Zucchini Bonus

2 blog posts in one day, this one filled with zucchini. You're welcome. 'Tis the season for ripe zucchini at the farmer's market.  I always seem to forget about this guy until late summer and am always pleased when I remember all the tasty stuff I can make with him.  We all know this versatile veggie (or is it a fruit?)  has been the star of many a loaf of zucchini bread, but I've got a couple different things for you to try.

This first one is not your mother's zucchini recipe....

                                                                                                                              ... it's my mother's!

   

This was one of my favorites growing up, and Mr. Ladd is now a big fan as well.  (Cautionary note:  I failed this recipe miserably the other night, because I bought huge "boat zucchini" at the farmer's market and they are NOT suitable for baking.  I think they are just used for serving food and are more matured than their smaller zucchini counterparts.  Not easy to shred and very bitter in the cake I destroyed earlier this week.  But it is a tried and true recipe, and I will triumph with "non-boat zucchini" when I retry it for a gathering with friends later this week.)

 Chocolate Chip Zucchini Cake 

Ingredients:

1/2 C butter (softeened)                     1 T baking powder

1 1/2 C sugar                                     1/2 t cinnamon

3 eggs                                                 2 C shredded zucchini

1/2 C oil                                             1 C chocolate chips for top of cake

3 t vanilla

1 3/4 C flour

1/4 C baking cocoa

2 T baking soda

Directions:

1.  In large bowl, cream butter and sugar together

2.  Add eggs 1 at a time, beat well

3.  Beat in oil and vanilla

4.  Combine flour, cocoa, baking soda, baking powder and cinnamon in separate bowl

5.  Gradually add dry mixture to creamed mixture

6.  Fold in zucchini

7.  Spread in greased 9 x 13 pan

8.  Bake at 350 degrees for 30-35 minutes

**Don't under cook or it will be too gooey!**

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This next recipe is a yummy, creamy side dish, but far better for you than mashed potatoes or pasta.  I modified it from the recipe that came with our Chow Locally produce box this past week, and it was easy and delish.  Mr. Ladd went back for seconds and thirds and ate them right out of the dish, which is how I know when a recipe meets his approval.

Summer Squash Gratin 

Ingredients:
3 tablespoons butter
1/2 yellow onion, diced
4 summer squash, cut into ¼ inch rounds
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 tablespoon all-purpose flour
1/2 cup 2% milk (I used sour cream because we only had almond milk in the house.)
2 tablespoons fresh thyme, chopped (or dried thyme, whatev)
1/2 cup panko breadcrumb (I used ghetto crushed Saltines, and I would highly recommend.)
1/2 cup Gruyere cheese, grated (I used cheddar, but I think Gruyere would have been better.)
 

Directions:
1. Preheat the oven to 400 degrees F.
2. Melt the butter in a large sauté pan and cook the onions over medium-high heat for about
    5-6 minutes.
3. Add in zucchini, salt, pepper and nutmeg.
4. Cook, uncovered for about 10 minutes. Stir in the flour and the milk and cook over low
    heat for 3-4 minutes, until sauce thicken. Stir in fresh thyme and remove from heat.
5. Pour the mixture into an 8x8 inch baking dish.
6. Sprinkle panko and cheese on top of the zucchini mixture. And bake for 15 minutes, or
     until bubbly and browned
 

Nutrition Facts for one serving (1/6 of casseroles): 110calories; 9g total fat (6g saturated fat); 5g
protein; 3g carbohydrates (1g fiber); 25mg cholesterol; 500mg sodium