Old Fashioned Squash Casserole

 

  Every year, I look forward to all the amazing produce Summer has to offer, and that ALWAYS includes zucchini and yellow squash. I swear you can do just about anything with 'em, but one of my absolute favorite things is an old fashioned Southern casserole. You know, the ones with the crushed Ritz crackers on the top. Rich and creamy without being too heavy, buttery and slightly salty from the crackers. Absolutely DELISH! Super easy to throw together too.

Definitely give this one a go, especially if you're wondering what to do with all that squash and zucchini coming from your garden. 

You'll be glad you did! 

 

2 tbs butter

6 medium yellow squash, sliced and then cut into half or quarter rounds

1 large onion, roughly chopped

2 eggs, lightly beaten

1/4 cup mayonnaise

1/2 cup sour cream 

1 cup milk

8oz shredded Cheddar cheese 

1 tsp salt

1/2 tsp black pepper

1 sleeve Ritz crackers, crushed

3 tbs butter, melted

 

Preheat oven to 350º F.

In a large pan or skillet, melt 2 tbs butter. Add the squash and onions and cook until tender. Drain any excess liquid. 

In a large bowl, stir together remaining filling ingredients except the crackers and 3 tbs butter. Add the drained squash and onions, stirring gently until combined. Now fold in half of the crushed Ritz crackers. 

Spray a 9×13 casserole dish with cooking spray. Pour in the squash mixture and spread evenly. Toss the melted butter with the rest of the crushed Ritz crackers. Sprinkle evenly over the top of the casserole. 

Bake, uncovered, for 45 minutes, or until top has lightly browned and the casserole is set. 

 

 

Tips:

Whatever you do, don't skip the first step! It may seem easier to just bake the squash in the casserole instead of cooking it first in a skillet, but this step is needed to remove all the excess moisture. Otherwise, you'll end up with a watery casserole and you'll be mortified when you make it for a dinner party and all of your guests are eating a squash soup instead of casserole. Don't ask me how I know...

The squash will cook down quite a bit, so you might use more than you think you will! 

I like to use just the yellow squash, but like I said, it works equally well with zucchini or a combination of the two 

If you don't have RITZ crackers, use any other favorite cracker, Just make sure they're nice and buttery! 

And if you really wanna go for the Old Fashioned vibe, go ahead and add some hot sauce. Now THAT's Southern cooking.

 

 

Joey's Zucchina Pastina

 

 

 I was recently feeling the need for some comfort food, and I figured a summer pasta might be just the thing. I must say, as much as I love it, I don't have pasta very often, so it's always a treat when I do. For this one, I started with a few sliced zucchini, and some chopped onions. From there, the rest of the recipe just sort of fell into place. A few dried herbs, some tiny pasta, and a drizzle of cream later, and I was in heaven! I loved it so much, I had to have a second bowl, which rarely ever happens! Not even kidding. This was literally the comforting something I had in mind. Bonus, it's a great summer pasta because there are no giant pots of boiling water. And it's an easy weeknight meal because it comes together in no time. Perfect, right? 

Oh, and if you're wondering about the name, how could I NOT? I couldn't resist going for the rhyme of it all. It was just sitting right there. Had to do it!

 Anyway, I hope you'll make it. It's just SO good! I just know you'll love it!

  

 

 

 

 Olive oil

4 or 5 small zucchini

1 medium onion

4-5 cloves of garlic

Sprinkle of each: dried oregano, basil, and thyme 

Salt and pepper 

1 cup dry pastina, orzo, or other tiny pasta

3 cups chicken broth

3 tbs butter

1/4 cup grated Parmesan cheese 

Drizzle of cream 

Diced sun dried tomatoes in oil, (optional) 

 

 

In a large skillet, heat a few big glugs of olive oil over medium heat. Add chopped onions and sliced zucchini. Stir and saute for about 10 minutes. Add the garlic, dried herbs, salt, and pepper. Continue to stir until fragrant. Add the dry pastina and chicken broth. Stir well, then cover. Reduce heat to medium low. When most of the liquid is absorbed, add the butter, grated cheese, and a little drizzle of cream. Stir well until rich and glossy. Serve with a little more grated cheese. Garnish with a few chopped sun dried tomatoes, if desired. 

 

 

Tips: 

 Most of the ingredients are to taste. If you want more zucchini or onions or cheese, go for it! The only ratio to keep in mind is 1 cup dry tiny pasta to 3 cups broth. That will give you that rich risotto-like texture. 

Instead of chicken broth, use any kind of broth you like, or even just water (in which case, I'd add a little Better Than Bouillon).

Feel free to add yellow squash, or swap out the zucchini for any favorite vegetable. Sky's the limit! 

 

 

 

Joey’s Corn and Zucchini Skillet Sauté

 I recently hosted a dinner for some of my DEAREST friends in the whole wide world, and decided to do a classic summer menu. We had oven barbecued chicken and ribs, we had baked beans and potato salad, we had a fabulous chilled gazpacho, and of course a big pitcher of home made sweet tea. 

 When I was planning the menu, I knew I wanted to do something with fresh corn. (You really can't beat Jersey corn!) Then I saw a version of this recipe online and I thought, Oh! Perfect! Of course, I changed a few things here and there, because I can never leave well enough alone, and I had to make it my own. I was thrilled with how it turned out, and it was a BIG hit at dinner. I thought, well, this one is staying in the rotation! I think its beauty is in its simplicity. Just a bunch of summer veggies sautéed with a little bacon. How can you go wrong? Plus now you have a new something to do with all that zucchini from your garden. Win/Win! Give it a try!

5 strips bacon, chopped

1 red onion, chopped

1 large red bell pepper, chopped

4 cups fresh or frozen corn

4 cups zucchini, chopped

Salt and pepper to taste

a drizzle of heavy cream

 

 

Add your chopped bacon to a cold pan. Turn on the heat to medium, not too hot. You want to gradually render the bacon fat. Give it a stir every so often until it's slightly crisp but not brittle. Add your chopped onions, bell pepper, and corn. Stir and sauté until the vegetables begin to soften. Do be afraid to let them get a little color as you go. Now add your diced zucchini. Give everything a good stir. When the zucchini begins to cook down, add your salt, pepper, and a drizzle of heavy cream. You don't want it to be swimming in cream, you just want to add a little richness. Taste and adjust seasoning, if needed. 

