Crispy Oat Hermits Recipes Recipe For Zucchini

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ZUCCHINI CRISP



Zucchini Crisp image

Just like apple crisp! We first made this when a neighbor gave us a HUGE zucchini he grew in his garden.

Provided by tea_leaves

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 20

Number Of Ingredients 9

8 cups cubed peeled zucchini
½ cup white sugar
⅓ cup lemon juice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup brown sugar, packed
1 cup rolled oats
1 cup all-purpose flour
½ cup margarine

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
  • Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
  • Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.

Nutrition Facts : Calories 149.6 calories, Carbohydrate 25.6 g, Fat 5 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 61.1 mg, Sugar 16.8 g

ZUCCHINI PARMESAN CRISPS



Zucchini Parmesan Crisps image

Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.

Provided by Ellie Krieger

Categories     appetizer

Time 50m

Yield 4 servings, serving size 1/2 cup

Number Of Ingredients 7

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  • Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
  • Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

ZUCCHINI CRISP



Zucchini Crisp image

"My husband, Jamie, is an avid gardener and hates to see any of his work go to waste," explains Deborah Trescott of Marianna, Florida. "So we fix this dessert that tastes like it's made with apples but uses up a bounty of zucchini. It's so good, even those who don't like vegetables enjoy it."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 10

8 cups cubed peeled zucchini
3/4 cup lemon juice
1/2 to 3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
TOPPING:
1-1/3 cups packed brown sugar
1 cup old-fashioned oats
1 cup all-purpose flour
2/3 cup cold butter, cubed

Steps:

  • In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. baking dish., For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375° for 45-50 minutes or until bubbly and the zucchini is tender.

Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 93mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

HERMIT COOKIES



Hermit Cookies image

Provided by Geoffrey Zakarian

Categories     dessert

Time 2h5m

Yield about 18 cookies

Number Of Ingredients 16

2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup unsulfured molasses
1 teaspoon pure vanilla extract
2 large eggs
Zest of 1 orange
1/2 cup semisweet chocolate chips
2 cups confectioners' sugar
2 large egg whites or a combination of 4 teaspoons meringue powder mixed with 1/4 cup water
1 vanilla bean, split and seeds scraped out

Steps:

  • For the cookies: Whisk together the flour, cinnamon, baking soda, salt, allspice and ginger in a medium bowl and set aside.
  • Beat the butter, brown sugar and molasses together in a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. Beat in the vanilla, eggs and orange zest. Scrape down the sides of the bowl and mix until incorporated. Add the spiced flour mixture and beat until the dough just comes together. Fold in the chocolate chips. Scoop the dough into 1 1/2-inch balls and refrigerate on a plate or baking sheet until firm, about 1 hour.
  • Meanwhile, adjust the oven racks to the top and lower third of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
  • Arrange the chilled dough balls about 1 inch apart on the prepared baking sheets. Bake until the tops of the hermits are no longer glossy and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes and then transfer to a rack to cool completely.
  • For the glaze: While the cookies cool, mix the confectioners' sugar, egg whites and vanilla seeds in a stand mixer fitted with a paddle attachment until smooth and shiny.
  • Transfer the glaze to a piping bag and pipe stripes onto the cooled hermits. Store at room temperature in an airtight container for up to 3 days.

ZUCCHINI OAT BREAD



Zucchini Oat Bread image

A moist and flavorful bread that's as healthy as it is delicious. Personally I think it turned out to have the perfect amount of sweetness, but if you have a real sweet tooth feel free to add more sugar or honey. This is a great way to use up extra zucchini if you have too many, or if you don't have zucchini, you can substitute carrots and make carrot bread instead.

Provided by sszz907

Categories     Quick Breads

Time 1h

Yield 3 small loaves, 10 serving(s)

Number Of Ingredients 17

1 cup rolled oats
1/2 cup steel cut oats
1 cup whole wheat flour
1/2 cup white flour
1/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
2 large zucchini
1 cup applesauce
2 eggs
1/2 cup vanilla yogurt
1/4 cup honey
1/4 cup walnut pieces (optional)
1/4 cup raisins (optional)

Steps:

  • Preheat the oven to 350°F.
  • Mix together the oats, flour, sugar, salt, soda, and spices.
  • Shred the zucchinis in a food processor or by hand.
  • Add the eggs, yogurt, applesauce, and honey to the zucchini and mix well.
  • Mix the dry ingredients into the wet.
  • Mix in walnuts and raisins if desired.
  • Pour the batter into 3 small greased loaf pans and bake for 40-45 minutes.

Nutrition Facts : Calories 225, Fat 3.1, SaturatedFat 0.9, Cholesterol 38.8, Sodium 277.5, Carbohydrate 44.5, Fiber 4.3, Sugar 14.7, Protein 7.2

HERMITS II



Hermits II image

This recipe dates back to colonial New England.

