Tag: zucchini

Breads, Breakfast, Recipes

Healthy Crumb Topped Zucchini Bread

Sarah

This soft, tender zucchini bread is my master recipe! It comes out perfect every time and is simply the best.

Healthy Crumb Topped Zucchini Bread | thepajamachef.com

Everybody has their favorite zucchini bread recipe, and this is mine. I’ve been making it for 5 years now and it comes out perfect every SINGLE time. Before Ben and I starting dating in 2008, I hadn’t ever had zucchini bread. It sounded so weird to me, but Ben grew up eating it in the summers and introduced it to me at one of our favorite coffee shops. And the rest, as they say, is history. My love for Ben and my love for zucchini bread will never die! 🙂 Anyways…. this is a pretty simple recipe with walnuts and just a bit of cinnamon and nutmeg to spice things up, but the crumb topping makes it extra special.

Healthy Crumb Topped Zucchini Bread | thepajamachef.com

If you look at this loaf of bread, and compare it to my recipe below, you’ll notice that A) there are no nuts [I was out] and B) there’s no oats in the crumb topping. Oops. Just disregard that, and make as written below. It’ll be awesome, I promise. When I made this I had some leftover crumb topping from a pie in the freezer, so I used that topping instead. OH! Speaking of pie, I almost forgot to tell you what makes this bread healthy. Well, I’ve healthified the original recipe by cutting the sugar wayyyy back from 1 cup of each white and brown sugars, and using some whole wheat flour instead of all-purpose. It’s crazy to me how tender this zucchini bread is even when using whole wheat flour. I hope you give this bread a try to use up zucchini over the last few weeks of summer! Enjoy!

two years ago: Chocolate Mousse 
four years ago: Bestest Pizza Sauce Ever

Healthy Crumb Topped Zucchini Bread

  • Servings: 12
  • Print

adapted from Allrecipes.com

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1/2 cup oil – canola or coconut, melted to liquify
  • 2 teaspoons vanilla
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 2-3 cups grated zucchini, about 1 medium – do not drain, the excess water adds the moisture that this recipe requires
  • 1/2 cup walnuts, chopped – optional

for crumb topping

  • 1/4 cup old fashioned oats
  • 1/4 cup brown sugar
  • 2 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 1/4 cup butter, melted

Directions:

Grease and flour an 8×4 or 9×5 loaf pan. Preheat oven to 325 degrees F.

In a medium bowl, stir together flours, baking soda, baking powder, cinnamon, and nutmeg. In a large bowl, whisk together eggs, oil, vanilla, and sugars. Gradually add dry ingredients to wet and stir to combine. Fold in zucchini and nuts gently.

Spoon batter into prepared pan.

To prepare crumb topping, stir together oats, sugar, flour, and cinnamon. Pour in melted butter and stir with a fork until coarse crumbs form. Spread over batter. Bake for 40-60 minutes, or until toothpick inserted in the center comes out clean. 55 minutes is perfect for my oven. Cool in pan on rack for 20 minutes, then remove bread from pan and cool completely before slicing.

Linked up with: Foodie Friends Friday, Weekend Potluck.

Appetizers, Recipes, Sides, Vegetables

Baked Cauli-Tots [Two Ways]

Sarah

These cauli-tots are cheesy and crunchy, the perfect appetizer or side dish! Make them with cauliflower and add in some yellow squash or zucchini if desired! 

Baked Cauli-Tots [Two Ways] | thepajamachef.com

Before last month, I don’t think I have ever purchased a head of cauliflower in my life. I eat it, sure. It was a constant staple in the holiday vegetable tray throughout my childhood. If it’s on a salad bar, I’ll have some. If it’s in the mixed veggies of the day at a restaurant, same deal. But I don’t really buy it. Oh wait! I have purchased cauliflower once, to make fakeout alfredo sauce. Ben wasn’t fooled–this recipe is much better. But anyways, you get the gist. Cauliflower and I aren’t BFFs, not really. More like acquaintances of convenience or chance. Until NOW [mwahahaha, sorry Benjamin].

