Chicken and Zucchini Parmesan

Whoa, has it really been two weeks since my last post?! That was completely unintentional, and can be attributed to nothing more than sheer laziness on my part. I've still been cooking, taking photos, and eating -- it is just the actual blogging part I've been slacking on. Rest assured that I have tons of great recipes to share with you in the days/weeks to come!

Here's one of those great recipes for you right now. What's better than chicken parmesan? Chicken parmesan that also has breaded zucchini in it. My family went nuts over this meal, which really isn't shocking, because what's not to love? 

Yeah, there are a few steps involved with breading and frying, and it dirties a few dishes, but we've come to the time of year when comfort food is king and this is definitely worth the time and mess. The flavor is just phenomenal, and I'm really kicking myself for not adding breaded zucchini to chicken parmesan before now. I'll definitely be doing it most (if not all!) of the time from now on. Not only is this dish delicious, it's really cost-effective to...so it's a win-win for me.

Chicken and Zucchini Parmesan
inspired by Simple Bites

1 cup Italian-style breadcrumbs
1/2 cup flour
1/4 cup grated parmesan cheese
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 eggs, divided, beaten
1/2 pound chicken breast tenders
1 medium zucchini, sliced
1 jar prepared marinara sauce
8 ounces fresh mozzarella cheese, sliced
Pasta for serving, if desired

1. In a bowl, combine the breadcrumbs, flour, parmesan cheese, salt, garlic powder and pepper. Divide the breadcrumb mixture evenly between two shallow dishes. Place the beaten eggs in separate bowls (one in each bowl).

2. Heat an inch of olive oil in a large skillet. Dip the chicken tenders in one of the eggs, then in one bowl of the breadcrumb mixture. Cook over medium heat until browned and crispy. Remove to a baking sheet and place in the oven to keep warm.

3. Add more olive oil to the same skillet, if necessary, and heat over medium heat. Dip the zucchini slices in the other beaten egg, then in the other bowl of breadcrumbs. Cook until browned and crispy, then add to the baking sheet with the chicken.

4. Drain the oil from the skillet and use a paper towel to wipe it clean. Add the marinara sauce to the skillet and heat through. Add the reserved chicken tenders and zucchini in an even layer, spooning some sauce over the top. Top evenly with mozzarella cheese and cover until the cheese melts.

5. Serve with pasta and additional parmesan cheese.

Blueberry Zucchini Mini Muffins

I feel like the second the calendar changes over to September, everyone is all about the flavors of fall. Pumpkin, apples, maple, etc. etc. Especially pumpkin, am I right? I include myself in this "everyone," because the flavors of fall are probably my favorite; they're so warm and comforting and aromatic. However, it's still technically summer, as my boys (who spent all day yesterday engaged in an elaborate water balloon fight) would be quick to remind you.

And on that note, raise your hand if you still have a ton of zucchini, that pervasive summer favorite, to use up. If so, what better way to use it than in some muffins? Muffins are a huge breakfast favorite around here, even more so if they're bite-sized. This version is loaded with zucchini and blueberries, so they're pretty healthy too. My boys enjoyed them for breakfast for an entire week straight.

And the great thing about (shredded) zucchini and blueberries? They both freeze really well. So you can enjoy a batch of these muffins any day of the year. Next time I make them, I may whip up a quick brown sugar-pecan streusel for the top.

(By the way, I founds this recipe on The Baking Robot blog, which I highly recommend checking out if you haven't already. Hilarious!)

Blueberry Zucchini Mini Muffins
adapted from The Baking Robot

3 eggs
1 cup unsweetened applesauce
3 teaspoons vanilla extract
2 1/4 cup sugar
2 cups zucchini, shredded
3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
2 cups blueberries

1. Preheat the oven to 350 degrees. Line two 24-cup mini muffin tins with paper liners.

2. In a large bowl, whisk together the eggs, applesauce, vanilla and sugar. Fold in the shredded zucchini.

3. In a separate large bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Gradually add the flour mixture to the wet ingredients, stirring just until combined. Fold in the blueberries.

4. Fill the baking cups three-quarters of the way full. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool. Makes (at least) 4 dozen mini muffins.

Beer-Battered Zucchini Rings

It happens every year around this time, without fail. Someone pawns off on gifts me with a gigantic zucchini from their garden. It happened again this year, of course; Joe's grandma sent him home from a visit with a really big zuc that I'm almost positive was longer than both of the boys when they were born. 

As it does every year, the zucchini sat on my counter for nearly a week, mocking me, daring me to tackle it. Finally I just said to myself, you know what? I'mma fry this sucker. And that's exactly what I did. I dunked it in some beer and hot sauce, then gave it a bath in some hot oil. Sometimes you just have to go for it, you know?