 

 

Tips:

When you're chopping your veggies, you want everything to be about the same size. I found it VERY helpful to use one of those handy dandy choppers that you see floating around the interwebs. You know, the kind where you put a half of an onion down and then slam it closed, pushing the onion through. HIGHLY recommend!

Use any color bell peppers you like. I used red because I liked the pop of color. Yellow or orange would look pretty too. And if you'd like to add a little zing, add some minced jalapeño or serrano peppers. 

Don't have a red onion? Use whatever you have!

To make this vegetarian, just omit the bacon, and use butter or oil in place of the bacon fat.  

 

Zucchini "Apple" Pie Filling

 

 

    Do you have so much zucchini that you don't know what to do with it? Or maybe you left your zucchini in the garden too long, and now it's overgrown to the size of a small human?? What do you do?

 You make apple pie, of course! Apple pie out of zucchini? ABSOLUTELY!

  Let me explain. I don't have a garden, but I have friends and relatives who do. Very often, they'll send over their surplus crop of zucchini, and I'm always trying to think of new things to do with it. Side note, if I'm being totally honest, very often, the zucchini is MASSIVE, which is much tougher and isn't as desirable as the smaller more tender zucchini, but hey, who am I to look a gift horse in the mouth?

 Anyway, recently, I was given a large zucchini, several yellow squash, some eggplant, and tomatoes. Naturally, I made a big pot of ratatouille (as one does), and then froze it in containers. Great. But then another zucchini came in.... well, I can't make ratatouille every time....ok.... um... lets try a dessert this time! So, I hollowed out the center of the zucchini, sliced it just as I would slice apples, cooked it until tender and then added sugar, spices, lemon juice, and corn starch. Presto! Apple pie filling! You"ll be absolutely amazed at how much it tastes like sliced apples instead of sliced zucchini. The texture, specifically, is exactly that of an apple or pear.

 So now the doors are wide open! Make a pie! Make a crisp! Make a cobbler! Use it any way you'd use a can of apple pie filling. If you bake it with a buttered bread crumb topping, you have a Brown Betty. If you put it in a pan and lay a pie crust on top and then bake it..well, now you have a Pan Dowdy! And of course, pie, crisp, cobbler, or plain...you MUST serve it with a big scoop of ice cream on top. I'm pretty sure that's a law. 

 Since the amounts of all of your ingredients will depend on the your amount of zucchini, you may have to tweak an amount here or there. But don't panic, it will all turn out fine!

1 giant zucchini, or 2-3 regular ones

1/2 cup water

1 cup of brown sugar

1/2 cup lemon juice

2 tbs corn starch

2 tsp cinnamon

2 tsp apple pie spice blend

pinch salt

 

 Peel zucchini and slice off the ends. Slice it in half lengthwise. Using a metal spoon, hollow out the seeds, just like you would do with a pumpkin. Slice the zucchini into small dice or slices, just as you would do with apples. Place the zucchini slices in a large sauce pan over medium heat. Add water, and cover. Let it steam for a while until it becomes tender. Now add the remaining ingredients. Stir until it thickens. It only takes a minute or two. Now taste it. Is it tart enough? Add more lemon juice. is it sweet enough? Add more sugar. Is it bland? Add another pinch of salt. Want more cinnamon? Go for it. If it still tastes like squash, add more of everything. When it tastes just as you like it, that's all there is to it!

To make the crisp as you see pictured:

1/3 c all-purpose flour
1/3 c granulated sugar
1/3 c rolled oats
4 tbs cold butter (1/2 stick)

 

Use your hands to combine all ingredients until they come together when squeezed in your hand. Sprinkle the crumb topping over the filling in a pan. Bake at 350ºF until bubbly, about 30 minutes. 

 

 

Tips:

The key to success here is the lemon juice. Usually, many people choose Granny Smith apples for baking because they're very tart. So you really need that lemon juice to make up for the zucchini's lack of tartness. 

The other key is the brown sugar. I tried it with regular sugar, and it just wasn't the same.

And be generous with the cinnamon and nutmeg!

Simple Summer Squash Starter

 

This is an easy side dish that is as simple as can be. If I’m being completely honest, I debated on whether or not to post it, because it’s not really a recipe, exactly. It’s just a few veggies sautéed together. Does that count as a recipe? I guess it doesn’t really matter. Anyway, I’ve made it several times over the last few weeks because it’s just so good, so I figured I’d share.
 So lets talk about it for a second. Want to?
It’s just any combination of sliced summer squash… Zucchini Yellow Crookneck, Pattypan, any kind you like… sauteed together with tomatoes, onions, garlic, and fresh basil. Thats it. No bells and whistles, just as simple as that. But here’s the thing.. You can either serve it as its own side dish, along with grilled chicken, or fish or any other main dish you like. Or else you can use it as a starter for other dishes. Toss it with any kind of pasta for a main dish. Add some sautéed diced chicken and a little heavy cream for a rich and creamy sauce. Toss it into any casseroles, soups or stews whenever your dish needs some fresh vegetables. The possibilities are endless!
Last week, I made a casserole that I’ve been calling the Kitchen Sink Casserole, because it had everything in it but the kitchen sink. I started with the summer squash, added cheese tortellini, then added shredded chicken, basil, oregano, parmesan cheese, shredded mozzarella cheese on top, and then baked it in a giant casserole dish. It was a HUGE hit and it fed a crowd. Doesn’t that sound amazing?? it’s also a great way to use up all that extra zucchini from your garden. So, I hope you’ll give this a try. I’m sure you can think of loads of other ideas! Enjoy!

vegetable oil
Zucchini or any other kind of summer squash, sliced or diced
Onions, diced
Tomatoes, either fresh or canned
Garlic, minced
Fresh herbs, such as basil, oregano, thyme
Salt and pepper to taste

Use as much or as little of each item as you like.
Slice or dice all the veggies. Toss them into a big skillet or wok with a little oil. Toss them around the pan until they’re tender and cooked through. That’s all there is to it. Add fresh herbs, and season to taste.
Depending on the size of your skillet and how many veggies you have, you might want to sauté them separately or in batches, and then toss everything together after they’re cooked. That’s it!

