Zucchini Brownies

I found this on allrecipes.com while searching for something else to make with all my zucchini! They are surprisingly delicious!

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. The batter will very thick.  Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Roasted Vegetables and Garlic

This is a Wegmans recipe. It is one of our favorites in the summer because we can grow so many of the vegetables. I don't always use everything in the recipe if I don't have it, and I have substituted fresh cherry tomatoes for sun dried tomatoes. Just add them to the rest of the veggies and bake.

1 pkg (16 oz) Italian Classic Whole Wheat Penne Rigate (Grocery Dept), prepared per pkg directions, keep warm
1 medium eggplant,1-inch dice
1 medium sweet green pepper, 1-inch dice
1 medium sweet red pepper, 1-inch dice

1 medium yellow cooking onion, peeled, 1-inch dice
1 clove Food You Feel Good About Peeled Garlic, chopped
1 medium zucchini, 1-inch dice
1 medium yellow squash, 1-inch dice
1 pkg (8 oz) sliced baby bella mushrooms
5 Tbsp Wegmans Basting Oil
5 Tbsp Wegmans Pure Olive Oil
Wegmans Sea Salt and pepper to taste
1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
2 oz roasted red tomatoes (Mediterranean Bar), sliced thinly (about 1/3 cup)
4 Tbsp Italian Classics Shredded Parmigiano-Reggiano Cheese (Cheese Shop)
link

Preheat oven to 450 degrees.

1. Toss eggplant, green pepper, red pepper, onion, garlic, zucchini, yellow squash, and mushrooms with basting oil and olive oil in large bowl. Season to taste with salt and pepper.
   
2. Spread vegetables in a single layer on baking sheet. Roast about 30 min, until softened and lightly browned.
   
3. Combine pasta, vegetables, and raw spinach in large bowl. Toss gently until spinach wilts. Season to taste with salt and pepper. Top with tomatoes; sprinkle with cheese.

https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&productId=348510&catalogId=10002&krypto=QJrbAudPd0vzXUGByeatog%3D%3D&ddkey=http:ProductDisplay

Grilled Summer Vegetable Wrap with Sun-dried Tomato Pesto

4 Each Tomato Tortilla Wraps (12)
1 Each Red Bell Pepper
1 Each Eggplant
1 Each Red Onion
1 Each Zucchini
2 TBSP Olive Oil
1 Clove Garlic, Minced

1/4 Cup Sun-dried Tomato Pesto
1/4 Cup Fresh Mayonnaise

1 TBSP Fresh Chopped Basil
1/4 lb. Feta Cheese Diced

1/2 lb. Baby Lettuce Mix
To Taste, Kosher Salt; Black Pepper

Method of Preparation:
Cut Vegetables into thick Slices. Coat with oil, salt and pepper. Grill until tender. Allow to cool. Once cooled dice into large pieces. Toss with basil and feta cheese. Chill.

Mix Sun-dried Tomato Pesto and Fresh Mayonnaise. Hold on the side.

Warm tortillas. Place equal amounts of vegetable mixture; baby lettuce and pesto mayonnaise on each one. Wrap tightly and cut in half. Serve.

Zucchini Bread

1 Cup sugar ( I use ½ cup brown sugar and ½ cup white sugar)
2 eggs
½ cup oil (can also substitute ¼ cup oil for applesauce)
1 – 1 ¼ cup grated zucchini
1 tsp vanilla
1 ½ cup flour
½ tsp salt
½ tsp baking soda
1 ½ tsp cinnamon
1/8 tsp baking powder
¾ - 1 cup chocolate chips

Beat eggs and mix in sugar. Stir in oil, zucchini, and vanilla. Add dry ingredients and mix well. Add chocolate chips. Bake at 350 degrees for 50-60 minutes. Cool 10 minutes and remove from pan.

Asian Summer Salad

Salad

8oz uncooked vermicelli pasta

¾ cup julienne-cut carrots, 2 inches long

¾ cup julienne-cut zucchini, 2 inches long

¾ chopped red pepper

¼ cup sliced green onions with tops

¾ pound deli roast turkey or chicken breast, cut ½ inch thick

Dressing

¼ cup vegetable oil

3 TBS rice vinegar

3 TBS soy sauce

2 tsp sugar

1/8 tsp ground red pepper

1 tsp finely chopped, peeled fresh gingerroot

1 garlic clove, pressed

Break vermicelli into quarters and cook according to directions. Drain and run under cool water. Add all the ingredients to the vermicelli. Make the dressing and pour over noodles and vegetables. Allow the salad to sit in the refrigerator for at least an hour. May be made a day in advance. Garnish with chopped peanuts and/or cilantro if desired.

Italian Pasta Stir-Fry

I've been going through recipes trying to find things to make with all of my zucchini. This one is really easy and tastes good, especially with homegrown zucchini and tomatoes.

8 oz linguine, uncooked
2 medium tomatoes, seeded and chopped
1 medium onion, chopped
1 medium zucchini, sliced
1/4 cup snipped fresh parsley (or dry if I don't have fresh)
1 TBS olive oil
2 garlic cloves, pressed
1 tsp dried basic
1 tsp dried oregano
1/8 tsp salt
1/8 tsp black pepper
1/4 cup grated (about 1 oz) fresh Parmesan cheese

Cook linguine according to package. Drain and keep warm. Chop tomatoes and onions and cut the zucchini. Heat oil over medium heat until hot. Press garlic into skillet and stir-fry 15 seconds. Add zucchini and onion. stir-fry 2-3 minutes or until vegetables are crisp-tender. Add tomatoes, parsley and seasonings. Heat 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in linguine and add grated Parmesan cheese. Serve immediately.

Soft Vegetable Tacos

Something fun for Cinco de Mayo.
This is an easy, inexpensive meal that our family enjoyed this weekend. Recipe is from the Taste of Home Simple and Delicious cooking magazine and can also be found on their website that has great easy and tasty recipes. www.bestsimplerecipes.com

1 2/3 cups, fresh corn or frozen corn, thawed.

1 small zucchini, finely chopped

1 small onion, finely chopped

1 tablespoon canola oil

1 can (15 ounces) black beans, rinsed and drained

1/4 cup salsa

8 flour tortillas (6 inches), warmed

1/2 cup sour cream

1 cup shredded cheddar cheese

In a large skillet, saute the corn, zucchini and onion in oil until tender. Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally. Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortillas over filling; serve immediately.

*we made guacamole to go with this and it was so yummy. This is a new family favorite and I love that it is a meatless dish that my family will eat.


TIP- most of the seasoning/flavor for this dish comes from the salsa you use. I recommend Wegman's Brand Roasted Tomoato. It adds some great spice and minimal heat.