Tag: zucchini

ZUCCHINI TOMATO GALETTE

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What’s better than being able to go out into the vegetable garden and pick whatever veggies you want for dinner that evening.  Again this summer, my garden has produced an over-abundance of zucchini.  In addition to making all my favorite zucchini recipes – muffins, chocolate zucchini bread, mock apple streudel, ratatouille, fritters and frittata – as well as filling the freezer –  I’ve been on the search for yummy, new zucchini recipes.  Well, I’ve come upon one which is so easy and delicious, I just had to share.  I made this once to test it and now I can’t stop making it.

I know “galette” sounds intimidating, but believe me, it’s not.  Whether you call these rustic, free-form pies a “galette”, “clafoutis”, or “crostada”, they are all easy to make.  And, you can make them savory or sweet – just vary the filling.  Keep in mind the term “rustic”.  It’s not suppose to be a perfectly-formed crust.  If you are fortunate enough to have a food processor to make the crust, its even easier.  And, the crust can be made up to three days ahead.

For a casual dinner or to impress guests, this is an easy-to-make, rustic Zucchini Tomato Galette.

ZUCCHINI TOMATO GALETTE
Bake 425°F for approximately 25 minutes.  Serves from 4 to 14 – depending upon serving size.  Will make one large or four individual galettes.

CRUST
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (one stick) very cold butter, cubed
4 to 6 tablespoons ice water

The crust will be flakier if the butter and water are icy cold.  Mix the flour and salt together.  Then cut in the cubed butter until its a nice crumb.  If using the food processor, pulse 8 or 9 times.  Add just enough ice water to form a dough.  Dump the dough batter onto a lightly floured board.  Pat it together to form a smooth disk.  Wrap in plastic wrap and chill for about 30 minutes (or up to three days).

FILLING
1 large zucchini, sliced approx. 1/4″ thick
12 to 16 cherry/grape tomatoes, halved
3/4 cup ricotta cheese
2 eggs – 1 for egg wash
1/2 cup grated Parmesan/Romano cheese
grated zest of one lemon
salt and pepper
olive oil

On a baking sheet, spread the zucchini and tomatoes in a single  layer.  Brush lightly with olive oil, and sprinkle with salt and pepper.  Roast at 425°F for about 15 minutes or until roasted through.  When tender, remove and let cool.

While the veggies are roasting, mix together the ricotta cheese, one egg and lemon zest.  On a lightly floured board, roll out the dough to a large circle – approximately 14″ in diameter, 1/4″ thick.  Or, make individual galettes.  It’s entirely up to you.

Put the crust(s) on a large baking sheet.  Spread the crust with the ricotta and egg mixture, leaving a 2″ border around the edge.  Then sprinkle half the grated cheese onto the ricotta mixture.

Arrange the roasted zucchini slices and tomato halves on top of the cheese mixture.  Fold the edges of the crust over towards the center.  Brush the dough with the egg wash.   Sprinkle with the rest of the grated cheese.

Bake the galette in a preheated 425°F oven for 25 to 30 minutes, or until the crust is golden brown.  Remove from the oven and let cool for 15 minutes before serving.  Slice in wedges as if its a pizza.


For dinner, serve this delicious entree with a big garden salad.  Or, if you are having a party, this makes a wonderful appetizer, just slice in slivers and arrange on a platter.  This recipe is a  definite keeper.  I hope you enjoy it as much as we do.
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ZUCCHINI STREUSEL BREAD

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If you check out my recipes page, you’ll find that I have quite a few “zucchini” recipes.  There’s a reason for that … some vegetables  I can grow easily, and zucchini is one of them.  I’ve picked the last of the summer’s crop of zucchini for this year, and, believe me, it was a bumper crop as usual.  I’m not quite sure which of my zucchini recipes I like the best.  They are all tried, true and delicous!   My suggestion, give them all a try and then let me know.