Tips:
I like to use canned sliced stewed tomatoes. You could also use diced or whole canned tomatoes and then cut them up. I wouldn’t use puree or crushed, because I like the large pieces of tomato. If you’re using fresh, you can choose to peel them or not. Either way would be fine.
If your squash is not too large, you don’t have to peel it. The skins are very tender and add delicious color to your dish. If you let your garden squash grow quite large, then the peels became quite tough and much less palatable, so peeling them would definitely be a must.
You can make a big batch and then just store it in the fridge or freeze in ziploc freezer bags. I made a giant batch and then pressure canned it in jars (which is actually not recommended, but what can I say… I’m a rebel.) You do you!

Joey's Summer Squash Pie

  So I was looking for fun recipes to try with zucchini. During this time of year, I always like to find some new zucchini recipes, just because it's so abundant. Sooo.... what'll it be this time.....Do I wanna go sweet like zucchini bread? or savory as with an entree? And then I thought, ooooo how about a pie? YUM. So I googled, and immediately found a recipe from Taste of Home and it looked pretty awesome, so I thought I'd have a go.
 Well, the first thing I noticed is that it was kind of similar to a tomato pie recipe I've been making for years. In that pie recipe, you layer slices of tomatoes with fresh basil and scallions, then you spread a mixture of shredded cheese and mayonnaise over the top, and bake it. So this was basically the zucchini version of that recipe. I immediately thought "why have I never done this before?" I'm forever looking for new ways to reinvent old recipes, and I'm still completely amazed that I never tweaked that tomato pie.
 So, now, I'm reading the squash pie recipe, and I'm already deciding what changes to make. Not to the method, but mainly to the ingredients. Full disclosure, I always find summer squash to be a little bland unless you pump up the flavor a bit, so I added a few aromatics. (Basically I can never leave well enough alone!) Fresh herbs, onions, peppers, garlic.... it just seemed like this pie was calling for them!!
 Oh, and one more thing... with the tomato pie recipe, the one problem I always have is that the fresh tomatoes bring too much liquid to the party, and you end up with a soggy pie. So, recently, I started adding a little flour to the filling, just to help thicken it up a bit. It worked with the tomatoes, so I did that here too. And I must say those extra aromatics really boosted the flavor. It turned out great! At the very first bite, I thought "ooh that's REALLY good." Dontcha just love that feeling of getting something right on the very first try? Seriously delish! So if you happen to have a home garden that is overgrowing with a million zucchini, give this one a try. Serve it with a little side salad and there's your perfect brunch or light dinner. It's really just that good!





1 unbaked pie crust (ready made, or your own)
1 large egg, lightly beaten
olive oil
2 cups roughly diced zucchini
2 cups roughly diced yellow summer squash
1 medium onion, roughly chopped
1 red bell pepper, roughly chopped
1/4 teaspoon garlic powder
salt and pepper to taste
a couple sprigs EACH fresh thyme, fresh basil, fresh oregano, finely chopped
2 cloves garlic, minced
1/4 cup flour
2 large tomatoes, sliced
1 cup shredded mozzarella cheese
1/2 cup mayonnaise



Heat oven to 350ºF.
Line deep dish pie plate with pie crust pastry. Crimp to make a decorative edge. Line pie shell with parchment paper. Fill with dry beans or pie weights. Bake for 15 minutes. Remove pie weights and parchment. Brush with beaten egg. Bake for an additional 10 minutes. Remove from oven and set aside. Meanwhile, make the filling.
  To a large skillet or wok, add a few big glugs of olive oil. When the oil is hot enough, add the zucchini, yellow squash, onions, and peppers. Saute over fairly high heat for a good 10 minutes, stirring often, until very tender. Add garlic powder, salt, and pepper. At the last minute, add garlic, fresh herbs, and flour. Stir until well combined and cook for only another minute or two. Spoon into baked pastry shell. Top with tomato slices. Combine the cheese and mayonnaise; spread over the top.  Bake for 30-40 minutes or until golden brown. Remove from oven and let stand for a good 15 minutes before cutting.



Tips:
Like I said, I just couldn't leave this one alone. I had to add my own little spin. But just because I like certain things, doesn't mean you have to! Don't like peppers? Leave 'em out! Want to add eggplant? Go for it! Add any combination of veggies you want, or just do all one kind! It'll still be fabulous!
Also be sure to season everything well. It will probably need more salt than you think it will!

Basil, Corn, and Tomato Bake

  OK, first, let me just say that this is a FABULOUS casserole, but here's the thing...I don't like the name. There. I said it. It's a Taste of Home recipe, and this is what they named it, but if this were my recipe, I'd called it a Zucchini, Corn, and Tomato Bake. Doesn't that sound better? I mean, clearly zucchini is one of the stars in this play, so why would you leave his name off the marquis? That just makes no sense to me. Who's with me on this? Anyone? Anyone? OK rant over.
 I made this dish for a family event a few weeks ago, and it was a big hit. If you know me, you know how much I love Jersey corn and tomatoes, so this was the perfect vehicle for them. And with the fresh basil, it tastes like summer in a casserole. So fresh, so flavorful! To be honest, I thought of adding bacon to it, because BACON, but then I kind of liked the idea that this was a vegetarian option at a barbecue with all kinds of big meats happening on the grill. Still, I'm sure bacon would be a good option. Or maybe some other kind of protein. Maybe some shrimp? ooo that sounds good! (You know I can never leave well enough alone, right?).  Anyway, definitely give this one a try. And let me know if you agree with me about the name! hahaha




2 teaspoons olive oil
1 medium onion, chopped
2 large eggs
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
4 cups fresh or frozen corn
1 small zucchini, chopped
1 medium tomato, seeded and chopped
3/4 cup soft bread crumbs*
1/3 cup minced fresh basil
1/2 teaspoon salt
1/2 cup shredded mozzarella cheese
Additional minced fresh basil, optional



Preheat oven to 350°. 
In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt, and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.

