Today is Zucchini Day! Why? Because we needed to cook some before they went bad. I had actually bought 4 of them last week. I didn’t remember that until I bought more yesterday at Whole Foods. So, this morning, I made a loaf of zucchini bread and a simple pasta dish with heirloom tomatoes.
For the zucchini bread, I was going to make a vegan loaf, using a recipe I found online. Sadly for me, the applesauce I thought we had was consumed by the Artichoke! Thanks to quick thinking, I replaced the applesauce with 1 cup of vanilla yogurt, and cut the vanilla extract to 1 teaspoon. It came out very well, but the baking soda gave off a slightly strong smell. I would cut the baking soda back to 1 teaspoon. Other than that, it tastes really good with a little bit of Earth Balance margarine.
For the pasta dish, it was something I whipped up using heirloom tomatoes, white wine and Parmesan cheese. I never had an heirloom tomato before today. I’m sad that I missed out for so long. They have a great flavor, especially with the zucchini! YUM!
Here are the recipes:
- 2 cups grated zucchini
- Ener-G Egg Replacer equivalent of 3 eggs
- 3/4 cup applesauce
- 1 cup Sucanat (or refined sugar)
- 2 teaspoons pure vanilla extract
- 3 cups unbleached all purpose flour
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 2 teaspoons nutmeg
- 1 teaspoon baking powder
Preheat oven to 350. Stir first five ingredients together. Add dry ingredients and stir well. Pour batter into 8 1/2 by 4 1/2 nonstick baking pan. Bake for 50-60 minutes.
- 1/2 lb cooked pasta (I used spaghetti, but this would work great with fusili, penne or linguine)
- Olive oil
- 1 clove of garlic
- 10 to 15 pearl onions or 1 medium onion, chopped
- 2 zucchini, halved lengthwise and sliced
- 2 medium heirloom tomatoes, chopped
- 1/4 c. white wine
- Sea salt and black pepper to taste
- 1/4 c. Parmesan cheese, plus more for topping
- Heat olive oil in a large sauce pan. Then, add garlic until it begins to brown slightly. Add in the onions, and sautee until they start to become translucent
- Add in the tomatoes and zucchini and cook for about 5 minutes before adding the white wine, sea salt and pepper
- Simmer on low heat for about 10 minutes or until the half of the wine has burned off.
- Add pasta and cheese to sauce pan. Toss all of the ingredients together.
- Sprinkle a little bit of Parmesan cheese atop each serving (optional).