This quick bread is a “go to” and not as complicated as it may look.  I like to make the streusel topping first and set it aside.  Then I mix the dry ingredients together …. the wet ingredients together and combine.  What could be easier!
Happy baking!

ZUCCHINI STREUSEL BREAD
Stays very well for 4 to 5 days if wrapped and refrigerated.  Or this bread can be made ahead and frozen for up to 3 months.  

2 large eggs, beaten
1/2 cup light brown sugar, packed
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup plain yogurt, non-fat or full-fat
2 teaspoons pure vanilla extract
3 cups grated, unpeeled zucchini (about 2 large)
3 cups all purpose, unbleached flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Optional:  1 cup chopped walnuts, dried fruits

Preheat the oven to 375°.  This recipe will make two one pound loafs, one large 13 x 9 tray loaf or 24 muffins.  Grease and line whichever pans you’d like to use.

Grate the zucchini either by hand or with a food processor, then wrap the grated zucchini in a kitchen towel and squeeze out all the excess moisture.

In a large bowl beat together the eggs, sugars, vanilla, oil and yogurt.  When fully combined, fold in the grated, squeezed-dry zucchini.  A medium to coarse grating is perfect.

In another large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.  If you are adding walnuts, dust with a little flour first to prevent them from sinking into the batter.

Quickly fold the wet ingredients into the dry ingredients until well combined.  Don’t overmix.  Spoon the batter into the prepared pan(s).  Bake at 375° for half the total baking time – 25 minutes for breads – 15 minutes for muffins.  At this half-way point, you’ll want to generously spread the streusel topping onto the bread(s), pressing down slightly.

STREUSEL TOPPING
2/3 cup old-fashioned oats (not instant)
1/2 cup light brown sugar, packed
2 tablespoons flour
1 teaspoon cinnamon
1/2 stick cold butter, cubed
Optional:  1/2 cup chopped nuts, chocolate chips, Reese’s pieces, brittle

In a bowl thoroughly mix together the dry ingredients and then cut in the cold, cubed butter until the mixture looks crumbly.  Set aside until ready to spread onto the bread batter.  

Finish baking until a tester inserted into the middle of the bake comes out clean.  Cool on a wire rack for at least 15 minutes before removing from pan.

Now it’s time to put the kettle on and make that pot of tea.  When serving, there’s no need for butter, cream cheese or any other spread, this bread is moist, rich and delicious!  Have a second slice, you’ve earned it!!

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(MOCK) APPLE STRUDEL

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I am continuing in what appears to be my “mock apple” series of desserts.  Yes, this uses zucchini and, yes, no one will ever know.  From all appearances this is a classic strudel, rich, fruity and delicious.  It just doesn’t have apples in it … which actually makes it more fool proof.  One of the problems I have with making apple desserts, such as strudels or turnovers, is that the apples can sometimes cook down too quickly and become mushy, making for ‘soggy bottoms’.  Zucchini stays firm for that right amount of crunch.

If you are still picking zucchini from your garden at the end of September, as I am, please give this recipe a try.  I know its a bit time consuming, but well worth it!   So, gather all your ingredients and prepare to make something your friends and family will be wow’d by!!

MOCK APPLE STRUDEL
6 cups zucchini – peeled and diced
1 lemon, juiced
1 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon cornstarch
1/2 cup raisins
1/2 cup chopped walnuts
2 cups fresh bread crumbs (not packaged seasoned)
1/2 cup melted butter
1 egg, separated (white only)
1 package frozen puff pastry dough, thawed

Line a large baking sheet with parchment paper.  Preheat oven to 400°.  The strudel bakes for 30 minutes or til golden brown and cooked through.

In a large saucepan over medium heat, add the peeled, chopped zucchini.  Add the lemon juice, white sugar, brown sugar, cinnamon, nutmeg and salt.  Cook til softened – about 15 minutes.  It will bubble up and appear very syrupy, add the cornstarch and continue cooking until very thick – about 5 more minutes.  Remove from the heat and add the raisins.  Set aside while you toast the bread crumbs.