The thing with these big zucchini is that they're full of seeds...seeds that aren't really digestible when they reach that size. So I sliced the zucchini into rings, then used a small knife to hollow out the seed area in the middle. Easy peasy! And holy cow, were these delicious. Zucchini has such a great flavor all on its own, but when paired with yeasty beer, spicy hot sauce, a perfectly crunchy exterior and some ranch for dipping? Ugh, they're perfect. Just perfect. If I could use an emoji in a blog post, I'd use the smiley face guy that has hearts where his eyes should be.

If you, too, have a gigantic zucchini languishing in your garden or on your counter, use it to make these rings. You'll be really glad you did, I promise.

Beer-Battered Zucchini Rings
adapted from Homegrown & Healthy

1 big zucchini, sliced into 1/4-inch thick rings and seeds removed
1 cup flour 
3/4 cup beer
1 teaspoon hot sauce (more to taste)
Coarse salt
Vegetable oil for frying
Ranch dressing for dipping, if desired

1. Heat vegetable oil in a high-sided skillet or Dutch oven to 350 degrees.

2. Combine the flour, beer, and hot sauce in a large bowl. 

3. Completely submerge the zucchini rings in the batter, coating them generously, then immediately place in hot oil. Cook until the first side is crispy, then flip and let the other side crisp up. Remove to paper towels to drain and sprinkle with coarse salt while still hot. Serve immediately with ranch dressing for dipping.

Vegetable Tortellini Bake

This is one of those recipes you can modify to include whatever vegetables you have on hand, and it's going to be delicious. In my case...well, I used pretty much All The Vegetables: zucchini, summer squash, bell pepper, carrots, peas, mushrooms, onions, and tomatoes. Since my boys love pasta so much, I thought I might as well sneak a ton of veggies into the sauce so they'd eat them along with the tortellini. Success! I'm telling you, that method rarely fails.

I adapted this pretty heavily from Better Homes and Gardens. Their method, to me, just seemed needlessly complicated. In addition to upping the amount of veggies, I also removed the chicken called for in the original recipe (this dish doesn't need it; it's hearty enough), used half whole-wheat tortellini, and added pesto to the sauce. The result was a hearty dish that somehow doesn't seem heavy, and one that's healthy and delicious too.

Vegetable Tortellini Bake

adapted from Better Homes and Gardens

2 9-ounce packages refrigerated cheese tortellini

1 tablespoon olive oil

1 tablespoon butter

1 medium carrot, peeled and diced

1 red onion, thinly sliced

1 medium zucchini, sliced into half moons

1 medium summer squash, sliced into half moons

6 ounces button mushrooms, thinly sliced

1 red or yellow bell pepper, thinly sliced

4 cloves garlic, minced

1 cup frozen peas

1/3 cup chicken broth

1 cup milk

1 8-ounce package cream cheese at room temperature

1/4 cup pesto

Salt and pepper to taste

1 pint cherry tomatoes, halved

1/2 cup shredded Parmesan cheese

1. Preheat the oven to 350 degrees. Spray a 13 x 9-inch casserole dish with cooking spray. Cook tortellini in boiling salted water; drain.

2. Meanwhile, heat olive oil and butter in a large skillet. Add carrot, onion, zucchini, summer squash, mushrooms, and bell pepper and cook until vegetables are fork-tender. Add garlic; cook and stir for 30 seconds. Season with salt and pepper.

3. Add the milk and chicken stock to the vegetables and heat until bubbling. Add cream cheese and stir until melted. Add pesto and stir until fully combined. Taste for seasoning and add salt and pepper if needed.

4. Add the cherry tomatoes and the sauce mixture to the reserved tortellini and stir to combine.

5. Pour mixture into prepared casserole dish. Sprinkle with parmesan cheese. Bake for 30 to 35 minutes or until bubbling.

Vegetable Tostadas

These tostadas were the result of one of those "Hmm, let's see what I have on hand" moments. In this case, I had a ton of produce in the refrigerator  (as I think most of us do during the summer months) and quite a few canned goods in the pantry, and no idea how I was going to use it all. I came up with these tostadas on the fly, and man, were they ever delicious. I topped fried corn tortillas with vegetarian refried beans, vegetables seasoned with Mexican spices, and feta cheese. Feta may sound like an odd choice, but its tangy flavor worked so perfectly with the spices (you could also use queso fresco, if you have that on hand). Yes, the tortillas are fried, but at least they're topped with lots of good-for-you vegetables!

This meal comes together so quickly, and it's really good and relatively healthy. If you have filling left over, mix it up with rice and serve burritos for dinner the next night.

Vegetable Tostadas

1 medium zucchini, sliced into half-moons

1 medium yellow summer squash, sliced into half-moons

1 onion, chopped

3 cloves garlic, minced

1 can corn, drained

1 can black beans, rinsed and drained

1 10-ounce can diced tomatoes with green chilies, undrained

Salt and pepper to taste

2 teaspoons chili powder

1 teaspoon cumin

1/4 teaspoon oregano

1 can vegetarian refried beans, warmed

8 tostada shells or fried corn tortillas

Feta cheese and cilantro for topping

1. Preheat about a tablespoon of olive oil in a large skillet over medium-high heat. Add zucchini, summer squash, and onion and cook until vegetables are softened. Stir in garlic and cook and stir for an additional 30 seconds.

