Garden Vegatable Rice Pilaf

Ingredients

1 cup rice

1 cup vegetable broth

2 carrots, cut into discs

1 can diced tomatoes (15 oz. or so) with the liquid

1 to 2 zucchini cut into discs (only buy this if you are serving now and not freezing - yes, you can freeze zucchini but it is so much better fresh)

1 small onion, diced

1 small green bell pepper, chopped

1/3 teaspoon dried basil

1/4 teaspoon dried rosemary

1 teaspoon Kosher salt

1/4 teaspoon black pepper

Directions

Heat about 3 tablespoons of water in a skillet that has a tight fitting lid.

Add the zucchini and quickly saute for about 3-4 minutes.

Remove the zucchini and set aside.

Boil the carrots for 15 to 20 minutes until easily pierced with a fork. Set aside.

Add the onion and bell pepper to the skillet and saute about 10 minutes.

Add the uncooked rice, the tomatoes with it's liquid, broth, basil, rosemary, salt and pepper.

Bring to a boil and then cover.

Lower the heat and simmer 20 minutes.

The liquid should be absorbed by this time.

Right before serving - add the zucchini and carrots and toss.

IF FREEZING.

Freeze the pilaf before adding the zucchini for the freshest texture.

Please follow any of the directions defined in my article

TO SERVE AFTER FREEZING:

Take out of the freezer the day before. Let it defrost in the refrigerator at least 24 hours. Quickly saute fresh sliced zucchini and then toss with the pilaf. Heat through in a skillet.

Serve with a nice big piece of Italian bread and a salad. 

Recipe found at: http://veganinthefreezer.com/2013/06/02/garden-vegetable-rice-pilaf/

Raw and Zuchinni Wraps

INGREDIENTS

• 1 huge Zucchini cut into small pieces and placed into a high speed blender
• 2 cups of ground flax seeds
• Pinch of salt

METHOD

• Place Zucchini and ground flax seeds into high speed blender
• Place mixture of Teflex sheets and dehydrate at 115c for 4 hours.
• This is where you need to keep checking on your wraps. They need to be flexible to role. When making wraps I suggest doing it on a day that your home so you can check on them. It is very easy for wraps to turn into veggie chips! 

Recipe found at: http://www.therawfoodmum.com/day-4-zuchinni-wrap-recipe/

Greek Zucchini Fritters

Ingredients:
2 large zucchinis, coarsely grated
2-3 spring/green onions, finely chopped
1 large handful of fresh mint, finely chopped
1 large handful of fresh parsley, finely chopped
1 egg
1/2 cup gluten-free ‘plain’ flour
1/4 cup of gluten-free ‘bread’ crumbs (I used rice crumbs)
Salt and pepper, to taste
Olive oil
1/2 block of sheep’s feta or vegan alternative like silken tofu or cubes of soy cheese

Instructions:
1. Wash zucchini and  grate them with the skin on.
2. Put the grated zucchini in a colander and sprinkle liberally with salt. Let sit and drain for at least 30 minutes while you prepare the other ingredients.
3. Remove the zucchini by the handful, squeezing to remove as much liquid as you can.
4. Add zucchini to a bowl with green onions and herbs.
5. Mix in 1 egg.
6. Add gluten-free flour and bread crumbs. Add feta./tofu. Season with salt/pepper if you so desire.
IMPORTANT: The mixture should be wet but not watery. I took a photo to show you the kind of consistency you should be trying to achieve. Add more flour or a dash of water to adjust accordingly. 

Recipe found at: http://vegematarian.com.au/2012/02/12/greek-zucchini-fritters/

Vegan Spiced Zucchini “Fries” Recipe

Ingredients:

4 medium zucchini 

½ cup nutritional yeas

t ¼ cup your choice of flour (whole wheat, almond, etc.) 

2 tablespoons ground flax seeds 

½ teaspoon dried cumin 

½ teaspoon red chili flakes ½ teaspoon sea salt

¾ cup water 

 ¼ cup tamari

 ¼ cup safflower oil (plus enough to grease a baking sheet) 

1 tablespoon lemon juice

Directions:

Preheat oven to 375 degrees F. Grease a large cookie or baking sheet. Cut zucchini into fry-like strips. Set aside. 

