Here’s my lightened version of a Zucchini Muffin recipe I liked. If I have it around, I like to substitute half whole wheat pastry flour for the flour. Note that I’m using a lot of eggs to reduce the egg yolks; I think the original called for 3 whole eggs instead. The original also called for a lot of oil; I replaced most with applesauce. I left some oil and one whole egg in because you need SOME fat in there.
3 cups flour (OR use 1.5 cups all purpose flour, 1.5 cups whole wheat pastry flour)
2 cups shredded unpeeled zucchini
1 1/2 cups sugar
1 tsp salt
1 tsp baking powder
3/4 tsp baking soda
1 cup raisins
3/4 cup chopped walnuts
1 tsp nutmeg
1 tsp cloves
1 tsp cinnamon
1/2 tsp ginger
1 cup (less 2 Tbsp) applesauce
2 Tbsp vegetable oil
1 whole egg
4 egg whites
Preheat oven to 350[sup]o[/sup]F.
In a large bowl, combine flour, zucchini, sugar, salt, baking powder, soda, raisins, nuts, and spices.
In a small bowl, combine the applesauce, oil, and eggs. Pour the applesauce mixture over the dry ingredients and stir until entirely mixed.
Spray 2 regular sized muffin tins with cooking oil spray. Put 1/4 cup of batter in each muffin cup. Fill any empty cups in the tins halfway full of water.
Bake in a preheated 350[sup]o[/sup]F oven for 25 to 30 minutes.
Makes 20 muffins.
It seems that regardless of timely tending we always have some larger than liked fruits. When they are about 3" diameter they get stuffed, which Armenians call dolma.
Cut to a length that fits your pot, or cut lengthwise and use a baking sheet.
Remove the guts leaving ~1/4" wall. De-seed.
Saute some onion, garlic, the guts, marjoram and bulghar or rice in olive oil. Total quantity of the foregoing shouldn't exceed the total cavities; art is required. About a cup of grain suffices to serve four.
Add chicken/lamb broth or water (~cup) to the saute towards the end, along with some chopped tomato. Simmer maybe ten minutes.
Fill the shells, leaving a bit of room for grain expansion. Bake at 350F 1 hour or steam one hour, covered in both cases.
Ground meat is often added to the mix. Meatless can be topped with a cheese and browned before serving.
Nigel Slater has a great potato-zuchinni crisp recipe. Basically:
Cut up to or three large potatoes and saute them in some olive oil for about ten minutes. Add three or four small zuchinni, diced up, and fry for another five. Toss in a half-cup of veg. broth. In a bleander or food processor, chop up a teaspoon fressh rosemary. Add two or three pieces of brown bread, and maybe a quarter cup of cheddar, or a bit less. Add some salt and pepper to the topping.
Put the potato-zuke mix in the bottom of a casserole, add the crumb mix on top, bake for about forty minutes at 350F.
The original has onion sauteed in it, but I generally leave it out. It’s very yummy.
Dang it, I’m jealous! Our zuccini plants all got eaten by bugs this year. 