2. Add corn, black beans, tomatoes, salt and pepper, chili powder, cumin and oregano. Heat through.

3. Spread each tostada with a layer of refried beans, then top with some of the vegetable mixture. Sprinkle with feta and cilantro and additional toppings as desired.

Rigatoni with Bacon, Zucchini and Cream

When I told Joe about this dinner (basically conceptualizing it out loud), he heaved a massive sigh. You see, Joe is always wary of me using zucchini in a recipe, because he's worried I'm going to get obsessed with it like a did a couple of summers ago (resulting in this week of zucchini recipes, as well as several others). I think he ate more zucchini that summer than he'd ever eaten in his entire life. I had to entice him into eating this pasta by assuring him that it would contain plenty of bacon. Bacon is something that he is incapable of resisting.

He actually ended up enjoying this meal quite a bit, and the boys and I did too. The ingredients are simple, but the flavor is actually quite complex. The earthy zucchini and salty bacon pair perfectly with the sweet, creamy sauce. I didn't say anything out loud, but I was feeling pretty smug when Joe went back to the pot for seconds!

Rigatoni with Bacon, Zucchini and Cream

1 pound rigatoni

6 strips bacon, chopped

2 tablespoons butter

2 medium zucchini, sliced into half-moons

1 onion, chopped

3 cloves minced garlic

1/2 cup white wine

1 1/2 cups heavy cream

1/2 cup shredded parmesan cheese

Salt and pepper to taste

1. Cook pasta in boiling salted water to al dente; drain.

2. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain.

3. Discard all but one tablespoon of the bacon grease from the pan. Add butter, and when it's melted, add the zucchini and onion. Season with salt and pepper to taste, and cook over medium-high heat until the onion is translucent and the zucchini is softened. Add garlic; cook and stir for 30 seconds.

4. Add the wine and stir with a wooden spoon, scraping the bottom of the skillet to pick up all the drippings. When wine has reduced, reduce heat to medium and add cream. Cook until thickened, stirring occasionally, then stir in the parmesan cheese and the reserved bacon. Taste for seasoning and adjust as needed.

5. Add the sauce to the cooked pasta. Serve immediately.

Zucchini Oven Chips

I'm sure a lot of you have resolved to eat better and healthier this year. I think it's something we should all strive for to a certain extent...I guess I just fall more into the "everything in moderation" category. This year, I plan to keep cooking the way I cook as far as dinner goes, but to eat healthier for breakfast and lunch. Too often I fall prey to the work cafeteria, and although they have plenty of healthy options there, I rarely choose them. That's what I want to change this year. That'll free me up for the occasional dinner indulgence!

That being said...I feel like I owe you a "healthy" recipe today. When I went through the list of recipes that I haven't shared yet, this one was just about the healthiest I could find. And not only are these zucchini oven chips healthy...they're delicious too. Even my kids thought so! Apparently the word "chips" has magical properties for them, and can turn even the most disdained of vegetables into something they enjoy. Who knew? Maybe next I'll try "cauliflower chips" for Andrew, and "green bean chips" for Will!

The thing with these is that they seem to get cold really quickly. And when they get cold, they get soggy and mushy. So just be sure you serve them right away. Served warm, they're flavorful and delicious -- and just like more traditional potato chips, I bet you can't eat just one!

Tomorrow I'll share the (not-so-healthy but incredibly yummy) sloppy joes I served these with.

Zucchini Oven Chips

slightly adapted from MyRecipes

1/4 cup dry Italian-style breadcrumbs

1/4 cup grated parmesan cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon pepper

2 tablespoons 2% milk

2 1/2 cups zucchini, sliced into 1/4-inch rounds (2 small zucchini)

1. Preheat oven to 425 degrees.

2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. 

3. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. 

4. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 degrees for 30 minutes or until browned and crisp. Serve immediately.

Summer Vegetable Spaghetti with Pesto Cream Sauce

One of the things I love the most about blogging is finding other bloggers who share my food philosophy. They are my “food twins,” if you will, and one of them is Sarah from A Taste of Home Cooking. She and I are definitely on the same page when it comes to food, and I find myself bookmarking nearly every recipe she posts. When she posted this recipe, I knew I’d be trying it for sure. The summer’s almost over and I’ve only cooked with zucchini a handful of times. There’s just no excuse for that! I had to remedy the situation right away.

I had a happy accident while making this recipe. I don’t keep white wine on hand, usually, so when it’s called for in a recipe I replace it with chicken broth. But unbeknownst to me, I didn’t have any. What I did have, however, was some heavy cream. So I just used that instead, and it turned the sauce into this incredibly creamy, slightly sweet, wonderfully indulgent thing.

This is my favorite kind of food: simple, fresh, and delicious. We all loved it.