In a separate bowl, mix together yeast, flour, cumin, chili and salt.In a large bowl, mix together water, tamari, oil, lemon juice, and ground flax seeds. Mix well. In batches, drop the zucchini strips into the liquid. You can even marinade the strips in the liquid for a few hours for more flavor. (If doing this, you may need to double your liquid to cover all at once.) 

Then take the wet zucchini and dredge it in the dry mixture so each piece is well coated. Line the zucchini on the greased baking sheet and bake for about 15–20 minutes or until coating starts to brown and the zucchini are tender. 

Remove from oven and serve while still hot. Serve with a side of spiced ketchup (add a ½ teaspoon of Sriracha to ¼ cup of ketchup for a nice spicy kick). Enjoy! 

Recipe found at: http://www.sunwarrior.com/news/vegan-spiced-zucchini-fries-recipe/

Summer tomato tart with zucchini hummus & sun-dried tomato crust

Ingredients:

Crust:

1 cup walnuts
1 cup pumpkin seeds
2 cups sun dried tomatoes
Salt, as desired
1 teaspoon extra virgin olive oil

Zucchini hummus:

1 cup sesame seeds
2 heaping cups chopped zucchini
Salt, as desired
1-2 garlic cloves
Juice from 1 lemon
1 teaspoon cumin
1/2 teaspoon paprika

Topping:

2 cups baby tomatoes
Salt, as desired
1 teaspoon extra virgin olive oil (optional)

Directions: 

To make the crust: pulse the walnuts and pumpkin seeds into powder in a food processor, then add the rest of the ingredients and process until it all stick together. Press into a tart pan and put in the fridge so it can set.

To make the zucchini hummus: process the sesame seeds into sesame butter in a food processor or high speed blender, then put everything to a high speed blender and blend until smooth and thick. Spread evenly into your crust and refrigerate.

To make the topping: slice all the baby tomatoes in half, then rub with olive oil and salt. Dehydrate or bake in your oven at the lowest temperature for 4-5 hours. Decorate the top of your tart with the tomatoes. 

Recipes found at:http://ascensionkitchen.com/guest-post-emily-from-this-rawsome-vegan-life/

Zucchini Pancakes

Ingredients 

• one medium zucchini
• 1 large egg
• small red onion, finely chopped
• 3 tbsp parmesan cheese, grated
• 3 tbsp flour
• a few leaves of fresh basil, chopped
• 1 tsp of herbs de Provence
• a few drops of lemon juice
• freshly ground pepper (3-4 pinches)
• salt to taste 

   Directions

• Combine all the ingredients in a bowl and then fry on an olive oli, on a medium heat. I mabe each pancake out of one tablespoon of the zucchini mix.
• It goes very well with a sweet and spicy sauce. 

   

     Recipe found at: http://whatshouldieatforbreakfasttoday.com/post/26483984605/zucchini-pancakes

Charred Mexican Zucchini

Charred Mexican Zucchini:

4 green zucchini squash, sliced in half lengthwise and seeds removed

3 tablespoons olive oil

salt and red pepper flakes, to taste

1/4 cup mayonnaise

1 cup queso, crumbled (Mexican cheese)

fresh cracked black pepper, to taste

ancho chili powder, for dusting

1 lime cut into 4 wedges

Directions:

Turn oven onto broiler setting.  Place zucchini halves on baking sheet  cut side up.  Drizzle with olive oil and sprinkle with salt and crushed red pepper flakes.  Place under the broiler until sizzling and well charred.  This could take 2 to 5 minutes depending on your broiler situation.

Remove from the oven and allow to cool while you assemble the topping.

In a medium bowl stir together mayonnaise, queso, and a few grinds from the pepper mill.  Stir until evenly combined.

Top each zucchini half with a few spoonfuls of prepared filling.  Dust generously with ancho chili powder and serve immediately with wedges of lime. Enjoy! 

