Zucchini Tots

Makes 12 tasty tots

1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese
1 cup cooked rice
1/4 cup bread crumbs
Salt and Pepper

Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.

Grate the zucchini and then place in a dish towel to squeeze out the excess water. (If you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.)

In a bowl combine all ingredients. Using a spoon or a cookie scoop, fill the muffin cups to the top.

Bake for 15-18 minutes, or until tops are browned and set.

Zucchini Tomato Pasta

When cooking vegetables, you want to salt each "layer" as you go.  About 1/8 tsp for each.

16 oz linguini
3 tbsp olive oil
1 onion, roughly chopped
1 tbsp minced garlic
1/4 tsp crushed red pepper flakes
2 zucchini, halved and sliced
3 roma tomatoes, chopped
12 fresh basil leaves
salt and pepper to taste
Parmesan cheese

Bring a large pot of salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, heat oil in a large skillet over medium-high heat.  Add onion, garlic, red pepper, salt and saute until soft and golden.  Add more oil if needed and stir in zucchini and salt.  Saute about 5 minutes or until soft.  Add tomato, salt and cook just until warm.  Chop basil and add to vegetables.

Plate pasta and top with vegetables and freshly grated parmesan cheese.

Vegetable Enchiladas

Compliments of Simple Healthy Tasty

Makes 20-24 enchiladas (2 pans)

Filling

4-5 cups cooked beans

2-3 cups cooked brown rice

2+ cups of corn

3 carrots, diced finely

1 medium zucchini, chopped

1 large onion chopped

1-2 4 oz cans of diced green chilies

1-2 4 oz cans sliced mushrooms or fresh sliced

1-2 cups tomatoes, chopped or canned

1 tsp cumin

1 tsp sea salt

1 tsp chili powder

1 tsp Mexican seasoning (optional)

½ tsp garlic powder (optional)

2 tbsp olive oil

Enchilada Sauce

6 tbsp chili powder

2/3 cup whole wheat flour

4 tsp vinegar

2 tsp each:

garlic powder, oregano, sea salt

8 cups water

“Cheese” Sauce

½ cup whole wheat flour

½ cup nutritional yeast a.k.a. brewers yeast

1 tsp sea salt

1 tsp garlic powder

2 cups water

2 tsp mustard powder

4 tbsp coconut oil

20-24 tortillas

olives, sliced

green onions, sliced

guacamole

salsa

fresh tomatoes

shredded lettuce

Mix all filling ingredients together in large frying pan and saute just until vegetables are crisp tender.

Prepare enchilada sauce by mixing all ingredients in a large saucepan and simmer over low heat until thickened.  Do not cut back on the chili powder in the sauce.  It isn’t hot tasting, but it is necessary to give the sauce color and flavor.

For “cheese” sauce, in large saucepan, combine flour, yeast, salt and garlic powder.  Add water and mix thoroughly over medium heat until thick and bubbly.  Remove from heat and add mustard and coconut oil.

Spread a layer of enchilada sauce in the bottom of two 9”x13” pans.  Fill your tortillas with a good helping of filling, roll and place in the pans.  After the pans are full pour the remaining enchilada sauce over them.   Then pour cheese sauce on top.  Sprinkle with sliced olives and green onions.  Cover and bake at 350° for 20 minutes or until bubbly.  If freezing one, cover and put in freezer.  Top with guacamole, salsa, fresh tomatoes, and shredded lettuce.

Chocolate Zucchini Cake

So easy!! This was supposed to be brownies, but it turned out more like cake. I'm going to do a little experimenting and try to get brownies next time. The zucchini makes this so moist and you can't even tell it's in there. My husband had no idea. I took them to a BBQ and no one knew but said they were delicious! So don't tell anyone it's in there and you can have a more healthy cake!

2 cups zucchini, grated and drained
½ cup applesauce
2 tsp vanilla
2 cups flour
1 ¼ cup sugar
1 tsp salt
1 ½ tsp baking soda
5 tbsp cocoa

Preheat oven to 350°. Mix zucchini, applesauce and vanilla. Sift in remaining ingredients and stir until combined. Pour into a greased 9"x13" baking pan. Bake for 30 minutes. Cool completely, frost, and cut into squares!