Summer Vegetable Spaghetti with Pesto Cream Sauce
slightly adapted from A Taste of Home Cooking

1 pound spaghetti
3 tablespoons unsalted butter
1 onion, diced
1 small summer squash, halved lengthwise and sliced thin
1 small zucchini, halved lengthwise and sliced thin
2 garlic cloves, minced
Salt and pepper to taste
1/2 cup heavy cream
6 tablespoons basil pesto
12 ounces cherry tomatoes, halved
Grated parmesan cheese

1. Bring water and some salt to in a boil in a large pot. Cook pasta according to package directions. Drain pasta and return to the pot.

2. Meanwhile, melt butter in a large skillet over medium high heat. Add onion and cook until softened, about 5 minutes. Stir in squash and zucchini, season with salt and pepper to taste, and stir until softened, about 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and cook until slightly thickened, about 2 minutes. Stir in pesto.

3. Toss vegetable sauce and tomatoes with pasta. Serve with grated cheese.

One year ago: Spicy turkey, corn and zucchini skillet

Creamy Vegetable Enchiladas

Well this has been quite a week so far, and it’s only Tuesday. Yesterday I felt like a hamster in a wheel all day long, running and running and running and getting absolutely nowhere, and today hasn’t proven to be much better. So I’m sorry for not posting yesterday, but I only had time for one blog post, and writing about my baby boy’s first word (his brother's name, swoon) seemed just a little bit more important than these enchiladas.

That’s not to say these enchiladas aren’t delicious, though, because they are. They’re stuffed with vegetables and cheese, and they’re incredibly satisfying, even without any meat. You can customize them to your preferences, using any veggies you like and whatever cheese suits your fancy.

Do you want to hear something funny? I actually had to go back in my Twitter stream to see exactly what ingredients I used for these. According to Twitter, I made these 59 days ago. I mentioned them in a tweet and someone asked for the recipe, and I replied to her with the ingredients. Thank goodness for Twitter! I make so many different recipes, and I’m so far behind in posting them, that I really do need to jot down what I do as I’m doing it. Lesson learned!

Anyway, give these a shot. I think you’ll love them. The recipe does make a lot, so I ended up freezing 5 or 6 enchiladas for a later meal. I can't wait to enjoy these again on a night I just don't feel like cooking!

Creamy Vegetable Enchiladas

1 medium zucchini, cubed
1 red bell pepper, chopped
1 8-ounce can sliced mushrooms, drained
1 bunch green onions, sliced
2 garlic cloves, minced
1 can corn, drained
1 can black beans, rinsed and drained
1 10-ounce package chopped frozen spinach, thawed and well-drained
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1 8-ounce package cream cheese, softened
2 cups shredded colby cheese, divided
1 1/2 cups sour cream, divided
1 jar salsa, divided
6- or 8-inch flour tortillas

1. Preheat oven to 425 degrees.

2. Heat a small amount of olive oil in a large skillet over medium high heat. Add zucchini, bell pepper, and mushrooms and sauté until vegetables begin to soften. Stir in green onions and garlic; cook and stir 30 seconds.

3. Stir in corn, black beans, spinach, chili powder, cumin, and salt and pepper to taste. Transfer mixture to a large bowl.

4. Mix vegetables with cream cheese, 1 cup shredded cheese, 1/2 cup sour cream, and 1/2 cup salsa. Divide evenly among flour tortillas and roll up. Place seam-side down in a greased 9 x 13-inch baking dish.

5. In a separate bowl, combine remaining salsa with 1 cup sour cream. Pour over enchiladas in pan and top with remaining 1 cup cheese. Bake uncovered for 25 minutes or until enchiladas are heated through and cheese is melted.

Greek-Style Chicken Skillet

This recipe has been sitting at the top of my “coming soon” list for weeks now, just waiting to be shared. Poor little recipe. Just because I’ve waited so long to share it certainly doesn’t mean it’s not delicious, because oh, it is. For something that comes together so quickly -- and uses a can of condensed soup to boot -- you won’t believe how flavorful this dish is. The bell peppers are sweet, the zucchini and garlic are savory, and when they’re combined with the tangy, sharp bite of feta cheese, this meal really does offer the perfect balance of flavors. We served ours over plain orzo pasta, although the couscous mentioned in the original recipe would be a great choice too. Even my two-year-old loved this and asked for seconds. That alone means this meal will surely be repeated in our house!

Greek-Style Chicken Skillet
source: very slightly adapted from Better Homes and Gardens

4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
Salt and ground black pepper
1 tablespoon olive oil or cooking oil
1 1/2 cups sliced zucchini (1 medium)
3/4 cup chopped green bell pepper (1 medium)
1 medium onion, sliced
2 cloves garlic, minced
1/8 teaspoon ground black pepper
1/4 cup water
1 10.75-ounce can condensed tomato soup
2 cups cooked orzo pasta
1/2 cup crumbled feta cheese

1. Sprinkle chicken with salt and black pepper. In a 12-inch skillet, cook chicken in hot oil over medium heat for 12 to 15 minutes or until juices of chicken run clear, turning once. Remove chicken from skillet; keep warm.

