Tag Archives: zucchini

Summertime is prime zucchini season. Whether you are growing it in your backyard garden or buying an armload from your local grocery store, now is the best time to enjoy this seasonal squash.

Whether you are using your electric spiralizer to make zoodles for a low-carb dinner or experimenting with different zucchini boat recipes, there are plenty of ways to incorporate zucchini into your daily routine this summer.

One of the most obvious ways is to make zucchini bread. While we are big fans of the classic recipe, this chocolate zucchini bread is next level. Because everything is better with chocolate, right?

In a small bowl, mix flour, cocoa, salt, baking powder, and baking soda.

Chocolate Zucchini Bread

Then, using your Hamilton Beach® food processor fitted with the shredding disc (running) add zucchini to the food chute. Your food processor shreds the zucchini in seconds, it’s such a time saver.

Chocolate Zucchini Bread

In another bowl, use your Hamilton Beach® hand mixer to beat sugar, eggs, butter, milk and vanilla extract until well blended. Reduce the mixer to a low and slowly add the flour mixture. Then stir in the shredded zucchini and chocolate chips. Go ahead, throw in a few extra chocolate chips while you’re at it.

Chocolate Zucchini Bread

Transfer the mixture to a 9×5-inch pan and bake for an hour at 350 degrees.

Chocolate Zucchini Bread

This chocolate zucchini bread is truly irresistible. Serve it for a sweet breakfast with a hot cup of coffee or a (secretly) veggie-packed dessert. This delicious bread will undoubtedly trick the kids into eating their vegetables this summer.

Chocolate Zucchini Bread
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Chocolate Zucchini Bread
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Instructions
  1. Heat oven to 350°F. Spray a 9x5-inch baking pan with nonstick cooking spray. Set aside.
  2. In a small bowl, stir together flour, cocoa, salt, baking powder and baking soda. Set aside.
  3. Using shredding disc with food processor running, add zucchini to food chute. Process until shredded. Set aside.
  4. In a large bowl, using a hand mixer on medium speed, beat sugar, butter, eggs, milk and vanilla extract until well blended.
  5. Reduce mixer to low speed, gradually beat in flour mixture until blended. Stir in zucchini and chocolate chips. Pour mixture into prepared baking pan.
  6. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.
  7. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack.
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There’s no wrong way to eat zucchini. Whether you’re using your Hamilton Beach® electric spiralizer to make long zoodles, baking it into zucchini bread, or  sautéing slices for a simple summer side dish, there are plenty of recipes that incorporate this seasonal veggie.

Mexican Zucchini Boats

One of my favourite ways to enjoy this summer squash  is making zucchini boats. Zucchini boats are extremely easy to prepare and even easier to customize. Experiment with Italian, Thai, and Mexican flavor profiles to see which the family likes the most.

Mexican Zucchini Boats

Make these Mexican zucchini boats for a low-carb Taco Tuesday dinner or when you want to make sure the kids are eating their veggies.

Mexican Zucchini Boats

First, cut the zucchini in half, lengthwise. Then scoop out the center of the zucchini using a lemon baller, small ice cream scoop, or a tablespoon. Salt the zucchini halves (this is the only opportunity you’ll have to season the vegetable before it bakes) and set aside.

In a medium bowl, make your filling. Combine chopped chicken, cheese, black beans, corn, salsa, bell pepper, cilantro, jalapeno, cumin, chili powder, and salt. For a shortcut, pick up a rotisserie chicken at the grocery story or use grilled chicken leftovers from the weekend’s cookout. Want a vegetarian version? Skip the chicken altogether and add extra beans.

Mexican Zucchini Boats

Spoon ⅓ cup (you might need more depending on if your squash boat is more of a yacht than a canoe) of the mixture into the zucchini halves. The Test Kitchen wrote this recipe so that you’ll have plenty of extra filling to use throughout the week in taco cups, rice bowls, or quesadillas. Bake for 20 minutes at 400 degrees in your Hamilton Beach® Easy Reach Toaster Oven. Add a little (or a lot) of extra cheese on top and bake another 5 minutes.

Mexican Zucchini Boats

Sprinkle with some fresh cilantro and dinner is served. Serve with chips and homemade salsa for a Mexican-themed dinner any night of the week.

