Here's a new recipe I made for Michelle, so she had some quick breakfast options:
Zucchini bites
Olive oil
1 onion dices
3 slices bacon
1 carrot – grated
1 large zucchini – grated
3 eggs
1 cup cheese ( Parmesan or cheddar or a mixture)
¼ cup cream
½ cup self rising four ( add 3//4 t baking soda and ¼ t
salt)
Sauté onion, carrot, and zucchini in olive oil. Cook bacon in microwave,
chop and add to veggies to cool.
Beat eggs, cream, and cheese. Add to zucchini mixture
Stir in flour
Spoon into greased mini muffin pans
Bake 350 for 15 – 20 minutes.
Easy breakfast item!
My new favorite zucchini casserole because it goes together really fast:
Ritz Zucchini Cheddar Casserole
4 c very thinkly sliced zucchini
1/2 cu diced sweet onion
1 sleeve (35) Ritz crackers, crushed
1 cup shredded cheddar cheese
2 eggs, beaten
3/4 cup milk
3 T butter (I just use olive oil and less)
Season all and garlic powder (optional)
saute zucchini, onion till transparent, salt and pepper to taste. In large bowl mix crackers and cheese.
mix one half of this into the zucchini mixture in your 2 qt baking dish. Blend eggs and milk together with seasonings. Pour over zucchini and cracker mixture. top with the other half of crackers and cheese.
Bake 400 for 20 - 25 mintues.
freezes well (I have made two at a time and put one in a foil pan for the freezer. So easy for a quick dinner when nights are busy.)
I used to make a zuc casserole with shredded carrots, stuffing, sour cream and cream of chicken soup. This one is tastier and faster.
New favorite Zucchini bread:
(called Mom's Zucchini Bread on All recipes.com)
3 cups flour
1 t salt
1 t baking soda
1 t baking powder
3 t cinnamon
3 eggs
1 cup veg oil ( I replace 1/4 cup oil with ground flax - 6 T)
2 1/4 cups white sugar ( I usually leave out about 1/2 cup sugar)
3 t vanilla
2 cups grated zucchini (sometimes I drain out the extra watery stuff)
optional 1 cup chopped walnuts
grease two 8 x 4 pans or three smaller pans
sift flour, salt, b powder, soda, and cinnamon
beat eggs, oil, flax and sugar. add sifted dry ingredients. Stir in zucchini and optional nuts
pour into baking pans
Bake 325 degrees for 40 - 60 minutes depending on your pan size. check for doneness early if using the smaller loaf pans.
cool in pan 20 minutes, then remove. The smell while baking is addicting!
I didn't take any photos of my zucchini - that's boring.
So here is a reminder to never text and drive! This really happened this summer in Salt Lake City. the 16 year old girl walked away unharmed. But it was a chore getting that car out. Just like we need to pay attention to how quickly our zucchini will get over sized! Ha.
My new favorite zucchini casserole because it goes together really fast:
Ritz Zucchini Cheddar Casserole
4 c very thinkly sliced zucchini
1/2 cu diced sweet onion
1 sleeve (35) Ritz crackers, crushed
1 cup shredded cheddar cheese
2 eggs, beaten
3/4 cup milk
3 T butter (I just use olive oil and less)
Season all and garlic powder (optional)
saute zucchini, onion till transparent, salt and pepper to taste. In large bowl mix crackers and cheese.
mix one half of this into the zucchini mixture in your 2 qt baking dish. Blend eggs and milk together with seasonings. Pour over zucchini and cracker mixture. top with the other half of crackers and cheese.
Bake 400 for 20 - 25 mintues.
freezes well (I have made two at a time and put one in a foil pan for the freezer. So easy for a quick dinner when nights are busy.)
I used to make a zuc casserole with shredded carrots, stuffing, sour cream and cream of chicken soup. This one is tastier and faster.
New favorite Zucchini bread:
(called Mom's Zucchini Bread on All recipes.com)
3 cups flour
1 t salt
1 t baking soda
1 t baking powder
3 t cinnamon
3 eggs
1 cup veg oil ( I replace 1/4 cup oil with ground flax - 6 T)
2 1/4 cups white sugar ( I usually leave out about 1/2 cup sugar)
3 t vanilla
2 cups grated zucchini (sometimes I drain out the extra watery stuff)
optional 1 cup chopped walnuts
grease two 8 x 4 pans or three smaller pans
sift flour, salt, b powder, soda, and cinnamon
beat eggs, oil, flax and sugar. add sifted dry ingredients. Stir in zucchini and optional nuts
pour into baking pans
Bake 325 degrees for 40 - 60 minutes depending on your pan size. check for doneness early if using the smaller loaf pans.
cool in pan 20 minutes, then remove. The smell while baking is addicting!
I didn't take any photos of my zucchini - that's boring.
So here is a reminder to never text and drive! This really happened this summer in Salt Lake City. the 16 year old girl walked away unharmed. But it was a chore getting that car out. Just like we need to pay attention to how quickly our zucchini will get over sized! Ha.
