This week, my boss' father came into the office bearing gifts: a box full of fresh grown vegetables. Apparently, no one else in the office was interested in zucchini, so I got the lion's share. Armed with five zucchinis and a bit of inspiration from some favorite blogs, I made quite the delicious spread.
This zucchini and tomato salad was as easy as can be, but it was really wonderful. I took an equal amount of zucchini and tomatoes (my zucchinis were enormous and the tomatoes teeny, so I can't really say how many of each), thinly sliced the zucchini and cubed the tomatoes, and tossed it all together with olive oil, salt, pepper, lemon juice, and coursely chopped fresh basil (compliments of my garden).
I made a huge batch with the intention of having plenty of leftovers, but there's only one small portion left that I will take to work tomorrow. Oh, well. I can't be mad at myself for overindulging on fresh veggies.
It's OK to gorge myself on zucchini bread, too, right? I mean, it's just fresh veggies with a few added bonuses, right? Right??
This one is my adaptation of the recipe found in my good ol' Betty Crocker cookbook:
4 c. shredded zucchini (I shredded mine on a cheese grater, using the stem as a handle as I got close to the end of the zucchini.)
1 c. turbinado sugar (White sugar hurts my teeth, so this is what I always use.)
2/3 c. vegetable oil or melted butter
2 tsp. vanilla extract
3 c. whole wheat flour
2 tsp. baking soda
1 tsp. salt
1 tsp ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder
1. Heat the oven to 350° and grease two small or one large loaf pan.
2. Mix zucchini, sugar, oil/butter, vanilla, & eggs using a hand beater. Mix dry ingredients in a separate bowl, then add to the zucchini mixture.
3. Pour the batter into pans and bake for about 70 minutes or until a knife inserted into the center of the loaf comes out clean.
I still have two zucchinis, two tomatoes, and two cucumbers left, and the boss' dad has promised a new delivery on Friday. It's going to be a good week.