Zucchini Recipes - Home Cooking Adventure

Banana Zucchini Chocolate Chip Muffins

Ella - Home Cooking Adventure — Sat, 10 Aug 2024 13:12:45 +0000

These Banana Zucchini Chocolate Chip Muffins are a delightful and healthy treat, perfect for any time of the day. These muffins blend the natural sweetness of ripe bananas and honey with the moisture of grated zucchini, creating a soft and tender texture.

The mashed bananas are providing a base of flavor and moisture, complemented by finely shredded zucchini, which adds a subtle earthiness and keeps the muffins incredibly tender. Instead of using refined sugar, the muffins are sweetened with honey, which enhances the flavors and adds a touch of warmth. A hint of cinnamon add a touch of spice. Dark chocolate chips are mixed into the batter, melting into delicious pockets of sweetness with every bite.

Baked to golden perfection, these muffins have a fluffy interior and a slightly crisp top. They are a great way to enjoy a tasty treat while sneaking in some vegetables. Enjoy these Banana Zucchini Chocolate Chip Muffins warm from the oven or as a snack on the go.

How to make Banana Zucchini Chocolate Chip Muffins

Begin by preheating the oven to 375°F (190°C) and lining a 12-cavity muffin pan with paper liners. Grate the zucchini using the small holes of a grater, sprinkle salt over the grated zucchini, and let them sit for 3-5 minutes. Transfer the zucchini to a kitchen towel and squeeze out as much liquid as possible, then set aside.

In a large bowl, mash the bananas with a fork. Add the eggs, honey, and vanilla extract, mixing well to combine. Stir in the oil until fully incorporated. Next, add the flour, baking soda, baking powder and cinnamon, and mix until just combined.

Gently fold in the squeezed zucchini and chocolate chips, being careful not to overmix the batter. Divide the batter equally among the muffin cups and sprinkle additional chocolate chips on top.

Bake the muffins for 20-25 minutes until they turn golden brown. Let them cool slightly before enjoying these delicious and moist treats! If you try them out, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other zucchini recipes you may like to try

Enjoy these amazing Zucchini Cheese Muffins made with fresh zucchini and sharp cheddar cheese. They are perfect for breakfast, snacks, or any time you crave a tasty treat.

Try this moist and rich Chocolate Zucchini Bread, This delicious treat combines fresh zucchini with rich cocoa and chocolate for a perfectly balanced, decadent dessert or snack.

Enjoy a healthy and delicious snack with these Crispy Baked Zucchini Chips. These thinly sliced zucchini rounds are lightly seasoned and baked to perfection for a crunchy, guilt-free treat.

Banana Zucchini Chocolate Chip Muffins

These Banana Zucchini Chocolate Chip Muffins are a delightful and healthy treat, perfect for any time of the day. These muffins blend the natural sweetness of ripe bananas and honey with the moisture of grated zucchini, creating a soft and tender texture.

Course Dessert, Snack

Cuisine American

Keyword banana, easy muffins, sugar-free, zucchini

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 255kcal

Ingredients

2 cups (250g) all-purpose flour
1/2 tsp (3g) baking soda
1 ½ tsp (6g) baking powder
1 tsp (3g) cinnamon
1 pound (450g) zucchini , about 2 medium zucchini
1/2 tsp (2g) salt
7 oz (200g) ripe bananas , about 2 medium bananas
2 large eggs
1/4 cup (90g) honey
1/3 cup (75ml) vegetable oil
1 tsp (5g) vanilla extract
1 cup (180g) semisweet chocolate chips

Instructions

Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.
Grate the zucchini using small holes of the grater. Sprinkle salt over the grated zucchini and let them sit for 3-5 minutes.
Transfer to a kitchen towel and squeeze as much liquid as possible. Let the squeezed zucchini aside.
In a large bowl mash the bananas using a fork.
Add eggs, honey and vanilla extract and mix to combine.
Add the oil and mix to combine.
Add the flour baking soda, baking powder and cinnamon. Mix to combine.
Gently fold in the zucchini and chocolate chips. Don’t overmix the batter.
Divide the batter equally into muffin cups.
Add more chocolate chips on top of the muffins.
Bake for 20-25 minutes until golden brown.
Let the muffins cool slightly before serving.

Video

Nutrition

The post Banana Zucchini Chocolate Chip Muffins appeared first on Home Cooking Adventure.

Crispy Baked Zucchini Chips

Ella - Home Cooking Adventure — Wed, 31 Jul 2024 14:11:31 +0000

These Crispy Baked Zucchini Chips are a delightful and healthy appetizer or snack option, perfect for satisfying your crunchy cravings. Enjoy these zucchini chips on their own, or pair them with your favorite dip for an extra treat. They are a delicious way to incorporate more vegetables into your diet without compromising on flavor or texture.

These chips begin with fresh zucchini, sliced into thin rounds to ensure an even, crispy texture. Each slice is first dredged in flour, which helps the next layers adhere better, creating a perfect base for that extra crunch. Following the flour coating, the zucchini slices are dipped into beaten eggs and then coated into a breadcrumb and cornmeal mixture.

The combination of breadcrumbs and cornmeal is enhanced with a touch of oregano and a pinch of salt, adding a burst of flavor and a satisfying crunch with every bite. Once the zucchini slices are thoroughly coated, they are arranged in a single layer on a baking sheet, ensuring even cooking.

