It’s that time a year when summer squash just thrives. I am getting around 2 zucchinis a day from my garden right now. Zucchini is one of those vegetables that you can prepare in a variety of different ways from savory mouthwatering dishes to sweet baked goods. With as many as I’m harvesting from my garden right now, I’m always happy to try a new recipe to serve my family. Here are a few recipes that have gone over well at my house.
Hummus Zucchini Lasagna: There are no noodles… just hummus, veggies & cheese (or cheese substitute for vegans). You have to try this recipe to believe how delicious it is… And yes, it really does taste like lasagna.
3 medium zucchini thinly sliced lengthwise (to replace the lasagna noodles)
2 medium yellow squash coarsely chopped
3 cups of sliced mushrooms
1 onion coarsely chopped
2 tablespoons minced garlic (about 6 cloves)
Vegan maranara sauce
2 cups of hummus (to replace the ricotta)
Cheddar cheese or Daiya Cheddar as a vegan option
Mozzarella or Daiya Mozzarella as a vegan option
2 tablespoons of olive oil
salt to taste
Preheat oven to 400. Make sure to have the hummus made ahead of time or buy prepared hummus. Put garlic & olive oil in a sauce pan & lightly brown the garlic. Add in the yellow squash, onion & mushrooms & cook until veggies are tender. In a medium glass or ceramic baking pan, lay a layer of the sliced zucchini evenly across the bottom of the pan. Spoon over the zucchini a layer of the veggie mix. Add a thin layer of hummus over the veggies & then lightly drizzle maranara sauce over the hummus. Add another layer of zucchini & repeat the other layers. After the last layer of maranara, sprinkle Daiya Cheddar & Mozzarella ‘cheese’ over the top. Bake for 45 min. – cheese should be melted & lasagna bubbly.
Vegan Zucchini Bread (Gluten Free too!): Healthy & delicious!
3 cups all-purpose rice flour
1 teaspoon salt?
1 teaspoon baking soda
2 teaspoons ground cinnamon?
1/2 teaspoon baking powder
1 cup unsweetened applesauce
1 cup white vegan sugar?
1 cup packed brown sugar (or substitute any sugar with agave)
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 1/2 cups shredded zucchini
2 eggs (egg replacer)
Preheat oven to 325 degrees. Grease and flour two 9×5 inch loaf pans. Leave the zucchini to the side & mix together the dry ingredients in one bowl. Mix the wet ingredients in another bowl, then mix wet & dry together & fold in the zucchini. Divide the batter between the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Zucchini Cakes: This one is also vegan & gluten free!
3 cups all-purpose rice flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon?
1/2 teaspoon baking powder
1 cup unsweetened applesauce
1 cup white vegan sugar
1 cup packed brown sugar (or substitute any sugar with agave)
3/4 cup vegetable oil?
2 teaspoons vanilla extract?
2 1/2 cups shredded zucchini
2 eggs (egg replacer)
Preheat oven to 325 degrees. Grease and flour two 9×5 inch loaf pans. Leave the zucchini to the side & mix together the dry ingredients in one bowl. Mix the wet ingredients in another bowl, then mix wet & dry together & fold in the zucchini. Divide the batter between the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
