVED. I will post the other one soon. This recipe is simple, delicious, and one of my favorite new ways to eat summer squash. I can't wait to try it with some zucchini mixed in!

Parmesan Zucchini/Summer Squash

Submitted by Mindy (from On My Menu)

2-3 zucchini and/or summer squash

Butter

Garlic salt

Parmesan cheese (I have used fresh and powdered and both are good)

Freshly ground pepper

Preheat oven to 425. Cut zucchini/summer squash in thin slices and arrange half evenly in baking dish. Place thin slices of butter on top (to taste... I used ~1.5-2 tbsp total). Sprinkle generously with garlic salt, Parmesan cheese, and pepper. Layer the rest of the zucchini and squash and repeat. Cover with foil and bake for 15-20 minutes (until center of zucchini/squash is becoming clear). Uncover and bake 5 more minutes.

Chocolate Zucchini Bread

This bread reminds me a lot of the double chocolate banana bread I posted. It is just as moist and chocolatey but this time using a plentiful end of summer garden vegetable. I first tried this at my friend Nicole's home. I was picking up my son who was playing over there and she sent us home with a little loaf fresh from the oven. What a treat!! We gobbled it up in minutes. The next time I had extra zucchinis to use I called and got the recipe. She says it is her Mom's recipe and she made it all the time growing up. It is a keeper! Yum! Thanks for sharing Nicole!

Chocolate Zucchini Bread

submitted by Melanie

Beat 3 eggs

2 cups sugar

1 cup oil

2 tsp vanilla

Add:

2 cups grated zucchini

2 1/3 cup flour

1 tsp cinnamon

1/4 tsp baking powder

2 tsp baking soda

1/2 tsp salt

1/3 cup cocoa (I use dutch process)

*For extra chocolatey-ness, add a big handful of chocolate chips --however many you like!
Preheat oven to 350. Pour batter into greased (or use nonstick cooking spray) and sugared loaf pans Sugaring is just like flouring a pan--but do it with sugar. It makes for a delightfully sweet and crispy crust.

Bake at 350 for 40-45 minutes

I double this and make 2 large loaves.

Grilled Pizza

Oh this is divine!! Grilled pizza is my new favorite. It is super easy, fun and DELICIOUS! You can get really creative too. I think this would make a fun party menu. Your guests could build their own pizzas from bowls of different toppings.

Pizza on the Grill

submitted by Melanie

Use your favorite crust recipe or try this one,

Crust Ingredients (from About.com):
4 cups all-purpose flour
1 1/2 cup warm water (about 110 degrees)
2/3 cup whole-wheat flour
1 tablespoon olive oil
1 package active dry yeast
1 1/2 teaspoons salt
1 teaspoon sugar

Preparation:

Combine water, oil, yeast and sugar in a small bowl. Let stand 5 minutes or until it bubbles. Mix flours and salt together thoroughly in a food processor or mixer. Add water mixture while blending. Let mix for 2 minutes. Knead briefly on a lightly floured surface. Place in a large oiled bowl and let stand in a warm place for 2-3 hours. It should double in size.

Once the dough has raised, lightly flour two cooking sheets. On a floured surface roll out 1/4 of the dough into a circle about 1/8 inch thick. Place on cooking sheet. Repeat process until you have four rounds. Place one pizza on a clean, oiled and preheated grill. Grill pizza crusts for about 1 minute on until the bottom is brown. With tongs, gently flip it over and grill for an additional 30 seconds. Remove from grill and repeat with remaining pizzas. Let cool. Top with your favorite pizza toppings and return to a preheated grill for about 2-3 minutes. Watch carefully to avoid burning. It's best to grill one pizza at a time.

Try your favorite toppings. I did one Margarita pizza with fresh tomatoes, garlic and basil with fresh mozzarella and Parmesan. It was great! The other one pictured is fresh garlic and Gouda chicken sausage, zucchini and sweet red pepper with fresh mozzarella and Parmesan.

Grilled Shrimp Kabobs

One night I had Brittany over and we made these Kabobs. I loved them--but I have to admit the zucchini was a bit crunchy. Since the shrimp doesn't take very long to cook, we had to take them off before the zucchini was done. Next time, I will slice the zucchini thinner or use a bell pepper (as the recipe suggests) instead.

