Amazing Zucchini Brownies

Well, it's that time of year again where I start figuring out new and exciting ways to use the abundance of zucchini have.  I love zucchini, so this is always a fun process for me.  I've never made zucchini brownies before, but always thought they seemed like a good idea.  So I gave them a whirl.  It took some experimenting, but I came up with a recipe that is so amazing.  These brownies are so rich and chewy that you'll forget they're packed with zucchini.  My family scarfed these up even though they knew there were veggies in there.  Here's the skinny...
Ingredients
1/2 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla
1 egg
1 3/4 cup flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini (the finer the better)
3/4 cup semi sweet chocolate chips
Directions
Preheat oven to 350 degrees.  Grease a 9x9 inch baking dish.
Mix together oil, sugar, vanilla and egg.
In separate bowl mix flour, cocoa, baking soda, and salt.  A little at a time add the flour mixture to the oil and sugar mixture until incorporated.  (The dough will seem dry, no worries, the zucchini will moisten things up while they bake.)
Using a spoon stir in the zucchini & chocolate chips.
Pour and press evenly into prepared baking dish and bake for 25-30 minutes (cook a little longer if you like them more cake like).  Remove from oven and let cool.  Spread chocolate frosting on top if desired.  Enjoy!

Zucchini Bites

Well, it's that time of year again.  The time where I start figuring out creative ways to use zucchini.  I personally love zucchini, but not everyone in my family does.  So sometimes I have to figure out how to hide it, but still use it.  This recipe hit the nail on the head.  I could easily eat a hundred of these in one sitting.  My son, the pickiest eater in our household and not a huge veggie fan, even loved them.  Dip them in some ranch and you'll have the yummiest veggie based treat this side of the Mississippi!  Here's the DL...
Ingredients
2 cups grated zucchini
2 tablespoons butter
1/2 medium red onion, diced
2 eggs
1/2 cup Parmesan cheese
1/2 cup Italian style bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Preheat oven to 400 degrees.  Spray a mini muffin tin with non-stick spray.
In small pan melt butter.  Add the onion and cook for 6-8 minutes, or until onion is translucent.  Remove from heat and let cool slightly.
While onion is cooking grate the zucchini and squeeze out the excess water.  Set aside.
In medium bowl mix the eggs, Parmesan cheese, bread crumbs, salt, pepper, and cooled cooked onions.  Add zucchini.
Place tablespoon of zucchini mixture into muffin cup or until cup is filled to the top.  Press down lightly with the back of the spoon.  Repeat until mixture is gone.  Bake for 15-18 minutes or until the top is browned.  Remove from oven and let cool for a few minutes.

Serve with ranch for dipping and enjoy!  (makes about 24 bites)

Fried Zucchini Blossoms

For years I've wanted to try this.  I would always see pictures in cooking magazine & thought it looked so good.  Well, I finally gave it a go; and ya know what, these are pretty dang good.  They have a great texture & flavor.  And they look so cool.  Since I couldn't keep up with my zucchini, what better way to control it that to snip the blossoms.  And then of course fry them up, dip 'em in ranch & eat them.  You got to give 'er a go, it's a fun way to eat "zucchini"& a creative way to slow down your gardens production.  Here's how...
Ingredients
8 zucchini blossoms
2 cups frying batter (boxed or homemade)
canola oil
salt
pepper
paprika
Directions
Fill a medium skillet with about 2 inches of oil.  Heat over medium heat until about 350 degrees.  Dip zucchini blossoms in frying batter until fully coated & set into hot oil.  Fry about 3 minutes on each side or until golden brown.  Remove from oil & set on a paper towel to drain.  Salt & pepper to your liking immediatly while blossoms are still hot & add a slight dusting of paprika. Enjoy!

