Whole-wheat Zucchini Bread

This is a great high-fiber food for breakfast, snacks, or side dish and an excellent way to use the zucchini that is abundant at this time of year.  I just made a batch yesterday and served it with baked beans from a can (traditional Fourth of July food, and easy to prepare after all that … Continue reading Whole-wheat Zucchini Bread

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Cheesy Zucchini Casserole

This recipe came about when my ten-year-old Nicholas rejected the first two ideas I proposed for using the enormous zucchini we got in our farm share: (1) "Nooo! We still have zucchini bread from last time!" and (2) "Nothing with tomato sauce unless it is a pizza."  Hmmm... I remembered a casserole recipe from some … Continue reading Cheesy Zucchini Casserole

Zucchini Tofu

Here is my favorite tofu recipe.  Although it's sort of Chinese-like, I cook it more slowly over lower heat than an authentic Chinese stir-fry, which gives the onions a very different flavor.  Quantities are VERY approximate; basically it's "season to taste".  When zucchini is not in season, you can use frozen zucchini, thawed and drained--but it … Continue reading Zucchini Tofu