Zucchini in the Summertime!

Zucchini is one of my favorite vegetables, especially when summertime rolls around. Today while at the farmers market, I couldn't resist picking some up even though I already had ample veggies for dinner that night. So, I decided to try a new zucchini bread recipe and it was a hit! This recipe was adapted from my all time favorite cookbook, The Best New Recipe. The main changes were using half whole wheat flour and adding flaxseed, all in an attempt to make it a little healthier for my toddler who loves to eat bread. Either way, I am sure this recipe will be a favorite of yours this summer!

Zucchini Bread

Makes 1 loaf
1 cup unbleached all-purpose flour, plus more for dusting pan
1 cup whole wheat flour
2-3 Tablespoons ground flaxseed
1 pound zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded, each half cut into 1-inch pieces (for me, this was the equivalent of 3 medium-sized zucchinis)
¾ cup granulated sugar, divided plus more for sprinkling
½ cup pecans or walnuts, chopped coarse (I left them out for my toddler)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ cup plain yogurt
2 large eggs, beaten lightly
1 tablespoon juice from 1 lemon
6 tablespoons (¾ stick) unsalted butter, melted and cooled

Directions:
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess. You can also use a spray flour like Baker's Joy.
2. In the bowl of a food processor fitted with the metal blade, process the zucchini and 2 tablespoons of the sugar until the zucchini is coarsely shredded, twelve to fifteen 1-second pulses. Transfer the mixture to a fine-mesh strainer set at least 2 inches over a bowl and allow to drain for 20-30 minutes. Alternatively, you can shred the zucchini (don’t cut into 1-inch pieces) on the large holes of a box grater, toss with the 2 tablespoons of sugar, and drain.
3. Meanwhile, spread the nuts on a baking sheet and toast until fragrant, 5 minutes. Transfer the nuts to a cooling rack and cool completely. Transfer the nuts to a large bowl; add the flours, flaxseed, baking soda, baking powder, and salt, and whisk until combined. Set aside.
4. Whisk together the remaining ½ cup plus 2 tablespoons sugar, yogurt, eggs, lemon juice, and melted butter until combined. Set aside.
5. After the zucchini has drained, squeeze the zucchini with several layers of paper towels to absorb excess moisture. Stir the zucchini and the yogurt mixture into the flour mixture until just moistened. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinkle extra white sugar on the top for a nice presentation and sweet crust.
6. Bake until the loaf is golden brown and a toothpick inserted int he center comes out clean, 45 to 55 minutes, rotating the pan halfway through baking. Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 1 hour before serving (this was impossible for me as I had to slice into it and share with my son...it just smelled too good!). (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

Easy, Make-Ahead Company Meal

This recipe comes from my good friend Lindsay who is an excellent cook so I knew this recipe would be a hit. It combines some of my favorite flavors and can even go in your freezer! You may want to increase the time on the covered baking depending how large your chicken breasts are. I forgot the pine nuts and it did not seem to make a difference. I served this with a salad and rosemary sourdough. Hope you enjoy!

Chicken, Artichoke, & Sun dried Tomato Bake

Ingredients: 

1/4 c olive oil

6-8 boneless chicken breast halves

1 1/2 t salt

1/2 t freshly ground pepper

Two 8-oz jars marinated & quartered artichoke hearts, drained, marinade reserved

2 c marscarpone cheese

1/2 c sun dried tomatoes packed in oil, drained and thinly sliced

2/3 c freshly grated Parmesan cheese

1/2 c pine nuts

Directions:

Make it Now:

Coat the inside of a 9 x 13-inch baking dish with nonstick cooking spray.

Heat the oil in a large saute pan over medium heat.  Sprinkle the chicken with the salt and pepper, add the chicken to the pan, and saute until the chicken is browned on both sides.  Remove from the pan and arrange in the baking dish.  Scatter the artichokes around the chicken.

In a medium-sized bowl, mix together the mascarpone cheese, 1/4 to 1/3 cup of the reserved artichoke marinade, the sun-dried tomatoes, and 1/3 cup of the Parmesan.  Spread the mixture over the chicken.  Sprinkle with the remaining 1/3 cup Parmesan cheese and the pine nuts.  Cover and refrigerate for up to 2 days or freeze for up to 2 weeks.

Bake it Later:

Defrost the casserole in the refrigerator overnight, if necessary.

Preheat the oven to 350°F.  Allow the casserole to come to room temperature for about 30 minutes.

Bake the chicken, covered, for 20 minutes.  Uncover and bake for an additional 15 minutes, until the casserole is bubbling and the cheese is golden brown.  Serve hot.

Serves: 6 

Adapted from Diane Phillips, You've Got it Made