The Zucchini Dilemma

It’s that time of year again when the zucchini are in abundance.  If you have ever grown them yourself, you know they produce A LOT.  So what do you do with all those tasty summer squash?  The possibilities are endless but we will start with a couple recipes.  The first is a simple but oh so tasty side dish of sautéed summer squash.  For this one, I like to use a combination of both green and yellow zucchini as it makes such a colorful presentation on the plate.  It is only four ingredients and can be thrown together in a pinch.  How amazing is that?!  Then we will finish it up with a dessert of chocolate zucchini cake.  It is so delicious you don’t even need icing (but it doesn’t hurt to have it either ).  This cake is so moist and best of all, the zucchini is hidden so you can convince your picky eaters they are just having cake when they are secretly eating a veggie.  It is a dessert I’m sure you will love!

Sautéed Zucchini 

Ingredients

• 1 tablespoon olive oil

• 2 cloves garlic (minced)

• 5 medium zucchini (thinly sliced)

• salt & black pepper (to taste)

• 1/4 cup grated Parmesan cheese (optional)

Instructions

• Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. Add the zucchini and cook for 3-4 minutes or until softened.

• Season with salt, pepper and parmesan cheese (if using). Serve immediately.

Chocolate Zucchini Cake

For the Cake

1 1/2 cups all purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cinnamon 

1/4 teaspoon ground nutmeg

3/4 cup brown sugar

3/4 cup granulated sugar 

1/2 cup extra virgin olive oil

2 large eggs

1/2 teaspoon vanilla extract

2 cups zucchini, shredded and squeezed dry.

For the Icing

1 stick butter melted

2/3 cup Cocoa

3 cups powdered sugar

1/3 cup milk

1 tsp vanilla extract

Directions

Preheat oven to 350 degrees.

Coat the inside of a 9 inch pan with butter or cooking spray, dust with flour and tap out the excess.

Mix all the dry ingredients together in a large bowl and set aside. Combine the eggs, olive oil and vanilla together in a large mixing bowl. Slowly add the dry ingredients to the wet and mix until smooth.  Fold in zucchini. Pour into greased pan and bake for 30 to 35 minutes or until a toothpick inserted to the center of the cake comes out clean.  In a medium size mixing bowl, add melted butter. Mix in cocoa powder.  Next add in a little of the powdered sugar and milk, then a little more powdered sugar and milk. Repeat this until all is combined completely. Mix on low speed.  Once frosting is well blended, add in vanilla.  Frost cake once cake has cooled.