* To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form.

Tips:
Whenever I add zucchini to a casserole, I like to saute it a bit before assembling everything. This helps to evaporate some of the excess water from the zucchini. So I just added it to the pan when I sauteed the onions. Also make sure to seed the tomatoes before you add them. Again, you don't want all that extra liquid going in. No one likes a runny casserole!

Joey's Creamy Fettuccine with Zucchini and Peas

  OK, so, I have a confession to make. I don't eat pasta very often. Like, maybe only a few times a year. There. I said it. I know. I know. That's blasphemy in some households, right? I mean, of course, I do LOVE it, but very often I find it to be a little bit heavy. So, unless I'm doing a big spaghetti dinner, or maybe doing fresh pasta for friends, I kind of have to be in the mood for it. That's not a crime, is it? Actually, one of my favorite ways to have pasta is with a bunch of fresh vegetables. Since I live in The Garden State, I absolutely can't wait for the warmer months of the year and all of the fabulous produce that comes with them. THAT'S when I'll definitely be in the mood for a nice dish of pasta and some of Jersey's freshest veggies to go with it.
 For this one, I decided to go with zucchini. I saw it at a local farm stand, and it was so brilliantly green that I was inspired to keep with that theme and add peas and fresh herbs. The result was an amazing pasta dish, perfect in its simplicity, kind of similar to an alfredo, but a little bit lighter.
 So if you're a "pasta every week" kind of household (or even more), you should definitely add this one to the rotation. It was quick and easy and it was just the thing to hit the spot! Hope you like it!


1 lb fettuccine
1 stick butter
1 medium onion
4 or 5 cloves of garlic, chopped
1 large (or 2 small-ish) zucchini, cut into large dice
Salt and crushed red pepper flakes
1 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1 10oz box of frozen peas
5 or 6 large leaves of fresh basil
Fresh parsley


   Bring a large pot of water to a boil. Add a handful of salt. Boil fettuccine according to package directions to reach desired doneness. While your waiting for the water to boil, make the sauce.
  In a large pan, melt butter over medium heat. Add diced onions. Saute until they soften a bit. Add chopped garlic and continue to saute. Add diced zucchini, season with salt and crushed red pepper flakes, and continue to saute, stirring frequently. When the zucchini are tender, add chicken broth, cream, and grated cheese. Stir all until well combined. Reduce heat to simmer. Let the sauce reduce a bit until the pasta is done. At the last minute, add the frozen peas and fresh basil. Give it a good stir. Taste and adjust seasoning, if needed. Add drained pasta and toss all together. Let it sit for a few minutes before serving. Top with chopped fresh parsley and a bit more cheese.


Tips:
The sauce is meant to be kind of thin so that the pasta will really drink it in.
Be sure to taste it and adjust the seasoning. It will need a bit more salt than you think it will. If you don't like crushed red pepper flakes, then just use black pepper.
For an extra punch of flavor, add a splash of white wine to the sauce!

Summer Squash Cheesy Bake

 Since it's the end of summer, before I move on to all of my new Fall recipes, I figured I'd do just one more recipe involving summer squash. Many of my friends have home gardens, and by now they have TONS of zucchini, so it's not uncommon for people to ask me if I know of any new squash recipes.
 Quite a long while ago, I signed up for a daily recipe to be sent to my email from Just a Pinch Recipes. I must admit that very often I don't have time to go through every recipe that is sent to me, but every so often, one will make me stop for a minute and give a look. That's what happened here!
 This recipe is easy and simple, quick to throw together, and it's SO flavorful! Clearly this is the zucchini recipe I was looking for! It's also very much lighter than your usual cheesy casserole because it doesn't have any heavy ingredients like cream or mayonnaise.
 Now, of course, you don't have to use a cast iron skillet, as I did. I just figured it would be an easy way to go from stove top to oven without dirtying another dish. Also, as you can see, I didn't really measure the amount of cheese. I just piled it on and then baked it until was all melty and bubbly. (Melty?)
 Btw, I know this is a "summer" recipe, but you can definitely make this recipe any time of year. Since squash is readily available, this just might be a perfect new addition to your Thanksgiving menu. You could even incorporate other kinds of squash into it. Endless squashabilities!
Definitely give this one a try!

1 medium onion, chopped 

4 cloves garlic, minced 

1 large zucchini, thinly sliced 

4 large yellow squash, thinly sliced

1 tbs dried basil 

1/4 c olive oil 

1 c Parmesan cheese, freshly shredded 

1/2 -3/4 c mozzarella cheese, shredded 

salt and pepper, to taste

 

 

 Heat oven to 350ºF.

Spray a baking dish with nonstick cooking spray. Set aside. 

Sauté onions and garlic in two or three tablespoons of olive oil and sprinkle with salt and pepper. Spread evenly on bottom of casserole dish. Stack zucchini and yellow squash on top of the onions, alternating vegetables. Make rows in the baking dish, standing the vegetables vertically in the pan. Continue until you fill the pan. Sprinkle squash with dried basil, salt, and pepper; then drizzle with olive oil. Cover pan with foil and bake for about 15 minutes. Uncover pan. Cover vegetables with Parmesan cheese. Return to oven for 10 minutes. Cover vegetables with mozzarella cheese and return to oven for about 5 minutes until cheese gets golden brown. 

Tips:

Like I said, I didn't use a baking dish. I just sauteed the onions and garlic in a cast iron skillet, then added my rows of squash right on top, then put the whole thing into the oven. 

 I didn't follow the amounts either. I started with an onion and 4 cloves of garlic as directed, but then I added squash until it was enough to fill the pan, and added cheese as much as I like. 

Since the sliced are stacked on their sides, I chose yellow squash and zucchini that are about the same diameter, but you can always cut them to fit.

 For a little extra topping, I added some bread crumbs to a bit of grated Parmesan cheese, then sprinkled it over the top.

