Zucchini Muffins in a Jiffy

What you Need :


  • 2 boxes Jiffy cornbread mix
  • 1/3 cup nonfat milk
  • 1 egg
  • 2 cups shredded zucchini
  • 3/4 cup reduced fat shredded cheddar cheese

How to Make It :

Preheat oven to 400F.  Spray muffin pan with cooking spray, set aside. Mix cornbread mix with milk and egg. Mix in shredded zucchini and half of the cheddar cheese. Scoop batter half full in muffin pan, sprinkle with cheddar cheese, bake for 15-17 minutes until golden brown.

 

 

Recipe adapted from: spicysouthernkitchen.com 

Squash and Zucchini Chips

What you Need :


  • Olive oil cooking spray 
  • 2 zucchini
  • 2 yellow summer squash
  • Your favorite seasoning (I like garlic powder, red pepper flakes and italian seasoning)

How to Make It :

  1. Preheat oven to 225 degrees farenheit.
  2. Slice squash and zucchini extrmely thin, approx. the thickness of a quarter.
  3. Line baking sheet with parchment paper and spray with cooking spray. Lay squash and zucchini out and don’t let them touch. Spray with additional cooking spray and top lightly with your seasoning blend. Bake 2-3 hours turning occassionally. The longer you bake, the crispier they are. Delicious!

Recipe courtesy of: Cierra Martin 

Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce

What you Need :


  • 8 OUNCES WHOLE WHEAT LINGUINE (OR YOUR PASTA OF CHOICE)
  • 1/2 CUP NONFAT PLAIN GREEK YOGURT
  • 1/4 CUP GRATED PARMESAN CHEESE
  • 1 TEASPOON GRATED LEMON ZEST
  • 1/4 TEASPOON SALT
  • 1/4 TEASPOON GROUND BLACK PEPPER
  • 1/2 Tablespoon Red Pepper flakes
  • 1 TABLESPOON OLIVE OIL
  • 3 MEDIUM (8-OUNCE) ZUCCHINI, CUT INTO THIN STRIPS 
  • 2 GARLIC CLOVES, THINLY SLICED
  • 1/2 PINT GRAPE OR CHERRY TOMATOES, HALVED LENGTHWISE

How to Make It :

Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Keep 1/4 pasta water and set aside. Drain the pasta. Set aside. Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, red pepper flakes and salt and pepper. Set aside. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown. Mix the garlic into the zucchini. Stir in the tomatoes and cook until softened, about 2 minutes. Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.
Nutritional Info (Per Serving): 303 calories, 7g fat, 14g protein, 49g carbs and 255g sodium.

Recipe adapted from: Ezra Pound Cake 

Fresh Zucchini, Almond and Mint

What you Need :


  • 1 lb zucchini, trimmed (do not peel) and cut into pieces the size of an almond
  • ½ cup  shelled almonds or whole blanched almonds
  • 2 teaspoons curry powder or to taste
  • salt and pepper
  • 2 Tablespoon extra virgin olive oil
  • 24 fresh mint leaves cut into fine ribbons

How to Make It :

In large bowl, combine zucchini, almonds, curry powder, and salt and pepper to taste. Toss together, cover with plastic wrap and set aside for 15 minutes to absorb seasoning. In a large non-stick skillet, heat the oil over high heat until hot but not smoking. Add zucchini mixture and cook, shaking pan frequently until golden, 3-4 minutes. The zucchini should remain crunchy. Add mint and toss to blend evenly. Taste and adjust seasonings. Serve immediately.

Recipe courtesy of Melissa Peterson