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The Joys of Eating in Season Series: Part two, Zucchini


The season for fresh veggies is definitely upon us! So much so that I can’t even keep up in my garden! I have an entire counter full of Zucchini. This summer favorite is almost surely in abundance in home gardens as well as a popular favorite at farmers markets. Tasty, nutritious and versatile, this summer Grand Slam has got it all. I have been hard at work trying to preserve some of its summer savvy as well. I done everything from blanching and freeing for soups, to dehydrating as chips, shredding for bread and grilling and freezing for a quick steam in the cold of winter.
It this part two of this series I hope you too will be inspired to preserve some of this seasons abundance as well as try some of these tasty recipes I have found and or created this year. Enjoy!
For a little healthy sweet tooth action, try these!
Zucchini and Blueberry Muffins
·      1 1/2 cups shredded zucchini (about 1/2 of one large zucchini)
·      1/2 cup applesauce
·      1/4 cup old fashioned oats
·      1/2 cup white flour
·      3/4 cup whole wheat flour
·      1 egg
·      1/4 cup white sugar, plus
·      1/8 cup white sugar
·      1/8 cup brown sugar
·      2 teaspoons lemon juice or 2 teaspoons lemon zest
·      1/2 teaspoon baking powder
·      1/2 teaspoon baking soda
·      1/2 teaspoon salt
·      1 teaspoon cinnamon
·      1 dash vanilla
·      1/3 cup blueberries
Directions:
1.Preheat oven to 325 degrees F and grease a muffin pan with pam.
2. Combine zucchini, applesauce, oats, flours, egg, sugar, and lemon juice in a bowl (use a spatula to mix, it will make things easier).
3.
Let this mixture sit for about 15 minutes.
4.In the meantime, mix together the baking soda, baking powder, salt, and cinnamon.
5.Fold this into the first mixture.
6.
Stir in blueberries and add a dash of vanilla.
1.    Scoop the batter into muffin pan and sprinkle with cinnamon.
2.    Bake for approximately 25 minutes (or until a toothpick inserted in the center comes out clean).
*You can also double the recipe and still make only twelve, to make larger, heartier muffins.
Nutritional Facts for Zucchini-Blueberry Muffins
Serving Size: 1 (59 g)
Servings Per Recipe: 12
Amount Per Serving
% Daily Value
Calories 103.5

Calories from Fat 7
Total Fat 0.7 g
Saturated Fat 0.1 g
Cholesterol 17.6 mg
Sodium 176.3 mg
Total Carbohydrate 22.5 g
Dietary Fiber 1.7 g
Sugars 9.2 g
      Protein 2.6 g
Visit Food.com’s website to see this and more recipes: http://www.food.com/recipe/zucchini-blueberry-muffins-183345#ixzz1XCewQku1

I saw these on a link on facebook, haven’t tried them yet so let me know what you think! Zucchini Fritters: http://simplyrecipes.com/recipes/zucchini_fritters/

And last but not least….Tacos! Yup, you heard me right, TACOS! These tacos were a delicious and healthy lunch I whipped up today for myself. I will defiantly make them again.


Portabella, Bak Choy and shredded zucchini tacos

½ Portabella mushroom, sliced
½ cup bak choy, stems removed
½ cup shredded zucchini
1 clove garlic, mince
olive oil spray
2 corn tortillas, heated in skillet
½ cup heated refried beans

Sauté mushroom in olive oil spray until browned, 5 minutes. Add Bak Choy and cover with more olive oil spray. Cook, tossing frequently a few minutes. Add shredded zucchini and garlic. Cook until bak choy is softened, 2 min. Spread refried beans on tortillas and top with veggie mixture, Enjoy!


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