 

 

 

Blueberry Banana Zucchini Bread

  As the end of summer rapidly approaches, many home gardeners are faced with the same question: "what are we gonna do with all of this extra zucchini?" Well, my friends, here's the answer!
 Yes, I know that zucchini bread isn't exactly the most ground breaking idea to ever come into the kitchen, but when you add blueberries and bananas to the party, well now, THAT is something new!
 I found this recipe on one of my favorite blogs, Averie Cooks. It hits all of my recipe criteria (quick to throw together, ingredients that are readily available, easy enough for the baking novice) and it tastes absolutely delicious! It's not overly sweet, but it lets all the flavors shine through. Oh, and can we talk about how moist it is? Usually when you're baking breads, you have just one ingredient headliner that contributes a lot of moisture, such as blueberries, or zucchini, or bananas. Well, in this case, we have ALL THREE! So believe me when I tell you that this might be the most moist bread you've ever baked. I'm not even kidding!
 Ok, so, as I often do, I asked a few of my friends to try it, just to let me know if they think it's good enough to share on my blog. When they tasted this one, they ALL said "yes, absolutely, 100%!" (Actually, I think they were my friend Mack's actual words! lol) In fact, it was almost gone before I even had a chance to take a picture! So here we are. Sharing is caring!
 Oh, and one other thing. When I share recipes, I always post my own little hints or tips at the bottom, just in case there is anything extra that is noteworthy, but Averie has already done that for me too! So, thank you again, Averie, for another great recipe and also for the great tips. I'll definitely be making this one again!




1 large egg
1/2 cup light brown sugar, packed
1/3 cup vegetable oil
1/4 cup granulated sugar
1/4 cup cup sour cream
1 teaspoon vanilla extract
1 1/4 cups all purpose flour + 1/4 cup for tossing with blueberries
1/2  teaspoon baking powder
1/2  teaspoon baking soda
1/4 teaspoon salt, or to taste
1 cup mashed ripe bananas (from about 2 medium/large bananas)
1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
1 cup (6 ounces) fresh blueberries



Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine. Add 1 1/4 cups flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix. Add the bananas, zucchini, and stir to combine; set aside. To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat. Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix. Turn batter out into the prepared pan, smoothing the top lightly with a spatula.  Place loaf pan on a baking sheet and bake for about 90 minutes (start checking at about 75 minutes), or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.





Averie's Tips:
 Before baking, evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
At the 45 minute mark, tent the pan with a sheet of foil draped loosely over it to prevent the top and sides from browning too quickly while giving the interior a chance to cook through.
I encourage rotating the pan a couple times during baking to ensure even baking because many ovens don’t bake evenly. Baking times will vary based on the moisture content of the bananas, zucchini, blueberries, climate, and oven variances.
Bake until done; watch your bread, not the clock and don’t worry if it takes more or less time to bake than the baking time estimate provided.

Chicken Pesto and Zucchini "Pasta"

  Ok, so, it's the end of summer and you have a ton of zucchini, tomatoes, and basil from your garden and you have no idea what to do with them, am I right? Well, this is absolutely the recipe for you! Actually, even if you don't have a garden or a ton of zucchini and tomatoes, this is still the recipe for you! I saw it in one of those Tasty videos that is bouncing around social media and it looked easy, so I gave it a shot. I must say, it really is, well, quite TASTY! It's also very quick to make, so it's perfect for a midweek meal. And yes, as you can see there's no pasta in the dish. It's just ribbons of zucchini masquerading as pasta, which is great news for anyone who may be choosing cut down on carbs. On the flip side, if you want to add real pasta to it, go right ahead! It'll be awesome!
  So no matter how you decide to make it, I know you'll absolutely love it. It's definitely just the thing when you want one last taste of summer before the cooler weather rolls in!


4 cups basil
1 cup grated Parmesan cheese
½ cup pine nuts
2 cloves garlic
½ lemon, juiced
Salt, to taste
Pepper, to taste
½ cup olive oil
 Oil
3 zucchini
1 cup cherry tomatoes
2 boneless, skinless chicken breasts, chopped



 In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
 With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
Slice the cherry tomatoes and set aside.
Heat a skillet over medium high. Add a little oil to the pan, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through. 

Tips:
Honestly, I wouldn't change a thing. It's so fresh and flacvorful, just make it as is, and you're good to go. If you want to take a little shortcut, you could use jarred pesto sauce, but fresh is always so much better. 
If you want to make it a meatless dish, simply leave out the meat! It'll be delish either way!

Joey's Cheesy Tortellini and Veggie Bake

  One of my favorite things about summer is the huge bounty of fresh vegetables that comes with the season. Since I live in the Garden State, I have access to some of the best fruits and veggies you'll ever taste, so I'm all about adding them to my cooking. Sometimes I'll even just steam a variety of fresh veggies and there's dinner! But then sometimes I chop them up and add them to a delicious casserole like this one!
 I was kind of in a pasta mood, but wanted something a little different. So I decided to toss some tortellini in a creamy cheese sauce, add a few veggies, and here we are! It was SO fresh and delicious I couldn't stop eating it! I'm not even kidding. It's creamy and cheesy, but it's not as heavy as you might think because I used broth instead of cream. And the fresh herbs give it a brightness that works perfectly. And yes, I know there's a lot of chopping involved, but it really doesn't take very long.  And once you get everything chopped, that's half the battle! The final product is definitely worth it!
 So keep this dish in mind the next time you go to your produce stand or farmer's market. Look and see what is the freshest. Choose whatever veggies look the best. Use as many as you like! It will all work and I promise you'll love it!



oil
1 medium onion, roughly chopped
1 medium zucchini, roughly chopped
1 medium yellow squash, roughly chopped
1 red bell pepper, roughly chopped
8 oz mushrooms, sliced
8 oz grape or cherry tomatoes, halved
1 clove garlic, minced
2 tbs flour
1 1/2 cups vegetable or chicken broth
8 oz cream cheese, cubed
1 lb tortellini
handful of fresh basil and/or parsley, chopped
salt and pepper to taste
2 cups shredded mozzarella cheese
Parmesan cheese


Heat oven to 350ºF.
Place a large skillet over medium heat. Add a few glugs of oil, and saute onions, zucchini, squash, and peppers. Season with salt and pepper. You don't need to brown them, you just want to soften them and let some of the moisture evaporate from them. Remove veggies from pan to a large bowl. In the same pan, add a few more glugs of oil. Saute mushrooms, tomatoes, and garlic until they soften up a bit. Season with salt and pepper. Sprinkle with flour, and continue to stir and saute for another minute or two. Add broth and cream cheese. Stir until cream cheese melts and combines smoothly with the broth. Adjust seasoning if needed. Add sauce to veggie bowl along with basil and tortellini. (no need to boil the tortellini, it will cook in the sauce). Toss all to coat with sauce. Pour into a 9x13 casserole dish. Top first with mozzarella and then Parmesan cheese. Bake uncovered for about 30-40 minutes, or until bubbly.


