Sunday, October 28, 2012

Grilled Zucchini Sandwich

This is my all time favorite zucchini recipe, which is saying something because I LOVE zucchini. Even if you are not a huge zucchini fan, you should try this because it would be a shame to go through life not eating something this delicious.

"Jason's Deli" serves something called the Zucchini Grillini which I order almost every time I decide I am a vegetarian.

One day I realized I could just make it myself. It is so easy. At home we call it by the same name: Zucchini Grillini --I don't think Jason would mind, considering I am an extremely loyal customer! Check out my plug for Jason's Deli here.

Here is what you will need:

*Zucchini, sliced
*Red Onion, sliced
*Olive oil, salt, pepper
*Bread, 2 slices per sandwich
*Cheese - 1 slice per sandwich (mozzarella or whatever you love/have on hand)
*Hummus, about 1 tablespoon per sandwich
*Fresh tomato, sliced
*Fresh organic baby spinach

Here is what you do:

Just slice some zucchini and some slices of red onion.

Fry it up (or roast) with olive oil, salt, and pepper.

In the meantime, grill some whole wheat bread (or some whole grain artisan bread is heavenly) and then add a slice of cheese on one side to melt. 

After you have grilled your bread how you like it, spread the non-cheesy piece of bread with hummus (roasted red pepper is my favorite). Just lather it on there because you should, trust me. Next add a few thin slices of fresh tomato, the red onion, the zucchini slices, and a pile of fresh baby spinach.Add your slice of melted cheese bread to top and tada! You have your amazing sandwich!

I love to eat this sandwich with a giant salad and some tomato basil soup.

This recipe proves that healthy food can also be super yummy.

Tuesday, September 25, 2012

Zucchini Brownies

I got the recipe for these brownies from Baltic Maid. I have changed it ever so slightly.

These brownies have quickly become one of my favorite recipes, especially since we have more zucchini than we know what to do with and this recipe is a delicious way to use at least a little bit of it. One of my other favorite things about this recipe is that it contains no oil. Not that I am against oil but somehow it makes me feel a little better calorie wise.

Zucchini Brownies

Cream together:
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 cup coconut sugar
  • 1/4 cup unsweetened applesauce
 In another bowl, sift together:
  • 1 cup whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground cardamom
Add the dry ingredients to the cream mixture. Blend well and then mix in:
  • 2 cups grated zucchini
  • 1 - 1 1/2 cups dark chocolate chips
Place in a lightly greased 8 x 8 pan. A 9 x13 works too- the brownies will just be thinner (which is what I do so they go farther to feed this crowd). Cook at 350 for about 25- 30 minutes. The brownies are done when a toothpick comes out mostly clean. Let the brownies cool completely in the pan.

Saturday, September 22, 2012


The steer is in the freezer and fall is upon us. That means it is time to turn back to our carnivorous ways- well, really our omnivore ways. One of my favorite ways to eat meat? Meatloaf!

I just have to retrain myself into thinking that the meatloaf is a side dish!

Yummy Meatloaf

Mix together:

2 pounds ground beef (preferably grass fed)

3/4 C rolled oats

1/4 C chopped onion

1 beaten egg

salt and pepper

In another bowl:

1/2 C ketchup (homemade or at least no High Fructose Corn Syrup)

1/2 C BBQ sauce (see above)

1/3 C coconut sugar

1/4 C lemon juice

1 tsp dijon mustard

Mix 1/3 of the sauce into the meat. Form meat into loaves however you desire. My favorite way to make this is to shape the meat into several smaller loaves and place into a 9 x 13 pan to cook. It cooks a lot faster! Drizzle remaining sauce on top of the loaves. Cook at 375 degrees for 30 minutes. Check the meat and cook until no longer pink.

Sunday, September 16, 2012

Zucchini Pizzas

This is one of the simplest and yummiest healthy recipes I have ever encountered. It is also a great way to use up those zucchini that may have gotten a little large before you picked them!

Here is what you do:

Wash zucchini

Cut into slices (remove any larger seeds if you prefer)

Place on a cookie sheet

Lightly brush with olive oil on both sides and a dash of sea salt

Cook in a 450 degree oven until lightly brown on bottom

Turn over zucchini

Top with your favorite red sauce*

Then sprinkle mozzarella cheese and Parmesan on top

Cook for a few minutes until the cheese begins to melt

Turn on the broiler and watch carefully cooking until the cheese just begins to bubble into golden, heavenly goodness.

Remove from oven and top with fresh basil to make your life complete.

I love this!

* My favorite red sauce that can't be beat for quick AND delicious? Crushed tomatoes with about a tablespoon of dried basil mixed in. It is ready to use!

Friday, September 14, 2012

Zucchini Oven Fries

This recipe is from my friend Eileen. I made these the other night because our garden is overflowing with zucchini. They were delicious! I highly recommend them. 

