calling all zucchini!

isn't zucchini a funny word? according to webster, a zucchini is a "smooth cylindrical usually dark green summer squash." interestingly, it is acceptable to use both "zucchini" and "zucchinis" when referring to more than one of these guys. we can also thank the italians for the origins of this vegetable, which they call a "zuchinno" (s) or "zucchini" (pl). if you're working on a poem about zucchinis and trying to come up with the perfect rhyming couplet, look no further: webster also provides a GREAT list of those! bikini, cremini, linguine, martini... just to name a few.

i asked my husband what his favorite green vegetable was the other day while i was making dinner. his response: "probably broccoli... or zucchini!" (too bad i was making green beans that night). this intriguing little piece of information ever so slowly infiltrated my psyche and worked it's way into a full-fledged crave-attack of all things zucchini!

i started off my zucchini fest with four zucchinis.

on sunday afternoon after church, i decided to make zucchini bread. i chose this recipe for two reasons: it uses brown sugar, which is my favorite, and it doesn't use nutmeg, which i didn't have on hand. the recipe makes two loaves, which is great because you can "customize" each loaf if you choose. the original recipe calls for nuts and raisins, which i left out all together. instead, i put 1/2 a cup of craisins in one loaf and left the other plain-jane (next time, i will make BOTH loaves with the craisins!). jake and i LOVED this "kick butt" (his words, not mine) recipe.

my favorite way to enjoy a slice is with my morning cup of nantucket blend coffee--perfect!





zucchini bread + craisins

ingredients

* 3 eggs
* 3/4 cup vegetable oil
* 1 2/3 cups packed brown sugar
* 2 cups grated zucchini (three zucchini)
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 3 teaspoons ground cinnamon
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup of craisins (optional)

preparation

1. in a large bowl, beat eggs well. add oil, brown sugar, zucchini, and vanilla; stir well. blend in flour, cinnamon, baking powder, soda, and salt. stir in craisins if you wish. pour batter into two greased and floured 9 x 5 inch loaf pans.

2. bake at 325 degrees f. for 50 minutes. cool.

monday night for dinner, i made balsamic chicken with roasted tomatoes and mushroom and zucchini orzo. this was, hands down, one of the best meals i've tried this summer. it is so easy and so delicious.





balsamic chicken with roasted tomatoes

ingredients

* 1 pint grape tomatoes
* 1 tablespoon honey
* 1 1/2 teaspoons olive oil
* 1/2 teaspoon salt, divided
* 6 thin-sliced chicken breasts
* 1/2 teaspoon freshly ground black pepper
* cooking spray
* balsamic vinaigrette salad spritzer (i used wish-bone)

preparation

1. preheat oven to 450°.

2. combine first 3 ingredients in a small bowl; place tomato mixture on a foil-lined baking sheet or jelly-roll pan. bake at 450° for 15 minutes or until tomato skins burst and begin to wrinkle, stirring once. transfer tomatoes to a bowl, scraping juices into bowl. stir 1/4 teaspoon salt into tomato mixture.

3. sprinkle chicken evenly with 1/4 teaspoon salt and pepper.

4. heat a large nonstick skillet over medium-high heat. coat pan with cooking spray. add chicken; cook 3 to 4 minutes on each side. place chicken on individual plates; coat each breast half with 4 to 5 sprays of balsamic spritzer. spoon tomatoes evenly over chicken. top with a slight drizzle of honey.

mushroom + zucchini orzo

ingredients

* 1 cup uncooked orzo
* cooking spray
* 1 cup sliced mushrooms
* 1 cup diced zucchini (1 zucchini)
* 1 tablespoon butter
* 1/2 teaspoon dried oregano
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 garlic cloves, minced

preparation

1. cook orzo according to package directions. drain and keep warm.

2. while orzo cooks, heat a large nonstick skillet over medium-high heat. coat pan with cooking spray. add mushrooms and zucchini; sauté 6 minutes or until tender and browned. add minced garlic and saute an additional 2 minutes.

3. combine orzo, mushroom mixture, and remaining ingredients in a large bowl, tossing gently.

note: both recipes were taken from cooking light and slightly adapted based on others' reviews and my own taste preferences. :)



and that, my friends, is what i did with my four zucchini(s). i would love to know what delicious things you have done with yours! suggestions/ideas?