Big Boy Zucchini from the Garden

Remember this Big Boy that was hiding out in my garden from yesterday's post?  How do zucchini grow so fast and furious?  I typically pick them when they're about 10 times smaller than what you see here because I think they taste better that way, but this one didn't turn out half bad!  Plus one this size is going to get me through at least four dinners.  I love zucchini and could eat it every night as part of my dinner meal.

Not to mention all the other yummy things you can make and bake with them.

So, I chopped up about 1/4 of this guy into big chunks.  I've found when I leave the seedy part of a zucchini of this size in tact,  it makes for a soggy zucchini saute, so I just cut it away.

I also chopped up one medium onion and added it to a skillet with the zucchini, olive oil and Kosher salt and freshly ground pepper.  Saute for about 20 minutes on medium-high heat.

To go with the zucchini, I breaded some boneless chicken breasts and thighs, browned them on both sides and stuck them in the oven for about 25 minutes at 350 degrees.

Chicken, zucchini and multi whole grain garlic bread was what we had for dinner.

What do you like to make with zucchini?

Happy Saturday!

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Top Ten Things I Love About Fall & My Garden Grew!

We've spotted the first signs of fall at our house.  Some of my favorite things of fall are;

* harvesting our vegetable garden

* the changing of the leaves

* the crisp cool air while being sunny at the same time

* the promise of a crackling fire soon to come

* baking

* Halloween

* the pumpkin patch

and I can't forget about

* fall clothes

* shoes 

* boots :)

Here's our corn in our garden.

Our Maple tree is beginning to turn color right outside our front door.

So, I wasn't completely disappointed in how our garden turned out like I thought I was going to be.  Our tomatoes did produce.  Although, I have my doubts that they'll ripen.  Stay tuned.

I wonder if it's too late in the season for green to turn red?

Lemon cucumbers are plentiful.  Bryce eats these right out of the garden, skin and all {after washing}.

Summer squash is late but looking good.

With more to come.

And this BIG BOY was hiding out!  More on what I made with him later.

What are your favorite things of fall?

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Zucchini {garden & bread}~Heifers~ Wannabe Cow Dog

Finally, we have zucchini and squash blooms!  The summer squash is the first to bloom, zucchini is about ready to.  I really had my doubts about my garden this summer, but I think we'll be okay.

I even spotted a tiny summer squash.

The strawberry plants were not so lucky however.  Something has been munching on the plants themselves in the middle of the night.  Probably a pesky rabbit.  Don't get me wrong, rabbits are cute and all but boy, can they do some damage to a garden. {anyone have a good recipe for rabbit?!}

After I finished up watering this morning, I spotted  Chloe spotted the heifers coming down the hill behind our house, making their way back down to the barn for some water after grazing all morning.

Chloe SO thinks she's a cow dog...poor thing.

After the heifers made it down the hill and Chloe stopped barking her head off we came back inside to make Zucchini Bread.

Since we don't have any zucchini as of yet, I took some out of the freezer that I had grated and frozen from last summer to make Zucchini Bread.  I kind of made up my own recipe.  This is what you need:  {full recipe below}

Cream together the brown sugar, butter and eggs.

Add the grated zucchini and mix that in.

Add the whole wheat flour, baking powder, cinnamon, sea salt and sunflower seeds.

Mix well.

Spray a loaf pan with non-stick spray and place the batter in.

Bake at 350 degrees for 45 minutes.

Done.  Doesn't this look like the meatloaf I made just the other day?!....not sure if that's good or bad!

Definitely didn't  taste like the meatloaf!  This version of Zucchini Bread is a little bit healthier by adding the whole wheat flour and no oil added.  And the sunflower seeds added a great touch! 

Enjoy!  Here's the recipe:

Healthy Zucchini Bread

1/2 cup butter, softened

1 cup brown sugar

2 cups whole wheat flour

2 eggs

1  1/2 tsp. cinnamon

2 cups grated zucchini

3 tsp. baking powder

1/2 tsp. sea salt (fine)

1/2 cup sunflower seeds (or nut of your choice)

Cream together butter, brown sugar and eggs.

Add grated zucchini and mix

Add flour, cinnamon, baking powder, salt and nuts

Mix well

Bake at 350 degrees in a loaf pan for 45 minutes

Happy Saturday!

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Zucchini Parmesan Cakes

If you've planted squash or zucchini in your garden, you are most likely at capacity right now with production. What to do with all that zucchini and squash?! I had to search and find some ideas other than the roasted dish and zucchini bread that I normally cook and bake.

I checked out Eating Well as I normally do for some inspiration. And don't these look good? Well, let me tell you, they are! Of course I changed up the recipe a little and we all loved it!

When you are making these, it's really important that you squeeze out as much of the water from the squash/zucchini as you can....otherwise you may end up with soggy cakes. Great way to get a veggie into your kid as well.

Zucchini Parmesan Cakes

Grate squash or zucchini...3 or 4 of them.  Squeeze out as much of the water as you possibly can.

Chop parsley and shallots and grate parmesan cheese.

Combine zucchini with the rest of the ingredients.

Pack a 1/3 cup measuring cup with the mixture and plop it in a heated, oiled skillet and flatten out a little.

Brown both sides....about 3-4 minutes.

Place on a baking sheet and bake at 400 degrees for 10 minutes.

I really liked this recipe.  Almost anything with parmesan is good in my book :)

4 servings

Active Time: 25 minutes
Total Time: 35 minutes

Ingredients
1 large egg
2/3 cup finely chopped shallots
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon salt - I used Kosher salt
1/4 teaspoon freshly ground pepper
2 cups shredded seeded summer squash or zucchini, (2-3 medium, about 1 pound; see Tip) I used zucchini
1/2 cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1/4 cup bread crumbs..I like Panko - I added this to the recipe

Preparation
1.Preheat oven to 400°F.

2.Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine.

3.Heat oil in a large nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.


Tips & Notes
Tip: To remove the seeds from summer squash, cut the squash in half lengthwise and scrape out the seeds with a spoon. To shred the squash, use the large-holed side of a box grater. Make sure water is squeezed out as much as possible.

Nutrition
Per serving: 130 calories; 8 g fat (3 g sat, 4 g mono); 62 mg cholesterol; 9 g carbohydrates; 7 g protein; 1 g fiber; 322 mg sodium; 406 mg potassium.


Happy Saturday! Pin It