Monday, August 29, 2016

Zucchini Bread

When a recent visit from Will's grandparent's house, I left with a hoard of tomatoes, peppers, cucumbers, and one very large zucchini. And memories of my mom making zucchini bread came to mind; grating zucchini, the smell of cinnamon filling the air... now I'm getting excited!

Note: This recipe makes 2 loaves of bread or one large bundt cake.

Ingredients:
  • 3 C flour (I used 2 C AP flour, and 1 C whole wheat flour)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp cinnamon
  • 3 eggs
  • 1/2 C vegetable oil
  • 1/2 C apple sauce
  • 1 C granulated white sugar
  • 1 C brown sugar
  • 3 tsp vanilla extract
  • 3-4 C grated zucchini, not drained (the liquid makes the zucchini moist)
  • Optional: 1 C chopped walnuts


Preheat the oven to 325 degrees.

I put Will to work grating the zucchini!


Sift the flour, salt, baking soda, baking powder, and cinnamon.



In my mixer, I beat the eggs, oil, applesauce, sugar, and vanilla extract.


I added the dry ingredients to the wet ingredients.


Beat well.


Fold/stir in the zucchini (and if you are adding walnuts, raisins, etc.).


The batter is ready!



Bake for 60 min.






Sunday, August 14, 2016

Ravioli with Zucchini and Tomatoes

Looking for an incredible quick lunch or dinner that every family member will like? This is the one! I used fresh zucchini from the garden and ravioli from Sam's Club. But feel free to use any type of squash and ravioli you have on hand! And if you have a bunch of tomatoes, dice them up and use those instead of canned diced tomatoes.

Ingredients

  • 2 pounds of Ravioli (I used Chicken & Asiago Cheese)
  • 2 cups diced zucchini
  • 14.5 oz can diced tomatoes
  • 1/4 cup Parmesan
  • 1 tsp garlic salt
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/4 tsp sugar
  • 3 tbsp olive oil
Preparation

In a medium saucepan, boil water and cook ravioli according to package directions. 

In a large skillet, add olive oil and zucchini. Cook until semi-soft, about 4 minutes. Add can of diced tomatoes, garlic salt, oregano, basil, and sugar. Stir and cook until zucchini is soft, about 5 minutes.


Add Parmesan cheese and stir to combine.


When ravioli is done cooking, add it to the skillet.


Stir to combine.


Plate and garnish with a sprinkle (or two... or three) of Parmesan.



The twins ate some for lunch! They really like squash and tomatoes -- so this was the perfect meal for them!