Maple Zucchini Bread - (100%) Whole Wheat

The Maple Syrup In This Bread Makes The Difference. You Must Give It A Try.

Ingredients

• 1/2 tsp Salt
• 3 Eggs 
• 3 cups well packed Shredded Zucchini 
• 1/2 cup melted butter
• 1/2 cup raw coconut oil, melted
• 1 1/4 cup real maple syrup 
• Zest and Juice of 1 Lemon
• 2 1/2 cups Whole Wheat Flour 
• 1 tsp Baking Soda 
• 1 tsp Cinnamon 
• 1/2 tsp Baking Powder 

How To Make It

1. Preheat oven to 325.
2. In a large bowl, beat eggs, butter, oil, lemon zest, lemon juice, and syrup together. In a separate bowl, whisk the flour, salt, cinnamon, baking soda, and baking powder. Stir the dry ingredients into the wet and fold in the zucchini.
3. Pour batter into two greased 9 inch loaf pans. Bake 50 minutes or a tester comes out clean.

Zucchini Main Course Recipe - Thai Zucchini Dish

There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish.

Ingredients

• 1 garlic clove, minced
• 1 teaspoon minced fresh ginger
• 1 pinch dried crushed red pepper flakes
• 2 teaspoons olive oil
• 1/3 cup finely chopped unsalted dry roasted peanuts
• 3 teaspoons chicken broth
• 3 teaspoons rice vinegar
• 2 teaspoons soy sauce
• 1 pinch sugar
• 3 medium zucchini, cut into very thin strips

How To Make It

1. Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
2. Add peanuts and next 4 ingredients, stirring well.
3. Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
4. Serve immediately.

Zucchini Lasagna (Lasagne)

Wow, It's tender and sweet and  plain appetizing! My choosy kid LOVED it! 
Great for anyone going on low carb

Ingredients

• 2 1/2 cups zucchini, sliced 1/4 inch thick(about 2 medium)
• 1/2 lb lean ground beef  
• 1/4 cup onion, chopped
• 2 small tomatoes, cut up
• 1 (6 ounce) can tomato paste
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 cup water
• 1/8 teaspoon pepper
• 1 egg
• 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
• 1/2 cup mozzarella cheese, shredded  
• 1 teaspoon flour

How To Make It

1. Cook zucchini until tender, drain and set aside. 
2. Fry, meat and onions until meat is brown and onions are tender; drain fat. 
3. Add next 8 ingredients and bring to boil.
4. Reduce heat; simmer, uncovered for 10 minutes or until reduced to 2 cups.
5. In a small bowl slightly beat egg.Add cottage cheese, half of shredded cheese and flour.
6. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. 
7. Top with half of the zucchini and all the cottage cheese mixture. 
8. Top with remaining meat and zucchini.
9. Bake uncovered at 375 degrees F for 30 minutes.
10. Sprinkle with remaining cheese. 
11. Bake 10 minutes. Let stand 10 minutes before serving.

Zucchini Soup Recipe - Hot And Sour Iraqi Soup

This is a light With All Iraqi Flavours. A great way to use up leftover grains and legumes! 

Ingredients

• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 lb tomatoes, chopped or 1 (14 ounce) can diced tomatoes
• 1/4 teaspoon hot red pepper flakes
• 1 1/2 lbs zucchini, diced
• 3 cups vegetable broth
• 2 tablespoons lemon juice
• 1/4 teaspoon sugar
• salt and pepper

How To Make It

1. Heat 2 tablespoons oil in a saucepan.
2. Add garlic and cook over low heat for about 30 seconds.
3. Add tomatoes, pepper flakes, salt and pepper and cook over medium heat for about 5 minutes.
4. Add zucchini and broth; cook over low heat about 15 minutes or until squash is tender.
5. Add lemon juice and sugar.
6. Serve hot, cold or at room temperature, drizzled with one tablespoon of olive oil.