Zucchini Tacos

DSC04576

Servings: 4  –  Total time: 20 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • taco-size tortillas
  • shredded cheddar or Mexican cheese blend

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for 5-8 minutes.
  2. Add the zucchini, black beans, corn, and  cumin. Cook, stirring occasionally, 8-10 minutes.  Serve in tortillas topped with cheese on top.

Adapted from Life and Kitchen.

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Zucchini Bread

DSC02487Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 2 cups grated zucchini

Directions

  1. Preheat oven to 325° F.
  2. Butter and flour two 9 x 5 inch pans.
  3. In a medium bowl, mix flour, salt, baking powder, soda, and cinnamon/
  4. In another bowl, mix eggs, oil, vanilla, and sugar.
  5. Add dry ingredients to wet ingredients and mix well. Stir in zucchini and mix until well combined.
  6. Pour batter into prepared pans.
  7. Bake for 70 minutes, or until tester inserted in the center comes out clean.

Adapted from AllRecipes.com.

Roasted Vegetable Pizza

Servings: 4  –  Total Time: 35 minutes

Ingredients

  • 1 pizza crust
  • 1/3 cup pesto
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons shredded Parmesan cheese
  • 1 red onion, chopped
  • 1 zucchini, chopped
  • 1 cup grape tomates
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon basil

Directions

  1. Preheat oven to 500°F.
  2. Combine onion, zucchini, grape tomatoes, olive oil, salt, and black pepper in a roasting pan. Bake for 18 minutes or until vegetables are tender, stirring after 12 minutes. Add basil to roasted vegetables and toss gently.
  3. Place pizza crust on an ungreased baking sheet.Spread pesto evenly over crust. Top with roasted vegetables  and sprinkle evenly with mozzarella and Parmesan cheeses. Bake at 500°F for 7 minutes or until cheese melts.

Adapted from Cooking Light’s Fresh Food Fast.