Baked Cauli-Tots [Two Ways] | thepajamachef.com

I’m not sure what convinced me to buy cauliflower this time, except that it was on sale. After much deliberation about what to make, I was in the kitchen whipping up these cute little tots. They are cheesy with the perfect crunchy shell. Since my initial foray into caul-tot making, I’ve messed around with the recipe a bit, adding some fresh herbs and even subbing out some of the cauliflower for yellow squash or zucchini. These little tots are addictive and are a great way to sneak in some extra veggies to a meal!

Baked Cauli-Tots [Two Ways] | thepajamachef.com

I can’t wait to experiment with more flavor combos with these tots… different cheeses, different herbs, different spices… I can’t wait! #sendhelptoBen Apparently, they freeze well too, but my batches haven’t lasted long enough to try that! My leftovers made an excellent lunch. Hope you enjoy!

one year ago: Quinoa Black Bean Burritos with Southwest Sauce
two years ago: Summery Squash and Chicken Lasagna
three years ago: Kale Frittata for Two
four years ago: Jambalaya 

Baked Cauli-Tots Two Ways

  • Servings: 2-4
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adapted from Cupcakes and Kale Chips

Ingredients:

  • 3 cups packed shredded cauliflower, water squeezed out with a kitchen towel [I use the shredding blade on my food processor. You can use the stems as well as florets.] – this is about half a head of cauliflower
    • If desired, you can make these squash-cauli tots by REDUCING the shredded cauliflower to 2 1/2 cups and ADDING 1 small shredded yellow squash or zucchini, water squeezed out with a kitchen towel [approximately 1 1/4 cups squash]
  • 1 cup shredded sharp cheddar cheese
  • 1 egg
  • 1/4 cup cornmeal
    • If squash or zucchini is added, increase the cornmeal to 1/3 cup
  • generous amount of freshly ground black pepper
  • 1 teaspoon ground mustard
  • 1/4 cup chopped fresh herbs, optional [I used Thai basil and oregano]
  • dipping sauce, as desired – this homemade Chick-Fil-A sauce is great!

Directions:

Preheat oven to 400 degrees F. Spray two mini muffin pans with cooking spray.

In a large bowl, stir together cauliflower, squash [if using], cheese, egg, cornmeal, pepper, mustard, and herbs [if using]. Spoon into prepared muffin tins, pressing mixture down firmly.

Bake for 15-20 minutes until crisp along the edges and golden brown on top.

Serve with dipping sauces as desired. We like honey mustard or bbq sauce best.

Linked up with Weekend Potluck.

Main Dishes, Pasta, Recipes

Fettuccine with Pistachio-Mint Pesto + Summer Vegetables

Sarah

I’ve tried so many non-basil pestos this summer. It has been absolutely great! Though I love love love this kale pesto, I think I have found a new favorite… and it’s really fun. This pesto is made from two of my favorite herbs and my favorite nut. Already sounds like a winner, huh?

Fettuccine with Pistachio-Mint Pesto + Summer Vegetables | thepajamachef.com

Mint, parsley, and pistachio. YUM! It’s pretty much the most awesome combination ever. Though I can’t take credit for it [Cooking Light wins here], I can take credit for the addition of some fun summer vegetables. Tossing tomatoes, zucchini, and red bell peppers in with a herby, nutty pesto make this dish SO filling and incredibly flavorful. Mint is an herb that I love to use in iced tea and the occasional fruit salad, but I loved how it worked in this fresh, savory pasta.

Fettuccine with Pistachio-Mint Pesto + Summer Vegetables | thepajamachef.com

Topping everything off with some asiago cheese is highly recommended too, but I won’t cry if you use Parmesan instead. Asiago is just my ultimate cheese pick though! Normally I have a 50/50 track record with “topping” dishes off with whatever suggestion a recipe makes, but it’s essential to this dish since the pesto doesn’t include cheese. I almost added some but decided not to once I gave it a taste. Totally unnecessary with all the fresh flavor in that pesto. Hope you try this pasta out before the summer’s up. I know I’ll be making it again soon!

one year ago… Peaches and Cream Pancakes
two years ago… Roasted Tomato Sauce
three years ago… Cran-Oat Muffins