Baking these chips in the oven not only makes them healthier than their fried counterparts but also allows the zucchini to cook through while the exterior becomes perfectly golden and crispy.

How to make crispy baked zucchini chips

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Lightly spray the parchment paper with oil and set it aside. Next, cut the zucchini into ¼ inch (6mm) thick rounds and sprinkle them with salt. Allow the slices to sit for 5 minutes to draw out moisture.

In the meantime, beat the eggs in a deep plate. Prepare another plate with flour, and a third plate with a mixture of breadcrumbs, cornmeal, salt, and oregano.

Take each zucchini slice, dredge it in flour, dip it into the beaten egg, and coat it with the breadcrumb mixture. Arrange the coated zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil and bake for 17-20 minutes until golden and crispy.

Serve immediately with Greek Tzatziki Sauce or your favorite dipping sauce. Hope you will try these amazing baked zucchini chips. If you do, make sure to share the photos with me on Instagram. Would love to see how they turned out for you. Enjoy!

Other zucchini recipes you may like to try

These amazing Zucchini Carrot Fritters are easy to make, delicious, and nutritious. These crispy, golden bites combine the freshness of zucchini with the vibrant flavor of carrots, all in one simple dish.

These Cheese Zucchini Muffins are irresistibly delicious making a snack that’s simply too good to resist.

This Crustless Zucchini Quiche is a delightful twist on the classic dish, featuring a delicious blend of fresh zucchini, creamy eggs, and gooey cheese, all without the heavy crust.

Crispy Baked Zucchini Chips

These Crispy Baked Zucchini Chips are a delightful and healthy appetizer or snack option, perfect for satisfying your crunchy cravings.

Course Appetizer, Snack

Cuisine European

Keyword baked zucchini, zucchini, zucchini chips

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 328kcal

Ingredients

1 pound (500g) zucchini , about 1-2 medium zucchini
2 eggs
1 cup (125g) flour
1 cup (140g) breadcrumbs
2 tbsp (25g) cornmeal
1 tsp oregano
1 tsp (5g) salt

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Spray some oil over the parchment paper and set aside.
Cut the zucchini into ¼ inch (6mm) thick rounds. Sprinkle salt over the zucchini slices and let them sit for 5 minutes.
Meanwhile beat the eggs into a deep plate.
Add flour to another plate.
Combine breadcrumbs with cornmeal, salt and oregano into another plate.
Dredge each slice of zucchini in flour.
Dip it in the beaten egg.
Coat it with the breadcrumb mixture.
Place the zucchini slices in a single layer on the prepared baking sheet.
Spray the slices with olive oil.
Bake for 17-20 minutes until golden and crispy.
Serve immediately with Greek Tzatziki sauce or with your favorite dipping sauce.

Video

Nutrition

The post Crispy Baked Zucchini Chips appeared first on Home Cooking Adventure.

8 Easy Must-Try Zucchini Recipes

Ella - Home Cooking Adventure — Tue, 03 Oct 2023 17:08:03 +0000

This collection of 8 Easy Must-Try Zucchini Recipes takes you on a delightful journey through the world of zucchinis, revealing their incredible versatility and delicious potential. This collection features eight recipes that showcase zucchinis in various forms, from sweet to savory dishes.

Every recipe brings out the delicious taste of zucchinis, blending them with other ingredients for dishes that look great and taste even better.

Savory Baked Zucchini Recipes

Discover a healthier twist on the classic quiche with our Crustless Zucchini Quiche recipe. This dish is a great idea you can try either for brunch, lunch or dinner. You can also consider preparing this quiche ahead of time and storing it in the refrigerator until it’s time to serve.

Crustless Zucchini Quiche

This Crustless Zucchini Quiche is a tasty twist on the classic dish! It is a delicious blend of fresh zucchini, creamy eggs, and gooey cheese, all without the heavy crust. It's a really good, healthy way to cook zucchini when zucchini season is here.

Check out this recipe

These Cheese Zucchini Muffins are a great snack idea, side dish, or a tasty addition to your breakfast or brunch. These muffins are also a great solution for busy school mornings. They make a perfect, on-the-go breakfast or a satisfying addition to your child’s lunchbox. Plus, they’re a sneaky way to get some extra veggies into your family’s diet without sacrificing flavor.

Cheese Zucchini Muffins

These Cheese Zucchini Muffins are seriously delicious, mixing healthy zucchini with cheesy goodness for a snack that's too good to resist. They make a great back-to-school breakfast idea that's not only tasty but also nutritious.

Check out this recipe

These Vegetable Zucchini Balls are a delectable blend of fresh, vibrant vegetables, including zucchini, expertly crafted into delightful, bite-sized morsels. Perfect as an appetizer, side dish, or a wholesome snack, our Zucchini Balls are a tasty way to sneak in those nutritious veggies.

Vegetable Zucchini Balls

Delicious, healthy vegetable balls. A good way to have children eat vegetables. Great as appetizer or used on a main dish plate with rice, pasta or potatoes.

Check out this recipe

Try our Stuffed Zucchinis and discover a new way to enjoy this versatile veggie. These zucchinis are filled with a flavorful mix of chicken, onion and dill creating a delightful combination of tastes and textures. These stuffed zucchinis are perfect either as a main dish or a side.

Stuffed Zucchinis

Great recipe of stuffed zucchinis using ground chicken, onion and dill which adds a really pleasant flavor. Serve with sour cream for lunch or dinner.