Provided by Dawn West

Categories     Desserts     Cookies     Molasses Cookie Recipes

Yield 18

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ cup white sugar
½ cup butter, softened
½ cup molasses
2 egg whites
1 egg
½ cup raisins
⅓ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium sized bowl, combine the flour, baking soda, cinnamon, and allspice. In a large bowl, with an electric mixer on medium, cream the sugar and butter until light yellow and fluffy. Add the molasses, egg whites, and egg; beat well.
  • Using a wooden spoon, stir in flour mixture until flour disappears. Fold in raisins and nuts.
  • Drop by tablespoons, 2 inches apart, onto lightly greased cookie sheets. Bake 8-9 minutes. Lightly sift confectioners' sugar over if you like.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 26.6 g, Cholesterol 23.9 mg, Fat 7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 120.5 mg, Sugar 13.1 g

HERMITS I



Hermits I image

These can be made into either drop cookies or bar cookies.

Provided by Corrinne

Categories     Desserts     Cookies     Molasses Cookie Recipes

Yield 48

Number Of Ingredients 12

1 cup butter, softened
1 ½ cups white sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 eggs
3 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup raisins
½ cup molasses
½ teaspoon salt
½ cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees F (160 degrees C). Grease cookie sheets.
  • In a large bowl cream together butter, sugar and spices. Beat in the eggs one at a time. Sift in the flour, baking soda and salt and stir until well blended. Stir in molasses and raisins.
  • To make bar cookies: Spread mixture on cookie sheet and bake for 25 minutes. Cut into bars while warm and let cool on wire rack.
  • To make drop cookies: Preheat oven to 375 degrees F (190 degrees C). Drop batter about 2 inches apart on greased cookie sheet and bake 12 to 15 minutes. Let cool on wire racks.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.9 g, Cholesterol 21.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 84 mg, Sugar 10 g

HERMITS



Hermits image

Dress up a cookie plate with these old-fashioned spice bars full of raisins, molasses, cinnamon, ginger and nuts. Then dip the chewy treats in coffee or hot cocoa on frosty days. It's said the cookies are called "hermits" because you can hide them out of sight, just like hermits, for days. They'll be just as good-maybe even better as the flavors blend and develop! -Jeri Tirmenstein, Apache Junction, Arizona

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 14 cookies.

Number Of Ingredients 12

1/3 cup raisins
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup molasses
3 tablespoons butter, melted
1 large egg white or 2 tablespoons egg substitute
1 teaspoon vanilla extract
1/3 cup chopped walnuts

Steps:

  • Preheat oven to 375°. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside. , Whisk together next 6 ingredients. In another bowl, combine molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins (batter will be wet)., Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle 2 in. apart on a parchment-lined baking sheet. Bake until edges are lightly browned and set, 10-15 minutes., Transfer rectangles to a cutting board; with a serrated knife, cut diagonally into 1-1/2-in. bars. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 122 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CRISPY BAKED ZUCCHINI FRIES



Crispy Baked Zucchini Fries image

I coat zucchini strips with a mixture of panko bread crumbs, Parmesan cheese and spices. Then I bake them until they're crispy and golden brown. Delicious! -Matthew Hass, Ellison Bay, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 11

2 medium zucchini
1 cup panko bread crumbs
3/4 cup grated Parmesan cheese
2 teaspoons smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground chipotle pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup all-purpose flour
2 large eggs, beaten
3 tablespoons olive oil

Steps:

  • Preheat oven to 425°. Cut each zucchini in half lengthwise and then in half crosswise. Cut each piece lengthwise into 1/4-in. slices., In a shallow bowl, mix bread crumbs, cheese and seasonings. Place flour and eggs in separate shallow bowls. Dip zucchini slices in flour, then in egg and then in crumb mixture, patting to help coating adhere. Place on a greased rack in a foil-lined rimmed baking pan. Drizzle with oil. Bake until golden brown, 20-25 minutes.

Nutrition Facts : Calories 289 calories, Fat 18g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 510mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

CRISPY PAN-SEARED CHICKEN AND ZUCCHINI WITH OLIVES AND LEMON



Crispy Pan-Seared Chicken and Zucchini with Olives and Lemon image

This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets the seasoning penetrate all the way through. Next, a hard sear in the fat left over from cooking chicken thighs keeps them crisp-tender. Douse them with a lemony garlic oil studded with olives and chiles, and you'll love zucchini forever.