Fettuccine with Pistachio-Mint Pesto + Summer Vegetables [adapted from Cooking Light]
click to print

Ingredients:

  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup unsalted, shelled dry-roast pistachios, plus 4 teaspoons for sprinkling [divided]
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large clove garlic
  • 4 tablespoons extra virgin olive oil, divided
  • 6 ounces dried fettuccine [or 9 ounces fresh fettuccine]
  • 1 cup cherry tomatoes, halved
  • 1 small zucchini, sliced [about 1 cup]
  • 1 cup red bell pepper, chopped
  • 1 ounce freshly shredded Asiago or Parmesan cheese

Directions:

Bring a large pot of water to boil.

In a food processor, combine mint, parsley, 1/4 cup pistachios, salt, pepper, and garlic. Pulse several times to combine, then stream in 3 tablespoons olive oil, scraping the sides if necessary.

Cook pasta to al dente according to package directions.

While pasta is cooking, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add zucchini and peppers and saute for 3-4 minutes until soft. Add tomatoes and heat until pasta is ready.

When pasta is fully cooked, return to pot and toss with pesto. Add vegetables and toss again, then serve with cheese and pistachios.

Time: 30 minutes.

Yield: 4 servings.

Linked up with: Tuesday Talent Show.

Main Dishes, Pasta, Recipes

Summery Squash and Chicken Lasagna

Sarah

I’ve said it before and I’ll say it again… poor, poor Ben and his experimental cook of a wife [that’s me, in case you were confused]. I can’t remember exactly when this was, but it was a couple summers ago. Ben came home from work and I proudly announced that I had made pasta. Like, from scratch. He was super impressed… and then sorely disappointed to discover that I hadn’t made fancy, familiar pasta, but rather zucchini “pasta.” It was something like this: long, thin strips of noodle-like zucchini. Though Ben was a dutiful, sweet husband that night and ate his “pasta” with as much gusto as he could reckon, after dinner was over, he promptly declared “never again.” Frankly, I was pretty glad. I like veggies more than the average person, I think, but when I want pasta, I want pasta. I want pasta like this.

Gooey. Cheesy. Herby. Veggie-licious, yet still utterly ridiculous.

So how did I get from fake-out pasta to this lasagna ridiculousness?

Well, last week I was looking around the fridge and spied some leftover grated zucchini as well as a big ‘ole yellow squash. I did a little googling and to my surprise, most of the pasta recipes involving these adaptable, versicle, hearty veggies that are so awesome in taking on the other flavors of a dish are either for the banned zucchini “pasta” or else include large chunks of squash. Large chunks of squash aren’t really my cup of tea, so I decided to get creative.

The heart of this Summery Squash and Chicken Lasagna is not the layers of luscious shredded cheese, cottage cheese [could also use ricotta], or even the homemade garlicky alfredo sauce. No, the star of the show was the lemony-herb chicken vegetable filling. This filling pairs mild squash with juicy tomatoes, bright parsley, tangy lemon, and just enough chicken to satisfy the meat lovers in your life.

Summery Squash and Chicken Lasagna is the comfort food version of light summer pasta, for sure. We loved that this lasagna wasn’t as heavy as traditional versions are, yet it still added a bit of richness to our evening meal. A richness that was tempered by the sweet, sour, and fresh tastes of summertime produce. Maybe another way to explain that richness, would be to say gold medal greatness, huh? Mhmm, you know what I mean if you were watching Aly Raisman’s gymnastics last night. Gold medal greatness right there… and ta da, right here! And it can be yours, in your very own kitchen. Yay! There will be good things in life when the Olympics are over. 🙂 And this lasagna is #1 on my list. Enjoy!

