Posts Tagged zucchini

Buckwheat Zucchini Muffins

I recently received a copy of Erin Scott’s new cookbook,  ”Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore“. I’m not gonna lie, I was a little hesitant about the book at first glance. For starters, I love gluten. I have no known gluten allergies or intolerances (pizza is my favorite food group!), thus, I have no need for a gluten-free cookbook. Secondly, the word “yummy” just bugs me. It conjures up images of Rachael Ray and overly perky Food Network hosts, and I just don’t like it.

So, then, when I finally opened the book, I was pleasantly surprised. The book is brimming with beautiful photographs and creative recipes. And while the book is written from a gluten-free perspective, it certainly has recipes that appeal to all types of diets.

buckwheat zucchini muffins | rosemarried.com

 

While there were a lot of standouts in the book – such as Black Rice PuddingSavory Custards with Wild NettlesMussels with Rosé, Leeks, and Mustard - but I decided to start with her simple and lovely recipe for Buckwheat Zucchini Muffins.

The recipe stood out to me, as it’s such a unique twist on a typical zucchini muffin. Made with buckwheat flour, coconut oil, honey, and molasses, these muffins pack a flavorful punch. They’re a great way to use up extra zucchini, and they are officially my new favorite summer snack.

Yummy Supper’s version of the recipe uses a combination of oat flour and buckwheat flour, and is gluten free. I didn’t have any oat flour on hand, so I substituted all purpose flour. Thus, my version of this recipe contains gluten. However, the recipe is easily adaptable depending on your dietary restrictions!

buckwheat zucchini muffins | rosemarried.com

 

Buckwheat Zucchini Muffins

Serving Size: Makes 1 dozen muffins

Ingredients

  • 2/3 cup buckwheat flour
  • 1/2 cup all purpose flour (Can sub oat flour if GF)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 eggs, room temperature
  • 2/3 cup honey
  • 1/3 cup coconut oil
  • 2 heaping tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1.5 cups shredded zucchini, strained or patted dry with a towel
  • Optional: 1/2 cup chopped walnuts, almonds, or hazelnuts

Instructions

  1. First, combine the honey and coconut oil in a small pot. Heat over medium-low heat until oil and honey are melted. Stir to combine and set aside to cool.
  2. Preheat oven to 350 F. Line a muffin tin with paper muffin cups.
  3. In a small bowl, mix together the flours, salt, baking powder, baking soda, and spices.
  4. In a large bowl, whisk the eggs together with the honey and coconut oil mixture. Whisk in molasses and vanilla. With a spatula, stir in the dry ingredients until combined. Fold in the zucchini (and nuts, if using).
  5. Pour your batter into the lined muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool on a wire rack.
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Summer Corn and Vegetable Chowder

I hate to break it to all you pumpkin-loving peoples, but summer isn’t over yet.

I know that it is September, and signs of fall are all around us: school is back in session, leaves are starting to turn, and pumpkin spice lattes are back. (I think? I don’t actually drink them as I think they taste like crap.)

Let me remind you all that it is still technically summer. Fall begins on September 22nd, and until that day comes I plan on enjoying every last drop of summer. I want to laze in the sun and drink a Stiegl Radler. I want to BBQ and eat all of my meals outdoors. I want to eat cherry tomatoes like candy, straight off the vine.

Corn Stock | Rosemarried

Homemade corn stock.

This soup walks the fine line between summer and fall. It is warm and cozy, which is perfect for chilly September nights. But, the soup is made from a mix of ripe summer vegetables, so at the same time the soup is bright and vibrant.

Really, it’s quite perfect for this time of year.

Summer Corn Chowder | Rosemarried

Summer Corn and Vegetable Chowder

Serving Size: Serves 4-6

Ingredients

  • FOR THE CORN STOCK:
  • 6 raw corn cobs (white or yellow), kernels cut off
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 red chili pepper
  • 1-2 cloves garlic, smashed
  • Salt, to taste
  • FOR THE CHOWDER:
  • 1 small zucchini
  • 1 small yellow summer squash
  • 1 red bell pepper
  • 3 red potatoes, skin on
  • 1 small white or yellow onion, peeled
  • 3 sprigs fresh thyme
  • 4 cups corn stock (or chicken/vegetable stock)
  • 1.5 cups fresh corn kernels (I used a mix of white & yellow corn)
  • 1 cup cream
  • Salt & pepper, to taste
  • Minced green onions (for garnish)

Instructions

  1. Make the corn stock (can be done ahead of time): Place corn cobs, bay leaves, 4 thyme sprigs, peppercorns, and red chili in a stock pot. Fill the pot with water, enough to cover the corn cobs (about 2 quarts). Bring to a boil, then reduce heat and allow the stock to simmer for at least 1 hour. Strain and store in the fridge until use.
  2. To make the soup, first dice the onion. In a dutch oven or large soup pot, head 1 tablespoon of olive oil over medium heat. Cook the onion for 4-5 minutes, until soft. Meanwhile, wash and trim the zucchini, squash, bell pepper, and potatoes. Dice all the vegetables into very small cubes. Add the squash and bell pepper to the pot and cook for another 5 minutes, stirring occasionally.
  3. Pour in the corn stock and add the diced potatoes and thyme sprigs. Simmer for 20-30 minutes, or until the potatoes are fork tender. Add in the corn kernels, cream, and season with salt and pepper. Simmer for another 5-10 minutes. Taste, and adjust seasonings as needed. Serve warm and garnish with minced green onions or chives.