2. Add zucchini, green pepper, onion, and 1/8 teaspoon black pepper to skillet. Saute for 5 minutes, adding more oil if necessary. Add garlic; cook and stir for 30 seconds. Stir in water and soup, scraping the browned bits from the bottom of skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes, stirring once.

3. To serve, divide orzo among dinner plates. Place chicken on orzo. Spoon vegetable mixture over chicken and orzo. Sprinkle with feta cheese.

Zucchini Week: Grandma's Zucchini Bread

Would you believe me if I told you I’d never made zucchini bread before? For the longest time, my grandma and Joe’s grandma kept us supplied in homemade zucchini bread all summer long. But then my grandma moved to an assisted living community, and Joe’s stopped making it on such a regular basis, and fast-forward to this summer when I realized I hadn’t had homemade zucchini bread for at least three years. The only solution was to make my own, and I certainly had enough zucchini on hand to do just that.

The only problem was deciding on a recipe. There’s no shortage of zucchini bread recipes out there, and I had no idea where to start. But then, on the bottom shelf of my kitchen bookcase, I spied an old, pea-green Betty Crocker recipe box. It belonged to my grandma, and she passed it on to my mom when she moved, and I inherited it when my mom passed away. I hadn’t looked through it for a while, but I thought I remembered seeing Grandma’s zucchini bread recipe in there, so I immediately started pawing through the old, stained recipe cards covered with my grandma’s spider scrawl. I ended up finding not just one zucchini bread recipe, but two.

The two recipes seemed to be variations on the same, with just a few changes here and there, and they didn’t include baking temperatures or times. So I had to do a little bit of guessing. I also changed up Grandma’s recipe just slightly, by substituting applesauce for half of the “salad oil” (which is really just vegetable oil, but that’s what she always called it).

When I smelled the loaves baking, I was immediately transported back in time. I love it when foods are attached to long-forgotten memories. This bread tasted exactly like I remembered Grandma’s tasting: rich and spicy and moist and absolutely perfect. I’m so glad I have Grandma’s recipe, and next time I make it I’m going to take her a loaf. I think she’ll get a real kick out of that!

Do you think I sliced myself a thick enough piece? ;)

Grandma’s Zucchini Bread

2 cups sugar
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups shredded zucchini
1/2 cup chopped walnuts

1. Preheat oven to 350 degrees.

2. In a large bowl, combine sugar, eggs, oil, applesauce, and vanilla. Beat on medium heat until smooth.

3. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Add to egg mixture and mix just until moistened. Stir in zucchini and walnuts.

4. Divide batter evenly between 2 greased 8 x 4-inch loaf pans. Bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean (mine took the full 65 minutes). Cool for 10 minutes before removing from pans.

:::

As if I haven’t shared enough zucchini recipes with you this week, here are some more of my favorites:

Zucchini casserole
Worcestershire-glazed vegetables
Zucchini alfredo
Zucchini-wrapped pork chops with pesto, tomato, and mozzarella cheese
Vegetable-stuffed zucchini
Summer vegetable and pesto tart

Zucchini Week: Spicy Turkey, Corn and Zucchini Skillet

I’ve been getting recipes e-mailed to me from Campbell’s Kitchen for a few years now, and I think this skillet dinner is the first recipe from their site that I’ve actually made. I was intrigued by the simplicity (a factor which is quickly becoming one of my more common requirements when making my meal plan), and I thought it sounded like a great combination of flavors.

It was delicious.

The use of the boxed soup made this come together quickly and easily, and it added a ton of flavor without a lot of work. I added some additional seasonings to give this even more flavor, and we topped our individual servings with sour cream. This is definitely a meal I’ll make again.

Come back tomorrow, when I’ll be concluding Zucchini Week with a classic: my grandma’s zucchini bread.

Spicy Turkey, Corn and Zucchini Skillet
source: adapted from Campbell’s Kitchen

2 teaspoons olive oil
2 cloves garlic, chopped
1 onion, finely chopped
2 medium zucchini, finely chopped
1 pound lean ground turkey
Salt and pepper to taste
1 teaspoon chili powder
1/2 teaspoon cumin
2 medium tomatoes, chopped
1 carton (18.3 ounces) Campbell's V8 Southwest Corn Soup
2 cups tortilla chips
2 ounces shredded cheddar cheese

1. Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the garlic, onion and zucchini and cook for 5 minutes. Add the turkey and cook until it's well browned, stirring often to break up the meat. Season with salt, pepper, chili powder and cumin. Stir in the tomatoes and cook for 2 minutes.

2. Stir in the soup and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the turkey mixture is hot and bubbling. Top with the tortilla chips and cheese.

Zucchini Week: Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting

I’ve had these cupcakes on my list of things to try since last summer, so when I found myself with all that zucchini that needed to be used up, they were the first thing I thought of. And man, am I ever glad I finally got around to making these!