Using old stale bread, toss it into your food processor or blender and shred it up.  You’ll need about 2 cups of bread crumbs.  In a saute pan, melt a half stick of butter (1/2 cup) and then add the bread crumbs.  Toast lightly til brown but not burnt.  Then set those aside.


From the frig, get a package of thawed puff pastry dough.  On a floured board, roll out one sheet of puff pastry until its  v-e-r-y  thin.  Yes, thinner than you think it can handle.  It won’t break apart.  Keep flouring and moving the pastry sheet around so that you can work with it.  I was able to get it 25″ long.  How about you?

Now working from about 3″ in from the long edge, spread the cooled, toasted bread crumbs, about 4″ or 5″ wide.   On top of the bread crumbs, sprinkle the chopped walnuts.  On top of the bread crumb/walnut mixture, drop spoonfuls of the thickened zucchini/raisin mixture.  Spread it out as smoothly and evenly as possible.

Now comes the fun part.  Pull the 3″ swath of pastry that you left without filling, up over the filling.  Press down.  Don’t be afraid.  It will work.  Fold each side in and over the filling – about 1″ or less.  Now put your hands under the filling (which has been rolled once) and roll that over onto the pastry.  Press down.  Now do it again.  You should be able to roll the pastry at least three times, resulting in a long, cylinder of filled pastry.

Lightly beat the egg white and brush it onto the open edge to seal everything.  Press it into the pastry roll tightly.  You don’t want anything leaking out.

Carefully pick up the strudel and lay it onto the parchment paper.  Don’t be alarmed if your strudel doesn’t fit onto your pan.  Forming a horseshoe shape is traditional.  Brush the top with the remaining egg white.  Put the strudel into the refrigerator to cool while you preheat the oven to 400°.

When the oven is ready, put the strudel into the center of the oven to bake – approximately 30 minutes.  Check it quickly at 20 minutes to make sure its baking evenly.  Turning the pan may be necessary for even baking.

When baked, cool the strudel on a baking rack.  It may be necessary to use two spatulas to lift it.  I know you’ll want to dive right in, but let it cool a bit.  Trim off the end pieces and then serve it up … warm with a big scoop of vanilla ice cream!   Rich, fruity, flaky … this is delicious!!!

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Here Zucchini, There Zucchini, EVERYWHERE Zucchini!

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I have never had a harvest of zucchini (courgettes in G.B.) as I’ve had this year!  It’s out-of-control!

This photo is just from this morning’s romp in the garden. Believe me, my garden is small … and I am no gardener. But, what to do with this latest batch??? So far, I’ve sliced, diced and stuffed zucchini.  I’ve pickled zucchini, frozen zucchini, made ratatouille, frittatas and quiches.  I’ve added zucchini to salads, stir fries and soups.  I’ve made zucchini muffins, breads, and fritters … and of course, the delicious lemon zucchini drizzle cake and chocolate zucchini bread (recipes available).  Friends, family, co-workers and neighbors don’t want them.  Yikes, what am I going to do?

I am tough … I’ll trudge on … bound and determined to use them all.  So, today I am making Mock Apple Shortbread Bars, a great, easy-to-make recipe that will have everyone scratching their heads.  Trust me!

MOCK APPLE SHORTBREAD BARS
Bake 350°.  Makes 40 or more (depending upon how big or small you cut them)

6 cups fresh zucchini, peeled, seeded and diced (about 3 large)
1/2 cup lemon juice
1 cup sugar
1 tsp. cinnamon
3-1/2 cups all purpose flour
1 cup sugar
1 tsp. salt
1 tsp. cinnamon
1/2 cup brown sugar
3 sticks butter, icy cold and cubed
1 cup chopped walnuts (optional)
1 cup oatmeal (not instant)

Use a large 16″ x 10″ sheet or jelly roll pan and line it with parchment paper or grease it well.  I like to use parchment paper so that I can lift everything out of the pan at once, let it cool and then slice.