Recipe found at: http://joythebaker.com/2013/06/charred-mexican-zucchini/

Zucchini Pasta with Beanballs

Ingredients:

• 2 Large Zucchini Spiraled
• 2 tbsp tamari
• 1 can black beans rinsed and drained
• 1/2 cup tamari
• 1/2 cup oatmeal
• 1/3 cup bread crumbs
• 1 clove garlic minced
• 1 tbsp safflower oil
• 1 jar favorite marinara sauce

Directions:

Spiral Zucchini or using a vegetable peeler make long noodle like strands.

In food processor combine beans, oatmeal, garlic, and 1/2 cup tamari. Pulse until mixed but not too much.

Roll mixture into balls then coat with bread crumbs.

Heat safflower oil over medium low heat on stove top. Add bean balls and cook until all sides are golden and crisp.

In a separate pan cook zucchini noodles with 2 tbsp tamari until thoroughly heated. Add marinara sauce, top with bean balls. 

Recipe found at: http://lawsonwellness.com/2012/06/22/zucchini-pasta-with-bean-balls/

creamy zucchini pasta & avocado soup

Ingredients
zucchini pasta with garlic avocado sauce:

2 zucchinis sliced on the mandoline or spiral slicer into noodles
1/2 avocado
2 peeled garlic cloves
1/2 onion
salt & pepper, to taste
2 cups non-dairy milk
handful pine nuts or cashews
1/4 cup tamari
handful basil leaves
1/4 cup nutritional yeast
1/2 cup cauliflower

put noodles into large bowl and set aside. blend all other ingredients together until smooth. taste it. it'll probably be a little bland but i left it that way so you could add things to your liking. some curry powder might be nice. i add that to everything though... :) pour the sauce all over the noodles - but you should have some left over, set it aside and massage the sauce into the noodles with your hands. i suggest adding some salty veggies to the noodles now. i put on some mushrooms and tomatoes.
Avocado, cauliflower & spinach soup: serves 4-6

now using the rest of the extra sauce from the noodles, add:
1/2 avocado
2 garlic cloves
1/2 onion
1/4 cup nutritional yeast
1/4 cup tamari
1 cup non-dairy milk (more or less) - or use hot water to make the soup warm
salt & pepper to taste
handful spinach
5 olives

i think that's all i threw in there! it was an improv situation as usual. taste it and see what you wanna add or change. serve in bowls with hemp seeds, basil leaves and maybe some olives or something with saltiness/flavour. pickled artichokes would be nice.

Recipe found at: http://www.thisrawsomeveganlife.com/2012/07/creamy-zucchini-pasta-avocado-soup.html

Provençal Summer Vegetables

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 2 cups thinly sliced leeks, rinsed and well drained
• 5 cloves garlic, thinly sliced
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/2 cup dry white wine
• 3 large tomatoes (about 1 1/2 pounds), sliced 1/4 inch thick
• 1 small summer squash or zucchini, sliced diagonally 1/4 inch thick
• 1 small eggplant, sliced 1/4 inch thick
• 1/3 cup finely shredded Pecorino Romano or Parmesan cheese
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried

Preparation

1. Preheat oven to 425°F.
2. Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, garlic, 1/4 teaspoon each salt and pepper and cook, stirring, until soft and beginning to brown, about 6 minutes. Add wine and cook, stirring, 1 minute more. Transfer the mixture to a shallow 2-quart baking dish.
3. Layer tomatoes, summer squash (or zucchini) and eggplant slices in an alternating shingle pattern over the leek mixture (they will overlap quite a bit). If you have extra vegetable slices, save them for another use. Sprinkle the vegetables with the remaining 1/4 teaspoon each salt and pepper and drizzle with the remaining 2 tablespoons oil.
4. Bake the vegetables for 1 1/4 hours. Sprinkle cheese and marjoram over the top. Continue baking until the edges are browned and the vegetables are very tender, about 15 minutes more. Let cool for about 5 minutes before serving.