Provided by Anna Stockwell

Categories     Chicken     Zucchini     Squash     Garlic     Chile Pepper     Olive     Oregano     Lemon     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Dinner     Quick & Easy     One-Pot Meal

Yield 2 servings

Number Of Ingredients 11

3 small zucchini or summer squash (about 1 lb.)
1 1/2 tsp. kosher salt, divided
7 Tbsp. extra-virgin olive oil, divided
4 skin-on, boneless chicken thighs (if unavailable, remove bones from skin-on, bone-in thighs with kitchen shears)
1/4 tsp. freshly ground black pepper
3 garlic cloves, thinly sliced
1 Fresno chile, thinly sliced
1/4 cup Castelvetrano olives, smashed, pits removed, torn
1 Tbsp. oregano leaves
1 tsp. finely grated lemon zest
Lemon wedges (for serving)

Steps:

  • Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
  • Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
  • Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.
  • Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.
  • Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.

HERMIT BAR COOKIES



Hermit Bar Cookies image

This recipe is probably 50 years old - Mom made it for us, and now I make it for our kids - they love these bars. Enjoy!

Provided by AUNT MAMIE

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 45m

Yield 20

Number Of Ingredients 11

½ cup shortening
1 cup white sugar
½ cup molasses
1 teaspoon baking soda
½ cup warm coffee
1 egg
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the shortening and sugar until smooth. Stir in the molasses and egg. Dissolve the baking soda in warm coffee; stir into the molasses mixture. Combine the flour, salt, cinnamon and cloves; Gradually stir into the batter. Mix in raisins. Form dough into 4 long strips lengthwise on the cookie sheets.
  • Bake for 12 to 15 minutes in the preheated oven. Cool for 5 minutes on the cookie sheets then cut each strip into 2 inch bars while still warm.

Nutrition Facts : Calories 202 calories, Carbohydrate 36.4 g, Cholesterol 9.3 mg, Fat 5.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 129.2 mg, Sugar 18.9 g

HEALTHIER ZUCCHINI OATMEAL COOKIES RECIPE



Healthier Zucchini Oatmeal Cookies Recipe image

Healthier Zucchini Oatmeal Cookies, are the best healthy dessert you'll ever taste. You can't taste the zucchini, but it definitely makes the cookie soft and moist. The only sugar in these cookies are the semi sweet chocolate chips that you could easily take out or replace.

Provided by Camille Beckstrand

Categories     Dessert

Time 26m

Number Of Ingredients 11

3/4 cup white whole wheat flour
1 cup old fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup mashed ripe banana
1 cup shredded zucchini ((squeezed of excess moisture with a paper towel))
2 Tablespoons honey
1/4 cup coconut oil ((melted and cooled))
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper or silicone liner.
  • In a large bowl whisk together flour, oats, baking soda, cinnamon and salt; set aside.
  • In a separate large bowl, mix together mashed banana, shredded zucchini, honey, coconut oil and vanilla extract until well combined.
  • Add wet ingredients to dry ingredients and mix until just combined.
  • Fold in chocolate chips. The dough will be a little sticky.
  • Drop large spoonfuls on prepared baking sheet and slightly flatten each cookie with the palm of your hand or back of a spoon.
  • Bake for 13-16 minutes or until cookies start to turn golden brown on the edges.
  • Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

CHOCOLATE ZUCCHINI OAT BRAN



Chocolate Zucchini Oat Bran image

A giant healthy bowl of chocolate goodness? Yes! See instructions for variation ideas. I use gluten-free oat bran.

Provided by yogiclarebear

Categories     Breakfast

Time 10m

Yield 1 big bowl!, 1 serving(s)

Number Of Ingredients 5

3 -4 ounces shredded zucchini
60 g oat bran
2 -4 tablespoons unsweetened cocoa powder
1 3/4 cups water (or liquid of choice, dairy, soymilk, etc)
artificial sweetener, of choice to taste (I use Sweet Leaf Liquid Chocolate Flavor Stevia)

Steps:

  • Mix everything in a big microwave safe bowl.
  • Microwave on high for 5 minutes or until done, stopping to stir a few times.
  • Top with nuts, nut butters, or more chocolate!
  • Fun variations add ins: ginger and apricots, dried or fresh cranberries or blueberries, cinnamon and bacon, fresh cherries with almonds, oranges, all of the above!
  • NOTE: I actually use a tiny crock pot for this, letting it cook on the -warm- setting for about 5 hours, stirring occasionally.

Nutrition Facts : Calories 186, Fat 5.8, SaturatedFat 1.7, Sodium 21.5, Carbohydrate 48.5, Fiber 13.8, Sugar 2.5, Protein 13.5

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2016-07-26 Zucchini Bread Overnight Oats. When it comes to breakfast food prep, Be Whole Be You blogger Lorie Yarro knows that simplicity is key. "Zoats are as easy as adding everything to a jar or container ...
From health.com


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