In a large sauce pan, saute the diced zucchini with the lemon juice for about 10 minutes until soft (not mushy).  Add the sugar and cinnamon and cook for another minute or two.

While the zucchini is cooking, in a very large mixing bowl, combine the flour, salt, sugars and cinnamon.  Cut in the butter (just as if you’re making a pie dough or scones) until the flour is pea shaped and crumbly.  You can certainly do this by hand, but I like using a food processor.

From this flour mixture, take 1/2 cup and stir it into the cooked zucchini til blended with no lumps.  This will help to thicken the zucchini so that its not runny.

Add the oatmeal and chopped walnuts to the rest of the flour mixture and then take half of that and press it into the prepared sheet pan.  Really press down on it because this is going to be the crust.

Spread the cooled zucchini mixture over the crust.  Then, on top of the zucchini, spread the rest of the flour mixture and press down lightly.

Bake at 350° for 45-55 minutes.  The bars should be lightly browned, cooked on the bottom and the filling bubbly.  Cool thoroughly before slicing.  Cut them in squares, bars, diamonds.  Keep them large or small.  Trim the edges as I have here, or not.  There are no rules!

Serve these as a ‘grab and go’ bar cookie, or plated as a dessert with a scoop of ice cream. They’re great for picnics or the beach.  Crunchy and sweet, a gooey filling with a hint of cinnamon.  Your family will love them and they’ll never know they are eating their vegetables!

So if your garden is exploding with zucchini (or even if it is not), add this really easy-to-make, delicious  “mock apple bar cookie” to your ‘go to’ zucchini recipes!!  Absolutely delicious!

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Lemon Zucchini Drizzle Cake

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I might have mentioned in previous posts how much I love the Great British Bake Off.  Most of the items the bakers are asked to make I’m familiar with, but occasionally they’re asked to bake something that I (and even they) have never heard of.

While watching the other night, for the very first challenge, Mary asked the bakers to bake a “drizzle cake”.  A drizzle cake?  What in the world is a “drizzle cake”?  Get out the laptop and Google “drizzle cake”.  It appears that a ‘drizzle cake’ (a term used in the U.K. and not to be confused with a ‘glazed cake’) is a loaf or pound cake which has been punctured with holes after baking into which a simple syrup is poured (flavor of your choice), and then glazed.  Okay, sounds easy enough, which probably explains why it was the first challenge of the season for the British Bake Off contestants.  So, I’m going for it!

Of course, I’m not going to replicate Mary’s, or the contestant’s bakes.  As always I’ll create my own recipe, and with a garden bulging with zucchini (courgette for all the U.K. readers), have the perfect idea … a Lemon Zucchini Drizzle Cake.

After a few failed attempts (too much zucchini, too wet a batter, not enough leavening, etc.), the following recipe is a winner.  Not too puckery … not too veggie-like … and not too sweet, just chock full of lemony zucchini goodness.  Dense, rich and moist … think of carrot cake but without the spice … and, of course, add in the “drizzle” factor.

This one’s definitely a keeper.  I hope you enjoy it as much as we do!

LEMON ZUCCHINI DRIZZLE CAKE
Makes one large loaf cake, or 12 muffins/small cakes.  Bake at 350° for one hour (for cake) … 35 minutes or so for smaller cakes … or til done.

1-1/4 cups granulated sugar
1/2 cup vegetable oil
1/3 cup plain Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons (or more) lemon zest
1 teaspoon good quality vanilla extract
2 eggs, room temperature
2 cups all- purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups shredded zucchini, drained dry

Drizzle
1 cup confectioner’s sugar
2 tablespoons lemon juice

Preheat the oven to 350.  Grease a large loaf/cake pan or muffin tins.