Grilled Shrimp Kabobs

submitted by Melanie (Allrecipes)

INGREDIENTS
1 cup Italian salad dressing, divided
2 pounds jumbo shrimp, peeled and deveined
2 large onions
16 large fresh mushrooms
2 large green peppers, cut into 1 1/2 inch pieces (I used Zucchini)
16 cherry tomatoes

I added fresh parsley too

DIRECTIONS
In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat for 3 minutes on each side or until shrimp turn pink.

Zucchini Soup

It may not be much to look at but I love this soup! It can be very healthy and yet is still extremely tasty. The recipe calls for cheese, sour cream, and bacon as garnish which is delish but not a requirement. I make it without all the time and still like it. The recipe says that it makes 6 servings, however, my little family of 3 gobble it all up in one setting. Even my 21 mth old son, who's entering the "I don't really like veggies stage", loves this soup! So I would definitely double this recipe for larger families. The recipe comes from Julie Badger Jensen.

Zucchini Soup

Submitted by Amy ~ The Sisters Cafe

1 cup chopped onions
2 T. butter (I usually use 1 T)
3 cups sliced zucchini
2 cups chicken broth
1/4 t. salt
1/8 t. pepper
½ cup half-and-half (I often substitute with regular milk and still think it tastes very yummy)
1 cup grated cheddar cheese (optional)
1/2 cup sour cream (optional)
4 slices bacon, cooked until crisp, then crumbled

In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon bits. Makes 6 servings.

Pork Chop & Feta Skillet

This is a delicious way to serve pork chops. I adapted this recipe from my friend, Raquel M. I particularly love the squash in it. It tastes so yummy after being sauted in all the porkchop seasonings and being served with the feta. You can buy crumbled feta cheese that has basil and sundried tomatoes in it at the grocery store. It will be by the specialty cheeses. Make sure you find it (it's bound to be there) because it makes a big difference in this recipe. By the way, I always remove the bones from the pork chops before I cook them. I prefer being able to eat without fighting bones at every bite. :)

Pork Chop & Feta Skillet

submitted by Erin

 

1 teaspoon crushed dried rosemary

1 teaspoon dried basil

1 teaspoon minced garlic (1 very large clove)

1 pinch black pepper

1 tablespoons olive oil

4 pork chops

¼ cup fresh lemon juice (one lemon)

2 oz (or more) crumbled feta cheese with basil and sun-dried tomatoes (be generous!)

1-2 yellow summer squash, or 1 squash and 1 zucchini (remove seeds and slice)

In a small bowl, stir together rosemary, basil, garlic, and pepper. Heat olive oil in a large skillet over medium heat. Dip pork chops in lemon juice, and sprinkle both sides with herb mixture. Place pork chops in skillet, drizzle with some of remaining lemon juice, and sear both sides, about 7 minutes per side. After a few minutes, add sliced squash to edges of pan. Reduce heat to low. Sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.

Prep time: 30 minutes. Makes 4 servings.

Fish with Summer Squash

We had this for dinner tonight and it was GREAT! Very simple, healthy and delicious! The picture is not the best, I was in a hurry to eat! It really was so good--give it a try! It is a great way to use all that beautiful, plentiful summer garden bounty!

Fish with Summer Squash

submitted by Melanie

1/2 large red onion, chopped

2-3 Tablespoons extra virgin Olive Oil

1 tsp lemon zest

1 cup chunked zuchini

1 cup chunked yellow squash

1-2 garlic cloves-chopped or pressed

2 tilapia fillets (or other white mild fish)

salt and pepper to taste (I used Johnny's seasoning salt)

cherry tomatoes--to garnish--optional

1. Preheat oven to 400. Place onion, lemon zest and olive oil in a oven safe baking dish(I used stoneware). Toss and spread evenly. Roast, stirring occasionally, for about 15 minutes or until onion is tender. Remove the baking dish from the oven. Stir in the zuchini, squash, and garlic. Roast for 10 minutes. Remove from the oven.

2. Push the vegtables to one side. Add the fish, arranging evenly on bottom. Spoon vegetables on top. Roast unitl fish flakes easily with a fork (8-10 minutes for thin fillets, 12-15 for thicker ones)

3. When done, sprinkle with seasoning and some chopped cherry tomatoes. enjoy!