Tips:
Be sure to season everything as you go! Adding a little salt at the end is just not gonna cut it.
Not a fan of summer squash? Use whatever veggies you like! Broccoli, carrots, peas, it will all work!

Glazed Lemon Zucchini Bread

 If you plant zucchini in your home garden, you might wind up with quite a lot by the end of the season. So I usually like to find delicious and new recipes to use up all of that extra zucchini. I've done zucchini pancakes, zucchini "crab" cakes, a summer squash saute (which was out of this world, I must say), and of course zucchini bread. And then I remembered a Lemon Zucchini Cookie recipe that was sent to me by my friend Kathleen. I thought, "ooo lets run with that flavor combination.."
  So I started looking and immediately found several versions of a particular lemon zucchini bread recipe. Great! So  I gave it a try. Uh... maybe not so great. The flavor was good, but the texture was ALL WRONG.  I thought, ok lets take another look at it. For a one-loaf recipe, the original had quite a lot of sugar in it, and also quite a lot of zucchini. Maybe this was the reason the final product turned out too gooey, which is great in some cases but in this case it's definitely not what I was going for. It also used cake flour, which probably added to the different texture. Oh, and the glaze was far too thin and soaked right into the warm bread, probably yet another reason why it was too gooey. I just wanted a nice light quick bread with a sweet lemony glazed drizzled over the top. Overall, it wasn't what I originally had in mind, but it was definitely worth a second try.
 I did some more searching and found another version of the recipe on a website called Like Mother Like Daughter. I gave it a try. Bingo! This was the one I wanted! It's light, deliciously moist from the zucchini, and lemony sweet and tart. It's also very easy to throw together and it uses ingredients that you probably already have on hand. And I like that it makes just one loaf of bread, perfect for a little something sweet with a cup of coffee or tea. So, there you have it. And to all of my friends who always ask me for "anything lemon", this one's for you! Definitely a keeper.



For the Bread:
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
2 tbs lemon juice
zest of 1 lemon
1 cup grated zucchini

For the Lemon Glaze:

1 1/4 cups powdered sugar
2 tbs lemon juice
lemon zest to taste, if desired



Preheat oven to 350ºF. Spray a 9x5 loaf pan with baking spray (or grease and flour). Set aside.
In a large bowl, blend together flour, baking powder and salt. Set aside. In another bowl, beat 2 eggs well. Whisk in the oil and sugar. Add the buttermilk, lemon juice, and lemon zest and blend together well. Fold in the zucchini until well coated. Add the wet mixture to the dry mixture and fold together until everything is well blended, but don't over-mix. Pour the batter into your loaf pan. Place in your oven and bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then remove to a wire cooling rack to finish cooling. Whisk together all glaze ingredients, then drizzle glaze over your cooled bread before serving.


Tips:
Instead of buying buttermilk, simply place 2 tsp of lemon juice or vinegar in a half cup measure, then fill the rest of the way with milk. Microwave it for 30 seconds. The heat will make it curdle, which is exactly what you want. Works perfectly as a buttermilk substitution!
For the glaze, I wanted it to be VERY lemony, so I added more lemon zest. I even added a drop or two of lemon extract. Make it to suit your own taste!
I used only a half cup of zucchini (instead of 1 cup) because that was all I had, but it still turned out perfectly. Of course, if you have LOTS of zucchini that you need to use up, you could always make several breads and then store them tightly wrapped in the freezer until your ready for them. (Holiday gift giving anyone??)

Zucchini "Crab" Cakes

 Here's another fabulous zucchini recipe that thinks just slightly outside the box. Yes, you can saute zucchini with olive oil and garlic, you can make zucchini bread, and you can make zucchini pancakes. But did you ever think of using zucchini instead of crab?
 I first heard of this from my brother, Dennis. As soon as he mentioned it, I began looking for just the right recipe. Well, of course, there are a million versions, and every one of them claims to be THE BEST. Clearly, the only way to settle this would be to come up with my own version! So I looked at a few different recipes, kept what I liked, changed what I didn't like, combined a few things, omitted a few others, and this was the result! Now, I'd be lying if I said they taste JUST like lump crab Maryland Crab Cakes. But, ya know what? They tasted pretty darned good! I'd definitely say they're better than you're standard grocery brand of frozen crab cakes. They're just the right texture, and between the mayonnaise, the Dijon and the Old Bay, they really do taste like crab cakes. Plus, you get to adjust the seasoning to suit your own taste. and that's always a good thing.
 So give these a try. I betcha you'll love 'em, especially if you're usually not able to eat crab or other shellfish! They're awesome!


2 1/2 cups grated zucchini
1 cup seasoned bread crumbs
1 egg beaten 
2 tbs soft butter
1/4 cup finely minced onion 
1 tsp Old Bay Seasoning (may add more) 
1 heaping tbs mayonnaise
1 tsp Dijon mustard 
Salt and pepper

1 cup Panko bread crumbs (for dredging)
1/2 cup vegetable oil (for frying) 


 Sprinkle grated zucchini with a tsp of salt. Place in colander and allow to drain for at least 30 minutes. Place zucchini in the center of a clean kitchen towel. Gather the corners together and twist the bundle so that it tightens around the zucchini, squeezing out as much moisture as possible. You will absolutely be amazed at how much liquid comes out of the zucchini! Place the zucchini in a large bowl along with seasoned bread crumbs. Toss to combine. 
 In a separate small bowl, stir together the egg, butter, onion, Old Bay, mayonnaise, and mustard. Stir egg mixture into the zucchini. Season with salt and pepper and give it another good stir.
 Form into 6 patties. Place Panko bread crumbs in a shallow dish. Dredge each cake in the crumbs being sure it is coated on all sides. Heat oil in a large skillet. Fry the cakes in the oil (in batches if you need to) until golden, about 4-5 minutes on each side. Serve immediately!

