Vegetable Rice Casserole

Ingredients:
4 cups cooked brown rice 

2 zucchinis, diced 

10-oz cherry tomatoes, halved 

2 bell peppers, seeded and diced 

1 onion, diced 

2 garlic cloves, minced 

1 cup frozen corn, thawed 

½ cup fresh basil, chopped
½ cup vegetable broth 

2 Tbsp flour 

2 cups unsweetened almond milk

2 tbsp nutritional yeast 

¼ cup breadcrumbs 

Directions: 

1. Cook rice if not pre-cooked. 
2. Preheat oven to 425°F and line a baking sheet with parchment paper. 
3. Place zucchini on baking sheet in a single layer. 
4. Sprinkle cherry tomatoes and bell peppers over zucchini. 
5. Bake 20-25 minutes or until zucchini is roasted and tomatoes are shriveled. 
6. While the vegetables bake, sauté onions and garlic until translucent. 
7. Turn off heat and add flour, stirring to evenly coat onions and garlic. 
8. Stir in cold milk and broth. Stirring until there are no lumps. 
9. Cover and bring to a boil, then reduce heat and simmer. 
10. Once it starts to thicken, turn off heat and stir in nutritional yeast, plus salt and pepper. Set aside. 
11. In a glass casserole dish, mix together cooked rice, roasted veggies, and corn. 
12. Add sauce and mix again. 
13. Sprinkle with basil and breadcrumbs. 
14. Bake 25 minutes or until sauce bubbles and the top is toasty. 

Notes:

• Total Time: 50 min  Active Time: 10 min
• Per serving: 404 calories, 5.6g fat, 78.2g carbs, 11.3g fiber, 10.4g sugars, 15.3g protein
• I do not suggest making this in the summer. This is too warm of a dish for that.

Zucchini Bread

Years and years ago, probably close to two decades in fact, I needed a zucchini bread recipe because someone had grown zucchini and gifted me with more than any person should have. I found this recipe, probably via Allrecipes.com because many of our recipes from that stage of our life did. This one was called "Zucchini Bread IV." I probably found some other recipes, too. This one is fairly easy to make with usually baking items in a well-stocked kitchen. You will note there are walnuts. Below, I show two loaves - a taller one without walnuts (because my Longaberger bread pan makes that shape) and a shorter one with walnuts (because my Bolesławiec bread pan, care of the "Babe collection," makes that shape). My children do not like nuts in their bread, so I made them one loaf without nuts. Conveniently, this recipe makes two loaves, so I simply stirred walnuts into the batter after pouring both pans.

Ingredients:
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1 teaspoon salt
1/4 teaspoon baking powder
3 cups all purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda

Directions:

1. Preheat oven to 325o. 
2. Grease and flour two 8x4” loaf pans. 
3. In a large bowl, beat eggs until light and frothy. 
4. Mix in oil and sugar. 
5. Stir in zucchini and vanilla. 
6. Combine flour, cinnamon, soda, baking powder, salt and nuts in a large bowl; then stir into the egg mixture. 
7. Divide batter into prepared pans. 
8. Bake for 60 to 70 min, or until done.

Notes:

• Serves 24.  
• 231  Calories per slice.

Ratatouille Rice

I'll admit it doesn't look great in the image, but it tastes fantastic and is amazingly filling.

Ingredients:
4 cups cooked brown rice 
1 sweet onion, diced 
3-4 garlic cloves, minced 
2 zucchinis, sliced 
2 yellow squash, sliced 
2 red bell peppers, seeded and diced 
½ cup fresh basil, chopped 
1 can white beans, drained and rinsed
1 cup low-sodium vegetable broth 
Italian seasoning 
1 cup marinara sauce 

Directions:

1. Sauté onions and garlic until translucent. 
2. Sprinkle generously with Italian seasoning, stirring   to coat. 
3. Add zucchini, squash, red peppers, and marinara sauce.
4. Cover and bring to a boil. 
5. Reduce heat to low and simmer until vegetables are fork-tender. 
6. Stir in cooked rice and beans, plus broth to help moisten and combine everything. 
7. Continue to cook and stir until vegetables reach desired tenderness. 
8. Turn off heat. Add salt and pepper to taste, plus more Italian seasoning if desired. 
9. Stir in fresh basil, reserving a little for garnish.