Check out this recipe

Stove-Top Savory Recipes

These Zucchini Carrot Fritters are super versatile. You can serve them as a side dish, a tasty appetizer, or even as a hearty vegetarian main course. They’re quick and easy to make, perfect for those busy weeknight dinners. Serve them alongside some Greek Tzatziki sauce or a garlic sour cream sauce.

Zucchini Carrot Fritters

These incredible Zucchini Carrot Fritters are easy, tasty and nutritious crispy, golden bites that bring the freshness of zucchinis and the zing of carrots to your plate, all in one simple dish.

Check out this recipe

Experience a taste of Korea with our Zucchini Pancakes (Hobakjeon) recipe. These savory, crispy pancakes are a delightful blend of grated zucchini, aromatic green onions, and a light batter. They are pan-fried to golden perfection. Perfect as a side dish or a standalone snack, these pancakes are simply delightful.

Zucchini Pancakes (Hobakjeon)

These Zucchini pancakes (Hobakjeon) made with green onions are a delicious way of cooking zucchinis. Very easy to prepare and quick are perfect as a side dish or appetizer.

Check out this recipe

Savor the crisp, golden perfection of our Zucchini Fritters. This recipe transforms humble zucchinis into crispy, flavorful bites. They are perfect as an appetizer, side dish, or even a light main course. Packed with fresh herbs and a touch of Parmesan, these fritters offer a delightful blend of textures and flavors.

Zucchini Fritters

Zucchini fritters taste very good, the parsley and dill bring such a nice summery flavor. They are best served warm alongside some garlic sour cream and can make a great lunch or appetizer.

Check out this recipe

Sweet Zucchini Recipes

Indulge in a guilt-free treat with our Chocolate Zucchini Bread recipe. Moist, rich, and decadently chocolatey, this delightful bread hides a nutritious secret: freshly grated zucchini! It results in a luscious, tender loaf that’s perfect for breakfast, snacks, or dessert.

Chocolate Zucchini Bread

This Chocolate zucchini bread is simply delicious. Moist, rich, chocolaty and the chocolate chunks inside are melted and create an amazing texture.The recipe is very easy, you don’t even need a hand mixer to prepare this. Goes really fast and the result is beyond expectations.

Check out this recipe

Whether you’re looking for a healthy side dish or a filling main course, this collection of 8 easy zucchini recipes promises to inspire creativity in your kitchen while celebrating the wonderful versatility of zucchinis. Hope you will try each of these. If you do, make sure to share the photos with me on Instagram. Enjoy!

OTHER RECIPE COLLECTIONS:
20 Chicken Recipes
10 Choux Pastry Recipes
30 Irresistible Custard Desserts
15 Cake Roll Recipes
35 Mouthwatering Gluten-Free Desserts
35 French Desserts
15 Delicious Coffee Desserts
15 Lemon Desserts
20 Baked Cheesecake Recipes
15 No-Bake Cheesecake Recipes
Coconut Recipes
25 Healthy Recipes
20 Muffin Pan Recipes
40 Best Back-to-School Recipes
35 Strawberry Desserts
Easy 10 Breakfast Recipes
1 Minute Mug Cake Recipes: 6 ways
Top 10 Refined Sugar-Free Desserts
10 Nutella Recipes
10 Apple Recipes
20 Yogurt Desserts

The post 8 Easy Must-Try Zucchini Recipes appeared first on Home Cooking Adventure.

Zucchini Carrot Fritters

Ella - Home Cooking Adventure — Sat, 16 Sep 2023 09:01:12 +0000

These incredible Zucchini Carrot Fritters are easy, tasty and nutritious crispy, golden bites that bring the freshness of zucchini and the zing of carrots to your plate, all in one simple dish.

Our Zucchini Carrot Fritters are all about simplicity meeting taste, making them a budget-friendly winner recipe for any mealtime. Imagine the satisfying crunch of grated zucchini and carrots paired with a soft, fluffy interior. The carrots’ natural sweetness blends perfectly with the mild nutty flavor of zucchinis, creating a taste combo that everybody loves.

These fritters are loaded with vitamins, minerals, and fiber – a nutritious way to get your veggies in without sacrificing taste. They are flavored with some garlic, onion, Parmesan cheese and aromatic herbs to give these fritters their signature zing. It’s a taste explosion that everybody will love.

These Zucchini Carrot Fritters are super versatile. You can serve them as a side dish, a tasty appetizer, or even as a hearty vegetarian main course. They’re quick and easy to make, perfect for those busy weeknight dinners or when you want to impress your friends and family. We love to serve them alongside some Greek Tzatziki sauce or a garlic sour cream sauce.

If you’re looking for a simple, mouthwatering dish that’s bursting with flavor, our Zucchini Carrot Fritters are the way to go.

How to make zucchini carrot fritters.

Begin by grating the zucchini and carrots using the larger holes on the grater.

Next, place the grated zucchini and carrots onto a kitchen towel or cheesecloth. Sprinkle some salt over them and allow them to sit for about 5 minutes.

After the wait, wrap the mixture in the towel and squeeze out as much liquid as you can. This step is crucial as it determines the crispiness of your fritters.

Transfer the squeezed zucchini and carrots into a mixing bowl. Add in Parmesan cheese, chopped green onions, minced garlic, fresh parsley, and dill. Also, include the eggs, flour, breadcrumbs, and a bit of salt and pepper. Mix everything thoroughly until it’s well combined.