Tips:
 These cakes go beautifully with tartar or cocktail sauce, just as with regular crab cakes. To make home made tartar sauce, simply mix a few tbs mayonnaise with a tbs or two of pickle relish. Easy!
Yes, I know I have two different kinds of bread crumbs listed. The seasoned bread crumbs add great flavor and bulk to the mixture and the Panko bread crumbs give you a crispy outside crust! Yes, you can clearly use one or the other for both parts of the recipe. No worries!

Zucchini Pancakes

 This is a quick throw-together recipe that is perfect for a midweek dinner, or a light lunch, or a Sunday brunch. It's an Ina Garten recipe, and as she says "It's a great way to use up all that extra zucchini." I was given a few very large zucchinis by my nephew, Daniel, who happens to have a HUGE garden, and I was only too happy to take them! This recipe immediately came to mind, and I made a batch that very night. They're perfect just as they are, but I served them with a little dipping sauce made from sour cream and fresh herbs. SO good! Come to think of it, I wonder what other kind of sauce would go well with them... Hmm... Let me know if you have any suggestions!!

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil


Preheat the oven to 300F.

 Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

 Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Tips:
I think the key to this recipe is the grated onion. I didn't have a red onion, so I just used a regular yellow onion and it worked perfectly fine. Just that little bit of onion flavor really gave the pancakes  HUGE flavor! Be sure to include it!!

Zesty Zucchini "Spaghetti"

 Here's a quick and easy throw together dinner that, for me, screams summer in a bowl. Instead of having pasta (since I'm choosing to restrict carbs from my diet), I decided to make "noodles" out of the zucchini! It's not exactly the same, of course, but it absolutely satisfies the craving for a big bowl of delicious and hearty Italian-ness.
 I used a mandolin slicer to make long strands of zucchini and they act as the spaghetti. Then you add some tomatoes, basil and cheese, and boom, there's your dinner. It was SO flavorful, I couldn't stop eating it! And it's something different to do with all the extra zucchini (if you happen to be lucky enough to have your own vegetable garden.) Definitely give this one a try!


3 medium zucchini
olive oil
2 cloves garlic, chopped
1 14oz can diced tomatoes
1 pint grape tomatoes, halved
handful fresh basil
kosher salt to taste
crushed red pepper flakes to taste
lots of Parmesan cheese (or Vegan substitute)

 Shred zucchini into long noodles using a mandolin slicer or box grater. Set aside. Add a few glugs of olive oil to a large pan over medium heat. Add garlic and saute for just a minute or so, being careful not to burn it. Add the can of tomatoes, salt and red pepper flakes. Add the zucchini noodles and give everything a good stir. Cover and cook about 8-10 minutes or until noodles are tender. Add grape tomatoes, chopped fresh basil and Parmesan cheese. Toss everything together and serve immediately.


Tips:
 When you shred the zucchini, go lengthwise so you wind up with nice long noodles. Just shred the outside of the zucchini down to the seeds. If you try to make noodles out of the center where the seeds are, they'll just fall apart. You can either discard the center or chop it up and throw it into a soup or salad.
If you don't have a mandolin slicer, you can still dice up the zucchini and saute it for a bit before adding the other ingredients.
If you'd like to add chopped onions with the garlic, go for it!
 If you'd like a thicker sauce, add a little tomato paste with the can of tomatoes.

Summer Squash Sauté

 Ok, so, I was in the mood to make something summery and seasonal and light and quick and easy and fresh. Naturally, the first thing I did was go to the produce market to see what looked good. The zucchini and yellow squash looked SO vibrant and fresh, I decided that this was clearly the way to go. I did a few Google searches, added a few other key ingredients, and landed on this recipe. Now, I have to say, when I told Claire I was gonna make summer squash with sun dried tomatoes, she said that she wasn't really a fan of zucchini. But when she tasted it in this recipe, she loved it! I told her "Basically, you can cook anything in olive oil with garlic, basil, and sun dried tomatoes, and it's gonna be amazing!" I'm sticking by it. My point is even if you're not a fan of summer squash, you should definitely try this recipe. Have I ever lied to you before??? Just ask Claire! It's REALLY delicious!

3 or 4 small zucchini 

3 or 4 small yellow squash

1/2 tsp. Kosher salt; more to taste  

3 Tbs. extra-virgin olive oil 

2 or 3 cloves garlic, smashed and peeled  

1 whole jar oil-packed sun-dried tomatoes, drained and sliced

6-10 fresh basil leaves, sliced into thin ribbons

Freshly ground black pepper

  Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini and squash lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange the zucchini and squash, cut side up, on a baking sheet lined with paper towels. Sprinkle with the salt and set aside for 10 minutes. Blot the quarters dry with the paper towels. Cut each quarter on the diagonal into 3/4-inch-thick diamonds.
Heat a large skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil. When the oil is hot, add the zucchini and squash, and sauté, stirring occasionally, until it browns and softens enough that you can cut through it with the side of a fork, about 5 min. Add the garlic and sun-dried tomatoes. Saute for a minute or two longer. Remove from heat. Add basil and season generously with salt and pepper.

Tips:
If you don't mind the seeds in the center of the squash and the zucchini, you can just go ahead and slice them up instead of removing the centers.

