Azoresgal~Life on an Island

I must warn you the following is yet another zucchini recipe! 3....2...1... Are you still there ? Oh good you are, I promise this one is a keeper. If you’ve got a bunch of zucchini you have to use up or you just can’t get your family to eat zucchini, this is your recipe! Even the pickiest non vegetable eater will love these crispy coated bites of hot zucchini goodness.  3 small to medium zucchini, sliced into sticks 2 large eggs, beaten 1/2 cup flour 1 cup panko or bread crumbs 4 Tbsp. grated Parmesan cheese 1/4 tsp. garlic powder Salt and pepper, to taste In a small bowl, beat eggs with a fork until frothy. In another bowl, place flour, and in a third bowl, place your bread crumbs. Toss the breadcrumbs with garlic powder and Parmesan cheese, salt and pepper and set aside. Dip the zucchini sticks into the flour, then egg, and then into the bread crumb mixture. Make sure all sides get coated well.. I fried them in olive oil( just enough to cover the sticks about 2...

 We're about two weeks into summer vacation and the kids are eating us out of house and home! They are hungry all the time, especially after swimming. So I always have something they can munch on for snack.  Last week I baked these twice, two batches were gone before my very eyes. They loved them, and I am happy because I get to use up the growing number of zucchini in our garden. I have a feeling I will me baking these muffins very often during the summer months, to help fill up the my kiddos bellies! 3 c. all-purpose flour 2 tsp. baking soda 1/2 tsp. salt 2 tsp. cinnamon 1/2 tsp. nutmeg 1 1/3 c. sugar 2 eggs 2/3 c. butter, melted (plus 1 Tbl. for later) 2 tsp. vanilla 3 c. grated un-peeled zucchini Whisk together, flour, baking soda, salt, cinnamon and nutmeg; set aside.  In a separate bowl, beat together sugar and eggs until creamy. Add the 2/3 cup melted butter, vanilla and mix well. Add the shredded zucchini and mix to combine.  Last...

Sorry, more zucchini ! On the bright side, it is a lovely recipe. Great for brunch, or dinner or a snack ! The original recipe asks for bisquick, which I cannot find anywhere on the island, so I use this substitute instead. This recipe is easily adaptable, other spices, more cheese, perhaps even some leftover shredded chicken or ham. It is great warm, and cold with a salad on the side, I hope you give it a try. Zucchini Pie 4 eggs, beaten 3 cups shredded zucchini 1 cup Bisquick/ homemade version 1 cup of shredded hard cheese or more 1 small/medium onion, chopped fine  Salt and pepper – a bit of each  1/4 cup butter, melted or oil (if it's still dry, add another 1/4 cup) Put it all in a big bowl and mix until all dry ingredients are wet. Pour into the casserole dish or pie dish and bake for about 45 minutes at 180// 350 degrees.

HELP !! Once again the garden is being taken over by too many zucchini ! Every year when we start planning out the garden I tell mr.G  ask mr.G not to go crazy with the zucchini seeds. Every year mr.G, ignores me  and goes crazy with the zucchini seeds.  We must have 10 plants in the garden, this results in WAY TO MANY zucchs. So needless to say, everyday I have found some way for us to eat these little green guys. This cake, hands down is my favorite way to use them up. It is lovely without the cream cheese frosting, but I would be lying if I said I ever make it without it. Use some young, tender zucchini, it is easy to shred everything up all at once. Hope you give this a try ! INGREDIENTS: 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon baking powder 2 teaspoons ground cinnamon 1 teaspoon nutmeg 3 eggs, lightly beaten 1 cup vegetable oil 1 1/2 cups white sugar 2 cups grated zucchini 2 teaspoons vanilla ext...

This soup is oh so very creamy, you would think it was made with lots of cream. It isn't, it's not even made with any potatoes. Gasp, it´s a healthy soup, okay, okay, there is some butter, but you can use olive oil instead. I make this alot for Mr. G, he is the health conscious one in our house, however, I must admit, this is a very yummy. Being the rebel, that I am, I like to add a dollop of crème fraîche (don't judge me) when serving, well , in my bowl anyway ! Try to use smaller, younger zucchini, the skin is tender. If you use older, larger zucchini, the peel will have a bitter aftertaste, peel the zucchini for a sweeter soup. Without the peel, there will be no little green flecks, in the soup. Zucchini Soup 6 tablespoons butter or olive oil 1 white onion, sliced 2 garlic cloves minced 4 medium zucchini, sliced (remove the peel if you wish) 4 cups chicken broth (4 cups water + 1 cube of chicken maggi) Salt and pepper Melt the butter in a pot over medium ...

I could lie to you, and say this cake is extremely healthy, because it is made with zucchini......but I would be lying right through my teeth. I could have, just left this cake with no frosting...but it looked naked, and a naked cake would be , just sad !. I went for the gusto and made a chocolate ganche, because I just happen to have, some full fat cream  I have know idea who bought it  in my fridge. Please, please make this cake.....life is to short not to. Convince yourself that you are eating a serving of vegetables if you must, I promise, it will be the best zucchini you ever ate ! ingredients mix your dry ingredients first then add in all the rest of the ingredients (trust me) mix everything up pour into a greased and floured cake pan bake for about 60 minutes @ 180º cool the cake , them turn out, and enjoy OR..... make some ganache add the chocolate and the cream into a bowl heat both in the microwave...when hot whisk add i...