How to cook the fritters

Heat up a nonstick skillet over medium heat. Pour in a generous amount of olive oil, enough to coat the bottom of the pan.

Using a spoon, carefully drop portions of the fritter batter into the skillet. With the back of the spoon or a spatula, gently flatten each mound. This helps them cook evenly.

Allow the fritters to cook for approximately 3 to 4 minutes on one side, or until they turn a beautiful golden hue and achieve a delightful crispiness.

Once the first side is perfectly cooked, gently flip each fritter using a spatula. Continue cooking for an additional 3 minutes on the other side. This ensures a uniform crispness and a lovely golden color.

Once fully cooked, transfer the fritters onto a plate lined with paper towels. This helps absorb any excess oil, ensuring they’re light and delicious.

These delectable fritters pair wonderfully with either Tzatziki sauce or a garlic-infused sour cream. Choose your favorite, and enjoy this delightful dish!

These Zucchini Carrot Fritters are a delightful treat, bursting with flavor and texture. They’re a perfect addition to any meal or a fantastic snack all on their own. Hope you will try them out and experience the joy of these golden, crispy bites. If you do, make sure to share the recipes with me on Instagram. Enjoy!

Other zucchini recipes you may like to try

These Cheese Zucchini Muffins are a delicious snack idea, mixing healthy zucchini with cheesy goodness. They make a great back-to-school breakfast idea that’s not only tasty but also nutritious.

This Crustless Zucchini Quiche is a delicious blend of fresh zucchini, creamy eggs, and gooey cheese, all without the heavy crust. It’s a really good, healthy way to cook zucchini when zucchini season is here.

This Chocolate Zucchini Bread is a great way to use zucchini. Not only do they bring a lot of nutritional value but also bring moisture and a great texture if used in loaf cakes, muffins or layer cakes.

Zucchini Carrot Fritters

These incredible Zucchini Carrot Fritters are easy, tasty and nutritious crispy, golden bites that bring the freshness of zucchinis and the zing of carrots to your plate, all in one simple dish.

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword carrots, fritters, zucchini

Prep Time 20

Cook Time 20

Total Time 40

Servings fritters

Calories 37kcal

Ingredients

10 oz (300g) about 1 medium zucchini , grated
7 oz (200g) about 2 medium carrots , grated
1 tsp (5g) salt
1/4 cup (25g) Parmesan cheese , grated
3 green onions , finely chopped
2 cloves garlic , minced
3 tbsp fresh parsley , chopped
3 tbsp fresh dill , chopped
1/4 cup (30g) all-purpose flour
1/3 cup (50g) breadcrumbs
2 eggs
freshly ground black pepper , to taste
2 tbsp olive oil , for frying

Instructions

Grate the zucchini and carrots using the large holes of the grater.Transfer the grated zucchini and carrots into a kitchen towel or cheesecloth. Add salt and let it sit for 5 minutes.
Wrap it and squeeze out as much liquid as possible. This is an important step as it depends on how crispy the fritters will be.
Place the squeezed zucchini and carrots into a bowl, add Parmesan cheese, green onions, garlic, parsley and dill, egg, flour, breadcrumbs, salt and pepper. Mix until well combined.
Heat olive oil in a nonstick skillet over medium heat. Drop spoonfuls of batter into the skillet and flatten with the back of the spoon or spatula.
Cook each fritter for about 3 to 4 minutes or until the bottom is golden and crispy. Flip and cook for 3 more minutes on the other side.
Transfer to paper towels to drain the excess oil.
Serve hot with Tzatziki sauce or garlic sour cream. Enjoy!

Video

Nutrition

The post Zucchini Carrot Fritters appeared first on Home Cooking Adventure.

Cheese Zucchini Muffins

Ella - Home Cooking Adventure — Thu, 07 Sep 2023 05:56:36 +0000

These Cheese Zucchini Muffins are seriously delicious, mixing healthy zucchini with cheesy goodness for a snack that’s too good to resist. They make a great back-to-school breakfast idea that’s not only tasty but also nutritious.

Each bite is a burst of texture and taste, with a soft, moist crumb that holds the savory cheese inside. The taste of zucchini gives a little natural sweetness, while the cheese adds creamy richness that you’ll love.

These muffins are great for when you’re in a hurry, as a side dish, or a tasty addition to your breakfast or brunch. They are also the ideal solution for busy school mornings. They make a perfect, on-the-go breakfast or a satisfying addition to your child’s lunchbox. Plus, they’re a sneaky way to get some extra veggies into your family’s diet without sacrificing flavor.

Hope you will try these Cheese Zucchini Muffins and discover a whole new world of deliciousness! They’re a delicious and nutritious choice that kids and adults will both enjoy. If you do, don’t forget to share the photos with me on Instagram. Enjoy!

How to make Cheese Zucchini Muffins

To make these tasty muffins, first, preheat your oven to 375°F (190°C). Next, prepare your muffin tray by greasing it with butter and lightly dusting it with flour, or grease and use paper cups.

Now, take a bowl and whisk together the dry ingredients, which are flour, baking powder, and salt.

In another bowl, mix the eggs with buttermilk and melted butter. Combine this mixture with the dry ingredients, stirring them together.

Afterward, add in the grated cheese and grated zucchini to the mixture.

Spoon this mixture into the muffin cups. For an extra touch of flavor, sprinkle some grated cheese and freshly ground black pepper on top.