Notes:

• Serves 4    
• Total Time: 20 min  
• Active Time: 15 min 
• Per serving: 415 calories, 6.6g fat, 64.7g carbs, 16.1g fiber, 11.6g sugars, 26.2g protein 

White Bean Zucchini Burgers

Burger season calls for yummy burgers. So many vegetarian and vegan burgers are so easy to make! I love collecting bean burger recipes.

Ingredients:
1 shredded zucchini 
¾ cup prepared white beans 
1 shredded carrot 
2 tbsp flour 
1 tsp garlic powder 
1 tsp onion powder 
dash smoked paprika 
2 burger buns
Burger Toppings (your choice) (optional)

Directions:

1. Preheat the oven to 400F and line a baking sheet with parchment paper. 
2. Place shredded zucchini in a colander and gently press out excess liquid. (Leave in the sink to continue to drip.) 
3. In a mixing bowl, mash beans with a fork or potato masher until no whole beans are left. 
4. Add zucchini, carrots, flour, and spices. 
5. Mix together well. 
6. Divide mixture and make 2-4 balls. (Regular burger or sliders.) 
7. Shape into patties using your hands and place on the baking sheet. 
8. Bake 15-30 minutes, or until patties are brown and crisp, flipping halfway. 
9. Serve on a bun with toppings.

Notes:

• Per serving (without toppings): 314 calories, 3.2g fat, 57.9g carbs, 12.5g fiber, 7.0g sugars, 15.3g protein
• Serves 2

Spicy Walnut Zucchini Bread

Ingredients:
2 Tbsp ground flax meal
6 Tbsp water
1 1/3 cup sugar 
1/3 cup vegetable oil 
2 cups flour 
1 tsp. baking soda 
1/2 tsp. baking powder 
Dash salt 
1/2 tsp. cinnamon 
1/2 tsp. ginger 
1/2 tsp. ground cloves 
1 grated zucchini (grocery store size)
1/2 cup chopped walnuts

Directions: 

1. Add flax meal to water, whisk, and refrigerate for 15 minutes.
2. Preheat oven to 350.
3. Beat sugar into flax meal. 
4. Add oil and mix well. 
5. Sift together dry ingredients. 
6. Stir dry ingredients to wet.
7. Stir in zucchini. 
8. Beat until batter is very smooth.
9. Stir in walnuts.
10. Pour into greased 9x5 loaf pan. 
11. Bake for 60 minutes, or until toothpick inserted into middle turns out clean. 
12. Turn out onto wire rack to cool.

Notes:

If you have home grown zucchinis, use 1 cup grated zucchini.

Spicy Zucchini Bread

It's zucchini season. Time for some zucchini bread!

Ingredients:
2 eggs 
1 1/3 cup sugar 
1/3 cup vegetable oil 
2 cups flour 
1 tsp. baking soda 
1/2 tsp. baking powder 
Dash salt 
1/2 tsp. cinnamon 
1/2 tsp. ginger 
1/2 tsp. ground cloves 
1 grated zucchini (grocery store size)

Directions: 

1. Preheat oven to 350.
2. Beat eggs. 
3. Beat sugar into eggs. 
4. Add oil and mix well. 
5. Sift together dry ingredients. 
6. Add wet ingredients to dry.
7. Stir in zucchini. 
8. Beat until batter is very smooth.
9. Pour into greased 9x5 loaf pan. 
10. Bake for 60 minutes, or until toothpick inserted into middle turns out clean. 
11. Turn out onto wire rack to cool.

Mediterranean Hummus Pasta

This is a nice, light spring dish. This got an approval from the family omnivores. You may not think the flavors will go together, but it's amazing.

