It’s time for Zucchini!

Zucchini Bread
Ingredients
  • 1  cup all-purpose flour
  • 1 ¼ cups whole wheat flour
  • 1 cup spelt flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking
  • 1 teaspoon ground cinnamon
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/3 cup water
  • 2 cups grated zucchini (skins left on)
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts or pecans
Directions
Preheat oven to 350 degrees F. In a large bowl, combine flours, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
You can experiment with the flours.  I also use amaranth, millet and kamut flours.

Stuffed Zucchini

Serves four as a side dish

3 medium zucchini, sliced lengthwise and flesh removed by scraping with a spoon leaving a nice boat shaped shell for stuffing (this may only make enough to fill 4 or 5 halves)
1 cup cooked rice (any kind)
2 eggs, beaten
½ cup onion, chopped
½ cup crumbled feta cheese
¼ cup pine nuts
1 tablespoon oregano, minced
2 green onions, sliced thin for garnish
After removing the flesh from the zucchini place the shells in a lightly oiled baking dish.  Put the zucchini flesh in a large bowl with a teaspoon or so of salt and let sit for 10-15 minutes.  This gets the liquid to release faster.
Saute the onion over medium high heat until golden, add the oregano and cook just a minute more.
Squeeze out excess liquid of the zucchini and return to the bowl.
Add the onion mixture, feta, rice, beaten eggs and the pinenuts.
Fold gently until well combined. Add salt and pepper to taste.
Mound this stuffing into the zucchini boat shells (as many as you can, making sure it is nice and over filled.)
Cook in 350 F. oven for approx. 30 minutes until puffy and starting to brown slightly.  Serve with garnish of sliced green onion

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