Pop your muffin tray into the oven and bake for approximately 20-25 minutes or until the muffins turn a lovely golden brown.

Once they’re done, you’ll have some delicious Cheesy Zucchini Muffins ready to enjoy!

Other similar recipes you may like to try

These Eggless Savory Scones are perfect for any occasion, whether it’s a brunch with friends, a picnic in the park or as a back-to-school snack. The scones are made with a buttery, crispy crust and a soft, flavorful crumb, thanks to the addition of mature cheddar cheese, onion, and ham.

Try these easy and quick Yogurt Flatbreads, where yogurt and cheese create a mouthwatering treat perfect as a snack, side dish or appetizer.

These Whole Wheat Carrot Biscuits are one of the best healthier biscuits you can ever try all year round. Flaky, buttery and with an amazing flavor, these biscuits are simply irresistible. They are the perfect treat for breakfast, lunch or dinner alongside soups or stews or simply as a snack. Kids love these biscuits in their lunch boxes or as an after-school snack.

For more breakfast ideas check our full collection of Breakfast Recipes.

Cheese Zucchini Muffins

Course Breakfast, Side Dish, Snack

Cuisine American

Keyword back to school snacks, cheddar muffins, cheese muffins, zucchini

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 166kcal

Ingredients

2 cups (250g) all-purpose flour
2 tsp (8g) baking powder
1/2 tsp (3g) salt
2 large eggs
1 cup (240g) buttermilk
1 cup (110g) zucchini , grated
1 cup (100g) Cheddar cheese , grated
1/4 cup (60g) butter , melted
1 green onion , chopped

For topping

Freshly ground black pepper
Cheddar cheese , grated

Instructions

Preheat the oven to 375°F (190°C). Butter and dust with flour a muffin tray or grease the pan and line with paper cups. Make sure you don't skip this step otherwise the cheese might stick to the pan or paper cups.
In a bowl, whisk together the dry ingredients, flour, baking powder and salt.
In another bowl mix the eggs with buttermilk and melted butter.
Incorporate the flour mixture.
Stir in the grated cheese and grated zucchini.
Spoon the batter into the muffin cups. Sprinkle grated cheese and freshly ground black pepper on top.
Bake for about 20-25 minutes until golden brown.

Video

Nutrition

The post Cheese Zucchini Muffins appeared first on Home Cooking Adventure.

Crustless Zucchini Quiche

Ella - Home Cooking Adventure — Sat, 12 Aug 2023 13:02:40 +0000

This Crustless Zucchini Quiche is a tasty twist on the classic dish! It is a delicious blend of fresh zucchini, creamy eggs, and gooey cheese, all without the heavy crust. It’s a really good, healthy way to cook zucchini when zucchini season is here.

The zucchini gives it a down-to-earth taste that mixes perfectly with the cheesy goodness. Every bite is a yummy combo of flavors that everybody will love.

What’s cool is that we skipped the crust, making this quiche great for anybody looking to cut down on carbs or avoid gluten. Without the crust, you get more of the delicious filling and zucchini goodness. It’s like a smooth and tasty custard, with a bit of savory and a hint of sweetness.

You can enjoy this quiche anytime alongside a fresh salad, either warm or chilled, whether you’re into big breakfasts, light lunches, or cozy dinners. You can also consider preparing this quiche ahead of time and storing it in the refrigerator until it’s time to serve.

It looks so good and smells so nice that it’s a hit for people who love healthy food and those who just love good food.

How to make crustless zucchini quiche

Preheat your oven to 375F (190C). Start by grating the zucchini using the larger holes of your grater. Put it to the side. Now, heat up some olive oil in a 9-inch (23cm) cast iron pan on medium-high heat. Cook the onion for about 5 minutes until it’s soft.

Time to add the grated zucchini and cook it until the water disappears. Take it off the heat and let it cool down a little. In a big bowl, crack the eggs, and add salt, pepper, and a bit of nutmeg. Don’t forget to throw in some fresh parsley and oregano too. Mix it all up really well.

Pour in the cream and add the cheese. Give it a good stir until everything’s mixed. Now, pour this mixture over the onion and zucchini blend in the pan. Stick it in the oven and let it bake for roughly 25 minutes until it’s a nice golden color or until a toothpick poked in the center comes out clean.

Once it’s out, wait around 10 minutes before digging in. You can enjoy it with a fresh salad and some crusty bread for a complete meal. Time to eat up and enjoy your homemade treat!

So, if you’re up for a treat that’s both simple and fancy, our crustless zucchini quiche is a great choice. It’s all about savoring the yummy zucchini while keeping things light and tasty. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

Other quiche recipes you may like to try

This Crustless Spinach Bacon Quiche is another crustless quiche we love. It is really flavorful and very comforting. It is a perfect dish alongside some crusty bread and a fresh salad.

For a great appetizer idea, you can consider trying these Filo Mini Quiches. Made with filo sheets for a crispy shell with a flavorful egg and pancetta filling they will definitely pass unnoticed.

This Potato Crust Quiche is another gluten-free quiche recipe. It is a healthy, delicious, and comforting dish that combines the creamy texture of quiche with the savory flavor of potato crust.

Quiche Lorraine is one of the best quiche recipes you can ever make. It is easy to prepare and is made with a buttery crust, filled with bacon, cheese and topped with a creamy custard.

