Zucchini Bread

Serves: 24

ingredients 

● 3 cup all-purpose flour
● 1 tsp salt
● 1 tsp baking soda
● 3 tsp ground cinnamon
● 1/4 tsp baking powder
● 3 eggs
● 2 cup granulated sugar
● 3 tsp vanilla extract
● 1 cup vegetable oil
● 3 cup zucchini, raw
● 1 cup walnuts, English

instructions 

1. Preheat
Preheat oven to 350°F (175°C).
2. Sift dry ingredients
Sift together flour, salt, baking soda, cinnamon, and baking powder.
3. Mix batter
Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing
well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
4. Bake
Bake at 350°F (175°C) for 1 hour.

 Chicken Thyme with Zucchini Couscous

Seared thyme chicken over lemony zucchini and Israeli couscous, finished with a tomato cream

sauce.

Serves: 2 

ingredients 

● 1 tomato
● 2 1/2 oz Israeli couscous
● 2 chicken stock concentrates
● 2 garlic cloves
● 1 lemon
● 1 tsp dried thyme
● 1 zucchini
● 2 scallions
● 10 oz chicken cutlets
● 2 tbsp cream cheese
● 2 tbsp butter
● 2 tbsp cooking oil
● 1/4 tsp kosher salt
● 1/4 tsp black pepper
● 3/4 cup water (for couscous)
● 1/4 cup water (for sauce)

instructions

 

Chicken Penne al Limone

with Zucchini, Toasted Garlic & Fresh Parsley

Ingredients (2 servings)

•  1 clove garlic
•  1 zucchini
•  1 lemon
•  ¼ ounce parsley
•  6 ounces penne pasta
•  10 ounces chopped chicken breast
•  4 ounces cream sauce base
•  3 tablespoons Parmesan cheese
•  2 tablespoons butter
•  Olive oil
•  Cooking oil
•  Salt
•  Black pepper

Instructions

1.  Bring a large pot of salted water to a boil. Mince the garlic, slice the zucchini, zest and quarter the lemon, and chop the parsley.
2.  Heat a drizzle of olive oil in a large pan over medium heat. Cook the garlic until lightly golden,  about 1 minute. Remove from the pan and set aside.
3.  Cook the penne until al dente (9–11 minutes). Reserve 1 cup pasta cooking water, then drain.
4.  In the same pan, cook the zucchini until tender and lightly browned. Remove from the pan.
5.  Add a drizzle of cooking oil and cook the chicken until browned and cooked through. Season with salt and pepper.
6.  Stir in the cream sauce base, ¼ cup reserved pasta water, and a generous squeeze of lemon juice.   Simmer until slightly thickened.
7.  Add the cooked pasta, toasted garlic, zucchini, half the Parmesan, half the parsley, half the lemon zest, and 2 tablespoons butter. Toss until coated, adding more pasta water if needed.
8.  Divide between bowls. Top with the remaining Parmesan and parsley. Serve with the remaining lemon wedges.

Jill's Yummy Zucchini Bread

2 c. sugar
1 t. salt
1 t. baking soda
1 t. baking powder
1 t. nutmeg
1 t. cloves
3 c. flour (can use 1/2 wheat, 1/2 white)
1 c. nuts
3 eggs
3/4 c. oil (I use applesauce instead)
2 t. vanilla
2 c. grated zucchini (approx. 2 med. zucchinis)

Mix dry ingredients in a large bowl. Mix wet ingredients together, then add to flour mixture. Stir until slightly moistened. Bake in 2 greased bread pans (medium size) @ 350 for 50-60 min. Bake for 35-40 min. if using small pans.