Notes

Adapted from Simple Bites.

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Welcoming Fall (with The Best Zucchini Bread Ever)

And just like that, autumn has arrived.

I want to fight it! I want to kick and scream and go on strike until the sun comes back out. I want more red tomatoes in the garden (and less rock hard green ones). I desperately want an Indian summer. But, that’s the funny thing about life…you don’t always get what you want.

Despite my protests, the rains have come. The days are getting shorter and darker. Whether I like it or not, the season is changing. And to be honest, I wasn’t having it. I was downright grumpy about the changing of the seasons. I was so fixated on the lack of sunshine that I almost forgot all that I love about fall: chunky sweaters, tights, scarves, all things pumpkin, cappuccinos, soups & stews, apples, pears, and so much more.

So, then, I can’t change the weather. But I can certainly make the best of it. On one particularly drizzly and chilly morning this week, I woke up and decided to do just that. I made my all-time favorite zucchini bread recipe, made a large French press of coffee (all for myself) and snuggled up with a blanket, my cat, and a Harry Potter book.

It was perfect.

It didn’t matter how miserable it was outside, I was happy and cozy and content. If there was ever a day to curl up with a good book (and cat, and coffee, and zucchini bread), this was it.

I won’t lie: I still miss the sun. But I’ll do my best to embrace this season; to curl up with a good book (and baked goods!) as often as I can.

As for the zucchini bread? There’s no point in rewriting the recipe. Heidi (from 101 Cookbooks) nails it. However, I’ll make a couple notes. First off, I don’t like walnuts and so I always make this bread with slivered almonds. Secondly, while Heidi says that the poppy seeds are optional, I disagree. The poppy seeds are totally and completely necessary (and delicious!). I also like to add in a bit of ground ginger and nutmeg and I substitute a cup of white flour for one of the cups of wheat flour. Oh, and lastly – don’t be afraid of the curry powder! I really think the curry powder is the secret of this magical zucchini bread. I promise you, it is the best zucchini bread of all time.

Zucchini Roundup: Grilled, Pickled, & Pancaked.

There’s a saying that goes something like this: “If you plant zucchini, be sure you have a lot of friends.”

I’ve heard it said before, but it wasn’t until this year that I truly understood what these words meant. This year I planted not one, but two zucchini plants. We aren’t even at the height of zucchini season and I feel like I can barely keep up with the abundance of zucchini!. Every time I turn around, there are magically five (or more!) ripe zucchini that are just begging to be eaten. Not that I’m complaining, mind you. I’m not tired of zucchini, yet. And thankfully, it is still early in the season I have friends who are willingly allowing me to pawn off some of my zukes on them. We’ll see how long that lasts…

Really, though, I am thrilled to be harvesting (and enjoying) my very first crop of zucchini. This year, I planted two heirloom varietals: Black zucchini and a lovely striped Cocozelle zucchini (pictured above). These squash are colorful, firm and flavorful and I’m having a great time coming up with new and exciting ways to prepare them! As much as I love a good zucchini bread, I knew I needed to branch out and find interesting recipes to highlight these tasty squash.

So, for this post I’m including 3 zucchini recipes that I’ve tried recently and loved! Each preparation is unique in its own way, and each recipe highlights the zucchini in a different way. In addition, at the end of the post I’ll include a few links for more fantastic zucchini recipes. Because, let’s face it: zucchini season is far from being over. If you’re like me, you’ll need more than 3 recipes to get you through the season…

Grilled Zucchini Bruschetta

I saw variations of the recipe online and just created my own version, using simple ingredients and fresh basil from the garden. The key is to quickly grill the zucchini over high heat, so that it gets good char marks but doesn’t get mushy or soggy. To me, this tastes like summer on a piece of bread. The flavors are simple, elegant, and summery.

Ingredients
3-4 small to medium sized zucchini, sliced in 1/4 or 1/2 inch rounds
4-5 cloves of garlic, minced
1/4 cup of olive oil (plus a little more for grilling)
3/4 cup (or a generous handful) of fresh basil, sliced thinly
1 Tablespoon lemon zest
2 Tablespoons lemon juice
2 Tablespoons good quality balsamic vinegar
Salt & freshly ground black pepper, to taste
1 baguette, sliced

Method:
Toss zucchini rounds with olive oil, lemon juice, salt, pepper and half of the minced garlic. Let the zucchini set in the mixture for 15-20 minutes, to fully absorb the flavors.

