Easy Zucchini Au Gratin by Louise

 

Ingredients

• 3-4 whole fresh zucchini Sliced 1/4-1/2 inch thick into slices. Unsliced, mine weighed 3 pounds.
• 1 tablespoon butter
• 2 garlic cloves minced
• 1/4 cup half & half
• 4 oz cream cheese
• 1 cup shredded cheddar cheese Divided into 2 portions.
• 1/4 cup shredded parmesan cheese
• 1 teaspoon onion powder
• salt and pepper to taste
• 1/2 cup shredded mozzarella cheese

Instructions

• Preheat oven to 400 degrees.
• Place the sliced zucchini on a flat surface with towels or paper towels. Sprinkle both sides of the zucchini with salt.
• Allow the zucchini to sit for 30 minutes. This will sweat out the excess moisture of the zucchini. Skipping this step will result in a watery dish. After the 30 minutes. Blot and wring out any excess moisture.
• While the zucchini rests, prepare the filling for the dish. 
• Melt butter in a microwave-safe bowl, add the garlic, the cream cheese, half & half, Parmesan, and 1/2 cup shredded cheddar cheese. Stir. Add in the onion powder, salt, and pepper to taste. Taste the sauce repeatedly, heat, and adjust the flavor to taste as needed.
• Stir periodically until the cheese has melted.
• Remove from the heat and set aside.
• Arrange the zucchini in rows throughout a 9×13 baking dish. Drizzle the cheese sauce throughout.
• Sprinkle the remaining 1/2 cup of shredded cheddar and the mozzarella on top.
• Bake (uncovered) for 30-35 minutes until golden brown. 
• Cool before serving.

Chocolate Zucchini Muffins, by Louise

Ingredients

• 1 cup buckwheat flour
• 1 1/2 cups oatmeal flour (okay to grind regular oatmeal in a food processor)
• 2/3 cup cocoa powder
• 2 tsp baking soda
• 1/2 tsp salt
• 6 tbsp olive or avocado oil
• 2/3 cup no sugar maple syrup
• 1 cup unsweetened applesauce
• 2 large eggs
• 1 1/2 cups almond milk (or any milk)
• 2 tsp vanilla extract
• 2 cup shredded zucchini, squeezed of all liquid*
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans

1. Preheat oven to 350 degrees F.
2. In a large bowl combine oat flour, buckwheat flour, cocoa powder, baking soda, and salt.
3. In a separate bowl whisk together butter, maple syrup, applesauce, egg, milk, and vanilla.
4. Slowly incorporate the dry mix into the wet. Stir in shredded zucchini and chocolate chips.
5. Divide batter evenly into 24 small muffin cups, 12 large, or 2 greased loaf pans.
6. Bake for 22-25 minutes or until tops spring back and no wet batter remains when picked with a toothpick.
7. Allow to cool for 20 minutes before removing to cool completely on a wire rack.
8. Will keep up to 3-4 days in an airtight container or freeze individually for up to 3 months.

*Roughly one medium-large zucchini. Place in paper towel or a dish towel and squeeze to remove all liquid. Do not skip this step!