Recipe found at: http://www.eatingwell.com/recipes/provencal_summer_vegetables.html

Easy Raw Pad Thai Salad Recipe

Ingredients:

• 2 zucchinis, sliced into strips with a vegetable peeler
• 2 large handfuls of bean sprouts, approx 2 cups
• 3/4 cup chopped nuts (use almonds, peanuts or cashews)
• 1 red or yellow bell pepper, sliced into strips
• 4 green onions, diced
• 1/2 cup fresh chopped cilantro
• juice from one lime
• 1 tablespoon raw, cold-pressed olive oil
• 1/4 tsp sea salt

Preparation:

Toss all ingredients together in a bowl until well coated. Add a dash more salt if desired and enjoy!

Recipe found at: http://vegetarian.about.com/od/rawfoodsrecipes/r/padthaisalad.htm

Raw Macro Bowl with Knock-off Dragon Sauce

Ingredients

• julienned carrots
• julienned zucchini (marinated in a bit of sea salt to soften)
• sour kraut (I buy a raw version from the health food store)
• wakame (soaked and rinsed – the longer you rinse, the less seaweed tasting)
• sprouts (I used clover)
• shredded red cabbage 

Knock-off Dragon Sauce

• 1/2 cup nutritional yeast
• 1/3 cup olive oil
• 1/4 cup maple syrup
• 1/4 cup tamari
• 1/4 cup water
• 1/4 cup tahini
• 1 clove garlic 

Methods/steps

Raw Macro Bowl

In a large bowl, lay down zucchini noodles in the center. Around the edges, stack remaining ingredients. Drizzle with knock-off dragon sauce.

Knock-off Dragon Sauce

In blender, blend all ingredients. Store in refrigerator in a glass jar – keeps about 4-5 days. 

Recipe found at: http://www.rawfoodrecipes.com/recipes/raw-macro-bowl-with-knockoff-dragon-sauce.html

Brown Rice Salad with Crunchy Sprouts and Seeds

Ingredients

• 1cup (packed) chopped fresh chives
• 1/2cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons(or more) fresh lemon juice
• 1teaspoonkosher salt plus more
• 1 1/2cups mixed dried sprouted legumes (such as mung beans and lentils)
• 1 1/2cups grated zucchini, lightly squeezed to remove liquid
• 1/2cup cooked brown rice
• 2scallions, thinly sliced
• 1/2cup toasted salted sunflower seeds
• 1/3cup toasted salted shelled pumpkin seeds (pepitas)
• 1/3cup coarsely chopped roasted unsalted almonds
• Freshly ground black pepper

 

Preparation

• Purée chives, oil, 2 Tbsp. lemon juice, and 1 tsp. salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
• Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl. DO AHEAD Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
• Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.

Read More http://www.bonappetit.com/recipes/2012/06/brown-rice-salad-with-crunchy-sprouts-and-seeds#ixzz2ErwyYqQZ

Crunchy Zucchini Rounds With Sun-Dried Tomatoes and Goat Cheese

Ingredients

• 2 zucchini
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces sun-dried tomatoes, packed in oil (about 24)
• 3 ounces goat cheese
• 2 tablespoons chopped fresh chives
• 2 tablespoons extra-virgin olive oil

Preparation

1. Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on large platter; season with salt and pepper.
2. Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve.

Recipes found at: http://www.health.com/health/gallery/0,,20509747_3,00.html

Wilted Zucchini & Spinach Tart with Creamy Pesto

Ingredients

Tender/Wilted Zucchini

1 Medium sized Zucchini is enough for one tart crust

Easy Raw Vegan Tart Crust: Wet Ingredients

2 Tbsp Flax seed meal

3 Tbsp Water

**2 Tbsp AtV Sour Cream

Dry Ingredients

2 c Almond Flour

1 tsp Nutritional yeast

1/4 tsp Salt

Pepper to taste (optional)

Creamy Carrot-top & Chive Pesto

1/4 c Almonds

1/4 c Macadamia Nuts

1 c packed Carrot-tops

1/2 c Chive //or//Green Onion
1 Tbsp minced Garlic
2 Tbsp Lemon Juice
2 Tbsp Water
*1/4 c Grape seed Oil //or// EV Olive Oil
1/4 tsp Salt
*Set the Oil aside (don't add it yet!) and proceed to puree all of the above ingredients together

