Zucchini and Yellow Squash Parmesan Rounds

 2 squash (18 to 20 inches long)
1 T. olive oil
1/2 t. salt (coarse is better)
1/4 c. Panko bread crumbs
1/4 c. finely shredded Parmesan or refrigerator boxed

Preheat oven 420 and line cookie sheet with parchment paper

Trim ends off zucchini.  Thinly slice each zucchini into 1/8 to 14 inch rounds 

Scatter zucchini rounds evenly over half sheet pan.  They can overlap slightly.  Drizzle the zucchini with olive oil and sprinkle with salt

Sprinkle the panco bread crumbs and parmesan cheese evenly over the squash.

Bake for 15 minutes until the zucchini rounds are tender and the topping is golden.  If you want a browner top, broil for just a jiffy.  Serve immediately,

zucchini and Potato Muffins

Crispy Parmesan Zucchini Potato Muffins

Ingredients

* 2 medium zucchinis, grated

* 2 large eggs

* 1/4 cup milk

* 1 teaspoon garlic powder

* 1 teaspoon onion powder

* 1/2 teaspoon dried oregano

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 1/2 cup grated Parmesan cheese

* 1 cup shredded potato (about 1 medium potato)

* 1/2 cup all-purpose flour

* 1/4 cup bread crumbs

Instructions:

1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.

2. In a large bowl, combine the grated zucchini, eggs, milk, garlic powder, onion powder, oregano, salt, and pepper.

3. Stir in the Parmesan cheese and shredded potato.

4. In a separate bowl, whisk together the flour and bread crumbs. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

5. Divide the batter evenly among the prepared muffin cups.

6. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

7. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy!

 

Zucchini in the Garden

 

To Prevent Powdery Mildew

Fill a large bowl with 1 gallon of water. Add 1 tablespoon of baking soda, 1 teaspoon of vegetable oil, and 1 teaspoon of liquid dish soap and stir until all ingredients are combined, and the baking soda is dissolved. Then transfer the formula into a spray bottle so that it can be easily applied to your plant.

To Combat Pests

Fill a large bowl with 5 cups of warm water. Add 2 teaspoons of baking soda, 2 teaspoons of natural liquid soap, 1 ½ teaspoons of vegetable oil, and 1 ½ teaspoons of white vinegar, and stir until your mixture foams. Add it to a spray bottle for easy application.

To Block Out Weeds

In a large bowl add 1 part baking soda and 2 parts white vinegar. Once foaming, let it settle, and add it to a spray bottle for easy application.

Step 3: Treat Your Plant

To Prevent Powdery Mildew

Head out to your garden and spray the tops and bottoms of your plant's leaves or any impacted areas, including the stem or flowers, until they are saturated and dripping.

To maintain and control the spread of powdery mildew, spray your plants every two weeks throughout the growing season or more frequently if you spot the disease continuing to grow.

To Combat Pests

After identifying unwanted pests, bring your newly created mixture outdoors in a spray bottle. Shake your plant's leaves to temporarily scare away beneficial pollinators such as bees, butterflies, or hummingbirds.

Spray the mixture directly on the unwanted pests, checking underneath the leaves as they may be hiding. Repeat this process if you see that these pests have returned.

To Block Out Weeds

Once you've spotted the unwelcome weeds in your garden, bring your mixture outside in a spray bottle. Then, spray directly on the unwanted weeds until saturated. Be careful not to spray directly near your zucchini plant's foliage. This mixture won't differentiate between weeds and beneficial plants, so only spray the plants you intend to kill.

This water-soluble compound will be washed away after rainfall. Be sure to reapply if needed.

Savory Zucchini Muffins

 1 T. olive oil
2 med zucchini
1/8 t. salt
1 egg
1.5 oz. crumbed feta
1/4 med onion finely chopped
1 T. fresh parsley
1 T. chopped freh dill
1 T. chopped fresh mint
1/4 t. pepper
3 T. unseasoned breadcrumbs
1 T. Parmesan cheese

Preheat oven to 400 degrees.  Line a muffin pan with muffin liners and brush bottoms of liners with olive oil.  Place the grated zucchini in a colander and sprinkle with sea salt.  Set aside for l0 minutes to allow the salt to penetrate.  Remove the zucchini and place on tea towel.  Pull the edges of the towel in and twist and squeeze to remove as much of the water from zucchini as possible.  

