Yep! There back and plentiful once again....and kick'n 'em up with pepper makes them even better!
Spicy Zucchini Corn Muffins
This makes a big batch, but they freeze well, . If you omit the jalapeno or use a mild one, these won't be spicy but still good.
* 2 cups yellow cornmeal
* 2 cups all-purpose flour
* 1/4 cup granulated sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 3 large eggs
* 1 cup sour cream
* 2/3 cup canola oil
* 2/3 cup milk
* 2 cups (1 large) coarsely grated zucchini or yellow summer squash
* 1 cup fresh or frozen corn kernels
* 3 thinly sliced scallions
* 2 tablespoons minced jalapeno pepper (optional)
* 1 1/2 cups shredded sharp Cheddar cheese
Preheat oven to 375 degrees. Grease two 12-cup muffin pans.
In large bowl, stir cornmeal, flour, sugar, baking powder, baking soda and salt. In another large bowl, whisk eggs, sour cream, oil and milk until smooth. Stir in zucchini, corn, scallions, jalapenos, then cheese. Pour mixture into dry ingredients; stir just until blended.
Spoon into prepared muffin cups, filling nearly to top. Bake until springy to the touch and starting to brown, 20 to 25 minutes. Let cool a few minutes in pan on rack. Loosen with knife, if needed, and turn out. Serve warm with lots of butter, says the author.
Makes 24 muffins.
Zucchini with Garlic and Hot Pepper
An easy veg dish, good all by itself or over pasta tossed with olive oil and grated parmesan. Use parsley or chives instead of basil, if that's what's growing in your garden.
* 1 1/2 tablespoons olive oil
* 2 large garlic cloves, thinly sliced
* 1/8 - 1/4 teaspoon crushed red pepper flakes
* 4 to 5 small zucchini and/or yellow summer squash (about 1 pound), thinly sliced (4 cups)
* Kosher salt
* 2 tablespoons slivered basil leaves
In large, heavy skillet over medium heat, put oil, garlic and crushed red pepper. Cook and stir 2 to 3 minutes, until garlic is just starting to color.
Add zucchini and pinch of salt. Toss to mix well. Reduce heat, cover and cook, stirring often until zucchini is tender and nearly translucent, about 8 minutes. Toss with basil and season with salt to taste. Serve hot.
Makes 4 servings.
Zucchini Rice
4 to 6 servings
3 tablespoons vegetable oil
1 large zucchini, cut into 1/2-inch chunks
1 medium onion, chopped
2 cups uncooked fine egg noodles
2 (14-1/2-ounce) cans ready-to-serve chicken broth
1 (6-ounce) package long-grain and wild rice mix with seasoning packet
1. In a large skillet, heat the oil over medium-high heat. Add the zucchini and onion and sauté for 6 to 8 minutes, or until lightly browned.
2. Add the noodles to the skillet and cook for 4 to 6 minutes, or until browned, stirring occasionally. Add the remaining ingredients; mix well and bring to a boil.
3. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until all the liquid is absorbed.
Just about any fresh vegetable can be chopped and added to the dish.
Spicy Zucchini Corn Muffins
This makes a big batch, but they freeze well, . If you omit the jalapeno or use a mild one, these won't be spicy but still good.
* 2 cups yellow cornmeal
* 2 cups all-purpose flour
* 1/4 cup granulated sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 3 large eggs
* 1 cup sour cream
* 2/3 cup canola oil
* 2/3 cup milk
* 2 cups (1 large) coarsely grated zucchini or yellow summer squash
* 1 cup fresh or frozen corn kernels
* 3 thinly sliced scallions
* 2 tablespoons minced jalapeno pepper (optional)
* 1 1/2 cups shredded sharp Cheddar cheese
Preheat oven to 375 degrees. Grease two 12-cup muffin pans.
In large bowl, stir cornmeal, flour, sugar, baking powder, baking soda and salt. In another large bowl, whisk eggs, sour cream, oil and milk until smooth. Stir in zucchini, corn, scallions, jalapenos, then cheese. Pour mixture into dry ingredients; stir just until blended.
Spoon into prepared muffin cups, filling nearly to top. Bake until springy to the touch and starting to brown, 20 to 25 minutes. Let cool a few minutes in pan on rack. Loosen with knife, if needed, and turn out. Serve warm with lots of butter, says the author.
Makes 24 muffins.
Zucchini with Garlic and Hot Pepper
An easy veg dish, good all by itself or over pasta tossed with olive oil and grated parmesan. Use parsley or chives instead of basil, if that's what's growing in your garden.
* 1 1/2 tablespoons olive oil
* 2 large garlic cloves, thinly sliced
* 1/8 - 1/4 teaspoon crushed red pepper flakes
* 4 to 5 small zucchini and/or yellow summer squash (about 1 pound), thinly sliced (4 cups)
* Kosher salt
* 2 tablespoons slivered basil leaves
In large, heavy skillet over medium heat, put oil, garlic and crushed red pepper. Cook and stir 2 to 3 minutes, until garlic is just starting to color.
Add zucchini and pinch of salt. Toss to mix well. Reduce heat, cover and cook, stirring often until zucchini is tender and nearly translucent, about 8 minutes. Toss with basil and season with salt to taste. Serve hot.
Makes 4 servings.
Zucchini Rice
4 to 6 servings
3 tablespoons vegetable oil
1 large zucchini, cut into 1/2-inch chunks
1 medium onion, chopped
2 cups uncooked fine egg noodles
2 (14-1/2-ounce) cans ready-to-serve chicken broth
1 (6-ounce) package long-grain and wild rice mix with seasoning packet
1. In a large skillet, heat the oil over medium-high heat. Add the zucchini and onion and sauté for 6 to 8 minutes, or until lightly browned.
2. Add the noodles to the skillet and cook for 4 to 6 minutes, or until browned, stirring occasionally. Add the remaining ingredients; mix well and bring to a boil.
3. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until all the liquid is absorbed.
Just about any fresh vegetable can be chopped and added to the dish.