Mexican Zucchini Boats

 

Mexican Zucchini Boats
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Instructions
  1. Heat oven to 400°F. Spray a 13x9-inch baking pan with nonstick cooking spray.
  2. Scoop out center of zucchini halves. Place zucchini boats in baking pan. Sprinkle zucchini with 1 teaspoon salt.
  3. In a medium bowl, combine chicken, 1 cup cheese, black beans, corn, salsa, red bell pepper, cilantro jalapeno, cumin, chili powder and remaining ½ teaspoon salt.
  4. Spoon about 1/3 cup mixture into the zucchini boats. Reserve remaining mixture for other uses.
  5. Bake for 20 minutes. Remove from oven and top with remaining cheese.
  6. Bake an additional 5 to 6 minutes or until cheese is melted.
  7. Sprinkle with additional cilantro, if desired.
Recipe Notes

Test Kitchen Tip: Use the remaining chicken mixture for tacos, burrito bowls or salads.

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Summer is almost here and everyone is ready to put fresh fruits and vegetables on the table. You may have seen recipes for zoodles (zucchini noodles), but we love the idea of spiralizing a couple of vegetables to make vegetable noodles. For our Spiralizer Garden Pasta we added yellow squash to leave you with a colourful, tasty dish both kids and adults can enjoy.

 

 

 

 

 

 

 

 

This meal is not only appealing to the eye (it’s almost too pretty to eat), it’s rich in flavour while still being figure-friendly. Whether you are trying to get your kids to eat more vegetables or having guests over for dinner and drinks on the patio, this Spiralizer Garden Pasta fits the bill.

 

Spiralizer Garden Pasta
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Spiralizer Garden Pasta
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Instructions
  1. Using a spiralizer, make spirals of zucchini and yellow squash.
  2. Fill a large saucepan two-thirds full of water. Over high heat, boil water. Add vegetable spirals. Cook until tender, about 15 seconds. Drain and cover to keep warm.
  3. In large skillet over medium-high, cook garlic in olive oil until tender, about 3 minutes.
  4. Add tomatoes, basil, vinegar, salt and peppers. Cook just until tomatoes are heated through.
  5. Serve over vegetable spirals.
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You’ve probably noticed spiralized vegetables make a beautiful – not to mention healthy –  substitute for pasta, but what about using them as toppings for a colorful pizza? It took very little time to convince ourselves this was a great idea. And while we may have just been searching for an excuse to ask the Test Kitchen to develop another delicious pizza recipe, it worked out in our favour.

Spiralizer-Veggie-and-Sun-Dried-Tomato-Pesto-Pizza-1st

 

We spiralized carrots, zucchini and yellow squash for our Spiralizer Veggie and Sun-Dried Tomato Pesto Pizza. We also sliced red onion for an additional pop of color on our pie. While we found this combination of vegetables to be particularly appealing to both our eyes and stomachs, you can easily mix and match your favorite seasonal veggies.

Spiralizer-Veggie-and-Sun-Dried-Tomato-Pesto-Pizza-2

We used our favourite store-bought pizza crust to save us some time in the kitchen but making your own pizza dough in the bread machine only takes about 20 minutes. We spread sun-dried tomato pesto evenly over the crust and then placed mozzarella slices over the pesto. After placing the veggie spirals between two paper towels to help remove most of the moisture, we spread them out over the cheese then topped them with, you guessed it, even more parmesan cheese.

Spiralizer-Veggie-and-Sun-Dried-Tomato-Pesto-Pizza-3rd

Bake for 8 to 10 minutes at 450 degrees and it’s pizza time. While you could definitely make this pizza for a Friday night in with the family (it’s a great way to get the kids to eat more vegetables), it would definitely be the topic of conversation at any dinner party. The colorful spirals pop on top of the white mozzarella cheese and it’s almost too pretty to eat. Almost.

Spiralizer-Veggie-and-Sun-Dried-Tomato-Pesto-Pizza-4th

Sprializer Veggie and Sun-Dried Tomato Pesto Pizza
Ingredients
  • 1 large carrot
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 thin crust Italian pizza crust
  • 1/2 cup Sun-Dried Tomato Pesto
  • 8 ounces fresh mozzarella, sliced 1/4-inch thick
  • 1/2 small red onion, thinly sliced
  • 1/2 cup shredded Parmesan cheese
Instructions
  1. Heat oven to 450°F.
  2. Using a Spiralizer, cut carrot, zucchini and yellow squash in spirals. You will need about 1 cup of each. Place spirals between two layers of paper towels and squeeze to remove as much moisture as possible; set aside. Reserve any remaining spirals for another use.
  3. Spread Sun-Dried Tomato Pesto in an even layer over pizza crust. Place mozzarella slices over pesto. Arrange veggie spirals evenly over cheese. Sprinkle with red onion slices. Top with Parmesan cheese.
  4. Place pizza directly on oven rack. Bake until cheese is melted and crust is browned, 8 to 10 minutes.

Serves 6