These cupcakes are so incredibly good -- rich and chocolaty, with cinnamon and brown sugar for warmth and walnuts for crunch and chocolate chips to provide those little pockets of gooey deliciousness throughout the entire cupcake. And the frosting is to-die-for delicious: thick, creamy, rich and sweet. I definitely had some intense love for these cupcakes, and my whole family really loved them too. They’ll be a summer baking staple for us from now on.

Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting
source: adapted from Real Mom Kitchen

For the cupcakes:

3 eggs

1 3/4 cups packed brown sugar

1 cup vegetable oil
1 teaspoon vanilla
1/2 cup semisweet chocolate chips, melted and cooled

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt
1/4 teaspoon cinnamon

2 cups grated zucchini

1/2 cup semisweet chocolate chips

3/4 cup chopped walnuts

For the frosting:

8 ounces cream cheese at room temperature
1/4 cup butter at room temperature

1 teaspoon vanilla
3 cups sifted powdered sugar
1/2 cup cocoa powder

1. Preheat the oven to 350 degrees.

2. In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil, vanilla and cooled chocolate into the beaten egg mixture.

3. In a small bowl stir together flour, baking powder, baking soda, salt and cinnamon; stir flour mixture into egg mixture until just blended. Stir in zucchini, chocolate chips, and walnuts.

4. Spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full. Bake for 20 minutes or until fork or toothpick inserted in a cupcake’s center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely.

5. To make frosting, mix cream cheese, butter and vanilla until smooth and creamy. Mix in powdered sugar one cup at a time. Mix in cocoa powder. Spread or pipe onto cupcakes.

Zucchini Week: Baked Zucchini Macaroni and Cheese

I’ve been doing a lot of experimenting with macaroni and cheese lately. Like most kids, Andrew loves the stuff, and while he would probably be perfectly content with the blue box, I’ve been trying lots of new version that incorporate more vegetables. If he’s going to eat mac and cheese, at least I can make it somewhat healthy for him by sneaking in some cauliflower, spinach and artichokes, tomatoes (that recipe coming soon!), or pureed butternut squash or carrots (which I’m definitely going to try this fall). Every version I’ve made so far has been met with some level of success, and this version featuring shredded zucchini was no different.

We all liked this macaroni and cheese, actually. The idea came from Joanne at Eats Well With Others, but in the end I just used my normal macaroni and cheese method and kicked it up a bit. This hearty and delicious dinner is a great way to use up some of your zucchini bounty, and to sneak some green vegetables into your kiddos too.

Coming up tomorrow: chocolate zucchini cupcakes with chocolate cream cheese frosting. That’s right.

Baked Zucchini Macaroni and Cheese
source: adapted from Eats Well with Others

1 pound macaroni or other short pasta
1/4 cup butter
1/4 cup flour
1 teaspoon hot sauce
3 cups milk
1 1/2 cups grated cheddar cheese
1 cup grated mozzarella cheese
2 cups zucchini
1 tablespoon olive oil
1/2 cup Italian-style bread crumbs
1/2 cup grated parmesan cheese

1. Preheat the oven to 400 degrees. Using a kitchen towel, squeeze the zucchini to remove as much moisture from it as possible.

2. Cook pasta in salted water to al dente according to directions on box. Drain.

3. Meanwhile, melt butter and hot sauce over medium heat in a sauce pan. Whisk in flour; cook and stir until thickened, about 30 seconds. Whisk in milk and stir until mixture is thick and bubbly. Remove from heat and stir in cheddar and mozzarella cheeses. Stir in zucchini and season with salt and pepper to taste.

4. Pour cheese and zucchini sauce over pasta and mix well. Pour into a greased 9 x 13-inch baking dish.

5. In a small bowl, combine olive oil, bread crumbs, and parmesan cheese. Sprinkle mixture evenly over pasta.

6. Bake until the top is bubbling and slightly browned, 15 to 20 minutes.

Zucchini Week: Zucchini Banana Chocolate Chip Muffins

Since it’s the last full week of August, and the temperatures are finally becoming much more bearable (thank goodness!), I thought I’d do some summer blog-cleaning and share a week of zucchini recipes to help you use up the last of your crop.

I mentioned before that I was blessed (cursed?) with four monstrous zucchini earlier this summer, so needless to say, I’ve been cooking with it a lot. Thankfully, zucchini freezes really well, so I still have two freezer bags full of the shredded stuff to get me through the winter whenever I need a fix.

I can definitely see myself pining for these muffins this winter. They are super delicious. I used my favorite banana muffin as the base for the recipe, and tweaked it from there to factor in the zucchini and chocolate chips. Andrew took these to daycare on his snack day, and from what I hear they were a huge hit with the kids. I’ll take any opportunity I can to sneak green veggies into the little ones!

Along that vein, come back tomorrow for day two of Zucchini Week, when I’ll be sharing the recipe for baked zucchini macaroni and cheese. The kids will never know it’s in there. I’m such a sneak.

