Tag Archives: zucchini

ZUCCHINI BREAD

by carlina

zucchini-bread.jpg

Ingredients:

  • 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/3 cup water
  • 2 cups grated zucchini
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts or pecans

Preparation:

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in.

Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean.

Alternately, bake in 5 mini loaf pans for about 45 minutes.

FUSILLI with RAW ZUCCHINI, MASCARPONE and RICOTTA

by carlina

zucchini_fusilli

Ingredients:

  • 2 small very fresh zucchini, trimmed and cut into large chunks
  • 1/4 cup mascarpone cheese
  • 1/4 cup ricotta cheese
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1/2 tsp. grated lemon zest
  • 4 fresh basil leaves, chopped
  • Salt and freshly ground white pepper, to taste
  • 1 lb. fusilli
  • 2 Tbs. coarse salt

Preparation:

In a blender or food processor, combine the zucchini, cheeses, lemon zest and basil. Process until a light green paste forms. Season with salt and white pepper. Set aside.

Bring a large pot three-fourths full of water to a boil over high heat. Add the pasta and the coarse salt, stir well and cook until the pasta is al dente (tender but firm to the bite), about 9 minutes. Drain the pasta, reserving 1/4 cup of the cooking water.

Place all of the sauce in a warmed serving bowl and stir in the cooking water. Add the pasta and toss well to coat with the sauce. Serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Savoring Series, Savoring Tuscany, by Lori De Mori (Time-Life Books, 2001).

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Photography by Bomee