Dates and squash come together beautifully in these Date Squash Muffins.
3/4 Cup Milk
1/2 Cup Canola Oil
1/2 Cup Pitted Dates, chopped
1 Cup Shredded Squash (banana squash, zucchini, yellow crookneck)
2 Cups Bread Flour
1/3 Cup Brown Sugar
1 Tablespoon Baking Powder
1/2 teaspoon Kosher Salt
1 teaspoon Cinnamon
Preheat oven to 400°F. Lightly grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together egg, milk and oil. Stir in dates and shredded squash.
Add flour, sugar, baking powder, salt and cinnamon. Stir until moistened.
Divide batter between the 12 muffin cups. Bake until golden brown, about 20 minutes.
Yield: 12 Muffins
These Zucchini Brownies are actually quite delicious! They are moist and don’t taste like zucchini at all! You could even shred the zucchini really small to hide it better if you like. Zucchini Brownies are one of those healthy desserts that you just keep eating and eating and eating…is it still healthy if you eat half the pan?
1/2 Cup Canola Oil
1 1/2 Cups Sugar
2 teaspoons Vanilla
1 teaspoon Kosher Salt
1 1/2 teaspoons Baking Soda
1/2 Cup Cocoa Powder
1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
2 Cups Grated Zucchini
Preheat oven to 350°F. Spray a 9 inch by 13 inch baking dish with nonstick cooking spray and dust with flour.
Stir together oil, sugar and vanilla in a large bowl.
In another bowl, combine salt, baking soda, cocoa powder and both flours. Slowly mix the dry ingredients into the wet. This will be very dry when mixed together.
Add grated zucchini and mix until combined and moistened. Transfer to the prepared pan and spread the batter evenly.
Bake until a toothpick inserted in the brownie comes out clean, about 25-30 minutes.
Yield: 9X13 Pan of Brownies
-Recipe by Savory Seasonings–
This casserole is a great way to use up extra zucchini or yellow squash that you have!
6 Strips Bacon, cut into 1 inch pieces
1 Small Onion, thinly sliced
6-8 Summer Squash, sliced
Salt and Pepper
1 (14 oz) Can Diced Tomatoes with Green Chilies, drained
1 Cup Bread Crumbs
1 teaspoon Garlic Powder
1 1/2 Cups Colby Jack or Mozzarella Cheese, shredded
Preheat oven to 425°F.
Cook the bacon in a large skillet over medium-high heat until crisp. Add the onions and cook until tender, about 5 minutes. Add the squash and season with salt and pepper. Cook until the squash is tender, about 7-8 minutes. Stir in the tomatoes.
Pour into a casserole dish. Combine the bread crumbs and garlic powder in a small bowl. Sprinkle the squash mixture with the garlic bread crumbs. Top with the shredded cheese. Bake for 15 minutes to melt the cheese and heat through.
Yield: 6-8 Servings
These zucchini muffins are moist and super delicious. It makes 24, so you can eat half and freeze the other half for later! Since I’m on my freezer cooking month, I froze half of these muffins in a gallon size freezer bag.
1/4 Canola Oil
1/4 Milk (any milk: cow’s, almond, rice…)
2 Cups Sugar
2 teaspoons Vanilla Extract
1 teaspoon Salt
1 teaspoon Baking Soda
3/4 teaspoon Baking Powder
2 teaspoons Cinnamon
1 1/2 Cups All Purpose Flour
1 1/2 Cups Whole Wheat Flour
3 1/2 Cups Grated Zucchini
Preheat oven to 350°F.
In a large bowl, combine the oil, milk, sugar and vanilla. Add in the salt, baking soda, baking powder, cinnamon and flours. The mixture will be really dry at this point. Mix in the zucchini until the batter is moistened.
Divide between 2 greased or paper-lined muffin pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Yield: 24 Muffins
-Recipe from Savory Seasonings–
It’s grilling season in Arizona! Summertime is just too hot here to stand outside in front of a hot grill. Here is a delicious citrus marinade for chicken. We also make grilled summer squash – Just toss with olive oil, salt and pepper and grill alongside the chicken. They will take less time to cook than the chicken, so wait until the chicken has been on the grill for several minutes.
1/2 Cup Orange Juice
1/2 Cup Soy Sauce
2 Tablespoons Honey
Fresh Ground Black Pepper
2 Cloves Garlic, finely grated
4 Chicken Breasts
Whisk together the orange juice, soy sauce, honey, pepper and garlic together in a large bowl. Add the chicken breasts, cover and refrigerate for at least a couple hours, overnight is best.
Cook on an outdoor grill for about 8-10 minutes on each side or until it reaches and internal temperature of 160°F.
*Tip: You can add this marinade to a zip-top bag with chicken breasts and freeze. Just defrost in the refrigerator overnight and they will be ready to grill by dinnertime!
1 Cup Brown Rice
1 Tbsp Extra-Virgin Olive Oil
2 Chicken Breasts, cut into bite sized pieces
2 Zucchini, chopped
3 Cloves Garlic, finely grated
Salt & Freshly Ground Black Pepper
Start cooking the rice by your preferred method. I like to use a rice cooker.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned. Add the zucchini and garlic and cook until softened, about 5-7 minutes.
Stir in the cooked rice. Season to taste with salt and pepper.