Delicious Eggless Zucchini Bread

Whenever I decide to invite the WDHS gang over for dinner, I'm always sure to invite my good friend, Lea. She's always such a lovely guest! First of all, she always brings me a little gift, which is just SO nice and SO appreciated. Not only that, she's one of my biggest fans, always telling me that she "loves everything that I cook", even if it's something she's never tried. What home cook doesn't love to hear that??? I love that she's always telling her friends and family about the latest thing I've cooked for dinner and I'm always happy to send some home with her so that her family can have a taste. She always tells me "We don't deserve you!" whenever I give a little cooking lesson, or show her how I've made something. Isn't that the nicest thing anyone could ever say???
 Anyway, Lea gave me this recipe a while ago. She found it on Food.com, and was so excited to tell me about how great it turned out. She even took the lovely picture so I could post it. Thanx!! It's perfect for anyone who can't or is choosing not to have eggs for one reason or another. The yogurt and the vegetable oil keep everything nice and moist and the spices make it super flavorful. Actually, I think Lea told me she pumped up the amount of cinnamon, which is fine by me. As far as I'm concerned there's no such thing as too much!
 So give this one a try. Even if you're not restricting eggs from your diet, you'll never miss them. OH! you could even toast a slice or two and give 'em a schmear of butter or cream cheese! Doesn't that sound heavenly? Thanx again, Lea, for the fabulous recipe and for always being a fabulous friend!

2 cups sugar
3/4 cup vegetable oil
3 cups flour
2 cups zucchini, shredded or finely chopped
2 1/4 teaspoons vanilla
3/4 cup low-fat vanilla yogurt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg


Preheat oven to 350F and grease ONLY the bottoms of two loaf pans. Measure yogurt into a medium sized mixing bowl. Add sugar and blend until creamy and slightly thick approx 2-3 minutes. Add oil and blend through. Add zucchini and vanilla and stir until mixed through. Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder, baking soda, and salt to it. Add dry ingredients to wet ingredients a little at a time. Fold ingredients into each other just until nicely combined. Pour batter into loaf pans, and put into oven. Bake for 1 hour or until it tests done.*

Tips:
Be sure to grease only the bottom of your loaf pans and not the sides. This will insure that your finished product will have a nice smooth edge around the top. It's all about presentation!
It may take longer than an hour to bake, up to 90 minutes, depending on your oven.

*To test for doneness, insert a toothpick or skewer in the center of the cake. If it comes out clean, it's done!

Joey's Ratatouille & Ricotta Stuffed Shells

 

 Here's a little piece of heaven that I whipped up once upon a not so long ago. I thought of making stuffed shells, but wanted to do some kind of veggie stuffing. By the time I was finished browsing the fresh produce at the store, I realized my basket was filled with ingredients for a basic ratatouille, so I went with it! The result was DEE LISH!! And the ricotta cheese just pushed it right over the top. SO YUMMY!! I'll definitely be making this one again soon!
Try it!

1 medium eggplant
salt for sprinkling
1 medium zucchini
1 medium onion
1 red bell pepper
12 button mushrooms
2 cloves garlic
10-12 fresh basil leaves
 salt and pepper

1 1/2 cups ricotta cheese
1 egg
Parmesan cheese

25 jumbo shells
your favorite purchased or home made marinara sauce
Shredded mozzarella cheese


Peel eggplant and slice into fairly thick slices. Arrange slices on a baking tray in one layer. Sprinkle generously with salt. Let stand for at least 1/2 hour. This will pull all the bitter juices out of the eggplant. Drain. Give the eggplant a super quick rinse under cold water, then pat dry with paper towels. Chop the eggplant, onions, zucchini, and bell pepper into small dice.
 Add a few glugs of oil to a large saute pan. Add veggies to the pan and saute over medium heat until they slowly begin to soften. Add chopped mushrooms, garlic, and basil. Season with salt and pepper. 
In a small bowl, combine the ricotta, the egg, and the Parmesan cheese. When the vegetables have cooked down, add the ricotta mixture to the pan and stir until completely combined and creamy.
While the veggies are cooking, boil a large pot of salted water. Add the shells to the pot and cook for about 10 minutes, just until al dente. Drain. Now it's time to put it all together.
Place about a cup of marinara sauce in the bottom of a 9x13 baking dish. Fill each shell with a heaping tablespoon of the ricotta/veggie mixture and then place it in the dish, making 5 rows of 5. Top each shell with a tablespoon of marinara sauce. Sprinkle a handful or two or shredded mozzarella cheese over all. Cover with foil. Place in a 350F oven for about 30 minutes. Remove foil, sprinkle more Parmesan cheese over the top, and place it back in the oven for 10 more minutes. Let it stand for a few minutes before serving, otherwise you'll burn your tongue.

Tips:
You really don't have to salt or even peel the eggplant, but I always do. I just think it tastes better and is less likely to be bitter. Oh, and I always do the super quick rinse, just to get rid of the excess salt. Yeah, I found that one out the hard way...
I only do a VERY small amount of the marinara sauce because I don't want it to drown out the flavor of the veggie filling. You just want enough in the bottom of the pan so they won't stick, and you want just a little drizzled over the top of each one so they're not dry.
Once again, the amounts of the ingredients are just guidelines. If you like a lot, add a lot! And if any of the veggies is not your thing, then substitute something that is!

Lemon-Zucchini Cornmeal Cookies

I always get a lot of requests for lemon recipes, so whenever I hear of one, I'm always quick to share it. Here's a recipe that was given to me by Kathleen, who got it from Lisa, who found it in an issue of Everyday Food magazine. The Lemon Glaze was added by Kathleen and I think it's the perfect touch! Oh, by the way, the picture is from Kathleen too!
Thanx again Kath!

1/2 cup (1 stick) unsalted butter, room temp.
1 cup confectioners sugar
1/2 tsp. pure vanilla extract
1 tsp. packed finely grated lemon zest
1 tsp. coarse salt
1 cup all-purpose flour
1/2 cup fine cornmeal
1 medium zucchini, grated on small holes of a box grater (about 1 cup)

1. Preheat oven to 325 degrees. in a large bowl, mix butter, sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.

2.Drop dough by rounded tablespoons, 2 inches apart, onto two parchment–lined baking sheets. Bake until cookies are light golden brown at edges, 25-30 minutes, rotating sheets halfway through. Let cool completely on wire racks.

Makes 25 cookies.

Lemon Glaze:

1 cup confectioners' sugar
1 1/2 tablespoons lemon juice

Mix the lemon juice and sugar well, spread a thin coat on each cookie. (This recipe makes JUST ENOUGH for the batch of cookies above.)