HEALTHY ZUCCHINI BREAD
This fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. It is easily made vegan and/or gluten free (see notes). Recipe yields 1 loaf.
Provided by Cookie and Kate
Categories Baked good
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Grease a 9" x 5" loaf pan to prevent the bread from sticking. If you'll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.
- Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
- In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
- Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.
- Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
- This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.
Nutrition Facts : ServingSize 1 slice, Calories 262 calories, Sugar 14.4 g, Sodium 256.8 mg, Fat 14.5 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 30.8 g, Fiber 3 g, Protein 5.6 g, Cholesterol 37.2 mg
BAKED PENNE WITH KALE AND ZUCCHINI
A cheesy pasta casserole, with additions like kale to make it extra good! I changed up one of my mother's old recipes to add more veggies and flavor!
Provided by CeeK
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat oil in a large frying pan over medium-high heat. Saute onion and garlic in the hot oil for 4 minutes. Add ground turkey and cook and stir until browned and crumbly, 5 to 7 minutes. Season with salt and pepper. Add kale and zucchini and saute mixture for about 10 minutes. Pour in juice from canned tomatoes and pasta sauce. Stir in Italian seasoning. Cover and simmer over low heat until kale is wilted and zucchini is transparent, about 5 minutes more.
- Stir diced tomatoes into the pan. Pour mixture into the cooked pasta and and stir well. Pour 1/2 of the mixture into the prepared baking dish. Sprinkle 1/2 of the mozzarella cheese on top and cover with remaining pasta mixture. Sprinkle on remaining mozzarella cheese, Cheddar cheese, and Parmesan cheese.
- Bake in the preheated oven until cheese is bubbly, about 20 minutes.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 39.2 g, Cholesterol 74.6 mg, Fat 20.1 g, Fiber 4.1 g, Protein 31.3 g, SaturatedFat 9.1 g, Sodium 769.2 mg, Sugar 8 g
DELICIOUS CREAMED KALE WITH MUSHROOMS
Goes great as a side dish to any protein-based entree.
Provided by Jake Foz
Categories Side Dish Vegetables Greens
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 16.7 g, Cholesterol 90.1 mg, Fat 27.9 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 17.1 g, Sodium 219.4 mg, Sugar 0.6 g
ZUCCHINI ZITI WITH KALE AND BACON
Discover this Zucchini Ziti with Kale and Bacon. This creamy ziti dish is chock-full of veggies and salty, savory bacon!
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add zucchini and garlic to reserved drippings; cook and stir 3 min. or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
- Drain pasta; return to pan. Add zucchini mixture, kale, Parmesan and 1/2 cup shredded cheese; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with crumbled bacon and remaining shredded cheese.
- Bake 10 min. or until shredded cheese is melted.
Nutrition Facts : Calories 450, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 55 mg, Sodium 600 mg, Carbohydrate 45 g, Fiber 4 g, Sugar 4 g, Protein 20 g
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