Zucchini Banana Chocolate Chip Muffins

2 cups flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt
1/4 teaspoon cinnamon

1/2 cup (1 stick) butter, softened

1 cup sugar

2 eggs

3 overripe bananas

1/4 cup sour cream

1 teaspoon vanilla
2 cups shredded zucchini
1 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees.

2. Sift together flour, baking powder, baking soda, salt, and cinnamon.

3. Cream butter with sugar until fluffy. Beat in eggs.

4. Puree bananas, sour cream and vanilla.

5. Alternately add dry ingredients in 3 additions and banana mixture in 2 additions to the egg mixture. Beat enough to incorporate. Fold in zucchini and chocolate chips.

6. Spoon into greased or lined muffin tins and bake for about 25 minutes, or until puffed, browned and springy. Makes about 15 muffins.

Summer Vegetable and Pesto Tart

Summer is really slipping away from me this year. There are so many things I wanted to do that we haven’t had a chance to -- mostly because of the hot, humid, downright miserable weather we’ve been having in our part of the country. So I haven’t been able to take advantage of summer in the spending-all-day-outside, relishing-the-sun sort of way, but I have been enjoying this summer’s bounty of produce. I don’t know what it is (maybe it’s the humidity I just got done cursing), but this summer’s produce has been some of the best I can remember in recent memory. The sweet corn is so sweet, the tomatoes are so juicy, the zucchini is so...abundant. (Well. To be fair, zucchini is pretty much always abundant, right?)

This easy tart is the perfect dish to highlight summer’s bounty. Sauteed vegetables are tossed with pesto and piled on top of creamy goat cheese in a store-bought pie crust, then the whole thing is topped with tomatoes, a little bit of cheese, and fresh basil. There’s nothing not to love about this seasonal, fresh, flavorful tart. This meal is the perfect way to begin saying farewell to summer.

Summer Vegetable and Pesto Tart
source: adapted from Family Fun

1 refrigerated piecrust (half a 14.1-ounce package), at room temperature
2 teaspoons olive oil
2 small zucchini, sliced crosswise into 1/4-inch-thick rounds
2 small yellow squash, sliced crosswise into 1/4-inch-thick rounds
1 small red onion, thinly sliced
Kernels cut from 1 ear of sweet corn
Coarse salt and pepper
2 tablespoons basil pesto
2 ounces fresh goat cheese, at room temperature
1 large egg
10 grape tomatoes, halved
1/2 cup shredded Italian-blend cheese
5 basil leaves, thinly sliced

1. Heat the oven to 450 degrees. Line a baking sheet with parchment paper or use a nonstick silicone baking sheet. Place the piecrust on the prepared baking sheet. Fold and pinch a 1/2-inch rim around the edges of the dough, then set it aside.

2. Heat the oil in a large skillet over medium-high heat. Add the zucchini, yellow squash, red onion, and corn and season with salt and pepper. Cook the vegetables until they're lightly browned, about 5 minutes. Transfer them to a bowl to cool, then toss them with the pesto.

3. In a small bowl, whisk together the goat cheese and the egg until almost smooth. Season with salt and pepper.

4. Use a spatula or the back of a spoon to spread the egg and cheese mixture over the piecrust. Spread the cooked vegetables on top, then evenly scatter the tomatoes and cheese over the vegetables.

5. Bake the tart until the crust is golden brown, about 20 minutes. Let it cool slightly on a wire rack. Sprinkle it with basil before serving.

Vegetable Stuffed Zucchini

I am in love with zucchini this year.

I’ve always liked it, but for some reason, this year’s crop is just fantastic. My supermarket gets produce from a local organic farm, and the locally grown, organic zucchini is more than worth the extra $.30 per pound it costs. It is so delicious.

This is just the first of many zucchini recipes you’ll see here on the blog over the course of the next few weeks (because not only have I been buying the stuff at an alarming rate, I was also gifted with four monstrous zucchini recently). As soon as I saw this recipe, I put it on our menu. I love stuffed zucchini but had never actually had a version that didn’t contain ground beef or sausage. But even without the meat, these were so flavorful and filling. Joe and I loved the taste, and Andrew loved the idea of eating his food out of a boat. Served with a simple salad, this stuffed zucchini was the perfect summer supper.

Vegetable Stuffed Zucchini
source: My Kitchen Café

4 medium zucchini (about 8 ounces each), washed

4 tablespoons olive oil

3 medium red potatoes (about 1 pound), cut into 1/2-inch cubes

1 medium yellow or red onion, chopped fine

5 large cloves garlic, finely minced

3 medium tomatoes (about 1 1/4 pounds), seeded and chopped

1/3 cup shredded fresh basil leaves

6 ounces Monterey Jack cheese (about 1 1/2 cups), shredded

1. Adjust one oven rack to upper-middle position and second oven rack to lowest position, then place a rimmed baking sheet on each rack and heat oven to 400 degrees.

