Banana and Zucchini Bread

Banana and Zucchini Bread

Banana and Zucchini BreadBanana and Zucchini Bread Ingredients:

3 eggs
3/4 cup  vegetable oil
2/3 cup  packed brown  sugar
1 cup  white sugar
1 cup  grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking  powder
1 teaspoon baking  soda
1 teaspoon salt
1/2 cup  dried cranberries
1/2 cup  chopped walnuts

Banana and Zucchini Bread Instructions:

Pre-heat oven to 325 degrees F (165 degrees C). Grease and flour two 8×4 inch bread loaf pans.

In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

Allow the banana and zucchini bread loaf to cool on a wire rack before removing and serving.

Scalloped Zucchini

Scalloped Zucchini

Scalloped Zucchini Ingredients:

2 small zucchini, cut up and peeled
1 egg, beaten with one fourth cup whole milk
1 ounce pepper cheese
1 small onion, chopped
1 to 2 slices white bread, torn in pieces
1-4 ounce can mushrooms or 4 ounces fresh, sliced if large
1 ounce smoked sausage

 Scalloped Zucchini Cooking Instructions:

Mix all ingredients in a buttered casserole dish. Bake at 350F for about 30 minutes.

Scalloped zucchini is an easy dish to make, quite suitable as a side dish for your Easter meal.

Zucchini Burger

Zucchini Burger

zucchini burger

Zucchini Burger Ingredients:

1/3 cup  balsamic vinegar
2 teaspoons olive oil
1 teaspoon minced garlic
1/2 medium yellow bell pepper
1/2 medium medium red bell pepper
1 small zucchini,  halved lengthwise
1 baby  eggplant or Japanese eggplant, halved  lengthwise
4 Morningstar Farms® Grillers® Original

Zucchini Burger Cooking Instructions:

In small saucepan cook  vinegar  over low heat  about 5 minutes or until reduced to 2 tablespoons and  syrupy.  Set aside.

In small bowl stir together olive oil and  garlic. Brush  bell peppers, zucchini  and  eggplant with olive oil mixture.

Grill peppers and  zucchini  over medium heat  for 5 minutes, turning occasionally. Add burgers and  eggplant to grill. Grill for 4 to 6 minutes more  or until burgers are heated through and  vegetables are tender, turning occasionally. Remove from grill. Cut vegetables into 3/4- to 1-inch  pieces.

To serve, spoon vegetables on burgers. Drizzle with balsamic vinegar.

Easy Cheesy Zucchini Bake

Easy Cheesy Zucchini Bake

Zucchini

Ingredients:

1 pound ground turkey
2 large zucchini, halved lengthwise
3 cups spaghetti sauce
1 (8.75 ounce) can whole kernel corn, drained
1 cup shredded Mexican cheese blend
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Zucchini Parmesan

Zucchini Parmesan

Zucchini

Ingredients:

2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese
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