Wednesday, August 10, 2011

zucchini a plenty (recipe 1 & 2)

In the northwest we can't always count on a bountiful summer garden. However, the zucchini seems to be a faithful and reliable vegetable no matter how much or little sun we get. 

The only problem is one can only eat so much zucchini as a side veggie with dinner. So one needs to get a little more creative.  I love I really like being able to see how many people have reviewed the recipe and the rating. You usually can't go wrong when there are hundreds of reviews and the rating is high. Here are my first two recipes of the zucchini season :)

Recipe 1: Blueberry Zucchini Bread
I made 8 mini loaves, some to freeze and some to give and some to eat. I had 4 pints of blueberries I needed to use so this recipe was perfect. You can find the recipe here. I didn't quite double it and didn't add as much sugar.

Recipe 2: Turkey Sausage & Zucchini Quiche
I have to thank my mom for this idea. I am totally not a morning person and don't want to spend too much time thinking about what to eat in the morning let alone try and make something. But I love having protein and something warm to start my day and Mark needs protein to keep up his energy. 

I didn't really follow this recipe as much but used it as a guideline for how many eggs and how much cream I needed. I used two medium sized zucchini, about a 1/4 walla walla onion and 5 turkey sausage links (I just use the already cooked ones) instead of the asparagus and then grabbed some fresh sage, thyme, and rosemarry. I also used half and half instead of cream, bought pre-made crust, and added one more egg. Okay so there are a lot of modifications...but it turned out really well and so easy to just heat in the microwave when I am half asleep in the morning.

More to recipes come as more zucchini arrives!

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