Crustless Zucchini Quiche

Course Appetizer, Breakfast, Main Course

Cuisine French

Keyword crustelss quiche, quiche, zucchini

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 222kcal

Ingredients

9 oz (250g) zucchini, about 1 medium zucchini , grated
4 oz (120g) onion, about 1 medium onion , chopped
7 eggs
4 oz (120g) Cheddar cheese , grated
1/2 cup (120g) cream
1 tsp (5g) salt
1/2 tsp (1g) black pepper
Pinch of nutmeg
1 tsp (1g) dried oregano
2 tbsp fresh parsley , chopped

Instructions

Preheat the oven to 375F (190C).
Grate the zucchini using the larger holes of the grater. Set aside.
Heat olive oil in a cast iron 9-inch (23cm) pan over medium-high heat. Cook the onion for about 5 minutes until softened.
Add the grated zucchini and cook until water has evaporated. Remove from heat and let cool slightly.
In a large bowl add eggs, salt, pepper and a pinch of nutmeg. Add fresh parsley and oregano as well. Whisk to combine.
Add cream and cheese and stir to combine.
Pour the mixture over the onion-zucchini mixture.
Bake for about 25 minutes until golden or until a toothpick inserted into the center comes out clean.
Let cool for 10 minutes before serving.
Serve alongside a fresh salad and some crusty bread. Enjoy!

Video

Nutrition

The post Crustless Zucchini Quiche appeared first on Home Cooking Adventure.

Chocolate Zucchini Bread

Ella - Home Cooking Adventure — Tue, 13 Sep 2016 13:08:11 +0000

Few people know that you can use zucchini in sweet recipes as well as in savory dishes. This Chocolate Zucchini Bread is a great way to use zucchini. Not only do they bring a lot of nutritional value but also bring moisture and a great texture if used in loaf cakes, muffins, layer cakes, and so on. You cannot feel at all the zucchini and is a great way of hiding this vegetable in kids’ treats.

This Chocolate Zucchini Bread is simply delicious. The recipe is very easy, you don’t even need a hand mixer to prepare this. Goes really fast and the result is beyond expectations. Moist, rich, chocolaty and the chocolate chunks inside are melted and create an amazing texture.

How to make chocolate zucchini bread

First, heat up your oven to 350°F (180°C). Take a 9×5 inch (23x13cm) loaf pan and give it a light coat of grease. Line it with parchment paper so nothing sticks.

Now, let’s deal with that zucchini. Grate it up and put it in a sieve to get rid of any extra moisture. While it’s draining, you can focus on the other ingredients.

In a bowl, whisk together some flour, cocoa, baking soda, instant coffee, and salt. Give it a good mix and set it aside for when you’re ready to use it.

In another bowl, take some eggs and whisk them up with sugar until they’re all combined nicely. Stir in some vanilla extract, yogurt, and oil to make things tasty and moist. Now it’s time to bring in the flour mixture you prepared earlier. Mix it all together until it’s nicely combined. Don’t forget to add the grated zucchini and chocolate to the mix – that’s what’s going to make it super yummy!

Pour all that batter you’ve made into the pan you prepared earlier. Sprinkle the rest of the chocolate on top – it’s going to be a chocolaty delight!

Bake for around 45 to 60 minutes. To check if it’s ready, just stick a toothpick into the center. If it comes out clean, you’re good to go.

After baking, let it chill for about 5 minutes. Then, move it onto a cooling rack to cool down completely. Once it’s nice and cool, get ready to enjoy a wonderful treat you’ve baked yourself.

YOU MAY ALSO LIKE:
Chocolate Pound Cake
Zucchini Fritters
Zucchini Pancakes

Recipe slightly adapted after SallysBakingAddiction

Chocolate Zucchini Bread

Course Dessert

Cuisine American

Keyword bread, chocolate zucchini bread, double chocolate zucchini bread, healthy cake, zucchini, zucchini bread, zucchini cake

Prep Time 10

Cook Time 1

Total Time 1 10

Calories 2.805kcal

Ingredients

2 cups (300g) zucchini , peeled
1 ¼ cup (160g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1 tsp (6g) baking soda
1/2 tsp (2g) salt
1/2 tsp (1g) instant coffee
1 tsp (5g) vanilla extract
1/2 cup (100g) sugar
1/4 cup (60ml) oil
1/4 cup (60g) yogurt
2 eggs
3.5 oz (100g) dark chocolate (55%-70%) , chopped

Topping

1.5 oz (40g) dark chocolate (55%-70%) , chopped

Instructions

Preheat oven to 350F (180C). Grease and line a 9×5 inch (23x13cm) loaf pan with parchment paper.
Place the grated zucchini in a sieve to remove excess moisture until you prepare the rest of ingredients.
In a bowl whisk together flour, cocoa, baking soda, instant coffee and salt. Set aside until ready to use.
In another bowl whisk eggs with sugar until well combined. Stir in vanilla extract, yogurt and oil. Add flour mixture and stir until well combined. Add grated zucchini and chocolate.
Pour the batter into the prepared pan and top with the rest of chocolate.
Bake for about 45-60 minutes or until a toothpick inserted into the center comes out clean.
Let sit for 5 minutes and then transfer to a cooling rack to cool completely.

Video

Nutrition

The post Chocolate Zucchini Bread appeared first on Home Cooking Adventure.