In a large bowl, combine the egg, feta, onions, parsley, dill mint, and pepper and the remaining T of olive oil.  Mix well and ad the zucchini to the bowl.  Mis again, and add the breadcrumbs.  Use a fork to mash the ingredients until well combined.  Divide the mixture among the prepared muffin liners and then sprinkle 1/2 t. grated parmesan over each muffin.  Transfer to oven and bake for 35 minutes or until golden brown.

When baking is complete, remove muffins and cool for 5 min before removing from pan.  Store in airtight container in the refrigerator for 3 days or tightly wrap and freeze.  These are best enjoyed warm.  to reheat from frozen, unwrap and place on baking sheet at 350 for 10 minutes.  

Zucchini for Diner

 Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese

This hearty fall-inspired dish combines the caramelized goodness of roasted zucchini, Brussels sprouts, and butternut squash, topped with maple-glazed walnuts and creamy goat cheese. A delicious combination of sweet, savory, and nutty flavors perfect for a cozy meal!

Ingredients:

For the Vegetables:

2 medium zucchini, sliced

1 lb Brussels sprouts, trimmed and halved

1 small butternut squash, peeled and cubed

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried thyme

1/2 teaspoon garlic powder

For the Maple Walnuts:

1/2 cup walnuts, roughly chopped

2 tablespoons pure maple syrup

1/4 teaspoon cinnamon

Pinch of salt

For the Finishing Touch:

4 oz goat cheese, crumbled

1 tablespoon balsamic glaze (optional, for drizzling)

Instructions:

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C).

Toss the zucchini, Brussels sprouts, and butternut squash with olive oil, salt, pepper, thyme, and garlic powder. Spread them evenly on a large baking sheet.

Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.

Step 2: Prepare the Maple Walnuts

In a small skillet, heat the walnuts over medium heat for about 1-2 minutes until lightly toasted.

Drizzle the maple syrup over the walnuts, sprinkle with cinnamon and a pinch of salt, and stir to coat evenly. Cook for an additional 2-3 minutes until the syrup thickens and sticks to the walnuts. Remove from heat and set aside to cool.

Step 3: Assemble the Dish

Once the vegetables are done roasting, transfer them to a serving dish.

Sprinkle the roasted vegetables with crumbled goat cheese and the maple-glazed walnuts.

For an extra touch, drizzle with balsamic glaze for a sweet and tangy finish (optional).

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4-6

This deliciously roasted vegetable medley with creamy goat cheese and sweet maple walnuts will make a fantastic side or even a light main dish, full of fall flavors!

Baked Zucchini

 Ingredients:

- 2 medium zucchinis, thinly sliced

- 2 tablespoons olive oil

- 1/2 cup grated Parmesan cheese

- 1/2 cup bread crumbs (preferably panko)

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1/2 teaspoon paprika

- Salt and pepper, to taste

Directions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2. In a large bowl, toss the thinly sliced zucchinis with olive oil until evenly coated.

3. In a separate bowl, combine the grated Parmesan cheese, bread crumbs, garlic powder, onion powder, paprika, salt, and pepper.

4. Dip each zucchini slice into the bread crumb mixture, pressing lightly to coat both sides.

5. Arrange the coated zucchini slices in a single layer on the prepared baking sheet.

6. Bake in the preheated oven for 20-25 minutes, or until the chips are golden brown and crispy.

7. Remove from the oven and let cool slightly before serving. Enjoy as a healthy snack or side dish.

Prep Time: 15 minutes | Cooking Time: 20-25 minutes | Total Time: 35-40 minutes

Kcal: Approximately 150 kcal per serving | Servings: Makes about 4 servings

Fried Parmesan Zucchini

 Ingredients:

3 medium zucchinis, sliced into 1/4-inch rounds

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and black pepper, to taste

1/4 cup olive oil

Fresh parsley, chopped (optional, for garnish)

Lemon wedges (optional, for serving)

Directions:

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan, garlic powder, dried oregano, salt, and black pepper.

Dredge each zucchini slice in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.

Heat olive oil in a large skillet over medium heat. Add the zucchini rounds in batches, making sure not to overcrowd the pan.

