There is a plethora of excellent produce here in Modesto. That being said, I always buy way too much, especially strawberries. I also happened to buy zucchini. I was going to make Zucchini Boats for dinner one night, but we ended up going out that night instead. The strawberries were quickly deteriorating. Then I saw this recipe for Zucchini Blueberry Bread and wanted to change it up for what I had on hand. Here is my creation…
Zucchini Strawberry Walnut Bread
- 3 eggs, lightly beaten
- 1/2 cup vegetable oil
- 1/2 cup non fat plain Greek Yogurt
- 3 teaspoons vanilla extract
- 2 cups white sugar
- 2 cups shredded zucchini (I peeled mine before shredding)
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 pint fresh strawberries, chopped
- 1/2 cup walnuts, chopped
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
- In a large bowl, beat together the eggs, oil, yogurt, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the strawberries and walnuts. Transfer to the prepared pans.
- Bake 50-60 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
This recipe makes 2 loaves, perfect to gift one. You can also cut it into slices and freeze individually. I’m gonna toast some up this weekend and serve with mascarpone, yum!
Now I’m off to an exciting weekend ahead! Wine Festival tomorrow and Chocolate Festival on Sunday. What are your plans for the weekend?
I’ve been trying to eat a little lower carb for dinner lately, and zucchini is plentiful. I thought this lasagna would be a perfect meal to fit the bill. I found this recipe on Food.com and thought it would be perfect for what I was looking for. Of course, I had to give it some little tweaks to make it my own. I almost never make recipes as is, I always find something I can change. It makes for a great little challenge. Check out the pics below the recipe for the step by step assembly.
Pasta-less Zucchini Lasagna
- 3 large zucchini (or 5 medium) sliced about 1/4” (I used a Mandolin)
- 3/4 lb 93% lean ground beef
- 1/2 an onion, chopped
- 2 tomatoes, chopped
- 1 (6 ounce) can tomato paste
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 cup water (or chicken stock)
- 1/8 teaspoon pepper
- 1 egg
- 3/4 cup low fat ricotta
- 2 tbsp fresh basil (optional)
- 2 tbsp fresh parsley (optional)
- 1/4 cup parmesan cheese
- 3/4 cup mozzarella cheese, shredded (divided)
- Preheat oven to 375. Roast Zucchini about 15 minutes, until tender. Set aside.
- To a large pan on medium heat, add meat and onions. Cook until meat is brown and onions are tender; drain fat (if needed). Add next 7 ingredients and bring to a boil.
- Reduce heat; simmer, uncovered 10 minutes.
- Taste meat sauce and add salt & pepper if necessary.
- In small bowl slightly beat egg.
- Add ricotta, parmesan and half of shredded cheese and the fresh herbs (if you are using them).
- In (2 quart or so)baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the ricotta mixture. Top with remaining meat and zucchini. Finish with the rest of the mozzarella cheese
- Bake uncovered at 375 degrees F for 35 – 40 minutes.
- Let stand 10 minutes before serving. Makes about 4 servings.
Warning! Better to have to much zucchini than not enough. This was NOT enough (The correct amount is in the recipe above). You can see how stingy my zucchini looks on the bottom.
It was a winning recipe! Jay gave 2 thumbs and a fully belly up…. and he is PICKY when it comes to anything resembling Lasagna. I’m “allowed” to make it whenever I want
Are you a recipe tweaker too?