Picture Me Mine Photography Blog

Parmesan Crusted Baked Zucchini Sticks

Zucchini Carbonara - this looks delicious!

Zucchini & Corn Quesadillas

Baked Zucchini with Mozzarella – had these last night. YUM.

Zucchini Fritters – on the menu for early next week

Zucchini Bake with Feta & Thyme – on the menu for early next week

Breaded & Fried – dip in an egg, coat in bread crumbs, and then fried in a pan over the stove

Chicken & Zucchini Casserole – I didn’t have yellow squash, but used zucchini & carrots. Tasted great.

Zucchini Frittata - on the menu for Saturday night

Chocolate Zucchini Bread- I’ve done plain, and w/chocolate chips, but never just chocolate. Excited to try this one.

Zucchini Cookie Sandwiches – Jeremy just posted this early this week and I’m dying to try them.

Blueberry Zucchini Muffins - I’m a sucker for muffins.

Italian Tortellini Soup

Zucchini Marinara Subs - like this twist on meatball sandwiches. Planning on adding in a few meatballs to make it non-vegetarian.

Grilled Garden Salad- still waiting for my corn to come in for this

Cheese Stuffed Zucchini Rolls - not sure I’m brave enough to try these – lol

Garden Chowder (originally discovered at Zupas and one of our favorites) – 2 medium zucchini chopped, 1 med onion chopped, 2 T fresh parsley, 1 t dried basil, 1/3 c butter. 1/3 c flour, 1 t salt, 1/4 t pepper, 3 c chicken broth, 1 t lemon juice, 2-3 tomatoes diced, 1 can evaporated milk, 1 can corn, 1/3 c Parmesan cheese grated, 2 c shredded cheddar cheese. Saute zucchini, onion, parley & basil in butter until tender. Stir in flour, salt & pepper. Gradually stir in chicken broth. Add lemon juice. Mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk & corn; bring to a boil. Reduce head, cover & simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted.

Added to spaghetti sauce w/meatballs & pasta

Add to stir fry

Skewered & grilled with steak, potatoes, tomatoes, onions

Zucchini Lasagna – don’t have a specific recipe, but easy enough to find

Season w/rosemary & olive oil, grill with onions, peppers & sweet potatoes in a grill basket

Zucchini Pasta Toss – Heat some oil in a wok, add 1-2 cloves crushed garlic. Slice zucchini then saute in oil until cooked. Add cooked pasta plus basil, oregano, and balsamic vinegar. Serve with crumbled feta cheese or Parmesan.

Zucchini Bars - 1 1/2 cups granulated sugar, 1 cup vegetable oil, 3 eggs, 2 cups Gold Medal® all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 2 cups shredded zucchini (about 2 medium), 1 1/2 cups chopped pecans, 48 pecan halves, if desired ( I didn’t use the pecans),

Browned Butter Frosting
6 tablespoons butter (do not use margarine), 6 cups powdered sugar, 1 teaspoon vanilla, 8 to 10 tablespoons milk ( This sounds like a lot of frosting so if you want you can try halving the recipe first and seeing if you want less on them, if you discover you don’t you can always make more! This frosting is what made them extra yum! It’s kind of a hardened glaze almost)

1. Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
2. In large bowl, beat granulated sugar, oil and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder, salt and cinnamon. Stir in zucchini and pecans. Spread in pan.
3. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool completely, about 1 hour.
4. Meanwhile, in 4-quart saucepan, heat butter over medium heat until light golden brown; remove from heat. Stir in powdered sugar, vanilla and milk until smooth and spreadable. Spread Browned Butter Frosting on cooled bars. For bars, cut into 8 rows by 6 rows. Top each bar with pecan half.
*Frosting is also an AWESOME cinnamon roll frosting!