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Food & Recipes

Zucchini Muffins

  • Serving Size: 18 Muffins
  • Preparation Time: 15 minutes
  • Total Cooking time: 20 minutes

I just received fresh zucchini from a friend’s garden! (Thanks Nate!)
Of course, there are dozens of recipes in which you could add fresh zucchini for dinner…But, here’s a muffin recipe using not only the zucchini but carrots too!!

These tasty zucchini muffins would also be delicious with about 1/2 cup of chopped walnuts or pecans, either in addition to the carrots or to replace them.

Amount Measure Ingredients
2/3 cup vegetable oil
2 large eggs
2/3 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
1/2 tsp salt
1/2 tsp baking powder

To prepare:

  • Grease and flour 18 muffin cups. Heat oven to 375°.
  • In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
  • Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended.
  • Fold in the shredded zucchini and carrots.
  • Fill muffin cups about 3/4 full; Bake for 20 minutes.

Stuffed Zucchini

  • Serves: 4 – 6
  • Preparation Time: 15 minutes
  • Total Cooking time: 35-45 minutes

This was my favorite method in my mom’s vast arsenal of ways to utilize what may be the plague of most gardeners-that being the lone rogue zucchini squash that somehow always escapes notice and harvesting until it has attained mammoth proportions, oftentimes looking more like one of those clubs you see depicted in the gnarled hands of some menacing troll. While not as tender as the smaller squash that get picked first these can still be quite useful and with just a few additional ingredients, yield delicious and hearty results on the dinner table. Try this recipe today or on the next garden behemoth you find lurking in the squash patch.

Amount Measure Ingredients
1 large zucchini squash (15-18″ range)
1 lb lean ground beef
15 oz can Ro-tel brand diced tomatoes with chilies
1-1/2 cups cups bread crumbs
3 large eggs
1-1/2 cups medium sharp cheddar cheese, shredded
3 cloves garlic, crushed
1 cup yellow onion chopped finely
few sprigs each fresh basil, oregano, and garden sage chopped fine
    salt and pepper to taste

To prepare:

Split the zucchini in half lengthwise and scoop out the seeds and flesh to about ½” thickness, leaving “boats” reserving the flesh and seeds in a large bowl. Next, chop the seeds and squash pulp up coarsely then add in the ground beef, diced tomatoes, bread crumbs, eggs and 1 cup of the cheddar cheese. Mix ingredients together well then add in the garlic, onions, chopped herbs and salt and pepper. Spoon the mixture back into the squash “boats” mounding slightly. Top with the remaining cheese and a light sprinkling of additional bread crumbs. Place the stuffed squash onto a large cookie sheet and place into a preheated 350 degree oven and bake 35-45 minutes or until the stuffing is cooked thru and the squash shell is tender. To serve, cut the squash into 3-4″ sections and serve hot with a tossed green salad and some garlic bread.

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Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!

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