Hi garden community! As promised, here are the rest of our super yummy recipes. I hope you can’t get enough of them.
Gluten-Free Zucchini Bread
1 cup sugar
cup vegetable oil
1 teaspoon gluten-free vanilla
1 ¼ cups All-Purpose Gluten Free Rice Flour Blend
1 teaspoon gluten-free baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
2 cups shredded zucchini
Heat oven to 350°F. Lightly grease bottom only of 9×5-inch loaf pan. In large bowl, beat sugar and eggs with electric mixer on medium speed until well blended. Add oil and vanilla; beat until smooth. In medium bowl, mix flour blend, baking powder, cinnamon, xanthan gum, baking soda and salt. Gradually beat into egg mixture on low speed until blended. Stir in zucchini and nuts. Pour batter into pan. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely, about 2 hours.
1 Bunch of Kale, rinsed and patted dry
2 teaspoons olive oil
½ teaspoon sea salt (preferably coarse)
Preheat oven to 375 degrees. Cut the kale leaves away from the stems and rip the leaves into bite-size pieces. Place the kale in a large bowl. Add the olive oil and toss to coat the leaves. Arrange kale on a large baking sheet in a single layer and sprinkle with sea salt. Bake for 12 to 15 minutes, until the kale leaves are crisp and golden brown around the edges. Lastly, depending on your oven, the kale may cook faster so check on it every 2-3 minutes after the 5 minute mark.
2 medium zucchini
½ lb ground beef
1 small onion
½ cup diced tomatoes
½ cup chopped bell peppers
4 leaves and stalks of swiss chard chopped
1 small eggplant diced
1 cup of provolone cheese
Servings: 6-8 (depending on how big your slices are)
Preheat oven to 350 degrees. Cut off the ends of the zucchini, cut each in half lengthwise, and scoop out the pulp. In a skillet cook beef, onion, and peppers over medium head until the meat is no longer pink, then drain. In another skillet cook eggplant until soft, then add swiss chard and cook until the leaves have wilted. Add the eggplant and swiss chard, ½ cup of cheese, tomatoes, salt, and pepper to the meat mixture and combine. Place the zucchini shells on a greased baking dish and place a few pads of butter in each half. Then spoon the meat/vegetable mixture into the shells and sprinkle the remaining cheese on top of the halves. Bake uncovered for 25-30 minutes or until zucchini is tender.
Baked Acorn Squash
2 medium acorn squashes
Preheat oven to 350 degrees. Cut the squashes in half and place them face down on a baking pan. Bake for 25-30 minutes or until squashes are slightly tender. Take them out of the onion and flip over. Add a few pads of butter and a few pinches of brown and regular sugar to taste. Sprinkle cinnamon over the squashes and place them back in the oven (face up) for another 30 minutes
Lastly! Our featured recipe of the day!
2 medium zucchinis
About 1/2-1 cup of Parmesan Cheese
Servings: Roughly 8
Preheat oven to 350 degrees F. Clean zucchinis well, slicing off both ends before cutting each of them until you have wedges (4 per zucchini) and if those are too big, cut those wedges in half. Coat the bottom of your medium size baking tray with 2 teaspoons of olive oil before brushing olive oil onto each slice of zucchini. Next, sprinkle sea salt and parmesan cheese on to taste then put into the oven for about 20 minutes uncovered. If the zucchini is a little stiff when you take it out, put it in for another 2-4 minutes. Let cool then enjoy!
*Gluten-Free Zucchini Bread found on bettycrocker.com, Kale Chips recipe by Emily Phillips, Zucchini Boats recipe by Ellen Underwood, Baked Acorn Squash recipe by Ellen Underwood, and Parmesan Zucchini recipe by Emily Phillips.