Cook for 2-3 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Serve hot, garnished with fresh parsley and lemon wedges if desired.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Zucchini and Banana Bread

 

• 1 1/2 cups white whole wheat flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 medium ripe bananas mashed (about 1 cup)
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1/3 cup melted coconut oil cooled to room temperature (or canola or vegetable oil)
• 1 teaspoon vanilla extract
• 3/4 cup shredded zucchini
• 2 tablespoons turbinado sugar optional

Instructions

1. Preheat oven to 350 degrees F. Grease a 8x4-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.
4. Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.
5. Note-you can use all-purpose flour or regular whole wheat flour instead of white whole wheat flour. Store the bread covered with plastic wrap on the counter for up to 3 days. This bread also freezes well. Wrap in plastic wrap and a freezer bag and freeze for up to one month. Defrost before slicing. If you want to make muffins, line a muffin pan with muffin liners or grease cups. Bake for 20 minutes or until a toothpick comes out clean when inserted into the center. Will make 12 muffins.
    
   This recipe is on:   (very good)
   

https://www.twopeasandtheirpod.com/zucchini-banana-bread/#wprm-recipe-container-40930

Sauteed Zucchini, Onions, and Parmesan

https://www.wellplated.com/sauteed-zucchini/

 

yummy and easy

 

 

Zucchini Fritters

•  abt 1 1/2 lbs. zucchini, (grated and dried well with paper towels)  
• 1 small onion (diced and sauteed)
• 2 cloves garlic (minced and lightly browned with the onions just before the onions are done)
• 1/2 t. kosher or regular salt
• 1/4 c. Parmesan cheese, grated
• 1/4 c. whole wheat flour
• 1 egg
• black pepper (to taste)
• optional (a little fresh basil, minced)
  
•  
• Mix above ingredients together in a bowl.  Put oil in fry pan on medium heat.  Drop the batter by spoonful when the pan is ready and flatten with spoon.  Cook in the oil for about 2 minutes on each side.  Serve warm with sour cream.     
  

Chocolate Zucchini Cupcakes

Ingredients

Cupcakes

• 1/2 cup butter softened
• 1/2 cup vegetable oil
• 1-3/4 cups sugar
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2 cups shredded zucchini
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup cocoa
• 1/2 cup buttermilk
• 2-1/2 cups flour
• 1/2 cup chocolate chips + additional for topping

Dark Chocolate Buttercream Frosting

• 1 recipe Dark Chocolate Buttercream Frosting prepared
• mini chocolate chips to garnish

Instructions

• Preheat oven to 325 degrees.
• Line cupcake tin with paper liners.
• Mix all ingredients together.
• Using a medium ice cream scoop, fill each liner.
• Sprinkle tops of cupcake batter with additional chocolate chips.
• Bake for 20-25 minutes or until a toothpick inserted removes cleanly.
• Allow cupcakes to cool completely before frosting.

Dark Chocolate Buttercream Frosting

• Frost cupcakes with frosting and garnish with mini chocolate chips

Nutrition

Calories: 129kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 44mg | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 1.2mg | Calcium: 14mg | Iron: 0.3mghttps://melaniemakes.com/chocolate-chocolate-chip-zucchini-cupcakes/

 

Zucchini Muffins with Mini Chocolate Chips

https://www.wellplated.com/healthy-zucchini-muffins/

Healthy Zucchini Muffins with Chocolate Chips

Moist and fluffy healthy Zucchini Muffins. Whole wheat, naturally sweetened, and perfect for adding chocolate chips. Freezer friendly and utterly delicious!

PREP TIME: 15 MINS

COOK TIME: 20 MINS

TOTAL TIME: 35 MINS

Servings: 12 muffins

Ingredients

  

• 2 cups shredded, unpeeled zucchini - (about 1 small/medium zucchini)
• 1/2 cup mashed ripe banana - about 1 medium/large or 4 ounces
• 1/4 cup coconut oil - melted and cooled, very light olive oil, or canola oil
• 1/4 cup honey
• 1/4 cup brown sugar - light or dark
• 1 teaspoon pure vanilla extract
• 2 large eggs - at room temperature
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder - I recommend aluminum free
• 1/2 teaspoon kosher salt
• 2 cups white whole wheat flour
• 1/3 cup semi-sweet chocolate chips - mini or regular (I used mini)

Instructions

 

• Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
• see link for directions