Raw Caramelized Leeks
3/4 c Leeks thinly sliced *use the whites only* into half moons (don't forget to wash them really good!)
1 T Grape seed Oil
2 tsp Date Paste
1 tsp Lemon Juice
pinch of Salt

**AtV Sour Cream Yields 2.5 cups total
2 Cups Soaked Cashews
2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar
1/2 tsp Salt

1 and 1/4 cup Water Total

Methods/steps

Step 1: Tender/Wilted Zucchini
1) Thinly slice zucchini into rounds
2) Evenly spread your zucchini rounds onto either a dehydrator tray or parchment lined baking sheet
3) Lightly Salt and Pepper the zucchini rounds
4) Proceed to warm the zucchini at 118 degrees F for 30-60 minutes, until it has "gently wilted". You'll know that the zucchini is finished when the edges begin to slightly curl up

Step 2: Easy Raw Vegan Tart Crust
1) Mix all of wet ingredient and let it sit for 10 minutes so the flax seed meal can thicken (this is important!)
2) Mix/sift together your dry ingredients

3) Gently mix all of your wet ingredients into your dry ingredients. Continue to mix until you have an even crumbly texture

Shaping & Drying the Tart Crust

1) Divide the tart crust dough in quarters
2) Shape/flatten out the crust making sure to keep it *no thicker than 1/4''
3) Proceed to warm/dry the tart crust for 1 hour at 118 degrees F. After it's finished warming/drying let it cool on the counter for an additional 30 minutes
Note: For a crisper crust let your dough dry an extra 30 minutes to 1 hour

Step 3: Creamy Carrot-top & Chive Pesto

1) Into your food processor combine nuts and grind until thoroughly mixed
2) Combine the rest of your ingredients with the nuts, slowly drizzly in your oil until mixed.

Step 4: Raw Caramelized Leeks
1) Whisk everything together and transfer to your Leeks
2) Cover and let it sit in your fridge to marinate/tenderize for at least an hour (over night is even better)

Warming/Wilting your Leeks:
Spread the Leeks evenly out onto a dehydrator sheet or parchment lined baking sheet and warm/wild for 45 minutes at 118 degrees F. Your finished Leek should be slightly wilted, tender and yummy!

**AtV Sour Cream
1) Soak 1 and 3/4 cups *dry Cashews overnight (roughly 6 to 8 hours)
2) Puree all of the above for 2 minutes until you have a thick and oily paste
3) Scrape the bottom and sides of your food processor as some of the Cashew mixture may begin to collect.
4) Leave everything in your food processor and move on to the next step.
5) While your food processor is “On” proceed to stream in:
6) 1/4 cup of water and puree for 1 minute
7) Proceed to add the rest of your water in 1/4 cup increments
8) Let your processor puree for 30 seconds in between EACH 1/4 cup of water added. This means you will be adding 1/4 cup of water 5 times until you have added the total 1 and 1/4 cup of water that the recipe calls for. Your finished product will be a fairly thin consistency, and it will need time to chill and set in the fridge for at least an hour. After your Sour Cream has chilled it will have thickened into the perfect consistency. Store Sour Cream in an air tight container and it will last for up to three weeks in your fridge. You can also divide it in small batches and it will keep for up to three months in your freezer.

 

Step 5: Tart Assembly

1) Chiffonade or roughly chop up some Spinach (as much as you'd like to pile onto your tart). Spread on layer of pesto, a layer of zucchini, carmalized leeks, and a generous amount of spinach chiffonade and wilted cherry tomatoes (optional). Eat it Warm or Chilled: You can transfer this whole tart back into either the dehydrator or oven and warm it for an hour, or eat it as-is/chilled.