2. Meanwhile, halve each zucchini lengthwise. With a small spoon, scoop out the seeds and most of the flesh so that the walls of the zucchini are about 1/4-inch thick all the way around. Season the cut sides of the zucchini with salt and pepper and brush them lightly with 2 tablespoons of the oil. Set the zucchini halves cut-side down on the hot baking sheet that has been preheating on the lower rack. Meanwhile, toss the potatoes with 1 tablespoon of the olive oil, salt, and pepper, to taste, in a small bowl and spread in a single layer on the hot baking sheet that has been preheating on the upper rack. Roast the zucchini until slightly softened and skins are slightly wrinkled, about 10 minutes, while simultaneously roasting the potatoes until they are tender and lightly browned, 12 to 14 minutes. When the zucchini has finished baking, remove it from the oven and using tongs, flip the zucchini halves over on the baking sheet and set aside.

3. While the zucchini and potatoes are roasting, heat the remaining tablespoon oil in a 12-inch skillet over medium heat until shimmering, about 2 minutes. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cooked potatoes; cook, stirring occasionally, until heated through, about 3 minutes. Off the heat, stir in the basil, 1/2 cup cheese, and salt and pepper to taste.

4. Divide filling evenly among the zucchini halves on the baking sheet, spooning about 1/2 cup into each, and packing it lightly; sprinkle with remaining cheese. Return the baking sheet to the oven, this time to the upper rack, and bake the zucchini until heated through and cheese is spotty brown, about 6 minutes. Serve immediately.

Zucchini-Wrapped Pork Chops with Pesto, Tomato, and Mozzarella Cheese

I find a lot of great recipe ideas on the Better Homes and Gardens website. However, one thing I’ve recently noticed about the recipes there is that I can never make them exactly as written, because they always seem too plain. It’s hard for me in general to follow any recipe exactly, but I’ve noticed it happens on an even greater scale with BHG recipes. This cheesy broccoli and rice is a great example, and these pork chops are another one.

The original recipe calls for only zucchini and pesto on the pork, but I thought it needed a little something more. Two of my favorite ingredients with pesto are mozzarella cheese and tomatoes, so I added those to the top of the pork. And the result? Out-of-this-world delicious! I ate two pork chops and probably could have eaten a third. This same method would actually work really well with chicken, too.

Joe didn’t like these quite as much as I did, but I think that’s only because he loves the other types of pork chops I make so much. I definitely thought these were delicious, and I’ll certainly be making them again.

Zucchini-Wrapped Pork Chops with Pesto, Tomato, and Mozzarella Cheese
source: adapted from Better Homes and Gardens

1 small zucchini
4 boneless pork loin chops
Salt and pepper to taste
Olive oil
1/3 cup purchased basil pesto
4 slices tomato
1/2 cup shredded mozzarella cheese, divided

1. Preheat oven to 450 degrees. Line a baking pan with foil; set aside. With a sharp knife or vegetable peeler, cut zucchini lengthwise in thin slices (you'll need 4 slices, one for each pork chop).

2. Wrap each pork chop with a zucchini slice, reserving remaining zucchini for another use. Place in prepared pan. Lightly brush with oil; sprinkle with salt and pepper to taste.

3. Roast, uncovered, 18 to 20 minutes, or until meat registers 160 degrees. Spoon some of the pesto over each pork chop. Top each piece with a slice of tomato and 1/8 cup mozzarella cheese. Return to oven until cheese is melted, 3 to 5 minutes.

Roasted Vegetable Soup

I know, I know: It's March-almost-April, and it's not really "soup season" anymore. But if your weather is anything like ours here in Ohio, it's bound to change in five minutes, and you just may have a few more rainy, chilly days before it warms up for good. On one of those days, this soup is the perfect thing to make for dinner.

I'm loving roasted vegetables lately. I just love the deep, slightly charred flavor that results in roasting them. And I mean, just look how beautiful they are. How could anything so gorgeous not taste amazing?

You can use any combination of vegetables you like for this soup; asparagus would make this more spring-y, tomatoes would make it sweeter, and potatoes would make it heartier. Trust me, you don't want to wait until the fall to try this one.

Roasted Vegetable Soup
source: adapted from Pillsbury Christmas 2007

2 tablespoons olive oil or vegetable oil
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sliced zucchini
1 red onion, halved lengthwise and chopped
1 medium red bell pepper, coarsely chopped
2 carrots, peeled and chopped
1/2 pound mushrooms, sliced
3 garlic cloves, minced
1 can vegetable broth or chicken broth
3/4 cup whipping cream
2 tablespoons chopped fresh parsley

1. Heat oven to 475 degrees. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside. In large bowl, combine all vegetables. Add oil mixture to vegetables and mix well to coat. Place vegetables in a single layer on an ungreased cookie sheet.

2. Bake for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.

3. In large saucepan, combine roasted vegetables, broth, cream, and parsley; mix well. Cook and stir over medium heat for 8 to 10 minutes or until thoroughly heated and slightly thickened.