Garlic-Parmesan Hasselback Zucchini

The South Arm Community Kitchen made some Garlic-Parmesan Hasselback Zucchini with the zucchini donated by the Richmond Sharing Farm.

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried ones
  • 1 teaspoon finely chopped garlic or 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 small zucchini
  • 1/3 cup shaved Parmesan cheese, large pieces broken in half

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Source: this recipe is adapted from Eating Well

Makes 4 servings

Serving size: 1 zucchini

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Zucchini and Sweet Potato Slice

The last dish we made in the South Arm Community Kitchen is a nourishing slice of Zucchini and Sweet Potato Loaf.

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This Zucchini and Sweet Potato Loaf can be made in bulk, freeze and reheat for later consumption. It makes a great lunchbox item. The vegetables will fool the fussiest eaters.

Ingredients

  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon dried rosemary
  • 2 cups grated zucchini (squeezed out excess liquid)
  • 1 cup grated sweet potato (peeled)
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • sea salt and cracked black pepper to taste
  • 5 eggs, lightly beaten
  • 1/2 cup grated cheddar or Parmesan cheese
  • cherry tomatoes for garnish

Extra Optional Ingredients

  • 4 slices of dried tomatoes, rehydrated and chopped
  • 1 1/2 cups frozen peas
  • 2 tablespoons pesto
  • 1 cup baby spinach

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Source: this recipe is adapted from Food Matters

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Baked Zucchini Sticks with Sweet Onion Dip

Michelle served the Chicken Tortilla Soup with a side of Baked Zucchini Sticks with Sweet Onion Dip.

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This is a guilt-free way to enjoy the crunchy outside (and tender inside)  of a restaurant-style zucchini stick.

Ingredients

Dip

  • 1 tablespoon butter
  • 1 medium sweet onion, about 1/2 pound, peeled and sliced
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon prepared mustard
  • 1 cup mayonnaise
  • salt and pepper to taste

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Zucchini Sticks

  • 3 medium zucchini, unpeeled, cut into 3″ long stick
  • 1 tablespoon salt
  • 1 cup coarse, dry bread crumbs (e.g. Panko)
  • scant 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon mixed Italian herbs (we used garlic powder and dried Thyme)
  • 1/2 cup egg substitute or 2 large eggs; or 3 egg whites, lightly beaten
  • Olive oil spray
Source: King Arthur Flour

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Zucchini Cake

Minoo shared a delicious Zucchini Cake in the South Arm Multicultural Community Kitchen.

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We ate the Zucchini Cake as it is. However, to kick it up a notch, you can frost the cake with a cream cheese frosting.

Frosting:

  • 3 ounces cream cheese, softened to room temperature
  • 1/4 cup butter, room temperature
  • 1 1/2 to 2 cups of powdered sugar

Beat together the cream cheese and butter. Add the powdered sugar and beat until smooth. Frost and serve.

Minoo shared the following health benefits of zucchini to the participants of the community kitchen.

Health Benefits of Zucchini

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups white, granulated sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 2 cups (from about 3 to 4 regular sized zucchini) grated un-peeled zucchini; Place grated zucchini in a sieve and press out some of the excess liquid before measuring.
  • 1 cup chopped walnuts or pecans
  • 1/2 cup golden raisin

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Source: South Arm Community Kitchen

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Deep Dark Chocolate Yogurt Zucchuni Cake

At the Gilmore Park Church Community Kitchen, Minoo made a cake with a portion of the huge zucchini from her CSA box.

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This Deep Dark Chocolate Yogurt Zucchini Cake is moist and healthy. This will be great for kids lunch box or after school snacks. A great recipe to sneak in vegetables for fussy kids.

Minoo also shared with us the benefits of zucchini in the above excerpt. You can click on the scanned document to have a larger view.

Ingredients

  • 1/2 cup butter, at room temperature
  • 1/4 cup canola or other mild vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain yogurt or sour cream
  • 2 cups grated unpeeled zucchini
  • 3/4 cup chopped walnuts
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Source: this recipe is adapted from Dinner with Julie

Serves 16

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Zucchini Green Bean Soup

The Richmond Community Kitchens resumed in September. We are looking forward for the learning, eating and fellowship.

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Minoo came up with recipes with ingredients that she collected in her Community Supported Agriculture Box Program (CSA) for this summer. The Zucchini Green Bean Soup turns out to like ratatouille.

