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!

BEST Chocolate Zucchini Bread (Gluten-Free, Sugar-Free, Paleo)

Ingredients
1 1/2 cups blanched almond flour
1 1/2 teaspoons baking soda
1/4 cup raw cacao powder
2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
1 cup zucchini, finely grated
1 large egg , room temperature
1/4 cup Greek plain yogurt, or dairy-free yogurt
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
3 tablespoon raw honey
1 teaspoon apple cider vinegar
1/2 cup pecans, chopped
1/2 cup semisweet mini chocolate chips, dairy/soy-free brand

Instructions

• Preheat the oven to 350°F and spray an  8½ x 4½-inch medium loaf pan with non-stick spray.
• In a bowl, mix the almond flour, baking soda, cacao powder, ground cinnamon and salt.
• In a separate bowl, whisk the egg then mix in yogurt, coconut oil, vanilla, honey and apple cider vinegar. Make sure all is well combined.
• Using a rubber spatula, gently mix in the grated zucchini, chopped pecans and chocolate chips. 
• Mix the wet and dry ingredients together. Do not over mix batter. 
• Spoon the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 35 minutes.
• Cool completely on a wire rack. Store in an airtight container in the refrigerator.