Zucchini Cookies

Bet I caught you off guard with this one!  This recipe is straight from my Grandma's recipe box.  I remember her making these when we were little.  We'd gobble them up & then she would proudly announce that they were zucchini cookies.  Like my Mom said, there wasn't a vegetable that my Grandma could leave alone.  And while I didn't appreciate it with brussel sprouts, this time I am thankful.  I've tweaked them a bit from my Grandma's recipe, she used dates instead of chocolate chips.  These cookies are so yummy.  There is a nice flavor mix with the zucchini & cinnamon.  Marry that with the sweetness of chocolate & you have a winning combination.  The cake-like texture pulls it all together.  Serve these cookies with a big glass of cold milk & you won't be disappointed   Here's the DL...
Ingredients
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
1 cup shredded unpeeled zucchini
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup chocolate chips
1/2 cup chopped walnuts
Directions

Preheat oven to 350 degrees.  Cream shortening & sugars together.  Add egg & vanilla & beat until fluffy.  Add zucchini.  Mix in flour, baking soda, salt, & cinnamon until well incorporated.  Using a spoon mix in chocolate chips & walnuts.  Drop dough by tablespoonfuls onto greased baking sheet.  Bake for 10-12 minutes, until edges just start to turn brown.  Remove from baking sheet & let cool for a minute before serving.  Enjoy!

Fried Zucchini

Sorry I haven't posted for a few days.  My plan was to have a new zucchini recipe everyday this week.  But plans change.  Especially when your youngest requires an emergency visit to the doctor.

My one & a half year old daughter decided to climb out of her crib.  On the getting out part she was successful, but she didn't stick the landing.  The result was a fractured forearm & a big purple cast that she will have to wear for a month.  An all this while were trying to finish up renovating our house & moving.  Yeesh!

Anyway, on to fried zucchini.  This is probably my favorite way to eat zucchini.  It's so tasty & makes a great appetizer.  Serve this with homemade ranch & you have a winner.  Here's the DL...
Ingredients
One medium to large zucchini
1 cup of beer batter or frying batter (I use the store bought stuff, but if you have a good recipe I'd love to see it.  Put in the comments section below)
canola oil
salt

Directions
Wash zucchini & cut in half.  Then cut in half again lengthwise.  Cut each section into one inch strips (or to desired size).  Put 2 inches of canola oil in a medium pan & heat on medium or until about 350 degrees.  Dip zucchini strips into batter to coat.  Immediately set into hot oil.  Fry until golden brown, about 2-3 minutes.  Then flip over & fry other side until golden.  Remove from oil & set on a paper towel to drain.  Allow to cool for 5 minutes before serving.  Serve with ranch dressing.  Enjoy!

Zucchini Drizzled with Olive Oil & Parmesan

This is a super easy & flavorful way to enjoy zucchinni.  Actually, this recipe works on a variety of vegetables.  It also looks really pretty.  Only five ingredients are required to make this scruptous zucchinni dish.  Here's the how...

Ingredients
zucchini
kosher salt
pepper
olive oil
Parmesan cheese
Directions
Preheat oven to 375 degrees.  Slice zucchini into 1/2 inch slices.  Place zucchini slices on baking sheet.  Drizzle with olive oil & sprinkle with salt & pepper to desired taste.  Place about one teaspoon of grated Parmesan on top of each zucchini.  Bake for 10 minutes then turn on low broil for 1-2 minutes, or until tops are golden.  Enjoy!

Zucchini Parmigiana

Here's a vegetarian twist on an old world classic.  This is a great dish for those who aren't wild about zucchini.  It's very flavorful & rich, & doesn't have an overwhelming zucchini taste.  A good hearty dish that is simple to make & pretty dang healthy.  This recipe is great for those overgrown zucchinis.  You know, the ones that hide under the leaves & you don't discover them until they're the size of your arm.  Here's the how to...
Ingredients
1 large zucchini, washed
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1 egg, beaten
2 cups marinara sauce
1/2 cup grated Mozzarella cheese
Directions

Cut zucchini into 3/4 inch pieces.
Heat oil in skillet over medium heat.  In shallow bowl combine bread crumbs & Parmesan cheese.  Dip zucchini in egg until coated.  Immediately set egg coated zucchini into bread crumb mixture & turn until coated on all sides.  Put coated zucchini into hot oil & repeat process with remaining zucchinis quickly to ensure even cooking time.  Cook 4 to 5 minutes per side, or until coating is brown & crispy & zucchini is heated through.

Cover zucchinis with marinara sauce & sprinkle tops with Mozzarella.  Cover & cook until cheese is melted & marinara is warmed through.  Serve immediately & enjoy.  Makes about 4 servings.

The rich tomato flavor combined with the zucchini is amazing.  The bottoms are crispy & the whole thing is scrumptious.  Goes great with fettuccine alfredo.