Zucchini Fritters

Ella - Home Cooking Adventure — Thu, 13 Aug 2015 10:56:02 +0000

It’s always good to find new ways for cooking seasonal vegetables especially when you have kids. This way of preparing zucchini fritters can be a great healthy way for making kids enjoy vegetables during the summer. The recipe is very easy and takes only a few minutes to prepare.

The most important part of this recipe is to squeeze as much liquid as possible from the grated zucchini otherwise the fritters won’t get as crispy and delightful.

Zucchini fritters taste very good, the parsley and dill bring such a nice summery flavor. I also loved the Parmesan cheese inside, makes a great combination with zucchini. They are best served warm alongside some garlic sour cream and can make a great lunch or appetizer. You can also use these fritters for making vegetarian burgers alongside fresh vegetables and crusty buns. They are delicious.

How to make zucchini fritters

Start by placing the zucchini in a sieve, a colander over a bowl, or use a salad spinner. Add some salt and let it sit for about 10 minutes. This helps the zucchini release its liquid. You can use a spoon to press it down or spin it in the spinner to get even more liquid out. For an even better result, you can transfer the grated zucchini onto a kitchen towel or cheesecloth, wrap it up, and give it a good squeeze. This step is super important because it determines how crispy the fritters will turn out.

Now that your zucchini is prepped, put it in a bowl. Add Parmesan cheese, green onions, garlic, parsley, and dill. Crack in an egg and throw in some flour, salt, and pepper. Give it all a good mix until everything is nicely combined.

Heat up some oil in a nonstick skillet over medium heat. Take spoonfuls of your batter and drop them into the skillet. Use the back of the spoon or a spatula to flatten them out a bit. Let each fritter cook for around 3 to 4 minutes or until the bottom gets a lovely golden and crispy look. Then, flip them over and cook for another 3 minutes on the other side.

Once they’re all done, move them onto some paper towels to let any extra oil drain away.

Now comes the tasty part – serving! These fritters are best enjoyed while hot. You can serve them up with some garlic sour cream for an extra kick of flavor. And there you have it – delicious, homemade fritters that are ready to be enjoyed. Dig in and savor the goodness! If you try them out, share the photos with me on Instagram. Enjoy!

Recipe slightly adapted after DamnDelicious

Zucchini Fritters

Zucchini fritters taste very good, the parsley and dill bring such a nice summery flavor. They are best served warm alongside some garlic sour cream and can make a great lunch or appetizer.

Course Appetizer

Cuisine American

Keyword kid friendly zucchini recipes, vegetarian appetizer, zucchini appetizer, zucchini fritters, zucchini patties, zucchini recipes

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 80kcal

Ingredients

1 ½ pounds (700g) about 2 medium zucchini , grated
1 tsp salt
1/4 cup (25g) grated Parmesan
3 green onions , finely chopped
1 clove garlic
1/4 cup (4 tbsp) fresh parsley and dill , chopped
1/4 cup (35g) all-purpose flour
1 large egg , beaten
salt and freshly ground black pepper , to taste
2 tbsp olive oil

Instructions

Place the zucchini in a sieve,colander over a bowl or use a salad spinner, add salt and set aside for 10 minutes to release the liquid. Press down with a spoon, or spin it, to release more of the liquid. Even better, you can transfer the grated zucchini into a kitchen towel or cheesecloth, wrap it and squeeze out the remaining liquid. This is an important step as of it depends how crispy the fritters will be.
Place the squeezed zucchini into a bowl, add Parmesan cheese, green onions, garlic, parsley and dill, egg, flour, salt and pepper. Mix until well combined.
Heat oil in an nonstick skillet over medium heat. Drop spoonfuls of batter into the skillet and flatten with the back of the spoon or spatula. Cook each fritter for about 3 to 4 minutes or until the bottom is golden and crispy; flip and cook for 3 more minutes on the other side.
Transfer to paper towels to drain the excess oil.
Serve hot with garlic sour cream. Enjoy!

Nutrition

The post Zucchini Fritters appeared first on Home Cooking Adventure.

Zucchini Pancakes (Hobakjeon)

Ella - Home Cooking Adventure — Tue, 29 May 2012 13:51:42 +0000

I am glad to share with you these zucchini pancakes recipe, that are a traditional Korean dish called Hobakjeon. The pancakes are served with spicy soy sauce and makes a perfect side dish. It is a different way of cooking zucchinis and I must say it is really delicious and looks absolutely great.

The pancakes are really easy to prepare, it takes only a few minutes to prepare the batter and you don’t need special utensil to make this dish. If possible try to you use baby zucchinis for this recipe. It is also essential to use fresh and firm zucchinis in order to enjoy this recipe at its’ best.

How to make zucchini pancakes

First you need to slice the zucchinis into thin disks, then cut the disks into matchsticks. Then you add the zucchini matchsticks into a flour and water mixture, add spices and green onion if used and the batter is ready. Take spoon fools of batter and place in a preheated skillet with a bit of oil and cook on each side for a few minutes until light golden brown and crispy. The pancakes are amazing and perfect as a side dish or as an appetizer or why not for breakfast.

For the spicy soy sauce you simply mix some soy sauce with garlic, green onion and chopped chili pepper. I highly recommend serving these pancakes with the spicy sauce as they make a good match, as the sauce brings a lot of flavor.