Zucchini Oven Fries

Cut 2 (12 oz) zucchini into 3 inch sticks.
Beat 2 egg whites in a bowl until frothy.

In a plastic bag, combine:
1/2 cup Panko or regular bread crumbs
1/4 cup grated Parmesan
1 tsp salt
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp paprika
1/8 tsp ground cumin.
Add 2 tsp olive oil and mix until combined.

Toss zucchini sticks in the egg whites.  Working in batches, transfer sticks to the bread crumb mixture, press crumbs onto zucchini and place on a lightly greased baking sheet.  bake at 450° until golden and tender, 12-15 minutes.  Serve immediately.


Our vegetarian dinner: Corn on the cob from our neighbor's garden, zucchini fries and roasted broccoli from our garden, and homemade sweet potato fries (the sweet potatoes came from the store!)

Wednesday, August 22, 2012

Chocolate Zucchini Cake

Reposting in honor of my beloved Zucchini ( and the fact I made some more healthy suggestions)


This is without a doubt one of my most favorite things to eat in the entire world. I just love this stuff. I have to be sure to have lots of people to share it with or I will eat it all myself. It is really a sad state of affairs to admit such a lack of self- control but it is what it is. This cake is just so moist and yummy. And yes, I use wheat flour! The fact that it has something green in it helps justify in my mind the enormous portions I consume.

A warning: If you have picky eaters like I do, do not, I repeat, DO NOT let them see you put the zucchini in! Last summer my pickies devoured this stuff. This summer I made the mistake of telling them about the zucchini. Two kids would not even try it! Of course that meant there was more for me. But as you now know, that is not a good thing.

Chocolate Zucchini Cake

1/2 cup butter

1/2 cup oil (I prefer coconut oil)

1 3/4 cup sugar ( I prefer Coconut sugar)

2 eggs

1/2 cup sour milk (if you don't know your cow personally, mix 1/2 cup Almond milk with 2 teaspoons lemon juice and let stand for 10 minutes- it works)

1 tsp vanilla

2 cups sifted flour (I really do use all white winter wheat but you can substitute with part white flour if you scared--but you shouldn't be)

1 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp salt

4 Tbl unsweetened cocoa powder

2 1/2 cup grated zucchini

1/4 cup ground walnuts or pecans

1/4-1/2 cup chocolate chips ( I prefer dark)

What you do:

1. cream butter, oil, and sugar

2. add eggs, milk, and vanilla

3. In a separate bowl-sift together dry ingredients

4. blend dry ingredients into butter mix

5. add zucchini and mix well

6. spread in a 9 x 13 pan (greased and floured) sprinkle with walnuts and chocolate chips

7. Cook in a preheated 325 oven for 45 minutes-55minutes until toothpick comes out clean

The trick to this cake requires some degree of self-control. You have to wait to eat it until the next day (or at least a few hours). For this exercise in delayed gratification you will be rewarded. The cake will taste twice as good- I promise.

 Enjoy the harvests of summer.

Chocolate-Chocolate Chip Banana Oatmeal Cake

I just created something beautiful. Well, okay maybe not much to look at but beautiful to the taste buds. And it is a great way to use up leftover oatmeal (which we always seem to have plenty of around here).

One of my sons may have a peanut allergy and so my usual use for leftover oatmeal, Peanut Butter Bars, seemed kind of mean to make today. He was starving!  So a quick search on the Internet turned up a recipe that I can't link because it was in a super long thread. But I changed it a ton anyway including cutting the sugar in half.

Chocolate-Chocolate Chip Banana Oatmeal Cake

Cream Together:

1/2 C Coconut Oil*
1 C Coconut Sugar**
2 Eggs
1 tsp Vanilla

Add in and beat:
1 Overripe Banana
2 C leftover cooked oatmeal
1/2 C plain Greek yogurt

In a separate bowl, stir together:

1 1/2 C whole wheat flour (use white winter wheat)
1 tsp baking soda
1tsp baking powder
1/2 tsp sea salt
1/4 C unsweetened cocoa powder

Beat the cream mixture and flour mixture together. Then add:

1/2 to 1 C dark chocolate chips

Spread into a greased 9 x 13 pan and cook for 30- 40 minutes at 350 degrees until done.

My kids all agreed this is a definite keeper. Even my peanut hating son (also known as the "Pickiest Eater on the Planet") loved this cake!

*Great news! Costco is now selling Virgin Coconut Oil at a lot more affordable price than what I could find online anywhere else!

** Not sure where to find Coconut Sugar? I buy mine at Amazon. This is the brand I currently use- Madhava Organic Blonde Coconut Sugar and I love it. I have also found coconut sugar at Whole Foods Market, Sunflower Market, and The Good Earth. Look at your local health food store.

And of course you can substitute other sugars or oils in this recipe, but I am sold on the benefits of coconut!