Summery Squash and Chicken Lasagna [a TPC original; alfredo sauce from Mel’s Kitchen Cafe]
click to print

Ingredients:

for alfredo sauce

  • 4 tablespoons butter
  • 6 cloves garlic, finely minced
  • 8 ounces cream cheese [regular or low-fat], softened and cut into 12 pieces
  • 2 cups skim milk
  • 1 cup parmesan cheese, grated
  • freshly ground black pepper
  • 1 tablespoon cornstarch

for filling #1

  • 1 cup cooked chicken, shredded [mine was from a chicken I roasted, but store bought rotisserie chicken would work too]
  • 1 cup grated zucchini, packed
  • 1 cup grated yellow squash, packed
  • 1/2 cup cherry tomatoes, chopped [I used a yellow pear variety]
  • 1/4 cup parsley, loosely packed and minced
  • zest and juice of 1/2 a lemon
  • 1/2 teaspoon crushed red pepper

for filling #2

  • 1/2 cup cottage cheese
  • 1 egg, beaten
  • pinch oregano
  • pinch garlic salt
  • 8 no-boil lasagna noodles
  • 1 cup shredded mozzarella or Italian blend cheese

Directions:

Preheat oven to 400 degrees. Spray an 8×8 [9×9 should work too] baking pan with cooking spray and set aside.

Begin by making the alfredo sauce.

Melt butter in a medium pot over medium heat. Add garlic and cook, stirring constantly, for about 2 minutes. Add cream cheese piece by piece, stirring until smooth between additions. Mixture may appear curdled, but keep stirring. After about 3 minutes, you’ll be rewarded with a smooth paste. Next, slowly add milk in 1/4 cup increments. Make sure the milk is fully incorporated before adding the next 1/4 cup. Then, stir in parmesan cheese and a generous amount of freshly ground black pepper, mixing until cheese completely melts. Cook for an additional 2-3 minutes to thicken, then cover and remove from heat.

Next, combine chicken, zucchini, squash, and tomatoes in a bowl. Fold in parsley, lemon zest and juice, and red pepper. Set aside.

In a separate bowl, combine cottage cheese, egg, oregano, and garlic salt. Top with a generous amount of freshly ground black pepper, then mix to combine.

Assemble the lasagna by spreading a thin layer of alfredo sauce [about 1/5 of the total amount] on the bottom of the prepared pan. Top with two [uncooked] lasagna noodles, 1/4 of the cottage cheese mixture, 1/4 of the chicken/squash mixture, and 1/4 of the cheese. Repeat layering sauce, noodles, cottage cheese, chicken/squash, and cheese 3 more times–making 4 layers–then end with a layer of sauce.

Bake for 50-60 minutes, or until bubbly and brown. Remove from oven and wait 10 minutes before slicing.

Time: 90 minutes [15 minutes active].

Yield: 4-6 servings.

Breakfast, Muffins, Recipes

Chocolate Zucchini Muffins

Sarah

Need another Chocolate Zucchini recipe? Probably not, but I just had to share these muffins. I’ve tried many, many combinations of zucchini with chocolate… and this is my absolute favorite.

Truth be told, these muffins are probably my favorite thanks to the doubled up chocolate–cocoa powder and chocolate chips–as well as the slightly indulgent, rich buttermilk. You could definitely substitute another kind of milk or use lemon juice/vinegar with milk [which I personally do most of the time] but I think using the real stuff makes these muffins creamier, tangier, and lighter than they would otherwise be.

Fortunately for me [and others who aren’t quite fans of the true taste of zucchini or other squashes]… all that chocolate along with warm spices masks the veggie component… and that same veggie component conveniently makes these muffins healthy and the perfect addition to your breakfast. Right? 🙂

Chocolate Zucchini Muffins [slightly adapted from Coconut and Lime]
click to print

Ingredients:

  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2/3 cup sugar
  • 1/2 cup cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 2 cups shredded zucchini, squeezed and drained
  • 1/4 cup chocolate chips

Directions:

Preheat oven to 350 degrees. Line a muffin tin with 12 paper liners and set aside.

Whisk together eggs, buttermilk, and oil. Next, in a large bowl, stir together flour, sugar, cocoa, baking pwoder, cinnamon, cloves, and allspice. Fold wet ingredients into dry ingredients, then add zucchini and chocolate chips. Stir until just incorporated.

Fill each muffin liner 3/4 of the way full.

Bake for 30-35 minutes or until toothpick inserted into the center comes out clean. Cool in pan for 5-10 minutes, then remove to a wire rack to cool fully.

Time: 45 minutes [10 minutes active].

Yield: 12 muffins.