Zucchini cilantro lime rice

Is zucchini taking over your garden too? I’m throwing it in everything lately. Breakfast cookies? Boom, veggified. Stuffed peppers? Extra veggified. And now, rice. The other night the hubs cooked up some rice for me, and I only realized after it was cooked that we needed to eat leftovers instead. So I had a cup of rice sitting in the fridge looking for a recipe. I meant to throw it into my stuffed peppers, but spaced it. Only after they were cooking did I realize I still had a cup of rice that needed to be used. Since my stuffed peppers were chock full of Mexican spices I decided cilantro lime rice was in order. With zucchini of course. Boom, veggified.

zucchini cilantro lime rice

Ingredients

1 cup cooked rice (or boil 1/2 cup dry rice for 20 minutes & fluff w/fork)

1/4 cup extra virgin olive oil

juice of 2 limes (or 1/4 cup lime juice)

1/4 tsp salt

4 garlic cloves, minced

1/3 cup cilantro, chopped very fine

1 cup zucchini, shredded

Directions

In a large bowl mix olive oil, lime juice, salt, garlic, and cilantro until oil is blended well.

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Add rice and zucchini. Mix thoroughly.

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Serve with your favorite Mexican dish.

What’s your favorite dish to throw zucchini into?

How pinteresting – zucchini cornbread

Remember when your garden was overflowing with zucchini and you were throwing it into every dish imaginable? Maybe you shredded a bunch to make zucchini bread throughout the winter. Maybe you have no idea what I’m talking about, and you purchase your zucchini at the grocery store. And maybe you don’t even like zucchini.*

*what is wrong with you?

I was the former, and I’m sad zucchini season is over. When pinterest made its entrance into my life this summer, I pinned zucchini recipes like a mad woman and just as quickly forgot about them.

Then I decided to whip up a batch of lazy girls chili, a recipe I promised you and never delivered, and remembered this pin for zucchini cornbread. Cornbread is already the perfect complement to chili, so the addition of zucchini was very intriguing. Not just intriguing, it was *pinteresting.*

It was an amazing addition! I didn’t change anything in this recipe, which is very difficult for me. I think in the future I’ll swap the sugar for honey, but the recipe is delicious as is. Paula said she’d cut the sugar in half next time, but I didn’t find the muffins to be too sweet. I think they were the perfect combination of sweet and savory. They were also the perfect texture, not too dry as cornbread can tend to be.

So, if you’re a freak like me well prepared for winter, and stalked up on shredded zucchini, click over to Half Baked and whip up a batch of zucchini cornbread muffins.

I’m linking up with Camille over at All Things Lovely for her pinterest recreation party. Join the fun here!

What is your favorite cornbread recipe?

Zucchini and White Bean Soup

We still have zucchini overtaking our garden. Luckily I was able to squeeze a tiny bit of creativity out of myself this week, and I whipped up a batch of this healthy, filling, end of summer soup.

Zucchini and White Bean Soup

Serves 6 – approximately 1 1/3 cup servings

Ingredients

2-3 large zucchinis, cut into chunks

1/2 large onion (I used sweet, but yellow would work well too)

4 cloves garlic, minced

42 oz vegetable broth or chicken broth (3 14 oz cans)

1/4 cup non-fat plain Greek yogurt

1 can white beans, rinsed and drained (black beans would work well too)

1 tsp Italian seasoning

salt and pepper to taste

Directions

Throw vegetable broth, onion, garlic, zucchini and Italian seasoning into a large pot and bring to a boil.

Cover, reduce heat to simmer, and cook for 20 minutes, or until zucchini is tender.

Transfer half of your batch to your food processor, add half the Greek yogurt, and process until smooth. Do the same with the second half of your batch, adding the last half of the Greek yogurt.

Make sure your lid is on and actually snaps in place…

both times.

Yes, I spilled it once, cleaned it up, and then made the exact same mistake the second time. An immersion blender could prevent this issue. Hmm…add to amazon wish list…

Return to pot, add beans, and heat through. Salt and pepper to taste.

I plan to make a second batch and freeze it for work week winter meals. The first batch went too quickly to freeze!

Enjoy!

Zucchini chips

Our garden has exploded.

These babies are huge.

That’s what she said.

Bread knife for length comparison…

Can of beans for height comparison…

Something had to be done. We’ve been throwing zucchini into everything we can think of, giving them away, and freezing some for winter. The hubs decided it would be a great idea to make chips out of these bad boys. And they turned out wonderful!

Zucchini Chips

Ingredients:

1-3 large zucchini

dusting of salt & seasoning of your choice (we chose Jane’s Krazy Mixed-Up Salt)

Directions:

Slice zucchini to a quarter inch in thickness. Place zucchini in dehydrator in single layers. Dehydrate* at 135 degrees for 8 hours (if your dehydrator has a fan), or longer if your dehydrator lacks a fan.

Check for crispiness. You don’t want them to be bendy. They should break like a chip.

*You can probably make these in the oven at the lowest temp setting, but it will probably take longer. And who wants to leave an oven on all day long?

Enjoy with hummus, salsa, or your dip of choice!


What is your favorite non-chip “chip” or non-fry “fry”?