Grill zucchini: If using a gas grill, turn on the grill and set to ‘hot’. If using a charcoal grill, ensure coals are good and hot before you begin to grill. Place zucchini rounds on grill, and grill each side for 2-3 minutes or until you see grill marks. Be sure not to overcook the zucchini, as you want to retain some of the original texture. Remove zucchini to a plate and allow to cool. Once cool enough to handle, cut zucchini into small cubes (an 1/8 inch dice).

Toss zucchini cubes with basil, the rest of the garlic, lemon zest, and balsamic vinegar. Taste and adjust seasonings as needed. Serve immediately atop a piece of grilled baguette, crostini, or bread of your choice. This is best served warm, straight off the grill!


Korean Zucchini and Carrot Pancakes
(Adapted from Kitchen Wench)

I’m not sure how I originally stumbled upon this recipe, but when I saw it and it called out to me. I’m a sucker for Asian flavors and thought that these savory ‘pancakes’ would be the perfect way to use up some zucchini. Turns out, they were! Other than the 30 minutes you’ll need to allow the zucchini to drain (so you don’t have soggy pancakes), this comes together quickly and make for a great easy weeknight meal option.

Ingredients:
2-3 small to medium sized zucchini
2 teaspoons salt
2 small carrots, grated
1 small yellow onion, grated
2 cups all purpose white flour
2 large eggs
2 – 3 cups water
Salt and pepper, to taste

Dipping sauce:
4 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
1 teaspoon Ponzu
1 teaspoon Sriracha hot sauce

Slice zucchini into very thin julienned strips (could use a grater or mandoline, I just used a knife). Toss zucchini strips with 2 teaspoons of salt and allow to drain in a colander for 30 minutes.

Meanwhile, beat together the eggs. Add in flour and whisk until incorporated. Add in the water gradually, whisking after the addition of each cup. Add water until the batter is the consistency of a slightly runny pancake batter (thin, but not too watery). Once the batter is mixed, add strained zucchini, grated carrots, and grated onion. Stir until combined.

Grease a medium sized non-stick frying pan with oil, and heat pan over medium heat. Once the pan is heated, pour a thin layer of the batter into the pan (about 1/2 cup, depending on the size of your pan). Working quickly, use a spatula to spread the vegetables in the batter into an even layer to ensure the pancake cooks evenly.

Once the bottom of the pancake is nicely browned, and the top is set, carefully flip it over and cook the other side until it is browned and the pancake is cooked all the way through. Once finished, remove from pan and allow to cool on a paper towel. Repeat process until all the batter is cooked. (I got 4 large-ish pancakes out this recipe). Serve warm with dipping sauce.

Bread & Butter Zucchini Pickles
(Adapted from The Oregonian)

It was the week after I made these tasty pickles that I saw an article on the Best Burgers in the USA from Saveur Magazine. In the article, they mentioned one burger in particular that stood out from the rest that was topped with house-made zucchini pickles. I’ve been thinking about burgers with zucchini pickles ever since (it sounds SO good) and I simply cannot wait to try it. I just haven’t gotten around to it yet, as I’ve been too busy snacking on these pickles straight out of the jar.

Ingredients:
1 pound zucchini, trimmed and very thinly sliced (preferably using a mandoline)
1 medium yellow onion, very thinly sliced
2 tablespoons kosher salt
2 cups cider vinegar
1 cup granulated sugar
1 1/2 teaspoons dry mustard (*I was all out of mustard powder, so I just used extra mustard seeds)
1 1/2 teaspoons yellow mustard seeds
1 teaspoon ground turmeric

Method:
Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover. Allow to sit until zucchini are slightly salty and softened (about 1 hour).

Drain the zucchini and onion mixture (discard any remaining ice cubes) and dry thoroughly between two towels or in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.

In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds and turmeric over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.

Pack zucchini and onion into sterilized jars (I fit mine in 3 8oz jars). Pour the brine over the zucchini until it is covered, and allow 1/4 of room left at the top. Cap with sterilized lids. Refrigerate and allow to sit for at least 2 days before eating. The zucchini pickles should keep for up to 3 months in the fridge.

***

And now, as I’ve promised, here are a few wonderful zucchini recipes that I plan to make this summer. Enjoy!

ZUCCHINI RECIPE ROUNDUP

Cornbread with Real Corn and Fresh Zucchini from Brooklyn Supper

Zucchini Cupcakes with Lemon Cream Cheese Frosting from Tasty Kitchen

Zucchini Salsa Verde from Pearl and Pine

Zucchini Thyme Butter from Kitchen Confidence

Zucchini Crudo from Kiss My Spatula