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One of the ingredient in her CSA box is the above giant zucchini. The Sharing farm also gave her some green beans to be used in the community kitchens. In fact the bean is not just green but came in shades of purple. The zebra like purple bean is called Heirloom Bean.

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Ingredients

  • 1/4 cup olive oil
  • 1 1/2 cups chopped onion
  • 1 pound fresh green beans, trimmed and cut into 1/2 inch section
  • 1/4 teaspoons cayenne pepper
  • 1/2 pound zucchini, cut into 1/2 inch cubes
  • 1/2 pound potato, peeled and cut into 1 inch cubes
  • 3/4 cup chopped Italian parsley
  • 1 x 28 ounces can crushed tomatoes, undrained
  • salt and pepper to taste
  • water

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P/S: Italian parsley is missing from the photo of ingredients.

Source: this recipe is adapted from food.com

Serves 6 to 8

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Zucchini Meat Loaf

The Richmond Community Kitchen resumed operation in September. The first kitchen took place at the Gilmore Park Church.

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Minoo prepared 3 recipes for this first kitchen. The main dish is a healthier version of meat loaf with the incorporation of zucchini. Zucchini is a summer squash. Zucchini has a delicate flavour and requires little cooking cooking time. You can steam, boil, grill, bake, barbecue or fry it.

Here are some of recipes using zucchini that we had made in the community kitchens:

Zucchini is low in calories (approximately 15 calories for 100g of fresh zucchini). It contains useful amount of folate, potassium, Vitamin A and manganese.

Ingredients

  • 4 tablespoons Dijon honey mustard
  • 2  to 3 tablespoons ketchup
  • 1 to 2 tablespoons olive oil
  • 1 lemon
  • 1 large egg
  • 3 cloves garlic, minced
  • 3/4 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1/2 cup old-fashioned oats
  • 1/2 pound zucchini (about 2 small zucchini), coarsely grated
  • 1/2 cup flat-leaf parsley, chopped
  • 1 pound lean ground beef

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Source: via Minoo

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Oatmeal Zucchini Loaf

In the South Arm Cooking Club for Seniors, we sometimes made extra food for the seniors to take home. This is a hearty and healthful bread for breakfast. It is dense and solid.

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This recipe is a great recipe to use up the zucchini from the garden. It is a good way to sneak in some vegetables for family with kids who claim that they are allergic to vegetables.

This is a very hearty bread full of goodness from the roll oats, nuts, zucchini and cranberries.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup quick rolled oats
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1 1/2 cups brown sugar
  • 1 cup unsweetened applesauce
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups shredded, unpeeled zucchini
  • 1 cup chopped walnuts
  • 3/4 cup sweetened dried cranberries
  • turbinado sugar for sprinkling (optional)

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Source: Marian

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Zucchini and Cheddar Muffins

This is another recipe shared by Marian in the South Arm Cooking Club for Seniors. This is Marian’s way to incorporate vegetables into her daughters’ diet. Marian also has fussy eaters in her household like mine.

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These Zucchini and Cheddar Muffins are moist and cheesy. They are savoury and not sweet. You can replace the zucchinis with carrots. These savoury muffins are perfect for lunch boxes.

Ingredients

  • 2 medium size zucchinis, trim ends and grate coarsely
  • 125 gram cheddar, grated
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoons ground black pepper
  • 2 medium eggs
  • 3/4 cup soy milk
  • 1/4 cup unsalted butter, melted

Please note that the baking soda should not be in the photo above.

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Source: Marian

Yield 12 muffins.

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Potato Mousse with Zucchini

The second zucchini recipe shared by Minoo in the Gilmore Park Church Community Kitchen is a casserole dish called Potato Mousse with Zucchini.  This dish is great for party or potluck.

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The Potato Mouses with Zucchini is the supreme version of mash potato dish. It is light, cheesy and with added nutrients from the zucchini.

Ingredients

  • 1 pound potatoes
  • 1 pound young zucchini, sliced into coins
  • 1/2 pound (250g) Cheddar cheese, grated
  • 1/2 cup milk
  • 4 tablespoons butter
  • 2 eggs
  • dried dill
  • nutmeg
  • ground black pepper
  • salt
  • butter for greasing baking dish
  • Parmesan cheese

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Source: this recipe is adapted from http://www.alive.com

Serve 4

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