My life is a Zucchini

My poor zucchini!  They just started pumping out fruit when the big storm hit.  People all over Ontario and Quebec lost trees and power. I lost the tops of three of four zucchini plants.  They are looking sunburnt and sad.  I am hoping they will find another node to spout from and continue growing.

Two trees came down at the farm.  One ripped the power from the house, where the water pump is.  Vern and I had to do some juggling water around to the horses.  Heather went on a work bee to help neighbours with their downed trees.

Recent recipes I have inflicted on family and friends:

As Vern lifted a 10 lb chocolate birthday cake, he asked me sadly "Is there zucchini in this?"

Roast Zucchini Salsa by Closet Cooking

A tasty roast zucchini and jalapeno salsa that is just bursting with summery flavours!

Servings: makes 2 cups

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Ingredients

• 2 medium zucchini, halved lengthwise
• 1 handful cilantro, coarsely chopped
• 1 jalapeno, coarsely chopped
• 2 cloves garlic
• 1/4 cup walnuts, toasted
• 1/4 cup olive oil
• juice from 1/2 a lime
• salt and pepper to taste

Directions

Brush the zucchini in oil, place it on a baking sheet with the cut side up and roast on the top shelf in a preheated 450F oven until tender, about 45 minutes.  Puree everything in a food processor.

Zucchini Noodles

Now these are super fun AND delicious! Wash zucchini; cut ends and peel using a julienne peeler. It's that easy! Eat them plain with salt and pepper and olive oil.   I heated up homemade salsa and olive oil, mixed it up, let the hot salsa warm the noodles, delish !  I have also done it spaghetti sauce, can't tell it from real pasta ! 

Nutrients in zucchini: A good source of fiber, vitamin A, C, magnesium, potassium, folate and manganese.

ENJOY!

 *note: I did not take these photos...grabbed them online.  

Chocolate Zucchini Cake from Allrecipes

"This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing."

INGREDIENTS:

2 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt

1 teaspoon ground cinnamon 4 eggs 1 1/2 cups vegetable oil 3 cups grated zucchini 3/4 cup chopped walnuts

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2.	In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
3.	Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.