Recipe found at: http://www.rawfoodrecipes.com/recipes/wilted-zucchini-spinach-tart-with-creamy-pesto.html

Raw Vegan Stuffed Peppers

Ingredients

• 1 large orange bell pepper
• 1 medium zucchini, chopped into small cubes
• 2 or 3 slices of red onion, chopped into small cubes
• 1 medium tomato, chopped into small cubes
• 1/4 cup of fresh cilantro, chopped
• 1/2 small clove of garlic, minced
• 1/2 teaspoon of cumin
• juice from 1/2 lime
• 1/4 avocado, mashed

Directions:

In a large bowl, mix all of the ingredients except for the pepper. Next, stuff the pepper, grab a fork and enjoy!
This recipe is a perfect addition to a low fat, raw vegan diet. If you’d like to know more about raw foods and how to lose weight, detox, boost energy and dramatically improve your health with quick and tasty meals like this one, then check out our Thriving On Raw Foods program.
Thriving On Raw Foods is a 21-day transition plan to step you up to a 100% or mostly raw food diet. It includes three weeks worth of meal plans, recipes and grocery shopping lists to make it easy. You’ll get a ton of information, recipes and expert advice on how to make fresh fruits and vegetables a foundation to your diet. 

Recipe found at: http://www.incrediblesmoothies.com/raw-food-diet/raw-recipes/raw-vegan-stuffed-pepper-recipe/

Raw Cucumber Soup (Gluten and Dairy-Free)

Ingredients

• 2 cups chopped cucumber
• 1 cup chopped zucchini
• 1 cup peeled and chopped avocado
• 1 clove garlic, minced
• 2 cups lukewarm water
• 1/2 large lemon, juiced
• 2 tablespoons olive oil
• 1/2 teaspoon salt

Directions

1. Blend cucumber, zucchini, avocado, and garlic in a food processor or blender until very finely chopped, about 30 seconds.
2. Whisk together water, lemon juice, olive oil, and salt in a bowl.
3. Turn on the food processor and pour water mixture slowly through food processor's feed tube while processing cucumber mixture. Process until smooth, about 1 minute. 

Recipe found at: http://allrecipes.com/Recipe/Raw-Cucumber-Soup-Gluten-and-Dairy-Free/Detail.aspx?prop24=RD_RelatedRecipes

Chocolate Zucchini Bread Recipe

Ingredients

• 4 cups grated zucchini (from about a pound and a half of zucchini)
• 2 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups granulated white sugar
• 2 eggs
• 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
• 1/2 teaspoon instant coffee granules
• 1/2 teaspoon almond extract

Method

1 Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe. If for some reason your zucchini is on the dry side, hydrate the shredded zucchini by soaking it in water first, and then place in sieve.
2 Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter.


3 Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.

4 In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.) Add the melted butter, instant coffee granules, and almond extract and beat until smooth.

5 Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.
 6 Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.
Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It's also easiest to slice with a bread knife.
Yield: Makes 2 loaves.
 
Recipe found at: http://www.simplyrecipes.com/recipes/chocolate_zucchini_bread/

Corn and Zucchini Sauté

Ingredients

2 tablespoons extra-virgin olive oil

1/2 cup chopped scallion

1/2 teaspoon finely chopped garlic
2 cups corn (from about 4 ears)
2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped fresh cilantro

 Preparation

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.

 Read More http://www.epicurious.com/articlesguides/seasonalcooking/summer/cooknow_corn/recipes/food/views/Corn-and-Zucchini-Saute-230474#ixzz28vKh1Ggh

Couscous and Feta-Stuffed Peppers

Ingredients:

• Vegetable-oil cooking spray
• 1 1/4 cups fat-free chicken or vegetable broth
• 2/3 cup couscous
• 4 extra-large or 5 large bell peppers, mixed colors
• 2 tsp olive oil
• 1/2 cup chopped onion
• 6 oz zucchini, quartered lengthwise then sliced across thinly
• 6 oz yellow squash, quartered lengthwise then sliced across thinly
• 1/2 tsp fennel seeds
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1 cup cherry tomatoes, cut in half
• 15 oz canned chickpeas, drained and rinsed
• 4 oz crumbled feta cheese (about 1 cup)
• 3 tablespoons tomato paste

Directions:

Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.

Source: http://www.epicurious.com/recipes/food/views/Couscous-and-Feta-Stuffed-Peppers-230159