I like to make these zucchini pancakes for my daughters, without the spicy soy sauce, as a side dish alongside meat, and I must say they have become a new favorite dish in my house. It is a great way to include zucchinis in my daughter’s meals. If you like zucchinis and you want to try something new, I encourage you to give this recipe a try. Let me know how they turn out for you, share the photos with me on Instagram and enjoy!

YOU MAY ALSO LIKE:

Vegetable Zucchini Balls
Stuffed Zucchinis
Zucchini Fritters

Zucchini Pancakes (Hobakjeon)

These Zucchini pancakes (Hobakjeon) made with green onions are a delicious way of cooking zucchinis. Very easy to prepare and quick are perfect as a side dish or appetizer.

Course Appetizer, Side Dish

Cuisine Korean

Keyword appetizer, dish, Hobak jeon, Hobakjeon, korean, pancakes, soy sauce, zucchini

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 388kcal

Ingredients

1 medium-large zuchinni
1 cup flour
1 cup water
1 green onion , chopped
salt and freshly ground black pepper
2 or 3 tbsp vegetable oil for frying

Dipping Sauce

1/4 cup soy sauce
1 green onion , chopped
1 clove garlic , minced
1 small chili pepper , chopped

Instructions

Slice the zucchinis into thin disks, then cut the disks into matchsticks.
In a bowl mix flour and water using a spoon. Add salt and pepper and stir in the zucchinis matchsticks and onion.
Heat a nonstick pan over medium heat. Sprinkle 2, 3 tbsp of vegetable oil. Add a spoonful of the batter to the pan, press and cook until the bottom turns light golden brown and crispy. Flip with a spatula and cook until browned on the other side.
Prepare the dipping sauce by mixing the soy sauce with onion, garlic and chili pepper.
Serve hot and crispy along the soy dipping sauce.

Nutrition

The post Zucchini Pancakes (Hobakjeon) appeared first on Home Cooking Adventure.

Vegetable Zucchini Balls

Ella - Home Cooking Adventure — Sat, 16 Apr 2011 14:30:41 +0000

These Vegetable Zucchini Balls are delicious and healthy, a good way to have children eat vegetables. They are also great as appetizers or served for lunch or dinner alongside your favorite side dish.

These veggie balls go very well over rice, pasta dishes or mashed potatoes, or even in breakfast sandwiches too.

The recipe is easy and you can adapt it to your tastes, you can try other variations too for instance you can add some mashed chickpeas in combination with zucchinis to add some protein too. I am sure you will definitely enjoy these veggie balls.

These vegetable zucchini balls are great for parties too, I like to use these on skewers with some cheese and cherry tomatoes as they look wonderful.

How to prepare vegetable zucchini balls

First, preheat your oven to 200°C (400°F) to make it nice and hot.

Now, it’s time to prepare some delicious vegetable zucchini balls. Mix all the ingredients together in a bowl, adding seasonings to make it taste just right. Shape the mixture into small balls and place them on a baking tray that you’ve greased a little.

Let the balls bake for about 30 minutes. For an extra touch, switch on the grill function for the last few minutes to give them a lovely golden-brown color on the outside.

While those veggie balls are baking, let’s make a delicious tomato sauce. Heat up some oil in a saucepan over high heat. Toss in some onion and garlic, cooking them until they turn a nice golden color, which takes about 5 minutes. Mix in red pepper and paprika for added flavor. Add tomatoes, chili pepper, bay leaves, basil leaves, and vegetable stock into the mix. Cover it up and let everything simmer, giving it a good stir every now and then. Wait until the vegetables become nice and tender, and the liquid starts to disappear. If it needs a bit more taste, add some salt, sugar, or pepper.

When everything is ready, it’s time to enjoy your creation. Serve those yummy veggie balls as appetizers or as a part of the main course.

If you try them out, I out love to see how they turned out for you. Make sure to share the photos with me on Instagram. Enjoy!

Vegetable Zucchini Balls

Delicious, healthy vegetable balls. A good way to have children eat vegetables. Great as appetizer or used on a main dish plate with rice, pasta or potatoes.

Course Appetizer, Side Dish

Cuisine American

Keyword vegetable balls, zucchini

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 23kcal

Ingredients

2 potatoes , peeled and grated
1/2 zucchini , grated
1 carrot , grated
2 or 3 garlic cloves , crushed
1 egg , beaten
salt and freshly ground black pepper
2 tbsp fresh chopped parsley
1 tbsp fresh chopped dil
30 g cheese , grated
3 tbsp breadcrumbs

Red Sauce

2 tbsp olive oil
2 onions , chopped
1 garlic clove , chopped
2 red bell pepper , sliced
2 big tomatoes , puree
1 small red chili pepper ,, optional
1 tsp paprika
500 ml vegetable stock
2 bay leaves
1 tsp sugar
salt and pepper to taste

Instructions

Preheat the oven to 200C (400F).

Prepare the vegetable zucchini balls.

Combine all the ingredients together, season to taste then form into small sized balls and place them on a greased baking tray. Bake for 30 minutes and use grill function for the last few minutes until they are a little golden brown on the outside.

Prepare the tomato sauce.

Heat the oil in a sauce pan over high heat. Cook onion and garlic, for about 5 minutes until golden. Stir in red pepper and paprika. Add tomatoes, chili pepper, bay leaves, basil leaves and vegetable stock. Cover and let it simmer,stirring now and then until all vegetables are tender and liquid has evaporated. Add salt, sugar and pepper if needed.
Serve them as appetizers or as part of the main dish.

Nutrition

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