Ingredients:
12-oz linguine
1 zucchini, half-moons
10-oz cherry tomatoes, sliced
1 red bell pepper, seeded & diced
1 cup plain hummus
1 cup fresh basil, chopped
dash dried oregano
¾ cup olives

Directions:

1. Cook noodles via package instructions, adding zucchini, tomatoes, and bell pepper to soften and cook a few minutes before noodles are done cooking. 
2. Drain, reserving ½-cup cooking water. 
3. Return noodles and vegetables to pot. Set aside. 
4. In a small bowl, whisk hummus, basil, and oregano with hot cooking water. 
5. Pour sauce over noodles and vegetables. 
6. Stir to coat.
7. Serve with a side of 1/4 cup olives.

Notes:
Serves 4

Sweet Tomatoes Bowl

This was amazing. I really like lentils, and there is a fabulous flavor combination here. I got the original recipe from Happy Herbivore Meal Mentor. 

Ingredients:
water
1 zucchini, sliced in half moons 
1-2 tbsp Taco Seasoning 
5-oz cherry tomatoes, or grape tomatoes, or combo of small tomatoes, sliced 
⅓ cup corn 
¾ cup cooked lentils 
¼ cup salsa 

Directions:

1. Heat a skillet, and add ¼-cup water. 
2. Add zucchini and Taco Seasoning. 
3. Cook for a few minutes, until zucchini is just becoming tender. 
4. Add tomatoes and cook until the tomatoes start to soften. 
5. Add corn and cooked lentils. 
6. Continue to cook until vegetables reach desired tenderness, stirring constantly and adding water as needed. 
7. Top with salsa and serve. 

Notes:

• Serves 1
• Per serving: 386 calories, 1.7g fat, 72.2g carbs, 27.1g fiber, 11.6g sugars, 24.6g protein
• You can add hot sauce if you like. 

Zucchini Chocolate Chip Cake

Last week, I posted a vegan version of this recipe. 

Ingredients:

1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine
1/2 cup vegetable oil
3 eggs
1 tsp. vanilla
1/2 cup buttermilk
2 1/2 cups all purpose flour
3/4 tsp. allspice
3/4 tsp. cinnamon
3/4 tsp. salt
2 tsp. baking soda
4 Tbsp. cocoa
2 1/2 cups grated/shredded zucchini
1 cup mini chocolate chips

Directions:

1. Preheat oven to 325 degrees. 
2. Grease and flour a 9x13 pan. 
3. Cream sugars, butter, and oil. 
4. Add eggs, buttermilk and vanilla. Stir to mix. 
5. Sift together dry ingredients. 
6. Mix all together except chocolate chips. 
7. After mixing well, gently fold in chips. 
8. Pour into pan. 
9. Bake for 45 minutes until toothpick comes out clean when inserted in center. 
10. Dust with powdered sugar or a fluffy light frosting.

Notes:

• You can half this recipe. For the eggs, use 1 egg + 1 yolk.

Zucchini Chocolate Chip Cake

This cake is very tasty. I veganized the recipe. This could use a little optimization yet. What I  need to do is figure out how to make it cakier and rise higher.

Ingredients:

1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup vegan butter
1/2 cup vegetable oil
2 flax eggs
1 tsp. vanilla
1/2 cup almond milk
2 1/2 cups all purpose flour
3/4 tsp. allspice
3/4 tsp. cinnamon
3/4 tsp. salt
2 tsp. baking soda
4 Tbsp. cocoa
2 1/2 cups grated/shredded zucchini
1 cup mini chocolate chips

Directions:

1. Preheat oven to 325 degrees. 
2. Grease and flour a 9x13 pan. 
3. Cream sugars, butter, and oil. 
4. Add eggs, buttermilk and vanilla. Stir to mix. 
5. Sift together dry ingredients. 
6. Mix all together except chocolate chips. 
7. After mixing well, gently fold in chips. Pour into pan. 
8. Bake for 45 minutes until toothpick comes out clean when inserted in center. 
9. Dust with powdered sugar or a fluffy light frosting.

Notes:

This may not need the flax eggs at all, given the zucchini acts as a moistener and slight binder. 1 tsp of vinegar may help the rising issue.