HOW DO YOU SHRED ZUCCHINI RECIPES
EASY ZUCCHINI BREAD RECIPE - HOW TO MAKE ZUCCHINI BREAD
Zucchini bread is the best afternoon snack, plus a way to sneak some veggies into your day. Our recipe calls for chocolate chips, but you can easily leave out!
Provided by THEPIONEERWOMAN.COM
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚. Butter or spray the inside of a 9-by-5-inch inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the chocolate chips (if using). In another medium bowl, whisk together the eggs, oil, brown and granulated sugars, and vanilla. Stir in the zucchini. Add the wet ingredients into the dry ingredients and mix just until combined. Transfer the mixture to the prepared loaf pan. Sprinkle the top all over with the coarse sugar. Bake 55-60 minutes, until slight crumbs remain on a toothpick when stuck into the middle of the loaf. Let cool for 10 minutes in the pan, then remove and let cool completely on a wire rack before slicing. Cover and store leftover the bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
DELICIOUS VEGETARIAN ZUCCHINI "MEATBALLS" - SKINNYTASTE
These meatless Zucchini Meatballs are made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a pomodoro sauce.
Provided by Gina
Categories Dinner
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
- Place the olive oil in a large nonstick skillet over medium heat. When hot add the garlic and saute until golden, about 30 seconds.
- Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 to 7 minutes.
- Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano cheese and chopped basil.
- Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes.
- Heat the sauce in a large deep skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce and simmer for 5 minutes.
- Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.
Nutrition Facts : ServingSize 4 meatballs, Calories 259 kcal, CarbohydrateContent 30 g, ProteinContent 10 g, FatContent 12 g, SaturatedFatContent 3 g, CholesterolContent 52 mg, SodiumContent 1182 mg, FiberContent 6 g, SugarContent 9 g
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DELICIOUS VEGETARIAN ZUCCHINI "MEATBALLS" - SKINNYTASTE
These meatless Zucchini Meatballs are made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a pomodoro sauce.
From skinnytaste.com
Reviews 4.9
Total Time 45 minutes
Category Dinner
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Calories 259 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 45 minutes
Category Dinner
Cuisine Italian
Calories 259 kcal per serving
- Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.
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Tender and perfectly sweet, this gluten-free zucchini bread is easy to make and a great way to sneak veggies in.
From glutenfreepalate.com
Reviews 5
Total Time 50 minutes
Cuisine Breakfast
Calories 242 calories per serving
From glutenfreepalate.com
Reviews 5
Total Time 50 minutes
Cuisine Breakfast
Calories 242 calories per serving
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