There is nothing worst than a "healthy" dessert that doesn't taste good. Trust me, I have a husband and toddler that will tell me right to my face. I know a recipe isn't blog worthy when my husband says it "tastes healthy" and my toddler won't taste seconds. So, when I develop a recipe that my family is grabbing seconds and thirds of, I know it's a winner. These two bite brownies are a definite winner.
If you ask me which vegetable I enjoyed a lot of this summer, I'd have to say it is a close toss up between the abundance of kale from my garden and zucchini! Zucchini is my favourite summer squash because it is so versatile. It pairs well with so many different flavours and can easily be adapted to sweet (like these Whole Grain Chocolate Chip Zucchini Muffins) or savoury dishes (like this Rose Zucchini Side Dish or these Lasagna Zucchini Boats). This is because zucchini is naturally a neutral tasting vegetable.
This soup comes together fairly quickly and only requires a handful of ingredients. By blending the soup, you end up with a creamy texture without the addition of any cream. I also recommend against peeling the zucchinis as the peel is a great source of nutrients and fibre!
I promise this is my last zucchini recipe for a long time! If you have been following along, you know by now that zucchini is such a versatile ingredient. It can be used in sweet or savoury recipes.
As we are getting ready for the fall weather, you may still have some zucchini leftover from the Farmers' Market or your own garden. Today I am sharing a simple yet gorgeous way to serve zucchini. This Rose Zucchini Side Dish uses simple ingredients and doesn't require any fancy equipment, just a vegetable peeler.
The trick to getting zucchini roses is to roll peeled strips of zucchini. To get a variety of rose sizes, roll a different number of strips. In this recipe, I rolled up 1 strip, 2 strips, and 3 strips. When rolling multiple strips together, simply start by placing strips on top of one another.
You will have a lot of zucchini leftover since it is hard to peel strips all the way to the centre. Save the zucchini leftover, grate it, and use it in this Whole Grain Zuc...
I have been on a zucchini kick lately (see here for my last zucchini recipe). Zucchini is such a versatile vegetable, it can be used in sweet and savoury recipes. One of my favourite things to do with zucchini is to make them into zucchini boats. It is a simple, delicious, and fun way to eat your vegetables. Kids love them too! For this version of zucchini boats, I used the classic flavours of lasagna using tomatoes and ricotta cheese. These Lasagna Zucchini Boats can be served as a side dish (easy way to make #halfyourplate veggies!) or serve more as a main course for your #MeatlessMonday meal.
Not only are Lasagna Zucchini Boats delicious, they are also nutritious! These Lasagna Zucchini Boats are:
Low in carbs
High in Vitamin C, Vitamin A, and zinc
To make Lasagna Zucchini Boats an easy part of your weeknight meal, chop the mushrooms and scoop out the lasagna boats beforehand.
Give me a muffin with a little bit of chocolate in it and I'm good for breakfast, snack time, and maybe even lunch on days I have my hands full with my 1 year old daughter! Muffins can be tricky though. Grab a muffin from your local coffee shop and you are pretty much guaranteeing an overload of calories, fat, and sugar. That's why I like to make a batch of muffins every Sunday to last me throughout the week. These Whole Grain Chocolate Chip Zucchini Muffins had me looking for an excuse for 'snack time' just so I can grab one!
I like to make my baked goods whole grain whenever I can. I do this by adding in wheat bran and wheat germ, something I keep stocked in my pantry at all times. Wheat bran and wheat germ can be found in the baking aisle of most grocery stores. By adding in wheat bran and wheat germ to whole wheat flour, you can make whole grain flour.
I had a whole lot of a zucchini after a trip to the Farmers' Market, which ended up being a perfect addition to these muffins....