This is really quite easy to make.  First grate the zucchini and put it in a colander to drain.  You want as much moisture removed from the zucchini as possible.  I grated the zucchini and let it drain for over an hour, then gathered up handfuls of zucchini and squeezed it dry.  If your zucchini isn’t squeezed dry, your cake will be wet and soggy.  And no one wants a “soggy bottom”.

In a large bowl combine the flour, baking powder, baking soda, and salt.  Whisk together til well blended and the flour has lifted.

In another large bowl, beat the eggs til lemony colored and then add the sugar.  Beat well.  Add the oil, lemon juice, vanilla and yogurt.  Mix well and then add the lemon zest.

Add the dry ingredients to the wet ingredients, mixing well, but don’t over-beat.  Fold in the DRY, grated zucchini.

Pour the batter into your prepared pan or pans.  Bake in the center of the oven, until a toothpick inserted into the center comes out clean and dry … about an hour … and until the cake begins to pull back from the sides of the pan. When the cake is fully baked, cool it in the pan for 15 minutes, then remove it from the pan and cool it on a rack for another 15 minutes while you prepare the “drizzle”.

In a small bowl mix the confectioner’s sugar and the lemon juice.  It should be thin, but not too thin.  This is not a thick glaze.  After the cake has cooled, put it back into the pan and with a long skewer (I used a chopstick from last night’s takeout), poke holes in the cake about an inch or two apart.  Pour half the “drizzle” all over the cake, letting it settle into the holes, let it rest for about 15 minutes, then pour the rest of the “drizzle” over the top.

The “drizzle” oozes into this yummy cake making it very moist.   Leave the cake to set for at least an hour before serving.  And then serve this cake for a sweet treat at lunch, brunch or if you want the perfect accompaniment for your afternoon tea.  Absolutely delicious!  Enjoy!!

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The Best Chocolate “Courgette” Bread

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Until yesterday I didn’t know what a ”courgette” was either!  Now I do!  It’s a ZUCCHINI.  In Great Britain, a zucchini is called a “courgette“.  Also there are “golden courgettes“, which we call summer squash.

It seems this squash we call “zucchini” was originally from America, but somehow it found its way to Italy and then became introduced back to the States.  So confusing!  ‘Zucca’ is the Italian word for squash and ‘zucchino’ means ‘small squash’, which in the plural is ‘zucchini’.  “Courgette” is French for squash, which is the name used for this vegetable in many parts of Europe.

Well, my garden has been bursting with ‘courgettes‘ and I’ve made them every way I can think of … from sautes to stir fries to soups and stews, even pickling.  (Yes, they are delicious pickled.)  I’ve skewered them, roasted them, stuffed them, grated them and breaded them.  But, the best ‘courgette‘ recipe is this decadent, rich, chocolatey tea bread.  Oh my, you will love it!

CHOCOLATE ZUCCHINI (AKA ‘COURGETTE’) BREAD
The only time consuming part of this recipe is grating the zucchini.  It couldn’t be easier.

Oven 350° – Bake time: 1 hour (more or less)

2 squares unsweetened chocolate (melted)
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini (courgette)
1 tsp vanilla

2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
¾ cup semi-sweet chocolate bits (optional)
½ cup chopped walnuts (optional)

Preheat oven to 350°.  Lightly grease and flour two loaf pans (or 24 muffin cups – or 1 bundt pan).

In a large bowl beat together the wet ingredients and then fold in grated zucchini.  When combined thoroughly, stir in dry ingredients.  Mix well.  Add chocolate bits and/or walnuts if desired (first coat with a little flour to keep from sinking into batter).

For bread, bake for at least one hour or until toothpick inserted in center comes out clean. Less time for muffins.  A bit more for bundt.

Let cool completely before removing from pans.  Then put on the kettle and enjoy a hearty cuppa with a large slice!

chocolate zucchini bread

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References:  Wikipedia