Yield: 1 loaf
1 1/4 c sugar
1 c vegetable oil
1/2 c water
1 1/2 tsp vanilla extract
3 c flour
1/2 tsp ground cinnamon
1/2 tsp salt (optional)
1/2 tsp baking soda
1/4 tsp baking powder
1 1/4 c shredded zucchini
2 bars (8 0z.) milk chocolate baking bar, broken into 1/4″ pieces
1. Preheat oven to 350 degrees F.
2. Grease a 9″x5″ pan.
3. In a large bowl, mix the sugar, oil, water, eggs, and vanilla extract until blended.
4. In a separate bowl, combine the flour, cinnamon, salt, baking soda, and baking powder.
5. Add the dry ingredients to the wet ingredients gradually, stirring until moistened.
6. Stir in the zucchini and chocolate pieces.
7. Spoon the batter into the prepared pan, spreading it evenly.
8. Bake 1 hour 20 minutes or until a tester comes out clean when inserted into the center of the loaf.
9. Cool the bread in pan for 15 minutes, then transfer to wire rack to cool completely.
10. To store, wrap tightly in aluminum foil and keep at room temperature for up to 3 days or freeze.
1 TBS vegetable oil
1 tsp mustard seed (optional)
1 tsp cumin seed
1 small red onion, thinly sliced
1 TBS grated fresh ginger
4 c grated zucchini
1/2 tsp chili powder
1/4 tsp ground black pepper
1/4 tsp ground cloves
1/4 tsp ground cinnamon
salt to taste
4 (10″) flour tortillas
4 fresh chives
1/2 c sour cream (optional)
1. In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color.
2. Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon, and salt.
3. Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap.
1 TBS olive oil
1 lb ground lamb
6 cloves garlic, crushed
1 large onion, sliced
1 TBS oregano
2/3 tsp ground cumin
2 tsp salt
2 tsp freshly ground black pepper
1 dash hot pepper sauce
2/3 c chopped fresh parsley
1 lb pizza crust dough
6 oz. feta cheese
1/2 zucchini, diced
8 oz. chopped blacked olives
1/2 tsp garlic, chopped
1. Preheat oven to 450 degrees F.
2. Heat oil in a large skillet over medium-high heat. Brown meat with garlic, onion, oregano, cumin, salt, pepper, and hot pepper sauce. When meat is almost done, add parsley and cook until the parsley wilts. Remove mixture from heat and allow to cool.
3. Roll pizza dough out into a rectangle (about 18″ x 12″), with the long side laid out left-to-right in front of you. Spread out feta cheese, zucchini, and black olives evenly over the dough, leaving 3″ from the edges of the crust uncovered. Spread the cooled meat mixture over the top, still leaving edges of dough uncovered.
4. Starting with the edge closest to you, roll up the whole thing until it is all rolled up. You can do this by using the uncovered edge of dough at the end as a ‘strip’ to stick to the roll and seal it, making sure both ends are pressed down and sealed. Sprinkle with garlic and bake in the preheated oven for 5 minutes. Then, reduce heat to 350 degrees F and bake for about 30 minutes, or until golden brown.
2 1/2 C grated zucchini
1 egg, beaten
2 TBS butter, melted
1 C bread crumbs
1/4 C minced onion
1 tsp Old Bay Seasoning
1/4 C all-purpose flour
1/2 C vegetable oil for frying
1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
2. Shape mixture into patties. Dredge in flour.
3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
2 small zucchini, diced
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
4 ears sweet corn, kernels shaved off
1 cup minced chives
1/2 cup chopped mint, plus sprigs to garnish
Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter. When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes.
Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Sauté just until the zucchini is barely tender — about 3 minutes.
Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.
Ingredients (serves 4):
2 eggplants (long type)
2-3 peppers, finely chopped
2 tomatoes, peeled and cubed
2 medium size potatoes (optional)
1 courgette/zucchini (optional)
2-3 cloves garlic, crushed or finely sliced
Peel alternate strips off the aubergines (eggplants) lengthwise to create a stripey pattern. Chop into chunky cubes, sprinkle generously with salt, and leave to soak in a bowl of water for about half an hour. You can make şakşuka with or without potatoes and courgettes. Without offers a much purer appearance and set of flavours. With provides additional colours, textures, and tastes. Why not try it both ways. If you decide you would like to include them, then chop them into cubes like the aubergine and fry them up until golden. The potatoes need a bit longer than the other vegetables so give them a little extra time.
To soak or not to soak: A debate continues to rage as to whether salting and soaking aubergines really does help to remove any bitterness, but the main orthodoxy is that is better to do than not.
Rinse the aubergine chunks, pat dry, and then fry in a light olive oil until golden brown. Stir in the finely chopped peppers and the tomatoes and cook over a gentle heat. When these start to break down and disintegrate, add the tomato puree/paste and garlic, and continue to simmer for a few minutes. If the tomatoes aren’t especially juicy then feel free to supplement with a little water. You should be aiming for a really moist and juicy consistency.
Leave to cool. Serve chilled. It’s superb eaten with hunks of fresh bread or with some cool fresh yoghurt on the side.