Tag Archives: zucchini

Finally, 6 of 6 Zucchini Recipes: Zucchini Nut Bread Cookies

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These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -even if the picnic table is right in your kitchen. The sweet cream-cheese filling can be sandwiched between two cookies if that is what you choose, kind of like a modified moon pie. I personally loved them with no filling. Very good. And I could tell myself I was getting my vegetables and therefore, it was healthier! Oh the delusions we entertain!

Prep Time 25 minutes • Total Time 2 hours

Ingredients
1 cup all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Coarse salt

1 1/2 sticks unsalted butter, room temperature  (for the cookies AND the filling)
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract

1 cup finely grated zucchini
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts

Filling
8 ounces cream cheese, room temperature
1 cup confectioners’ sugar, sifted

Instructions:
Preheat oven to 350 degrees.

Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl.

Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.

Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.

Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.

Filling: Beat together remaining 1/2 stick butter, the cream cheese, and confectioners’ sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.

2 of 5 Zucchini Recipes For Those Who May Have Too Many (And Who Doesn’t?)

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Provencal Zucchini and Potato Gratin

Yield:6 side dish servings

Cooking spray

1 medium yellow summer squash (about 8 ounces)

1 medium zucchini (about 8 ounces)

1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced

1/4 small sweet onion, such as Vidalia, thinly sliced

Kosher salt and freshly ground black pepper

1 sprig fresh rosemary, leaves removed

1 tablespoon olive oil

1/4 cup (1 1/2 ounces) freshly grated Manchego cheese

Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.

Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.

Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

Nutritional analysis per serving

Calories 87; Total Fat 5.2g (Sat Fat 2.2g, Mono Fat 1.7g, Poly Fat 0.3g) ; Protein 3g; Carb 8g; Fiber 1.5g; Cholesterol 5mg; Sodium 163mg

This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.