Three Summertime Recipes for Fresh Zucchini
Do you have an abundance of fresh zucchini?
If you have grown zucchini you know that it is a very prolific garden vegetable. Just one healthy plant can feed your family all summer long and might even provide extra produce to share with friends. If you don’t have the space or time to grow your own zucchini, your local Farmers Market will have an abundance of fresh locally organically grown zucchini for sale.
Health Benefits of Fresh Zucchini
Zucchini has only 21 calories in a 1-cup serving of chopped raw pieces. It is a nutrient dense superfood containing essential vitamin C, manganese, vitamin B-6, vitamin K, and more. The antioxidant properties of zucchini have been studied and show evidence of anticancer activity. (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5537869/) Zucchini is also an anti-inflammatory food, which is beneficial in fighting many different health issues.
Zucchini can be prepared in a variety of ways, such as sauteing, grilling, or roasting. Shredded zucchini is excellent in baked goods. Our favorite sweet zucchini bread recipe is from an old Betty Crocker cookbook. The cinnamon and vanilla in this recipe give this bread its yummy flavor.
A new recipe I am using this summer is a savory quick bread recipe with herbs and cheese. This recipe works especially well as a hearty and healthy muffin. The recipe below is for a rosemary cheddar cheese muffin, but you can try your own favorite combination of herbs and cheese. I have included some of the nutritional data for this healthy muffin.
The third recipe we enjoy is baked zucchini rounds. This is a fresh crisp way to enjoy zucchini and a healthy alternative to fries. Again, you can add your own spice combinations for a variety of flavors.
Betty Crocker Sweet Zucchini Bread:
3 c.shredded zucchini
1 2/3 c. sugar
2/3 c. oil (I used sunflower oil)
2 tsp vanilla
3 c. flour
2 tsp baking soda
1 tsp salt
1 to 2 tsp cinnamon
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans.
Mix zucchini, sugar, oil, vanilla, and eggs. Stir in remaining ingredients. Pour into pans. Bake 50 to 60 minutes or until toothpick inserted comes out clean.
Savory Zucchini Muffins
1 c. shredded zucchini
1 c. milk
1/4 c. oil
1 c. cheddar cheese
2 tsp. dried rosemary
3 c. self-rising flour
Preheat oven to 350 degrees. Combine all ingredients. Divide batter into 12 muffin cups. Bake 22 to 25 minutes, or until toothpick inserted comes out clean. Here are some nutrition facts for each muffin: Calories 192, Calcium 18%DV, Iron 9%DV, Magnesium 3%DV, Phosphorus 24%DV, Potassium 3%DV, Manganese 17%DV, Selenium 17%DV,Omega-3 fatty acids 60mg, Omega-6 fatty acids 346mg.
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
2 eggs, beaten
2 to 3 zucchini – ends trimmed, cut into 1/4-inch rounds
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.
Working in batches, dip zucchini rounds into egg mixture, shake to remove any excess, and roll in bread crumb mixture to coat. Transfer coated zucchini to the prepared baking sheet.
Bake zucchini rounds until golden and crisp, 18 to 22 minutes.