In 2016 I’ve committed myself to eating more vegetables, and meatless meals. I’d like to say that it is because of my intense principles about sustainability, or even because it is better for my kids, but really I decided to do this because I’m getting older and cannot eat like my teenage self. Although, the first two reasons on the list are huge bonuses. So how am I doing this? I’ve been experimenting with different pastas and salads, but I’ve also just started adding certain vegetables into staple recipes. Enter zucchini; it’s not so flavorful and can be cooked in a variety of ways, which means it can go with anything. In this post I will share my favorite two methods of cooking zucchini: making muffins and sautéing it in a little olive oil and dressing it up with a little fresh Parmesan cheese. Other ways to use zucchini: grated and hidden under the cheese on pizza, finely chopped and put into soups or sauces, roasted with other veggies (bell pepper, mushrooms, onions, spinach) and tossed into an omelets.

Zucchini Coffee Cake Muffins (yields 12 muffins)
Ingredients:
• 2 medium eggs or 1 extra large egg
• ½ cup vegetable oil
• 1 cup sugar
• 1/3 cup each of shredded zucchini, carrot and apple
o I prefer the mix of fruit and vegetable, and I use Granny Smile or Pink Lady apples. You can also just use 1 cup of shredded zucchini.
• 1 ½ teaspoons real vanilla extract
• 1 ½ cups all purpose or whole wheat flour
• ¾ cup toasted pecans or walnuts
• ½ teaspoon of kosher salt
• ½ teaspoon baking soda
• 1/8 teaspoon baking powder
• 1 ½ teaspoons pumpkin pie spice
o If you don’t have any on hand, follow Martha Stewart’s recipe. It’s so easy to make, and tastes better than brands found in stores. If you don’t want to go to the trouble, cinnamon can be substitutes.

Directions:

Stage 1: Preheat your oven to 350 degrees, and line your muffin tin or grease with butter.

Stage 2: Gently beat the eggs until frothy, and then mix in oil, sugar, zucchini, carrot, apple, and vanilla. Stir until everything is just combined, but don’t over mix.

Stage 3: Combine all dry ingredients: flour, salt, soda, powder, spices and nuts. Stir well and then mix into the wet ingredients. Fill your muffin tin until each cup is about ¾ full. I use an ice cream scoop to do this, as it doesn’t overfill it.

Stage 4: Bake for 20-25 minutes until the tops are just golden and the centers of the muffins have solidified. You can test them with a toothpick after 20 minutes to see if they are ready. Cool for 10 minutes and serve. I like mine with some salted butter, but if you’re watching your diet they are also delicious on their own.

Sautéed Zucchini with Parmesan Cheese (serves 4 people)
Ingredients:
• 2 medium or 1 extra large zucchini chopped
o I cut the ends off, slice it in half and then make half moon chops about ¼ inch thick. As they cook they will shrink slightly so you don’t want to slice them too thinly.
• ½ tablespoon extra virgin olive oil
• 1 clove garlic, minced or grated
o If you don’t want any big pieces I suggest grating.
• 2 tablespoons freshly grated Parmigiano-Reggiano Cheese
o This is the highest quality Parmesan cheese. It is aged longer, and has a more intense flavor.
• Salt and freshly ground pepper to taste

Directions:

Stage 1: Preheat your frying pan on medium low heat. Next add in the olive oil and garlic. Cook for one minute so that the garlic can flavor the oil, and then add in your zucchini. Stir well to coat the zucchini in the flavored oil.

Stage 2: Cook for 10 minutes stirring occasionally until the pieces are just starting to brown. Season lightly with salt and pepper, and then taste a piece. If it needs more seasoning add little amounts until you’re happy with the flavors. Allow to them to cook for another few minutes.

Stage 3: Sprinkle your cheese onto and cook one final minute. Remove from the pan and serve immediately.